The Allinson Vegetarian Cookery Book | Page 6

the hands of
our cooks and housewives. If they learn to prepare wholesome and pure
food, those who are dependent on them will benefit by it. Healthful
cookery must result in health to the household and, therefore, to the
nation. Avoid disease-communicating foods, use those only which are
conducive to health, and you will be rewarded by an increase of health
and consequently of happiness.
SOUPS AND STEWS
ARTICHOKE SOUP.
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1
pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice
the artichokes, potatoes, and onion. Cook them until tender in 1 quart
of water with the butter and seasoning. When the vegetables are tender
rub them through a sieve. Return the liquid to the saucepan, add the

milk, and boil the soup up again. Add water if the soup is too thick.
Serve with Allinson plain rusks, or small dice of bread fried crisp in
butter or vege-butter.
HARICOT SOUP.
1 lb. of haricot beans, 1/2 lb. of onions, 1 lb. of turnips, 2 carrots, 2
sticks of celery, 1 teaspoonful of mixed herbs, 1/2 oz. of parsley, 1 oz.
of butter, 2 quarts of water, pepper and salt to taste. Cut up the
vegetables and set them to boil in the water with the haricot beans
(which should have been steeped over night in cold water), adding the
butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours,
stirring occasionally. When the beans are quite tender, rub the soup
through a sieve, adding more water if needed; return it to the saucepan,
add the parsley chopped up finely, boil it up and serve.
BARLEY SOUP.
8 oz. of pearl barley, 2 onions, 4 potatoes, 1/2 a teaspoonful of thyme, 1
dessertspoonful of finely chopped parsley, 3-1/2 pints of water, 1/2 pint
of milk, 1 oz. of butter. Pick and wash the barley, chop up the onions,
slice the potatoes. Boil the whole gently for 4 hours with the water,
adding the butter, thyme, pepper and salt to taste. When the barley is
quite soft, add the milk and parsley, boil the soup up, and serve.
BREAD SOUP.
1/2 lb. of stale crusts of Allinson wholemeal bread, 4 onions, 2 turnips,
1 stick of celery, 1 oz. of butter, 1/2 oz. of finely chopped parsley, 8
pints of water, 1/2 pint of milk. Soak the crusts in the water for 2 hours
before they are put over the fire. Cut up into small dice the vegetables;
add them to the bread with the butter and pepper and salt to taste.
Allow all to simmer gently for 1 hour, then rub the soup through a
sieve, return it to the saucepan, add the milk and parsley, and, if the
flavour is liked, a little grated nutmeg; boil the soup up and serve at
once.
CABBAGE SOUP.

1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper
and salt to taste, 1/2 saltspoonful of nutmeg, 1-1/2 pints of milk, 2
tablespoonfuls of Allinson fine wheatmeal. After preparing and
washing the cabbage, shred up very fine, chop up the onion, set these
two in a saucepan over the fire with 1 quart of water, the butter and
seasoning, and let all cook gently for 1 hour, or longer it the vegetables
are not quite tender. Add the milk and thickening when the vegetables
are thoroughly tender, and let all simmer gently for 10 minutes; serve
with little squares of toasted or fried bread, or Allinson plain rusks.
CABBAGE SOUP (French).
1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of
milk and water equal parts, pepper and salt to taste, 1
dessertspoonful
of finely chopped parsley, and 2 blades of mace, and 1 dessertspoonful
of Allinson fine wheatmeal. Wash the cabbage and shred it finely, peel
the potatoes and cut them into small dice; boil the vegetables in the
milk and water until quite tender, adding the mace, butter, and
seasoning. When quite soft, rub the wheatmeal smooth with a little
water, let it simmer with the soup for 5 minutes, add the parsley, and
serve.
CAPER SOUP.
2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, 1/2
lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter,
pepper and salt to taste. Boil the milk and water and butter, with
seasoning to taste; thicken it with the wheatmeal rubbed smooth with a
little milk. Chop up the capers, add them and let the soup cook gently
for 10 minutes; take it off the fire, beat up the eggs and add them
carefully, that they may not curdle; at the last add the juice of the half
lemon, re-heat the