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Classic
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page 216
Beer and juice.
Half a gallon good small beer and a goblet bottled beer; sugar syrup or sugar
and the juice of half a lemon, also the rind of a lemon cut in small pieces.
Sprinkle with grated nutmeg and eat with rusks.
Bouillon with rice and eggs.
Wash and rinse 1/2 pint of good rice and bring it to boil in a kettle of water,
which strain off and let the rice boil again, this time in a little weak
bouillon. When the rice begins to curl it is ready and it is then placed in the
soup bowl, where hot bouillon is poured over it. If it is desired to have eggs
in the bouillon it is to be remembered that they must be fresh and good and
poached a little ahead of the time. One egg is to be placed in each plate of
soup.
Bouillon with dumplings.
Beat 2 eggs with a tablespoonful sugar; add 2 spoonfuls cream, 2 of melted
butter, 3 of flour and 1 pounded cardamom. Work this for a little while.
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Classic
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