Put butter in saucepan with the onion, parsley, and celery; cook it to a golden brown color; add the flour and cook until brown, being careful not to scorch. Now add the milk boiling hot and stir briskly to prevent lumping. Add the nuttolene. Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time. This will appear as small dumplings in the soup. Let simmer twenty or thirty minutes; salt, and serve.
MOCK CHICKEN BROTH
- Small white beans, 2 cups.
- Small onion, 1.
- Salt.
- Hot water, 8 cups.
- Celery salt.
- Butter.
Wash, then stew the beans in hot water with the onion for three hours, stewing down to six cups; strain, and add a pinch of celery salt and a small piece of butter. Salt to taste. This broth may be served to the sick instead of beef tea.
PLAIN VEGETABLE SOUP (1)
For soup stock.
- Water, 6 cups.
- Strained tomatoes, 2 cups.
Shave in fine shreds, add to soup stock, and cook moderately for two hours.
- Carrot, 1.
- Potato, 1.
- Leek, 1.
- Turnip, 1.
- Onions, 2.
- Celery stalk, 1.
Add a little sage and thyme. When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.