Many recipes given here, and also in approved vegetarian cookerybooks, use milk and eggs in abundance. These animal foods are not open to the same objections that are made to meat. At any rate, they are highly-concentrated foods, containing much nourishment in a small space, and are particularly rich in albuminoids.
We have already had occasion to remark that it is chiefly from vegetables and fresh fruits that we all must draw our supplies of salts, whether we eat meat in addition or no.
3071.—VEGETABLE STOCK (Fr—Bouillon Maigre.)
Ingredients.—2 quarts of water, 2 ozs. of haricot beans, 2 ozs. of split peas, 1 onion, 1 carrot, ½ a stick of celery, parsley, herbs, pepper and salt, 3, cloves, 1 blade of mace.
Method.—Boil all the above vegetables, spice and herbs in 2 quarts of water for 3 or 4 hours. Skim well. Strain it off. It will keep for some time if it is left to stand and poured from the sediment.
Time.—From 3 to 4 hours. Average Cost, 3d. Sufficient for 4 or 5 persons.
Note—This may serve as the basis of a good many soups and sauces, just as stock made of meat and bones serves many purposes. All cooks may be assured that if gravy has to be made and no meat is at hand of which to make it, water in which any vegetables have been boiled (except potatoes) will be better than plain water.
3072.—BROWN VEGETABLE SOUP.
Ingredients.—2 quarts of water, 1 slice of bread, 1 cabbage, 2 carrots, 1 turnip, 2 onions, 2 potatoes, parsley, salt and pepper, 1 tablespoonful of oil or 1 oz. of butter.
Method.—Fry a slice of onion in the oil or butter in a large saucepan. When it is brown, but not burnt, add 2 quarts of water, salt, pepper, a slice of stale bread toasted, and vegetables cut up into small pieces. (One small cabbage, 2 carrots, 1 turnip, 2 onions, 2 or 3 potatoes, and a bunch of parsley, make a good soup.) French beans, green peas with their pods, celery, parsnips, or any other vegetable may be added. Boil for 3 or 4 hours, then mash the vegetables through a colander, or in a saucepan with a spoon, boil for another 10 minutes, and the soup is ready. If it is too thick, add more water, and boil for 10 minutes after putting in the water; if too thin, boil fast with the lid off the saucepan until it is thick enough.
Time.—From 3 to 4 hours. Average Cost, 3d. to 4d. Sufficient for 4 or 5 persons.