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WHITE SOUP (another way) (Take two quarts of good)

Take two quarts of good, nicely-flavoured white stock, entirely free from fat (see STOCK, WHITE, FOR WHITE SOUPS AND SAUCES); put it into a stewpan, and let it boil up. Mix four table-spoonfuls of cornflour to a smooth thin paste with a little cold milk. Stir this into the boiling stock, let it boil, then draw it back, and let it simmer gently, stirring all the time, for seven minutes. Season the soup with pepper and salt, stir into it a pint of boiling cream or milk, and serve very hot. Time, with the stock already made, about an hour. Probable cost, if made with cream, and with stock costing 1s. per quart, 4s. Sufficient for ten or twelve persons.