Well, then, if a good, clear stock is prepared, all that is necessary to convert it into
is to prepare a savoury custard with two yolks and either a cup of stock, diluted “Extract,” or milk. Steam in shallow, buttered tin, cut in small squares, diamonds, &c., and put in tureen along with the boiling stock.
Cut different vegetables—carrot, turnip, celery, &c., in thin strips about 1 inch long, boil in salted water, and add to boiling clear stock.
Spring Vegetable Soup.
Have an assortment of different young vegetables comprising as many distinct and bright colours as possible—green peas, French beans trimmed and cut diamond-wise, cauliflower in tiny sprigs, carrots, turnips, cooked beetroot stamped in fancy shapes or cut in small dice, and leeks, chives, or spring onions shred finely. Cook the vegetables separately, drain, and add while hot to boiling clear stock in tureen.
Most of the thick soups are so well-known that they need not be repeated here. Suffice it to say that they will gain both in purity and flavour by substituting vegetarian stock for that usually made by boiling meat, ham bones, and the like. Great care should be taken with such soups as lentil, split-pea, potato soup, &c., to avoid a coarse “mushy” consistency. This can be done by rubbing the peas, &c., through a sieve when cooked, and adding such vegetables as carrot, turnip, onions, &c., finely chopped, to the strained soup. Perhaps, however, I ought to give at least one typical recipe for
“Reform” Pea Soup,
and if nicely made it will be quite possible to allure some unsuspecting victims who have always declared they never could or would touch pea soup, into asking for another helping of “that delicious—ahem—what-do-you-call-it-soup.”
Have ready a good-sized-soup pot with amount of water required boiling fast, and into this throw 1/2 lb. split-peas for every 2 pints water. The “Giant” variety is best as they are BO easily examined and cleaned. Rub in a coarse cloth to remove any possible dust or impurity. This is much better than washing or scalding, as the peas “go down” so much more quickly when put dry into the fast boiling water. Such a method will seem rather revolutionary to those who have been accustomed to soak peas over night, but a single trial is all that is needed to convince the most sceptical. Add 1/2 lb. onions, cut up-these may first be sweated for 10 minutes with a little butter in covered pan. Simmer gently but steadily 1 1/2 to 2 hours. Rub through a sieve and return to saucepan. When boiling add some turnip in tiny dice and some carrot in slices as thin as sixpence, also finely chopped spring onion, leeks or chives, according to season, and a little finely minced parsley five minutes before serving. Stock may of course be used for this soup, but is not at all necessary. With stock or even a little extract, a very good lentil or pea soup may be made at a few minutes’ notice by thickening with