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Spanish Onion Soup.

TO MAKE TWO QUARTS.

Ingredients.

Spanish Onion.

Method.

1. Melt in a stewpan one ounce of butter or sweet dripping. 2. Add one large Spanish onion (shredded), and one and a half ounce of wheat flour or pea flour. 3. Stir for ten minutes. 4. Add four pints of boiling water, a little salt and pepper. 5. Skim, and boil till the onions are thoroughly cooked. 6. Add a milk or cream liaison. 7. Cut up some pieces of bread and put in the tureen. 8. Pour over the soup and serve. A few pieces of butter in the tureen are an improvement.

PRECAUTI0NS.-Avoid boiling quickly, and let the onions be tender.

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