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FARINA SOUP

(Soups) - (The International Jewish Cook Book)







When the soup stock has been strained and every particle of fat removed,
return it to the kettle to boil. When it boils hard stir in carefully
quarter of a cup of farina, do this slowly to prevent the farina from
forming lumps. Stir into the soup bowl the yolk of one egg, add a
teaspoon of cold water. Pour the soup into the bowl gradually and stir
constantly until all has been poured into the bowl. Serve at once.











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