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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 teaspoon of minced onion, one tablespoon of carrot. Blend together one-fourth cup of butter and two level tablespoons 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 cup of grated cheese and stir till melted. Season with salt and white pepper and pour over the beaten yolks of two eggs. Cook a moment, remove from the bath and beat with an egg beater till covered with a fine froth.

Serve at once in hot cups. -Anne Warner.