_With Fecula._--Proceed as for arrow-root. Being finer, it does not require more than about twelve or fifteen minutes.
_With Barley._--Wash the barley in cold water, then drop it in boiling broth, little by little, stirring the while; when in, keep simmering till perfectly done, which you ascertain easily by tasting; add then salt to taste, a pinch of sugar, and serve warm.
It must be stirred occasionally while on the fire.
_With Gruel_ (_French Gruau_).--It is made as with arrow-root.
_With Indian Meal._--Proceed as with arrow-root.
_With Sago._--Sago must be boiled gently about an hour; but for the rest, proceed as with arrow-root in every particular.
_With Semoule._--With _semoule_ it is the same as with arrow-root, except that it is boiled only about fifteen minutes.
_With Tapioca._--Tapioca is prepared like arrow-root, but must be boiled about forty-five minutes.
All the above, like arrow-root, may be prepared with _consommé_, or with milk, as well as with broth.
_With Giblets._--Throw the giblets in boiling water and a little salt, boil for ten minutes, take off and drain. Drop them in broth, boil gently till done, and turn the whole into the soup dish, in which you have some leeks, boiled and cut in pieces. Serve warm.
Some _croutons_ may be added, and chervil chopped fine, just before turning into the soup-dish; or they may be placed in the soup-dish before pouring in the broth.
_With Mackerel._--Clean, prepare, and cut in pieces about one inch and a half long, a mackerel weighing about one pound and a half; fry it with two ounces of butter till it turns rather brown, then cover with nearly a quart of water; add a few slices of carrot, same of turnip, a small onion, two or three stalks of parsley, salt, pepper, a clove of garlic, and a stalk of celery if handy; boil slowly for about an hour; mash gently through a colander, put what has passed through the colander back on the fire, add a little butter, give one more boil, turn into the soup dish over _croutons_, and serve.
_With new Carrots._--Take small, young carrots, clean and wash them, then blanch them for about five minutes. Set them on the fire, cover with broth or _consommé_; boil gently till done, and serve.