Chicken and Corn Soup.
Skim the liquor in which the chickens were boiled yesterday. Put over the fire, with the grated corn from twelve ears. Boil one hour; rub through a colander; season, heat, and stir in a tablespoonful of butter rolled in flour, a little finely cut parsley, and a teaspoonful essence of celery. Simmer five minutes; add a cup of boiling milk, and pour out.