Wheat and Rice Soups
These are prepared in the same way as Recipe No. 9, substituting wheat or rice grains for barley.
10.—Pot-barley Soup No. 2
4 ozs. pot-barley, 1 dessertspoonful nut-milk, 1 chopped onion, 1 dessertspoonful tomato purée, 1 quart water.
Cook barley until soft; dissolve nut-milk in little water; boil all ingredients together for 20 minutes, then serve.
11.—Corn Soup
1 lb. tin sugar-corn, ½ lb. tin tomatoes, 2 chopped onions, 2 ozs. corn flour, 1 quart water.
Boil onion until soft; mix corn flour into paste with cold water. Place sugar-corn, tomatoes, onions, and water into stew pan; heat and add corn flour. Boil ingredients together 10 minutes, and serve.