Any one of the four following soups is sufficiently nutritious to serve as a main course. Corn cake goes well with them.

Dried Green Pea Soup

1 cup dried green peas

1/3 cup chopped celery

2 tbsp. butter

salt and pepper to taste

Wash and soak peas over night. Cook slowly, well covered with water, until tender, adding more water if necessary. Add celery during last hour. Add butter and seasoning just before serving. Soup should be thick when done. It may be strained, if desired, but is very good with the whole peas in it.

Lentil Soup

1 cup lentils

3 stalks celery

1 onion

1 cup milk

6 cups water

4 sprigs parsley

1 bay leaf

1/8 tsp mace

1/2 cup cream

2 tbsp butter

2 tbsp flour

1 tsp Vegex

Wash and soak lentils over night. Drain and put in saucepan with the water, bring to boiling point and skim well; then add parsley, mace, bay leaf, diced celery, chopped onion, and simmer till lentils are thoroughly cooked. Melt butter in saucepan, add flour and stir till smooth, add milk and Vegex and cook till smooth and thick.

Press lentils through sieve and add to milk, season with salt and pepper, add cream just before serving.

Split Pea Soup

1 cup dried split peas

2 1/2 qts. cold water

1/2 onion

1 pint milk

2 level tsp. Vegex

1 tsp. salt

1/8 tsp. pepper

3 tbsp. butter

2 tbsp. flour

Wash and soak peas over night. Drain, add cold water and onion. Cook slowly until soft. Add butter and flour cooked together and diluted with a little soup, salt and pepper.

Black Bean Soup

1 pint black beans

2 qts. cold water

1 small onion

2 stalks celery, or 1/4 tsp. celery salt

1/2 tbsp. salt

1/4 tsp. mustard

1/8 tsp. paprika

3 tbsp. butter

1 1/2 tbsp. flour

2 hard-boiled eggs

1 lemon

Wash and soak beans over night. Drain, and add cold water, onion and celery stalks, broken in pieces. Cook slowly till soft, adding water as necessary. Rub thro sieve, add salt, paprika and mustard mixed. Bind with butter and flour cooked together. Cut eggs and lemon in thin slices, put in tureen and pour soup over them.

Pea And Tomato Soup

1/2 can peas

2 cups tomatoes

2 cups hot water

Salt

Pepper

1/4 tsp. soda

1 slice onion

1 bay leaf

10 peppercorns

3 tbsp. butter

3 tbsp. flour

Cook together peas, tomatoes, and water. Add onion, bay leaf and peppercorns, cook 20 minutes.

Rub thro sieve, and bind with butter and flour cooked together. Add salt, pepper and soda.

Vegetable Soup

1 carrot 1 turnip

3 or 4 stalks celery

4 tbsp. rice

1 cup canned or cooked peas

2 tbsp. peanut oil

1 onion

1 tsp. salt

1 saltsp. pepper

2 quarts water

2 tsp. Vegex

Scrape carrot, peel turnip and cut both into dice. Cut celery into small pieces. Put oil in soup kettle; when hot, add carrot, turnip, onion sliced, and celery. Shake until brown. Add water and Vegex and cook slowly 30 minutes. Add peas, rice, salt and pepper. Cook 15 minutes and serve.

Vegex Consomme

Make consommé in proportion of 1/2 tsp. Vegex to 1 cup boiling water. This may be varied by cooking a bay leaf in the soup, by serving barley, peas, or rice in the soup, and by putting a tbsp. of whipped cream on the soup. Also by adding water in which vegetables have been cooked.

Corn Soup With Whipped Cream

1 can corn (or 6 ears)

1 qt. water

3 tbsp. flour

2 tbsp. butter

1 tsp. Vegex

1 cup milk

1 slice onion

1 cup whipped cream

1 1/2 tsp. salt and 1/8 tsp. pepper

Cook corn, onion and water together 30 minutes. Melt butter, add flour, stir till well blended, add milk gradually, Vegex and seasonings. Rub thro sieve, and before serving beat in a cup of whipped cream.