Kornlet and tomato soup
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Main Ingredients:
See below ingredients and instructions of the sour recipe
Cooking Preparation of the Recipe:
Put together equal quantities of kornlet and strained stewed tomato, season with salt and heat to boiling; add for each quart one fourth to one half cup of hot thin cream, thicken with a tablespoonful of flour rubbed smooth in a little water, and serve. Cooked corn rubbed through a colander may also be used for this soup.
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