7. SHORTENED BREAD.

Into 1 lb. wholemeal flour rub 4 ozs. nutter or 5 ozs. butter. Mix to a
stiff dough with cold water. Knead lightly but well. Shape into small buns
about 1 inch thick. Bake for an hour in a moderate oven.




II.--SOUPS.


Soups are of three kinds--clear soups, thick soups, and purées. A clear
soup is made by boiling fruit or vegetables (celery, for example) until
all the nourishment is extracted, and then straining off the clear liquid.
A little sago or macaroni is generally added and cooked in this. When
carrots and turnips are used, a few small pieces are cut into dice or
fancy shapes, cooked separately, and added to the strained soup. Thick
soups always include some farinaceous ingredients for thickening (flour,
pea-flour, potato, etc.). Purées are thick soups composed of any vegetable
or vegetables boiled and rubbed through a sieve. This is done, a little at
a time, with a wooden spoon. A little of the hot liquor is added to the
vegetable from time to time to assist it through.


1. BARLEY BROTH.

1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks
celery, 1 tea-cup pearl barley, 3 qts. water. (The celery may be omitted