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Cheese Soup

cup cooked diced carrots and carrot-juice + teaspoonful salt 1 cup grated cheese I egg 1 teaspoonful ground mace Little cayenne Cook milk in double boiler with carrots, adding spice and seasoning. When the carrots are very soft, strain and press through a sieve, pouring liquid on to a beaten egg, stirring carefully meanwhile. Return the soup to the double boiler, reheat, add grated cheese, and serve when this is melted.