Onion Soup

Place six ounces of butter in a large saucepan over the fire, and stir
into it four large white onions cut up, not sliced. Stew this very
slowly for one hour, stirring frequently to prevent its scorching. Add
salt, pepper, cayenne, and about one quart of stock, and cook one hour
longer. Then stir into the mixture one and a half cups of milk and
simmer for a few minutes. Have ready a soup tureen. In it beat the
yolks of four eggs with two tablespoons of grated Parmesan cheese.
Stir the hot soup into this, beating until it thickens a little. A
slice of toasted French bread should be placed in each plate, and the
soup poured over it.

* * * * *

Palestine Soup

Slice two or three Jerusalem artichokes and place in two quarts
of boiling water. Cook for one and one-half hours. Then rub the
artichokes through a colander and add to them one pint of the water
in which they were boiled. Stir in two tablespoonfuls of flour rubbed
into the same amount of butter. Add two cups of milk and boil for ten
minutes. Season with salt and pepper and serve with croutons.

* * * * *

Black Bean Soup

Soak over night one quart of black turtle beans in water to cover