Most of the thick soups are so well-known that they need not be repeated
here. Suffice it to say that they will gain both in purity and flavour by
substituting vegetarian stock for that usually made by boiling meat, ham
bones, and the like. Great care should be taken with such soups as lentil,
split-pea, potato soup, &c., to avoid a coarse "mushy" consistency. This
can be done by rubbing the peas, &c., through a sieve when cooked, and
adding such vegetables as carrot, turnip, onions, &c., finely chopped, to
the strained soup. Perhaps, however, I ought to give at least one typical
recipe for


"Reform" Pea Soup,

and if nicely made it will be quite possible to allure some unsuspecting
victims who have always declared they never could or would touch pea soup,
into asking for another helping of "that delicious--ahem--what-do-you-
call-it-soup."

Have ready a good-sized-soup pot with amount of water required boiling
fast, and into this throw 1/2 lb. split-peas for every 2 pints water. The
"Giant" variety is best as they are BO easily examined and cleaned. Rub in
a coarse cloth to remove any possible dust or impurity. This is much better
than washing or scalding, as the peas "go down" so much more quickly when
put dry into the fast boiling water. Such a method will seem rather
revolutionary to those who have been accustomed to soak peas over night, but
a single trial is all that is needed to convince the most sceptical. Add
1/2 lb. onions, cut up-these may first be sweated for 10 minutes with a
little butter in covered pan. Simmer gently but steadily 1 1/2 to 2 hours.
Rub through a sieve and return to saucepan. When boiling add some turnip in
tiny dice and some carrot in slices as thin as sixpence, also finely chopped