Boil hard as many eggs as needed and cut either lengthwise in quarters
or in round slices. Brown a tablespoonful of butter and one of flour
together, add a small onion, cut fine; when thick and smooth add enough
vegetable stock to make the sauce the proper consistency, season with
salt and pepper and strain. Put the egg slices in the sauce, let it come
to the boiling point and serve on a small platter; garnish with parsley.
Half a dozen olives boiled in a little water and cut from the stones are
a nice addition to the sauce.
Soups.
Bran tea, made in the proportion of a pint of bran to three quarts of
water, is used by many vegetarians as a foundation for soup. Butter
should be used generously with it.
A broth made from white beans is also good where a white stock is
required. Pick over the beans carefully, soak over night, drain and add
fresh water in the morning--three pints of water to a pint of
beans--cook gently until tender. If it is to be used as a stock, strain
without mashing the beans. If the water they are boiled in is hard, a
small pinch of soda will soften it.