Vegetarian cookery

G4 No. 14. — Vegetable-Mareow Soup, One pound of vegetable-marrow, one quart of mushrooms, and quarter of a pound of bread. Pare the marrows, and cut them into slices about a quarter of an inch thick, taking out all the seeds and pulp ; wipe dry, and dredge them with flour ; fry them in butter till of a nice brown ; stew the stems and parings of the mushrooms in a pint of water one hour, adding a little salt ; drain the water from them and set it on the fire in a pan with two quarts of boiling water ; put in the marrows, the bread (without crust), and the mushrooms (the latter chopped rather small) ; season wdth pepper and salt, and let the whole boil together an hour and a half. If the soup be too thin, mix a tea-spoonful of flour, with a little butter ; stir it well in, and after it has boUed a few minutes, add a table-spoonful of vinegar. If not a good colour, add a little of the “browning.” Onions (prepared as the marrows) may be sometimes used instead of mushrooms. No. 15. — Onion Soup. Ten large onions, half a pound of bread crust, two large carrots, one root of celery, the yolks of two eggs, and two spoonfuls of vinegar. Pare and slice the onions ; fry them in butter till of a nice brown ; put them in a pan with five quarts of boiling water, the bread crust, pepper, and salt ; add the carrots and celery, cut in small pieces, and let the whole boil together two hours. Ten minutes before the soup is required, beat the yolks of the eggs, adding a little of the soup and the vinegar ; pour this gradually into the soup ; stir the whole constantly the same way, but do not allow it to boU. Fried cucumber, or vegetable-marrow, is an improvement to this soup. No. 16. — Palestine Soup. Two pounds of Jerusalem artichokes, two quarts of milk, one ounce of butter, the yolks of two eggs, and five table-spoonfuls of cream. Pare the artichokes, and hoil them in water till perfectly soft ; rub them through a wire sieve ; put the pulp into a pan, with the milk and fresh butter ; season with white pepper and salt ; stir it on the fire till it bods ; and then let it stew gently till of the consistency of common peas soup. Beat the yolks of the eggs, and, with the cream, put them into the tureen ; pour in the hot soup, and stir it till well mixed. Serve immediately. No. 17. — Dried Green Peas Soup. One pint of peas, half a pound of carrots, two pounds of turnips, one small onion, two ounces of parsley, two ounces of butter, and a table-spoonful of flour. Steep the peas about twenty-four hours in cold water, adding a piece of soda about the size of a nut ; wash the peas very well in fresh water and put them into a pan with three quarts of water, adding salt and a little carbonate of soda, and let them boil until tender, then rub them through a fine colander. Boil the turnips and carrots together, pour the water from them and rub them through the colander ; put all together into the pan, and when boiling, add the flour, previously mixed with a little cold water, and stir in the butter. The parsley to be boiled, adding a very small piece of carbonate of soda, and when finely chopped, should be put in the soup at the last. No. 18. — Dried Green Peas Soup. One pint and a half of dried green peas, half a pint of boiled spinach, one lettuce, four oimces of butter, and one tea-spoonful of flour.