author - "Florence Daniel"
ter or butter, 2 tablespoons choppedparsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.
First put on the chestnuts (without shelling or pricking) in cold water,and boil for an hour. Then remove shells and put the nuts in an enamelledsaucepan with the fat. Fry for 10 minutes. Add the flour gradually,stirring all the time, then add the water. Cook gently for half an hour.Lastly, add the parsley, boil up, and serve.
It is rather nicer if the flour is omitted, the necessary thickness beingobtained by rubbing the soup through a sieve before adding the parsley.Those who do not object to milk may use 1 pint milk and 1 pint water inplace of the 1-1/2 pints water.
5. FRUIT SOUP.
Fruit soups are used extensively abroad, although not much heard of inEngland. But they might be taken at breakfast with advantage by thosevegetarians who have given up the use of tea, coffee and cocoa, and objectto, or dislike, milk. The recipe given here is for apple soup, but pears,plu
r of a pound of sweet almonds with half a pint of milk, or vegetable stock. Another pint of milk or stock is then to be added and the whole warmed. After this add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.
An emulsion of almonds is useful in chest affections. It is made by well macerating the nuts in a nut butter machine, and mixing with orange or lemon juice.
Almonds should always be blanched, that is, skinned by pouring boiling water on the nuts and allowing them to soak for one minute, after which the skins are easily removed. The latter possess irritating properties.
Bitter almonds should not be used as a food. They contain a poison identical with prussic acid.
Apple.
It is hardly possible to take up any newspaper or magazine now a days without happening on advertisements of patent medicines whose chief recommendation is that they "contain phosphorus." They are generally very expensive, but the rea
ter or butter, 2 tablespoons choppedparsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.
First put on the chestnuts (without shelling or pricking) in cold water,and boil for an hour. Then remove shells and put the nuts in an enamelledsaucepan with the fat. Fry for 10 minutes. Add the flour gradually,stirring all the time, then add the water. Cook gently for half an hour.Lastly, add the parsley, boil up, and serve.
It is rather nicer if the flour is omitted, the necessary thickness beingobtained by rubbing the soup through a sieve before adding the parsley.Those who do not object to milk may use 1 pint milk and 1 pint water inplace of the 1-1/2 pints water.
5. FRUIT SOUP.
Fruit soups are used extensively abroad, although not much heard of inEngland. But they might be taken at breakfast with advantage by thosevegetarians who have given up the use of tea, coffee and cocoa, and objectto, or dislike, milk. The recipe given here is for apple soup, but pears,plu
r of a pound of sweet almonds with half a pint of milk, or vegetable stock. Another pint of milk or stock is then to be added and the whole warmed. After this add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.
An emulsion of almonds is useful in chest affections. It is made by well macerating the nuts in a nut butter machine, and mixing with orange or lemon juice.
Almonds should always be blanched, that is, skinned by pouring boiling water on the nuts and allowing them to soak for one minute, after which the skins are easily removed. The latter possess irritating properties.
Bitter almonds should not be used as a food. They contain a poison identical with prussic acid.
Apple.
It is hardly possible to take up any newspaper or magazine now a days without happening on advertisements of patent medicines whose chief recommendation is that they "contain phosphorus." They are generally very expensive, but the rea