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Classic
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page 44
and a small piece of candied ginger (the latter is omitted when claret is used)
until transparent, add the wine, some lemon juice and sugar and serve with
crackers. Tapioca is simply cooked in the water until done without any previous
soaking. When claret is used, the addition of a few teaspoonfuls of pineapple,
raspberry or strawberry jelly will greatly improve The flavor of the soup.
Nos. 57, 60 and 61 are also good soups for invalids.
IV. MILK SOUPS AND WATER SOUPS.
NOTE.--It is well to keep a particular kettle for cooking milk soups, because
the milk scorches very easily and the flavor of food that has been previously
cooked in the kettle is readily imparted to the milk. Scorching may be prevented
by first greasing the bottom of the kettle with a piece of pork fat, or at least
first rinsing the kettle with cold water.
68. Fine Milk Soups served either warm or cold. For 3 persons take 1 quart of
fresh milk, 1 tablespoonful of constarch, the yolks of 2 eggs, sugar, lemon peel
or a little vanilla, or a few pounded bitter almonds. Stir over a hot fire
constantly until cooked and then pour into the tureen. Make a stiff froth of the
whites of eggs, and form into little balls as directed under No. 56, or else the
froth can be mixed with sugar and stirred into the soup until the latter is
frothy through and through.
REMARK. During the hot season, this soup, served cold, makes an excellent and
convenient dish for the supper table and for this purpose it can be cooked in
the forenoon.
69. A very nutritious Milk Soup. Bring 3 quarts of milk to a boil. Whip 1-2
eggs, stir up with fine flour and reduce the stiff dough with cold milk and pour
into the boiling milk without stirring; pass a spoon over the bottom of the
kettle several times to loosen the mass, and break it up into lumps, and then
cook until these are done. Salt the soup moderately and pour into the tureen at
once to prevent scorching.
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