Duchess Soup
1 qt. milk 1 small onion 3 egg yolks 2 tablespoons butter 2 tablespoons Gold Medal flour 1 teaspoon salt Few grains pepper 2 tablespoons grated cheese Scald milk. Cook onion in butter until a golden brown, add Gold Medal flour and cook until frothy, blend with scalded milk and cook ten minutes. Rub through strainer and return to fire. Add cheese and seasonings. Beat yolks until light, dilute with 1/2 cup of soup, put in tureen and pour hot soup slowly over this, stirring briskly.