Corn and Tomato Soup
Kornlet, ground fine, 1½ cups.
Strained tomatoes, 2 cups.
Water, 1 cup.
Mix thoroughly, season with salt, heat to a boiling point, and serve.
Cereal Consomme
Cooking oil, ¼ cup.
Chopped onion, 1.
Flour, 1 tablespoonful.
Crushed protose, ½ pound.
Caramel-cereal, 1 cup.
Salt.
Barley, ¼ cup.
Carrot, small, 1, finely chopped.
Boiling water, 6 cups.
Bay leaf.
Place in the soup kettle the cooking oil and barley; brown barley till quite brown; add onion, carrot, flour, and brown the vegetables till quite tender; add the protose and boiling water; let simmer very gently for six hours, adding boiling water from time to time. Keep the original amount. Stir often to prevent burning. Half an hour before the soup is done add the caramel-cereal, bay leaf, and salt; press through a fine colander, and simmer to six cups.