No. 24— BARLEY SOUP WITH BOUILLON.
Quantity for 6 Persons.
% cup of pearl barley 3 qts. bouillon
2 cups of water. Some finely cut asparagus
Preparations: The barley is washed in cold water and
then brought to boiling in cold water. The water is poured
off and the bouillon poured on and with this it is boiled slow-
ly for 1% hours. During the last % of an hour the asparagus
is put in and boiled until soft. If you wish, you may leave out
the asparagus.
If the soup looks too white you may add some meat ex-
tract or stir into it the yolk of one egg.
No. 25— BARLEY GRUEL SOUP WITH BOUILLON.
Quantity for 6 Persons.
1 cup of pearl barley Some pieces of asparagus if you
1 tbsp. of butter like
3 qts. strong bouillon
Preparation: The barley is washed and boiling water
poured on and off twice. Heat tihe butter and cook the barley
in it for a while. Then the bouillon is poured on and the soup
is boiled slowly for 2^^ hours. Now the soup is strained
through a fine hairsieve and heated again.
If you wish some asparagus in it, which gives it a nice
flavor, cook the asparagus pieces separately in bouillon until
soft and add it to the soup, or stir the yolk of one egg into
the soup.
This soup is very good for sick persons, but for this pur-
pose the asparagus is left out.
—12 —
No. 26— BARLEY GRUEL SOUP.
Quantity for 6 Persons.
1 cup of pearl barley Salt according to taste
1 tbsp. of butter 1 pinch of nutmeg
3 qts. of water 2 tsps. of chopped parsley
Preparation: The barley is washed and put over the fire
in some cold water. Let it get hot and pour off the water.
Put the barley into the butter and let it steep a while, then
add more water and boil for one hour. Add salt and nutmeg
and at last add the parsley. You can also add a piece of
fresh butter.
No. 27— SWEET BARLEY GRUEL SOUP.
Quantity for 6 Persons.
This soup is the same as No. 26 with the exception of
parsley and nutmeg whidh are left out. i/^ cup of sugar and
some cinnamon are added. The soup is then strained through
a fine hairsieve and the yolk of one egg is stirred into it.
No. 28— SAGO SOUP WITH BOUILLON,
Quantity for 6 Persons.
1 cup of sago 3 qts. of bouillon
1 qt. of water
Preparation : The sago is soaked for 1 hour in cold water.
Pour off the water and add boiling hot bouillon, and in this
the sago is left to boil until it is transparent.
No. 29— SAGO SOUP WITH RED WINE OR
RASPBERRY JUICE.
Quantity for 2 Persons.
% cup of sago % cup of sugar
3 cups of water 2 slices of lemon
1% cups red. wine or raspberry juice
Preparation: The sago is soaked in cold water for one
hour. This water is then poured off and 3 cups of fresh water
added in which the sago is boiled until soft and transparent.
Add the quantity of red wine or juice, sugar and lemon and let
it boil 5 minutes longer. Remove the lemon slices.
Serve this soup with zwieback or with small slices of
toast.
—13—
No. 30— FARINA SOUP WITH BOUILLON.
Quantity for 6 Persons.
% cup of farina 2 qts. of bouillon
Preparation: Let the already strained bouillon boil, then
pour the farina into it slowly while stirring it, and leave it to
boil 10 minutes.
No. 31— GREEN CORN SOUP WITH BOUILLON.
Quantity for 6 Persons.
1% cups of green corn 1 or 2 yolks of eggs
1 tbsp. of butter 1 milk roll cut into small cubes
3 qts. of bouillon % tbsp. of butter
Preparation : The green corn is steeped in the tablespoon-
ful of butter, then the bouillon is added and this boiled slowly
for 2 hours. This is then strained through a hairsieve and the
yolk of one egg stirred in.
The milk roll is cut into cubes and fried in the 1/2 table-
spoonful of butter until light yellow. When serving the soup
put these bread cubes into it or serve them with the soup.
No. 3a— OATMEAL SOUP.
Quantity for 6 Persons.
