Princess Soup
Chop very fine 1 cup sorrel, and cook in 1 tablespoon Crisco. Add 1/2 teaspoon sugar, 1/2 teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 tablespoon flour, and when boiling add 1 pint hot water. Cook for 1/2 hour, then add 1 quart white stock and a grating of nutmeg and dash of red pepper. Bring to a boil, add beaten yolk of 1 egg and 1 cup cream and serve.