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Cheese and Vegetable Soup

2 cups of stock 1 tablespoon of finely chopped carrots 1 tablespoon chopped onion 2 tablespoons butter 2 tablespoons of flour 1 1/2 teaspoons salt 1 cup of scalded milk 1/4 cup grated cheese A little mace Cook the vegetables a short time in one-half the butter; add the stock and the mace, boiling fifteen to twenty minutes. Strain, and add the milk. Thicken with flour cooked in the remaining butter. Just before serving, stir in the cheese, and cook until it is melted.