Brosia Meals

Brosia Meals are of three varieties. Bean Brosia, Pease Brosia, and Lentil Brosia. They are made by steam cooking the beans, pease or lentils, freeing them from hulls and grinding. They are rich in protein. While beefsteak contains 20.3% of protein, Lentil Brosia contains 25.7%, Bean Brosia 22.5%, and Pease Brosia 24.6%. One pound of the meal is equal to two of the lentils, pease or beans. Brosia Meals may be obtained from The House of Rest, 236 N. 6th St., San Jose, Cal.

Vegex

Vegex is a pure vegetable extract having a distinctive and delicious flavor. It is manufactured abroad, and was brought to this country by a prominent vegetarian. Vegex has been analyzed by Professor Allyn of Westfield Board of Health; a sample is taken from each importation and analyzed by the United States Pure Food Department. Vegex is made in the form of a dark brown paste but contains no artificial coloring. It is put up in screw-top jars of convenient size and will keep practically any length of time. In many of the recipes in this book Vegex is given as a flavoring for soups, sauces, gravies and stews. May be obtained from local grocer.

Vegetarian Soup Stock

A great variety of palatable and nutritious soups may be made without meat by using as a foundation the water in which rice, macaroni, or vegetables have been cooked. The water from carrots, turnips and spinach is not suitable for this purpose, but may be used for flavoring. Much depends upon the ingenuity of the cook in combining left over tidbits. The seasoning of the soup is an important part, for a change in seasoning lends variety to otherwise plain soups. There are several excellent vegetable extracts, such as Vegex and Kitchen Bouquet. Vegex is used in many of the recipes in this book and is treated in a separate article. Seasoning such as bay leaf, thyme, celery salt, poultry seasoning, and onion salt should be kept on hand. It is best, however, not to use more than two or three of these at one time. Olive oil is an addition to soups made with water, but care must be taken to boil it well into the soup. Brosia meals, which are also mentioned in a separate article, are excellent for vegetarian soups.

Asparagus Cream Soup

1 tablespoon butter

1 tablespoon flour

4 cups asparagus water

1/2 cup milk Yolks two eggs

Melt butter and add flour. Cook a few minutes, then add water in which asparagus has been boiled. Mix milk with yolks of eggs, and add slowly to the soup. Season to taste. Serve with croutons.

Barley Soup

Outside of head of celery 4 tablespoons pearl barley 1 onion

2 1/2 quarts water 2 tablespoons butter Salt

Boil the celery, barley and onion for several hours. Rub through coarse strainer and put in the other ingredients. Also add gravy left from string beans or other vegetables.

Bread Sticks

Cut slices of stale bread into sticks and toast. Serve with soup.