No. 20—PLAIN SOUP FOR INVALIDS.
Ingredients for 1 plateful.
- ½ lb. of potatoes, scant
- 1 pt. of water
- ½ tsp. of salt
- 1 tsp. of butter
- Yolk of 1 egg
Preparation: Peel and wash potatoes and cut them into small pieces, boil until done, rub through a fine sieve, add salt, butter and the yolk of an egg, heat the soup quickly, stirring vigorously all the time and serve at once.
No. 21—THIN RICE SOUP.
Ingredients for 1 plateful.
- ⅙ cupful of rice
- 1 pt. of water
- 1 pinch of salt
- 2 tbsps. of sugar
- 1 tbsp. of lemon juice
Preparation: Put the rice over the fire in cold water, when the water is hot pour it off, then boil the rice in 1 pint of water until it is well done and add salt, sugar and lemon juice.
No. 22—PEARL BARLEY SOUP.
Ingredients for 1 plateful.