Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

the soup will be very nice without this addition--half a teaspoonful of the kernels, blanched and bruised, a tablespoonful of sugar, and a few whole cherries. Let the soup boil again until the cherries are tender, and pour all into a tureen over toasted sippets, sponge-cakes, or macaroons. CHESTNUT SOUP, OR PUREE OF CHESTNUTS.--Take four dozen chestnuts and peel them. This will be a very long process if we attempt to take off the skins while they are raw; but in order to save time and trouble, place the chestnuts in a stew-pan with a couple of ounces of butter. Place them on a slack fire and occasionally give them a stir. Heat them gradually till the husks come off without any difficulty. Having removed all the husks, add sufficient stock or water to the chestnuts, and let them boil gently till they are tender. Then pound them in a mortar and rub them through a wire sieve. Add a very little brown roux, if the soup is to be brown, and a few drops of Parisian essence (burnt sugar), or a little white roux and a little cream if the soup is to be white. Add also a little pepper and salt, sufficient butter to make the puree taste soft, and a little powdered sugar. Fried and toasted bread should be served with the soup. COTTAGE SOUP.--Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a little butter, till they are lightly browned. Then put them in a saucepan, with about two quarts of water and a tablespoonful of mixed savoury herbs. Let this boil till the vegetables are quite tender, and then thicken the soup with two ounces of oatmeal or prepared barley. This must be mixed with cold water and made quite smooth before it is added to the soup. Wash a quarter of a pound of rice, and boil this in the soup, and when the rice is quite tender the soup can be served. Some persons add a little sugar, and