sticks celery, 2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz.
butter.

Either the red, Egyptian lentils, or the green German lentils may be used
for this soup. If the latter, soak overnight. Stew the lentils very gently
in the water for 2 hours, taking off any scum that rises. Well wash the
vegetables, slice them, and add to the soup. Stew for 2 hours more. Then
rub through a sieve, or not, as preferred. Add the lemon juice, herb
powder, and butter (nut or dairy), and serve.


8. MACARONI SOUP.

1/2 lb. small macaroni, 2 qts. water or vegetable stock, 3/4 lb. onions or
1 lb. tomatoes.

Break the macaroni into small pieces and add to the stock when nearly
boiling. Cook with the lid off the saucepan until the macaroni is swollen
and very tender. (This will take about an hour.) If onions are used for
flavouring, steam separately until tender, and add to soup just before
serving. If tomatoes are used, skin and cook slowly to pulp (without
water) before adding. If the vegetable stock is already strong and
well-flavoured, no addition of any kind will be needed.


9. PEA SOUP.

Use split peas, soak overnight, and prepare according to recipe given for
lentil soup.