The soups must be made from vegetable stock, and thickened with various forms of cereal, brown or white roux, tapioca, sago, barley, rice, milk, eggs, and the various forms of vegetables. Farinaceous foods and savoury dishes, pulses and nut meats, eggs in various forms, and preparations with cheese (see below) take the place of meats and entrees. Vegetables and salads, puddings, fruits, and cheese are all permissible.
2 quarts water. I ounce butter.
1 slice bread.
2 carrots 1 turnip.
Parsley, salt and pepper. Fry a slice of onion in a large saucepan. When it is brown but not burnt, add water, salt and pepper, and bread toasted, and vegetables cut into small pieces. Boil three or four hours, then rub the vegetables through a colander and boil again for ten minutes, and the soup is ready. If too thick, add a little more water.
I quart clarified vegetable stock. Mushroom ketchup. Salt and pepper.
Turnip, carrot, celery, onion. Walnut ketchup. Sherry, if liked.
Cut the vegetable into fine strips about the size and shape of a small match, and boil them separately until tender but not broken. Have the stock ready boiling; add salt, pepper, a very little ketchup and sherry to taste; put in the prepared vegetables, cook for fifteen minutes, and serve.
2 small onions 1 head celery. 1/2 pint milk.
1 dessertspoonful flour.
I lb. potatoes. 3 pints water. 1 ounce butter.
Cut about 2 lbs. weight of any white vegetables, wash and peel and cut pieces, boil them until soft in the water; salt and butter. Hub them through a sieve or colander, put them back in the stewpan with the milk, and let it boil. Put in the flour, mix smoothly with cold water, let the soup boil for ten minutes, and serve with slices of fried bread.
There are the porridges made of oatmeal, barley-meal, hominy, and lentil, etc. The following three recipes may be commended: -
1. Hominy Fritters (Hominy or Maize Meat). Cold hominy porridge, fat to fry, and flour. Cut the cold porridge into slices about 1 inch thick, flour lightly on both sides, and fry in butter or oil.
2. Bread Fritters. Pieces of stale bread allowed to soak in a little milk flavoured with cinnamon, dipped in batter and fried in boiling fat.
3. Polenta and Cheese. (This is another form of Maize Meal).
Cold maize meal porridge. Salt and cayenne.
Crated cheese. Butter.
Cut the cold polenta into square or oblong pieces about 3/4 inch thick.
Arrange in a flat dish in layers, with grated cheese between and over the top. Put a few pieces of butter over, and hake till brown in a good oven.
1/2 pint white sauce.
2 tablespoonfuls grated cheese, 1 tablespoonful cocoa-nut.
1 dessertspoonful curry powder.
Boil cauliflower twenty to thirty minutes until the stalk part is tender. Drain the cauliflower and place on a fireproof dish. Add the curry powder and the white sauce, pour it over, cooling the cauliflower well. Sprinkle the remainder of the cheese and cocoa-nut on top, and brown quickly in a good oven. Cauliflower au gratin can be made in the same way; increase the amount of cheese and omit the curry powder and cocoa-nut.
6 small tomatoes.
1 gill tomato sauce.
1 teaspoonful curry powder.
1 teaspoonful red-currant jelly.
2 tablespoonfuls breadcrumbs. 2 tablespoonfuls grated cheese. 1/2 ounce butter. Pepper and salt.
Choose small firm tomatoes. Put into boiling water for a minute or two, lift them out, dry and peel them. Then grease a fireproof dish, and place the tomatoes in it. Sprinkle them with half the crumbs and cheese, and a little pepper and salt. Add the curry powder and the red-currant jelly to the tomato sauce, and pour this over the tomatoes. Put the remainder of crumbs and cheese on the top, then the butter in small pieces, and bake in a moderate oven about twenty minutes. Serve hot.
4 or 5 eggs.
1 white sauce. A little butter.
3 tablespoonfuls breadcrumbs.
Pepper and salt.
3 tablespoonfuls grated cheese.
Butter a flat dish, and sprinkle it with half the breadcrumbs and cheese. Poach the eggs and place them on the top. Then pour over the sauce, and put the rest of the cheese and breadcrumbs on the top.
Lay on a few small pieces of butter, and place in a hot oven to melt the cheese and lightly brown the top.
2 ounces grated Parmesan cheese. Cayenne pepper.
2 whites of eggs Salt.
Beat the whites of egg to a perfectly stiff froth, with a pinch of salt and cayenne pepper. Then stir in quickly and lightly 2 ounces of freshly grated Parmesan cheese. Shape the mixture into little balls the size of marbles, and drop these gently into a pan of boiling fat. Cook them a pretty brown colour (about five minutes), and drain them well. Serve on a doily or dish paper, and sprinkle lightly with Paprika pepper and grated cheese.
1/2 lb. cooked potatoes. 2 ounces grated cheese 2 tablespoonfuls milk.
1 ounce butter.
Pepper and salt. Sieve the potatoes, and add to them the butter melted, the yolks of eggs, cheese, seasoning, and the milk or cream. Mix well together. Whip the whites to a stiff froth, and stir them in lightly to the other mixture. Grease a plain mould or basin, and line it with brown crumbs. Three-parts fill with the mixture, and bake in a moderate oven about thirty minutes. Turn out on a hot dish, and serve at once.