To make the bran water, boil 1 measure of bran with 4 measures of water
for not less than 30 minutes. Simmer together the barley, lentils, and
bran water for 3 hours. To flavour, put 4 ozs. butter or 3 ozs. nutter
into a pan with 1 lb. sliced onions. Shake over fire until brown, but do
not let them burn or the flavour of the soup will be spoilt. Add these to
the stock at the end of the first hour. Any other vegetable liked may be
chopped to dice and added.

Tomato may be substituted for the onion if preferred and no fat used.
Strain through a hair sieve, and serve the clear liquid after boiling up.


13. SAGO SOUP.

6 ozs. sago, 2 qts. stock, juice of 1 lemon.

Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon
juice and stock, and stew for 1 hour.


14. TOMATO SOUP.

1 qt. water or white stock, 1 lb. tomatoes.

Slice the tomatoes, and simmer very gently in the water until tender. Rub
through a sieve. Boil up and serve.


15. VEGETABLE STOCK.