Vegetarian Cook Book

Boil the lentils in the water with the onion, carrot, turnips, 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. FULTON'S FAVORITE Rich milk, 1 quart. Asparagus, 10 stalks. Onion, 1 slice. Butter, 1 tablespoon. Flour, 1 teaspoon. Salt. Mince the onion very fine, and brown in the butter in a saucepan. Add flour, and brown slightly. Cut off the tips of asparagus (which can be served to advantage on toast), and shred the next inch and a half very fine and place in the saucepan with the butter and flour. Next slowly add the milk, stirring carefully. Salt to taste, and serve. MOCK CHICKEN SOUP Butter, 3^ cup. Onion, medium size, 1. Celery stalk, 1. Milk, 114 quarts. Egg, 1. Flour, 2 tablespoons. Parsley, chopped fine, 1 teaspoon. Nuttolene, 3 tablespoons. Flour. Put tlie butter in a saucepan with, the onion, parsley, and celery; cook it to a golden brown color. Stir the flour in, and cook until brown, being careful not to scorch. Pour in 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. WHITE SOUBISE SOUP Bread, 4 or 5 slices. Onions, 4. Salt, 1 teaspoon. Butter, 1 teaspoon. Rich milk, 2 cups. Potatoes, 2. Flour, 1 teaspoon. Water, 4 cups. Soak the bread in the milk; boil onions and potatoes in water until well done, and mix with 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. If too thick, add a little boiling water. VEGETABLE OYSTER PUREE Vegetable oysters, 1 quart. Milk, 1 quart. Water, 2 quarts. Flour, 4 tablespoons. Butter. Salt. Slice the vegetable oysters, and cook in the water until tender; press through a fine colander, and add to the thickened milk; season with salt and butter, and serve. VEGETABLE OYSTER SOUP Vegetable oysters, 1 quart. Milk, 1 quart. "Water, 2 quarts. Flour, 4 tablespoons. Butter. Salt. Slice the vegetable oysters very thin, and cook in the water until tender; thicken with a little of the flour, also thicken the milk which has been heated. Add the thickened milk to the vegetable oysters, season with butter and salt, and serve. OKRA SOUP Okra, 1 pint can. Tomatoes, strained, 1 quart. j/ Water, 1 pint. Salt. Put the okra into the strained tomatoes, and stew for fifteen minutes; force through a colander, and add water and salt; reheat and serve. PLAIN VEGETABLE SOUP Water, 6 cups. Tomatoes, strained, 2 cups. Carrot, 1. Potato, 1. Turnip, 1. Onions, 2. Celery stalk, 1. Shave the vegetables to fine shreds, add to water and tomatoes, and cook moderately for two hours. Season with sage or thyme, salt to taste, and add a little chopped parsley just before serving. JULIENNE SOUP "^'