422 I>R- CEASE'S RECIPES. 



tinue to stir 2 or 3 minutes just as ready to serve. It will be found delicious, 

 if nicely done. 



Barley Soup. — Take a 2 or 3 lb. sliin of beef, well broken, pearl barley, 

 3^ lb. ; 2 small onions, sliced; 2 small carrots, chopped; salt and pepper. 

 Directions — Put all into a soup kettle, cover nicely with cold water and heat 

 up slowly for an hour, then continue 3 or 4 hours of more brisk boiling; and 

 If you have celery, a stalk or two, cut and put in 15 or 20 minutes before serv- 

 ing improves the flavor very much. The old plan of simply putting in a little 

 barley requires a fife and drum to call the very much scattered nourishing 

 properties together. 



Macaroni (Italian) Soup.— To 2 qts. of boiling beef-broth, or soup 

 (made as for the carrot beef soup, above, without the vegetables), add 6 or 7 

 sticks of macaroni and allow it to cook 3^ or % of an hour; then, just when 

 ready to serve, grate in J^ lb. of aice cheese. (The macaroni should be broken 

 up and soaked in water a couple of hours before cooking with the broth.) 



Beef Soup. — A knuckle-joint or shin-bone, having sufficient meat 

 attached for a family of 5 or 6 persons; six medium-sized potatoes, 3 or 4 small 

 onions, J^ of a small head of cabbage, salt and pepper. Directions— If a 

 joint it should be cut through by the butcher; and if a shin, it should be sawed 

 1 or 2 times across to allow the escape of the marrow and juices. Put this into 

 sufficient cold water and place upon the stove as early as practicable to allow it to 

 be pretty thoroughly done an hour before dinner, at which time the cabbage, 

 having been finely chopped, should be put in. The potatoes and onions, hav- 

 ing been properly prepared, should now be chopped finely together and added 

 to the soup, with the salt and pepper to taste. Some persons are fond of adding 

 a few bits of red pepper to their soups; but if much is put in children usually 

 dislike it. If used, it should be put in with the vegetables. 



Remarks. — A well-made soup is very healthful, and they ought to be made 

 much oftener than they are in most families. 



Rice Soup. — The fore leg and brisket of a lamb or very young sheep; 

 rice, J^ to 1 cup, according to size of family; water, sufficient. Directions — 

 Wash the rice early in the morning, and put to soak in warm water to wholly 

 cover it. The bones being broken, stew the meat until tender, then put in the 

 ricawith the water in which it has softened, and continue the boiling until the 

 rice has become perfectly soft, having set back the kettle where there is no dan- 

 ger of burning. 



Seasoning for Soups. — A rice soup is usually seasoned with salt and 

 pepper only; but a little celery, summer savory, thyme, parsley or marjoram 

 may be added, when desired, to any soup. All these herbs ought to be raised by 

 all who have gardens, for they add much to the taste of many other dishes as 

 well as soups. 



Remarks. — There is probably no soup equal to rice generally for the sick. 

 The seasoning may be made to suit their taste, but usually the plainer the 

 seasoning the better it suits them. Certainly nothing but a little salt and pepper 

 should be put in without consulting the patient There may be some satisfac 



