Cheese Soup
(Southern France.) Peel, slice, and fry 6 onions with 1/4 pound of ham, minced, and 2 ounces butter. Add 1/2 pound bread-crumbs, 3 pints good white stock,--preferably chicken,-salt, pepper, and a blade of mace. Cook for 1/2 hour, add 1/4 pound grated Parmesan cheese, and yolks of 2 eggs. Strain it by pressing it through a sieve, and serve at once.