To each quart of young corn cut from the cob allow 3 pints of water. Put the corn and water on to boil, and as soon as the grains are tender, have ready 2 ounces of sweet butter mixed with 1 tablespoonful of flour. Stir the flour and butter into the corn and water, and let it boil 10 or 15 minutes longer. Just before the soup is taken out of the pot beat up an egg, and stir into it, with salt and pepper to your taste.
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