German cookery for the English kitchen

Semolina dumplings {see recipe, page 17) are a good addition to this soup. Fruit syrup or wine may be substituted for the cream ; in this case omit the aniseed. For 6 Persons. 2 lbs. apples. 2^ pints water. Apfel-Sappe. (Apple Soup.) Time of Preparation : i hour. I oz. potato flour. Sugar to taste. Soups. II Wash the apples, cut them up into small pieces, boil till soft in the water, with some cinnamon, and then pass through a sieve. Thicken with potato flour and add sugar to taste. Bread cut into dice and fried in butter, or ratifias are served with the soup. This soup may be varied by boiling a little rice, sago, or semolina in the water first and then adding the apples, peeled and cut up small. Kineh-Sappe. (Cherry Soup.) I lb. cherries. 2^ pints water. \ oz. potato flour. Sugar to taste. Put on the cherries in the water, boil a quarter of an hour, pass through a sieve, thicken the soup with potato flour and serve with fried bread or little dumplings. {See section : Suppen-Einlagen, Klosse.) PflamneH-Sappa. (Plum Soup.) 1 1 lb. plums. 2\ pints water. i^ oz. potato flour. Sugar to taste. Prepare as for Cherry Soup. Blaabeer-Sappe. (BiLBBRRY Soup.) i^ lb. bilberries. 2^ pints water. i^ oz. potato flour. Sugar to taste Prepare as for Cherry Soup. Johannisbeep-Su^e. (Currant Soup.) I lb. of currants. 2\ pints of water. i^ oz. potato flour. Sugar to taste. Prepare as for Cherry Soup. 1 2 Suppen. PFeisselbeer-Suppe. (Cranberry Soup.) I lb. cranberries. 2^ pints water. i^ oz. potato flour. Sugar to taste. Prepare as for Cherry Soup. Holunder-Suppe. (Elderberry Soup.) 1 lb. elderberries. 3 pints water. 2 oz. potato flour. Sugar to taste. 3 pints water. Prepare as for Cherry Soup. Blätgebatten-Suppe. (RosB-Hip Soup.) For 6 Persons. Time cf Preparation : i hour. \ lb. dried rose hips. 3 pints water. 2 OZ. potato flour. Sugar to taste. Wash the hips, soak them some hours in water and then let them simmer till quite soft, when pass through a sieve. Boil up again, adding sugar, thicken with potato flour and serve, either with or without Nudeln, Einlauf or Kttle dumplings. (For recipes for latter, see section : Suppen-Einlagen, Klosse.) Backpflaumen-Suppe. (Prune Soup.) Prepare in the same manner as Rose-Hip Soup. Milch-Siippe. (Milk Soup.) One Quart of Soup. Time of Preparation : \ hour. I quart milk. 1 Salt. I egg. I A Iktie flour. Soups. 1 3 Thoroughly mix the egg with enough flour to make a smooth, stin paste, which will drop irregularly off the spoon. Put the milk on to boil, and when boiling, drop this paste slowly into it, and salt to taste. Sugar and cinnamon may be used instead of salt to flavour the soup. Miloh-Sappe mit Mandeln. (Milk Soup with Almonds.) One Quart of Soup. Time of Preparation : \ hour. I quart milk. I oz. potato flour. I oz. sugar. A pinch of salt. 1 teaspoonful grated bitter almonds. 2 oz. grated sweet almonds. Put the milk on to boil with the almonds, sugar and a pinch of salt, reserving a small quantity of the milk to mix cold with the potato flour to a smooth paste. When the milk boils, stir in the dissolved potato flour and boil a few minutes longer. This soup may be served hot or cold. Sohokoladen-Suppe. (Chocolate Soup.) 3 pints milk. i teaspoonful potato flour. 4 oz. chocolate. Sugar and salt to taste. 2 yolks of eggs. 2 whites of eggs. Put the milk on to boil with the chocolate grated finely, reserving a small quantity to mix cold with the potato flour. When the milk boils, stir in the dissolved potato flour and then the yolks of 2 eggs. Sweeten with sugar to taste. Whisk the whites of eggs to a stiff snow, and place in rough heaps on the soup when in the tureen. This soup may be served hot or cold. 14 Suppen.