ss through
a sieve. Serve with small pieces of chicken or veal cut in it.

FARINA SOUP

When the soup stock has been strained and every particle of fat removed,
return it to the kettle to boil. When it boils hard stir in carefully
quarter of a cup of farina, do this slowly to prevent the farina from
forming lumps. Stir into the soup bowl the yolk of one egg, add a
teaspoon of cold water. Pour the soup into the bowl gradually and stir
constantly until all has been poured into the bowl. Serve at once.

GREEN KERN SOUP

Soak one-half cup of green kern in a bowl of water over night. Put on
two pounds of soup meat, add a carrot, an onion, a stalk of celery, a
sprig of parsley, one or two tomatoes, a potato, in fact any vegetable
you may happen to have at hand. Cover up closely and let it boil slowly
over a low heat three or four hours. Put the green kern on to boil in
water slightly salted, as it boils down keep adding soup stock from the
kettle of soup on the stove, always straining through a hair sieve,
until all has been used. Serve as it is or strain through a colander and
put pieces of toasted bread into the soup.

Another way of using the green kern is to grind it to a powder.

NOODLE SOUP

For six persons, select a piece of meat off the neck, about two and
one-half pounds; add three quarts of water, an onion, one celery root,
two carrots, a large potato, some parsley, three tomatoes and the
giblets of poultry. Cook in a closely covered kettle, letting the soup
simmer for four or five hours. Remove every bit of scum that rises.
Strain; add salt and remove every particle of fat; put in noodles; boil
about five minutes and serve at once. If allowed to stand it will become
thick.

MUSHROOM AND BARLEY SOUP

Take one quart of hot bouillon, add a quarter pound barley which has
been boiled in water; and one ounce of dried mushrooms which have been
thoroughly washed and cut in pieces, an onion, carrot, bayleaf, parsley
and dill. Boil all these and when the vegetables are nearly tender,
remove from soup, add the meat from the bouillon, cut up in small
pieces, let soup come to a boil and serve.

OXTAIL SOUP

Wash two large oxtails and cut into pieces. Cut one onion fine and fry
in one tablespoon of drippings. When brown, add oxtails to brown, then
put into soup kettle with four quarts cold water. Add one tablespoon of
salt, one tablespoon of mixed herbs, four cloves, four peppercorns.
Simmer for three or