Nut Soup.
One pint boiling water, 3 tablespoons grated walnut or walnut meat
preparation, some onions sliced, spoonful gravy essence, 1/2 lb. sliced
tomatoes, a little "Nutter." Make the fat hot and fry onions lightly, add
sliced tomatoes and grated nuts, and stir for a few minutes. Pour boiling
water over, and allow all to simmer for 20 to 30 minutes; season to taste,
and serve.
Split Green Pea Soup.
One lb. split green peas, 1/2 lb. onions, 1/2 lb. carrots, 2 quarts
boiling water; scald peas with hot water, and put on with the 2 quarts (8
breakfast cupfuls) boiling water, and the onions chopped small. Simmer for
an hour, and add the carrot flaked or chopped small. Cook for another hour,
add seasoning, herbs, parsley, &c., and it is ready for use. This is a most
delicious and nourishing soup, and very quickly and easily prepared. Can be
varied by using tomatoes instead of the carrots, or by the addition of any
other vegetables as cauliflower, leeks, spring onions, &c., also by
substituting 4 to 6 ozs. rice or barley for same quantity peas.
Simple White Soup.
One large onion, 1 large potato, 1 tablespoonful oatmeal, 1 tablespoonful
butter. Boil gently 1 hour in 2 breakfast cupfuls milk and 1 of water.
Pass through a fine sieve, and serve very hot. May be varied by
substituting Provost Nuts or Marshall's "Cerola" for the oatmeal.
Plasmon Vegetable Soup.
Two carrots, 2 turnips, 1 leek, 1 onion, 1-1/2 oz. butter, 1 teaspoonful
celery seed, 2 lumps sugar, 1 bay leaf, 1 pint Plasmon white stock, 1 oz.
flour, 1 gill milk, salt and pepper. Shred vegetables into thin strips.
Melt butter, and add Plasmon stock while boiling. Cook till vegetables
tender. Blend flour and milk smoothly, and add gradually, also seasoning.
Boil a few minutes longer. For
Plasmon Stock,
put 1 oz. Plasmon in saucepan, and add gradually half a pint lukewarm
water, stirring continuously. Place over the fire, and boil for two
minutes. When cold, this should be a thin, semi-transparent jelly.
Cream of Barley Soup.
Prepare a white or clear stock (p. 11), or make a hasty stock by boiling
some lentils, split-peas, or haricots with a good quantity of chopped onion
till of the strength required. Failing any of these, a spoonful or two of
vegetable extract will do very well. Bring to boil, and season to taste.
In a basin smooth some of Robinson's Patent Barley to a cream with
cold water or milk, allowing one tablespoonful to the pint. Pour on to this
the boiling stock, stirring all the time. Return to saucepan, boil up, and
allow to simmer for at least ten minutes. More milk may be added if
desired, and this soup can be varied and enriched by the addition of the
yolks of one or two eggs. These should be well beaten up and put in tureen
before dishing. I may say here that the Patent Barley is must useful for
thickening any kind of soup, stock, or gravy.