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Classic
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57. Another Wine Soup. Lightly brown 2 ounces of flour in 2 even tablespoonfuls
of butter, stir this smooth with 1 bottle of white wine and 1 pint of water, add
3 heaping teaspoonfuls of sugar and a trifle of salt. This soup is seasoned
variously with lemon or orange peel, peach or orangeflower water, or with fresh
fruit, such as strawberries or raspberries, simply letting them boil up once in
the soup. The yolks of a few eggs may be stirred in the soup if desired.
58. Sago Soup with Claret. Scald pure sago twice with water, then put on the
stove with hot water, add a piece of cinnamon and cook until done, which will
take from 2--2 1/2 hours. Then add the same quantity of claret, sweeten the soup
well with sugar, let it come to a boil, put in a few slices of lemon and serve
with crackers or fresh toast.
59. Hasty Cracker Soup. Water, crackers, some butter, a few pieces of cinnamon,
lemon peel and salt in proportions according to the quantity of soup desired are
put on the fire and cooked until done; then pass through a sieve and stir into
it the yolks of a few eggs, sweet cream, wine and sugar.
60. Pearl Barley and White Wine Soup. Put the barley on the fire with a little
boiling water, a small piece of fresh butter, some cinnamon and lemon peel, and
cook slowly in a scant broth (replenishing the hot water frequently) until done.
After the soup has cooked for 2 hours, put in raisins that have first been
washed, and let them cook until soft. When serving add wine, sugar and a trifle
of salt, and stir into the soup the yolks of 1 or 2 eggs.
61. A nice Soup made from Coarse Barley Groats. Put 1 pound of groats on the
fire in a little boiling water with a small piece of butter, a few pieces of
cinnamon and a little salt, replenishing the boiling water from time to time and
cook until quite soft. Then pass the whole through a sieve, during which
operation some water should be poured over the barley in order to retain in the
soup everything that will tend to thicken it. After about 3/4 hour, cook about
1/2 pound of well-washed raisins in the soup until soft. The soup should
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