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Classic
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page 46
74. Pearl Sago Soup with Milk. Put the sago into the boiling milk which has been
thinned somewhat with a little water, otherwise the sago will dissolve
completely. After the elapse of 1/2-3/4 hour the sago should be soft, then stir
into it some cornstarch and salt, and add, according to taste, sugar and
cinnamon; the yolk of an egg can also be stirred into the soup if wished.
Take a pint of milk and 1 ounce of sago for each person.
75. Oatmeal Soup with Milk. Drain the oatmeal several times and then cook in
water until tender and of a medium thickness, stirring occasionally because it
adheres to the kettle easily and scorches. After straining, put it on the stove
again, add milk and some salt and let it cook 15 minutes more.
Take 1-1 1/2 ounces of oatmeal and 1/2 pint of fresh or 1 pint of skimmed milk
for each person; the first is preferable.
76. Cornmeal Soup. To cook this very nutritious and cheap soup, mix water and
milk half and half and bring to a boil, stir in enough corn meal until it has
the proper consistency, and put in some salt.
77. Chocolate Soup. Put 1/4 pound of chocolate on the fire in a cupful of water,
and after it is soft stir until quite smooth, and then add 2 quarts of milk and
sugar according to taste; as soon as it commences to cook, flavor the soup with
vanilla or cinnamon and stir into it the yolks of 1-2 eggs. The whites of the
eggs may be beaten to a froth and put on the soup in the form of little balls,
sprinkled with sugar and cinnamon. This quantity of soup is calculated for 5
persons and is served over bits of bread toastedin butter placed in the tureen.
78. Buttermilk with Fine Pearl Barley, also good for Invalids. Put the barley on
the fire in water and cook until tender; then add the buttermilk, into which
some flour has been stirred, with salt, sugar and cinnamon according to taste.
79. Buttermilk with Prunes or Raisins. After carefully washing and rinsing them,
cook until soft in water into which some anise seed can be put and, according to
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Classic
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