Milk Soup with Snowballs.— Put 1 quart milk with the
yolks of 4 eggs, sugar to taste, in a saucepan oyer the fire ; beat
with an egg beater until the milk comes to a boil ; then remove
quick from the fire, add 1 teaspoonful vanilla fiavor✪ Milk Soup with Snowballs and pour into
the tureen ; beat the whites to a stiff froth and lay with a teaspoon
small snowballs from it on top of the soup ; sprinkle a little sugar
over them, and serve either warm or cold.
Milk Soup — Plain. — Let 2 quarts milk with a little salt, 1
teaspoonful sugar, come to a boil ; mix 4 tablespoonf uls of flour
with 1 cup of milk✪ Milk Soup - Plain, pour it into the boiling milk ; keep stirring
constantly; boil 2 minutes, and serve. If too thick add a little
more milk.
Milk Soup with Dumplings.— Place as much milk as is
wanted for soup over the fire ; add a little salt, a sprinkle of sugar,
small piece of butter✪ Milk Soup with Dumplings, and boil small bread or flour dumplings in it ;
and then serve, to be eaten hot.
Milk Soup with Oatmeal.— Place 1 cupful oatmeal with cold
water and a little salt over the fire ; boil slowly until done. Then
press it through a colander and thin it with milk, let the soup boil
up, and then serve.
Milk Soup with Sago.— Put 2 quarts with V, teaspoonful of
salt and the same of sugar in a saucepan over the fire ; as soon as
the milk boils have V4 pound sago washed, add it to the boiling milk,
boil till done, and serve.
Milk Soup with Rice.— Put V4 pound of rice with cold water
over the fire ; boil it a few minutes ; strain in a sieve, rinse off with
cold water ; then place the rice in a saucepan with 2 quarts cold
milk over the fire again ; add Vt teaspoonful salt, 1 teaspoonful
SOUPS, Etc. 69
batter, and Vt teaspoonfnl of sugar ; boil slowly until the rice is
done, but not broken, and serve.
Milk Soup with Farina.— Boil 2 quarts milk; add Vt tea-
spoonful salt, the same of sugar, and let 4 tablespoonf uls of farina
run slowly into the boiling milk, and boil in a double boiler 20
minutes. Serve either hot or cold. In summer it may be placed
on ice.
Milk Soup with Buckwheat Grits.— Let 2 quarts milk come
to a boil, add Va pound buckwheat grits, a little salt, Vt teaspoon-
fnl sugar, and boil 15 minutes. Serve either hot or cold.
Milk Soup with Egg Crumbs.— Boil 2 quarts of milk with
Vt tablespoonful butter, Vs teaspoonf ul salt, sprinkle in 1 cupful egg
crumbs (which are made of nudle paste ; see Nudlbs) into the boil-
ing milk ; boil 3 minutes, and then serve.
Milk Soup with Nudles. — Boil 2 quarts of milk, add a little
salt, sugar, and butter ; put in Vi the nudles that are made of 1 egg,
and boil from 10 to 15 minutes.
Buttermilk with Barley. — Place a saucepan with 2 quarts
bnttermilk and 1 cup of barley over the fire ; boil slowly until done,
which will take about 3 hours ; frequent stirring is necessary, as it
burns easily (the best way is to boil it in a double boiler) ; if it
should be too thick add more buttermilk ; serve either hot or cold
with sweet milk. Some prefer to eat. it with sirup. This is a
national dish in the country in the northern part of Germany.
Buttermilk with Bice.— Place 2 quarts bnttermilk with 1
cup well-washed rice in a saucepan ; add y, teaspoonful salt, and
boil till the rice is done. Serve with sweet milk.
Page 48 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Milk Soup with Snowballs.— Put 1 quart milk with the yolks of 4 eggs, sugar to taste, in a saucepan over the fire ; beat with an egg beater until the milk comes to a boil ; then remove quick from the fire, add 1 teaspoonful vanilla flavor and pour into the tureen ; beat the whites to a stiff froth and lay with a teaspoon small snowballs from it on top of the soup ; sprinkle a little sugar over them, and serve either warm or cold.
Milk Soup — Plain. — Let 2 quarts milk with a little salt, 1 teaspoonful sugar, come to a boil ; mix 4 tablespoonfuls of flour with 1 cup of milk, pour it into the boiling milk ; keep stirring constantly; boil 2 minutes, and serve. If too thick add a little more milk.
Milk Soup with Dumplings.— Place as much milk as is wanted for soup over the fire ; add a little salt, a sprinkle of sugar, small piece of butter, and boil small bread or flour dumplings in it ; and then serve, to be eaten hot.
Milk Soup with Oatmeal.— Place 1 cupful oatmeal with cold water and a little salt over the fire ; boil slowly until done. Then press it through a colander and thin it with milk, let the soup boil up, and then serve.
Milk Soup with Sago.— Put 2 quarts with V, teaspoonful of salt and the same of sugar in a saucepan over the fire ; as soon as the milk boils have V4 pound sago washed, add it to the boiling milk, boil till done, and serve.
Milk Soup with Rice.— Put V4 pound of rice with cold water over the fire ; boil it a few minutes ; strain in a sieve, rinse off with cold water ; then place the rice in a saucepan with 2 quarts cold milk over the fire again ; add Vt teaspoonful salt, 1 teaspoonful
butter, and Vt teaspoonful of sugar ; boil slowly until the rice is done, but not broken, and serve.
Milk Soup with Farina.— Boil 2 quarts milk; add Vt teaspoonful salt, the same of sugar, and let 4 tablespoonfuls of farina run slowly into the boiling milk, and boil in a double boiler 20 minutes. Serve either hot or cold. In summer it may be placed on ice.
Milk Soup with Buckwheat Grits.— Let 2 quarts milk come to a boil, add Va pound buckwheat grits, a little salt, Vt teaspoonful sugar, and boil 15 minutes. Serve either hot or cold.
Milk Soup with Egg Crumbs.— Boil 2 quarts of milk with Vt tablespoonful butter, Vs teaspoonful salt, sprinkle in 1 cupful egg crumbs (which are made of nudle paste ; see Nudles) into the boiling milk ; boil 3 minutes, and then serve.
Milk Soup with Nudles. — Boil 2 quarts of milk, add a little salt, sugar, and butter ; put in Vi the nudles that are made of 1 egg, and boil from 10 to 15 minutes.
Buttermilk with Barley. — Place a saucepan with 2 quarts buttermilk and 1 cup of barley over the fire ; boil slowly until done, which will take about 3 hours ; frequent stirring is necessary, as it burns easily (the best way is to boil it in a double boiler) ; if it should be too thick add more buttermilk ; serve either hot or cold with sweet milk. Some prefer to eat. it with sirup. This is a national dish in the country in the northern part of Germany.
Buttermilk with Rice.— Place 2 quarts buttermilk with 1 cup well-washed rice in a saucepan ; add y, teaspoonful salt, and boil till the rice is done. Serve with sweet milk.
Records on this page
Milk Soup with SnowballsMilk Soup - PlainMilk Soup with Dumplings