Place two cups of thinly sliced onions in a saucepan and add one cup of cold water. Cook until soft and then rub through a fine sieve. Measure and return to the saucepan, and add one cup of milk for every cup of onion puree and two level tablespoons of flour to every cup of milk. Stir to dissolve the flour, then bring to a boil and cook slowly for five minutes. Season, using salt and white pepper. Serve, then add one tablespoon of butter to every quart of cream soup. Croutons or toasted strips of bread make a delicious accompaniment to cream soups.
How to prepare croutons: Cut slices of bread into one-inch blocks and place in a baking sheet and bake until golden brown. Place in a tin box or jar and seal. When ready to use just reheat to crisp and then serve. Stale bread may be used for this purpose.
CREAM OF TOMATO
Place two cups of stewed tomatoes in a saucepan and add
One onion, chopped fine,
One faggot of soup herbs,
Pinch of cloves.
Cook gently for ten minutes and then run through a fine sieve. Now place in a saucepan
Two cups of milk,