Boil the chestnuts just long enough for the rind and inner skin to be easily taken off, and when mashed, put the chest- nuts into a pan with the onion and celery, cut in very small lueces, and a pint of water, and let aU boil together until suf ficiently done, then add the milk, the parsley, finely chopped, and season with pepper and salt. No. 10. — Cucumber Soup. Five or six moderate sized cucumbers, six cos-lettuces, six ounces of bread crumbs, four ounces of onions, one ovmce of parsley, and four oimces of butter. Pare and slice the cucumbers and onions ; cut the lettuces, taking ff the outside leaves ; add the parsley, pepper, and salt, putting them into a pan with the butter ; stew them over a gentle fire three-quarters of an hour, stirring occasionally ; pour in two quarts of boiling water ; add the bread crumbs, and let them stew gently two hom-s. If too thin, mix a tea- spoonful of flour with an ounce of butter, stir it well in ; boil ten minutes longer, and add a cable-spoonful of vinegar. No. 11. — Lentil Soup. One quart of prepared Egyptian red lentils, two pounds of turnips, one pound of carrots, one Spanish onion, one root of celery, one ounce of parsley✪ Cucumber Soup, and two ounces of butter. Wash and pick the lentils ; set them on the fire in four quarts of spring water ; add the vegetables, and some salt ; boil till quite soft ; rub through a fine colander or coarse sieve, adding VEGETARIAX COOKERY. 63 boiling water as required ; return it to the pan ; season with pepper and salt ; stir in the butter, and boil a few minutes. No. 12. — Lentil and Dried Green Peas Soup. One pint of lentils, one pint of peas, two ounces of onion, quarter of a pound of celery, and half a pound each of carrots and turnips, or a pound of parsnips✪ Lentil and Dried Green Peas Soup. Pick and wash the peas and lentils ; steep the peas twelve hours in fresh water ; put them with the lentils into four quarts of water with a large spoonful of salt in it ; when boiled about two hours, add the other vegetables ; boil two hours more ; then rub the soup through a coarse sieve or fine colander, adding a little boiling water, if required ; return it into the pan, and season with pepper and salt. Two ounces of butter may be added, if approved, and if the soup be not the desired consistency, mix a table-spoonful of potato-flour or wheat-flour with the butter, stirring it till well mixed, and boiling it a few minutes. No. 13. — Macaroni Soup. Half a pound of Naples macaroni, one quart of mushrooms, two turnips, one onion, three Jerusalem artichokes, one dessert- spoonful of potato-flour, quarter of a pint of cream, and four ounces of bread crumbs✪ Macaroni Soup. Boil the macaroni in two quarts of water, -with a tea-spoonful of salt, and a small piece of butter ; when tender, drain the water from it ; wash, it in fresh water ,•■ lay it in a clean cloth for a short time, and cut it in pieces about an inch in length. Wash the mushrooms without paring them, or cutting oS’ the stems ; put them in a pan with three quarts of water, the turnips, onions, artichokes, bread crumbs, mace, pepper, and salt ; boil them till the vegetables are perfectly soft ; rub them through a sieve ; return the soup into the pan ; put in the macaroni ; set it on the fire again ; stir in the potato-flour, mixed \vith a little cold water tiU quite smooth ; add a little Cayenne pepper, and salt, as required, and when it has boiled ten minutes, add the cream.

AI-modernized reading of the original text

Boil the chestnuts just long enough for the rind and inner skin to be easily taken off, and when mashed, put the chestnuts into a pan with the onion and celery, cut in very small pieces, and a pint of water, and let aU boil together until sufficiently done, then add the milk, the parsley, finely chopped, and season with pepper and salt. No. 10. — Cucumber Soup. Five or six moderate sized cucumbers, six cos-lettuces, six ounces of bread crumbs, four ounces of onions, one ovmce of parsley, and four oimces of butter. Pare and slice the cucumbers and onions ; cut the lettuces, taking ff the outside leaves ; add the parsley, pepper, and salt, putting them into a pan with the butter ; stew them over a gentle fire three-quarters of an hour, stirring occasionally ; pour in two quarts of boiling water ; add the bread crumbs, and let them stew gently two hours. If too thin, mix a teaspoonful of flour with an ounce of butter, stir it well in ; boil ten minutes longer, and add a table-spoonful of vinegar. No. 11. — Lentil Soup. One quart of prepared Egyptian red lentils, two pounds of turnips, one pound of carrots, one Spanish onion, one root of celery, one ounce of parsley, and two ounces of butter. Wash and pick the lentils ; set them on the fire in four quarts of spring water ; add the vegetables, and some salt ; boil till quite soft ; rub through a fine colander or coarse sieve, adding boiling water as required ; return it to the pan ; season with pepper and salt ; stir in the butter, and boil a few minutes. No. 12. — Lentil and Dried Green Peas Soup. One pint of lentils, one pint of peas, two ounces of onion, quarter of a pound of celery, and half a pound each of carrots and turnips, or a pound of parsnips. Pick and wash the peas and lentils ; steep the peas twelve hours in fresh water ; put them with the lentils into four quarts of water with a large spoonful of salt in it ; when boiled about two hours, add the other vegetables ; boil two hours more ; then rub the soup through a coarse sieve or fine colander, adding a little boiling water, if required ; return it into the pan, and season with pepper and salt. Two ounces of butter may be added, if approved, and if the soup be not the desired consistency, mix a table-spoonful of potato-flour or wheat-flour with the butter, stirring it till well mixed, and boiling it a few minutes. No. 13. — Macaroni Soup. Half a pound of Naples macaroni, one quart of mushrooms, two turnips, one onion, three Jerusalem artichokes, one dessertspoonful of potato-flour, quarter of a pint of cream, and four ounces of bread crumbs. Boil the macaroni in two quarts of water, -with a tea-spoonful of salt, and a small piece of butter ; when tender, drain the water from it ; wash, it in fresh water ,•■ lay it in a clean cloth for a short time, and cut it in pieces about an inch in length. Wash the mushrooms without paring them, or cutting oS’ the stems ; put them in a pan with three quarts of water, the turnips, onions, artichokes, bread crumbs, mace, pepper, and salt ; boil them till the vegetables are perfectly soft ; rub them through a sieve ; return the soup into the pan ; put in the macaroni ; set it on the fire again ; stir in the potato-flour, mixed \vith a little cold water tiU quite smooth ; add a little Cayenne pepper, and salt, as required, and when it has boiled ten minutes, add the cream.

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Cucumber SoupLentil SoupLentil and Dried Green Peas SoupMacaroni Soup

Vegetarian cookery