Prepare like the foregoing. Leave out the apples. Add hot cream or milk in place of butter and egg. Use dried soaked currants or prunes, if desired.
BRAN SOUP. No. 1.
Use equal parts of stale bread and bran. Prepare like the foregoing. Leave out the egg.
BRAN SOUP. No. 2.
Prepare like the foregoing. Use more water, and strain. Melt some butter, thicken with mixed flour, add the hot broth gradually. When done, remove from the fire and mix with soaked cold raisins and a few drops of lemon.
BRAN SOUP. No. 3.
Use one cup of bran, four cups of water, four tablespoonfuls of milk sugar. Strain and thicken with butter and flour as directed for Bran Soup No. 2. Omit the fruit. A little lemon may be used, if desired. Good for invalids.
BARLEY GRUEL.
Soak a half cup of pearl barley, put to boil with three pints of water, add salt and three tablespoonfuls of milk sugar. Let boil slowly for one hour, then strain. Heat a tablespoonful of butter, thicken with mixed flour, add the barley gruel gradually, let all boil a few minutes, then serve.