[20]. Beef Soup. Boil two ounces of barley with a little salt for ten minutes, then put in cold water for a moment, cut into small squares four ounces of cold beef, which, with the barley, and about an eighth of a can of tomatoes, boil for ten minutes in three pints of consommé (or stock, [Art. 1]), and serve.
[21]. Vermicelli Soup. Take four ounces of vermicelli, which boil in hot water for twenty minutes, then put in cold water for a moment and drain. Put three pints of consommé ([Art. 1]) in a saucepan, and, as soon as it begins to boil, pour in the vermicelli; boil for ten minutes, and serve.
[22]. Vermicelli Soup with Green Peas. Prepare as the foregoing, and just before serving add eight tablespoonfuls of green peas previously boiled.
[23]. Farina Soup. Add to three pints of boiling consommé (or stock, [Art. 1]) two ounces of farina by degrees, stirring constantly with a wooden spoon, so as to prevent thickening into lumps, and, after boiling gently twenty minutes, serve.
[24]. Arrowroot Soup. Put in a saucepan four teaspoonfuls of arrowroot, which moisten with a little cold stock, so as to form a smooth paste; then add to it three pints of hot stock, taking care to stir with a spoon from time to time, so as not to stick to the saucepan, and, after boiling gently twenty minutes, serve.
[25]. Soup with Italian Paste. Take four ounces of Italian paste and blanch in boiling water with a little salt for twenty minutes. Drain, and put in three pints of consommé (see [Art. 1]), boil for ten minutes, and serve.
[26]. Sago Soup. Take two ounces of sago, which boil gently in three pints of consommé (see [Art. 1]) for thirty minutes, taking care to stir constantly with a spoon; serve.
[27]. Tapioca Soup. Put in three pints of consommé ([Art. 1]) four ounces of tapioca, which stir constantly; boil for forty minutes, and serve.
[28]. Potage de Nouilles (Noodle Soup). Take four ounces of flour, very little salt, and two yolks of eggs, with which make a tolerably firm paste. Roll it out very thin, taking care to sprinkle some flour on the table, so that the paste does not stick. Fold it in two; cut it in very thin slices of about an inch long, and blanch them in boiling water ten minutes; after which put in cold water for a moment, drain, and serve in three pints of boiling consommé (see [Art. 1]).