The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

leaving 2½ pts. of stock. =Vegetable Stock= ¼ cup each beans and split peas 1 each medium onion and carrot, sliced 1 stalk celery or ¼ cup celery tops or ¼ teaspn. celery seed or salt 1-2 tablespns. chopped parsley ⅛ level teaspn. thyme ½ level teaspn. leaf sage or ¼ powdered Salt Simmer all together 3-4 hours; strain, serve. Parsley may be added after straining soup. Savory, marjoram and other herbs may be used, or the herbs may be omitted altogether. Other legumes may be substituted for the ones given. Tomato or browned flour or both may be added. This stock is excellent for gravies and sauces. A thick soup may be made by rubbing the vegetables through the colander instead of straining them out. =★ Cereal Bouillon= 2½ pts. nice fresh bran pressed down. 2½ qts. boiling water. Simmer together 2 hours or more; strain, add 1 pint strained tomato 1 bunch celery stalks, crushed 1 large onion, sliced ¼ teaspn. powdered mint in a muslin bag Simmer together ½-1 hour, strain, salt to taste, heat, serve. This should make 2½ qts. of soup. Other flavorings maybe used. In using the bran put up in packages, sift it and use only the coarse part. =Tomato Broth= 1 qt. stewed tomato 1 onion, sliced 1 bay leaf salt 1 pt. water Simmer all together about 20 m., strain and add water for 1½ qt. of broth. Use plenty of salt. This broth may be cleared the same as bouillon, leaving 1 qt. only. 3 or 4 teaspoons of browned flour may be used. =Legume Broths= Cook beans, lentils or whole green peas, until the water looks rich, but not until the skins begin to break. Strain, making 1 pt. of broth from each pint of legumes. (The legumes remaining may be used for stews and soups). Add salt, heat and serve. These broths are very satisfying. They may be varied by adding different flavorings to legumes while cooking or to broths after straining. Tomato, celery, onion with or without browned flour, or thyme are suitable. Brown beans with onion