Vegetarian Cook Book

KINDS OF SOUP Observing these proportions and following the foregoing directions, delicious cream soups are made of rice, squash, celery, peas, asparagus, cucumber, spinach, peanuts, potatoes, corn, lima beans, cauliflower, beets, tomatoes, salsify, chestnuts, mushrooms, onions, baked beans, lentils, macaroni, spaghetti, watercress, string-beans, sago, tapioca, barley, carrots, etc. All vegetables should be cooked very tender in boiling water. Add salt a short time before removing ; if added when the vegetables first start cooking, it tends to harden them, and they therefore require longer cooking. They may be added to the soup with or without (15) forcing through a colander. Rice and barley may be cooked in a stew-pan, but sago and tapioca should be cooked in a double boiler. If chestnuts are to be used, they should be boiled and mashed. Macaroni, spaghetti, and vermicelli should be broken the desired length before being put into the boiling water. String-beans should be minced before they are added to the soup. VEGETABLE STOCK Boil minced turnips, carrots, celery, and onions in enough water to make half the amount of stock required. When the vegetables are done, drain, and add an equal amount of rich bean broth, with a little brown flour, nut butter, celery salt, and just enough strained tomato to remove the sweet vegetable taste. This stock should be of the consistency of broth when done. Protose may be cooked with the vegetables if it can be afforded. The vegetables should be put to cook in cold water, that the substance and flavor may be well drawn out. FOUNDATION OF CREAM SOUPS Rub one heaping tablespoon of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups of milk, stirring constantly. When it thickens, add salt, and whatever seasoning and ingredients are desired to make the soup. CROUTONS FOR SOUP Take thin slices of bread, cut them into little squares, place them in a baking pan, and brown to a golden color in a quick oven. EGG BALLS FOR SOUP Egg yolks, hard-boiled, 6. Salt, 1 teaspoon. Flour, 1/2 tablespoon. Egg yolks, raw, 2. Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together, make into balls, and drop into the soup a few minutes before serving. EGG DUMPLINGS FOR SOUP Milk, 1 cup. Flour. Eggs, 2. Beat the eggs well, add the milk, and as much flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into the boiling soup. NOODLES FOR SOUP Beat one egg till light, add a pinch of salt, and flour enough to make a stiff dough. Roll out very thin ; sprinkle with flour to keep from sticking. Then roll up into a scroll; and beginning at the end, slice into strips as thin as straws. After all are cut, mix them lightly together; and to prevent their sticking together, keep them floured a little till you are ready to drop them into the soup, which should be a few minutes before serving. If boiled too long they go to pieces. VEGETABLE BOUILLON Vegetable soup stock, 2 quarts. Tomatoes, cooked and strained, 2 cups. Bay leaves, 2. Salt, 1 tablespoon. Onions, grated, medium size, 2,