1/4 pound soft American cheese

1 teaspoonful onion juice

1 quart milk

Yolks of 2 eggs

1 tablespoonful butter

1 tablespoonful flour

1/2 teaspoonful salt

A dash of cayenne

Put the milk in a double boiler; add the cheese, grated, the salt, cayenne and onion juice. Rub the butter and flour together; add it to the cheese mixture; stir and cook until you have a smooth, rather thick soup. Beat the yolks of the eggs; add to them two or three tablespoonfuls of the soup and pour into the tureen. Put also into the tureen about two dozen inch cubes of toasted bread. Pour over the soup, and send to the table. This soup is highly nutritious, having more than meat value. It is an exceedingly nice luncheon dish for children, and with white bread and butter forms an excellent meal.