CONSOMME WITH CHESTNUTS.— Shell and blanch 24 chestnuts. Throw them into a pt. of stock and cook carefully un- til they are just tender. Drain and dust them lightly with salt. Pour nicely seasoned chicken consomme or broth into the tureen and drop in the chestnuts. These must be handled lightly, as they break easily. — Mrs. Allan George, Park Ridge, 111. CHESTNUT PUREE.— Boil 60 blanched chestnuts in a qt. of water, or light stock, then press while hot through a fine puree sieve; add 2 qts. of broth, stir until the boiling point is reached, then sim- mer an hr.; skim and pour the soup into a tureen. Serve with crou- tons of fried bread. — ^Mrs. May C. May, Mayfair, 111. VARIATION I.— Boil 1 lb. of large chestnuts until tender. Peel and press them through the colander. Cut a small onion into small pieces and fry in butter. Add to the chestnuts enough boiling milk to make the mixture the consistency of cream. Mix with the onions, bring to the boiling point, and serve with crou- tons.— Mrs. Frank MuUins, Franklin, 111. CHICKEN SOUP — Clean a 3-lb. chicken and cut it at the joints into nice pieces for serving. Put it in the soup kettle with 1 lb. of veal bones, or other pieces of veaL Cover with 4 qts. of cold water. Mix 1 tablespoon of curry powder, 1 teaspoon of salt, and 1 of sugar to a smooth paste with a little of the water; add it to the soup. Let the soup simmer until the chicken is lender. Remove the chicken and cut into simall pieces. Put the bones back in the kettle, and simmer another hr. Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and 3 or 4 tablespoons of boiled rice. When the rice is hot, serve at once. — Mrs. Joseph King, Kenilworth, 111. VARIATION I. — Stew 1 chicken, cut in small pieces in 1 gal. of water till the meat will cleave from the bones. Shred the meat 170 SOUP and put in tureen; to the stock add 1 bunch of celery, chopped line, cook until tender, then add the meat, and a pt. of sweet milk. Serve with a spoonful of whipped cream in each plate. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION II. — Stew 1 pt. tomatoes, 1 large sliced onion, all the "left-overs" from either baked or stewed chicken, including gravy and dressing, with 3 qts. hot water, about 2 hrs.; then strain through colander; season to suit taste with salt and pepper. Cau- tion.— Do not boil hard, but simmer. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. CHICKEN CREAM SOUP.— Cut up a large fowl and beat with a mallet to crack the bones; pour in 5 qts. of cold water, cover closely, and simmer for 4 hrs. more., until the chicken is perfectly tender. Take the meat off the bones, take out the skin. Return the soup to the fire with a part of the nueat chopped fine, salt, pep- per, a little boiled rice and butter rolled in flour. Just before tak- ing from the fire add a small teacup of cream, heated, with a pinch of soda; add a tablespoon of chopped parsley, boil for 1 minute. You may further enrich this excellent soup by heating up 2 eggs and stirring them into it just before taking from the fire. A still 'better way is to pour a little of the soup upon the eggs to avoid curdling, then add to the rest. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ✪ Cream of Chestnut Soup

AI-modernized reading of the original text

CONSOMME WITH CHESTNUTS.— Shell and blanch 24 chestnuts. Throw them into a pt. of stock and cook carefully until they are just tender. Drain and dust them lightly with salt. Pour nicely seasoned chicken consomme or broth into the tureen and drop in the chestnuts. These must be handled lightly, as they break easily. — Mrs. Allan George, Park Ridge, 111. CHESTNUT PUREE.— Boil 60 blanched chestnuts in a qt. of water, or light stock, then press while hot through a fine puree sieve; add 2 qts. of broth, stir until the boiling point is reached, then simmer an hr.; skim and pour the soup into a tureen. Serve with croutons of fried bread. — ^Mrs. May C. May, Mayfair, 111. VARIATION I.— Boil 1 lb. of large chestnuts until tender. Peel and press them through the colander. Cut a small onion into small pieces and fry in butter. Add to the chestnuts enough boiling milk to make the mixture the consistency of cream. Mix with the onions, bring to the boiling point, and serve with croutons.— Mrs. Frank Mullins, Franklin, 111. CHICKEN SOUP — Clean a 3-lb. chicken and cut it at the joints into nice pieces for serving. Put it in the soup kettle with 1 lb. of veal bones, or other pieces of veal. Cover with 4 qts. of cold water. Mix 1 tablespoon of curry powder, 1 teaspoon of salt, and 1 of sugar to a smooth paste with a little of the water; add it to the soup. Let the soup simmer until the chicken is tender. Remove the chicken and cut into small pieces. Put the bones back in the kettle, and simmer another hr. Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and 3 or 4 tablespoons of boiled rice. When the rice is hot, serve at once. — Mrs. Joseph King, Kenilworth, 111. VARIATION I. — Stew 1 chicken, cut in small pieces in 1 gal. of water till the meat will cleave from the bones. Shred the meat and put in tureen; to the stock add 1 bunch of celery, chopped fine, cook until tender, then add the meat, and a pt. of sweet milk. Serve with a spoonful of whipped cream in each plate. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION II. — Stew 1 pt. tomatoes, 1 large sliced onion, all the "left-overs" from either baked or stewed chicken, including gravy and dressing, with 3 qts. hot water, about 2 hrs.; then strain through colander; season to suit taste with salt and pepper. Caution.— Do not boil hard, but simmer. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. CHICKEN CREAM SOUP.— Cut up a large fowl and beat with a mallet to crack the bones; pour in 5 qts. of cold water, cover closely, and simmer for 4 hrs. more., until the chicken is perfectly tender. Take the meat off the bones, take out the skin. Return the soup to the fire with a part of the nueat chopped fine, salt, pepper, a little boiled rice and butter rolled in flour. Just before taking from the fire add a small teacup of cream, heated, with a pinch of soda; add a tablespoon of chopped parsley, boil for 1 minute. You may further enrich this excellent soup by heating up 2 eggs and stirring them into it just before taking from the fire. A still 'better way is to pour a little of the soup upon the eggs to avoid curdling, then add to the rest. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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Cream of Chestnut SoupChicken Soup

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