soups
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Tomato soup

Chicken bone, or mutton stock. Boil with barley for 3 hours and strain. Add three carrots and 1 large onion and 1½ doz. white peppercorns, and when vegetables are soft add 1 tin Tarantelle (if possible) tomatoes, and boil altogether for 10 mins. Strain, and season with salt and sugar to taste. Before serving, add 1 tea-cup boiled milk. Quantity of barley and size of tin of tomatoes depends on stock at disposal.

1 tea cup barley sufficient for 1 quart stock.