Quantity for 6 Persons. ⅛ lb. of butter ⅛ lb. of flour ½ qt. of water 1 pinch of salt 1½ qts. of milk Preparation: The butter is browned, flour stirred in, milk, water and salt added. The soup must be boiled 20 minutes, constantly stirring it. You may stir into it the yolk of one egg. No. 53—RYE FLOUR SOUP. Quantity for 6 Persons. ⅛ lb. of rye flour 2 tbsps. of butter ½ qt. of water 1 qt. of milk 1 pinch of salt 2 yolks of eggs Preparation: The rye flour is stirred into the cold water, butter and salt added and cooked for 20 minutes while stirring constantly. Add the milk and boil again; then stir in the yolks. No. 54—MILK SOUP. Quantity for 6 Persons. 2 qts. of milk 1 small stick of cinnamon 1 tbsp. of lemon sugar ⅛ lb. of sugar 1 pinch of salt ⅛ lb. cornstarch Preparation: 1½ qts. milk, sugar, spices and salt, let come to a boil. The flour is mixed with ½ qt. of milk and stirred into the boiling milk, then boiled for ¼ hour. Stir in one egg yolk, then serve. No. 55—CHOCOLATE SOUP. Quantity for 6 Persons. 2 qts. of milk ½ lb. of sweet chocolate or ⅛ lb. of cocoa 1 tbsp. of lemon sugar ¼ lb. of sugar 1 small stick of cinnamon 1 pinch of salt ⅛ lb. of cornstarch Preparation: Prepare the chocolate soup just the same as the milk soup No. 54. Grate the chocolate and stir it into the flour or cornstarch and milk. If it gets too thick add more milk. No. 56—FISH SOUP WITH FISH DUMPLINGS. Quantity for 6 Persons. 2½ lbs. of pickerel or other fish 1½ qts. of water ½ of an onion, salt ⅛ lb. of flour ⅛ lb. of butter 1 qt. of bouillon 8 oysters 15 shrimps or crabs ⅛ qt. white wine 2 tbsps. of butter 2 yolks of eggs 12 small fish dumplings Preparation: The fish is scaled, drawn and washed. The meat is cut from the bones, the liver and gall removed. The bones are chopped up and with water, onions, salt and spices slowly stewed for a fish bouillon. Melt ⅛ lb. butter, stir in the flour, simmer to a light yellow, pour the fish bouillon in, let it simmer slowly for ¾ of an hour. The crawfish or crabs are boiled in the meantime. The meat is taken out of the shells. The oysters and the fish liver, which is cut into pieces, are heated in the white wine, but not boiled. The meat of the pickerel is also cut into small pieces and stewed in 2 tablespoonfuls of butter until tender. The fish dumplings are also cooked 10 minutes in the white wine. When done, put the dumplings into the soup tureen. All the meat, liver, crabs and oysters are put into the soup tureen, the gravy is strained and the yolks of 2 eggs stirred in and then poured into the tureen. Salt to taste. It is a very fine soup. The fish dumplings are made the same way as the meat dumplings in No. 10, only instead of meat take fish, and take half the quantities given in No. 10. Leave out the nutmeg. No. 57—CRAWFISH OR CRAB SOUP WITH MARROW DUMPLINGS OR LIVER DUMPLINGS. Quantity for 6–8 Persons.