Tomato Soup No. 2

Select 6 ripe but sound tomatoes which have a good thick meat. Cut in small pieces, and put them in a stew-pan with 1 pint of rich nut milk, 1 teaspoonful of grated onion, and a sprig of parsley. Cook slowly twenty minutes, and put through a sieve fine enough to remove the tomato seeds; return to the fire and add 1 tablespoonful of corn-starch dissolved in 2 tablespoonfuls of nut cream. Add salt to taste. Serve with crackers or croutons.

Turnip Soup

Take 4 very tender and fresh turnips, medium size, slice, and then cut into small pieces and cook in as little water as possible without burning. Add 2 grated onions, or have them chopped very fine, and cook with the turnips. When very tender, add 1 cup of sifted tomatoes and a little celery salt, or minced parsley. Let boil up, and serve with croutons. (See directions for making croutons.) Rutabagas may be used in the place of turnips, if the turnips can not be obtained, but are not quite so nice flavored.

Vegetable Oyster Soup

Select fresh vegetable oysters, and soak in cold water a half-hour before preparing for cooking; scrape and drop in a dish with enough cold water to cover them. This will prevent their turning black. When all are cleaned, slice as quickly as possible and drop into boiling hot water and cook until perfectly tender and nearly dry. Then rub through a colander and thin with nut cream (the raw peanut cream that has been cooked is best for this soup), salt to taste, and serve hot. If desired, 1 part of mashed potatoes to 1 part of vegetable oysters may be used instead of clear oysters, and is quite an improvement.

Vermicelli And Oyster Soup

Peel and slice onions to measure 1 pint, and boil in 2 quarts of water. Break 1/2 package of vermicelli into short pieces and add to the onions, about fifteen minutes before serving. Season with salt and nut butter to taste. The butter should first be emulsified.

Vegetable Soup No. 1

Take 2 quarts of boiling water, 1 small carrot, I turnip, 1 sweet potato, 1 white potato, 1 ear of corn, 1 cupful of peas, 1 cupful of beans, 1 tomato, and 1 tablespoonful of rice. Put the water in a soup kettle, cut the vegetables into pieces of equal sizes, put the carrots and turnips on first, and boil one hour. Then add all the other vegetables and rice, and boil until tender. A grated onion may be added if its taste is agreeable. Season with salt and nut cream, and serve hot.

Vegetable Soup No. 2

Take 1 onion, 1 cup of green peas, 1 head of lettuce minced fine, 1 small bunch of parsley minced fine, 1 cup of thick nut cream, 3 egg yolks, 1 1/2 quarts of water. Grate the onion, and put it and the other vegetables in a kettle and boil until tender, then skim out the vegetables. Add salt and nut cream and the well-beaten yolks of eggs, and then add the vegetables again.

Vegetable Broth

Boil and cut into pieces 1 carrot, 1 onion, and 1 potato. Put them on oiled tins, brush them over with nut cream or nut oil, and bake in the oven until they are a nice brown; put them in a saucepan and let simmer for twenty minutes, then press through a sieve or colander. Return to the kettle and add salt and nut cream if desired. Serve with nutmeato balls.

Pot Au Feu

Slice 1 onion, place on an oiled tin, and bake in the oven until it is of a rich brown color, then place in a stew-pan; add to it 1 sliced carrot and 1 sliced turnip, and cook for one hour; add 1/2, cup of rice, and cook one hour more; then press through a sieve, and return to the stove; add nut milk enough to make of the right consistency, and salt to taste; just before serving, burn a little brown sugar and stir through it, This gives it a peculiar flavor and a rich color.