The encyclopaedia of practical cookery

(5) Blanch and pound half-a-dozen bitter almonds, put them into a saucepan with 2qts. of Milk, and boil ; sweeten to taste, and add a small pinch of salt. whisk the whites and yolks of four eggs separately,, then mix them ; remove the saucepan containing the boiling Milk from the fire, and as soon as the bubbling ceases, whisk in the eggs until a froth appears. Pour it at once into a bowl, and serve. Sweet sponge biscuits should accompany this. (6) Peel and wash three large potatoes, put them in a saucepan with cold water to cover, and place them over the fire until the water boils, then pour it off. Put 2 table-spoonfuls of dripping in with the potatoes, and place the saucepan over the fire ; stir until the dripping has melted, then move the saucepan to the edge of the fire, pour in 1½ pints of boiling water, add 2 saltspoonfuls of salt and 1 saltspoonful of pepper, and stew the potatoes for half-an-hour. At the end of that time, rub the potatoes and their cooking-liquor through a fine wire sieve ; return all to the saucepan with ½ pint of Milk, and stir in 2oz. of seed-sago. Place the saucepan over the fire and continue stirring the contents until boiling, then move it to the edge and boil slowly for fifteen minutes. Turn the soup into a soup-tureen, and serve it with a plate of sippets of toast or crofttons of bread fried brown in butter. (7) Dutch Style. — Blanch and pound loz. of bitter almonds, put them in a saucepan with 2qts. of Milk, and boil. Beat the yolks of four eggs together with 4oz. of crushed loaf sugar and 1 saltspoonful of salt ; whisk the whites of the eggs to a stiff snow, and mix them with the yolks. When the Milk boils, move it to the side of the fire, leave for two minutes, then whisk in the eggs until it froths. Put seven or eight small sponge biscuits in a soup-tureen, pour over the soup, and serve without delay. (8) German Style. — Put lqt. of Milk in a saucepan, and place it over the fire until boiling. Beat one egg together with a small quantity of salt and sufficient flour to make a stiff batter, then drop it in small quantities into the boiling Milk. Let the soup simmer at the side of the fire for four or live minutes, season to taste with salt or powdered cinnamon and sugar, turn it into a souptureen, and serve while hot. (9) Put 1 table-spoonful of flour in a saucepan, then stir in gradually 3 pints of Milk and the beaten yolks of two eggs ; put in a small piece of lemon-peel or two peachleaves, 1 saltspoonful of salt, and sweeten to taste. Stir the above ingredients over the fire until on the point of boiling; beat the whites of the two eggs to a stiff froth, together with a small quantity of crushed loaf sugar. When ready, turn the soup into a soup-tureen, then pour in the beaten white of eggs in table-spoonfuls, dusting each table-spoonful with a small quantity of powdered cinnamon. Serve without delay.