ONION SOUP.

One quart of milk, six large onions, yolks of four eggs, three
tablespoonfuls of butter, a large one of flour, one cup full of cream,
salt, pepper. Put the butter in a frying pan. Cut the onions into thin
slices and drop in the butter. Stir until they begin to cook; then
cover tight and set back where they will simmer, but not burn, for
half an hour. Now put the milk on to boil, and then add the dry flour
to the onions and stir constantly for three minutes over the fire;
then turn the mixture into the milk and cook fifteen minutes. Rub the
soup through a strainer, return to the fire, season with salt and
pepper. Beat the yolks of the eggs well, add the cream to them and
stir into the soup. Cook three minutes, stirring constantly. If you
have no cream, use milk, in which case add a tablespoonful of butter
at the same time. Pour over fried croutons in a soup tureen.

This is a refreshing dish when one is fatigued.


WINTER VEGETABLE SOUP.

Scrape and slice three turnips and three carrots and peel three
onions, and fry all with a little butter until a light yellow; add a
bunch of celery and three or four leeks cut in pieces; stir and fry
all the ingredients for six minutes; when fried, add one clove of
garlic, two stalks of parsley, two cloves, salt, pepper and a little
grated nutmeg; cover with three quarts of water and simmer for three
hours, taking off the scum carefully. Strain and use. Croutons,
vermicelli, Italian pastes, or rice may be added.