Cassell's Vegetarian Cookery Part 2

FRUIT SOUP.--Fruit soup can be made from rhubarb, vegetable marrow, cuc.u.mber, gourd, or pumpkin. They may be all mixed with a little cream, milk, or b.u.t.ter, and form a nice dish that is both healthful and delicate.

GREEN PEA SOUP.--(_See_ PEA.)

GREEN PEA SOUP, DRIED.--(_See_ PEA.)

HARE SOUP (IMITATION).--Take one large carrot, a small head of celery, one good-sized onion, and half a small turnip, and boil these in a quart of water till they are tender. Rub the whole through a wire sieve, and thicken the soup with some brown roux till it is as thick as good cream.

Next add a br.i.m.m.i.n.g saltspoonful of aromatic flavouring herbs. These herbs are sold in bottles by all grocers under the name of Herbaceous Mixture.

Flavour the soup with cayenne pepper, a gla.s.s of port wine (port wine dregs will do), dissolve in it a small dessertspoonful of red-currant jelly, and add the juice of half a lemon.

N.B.--Aromatic flavouring herbs are exceedingly useful in cooking. It is cheaper to buy them ready made, under the name of Herbaceous Mixture. They can, however, be made at home as follows:--Take two ounces of white peppercorns, two ounces of cloves, one ounce of marjoram, one ounce of sweet basil and one ounce of lemon-thyme, one ounce of powdered nutmeg, one ounce of powdered mace, and half an ounce of dried bay-leaves. The herbs must be wrapped up in paper (one or two little paper bags, one inside the other, is best), and dried very slowly in the oven till they are brittle.

They must then be pounded in a mortar, and mixed with the spices, and the whole sifted through a fine hair-sieve and put by in a stoppered bottle for use.

HOTCH-POTCH.--Cut up some celery, onion, carrot, turnip, and leeks into small pieces and fry them for a few minutes in about two ounces of b.u.t.ter in a frying-pan, very gently, taking care that they do not in the least degree turn colour. Previous to this, wash and boil about a quarter of a pound of pearl barley for four or five hours. When the barley is tender, or nearly tender, add the contents of the frying-pan. Let it all boil till the vegetables are tender, and about half an hour before the soup is sent to table throw in, while the soup is boiling, half a pint of fresh green peas--those known as marrowfats are best,--and about five minutes before sending the soup to table throw in a spoonful (in the proportion of a dessertspoonful to every quart) of chopped, blanched parsley--_i.e._, parsley that has been thrown into boiling water before it is chopped.

Colour the soup green with a little spinach extract (vegetable colouring sold in bottles by all grocers). The thinness of the soup can be removed by the addition of a small quant.i.ty of white roux.

JARDINIERE SOUP.--Cut up into thin strips some carrot, turnip and celery, add a dozen or more small b.u.t.ton onions, similar to those used for pickling, and also a few hearts of lettuces cut up fine, as well as a few fresh tarragon leaves cut into strips as thin as small string. Simmer these gently in some clear soup (_see_ CLEAR SOUP) till tender; add a lump of sugar, and serve.

N.B.--The tarragon should not be thrown in till the last minute.

JULIENNE SOUP.--This soup is exactly similar to the previous one, the only exception being that all the vegetables are first stewed very gently, till they are tender, in a little b.u.t.ter. Care should be taken that the vegetables do not turn colour.

LEEK SOUP.--Take half a dozen or more fine large leeks, and after tr.i.m.m.i.n.g off the green part, throw them into boiling water for five minutes, then drain them off and dry them. Cut them into pieces about half an inch long, and stew them gently in a little b.u.t.ter till they are tender. Add three pints of milk, and let two bay-leaves boil in the milk, flavour with pepper and salt, and add a suspicion of grated nutmeg. Thicken the soup with a little white roux and take the crust of a French roll. Cut this up into small pieces or rings. The rings can be made by simply scooping out the crumb, and cutting the roll across. When the leeks have boiled in the milk till they are quite tender, pour the soup over the crusts placed at the bottom of the soup-tureen. Some cooks add blanched parsley. Of course, cream would be a great improvement.

