Read "Twenty Quick Soups" by Sarah Tyson Rorer online for free on Textopian. Full text with search, annotations, highlights, and AI-powered reading aids.
Score each row of grains on six ears of corn; then, with the back of the knife press it out carefully and throw the cobs into a kettle; cover with a quart of water, bring to boiling point and strain. Now, add the scraped corn to the water. Rub together two tablespoonfuls of butter and one of flour. Stir it into this corn mixture and bring to boiling point, then add one pint of hot milk; season and serve.