The Allinson Vegetarian Cookery Book | Page 9

the oatmeal and allow all to cook gently for 2 hours. Rub
the mixture well through a sieve, adding hot water it necessary. Return
the soup to the saucepan, add the butter and pepper and salt, and let it
boil up. The soup should be of a smooth, creamy consistency. Serve
with sippets of toast or Allinson plain rusks.
ONION SOUP (French).
1/2 lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of
Allinson wholemeal bread, pepper and salt to taste. Peel and chop the
onions, and fry them a nice brown in the butter. When brown add to it
the cheese and 3 pints of water. Boil all up together and season to taste.
Place the bread in the tureen, pour the boiling soup over it, and serve.
PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, 1/2 oz. of butter, 1/2 pint of milk,
1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1
tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut
them up finely, cut up the celery and onion, and set the vegetables over
the fire with the water, butter, and pepper and salt to taste: when they
are quite tender rub them through a sieve. Return the soup to the
saucepan, add the milk and the thickening, boil up for five minutes, and
before serving add the vinegar. This latter may be left out if preferred.
PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces,
1 Spanish onion, 1 carrot, 1 turnip, 1/2 head of celery or a whole small
one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas,

and set them to boil in 2 quarts of water. Add the potatoes and the other
vegetables, previously prepared and cut into small pieces, the butter
and seasoning. When all the ingredients are soft, rub them through a
sieve and return them to the saucepan. If the soup is too thick, add more
water. Boil it up, and serve with fresh chopped mint, or fried dice of
Allinson wholemeal bread. Allow 3 to 4 hours for the soup.
PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea
flour into a basin, and pours boiling water over it, at the same time
stirring and thoroughly mixing the meal and water together. When
mixed he adds a little salt, pepper, and butter, and eats it with or
without oatcake.
PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, 1/4 lb. of stale Allinson
wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful
of herbs, pepper and salt to taste. Slice the onions and fry them until
brown, add the tomatoes skinned and sliced, the water, herbs, and
pepper and salt, and let the whole boil gently for 1 hour. Cut up the
bread into dice, and put it into the tureen, pour the soup over it, cover,
and let it stand for 10 minutes to allow the bread to soak; sprinkle the
cheese over before serving.
POTATO SOUP.
2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head of
celery, saving the heart for table use; 1 large Spanish onion, 1 pint of
milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped
parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the
potatoes, peel and chop roughly the onion, prepare and cut in small
pieces the celery. Cook the vegetables in three pints of water until they
are quite soft. Rub them through a sieve, return the fluid mixture to the
saucepan; add the milk, butter, and seasoning, and boil the soup up
again; if too thick add more water. Mix the parsley in the soup just
before serving.

RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1
oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2
pints of water, with the butter and seasoning. When quite soft, add the
tomato juice and the cheese; stir until the soup boils and the cheese is
dissolved, and serve. If too much of the water has boiled away, add a
little more.
RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1
quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes,
add the peas, the butter and pepper and salt to taste. Let it cook until the
rice and peas are tender, add the milk and boil the soup up before
serving.
RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter,