1.—Vegetable Soup

1 large cupful red lentils, 1 turnip, 2 medium onions, 3 potatoes, 1 carrot, 1 leek, 1 small head celery, parsley, 1 lb. tomatoes, 3½ quarts water.

Wash and cut up vegetables, but do not peel. Boil until tender, then strain through coarse sieve and serve. This soup will keep for several days and can be reheated when required.

2.—Semolina Soup

4 oz. semolina, 2 chopped onions, 1 tablespoonful gravy essence,[6] 2 quarts water or vegetable stock.[7]

3.—Spinach Soup No. 1

1 lb. Spinach, 1 tablespoonful gravy essence, 1 quart water.

Cook spinach in its own juices (preferably in double boiler). Strain from it, through a hair sieve or colander, all the liquid. Add essence and serve.

4.—Spinach Soup No. 2

1 lb. spinach, 1 lb. can tomatoes, 1 tablespoonful nut-milk (Mapleton's), 1½ pints water.

Dissolve nut-milk in little water, cook all ingredients together in double-boiler for 1½ hours, strain and serve.

5.—Pea Soup

4 ozs. pea-flour, 2 potatoes, 1 large onion, 1 tablespoonful gravy essence, 2 quarts water.

Cook potatoes, (not peeled), and onion until soft. Skin and mash potatoes and chop onion. Mix pea-flour into paste with little water. Boil all ingredients together for 20 minutes, then serve.

Lentil and Haricot Soups

These are prepared in the same way as Recipe No. 5 substituting lentil, or haricot flour for pea-flour.

6.—Tomato-Pea Soup

4 ozs. pea-flour, 1 lb. tin tomatoes, 1 chopped leek, 1 quart water.

Mix pea-flour into paste with little water. Boil ingredients together 30 minutes, then serve.

Tomato-Lentil and Tomato-Bean Soups

These are prepared in the same way as Recipe No. 6, substituting lentil-, or bean-flour for pea-flour.

7.—Rice-Vermicelli Soup

2 ozs. rice-vermicelli, 1 tablespoonful nut-milk, 1 dessertspoonful gravy essence, 1 quart water.

Boil vermicelli in water until soft. Dissolve nut-milk in little water. Boil all ingredients together 5 minutes, then serve.

8.—Pea-Vermicelli Soup

2 ozs. pea-vermicelli, 1 tablespoonful nut-milk, 1 tablespoonful tomato purÉe, 1 quart water.

Boil vermicelli in water until soft, dissolve nut-milk in little water. Boil all ingredients together 5 minutes, then serve.

9.—Pot-barley Soup No. 1

4 ozs. pot-barley, 1 onion, 1 tablespoonful gravy essence, 2 quarts water, corn flour to thicken.

Cook barley until quite soft; chop onion finely; mix a little corn flour into paste with cold water. Stir into the boiling soup. Boil all ingredients together for 20 minutes, then serve.

Wheat and Rice Soups

These are prepared in the same way as Recipe No. 9, substituting wheat or rice grains for barley.

10.—Pot-barley Soup No. 2

4 ozs. pot-barley, 1 dessertspoonful nut-milk, 1 chopped onion, 1 dessertspoonful tomato purÉe, 1 quart water.

Cook barley until soft; dissolve nut-milk in little water; boil all ingredients together for 20 minutes, then serve.

11.—Corn Soup

1 lb. tin sugar-corn, ½ lb. tin tomatoes, 2 chopped onions, 2 ozs. corn flour, 1 quart water.

Boil onion until soft; mix corn flour into paste with cold water. Place sugar-corn, tomatoes, onions, and water into stew pan; heat and add corn flour. Boil ingredients together 10 minutes, and serve.