6 cups water, 1/4 teaspn. thyme
1/2 tablespn. browned flour, 2 1/2 - 3 teaspns. salt
1/2 large onion, sliced
Simmer 1/2 - 1 hour, strain, reheat, serve. An English woman in sampling this soup after I had made it up, remarked that it tasted like some of the French soups, hence its name.
Add salt and butter to water, break eggs into a cup, one for each cup of water, leave whole and turn slowly into the rapidly boiling water, beating briskly with fork or wire whip until the egg is in white and yellow shreds. Boil up well and serve with crackers and celery. This is an emergency soup. Cream may be added to the water instead of butter, or part milk may be used.
4 tablespns. raw nut butter
2 qts. water
2 1/2 tablespns. coarse pearl barley, 1/2 bay leaf
2 small sticks celery, or a few celery tops, 2 1/2 - 3 teaspns. salt
Cook barley and nut butter in part of the water for 3-5 hours. Add water to make 2 qts., with celery and bay leaf. Simmer from 15-20 m., no longer. Remove celery and bay leaf, serve. Bay leaf may be omitted.
Use stewed celery instead of cabbage in cabbage and tomato soup. A delightful combination.
4 tablespns. raw nut butter, 1 teaspn. chopped onion
2 qts. water, 1/8 - 1/4 teaspn. sage
2 1/2 tablespns. rice, 2 1/2 teaspns. salt
Blend nut butter and water. Heat to boiling, add rice, onion sage and salt. Boil rapidly until rice is tender.
It may be necessary to add 1-2 cups of water after rice is cooked.
1 tablespn. oil or butter 1 pt. boiling water
2 tablespns. flour 1 qt. stewed tomatoes
1 teaspn. salt
Add flour to melted butter in saucepan, pour boiling water over, stirring, add tomatoes and salt. Boil up well.
Chopped onion may be simmered in the oil before adding flour.
3-4 tablespns. raw nut butter
1 2/3 qt. water
2/3 cup nutmese in small oblong pieces
1/3 cup trumese in small oblong pieces
Cook nice tender white beans until partially cooked to pieces. Add salt, and water to make of the right consistency, and simmer slowly 1/2 hour or longer.