2 cups of oatmeal Some salt
2 tbsps. of butter % tsp. of meat extract
2% qts. of water
Page 4
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
No. 24— BARLEY SOUP WITH BOUILLON.
Quantity for 6 Persons. % cup of pearl barley 3 qts. bouillon
2 cups of water. Some finely cut asparagus
Preparations: The barley is washed in cold water and then brought to boiling in cold water. The water is poured off and the bouillon poured on and with this it is boiled slowly for 1% hours. During the last % of an hour the asparagus is put in and boiled until soft. If you wish, you may leave out the asparagus.
If the soup looks too white you may add some meat extract or stir into it the yolk of one egg.
No. 25— BARLEY GRUEL SOUP WITH BOUILLON.
Quantity for 6 Persons. 1 cup of pearl barley Some pieces of asparagus if you
1 tbsp. of butter like
3 qts. strong bouillon
Preparation: The barley is washed and boiling water poured on and off twice. Heat tihe butter and cook the barley in it for a while. Then the bouillon is poured on and the soup is boiled slowly for 2^^ hours. Now the soup is strained through a fine hairsieve and heated again.
If you wish some asparagus in it, which gives it a nice flavor, cook the asparagus pieces separately in bouillon until soft and add it to the soup, or stir the yolk of one egg into the soup.
This soup is very good for sick persons, but for this purpose the asparagus is left out.
—12 —
No. 26— BARLEY GRUEL SOUP.
Quantity for 6 Persons.
1 cup of pearl barley Salt according to taste
1 tbsp. of butter 1 pinch of nutmeg
3 qts. of water 2 tsps. of chopped parsley
Preparation: The barley is washed and put over the fire in some cold water. Let it get hot and pour off the water. Put the barley into the butter and let it steep a while, then add more water and boil for one hour. Add salt and nutmeg and at last add the parsley. You can also add a piece of fresh butter.
No. 27— SWEET BARLEY GRUEL SOUP.
Quantity for 6 Persons.
This soup is the same as No. 26 with the exception of parsley and nutmeg which are left out. i/^ cup of sugar and some cinnamon are added. The soup is then strained through a fine hairsieve and the yolk of one egg is stirred into it.
No. 28— SAGO SOUP WITH BOUILLON,
Quantity for 6 Persons. 1 cup of sago 3 qts. of bouillon
1 qt. of water
Preparation : The sago is soaked for 1 hour in cold water. Pour off the water and add boiling hot bouillon, and in this the sago is left to boil until it is transparent.
No. 29— SAGO SOUP WITH RED WINE OR RASPBERRY JUICE.
Quantity for 2 Persons. % cup of sago % cup of sugar
3 cups of water 2 slices of lemon
1% cups red. wine or raspberry juice
Preparation: The sago is soaked in cold water for one hour. This water is then poured off and 3 cups of fresh water added in which the sago is boiled until soft and transparent. Add the quantity of red wine or juice, sugar and lemon and let it boil 5 minutes longer. Remove the lemon slices.
Serve this soup with zwieback or with small slices of toast.
—13—
No. 30— FARINA SOUP WITH BOUILLON.
Quantity for 6 Persons. % cup of farina 2 qts. of bouillon
Preparation: Let the already strained bouillon boil, then pour the farina into it slowly while stirring it, and leave it to boil 10 minutes.
No. 31— GREEN CORN SOUP WITH BOUILLON.
Quantity for 6 Persons. 1% cups of green corn 1 or 2 yolks of eggs
1 tbsp. of butter 1 milk roll cut into small cubes
3 qts. of bouillon % tbsp. of butter
Preparation : The green corn is steeped in the tablespoonful of butter, then the bouillon is added and this boiled slowly for 2 hours. This is then strained through a hairsieve and the yolk of one egg stirred in.
The milk roll is cut into cubes and fried in the 1/2 tablespoonful of butter until light yellow. When serving the soup put these bread cubes into it or serve them with the soup.
No. 3a— OATMEAL SOUP.
Quantity for 6 Persons. 2 cups of oatmeal Some salt
2 tbsps. of butter % tsp. of meat extract
2% qts. of water