CORN SOUP
Cook in two tablespoons of butter one onion and one sprig of parsley (cut fine) for five minutes. Add one cup of chopped corn and a cup of hot water in which has been dissolved one half teaspoon of Armour's Extract of Beef. Cook fifteen minutes. Add salt, pepper, one cup of milk, and bind with two tablespoons of flour and butter blended. Serve with toasted croutons.—MISS AMANDA STEVENS, South Lee, N. H.