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Rhubarb Soup

Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths. Throw these into a quart of good veal or beef stock, and add a moderate sized onion, two thin slices of bread, and a little salt and pepper. Let the liquor boil, remove the scum as it rises, and simmer the soup gently until the fruit is quite tender. Strain it, and serve with toasted sippets. Time to simmer the soup, about half an hour. Sufficient for five or six persons.