From the category archives:
No. 7. — French Bean Soup.
3 pints water.
1 pint soaked haricot beans.
2 potatoes.
I ounce butter.
I onion.
I pound French beans.
I teaspoon salt.
I dozen peppercorns.
Dissolve the butter in a saucepan and fry in it
the potatoes and onion sliced for five minutes,
then add the haricot beans and water and [...]
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No. 6. — Chestnut Soup.
I pound chestnuts,
li pints water.
Yolk of one ^gg, or i tea-
spoon cream.
I onion.
I small turnip.
I ounce butter.
\ teaspoon salt.
6 peppercorns, and a very
small pinch of mixed herbs.
Boil the chestnuts for half an hour. In the
meantime dissolve the butter in a stewpan ; then
fry in it the onion and [...]
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No. 5. — Celery Soup.
2 ounces butter.
I ounce flour.
i~ teaspoons salt.
^ pint milk.
I pinch of mace;
3 large heads of celery.
I large onion.
I potato.
3 pints water.
I dozen peppercorns.
Dissolve one ounce of butter in a good-sized
saucepan, then add the vegetables sliced, and all
the other ingredients, except flour, milk, and the
other [...]
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No. 4. — Carrot Soup.
1 pint haricot beans.
5 pints water.
2 ounces butter.
I ounce salt.
6 large carrots.
2 large onions.
I small head of celery.
I teaspoon peppercorns.
Dissolve the butter in a large saucepan. Slice
the vegetables, and place them in the saucepan
together with the water and peppercorns, and simmer
for one hour. Add [...]
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No. 3. — Brown Soup.
6 cold boiled potatoes.
2 onions stuck with cloves.
1 tomato.
2^ pints stock.
2 ounces butter.
I strip of lemon peel.
3 whole allspice.
I dozen peppercorns.
I teaspoon Worcester sauce.
Pepper and salt to taste.
I dozen forcemeat balls, No.
78.
Slice the potatoes and fry them very carefully in
the butter, so as to [...]
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No. 2. — Asparagus Soup.
60 heads of asparagus.
1 cabbage lettuce. \
2 quarts of water.
I ounce of butter.
6 medium-sized onions.
A sprig of mint.
1 tablespoon of sago.
2 teaspoons of salt.
i teaspoon of pepper.
2 or 3 drops of spinach extract.
Dissolve the butter in a large saucepan, place
in the [...]
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No. I. — Artichoke Soup.
3 pounds Jerusalem arti-
chokes after peeling.
2 pints water.
1 pint milk.
2 ounces butter.
2 teaspoons salt.
2 shalots.
2 teaspoons chopped celery.
I tablespoon sago.
I dozen peppercorns, with a
suspicion of mace and cin-
namon tied in muslin.
Peel the artichokes and throw them into cold
water. Dissolve the butter in a [...]
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Lentils.
Next in usefulness to the haricot bean comes the
German lentil. This must not be confounded with
the Egyptian lentil, which closely resembles the split
pea ; for not only is the former double the price of
the latter, but I may add double its worth also, at
least from a culinary point of view.
In vegetarian cookery the [...]
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Haricot Beans,
Among the pulses there is none more nourishing,
more generally liked, nor more useful to the vege-
tarian cook than the haricot bean. Whether on
account of its refined flavour, its delicate colour,
its size, or last, but not least, its cheapness, I do
not hesitate to place it first. Like the potato,
however, its very simplicity lays it [...]
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The thorough-going vegetarian, to whom absti-
nence from meat is part of his ethical code and his
religion, — who would as soon think of taking his
neighbour’s purse as helping himself to a slice of
beef, — is by nature a man of frugal habits and
simple tastes. He prefers a plain diet, and knows
that the purest enjoyment is [...]
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