[Transcriber's Note: Italic text is represented by _underscores_.
Small capitals in the original have been converted to all capitals.]
SUBSTITUTES FOR FLESH FOODS
Vegetarian
Cook
Book
_By_ E. G. FULTON
PACIFIC PRESS PUBLISHING COMPANY
OAKLAND, CALIFORNIA
_Entered According to Act of Congress in the year 1904, by_
PACIFIC PRESS PUBLISHING COMPANY
_In the Office of the Librarian of Congress, Washington, D. C._
ALL RIGHTS RESERVED
WHY I WAS IMPRESSED TO WRITE A COOK BOOK.
It must appeal to the judgment of every thinking man and woman that the
human family are more in need of sound, wholesome advice as to what
they should eat and drink than ever before. The number of physicians
and dentists increases each year at an alarming rate, but the aches
and ills of the suffering people do not lessen. Thousands of people
find themselves in a deplorable condition, with stomachs almost worn
out, having depended largely upon predigested foods and a long list of
so-called "dyspepsia cures."
The amount of patent medicines, "sure cures," consumed by the people in
the United States is enormous, and is increasing every year. It must
be apparent to all students of the past century that the people of the
present are not enjoying the same degree of health as our ancestors,
nor have we any assurance that things will improve unless some radical
change is made.
Disease among cattle, poultry, and fish has increased so alarmingly
in the last few years that we should no longer depend on the animal
kingdom for food. We should look to the grains, nuts, vegetables, and
fruits for a better dietary than can be prepared from the flesh of
animals likely to be contaminated with tuberculosis, cancer, and other
diseases.
In writing this book, the author has treated the subject from the
commonly accepted definition of the term vegetarianism, which means
to abstain from flesh food, but allows the use of eggs, milk, and
its products. After years of experience in conducting vegetarian
restaurants in several cities and making a study of the food question,
he thinks he can bestow no greater gift upon the people than to place
before them a book containing instruction in the preparation of
wholesome dishes that will build up in place of tearing down the body.
In this work I do not claim to have reached perfection, nor to have
exhausted the category of wholesome preparations and combinations
within the domain of vegetarianism. In our efforts to teach how to live
without the use of flesh foods, we find we have only begun to discover
the inexhaustible resources of the great vegetable kingdom in the
boundless wealth of varied hygienic foods.
E. G. F.
CONTENTS
BAKERY AND BREAKFAST DISHES .... 196-201
BEVERAGES ...................... 173-176
CAKE ........................... 235-238
CEREALS ........................ 180-184
EGGS ........................... 163-170
ENTREES ........................ 67-114
HYGIENE OF COOKING ............. 9-12
NUT BUTTER ..................... 241-245
PIES ........................... 225-232
PUDDINGS ....................... 205-221
SALADS ......................... 17-28
SALAD DRESSINGS ................ 31-36
SOUPS .......................... 40-64
SAUCES ......................... 149-159
TOASTS ......................... 188-192
VEGETABLES ..................... 115-146
_HYGIENE OF COOKING_
GOOD COOKING
Good cooking is not the result of accident, a species of good luck,
as it were. There is reason in every process; a law governing every
chemical change. A course of medical lectures does not make a
physician, nor will a collection of choice recipes make a cook. There
must be a knowledge of compounding, as well as of compiling; of baking,
as well as of mixing; and above all, one must engage in the real doing.
Theory alone will not suffice; but experience, which practice only can
give, is of the utmost importance.
Mention will be made under this head of those forms of cooking only
which enter into vegetarian cooking as usually understood.
BOILING
The term "boiling," as applied to cookery, means cooking in a boiling
liquid. Many kinds of food need the action of water or other liquid,
combined with heat, to cook them in the best manner, and boiling is
one of the most common forms of cookery. When water becomes too hot
to bear the hand in it with comfort, it has reached one hundred and
fifty degrees, or the scalding point. When there is a gentle tremor
or undulation on the surface, one hundred and eighty degrees, or the
simmering point, is reached. When there is quite a commotion on the
surface of the water, and the bubbles breaking above it throw off
steam or watery vapor, two hundred and twelve degrees, or the boiling
point, is reached. After water reaches the boiling point it becomes no
hotter, no matter how violently it may boil. The excess of heat escapes
in the steam. This important fact is rarely understood by the average
cook, and much fuel is often needlessly wasted because of the mistaken
idea that rapidly boiling water cooks food more quickly.
In all ordinary cooking, simmering is more effective than violent
boiling. The temperature of the water may be slightly raised by
covering the kettle. If sugar or salt or anything to increase its
density, is added to water, it takes longer for it to boil, but
its boiling temperature is higher. This explains why boiling sugar
syrup and boiling salt water are hotter than boiling fresh water.
Boiling effects partial destruction or removal of organic and mineral
impurities found in water, hence the importance of boiling the water
where such impurities exist. Boiling also expels all the air and the
gases which give fresh water its sparkle and vitality. Therefore, the
sooner water is used after it begins to boil, the more satisfactory
will be the cooking.
Fresh water should be used when the object is to extract the flavor, or
soluble parts, as in soups and broths. Salt water should be used when
it is desired to retain the flavor and soluble parts, as in most green
vegetables. Cold water draws out the starch of vegetables. Boiling
water bursts starch grains, and is absorbed by the swelling starch, and
softens the cellulose in cereals and vegetables.
MILK
In cooking some kinds of food, milk is used instead of water. Milk
being thicker than water, less of the steam escapes, and it becomes
hot sooner than water, adheres to the pan, and burns easily. At its
boiling temperature (214 degrees), the casein contained in milk is
slightly hardened, and its fat rendered more difficult of digestion.
By heating milk in a double boiler, these dangers are avoided. It then
only reaches a temperature of 196 degrees, and is called scalded milk.
The process is a form of steaming.
STEAMING
Steaming is a process of cooking food over boiling water. It is a very
satisfactory and convenient method, without much loss of substance. It
takes a longer time than some other ways of cooking, but requires less
attention. There are two methods of cooking by steam: (1) In a steamer,
which is a covered pan, with perforated bottom. This is placed over
boiling water, and the steam carries the heat directly to the food. (2)
By means of a double boiler. By this method the heat is conveyed from
the boiling water, through the inner boiler to the food. When cooking
by steam, the water should boil steadily until the food is done. Watery
vegetables are made drier by steaming, and flour mixtures develop a
different flavor than when baked.
STEWING
Stewing is cooking in a small quantity of water at a low temperature
for a long time, and is a form of boiling. The food loses less
nutriment when stewed than when rapidly boiled.
BAKING
Baking is cooking by means of dry heat, as in a close oven. The
closely-confined heat of the oven develops flavors which are entirely
different from those obtained by other forms of cooking. The baking
of many kinds of food is as important as the mixing, and every cook
should thoroughly understand how to regulate the oven. Nearly all
flour mixtures, as bread, cakes, and many kinds of pudding, are more
wholesome when baked than when cooked in any other way.
BRAIZING
Braizing is a combination of stewing and baking. Meat cooked in a
closely-covered stew-pan, so that it retains its own flavor and those
of the vegetables and flavorings put with it, is braized. Braized
dishes are highly esteemed.
BROILING
Broiling, meaning "to burn," is cooking directly over, or in front of,
the clear fire, and is the hottest form of cooking. The intense heat,
combined with the free action of the air, produces a fine flavor quite
unlike that obtained in any other way. Pan broiling is broiling on a
hot surface instead of over hot coals.
_SALADS_
SALADS
All green vegetables that are eaten raw and dressed with acid, salt,
and oil, are included in the list of salads, and they should always be
served crisp and cool. Wash salad greens carefully, allowing them to
stand in cold or iced water until crisp. Drain and wipe dry with a soft
towel, taking care not to bruise the leaves, and keep in cool place
till serving time. If they are not thoroughly dried, the water will
collect in the bottom of the dish and ruin any dressing used.
Pare cucumbers thickly, and remove a thick slice from each end; cut
into thin slices, or into one-half inch dice, and keep in cold water
until ready to serve, then drain thoroughly; crisp celery in cold water
also.
Pare tomatoes, and keep in a cold place, and sprinkle with chopped ice
at serving time. The list of vegetables suitable for salads is so long
that the question of kind is wholly a matter of choice. Asparagus,
peas, string beans, beets, cauliflower, etc., are all well utilized
in salads. Freshly cooked vegetables or left-overs may be used, but
all cooked vegetables must be cold and perfectly tender. By deftly
combining these left-overs with the favorite dressing, there is
material for a delicious and economical salad, to which the somewhat
aristocratic name of macedoine salad may be given. This salad may
consist of a few or many kinds of vegetables, any combination pleasing
alike to the eye and the palate being permissible, and if care is taken
in the arrangement, it may be made a very attractive dish.
To the dressing of salads one must give utmost care and attention, as
upon their excellence the success of the dish principally depends.
While rules for dressings are innumerable, there are, after all, only a
few really good ones. The French dressing and the mayonnaise are most
generally known, the former being the simplest and most commonly used
of all dressings. And it is quite the favorite for lettuce, cresses,
chicory, and other vegetable salads. As the salad wilts if allowed to
stand in the dressing, it should not be added till just at the moment
of serving, and it is for this reason that it is frequently made at the
table.
One of the most difficult things to prepare is a perfect mayonnaise,
but once the knack is acquired, failure afterwards is rare. One
essential point is to have all the materials cold. Chill in the
refrigerator both the bowl and oil an hour or more before using. In
warm weather it is advisable during the mixing to stand the bowl in
a larger one of cracked ice. This dressing, if covered closely, will
keep several days or longer in the ice-box. Keep in a cold place till
wanted, as it liquefies as soon as mixed with meat or vegetables. To
tone down the taste of the oil, and thus make more delicate salads, one
may add to the dressing, just before it is used, a little cream beaten
stiff and dry. This dressing is used with nut and fruit salads, and
may be used with potatoes, tomatoes, celery, and other vegetables.
Most cooked vegetables intended for salads are moistened with a French
dressing and allowed to stand an hour or more, or until well seasoned,
in a cold place. To this process the term marinate is applied. Just
before serving, pour off all the marinate that is not absorbed, and
combine with the mayonnaise. A mistake frequently made in preparing
salad dressing is that of using too much acid. The acid flavor should
not predominate, but other flavors should also have their value.
VEGETARIAN CHICKEN SALAD
Chopped protose, ½ pound.
Chopped celery, ⅔ cup.
Grated onion, 1 small teaspoonful.
Chopped nuttolene, ¼ pound.
Lemons, juice of 2.
Salt.
Mayonnaise, 2 tablespoonfuls.
Mix all together, adding mayonnaise dressing last. Serve on lettuce.
ALMOND SALAD
Olives, 18.
Celery, 1½ cups.
Blanched almonds, 1½ cups.
Salad dressing.
Lettuce.
Stone and chop the olives. Add the almonds chopped, also the celery cut
fine. Mix with salad dressing and serve on lettuce.
NORMANDIE SALAD
Walnut meats, 1 cup.
French peas, 1 can.
Mayonnaise.
Lettuce.
Place walnut meats in scalding water about fifteen minutes, then remove
the skins, and cut into pieces about size of a pea. Scald the French
peas, and set aside for a while. Drain the water off the peas, and let
them get cold; then mix with the walnuts. Pour mayonnaise dressing over
all, and mix thoroughly. Serve on lettuce.
BRAZILIAN SALAD
Ripe strawberries, 1½ cups.
Fresh pineapple, cut in small cubes, 1½ cups.
Brazil nuts, blanched and thinly sliced, 12.
Lemon juice, 4 tablespoonfuls.
Lettuce.
Dressing, 1 spoonful.
Cut the strawberries and pineapples into small cubes, and add
thinly-sliced Brazil nuts that have been marinated in lemon juice.
Arrange lettuce in rose-shape, and fill the crown with the above
mixture, and cover with a spoonful of mayonnaise or golden salad
dressing.
NESSLERODE SALAD
Red cherries, ½ cup.
Black cherries, ½ cup.
Red currants, ½ cup.
White currants, ½ cup.
Sugar, 1½ cups.
Red raspberries, ½ cup.
Black raspberries, ½ cup.
Strawberries, ½ cup.
Lemon juice, ½ cup.
Pit the cherries, keeping them as whole as possible. Put a layer of
fruit in the salad bowl, then a layer of sugar, then another layer of
fruit, and so on, till all the fruit is used, finishing with a layer of
sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently
from side to side, to draw out the juice until it nearly covers the
fruit.
More sugar may be used if needed. This salad should be made two hours
before using, and kept on ice.
FRUIT SALAD
Apples, cut in half-inch cubes, 1 cup.
Bananas, cut in half-inch cubes, 1 cup.
Oranges, cut in half-inch cubes, 1 cup.
