Cream of Corn, a la Creole Recipe ingredients

To prepare this Cream of Corn, a la Creole Recipe, first put 1 can of corn through meat chopper, add 1 large onion, sliced, 1 sprig of parsley, and 1 pint of water.

Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible. Melt 2 tablespoons Crisco, add an equal amount of sifted flour, 1/2 teaspoon salt, and dash of pepper. Cook to smooth paste; then add, very gradually, 1 quart scalded milk. When thick and smooth, add corn pulp and juice and 1 tablespoon sugar. Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk.