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Corn Soup

Take eight large ears, cut off the grains and scrape the cobs. Cover this with water, (not too much) and boil until perfectly done. Add two quarts of milk, let it come to a boil; stir in two tablespoonruis of butter rolled in a tabiespoonful of flour, let the whole boil ten minutes; have ready the yolks of three eggs well beaten, pour the soup on them, stirring hard all the time. Serve immediately after seasoning to taste.

Pea Soup. This may be made with any meat. It is generally made with a fowl. Take half of a fried or broiled chicken and simmer for two and a half hours in a gallon of water and with a quart of clean shells of green peas. Strain through a colander and thicken with two tablespoonfuls of flour, one cup of cream; to be cooked half an hour before serving. A quart of green peas may be cooked with the soup, and when done, mashed and returned to the soup.