Onion Soup

Onion soup and Spanish onion soup will keep for several days.

Mix one or two tablespoonfuls of oatmeal in cold water until it is quite smooth, then pour in gradually three pints of liquor in which a leg of mutton has been boiled, turn all into a stewpan with several peeled and chopped onions, and cook until of the consistency of cream, or leave out the oatmeal, substitute wheat flour, and stir it into the soup while boiling; a few minutes before serving add the yolks of two or three eggs, removing the pan from the fire before putting them in.

**Spanish Onion Soup.

Peel three large Spanish onions, cut and separate them into rings, and fry in a little butter until they are of a light brown color and quite tender. Remove and drain on a fine sieve, and put them into a saucepan with two quarts of water. Put the pan on the fire, boil for an hour, stirring frequently, add salt and pepper to taste, add the finely sifted crumb of a roll, and mix thoroughly. Boil for one hour longer, and just before serving add the yolks of two eggs, beaten into two tablespoonfuls of vinegar and a small quantity of the soup. Mix this in, stirring one way, pour into a tureen and serve. Soup prepared in this way will keep four or five days.