Cream Soup.
If your jelly-soup stock has been kept upon the ice these two days, it is as good now as on Thursday. Take off the fat, add a pint of boiling water to the soup, and stew slowly for half an hour. Strain, add more seasoning, and skim for a few minutes until quite clear in boiling. Heat in another vessel a pint of milk; stir in a tablespoonful of butter and the same of corn-starch wet up in cold milk, with a little nutmeg. Pour this upon two beaten eggs, cook one minute, and put into the tureen. Add the boiling soup, and stir all up well. It will be wise to put a pinch of soda in the milk before boiling.