Mix all together and serve with golden salad dressing.
WALDORF SALAD
Apples, cut in dice, 1½ cups.
Lemon juice, ½ cup.
Lettuce.
Celery, cut in dice, 1½ cups.
Mayonnaise dressing.
Mix apples, celery, and lemon juice well together, and pour mayonnaise
dressing over. Serve on lettuce.
In making Waldorf salad use only crisp, white, tart apples, and the
tender, white heart of the celery. The celery should be cut a little
smaller than the apples. Use only white mayonnaise.
Drain off the lemon juice before adding the dressing, or it will ruin
the mayonnaise.
PROTOSE SALAD
Protose, cut in small dice, 1 pound.
Cold, boiled potatoes, cut into dice, 2.
Finely cut celery, ½ cup.
Finely minced onion, 1 tablespoonful.
Salt.
Celery salt, ½ teaspoonful.
Mix thoroughly with mayonnaise, and serve on lettuce leaves.
PROTOSE AND CELERY SALAD
Diced protose, 2½ cups.
Grated onion, 1 tablespoonful.
Oil salad dressing.
Salt, 1 teaspoonful.
Crisp celery, 1¼ cups.
Lettuce or celery leaves.
Cut protose into half-inch dice, add a little salt, grated onion,
and celery cut into the same size as protose. Set in ice-box, and
just before serving pour over some of the oil salad dressing, and mix
all together lightly. Serve on lettuce leaves or garnish with celery
leaves.
PEA AND ONION SALAD
Peas, canned or stewed, 4 cups drained.
Grated onion, 2 tablespoonfuls.
Lettuce leaves.
Mayonnaise.
Let peas drain half an hour, then add the onion. Mix well. Set in a
cold place, and when ready to serve pour over the mayonnaise. Mix all
together lightly, and serve on lettuce leaves.
ENGLISH SALAD
Chopped lettuce, 1 cup.
Chopped celery, 1 cup.
Mayonnaise, 1 tablespoonful.
Lemons, juice of 2.
Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise
and salt to taste.
WATER LILY SALAD
Lettuce leaves.
Mayonnaise dressing
Eggs, hard-boiled, 8.
Cut crisp lettuce leaves into pointed strips, like the outer leaves of
a water lily. Cut the whites of hard-boiled eggs also into strips, to
make the petals. Mash all but two or three of the yolks, mix them with
the mayonnaise, and fill in the center of the white petals. Take the
remaining yolks and put through a fine sieve, and scatter this over the
yellow center and white petals to resemble pollen of the flower.
NUT AND FRUIT SALAD
Diced pineapple (canned), 1 cup.
Chopped walnuts, 1½ cups.
Diced oranges, 1 cup.
Diced dates, 1 cup.
Mix all together, and add golden salad dressing one hour before serving.
NUT SALAD
Apple, 1 small.
Lettuce, ½ cup.
Onion juice, 1 teaspoonful.
Oil of cloves, 7 drops.
Salt.
Almonds, ½ cup.
Brazil nuts, ½ cup.
Sugar, 1 teaspoonful.
Lemon, juice of 1.
Chop all the ingredients moderately fine, and mix well with plenty of
mayonnaise dressing.
TOMATO MAYONNAISE
Tomatoes, 2.
Oil, ½ cup.
Onion juice, 3 or 4 drops.
Hard-boiled eggs, 2.
Raw egg, 1.
Peel the tomatoes, cut them in halves, and press out all the seeds,
retaining only the solid, fleshy portion. Chop this fine; press through
a sieve and drain.
Mash very fine the hard-boiled yolks of the eggs, and add the raw
yolk. When thoroughly mixed, add the oil, a few drops at a time. When
thick and smooth, add the dry pulp of the tomato, a little at a time.
Stir in the onion juice. Serve on sliced protose or nuttolene.
LIMA BEAN SALAD
Lima beans, 2 cups.
Strained tomatoes, 1¾ cups.
Hard-boiled yolks, 2.
Lettuce.
Nut butter, 2 tablespoonfuls.
Minced parsley, 1 tablespoonful.
Salt.
Sliced tomatoes.
Cook beans till well done, strain off the water, and set aside to cool.
Mix nut butter as for table use, and thin it down with the tomato
juice. Add the minced parsley and a little salt; turn this mixture on
the beans, and stir well without breaking the beans. Mince the yolks of
the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce
and sliced tomatoes, and serve.
PEA AND TOMATO SALAD
Tomatoes, 6.
Nuttolene, 1 cup.
Salad dressing.
Green peas, 2 cups.
Lettuce.
Peel the tomatoes and scoop out the inside. Fill up with green peas and
bits of nuttolene. Place each tomato on a lettuce leaf, and cover with
salad dressing.
LETTUCE
Separate the leaves and carefully wash to remove every particle of
grit. Shake the water off the leaves. Place on a plate or in a salad
dish, and send to the table for each to prepare as preferred.
Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing
may be provided for the table. If preferred, lettuce may be cut fine
before being sent to the table.
CABBAGE SALAD
Cabbage chopped very fine, 1½ cups.
Chopped walnuts, ½ cup.
Cream, ½ cup.
Lemon, juice of 1.
Sugar, 1 tablespoonful.
Salt.
Beat cream, sugar, and lemon juice together; then pour over the
walnuts, cabbage, and salt, which have been thoroughly mixed.
SALAD LA BLANCHE
Lima beans, 1 cup.
Minced celery, 1 cup.
Hard-boiled eggs, 2.
Minced lettuce, 1 cup.
Nuttolene, ¼ pound.
Boil the beans till tender, drain, and cool. Chop them rather fine, and
add the minced celery, minced lettuce, nuttolene cut into small dice,
and hard-boiled eggs finely chopped. Serve with La Blanche dressing.
BEET SALAD
Cold, boiled beets.
Hard-boiled eggs.
Salt, olive oil, lemon juice.
Lettuce.
Arrange alternately slices of cold, boiled beet with slices of
hard-boiled eggs on a plate. Season with salt, olive oil, and lemon
juice poured over. Serve on lettuce.
CARROT AND BEET SALAD
Carrots, 2.
Lettuce.
Dressing.
Beets, 2.
Celery.
Arrange alternately slices of cold, boiled carrots and beets. Serve on
a lettuce leaf, garnish with finely-chopped celery.
Dress with olive oil, lemon juice, or French salad dressing.
