Vegetarian cookery

When the peas and beans have been well washed, steep them in fresh water from twelve to fourteen hours ; set them on the fire wth the other vegetables, six quarts of water, the bread, a tablespoonful of salt, and a small piece of soda ; boil all together till perfectly tender ; rub them through a colander, and during that process, add gradually about three pints of boiling water ; return the soup into the pan, and season with pepper, or curry powder, and salt. Mushrooms, vegetable-marrow, or cucumber, may be added. No. 23. — Split Peas and Barley Soup. One pint and a half of peas, half a pint of pearl barley, two large carrots, one large onion, two turnips, one root of celery, and half a pound of bread. After washing the peas and barley, steep them in fresh water twelve or fourteen hours, set them on the fire with four quarts of water, some salt, and a small piece of soda ; add the vegetables and bread ; when all are quite soft, rub them through a fine colander, adding, gradually, a quart of boiling water ; return the soup into the pan, season with pepper and salt, and boil ten minutes. No. 24.— Peas and Rice Soup. Four ounces of peas, four ounces of rice, one ounce and a half of butter, and a quarter of an ounce of salt. Sago may be used instead of rice. See Receipt No. 23. No. 25. — Rice Soup. Six ounces of rice, one quart of milk, and two ounces of butter. Wash and pick the rice, put it in an earthen vessel with a quart of water, and set it in an oven ; when the water is absorbed, put the rice in a pan with the milk, set it over the fire, and stir in the butter ; season with salt and white pepper, and boil it ten minutes. A little cream may be used instead of butter. No. 26. — Vegetable and Rice Soup. Half a pound of turnips, half a pound of carrots, half a pound of parsnips, half a pound of onions, half a pound of potatoes, and two table-spoonfuls of rice. Slice the vegetables, put them into a pan with a quart of boiling water, add the rice (previouslj' washed), a dessertspoonful of salt, and a small piece of soda. After boiling an hour, add the potatoes, sliced, and two quarts of boiling water ; continue boiling till all are well done. If the soup be too thin, mix a table-spoonful of rice-flour with a little milk, stir it weU in, adding white pepper, and more salt, if required ; boU it fifteen minutes, and add quarter of a pint of cream. No. 27. — Spinach Soup. Quarter of a peck of spinach, two oimces of parsley, two carrots, two onions, one good-sized turnip, one root of celeiy, one ounce of butter, and a sprig or two of thyme. Put the vegetables and herbs into a stew-pan, with the butter, f a little salt, and a pint of water in which mushrooms, or the » stalks and parings of mushrooms, have been well boiled ; stew I till the vegetables are quite soft ; rub through a coarse sieve, I add a quart of boiling water, pepper and salt, and boil all to- j gether quarter of an hour. . No. 28. — Tomato Soup. \ Twelve ripe tomatoes, one onion, one pint of new milk, or « naif a pint of cream. > Divide the tomatoes, squeeze out the seeds, and cut off the ; stalks ; put them, with the onion and a pint of water, into a *