is made by substituting haricot or butter beans for the cauliflower. These
should be slowly cooked till tender and passed through a sieve or masher.
Celery Soup.
For this use a large well-blanched head of celery. Either chop small when
cooked, or pass through sieve before adding to White Soup.
Asparagus Soup.
Take a bunch tender asparagus. Set aside the tops. Blanch stalks in salted
boiling water for a minute or two, then drain and simmer till tender in a
little milk and water. Pulp through sieve and add to White Soup when
boiling. Cook the tops separately in salted boiling water. Drain and add
to soup in tureen. Tinned asparagus makes very good soup. It requires
little or no cooking, only to be made quite hot. Pulp stalks and put in
tops whole.
Clear Soups.
It is unnecessary to give every recipe in detail for these also, if a rich
clear stock has been prepared according the directions, page 11. These of
course may be varied according to taste or convenience, and all the
ingredients specified are by no means indispensable. Some may be left out
and others added as they are at hand or in season. When celery is not to be
had celery seed or celery salt gives a good flavour. A hasty stock may be
contrived at anytime with chopped onions, shred carrot, and some
lentils--green or yellow or both. The vegetables should be lightly fried in
a little butter, the lentils scalded or washed well, and all boiled together
for an hour or even less with the required quantity of water. Strain
without any pressure. Then a still more hasty stock can be had with any of
the excellent "Extracts" which are on the market. Their flavour will be
appreciated by all, and the fact that they are manufactured from pure,
wholesome cereals--barley, chiefly, I believe--should go a long way to
commend them to those who have no favour for the uric acid products of
"Animal" Extracts.
Well, then, if a good, clear stock is prepared, all that is necessary to
convert it into