New Vegetarian Dishes Part 3

No. 12.--Lentil Tea.

(A subst.i.tute for Beef Tea.)

1 pint soaked lentils.

1 pint water.

2 ounces b.u.t.ter.

teaspoon salt.

2 cloves.

6 peppercorns.

A very small piece of mace.

A little pepper if liked.

Dissolve the b.u.t.ter in a saucepan, place in all the ingredients except salt and pepper. Boil half an hour, removing the sc.u.m as it rises. Add salt, boil another half hour. Strain carefully and serve with toast or bread.

Note.--The lentils should be re-boiled, and will make a very useful stock.

No. 13.--Mulligatawny Soup.

1 pints soaked haricot beans.

3 quarts water.

2 large carrots.

2 large turnips.

1 large onion.

1 leek.

2 ounces b.u.t.ter.

2 teaspoons salt.

2 dozen peppercorns.

ounce curry powder.

ounce flour.

Place the beans, water, onion and leek in a large saucepan and place on the fire. Slice the carrots and turnips and fry in one ounce of b.u.t.ter until slightly brown. Add them to the beans and boil altogether for one hour, then add salt and peppercorns. Boil for another hour, strain, return to the saucepan and thicken with the flour, curry powder, and one ounce of b.u.t.ter made into a paste. Stir until it has boiled for three minutes. Strain again if necessary before serving. Serve boiled rice in another dish.

No. 14.--Oatmeal Soup.

3 carrots.

3 turnips.

3 onions.

3 tablespoons coa.r.s.e oatmeal.

1 stick of celery.

5 pints water.

2 ounces b.u.t.ter.

2 teaspoons salt.

1 dozen peppercorns.

1 tablespoon chopped parsley.

Dissolve the b.u.t.ter in a large saucepan, slice the vegetables and fry them for a few minutes in the b.u.t.ter, but do not allow them to brown.

Add water, peppercorns and salt, and boil two hours; then add oatmeal (which should have been previously soaked for a few hours), and boil three-quarters of an hour longer. Strain, return to the saucepan, add the parsley, simmer three minutes, and Serve.

No. 15.--Onion Soup.

6 onions.

2 Spanish ditto.

4 potatoes.

1 quart water.

2 teaspoons salt.

2 teaspoons sago.

1 ounces b.u.t.ter.

1 dozen peppercorns, and a suspicion of mace and mixed herbs in muslin.

Dissolve the b.u.t.ter in a saucepan, then place in the onions sliced, and stand the pan over a gentle heat, shaking frequently. In the meantime peel and slice the potatoes and add them to the onions, together with the water, salt and flavourings. Boil for one and a half hours, lift out the muslin bag, stir in the sago, and continue stirring for ten minutes, then strain.

No. 16.--Parsnip Soup.

3 good-sized parsnips.

2 potatoes.

1 large onion.

1 ounces b.u.t.ter.

1 quart water.

1 teaspoon salt.

1 dozen peppercorns.

2 teaspoons sago.

Dissolve the b.u.t.ter in the saucepan, then place in the vegetables sliced, with the water, salt and peppercorns, and boil for one and a half hours; add sago, stir until it thickens, then rub through a sieve into a tureen and serve hot.

No. 17.--Pea Soup.

1 pint soaked peas.

1 ounce b.u.t.ter.

2 pints water.

1 stick of celery.

1 teaspoons salt.

1 large carrot.

1 large turnip.

1 large onion.

1 dozen peppercorns.

teaspoon mixed herbs.

Dissolve the b.u.t.ter in a saucepan, place in it the peas and one pint of water, and boil gently for half-an-hour. In the meantime prepare and slice the vegetables and add them to the peas, together with the seasonings, boil for one and a half hours, and pa.s.s through a sieve, rubbing the vegetables through with a wooden spoon.

No. 18.--Dried Green Pea Soup.

1 pints soaked green peas.

1 large onion.