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Cucumber Soup

Cut the cucumbers into slices, strew a little salt over them, and place them between two plates to drain off the juice. Put them into a saucepan, and cover them with some good white stock. Simmer them gently for forty minutes, then add as much more stock as may be required, and a little sorrel. Season with salt and cayenne, and thicken the soup with ground rice or arrowroot. When it boils, draw it from the fire for a minute or two, and add a pint of milk mixed with the yolks of two eggs. The soup must not, of course, boil after the eggs are added. Time, about one hour. Probable cost, 1s. 6d. per quart. Allow one large cucumber for three pints of soup, including half a pint of milk.