4 cups White Stock III 1/3 cup butter
2 slices carrot, cut in cubes 1/4 cup flour
2 slices onion 1 teaspoon salt
2 blades mace 1/8 teaspoon pepper 1/2 cup grated mild cheese 2 cups scalded milk
Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted.