e quarts of water, bay-leaf, stalk of celery, blade of mace and one slice of onion. Boil slowly for four or five hours, stirring frequently to keep from burning. Rub through a sieve and return to the fire, when heated through again add one cupful of cream. Serve hot with croutons.
~SAGO SOUP~–Wash one-half cup sago in warm water, add desired amount of boiling broth (meat or chicken), a little mace, and cook until the sago is soft, and serve.










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