BUTTERMILK SOUP WITH RICE.
Cook some rice with water as directed for “Water Rice”; when done add one quart of buttermilk to one quart of cooked rice, mix well and stir over the fire until it boils. Add one-third cup of sugar and simmer with a piece of cinnamon or vanilla for half an hour longer. Add more salt if necessary. Some dried soaked cold prunes, currants or raisins may be mixed with the soup before serving. This forms a perfect meal for dinner on hot summer days or for supper in winter or summer.
MILK SOUP WITH EGG.
Mix two tablespoonfuls of corn starch, arrowroot or fine white flour with a cupful of cold water; add a little salt and the yolks of two eggs and beat with an egg beater. Then mix one quart of fresh milk with a cup of water and heat over a quick fire to about 170° F. Then add the flour and egg, some lemon rind, vanilla bean or bitter almond. Stir fast or beat with an egg beater over the fire until it comes to a boil. During hot weather this soup can be served cold, as a light luncheon or for supper. For this purpose it should be stirred for a while after removing it from the fire until it is nearly cold. Serve with crackers, toast or strawberries. If a sweet flavor is desired, add a tablespoonful of sugar, honey or Eagle brand Condensed Milk with the other flavoring. If skim milk is used add a tablespoonful of butter also.
MILK SOUP WITH BARLEY.
Wash and soak a cup of pearl barley with soft water for several hours or over night. Put on to cook with a quart of water and a little salt. Let simmer slowly for about one hour; then add a quart of cold or hot milk. Stir well and let cook 10 to 20 minutes longer. Serve with toast or with bread and butter for a lunch or supper or as an entree.
People who are not able to digest a sufficient amount of protein or cereals, require more fats. The latter can be made easily digestible if rightly combined and prepared in the form of soups, warm sauces, boiled custards and mayonnaise dressing. In this way the fat globules are equally divided in the food and can be better emulsified.
MILK SOUP WITH RICE.
Wash four tablespoonfuls of rice, boil in 1½ pints of water with a little salt until the grains burst. Then add 1½ pints of hot or cold milk and cook 10 minutes longer. Flavor to suit the taste. Serve with soda crackers or with toast. If skim milk is used add butter after removing the soup from the fire or cook the butter with the grains before the milk is added.