Page:Meier - The Art of German Cooking and Baking.djvu/25

 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.


 * 1 qt. light red wine

1 qt. of water

1 small piece of lemon peel

3 cloves

1 stick of cinnamon

¼ lb. of sugar

3 tbsps. of cornstarch or common flour

Preparation: Boil the water, sugar and spices for 10 minutes. The flour mixed with some water is stirred in and let come to a boil, stirring constantly.

Heat the red wine and put it into the soup but do not boil any longer. Serve at once. Serve zwieback or small soup macaroons with it.


 * 1½ qts. of beer

½ qt. water

1 stick of cinnamon

2 cloves

1 pinch of salt

3 tbsps. of flour or cornstarch

3 slices of lemon or lemon sugar

3 eggs

¼ lb. sugar

Preparation: Water, beer, sugar and spices are brought to a boil. The flour and yolks of eggs are mixed with water and stirred into the soup and brought to a boil again. The whites of eggs are beaten to a stiff froth and put into the soup when served.

Zwieback or toasted slices of rolls are served with the soup.


 * 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