No. 50—APPLE SOUP.
Quantity for 6 Persons.
- 2 lbs. of apples
- 2 qts. of water
- ¼ lb. of sugar
- 1 stick of cinnamon
- 2 tbsps. of cornstarch
- ⅛ lb. of currants
- Juice of ½ lemon and a small piece of rind
Preparation: The apples with their peelings on are cut into pieces and the core removed, and then boiled in the water with the spices until soft. The flour is mixed with a little water and put into the apples while boiling. Then the whole is strained or pressed through a sieve. Now the washed currants are added and a cup of red wine or white wine and cooked again.
Remarks: All fruit soups may be prepared this way, i.e., plum, cherry, apricots, strawberries, raspberries, currants, grapes, gooseberries or rhubarb soups are made this way but some need more sugar than others, or the wine is left out.
Dried fruit may also be used.
No. 51—RYE BREAD SOUP.
Quantity for 6 Persons.
- 2 lbs. of rye bread
- 2 qts. of water
- Salt
- 1 tumbler full of white wine
- Some sugar, about 1 tbsp.
- 1 tbsp. of fresh butter
- ½ cup of currants
Preparation: The rye bread which may be stale is put on with 2 qts. of cold water and boiled a little, then pressed through a hair sieve.