Page:Mrs Beeton's Book of Household Management.djvu/206

162 Sprinkle in the barley, stir and cook until the mixture becomes transparent (about 10 minutes). Season to taste, and serve. The croûtons (small slices of bread cut into shapes) should be either fried in hot fat or cut from thin slices of toast. They should be handed separately, unless directions are given to put them into the soup before serving.

Time.—20 to 30 minutes. Cost, 4d. to 5d. without the stock. Seasonable at all times. Sufficient for 4 persons.

Ingredients.—3 pints of white second stock, 1 pint of milk, 1½ ounces of pearl-barley, 1½ oz. of butter, 1 oz. of corn-flour, salt, pepper, nutmeg, croûtons of fried or toasted bread.

Method.—Wash the pearl-barley until the water is clear, drain, put it and the stock into a stewpan, boil up, and simmer gently for 3 hours, stirring occasionally. Rub through a hair or fine wire sieve, return to the stewpan, add the milk and seasoning, and bring to the boil. Knead the corn-flour and butter together, put the mixture into the soup and stir until it becomes smoothly united with it. Add the nutmeg if liked, place the croûtons of fried bread in the tureen, pour in the soup, and serve.

Time.—3½ to 4 hours. Average Cost.—4d. to 5d. without the stock. Sufficient for 6 persons.

Ingredients.—2 small young cabbages (finely shredded), 1 tablespoonful of finely chopped onion, 1 teaspoonful of finely chopped parsley, 2 pints of boiling water, 1 pint of milk, 2 tablespoonfuls of crushed tapioca (sold in packets), or fine sago, 1 teaspoonful of salt, ¼ of a teaspoonful of pepper, 1 oz. of butter.

Method.—Cover the shredded cabbage with boiling water, bring to the boil and strain. Return the cabbage to the saucepan, add to it 2 pints of boiling water, the milk, onion, parsley, butter, salt and pepper,