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WINE SOUP, WITH LEMON (a German recipe)

Cut two lemons into thin slices, and take out the seeds. Put the slices in a tureen and cover with powered sugar. Melt a piece of butter in a stewpan, and throw in a cupful of grated bread to brown. Keep the crumbs shaken or stirred till they are crisp, then strew them over the lemon-slices. Make boiling hot a quart of wine, with a pint of water and sufficient sugar; pour it over the lemon-slices; cover closely for a few minutes, and serve with sponge-cakes.