Vegetarian Cook Book

Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done. Strain, reheat, and serve. WHITE BEAN SOUP White beans, 1 cup. Onion, medium size, 1, Salt, 1 teaspoon. Water, 2 quarts. Nut butter, 1 tablespoon. Stew the beans and onions in the water until tender; add nut butter and salt; press through a sieve, bring to a boil, and serve. The addition of some cream wiU improve this soup. BEAN TAPIOCA SOUP White beans, % cup. Tapioca, % cup. Salt. Water, 4 cups. Hot water. Cream. Cook the beans in water till well done; press through a strainer, add tapioca, and cook till clear ; add hot water to make of proper consistency; season with salt and cream; heat well, and serve. LIMA BEAN SOUP Lima bean or brown bean soup may be prepared the same as bean tapioca soup, omitting the tapioca. BEAN AND TOMATO SOUP Beans, boiled, 1 cup. Butter, 1 tablespoon. Rice, cooked, y^ cup. Salt. Tomatoes, stewed, 2 cups. Flour, 1 tablespoon. Boiling water for required consistency. Eub the beans and tomatoes through a sieve; add salt, butter rubbed in flour, cooked rice, and enough boiling water to make the proper consistency; reheat and serve. BEAN BROTH Small white beans, 2 cups. Onion, small, 1. Salt. Celery salt. Butter. Wash the beans ; add the onion, and cold water enough that when they have cooked three hours there will be six cups of liquid. Strain and add a pinch of celery salt and a small piece of butter. Salt to taste. This broth may be served to the sick instead of beef tea. CELERY AND TOMATO SOUP Celery, 2 cups. Vegetable stock, 2 cups. Celery salt. Tomatoes, 2 cups. Salt. Chop the celery rather fine, and cook in a little water till tender; press through a sieve, and add the tomato, salt, and soup stock; heat well, and serve. CREAM CELERY SOUP Celery, stewed, 1 cup. Milk, 1 quart. Broth from the celery, 1 cup. Flour, 1 tablespoon. Butter, 1 tablespoon. Heat the milk, and thicken with the flour. Press the celery through a colander, and add it and the other ingredients to the milk. Reheat and serve. CREAM RICE SOUP Rice, 2 tablespoons. MiUi, 5 cups. Salt. Celery salt. Wash the rice in warm water, and add to the boiling milk; cook until tender, season, and serve. CREAM CORN SOUP Corn, 1 can. Cream or milk, 4 cups. Salt. Grind the corn in vegetable mill, and press through a fine colander; add the cream and salt; heat and serve. CORN SOUP Sweet corn, rubbed fine, 2 cups. Vegetable soup stock, 4 cups. Salt, 1 heaping tablespoon. If desired, add more water. Bring to a boil, rub through a colander, reheat and serve. CORN AND TOMATO SOUP Kornlet, ground fine, 1% cups. Tomatoes, strained, 2 cups. Water, 1 cup. Mix thoroughly, season with salt, heat to boiling point, and serve. CEREAL SOUP Onion, chopped, 1. Celery salt. Left-over porridge, 1 cup. Milk, 2 cups. Butter, 1 tablespoon. Bay leaf. Water, 2 cups. Salt, 1 teaspoon. Into a saucepan put the chopped onion and butter ; cook carefully, without browning the butter, until the onion is perfectly soft; add the celery salt, bay leaf, and porridge; stir for a moment, then add the water and milk; bring to a boil, and strain; salt, reheat, and serve. NUT CHOWDER SOUP