2 lettuces
2 pints milk or water
6 hard-boiled eggs, cut in slices
parsley
thyme
pinch of salt

Cut up one or two lettuces, according to size, into small even pieces, partly cook them in salted water, drain well, and put in a pan, with a dessert-spoonful of chopped parsley and thyme, two pints of warm milk or water, and a pinch of salt.

Stew over a slow fire for about twenty minutes, put six hard-boiled eggs cut in slices in a tureen, and pour the soup over.

The recipe in this entry was taken from "Italian Recipes for Food Reformers" translated and arranged by Maria Gironci. The book was published in London by George Bell and Sons in 1905. Most of Maria Gironci's recipes in "Italian Recipes for Food Reformers" were originally published in the author's first book, titled, "Recipes of Italian Cookery." The second edition of this cookbook was published in 1892 in London by Gaskill & Webb. "Italian Recipes for Food Reformers" caters to vegetarians, omitting all meat-based dishes. Unfortunately, Maria Gironci's wonderful cookbooks are not yet available at www.archive.org, though reprints are available through reputable publishers. According to the Library of Congress all books published before 1923 are in the public domain.... Photo: Mary Melfi

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