The encyclopaedia of practical cookery

(10) Put 2qts. of Milk into an enamelled saucepan with 1 saltspoonful of salt and loaf sugar to taste ; colour it with a small quantity of saffron, and boil for two or three minutes. Break two eggs in a basin and beat them with a knife, dredging in at the same time as much flour as will make a stiff paste. Chop the paste into very small pieces, and put them into the boiling Milk. Boil the soup for ten or fifteen minutes longer, then turn it into a soup -tureen and serve. The sugar may be omitted if desired, in which case more salt should be used. Milk Soup A la Royale.— Boil ½ gall. of Milk, and add a little salt and sugar, and a liaison of the yolks of twelve eggs diluted with cream. Cut thirty -six crottons of the crumb from a household loaf, put them on a gridiron, dust over with sugar, and glaze in the oven. Put them in a tureen, pour over the Milk soup, and serve hot. For details respecting Culinary Processes , Utensils, Sauces, &c., referred to, see under their special heads. Milk — continued. Milk Soup flavoured with Almonds. — With a tin cutter 1½in. in diameter, cut about twenty rounds of bread without any crust, put them flat on a baking-sheet, sift over caster sugar, and put them in the oven till glazed and lightly browned. Blanch and peel 4oz. of sweet almonds and 1oz. of bitter ones; put them in a mortar and pound, pouring in occasionally a little Milk to prevent them oiling, then rub them through a fine wire sieve. Boil lqt. of Milk, season it with a small quantity of salt and sugar, and mix the pounded almonds with it ; the Milk must not boil after the almonds are added. When nicely browned, put the pieces of bread in a soup-tureen, pour over the soup, and serve while very hot. Milk Soup with Egg’s. — Put 3 pints of Milk into a saucepan, add a little cinnamon and 1 teacupful of sugar, boil it up, then remove it to the side of the lire. Put three eggs in a basin, work them with a spoon, and add gradually 3 tablespoonfuls of flour and ½ lb. of melted butter; work it into a p>aste and add a little seasoning. Put a small colander having rather large holes over the pan containing the Milk, pour the mixture into it, so that it will drop in the boiling liaKr. When it has all passed through, Remove the pan to the side of the fire, cover it, leave for ten minutes, but without letting it boil, and it is ready to be served. Milk Spatzen. — Prepare a stiff batter with flour and Milk, mixing a small quantity of salt with it, and beat it well. Pour Milk into a stewpan, place it over the fire until boiling, then drop in flakes of the batter, cut with a knife, which should be constantly dipped in water. Boil the spatzen for five minutes, then move the pan to the side of the fire, and mix in a small piece of butter and the yolks of two eggs ; stir it at the side of the fire for five minutes, then turn it on to a hot dish, and serve. Milk with. Suet. — Finely chop loz. of mutton-suet, put it in a sauce >an with lqt. of Milk, and boil for thirty minutes. Add a little lemon-peel or cinnamon to flavour, strain it through a jelly- bag, sweeten with caster sugar, and serve while warm.