STUFFED BEET SALAD
Boil the beets whole till tender, selecting those of uniform size. Cut
a slice off the bottom, so that they will stand upright, and scoop the
inside out carefully. Take pains not only to avoid breaking the shell,
but to keep the inside as nearly whole as possible. Peel the shells,
and let them get perfectly cold. Cut the centers into tiny cubes, using
an equal amount of parboiled potatoes and white celery cut to same
size; mix well with mayonnaise or French dressing, and fill the shells,
laying a slice of hard-boiled egg on top of each, and serving on a bed
of tender lettuce leaves.
TURNIP AND BEET SALAD
Turnips, 1¼ cups.
Green peas, 2 cups.
Mayonnaise.
Beets, 1¼ cups.
Lettuce.
Cook both vegetables separately till tender; dice and set on ice, until
ready to serve. Place a spoonful of the mixed vegetables on a leaf of
lettuce, border with green peas, and put a spoonful of mayonnaise on
top.
ASPARAGUS AND PROTOSE SALAD
Asparagus, 1½ cups.
Protose, 1½ cups.
Salt.
Mayonnaise.
Wash the asparagus and cut into pieces half an inch long. Boil in
salted water till tender. Drain off the water, and when cold put into
salad dish with protose cut into dice. Season with salt. Serve on a
lettuce leaf with mayonnaise.
BEET AND POTATO SALAD
Cut with a vegetable cutter or slice cooked beets and potatoes; arrange
on a dish alternately, dress with cream salad dressing.
BEET AND POTATO SALAD NO. 2
Beets, 1 cup.
Protose, ½ cup.
Onion juice, 2 tablespoonfuls.
Hard-boiled egg sliced, 1.
Mayonnaise.
Potatoes, 1 cup.
Egg yolks, ½ cup.
Salt.
Chopped parsley, ¼ cup.
Lettuce.
Cut the beets, potatoes, and protose into small dice. Mix all together
and serve on a lettuce leaf; one slice of egg to each portion.
ASPARAGUS AND CAULIFLOWER SALAD
Asparagus tips, boiled and drained, 2 cups.
Cauliflower, boiled, drained, cut in small pieces, 2 cups.
Dress with cream salad dressing.
ASPARAGUS SALAD
Cut cooked asparagus tips into three-inch lengths, and serve on lettuce
leaf with cream dressing.
BRUSSELS SPROUTS SALAD
Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress
with olive oil and lemon juice. Serve on lettuce.
DATE AND CELERY SALAD
Chop dates and celery, and serve with golden salad dressing.
MACEDOINE SALAD
This is a mixture of any kind of cooked vegetables. Cover with French
salad dressing, and serve on lettuce leaves.
_SALAD DRESSINGS_
MAYONNAISE DRESSING
Egg yolk, 1.
Cooking or olive oil.
Lemon juice.
Salt.
Sugar, 1 tablespoonful.
Into a saucer break the yolk of a fresh egg; add to it a large pinch
of salt, and with a fork stir the yolk till it begins to stiffen.
Gradually add to the yolk, a drop at a time, cooking oil or olive oil,
stirring well after each drop is added. Continue this process till the
mixture becomes too stiff to stir, then thin it with lemon juice, and
add more salt. The salt helps to stiffen it. Thicken again with oil in
the same manner as before, and thin again with lemon juice. Continue
this till the desired amount is made. When stiff enough to cut with a
knife, add one tablespoonful of sugar.
This will keep for a number of days, if set on ice. Success in making
this depends upon the care with which the oil is added; at first, a
drop at a time, and towards the last adding two or three drops, and
perhaps half a teaspoonful at a time.
Note.--To make it keep well, add one tablespoonful boiling water,
beaten in quickly. To keep from curdling, put lemon juice and oil on
ice for fifteen minutes before using.
WHITE DRESSING
Egg yolk, 1, light colored.
Salt.
Cracked ice.
Cream, whipped to stiff froth, 6 tablespoonfuls.
Oil, 6 tablespoonfuls.
Lemon juice, 1 tablespoonful.
Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt;
then add the oil drop by drop. The dressing should be very thick. Stand
the bowl in another containing a little cracked ice, so that you may
be constantly reducing the color of the egg. Now add slowly the lemon
juice, then stir in the whipped cream. This dressing, if properly made,
should be almost as white as whipped cream, while having the flavor of
mayonnaise. Serve with Waldorf salad.
BOILED SALAD DRESSING
Eggs, 5.
Melted butter, ¼ cup.
Lemon juice, 4 tablespoonfuls.
Salt, 1 level teaspoonful.
Sugar, 1 level teaspoonful.
Rich cream, 1 cup.
To the yolks add the salt and sugar; beat with an egg whisk until
thick and light, then add gradually the melted butter and lemon juice.
Cook over hot water until the mixture thickens and falls away from the
sides of the pan. Take from stove, put into a glass jar, and when cool
cover closely. When ready to use pour into it lightly the rich cream
whipped to a stiff, dry froth. If whipped cream can not conveniently be
obtained, plain sweet or sour cream may be used in the dressing, but it
will not be so light and flaky.
CREAM SALAD DRESSING (PLAIN)
Lemon juice, ½ cup.
Sugar, 1 tablespoonful.
Rich milk or cream, ½ cup.
Olive oil, 1 tablespoonful.
Salt, 1 teaspoonful.
Eggs well beaten, 2.
Put the lemon juice into a granite dish on the stove, and add the olive
oil, sugar, and salt. Put the milk or cream on the stove in another
saucepan, and when hot add the beaten eggs. Let cook smooth, but do
not allow it to boil or it will curdle. Remove from the stove, and
when partially cool beat the two sauces together. This is a very nice
dressing for vegetable salads.
CREAM SALAD DRESSING
Cream, 1 cup.
Milk, cold.
Butter, size of walnut.
Salt, 1 level teaspoonful.
Lemon juice, 4 tablespoonfuls.
Corn starch, 1 rounded teaspoonful.
Eggs, 2.
Sugar, 1 level teaspoonful.
Put the cream into a double boiler; when scalding hot add the corn
starch dissolved in a little cold milk, and cook about five minutes,
stirring constantly. Then add the butter. To the yolks of the eggs add
the salt and sugar; beat till light and thick, then add alternately
the lemon juice and the hot cooked mixture. Fold in the stiffly beaten
whites, and set aside to become cold.
This dressing may be used the same as mayonnaise.
WHITE CREAM SALAD DRESSING
Make same as cream salad dressing, omitting the yolks of the eggs.
FRENCH SALAD DRESSING
Oil, 3 tablespoonfuls.
