=★ Nut Bouillon=
1½ tablespn. raw nut butter
3-4 tablespns. chopped onion
½ cup strained tomato
2-3½ teaspns. browned flour
1-1¼ teaspn. salt
1 qt. water
Rub the nut butter smooth with part of the water, simmer all
ingredients together 1½-2 hrs., strain vegetables out, add water to
make 1¼ qt., heat, serve.
_To Clear_--Add water for one quart only, cool, beat with the white and
shell of one egg, set over a slow fire and stir often until the broth
boils rapidly, then boil without stirring until it looks dark and clear
below the scum. Let stand off the fire about 10 m., strain through 2
or 3 thicknesses of cheese cloth laid over a colander; pour through
wire strainer on to the cheese cloth. Add more water if necessary after
straining, to develop a meaty flavor. Reheat, serve.
=★ Vegetable Consommé=
With or without 2-3 tablespns. raw nut butter or soup stock.
1-2 large onions, sliced
¼ cup dried celery tops pressed down
2 large bay leaves
2 large tomatoes or ½-⅔ cup stewed tomato
¼ level teaspn. thyme
1 level tablespn. browned flour
2-3 cloves garlic, if desired
2½-3 teaspns. salt
2 qts. water
Cook together 1-2 hours, strain, add water to make 2 quarts, more salt
if necessary, heat, serve.
=★ Vegetable Consommé, No. 2=
Omit browned flour and garlic in preceding recipe, substitute celery
salt for celery tops, and add a trifle of sage.
=White Stock=
¼ cup raw nut butter or meal
1 large onion, sliced
1½ level teaspn. celery salt or seed
¼ level teaspn. powdered sage
⅛ level teaspn. thyme
1 medium bay leaf
1½-2 teaspns. salt
2-3 qts. water
Mix dry ingredients, add nut butter which has been stirred with water,
simmer all together 1½-2 hours, strain, and add water to make 2½ pints,
heat, serve.
=Dark Stock=
¼ cup raw nut butter or meal
1 medium bay leaf
1 level teaspn. celery salt
½ level teaspn. powdered sage
¼ level teaspn. thyme
1 level tablespn. salt
1 level tablespn. browned flour
1 cup sliced onion
1 clove garlic
2½ qts. water
½ cup strained tomato
Finish the same as white stock, leaving 2½ pts. of stock.
=Vegetable Stock=
¼ cup each beans and split peas
1 each medium onion and carrot, sliced
1 stalk celery or ¼ cup celery tops or ¼ teaspn. celery seed or salt
1-2 tablespns. chopped parsley
⅛ level teaspn. thyme
½ level teaspn. leaf sage or ¼ powdered
Salt
Simmer all together 3-4 hours; strain, serve. Parsley may be added
after straining soup. Savory, marjoram and other herbs may be used, or
the herbs may be omitted altogether.
Other legumes may be substituted for the ones given. Tomato or browned
flour or both may be added. This stock is excellent for gravies and
sauces. A thick soup may be made by rubbing the vegetables through the
colander instead of straining them out.
=★ Cereal Bouillon=
2½ pts. nice fresh bran pressed down. 2½ qts. boiling water. Simmer
together 2 hours or more; strain, add
1 pint strained tomato
1 bunch celery stalks, crushed
1 large onion, sliced
¼ teaspn. powdered mint in a muslin bag
Simmer together ½-1 hour, strain, salt to taste, heat, serve. This
should make 2½ qts. of soup. Other flavorings maybe used.
In using the bran put up in packages, sift it and use only the coarse
part.
=Tomato Broth=
1 qt. stewed tomato
1 onion, sliced
1 bay leaf
salt
1 pt. water
Simmer all together about 20 m., strain and add water for 1½ qt. of
broth. Use plenty of salt. This broth may be cleared the same as
bouillon, leaving 1 qt. only. 3 or 4 teaspoons of browned flour may be
used.
=Legume Broths=
Cook beans, lentils or whole green peas, until the water looks rich,
but not until the skins begin to break. Strain, making 1 pt. of broth
from each pint of legumes. (The legumes remaining may be used for stews
and soups). Add salt, heat and serve. These broths are very satisfying.
