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Corn Soup

I pint of pressed corn, 2 even tablespoonfuls of flour, I tablespoonful of butter, I quart of milk, Yolks of two eggs.

Put the milk on to boil in a double boiler, add the corn cobs from which the corn has been removed. Cover and cook slowly a half hour. Remove the cobs, add the corn, cook twenty minutes more and press through a purée sieve. Rub the butter and flour together, add to the soup and stir continually until it thickens. Beat the yolks of the eggs, put them in the tureen, add gradually the hot soup, season and serve.