Corn Soup with Rivels
3 cups fresh or canned corn
2 qts. water
1 cup rich milk
1⅓ cups flour
1 egg
3 tblsp. butter
1½ tsp. salt parsley
Cook corn in water for 10 minutes. Make a batter by mixing egg, flour and milk together. Pour this batter through a colander, letting it drop into the boiling corn. Add butter and salt. Cook slowly in a covered pan for 3 minutes. Garnish with chopped parsley. Soup should be eaten immediately after rivels are cooked.