This soup is a summer soup and is to be eaten cold.  Cook two tablespoons of sago in one cup of boiling water until tender, add more as water boils down.  Put one quart of large red or black cherries, one cup of claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and one-half lemon sliced fine, up to boil and let boil fifteen minutes; add the cooked sago, let boil up and pour very gradually over the well-beaten yolks of two eggs.  Serve cold.  Raspberry, strawberry, currant, gooseberry, apple, plum or rhubarb soups are prepared the same way, each cooked until tender and sweetened to taste.  The juice of lemon may be used instead of the wine.

FRUIT SOUP

Take two pounds of plums, cherries, or red currants and raspberries, which carefully pick and wash, and boil to a pulp with a pint of water.  Let it slightly cool and then stir in the beaten yolk of an egg and a little sugar.  Strain the soup, which should be served cold.

COLD SOUR SOUP

Take a pound of sour grass (sorrel), remove leaves, wash well, cut and squeeze well.  Peel three potatoes, mince a bunch of young onions, salt and set on to boil, when boiling add the sour grass and let boil well, add two tablespoons of sugar, and a bit of sour salt, let simmer a bit, afterward add two well-beaten eggs.  Do not boil this soup after adding the eggs.  This soup is to be eaten cold.  It can be kept for some time in jars.

GARNISHES AND DUMPLINGS FOR SOUPS

NOODLES

Beat one large egg slightly with one-fourth teaspoon of salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary.  When the dough is smooth place on slightly floured board and roll out very thin and set aside on a clean towel for an hour or more to dry.  Fold in a tight roll and cut crosswise in fine threads.  Toss them up lightly with fingers to separate well, and spread them on the board to dry.  When thoroughly dry, put in a jar covered with cheese cloth for future use.  Drop by handfuls in boiling soup, ten minutes before serving.

Noodles for vegetables or for puddings are made in the same way, but to each egg, one-half egg-shell full of cold water may be added.  The strips are cut one-half inch wide.

PLAETCHEN

Take noodle dough, roll out thin in same manner as noodles, when dry cut in three-inch strips, place the strips on top of one another, then cut into one-half inch strips, crosswise, cut again to form one-half inch squares.  Dry same as noodles.  Drop by handfuls in boiling soup.

KREPLECH OR BUTTERFLIES

Roll noodle dough into pieces two and one-half inches square.  Place on each one tablespoon of force-meat, then fold squares into three corned pockets, pressing edges well together.  Drop in boiling soup or salted water and boil fifteen minutes.