Soup Verte
| 4 tablespoonfuls flour 3 tablespoonfuls Crisco 2 quarts stock 1 bunch parsley 1 lb. spinach | 1 bunch parsley 1 teaspoonful sugar 2 egg yolks 1 lemon Salt and pepper to taste |
Put stock into saucepan; add spinach and parsley, picked and thoroughly washed; let all boil twenty minutes; strain, rubbing puree through sieve. Return it all to saucepan, add Crisco and flour mixed together with cupful of water, sugar and strained juice of a quarter of lemon. Let boil five minutes. Beat yolks of eggs with 1/4 cupful water, add them gradually to soup off fire, and stir near fire until cooked. Soup must not boil after yolks are added. Season with salt and pepper and serve.