The Cook County cook book

CREOLE SOUP.— Put 1 can of tomatoes, 1 qt. of water or vegetable stock, 1 sliced onion, and 1 small sliced carrot, and 1 chopped green pepper together in a saucepan, and let cook for 54 hr., then rub through a fine strainer. Return the strained mixture to the double boiler and put in 2 scant tablespoons of boiled rice, 1 teaspoon of salt, % teaspoon paprika, 1 tablespoon of sugar. Cream 2 tablespoons of butter with 1 tablespoon of flour, and stir into the soup; let boil up once, and serve. — Mrs. C. J. Canthorn, Wilmette, 111. CUCUMBER AND GUMBO SOUP.— Pare and slice 6 cucumbers, chop 4 oz. of gumbo and 1 oz. of parsley into small pieces and stew them gently ^ of an hr., stirring occasionally. Pour in 2 qts. of boiling water; add 6 oz. of bread crumbs, 6 oz. of sweet milk, and let the whole stew 2 hrs. If the soup is too thin, dredge in a little flour, and boil 10 minutes longer. — Mrs. C. . J. Jeffries, Winnetka, 111. CREAM OF CUCUMBER SOUP.— 3 cups of peeled cucumbers cut in small pieces. Parboil for 10 minutes, drain, and add them to 4 cups of chicken stock, in which is a slice on onion. Cook until soft, rub through a sieve, add J4 cup each of flour and butter, rubbed together, and salt and pepper to taste. Strain and serve. — Mrs. Clark Mason, Bensen, 111. CREAM OF CURRY.— Put 1 qt. (or 4 cups) of milk in a double boiler and 1 onion with 4 cloves put in it, and when hot thicken with 1 tablespoon of thickening flour, rubbed smooth with 1 tablespoon of butter; add 2 tablespoons of boiled rice, 1 hard-boiled egg, chopped fine, and 2 teaspoons or more of curry powder or paste. Remove the onion and serve with croutons. 2 tablespoons of chopped chives or pimentos is an addition to the soup. — Mrs. Frank MuUins, Franklin, 111. DUCHESS SOUP.— Cook 2 slices of carrots and onion, or vegetables in some butter 3 minutes, add 1 qt. of stock and 2 blades of mace; simmer 15 minutes, strain into white sauce made of butter, l4 cup of flour and 2 cups of milk. Season, add ^4 cup grated cheese. — Mrs. E. E. Worth, Wheeling, 111. FRIARS' DUCK SOUP.— Have some good, clear consomme, well seasoned and boiling, beat 4 yolks of eggs with 1 pt. cream, pass the custard through a muslin strainer 5 minutes before serving, add the custard to the consomme. Do not let it boil. Cut the breast of chicken into tiny strips (as the vegetables for a julienne soup), and add to the soup, and serve. — Mrs. Frank Ferguson, Franklin, 111. EEL SOUP. — Heat dripping, hissing hot, and fry 1 sliced onion in it. Now put in 2 lbs. of eels, cleaned, and cut into inch lengths, wiped dry, and fry on both sides to a light brown. Turn all into a covered saucepan, pour in 3 pts. of cold water, and cook slowly for an hr. Season with a pinch of mace, a larger of cayenne, salt to taste, and 1 tablespoon of minced parsley. Stir in 2 tablespoons of butter, cooked smooth, with 1 of flour; simmer 3 minutes, put in juice of 1 lemon, and serve. — Mrs.C. E. Worth, Wheeling, 111. EGG CHOWDER.— Fry 2 or 3 slices of salt pork till quite brown, then add 4 or 5 potatoes, sliced, and hot water to cover. When potatoes are done add 1 pt. hot milk and slice in 5 hardboiled eggs. Let boil up once. Add a generous lump of butter, with salt and pepper to taste, and serve at once. — ^Mrs. C. J. Canthorne, Wilmette, 111.