Soup À l’Italienne.
The stock of Sunday’s soup strained from the carrots.
Half a cup of grated cheese and a cup of milk.
2 tablespoonfuls of corn-starch wet up with water.
2 eggs beaten light.
Put the soup on fifteen minutes before dinner, where it will heat quickly. The moment it boils, draw it to one side, stir in the corn-starch and milk and heat anew, stirring constantly until it begins to thicken. Set it again upon the side of the range, and add the beaten eggs. Cover and leave it where it will keep hot, but not cook, while you scald the tureen and put the grated cheese in the bottom. In five minutes pour the soup upon the cheese, stir all up well, and it is ready for the table.
This is a delicious soup and easily made.