SOUP AND STUFFING.
A very delicious soup may be made by cooking a can of peas in a quart of milk until soft, press through a sieve to remove outer covering of peas, add a tablespoonful of onion juice, a tablespoonful of butter, pepper and salt to taste, and a good handful of Nelson’s corn when popped, mixed with a few bread crumbs. After this has cooked up well, serve and add a teaspoonful of whole, popped grains to each plateful of soup. Corn may be used instead of the peas, and an equally good soup will result.
Stuffing For Fowl or Meats.—Soak in cold water half a loaf of crumbed bread and an equal bulk of Nelson’s corn (after it is popped) until soft; squeeze and add a slice of onion, a tablespoonful of chopped parsley, salt and pepper to taste, and two well-beaten eggs. Put this in a pan with some butter and put in the oven long enough to brown slightly, stirring often, then use.