The Cook County cook book

COURT BOUILLON.— Wash 4 lbs. of fish; clean and cut it into slices, using both head and tail. Put 1 tablespoon sugar into the soup kettle, add 1 sliced onion, and stir until the onion is browned, then add 3 qts. of cold water, and 1 saltspoon celery salt, to the fish; add 2 of pepper, 1 carrot, 1 turnip, 1 tablespoon of chopped parsley; bring to boiling point, skim and simmer gently for 2 hrs.; add 1 teaspoon of salt, strain, and stand aside to cool. There is rarely ever any fat to take from the surface, hence it may be strained and used at once. This stock will not keep like that made from beef. It may be served plain or with croutons, or it may have added at the last moment before serving, a few boiled shrimps, a few bits of lobster, crab, or oysters. — Mrs. Joseph King, Kenilworth, 111. BISQUE OF CRABS.— Place 1 doz. live crabs in cold water, add salt. Hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell and all, with little butter in a saucepan, add a little thyme and a bay leaf, season with salt and 1 pt. of white stock. 'Cover and cook for 15 minutes, after which take out the crabs, strain the broth and let the liquid cool. When cool, pour off the top. Remove the shells from the crabs, taking out the lungs and the small legs from both sides, and wash each in warm water. Drain and chop them with about ^ their quantity of cooked rice. Add a little of the juice in which they have been cooked, and drain through a cheesecloth. Add a little salt and red pepper, and place over the fire just previous to serving, but do not allow it to come to a boil. — Mrs. E. D. Kelley, Winnetka, 111. CREAM SOUP WITH STOCK.— Scald together 2 qts. white stock, well seasoned. 1 qt. of milk, and add 3 tablespoons of flour, 2 of butter; when all have been stirred to a smooth paste, cook well; just before serving add 1 cup of cream. Grate the yolks of 4 hard-boiled eggs in the bottom of the tureen, and pour the soup over it. — Mrs. E. D. Kelley, Winnetka, 111. CRECY SOUP. — ^Cook 1 cup of carrots, cut in small dice, and 2 tablespoons of onion in 1 tablespoon of butter. When a nice brown color, add 1 cup of shredded lettuce, ^ teaspoon of coarsely chopped marjoram, ^ teaspoon of basil, 1 teaspoon of parsley, and 3 qts. stock. Next add 1 cup of lentils that have been soaked in water over night, and allow the mixture to cook slowly for 1^ hrs. Rub through a puree sieve, re-heat, add 2 teaspoons soft salt and a dash of cayenne. Shave a washed lemon in wafer-like slices, put it in the tureen, and pour the hot soup over it. Serve at once. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I. — Save the water in which cabbage, cauliflower or brussels sprouts has been boiled, and put it aside for soup Crecy. Into each qt. grate 2 medium-sized carrots that have been well scraped and washed. Stand it on the back part of the stove to simmer for 1 hr., then add a teaspoon of grated onion, a level teaspoon of salt, a saltspoon of pepper, and 1 tablespoon of butter and flour rubbed together; bring to boiling point; add a pt. of milk, heat, and serve at once. — ^Mrs. F. C, Winter, Winnetka, 111.