Spring Soup
1 quart White Stock I or II 1 large onion thinly sliced 3 tablespoons butter 1/2 cup stale baker's bread 1 cup milk 1 cup cream 2 tablespoons flour Salt and pepper Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season.