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Cheese Soup, Without Meat

Grate very finely half a pound of rather dry Gruyere or any other light-coloured cheese; strew a layer of it at the bottom of the soup tureen, and over this place two or three very thin slices of the stale crumb of bread. Repeat this until all the cheese is used, when one-fourth of the depth of the tureen should be occupied. Put a piece of fresh butter about the size of an egg into a saucepan; let it melt, and stir into it, very smoothly, a table-spoonful of flour, and let it remain on the fire, stirring it constantly, until it browns; then throw in two table-spoonfuls of finely-minced onions. When they are browned, stir in gradually a quart of water, let it boil, season with pepper and salt, and just before pouring it into the tureen, brown it with a little burnt sugar (see CARAMEL). Let the soup stand a couple of minutes before the fire to soak the bread and cheese, and when that is done, serve at once. The contents of the tureen should not be disturbed till it appears on the table. Time, one hour. Probable cost, 1s. 2d. Sufficient for four or five persons.