Healthful cookery

Rub a can of peas through a colander to remove the skins. Add water to a tablespoonful of Nut Butter to form an emulsion; add this to the sifted peas, and enough additional water to make the soup of the proper consistency; season with salt, and serve. Potato, bean, tomato, and other vegetable soups may be prepared in like manner and seasoned with Nut Butter. *Lentil Soup. — I pint lentils, I onion, 2 cups stewed tomato, 2 tablespoonfuls Nut Butter, 2 tablespoonfuls browned flour. Put the onion with the lentils to cook in a quart Healthful Cookery of water, adding more if necessary from time to time. When well done, rub through a colander. Add to the pulp enough water to make it the consistency of a rather thick soup. Turn into a double boiler, and to this add two cups of strained tomatoes, two tablespoonfuls of diluted Nut Butter, with which is blended two tablespoonfuls of browned flour, with salt to season. Lentil and Tomato Soup. — 2 1/^ cups of lentil pulp, i cup of strained tomato, i teaspoonful of Nut Butter, and 2 stalks of celery. To these add sufficient water to make the soup of proper consistency. Heat to boiling, remove the celery, and add salt to season and one teaspoonful of browned flour rubbed to a paste with a little water. Boil for two or three minutes until the flour is cooked; then serve. Tomato Soup. — Put one quart of tomatoes through a colander, add salt to taste, two tablespoonfuls of sugar, and a little Cocoanut or other Nut Butter; when hot, thicken with one heaping tablespoonful of flour. Serve hot. *Nut and Tomato Bisque Soup. — Y\ cup Nut Butter, 1 cup tomato, 2 to 3 cups water. Rub the butter smooth in the tomato. Add the water. Heat to boiling, and add salt to taste. Soups *Creamy Nut Soup. — For one person, take onehalf cup of hot water, two tablespoonfuls of Nut Meal, and salt. Boil, and pour slowly over the yolk of an egg, stirring meanwhile ; serve at once. *Cream of Almond Soup. — y2 pound Almond Butter, 1 pint water, 1 doz. blanched almonds. Make a cream with one pint of water and onefourth pound of Almond Butter, salt to taste, and heat thoroughly in a double boiler. Cut one dozen blanched almonds into strips, and put them into the tureen, then pour the cream over them. Serve at once with toasted whole-wheat wafers. *Puree of Gluten Soup. — 2 slightly rounded tablespoonfuls Nut Butter, 2 slightly rounded tablespoonfuls 20-per-cent Gluten, 4 cups water. Rub the Nut Butter smooth with the water. Heat to boiling, stir in the Gluten dry, beat it well so as to prevent lumps. Strain if necessary, add salt to taste, heat to boiling, and serve. Gluten Soup. — • Into a quart of water slice a small onion, and add a teaspoonful of Nut Butter. Heat to boiling, then remove the slices of onion, which are used simply for flavoring the soup, and stir in six rounded tablespoonfuls of 40-per-cent Gluten. Boil until thickened, add salt to season, and the soup is ready to serve. 1B0 Healthful Cookery Celery and Tomato Soup. — il/2 cups stewed tomato and *4 cup celery, sliced fine. Cook together until the celery is tender. Rub all through a colander, season with salt, and serve; or if preferred, thicken with a little 40-per-cent Gluten or Potato Meal. Potato Meal Puree. — Into one pint of boilt