Vegetarian cookery

8. Cheese. Rice. -s ■ ■* . ^ . ■ I' M ■Ja ' , .'i90r9M'i ’’ ^ ii»A *>* 4f!id»?^ibob Ito <d\iH itH'i ■*^.r' , ‘*’® ‘)'i'>4i wy, flj»?iittnj|*’rii 1 1*®** •^.'^ *’ J 'Tf><r»iC <1*h^(tlJ^y# JwiJH ittiU«d*tfqij»A\>9ifr»l cli'»d'tuJ». -■^. ' Ju4w»*4:*'$.»« »ib »a^-»t 1 • i V.\ >ti H ttMlJMw dlls 0^: BL_p." ^;'' ^ jeand^ .V-'* Hh- •-..i:rr*- ■' ^."c -r -'^’. ■>•->/ i , V ' 1 *. . .T-**.. .. - * .r^ ^ -’V :v- 'V ■'- ^ ■’- f.*, # % • .-}\ I, 1 A rv" i-^'^ f ■ ,*•■ >■ ■ .-4' - Hi -*s ''. rd^ ■- ■; 'r -'-' ■' - y..r ■ ' -V-- ^ A *> ■-' SOUPS The precise time required for the preparation of soups, depends upon the quality of the water used ; the limits given are generally applicable, soft water producing the earliest and most satisfactory results. The soups containing peas, beans, lentils, or barley, should be prepared the day previously, and heated when required. No. 1. — Almond Soup. Ingredients.— Two ounces of almonds,* one pint and a half of new milk, half a pint of cream, one table-spoonful of flour, one onion, one root of celery, and one ounce of butter. Instructions.— Blanch and chop the almonds small ; boil them gently one hour, in a pint of milk, with the onion and the white part of the celery ; take out the onion and celery ; mix the flour and butter together ; add half a pint of milk, a little Cayenne pepper, mace, and salt ; stir the soup on the fire till it has boiled a few minutes ; add the cream, and when it boils, serve immediately. ’ No. 2. — ^Asparagus Soup. To be made in the same way as green peas soup, adding such green vegetables as may be in season ; reserving some of the tender green part of the asparagus, cut in small pieces, to put in after the soup has been rubbed through a sieve. Serve with toasted bread, cut in small square pieces. * For the convenience of those who have notan opportunity of weighing the ingredients, it may be stated, that one large table-spoonful of each will be about equal to one ounce ; one tea-spoonful to a quarter of an ounce. But weighing should bo resorted to wherever it is possible. CO No. 3. — Barley Soup. Three ounces of barley, an ounce and a half of stale bread crumbs, an ounce and a half of butter, quarter of an ounce of chopped parsley, and quarter of an ounce of salt. Wash and steep the barley for twelve hours, in half a pint of water, to which a piece of carbonate of soda, the size of a pea, has been added ; pour ofif the water not absorbed ; add the bread crumbs, three quarts of boiling water, and the salt ; boil slowly, in a well-tinned, covered pan, for four or five hours, and add the parsley, butter, and white pepper, about half an hour before the soup is ready to serve. No. 4. — Barley and Peas Soup. Half a pound of pearl barley, one pint of dried green peas, one large onion, and one oimce of butter. Wash the barley and peas ; steep them in fresh water for twelve hours ; put them in a pan with six quarts of boiling water ; add the onion, pepper, and salt ; boil the whole gently four or five hours, until the barley and peas are quite soft ; pass the soup through a iviro sieve, or fine colander ; return it into the pan, and when it boils, stir in the butter till well mixed. No. 5. — Brown Soup.