spoonfuls of butter, a large one of flour, one cupful 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 yokes 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 table-spoonful of butter
at the same time.


Potato Soup.

A quart of milk, six large potatoes, one stalk of celery, an onion and
a table-spoonful of butter. Put milk to boil with onion and celery.
Pare potatoes and boil thirty minutes. Turn off the water, and mash
fine and light. Add boiling milk and the butter, and pepper and salt
to taste. Rub through a strainer and serve immediately. A cupful of
whipped cream, added when in the tureen, is a great improvement. This
soup must not be allowed to stand, not even if kept hot. Served as
soon as ready, it is excellent.


Asparagus Soup.

Two bundles of asparagus, one quart of white stock or water, one pint
of milk, and one of cream, if stock is used, but if water, use all