A NORWEGIAN SWEET SOUP.

Put a quarter of a cup of rice into three cups of
boiling water with a small stick of cinnamon, and
let it boil nearly an hour. About fifteen minutes be-
fore it is done add half a cup of raisins stoned. Beat
two egg yolks with a heaping tablespoonful of sugar
until white and creamy, then stir into them about
half a cup of sweet cider, remove the soup from the
fire, add a little of it to the eggs and cider, stir well,
and mix all together rapidly and serve at once. Two
tablespoonfuls of good sherry improves it.

ONION SOUP.

Melt two tablespoonfuls of butter in a spider,
when it bubbles add four large onions, washed,
skinned and cut in slices, let them simmer without
browning about half an hour, then stir in a slightly
heaping tablespoonful of flour. When it thickens
pour in gradually a pint and a half of boiling milk,
season with salt and pepper to taste, press through
a pure sieve, and return to the fire. While it is get-
ting hot, beat together two egg yolks and half a cup
of cream, remove from the stove and stir the eggs
and cream into it rapidly, pour at once into the
tureen and serve.

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