Corn Soup Recipe

Cook in two tablespoons of butter one onion and one sprig of parsley

(cut fine) for five minutes. Add one cup of chopped corn and a cup of

hot water in which has been dissolved one half teaspoon of Armour's

Extract of Beef. Cook fifteen minutes. Add salt, pepper, one cup of

milk, and bind with two tablespoons of flour and butter blended. Serve

with toasted croutons.--MISS AMANDA STEVENS, SOUTH LEE, N. H.

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