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Read Ebook: Substitutes for Flesh Foods: Vegetarian Cook Book by Fulton Edwin Giles
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Ebook has 1914 lines and 42430 words, and 39 pages
ruit salad, white grapes, and pulp of shaddock. Mix, and serve on lettuce leaves.
DRESSING LA BLANCHE
Butter, 1 1/2 dessertspoonfuls. Flour, 1 heaped dessertspoonful. Salt. Egg, 1. Lemon juice, 1/4 cup.
Melt the butter in a frying-pan, but be careful not to brown it. When hot, stir in the flour, well-beaten yolk, lemon juice, and salt to taste. Stir this dressing through the vegetables, and serve on a garnish of crisp lettuce.
SOUPS
Cream soups are seasonable at any time, using any vegetable in its season. Canned goods may be used when the fresh article is not obtainable.
Vegetables that are too tough and old to cook in any other way may be used in soups to advantage. If it can be afforded, a teaspoonful of whipped cream may be dropped into each plate, and will be found very delicious.
Fruit soups are in favor during hot weather, for dinners and luncheons; they are very easily made, and are wholesome and refreshing. Any desired fruit juice may be thickened with corn starch, sago, or arrowroot, and served with or without fruit.
Fruit soup should always be served cold, in glass sherbet cups, with a layer of chipped ice on top.
KINDS OF SOUP
Observing these proportions and following the foregoing directions, delicious cream soups are made of rice, squash, celery, peas, asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, baked beans, lentils, macaroni, spaghetti, watercress, string beans, sago, tapioca, barley, carrots, etc. All vegetables should be cooked very tender in boiling salted water, drained, and rubbed through a sieve. Rice, sago, tapioca, and barley should be boiled slowly till each grain is soft and distinct. Roasted peanuts are chopped fine; chestnuts are boiled and mashed; macaroni and spaghetti are cut into very small pieces, after boiling till tender. String beans are to be minced before adding to the soup.
CREAM SOUPS, FOUNDATION OF
Rub one heaping tablespoonful of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups milk, stirring constantly. When it thickens add salt and whatever seasoning and ingredient is desired to make the soup.
CROUTONS FOR SOUP
Take thin slices of bread, cut them into little squares, place them in a baking pan, and brown to a golden color in a quick oven.
EGG BALLS FOR SOUP
Egg yolks, hard boiled, 6. Salt, 1 teaspoonful. Flour, 1/2 tablespoonful. Egg yolks, raw, 2.
Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together, make into balls, and drop into the soup a few minutes before serving.
EGG DUMPLINGS FOR SOUP
Milk, 1 cup. Flour. Eggs, 2.
Beat the eggs well, add the milk and as much flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into the boiling soup.
NOODLES FOR SOUP
Beat one egg till light, add a pinch of salt and flour enough to make a stiff dough. Roll out very thin; sprinkle with flour to keep from sticking. Then roll up into a scroll, begin at the end, and slice into strips as thin as straws. After all are cut, mix them lightly together, and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup, which should be done a few minutes before serving. If boiled too long they go to pieces.
VEGETABLE BOUILLON
Vegetable soup stock, 2 quarts. Cooked and strained tomatoes, 2 cups. Bay leaves, 2. Salt, 1 tablespoonful. Onions, grated, medium size, 2.
Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done; strain, reheat, and serve.
NUT CHOWDER SOUP
Nuttolene or protose, 1/4 pound. Hard-boiled eggs, 3. Browned onions, 3. Sage, 1 teaspoonful. Thyme, 1 teaspoonful. Bay leaves, 2. Salt, 1 tablespoonful.
Chop all together till fine, then add to strained boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.
NUT FRENCH SOUP
Vegetable soup stock, 1 1/2 quarts. Tomatoes, cooked, strained, 2 cups. Sage, 1/4 teaspoonful. Browned flour, 1 tablespoonful rounded. Onions, large, 1. Bay leaves, 2. Thyme, 1/2 teaspoonful. Salt to taste.
Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve. This soup requires plenty of salt to bring out the flavor.
MOCK CHICKEN SOUP
Butter, 1/4 cup. Onion, medium size, 1. Celery stalks, 1. Milk, 1 1/4 quarts. One egg. Flour, 2 tablespoonfuls. Parsley, chopped fine, 1 teaspoonful. Nuttolene, 3 tablespoonfuls. Flour.
Put butter in saucepan with the onion, parsley, and celery; cook it to a golden brown color; add the flour and cook until brown, being careful not to scorch. Now add the milk boiling hot and stir briskly to prevent lumping. Add the nuttolene. Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time. This will appear as small dumplings in the soup. Let simmer twenty or thirty minutes; salt, and serve.
MOCK CHICKEN BROTH
Small white beans, 2 cups. Small onion, 1. Salt. Hot water, 8 cups. Celery salt. Butter.
Wash, then stew the beans in hot water with the onion for three hours, stewing down to six cups; strain, and add a pinch of celery salt and a small piece of butter. Salt to taste. This broth may be served to the sick instead of beef tea.
PLAIN VEGETABLE SOUP
For soup stock.
Water, 6 cups. Strained tomatoes, 2 cups.
Shave in fine shreds, add to soup stock, and cook moderately for two hours.
Carrot, 1. Potato, 1. Leek, 1. Turnip, 1. Onions, 2. Celery stalk, 1.
Add a little sage and thyme. When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.
PLAIN VEGETABLE SOUP
Butter, 2 tablespoonfuls. Flour, 1 tablespoonful. Chopped onion, 1. Chopped carrots, 1/2 cup. Chopped potatoes, 1/2 cup. Chopped turnips, 1/2 cup. Chopped celery, 1/2 cup.
Place in heated saucepan, stir often to prevent burning, add a little more butter if necessary; brown till vegetables are quite soft, then add
Strained tomatoes, 2 cups. Hot water to proper consistency.
Season with parsley and salt to taste. Simmer till done.
WHITE SOUBISE SOUP
Bread, 4 or 5 slices. Onions, 4. Salt, 1 teaspoonful. Butter, 1 teaspoonful. Rich milk, 2 cups. Potatoes, 2. Flour, 1 teaspoonful. Water, 4 cups.
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