Cut up an onion or any desired vegetable and soak for half an hour. Strain and prepare as No. 1. Add 2 tablespoonfuls of cream, if desired.
WATER SOUP. No. 4.
Prepare as No. 1. After removing from the fire add two tablespoonfuls of hot cream or dilute the yolk of an egg or one-half tablespoonful of almond butter with an ounce of cold water. To this add the hot soup gradually. Two ounces of cold buttermilk may be used instead of cream.
WATER SOUP. No. 5.
Prepare as No. 1. Add an ounce of fresh or preserved fruit juice or a tablespoonful of fruit jelly before serving.
BARLEY SOUP.
Wash and soak a cup of pearl barley. Boil with 2 to 3 quarts of water and a teaspoonful of salt for 2 hours very slowly. Tie some celery stalks with a string and cook with it. Carrots or asparagus make also a good flavoring. When done, add a piece of butter and serve with soda crackers. Dried soaked fruit may be added before serving, if the flavor of vegetables is not desired. Cream and parsley are also good additions.
RICE SOUP.
Prepare as barley soup No. 1. Flavor with fruit or vegetables. Add the yolk of an egg, if desired. Follow directions as in Water Soup No. 4. Cream is also a good addition.