Vegetable Soup, Summer (another way). — Take a pint of green peas which have grown too old to be boiled in the ordinary way. Put them into a stewpan with a handful of the shells, a large onion sliced, a sprig of mint, and a quart of stock or water. Let them boil till tender, and rub them through a sieve. Dissolve an ounce of butter in another stewpan ; throw into this two sliced onions, a large cucimiber cut into dice, two lettuces cut small, and half a pint of freshly-shelled young peas✪ Vegetable Soup, Summer. Pour upon the vegetables as much stock as wiU cover them, and let them boil till tender. Stir in the pulped liquor, season the soup with pepper and salt, boil aU together, and serve. If necessary, a table-spoonful of spinach or parsley-juice may be added to improve the colour of the soup. Vegetable Soup, Vermicelli for.- Cut the carrots into pieces an inch long, and pare these round and round in thin ribands till the yellow part is reached. Cut these ribands into small strips, and the carrots will be ready for the soup. Turnips also may be pared into ribands and cut into strips, and celery may be cut into thin narrow straws. The vegetables should be boiled separately in stock or water until almost tender, and then drained and thrown into the soup. If boiled entirely in the soup, they will, in all probabihty, make it look cloudy. Vegetable Soup, Winter.— Cut an onion into thin slices, and fry it in two ounces of butter until it is lightly browned. Put with it half a pound of mixed vegetables, such as carrots, turnips, leeks, and celery cut up small, and stir all briskly over the fire with a wooden spoon for ten minutes. Add a quarter of a pound of soaked split peas, a small bunch of sweet herbs, a clove, a little salt and cayenne, and two quarts of stock. Simmer all gently together for two hours. Strain the soup, and serve with toasted sippets. Three or four ripe tomatoes peeled and sliced✪ Vegetable Soup, Winter may, if liked, bo stewed with the soup. When a plain family soup is required, fry the vegetables, put the VEG ( 1072 ) VEG peas with them, and boil till quite tender. Rub them through a sieve or strainer, and mix a spoonful or two of oatmeal with the pulp to foi-m a liquid paste. Stir this into the boiling stock, let it boil for ten minutes, and it will be ready for use. ■VEGETABLE STRAINER. Vegetable Soup, Winter (another way). — Allow haK a pint of mixed vegetables cut small to every quart of water. Fry the vegetables in butter or fat tiU they are lightly browned. Pour upon them the boiling stock, and let them simmer gently tiU tender. Rub them through a sieve, moisten the pulp with the stock, and add salt and cayenne. Simmer the soup tiU it is thoroughly hot, and serve with toasted sippets. Carrots, turnips, onions, celery, cind sweet herbs, are the vegetables best suited for vegetable winter soup. Vegetable Soup with Meat.— Take cabbage lettuces, chervil, white beet-leaves, celery, leeks, sorrel, and scraped carrot — a good handful of each. Chop these fine, and add cucumbers sliced, young peas or asparagus. Stew gently in gravy and a few ounces of butter till they become quite tender, then put to them the reqiiired quantity of gravy or good broth made of shank of beef or veal and mutton. Give a boil, and serve up hot.

AI-modernized reading of the original text

Vegetable Soup, Summer (another way). — Take a pint of green peas which have grown too old to be boiled in the ordinary way. Put them into a stewpan with a handful of the shells, a large onion sliced, a sprig of mint, and a quart of stock or water. Let them boil till tender, and rub them through a sieve. Dissolve an ounce of butter in another stewpan ; throw into this two sliced onions, a large cucumber cut into dice, two lettuces cut small, and half a pint of freshly-shelled young peas. Pour upon the vegetables as much stock as will cover them, and let them boil till tender. Stir in the pulped liquor, season the soup with pepper and salt, boil all together, and serve. If necessary, a table-spoonful of spinach or parsley-juice may be added to improve the colour of the soup. Vegetable Soup, Vermicelli for.- Cut the carrots into pieces an inch long, and pare these round and round in thin ribands till the yellow part is reached. Cut these ribands into small strips, and the carrots will be ready for the soup. Turnips also may be pared into ribands and cut into strips, and celery may be cut into thin narrow straws. The vegetables should be boiled separately in stock or water until almost tender, and then drained and thrown into the soup. If boiled entirely in the soup, they will, in all probability, make it look cloudy. Vegetable Soup, Winter.— Cut an onion into thin slices, and fry it in two ounces of butter until it is lightly browned. Put with it half a pound of mixed vegetables, such as carrots, turnips, leeks, and celery cut up small, and stir all briskly over the fire with a wooden spoon for ten minutes. Add a quarter of a pound of soaked split peas, a small bunch of sweet herbs, a clove, a little salt and cayenne, and two quarts of stock. Simmer all gently together for two hours. Strain the soup, and serve with toasted sippets. Three or four ripe tomatoes peeled and sliced may, if liked, be stewed with the soup. When a plain family soup is required, fry the vegetables, put the VEG ( 1072 ) VEG peas with them, and boil till quite tender. Rub them through a sieve or strainer, and mix a spoonful or two of oatmeal with the pulp to form a liquid paste. Stir this into the boiling stock, let it boil for ten minutes, and it will be ready for use. ■VEGETABLE STRAINER. Vegetable Soup, Winter (another way). — Allow half a pint of mixed vegetables cut small to every quart of water. Fry the vegetables in butter or fat till they are lightly browned. Pour upon them the boiling stock, and let them simmer gently till tender. Rub them through a sieve, moisten the pulp with the stock, and add salt and cayenne. Simmer the soup till it is thoroughly hot, and serve with toasted sippets. Carrots, turnips, onions, celery, and sweet herbs, are the vegetables best suited for vegetable winter soup. Vegetable Soup with Meat.— Take cabbage lettuces, chervil, white beet-leaves, celery, leeks, sorrel, and scraped carrot — a good handful of each. Chop these fine, and add cucumbers sliced, young peas or asparagus. Stew gently in gravy and a few ounces of butter till they become quite tender, then put to them the required quantity of gravy or good broth made of shank of beef or veal and mutton. Give a boil, and serve up hot.

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Vegetable Soup, SummerVegetable Soup, Winter

Cassell's dictionary of cookery