LENTIL SOUP.--Take a breakfastcupful of green lentils and put them to soak in cold water overnight. In the morning throw away any floating on the top. Drain the lentils and put them in a stew-pan or saucepan with some stock or water, and add two onions, two carrots, a turnip, a bunch of parsley, a small teaspoonful of savoury herbs and a small head of celery.

If you have no celery add half a teaspoonful of bruised celery seed. You can also add a crust of stale bread. Let the whole boil, and it will be found that occasionally a dark film will rise to the surface. This must be skimmed off. The soup must boil for about four hours, or at any rate till the lentils are thoroughly soft. Then strain the soup through a wire sieve, and rub the whole of the contents through the wire sieve with the soup. This requires both time and patience. After the whole has been rubbed through the sieve the soup must be boiled up, and if made from green lentils it can be coloured green with some spinach extract--(vegetable colouring, sold in bottles). If made from Egyptian (red) lentils, the soup can be coloured with a few drops of Parisian essence (burnt sugar). In warming up this soup, after the lentils have been rubbed through a sieve, it should be borne in mind that the lentil powder has a tendency to settle, and consequently the saucepan must be constantly stirred to prevent it burning. In serving the soup at table, the contents of the soup-tureen should be stirred with the soup-ladle before each help.

LENTIL PUREE A LA SOUBISE.--This is really lentil soup, made as above, rather thick, to which has been added a puree of onions, made as follows:--Slice up, say four large onions, and fry them brown in a little b.u.t.ter, then boil them in some of the broth of the soup till they are tender. Rub them through a wire sieve and add them to the soup.

MACARONI SOUP (CLEAR).--Take some macaroni and break it up into pieces about two inches long. Boil them till they are tender in some salted water, drain them off and add them to some clear soup. (_See_ CLEAR SOUP.)

MACARONI SOUP (THICK).--Take an onion, carrot, a small head of celery and a very small quant.i.ty of turnip; cut them up and boil them in a very small quant.i.ty of water for about an hour. Then rub the whole through a wire sieve, add a quart or more of boiling milk, throw in the macaroni, after breaking it up into pieces two inches long, and let the macaroni simmer in this till it is perfectly tender. The soup should be thickened with a very little white roux, a bay-leaf can be boiled in the soup; a small quant.i.ty of cream is a great improvement. Fried or toasted bread should be served with it.

MILK SOUP.--Milk soup, as it is sometimes called in Germany, very much resembles English custard. It is made by putting a quart of milk on the fire and thickening it with two yolks of eggs and a little flour, and sweetening it with sugar. The soup is flavoured with either vanilla, lemon, laurel leaves, pounded almonds, cinnamon, chocolate, &c. As a soup, however, it is not suited to the English palate.

MOCK TURTLE, IMITATION.--Take an onion, carrot, small head of celery, and some turnip, and boil them till they are tender in some stock. The water in which some rice has been boiled is very well suited for the purpose.

Add also to every quart a br.i.m.m.i.n.g tablespoonful of mixed savoury herbs.

Rub the whole through a wire sieve, thicken it with brown roux till it is as thick as cream; add a few drops of Parisian essence--(sold in bottles by all grocers)--to give it a dark colour. Add a winegla.s.sful of sherry or Madeira, or, if the use of wine be objected to, the juice of a hard lemon.

Flavour the soup with a little cayenne pepper, and serve some egg forcemeat b.a.l.l.s in it, about the size of small marbles.

