Cut all the coarse vegetables into very fine shreds (julienne), about i-inch lengths. Put the coarse vegetables, except the potato, into a saucepan with the butter and 2 teaspoons salt, and let them steam over a medium slow fire for 10 minutes, stirring frequently to avoid scorching. This steaming brings out and blends the flavors. Add the shredded potato, the tomato, and any other of the finer vegetables used, and the liquid, with salt to taste, and let boil until all the vegetables are thoroughly cooked. Add chopped parsley, and serve. Note. — Adding a few beet leaves (tied together with a cord) while boiling, will give a nice color. Remove as soon as the desired color is obtained. The red outside skins of onions may be used for the same purpose. FAMILY VEGETABLE SOUP No. 1 Take ^ cup each of any 4 or 5 of the following coarse vege- tables, measured after being ground through a food mill : carrot, turnip, cabbage, spinach, okra, salsify, string beans, peas, corn, etc. Add YZ small onion cut fine, 2 stalks of celery (if at hand), and put into a covered saucepan with 2 tablespoons vegetable butter and 2 teaspoons salt, and let simmer over a medium slow fire for 10 minutes. Add i cup diced raw potato, i peeled and cut tomato, and 7 cups of cold liquid, preferably some kind of vegetable broth in part✪ Family Vegetable Soup No. 1, and let boil until well done. If it becomes too thick from the reduction of the liquid in boiling, add liquid to suit, boil up, salt to taste, add chopped parsley, and serve. FAMILY VEGETABLE SOUP No. 2 Prepare and cook the vegetables the same as for No. i, except that only sufficient water should be used to cook the vegetables well done, and the .liquid should be reduced down well. Add enough hot milk (part cream) to make the desired consistency to dish up nicely, reheat, salt to taste✪ Family Vegetable Soup No. 2, and serve. SCOTCH VEGETABLE SOUP Soak Y-2. cup pearl barley overnight, rinse well, drain, add 3 cups water, bring to a boil, and cook in a fireless cooker, or over an open fire, 'until very tender. Prepare and braise the vegetables (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS:') 123 SCIENCE of FOOD and COOKERY the same as for vegetable soup No. i. Add 2 tablespoons browned flour, and stir. Add all the liquid, and boil 30 minutes. Add the cooked barley, salt to taste, and let simmer for 15 minutes. Add chopped parsley✪ Scotch Vegetable Soup, and serve. VEGETABLE BROTH No. 1 2 cups sliced carrot i sprig of parsley 2 cups turnip 2 cups raw potato i cup cabbage or spinach i tomato 3 stalks celery 3 quarts cold water 1 onion Salt to taste✪ Vegetable Broth No. 1 Chop all the vegetables, or slice very fine. Add the cold water, salt, and let simmer for about 3 hours. Add a few beet leaves or 2 tablespoons of roasted and crushed soy beans during the cooking, to give a good color. Strain, salt to taste, and serve plain ; or garnish with soup royale and chopped parsley, and serve. VEGETABLE BROTH No. 2 Take broth left after cooking young spinach or new asparagus or peas, season with a little rich cream or canned milk, and serve with toasted crackers. VEGETABLE CHOWDER (Washington) 2 cups raw potato, sliced 4 tablespoons chopped onion very thin 3 stalks celery, cut fine 1 cup stewed corn A sprinkle of savory 2 cups stewed tomato Salt to taste 2 tablespoons vegetable butter 4 cups water il/2 cups hot cream (or \l/2 cups cold canned milk✪ Vegetable Chowder (Washington))

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Cut all the coarse vegetables into very fine shreds (julienne), about i-inch lengths. Put the coarse vegetables, except the potato, into a saucepan with the butter and 2 teaspoons salt, and let them steam over a medium slow fire for 10 minutes, stirring frequently to avoid scorching. This steaming brings out and blends the flavors. Add the shredded potato, the tomato, and any other of the finer vegetables used, and the liquid, with salt to taste, and let boil until all the vegetables are thoroughly cooked. Add chopped parsley, and serve. Note. — Adding a few beet leaves (tied together with a cord) while boiling, will give a nice color. Remove as soon as the desired color is obtained. The red outside skins of onions may be used for the same purpose. FAMILY VEGETABLE SOUP No. 1 Take ^ cup each of any 4 or 5 of the following coarse vege- tables, measured after being ground through a food mill : carrot, turnip, cabbage, spinach, okra, salsify, string beans, peas, corn, etc. Add YZ small onion cut fine, 2 stalks of celery (if at hand), and put into a covered saucepan with 2 tablespoons vegetable butter and 2 teaspoons salt, and let simmer over a medium slow fire for 10 minutes. Add i cup diced raw potato, i peeled and cut tomato, and 7 cups of cold liquid, preferably some kind of vegetable broth in part, and let boil until well done. If it becomes too thick from the reduction of the liquid in boiling, add liquid to suit, boil up, salt to taste, add chopped parsley, and serve. FAMILY VEGETABLE SOUP No. 2 Prepare and cook the vegetables the same as for No. i, except that only sufficient water should be used to cook the vegetables well done, and the .liquid should be reduced down well. Add enough hot milk (part cream) to make the desired consistency to dish up nicely, reheat, salt to taste, and serve. SCOTCH VEGETABLE SOUP Soak Y-2. cup pearl barley overnight, rinse well, drain, add 3 cups water, bring to a boil, and cook in a fireless cooker, or over an open fire, 'until very tender. Prepare and braise the vegetables (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS:') 123 SCIENCE of FOOD and COOKERY the same as for vegetable soup No. i. Add 2 tablespoons browned flour, and stir. Add all the liquid, and boil 30 minutes. Add the cooked barley, salt to taste, and let simmer for 15 minutes. Add chopped parsley, and serve. VEGETABLE BROTH No. 1 2 cups sliced carrot i sprig of parsley 2 cups turnip 2 cups raw potato i cup cabbage or spinach i tomato 3 stalks celery 3 quarts cold water 1 onion Salt to taste Chop all the vegetables, or slice very fine. Add the cold water, salt, and let simmer for about 3 hours. Add a few beet leaves or 2 tablespoons of roasted and crushed soy beans during the cooking, to give a good color. Strain, salt to taste, and serve plain ; or garnish with soup royale and chopped parsley, and serve. VEGETABLE BROTH No. 2 Take broth left after cooking young spinach or new asparagus or peas, season with a little rich cream or canned milk, and serve with toasted crackers. VEGETABLE CHOWDER (Washington) 2 cups raw potato, sliced 4 tablespoons chopped onion very thin 3 stalks celery, cut fine 1 cup stewed corn A sprinkle of savory 2 cups stewed tomato Salt to taste 2 tablespoons vegetable butter 4 cups water il/2 cups hot cream (or \l/2 cups cold canned milk)

Science of food & cookery