Scrape the corn from 8 tender young ears. Boil the cobs in as little water as possible for 30 minutes. Strain off the liquid, add the scraped corn and boil 20 minutes. Heat 1 qt. of sweet milk to the scalding ooint. Rub together, 1 tablespoon of butter and 1 tablespoon of flour, stir into the hot milk, add 1/2 teaspoon of salt, 1/4 teaspoon white pepper. Pour over the corn, stir for a minute or two, then pour into a hot tureen. Serve with croutons - cut bread. - Mrs. E. D. Bennett, Bartlett, 111.

Variation I

To 1 qt. of hot sweet milk, add 2 sprigs parsley, 1 tablespoon chopped onion, 1 can corn, rubbed through a colander; cook 10 minutes. Thicken with 1 tablespoon flour, stirred smooth with cold milk, add to the thickening, 1 tablespoon butter, dash of pepper, and 1 teaspoon salt. Cook 3 minutes, and serve. - Mrs. William Myers, Franklin, 111.

Corn Chowder

1 1/2 pts. of sliced new potatoes, 2 slices of salt pork, 1 qt. of warm water, 1 pt. of green corn, 1 pt. of milk, 1/2 sliced onion, salt, pepper, and butter to taste. Fry out the pork, then cook the potatoes in it. Put the potatoes into a kettle and add the water. Have ready the raw corn from the cob, and then add the milk and onion. Cook 10 minutes. - Mrs. D. O. Dooley, Bensen, 111.

Corn Bisque

'Drain the liquor from a can of corn. Chop the corn very fine, put it over the fire in a qt. of salted water and simmer gently for an hr. Rub through a colander, return to the fire, with the water, add a teaspoon of sugar, and when melted. 2 tablespoons of flour rubbed into 2 of butter. Stir until smooth and pour slowly upon a pt. of heated milk. Season with salt and pour the soup gradually upon 2 beaten eggs. Send immediately to the table. - Mrs. A. C. Christy, Glen View, 111.

Corn And Onion Soup

Let 1 can of corn, 3 pts. of water and 2 slices of onion boil until the corn can be easily passed through a colander. 'Cream 1 tablespoon each of butter and cream together, add it to 2 1/2 cups of boiling milk, salt, pepper celery salt, if desired, and 1 teaspoon of sugar. Mash the corn through the colander and add it to the milk. Let all cook a few minutes, and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Chicago Corn Soup

Put 1 can of sweet corn into a graniteware pan and Mash thoroughly. Then rub through a colander. Ad(d sufficient nut-soup-stock liquor to make 3 pts. in all. Add a litle salt, and serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.