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Classic
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page 52
of sugar cinnamon and grated lemon peel and add nicely washed currants; scald
these and pour in the liquor. When cold, add 1 bottle of claret and the same
quantity of water sweetened with sugar.
104. Beer Cold Soup. Stale grated rye bread, plenty of rinsed and scalded
currants without the liquor, cinnamon, a slice of lemon, beer (which must not be
bitter), and sugar according to taste.
105. Westphalian Cold Soup. Take grated stale rye-bread and whipped thick sour
cream, and stir brown beer (which must not be bitter), sugar, cinnamon and the
grated bread into the whipped cream.
106. Buttermilk Cold Soup. Grate rye bread and slightly brown it; for each 4
spoonfuls of bread add 2 spoonfuls of sugar, then again brown the whole lightly,
stirring constantly. After this stir into the buttermilk some sweet cream or
milk; shortly before serving crumble into it crackers or wheat bread and finally
strew over it the bread after it has cooled. This cold soup is very palatable
and refreshing.
107. Whipped Cream. Thick sweet cream is shaken to a froth in a shaker or
whipped in any convenient vessel, but this should be done in the cellar or some
other cool place. Then stir through it sugar and vanilla and serve with crackers
and grated rye bread.
The vanilla can be put into the cream a few hours beforehand to draw, or else
pound fine with sugar, thus requiring less vanilla.
108. Whipped Sour Cream. For this purpose the milk should be thick but its cream
must be smooth, through, it sugar in the preceding receipt, and stir trough, it
sugar and cinnamon.
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