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. The yolks of the 3 eggs are stirred with flour and a little water and then stirred into the soup. Let it come to a boil once more, stirring constantly. Then it is taken from the stove. The whites of the eggs are beaten to a stiff froth and put into the soup when served.
Cloves, lemon slices, and cinnamon are taken out. Zwieback or toasted slices of rolls are served with this soup.