Buttermilk Soup With Rice

Cook some rice with water as directed for "Water Rice"; when done add one quart of buttermilk to one quart of cooked rice, mix well and stir over the fire until it boils. Add one-third cup of sugar and simmer with a piece of cinnamon or vanilla for half an hour longer. Add more salt if necessary. Some dried soaked cold prunes, currants or raisins may be mixed with the soup before serving. This forms a perfect meal for dinner on hot summer days or for supper in winter or summer.

Asparagus Soup. No. 1

Cut off one-third of the upper end of the asparagus, then wash, cut in pieces and put to boil in water, add some salt; when tender thicken with mixed flour, let boil 10 minutes. Add one-third rich hot milk, flavor with pepper. Serve.

Asparagus Soup. No. 2

Prepare as No. 1; when tender, heat some butter, thicken with mixed flour, add the asparagus water gradually and boil a few minutes. Then remove from the fire, stir several yolks of eggs with a little cold water on a soup plate, add the asparagus soup gradually. Flavor with lemon and serve.

Barley Soup. No. 1

Soak a cup of pearl barley. Boil with two quarts of water, some celery, onions, and finely cut carrots; cook for two hours or longer. Mash all through a colander, add more boiling water if necessary. It must be thick like gravy. Add a piece of butter or a little cream, and serve.

Barley Soup. No. 2

Prepare like the foregoing, add more hot water when straining. Melt some butter or fat, add one or two tablespoonsful of mixed flour, and part of the barley soup, and cook. When done, mix with the balance of the barley soup. Let all boil up for a few minutes and serve; Add plenty of chopped parsley.

Barley Soup. No. 3

Prepare like number one or two, boil without vegetables. Leave the barley in it or strain. Mix with cold stewed prunes before serving. Add cream, if desired.

Carrot Soup

Scrape and wash some young carrots. Cut into small pieces and stew in water with a little salt. When done, mash up fine and run through a colander. Prepare with butter, flour and soup stock. Add plenty of chopped parsley, also raw pea juice, if desired.

Spinach Soup

Prepare from spinach water, with butter and flour. When done, add a few tablespoonsful of finely chopped spinach. Flavor with grated onion and lemon.

Mixed Vegetable Soup

Chop up some celery, onion, potatoes, and parsley stems. Simmer in water slowly for 30 minutes. Strain, and prepare with butter and flour. Add plenty of chopped parsley. Finely cut cauliflower, string beans, and peas can be prepared in the same manner. For people with delicate stomachs the pulp of the vegetables should never be pressed through.

Bread Soup. No. 1

Soak some stale white and black bread in boiling water for half an hour. Put on to boil with more water. Cut up a few apples with the skin and add a stick of cinnamon, a little sugar, salt, and some lemon rind. Simmer for 30 minutes or longer. Press through a colander and add some cold soaked raisins or currants and a piece of butter, also the yolk of an egg, if desired.

Bread Soup. No. 2

Prepare like the foregoing. Leave out the apples. Add hot cream or milk in place of butter and egg. Use dried soaked currants or prunes, if desired.

Bread Soup. No. 3

Prepare as the foregoing. Add imported root beer, omit the apples, and use more sugar. Strain and add hot cream or the yolk of an egg and butter. Good for constipation.

Bran Soup. No. 1

Use equal parts of stale bread and bran. Prepare like the foregoing. Leave out the egg.

Bran Soup. No. 2

Prepare like the foregoing. Use more water, and strain. Melt some butter, thicken with mixed flour, add the hot broth gradually. When done, remove from the fire and mix with soaked cold raisins and a few drops of lemon.

Bran Soup. No. 3

Use one cup of bran, four cups of water, four tablespoons of milk sugar. Strain and thicken with butter and flour as directed for Bran Soup No. 2. Omit the fruit. A little lemon may be used if desired. Good for invalids.