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BEER SOUP (German method)

Simmer two quarts of mild beer (it should not be bitter) with the thin rind of a lemon, a few cloves, and a stick of cinnamon, sweeten with sugar, and add it through a sieve to the yolks of six well-beaten eggs and half a pint of cream. Whilst pouring into the tureen, stir it to a froth with a wire whisk. The beer should be very hot, without boiling, before it is stirred with the eggs. Serve hot with toast. Time, about half an hour to simmer. Probable cost, 9d. per quart. Sufficient for eight or ten persons.