Let 1 qt. of water and several peeled and chopped onions come to a boil, drain, and put back into the pan. Pour over the onions 2 qts. of boiling water and let cook until very tender, adding a tablespoon of salt. When done add a cup of rich cream; let come to a boil. A few minutes before serving remove the pan from the fire, add the yolks of 2 eggs, a generous lump of butter, mixed with a little flour, a dash of pepper, and a pinch of sugar. Let it come to a bubble, and serve. - Mrs. E. D. Kelley, Winnetka, 111.

Variation I

Put 1 tablespoon of butter in the frying-pan. When hot, add 1 finely chopped onion; fry until nicely browned. Put 1 qt. of soup stock, made from odds and ends of cold meat, into a stew-pan; add the fried onion and cook for 15 minutes. Strain, return to the fire, add 1 tablespoon of flour wet in a little cold water to thicken, and boil for 5 minutes longer. Season with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Cut 2 slices of stale bread into dice; brown the dice in the oven, put them in the soup tureen, pour the soup over them at once before they become soft. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.

Brown Onion Soup

Peel and cut in thin rings 6 Spanish onions, fry them in butter till tender and brown. Lay them on a hair sieve, so as to drain off the butter. Put the into a kettle with 5 qts. of water, boil for 1 hr., stirring often. Season with salt and pepper. Rub the crumbs of a roll through a colander, and add to the soup, stirring constantly. Boil 2 hrs. longer. Ten minutes before you serve it, beat the yolks of 2 eggs with 2 spoons of vinegar and a little of the soup. Pour it in by degrees, stirring it one way. - Mrs. C. J. Jeffries, Winnetka, 111. .

Onion And Celery Soup

Cook 1 cup of celery, 2 onions, finely chopped, with 1 qt. of water, until very tender; add 1 qt. of rich milk; season with butter, salt and pepper; serve hot. - Mrs. E. D. Kelley, Winnetka, 111.

Onion Soup With Salt Pork

Cut a small piece of lean salt pork into 1/2-inch squares. Put into a soup kettle with sufficient water for soup. Add 12 good-sized onions, pared and sliced fine. When done add 1 egg, beaten well. Serve at once. Other meat can be used, if desired. - Mrs. E. D. Kelley, Winnetka, 111.