Old Fashioned Southern Bisque Recipe

Today I am sharing a recipe from the 1930 toll house cookbook.
This recipe was revised in the 1953 edition.
any additions from me will be in {brackets}

Southern Bisque Recipe
orig: Toll House Cook Book

{In a med-large stockpot}
Heat:
1 can or 1 1/3 cups tomato soup
1 cup milk
1/8 tsp soda
1 cup canned or fresh stewed corn
2 Tblspoons butter
season with salt & pepper

Serve very hot
{with oyster crackers}






Diary of a Kentucky Cook