154 FARM HOMES, IN-DOORS AND OUT-DOORS. 



Take the kettle to the kitchen table, and remove the fat 

 from the top ; strain the soup through a colander, and 

 add to it half a cupful of rice and a little parsley. Let it 

 simmer for half an hour, adding water to replace what 

 may have boiled away ; season with salt and a little white 

 pepper, and just before it is served, pour in a cup/ul of 

 sweet cream. The chickens can be used for a salad. 



Palatable Soup for a Sick Person. Cut a pound of 

 lean beef or mutton in small bits, and put it in a sauce- 

 pan with three pints of cold water ; cover it, not too 

 closely ; let it come to simmering heat, and remain cook- 

 ing until the water is reduced to little more than a pint. 

 Toast a slice of bread slowly, until it is browned clear 

 through, but not at all burned ; put it in the sauce-pan 

 with the meat, and let it remain ten minutes ; then strain 

 the soup, and season it with salt and a very little Cayenne 

 pepper. 



Veal Soup. Put one onion, half a cupful of rice 

 or pearl barley, and a knuckle of veal, with the bones 

 broken, in two quarts of cold water, to simmer slowly 

 for two hours and a half. At the end of that time, beat 

 the yolks of two eggs in half a pint of cream, with a tea- 

 spoonful of salt and a little Cayenne pepper. Pour this 

 into the soup ; let it boil up once, then pour it through 

 a colander into a tureen, and serve. 



Plain Beef Soup. This soup requires longer time than 

 any other. Six hours or more of gentle simmering (and 

 soup-meats should never be boiled in any other way) will 

 do it no harm. Put a good beef shin, or three pounds 

 off the neck, in a gallon of cold water, and when it comes 

 to a boil, set the kettle at the back of the stove where it 

 will cook very moderately through the forenoon. About 

 forty minutes before it is wanted, add six potatoes, one 

 turnip, two carrots, and an onion, cut in small pieces. 

 Just before serving, mix two taolespoonf uls of flour very 



