Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Flour |
| 1 quart | Buttermilk |
| ½ cup | Raisins |
| 1 \N | Cinnamon stick |
| \N \N | Sugar to taste |
| 1 cup | Heavy cream, whipped |
Moisten flour with 1 tablespoon of buttermilk and bring remaining buttermilk to boiling point. Add flour and stir well; add raisins and small stick of cinnamon. Cook until raisins become soft. When ready to serve, sweeten soup with sugar to taste and add whipped cream. If preferred, the sugar may be beatedn with 2 egg yolks and added to soup just before serving.
Variations: Use dried apricots or prunes instead of raisins. Fresh fruits or berries are good in this soup, particularly red or black raspberries, blackberries, peaches or plums. Add to soup and cook as above.
From The United States Regional Cookbook copyright 1947 by the Culinary Arts Institute, Chicago.