Salt.
Lemon juice, 1 tablespoonful.
Onion juice, ¼ teaspoonful.
Mix and pour over the salad.
LETTUCE DRESSING
Hard-boiled eggs, 3.
Lemon juice, ½ cup.
Lettuce.
Olive oil, 1 tablespoonful.
Salt.
Mash the yolks smooth and fine, add the olive oil and salt. Mix well,
and add gradually the lemon juice. Beat thoroughly, then pour the
dressing over the lettuce. Cut the whites of the eggs into rings and
lay on top. Serve as soon as dressed.
GOLDEN SALAD DRESSING
Pineapple juice, ¼ cup.
Lemon juice, ¼ cup.
Beaten eggs, 2.
Sugar, ⅓ cup.
After beating the eggs well, add the pineapple juice, lemon juice,
sugar, and small pinch of salt. Beat together and cook in double
boiler. Let boil about two minutes.
NUT OR OLIVE OIL SALAD DRESSING
Olive oil, ½ cup.
Water, ¼ cup.
Lemon juice, ¼ cup.
Salt, 1 teaspoonful.
Beaten eggs, 3.
Beat all well together in the dish; set dish in hot water over the
fire, and stir constantly till thickened. As soon as it begins to
thicken remove from the fire and place in a dish of cold water,
stirring until it cools, and set on ice till cold. It is then ready for
use.
OIL SALAD DRESSING (SOUR)
Lemon juice, 2 teaspoonfuls.
Olive oil, ¼ cup.
Salt, ½ teaspoonful.
Water, 2 teaspoonfuls.
Eggs, 2.
Heat together in double boiler, stirring constantly. When it begins to
thicken, place into cold water and stir until cold.
GREEN MAYONNAISE
Make as ordinary mayonnaise. Use two light-colored yolks and six
tablespoonfuls of oil. Chop enough parsley to make one tablespoonful;
put it into a bowl, and with a knife rub it to a pulp. Then add
gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use
for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on
lettuce leaves.
DRESSING LA BLANCHE
Butter, 1½ dessertspoonfuls.
Flour, 1 heaped dessertspoonful.
Salt.
Egg, 1.
Lemon juice, ¼ cup.
Melt the butter in a frying-pan, but be careful not to brown it.
When hot, stir in the flour, well-beaten yolk, lemon juice, and salt
to taste. Stir this dressing through the vegetables, and serve on a
garnish of crisp lettuce.
_SOUPS_
SOUPS
Cream soups are seasonable at any time, using any vegetable in its
season. Canned goods may be used when the fresh article is not
obtainable.
Vegetables that are too tough and old to cook in any other way may be
used in soups to advantage. If it can be afforded, a teaspoonful of
whipped cream may be dropped into each plate, and will be found very
delicious.
By a puree is meant a thick soup; it differs but little from cream
soup, being perhaps a trifle thicker. If properly made, cream soups and
purees are dainty, delicious, and nourishing.
Fruit soups are in favor during hot weather, for dinners and luncheons;
they are very easily made, and are wholesome and refreshing. Any
desired fruit juice may be thickened with corn starch, sago, or
arrowroot, and served with or without fruit.
Fruit soup should always be served cold, in glass sherbet cups, with a
layer of chipped ice on top.
KINDS OF SOUP
Observing these proportions and following the foregoing directions,
delicious cream soups are made of rice, squash, celery, peas,
asparagus, cucumber, spinach, peanuts, potato, corn, lima beans,
cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions,
baked beans, lentils, macaroni, spaghetti, watercress, string beans,
sago, tapioca, barley, carrots, etc. All vegetables should be cooked
very tender in boiling salted water, drained, and rubbed through a
sieve. Rice, sago, tapioca, and barley should be boiled slowly till
each grain is soft and distinct. Roasted peanuts are chopped fine;
chestnuts are boiled and mashed; macaroni and spaghetti are cut into
very small pieces, after boiling till tender. String beans are to be
minced before adding to the soup.
CREAM SOUPS, FOUNDATION OF
Rub one heaping tablespoonful of butter and two of sifted flour to a
cream; melt in a saucepan over the fire, and add slowly four cups milk,
stirring constantly. When it thickens add salt and whatever seasoning
and ingredient is desired to make the soup.
CROUTONS FOR SOUP
Take thin slices of bread, cut them into little squares, place them in
a baking pan, and brown to a golden color in a quick oven.
EGG BALLS FOR SOUP
Egg yolks, hard boiled, 6.
Salt, 1 teaspoonful.
Flour, ½ tablespoonful.
Egg yolks, raw, 2.
Rub the hard-boiled yolks and flour smooth, then add the raw yolks and
the salt. Mix all well together, make into balls, and drop into the
soup a few minutes before serving.
EGG DUMPLINGS FOR SOUP
Milk, 1 cup.
Flour.
Eggs, 2.
Beat the eggs well, add the milk and as much flour as will make a
smooth, rather thick batter, free from lumps. Drop this batter, a
tablespoonful at a time, into the boiling soup.
NOODLES FOR SOUP
Beat one egg till light, add a pinch of salt and flour enough to make
a stiff dough. Roll out very thin; sprinkle with flour to keep from
sticking. Then roll up into a scroll, begin at the end, and slice into
strips as thin as straws. After all are cut, mix them lightly together,
and to prevent their sticking together keep them floured a little till
you are ready to drop them into the soup, which should be done a few
minutes before serving. If boiled too long they go to pieces.
VEGETABLE BOUILLON
Vegetable soup stock, 2 quarts.
Cooked and strained tomatoes, 2 cups.
Bay leaves, 2.
Salt, 1 tablespoonful.
Onions, grated, medium size, 2.
Mix all the ingredients together, and let simmer slowly two or three
hours. There should be about one quart of soup when done; strain,
reheat, and serve.
NUT CHOWDER SOUP
Nuttolene or protose, ¼ pound.
Hard-boiled eggs, 3.
Browned onions, 3.
Sage, 1 teaspoonful.
Thyme, 1 teaspoonful.
Bay leaves, 2.
Salt, 1 tablespoonful.
Chop all together till fine, then add to strained boiling tomatoes,
four cups; add boiling water, one cup; thicken with flour, one
tablespoonful; reheat and serve.
NUT FRENCH SOUP
Vegetable soup stock, 1½ quarts.
Tomatoes, cooked, strained, 2 cups.
Sage, ¼ teaspoonful.
Browned flour, 1 tablespoonful rounded.
