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

small pieces and fry them for a few minutes in about two ounces of butter in a frying-pan, very gently, taking care that they do not in the least degree turn colour. Previous to this, wash and boil about a quarter of a pound of pearl barley for four or five hours. When the barley is tender, or nearly tender, add the contents of the frying-pan. Let it all boil till the vegetables are tender, and about half an hour before the soup is sent to table throw in, while the soup is boiling, half a pint of fresh green peas--those known as marrowfats are best,--and about five minutes before sending the soup to table throw in a spoonful (in the proportion of a dessertspoonful to every quart) of chopped, blanched parsley--_i.e._, parsley that has been thrown into boiling water before it is chopped. Colour the soup green with a little spinach extract (vegetable colouring sold in bottles by all grocers). The thinness of the soup can be removed by the addition of a small quantity of white roux. JARDINIERE SOUP.--Cut up into thin strips some carrot, turnip and celery, add a dozen or more small button onions, similar to those used for pickling, and also a few hearts of lettuces cut up fine, as well as a few fresh tarragon leaves cut into strips as thin as small string. Simmer these gently in some clear soup (_see_ CLEAR SOUP) till tender; add a lump of sugar, and serve. N.B.--The tarragon should not be thrown in till the last minute. JULIENNE SOUP.--This soup is exactly similar to the previous one, the only exception being that all the vegetables are first stewed very gently, till they are tender, in a little butter. Care should be taken that the vegetables do not turn colour. LEEK SOUP.--Take half a dozen or more fine large leeks, and after trimming off the green part, throw them into boiling water for five minutes, then drain them off and dry them. Cut them into pieces about half an inch long, and stew them gently in a little