22. Vegetable Bouillon

(Manual of Recipes - Washington Sanitarium)

1 pint strained tomatoes, 1 pint potato water, 2 medium sized onions, 1/2 cup chopped celery, 1 pint split pea broth.

Cook tomato, chopped onion and celery together slowly l 1/2 to 2 hours; add one bay leaf, a pinch of thyme and sage, broth from peas and potato water. Strain through strainer, salt to taste, reheat and serve. Number of servings, 6. Calories in Recipe:

23. Economy Broth

Parings from 6 medium sized potatoes, parings from 3 or 4 carrots, 2 red onions, one tomato, two tablespoons oatmeal, 1/2 pint or more of bean broth. Salt to taste, celery salt, pinch of thyme or bay leaf.

Scrub thoroughly all vegetables before paring. Put to cook in cold water. Cook all the vegetables, except the beans, together with the oatmeal, slowly 2 or 3 hours, adding enough water so that there will be about 1 quart of broth when done. (Cook beans by themselves.) Strain, pressing as much of the vegetable pulp as possible through the strainer. Add the bean broth and seasoning. Reheat and serve. Number of servings, 6.

Calories in Recipe:

The above recipe can be varied in many ways. More or less of the mentioned vegetables can be used, and to these may be added many others, as celery tops, lettuce leaves, cabbage leaves, turnip parings, etc.

The broth may be served without the bean broth. Water drained from potatoes or other vegetables may be used.

24. Potato Soup Stock

4 or 5 large potatoes, 2 onions (preferably red onions).

Scrub thoroughly and cut up without paring potatoes or removing outer onion skins. Put to cook in 2 quarts of cold water. Let cook slowly 2 hours or more, adding more water if necessary. Press through a colander or strainer. The potato broth and puree, of which there will be about 2 quarts, may be used as a basis for the following soups, as well as for many others.

In the making of this soup stock there may be cooked with the potato and onion any other vegetables as carrots, tomato, cabbage or lettuce leaves, celery tops, etc. Or the soup stock may be made from potato parings alone, with or without the parings and outer leaves of other vegetables. If parings alone are used it will be well to cook with them two tablespoons of oatmeal or other cereal, that the soup stock may have sufficient body to it.

Note - As much of the protein is near the skin, the more of the skins used the higher the relative protein content, until a broth (without the pulp) made from vegetable skins and leaves alone, may have the following high protein value:

25. Cream Of Potato Soup

Thin potato soup stock as necessary to make proper consistency, add one cup of evaporated milk, 1/2 teaspoon thyme and salt to taste. Chopped parsley may be used as seasoning instead of the thyme. Use no butter or other fat. Number of servings, 8.

26. Cream Of Tomato Soup

To 1 1/2 pints potato soup stock add l 1/2 pints strained tomato. Salt to taste, bring to boil. To the hot, but not boiling, tomato soup add one cup of hot condensed milk to which a little salt has been added. Serve at once. Another method to prevent curdling is to put all ingredients together cold, then heat and serve. Never use soda. Number of servings, 6.

27. Cream Of Corn Soup

To 2 pints potato soup stock add 2 cups canned corn and 1 cup evaporated milk. Add water if necessary to make the soup the proper consistency. Salt to taste. The corn may or may not be put through a colander before adding to soup stock. Number of servings, 10.

28. Cream Of Bean Soup

Cook 2/3 of a cup of beans. Press through a colander and add, with the bean broth, to 1 pint of potato soup stock. Thin as necessary and add 1 cup evaporated milk. Season with thyme and salt to taste. Number of servings, 8.

29. Cream Of Pea Soup

Make as recipe No. 28, using green peas instead of beans. Number of servings, 8.

30. Cream Of Celery Soup

Cook with the potato stock the tops of one bunch of celery. Strain and add milk as for cream of potato soup. Salt to taste. Cut up celery and cook it separately. Add cooked celery to soup; heat thoroughly and serve. Number of servings, 8.

31. Cream Of Spinach Soup

To 1 1/2. pints of potato soup stock add 1 pint of spinach water. Add one cup of evaporated milk, salt to taste. Number of servings, 6.

Note - To any of the above soups may be added the water in which any vegetable has been cooked. Various combinations may be made with many pleasing results in delicious and savory flavors. Beet juice, turnip water, asparagus broth, etc., may be added in varying amounts, depending upon individual preference, and there need be no monotony in the soups served. Cream may be used instead of milk; or, if preferred, the soups may be served without the addition of milk or cream. If served without milk or cream it may be an advantage to thicken them slightly with a cereal as gluten, cream of barley, oatmeal, etc. Left-over cereal may be added to the soups with satisfactory results. In addition to salt, other seasonings as parsley, thyme, bay leaf, sweet basil, etc., may be used. But no fat of any kind need ever be added.