Onions, large, 1.
Bay leaves, 2.
Thyme, ½ teaspoonful.
Salt to taste.
Slice the onion and mix all the ingredients together, excepting the
salt; boil slowly one hour; strain, reheat, salt, and serve. This soup
requires plenty of salt to bring out the flavor.
MOCK CHICKEN SOUP
Butter, ¼ cup.
Onion, medium size, 1.
Celery stalks, 1.
Milk, 1¼ quarts.
One egg.
Flour, 2 tablespoonfuls.
Parsley, chopped fine, 1 teaspoonful.
Nuttolene, 3 tablespoonfuls.
Flour.
Put butter in saucepan with the onion, parsley, and celery; cook it to
a golden brown color; add the flour and cook until brown, being careful
not to scorch. Now add the milk boiling hot and stir briskly to prevent
lumping. Add the nuttolene. Beat the egg with enough flour to make
a stiff batter, but thin enough to pour; pour this into the boiling
stock, stirring at the same time. This will appear as small dumplings
in the soup. Let simmer twenty or thirty minutes; salt, and serve.
MOCK CHICKEN BROTH
Small white beans, 2 cups.
Small onion, 1.
Salt.
Hot water, 8 cups.
Celery salt.
Butter.
Wash, then stew the beans in hot water with the onion for three hours,
stewing down to six cups; strain, and add a pinch of celery salt and a
small piece of butter. Salt to taste. This broth may be served to the
sick instead of beef tea.
PLAIN VEGETABLE SOUP (1)
For soup stock.
Water, 6 cups.
Strained tomatoes, 2 cups.
Shave in fine shreds, add to soup stock, and cook moderately for two
hours.
Carrot, 1.
Potato, 1.
Leek, 1.
Turnip, 1.
Onions, 2.
Celery stalk, 1.
Add a little sage and thyme. When done, run through puree sieve or
colander, and add a little chopped parsley and salt to taste.
PLAIN VEGETABLE SOUP (2)
Butter, 2 tablespoonfuls.
Flour, 1 tablespoonful.
Chopped onion, 1.
Chopped carrots, ½ cup.
Chopped potatoes, ½ cup.
Chopped turnips, ½ cup.
Chopped celery, ½ cup.
Place in heated saucepan, stir often to prevent burning, add a little
more butter if necessary; brown till vegetables are quite soft, then add
Strained tomatoes, 2 cups.
Hot water to proper consistency.
Season with parsley and salt to taste. Simmer till done.
WHITE SOUBISE SOUP
Bread, 4 or 5 slices.
Onions, 4.
Salt, 1 teaspoonful.
Butter, 1 teaspoonful.
Rich milk, 2 cups.
Potatoes, 2.
Flour, 1 teaspoonful.
Water, 4 cups.
Soak the bread in the milk, boil onions and potatoes in water until
well done, and mix with the bread and milk; add salt and flour rubbed
in the butter; strain all through a fine sieve; bring again to the
boiling point, but do not allow it to boil; serve. If too thick, add a
little boiling water.
JULIENNE SOUP
Fresh peas, ⅓ cup.
Chopped potatoes, ¾ cup.
Tomato, ¼ cup.
Soup stock, 1 quart.
Carrots cut in dice, ½ cup.
Chopped turnips, ⅓ cup.
Minced onion, 1.
Chopped parsley.
Cook the turnips and carrots together in just enough water to prevent
scorching, the potatoes and onions in the same manner, the peas by
themselves. When all are done, mix together and add the soup stock,
salt, and parsley; reheat, and serve. The water the vegetables are
cooked in should be used in the soup.
TOMATO SOUP
Soup stock, 3 cups.
Nut butter, 1 tablespoonful.
Strained tomatoes, 2 cups.
Salt.
Add tomatoes to soup stock, also the nut butter mixed smooth and thin
in a little of the tomato; heat to boiling, salt, and serve.
BEAN AND TOMATO SOUP
Boiled beans, 1 cup.
Butter, 1 tablespoonful.
Cooked rice, ¼ cup.
Salt.
Stewed tomatoes, 1 cup.
Flour, 1 tablespoonful.
Boiling water to required consistency.
Rub beans and tomatoes through a sieve; add salt and butter rubbed in
flour; then add cooked rice and enough boiling water to make the proper
consistency; reheat, and serve.
TOMATO-VERMICELLI SOUP
Strained tomatoes, 3 cups.
Vermicelli, ½ cup.
Water, 2 cups.
Cook the vermicelli in the tomato till done and add water; if too
thin, bind with a little thickening of butter and flour. A rounded
tablespoonful of each will be enough for each quart of soup.
TOMATO AND OKRA SOUP
Onion, large, 1.
Butter.
Stewed tomatoes, 2 cups.
Soup stock or water, 4 cups.
Thinly sliced okra pods, 2 cups.
Flour, 1 teaspoonful.
Nut butter, 1 teaspoonful.
Chopped parsley.
Salt.
Brown onion in a saucepan with a little butter; add flour, nut butter,
tomatoes, parsley, and okra. Add the soup stock or water and cook
slowly for three hours. Season with salt, and serve.
WHITE SWISS SOUP
Rice, ½ cup.
Onion, small, 1.
Rich milk, 1½ cups.
Flour, ½ teaspoonful.
Water, 2 cups.
Potato, 1.
Egg yolk, 1.
Salt.
Boil the rice in the water, and add the onion and potato. When the
vegetables are well done add the rich milk and bring to a boil. Beat
well the yolk of the egg with the flour and stir in the boiling soup.
Let it boil, season with salt, rub through a sieve; reheat, and serve.
CORN AND TOMATO SOUP
Kornlet, ground fine, 1½ cups.
Strained tomatoes, 2 cups.
Water, 1 cup.
Mix thoroughly, season with salt, heat to a boiling point, and serve.
CEREAL CONSOMME
Cooking oil, ¼ cup.
Chopped onion, 1.
Flour, 1 tablespoonful.
Crushed protose, ½ pound.
Caramel-cereal, 1 cup.
Salt.
Barley, ¼ cup.
Carrot, small, 1, finely chopped.
Boiling water, 6 cups.
Bay leaf.
Place in the soup kettle the cooking oil and barley; brown barley
till quite brown; add onion, carrot, flour, and brown the vegetables
till quite tender; add the protose and boiling water; let simmer very
gently for six hours, adding boiling water from time to time. Keep the
original amount. Stir often to prevent burning. Half an hour before the
soup is done add the caramel-cereal, bay leaf, and salt; press through
a fine colander, and simmer to six cups.
