WHITE SOUP

Take the last quart of your stock, add a little onion, a stalk of celery cut small, and a very little mace, let it boil one hour. Strain it, put it back in the saucepan; mix a table-spoonful of arrowroot in a lit- tle water, put it into the soup, add a tea- cup of cream, stir it well. Let it boil half an hour.