Evening Republican, Volume 18, Number 88, Rensselaer, Jasper County, 13 April 1914 — Princess Soup. [ARTICLE]

Princess Soup.

One quart of milk, two large onions, three eggs, two tablespoonfuls Of butter, two tablespoonfuls of flour, one teaspoonful of salt and a half teaspoonful of pepper, two tablespoonfuls of grated cheese. Put milk on to boil; fry tiie butter and onions together for eight minutes, then add the dry flour and cook two minutes longer, being careful not to burn. Stir into the milk and cook ten minutes. Rub through a strainer and return to the fire. Now add the cheese. Beat the eggs with a speck of pepper and salt Season the soup with the salt and pepper. Hold the colander over the soup and. pour the eggs through and set back for three minutes where it will not. boll. Then serve.' The cheese may be omitted if this is not liked.