Fresh peas, 1-3 cup. Potatoes, chopped, % cup. Tomato, ^^ cup. Broth, 1 quart. Carrots, cut in dice, % cup. Turnips, chopped, 1-3 cup. Onion, minced, 1. Parsley, chopped.✪ Julienne Soup Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together, and add the broth from beans, barley, or vege- SOUPS 33 table stock, salt, tomato, and parsley ; reheat and serve. The water the vegetables are cooked in should be used in the soup. WHITE SWISS SOUP Rice, y2 cup. Onion, small, 1. Rich milk, II/2 cups. Flour, 14 teaspoon. Water, 2 cups. Potato, 1. Egg yolk, 1. Salt.✪ White Swiss Soup Boil the rice in water, and add the onion and potato. When the vegetables are well done, add the rich milk, and bring to a boil. Beat well the yolk of the egg with the flour, and stir in the boiling soup. Let it boil, season with salt, rub through a sieve, reheat, and serve. SWISS POTATO SOUP Potatoes, 2 Onion, 1. Cream, 2 cups. Salt. Slice the potatoes and onions, cook in stew-pan with sufficient water to cover when done; add cream; salt and serve. 3 34 VEGETARIAN COOK BOOK CREAM POTATO SOUP Milk or cream, 1 quart. Potatoes, mashed, 3 cups. Salt.✪ Cream Potato Soup A palatable soup may be made very quickly by adding hot milk to mashed potatoes in the proportion given above. This may be seasoned with celery salt, onion, or otherwise, according to taste, / FAMILY FAVORITE Y Soup stock, 3 cups. Sliced okra, 1 pod. Salt. Tomatoes, stewed, ^/^ cup. Water, 1 cup.✪ Family Favorite Y Mix all together, and boil one hour ; strain, reheat, and serve. FRUIT SOUP Strawberry or other juice, 1 cup. Pineapple juice, 1 cup. Lemon juice, 1 tablespoon. Sago, 1 tablespoon. Sugar, 1 tablespoon.✪ Fruit Soup With the strawberry or other juice cook the sago in double boiler; add the pineapple and lemon juice and sugar; cool, and serve in sherbet cups with chipped ice. ENTREES MOCK WHITEFISH Farina or cream of wheat, 1-3 cup. Butter, 1 scant teaspoon. Mace, y^ teaspoon. Salt to taste. Milk, 1 cup. Onion, grated, 1 tablespoon. Potatoes, mashed, 3 cups. Heat the milk to boiling, stir in the farina or cream of wheat, butter, onion, mace, and salt. Have the potatoes ready, freshly cooked and mashed; while hot, add the farina mixture, stir, and put into a pan to cool. Let stand at least twelve hours. Cut in slices about five inches long, dip in egg and crumbs, put in oiled pan, and bake until nicely browned. Serve with parsley or butter sauce. FILLETS OF VEGETARIAN SALMON V Milk, iy2 cups. Farina, I/2 cup. Tomatoes, cooked and strained, ^ cup. Egg, 1. Salt to taste, Nuttolene or nut loaf, % cup. Eggplant, boiled and mashed, IV2 cups. Bread crumbs, fine and dry, 1 cup. Color, vegetable red enough to make salmon color. Cook and mash the eggplant, stir the nuttolene or nut loaf to a cream in a little of the milk, then add the rest of the milk, the eggplant, tomatoes, and salt. Set in (37) 38 VEGETAEIAN COOK BOOK

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Fresh peas, 1-3 cup. Potatoes, chopped, % cup. Tomato, ^^ cup. Broth, 1 quart. Carrots, cut in dice, % cup. Turnips, chopped, 1-3 cup. Onion, minced, 1. Parsley, chopped. Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together, and add the broth from beans, barley, or vege- SOUPS 33 table stock, salt, tomato, and parsley ; reheat and serve. The water the vegetables are cooked in should be used in the soup. WHITE SWISS SOUP Rice, y2 cup. Onion, small, 1. Rich milk, II/2 cups. Flour, 14 teaspoon. Water, 2 cups. Potato, 1. Egg yolk, 1. Salt. Boil the rice in water, and add the onion and potato. When the vegetables are well done, add the rich milk, and bring to a boil. Beat well the yolk of the egg with the flour, and stir in the boiling soup. Let it boil, season with salt, rub through a sieve, reheat, and serve. SWISS POTATO SOUP Potatoes, 2 Onion, 1. Cream, 2 cups. Salt. Slice the potatoes and onions, cook in stew-pan with sufficient water to cover when done; add cream; salt and serve. 3 34 VEGETARIAN COOK BOOK CREAM POTATO SOUP Milk or cream, 1 quart. Potatoes, mashed, 3 cups. Salt. A palatable soup may be made very quickly by adding hot milk to mashed potatoes in the proportion given above. This may be seasoned with celery salt, onion, or otherwise, according to taste, / FAMILY FAVORITE Y Soup stock, 3 cups. Sliced okra, 1 pod. Salt. Tomatoes, stewed, ^/^ cup. Water, 1 cup. Mix all together, and boil one hour ; strain, reheat, and serve. FRUIT SOUP Strawberry or other juice, 1 cup. Pineapple juice, 1 cup. Lemon juice, 1 tablespoon. Sago, 1 tablespoon. Sugar, 1 tablespoon. With the strawberry or other juice cook the sago in double boiler; add the pineapple and lemon juice and sugar; cool, and serve in sherbet cups with chipped ice. ENTREES MOCK WHITEFISH Farina or cream of wheat, 1-3 cup. Butter, 1 scant teaspoon. Mace, y^ teaspoon. Salt to taste. Milk, 1 cup. Onion, grated, 1 tablespoon. Potatoes, mashed, 3 cups. Heat the milk to boiling, stir in the farina or cream of wheat, butter, onion, mace, and salt. Have the potatoes ready, freshly cooked and mashed; while hot, add the farina mixture, stir, and put into a pan to cool. Let stand at least twelve hours. Cut in slices about five inches long, dip in egg and crumbs, put in oiled pan, and bake until nicely browned. Serve with parsley or butter sauce. FILLETS OF VEGETARIAN SALMON V Milk, iy2 cups. Farina, I/2 cup. Tomatoes, cooked and strained, ^ cup. Egg, 1. Salt to taste, Nuttolene or nut loaf, % cup. Eggplant, boiled and mashed, IV2 cups. Bread crumbs, fine and dry, 1 cup. Color, vegetable red enough to make salmon color. Cook and mash the eggplant, stir the nuttolene or nut loaf to a cream in a little of the milk, then add the rest of the milk, the eggplant, tomatoes, and salt. Set in (37) 38 VEGETAEIAN COOK BOOK

Vegetarian Cook Book