The Cook County cook book

CLAM-JUICE BROTH.— Wash in cold water in their shells, place in a granite-pan with just a few drops of water; when they become hot, their shells will open. Pour out the 'broth, season to suit the taste, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. CLAM CHOWDER.— Prepare 6 potatoes, chopped, or put through meat grinder, 6 onions, treated same way, 1 carrot; cook these vegetables in 2 qts. of water. Add J4 lb. of salt pork, which has been cut into dice and fried to a crisp, ^ can tomato juice, and meat of 12 clams, chopped fine. — Mrs. Chas. Ellis, Winnetka, 111. CLEAR SOUP WITH NOODLES.— Take 2 qts. of clear beef broth, peel and slice 2 carrots an'd 2 onions; put into a stew-pan with a generous lump of butter, and 1 cabbage cut into shreds, cover and put over a slow fire, stew gently, until tender. Shake the pan occasionally to prevent burning. When the vegetables are cooked put them into the beef broth and boil the whole gently for J^ hr., then strain. To make noodles. — Lightly warm J^ cup of butter and beat to a cream, then work smoothly into it 2 heaping tablespoons of flour and 2 well-beaten eggs, forming small balls. Let the soup boil up again; drop in the balls, and let it simmer for an hr. longer. — Mrs. E. D. Kelley, Winnetka, 111. COCKIE LEEKIE SOUP.— Purchase the marrow-bone from the round; have the butcher saw it into 2-inch lengths, /making 4 bones. Draw and truss one fowl; put it into a soup kettle; cover with cold water, bring to boiling point and skim. Add l^lb. beef marrow-bones, 2 bay leaves and 1 saltspoon pepper; simmer gently for 1 hr. Add 2 doz. leeks, neatly trimmed; simmer 1 hr. longer. Add 1 teaspoon of salt; bring again to boiling point, and it is ready to serve. Remove the strings from the chicken, dish it in the center of a large platter, put J^ lb. of prunes around, garnish the edge of the dish with carefully boiled rice, the marrowbones, and the leeks. Strain "the soup into a tureen over the wellbeaten yolks of 2 eggs, and serve with squares of toasted bread. Serve egg sauce with the chicken. This dish takes the place of Both meat and soup. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. COCOANUT SOUP.— -Cook 2 lbs. of veal bones in 2 qts. of cold water until the meat is tender and the stock reduced to 1 qt. Grate the cocoanut and let it simmer with the veal the last 54 hr. Strain out the bones and cocoanut, and add to it the milk of the cocoanut and 1 pt. of cream. Put it on the fire again, and when boiling, thicken it with 1 tablespoon each of corn starch and white sauce. Add salt and pepper, and just before serving add a little of the broth, to 2 slightly beaten eggs, then stir it quickly into the broth, and serve at once, with dried dice of 'bread. — Mrs. Clark Mason, Bensen, 111. CODFISH SOUP.— To 1 pt. of strained tomatoes, add 1 cup boiled and flaked codfish, 1 qt. of water, and a himp of butter; boil 15 minutes, then add scant J/^* teaspoon of soda, and while it is foamy, pour in 1 pt. scalded milk. Serve at once. — ^Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CONSOMME. — Consomme is of fine aroma and forms the basis of many superior soups. Owing to its rich yellow color it