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

and consequently the saucepan must be constantly stirred to prevent it burning. In serving the soup at table, the contents of the soup-tureen should be stirred with the soup-ladle before each help. LENTIL PUREE A LA SOUBISE.--This is really lentil soup, made as above, rather thick, to which has been added a puree of onions, made as follows:--Slice up, say four large onions, and fry them brown in a little butter, then boil them in some of the broth of the soup till they are tender. Rub them through a wire sieve and add them to the soup. MACARONI SOUP (CLEAR).--Take some macaroni and break it up into pieces about two inches long. Boil them till they are tender in some salted water, drain them off and add them to some clear soup. (_See_ CLEAR SOUP.) MACARONI SOUP (THICK).--Take an onion, carrot, a small head of celery and a very small quantity of turnip; cut them up and boil them in a very small quantity of water for about an hour. Then rub the whole through a wire sieve, add a quart or more of boiling milk, throw in the macaroni, after breaking it up into pieces two inches long, and let the macaroni simmer in this till it is perfectly tender. The soup should be thickened with a very little white roux, a bay-leaf can be boiled in the soup; a small quantity of cream is a great improvement. Fried or toasted bread should be served with it. MILK SOUP.--Milk soup, as it is sometimes called in Germany, very much resembles English custard. It is made by putting a quart of milk on the fire and thickening it with two yolks of eggs and a little flour, and sweetening it with sugar. The soup is flavoured with either vanilla, lemon, laurel leaves, pounded almonds, cinnamon, chocolate, &c. As a soup, however, it is not suited to the English palate. MOCK TURTLE, IMITATION.--Take an onion, carrot, small head of celery, and some turnip, and boil them till they are tender in some stock. The water in which some rice has