Vegetatian Recipes

1 lb. of split peas,
1 lb. of potatoes,
peeled,
washed, and
cut into pieces,
1 Spanish onion,
1 carrot,
1 turnip,
1/2 head of celery or a whole small one,
1 oz. of butter, pepper and salt to taste,

Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.

3 parsnips,
1 onion,
1 head of celery,
1/2 oz. of butter,
1/2 pint of milk,
1 quart of water,
1 tablespoonful of Allinson

fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred

1/2 lb. onions,
3 oz. grated cheese,
2 oz. butter,

some squares of Allinson
wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste