Take a cupful of finely chopped and bruised celery, and
the juice of one onion. Pour one pint of milk over it while
stirring and let it stand for several hours. Now take a cup-
ful of rice flakes or flaked pe✪ Celery Soupas, put them into colander and
pour well salted cold water over them three or four times,
using- the same water again and again. Now put as much
of the flakes into soup bowl, adding a little parsley and pour
the soup on it. Season with celery salt or cayenne pepper.
NUT SOUP.
One cupful of ground chestnuts, and one-half cupful of
finely ground raw peanuts. Pour over it a little more than
to cover with either milk or any desired fruit or vegetable
juice. Let it stand for an hour or more. Now thin down
to the consistency of soup with either sweet milk or butter-
milk. (Buttermilk during summer season preferred.) Have
the soup bowls rubbed with garlic. Put in the flaked rice,
or any other cereal you like, as oatmeal flakes, rolled wheat,
crushed barley. Season with a dash of nutmeg and cayenne
pepper✪ Nut Soup.
AN ENDLESS VARIETY OF SOUPS
may be made by using different kinds of nuts to make stock
with and the juices of veg^etables, except rhubarb and toma-
toes, which should be added when served and not allowed to
stand.
164
IMPORTANT HINTS.
Whenever fruit juices are used in a soup it is well to use
nutmeg, mace or other spices to give it a mild flavor.
When using vegetables it is best to rub the soup plate
with a little garlic.
The beaten white of egg stirred thoroly into the soup just
before serving will make it more palatable, and very nour-
ishing.
Use up the well beaten yolk of eggs in nut creams, sauces
or dressings.
Soak bay leaves in v/ater for several hours and use the
liquids for flavoring soups.
Finely chopped parsley also plays an important part in
soup-making.
To have good results in preparing raw foods, it is well to
first decide upon a menu. Then prepare stock for your
soup. If you desire to serve consomme or bouillon you can
use the dregs of your soup as a base for your symposia by
simply adding such nuts and grain flakes as you prefer.
Always prepare the things required for salad beforehand
so that ''leavings" may be used in symposia.
If you have white of eggs for which you have no use beat
them and add to the soup just before serving.
If yolk of eggs are left over use them in either symposias
or nut creams.
All nut creams, sauces and dressings should be thinned
down with sweet cream just before serving.
In raw food dinners the juice of pineapples, lemons and
oranges may be used for flavoring when vegetables, grains
and nuts are to be the body of meals.
When fruits, cereals and nuts are decided upon for a
meal, the juice of garlic, onion or rhubarb may be used.
Use no savories with fruits. Confine yourself lo spices and
other flavors.
Small fruits like strawberries, blueberries, raspberries,
currants and gooseberries may be used with either a vege-
table or fruit meal.
Remember, that the body, to keep it in good humor,
needs change in diet, not only in accordance with the sea-
son, but it calls for even more frequent change.
165
SEASONABLE AND ECONOMIC STUDIES.
In arranging a menu we should bear in mind that we
must be governed by the products of the seasons and as fur-
nished by the home market.
Page 88 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take a cupful of finely chopped and bruised celery, and the juice of one onion. Pour one pint of milk over it while stirring and let it stand for several hours. Now take a cupful of rice flakes or flaked peas, put them into colander and pour well salted cold water over them three or four times, using the same water again and again. Now put as much of the flakes into soup bowl, adding a little parsley and pour the soup on it. Season with celery salt or cayenne pepper.
NUT SOUP.
One cupful of ground chestnuts, and one-half cupful of finely ground raw peanuts. Pour over it a little more than to cover with either milk or any desired fruit or vegetable juice. Let it stand for an hour or more. Now thin down to the consistency of soup with either sweet milk or buttermilk. (Buttermilk during summer season preferred.) Have the soup bowls rubbed with garlic. Put in the flaked rice, or any other cereal you like, as oatmeal flakes, rolled wheat, crushed barley. Season with a dash of nutmeg and cayenne pepper.
AN ENDLESS VARIETY OF SOUPS
may be made by using different kinds of nuts to make stock with and the juices of vegetables, except rhubarb and tomatoes, which should be added when served and not allowed to stand.
IMPORTANT HINTS.
Whenever fruit juices are used in a soup it is well to use nutmeg, mace or other spices to give it a mild flavor.
When using vegetables it is best to rub the soup plate with a little garlic.
The beaten white of egg stirred thoroly into the soup just before serving will make it more palatable, and very nourishing.
Use up the well beaten yolk of eggs in nut creams, sauces or dressings.
Soak bay leaves in v/ater for several hours and use the liquids for flavoring soups.
Finely chopped parsley also plays an important part in soup-making.
To have good results in preparing raw foods, it is well to first decide upon a menu. Then prepare stock for your soup. If you desire to serve consomme or bouillon you can use the dregs of your soup as a base for your symposia by simply adding such nuts and grain flakes as you prefer.
Always prepare the things required for salad beforehand so that ''leavings" may be used in symposia.
If you have white of eggs for which you have no use beat them and add to the soup just before serving.
If yolk of eggs are left over use them in either symposias or nut creams.
All nut creams, sauces and dressings should be thinned down with sweet cream just before serving.
In raw food dinners the juice of pineapples, lemons and oranges may be used for flavoring when vegetables, grains and nuts are to be the body of meals.
When fruits, cereals and nuts are decided upon for a meal, the juice of garlic, onion or rhubarb may be used. Use no savories with fruits. Confine yourself lo spices and other flavors.
Small fruits like strawberries, blueberries, raspberries, currants and gooseberries may be used with either a vegetable or fruit meal.
Remember, that the body, to keep it in good humor, needs change in diet, not only in accordance with the season, but it calls for even more frequent change.
SEASONABLE AND ECONOMIC STUDIES.
In arranging a menu we should bear in mind that we must be governed by the products of the seasons and as furnished by the home market.
Records on this page
Celery SoupNut Soup