Mix thoroughly, season with salt, heat to a boiling point, and serve.
CEREAL CONSOMME
- Cooking oil, ¼ cup.
- Chopped onion, 1.
- Flour, 1 tablespoonful.
- Crushed protose, ½ pound.
- Caramel-cereal, 1 cup.
- Salt.
- Barley, ¼ cup.
- Carrot, small, 1, finely chopped.
- Boiling water, 6 cups.
- Bay leaf.
Place in the soup kettle the cooking oil and barley; brown barley till quite brown; add onion, carrot, flour, and brown the vegetables till quite tender; add the protose and boiling water; let simmer very gently for six hours, adding boiling water from time to time. Keep the original amount. Stir often to prevent burning. Half an hour before the soup is done add the caramel-cereal, bay leaf, and salt; press through a fine colander, and simmer to six cups.
SWISS LENTIL SOUP
- Lentils, 1 cup.
- Small onion, 1.
- Browned flour, 2 rounded tablespoonfuls.
- Salt.
Put lentils to cook in a large quantity of boiling water; boil rapidly a short time, then simmer without stirring. When they begin to get tender and are yet quite moist, slice an onion and press into the lentils until covered; keep the vessel over a slow, even fire, until the lentils are well dried out. The drying-out may be finished in the oven if the lentils are covered so that they will not harden on top. When well dried add a little boiling water and rub through a fine colander, removing the hulls. Into this pulp stir the browned flour. Beat till smooth, then add gradually enough boiling water to make of consistency of soup; salt, boil, and set where it will keep hot twenty minutes to an hour, to blend ingredients.
SPRING VEGETABLE SOUP
- Green peas, 1 cup.
- Onion, 1.
- Egg yolk, 1.
- Soup stock, 3 cups.
- Salt.
- Shredded lettuce, 1 head.
- Parsley, 1 small bunch.
- Water, 1 cup.
- Butter, size of egg.