Cream Soup Recipe

Proceed as for white broth, using the meat for a stew,

skimming all the fat off the broth, and then adding to it two

tablespoonfuls of flour mixed smooth with half a pint of milk; when the

milk and flour are mixed smooth pour into them a gill of the boiling

broth, and then add them to the soup; see if the seasoning is right, and

boil it ten minutes, stirring it to prevent burning; during this time

toast a few slices of stale bread, cut them in dice, and put them in the

soup tureen; when the soup is ready pour it over the toast, take up the

stew on another dish, and serve both together. They make a good dinner

for about twenty-five cents.

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