Science of food & cookery

Wash i cup Lima beans, add I small onion, I carrot, I stalk celery, 7 cups cold water, i tablespoon vegetable butter, 2 tea- spoons salt, and let boil gently until the beans are done. To the yolk of i egg add i tablespoon milk and a sprinkle of salt, and mix well. Add ^3 cup white flour, or enough to make a stiff dough, and roll out on a well floured board to the thickness of paper. Let dry for a few minutes, then cut into strips ^ inch in width. Pile these, and shred crosswise into very fine shreds. Sprinkle into the boiling bean soup, having first removed the vegetables, and let boil gently for 15 minutes. Add a little chopped parsley, salt to taste, and serve. PUREE OF BROWN BEANS Wash i cup of brown beans, add i medium onion cut in pieces, 2 carrots left whole, 3 stalks celery, 2 teaspoons salt, il/2 table- spoons vegetable butter, 8 cups water, and let boil continuously until the beans are well done. Add i outer slice from a loaf of stale bread, and i large tomato cut into quarters, and let continue to boil for 15 minutes. Add more hot water if necessary. Remove the carrots, and mash all the rest through a colander. Reheat, salt to taste, and serve with bread croutons. Add a little cream or canned milk if desired. PUREE OF LENTIL SOUP Prepare and cook the same as puree of brown beans, using \Y$ cups lentils in the place of i cup of brown beans. TOMATO OKRA WITH RICE }4 cup rice l/2 sweet bell pepper 2 cups sliced okra pods il/2 tablespoons vegetable butter 3 tablespoons diced onion 3 cups stewed tomato 2 stalks celery 5 cups water Salt to taste 126 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY Brown the rice to a light golden brown in a frying pan over the open fire, add the water, and bring to a boil. Cut the celery and the bell pepper into small dice, and put into a saucepan, with the onion and the butter, and let simmer for 10 minutes, stirring often, but do not brown. Add the tomato, boil up, and pour into the boiling rice. Salt to taste, and when the rice is tender, add the sliced okra pods. Let boil until well done, add chopped parsley, and serve. TOMATO BISQUE 3 cups stewed tomato 2j4 tablespoons vegetable butter 4 cups vegetable broth 2 tablespoons nut butter 4 tablespoons chopped onion i small bay leaf A large sprig of parsley A sprinkle of thyme Salt to taste Put vegetable butter, parsley, onion, bay leaf, and thyme into a small saucepan, and let simmer for a few minutes. Add all the liquids, and boil gently for 30 minutes. Dissolve the nut butter in a small quantity of warm water, and add to the soup. Mix well, salt to taste, strain, and serve. POTTAGE ST. GERMAIN 2 cups sliced raw potato 2 tablespoons diced onion i can green peas 2 tablespoons vegetable butter 3 stalks celery 6 cups water Salt to taste Add sliced potato, celery, onion, butter, and 2 teaspoons salt to the cold water, and boil until the vegetables are well cooked. Drain the green (canned) peas, and throw the water away. Add the peas to the boiling soup, and continue boiling for a few minutes. Force through a colander, then through a finer strainer. Salt to taste, reheat, and serve with bread croutons. A little cream or canned milk is an improvement. GOLD SOUP 2 cups scraped and thinly il/2 tablespoons vegetable butter sliced carrot 2 toasted white crackers