Barley Cream Soup

Mix in a saucepan in the following proportions: Some barley (one teacupful) an onion, a small piece of cinnamon, half a blade of mace, and three pints of chicken broth. When it comes to a boiling point, remove to one side of the fire, and let it simmer slowly for five hours. Then pass it through a fine hair sieve, returning it to the saucepan. Mix with it two tablespoonfuls of butter and half a pint of boiling milk, or if cream is used in place of milk, the butter may be omitted; season to taste with pepper and salt. Beat the yolks of four eggs in a teacupful of milk; mix this in the soup, and stir by the side of a fire for a few minutes, but do not allow it to boil after the eggs are added. Turn the soup into a tureen and serve with a plate of sippets of roast or croutons of fried bread.

Cauliflower Cream Soup

The clear, white broth which has had an old fowl boiled tender in it is the best for such soup as this, and any pieces of bones from the breakfast or dinner meats may be put into the stockpot with it to make it richer. Take about a quart of stock, a pint of good rich milk, one pint of cauliflower sprays, one tablespoonful each of butter, salt and white pepper, one tablespoonful of minced parsley, half a blade of mace and a small quantity of any vegetables at hand - cauliflower being the principal one. If cooked for the purpose, pick the cauliflower into little branches, and boil it separately for half an hour in salted water. Strain off one quart of the stock, clear and free from grease, into a saucepan, and boil it with one tablespoonful of minced onion; then mash one breakfast cupful of cooked cauliflower and throw it in; boil one pint of rich milk and add that; season with a little salt and white pepper, if not sufficiently blended, thicken, till it looks like a thin cream, with flour and water; then add one tablespoonful of butter, and the other breakfast cupful of cooked cauliflower branches, and sprinkle on a tablespoonful of minced parsley. It is then ready to be served.

Cream Of Celery

Boil a trimmed head of celery in one pint of water for thirty or forty minutes; boil a piece of mace and a large slice of onion in one pint of milk; mix one tablespoonful of flour with two tablespoonfuls of cold milk, add this to the boiling milk, and cook for ten minutes. Mash celery in the water in which it has been cooked, mix it into the boiling milk, add one tablespoonful of butter and season with pepper and salt to taste. Strain and serve immediately. The flavor may be improved by adding one teacupful of whipped cream when the soup is in the tureen.

Cream Of Game

Take about two pounds of any boiled game, remove the skin and chop, pound it to a paste in a mortar and then put it in a stewpan with one breakfast cupful of well washed rice, a bunch of sweet herbs a dozen pepper corns, three or four cloves, a dessertspoonful of salt and three pints of broth. Boil for half an hour, and then strain through a fine hair sieve and mix one teacupful of cream with it. Serve in a tureen with about two tablespoonfuls of cooked game cut into small pieces.