Soups


Bran tea, made in the proportion of a pint of bran to three quarts of

water, is used by many vegetarians as a foundation for soup. Butter

should be used generously with it.



A broth made from white beans is also good where a white stock is

required. Pick over the beans carefully, soak over night, drain and add

fresh water in the morning--three pints of water to a pint of

beans--cook gently until tender. If it is to be used as a stock, strain

without mashing the beans. If the water they are boiled in is hard, a

small pinch of soda will soften it.



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