Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 68
ОглавлениеFRUIT SOUPS
STRAWBERRY SOUP.
One pint of strawberries and one pint of water; cook together until the strawberries are soft, then add one-half glass currant jelly. When the jelly is dissolved, strain, thicken with a scant teaspoonful of corn starch. Cook for ten minutes, and, if necessary, strain again. Serve very cold in bouillon cups, with chipped ice.
RASPBERRY, CURRANT AND GOOSEBERRY SOUP.
One pint of the fruit and one pint of water. Cook together until the fruit is tender. Strain, add one tablespoonful of sugar, a few grains of salt and a little corn starch to thicken slightly. Cook for ten minutes. If necessary strain again. Serve very cold in cups with chipped ice.
PLUM, CHERRY, PINEAPPLE AND PEACH SOUP.
Cook one pint of fruit with a pint of water till very soft, mash and sift. Sweeten slightly and thicken a very little with corn starch; a little lemon or orange juice will improve these soups. Serve very cold with chipped ice.
ORANGE SOUP.
The juice of six oranges and one lemon, sweeten slightly, add a little sherry wine if desired. Chill. Serve with chipped ice.
