Duchess Soup
4 cups White Stock III 2 slices carrot, cut in cubes 2 slices onion 2 blades mace ½ cup grated mild cheese 1/3 cup butter 1/4 cup flour 1 teaspoon salt 1/8 teaspoon pepper 2 cups scalded milk Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.