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Classic
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page 204
beans and the carrots. Now pour in sweet milk enough to make a moderately thick
soup. When boiling add a little parsley and grated nutmeg. This finishes the
soup.
If the beans are overgrown they may have a bitter or stringent taste, which may
be mitigated by first scalding the beans in a separate water. They may be
improved by yolks of eggs, cream and sugar.
Sago soup.
Half a pound raisins, a piece of cinnamon, half a lemon. Boil these for a while.
Then stir in a pint sago, taking good care that it does not make lumps. If the
soup should become too thick, thin it with water; and if too thin, mix some corn
starch in cold water and pour into the boiling soup. Add wine if you so desire;
also sugar.
Green gooseberry soup.
Pick and wash a gallon unripe gooseberries and boil them in a cast iron pan or
one made of clay. The water should be
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