I hold my tongue to tell the truth, And keep my breath to cool my broth.

John Byrom.

Barley Stock

2 ounces barley

1 quart water

1/2 teaspoon salt

Put the barley, water and salt into a saucepan. Bring to the boiling point. Skim and simmer gently for one hour. Strain.

Butter-Bean Stock

1/2 pound butter beans 3 quarts water 1 teaspoon salt

1 ounce onion 1 ounce carrot 1 ounce celery

Wash the beans, and soak them in one quart of water all night. Skin them, and tie them up in a muslin. Put them into a saucepan with the skins and the water in which they were soaked, and two quarts besides. Add the salt, bringing to a boiling point. Skim, and add the vegetables. Boil gently for two hours. Take out the beans, strain, and the stock is ready for use.

Stock For Clear Soup

1 pound butter beans 2 quarts water 6 ounces onions 4 ounces leeks 6 ounces turnips 6 ounces carrots

2 ounces celery

1 ounce parsley

2 teaspoons salt 1 bay-leaf

1 teaspoon dried herbs

2 ounces butter

Wash the beans, and soak all night in three pints of water.

Cut up the carrots, turnips, onions, celery, leeks, and parsley, into small pieces, and fry in the butter. Add the beans, the water in which they were soaked, the salt, and the herbs and bay-leaf tied up in muslin. Bring slowly to boiling point; then add the remaining pint of water, and simmer for two hours. Strain through a hair sieve, and leave until the next day.

German Lentil Stock

1/2 pound German lentils

3 pints water

4 ounces carrot

1 teaspoon celery seed 1 ounce butter 1 teaspoon salt

4 ounces onion

Soak the lentils all night, then put them in a muslin bag. Cut the carrot and onion into small pieces, and fry in the butter till brown. Add the lentils and the water in which they were soaked, the salt and celery-seed. Boil for two hours; then strain.

Lentil Stock

1/2 pound lentils 3 quarts cold water

Small piece of bay-leaf I teaspoon salt

1 onion

Wash the lentils; soak them in one quart of water all night. Tie them in muslin, and put them into a saucepan, with the water in which they were soaked, two quarts besides, and add the salt. Bring to boiling point; skim. Add the onion and bay-leaf; boil for two hours. Take out the lentils, strain, and it is ready for use.

Celery Soup

1 head of celery

1/2 ounce chopped onion

1 pint milk

1/2 ounce of butter 1 pint boiling water 1/2 ounce flour

Cut the celery into small pieces, and cook it for five minutes in the butter with the onion. Add the water, and boil until the celery is tender. Rub through a hairsieve. Mix the flour smoothly with a little of the milk, add the rest of the milk to the celery, and boil. Stir in the flour and cook for ten minutes. Season, and serve.

Cream Of Okra Soup

1 cup canned okra 1/2 cup strained tomato 1 cup water 2/3 cup cream

1 teaspoon brown sugar 1 teaspoon grated onion 3 tablespoons Japanese Soy 1 tablespoon flour

Cook together the strained tomato, water and Soy. Add the okra, and heat. Strain through a colander. Add grated onion, brown sugar and the flour moistened with a little cold water. Heat the cream, add to the soup before serving. After the flour is added the soup should be cooked until the raw taste of the starch is gone.