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.