Then pour in slowly one pint of boiling water, stirring steadily till it is all in.

Boil and mash fine four large potatoes, and stir into one quart of boiling milk, taking care that there are no lumps.

Add this to the fried onions, with one teaspoonful of salt and half a teaspoonful of white pepper.

Let all boil for five minutes, and then serve with toasted or fried bread.

Simple as this seems, it is one of the best of the vegetable soups, though it is made richer by the use of stock instead of water.
BROWNED FLOUR FOR SOUPS.
Put a pint of sifted flour into a perfectly clean frying-pan, and stir and turn constantly as it darkens, till the whole is an even dark brown.