Part 75 (1/2)

Add them to the stock.

Boil for about two minutes and the soup will be ready to serve.

Cream may be added if liked.

Onion Soup.

_Ingredients_--6 Spanish onions.

3 oz. of b.u.t.ter.

2 quarts of water.

3 oz. of flour.

pint of milk or cream.

Pepper and salt to taste.

_Method._--Peel the onions, and cut them in slices.

Fry them in the b.u.t.ter, but do not let them discolour.

Then boil them in the water until quite soft.

Rub them with their liquor through a hair sieve.

Put this _puree_ into a stewpan on the fire to boil.

When boiling, stir in a thickening of the flour.

Stir and cook well.

Then add the milk or cream, pepper, and salt, to taste.

Let the soup boil up, and it is ready.

Serve with fried _croutons_ of bread.

Tapioca Cream.

_Ingredients_--1 pint of white stock.

1 oz. of crushed tapioca.

2 tablespoonfuls of cream.

The yolks of 2 eggs.

Pepper and salt to taste.

_Method._--Put the stock into a stewpan on the fire to boil.

When boiling, sprinkle in the crushed tapioca.

Stir and cook well for about ten minutes.

Beat the yolks lightly with the cream, and strain them.