Pumpkin Soup. No. 2
Take a slice (about one and a half pounds) of a large yellow pumpkin, peel it and remove the seeds. Cut into small dice and put them into a sauce-pan with one ounce of butter, a pinch of salt, one ounce of sugar, and half a tumblerful of water. Boil for two hours, then drain, and put back into the sauce-pan with one and a half tumblers of well-boiled milk. As soon as it boils pour into the tureen and add croûtons (fried bread).