SWISS LENTIL SOUP
Lentils, 1 cup.
Small onion, 1.
Browned flour, 2 rounded tablespoonfuls.
Salt.
Put lentils to cook in a large quantity of boiling water; boil rapidly
a short time, then simmer without stirring. When they begin to get
tender and are yet quite moist, slice an onion and press into the
lentils until covered; keep the vessel over a slow, even fire, until
the lentils are well dried out. The drying-out may be finished in the
oven if the lentils are covered so that they will not harden on top.
When well dried add a little boiling water and rub through a fine
colander, removing the hulls. Into this pulp stir the browned flour.
Beat till smooth, then add gradually enough boiling water to make of
consistency of soup; salt, boil, and set where it will keep hot twenty
minutes to an hour, to blend ingredients.
SPRING VEGETABLE SOUP
Green peas, 1 cup.
Onion, 1.
Egg yolk, 1.
Soup stock, 3 cups.
Salt.
Shredded lettuce, 1 head.
Parsley, 1 small bunch.
Water, 1 cup.
Butter, size of egg.
Put in the stew-pan the lettuce, onion, parsley, and butter, with the
water; let simmer till tender; season with salt; when done strain off
the vegetables and put two-thirds of the liquid in the stock. Beat up
the yolk with the other third. Put it over the fire, and at the moment
of serving add this with the vegetables to the soup.
TURNIP AND RICE SOUP
Turnip, medium sized, 1.
Milk, 3 cups.
Butter.
Washed rice, ⅓ cup.
Cream, 1 cup.
Croutons or toast.
Pare a medium-sized turnip, slice, and put with rice and butter into
saucepan with sufficient water to cook; let simmer till tender, rub
through a fine sieve and return to the saucepan. Mix in enough milk to
make of the proper consistency; stir over the fire and let simmer ten
or fifteen minutes; then stir in a lump of butter and cream; serve with
croutons.
GERMAN LENTIL SOUP
Lentils, ¾ cup.
Carrot, a few slices.
Nut butter, 1 tablespoonful.
Celery, one sprig, or a little celery salt.
Salt.
Water, 4 cups.
Turnips, a few slices.
Apple sauce, ½ cup.
Onion, 1.
Boil lentils in the water with the onion, carrot, turnip, and celery;
boil gently about one and one-half hours; put through a sieve and
return to soup kettle; add nut butter and apple sauce. Bring to a
boil, salt, and serve.
If necessary, add a little boiling water or rich milk to thin the soup.
LENTIL AND TOMATO SOUP
Lentils, 1 cup.
Water, 4 cups.
Nut butter, 1 tablespoonful.
Salt.
Onion, 1.
Stewed tomatoes, 2 cups.
Browned flour, 1 tablespoonful.
Stew the lentils with the onion in the water one hour; add stewed
tomatoes, nut butter, and browned flour; bring to a brisk boil, season
with salt, press through a colander, reheat, and serve.
RICE AND NUT SOUP
Vegetable stock, 5 cups.
Sage, ¼ teaspoonful.
Rice, 3 tablespoonfuls.
Salt.
Boil twenty minutes and serve.
BARLEY AND NUT SOUP
Rice, 2 tablespoonfuls.
Vegetable stock, 4 cups.
Barley, ¼ cup.
Salt.
Cook the barley and rice until perfectly done in about one and
one-half cups of water; add stock, salt to taste, reheat, and serve.
NUT AND OLIVE SOUP
Soup stock, 4 cups.
Ripe olives, chopped, 12.
Browned flour, 1 tablespoonful.
Tomato, strained, ½ cup.
Lemon juice, 1 teaspoonful.
Nut butter, 2 tablespoonfuls.
Emulsify the nut butter in a little of the stock, add the remaining
stock and the rest of the ingredients, except the browned flour, which
should be added after the soup has boiled. Salt, and serve.
LENTIL AND NUT SOUP
Lentils, ¾ cup.
Oil, 1 tablespoonful.
Large onion, 1.
Vegetable stock, 4 cups.
Cook lentils till tender and put through a colander; in the meantime
brown the chopped onion in the oil; add to the lentil pulp, mix with
stock, salt, reheat, and serve.
NUT NOODLE SOUP
Vegetable soup stock, 6 cups.
Nut butter, 2 tablespoonfuls.
Noodles.
Mix the nut butter in a little of the stock until smooth and thin; then
add remainder of stock, salt, boil, add noodles, cook about twenty
minutes, serve.
NUT AND PEA SOUP
Green peas, 4 cups.
Vegetable soup stock, 6 cups.
Salt, 2 tablespoonfuls.
Boil peas till tender, rub through a colander, and add to soup stock.
Salt, reheat, and serve.
NUT AND BEAN SOUP
Beans, 1 cup.
Salt, 1 tablespoonful.
Vegetable soup stock, 4 cups.
A little thyme.
Cook beans in just enough water to prevent scorching. When done rub
through a sieve or colander; add the vegetable soup stock, thyme, and
salt. Reheat, and serve.
NUT AND ASPARAGUS SOUP
Finely cut asparagus, 4 cups.
Vegetable soup stock, 4 cups.
Salt.
Cook till asparagus is very tender; put through a sieve; add stock and
salt; reheat, and serve.
BROWN BEAN SOUP
Water, 2 quarts.
Tomatoes, 1 cup.
Onion, ¼.
Small bunch of herbs, anise, laurel, etc.
Salt.
Brown beans, 1 cup.
Leek, ¼.
Juice of 1 lemon.
Cook beans in water till soft, then add vegetables and herbs; after the
soup is boiled, add the lemon juice; rub through a sieve; salt, reheat,
and serve.
WHITE BEAN SOUP
White beans, 1 cup.
Onion, medium sized, 1.
Salt, 1 teaspoonful.
Water, 2 quarts.
Nut butter, 1 tablespoonful.
Stew the beans and onions in the water until tender; add nut butter and
salt; press through a sieve, bring to a boil, and serve. The addition
of some cream will improve this soup.
SAGO SOUP
Sago, ½ cup.
Egg, 1.
Boiling milk, 4 cups.
Boiled cream.
Wash the sago, add it to the boiling milk, and simmer till the sago is
dissolved and forms a sort of jelly. At the moment of serving add the
beaten yolk of an egg and a little cream previously boiled.
BEAN TAPIOCA
White beans, ¾ cup.
Tapioca, ½ cup.
Salt.
