Danish Sweet Soup Crackers

Bean Croquettes Bread And Butter

Tea

Danish Sweet Soup

Heat 1 quart of liquid composed of water and fruit juice, such as grape juice, etc., in equal proportions or to suit one's convenience. When hot add slowly 1/4 c "minute tapioca" or sago, stirring well; then 1 c well-washed and soaked prunes, 1 t cinnamon or a small piece of cinnamon bark, 1/4 t ground cloves and 1/4 c sugar.

Cook the mixture in a double boiler 1 h or more. If it becomes too thick add more liquid, either water or fruit juice. Serve as any other soup.

This is a favorite dish of the Danish people.

Bean Croquettes

Press kidney beans left from dinner the preceding evening, and enough more to make a pint of pulp, through a sieve. Add 1/2 t salt, dash pepper and 1 T butter. Mix well, add 2 lightly beaten eggs and sufficient bread crumbs to make the mixture thick enough to roll. Shape into balls or any form desired and fry in deep fat.

See the article on Frying, page 103.

Preparing The Meal

About 1 h before lunch start the Danish soup. Also prepare the croquettes for frying, if this was not done immediately after breakfast.

Allow 10 or 15 m for heating the fat and 10 m for cooking the croquettes. Fry just before serving the soup and keep hot until needed.

Before washing the dishes see that the fat is strained and put away for future use.