1 can kornlet
1 tablespoon chopped onion
1 pint cold water
4 tablespoons flour
1 quart milk, scalded
11/2 teaspoons salt
4 tablespoons butter
Few grains pepper
Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.
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