Simmer one-half hour to an hour. Serve in cups. If a consomme or clear soup is desired, use about one fifth less water. Cool, and to each quart of the cold bouillon take the white and shell of one egg, beat all together well, set over a slow fire, and stir often, until the broth boils rapidly and looks clear below the scum. Let it stand off from the fire for about ten minutes, then strain through two 1 86 Healthful Cookery or three thicknesses of cheese-cloth, reheat, and serve. Add more water, if necessary, after strain- ing, to develop a meaty flavor. *Nut and Lemon Juice Broth. — I lemon, pound Nut Soup Stock, 4 cups water, il/2 to 2 tea- spoonfuls salt. Dissolve the stock in the water, heat to boiling, remove from the fire, and add from one to two tea- spoonfuls of lemon juice and the salt. *Nut Soup. — pound Nut Soup Stock, 4 cups water, y$ teaspoonful sage, l/\. teaspoonful thyme, 1/16 teaspoonful mint, 1 1/2 to 2 teaspoonfuls salt✪ Nut and Lemon Juice Broth. Simmer all together one half to three fourths of an hour, strain, reheat, and serve. ^Mother’s Soup. — ] pound can Nut Soup Stock, 8 to &y2 cups water, 2 large onions, 1/16 teaspoon- ful mint, teaspoonful thyme, 1 large bay leaf, 1 tablespoonful Browned Flour No. 3, 2y2 to 3 tea- spoonfuls salt. Cook together the stock, water, onions, bay leaf, and browned flour until the onions are tender, add- ing the mint and thyme about ten minutes before straining. Strain, heat to boiling, and turn in slowly in a slender stream the following Cream Noodles, stirring constantly. Let this boil up well. Remove from the fire. Add from one-fourth to three- Soups with Nut Soup Stock 187 eighths teaspoonful of lactic acid, or one and one- half teaspoonfuls of lemon juice. Serve at once. *Cream Noodles. — Beat an egg lightly, add one tablespoonful of milk and a pinch of salt, then beat in three to four and one-fourth tablespoonfuls of flour✪ Cream Noodles. When the mixture is poured slowly from the point of a spoon, it will be in shreds, and when cooked will be firm enough to hold its shape, but not hard. *Savory Protose Soup. — 34 can Nut Soup Stock, 2 cups water, 1 teaspoonful grated onion, 1 cup Pro- tose cut into small pieces, 1 pinch mint, 34 tea- spoonful of marjoram, teaspoonful salt✪ Savory Protose Soup. Simmer for an hour, strain, reheat, and serve. *Nut and Rice Soup. — 34 pound of Nut Soup Stock, 8 cups of water, 234 tablespoonfuls rice, 2/3 teaspoonfuls chopped onion, 34 to 34 teaspoonful sage, 234 teaspoonfuls salt✪ Nut and Rice Soup. Blend stock and water, and heat to boiling. Add the rice, onion, sage, and salt. Boil rapidly until the rice is tender, which will be in fifteen or twenty minutes. To make the soup of the right consistency, it will be necessary to add from one to two cups of water after the rice is cooked. *Nut and Barley Soup. — 34 pound Nut Soup Stock, 8 cups water, 234 tablespoonfuls coarse 188 Healthful Cookery pearled barley, 2 small sticks celery, 2*4 to 3 tea- spoonfuls salt. Cook the barley in the salted stock in a double boiler for from three to five hours. At the last add the necessary water and the celery. Simmer from fifteen to twenty minutes, not longer. Remove the celery, and serve. *Nut and Ripe Olive Soup. — x/\ pound Nut Soup Stock, 6*4 cups water, 2 to 2*4 dozen ripe olives, 4 to 5 teaspoonfuls arrowroot, or 2 table- spoonfuls corn-starch, 2 to 2 *4 teaspoonfuls salt. ✪ Nut and Barley Soup

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Simmer one-half hour to an hour. Serve in cups. If a consomme or clear soup is desired, use about one fifth less water. Cool, and to each quart of the cold bouillon take the white and shell of one egg, beat all together well, set over a slow fire, and stir often, until the broth boils rapidly and looks clear below the scum. Let it stand off from the fire for about ten minutes, then strain through two 1 86 Healthful Cookery or three thicknesses of cheese-cloth, reheat, and serve. Add more water, if necessary, after strain- ing, to develop a meaty flavor. *Nut and Lemon Juice Broth. — I lemon, pound Nut Soup Stock, 4 cups water, il/2 to 2 tea- spoonfuls salt. Dissolve the stock in the water, heat to boiling, remove from the fire, and add from one to two tea- spoonfuls of lemon juice and the salt. *Nut Soup. — pound Nut Soup Stock, 4 cups water, y$ teaspoonful sage, l/\. teaspoonful thyme, 1/16 teaspoonful mint, 1 1/2 to 2 teaspoonfuls salt. Simmer all together one half to three fourths of an hour, strain, reheat, and serve. ^Mother’s Soup. — ] pound can Nut Soup Stock, 8 to &y2 cups water, 2 large onions, 1/16 teaspoon- ful mint, teaspoonful thyme, 1 large bay leaf, 1 tablespoonful Browned Flour No. 3, 2y2 to 3 tea- spoonfuls salt. Cook together the stock, water, onions, bay leaf, and browned flour until the onions are tender, add- ing the mint and thyme about ten minutes before straining. Strain, heat to boiling, and turn in slowly in a slender stream the following Cream Noodles, stirring constantly. Let this boil up well. Remove from the fire. Add from one-fourth to three- Soups with Nut Soup Stock 187 eighths teaspoonful of lactic acid, or one and one- half teaspoonfuls of lemon juice. Serve at once. *Cream Noodles. — Beat an egg lightly, add one tablespoonful of milk and a pinch of salt, then beat in three to four and one-fourth tablespoonfuls of flour. When the mixture is poured slowly from the point of a spoon, it will be in shreds, and when cooked will be firm enough to hold its shape, but not hard. *Savory Protose Soup. — 34 can Nut Soup Stock, 2 cups water, 1 teaspoonful grated onion, 1 cup Pro- tose cut into small pieces, 1 pinch mint, 34 tea- spoonful of marjoram, teaspoonful salt. Simmer for an hour, strain, reheat, and serve. *Nut and Rice Soup. — 34 pound of Nut Soup Stock, 8 cups of water, 234 tablespoonfuls rice, 2/3 teaspoonfuls chopped onion, 34 to 34 teaspoonful sage, 234 teaspoonfuls salt. Blend stock and water, and heat to boiling. Add the rice, onion, sage, and salt. Boil rapidly until the rice is tender, which will be in fifteen or twenty minutes. To make the soup of the right consistency, it will be necessary to add from one to two cups of water after the rice is cooked. *Nut and Barley Soup. — 34 pound Nut Soup Stock, 8 cups water, 234 tablespoonfuls coarse 188 Healthful Cookery pearled barley, 2 small sticks celery, 2*4 to 3 tea- spoonfuls salt. Cook the barley in the salted stock in a double boiler for from three to five hours. At the last add the necessary water and the celery. Simmer from fifteen to twenty minutes, not longer. Remove the celery, and serve. *Nut and Ripe Olive Soup. — x/\ pound Nut Soup Stock, 6*4 cups water, 2 to 2*4 dozen ripe olives, 4 to 5 teaspoonfuls arrowroot, or 2 table- spoonfuls corn-starch, 2 to 2 *4 teaspoonfuls salt.

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