GREEN CORN SOUP.
8. Put on a knuckle of veal to boil in three quarts of water, and three tea spoonsful of salt. Cut the corn off of one dozen ears, and put it on to boil with the veal. When the veal is tender the soup is done. Then roll an ounce of butter in flour and add to it before it is served. If the fire has been very hot and the water has boiled away too much, a little more may be added.