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Carrot Soup No. 1

1 pound carrots 1/2 ounce onions 1 ounce butter 1/2 once flour 1 pint milk Salt and pepper 1 pint boiling water Cut the carrots and onions into small pieces, and cook them in the butter for five minutes. Add the water; cook until the vegetables are tender. Rub through a hair sieve. Return to a saucepan. Mix the flour smoothly with a little of the milk, add the rest of the milk to the carrot, etc., and boil. When boiling, add the flour. Cook for ten minutes. Seasons and serve. This soup is very delicate if made of the proper consistency. If too thick add more milk until it is as thick as rich cream. Put a few croutons in each plate.