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Kornlet Soup

1 tablespoon chopped onion 4 tablespoons flour 1 quart milk, scalded 1½ teaspoons salt Few grains pepper 1 pint cold water 4 tablespoons butter Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup. 3 potatoes 1 quart milk 2 slices onion 3 tablespoons butter 2 tablespoons flour