Required: Two or three heads of green corn. A quart of well-flavoured veal broth. Salt and pepper. (Sufficient for four.)

Boil the green corn in water until it is soft; then rub it through a sieve. Put the broth into a saucepan, add to it the sieved corn, and bring it gently to the boil. Season it to taste with salt and pepper, and serve it in a hot tureen.

If it is not a good colour, boil a few well-washed leaves of spinach in it.

Cost, about Is. 6d.