FoodNetArchive

Vegetarian Cook Book

1904

Page 6 · 7 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Place the butter in a pot; put in one bay leaf and one small onion, and let braize till light brown; add the flour, and stir until well mixed ; then add hot milk, stirring con- stantly to keep smooth. Heat the tomatoes in which has been emulsified the nut butter, and thicken slightly with flour. Beat the tomato and milk together carefully, salt, heat thoroughly, strain, and reheat and serve. TOMATO BISQUE NO. 2 Tomatoes, strained, 4 cups. Peanut butter, about 4 tablespoons. Salt✪ Tomato Bisque No. 2. Put the tomatoes in double boiler, set on the range, and when scalding hot add the nut butter emulsified in enough water to pour readily ; mix together and salt to taste. Use plenty of salt to bring out the flavor. PLAIN TOMATO SOUP Tomatoes, strained, 3 cups. Butter, 1 tablespoon. Flour, 1 teaspoon. Salt✪ Plain Tomato Soup. SOUPS 27 Melt the butter in a saucepan, stir the flour in well, and add the tomatoes and stock; let boil five minutes, sea- son, and serve. In place of the stock, barley water, or the broth from peas, beans, rice, etc., may be used. CREAM OF TOMATO SOUP Tomatoes, 2 cups. Rich milk, 1 cup. Flour. Salt✪ Cream of Tomato Soup. Heat the milk and tomatoes in separate double boilers, and thicken both with flour to consistency desired for soup ; cook about five minutes; pour half of the thickened milk in a round-bottomed dish, and beat constantly while add- ing slowly the thickened tomato ; then add, while still beat- ing, the remainder of the milk ; salt and serve. If skimmed milk is used, add butter before serving. TOMATO VERMICELLI SOUP Tomatoes, strained, 3 cups. Vermicelli, I/2 cup. Water, 2 cups✪ Tomato Vermicelli Soup. Cook the vermicelli in the tomatoes till done, and add water; if too thin, bind with a little thickening of butter and flour. A rounded tablespoonful of each will be enough for each quart of soup. Macaroni, spaghetti, or alphabet letter may be used instead of vermicelli. 28 VEGETARIAN COOK BOOK LENTIL AND TOMATO SOUP Lentils, 1 cup. Water, 4 cups. Nut butter, 1 tablespoon. Salt. Onion, 1. Tomatoes, stewed, 2 cups. Flour, browned, 1 tablespoon✪ Lentil and Tomato Soup. Stew the lentils and the onion in water one hour; add stewed tomatoes, nut butter, and browned flour ; bring to a brisk boil, season with salt, press through a colander, reheat, and serve. SWISS LENTIL SOUP Lentils, 1 cup. Onion, small, 1. Flour, browned, 2 rounded tablespoons. Salt✪ Swiss Lentil Soup. Put the lentils to cook in a large quantity of boiling water; boil rapidly a short time, then simmer without stir- ring. When they begin to get tender and are yet quite moist, slice the onion and press into the lentils until cov- ered ; keep the vessel over a slow, even fire until lentils are well dried out. The drying-out may be finished in the oven if the lentils are covered so that they will not harden on top. When well dried, add a little boiling water, and rub through a fine colander, removing the hulls. Into this pulp stir the browned flour; beat till smooth, then add gradually enough boiling water to make of consistency of soup ; salt, boil, and set where it will keep hot twenty min- utes to an hour, to blend ingredients. SOUPS 29 GERMAN LENTIL SOUP Lentik, % cup. Carrot, a few slices. Nut butter, 1 tablespoon. Celery, one sprig, or a little celery salt. Salt. Water, 4 cups. Turnip, a few slices. Apple sauce, I/2 cup. Onion, 1✪ German Lentil Soup.