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

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.

Soak the bread in the milk, boil onions and potatoes in water until well done, and mix with the bread and milk; add salt and flour rubbed in the butter; strain all through a fine sieve; bring again to the boiling point, but do not allow it to boil; serve. If too thick, add a little boiling water.

JULIENNE SOUP

Fresh peas, 1/3 cup. Chopped potatoes, 3/4 cup. Tomato, 1/4 cup. Soup stock, 1 quart. Carrots cut in dice, 1/2 cup. Chopped turnips, 1/3 cup. Minced onion, 1. Chopped parsley.

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 soup stock, salt, and parsley; reheat, and serve. The water the vegetables are cooked in should be used in the soup.

TOMATO SOUP

Soup stock, 3 cups. Nut butter, 1 tablespoonful. Strained tomatoes, 2 cups. Salt.

Add tomatoes to soup stock, also the nut butter mixed smooth and thin in a little of the tomato; heat to boiling, salt, and serve.

BEAN AND TOMATO SOUP

Boiled beans, 1 cup. Butter, 1 tablespoonful. Cooked rice, 1/4 cup. Salt. Stewed tomatoes, 1 cup. Flour, 1 tablespoonful. Boiling water to required consistency.

Rub beans and tomatoes through a sieve; add salt and butter rubbed in flour; then add cooked rice and enough boiling water to make the proper consistency; reheat, and serve.

TOMATO-VERMICELLI SOUP

Strained tomatoes, 3 cups. Vermicelli, 1/2 cup. Water, 2 cups.

Cook the vermicelli in the tomato till done and add water; if too thin, bind with a little thickening of butter and flour. A rounded tablespoonful of each will be enough for each quart of soup.

TOMATO AND OKRA SOUP

Onion, large, 1. Butter. Stewed tomatoes, 2 cups. Soup stock or water, 4 cups. Thinly sliced okra pods, 2 cups. Flour, 1 teaspoonful. Nut butter, 1 teaspoonful. Chopped parsley. Salt.

Brown onion in a saucepan with a little butter; add flour, nut butter, tomatoes, parsley, and okra. Add the soup stock or water and cook slowly for three hours. Season with salt, and serve.

WHITE SWISS SOUP

Rice, 1/2 cup. Onion, small, 1. Rich milk, 1 1/2 cups. Flour, 1/2 teaspoonful. Water, 2 cups. Potato, 1. Egg yolk, 1. Salt.

Boil the rice in the 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.

CORN AND TOMATO SOUP

Kornlet, ground fine, 1 1/2 cups. Strained tomatoes, 2 cups. Water, 1 cup.

Mix thoroughly, season with salt, heat to a boiling point, and serve.

CEREAL CONSOMME

Cooking oil, 1/4 cup. Chopped onion, 1. Flour, 1 tablespoonful. Crushed protose, 1/2 pound. Caramel-cereal, 1 cup. Salt. Barley, 1/4 cup. Carrot, small, 1, finely chopped. Boiling water, 6 cups. Bay leaf.

Place in the soup kettle the cooking oil and barley; brown barley till quite brown; add onion, carrot, flour, and brown the vegetables till quite tender; add the protose and boiling water; let simmer very gently for six hours, adding boiling water from time to time. Keep the original amount. Stir often to prevent burning. Half an hour before the soup is done add the caramel-cereal, bay leaf, and salt; press through a fine colander, and simmer to six cups.

SWISS LENTIL SOUP

Lentils, 1 cup. Small onion, 1. Browned flour, 2 rounded tablespoonfuls. Salt.

Put lentils to cook in a large quantity of boiling water; boil rapidly a short time, then simmer without stirring. When they begin to get tender and are yet quite moist, slice an onion and press into the lentils until covered; keep the vessel over a slow, even fire, until the lentils are well dried out. The drying-out may be finished in the oven if the lentils are covered so that they will not harden on top. When well dried add a little boiling water and rub through a fine colander, removing the hulls. Into this pulp stir the browned flour. Beat till smooth, then add gradually enough boiling water to make of consistency of soup; salt, boil, and set where it will keep hot twenty minutes to an hour, to blend ingredients.

SPRING VEGETABLE SOUP

Green peas, 1 cup. Onion, 1. Egg yolk, 1. Soup stock, 3 cups. Salt. Shredded lettuce, 1 head. Parsley, 1 small bunch. Water, 1 cup. Butter, size of egg.

Put in the stew-pan the lettuce, onion, parsley, and butter, with the water; let simmer till tender; season with salt; when done strain off the vegetables and put two-thirds of the liquid in the stock. Beat up the yolk with the other third. Put it over the fire, and at the moment of serving add this with the vegetables to the soup.

TURNIP AND RICE SOUP

Turnip, medium sized, 1. Milk, 3 cups. Butter. Washed rice, 1/3 cup. Cream, 1 cup. Croutons or toast.

Pare a medium-sized turnip, slice, and put with rice and butter into saucepan with sufficient water to cook; let simmer till tender, rub through a fine sieve and return to the saucepan. Mix in enough milk to make of the proper consistency; stir over the fire and let simmer ten or fifteen minutes; then stir in a lump of butter and cream; serve with croutons.

GERMAN LENTIL SOUP

Lentils, 3/4 cup. Carrot, a few slices. Nut butter, 1 tablespoonful. Celery, one sprig, or a little celery salt. Salt. Water, 4 cups. Turnips, a few slices. Apple sauce, 1/2 cup. Onion, 1.

Boil lentils in the water with the onion, carrot, turnip, and celery; boil gently about one and one-half hours; put through a sieve and return to soup kettle; add nut butter and apple sauce. Bring to a boil, salt, and serve.

If necessary, add a little boiling water or rich milk to thin the soup.

LENTIL AND TOMATO SOUP

Lentils, 1 cup. Water, 4 cups. Nut butter, 1 tablespoonful. Salt. Onion, 1. Stewed tomatoes, 2 cups. Browned flour, 1 tablespoonful.

Stew the lentils with the onion in the water one hour; add stewed tomatoes, nut butter, and browned flour; bring to a brisk boil, season with salt, press through a colander, reheat, and serve.

RICE AND NUT SOUP

Vegetable stock, 5 cups. Sage, 1/4 teaspoonful. Rice, 3 tablespoonfuls. Salt.

Boil twenty minutes and serve.

BARLEY AND NUT SOUP

Rice, 2 tablespoonfuls. Vegetable stock, 4 cups. Barley, 1/4 cup. Salt.

Cook the barley and rice until perfectly done in about one and one-half cups of water; add stock, salt to taste, reheat, and serve.

NUT AND OLIVE SOUP

Soup stock, 4 cups. Ripe olives, chopped, 12. Browned flour, 1 tablespoonful. Tomato, strained, 1/2 cup. Lemon juice, 1 teaspoonful. Nut butter, 2 tablespoonfuls.

Emulsify the nut butter in a little of the stock, add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled. Salt, and serve.

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