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Cream of Onion Soup

Peal and slice thin six white onions, put in a large stew pan with two tablespoonfuls of butter and cook without browning for ten minutes. Add one quart of water, onehalf of a teaspoonful of salt, one quarter of a teaspoonful of white pepper, a pinch of mace and one-half of a teaspoonful of sugar. Cook slowly for one hour, rub through a purée sieve, add one pint of hot milk and return to the fire. Stir in one teaspoonful of cornstarch dissolved in a little cold milk and bring quickly to the boiling point. Cook for two minutes, draw to the side of the fire and stir in the yolk of one egg beaten with one cupful of cream. Remove at once and serve with croutons of fried bread.