Page:Meier - The Art of German Cooking and Baking.djvu/18




 * 1 cup of pearl barley

1 tbsp. of butter

3 qts. of water

Salt according to taste

1 pinch of nutmeg

2 tsps. of chopped parsley

Preparation: The barley is washed and put over the fire in some cold water. Let it get hot and pour off the water. Put the barley into the butter and let it steep a while, then add more water and boil for one hour. Add salt and nutmeg and at last add the parsley. You can also add a piece of fresh butter.

This soup is the same as No. 26 with the exception of parsley and nutmeg which are left out. ½ cup of sugar and some cinnamon are added. The soup is then strained through a fine hairsieve and the yolk of one egg is stirred into it.


 * 1 cup of sago

3 qts. of bouillon

1 qt. of water

Preparation: The sago is soaked for 1 hour in cold water. Pour off the water and add boiling hot bouillon, and in this the sago is left to boil until it is transparent.


 * ¼ cup of sago

3 cups of water

½ cup of sugar

2 slices of lemon

1½ cups red. wine or raspberry juice

Preparation: The sago is soaked in cold water for one hour. This water is then poured off and 3 cups of fresh water added in which the sago is boiled until soft and transparent. Add the quantity of red wine or juice, sugar and lemon and let it boil 5 minutes longer. Remove the lemon slices.

Serve this soup with zwieback or with small slices of toast.