Vegetarian Cookery
Book Excerpt:
Soup Recipes:
 COTTAGE SOUP
Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a
little butter, till they are lightly browned. Then put them in a saucepan, with about two quarts of water and a
tablespoonful of mixed savoury herbs. Let this boil till the vegetables are quite tender, and then thicken the soup
with two ounces of oatmeal or prepared barley. This must be mixed with cold water and made quite smooth before it is
added to the soup. Wash a quarter of a pound of rice, and boil this in the soup, and when the rice is quite tender the
soup can be served. Some persons add a little sugar, and dried powdered mint can be handed round with the soup, like
pea soup.
CLEAR SOUP
Make a very strong stock by cutting up onion, celery, carrot, and a little turnip, and boiling them in some water. They
should boil for two or three hours. Add also a teaspoonful of mixed savoury herbs to every quart, and colour the stock
with a few drops of Parisian essence. Strain it off, and, if it is not bright, clear it with some white of egg in the
ordinary way. Take only sufficient corn-flour to make the soup less thinor watery, but do not make it thick. A
tablespoonful of mushroom ketchup can be added to every quart.
CONTENTS:
CHAP. -- PAGE
I.--Soups 17
II.--SAUCES 44
III.--RICE, MACARONI, OATMEAL 60
IV.--EGGS AND OMELETS 78
V.--SALADS AND SANDWICHES 96
VI.--SAVORY DISHES 108
VII.--VEGETABLES, SUBSTANTIAL 122
VIII.--VEGETABLES, FRESH 137
IX.--PRESERVED VEGETABLES AND FRUITS 152
X.--JELLIES (VEGETARIAN) AND JAMS 158
XI.--CREAMS, CUSTARDS, AND CHEESECAKES 165
XII.--STEWED FRUITS AND FRUIT ICES 171
XIII.--CAKES AND BREAD 177
XIV.--PIES AND PUDDINGS 182
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