How To Make Vegetable Stock.
Put any fresh vegetables in season in a large stewpot—being careful not to include overmuch cabbage or other coarse green leaves, as these give a rather strong flavour—with a quart or more of water, cover, and simmer gently for at least two hours. The outer leaves discarded when preparing vegetables for the table, the stalks and stems, and the peelings of apples, potatoes, etc., should all be used for stock, care being taken, of course, to cleanse them well first, cutting out any insect-eaten or decayed parts.
Almond Cream Soup.
Mix two tablespoonfuls of fine wholemeal or good “standard” flour into a smooth paste with a little water, add this to the hot stock (as above), and stir till soup is thickened. Just before serving stir in a tablespoonful of Almond Cream (either “P.R.” or Mapleton's).
The addition of the almond cream gives the above a nutritive value, apart from the tonic and cleansing elements in the stock.
Nourishing Artichoke Soup.
Pare, scrub and cut into small pieces, 1 lb. of artichokes and put immediately into a pan with a pint of water or milk and water. Boil till soft, then rub through a wire sieve, using a wooden spoon. Put back in pan, add a little more water, a little chopped parsley, and a small piece of butter (or nut butter). Bring to the boil, stirring well; stir in a tablespoonful of Pinekernel Cream (“P.R.” or Mapleton's), and serve at once.
Leek And Celery Soup.
Put four well-cleansed medium-sized leeks (cut up small), the outer parts of a head of celery (chopped), a quart of water and 2 oz. unpolished Japan rice, into a pan and simmer for two hours. Rub through wire sieve, return to pan, bring to the boil, and serve.
This soup is not so much nutritive as cleansing and antiseptic.