CHICKEN BROTH.— Cut a chicken into small pieces, put into a deep earthen dish, adding 1 qt. of cold water, and set it over a boiling- kettle. Cover closely and let it steam several hrs., until the chicken lias become tender, after which strain oflF the broth and let stand over night. Skim off all the fat in the imorning and pour the broth in a bowl. Add 14 cup of rice✪ Chicken Broth in a cup "of cold water. Steam as before, until the rice is soft: then pour in the broth and stir another hr. or 2. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN BROTH WITH PEAS, EGGS AND DUMP- LINGS.— 'Carcass of 1 chicken, 2 qts. of cold water. 1 level tea- spoon of salt, 5^ pt. of green peas, 1 head of lettuce, 1 saltspoon of pepper. If you bave had a roasted chicken for dinner, crack the bones, and put them with any bits that are left on the carcass into a kettle; cover with cold water, and bring to boiling point. Sim- mer gently for 2 hrs., strain and stand aside. About an hr. before the soup is to be served, boil the peas until tender; drain and press through a colander; add to them a teaspoon of grated onion, a saltspoon of salt, just a dash of pepper, and 2 tablespoons of white, smooth bread crumbs. Break in 1 whole egg✪ Chicken Broth with Peas, Eggs and Dumplings; mix thor- oughly, and make into tiny balls, drop them into the hot soup; add the lettuce, shredded; cover and stand where it will almost boil for 10 minutes. Add salt, and serve at once. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHICKEN CORN SOUP.— Skim the liquor from boiled chickens. Heat and strain, put back on the stove, .with 12 cobs from which the corn has been cut. Boil 5^ an hr.. take out cobs and add the corn; stew 40 minutes, from time of boiling. Add a cup of hot milk, in which stir a spoon of butter✪ Chicken Corn Soup, cut up in flour. — Mrs. E. D. Bennett, Bartlett, 111. CLAM SOUP. — ^Cut salt pork into very small squares and fry a ligbt brown; add 1 large or 2 small onions, cut very fine, and cook about 10 minutes; add 2 qts. water and 1 qt. clams: mix 1 tablespoon flour with the water, put it with 1 pt. of milk✪ Clam Soup, and pour into the soup and let it boil about 5 minutes; butter, pepper and salt, Worcestershire sauce to taste. — Mrs. A. C. Christy, Glen View, 111. COOK COUNTY COOK BOOK 173 VARIATION I.— Cook 2 qts. of clams 20 minutes in their liquor; add salt and pepper, 3 pts. of milk, 2 tablespoons of flour, mixed with butter size of an tgg. Let come to a boil and strain. — Mrs. E. D. Kelley, Winnetka, 111. CLAM BROTH.— Put 1 pt. of clams and ^ a cup of cold water, in the farina boiler. Have the water in the outside kettle cold, and let it heat slowly. Cook for 30 minutes after the water in the outside kettle is boiled. Strain the liquid from the clams, put them through the meat juice extractor, and add extracted liquor to strained liquid. Heat when ready to serve, unless desired cold, and dilute with water, if necessary. — Mrs. Chris. Worthing- ton, Des Plaines, 111. BISQUE OF CLAMS.— Take 50 clams, 1 qt. of milk, 1 pt. water, 2 tablespoons of butter; save all the liquor the clams con- tain. Put over the fire with a doz. •whole peppers, J^ doz. blades of mace, and salt to taste. Let it boil for 10 minutes, then drop in the clams. Let boil quickly for J^ hr., keeping the pot covered. Strain the liquid before the clams are added. Be careful not to let the soup burn. — Mrs. E. D. Kelley, Winnetka, 111.

AI-modernized reading of the original text

CHICKEN BROTH.— Cut a chicken into small pieces, put into a deep earthen dish, adding 1 qt. of cold water, and set it over a boiling kettle. Cover closely and let it steam several hrs., until the chicken has become tender, after which strain oflF the broth and let stand over night. Skim off all the fat in the imorning and pour the broth in a bowl. Add 14 cup of rice in a cup "of cold water. Steam as before, until the rice is soft: then pour in the broth and stir another hr. or 2. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN BROTH WITH PEAS, EGGS AND DUMPLINGS.— 'Carcass of 1 chicken, 2 qts. of cold water. 1 level teaspoon of salt, 5^ pt. of green peas, 1 head of lettuce, 1 saltspoon of pepper. If you bave had a roasted chicken for dinner, crack the bones, and put them with any bits that are left on the carcass into a kettle; cover with cold water, and bring to boiling point. Simmer gently for 2 hrs., strain and stand aside. About an hr. before the soup is to be served, boil the peas until tender; drain and press through a colander; add to them a teaspoon of grated onion, a saltspoon of salt, just a dash of pepper, and 2 tablespoons of white, smooth bread crumbs. Break in 1 whole egg; mix thoroughly, and make into tiny balls, drop them into the hot soup; add the lettuce, shredded; cover and stand where it will almost boil for 10 minutes. Add salt, and serve at once. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHICKEN CORN SOUP.— Skim the liquor from boiled chickens. Heat and strain, put back on the stove, .with 12 cobs from which the corn has been cut. Boil 5^ an hr.. take out cobs and add the corn; stew 40 minutes, from time of boiling. Add a cup of hot milk, in which stir a spoon of butter, cut up in flour. — Mrs. E. D. Bennett, Bartlett, 111. CLAM SOUP. — Cut salt pork into very small squares and fry a light brown; add 1 large or 2 small onions, cut very fine, and cook about 10 minutes; add 2 qts. water and 1 qt. clams: mix 1 tablespoon flour with the water, put it with 1 pt. of milk, and pour into the soup and let it boil about 5 minutes; butter, pepper and salt, Worcestershire sauce to taste. — Mrs. A. C. Christy, Glen View, 111. VARIATION I.— Cook 2 qts. of clams 20 minutes in their liquor; add salt and pepper, 3 pts. of milk, 2 tablespoons of flour, mixed with butter size of an egg. Let come to a boil and strain. — Mrs. E. D. Kelley, Winnetka, 111. CLAM BROTH.— Put 1 pt. of clams and ½ a cup of cold water, in the farina boiler. Have the water in the outside kettle cold, and let it heat slowly. Cook for 30 minutes after the water in the outside kettle is boiled. Strain the liquid from the clams, put them through the meat juice extractor, and add extracted liquor to strained liquid. Heat when ready to serve, unless desired cold, and dilute with water, if necessary. — Mrs. Chris. Worthington, Des Plaines, 111. BISQUE OF CLAMS.— Take 50 clams, 1 qt. of milk, 1 pt. water, 2 tablespoons of butter; save all the liquor the clams contain. Put over the fire with a doz. whole peppers, ½ doz. blades of mace, and salt to taste. Let it boil for 10 minutes, then drop in the clams. Let boil quickly for ½ hr., keeping the pot covered. Strain the liquid before the clams are added. Be careful not to let the soup burn. — Mrs. E. D. Kelley, Winnetka, 111.

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Chicken BrothChicken Broth with Peas, Eggs and DumplingsChicken Corn SoupClam Soup

The Cook County cook book