C' vegetable dishes from Cassell's Vegetarian Cookery (in Short Nonfiction Collection Vol. 013 )

MP3 Audio CD. C' vegetable dishes from Cassell's Vegetarian Cookery (in Short Nonfiction Collection Vol. 013 )

CHAPTER 1.

SOUPS.

GENERAL INSTRUCTIONS.


There are very few persons, unless they have made vegetarian cookery a
study, who are aware what a great variety of soups can be made without the
use of meat or fish. As a rule, ordinary cookery-books have the one
exception of what is called soup maigre. In England it seems to be the
impression that the goodness of the soup depends upon the amount of
nourishment that can be compressed into a small space. It is, however, a
great mistake to think that because we take a large amount of nourishment
we are necessarily nourished. There is a limit, though what that limit is
no one can say, beyond which soup becomes absolutely injurious. A quarter
of a pound of Liebig's Extract of Meat dissolved in half a pint of water is
obviously an over-dose of what is considered nourishment. In France, as a
rule, soup is prepared on an altogether different idea. It is a light,
thin broth, taken at the commencement of the meal to strengthen the
stomach, in order to render it capable of receiving more substantial food
to follow. Vegetarian soups are, of course, to be considered from this
latter point of view.

We think these few preliminary observations necessary as we have to
overcome a very strong English prejudice, which is too apt to despise
everything of which the remark can be made--"Ah! but there is very little
nourishment in it." Vegetarian soups, as a rule, and especially the thin
ones, must be regarded as a light and pleasant flavouring which, with a
small piece of white bread enables the most obstinately delicate stomach to
commence a repast that experience has found best adapted to its
requirements.

The basis o