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tapioca and tomato soup
2 oz. of tapioca, 1 lb. of tomatoes, 1 carrot, 1 turnip, 1 teaspoonful of herbs, 1 blade of mace, 1 oz. of butter, pepper and salt to taste, and 3 pints of water. Peel, wash, and cut up finely the vegetables and stew them in the butter for 10 minutes. Add the water, the tomatoes skinned and cut in slices, the herbs and seasoning to taste; when the soup is boiling, sprinkle in the tapioca, let all cook until quite tender, pass the soup through a sieve, return it to the saucepan, and boil it up before serving.

summer soup
1 cucumber, 2 cabbage lettuces, 1 onion, small handful of spinach, a piece of mint, 1 pint shelled peas, 2 oz. butter. Wash and cut up the lettuces, also cut up the cucumber and onion, put them into a stewpan, together with ½ pint of peas, the mint, and butter. Cover with about 1 quart of cold water, bring to the boil, and simmer gently for 3 hours. Then strain off the liquid and pass the vegetables through a sieve. Add them to the liquid again, and set on the fire. Season and add ½ pint green peas previously boiled.

spring soup
2 carrots, 1 turnip, ½ head celery, 10 small spring onions, 1 tea-cup of cauliflower cut into little branches, heart of small white cabbage lettuce, small handful of sorrel, 1 leaf each of chervil and of tarragon, ¼ pint of peas, ¼ pint asparagus points, ¼ pint croutons, 1 quart of water. Cut the carrots and turnip into small rounds, or to shape; add them with the chopped-up celery, whole onions, and cauliflower, to a quart of water, and bring to the boil; simmer for ½ an hour. Stamp the sorrel and lettuce into small round pieces, and add them with the leaf of chervil and tarragon to the soup, together with 1 teaspoonful of sugar. When all is quite tender add the peas and asparagus points, freshly cooked; serve with croutons.

spinach soup
2 lbs. of spinach, 1 chopped up onion, 1 oz. of butter, 1 pint of milk, the juice of 1 lemon, 1-1/2 oz. of Allinson fine wheatmeal, and pepper and salt to taste. This will make about 3 pints of soup. Wash the spinach well, and cook it in 1 pint of water with the onion and seasoning. When the spinach is quite soft, rub all through a sieve. Mix the wheatmeal with the melted butter as in the previous recipe, stir into it the spinach, add the milk; boil all up, and add the lemon juice last of all. If the soup is too thick, add a little water.

spanish soup
3 pints of chestnuts peeled and skinned, 2 Spanish onions, 6 potatoes, 2 turnips cut up in dice, 1 teaspoonful of thyme, 1 dessertspoonful of vinegar, 2 oz. of grated cheese, 1 oz. of butter, 2 quarts of water, pepper and salt to taste. Boil the chestnuts and vegetables gently until quite tender, which will take 1-1/2 hours. Rub them through a sieve and return the soup to the saucepan; add the butter; vinegar, and pepper and salt to taste. Let it boil 10 minutes, and sift in the cheese before serving.

vegetarian cooking

sorrel soup (french) (3).
1 lb. of sorrel, 1 oz. of butter, 2 tablespoonfuls of allinson fine wheatmeal, 2 quarts of water, pepper and salt, 2 eggs. pick and wash the sorrel and drain the water. set it over the fire with the butter and stew for 5 minutes, add the wheatmeal, and stir it with the sorrel for 5 minutes; add the water, pepper and salt to taste, and let the soup simmer for ½ an hour; before serving add the eggs well beaten, but do not allow them to boil, as this would make them curdle; serve with sippets of toast.

vegetarian cooking

sorrel soup (2).

1 lb. of sorrel, 1 large spanish onion, 3 pints of water, 1 oz. of butter, pepper and salt to taste, ½ lb. of allinson wholemeal bread cut into small dice. pick, wash, and chop up the sorrel, chop up the onion, and boil both with the water, butter, pepper, and salt until the onion is quite tender. place the bread in the soup-tureen and pour the soup over it. cover it up, and let the bread soak for a few minutes before
serving.

vegetarian cooking

sorrel soup (1).
½ lb. of sorrel, 1-1/2 lbs. of potatoes, 1 oz. of butter, pepper and salt, 3 pints of water. pick, wash, and chop fine the sorrel, peel and cut up in slices the potatoes, and set both over the fire with the water, butter, and seasoning to taste; when the potatoes are quite tender, pass the soup through a sieve. serve with sippets of toast.

vegetarian cooking

scarlet runner soup.

1-1/2  lbs.  of  french  beans  or  scarlet runners, 1 onion, 1 carrot, 1 stick of celery,  ½ oz. of butter, 1 teaspoonful of thyme, 2 quarts of water, pepper and salt to taste, and  2  oz.  of  allinson  fine  wheatmeal. string the beans and break them up in small pieces, cut up the other vegetables and add them to the water, which should be boiling; add also the butter and pepper and salt. allow all to cook until thoroughly tender, then rub through a sieve. return the soup to the saucepan  (adding more water  if  it  has  boiled  away  much),  and thicken  it  with  the  wheatmeal;  let  it simmer  for  5  minutes,  and  serve  with fried sippets of bread.

vegetarian cooking
st. andrew’s soup.
4 large potatoes,  1 pint of clear tomato juice (from  tinned  tomatoes), 1  pint of  milk,  1  pint  of  water,  2  eggs,  1  oz. of  butter,  seasoning  to  taste.  boil  the potatoes in their skins; when tender peel and pass them through a potato masher. put the potatoes into a saucepan with the butter,  tomato  juice,  and  water,  adding pepper and salt to taste. allow the soup to simmer for  10  inutes, then add the milk; boil up again, remove the saucepan to the cool side of the stove and stir in the eggs well beaten. serve at once with sippets of toast, or allinson plain rusks.