Preparation: The water with the spices is boiled for 2 minutes before the wine is added and let come to a boil again. The yolks of the 3 eggs are stirred with flour and a little water and then stirred into the soup. Let it come to a boil once more, stirring constantly. Then it is taken from the stove. The whites of the eggs are beaten to a stiff froth and put into the soup when served. Cloves, lemon slices, and cinnamon are taken out. Zwieback or toasted slices of rolls are served with this soup. No. 48—RED WINE SOUP. Quantity for 6 Persons. 1 qt. light red wine 1 qt. of water 1 small piece of lemon peel 3 cloves 1 stick of cinnamon ¼ lb. of sugar 3 tbsps. of cornstarch or common flour Preparation: Boil the water, sugar and spices for 10 minutes. The flour mixed with some water is stirred in and let come to a boil, stirring constantly. Heat the red wine and put it into the soup but do not boil any longer. Serve at once. Serve zwieback or small soup macaroons with it. No. 49—BEER SOUP. Quantity for 6 Persons. 1½ qts. of beer ½ qt. water 1 stick of cinnamon 2 cloves 1 pinch of salt 3 tbsps. of flour or cornstarch 3 slices of lemon or lemon sugar 3 eggs ¼ lb. sugar Preparation: Water, beer, sugar and spices are brought to a boil. The flour and yolks of eggs are mixed with water and stirred into the soup and brought to a boil again. The whites of eggs are beaten to a stiff froth and put into the soup when served. Zwieback or toasted slices of rolls are served with the soup. No. 50—APPLE SOUP. Quantity for 6 Persons. 2 lbs. of apples 2 qts. of water ¼ lb. of sugar 1 stick of cinnamon 2 tbsps. of cornstarch ⅛ lb. of currants Juice of ½ lemon and a small piece of rind Preparation: The apples with their peelings on are cut into pieces and the core removed, and then boiled in the water with the spices until soft. The flour is mixed with a little water and put into the apples while boiling. Then the whole is strained or pressed through a sieve. Now the washed currants are added and a cup of red wine or white wine and cooked again. Remarks: All fruit soups may be prepared this way, i.e., plum, cherry, apricots, strawberries, raspberries, currants, grapes, gooseberries or rhubarb soups are made this way but some need more sugar than others, or the wine is left out. Dried fruit may also be used. No. 51—RYE BREAD SOUP. Quantity for 6 Persons. 2 lbs. of rye bread 2 qts. of water Salt 1 tumbler full of white wine Some sugar, about 1 tbsp. 1 tbsp. of fresh butter ½ cup of currants Preparation: The rye bread which may be stale is put on with 2 qts. of cold water and boiled a little, then pressed through a hair sieve. If it should be too thick, leave out some bread. It is then boiled with the salt, sugar, currants and butter for a little while. The white wine is poured into the soup dish and the soup added to it while boiling hot. No. 52—FLOUR SOUP, (WHEAT).