Corn Soup Recipe

One can cornlet or corn, one pint cold water, one quart heated milk, two

tablespoonfuls butter, one tablespoonful chopped onion, two

tablespoonfuls flour, two teaspoonfuls salt, one-fourth teaspoonful

white pepper, yolks of two eggs. Chop corn, cook it with the water

twenty minutes; melt butter, add chopped onions and cook until light

brown; add flour, and when thoroughly mixed add milk gradually. Add this

mixture to corn and season with salt, pepper, rub through sieve, heat

again. Beat yolk of eggs, put them in soup tureen, and pour soup over

them very slowly. When mixed serve immediately.

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