SOUP POE CHILDREN. 
161 
mixture being stirred all the time uninterruptedly^ to prevent 
the pap forming into lumps. To this mixture the above-men- 
tioned quantity of alkali is added and then made to boil, the 
stirring continuing all the while, and after boiling for 3 to 4 
minutes, the vessel is removed from the fire. 
One part an ounce) of malt fiour is now weighed, and 
mixed with 2 parts of water, and this is poured into the hot 
pap, and the whole once more stirred the while. 
The vessel is then covered to prevent the contents from 
cooling, and left to stand for half an hour. In order to avoid 
a too rapid cooling of the soup, it is advisable after the 
addition of the malt, to put the vessel in hot — nearly boiling — 
water, by which it becomes thinner and sweeter. At the end 
of this time the whole is passed through a fine sieve, in which 
the bran of the malt flour remains behind. 
For those persons who are acquainted with the mashing 
process, it is hardly necessary to call attention to the circum- 
stance that after the addition of the malt the temperature 
ought not to exceed 148° F. (65° C.). 
In the preceding directions the time reckoned for the 
weighing and mixing the malt flour with water is exactly suflB- 
cient to cool down the boiling milk pap to such a degree that, 
when the malt is added, this mashing temperature is obtained. 
A shorter mode of preparing the soup, but requiring a little 
I more attention, is the following : — Half an ounce of wheaten 
i flour, and an equal quantity of malt flour, grains of bi- 
I carbonate of potash, and 1 ounce of water, are to be well mixed ; 
5 ounces of cow^s milk are then added, and the whole put 
I on a gentle fire ; when the mixture begins to thicken it is 
removed from the fire, stirred during 5 minutes, heated and 
stirred again till it becomes quite fluid, and finally made to boil. 
After the separation of the bran by a sieve, it is ready for use. 
i By boiling it for a few minutes it loses all taste of the flour. 
; Wheaten Flour. — The flour to be taken is not the finest 
' sort, or what is called firsts,"’^ which contains more starch 
I than the other sort, but common fresh flour, or seconds."’^ 
I Malt Flour. — Barley malt may be had from every brewery. 
In Germany, or rather in Munich, the malt is dried in a higher 
temperature than in England ; the starch of the corn is half- 
roasted. When this malt is used for such soup, it gives it a 
I bread flavour (of brown bread), which is not disagreeable. 
I English malt yields a whiter flour ; the most excellent that 
I has passed through my hands was that f”om Basses brewery in 
Burton-on-Trent. Malt also contains many seeds of illweed, 
I which first must be picked out. A common coffee-mill is used 
I to grind the malt ; the coarse powder is to be passed through 
a sieve to separate the husks. 
VOL. IV. NO. XIV. 