Water, 4 cups.
Hot water.
Cream.
Cook beans in water till well done; press through a strainer, add
tapioca, and cook till clear; add hot water to make of proper
consistency; season with salt and cream; heat well, and serve.
GREEN PEA SOUP
Green peas, in pod, 4 quarts.
Spinach leaves, 1 handful.
Sliced lettuce, 1 head.
Dash of lemon juice.
Salt, ½ teaspoonful.
Sugar, 1 teaspoonful.
Boiling water, 6 cups.
Cucumber sliced, ½.
Shell peas and throw into a dish of cold water; break the shells and
put them into a kettle with boiling water; set over the fire and simmer
half an hour. Remove pods, and add lettuce, spinach, salt and sugar.
Let boil till the spinach and lettuce are pulpy, take up, and run
through a puree sieve; boil the peas and cucumber in a little water,
mash and rub through a sieve; mix with the soup, season with salt and a
dash of lemon juice. Serve with croutons.
RICE SOUP
Rice, ¼ cup.
Salt, 1 teaspoonful.
Milk, 3 cups.
Butter, 1 tablespoonful.
Water, 3 cups.
Egg yolk, 1.
Flour, 2 teaspoonfuls.
Boil the rice in the water for forty minutes, or until perfectly soft,
adding salt; add sufficient boiling water from time to time to keep the
original amount; press through a sieve and thicken with well-beaten
yolk of egg, milk, flour, and butter. Add a little more salt if
necessary; serve with toasted crackers or zwieback sprinkled with
crumbs of cottage cheese.
LIMA BEAN SOUP
Lima bean soup may be prepared same as white bean soup, omitting the
tapioca.
BREAD BISQUE
Dry sifted bread crumbs, one cup, added to cream soup, four cups.
TOMATO BISQUE NO. 1
Tomatoes, ½ quart can.
Flour, 1 tablespoonful.
Nut butter, 1 tablespoonful.
Milk, 4 cups.
Butter, 1 tablespoonful.
Salt.
Bay leaf, 1.
Onion, small, 1.
Place butter in pot, add one bay leaf, one small onion; let braize till
light brown, add flour, and stir until flour is well mixed; add hot
milk, slowly stirring constantly to keep smooth; add nut butter, which
should be emulsified first with the tomato, then add slowly stirring
briskly; salt, heat thoroughly, strain; reheat, serve.
TOMATO BISQUE NO. 2
Strained tomatoes, 4 cups.
Peanut butter, about 4 tablespoonfuls.
Salt.
Put tomatoes in double boiler, set on the range, and when scalding hot
add the nut butter emulsified in enough water to pour readily, mix
together and salt to taste. Use plenty of salt to bring out the flavor.
ROLLED OATS SOUP
Chopped onion, 1.
Celery salt.
Left-over porridge, 1 cup.
Milk, 2 cups.
Butter, 1 tablespoonful.
Bay leaf.
Water, 2 cups.
Salt, 1 teaspoonful.
Into a saucepan put the chopped onion and butter; cook carefully,
without browning the butter, until the onion is perfectly soft; then
add celery salt, bay leaf, and porridge; stir for a moment, then add
water and milk; bring to a boil and strain; add salt, reheat, and serve.
FAMILY FAVORITE
Soup stock, 4 cups.
Sliced okra, 1 pod.
Salt.
Stewed tomatoes, ½ cup.
Water, 1 cup.
Mix all together and boil one hour; strain, reheat, and serve.
NUT MEAT BROTH
Water, 4 cups.
Almond meal, 1 cup.
Gluten meal or browned flour, 2 tablespoonfuls.
Salt.
Let all boil together thoroughly, and serve.
PEA SOUP WITH VEGETABLE STOCK
Scotch peas, 1 cup.
Vegetable soup stock, 4 cups.
Mint, ¼ teaspoonful.
Salt.
Cook peas till soft and put through a fine colander to remove the
hulls. Add soup stock and mint, reheat, salt, and serve.
A cup of cream is a great improvement to this soup.
SAVORY POTATO SOUP
Vegetable soup stock, 4 cups.
Potatoes, medium size, 2 or 3.
Mint, ⅓ teaspoonful.
Chopped onion, 1.
Salt, 1 teaspoonful.
Marjoram, ¼ teaspoonful.
Cook the potatoes and onion till soft. Put through a colander, add the
soup stock, mint, marjoram, and salt, which have been simmered together
half an hour. Heat well, and serve.
CELERY AND TOMATO SOUP
Celery heart, 1.
Soup stock, 2 cups.
Celery salt.
Tomato, 2 cups.
Salt.
Chop celery rather fine, and cook in a little water till tender; add
the tomato, salt, and soup stock; heat well, and serve.
NUT AND CREAM OF CORN SOUP
Sweet corn rubbed fine, 1 quart can.
Vegetable soup stock, 4 cups.
Salt, 1 heaping tablespoonful.
Bring to a boil, rub through a colander, reheat, and serve.
ARTICHOKE SOUP
Artichokes, 6.
Onions, small, 2.
Sage, ¼ teaspoonful.
Lemon juice, 1 tablespoonful.
Salt.
Water, 2 quarts.
Protose, ⅛ pound.
Bay leaf.
Browned flour, 1 tablespoonful.
Select prime, green, globe artichokes before they have developed; cut
off the stems, trim off the hard leaves round the bottom, and cut
off the upper quarter of the artichoke leaves. Put the water in soup
kettle; add the artichoke, onions, and protose. Let simmer gently for
two hours, then add sage, bay leaf, and lemon juice. Thicken with
browned flour. Let all boil together a few minutes, then press through
a colander, salt, reheat, and serve.
IMPROMPTU SOUP NO. 1
Onion, 1.
Slice into heated saucepan with
Savory or green herbs, 1 pinch.
Butter, 1 tablespoonful.
Let brown two or three minutes, then add
Nut butter, 1 tablespoonful.
Brown a little longer, then add
Stewed tomatoes, 1 cup.
Hot water, 3 cups.
Let all boil together and thicken with gluten; salt, strain, and serve.
IMPROMPTU SOUP NO. 2
Malted nuts, ½ cup.
Browned flour, 1 tablespoonful.
Flour, 1 tablespoonful.
Mix, and dissolve in a little milk, then add
Milk, 3 cups
and heat to boiling point, stirring often to prevent scorching; set
back far enough to keep from boiling, then whip into the broth
Eggs well beaten, 4.
Salt, and serve.
CREOLE SOUP