Boil barley or rice in water until done, add a pinch of salt, sugar to taste, 1 or 2 pieces of stick cinnamon, a little butter and milk.—Mrs. Semmlow.
Fresh Mushroom Soup.
In 6 cups of water boil 1 large onion, tops of some celery, ½ green pepper for ½ hour. Let stand ½ hour then strain. In 2½ tablespoons butter simmer 20 cents' worth of fresh mushrooms for 10 minutes, add 2½ tablespoons flour and stock; simmer 15 minutes. When of right consistency add ¾ cup cream. Add 1 tablespoon whipped cream when serving; add salt and pepper to taste.—Ada Wilson Bohnsack.
Green Pea Soup
Take 1 can peas, add 6 to 8 cups water, ½ cup carrots, diced, a little celery, 1 teaspoon salt, 1 scant tablespoon sugar, a little white pepper, 2 large tablespoons chopped onions. Let this simmer until carrots are done, then cream 2 tablespoons butter with 1 large tablespoon flour and add to the soup.
Dumplings for soup: 1 tablespoon butter, creamed, ½ teaspoon salt, 1 egg yolk, ½ cup milk, the beaten white of 1 egg and enough flour to thicken. Drop by spoonful into soup and boil about 15 minutes.—Mrs. H. G. Tischer.
Four large potatoes, 1 small onion in which 6 cloves have been stuck, piece of celery or celery salt; cook till potatoes fall to pieces; take out onion and celery and mash the potatoes fine, pour in boiling milk until consistency of thick cream; beat one egg and take tablespoonful of butter and some canned corn into this. Season with salt.—Mrs. A. Steging.
Cream of Potato Soup.
Three potatoes, 1 quart milk, 1 teaspoon chopped parsley, 3 teaspoons butter, 1 teaspoon salt, ½ teaspoon pepper, 2 slices onion, 2 teaspoons flour. Cook potatoes until tender, drain and rub through sieve. Scald milk and onion (simmer onion), add the butter and flour which have been blended together; add potatoes and cook 10 minutes.—Mrs. Sodeman.