On the day it is to be used, heat a quart of milk; stir one tablespoonful of butter to a cream; add a heaping tablespoonful of flour or corn-starch, a saltspoonful of mace, and the same amount of white pepper.

Stir into the boiling milk, and add to the soup.

Let all boil a moment, and then pour into the tureen.

Three eggs, beaten very light and stirred into the hot milk without boiling, make a still richer soup.

The bones of cold roast chicken or turkey may be used in this way; and the broth of any meat, if perfectly clear, can serve as foundation, though veal or chicken is most delicate.
MOCK TURTLE SOUP.
A calf's head is usually taken for this soup; but a set of calf's feet and a pound of lean veal answer equally well.