ONION SOUP.
Ingredients.—6 large onions, 2 oz. of butter, salt and pepper to taste, ½ pint of cream, 1 quart of stock. Mode.—Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream. Time.—½ hour. Average cost, 1s. per quart. Seasonable in winter. Sufficient for 4 persons.