This is also very important if wine is added to soup, though, as a rule, vegetarians rarely use wine in cooking; but the same principle applies to the substitute for wine--viz., lemon juice.

It is equally important to bear this in mind in using white and brown roux.
If we make the soup too thick we spoil it, and it is necessary to add water to bring it to its proper consistency, which, of course, diminishes the flavour.

The proper consistency of any soup thickened with roux should be that of ordinary cream.

Beyond this point the cooked flour will overpower almost every other flavour, and the great beauty of vegetarian cookery is its simplicity, it appeals to a taste that is refined and natural, and not to one that has been depraved.
* * * * * STOCK .-- Strictly speaking, in vegetarian cookery, stock is the goodness and flavouring that can be extracted from vegetables, the chief ones being onion, celery, carrot, and turnip.

In order to make stock, take these vegetables, cut them up into small pieces, after having thoroughly cleansed them, place them in a saucepan with sufficient water to cover them, and let them boil gently for several hours.