st and literature.

THE PUBLISHERS.

SOUPS

=1.--Vegetable Soup=

1 large cupful red lentils, 1 turnip, 2 medium onions, 3 potatoes, 1
carrot, 1 leek, 1 small head celery, parsley, 1 lb. tomatoes, 3-1/2
quarts water.

Wash and cut up vegetables, but do not peel. Boil until tender, then
strain through coarse sieve and serve. This soup will keep for several
days and can be reheated when required.

=2.--Semolina Soup=

4 oz. semolina, 2 chopped onions, 1 tablespoonful gravy essence,[6] 2
quarts water or vegetable stock.[7]

=3.--Spinach Soup No. 1=

1 lb. Spinach, 1 tablespoonful gravy essence, 1 quart water.

Cook spinach in its own juices (preferably in double boiler). Strain
from it, through a hair sieve or colander, all the liquid. Add essence
and serve.

=4.--Spinach Soup No. 2=

1 lb. spinach, 1 lb. can tomatoes, 1 tablespoonful nut-milk
(Mapleton's), 1-1/2 pints water.

Dissolve nut-milk in little water, cook all ingredients together in
double-boiler for 1-1/2 hours, strain and serve.

=5.--Pea Soup=

4 ozs. pea-flour, 2 potatoes, 1 large onion, 1 tablespoonful gravy
essence, 2 quarts water.

Cook potatoes, (not peeled), and onion until soft. Skin and mash
potatoes and chop onion. Mix pea-flour into paste with little water.
Boil all ingredients together for 20 minutes, then serve.

=Lentil and Haricot Soups=

These are prepared in the same way as Recipe No. 5 substituting lentil,
or haricot flour for pea-flour.

=6.--Tomato-Pea Soup=

4 ozs. pea-flour, 1 lb. tin tomatoes, 1 chopped leek, 1 quart water.

Mix pea-flour into paste with little water. Boil ingredients together 30
minutes, then serve.

=Tomato-Lentil and Tomato-Bean Soups=

These are prepared in the same way as Recipe No. 6, substituting
lentil-, or bean-flour for pea-flour.

=7.--Rice-Vermicelli Soup=

2 ozs. rice-vermicelli, 1 tablespoonful nut-milk, 1 dessertspoonful
gravy essence, 1 quart water.

Boil vermicelli in water until soft. Dissolve nut-milk in little water.
Boil all ingredients together 5 minutes, then serve.

=8.--Pea-Vermicelli Soup=

2 ozs. pea-vermicelli, 1 tablespoonful nut-milk, 1 tablespoonful tomato
puree, 1 quart water.

Boil vermicelli in water until soft, dissolve nut-milk in little water.
Boil all ingredients together 5 minutes, then serve.

=9.--Pot-barley Soup No. 1=

4 ozs. pot-barley, 1 onion, 1 tablespoon