Take 3 pounds of pumpkin, 2 quarts of nut milk, 4 table-spoonfuls of almond meal, 1 teaspoonful of sugar. Cut the pumpkin into slices and boil until tender. Sift through the colander, and add the sugar and salt, then add the nut milk. When hot, serve with croutons.
Select fresh, tender cucumbers, peel, and cut in slices crosswise, and simmer in 1 quart of water for twenty minutes, or until tender; then press through a sieve with the water in which they were cooked. Soak 2 tablespoonfuls of tapioca for one hour in 1 pint of cold water; then put in the inner cup of a double boiler, and place this in the outer boiler, in which the water should be boiling. Cook until the tapioca is perfectly clear. Heat the cucumbers, and add 1 teaspoon-ful of onion juice and salt to taste, and turn in the cooked tapioca. Have ready in the tureen 2 egg yolks well beaten. Pour the hot soup over them gradually, stirring briskly in the meantime. Dry bread grated fine may be used for thickening instead of tapioca, if desired.
Select corn that is tender, it must not be too ripe. Husk and remove all silks, and with a sharp knife cut each row of kernels through the center, and with the back of the knife scrape or press the kernels from the hulls. When the corn is removed from the cob, grind it through a loosely adjusted nut-butter mill to make it fine and smooth. To 1 pint of this corn pulp, add 1 pint of boiling water, and cook in a double boiler for a half-hour; then season with nut butter (almond is better, but the peanut is good), using 1 level tablespoonful dissolved in 2 of hot water; salt to taste. A milk made of 1 tablespoonful of raw peanut butter to 1 1/2 pints of water is excellent to season corn, but it must be cooked with the corn.
Take nice, dried sweet corn, and grind through a grain or coffee mill. Take 1 cup of the ground sweet corn and cook in a double boiler one hour. Add 1 cup of nut milk; salt to taste. Thicken with 1 teaspoonful of white flour to keep it from settling to the bottom. If too thick, add more water.
Soak 1/2 cup of sago in 1 quart of cold water two hours. Cook in a double boiler until transparent. Add 1/4 cup of sugar, a pinch of salt, and 1 1/2 cups of fresh red raspberries. If desired, black raspberries or a mixture of fruits, such as prunes, cranberries, and stewed raisins, may be used.
Cook 1 pint of sliced potatoes in enough water to cover them. When tender, rub through a colander or vegetable press and add enough hot water to make 1 quart of soup; then add 1 teaspoonful of nut butter which has been rubbed smooth in 2 tablespoonfuls of hot water, and a pinch of salt. Place on the stove and heat to boiling. Slowly pour thin soup over the well-beaten yolks of two eggs, stirring rapidly to mix the egg evenly with the soup before it cooks in curds. Serve at once without reheating.