CREAM OF BEET SOUP.— Boil the young beets in salted water for an hr. Lay in cold water until cool enough to handle. Scrape off all the skin and chop the beets very fine. Turn the beets and the juice which has exuded from them into a pt. of mut- ton stock, and simmer for IS minutes. Rub through a fine colan- der or a coarse soup strainer and keep hot at the side of the range. Cook together 2 teaspoons of butter and 2 of flour, and pour upon them a pt. of milk. Stir until thick and smooth, then add slowly the beet and mutton puree. When very hot, season with salt and white pepper, and serve. — Mrs. Chris. Worthington, Des Plaines, 111. BELGIAN SOUP. — Put a cup of diced turnips in a saucepan with 2 tablespoons of butter, and stir for 10 minutes over a slow fire, then stir in 2 cups of water, 2 teaspoons of brown sugar, and plenty of pepper and salt, and let simmer for another 10 minutes; add 2 cups of milk, thickened with 1 tablespoon of flour, let boil up, stirring constantly, and serve with croutons. — Mrs. Chris, Worth- ington, Des Plaines, 111. STANDARD BOUILLON.— 1 pt. of water to every lb. of meat; season with salt, pepper and vegetables to taste. — ^Mrs. E. D. Kelley, Winnetka, III. BOUILLON. — Take lean beef from the lower round and shank of veal in equal proportion; put heaping tablespoon of but✪ Bouillon- 164 SOUP tcr into the soup pot, put in the meat, which has been cut into small pieces; stir over a hot fire till the im^at begins to brown, add 1 pt. of water and cook until la thick glace forms on the bottom of the kettle, about 1 hr. Add the remainder of the water in propor- tion of a pt to every lb. of meat. Let it come to a boil. Skim, and set back where it will simmer for 6 hrs. Strain through a fine cloth and set away to cool, after adding salt and pepper to taste. When thoroughly cold, skim oflF the fat. When ready to use bring to a boiling point. — Mrs. C. J. Jeflfries, Winnetka, 111. VARIATION I.— To 5 lbs. of beef, cut in small pieces, add 5 qts. of cold water. Simmer slowly 6 hrs. After boiling 3 hrs. slowly, add salt, black pepper, 1 tablespoon allspice, 2 onions, cut fine, 1 grated carrot, 2 stalks of celery, 2 tomatoes, J^ doz. whole cloves. Boil slowly 3 hrs. longer, strain and set away. Next day remove the fat and boil. Just before serving add a little nutmeg and mace. Serve in bouillon cups. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II.— Take 4 lbs. from the middle of the round, 2 lbs, bone, 2 qts. cold water, 1 tablespoon salt, 4 peppercorns, 1 tablespoon imixed herbs; cut meat and bones in small pieces, sim- mer 5 hrs., boil down to 3 pts., strain, remove the fat, season with salt and pepper, serve. Boil 1 onion, y^ carrot, and 1 turnip, if liked. — Mrs, Alllan George, Park Ridge, 111. VARIATION III.— 1 soup bone, 1 ox-tail, knuckle of veal, 10 whole peppercorns, celery and parsley, 1 whole onion, 5 carrots, halved, 3 ripe tomatoes, or ^ can tomatoes, salt to taste. If pos- sible, cook the day before using, allowing time to settle, and grease to rise. Serve in cups. — (Mrs. Helen Williams, 6032 Ellis Ave,. Chi- cago, 111.

AI-modernized reading of the original text

CREAM OF BEET SOUP.— Boil the young beets in salted water for an hr. Lay in cold water until cool enough to handle. Scrape off all the skin and chop the beets very fine. Turn the beets and the juice which has exuded from them into a pt. of mutton stock, and simmer for 15 minutes. Rub through a fine colander or a coarse soup strainer and keep hot at the side of the range. Cook together 2 teaspoons of butter and 2 of flour, and pour upon them a pt. of milk. Stir until thick and smooth, then add slowly the beet and mutton puree. When very hot, season with salt and white pepper, and serve. — Mrs. Chris. Worthington, Des Plaines, BELGIAN SOUP. — Put a cup of diced turnips in a saucepan with 2 tablespoons of butter, and stir for 10 minutes over a slow fire, then stir in 2 cups of water, 2 teaspoons of brown sugar, and plenty of pepper and salt, and let simmer for another 10 minutes; add 2 cups of milk, thickened with 1 tablespoon of flour, let boil up, stirring constantly, and serve with croutons. — Mrs. Chris, Worthington, Des Plaines, 111. STANDARD BOUILLON.— 1 pt. of water to every lb. of meat; season with salt, pepper and vegetables to taste. — ^Mrs. E. D. Kelley, Winnetka, III. BOUILLON. — Take lean beef from the lower round and shank of veal in equal proportion; put heaping tablespoon of but- tcr into the soup pot, put in the meat, which has been cut into small pieces; stir over a hot fire till the meat begins to brown, add 1 pt. of water and cook until la thick glace forms on the bottom of the kettle, about 1 hr. Add the remainder of the water in proportion of a pt to every lb. of meat. Let it come to a boil. Skim, and set back where it will simmer for 6 hrs. Strain through a fine cloth and set away to cool, after adding salt and pepper to taste. When thoroughly cold, skim oflF the fat. When ready to use bring to a boiling point. — Mrs. C. J. Jeflfries, Winnetka, 111. VARIATION I.— To 5 lbs. of beef, cut in small pieces, add 5 qts. of cold water. Simmer slowly 6 hrs. After boiling 3 hrs. slowly, add salt, black pepper, 1 tablespoon allspice, 2 onions, cut fine, 1 grated carrot, 2 stalks of celery, 2 tomatoes, J^ doz. whole cloves. Boil slowly 3 hrs. longer, strain and set away. Next day remove the fat and boil. Just before serving add a little nutmeg and mace. Serve in bouillon cups. — Mrs. E. D. Kelley, Winnetka, VARIATION II.— Take 4 lbs. from the middle of the round, 2 lbs, bone, 2 qts. cold water, 1 tablespoon salt, 4 peppercorns, 1 tablespoon mixed herbs; cut meat and bones in small pieces, simmer 5 hrs., boil down to 3 pts., strain, remove the fat, season with salt and pepper, serve. Boil 1 onion, y^ carrot, and 1 turnip, if liked. — Mrs, Alllan George, Park Ridge, 111. VARIATION III.— 1 soup bone, 1 ox-tail, knuckle of veal, 10 whole peppercorns, celery and parsley, 1 whole onion, 5 carrots, halved, 3 ripe tomatoes, or ^ can tomatoes, salt to taste. If possible, cook the day before using, allowing time to settle, and grease to rise. Serve in cups. — (Mrs. Helen Williams, 6032 Ellis Ave,. Chicago, 111.

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BouillonCream of Beet SoupBelgian SoupStandard BouillonVariation I (Cabbage Soup)

The Cook County cook book