Soups are not so nutritious, of course, as more solid foods, as they contain so much water; but they are useful at the beginning of the meal, to start the flow of the digestive fluids. One is not so apt to overeat when eating soups, as the water of the soup is so soon absorbed and passes into the system.
Put 1/3 cup of nut cream over the fire; when boiling, stir in quickly \ cup of flour and stir for a minute. Then remove from the stove and let cool; add 1 well-beaten egg and 2 tablespoonfuls of grated nutmeatose. Fold in lightly. Drop this paste on well-oiled tins, in pieces not larger than a small hickory-nut, and bake. Serve in soup.
Take 2 eggs, 4 tablespoonfuls of thin nut cream, and a little salt. Beat the eggs until well mixed. Add the salt and nut cream, and turn into a small basin, well oiled; place in a pan of boiling water, and set in the oven or on top of the stove until the custard is set. When cold, cut into blocks or fancy shapes. Put into the tureen and turn over them the soup. A little grated nutmeg may be added to the custard if desired.
Boil 4 eggs long enough to have the yolks dry and mealy. Put into cold water, then mash both whites and yolks through a fine sieve, and add the yolk of 1 raw egg, 1 teaspoonful of flour, and salt and parsley to taste. Make into balls and boil four or five minutes.
Mix 2/3 cup of bread-crumbs, the yolks of 4 hard-boiled eggs, and 1/2 cup of walnut meats ground coarse through the mill, or they can be chopped or pounded. Season with salt and bind together with 2 tablespoonfuls of nut milk. Make into balls the size of a hickory-nut, and cook in the soup for twenty minutes, then serve with the soup, hot.
Beat 1 egg, add a little salt, and as much flour as it will take up. Roll as thin as brown paper, sprinkle very lightly with flour, roll up into a large roll, and slice from the ends, into narrow strips. Shake out the strips lightly and drop into the soup.
The bouillon made from any of the nuts makes an excellent stock for soups, and those accustomed to using soup stock made from meat, will immediately think it an improvement to many of the soups. The bouillon with vermicelli, macaroni, or rice makes a very nice soup with only the addition of salt.
Take 2 bunches of tender asparagus, cut into pieces, put into boiling water, and let simmer until perfectly tender. There should be about 1 quart of water left. Rub all but the hard pieces through the colander. Flavor with salt and nut butter (almond butter or raw peanut cream preferred). Reheat and serve with toasted bread or crackers.
Look over and wash 1 quart of dry beans and put to soak in cold water overnight. The next morning put them in the soup kettle with 4 quarts of cold water, add 1 grated onion, peel and slice 1 turnip and 1 carrot and add with the rest. Boil these ingredients very slowly for three hours, or until they are tender enough to rub through a sieve. Then return to the kettle with the broth in which it was cooked. After they have been rubbed smooth in a little cold water, add 3 tablespoonfuls of nut butter and 2 tablespoonfuls of white Hour. Season with salt and serve with croutons.