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GREEN CORN SOUP (a German recipe)

Boil one pint of unripe green corn in water until sufficiently tender, then pass through a sieve, and mix it with a quart of nicely-flavoured clear gravy soup. Let all boil up together, and serve in a tureen with toasted sippets. A few young spinach-leaves may be boiled in the corn to make it a brighter green. Time, half an hour, or more. Sufficient for four or five persons.