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No. 48—RED WINE SOUP.

Quantity for 6 Persons.

 1 qt. light red wine

 1 qt. of water

 1 small piece of lemon peel

 3 cloves

 1 stick of cinnamon

 ¼ lb. of sugar

 3 tbsps. of cornstarch or common flour

Preparation:

Heat the red wine and put it into the soup but do not boil any longer. Serve at once. Serve zwieback or small soup macaroons with it.

No. 49—BEER SOUP.

Quantity for 6 Persons.

 1½ qts. of beer

 ½ qt. water

 1 stick of cinnamon

 2 cloves

 1 pinch of salt

 3 tbsps. of flour or cornstarch

 3 slices of lemon or lemon sugar

 3 eggs

 ¼ lb. sugar

Preparation:

Zwieback or toasted slices of rolls are served with the soup.

No. 50—APPLE SOUP.

Quantity for 6 Persons.

 2 lbs. of apples

 2 qts. of water

 ¼ lb. of sugar

 1 stick of cinnamon

 2 tbsps. of cornstarch

 ⅛ lb. of currants

 Juice of ½ lemon and a small piece of rind

Preparation:

Remarks:

Dried fruit may also be used.

No. 51—RYE BREAD SOUP.

Quantity for 6 Persons.

 2 lbs. of rye bread

 2 qts. of water

 Salt

 1 tumbler full of white wine