One-half cup of melted butter, hot, one-half cup sifted flour, one-half can of corn; add I pint of soup stock. I quart of sweet milk, hot, stir constantly and boil one-half hour longer. Run through a sieve or colander, add salt and nutmeg. This is enough for ten people. Do not use pepper.

Mrs. Agnes Elliott.

Cream Of Corn Soup

To each quart of corn cut from the cob, or canned corn, add 3 pints of water, boil until tender, and then add 2 ounces of butter that has been well mixed with 1 tablespoonful of flour, boil for 15 minutes more, season with salt and pepper to taste, and just before serving add a heaping cupful of whipped cream. Mrs. D. M. Candor.

Cream Of Corn

Add to one can of corn, or green corn grated to the amount of one can, one pint of water, let this simmer five minutes, then add to it three cups of milk, place-in a stew pan two tablespoons of butter, two tablespoons of flour, a little pepper, one tablespoon minced onion and the sieved yolks of two hard boiled eggs. Let this cook to a bubbling and add to it one cup milk. When well mixed add the corn and milk. Let all simmer a moment, strain through a wire sieve and salt to taste, serve hot.

Mrs. J. T. Jobe.

Mrs. C. W. Cole.