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The yolks of the 3 eggs are stirred with flour and a little water and then stirred into the soup. Let it come to a boil once more, stirring constantly. Then it is taken from the stove. The whites of the eggs are beaten to a stiff froth and put into the soup when served.
Cloves, lemon slices, and cinnamon are taken out. Zwieback or toasted slices of rolls are served with this soup.
No. 48—RED WINE SOUP.
Quantity for 6 Persons.
- 1 qt. light red wine
- 1 qt. of water
- 1 small piece of lemon peel
- 3 cloves
- 1 stick of cinnamon
- ¼ lb. of sugar
- 3 tbsps. of cornstarch or common flour
Preparation: Boil the water, sugar and spices for 10 minutes. The flour mixed with some water is stirred in and let come to a boil, stirring constantly.
Heat the red wine and put it into the soup but do not boil any longer. Serve at once. Serve zwieback or small soup macaroons with it.
No. 49—BEER SOUP.
Quantity for 6 Persons.
- 1½ qts. of beer
- ½ qt. water
- 1 stick of cinnamon
- 2 cloves
- 1 pinch of salt
- 3 tbsps. of flour or cornstarch
- 3 slices of lemon or lemon sugar
- 3 eggs
- ¼ lb. sugar
Preparation: Water, beer, sugar and spices are brought to a boil. The flour and yolks of eggs are mixed with water and stirred into the soup and brought to a boil again. The whites of eggs are beaten to a stiff froth and put into the soup when served.
Zwieback or toasted slices of rolls are served with the soup.
No. 50—APPLE SOUP.
Quantity for 6 Persons.
- 2 lbs. of apples
- 2 qts. of water
- ¼ lb. of sugar
- 1 stick of cinnamon
- 2 tbsps. of cornstarch
- ⅛ lb. of currants
- Juice of ½ lemon and a small piece of rind
Preparation: The apples with their peelings on are cut into pieces and the core removed, and then boiled in the water with the spices until soft. The flour is mixed with a little
