MILK SOUPS OR PORRIDGES

These are especially good in families where there are children, and would be welcome on almost any supper table. They are almost equally good eaten cold.

In making, use a porcelain kettle or an iron kettle, greasing it first with a little fat, as a scorched taste spoils the dish.

Wheat Porridge Ingredients. 3 pts. milk, 1 pt. of (salted. ) water ( or half water and half milk), £ cup flour, 2 eggs, 2 teaspoons salt.

To the boiling milk and water, add the flour stirred smooth with a little cold milk; let it cook 10 minutes. Beat the eggs in gradually, but do not cook them ; serve with fried bread. Grated cheese is an addition to this soup.

wheat Porridge Same as above, but using only a pinch (sweet.) Of gait? and as flavoring 3 tablespoons sugar and \ teaspoon cinnamon. The flavor may be varied by using grated lemon peel, nutmeg, vanilla, bitter almond or 2 fresh peach leaves boiled with the milk.

Of Farina These two porridges are still better

made of farina instead of flour.

Barley Porridge. Pearl barley ls S0aked OV6r night in

water, and then cooked for 2 hours till soft. During the last hour add milk instead of water, as it dries away. Flavor with salt and butter. Indian Meal Ingredients. I cup meal, 2 qts. water,

Porridge. i tablespoon flour, 1 pt. milk, salt, and

a little ginger (if liked). Boil the meal and water

Milk Soups. 123

an hour; add flour and salt and boil £ hour, and add

the milk just before serving.

Oatmeal Make in the same way, using oat-

Porridge. mea] instead of flour.

Graham 1 cup graham flour to 3 pts. milk and

porridge. water. Cook 15 minutes. This may be varied in flavor like flour porridge.

These three Porridges can be made from cold corn, oatmeal or graham mush.

Ingredients. % Ib. chocolate, 2% qts.

Chocolate Soup. .„ ,

milk and water, sugar to taste, 1 egg yolk, a little vanilla or cinnamon.

Cook the chocolate soft in a little water and add the rest; when boiling put in the other ingredients and cook the beaten white of an egg in spoonfuls on the top. Serve with fried bread. Buttermilk Soup The foreign kitchen has many recipes

or " Pop." f or this soup quite unknown among us. Cooking brings out the acid, but once used to that taste, one finds the soup good and wholesome.

Ingredients. To each pt. of buttermilk, 1 table- spoon flour and 1 tablespoon butter, a little salt.

Bring gradually to a boil, stirring constantly to pre- vent curdling, and pour on fried bread.

Varieties. Sugar and cinnamon are often added to this soup; also the yolk and beaten white of 1 egg. It is considered nutritious for the sick.

Another. The Germans often add to this soup small potatoes, and bits of fried bacon. In which case the butter is omitted.

Or to the buttermilk soup when done, is added half the quantity of cooked pears or prunes.

124 fruit Soup$.

Brewis. To salted boiling milk, put enough

bread crumbs (either white or graham) to make a thick smooth porridge.

This soup is earnestly recommended

Sour Cream Soup. „ i • . -i . . i ,. • L • ' i

for trial, as there are few ways in which such a delicious taste may be given to simple materails. Ingredients. 3 pts. water, -J cup sour cream and the following mixture: £ cup milk, £ cup flour, 1 teaspoon butter, £ tablespoon salt, 1 teaspoon sugar, 1 egg, 1 tablespoon fluid yeast or £ teaspoon compressed yeast. Mix these together into a dough and let it get light, then drop half of it in teaspoonfuls into the boiling water and cream; then thin the rest with water until it will pour, add it to the soup and cook 5 minutes. (Not all the dough may be needed.)

Ingredients. 1 pt. cider just begin-

Cidersoup. . y, , ,

nmg to work, 1 pt. water, 1 cup milk (boiling), 1 tablespoon flour, a little cinnamon and sugar.

Let cider and water come to a boil, add the flour rub- bed smooth, and cook a few minutes; and lastly add the milk. Serve with toast. An egg yolk may be added.