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Classic
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page 43
then put back into the kettle. The stirring should be kept up continually, even
after the kettle has been taken from the fire, to prevent curdling.
If desired, the white of an egg can be beaten to a froth with some sugar, taken
up with a spoon and put on the soup, or else the froth may be beaten through the
soup.
65. Beer Soup with Raisins. Cook plenty of raisins with water and wheat bread
until the raisins are quite soft, then add enough beer to give the soup good
strength, sweeten with sugar and when it cooks put in according to the quantity
of soup 1/2-1 tablespoonful of flour stirred in water, and then stir through the
soup (which should not be too thin nor too stiff) the yolks of a few eggs and
some cinnamon. When eggs are lacking the flour can be stirred up with good cream
or milk.
66. Beer Soups with Milk. For 3-4 persons take 1 pint of milk with its cream, 1
pint of water, 1/2 pint of strong but not bitter beer, 2 ounces of currants, 1
tablespoonful of flour, 2 heaping teaspoonfuls of sugar, 1/2 teaspoonful of salt
and the yolk of an egg. Put everything excepting the egg and the salt in a deep
kettle on a hot fire and bring it to a boil, stirring constantly and briskly;
take the kettle from the fire immediately, keep up the stirring for a few
minutes longer, otherwise it will curdle easily, add some salt and then stir
into it the yolk of the egg and some ground cinnamon. Serve with biscuits or
toast.
If you have no time to devote to stirring the soup, and without which it will
curdle, then the water, beer, currants and flour should be brought to a boil,
cook the milk in a separate vessel, take both from the fire, pour together and
stir the yolk of the egg into the soup.
67. Wine Soup for Invalids. Good claret, Portwine or sherry are absolutely
essential for these soups, which, by the way, should never be served to invalids
unless with the consent of the physician. Take pure sago or tapioca, pound the
sago and soak in cold water for 3 hours. Then drain, and afterwards cook it with
water
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