has been dissolved. Season to taste, and pour the soup very gradually upon the beaten yolks of three eggs. Turn into a heated tureen and serve.
Cream cheese soup
Boil an onion for fifteen minutes in a pint of veal stock, then strain it out and return the stock to the fire. Heat a pint of milk to scalding, thicken with two tablespoonfuls of flour rubbed into one of butter, season with white pepper and celery salt, and add to the veal stock. Stir in slowly the beaten yolks of two eggs, then four tablespoonfuls of grated Parmesan cheese and serve.
Cream of lettuce soup
Make as you would cream of spinach soup, but boil ten minutes only. It is very good and more delicate than spinach.
Cream of sago soup
Soak half a cupful of sago for three hours in enough tepid water to cover it. Pour a cupful of boiling water upon it, and simmer in an inner boiler until very soft. Now add three cupfuls of hot milk, into which two tablespoonfuls of butter rolled in flour have been stirred. Beat up well, put in celery salt, pepper and a little onion juice; stir up and beat from the bottom for two minutes; pour gradually upon two beaten eggs; set in boiling water for two minutes, and pour out.
VEGETABLE SOUPS WITH MEAT
Potato purée
Peel and slice a quart of good "old" potatoes. Put them into the soup kettle with a large sliced onion, three stalks of celery cut into inch pieces, a quarter of a pound of butter, and pepper and salt to taste; stew slowly until reduced to a pulp, add a quart of
