Cream Of Corn Soup (to Serve Four) Recipe

• 1/2 cup of canned or fresh corn, enough to make 1/3 cup of puree
• 1 egg
• 1 egg yolk
• 1/4 teaspoon each of salt and black pepper
• 3 tablespoons cream
• Pot of water

1. Press enough canned or fresh corn, chopped fine, through a sieve to yield one-third a cup of puree.
2. Beat one egg and the yolk of another; add salt and black pepper, cream and the puree.
3. Mix thoroughly and turn into four buttered timbale moulds.
4. Set these in a pan on several folds of paper, surround with water at the boiling point, and let cook in a slow oven until firm.
5. Serve hot, one in each plate of soup.

.