Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 14

Table of Contents

 1 pint (2 cups) fruit juice

 2 quarts (8 cups) water

 6 cloves

 3 inches cinnamon stick

 Peel of 1 orange

 Peel of 1 lemon

 4 bitter almonds

 ¼ lb. (½ cup) tapioca

 3 heaping tablespoonfuls (3 ozs.) sugar

 1 teaspoonful salt

Put one quart of the water into a fireproof utensil, add the cloves, cinnamon, lemon and orange peels, and the bitter almonds.

Allow to remain for one hour, then simmer for fifteen minutes.

Strain and return to the pan, add the tapioca and the remainder of the water, and simmer until clear; then add the sugar, salt, and fruit juice.

Serve hot.

Cherry, strawberry, currant, blackberry, or grape juice may be used for fruit soups.