Corn Soup.
Reading edition
1 quart stock, veal or mutton, 1 quart rich milk or cream, 1 can of best corn, cream, 1 tablespoonful flour with 1 tablespoonful butter, add milk and cream, boil until it thickens. Boil the corn with the stock for ten minutes, strain, and add to milk and cream. Salt and cayenne pepper to taste.
M. A. S.