Corn Soup Recipe

Take three ears of corn, remove the corn from the cob and boil the cobs

in three pints of soup stock or water very slowly one half hour. Remove

the cobs, put in the corn and boil twenty minutes, then rub the corn

through a sieve and add salt and pepper to taste. Boil up again and stir

into the soup a tablespoonful of flour and butter mixed. When it

thickens add one cupful of boiling milk. Let this new mixture come to a

boil, add one well beaten egg and serve.

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