eggs, 1 lump of sugar, and seasoning to taste, 1 bay-leaf (if liked), 2
quarts of medium stock No. 105.
_Mode_.--Having washed the sago in boiling water, let it be gradually
added to the nearly boiling stock. Simmer for 1/2 an hour, when it
should be well dissolved. Beat up the yolks of the eggs, add to them the
boiling cream; stir these quickly in the soup, and serve immediately. Do
not let the soup boil, or the eggs will curdle.
_Time_.--40 minutes. _Average cost_, 1s. 6d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
_Note_.--This is a soup, the principal ingredients of which, sago and
eggs, have always been deemed very beneficial to the chest and throat.
In various quantities, and in different preparations, these have been
partaken of by the principal singers of the day, including the
celebrated Swedish Nightingale, Jenny Lind, and, as they have always
avowed, with considerable advantage to the voice, in singing.
CARROT SOUP.
I.