Cheese and its economical uses in the diet

by C. F. Langworthy; Caroline Louisa Hunt

Cheese and Vegetable Soup.

2 cupfuls of stock.	2 tablespoonfuls of flour.
2 tablespoonfuls of finely chopped carrots.	1½ teaspoonfuls of salt.
1 tablespoonful of chopped onion.	1 cupful of scalded milk.
A very little mace.	¼ cupful of grated cheese.
2 tablespoonfuls of butter.

Cook the vegetables a short time in one-half of the butter, add the stock and the mace, boiling 15 or 20 minutes. Strain and add the milk. Thicken with flour cooked in the remaining butter. Just before serving, stir in the cheese and cook until it is melted.