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Cream of Corn Soup

1 Can Corn 1 Quart Milk 1 Slice Onion Bit of Mace 1 Heaping Teaspoon Cornstarch 1/4 Teaspoon Black Pepper 3 Tablespoons Butter 1 Cup Cream Yolks of 2 Eggs Mash the corn to a pulp and put in a double boiler. Add the milk, onion and mace. Rub the butter and cornstarch to a paste, adding the pepper and stir into the first mixture. When thoroughly cooked, strain and add the cream and eggs.