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Classic
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page 42
be well bound but not thick. When ready to serve, stir the yolks of 2 fresh eggs
together with 1/2 pint of white wine in the tureen and pour in the boiling soup
gradually, stirring constantly, and sweeten with sugar. This will make enough
soup for 8-10 persons. Instead of the barley the soup can be made with very fine
barley meal stirred in it, which is cooked about 10 minutes until done, first
boiling the raisins in water with some butter.
This soup can also be made from grits (fine middlings); in this case first cook
the raisins, stir the grits with sugar, salt and the proper quantity of water,
add sufficient boiling water to make as much soup as is wanted, and after the
grits are thoroughly cooked, stir the soup as above directed. In both soups
cider or white currant wine can be used to excellent advantage.
Time of cooking, 3 hours.
62. Rice Soup with Raisins. Lightly brown a little butter in a spoonful of
flour, take the necessary quantity of boiling water, scalded rice, cleaned and
washed raisins and a small piece of cinnamon. Cook all until well done and stir
the soup with salt, sugar, a litte wine, and the yolks of a few eggs.
63. Frothy Beer Soup. 1 quart of beer (which must not be bitter), 1 quart of
water, 2 tablespoonfuls of fine wheat flour, 4 eggs, sugar, 2 slices of lemon
and cinnamon according to taste are whipped with an egg beater over a hot fire
until nearly cooked; pour into the tureen immediately. Serve with buttered toast
or crackers.
A palatable addition to this kind of soup consists of a bread pudding made from
pieces of rye bread mixed with fine sugar, ground cinnamon and scalded currants.
Fry the bread in butter of a light brown color, press tightly into a large
funnel or similar mold and turn into the tureen.
64. Hasty Beer Soup. Take 1/2 pint of beer for each person and the same quantity
of water, cook, and add the necessary quantity of sugar and a pinch of salt.
Then stir the yolk of 1 egg and 1 heaping teaspoonful of flour together with
some cold water and gradually pour the boiling beer over it, constantly
stirring, and
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