This is a very good soup, made with either fresh or canned corn. When it
is fresh, cut the corn from the cob, and scrape off well all that
sweetest part of the corn which remains on the cob. To a pint of corn
add a quart of hot water. Boil it for an hour or longer; then press it
through the colander. Put into the saucepan butter the size of a small
egg, and when it bubbles sprinkle in a heaping table-spoonful of sifted
flour, which cook a minute, stirring it well. Now add half of the corn
pulp, and, when smoothly mixed, stir in the remainder of the corn: add
Cayenne pepper, salt, a scant pint of boiling milk, and a cupful of
cream.
This soup is very nice with no more addition, as it will have the pure
taste of the corn; yet many add the yolks of two eggs just before
serving, mixed with a little milk or cream, and not allowed to boil.
Others add a table-spoonful of tomato catsup.