FRUIT SOUPS.

Dominion, Volume 6, Issue 1634, 28 December 1912, Page 11

FRUIT SOUPS.

SOME GERMAN RECIPES, i The Germans serve many tasty dishes in novel ways, among which are nourishing soups made from fruit. Pear Soup.—Wash and peel two pounds of pears and. set them on _to boil in a quart of water, with a stick of cinnamon, half a teaspoonful of aniseed, and the peelings of the' pears. AVhcu .they liave boiled five minutes strain off the water and cut up tho pears into small pieces. Then put'back into the water and boil until' quito. tender. . Beat oils ounce of flour and . a gill of either sweet" or sour cream to a smooth paste, and adcl to the pears; flavour with sugar and salt to taste. Semolina dumplings are a good addition to this soup. Fruit syrup or wine may be substituted for the cream (in. this caso omit the aniseed). To make the semolina dumplings boil up half a pint of milk with two ounces of-butter; then, stirring all the time, strew in four ounces of semolina, and continue stirring until tho whole becomes a solid mass. ■ ■

Now remove it from tho fire, and stir in one, egg, salt to taste, and a pinch of' grated nutmeg (or four grated bitter almonds). When cool, stir in two more eggs. Form into little balls and boil for three minutes in the soup.

Apple two pounds of apples, after cutting them up small boil until soft in two pints find a half of water, with a- stick of cinnamon, and then pass through a sieve. Thicken with potato flour, adding sugar to taste. Bread cut into dice and fried in butter or ratafias are usually served with apple soup. The soup, to, may bo varied lay boiling a little rice, sago, or semolina in the water first, and then adding the apples, peeled and cut up small. Servo hot.

Fruit Cheese.—This is. a noval recipe, but is usually .liked.,. It/is served cold and out into thin slices, just as one would servo cold meat.: Chop sufficient mixed nuts to make, one pint, then add six bananas. that have been peeled, mashed or chopped; add half a teaspoonful of salt and stir until thoroughly mixed. .

Then pack into a mould. Stand the mould in a steamer or kettlo of hot water and boil continuously for three hours. Instead of bananas one may add stale breadcrumbs and one raw egg. Serve with cold tomato, cucumber, or chili saiice.