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Classic
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heaping tablespoonfuls of flour in water until smooth, add 3 pints of milk and
some salt, put on the fire with the plums and cook for a short time, stirring
frequently until the flour is well cooked. The plums may burst but must not
become pulpy. If they are entirely ripe no sugar need be added. The soup must be
nicely bound, and is brought to the table when nearly cold.
95. Prune Soup for Invalids. Wash the prunes, cut them up, put them on the fire
(with about half the quantity of oatmeal added) in an earthenware vessel in
water, with sugar, cinnamon, lemon peel and a pinch of salt and cook slowly
until all is soft. Strain, bring to a boil once more and stir up with the yolks
of 2 eggs which have been whipped in 1 glassful of wine. A few of the prunes can
be cooked separately and put into the soup at last.
96. Soup made from Dried Prunes. Wash the prunes nicely, rubbing them between
the hands. Scald thoroughly, and then cook in water with lemon peel and a little
wheat bread until soft, pass through a sieve stirring with sugar, cinnamon and,
according to taste, a glassful of wine. Serve over toast placed in the tureen.
For invalids omit the wine, spices and toast.
97. Mixed Fruit Soup for Invalids. Take huckleberries, strawberries, raspberries
and stoned cherries in equal proportions. After picking them over and washing,
mash them as finely as possible, pour on as much water as will make the required
quantity of soup, boil slowly for 1/2 hour and strain; after bringing to a boil
again, add sugar, extract of lemon, a pinch of salt and enough flour, which has
been smoothed in cider, to bring the soup to the proper consistency. Stir
through the soup the whites of 2 eggs beaten to a stiff froth.
COLD SOUPS.
98. Wine Cold Soup. 1 hour before serving put into the tureen macaroons or small
sweet crackers (if
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