Page:Meier - The Art of German Cooking and Baking.djvu/17




 * ¾ cup of rice

2 qts. water

2 lbs. sweet-sour apples

½ lemon

¼ tsp. of salt

½ cup sugar

Preparation: The rice is washed and boiled in 3 cups of water for 5 minutes, then this water is poured off and 2 qts. added to boil 1 hour. In the meantime peel the apples and remove the core cut them up in ⅛ths and put into rice, also cut up the ½ lemon in slices and add to the soup. Boil all this 20 minutes after adding salt and sugar as stated above.

If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold.

Remarks: You can improve the soup by adding ½ pt. of white wine and more sugar.


 * ¾ cup of pearl barley

2 cups of water,

3 qts. bouillon

Some finely cut asparagus

Preparations: The barley is washed in cold water and then brought to boiling in cold water. The water is poured off and the bouillon poured on and with this it is boiled slowly for 1½ hours. During the last ¾ of an hour the asparagus is put in and boiled until soft. If you wish, you may leave out the asparagus.

If the soup looks too white you may add some meat extract or stir into it the yolk of one egg.


 * 1 cup of pearl barley

1 tbsp. of butter

Some pieces of asparagus if you like

3 qts. strong bouillon

Preparation: The barley is washed and boiling water poured on and off twice. Heat the butter and cook the barley in it for a while. Then the bouillon is poured on and the soup is boiled slowly for 2½ hours. Now the soup is strained through a fine hairsieve and heated again.

If you wish some asparagus in it, which gives it a nice flavor, cook the asparagus pieces separately in bouillon until soft and add it to the soup, or stir the yolk of one egg into the soup.

This soup is very good for sick persons, but for this purpose the asparagus is left out.