Corn soup, very good, made with either fresh or canned corn; when it is fresh, cut the corn from the cob, and scrape off well all that sweetest part of the corn which remains on the cob. To a pint of corn add a quart of hot water. Boil it for an hour or longer, then press it through the colander. Put into the sauce pan butter the size of an egg, and when it bubbles sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well. Now add half of the corn pulp, add cayenne pepper, salt, a scant pint of boiling milk and a cup of cream.

E. G. R.