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German Soup

Fry half an ounce of cummin-seed in a little hot butter, for a few minutes; keep moving them about all the time. Pour upon them three pints of good, nicely-flavoured chicken-broth, and simmer gently for nearly an hour. Season with pepper and salt, put some toasted sippets in the tureen, and strain the soup over them. Sufficient for three pints of soup.