Vegetarian Cook Book

Nuttolene or protose, 14 pound. Eggs, hard-boiled, 3. Onions, browned, 3. Sage, 1 teaspoon. Thyme, 1 teaspoon. Bay leaves, 2. Salt, 1 tablespoon. Chop all together till fine, then add to boiling strained tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve. NUT NOODLE SOUP Vegetable soup stock, 6 cups. Noodles. Cook the noodles in stock for about twenty minutes, salt, and serve. Strained tomatoes or vegetable broth may be used in place of the soup stock. NUT AND OLIVE SOUP Soup stock, 4 cups. Ripe olives, chopped, 12. Flour, browned, 1 tablespoon. Tomatoes, strained, % cup. Lemon juice, 1 teaspoon. Nut butter, 2 tablespoons. Emulsify the nut butter in a little of the stock; add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled. Salt and serve. NUT AND ASPARAGUS SOUP Asparagus, finely cut, 4 cups. Vegetable soup stock, 4 cups. Salt. Cook till the asparagus is very tender; put through a sieve; add stock and salt; reheat and serve. NUT MEAT BROTH Water, 4 cups. Nut meal, 1 cup. Gluten meal or browned flour, 2 tablespoons. Salt. Let all boil together thoroughly, and serve. NUT AND TOMATO SOUP Onion, 1. Savory or green herbs, 1 pinch. Butter, 1 tablespoon. Nut butter, 1 tablespoon. Tomatoes, stewed, 1 cup. Hot water, 3 cups. Gluten. Slice the onion into a heated saucepan with the butter and herbs; let brown two or three minutes, then add the nut butter; brown a little longer, and add the tomatoes and water ; boil, thicken with gluten, salt, strain, and serve. RICE AND NUT SOUP Vegetable stock, 5 cups. Sage, 1/4 teaspoon. Rice, 2 tablespoons. Salt. Water, 2 cups. Boil twenty minutes, and serve. RICE AND VEGETABLE SOUP Rice, 1-3 cup. Potato, 1. Carrot, 1. \ Turnip, 1. Onion, 1. Celery, 2 stalks. Butter, size of walnut. Salt. Grind the raw carrot, turnip, onion, and celery, and put with the rice into three quarts of water; salt, boil fifteen minutes, add the ground potatoes and the butter, and cook until done. NUT AND PEA SOUP Green peas, 1 can. Nut butter, 1 teaspoon. Hot water, 3 cups. Flour, 1 tablespoon. Salt. Press the peas through a colander; put that remaining in the colander into the hot water, stir, and again press through the colander; dilute the nut butter as for table use, and add to the puree and water; heat and thicken. CREAM PEA SOUP Peas, 1 can. Rich milk, 1 quart. Flour. Salt. Drain the juice from the peas; press the peas through a colander; add the portion left in the colander to the milk, stir, and press through again; heat, salt, and thicken. CLEAR TOMATO SOUP Tomatoes, strained, 1 quart. "Water, 1 pint. Onion, 1 slice. Salt. Butter. Bay leaf. Place all in a stew-pan, and cook for fifteen minutes; strain, reheat, and serve. TOMATO SAGO SOUP Tomatoes, strained, 1 quart. Water, 1 pint. Sago, 2 tablespoons. Butter. Salt. Place all in a stew-pan, cook until the sago is transparent, and serve. TOMATO BISQUE NO. 1 Tomatoes, 1 pint. Flour, 1 tablespoon. Nut butter, 1 tablespoon. Milk, 4 cups. Butter, 1 tablespoon. Salt. • Bay leaf, 1. Onion, small, 1.