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Classic
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page 47
taste, grated rye bread. Grate some wheat bread and put it into the soup with
the buttermilk into which some flour should be stirred to prevent curdling, and
boil under constant stirring. When serving, stir in salt, sugar and some
cinnamon.
80. Brown Flour Soup. Lightly brown the flour without any butter as directed
under A, No. 3, boil the milk and stir into it enough of the browned flour and
cold milk as is necessary to give the soup consistency, then stir through it
sugar, cinnamon and the yolks of eggs, and serve over bits of bread toasted in
butter which have been placed in the tureen.
81. White Flour Soup. Heat a piece of butter the size of half an egg, put in 3
tablespoonfuls of flour and stir until it commences to curl and bubble; then
pour in the required quantity of boiling water, stirring carefully, so that the
flour will remain smooth and not become lumpy. When done, stir the soup with
salt, mace or lemon peel, a trifle of sugar and the yolk of an egg, or else
serve without any spice or sugar, putting in salt, sour cream and finely chopped
parsley.
82. Onion Soup (South Germany Style). For 4 persons, lightly brown 3 large
onions, cut up into small cubes in 2 1/2 tablespoonfnls of butter, in this also
brown lightly 2 tablespoonfuls of flour, and then pour in enough meat broth to
make the necessary quantity of soup, and cook thoroughly. Then pass through a
sieve, cook once more, stir with 2 yolks of eggs, and serve over bits of bread
toasted in butter, placed in the tureen.
83. Soup made with Pastry Dough. Break the dough into pieces and put it on the
fire in cold water; after it has been cooked to a pulp put in a piece of butter
or good fat and gradually pour on boiling water. Before serving, put in some
finely chopped parsley, beat up the yolk of an egg in a tureen, with some sour
cream, and then pour in the soup, being careful to stir constantly.
84. Barley Soup for Invalids. Fine pearl barley is cooked in a little boiling
water with a small piece of
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