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SOUR MILK SOUP

(Soups) - (The International Jewish Cook Book)







Let the milk stand until it jellies, but does not separate. Put it into
a saucepan and let simmer one minute. Then thicken with two generous
tablespoons of flour; blend to a smooth paste with butter. Strain
through a fine sieve and serve in cups or soup plates and sprinkle the
top with maple sugar.











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