—18—
The eggs are boiled hard and the whole yolks put into the soup. You can also cut the yolks in halves and put one-half into each soup dish.
It requires 3 hours to cook this soup.
No. 45—POTATO SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 2 lbs. of raw or unboiled peeled potatoes
- 2 qts. bouillon of oxbones, (soup-bones)
- or bouillon of rabbitroast bones,
- or bouillon of poultryroast bones
- 1 roll cut into small cubes
- ½ tbsp. of butter
Preparation: The potatoes are pared, cut into small pieces and cooked until soft in the bouillon, then pressed through a sieve. If yo" wish you may leave the pieces of potatoes whole.
The roll cubes are toasted light yellow and put into the soup or served with it.
Remarks: Potato-soup of rabbitroast bones or fowl bones is very good. If there is some meat left on these bones, cut it in small pieces and put it into the soup.
No. 46—POTATO SOUP.
Quantity for 6 Persons.
- 2 lbs. of raw potatoes
- 2 qts. of water
- 1½ tbsps. of fresh butter
- Salt
- 1 roll cut into cubes
- ½ tbsp. of butter
- ½ tsp. of meat extract
Preparation: The potatoes are pared, cut into small pieces, and cooked until soft in the 2 qts. of water, then pressed through a sieve and cooked again. Salt, butter, meat extract are now added.
The roll cubes are fried light yellow in the ½ tablespoonful of butter and put into the soup before serving.
No. 47—WHITE WINE SOUP.
Quantity for 6 Persons.
- 1 qt. light white wine
- 1 qt. water
- 1 stick of cinnamon
- 2 cloves
- 2 tsps. of lemon sugar or
- 4 slices of lemon
- ¼ lb. of sugar
- 3 tbsps. of corn starch or flour
- 1 pinch of salt
- 3 eggs
Preparation: The water with the spices is boiled for 2 minutes before the wine is added and let come to a boil again.
