Croute-Au-Pot

Cut two carrots and one turnip into round slices and add to these a few short pieces of celery stalks and a little white cabbage. Stew these for a few minutes in a covered stewpan and add one heaping tablespoonful of butter. As soon as the vegetables are beginning to take color pour over them three pints of broth, half a tablespoonful of salt and one teaspoonful of pepper. Boil this slowly for one-half hour or more, and then pour into a hot tureen in which a few pieces of toasted bread or rolls have been previously placed. Serve very hot.

Duchess Soup

Put two large, sliced onions into a saucepan with two tablespoonfuls of butter, and fry them for eight minutes. Sift in two tablespoonfuls of flour, and fry it for three minutes, stirring well to prevent its burning; then pour in slowly one quart of boiling milk, season to taste with pepper and salt, and stir over the fire for fifteen minutes. Strain the above mixture, put it back into the saucepan, add two tablespoonfuls of grated cheese, and place it over the fire. Beat three eggs, with a little salt and pepper, then pour them through a strainer into the soup. Move the saucepan to the side of the fire, and stir the contents for a few minutes. Turn the soup into a tureen, and serve it with a plate of sippets of toast.