BROWN FLOUR SOUP.— Put a lump of butter into a clean iron frying-pan. When melted, sprinkle in 5^ a cup of flour, and stir briskly until the flour is of a uniform brown color, like roasted coflfee. Add this gradually to 2 qts. of water. Peel and cut into cubes 3 potatoes, and cook in the soup 20 minutes. Season with an onion and a teaspoon of celery salt. — Mrs. Joseph Dunlap, Bart- lett, III. COOK COUNTY COOK BOOK 165 BRUSSELS SPROUT SOUP.— Pick and wash 1 pt. of Brus- sels sprouts. Cook them in 3 pts. of boiling bouillon for about Yz an hour. Serve with croutons. — Mrs. Allan George, Park Ridge, 111. BUTTERMILK SOUP.—Boil J^ doz. medium-sized potatoes in salted water to cover, and when done pour off the water, mash the potatoes, and add 1 qt. of buttermilk, thickened with 2 table- spoons flour. Let boil up, then add a lump of butter, and serve hot.— Mrs. Frank Mullins, Franklin, 111. CABBAGE SOUP WITH STOCK (German Style).— Wash and trim off the outer leaves of 1 sound white cabbage. Chop the cabbage fine and put in a stew-pan with 1 qt. of water; let boil until tender. Add 1 qt. of beef broth, salt and pepper to taste, and boil once more. Before serving, stir in a lump of butter and 2 of sugar. Serve hot. — Mrs. E. D. Kelley, Winnetka, 111. CABBAGE SOUP.— 1 cabbage, 1 oz. fat, 1 onion, 3 pts. water, 1 pt. milk, 1 oz. jine sayo, salt, pepper, chopped parsley. Wash and shred cabbage — melt fat in saucepan, add sliced cabbage, 2 onions. Place over gentle heat for 10 minutes, shaking frequently. Pour over boiling water and cook for J4 an hr. or longer, till cab- bage is tender. Then add milk and sprinkle in sayo. Boil until sayo becomes clear, 10 minutes, about. Season with salt, pepper, and teaspoon of chopped parsley. — Mrs. Alex. Drexel, Park Ridge, 111. VARIATION I. — Chop fine }^ head of tender white cabbage, and let boil J^ hr. in 1 pt. of water, by which time the water will be nearly cooked away. Drain out the remaining water, then add 1 pt. boiling milk, Y^ cup cream, butter size of an t.^^y and pepper and salt to taste✪ Variation I (Cabbage Soup). Serve with crisp crackers. — Mrs. H. B. San- borne, Bartlett, 111. VARIATION II. — ^To a piece of meat, either pork or beef, add enough water to cover, and bring to a boil, skin it; cut cab- bage fine, cover with water, bring to a boil and drain and add it to the boiling meat; season with salt, pepper and onion. When meat and cabbage are done, add a cup of good sour cream, bring to a boil again, take out the meat and serve the soup. Tomatoes may be added, if desired. — Mrs. C. C. Clancy, Kenilworth, III. 166 SOUP CALCUTTA BISQUE.— Put 1 cup of tomato pulp and 1 bay leaf in saucepan. When hot add to it 1 saltspoon of soda, and as it foams stir slowly into it 3 or 4 cups of milk, 1 teaspoon of curry powder, 1 teaspoon of butter, and 1 saltspoon of salt✪ Calcutta Bisque. Let boil up once, and serve with croutons. The water in which the rice has boiled, or any vegetable stock, may be substituted for milk, and the soda then omitted. — Mrs. May C. May, Mayfair, 111. CALF'S FOOT BROTH.— Clean 2 feet thoroughly. Put them in 3 qts. of water, and let it boil until it wastes away to 3 pts. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, add salt and nutmeg, if desired✪ Calf's Foot Broth. — Mrs. E. D. Kelley, Winnetka, 111.

AI-modernized reading of the original text

BROWN FLOUR SOUP.— Put a lump of butter into a clean iron frying-pan. When melted, sprinkle in 1/2 a cup of flour, and stir briskly until the flour is of a uniform brown color, like roasted coflfee. Add this gradually to 2 qts. of water. Peel and cut into cubes 3 potatoes, and cook in the soup 20 minutes. Season with an onion and a teaspoon of celery salt. — Mrs. Joseph Dunlap, Bartlett, III. BRUSSELS SPROUT SOUP.— Pick and wash 1 pt. of Brussels sprouts. Cook them in 3 pts. of boiling bouillon for about Yz an hour. Serve with croutons. — Mrs. Allan George, Park Ridge, BUTTERMILK SOUP.—Boil J^ doz. medium-sized potatoes in salted water to cover, and when done pour off the water, mash the potatoes, and add 1 qt. of buttermilk, thickened with 2 tablespoons flour. Let boil up, then add a lump of butter, and serve hot.— Mrs. Frank Mullins, Franklin, 111. CABBAGE SOUP WITH STOCK (German Style).— Wash and trim off the outer leaves of 1 sound white cabbage. Chop the cabbage fine and put in a stew-pan with 1 qt. of water; let boil until tender. Add 1 qt. of beef broth, salt and pepper to taste, and boil once more. Before serving, stir in a lump of butter and 2 of sugar. Serve hot. — Mrs. E. D. Kelley, Winnetka, 111. CABBAGE SOUP.— 1 cabbage, 1 oz. fat, 1 onion, 3 pts. water, 1 pt. milk, 1 oz. fine sago, salt, pepper, chopped parsley. Wash and shred cabbage — melt fat in saucepan, add sliced cabbage, 2 onions. Place over gentle heat for 10 minutes, shaking frequently. Pour over boiling water and cook for J4 an hr. or longer, till cabbage is tender. Then add milk and sprinkle in sayo. Boil until sayo becomes clear, 10 minutes, about. Season with salt, pepper, and teaspoon of chopped parsley. — Mrs. Alex. Drexel, Park Ridge, VARIATION I. — Chop fine }^ head of tender white cabbage, and let boil J^ hr. in 1 pt. of water, by which time the water will be nearly cooked away. Drain out the remaining water, then add 1 pt. boiling milk, Y^ cup cream, butter size of an egg and pepper and salt to taste. Serve with crisp crackers. — Mrs. H. B. Sanborne, Bartlett, 111. VARIATION II. — ^To a piece of meat, either pork or beef, add enough water to cover, and bring to a boil, skin it; cut cabbage fine, cover with water, bring to a boil and drain and add it to the boiling meat; season with salt, pepper and onion. When meat and cabbage are done, add a cup of good sour cream, bring to a boil again, take out the meat and serve the soup. Tomatoes may be added, if desired. — Mrs. C. C. Clancy, Kenilworth, III. CALCUTTA BISQUE.— Put 1 cup of tomato pulp and 1 bay leaf in saucepan. When hot add to it 1 saltspoon of soda, and as it foams stir slowly into it 3 or 4 cups of milk, 1 teaspoon of curry powder, 1 teaspoon of butter, and 1 saltspoon of salt. Let boil up once, and serve with croutons. The water in which the rice has boiled, or any vegetable stock, may be substituted for milk, and the soda then omitted. — Mrs. May C. May, Mayfair, 111. CALF'S FOOT BROTH.— Clean 2 feet thoroughly. Put them in 3 qts. of water, and let it boil until it wastes away to 3 pts. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, add salt and nutmeg, if desired. — Mrs. E. D. Kelley, Winnetka, 111.

Records on this page

Variation I (Cabbage Soup)Brown Flour SoupBrussels Sprout SoupButtermilk SoupCabbage Soup with Stock (German Style)Cabbage SoupCalcutta BisqueCalf's Foot Broth

The Cook County cook book