Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 54

 1 can corn or 6 ears of corn 2 cups cold water 2 tablespoons chopped onion 2 cups scalded milk 1½ teaspoons salt celery salt and cayenne 3 tablespoons butter 3 tablespoons flour 1 cup beaten cream 1 cup popped corn

Cook corn in cold water twenty minutes. Press through a sieve; add scalded milk. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve. Garnish with popped corn.