If it should be too thick, leave out some bread. It is then boiled with the salt, sugar, currants and butter for a little while. The white wine is poured into the soup dish and the soup added to it while boiling hot.
No. 52—FLOUR SOUP, (WHEAT).
Quantity for 6 Persons.
- ⅛ lb. of butter
- ⅛ lb. of flour
- ½ qt. of water
- 1 pinch of salt
- 1½ qts. of milk
Preparation: The butter is browned, flour stirred in, milk, water and salt added. The soup must be boiled 20 minutes, constantly stirring it. You may stir into it the yolk of one egg.
No. 53—RYE FLOUR SOUP.
Quantity for 6 Persons.
- ⅛ lb. of rye flour
- 2 tbsps. of butter
- ½ qt. of water
- 1 qt. of milk
- 1 pinch of salt
- 2 yolks of eggs
Preparation: The rye flour is stirred into the cold water, butter and salt added and cooked for 20 minutes while stirring constantly. Add the milk and boil again; then stir in the yolks.
No. 54—MILK SOUP.