The Healthy Life Cook Book, 2d ed. | Page 5

chopped parsley, the lemon juice, and the butter.
Boil up and serve. If tomato pulp is preferred for flavouring instead of
parsley, skin the tomatoes and cook slowly to pulp (without water)
before adding.
7. LENTIL SOUP.
4 breakfast-cups lentils, 1 carrot, 1 turnip, 2 onions, 4 qts. water, 4
sticks celery, 2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz.
butter.
Either the red, Egyptian lentils, or the green German lentils may be
used for this soup. If the latter, soak overnight. Stew the lentils very
gently in the water for 2 hours, taking off any scum that rises. Well
wash the vegetables, slice them, and add to the soup. Stew for 2 hours
more. Then rub through a sieve, or not, as preferred. Add the lemon
juice, herb powder, and butter (nut or dairy), and serve.
8. MACARONI SOUP.
1/2 lb. small macaroni, 2 qts. water or vegetable stock, 3/4 lb. onions or
1 lb. tomatoes.

Break the macaroni into small pieces and add to the stock when nearly
boiling. Cook with the lid off the saucepan until the macaroni is
swollen and very tender. (This will take about an hour.) If onions are
used for flavouring, steam separately until tender, and add to soup just
before serving. If tomatoes are used, skin and cook slowly to pulp
(without water) before adding. If the vegetable stock is already strong
and well-flavoured, no addition of any kind will be needed.
9. PEA SOUP.
Use split peas, soak overnight, and prepare according to recipe given
for lentil soup.
10. POTATO SOUP.
Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.)
Cut into small pieces, and put into a saucepan with enough water to
cover them. Add three large onions (sliced), unless tomatoes are
preferred for flavouring. Bring to the boil, then simmer until the
potatoes are cooked to a mash. Rub through a sieve or beat with a fork.
Now add 3/4 pint water or 1 pint milk, and a little nutmeg if liked. Boil
up and serve.
If the milk is omitted, the juice and pulp of two or three tomatoes may
be added, and the onions may be left out also.
11. P.R. SOUP.
1 head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3
tablespoons coarsely chopped parsley.
This soup figures often in the diet sheet of the Physical
Regenerationists for gouty and rheumatic patients, but in addition to
being a valuable medicine on account of its salts, it is the most
delicious clear soup that I know of. To make: chop the ingredients to
dice, cover closely, and simmer until the quantity of liquid is reduced to
one half.

12. P.R. BEEF TEA SUBSTITUTE.
1/4 pint pearl barley, 1/4 pint red lentils, 2 qts. cold bran water,
flavouring.
To make the bran water, boil 1 measure of bran with 4 measures of
water for not less than 30 minutes. Simmer together the barley, lentils,
and bran water for 3 hours. To flavour, put 4 ozs. butter or 3 ozs. nutter
into a pan with 1 lb. sliced onions. Shake over fire until brown, but do
not let them burn or the flavour of the soup will be spoilt. Add these to
the stock at the end of the first hour. Any other vegetable liked may be
chopped to dice and added.
Tomato may be substituted for the onion if preferred and no fat used.
Strain through a hair sieve, and serve the clear liquid after boiling up.
13. SAGO SOUP.
6 ozs. sago, 2 qts. stock, juice of 1 lemon.
Wash the sago and soak it for 1 hour. Put it in a saucepan with the
lemon juice and stock, and stew for 1 hour.
14. TOMATO SOUP.
1 qt. water or white stock, 1 lb. tomatoes.
Slice the tomatoes, and simmer very gently in the water until tender.
Rub through a sieve. Boil up and serve.
15. VEGETABLE STOCK.
To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. In
addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. Clean
apple peelings and cores, and any fresh vegetable cuttings may also be
added with advantage. For white stock, use the white haricot beans, rice,
or macaroni in place of lentils or brown haricots. Soak the pulse
overnight, and simmer with the vegetables for 4 hours. Any stock not
used should be emptied out of the stock pot, and boiled up afresh each

day.
III.--SAVOURY DISHES.
The recipes following are intended to be used as substitutes for meat,
fish, etc.
The body needs for its sustenance water, mineral salts, [Footnote: I
allude to mineral salts as found in the vegetable kingdom, not to the
manufactured salts, like the ordinary table salt,