Page:Meier - The Art of German Cooking and Baking.djvu/26

 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.


 * 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 hairsieve.

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.


 * ⅛ lb. of butter

⅛ lb. of flour

½ qt. of water

1 pinch of salt

1⅛ qts. of milk

Preparation: The butter is browned, flour stirred in, milk, water and salt added. The soup must be boiled 30 minutes, constantly stirring it. You may stir into it the yolk of one egg.


 * ⅜ 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.