CREAM OF CHEESE SOUP.— Put 1 qt. (4 cups) of milk in a double boiler and with it ^ of a cup of grated cheese, 1 teaspoon of grated onion, 1 teaspoon of some piquant sauce, ^ teaspoon of salt, a dash of cayenne pepper, 1 tablespoon of flour✪ Cream of Celery Soup and 1 of but- ter, rubbed together. Stir until smooth, then beat the yolks of 2 eggs with 2 tablespoons of milk, put in the tureen, and pour the boiling soup over them, stirring during the process. Add a little salt, and serve with croutons. — Mrs. Clark Mason, Bensen, 111. 168 SOUP CHERRY SOUP.— Soups made from fruit jukes only slightly sweetened, thickened with arrow-root, and served cold in bouillon cups, are quite acceptable in hot days. Allow 1 pt. of water to a pt. of fruit. Stew, mash, and sift the fruit, sweeten and thicken slightly, and boil till clear. Some fruits require a little lemon juice or wine. Add chipped ice and serve with Zwieback or toast- ed wafers✪ Cherry Soup. — Mrs. Frank Mullins, Franklin, 111. CHESTNUT SOUP.— Peel and blanch 1 qt. of Italian chest- nuts and chop them fine, boil for 5^ an hr, in 2 qts. of water. Strain the chestnuts and crush them to fine pulp in a mortar, and gra"dually stir into this 1 qt. of stock in which the chestnuts were cooked, and rub all through a sieve. Return to the fire in a saucepan, with 1 cup of bread crumbs, 1 tablespoon of salt, and 1 saltspoon of pepper. Cook for ^ an hr., then strain again, and add 2 cups of milk and a grating of nutmeg, and 1 tablespoon of butter, and re-heat to boiling point. — ^^Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. SOUR CHERRY SOUP.— Stone a cup of sour cherries and reserve to serve in the soup. Stew the juice with a pt. of cherries in a qt. of water and press through a fine sieve. Heat to the boil- ing point and thicken with a teaspoon of cornstarch, diluted with water to pour, or mixed with ^ cup of sugar; let cook 15 minutes. Meanwhile, pound the cherry-stones an<i heat them with a cup of red wine✪ Sour Cherry Soup just to the boiling point, and strain the liquid into the soup; add the stoned cherries, and serve with crackers or toast, sprinkled, if desired, with sugar. Macaroons and plain sweet crackers are also served. Fruit soups take the place of fruit as a first course at a luncheon or tea> The thickening is often omitted. — iMts. L. C. Crawford, 1003 S. 3rd Ave., Ma3rwood, 111. CREAM OF CHESTNUT SOUP.— Shell and blanch 2 lbs. of chestnuts. Cook them in 1 qt. of water for 5^ hr.. adding 1 tea- spoon of salt. Drain, place the chestnuts in 2 qts. of clear beef stock; add 1 teaspoon of celery salt, 1 tablespoon of chopped onion, 1 teaspoon each of pepper and chopped parsley, and cook until the chestnuts are soft — probably 10 or 15 minutes. Add 1 teaspoon of grated lemon rind and pulp pressed through a puree sieve. Return to fire, add 1 teaspoon of lemon juice, 2 teaspoons COOK COUNTY COOK BOOK 169 of salt, and 1 pt, of rich cream or milk, with 1 tablespoon of but- ter. Serve at once. — Mrs. F. C. Winter, Winnetka, 111. VARIATION I.— Boil in white broth 1 pt. of steamed chest- nuts; when tender, mash fine, pass through a sieve, add cream, and season. If not thick enough, add a little flour and butter, imixed. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111.

AI-modernized reading of the original text

CREAM OF CHEESE SOUP.— Put 1 qt. (4 cups) of milk in a double boiler and with it ^ of a cup of grated cheese, 1 teaspoon of grated onion, 1 teaspoon of some piquant sauce, ^ teaspoon of salt, a dash of cayenne pepper, 1 tablespoon of flour and 1 of butter, rubbed together. Stir until smooth, then beat the yolks of 2 eggs with 2 tablespoons of milk, put in the tureen, and pour the boiling soup over them, stirring during the process. Add a little salt, and serve with croutons. — Mrs. Clark Mason, Bensen, 111. CHERRY SOUP.— Soups made from fruit jukes only slightly sweetened, thickened with arrow-root, and served cold in bouillon cups, are quite acceptable in hot days. Allow 1 pt. of water to a pt. of fruit. Stew, mash, and sift the fruit, sweeten and thicken slightly, and boil till clear. Some fruits require a little lemon juice or wine. Add chipped ice and serve with Zwieback or toasted wafers. — Mrs. Frank Mullins, Franklin, 111. CHESTNUT SOUP.— Peel and blanch 1 qt. of Italian chestnuts and chop them fine, boil for 5^ an hr, in 2 qts. of water. Strain the chestnuts and crush them to fine pulp in a mortar, and gradually stir into this 1 qt. of stock in which the chestnuts were cooked, and rub all through a sieve. Return to the fire in a saucepan, with 1 cup of bread crumbs, 1 tablespoon of salt, and 1 saltspoon of pepper. Cook for ^ an hr., then strain again, and add 2 cups of milk and a grating of nutmeg, and 1 tablespoon of butter, and re-heat to boiling point. — ^^Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. SOUR CHERRY SOUP.— Stone a cup of sour cherries and reserve to serve in the soup. Stew the juice with a pt. of cherries in a qt. of water and press through a fine sieve. Heat to the boiling point and thicken with a teaspoon of cornstarch, diluted with water to pour, or mixed with ½ cup of sugar; let cook 15 minutes. Meanwhile, pound the cherry-stones and heat them with a cup of red wine just to the boiling point, and strain the liquid into the soup; add the stoned cherries, and serve with crackers or toast, sprinkled, if desired, with sugar. Macaroons and plain sweet crackers are also served. Fruit soups take the place of fruit as a first course at a luncheon or tea. The thickening is often omitted. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CREAM OF CHESTNUT SOUP.— Shell and blanch 2 lbs. of chestnuts. Cook them in 1 qt. of water for 5^ hr.. adding 1 teaspoon of salt. Drain, place the chestnuts in 2 qts. of clear beef stock; add 1 teaspoon of celery salt, 1 tablespoon of chopped onion, 1 teaspoon each of pepper and chopped parsley, and cook until the chestnuts are soft — probably 10 or 15 minutes. Add 1 teaspoon of grated lemon rind and pulp pressed through a puree sieve. Return to fire, add 1 teaspoon of lemon juice, 2 teaspoons of salt, and 1 pt, of rich cream or milk, with 1 tablespoon of butter. Serve at once. — Mrs. F. C. Winter, Winnetka, 111. VARIATION I.— Boil in white broth 1 pt. of steamed chestnuts; when tender, mash fine, pass through a sieve, add cream, and season. If not thick enough, add a little flour and butter, imixed. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111.

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Cream of Celery SoupCherry SoupSour Cherry SoupCream of Chestnut Soup

The Cook County cook book