Canned Corn Soup.
- 1 can of sweet corn.
- 1 quart of boiling water.
- 1 quart of milk.
- 3 tablespoonfuls of butter rolled in one tablespoonful of flour.
- 2 eggs.
- Pepper and salt.
- 1 tablespoonful tomato catsup.
Drain the corn and chop it in a chopping-tray. Put on in the boiling water and cook steadily one hour. Rub through a colander, leaving the husks behind and return, with the water in which it has boiled, to the fire. Season; boil gently three minutes and stir in the butter and flour. Have ready the boiling milk, pour it upon the beaten eggs, and these into the soup. Simmer one minute, stirring all the while; take up, add the catsup and pour out.