Even in the country, where old fowls must be disposed of in some way, it is seldom economical to boil them to pieces just to make soup. But if you will save the liquor in which these have been boiled the day before for the table, a delightful broth may be made.

One quart of the liquor cleared of fat after it is cold ; one can of corn, chopped; or eight ears of green corn grated from the cob; one tablespoonful of butter cut up in one of flour ; one tablespoonful of minced parsley and same of green onion-tops; pepper and salt; one cup of boiling milk. Boil corn and liquor slowly together one hour after they begin to bubble. Rub thoroughly through a colander, season, and add herbs. Heat to boiling, stir in the floured butter, simmer five minutes, pour into the tureen, and add the boiling milk.