CHEESE SOUP.–Light-coloured and dry cheese is necessary for this somewhatpeculiar soup, but the best cheese of all is, undoubtedly, Gruyere. Gratehalf a pound of cheese and spread a layer of this at the bottom of thesoup-tureen. Cover this layer of cheese with some very thin slices ofstale crumb of bread. Then put another layer of cheese and another layerof bread till all the cheese is used up. Next take about twotablespoonfuls of brown roux, melt this in a small saucepan,
