1 can of corn ("B. & M.") 2 tablespoonfuls flour. 1 pt. boiling water. 2 tablespoonfuls butter. 1 qt. of milk. 1 teaspoonful salt. 1 slice of onion. 1/2 teaspoonful sugar. 1/4 teaspoonful white pepper. Yolks of 2 eggs.

Chop the corn fine, add boiling water and simmer 20 minutes. Rub through a sieve. Scald the milk with the onion. Remove the onion and add milk to the corn. Bind with the flour and butter, creamed together, and a little milk added to dilute it, lastly the seasoning. Beat the 2 yolks, and add them after the soup is removed from the fire.