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(Soups) - (The International Jewish Cook Book)

This soup is a summer soup and is to be eaten cold. Cook two tablespoons
of sago in one cup of boiling water until tender, add more as water
boils down. Put one quart of large red or black cherries, one cup of
claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and
one-half lemon sliced fine, up to boil and let boil fifteen minutes; add
the cooked sago, let boil up and pour very gradually over the
well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry,
currant, gooseberry, apple, plum or rhubarb soups are prepared the same
way, each cooked until tender and sweetened to taste. The juice of lemon
may be used instead of the wine.

Other Recipes

German Cherry Soup.

Peel the cucumbers and cut into inch slices. Sprinkle with salt and
pepper and dip in beaten eggs and fine bread-crumbs. Season with salt
and pepper and fry in hot lard until brown. Serve with tomato-sauce
and veal chops.

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