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Corn Soup

3 ears cooked corn 3 cups cold water Slice of onion I egg 2 cups white sauce No. I (see page 67) ½ teaspoonful salt A little celery or celery salt Score the corn by cutting with a sharp knife down each row of kernels. Scrape out the corn with a spoon, leaving hulls on the cob. Set the scraped corn aside; there should be half a cupful.

Cook cobs in water with onion, celery, and salt for half an hour, or until the water is reduced to one cupful. Add this to the white sauce, season more highly if necessary, boil up well, and when ready to serve put in the half cupful of corn.

Heat a little, but do not boil. Beat egg and put into the tureen, pour the soup gradually over it, stirring, to mix evenly.