Cream soups make a pleasing change after plain broths or teas. Take
any white stock that is rich, free from fat and well seasoned. Put
into a saucepan half a pint of the stock and the same quantity of
cream. When it comes to a boil add one tablespoonful of flour
thoroughly moistened with cold milk, and let it boil at once. Serve
with it finger-pieces of thin buttered toast.