The Allinson Vegetarian Cookery Book | Page 8

the soup to the

saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it
to the soup and let it boil up before serving; let it simmer for 5 minutes,
and serve with a little plain boiled rice.
CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, 1/2 pint of milk, 1/2
oz. of butter, 1/2 oz. of finely chopped parsley, 1 oz. of eschalots,
seasoning to taste. Steep the wheat over night in the water and boil it in
the same water for 3 hours, add the butter, the eschalots, chopped up
very fine, and pepper and salt. Let the whole simmer very gently for
another 1/2 hour, add the milk and parsley, boil the soup up once more,
and serve.
LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes,
pepper and salt to taste, and the juice of a lemon. Cut off the coarse part
of the green ends of the leeks, and cut the leeks lengthways, so as to be
able to brush out the grit. Wash the leeks well, and see no grit remains,
then cut them in short pieces. Peel, wash, and cut up the potatoes, then
cook both vegetables with 2 pints of water. When the vegetables are
quite tender, rub them through a sieve. Return the mixture to the
saucepan, add the butter, milk, and seasoning, and boil the soup up
again. Before serving add the lemon juice; serve with sippets of toast.
LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter,
pepper and salt to taste, and the juice of a lemon (this last may be
omitted if not liked). Prepare the leeks as in the previous recipe, cut
them into pieces about an inch long. Peel and wash the potatoes and cut
them into dice. Set the vegetables over the fire with 1 quart of water,
and cook them until tender, which will be in about 1 hour. When soft
rub all through a sieve and return the soup to the saucepan. Add the
milk, butter, and seasoning, boil up, and add the lemon juice just before
serving. Should the soup be too thick add a little hot water. Serve with
Allinson plain rusks.

LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1
medium-sized head of celery (or the outer pieces of a head of celery,
saving the heart for table use), 1 breakfastcupful of tinned tomatoes or
1/2 lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the
onion up roughly, and fry it in the butter until beginning to brown. Pick
and wash the lentils, and set them over the fire with 2 quarts of water or
vegetable stock, adding the fried onion. Peel, wash, and cut up the
potatoes, prepare the celery, cut it into small pieces, and add all to the
lentils. When they are nearly soft add the tomatoes. When all the
ingredients are quite tender rub them through a sieve. Return the soup
to the saucepan, add pepper and salt, and more water if the soup is too
thick. Serve with sippets of toast.
MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, 1/2 lb. of
tomatoes, 1/4 lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter,
pepper and salt to taste. Wash, prepare, and cut up the vegetables in
small pieces. Cover them with water and stew them until tender, adding
the butter and seasoning. When tender add the macaroni cut into finger
lengths, and the cheese.
MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2
tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste.
Chop up the vegetables and boil them in the water until quite tender.
Rub them through a sieve, return the whole to the saucepan, add pepper
and salt, rub the wheatmeal smooth in the milk, let the soup simmer for
5 minutes, and serve.
MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal,
1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the
sugar, beat up the egg with the rest of the milk and mix the wheatmeal

smooth with it; stir this into the boiling milk, add the sultanas, and let
the soup simmer for 10 minutes.
OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish
onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the
vegetables up small, set them over the fire with 2 quarts of water. When
boiling, stir in