Cream of Carrot Soup

From a

1918

cook book

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.

2 c. Carrots, -{finely-chopped

1 Qt. Boiling Water

1 tsp. Salt

1 tsp. Sugar

3 c. Milk

1 slice Onion

1/4 c. Flour, ~ mixed with 1/4 c. Water

some Salt

some Pepper

.

Scald the Milk with the Onion...

remove the Onion and thicken the Milk

by adding the Flour and water mixture,

and cooking it for 20 minutes

over hot water

to prevent burning.

.

Boil 2 c. Carrots, (finely chopped)

in water enough to cover;

when done, force through a strainer,

or leave pieces in Soup.

.

Add the Vegetable pulp and Water in which

they were cooked to the thickened Milk.

.

Season and serve.

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