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Apple Soup, German

Peel half a dozen large fresh apples, cut out the cores, and boil them thoroughly with three pints of water, a thick slice of the crumb of bread finely grated, the rind and juice of half a lemon, and a quarter of an ounce of powdered cinnamon. When cooked to a pulp, rub them through a sieve. Add two glasses of white wine, and sweeten to taste. Serve with toasted bread. Sufficient for four or five persons. Time, one hour. Probable cost, 7d., exclusive of the wine.