ideal, and of which the human body stands so much in need. There are several obstacles to the general and frequent use of leguminous seeds, particularly in soups. In the first place, they require long and careful preparation before being cooked, as well as during the cooking. Thus, peas and haricot beans require to be soaked in pure water — distilled water is the best ; pure rain-water comes next ; soft natural water in the third, water made soft by the addition of some carbonate of soda in the fourth place. Hard water of every kind, i.e., water containing either carbonate or sulphate of lime in solution, is injurious to the seeds; for, as the lime-salt combines with some of the ingredients of the seeds, it makes the seeds hard : they are not sufficiently softened by boiling, and remain indigestible to a large extent. Against this accident the transformation into puree is only a partial defence, for it is adopted probably only in regions in which the precaution of the necessary soaking in soft water would also be taken; the lower classes, who have most need of substantial physiological cookery and nutrition, do not generally understand or obey the injunc- tions as regards soft water, or have no means of obeying them. Moreover, the length of time required to cook the seeds is to them objectionable, and they therefore prefer bread, bacon, steak, and cheese to soups. Pease are eaten by the lower classes of towns in quantity, as pease-pudding so called, which they buy ready made in the cook-shop, a portion, wrapped in paper, for a penny. Leguminous soups are distributed in soup-kitchens over which intelhgent charity keeps control. The forms of soup of leguminous seeds which can be made, or are more commonly made, are collected in the following titles : Plain Green Pea Sottj), Soup of Ptule of Gi’een Peas, Soup of Purde of Green Peas for Fast Days, Gompoxind Green Pea Soup, Compound Green Pea Soup with Custard, soy 175 Pur^.e of Green Peas xuith Custard, Pitree of Green Peas toith Minced Chicken, Pea Sotip from Pipe Peas, Plain Pea Soup, Puree of Pipe Green Peas, Compo%Lnd Pea Soup, Compound Pea Soup ivith Caulifiotoer, Soup of Pur^e of Garbangas or Large Yelloio Spanish Peas {Chick Peas),* Soup of Purde of Ped Haricot Beans, Soup of Purde of White Haricot Beans, Soup of Purde of Lentils,f Sotop of Purde of Lentils iuith Pii,rde of Onions, Soup of Purde of Lentils, Second Form. Appendix : Soicps made of Chestnuts, Soup of White Purde of Chestmits, Soup of Brown Purde of Chestmits. Mode of preparing Extract of Spinach. Comminute in a mortar 1 lb. of spinach, and when it is quite a paste place it upon a strong cloth, roll it up, and twist the opposite ends so as to wring the cloth and spinach and express the juice. The twisting of the cloth can be made easier by using two cooking spoons as levers at the ends. Place the extract in a pan, heat it until the chloro- phyll and albumin are coagulated, drain the deposit of water, and work it through a tammy ; use this for the coloration of puree, particularly that of young green peas. Japanese Soy, India or China Soy.

AI-modernized reading of the original text

ideal, and of which the human body stands so much in need. There are several obstacles to the general and frequent use of leguminous seeds, particularly in soups. In the first place, they require long and careful preparation before being cooked, as well as during the cooking. Thus, peas and haricot beans require to be soaked in pure water — distilled water is the best ; pure rain-water comes next ; soft natural water in the third, water made soft by the addition of some carbonate of soda in the fourth place. Hard water of every kind, i.e., water containing either carbonate or sulphate of lime in solution, is injurious to the seeds; for, as the lime-salt combines with some of the ingredients of the seeds, it makes the seeds hard : they are not sufficiently softened by boiling, and remain indigestible to a large extent. Against this accident the transformation into puree is only a partial defence, for it is adopted probably only in regions in which the precaution of the necessary soaking in soft water would also be taken; the lower classes, who have most need of substantial physiological cookery and nutrition, do not generally understand or obey the injunctions as regards soft water, or have no means of obeying them. Moreover, the length of time required to cook the seeds is to them objectionable, and they therefore prefer bread, bacon, steak, and cheese to soups. Pease are eaten by the lower classes of towns in quantity, as pease-pudding so called, which they buy ready made in the cook-shop, a portion, wrapped in paper, for a penny. Leguminous soups are distributed in soup-kitchens over which intelligent charity keeps control. The forms of soup of leguminous seeds which can be made, or are more commonly made, are collected in the following titles : PPlain Green Pea Soup, Soup of Puree of Green Peas, Soup of Puree of Green Peas for Fast Days, Compound Green Pea Soup, Compound Green Pea Soup with Custard, Puree of Green Peas with Custard, Puree of Green Peas with Minced Chicken, Pea Soup from Ripe Peas, Plain Pea Soup, Puree of Ripe Green Peas, Compound Pea Soup, Compound Pea Soup with Cauliflower, Soup of Puree of Garbanzas or Large Yellow Spanish Peas (Chick Peas),* Soup of Puree of Red Haricot Beans, Soup of Puree of White Haricot Beans, Soup of Puree of Lentils,f Soup of Puree of Lentils with Puree of Onions, Soup of Puree of Lentils, Second Form. Appendix: Soups made of Chestnuts, Soup of White Puree of Chestnuts, Soup of Brown Puree of Chestnuts.. Mode of preparing Extract of Spinach. Comminute in a mortar 1 lb. of spinach, and when it is quite a paste place it upon a strong cloth, roll it up, and twist the opposite ends so as to wring the cloth and spinach and express the juice. The twisting of the cloth can be made easier by using two cooking spoons as levers at the ends. Place the extract in a pan, heat it until the chlorophyll and albumin are coagulated, drain the deposit of water, and work it through a tammy ; use this for the coloration of puree, particularly that of young green peas. Japanese Soy, India or China Soy.

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