Preparation: The rice is washed and boiled in 2 cups of water for 5 minutes, then this water is poured off and 2 qts. added to boil 1 hour. In the meantime peel the apples and remove the core, cut them up in ⅛ths and put into rice, also cut up the ½ lemon in slices and add to the soup. Boil all this 20 minutes after adding salt and sugar as stated above. If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold. Remarks: You can improve the soup by adding ½ pt. of white wine and more sugar. No. 24—BARLEY SOUP WITH BOUILLON. Quantity for 6 Persons. ¾ cup of pearl barley 2 cups of water 3 qts. bouillon Some finely cut asparagus Preparations: The barley is washed in cold water and then brought to boiling in cold water. The water is poured off and the bouillon poured on and with this it is boiled slowly for 1½ hours. During the last ¾ of an hour the asparagus is put in and boiled until soft. If you wish, you may leave out the asparagus. If the soup looks too white you may add some meat extract or stir into it the yolk of one egg. No. 25—BARLEY GRUEL SOUP WITH BOUILLON. Quantity for 6 Persons. 1 cup of pearl barley 1 tbsp. of butter Some pieces of asparagus if you like 3 qts. strong bouillon Preparation: The barley is washed and boiling water poured on and off twice. Heat the butter and cook the barley in it for a while. Then the bouillon is poured on and the soup is boiled slowly for 2½ hours. Now the soup is strained through a fine hair sieve and heated again. If you wish some asparagus in it, which gives it a nice flavor, cook the asparagus pieces separately in bouillon until soft and add it to the soup, or stir the yolk of one egg into the soup. This soup is very good for sick persons, but for this purpose the asparagus is left out. No. 26—BARLEY GRUEL SOUP. Quantity for 6 Persons. 1 cup of pearl barley 1 tbsp. of butter 3 qts. of water Salt according to taste 1 pinch of nutmeg 2 tsps. of chopped parsley Preparation: The barley is washed and put over the fire in some cold water. Let it get hot and pour off the water. Put the barley into the butter and let it steep a while, then add more water and boil for one hour. Add salt and nutmeg and at last add the parsley. You can also add a piece of fresh butter. No. 27—SWEET BARLEY GRUEL SOUP. Quantity for 6 Persons. This soup is the same as No. 26 with the exception of parsley and nutmeg which are left out. ½ cup of sugar and some cinnamon are added. The soup is then strained through a fine hair sieve and the yolk of one egg is stirred into it. No. 28—SAGO SOUP WITH BOUILLON. Quantity for 6 Persons. 1 cup of sago 3 qts. of bouillon 1 qt. of water Preparation: The sago is soaked for 1 hour in cold water. Pour off the water and add boiling hot bouillon, and in this the sago is left to boil until it is transparent. No. 29—SAGO SOUP WITH RED WINE OR RASPBERRY JUICE. Quantity for 2 Persons.