sours, MEATS, ETC. 423 



tion in knowing that what is considered best for invalids is good enough for 

 general use. Beef soup is also excellent made with rice occasionally in place 

 of other vegetables. 



Scotch Broth (Soup).— Take 2 lbs. of the scraggy part of the neck of 

 mutton. Cut the meat from the bone, removing all the fat; cut the meat into 

 small pieces, and put into a soup pot with a large slice of a turnip, 2 small car- 

 rots, 1 onion, 1 stalk of celery, all sliced, and }4 cup of pearled barley, water, 3 

 pts. to 2 qts., and boil gently 2 hours. On the bones put 1 qt. water and boil 

 gently the same length of time; then drain this into the soup. Cook 1 spoonful 

 each of flour and butter together until perfectly smooth, then stir this into the 

 soup with a spoonful of chopped parsley, season with salt and pepper and serve 

 at once. — Free Press Household. 



Remarks. — While we are with the Scotch, we will give a " Scotch Girl's" 

 Porridge, from Tilden, 111., as it is near enough like soup to go with them. She 

 says: 



Scotch Porridge.— " If the family consists of 6 persons, take 3 qts. of 

 water, and bring to a boil, take your spurtle (the Scotch for pot-stick or mush- 

 stick), keep the pot on the fire, take the oatmeal in your left hand (of course, 

 only right-handed girls can make this), and let it drop gently through your 

 fingers into the boiling water, stir briskly for 10 minutes, and you will have a 

 most delicious dish; salt to taste," 



Remarks. — It strikes the author that this would not only be more "delici- 

 ous " if made pretty thick with the oatmeal and then thinned with 1 qt. of rich 

 milk, all made hot together, but more nourishing also. I always like to get 

 the greatest possible good out of a dish, in fact, out of every thing, while it U 

 on hand or being made. 



Soup, Scotch or Mutton, Excellent.— A leg of mutton, 4 lbs.; 

 water, 1 gal.; pearl barley, 1 cup; small carrots, 5 or 6; small turnips and 

 onions, each, 2; a small head of cabbage, a handful of parsley, if to be had, 

 pepper and salt. Directions— Put the mutton and barley into a suitable kettlo 

 with the water, cold; slice the onions, turnips, and 2 of the carrots; grate the 

 other carrots, chop the cabbage fine, and when the water comes to a good bub- 

 bling simmer, add all the vegetables, keep covered and simmering for 3 or 4 

 hours, or until all is perfectly tender ; add salt and pepper, and serve hot, when 

 all lovers of soup will say "excellent." 



Noodle Soup, and Noodles, To Make.— By putting noodles into 

 any soup it thereby becomes noodle soup. See carrot and beef soup for the 

 " stock " or manner of making the soup for the noodles. They will cook in 15 

 or 20 minutes, hence should not be put in only this length of time before serving. 



To Make the Noodles. — Put 1 cup of flour upon the molding board, making 

 a hole in the center into which put a well-beaten egg with a little salt. Knead 

 and roll as thin as possible, dredging with a little flour, roll up snugly and slice 

 from the end; then shake out the strips and place on platens until perfectly dry. 

 This may be done in the oven, when not too hot, with both doors left open. 

 They may be added to any rich soup, or one made purposely for them as indi- 

 cated above. 



