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Classic
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page 45
70. Grits (Middlings) Soup with Milk. Put the grits into the boiling milk,
constantly stirring, and cook with salt, sugar and some butter until nice and
thick. It can consist of water to the amount of 1/3. For 1 person the right
proportion would be 1/2 pint and 1 tablespoonful of grits according to quality.
71. Noodle Soup with Milk. This soup is cooked according to the directions given
for the grits soup preceding.
72. Rice Soup with Milk. Wash the rice and put on the fire in cold water, and
after the water has become quite hot, pour it off, because some varieties of
rice are somewhat acidulous, causing the milk to curdle; after this cook the
rice on a hot fire until done. If fresh milk is used for the soup, it can be
reduced one-half with water, and 1/2 pint of milk with an even tablespoonful of
rice will be the right proportion for each person.
Cook half of the milk with the water, put in a few pieces of cinnamon and the
rice, and cook slowly until tender; then add the remainder of the milk and a
little sugar and salt, and let the soup cook for a short time longer. If it is
desired that the soup should be a little thicker, add at last some cornstarch
stirred in water, but no flour because the latter spoils the flavor of the soup;
the cornstarch should simply cook until done. As noted, flour impairs the flavor
of the soup, but if it must be used then the soup should cook with the flour
under constant stirring for 15 minutes.
73. Soup with Pearl Barley and Milk. Wash the barley, put on the fire with a
smalll piece of butter and a little water and cook slowly with a scant broth
until tender, replenishing the water as often as necessary, then add milk and a
little salt, and cook the soup until thick; if not thick enough to suit, put in
a little cornstarch which has first been stirred in water. It can be flavored
with sugar and cinnamon or mace.
In the same manner good soups can be made from pure sago or from coarse barley
which must be soaked the night before in water.
Time of cooking, 2 hours. The quantities and weights of ingredients are the same
as given in the preceding receipts.
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