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Rhubarb Soup, Sweet

Boil half a pint of cut rhubarb in a quart of water, with the rind of half a lemon and two or three thin slices of bread, till the liquor is pleasantly flavoured. Strain and sweeten it, add a glassful of light wine and a little cream, and serve. If liked, the yolks of one or two eggs may be used instead of the cream, but the soup must not boil after the eggs are added. Time, about an hour. Probable cost, exclusive of the wine, 9d. Sufficient for five or six persons.