Put 1 quart (or 4 cups) of milk in a double boiler, and put with it 3/4 of a cup of grated cheese, 1 teaspoon of grated onion, 1 teaspoon of some piquant sauce, 1/4 teaspoon of salt, a dash of cayenne pepper, and 1 tablespoon of flour and 1 of butter rubbed together. Stir until smooth, then beat the yolks of 2 eggs with 2 tablespoons of milk, put in the tureen, and pour the boiling soup over them, stirring during the process. Add a little salt and serve with croutons. CREAM OF CAULIFLOWER Take a good-sized cauliflower, and let it soak in cold water, which is slightly salted, for half an hour; then drain it and put it, head upwards, in a saucepan which is not over large, and let it cook for half an hour uncovered. Put in a double boiler 1 quart of milk (4 cups), 1 onion and 1 bay leaf, and let them cook together while the cauliflower is boiling. Drain the cauliflower when done, and reserve 1/2 cup of the little sprays which form the head, mash the remainder in a wooden bowl, and add to it 2 cups of the stock in which it boiled and put in with the boiling milk; stir well, and let cook five minutes, then put through a sieve and return to the fire with a thickening of 1 tablespoon of flour rubbed together with 1 tablespoon of butter, season lightly with salt and pepper and a dash of nutmeg, add the 1/2 cup of cauliflower as a garnish, and let cook ten minutes more before serving. A tablespoon of whipped cream is an addition if added at the last. CHESTNUT SOUP Peel and blanch 1 quart of Italian chestnuts and chop them fine, then boil for half an hour in 2 quarts of water. Strain the chestnuts and crush them to fine pulp in a mortar, and gradually stir on this 1 quart of the stock in which the chestnuts cooked, and then rub all through a sieve. Return to the fire in a saucepan with 1 cup of bread crumbs, 1 tablespoon of salt, and 1 saltspoon of pepper. Cook for half an hour, then strain again, and add 2 cups of milk and a grating of nutmeg, and 1 tablespoon of browned butter, and reheat to boiling point. CREAM OF CELERY Wash and scrape and cut into half-inch pieces what will make 1 cup of celery; put it into 1 quart of boiling salted water and cook for nearly an hour or until very soft, then mash it in the water in which it was boiled. Put 1 teaspoon of chopped onion, 2 bay leaves, some mace, and 2 cloves into 2 cups of milk, let simmer for ten minutes, and add it to the celery pulp. Now press through a sieve and return to the double boiler in which the milk was cooked. Melt 1 tablespoon of butter and blend it with 1 tablespoon of flour until smooth, and stir it into the boiling soup; then season with salt and pepper. Boil five minutes and strain into a hot tureen in which a pat of butter and 1 tablespoon of whipped cream have been put. The addition of 1 tablespoon of chopped chives is an improvement to the appearance and taste, or parsley may be used if preferred. CREAM OF CHESTNUT