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Cream of Cheese Soup

Heat, but not boil, in a double boiler, one full quart of milk, one blade of mace, one tea-spoonful of minced onion, one table-spoonful of carrot. Blend together one-fourth of a cupful of butter and two level table-spoonfuls of flour. To this add the hot milk, half a cup at a time, stirring constantly and cooking between each addition. Strain back into the double boiler, add three-fourths of a cupful of grated cheese and stir till melted. Season with salt and white pepper and pour over it the beaten yolks of two eggs. Cook a moment, remove the inner boiler, and beat with an egg beater till covered with a fine froth. Serve at once in hot cups. This is enough for eight persons.