The Toronto Cook Book

Two tablespoons pearl barley, one quart stock, salt and pepper to taste. Wash the barley in cold water, then cover it with boiling water; let it boil up once and drain it; cover it again with boiling water and simmer two hours, then drain and add to the stock when boiling. Let it stand on the back of the range for ten minutes; then add salt and pepper and serve. Sago Soup (From Stock) Two ounces sago, two quarts stock, salt and pepper to taste. Wash the sago through several waters, then cover with warm water and let it soak one hour. Melt stock and bring to boiling point; drain sago and add to stock; let boil slowly half an hour, stirring very often to prevent scorching; add salt and pepper and serve. Consomme Two pounds of beef, half an ounce of suet, one small onion, two cloves, three pints of cold water, one small carrot, piece of celery. Cut up two pounds lean beef into dice. Put half an ounce of suet and onion, sliced, into kettle and cook until brown. Add the meat and cook without covering thirty minutes. Add the cold water, cover kettle, and simmer for three hours. At end of time add the carrot, cloves, celery and simmer one hour longer. Strain and stand away to cool. When cold remove all grease from top and turn into kettle. Boil one minute and strain through cheesecloth. Season and serve. Tomato and Rice Soup Two pounds fresh beef, one pound soup bone, two quarts of cold water, one onion, sliced, half cup rice, pepper and salt, two cans of tomatoes. Simmer six hours. Put the meat and bones in a pot with the water, one tablespoon salt and the sliced onion, and cook as directed in " Remarks on Soup." One hour and a quarter before the soup is cooked, strain it through a colander and return soup and good meat to the pot, leaving out bones, skin, gristle, etc. Prepare the tomatoes and ice as directed in "Remarks on Soup." Put the tomatoes into the soup directly after it is strained and the rice thirty minutes before the soup is cooked. Stir frequently that the tomatoes may dissolve thoroughly and the rice be prevented from scorching or sticking to the bottom of the pot. When cooked season lightly and serve. The Toronto Cook Book Beef Tea One pound lean beef, two tablespoons cold water, salt; simmer three to four hours. Cut the beef into small pieces, rejecting the skin and fat. Put the meat and water into an open-mouth bottle or stone jar; close it with a cork. Set the bottle in a pot of cold water; heat it very gradually to a boil. Boil gently for three or four hours or until the meat is colorless. If it comes to a boil too quickly the glass bottle will crack. As the water evaporates replenish the pot with boiling water, taking care when it is put in not to strike the bottle. Exercise the most watchful care while cooking. If the bottle cracks remove it instantly from the pot and transfer the contents to a fresh bottle, first heating the bottle with hot water, and put it into the pot. When cooked strain the tea into an earthen vessel. Season with salt. Set it aside and when cold skim off any fatty particles. Serve hot or cold. If too strong for use dilute it with warm water. Boston Tomato Soup