Mushrooms | 90.3 | 4.3 | 0.3 | 3.7 | 1.4 | 9.7 VEGETABLES. Tomatoes | 91.9 | 1.3 | 0.2 | 5.0 | 0.7 | 7.2 Asparagus | 93.7 | 1.8 | | 0.7 | 0.5 | 3.0 Beet | 87.5 | 1.3 | | 9.0 | 1.1 | 11.4 Parsnip | 82.0 | 1.2 | | 0.6 | 7.2 | 9.0 Spinach | 88.5 | 3.5 | | 4.4 | 2.0 | 9.9 Cabbage | 90.0 | 1.9 | | 2.5 | 1.2 | 5.6 =VEGETARIAN SOUPS.= =VEGETABLE STOCK.= The best stock for vegetable soups is made from haricot beans. Take a pound of these, pick and wash well, and soak for 10 or 12 hours in cold water. Put them in a saucepan with the water in which they were soaked, add a few of the coarser stalks of celery, 1 or 2 chopped Spanish onions, a blade of mace, and a few white peppercorns. If celery is not in season, use celery salt. Bring to a boil, skim, and cook gently for at least 2 hours. Then strain, and use as required. =1. Artichoke Soup.= Take 2-lbs. of white artichokes, 3-pts. of water, 3 large onions, a piece of celery (or some celery salt), 1/4-pt. of raw cream or 1-pt. of milk. Boil together for 45 minutes, strain through a fine sieve and serve. If cream is used it should not be added until after the soup is cooked. =2. Chestnut Soup.= Take 1-lb. chestnuts, 1 or 2 onions, 1-1/2-pints vegetable stock, 1-oz. nut-butter. Boil the chestnuts for 15 minutes and peel them; put these with the onions (sliced) into a roomy stewpan, with the butter, and fry briskly for 5 minutes; now add the stock, with seasoning to taste, and bring to the boil. Simmer gently until onions and chestnuts are quite soft, and pass all through a hair sieve. Dilute with milk until the consistency of thin cream, and serve with _croûtons_. =3. Rich Gravy Soup.= To 3-pts. of haricot stock add 1 onion and 1 carrot (fried with butter until brown), 1 stick of celery, 2 turnips and 6 peppercorns, and thicken with cornflour. Boil all together for 1 hour, strain, return to saucepan, and add 3 small teaspoons of Marmite. Warm it up, but _not to boiling point_. Serve with fried bread dice. This soup, if well made, is equal to anything that a French chef can produce. =4. Mock Turtle Soup.= Fry 6 good-sized onions in 1-oz. of butter till nicely browned, then add 2 breakfastcups of German lentils, a good handful of spinach leaves, a few capers, about 6 chillies, and 3 pints of water. Let this simmer for 2 or 3 hours, then strain off, add 2 tablespoons of tapioca which has been soaked for an hour or two. Boil till perfectly clear. When ready for serving add salt to taste and 1 teaspoonful of Nutril. Some small custard quenelles should be put in the tureen--made by beating 1 egg in 2-ozs. flour and adding 1/4-pt. milk. Bake until firm and cut into dice. =5. Brown Haricot Soup.=