When sweet,
ripe apples can be obtained, people with natural tastes will prefer no
addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow
part of lemon rind may be added. Stew until the apples are soft. Strain
through a sieve, rubbing the apple pulp through, but leaving cores, etc.,
behind. Wash the sago, add to the strained soup, and boil gently for 1
hour. Stir now and then, as the sago is apt to stick to the pan.
6. HARICOT BEAN SOUP.
2 heaped breakfast-cups beans, 2 qts. water, 3 tablespoons chopped parsley
or 1/2 lb. tomatoes, nut or dairy butter size of walnut, 1 tablespoon
lemon juice.
For this soup use the small white or brown haricots. Soak overnight in 1
qt. of the water. In the morning add the rest of the water, and boil until
soft. It may then be rubbed through a sieve, but this is not imperative.
Add the chopped parsley, the lemon juice, and the butter. Boil up and
serve. If tomato pulp is preferred for flavouring instead of parsley, skin
the tomatoes and cook slowly to pulp (without water) before adding.
7. LENTIL SOUP.
4 breakfast-cups lentils, 1 carrot, 1 turnip, 2 onions, 4 qts. water, 4
sticks celery, 2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz.
butter.
Either the red, Egyptian lentils, or the green German lentils may be used
for this soup. If the latter, soak overnight. Stew the lentils very gently
in the water for 2 hours, taking off any scum that rises.
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