The Allinson Vegetarian Cookery Book | Page 7

soup without allowing it to boil, and serve.
CARROT SOUP (1).
4 good-sized carrots, 1 head of celery, 1 onion, 3 oz. of Allinson
wholemeal bread without crust, 1 oz. of butter, pepper and salt, and 1
blade of mace. Wash, scrape, and cut the carrots into dice. Prepare and

cut up the onions and celery. Set the vegetables over the fire with 3
pints of water, adding the mace and seasoning. Let all cook until quite
soft, which will probably be in 1-1/2 hours. If the carrots are old, they
will take longer cooking. When the vegetables are tender, rub all
through a sieve, return the soup to the saucepan, add the butter, allow it
to boil up, and serve with sippets of toast.
CARROT SOUP (2).
4 good-sized carrots, 1 small head of celery, 1 fair-sized onion, 1 turnip,
3 oz. of breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and
salt to taste. Scrape and wash the vegetables, and cut them up small; set
them over the fire with 3 pints of water, the butter, bread, and mace.
Let all boil together, until the vegetables are quite tender, and then rub
them through a sieve. Return the mixture to the saucepan, season with
pepper and salt, and if too thick add water to the soup, which should be
as thick as cream, boil the soup up, and serve.
CAULIFLOWER SOUP.
1 medium-sized cauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2 oz.
of Allinson fine wheatmeal, pepper and salt to taste, a little nutmeg,
and the juice of a lemon. Prepare the cauliflower by washing and
breaking it into pieces, keeping the flowers whole, and boil in 1-1/2
pints of water, adding the butter, nutmeg, and seasoning. When the
cauliflower is quite tender add the milk, boil it up, and thicken the soup
with the wheatmeal, which should first be smoothed with a little cold
water. Lastly, add the lemon juice, and serve the soup with sippets of
toast.
CLEAR SOUP.
1 large Spanish onion, 1 teaspoonful of mixed herbs, 1/2 head of celery,
1-1/2 oz. butter, 1 carrot, 1 turnip, and pepper and salt to taste. Chop
the onion up fine, and fry it brown in the butter, in the saucepan in
which the soup is to be made, and add 5 pints of water. Prepare and cut
into small pieces the carrot, turnip, and celery; add these, the nutmeg,
herbs, and pepper and salt to the water, with the fried onions. When the

vegetables are tender drain the liquid; return it to the saucepan, and boil
the soup up.
CLEAR SOUP (with Dumplings).
2 large English onions, 1 teaspoonful of herbs, 1/2 teaspoonful of
nutmeg, 1 carrot, 1 turnip, pepper and salt to taste, 1 oz. of butter, 3
pints of water. Chop up finely the onions and fry them brown in the
butter in the saucepan in which the soup is to be made; add the water.
Cut up in thin slices the carrot and turnip, add these, with the herbs,
nutmeg, and seasoning to the soup. Let it boil for I hour, drain the
liquid, return it to the saucepan, and when boiling add the dumplings
prepared as follows: 1/2 pint of clear soup, 4 eggs, a little nutmeg,
pepper and salt to taste. Beat the eggs well, mix them with the soup,
and season the mixture with nutmeg, pepper, and salt. Pour it into a
buttered jug; set it in a pan with boiling water, and let the mixture
thicken. Then cut off little lumps with a spoon, and throw these into the
soup and boil up before serving.
CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of
butter, pepper and salt to taste, and 1 blade of mace. Chop the onion
and fry it brown in the butter or Allinson vege-butter in the saucepan in
which the soup is to be made. When brown, add 4 pints of water, the
celery washed and cut into pieces, the mace, the pepper and salt. Let all
cook until the celery is quite soft, then drain the liquid from the
vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of
vermicelli, sago, or Italian paste; let the soup cook until this is quite
soft, and serve with sippets of crisp toast, or Allinson plain rusks.
COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3
pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine
wheatmeal, pepper and salt to taste. Boil the cocoanut in the water,
adding the mace, cinnamon, and seasoning. Let it cook gently for an
hour; strain the mixture through a sieve and then return