18 Onion Soup

Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub

through a colander and put back again on the stove. Stir 2

tablespoonfuls each of flour and butter together until smooth; add to

the soup. In another saucepan heat a cup of milk and a pinch of soda,

add this to the stock, beat in the white of an egg, season with salt and

pepper, and minced parsley.