Add to any kind of soup stock one half cup of farina, the same of cream, or an egg well beaten, and let it cook gently half an hour before serving.
TOMATO SOUP.
Put one pint of canned or fresh tomatoes and one quart of water, in a granite stew pan. When boiling, thicken with three table-spoons of graham flour mixed with cold water. Add one quart milk and stir until it boils, this prevents curdling. Season to taste. Can be made in ten minutes.
PUREE OF SPLIT PEAS.
One cup of split peas. Soak over night. Put on in cold water. Boil two hours slowly. Put through the colander. Heat in the kettle a cup of sweet cream, into which has been stirred two large spoonfuls graham flour, or that of entire wheat, and a pinch of salt. When it thickens, return the peas to the kettle and stir. Then set back.
LEMON JELLY.
Moisten two table-spoons corn starch, stir into one pint boiling water; add the juice of two lemons and one-third cup of sugar. Grate in a little of the rind. Put in moulds to cool.
LEMON GELATINE.
Soak one ounce of gelatine in a quart of water. When dissolved, pour it in a saucepan and let it come to a boil. Add the juice of three lemons, a little grated rind, and one cup of sugar. Strain through a thin cloth, put into moulds, and set on ice to cool.