Practical vegetarian cookery

too thick, be careful not to add too much water; season with savory herbs, or soup powder; add a tablespoonful of butter, and serve with croutons. WHITE TURNIP SOUP. Peel and prepare turnips according to quantity of soup desired, put them over to cook in boiling water; when half done add one fifth as much of onions, chopped very fine, with pepper and salt to taste. When turnips are tender pour the liquid through a sieve and rub the turnips through with a spoon. Return to kettle and add as much milk as is required to bring soup to the proper consistency; add a little parsley, chopped fine; one cupful of cream, and one tablespoonful of butter blended with one teaspoonful of flour. Serve with croutons. CREAM OF LIMA BEANS. Soak one cupful of dried lima beans over night; in the morning drain and add three pints of cold water. Cook until tender and rub through a sieve. Cut two slices of onion and four slices of carrot into small cubes; cook in two tablespoonfuls of butter until yellow, add one cupful of cream or milk, two tablespoonfuls of butter, two tablespoonfuls of flour, one teaspoonful of salt, and one saltspoonful of pepper; and stir into the boiling soup. Strain and serve. BEAN PURÉE WITH TOMATO. To one pint of cold Boston baked beans, add one chopped, small, onion, one bay leaf, and one cupful of tomato; boil in one quart of water until tender, then mash through a colander, put back in kettle over the fire and add one tablespoonful of butter blended with one teaspoonful of flour; season to taste, let come to a boil, and serve with croutons. SAVORIES AND RELISHES. SAVORY HASH. Take one third of brown lentils (which have been cooked tender and rubbed through colander) to two thirds of chopped cold boiled potatoes, add one cupful of bread crumbs over which has been poured one tablespoonful of melted butter. Season, adding savory, soup powder or sage and chopped onion, as preferred; put tablespoonful of butter in frying pan, add the hash, cover until thoroughly