Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Boil slowly for four or five hours half a pint of barley, with an onion in a quart and a half of chicken broth. Put through a puree sieve, add a pint of cream or rich milk, boil up, set back on the range, add the beaten yolks of four eggs thinned with a little milk, and serve with croùtons. 80UP8 98 Barley Soup Boil in water for half an hour half a pound of pearl barley. Place this barley in two quarta of chicken, beef or mutton broth, add half a pint of dice made from turnip, carrots, and other vegetables, and boil gently for an hour or two. Season with salt and pepper, and when you serve, add a few green peas or a little sliced celery. Gream of Pearl Barley After washing half a pound of pearl barley most thoroughly, set it to cook in a quart of veal stock, and let it cook slowly at the back of the range for four or five hours. Divide the cooked barley in half, put one-half through a puree sieve and add to the otber uncrushed half. Stir in a pint of boiling cream, season to taste, and serve with sippets or croùtons. Bean Boup Boil one pint of small white beans in one quart of water and one teaspoon of soda for fìve minutes. Pour off the boiling water and put the beans through cold water till the skins come off. Throw away the skins. Put the beans again in fresh cold water and boil till very soft. Add two quarts of rich milk, salt, pepper, and butter to taste ; afterward let the soup boil up a couple of times before serving. The soft part of the bean is of course broken up in the boiling and forms the thickening and gives the flavor to the soup. Black Beau Soup Take three pints of black beans and soak them over night. Put them to boil early in the morning with two pounds of beef, one grated carrot, two onions, and six quarts of water. Boil until the beans are soft. Then put in twelve whole cloves. Strain through a fine sieve, being careful to get all the pulp through. Heat the mixture thoroughly, and add the juice of two lemons, three hard-boiled eggs cut in slices, one lemon cat in slices, a dash of red pepper, and Sherry wine to taste. Serve yery hot. After straining, should the soup be too thick, add a little boiling water. Puree of Lima Beans Place one quart of Lima beans in a saucepan with salted boiling water, one onion with a clove stuck in it, a small piece of carrot, a bouquet, and one ounce of butter. Boil briskly until soft, drain in a colander, and save the liquid. Remove the onion, carrot, and bouquet, and pound the beans in a mortar, then mix with the liquid and enough white broth to make the desired quantity of soup. Rub through a puree sieve. Stir it over the fire until it comes to a boil, skim, and season to taste. Add two ounces of butter. When thoroughly mixed, serve with smaU pieces of fried bread. Beet Soup, or Barsscs Make a strong bouillon by stewing marrow bones and soup meats. Cook beets until they are delicate and tender, then slice them to make circles, and cut the cirdes in little fingers. This soup is often prescribed in Europe as extremely nourishing and strengthening. Oauliflower Ek>up