They may be varied by adding different flavorings to legumes while
cooking or to broths after straining. Tomato, celery, onion with or
without browned flour, or thyme are suitable. Brown beans with onion
have quite a different flavor from white beans with onion.
=★ Nut French Soup=
2 tablespns. raw nut butter
2 cups stewed tomato
6 cups water
½ tablespn. browned flour
½ large onion, sliced
1 large bay leaf
¼ teaspn. powdered sage
¼ teaspn. thyme
2½-3 teaspns. salt
Simmer ½-1 hour, strain, reheat, serve. An English woman in sampling
this soup after I had made it up, remarked that it tasted like some of
the French soups, hence its name.
=Egg Soup=
Add salt and butter to water, break eggs into a cup, one for each cup
of water, leave whole and turn slowly into the rapidly boiling water,
beating briskly with fork or wire whip until the egg is in white and
yellow shreds. Boil up well and serve with crackers and celery. This is
an emergency soup. Cream may be added to the water instead of butter,
or part milk may be used.
=★ Nut and Barley Soup=
4 tablespns. raw nut butter
2 qts. water
2½ tablespns. coarse pearl barley
½ bay leaf
2 small sticks celery, or a few celery tops
2½-3 teaspns. salt
Cook barley and nut butter in part of the water for 3-5 hours. Add
water to make 2 qts., with celery and bay leaf. Simmer from 15-20 m.,
no longer. Remove celery and bay leaf, serve. Bay leaf may be omitted.
=★ Cabbage and Tomato Soup=
Cook chopped or finely-shredded cabbage in boiling salted water until
tender; add stewed tomatoes, simmer 15-20 m., add necessary salt and
water, serve. Excellent.
=★ Celery and Tomato Soup=
Use stewed celery instead of cabbage in cabbage and tomato soup. A
delightful combination.
=★ Savory Rice Soup=
4 tablespns. raw nut butter
2 qts. water
2½ tablespns. rice
1 teaspn. chopped onion
⅛-¼ teaspn. sage
2½ teaspns. salt
Blend nut butter and water. Heat to boiling, add rice, onion, sage and
salt. Boil rapidly until rice is tender.
It may be necessary to add 1-2 cups of water after rice is cooked.
=Onion Soup=
Simmer sliced onions in butter without browning; add water, boiling,
cook until onions are tender, thicken slightly with flour, rub through
colander, add salt and a little browned flour, more water if necessary,
and chopped parsley.
May cook raw nut butter with onion instead of using dairy butter.
=Split Peas and Onion Soup=
Split peas, water, salt, raw nut butter and onion, a little tomato
sometimes. Cook all ingredients together until peas and onion are
tender. Strain or not as preferred.
=Potato Soup with Onion or Celery=
Simmer chopped onion in oil or butter, add boiling water, potatoes cut
in small pieces, and salt. Cook until potatoes are tender, add water to
make of the right consistency, salt, and chopped parsley.
Serve with shelled nuts and croutons.
Finely-sliced celery may be cooked with the potatoes, and onions
omitted.
=Vegetable Soup No. 1=
1 cup each carrot, turnip and parsnip in small pieces
2 cups each onion and celery
2 tablespns. raw nut butter
2 qts. boiling water
salt
½ cup rice
Cook all except rice for ½ hour, add rice and cook until it is tender;
add 1 tablespn. parsley, more salt and water if necessary.
=Vegetable Soup No. 2=
Equal quantities carrot and turnip in small pieces, twice as much onion
and celery, with raw nut butter and water. Cook until vegetables are
tender; add salt and necessary water. In their season, asparagus, peas,
and string beans may be added.
=Vegetable Soup No. 3=
Simmer sliced onions, celery or carrots and cabbage in water, with raw
nut butter, until tender. Add browned flour, salt and necessary water;
heat.
Mashed legumes may be used in place of nut butter in these vegetable
soups. Or they may be made into cream soups by using milk instead of
nut butter and water, with or without thickening. Chopped parsley may
be used in any of them.
=Tomato Soup=
1 tablespn. oil or butter
2 tablespns. flour
1 teaspn. salt
1 pt. boiling water
1 qt. stewed tomatoes
Add flour to melted butter in saucepan, pour boiling water over,
stirring, add tomatoes and salt. Boil up well.
