(3) The vegetable pulp is added in any desired quantity, usually about two tbsp. to one cup of liquid.
A special recipe should be given for cream of tomato soup, so that the proportion of soda may be correct.
Note.—If flavours of onion, bay-leaf, parsley, etc., are desired, these should be cooked with the vegetables, so as to be extracted in the vegetable water.
OUTLINE OF LESSONS ON COOKING SEEDS
CEREALS: WHEAT, OATS, CORN, RICE, RYE, BARLEY
1. Forms in which used:
(1) Whole or cracked grains—rice, cracked wheat, coarse oatmeal, etc.
(2) Granular—corn meal, cream of wheat, fine oatmeal, etc.
(3) Rolled or flaked grains—wheat, oats, corn, rice, etc.
(4) Powdered—wheat flour, rice flour, etc.