Milk and Cheese Soup.
| 3 cupfuls of milk, or part milk and part stock. | 1 cupful of grated cheese. |
| 1½ tablespoonfuls of flour. | Salt and paprika. |
Thicken the milk with the flour, cooking thoroughly. This is best done in a double boiler, with frequent stirrings. When ready to serve, add the cheese and the seasoning.
The proteids in this soup are equal in amount to those in five-sixths of a pound of beef of average composition; its fuel value is higher than that of a pound of beef.