It is made thin or thick, according to taste.
With Arrow-root.—Set broth in a saucepan on the fire, and as soon as it boils, sprinkle some arrow-root into it, stirring the while with a wooden spoon; boil gently for about half an hour, stirring now and then the while, and serve warm, adding salt to taste.
Milk or consommé may be used instead of broth.
If you use milk, add a very little salt and sugar, to taste.
The proportion of arrow-root to a certain quantity of broth is according to taste; it can be made thick or thin.
With Corn-starch.—Proceed as for arrow-root.
With Bread.—This is the simplest of all. Dry some slices of bread, either stale or fresh, in the oven, place them in the soup-dish, pour boiling broth over them, cover the dish for two or three minutes, and serve.
With Fecula.—Proceed as for arrow-root. Being finer, it does not require more than about twelve or fifteen minutes.
With Barley.—Wash the barley in cold water, then drop it in boiling broth, little by little, stirring the while; when in, keep simmering till perfectly done, which you ascertain easily by tasting; add then salt to taste, a pinch of sugar, and serve warm.
It must be stirred occasionally while on the fire.