The Hunt Country Cookbook\r\n\r\nCream of Corn \r\nand Curry Soup\r\nMrs. Charles Mackall\r\n1 can cream style corn\r\n2 cups milk\r\n\u00bc of an onion, chopped\r\n1 bayleaf\r\n1 cup cream\r\n\u00bd tsp. curry powder\r\nDash of mace\r\n\u00bc tsp. Worcestershire sauce\r\nSalt\r\nPepper\r\nPaprika\r\nLet the corn, milk, onion and bay leaf come to a boil, and put through a strainer\r\nAdd cream, curry powder, mace, Worcestershire sauce, and salt and pepper to taste. \r\nWhen ready to serve, sprinkle top of soup cups with paprika.\r\nServes four.\r\n\r\nSimple Soup for \r\nSophisticates\r\nor\r\nSophisticated Soup for Simpletons\r\nMrs. Sam Roszel\r\n1 cup asparagus, chopped\r\n1 small onion, chopped\r\n2 Tbsp. uncooked rice\r\n1 tsp. butter\r\n1 tsp. salt\r\nBlack pepper to taste\r\nDash of nutmeg\r\n2 cups water\r\n2 cups rich milk\r\nCook all ingredients except milk and nutmeg in two cups of water until soft and throughly blended, one half hour or longer.\r\nRemove lid from saucepan and add milk bringing mixture to the boiling point, then add nutmeg.\r\nLet stand a few minutes, covered, but not boiling.\r\nStir well.\r\nIf too thick, add more milk.