leek soup 1

Today vegetarian recipes :

leek soup (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and
salt to taste, and the juice of a lemon. cut off the coarse part of the green ends of
the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. wash
the leeks well, and see no grit remains, then cut them in short pieces. peel, wash,
and cut up the potatoes, then cook both vegetables with 2 pints of water. when
the vegetables are quite tender, rub them through a sieve. return the mixture to
the saucepan, add the butter, milk, and seasoning, and boil the soup up again.
before serving add the lemon juice; serve with sippets of toast.

corn soup

Today vegetarian recipes :

corn soup.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very
fine, and pepper and salt. let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.

cocoanut soup

Today vegetarian recipes :

cocoanut soup.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of allinson fine wheatmeal, pepper and salt to taste. boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. let it cook gently for an hour;
strain the mixture through a sieve and then return the soup to the saucepan. make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer for 5 minutes, and serve with a little plain boiled rice.

clear celery soup

Today vegetarian recipes :

clear celery soup
1 large head of celery or 2 small ones, 1 large spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. chop the onion and fry it brown in the butter or allinson vege-butter in the saucepan in which the soup is to be made. when brown, add 4 pints of water,
the celery washed and cut into pieces, the mace, the pepper and salt. let all cook until the celery is quite soft, then drain the liquid from the vegetables. return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or italian paste; let the soup cook until this is quite
soft, and serve with sippets of crisp toast, or allinson plain rusks.

clear soup with dumplings

Today vegetarian recipes :

clear soup (with dumplings).
2 large english onions, 1 teaspoonful of herbs, ½ teaspoonful of nutmeg, 1 carrot, 1 turnip, pepper and salt to taste, 1 oz. of 2 butter, 3 pints of water. chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning
to the soup. let it boil for i hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: ½ pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. beat the eggs well, mix them with the soup, and season the mixture with nutmeg,
pepper, and salt. pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. then cut off little lumps with a spoon, and throw these into the soup and boil up before serving.

clear soup

Today vegetarian recipes :

clear soup
1 large spanish onion, 1 teaspoonful of mixed herbs, ½ head of celery, 1-1/2 oz. butter, 1 carrot, 1 turnip, and pepper and salt to taste. chop the onion up fine, and fry it brown in the butter, in the saucepan in which the soup is to be made, and add 5 pints of water. prepare and cut into small pieces the carrot, turnip, and celery; add these, the nutmeg, herbs, and pepper and
salt to the water, with the fried onions. when the vegetables are tender drain the liquid; return it to the saucepan, and boil the soup up.

cauliflower soup

Today vegetarian recipes :

cauliflower soup
1 medium-sized cauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2 oz. of allinson fine wheatmeal, pepper and salt to taste, a little nutmeg, and the juice of a lemon. prepare the cauliflower by washing and breaking it into pieces, keeping the flowers whole, and boil in 1-1/2 pints of water,
adding the butter, nutmeg, and seasoning. when the cauliflower is quite tender add the milk, boil it up, and thicken the soup with the wheatmeal, which should first be smoothed with a little cold water. lastly, add the lemon juice, and serve the soup with sippets of toast.

carrot soup (2).

Today vegetarian recipes :

carrot soup (2).
4 good-sized carrots, 1 small head of celery, 1 fair-sized onion, 1 turnip, 3 oz of breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and salt to taste. scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. let all boil together, until the vegetables are quite tender, and then rub them through a sieve. return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup, which should be as thick as cream, boil the soup up, and serve.

see carrot soup 1

carrot soup 1

Today vegetarian recipes :

carrot soup (1).
4 good-sized carrots, 1 head of celery, 1 onion, 3 oz. of allinson wholemeal bread without crust, 1 oz. of butter, pepper and salt, and 1 blade of mace. wash, scrape, and cut the carrots into dice. prepare and cut up the onions and celery. set the vegetables over the fire with 3 pints of
water, adding the mace and seasoning. let all cook until quite soft, which will probably be in 1-1/2 hours. if the carrots are old, they will take longer cooking. when the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil
up, and serve with sippets of toast

caper soup

Today vegetarian recipes :

caper soup.
2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, ½ lemon, 2 eggs, 1-1/2 oz. of allinson fine wheatmeal, ½ oz. of butter, pepper and salt to taste. boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth with a little milk. chop up the capers, add them and let the soup cook gently for 10 minutes; take it off the fire, beat up the eggs and add them carefully, that they may not curdle; at the last add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve.

cabbage soup (french)

Today vegetarian recipes :

cabbage soup (french).

1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of milk 1 and water equal parts, pepper and salt to taste, 1 dessertspoonful of finely chopped parsley, and 2 blades of mace, and 1 dessertspoonful of allinson fine wheatmeal. wash the cabbage and shred it finely, peel the potatoes and cut them into small dice; boil the vegetables in the milk and water until quite tender, adding
the mace, butter, and seasoning. when quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve.

cabbage soup

Today vegetarian recipes :

cabbage soup.
1 fair-sized cabbage, a large spanish onion, 1-1/2 oz. of butter, pepper and salt to taste, ½ saltspoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of allinson fine wheatmeal. after preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in
a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little
squares of toasted or fried bread, or allinson plain rusks.

bread soup

Today vegetarian recipes :

bread soup.
½ lb. of stale crusts of allinson wholemeal bread, 4 onions, 2 turnips, 1 stick of celery, 1 oz. of butter, ½ oz. of finely chopped parsley, 8 pints of water, ½ pint of milk. soak the crusts in the water for 2 hours before they are put over the fire. cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste. allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is liked, a little grated nutmeg; boil the soup up and serve at once.

haricot soup

Today vegetarian recipes :

haricot soup.
1 lb. of haricot beans, ½ lb. of onions, 1 lb. of turnips, 2 carrots, 2 sticks of celery, 1 teaspoonful of mixed herbs, ½ oz. of parsley, 1 oz. of butter, 2 quarts of water, pepper and salt to taste. cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water), adding the butter, herbs, and seasoning. cook all very gently for 3-1/2 to 4 hours, stirring occasionally. when the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve.

artichoke soup

Today vegetarian recipes :


artichoke soup.
1 lb. each of artichokes and potatoes, 1 spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. peel, wash, and cut into dice the artichokes, potatoes, and onion. cook them until tender in 1 quart of water with the butter and seasoning. when the vegetables are tender rub them through a sieve. return the liquid to the saucepan, add the milk, and boil the soup up again. add water if the soup is too thick. serve with allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter.