The Cook County cook book

BARLEY AND TOMATO SOUP.— Cook 1 can of tomatoes, 1 chopped Spanish onion together for 15 minutes, then rub through a wire sieve; add 3 tablespoons of pearl barley, 1 tablespoon of butter, some pepper and salt, and cook for 1 hr., until the barley is soft. Re-season before serving.-r-Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. BEAN SOUP. — Soak 1 qt. white beans over night; in the morning pour off water; add fresh water and set over fire, till skins will slip off easily; throw them in cold water, rub well and skins will rise to top, where they may be removed. Boil beans till perfectly soft, allowing 2^ qts. of water to 1 qt. of beans. Mash beans, add flour and butter, 2 good heaping tablespoons of butter, and just flour enough to mix it good; also salt and pepper; cut old bread into small pieces, toast and drop into soup when you serve. — Mrs. H. B. Sanborne, Bartlett, 111. VARIATION I. — Rub 1 cup of beans, cooked soft, through a colander, add 1 qt. milk, 2 medium-sized onions, sliced fine, and butter, salt and pepper to taste. Serve hot. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Wash cup of beans, soak in lukewarm water all night, drain off in morning, boil until tender; take 2 eggs, beat, add flour to make a thin paste, drop from spoon, let come to a boil, then add salt, milk and biscuits to taste. BAKED BEAN AND TOMATO PUREE.— ^ bay leaf, 2 slices of onion, 2 stalks of celery, 1 sprig of parsley, 1 pt. of Boston baked beans, 1 cup of thick tomato puree, 1 tablespoon of butter, 1 tablespoon of flour croutons or buttered crackers, browned, 1 qt. of water or light stock, salt and paprika. — Mrs. May C. May, Mayfair, 111. BLACK BEAN SOUP.— 1 pt. of black beans, soaked over night; boil until very soft. Strain through a sieve, put in salt and pepper to taste; boil a piece of smoked meat with it. When done put folowing into the tureen: 1 chopped hard-boiled egg, 1 wineglass of sherry, juice of J^ a lemon, and a few slices of lemon peel. Pour soup over this, and stir once or twice. — Mrs. Joseph King, Kenilworth, 111. PUREE OF BLACK BEANS.— 1 pt. of black beans, 1 small onion, 2 qts. of cold water, 2 teaspoons of salt, % saltspoon of cayenne, 1 saltspoon of mustard, 1 tablespoon of flour, 2 tablespoons of butter, 2 hard-boiled eggs, 1 lemon, 1 gill of sherry. — Mrs. E. G. Harris, Winnetka, 111. CREAM OF BEAN SOUP.— Let 1 pt. of soup stock, 2 cups of flaked beans boil 3 minutes. Melt 2 tablespoons of Ko-nut in a frying-pan, add 2 tablespoons of flour, J/^ teaspoon of salt, % teaspoon of paprika, 10 drops of onion juice and 1 pt. of milk, slowly. When well mixed add the soup stock and serve. — Mrs. C. J. Jeffries, Winnetka, 111. LIMA BEAN SOUP.— Cut up 2 mutton chops, 1 qt. of Lima beans, 1 onion, 2 potatoes; cut in very small pieces; salt and pepper, a sprig of parsley; cook until beans are done. — ^Mrs. Frank Mullins, Franklin, 111.