Vegetarian Recipes: Mixed Recipes 9

LEEK SOUP.

2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of
potatoes, pepper and salt to taste, and the juice of 1 lemon. Cut off
the coarse part of the green ends of the leeks, and cut the leeks
lengthways, so as to be able to brush out the grit. Wash the leeks
well, and see no grit remains, then out them in short pieces. Peel,
wash, and cut up the potatoes, then cook both vegetables with 2 pints
of water. When the vegetables are quite tender, rub them through a
sieve. Return the mixture to the saucepan, add the butter, milk, and
seasoning, and boil the soup up again. Before serving, add the Lemon
juice; serve with sippets of toast or Allinson rusks.

MUSHROOM SAVOURY.

4 slices Allinson bread toast, 8 eggs, 1 pint of milk, 3 oz. of butter,
1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to
taste. Crush the toast with your hand and soak it in the milk; add the
eggs well whipped. Peel, wash, and out up the mushrooms, and fry them
and the onion in the butter. When they have cooked in the butter for
10 minutes add them to the other ingredients, and season with pepper
and salt. Pour the mixture into a greased pie-dish and bake the
savoury for 1 hour. Serve with green vegetables, potatoes, and tomato
sauce.

CHOCOLATE MOULD.

1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine
wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of
vanilla essence, and sugar to taste. Smooth the potato flour,
wheatmeal, and cocoa with some of the milk. Add sugar to the rest of
the milk, boil it up and thicken it with the smoothed ingredients. Let
all simmer for 10 minutes, stir frequently, add the vanilla, and mix
it well through. Pour the mixture into a wetted mould; turn out when
cold, and serve plain or with cold white sauce.