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Wine Soups

Wine soups, made of light German wine, are very common throughout Germany. They are very quickly made. Two or three recipes are given. No. 1. Dissolve an ounce of butter in a saucepan, stir into it briskly a tablespoonful of flour, and beat the paste over the fire till it acquires a little colour. Stir into it half a pint of water, and add the thin rind and strained juice of half a fresh lemon, half a stick of cinnamon, three table-spoonfuls of sugar, and a small bottle of light wine. Simmer the soup for ten minutes, break three eggs into the tureen, and froth them lightly. Mix them with a spoonful of the soup. Add the rest gradually, and serve. No. 2. Boil two ounces of best rice and the thin rind of half a lemon in three-quarters of a pint of water. When the rice is tender, mix with it gradually a small bottle of wine, and add as much white sugar as will sweeten it pleasantly. Break two eggs into the tureen, mix with them a spoonful of the soup, and serve. No. 3. Cut a large fresh lemon into thin slices, carefully removing the seeds. Put the lemon into a tureen, cover with powdered white sugar, and add a tea-cupful of grated bread-crumbs which have been browned in butter. Mix a pint of wine with half a pint of water. Sweeten the mixture, and bring it to the point of boiling. Pour it upon the slices of lemon, etc., let them soak for five minutes, and serve. Send small sponge-cakes to table as an accompaniment.