3 c. milk
1 can cream of celery soup
1/2 c. shredded Swiss cheese (2 oz.)
1 (16 oz.) can drained and snipped sauerkraut
1 tsp. caraway seed
1 can corn beef, diced
3 tbsp. butter
4 or 6 slices rye bread

Mix milk, soup and cheese. Simmer 10 minutes, stirring occasionally. Stir in caraway seeds, sauerkraut, and beef. Heat almost to boiling point. While soup is cooking butter rye bread and brown crisply on both sides on griddle. Cut up as croutons and sprinkle over soup as it is served.

(Cooper)