Meat substitutes

Cream of Celery, Cream of Lima Beans, Cream of Asparagus, Cream of Green Peas and other cream vegetable soups may be made as follows: To one pint of the vegetable desired, cooked to a pulp and strained through a colander, allow one quart of milk. Heat the milk and thicken with a tablespoonful of flour rubbed into one of butter. Heat vegetable pulp separately, season with salt and white pepper, and, if desired a few drops of onion juice. Add the thickened milk, cook three minutes and serve. Soup is to a dinner what a portico is to a palace, or an overture to an opera. —Grimond de la Reynere. q Tomato Barley Soup Six good sized tomatoes, one large onion, one large potato, one-half green sweet pepper. Cut all into very small pieces, add salt and pepper and one quart of water. Boil the vegetables and two dessertspoonfuls of barley together until the barley is very tender. Add one tablespoonful of butter and serve. (J The addition of nut butter mixed to a cream in a little water, or nut butter and mixed nut meal, will convert these vegetable soups into nut soups. Q Fruit Soups Fruit soups are really very nourishing, forming the substantial part of the meal in many countries where their value is appreciated. Almost any fruit may be used as the basis of such a soup, using, for stewed fruits passed through a sieve, an equal quantity of water, thickening each pint of the whole with a heaping teaspoonful of arrowroot, tapioca, sago or cornstarch. (J The pure juices of fresh fruits, like red raspberries or strawberries, may be used in the same way. Fruit soups are served hot or chilled, using small bowls or bouillon cups. Q Prune Soup Rub a pint of prunes, stewed soft, through a colander, sweeten and add one pint of water, bring to the boiling point and thicken with a tablespoonful of cornstarch or arrowroot, mixed till smooth in a little cold water, cook till clear, adding a little salt, a tablespoonful of lemon juice and a little of the grated lemon rind ; strain and serve hot or chilled. MAYONNAISE FOR BLUE MONDAY SALAD Cut up some lively capers, add to them a sauce made of the milk of human kindness, thickened with peace oil and spiced to taste. When using this mayonnaise always serve some fresh peals of laughter with the salad. If you find it impossible to obtain the fresh peals, use some that you have sun-dried for emergencies. — Good Things and Graces. Not too divine to toss you up a salad. —Austin Dobson. RAW FOOD SALADS MAY wisely follow the raw food enthusiast in the use of the most palatable and wholesome part of his bill of fare, i.e., the raw vegetable salad. Q[ Here are a few combinations that have been very much liked by both the conservative and radical salad lovers. Of Apple Combinations Tender, rather tart apples, sliced very thin and served on lettuce leaves with mayonnaise dressing. Apples, Neufchatel cheese and English walnuts, on lettuce — mayonnaise dressing. Apples, celery, English walnuts and white grapes cut in half lengthwise. Apples, celery, pecan nuts and a little minced onion on lettuce. What can I think of thy good qualities, 0 onion, as every bite draws tears. —Arabic Proverb. Q Raw Carrot Combinations