Corn Soup
Stew two chickens, or if preferred, a knuckle of veal. Grate twelve ears of uncooked corn. When the meat is tender, lift it out of the broth and to the latter add the grated corn and a teaspoon of tapioca farina. Cook for half an hour, then add pepper, salt, a little chopped parsley and a hard-boiled egg chopped fine. Make a thickening of three tablespoons of flour and add five minutes before serving the soup.