Corn soup is one of the most popular Creole Summer Soups. At this season, when Corn and tomatoes are plentiful, the following will be found not only a delicious, but a highly nutritive Soup:
Take six pounds of lower ribs of the beef, a quart of sliced fresh tomatoes, a quart of Corn sliced from the cob, six quarts of water,
Put the meat and water into a soup pot, and, as soon as the scum begins to rise, skim carefully. Then add the tomatoes and the Corn cobs. Cook for four hours or so longer; then take out the Corn cobs, and add the Corn, cut fine, salt and pepper to suit the taste, adding a pod of Cayenne pepper, without the seeds; cook one hour longer and then serve with slices of toasted bread.