MULLIGATAWNY SOUP.--Take four large onions, cut them up and fry them brown, with a little b.u.t.ter, in a frying-pan, with a carrot cut up into small pieces; add to this a quart of stock or water, and boil till the vegetables and onions are tender; then rub the whole through a wire sieve and add a br.i.m.m.i.n.g teaspoonful of Captain White's Curry Paste and a dessertspoonful of curry powder, previously mixed smooth in a little cold water; thicken the soup with a little brown roux. Some persons would consider this soup too hot; if so, less curry powder can be used or more water added. If you have no curry paste, cut up a sour apple and add it to the vegetables in the frying-pan. If you have no sour apples, a few green gooseberries are a very good subst.i.tute. Boiled rice should be served on a separate dish with this soup, and should not be boiled in the soup at starting.

ONION SOUP.--Cut up half a dozen onions and throw them for a few minutes into boiling water. This takes off the rankness. Drain off the onions, and chop them up and boil them till they are tender in some milk that has been seasoned with pepper and salt and a pinch of savoury herbs. Take a small quant.i.ty of celery, carrot and turnip, or carrot and turnip and a little bruised celery seed, and boil till they are tender in a very little water; rub through a wire sieve, and add the pulp to the soup. The soup can be thickened with white roux, ground rice, or one or two eggs beaten up. The soup must be added to the eggs gradually or they will curdle.

ONION SOUP, BROWN.--Take an onion, carrot, celery, and turnip, and let them boil till quite tender in some water or stock. In the meantime slice up half a dozen large onions and fry them brown in a little b.u.t.ter, in a frying-pan, taking care that the onions are browned and not burnt black; add the contents of the frying-pan to the vegetables and stock, and after it has boiled some time, till the onions are tender, rub the whole through a wire sieve, thicken with a little brown roux, adding, of course, pepper and salt to taste.

OX-TAIL SOUP, IMITATION.--Slice off the outside red part of two or three large carrots, and cut them up into small dice not bigger than a quarter of an inch square. Cut up also into similar size a young turnip, and the white, hard part of a head of celery. Fry these very gently in a little b.u.t.ter, taking care that the vegetables do not turn colour. Make some soup exactly in every respect similar to that described in Imitation Mock Turtle. Throw in these fried vegetables, and let the soup simmer gently by the side of the fire, in order for it to throw up its b.u.t.ter, which should be skimmed off. In flavouring the soup, add only half the quant.i.ty of wine or lemon juice that you would use were you making Mock Turtle.

PALESTINE SOUP.--(_See_ ARTICHOKE SOUP.)

PARSNIP SOUP.--Prepare half a dozen parsnips, and boil them with an onion and half a head of celery in some stock till they are quite tender. Then rub the whole through a wire sieve, boil it up again, and serve.

Sufficient parsnips must be boiled to make the soup as thick as pea soup, so the quant.i.ty of stock must be regulated accordingly. This soup is generally rather sweet, owing to the parsnips, and an extra quant.i.ty of salt must be added in consequence, as well as pepper. In Belgium and Germany this sweetness is corrected by the addition of vinegar. This, of course, is a matter of taste.

PEAR SOUP.--Pare, core, and slice six or eight large pears. Put them into a stew-pan with a penny roll cut into thin slices, half a dozen cloves, and three pints of water. Let them simmer until they are quite tender, then pa.s.s them through a coa.r.s.e sieve, and return the puree to the saucepan, with two ounces of sugar, the strained juice of a fresh lemon, and half a tumblerful of light wine. Let the soup boil five or ten minutes, when it will be ready for serving. Send some sponge-cake to table with this dish.

PEA SOUP, FROM SPLIT DRIED PEAS.--Take a pint of split peas and put them in soak overnight in some cold water, and throw away those that float, as this shows that there is a hole in them which would be mildewy. Take two onions, a carrot, a small head of celery, and boil them with the peas in from three pints to two quarts of water till they are tender. This will be from four to five hours. When the peas are old and stale even longer time should be allowed. Then rub the whole through a wire sieve, put the soup back into the saucepan, and stir it while you make it hot or it will burn.

In ordinary cookery, pea soup is invariably made from some kind of greasy stock, more especially the water in which pickled pork has been boiled. In the present instance we have no kind of fat to counteract the natural dryness of the pea-flour. We must therefore add, before sending to table, two or three ounces of b.u.t.ter. It will be found best to dissolve the b.u.t.ter in the saucepan before adding the soup to be warmed up, as it is then much less likely to stick to the bottom of the saucepan and burn.

