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Milk and Cheese Soup

3 cups of milk--or part milk and part stock 1 cup grated cheese Salt and paprika 1 1/2 tablespoons flour Thicken the milk with the flour, cooking thoroughly. This is best done in a double boiler, with frequent stirrings. When ready to serve, add the cheese and the seasoning.

The proteids in this soup are equal in amount to those in five-sixths of a pound of beef of average composition; its fuel value is higher than that of a pound of beef.