One Serving

Score down the center of each row of grains on two perfect ears of corn; and, with a dull knife, press out all the pulp, leaving the hulls on the cob. Put two-thirds of a cupful of milk in a double boiler, add the corn, cover and cook fifteen minutes; then add a level teaspoonful of cornstarch moistened in four tablespoonfuls of cold milk; stir until the thickness of cream, add a quarter of a teaspoonful of salt, take from the fire and stir in carefully a teaspoonful of butter or a tablespoonful of cream.

A slice of onion may be cooked in the milk and removed before serving the soup. This soup is nutritious and palatable, and is an exceedingly good supper dish in cases of chronic constipation.

Velvet Soup

One Serving

Make a cream of corn soup according to the preceding recipe, and at serving time, instead of adding butter, stir in two tablespoonfuls of cream, whipped to a stiff froth.