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Chestnut Soup No. 2

1 pound chestnuts 1 quart milk 1/2 ounce butter 6 cloves 3 ounces of onions 1 dozen white peppercorns Bake the chestnuts either on the stove or in a hot oven until the skins are easily removed, which will be in ten minutes or less. Remove the skins, and drop them into a saucepan, in which the milk, with the peppercorn and cloves-tied in a bit of muslin--has already been heated. Place the saucepan on the stove where the milk will keep hot without boiling. Slice the onion very thin, and fry it in the butter until tender; being careful that it does not brown. Add it to the milk, and let it simmer until the chestnuts are tender, which will be in about one-half hour. Remove the muslin containing the cloves and peppercorns, and rub all througha sieve. return to the saucepan, and thicken with a tablespoon of cornflour.