- ½ cupful of pearl barley
- 1 tsp. of butter
- 1 pint of water
- ¼ tsp. extract of beef
- 1 pinch of salt
Preparation according to Chapter 1, No. [32], Soups.
No. 23—RYE BREAD SOUP.
Ingredients for 1 plateful.
- ½ cupful of grated rye bread
- ½ pt. of water
- ½ pt. of boiling milk
- 2 tbsps. of sugar
- 1 pinch of salt
- Yolk of an egg
- 2 tbsps. of cream
Preparation: Heat the bread crumbs in a clean spider until crisp, pour over them the required quantity of water, and let it stand to one side of the hot stove for 1 hour, but do not boil; add the hot milk, salt, sugar and the yolk of the egg and pass the soup through a sieve.
No. 24—FRUIT SOUP.
Blueberry, Cherry, Raspberry or Strawberry Soups.
Ingredients for 1 pint.
- ½ lb. of fruit
- 1½ pts. of water
- ⅓ cupful of sugar
- ½ tbsp. of lemon juice
- 1 tbsp. of corn starch