Canned Corn Soup

1 can green corn
1 cup milk

Open a can of green corn, turn it into a graniteware dish, and thoroughly mash with a potato-masher until each kernel is broken, then rub through a colander to remove the skins.

Add or leave out 1/2 cup of rich milk to make the soup of the desired consistency. Season with salt, reheat, and serve.

If preferred, a larger quantity of milk and some cream may be used, and the soup, when reheated, thickened with a little corn starch or flour. It may be turned through the colander a second time or not, as preferred.

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