To this add a cupful of whole-wheat flour and beat for five minutes.

Take out the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil, and serve.

Take up the fish, add a cupful of stock to the sauce, and thicken with browned flour.

Then add a cupful of milk or stock and simmer for twenty minutes, keeping the saucepan covered.

Parboil two sliced onions, drain, season, add a cupful of hot water and half a cupful of Sherry.

Cream three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk.

When half cooked, add a cupful of water, a chopped onion, a red pepper, and a can of tomatoes.

Boil for twenty minutes, stirring constantly; then add a cupful of milk, bring to a boil, strain, and serve hot.

Cook together two tablespoonfuls each of butter and flour, add a cupful of milk and cook until thick, stirring constantly.

Put into a covered baking-pan, sprinkle with chopped onion and a tablespoonful of melted butter, and add a cupful of boiling water.

Cook together one tablespoonful of flour and two of butter, add a cupful of cream or milk, and cook until thick, stirring constantly.

Put in a basin and add a cupful fine bread crumbs, and a cupful cold boiled rice or about half as much mashed potatoes.

Bring to boil, remove all scum, add a cupful boiling milk or half that quantity of cream, and serve without allowing to boil again.

Fry a large sliced onion in two ounces of butter, add a cupful of boiling water, let it boil up, then put in the balls.

When the tapioca is softened, add a cupful of sugar, a pinch of salt, and half a teaspoonful of cinnamon, and pour over the apples.

Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick cold cream, flavor to taste.