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Pumpkin Soup

Take half or a quarter of a moderate-sized pumpkin, pare it, remove the seeds, and cut the flesh into thin slices. Put these into a stewpan, with as much water or milk as will cover them, and boil gently until they are reduced to pulp. Rub this through a fine sieve, mix with it a pinch of salt and a piece of butter the size of an egg, and stir it over the fire until it boils. Thin it with some boiling milk, which has been sweetened and flavoured with lemon-rind, cinnamon, or orange-flower water. It should be of the consistency of thick cream. Put toasted bread, cut into dice, at the bottom of the soup tureen. Moisten the bread-dice with a small quantity of the liquor, let them soak a little while, then pour the rest of the soup over them, and serve very hot. Or, whisk two fresh eggs thoroughly in the tureen, and pour the soup in over them at the last moment. The liquor ought to have ceased from boiling for a minute or two before it is poured over the eggs. Time, two hours. Probable cost, uncertain.