SOUP, à la Flamande (Flemish).
Ingredients.—5 onions, 5 heads of celery, 10 moderate-sized potatoes, 3 oz. butter, ½ pint of water, ½ pint of cream, 2 quarts of stock. Mode.—Slice the onions, celery, and potatoes, and put them with the butter and water into a stewpan, and simmer for an hour. Then fill up the stewpan with stock, and boil gently till the potatoes are done, which will be in about an hour. Rub all through a tammy, and add the cream (previously boiled). Do not let it boil after the cream is put in. Time.—2½ hours. Average cost, 1s. 4d. per quart. Seasonable from September to May. Sufficient for 8 persons.
Note.—This soup can be made with water instead of stock.