CORN SOUP WITH RIVELS
- 3 cups fresh or canned corn
- 2 qts. water
- 1 cup rich milk
- 1⅓ cups flour
- 1 egg
- 3 tblsp. butter
- 1½ tsp. salt
- parsley
Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.