Manhattan Soup
1 quart vegetable bouillon 4 tablespoons flour slightly browned 3 tablespoons butter 1/2 cup cream 1/2 cup whipped cream Rub the flour and butter together. Heat the vegetable bouillon, and pour slowly over the flour and butter, stirring constantly. Boil five minutes, add the cream, and reheat. Serve in bouillon cups. Beat the whipping cream until stiff, and season with a few grains of salt; also one-fourth teaspoon sugar. Serve a spoon of the seasoned whipped cream on top of each serving of bouillon.