Fried or toasted bread should be served with the soup separately, as well as dried and powdered mint. The general mistake people make is, they do not have sufficient mint.

PEA SOUP, FROM DRIED GREEN PEAS.--Proceed as in the above recipe in every respect, subst.i.tuting dried green peas for ordinary yellow split peas.

Colour the soup green by adding a large handful of spinach before it is rubbed through the wire sieve, or add a small quant.i.ty of spinach extract (vegetable colouring sold by grocers in bottles); dried mint and fried or toasted bread should be served with the soup, as with the other.

PEA SOUP, GREEN (FRESH).--Take half a peck of young peas, sh.e.l.l them, and throw the peas into cold water. Put all the sh.e.l.ls into a quart or more of stock or water. Put in also a handful of spinach if possible, a few sprigs of parsley, a dozen fresh mint-leaves and half a dozen small, fresh, green onions. Boil these for an hour, or rather more, and then rub the whole through a wire sieve. You cannot rub all the sh.e.l.ls through; but you will be able to rub a great part through, that which is left in the sieve being only strings. Now put on the soup to boil again, and as soon as it boils throw in the peas; as soon as these are tender--about twenty minutes--the soup is finished and can be sent to table. If the soup is thin, a little white roux can be added to thicken it; if of a bad colour, or if you could not get any spinach, add some spinach extract (vegetable colouring, sold by all grocers), only take care not to add too much, and make the soup look like green paint.

POTATO SOUP.--Potato soup is a very good method of using up the remains of cold boiled potatoes. Slice up a large onion and fry it, without letting it turn colour, with a little b.u.t.ter. Add a little water or stock to the frying-pan, and let the onion boil till it is tender. Boil a quart or more of milk separately with a couple of bay-leaves; rub the onion with the cold potatoes through a wire sieve and add it to the milk. You can moisten the potatoes in the sieve with the milk. When you have rubbed enough to make the soup thick enough, let it boil up and add to every quart a saltspoonful of thyme and a br.i.m.m.i.n.g teaspoonful of chopped blanched parsley. This soup should be rather thicker than most thick soups.

When new potatoes first come into season, and especially when you have new potatoes from your own garden, it will often be found that mixed with the ordinary ones there are many potatoes no bigger than a toy marble, and which are too small to be boiled and sent to table as an ordinary dish of new potatoes. Reserve all these little dwarf potatoes, wash them, and throw them for five or ten minutes into boiling water, drain them off and throw them into the potato soup whole. Of course they must boil in the soup till they are tender. A little cream is a great improvement to the soup, and dried mint can be served with it, but is not absolutely necessary.

PUMPKIN SOUP.--Take half or a quarter of a moderate-sized pumpkin, pare it, remove the seeds, and cut the pumpkin into thin slices. Put these into a stew-pan, with as much water or milk as will cover them, and boil gently until they are reduced to a pulp. Rub this through a fine sieve, mix with it a little salt, and a piece of b.u.t.ter the size of an egg, and stir it over the fire until it boils. Thin it with some boiling milk which has been sweetened and flavoured with lemon-rind, cinnamon, or orange-flower water. It should be of the consistency of thick cream. Put toasted bread, cut into the size of dice, at the bottom of the soup-tureen. Moisten the bread-dice with a small quant.i.ty of the liquor, let them soak a little while, then pour the rest of the soup over them, and serve very hot. Or whisk two fresh eggs thoroughly in the tureen, and pour the soup in over them at the last moment. The liquor ought to have ceased from boiling for a minute or two before it is poured over the eggs.

RHUBARB SOUP.--This is a sweet soup, and is simply juice from stewed rhubarb sweetened and flavoured with lemon-peel and added either to cream or beaten-up yolks of eggs and a little white wine. It is rarely met with in this country.