Chopped onion may be simmered in the oil before adding flour.
=Nut Gumbo=
3-4 tablespns. raw nut butter
1⅔ qt. water
⅔ cup nutmese in small oblong pieces
⅓ cup trumese in small oblong pieces
⅔ pt. stewed or canned okra
⅔ cup finely-sliced celery, stewed
1 tablespn. rice, cooked
½ tablespn. chopped parsley
salt
Cook raw nut butter in part of the water, add other ingredients, heat
well. Cooked noodles may be used instead of rice.
=★ Tampa Bay Soup=
1 tablespn. oil
1 tablespn. flour
½ tablespn. browned flour
1 cup boiling water
1 cup stewed tomato
3 tablespns. raw nut butter
1-1¼ qt. water
½ cup sliced okra
½ cup sliced onion
½ cup trumese in dice
¼ cup nutmese in dice
chopped parsley
Cook tomato, raw nut butter, the 1¼ qt. of water, okra and onion all
together, rub through colander and add to sauce made with oil, browned
and white flour and the 1 cup of water. Add salt and more water if
necessary, and when boiling, the trumese and nutmese, with chopped
parsley. Throw egg balls into the soup just before serving, or serve
separately in each dish. Or, pass a dish of boiled rice with the soup.
=★ Mother’s Soup=
1 qt. clean wheat bran pressed down in the measure
3 qts. boiling water
2 large onions, sliced or chopped
¼ cup grated carrot
1 bay leaf
1-2 tablespns. browned flour
½ cup chopped turnip
⅛ teaspn. thyme
salt
Cook all except turnip and thyme together 1½-2 hours. About 20 m.
before removing from the fire add the turnip, and in 10 m. the thyme;
after another 10 m., strain, add salt and more water if necessary, heat.
When soup is boiling rapidly, turn in slowly, in a slender stream,
batter for cream noodles, stirring constantly. Boil up well, remove
from fire, serve at once.
3-4 tablespns. raw nut butter may be used for stock instead of bran,
and 1½ teaspn. lemon juice added when soup is done.
=★ Bean Soup=
Put the beans into boiling water and cook rapidly until the skins begin
to break, then simmer until tender and well dried out. The longer and
more slowly the beans are cooked the richer the soup will be. Rub beans
through colander, keeping them where they will remain hot during the
process. Return to the fire, add boiling water and salt, and simmer for
an hour. Stir well and serve.
There are three things essential to the perfection of bean soup: 1st.,
cook the beans without soaking or parboiling, 2nd., dry out well after
they become tender, 3rd., do not let the beans or soup get cold at any
time before serving. Warmed-over bean soup is very good, but there is a
certain meaty flavor lost by cooling and reheating. Left-overs of bean
soup, we usually combine with other ingredients. Brown beans and red
make very rich soups, much better than black. One pint of beans will
make about 3 qts. of soup.
=★ Chick Peas Soup=
Make the same as bean soup (except that peas require longer cooking),
or cook in consommé. Very rich in flavor.
=★ Unstrained Bean Soup=
Cook nice tender white beans until partially cooked to pieces. Add
salt, and water to make of the right consistency, and simmer slowly ½
hour or longer.
=★ Swiss Lentil Soup=
1 pint lentils
1 large onion
2-4 tablespns. browned flour
salt
Cook lentils and sliced onion together until lentils are tender and
well dried out, rub through colander, add the browned flour and salt,
with water to make of the right consistency. (There should be from 2½-3
qts. of soup). Heat ½-1 hour. This makes an unusually meaty-flavored
soup.
The idea of combining onion and browned flour with lentils was given me
by one who had spent some years among the French in Switzerland.
=Swiss Peas or Swiss Bean Soup=--May be made the same.
=★ Canadian Peas Soup=
Cook whole ripe peas with onion and a little garlic, rub through
colander, add salt, a little browned flour and powdered sage, with
water to make like a broth. Unusually good.
=★ Green Peas Soup=
Cook green peas until tender, put ¾ of them through the colander, add
water and salt, boil up, thicken with a little flour and butter rubbed
together, add the whole peas, heat to boiling and serve.