Succotash Soup (1923) with Corn Fritters (1918)

Succotash Soup
A Book of Unusual Soups
by Mary D. Chambers
2 cups corn
2 cups Lima beans
1 quart stock
1 pint sifted tomato pulp
4 tbs flour
1½ tsp salt
½ tsp pepper
4 tbs softened butter
Cut from the cob enough kernels of sweet green corn to make two cupfuls; four large or eight small ears of corn will probably be needed. Shell enough lima beans to make one and one half cupfuls, and put these, with the corn cobs, into a large saucepan with one quart of cold water; bring slowly to a boil and cook for thirty minutes at simmering point. Add the corn and cook for ten or fifteen minutes longer. Remove the cobs, add a pint of sifted tomato pulp, and thicken and season the whole with four tablespoonfuls of flour, one and one half teaspoonfuls of salt, one half teaspoonful of pepper, rubbed into four tablesponfuls of softened butter. Stir until the whole boils up. Six servings.
Accompaniments: Pilot crackers, toasted brown.
Garnishes: Small spoonfuls of corn fritters, fried in deep fat are sauteed, and dropped while hot into each serving, are especially good.
Variations: Dried corn and beans may be used.
Did we eat it? Yes
Would I make it again? Yes
Notes: I used dried beans which I soaked overnight. Used only a little salt and about 1 tbs butter. Left out the flour (personal preference – don't care for soups thickened with flour). Added an onion which I sauteed in the butter before adding the beans, corn, tomato and seasonings.Show more

Corn Fritters
Boston Cooking-School Cook Book
1 can corn
1 cup flour
1 tsp baking powder
2 tsp salt
1/4 tsp paprika
2 eggs
Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying-pan in fresh hot lard. Drain on paper.

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