Palestine Soup Recipe

• ½ can corn
• 1 quart milk
• 2 slices onion
• 3 tablespoons flour
• 1 cup water
• ½ can tomatoes
• ¼ teaspoon soda
• ½ cup butter
• 2 teaspoons salt
• 1/8 teaspoon pepper

1. Scald the milk with the corn and onion.
2. Mix the flour and water to form a smooth paste and add the scalded milk.
3. Cook twenty minutes, stirring constantly until the mixture thickens; rub through a sieve.
4. Cook the tomatoes for 10 minutes. Add soda and rub through a sieve.
5. Combine the mixtures, add butter bit by bit, and seasonings.

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