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.