Corn Soup with Rivels

CORN SOUP with RIVELS 3 cups fresh or canned corn 2 qts. water 1 cup rich milk 1-1/3 cups flour 1 egg 3 tblsp. butter 1-1/2 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.