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Classic
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page 49
V. FRUIT SOUPS.
89. Strawberry Soup. Cook some finely pounded toast in water until thick, add
wine, sugar and cinnamon, and in case the soup is not of the proper consistency
put in some cornstarch smoothed in water. Then take from the fire and stir into
the soup according to its quantity a number of saucerfuls of ripe strawberries
which have been sugared 1 hour before. This soup is served with biscuits or
toast.
90. Cherry Soup. Take sour cherries and cook them with some toast and lemon peel
or 2-3 cloves and the required quantity of water, until the cherries are pulpy.
Strain, put on the stove and bring to a boil again and serve after adding sugar,
a little salt, cinnamon and claret, which must not cook. Sweet cakes can be put
on the soup or it may be served with biscuits.
In the winter this soup can be made with dried cherries which are first cooked
with some oatmeal and a few slices of lemon, before straining. Afterwards follow
the above directions.
91. Apple Soup. Cook in water a soupplateful of sour apples (which have been cut
into very small pieces), with a cupful of scalded rice until soft, pass through
a sieve, add sugar, cinnamon, lemon peel and some salt, cook again and stir into
it the yolk of an egg.
92. Apple Soup with Currants. Cook some wheat bread with the apples, and after
passing through a sieve add some grated rye bread which has first been fried in
butter, then put in the currants and a very few cloves and some salt, cook for a
short time and stir into the soup cinnamon and a spoonful of thick cream.
93. Plum Soup. Stone a soupplateful of plums and cook in water with wheat bread
until soft, pass through a sieve, then cook with the addition of some sugar and
cinnamon, and serve with buttered toast placed in the tureen.
94. Plum Soup with Milk. This is a nice soup for the supper table and is made by
taking a soupplateful of ripe plums, rub thoroughly to clean them, stir 2
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