EGG SOUP.— ^Put 4 tablespoons of rice in 1 qt. of stock;
cover and let simmer gently for 20 minutes; press it through a
sieve and return to the kettle. Beat the yolks of the 2 eggs, add
to them a little of the hot soup; turn this into the kettle; stir for
a moment, until it reaches almost the boiling point. Do not let
it boil, or it will curdle. Take it from the fire; add Yz teaspoon
of salt and 1 saltspoon of pepper, and serve at once. — Mrs. C. E.
Worth, Wheeling, 111.
EMERGENCY SOUP.— Put Yz teaspoon of celery salt in 1
cup of hot water, boil 10 minutes, add 1 pt. of milk, small lump of
butter and thicken a little. Serve with croutons. — Mabel Sturte-
vant, 105 S. Dearborn St., Chicago, 111.
ENGLISH BEEF SOUP.— Cut beef in small pieces, 2 onions,
sliced, and fried in beef fat until brown, 3 tablespoons of flour,
cook brown, with onions. Brown a little meat; add water and
simmer 3 hrs.; add a bay leaf, strain, and add a few slices of onion.
—Mrs. C. E. Jefferson, 505 S. Sth Ave., Maywood, 111.
COOK COUNTY COOK BOOK 181
FARMERS' CHOWDER.— Parboil and slice 6 fine potatoes;
fry Yi lb. of salt pork, chopped, and when it begins to crisp add
a minced onion, and cook to a light brown. Pack potatoes, pork
and onion in a soup kettle, sprinkling each layer with, pepper and
minced parsley. Add the hot fat; cover with a pt. of boiling water
and simmer 30 minutes. Turn into a colander and drain the liquor
back into the kettle. Have ready a pt. of hot milk, into whiclT
has been stirred a tablespoon of butter rolled in flour; add to the
liquor, cook 1 minute, return the potatoes to the kettle, and serve.
—Mrs. C. E. Worth, Wheeling, 111.
FISH SOUP.— Cjook 1 lb. of any boiled fisji in boiling salted
water, until it flakes easily. Drain it, remove the skin and bones,
and rub through a coarse strainer. Cook 1 sliced onion with 1 qt.
of imilk 10 minutes, remove the onion, and thicken the milk with
2 tablespoons of flour and 1 tablespoon of butter, cooked together.
Add 1 teaspoon of salt and 1 saltspoon of pepper and the fish. Let
it boil up once, and serve. — ^Mrs. C. E. Worth, Wheeling, 111,
VARIATION I.— Boil slowly 2 lbs. of any large fresh fish for IS
minutes, take up the fish, remove skin and bones and pick the fish
into small pieces. Put 1 qt. of milk on to boil with 1 teaspoon of
chopped parsley, a small onion and a blade of mace. Put in the fish.
Mix 1 tablespoon of flour✪ Eel Soup with 1 cup of cream and pour into the
boiling soup. Season with salt and pepper. Put 2 well-beaten
eggs in the soup tureen, and pour the soup in, stirring it all the
time. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, HI.
VARIATION II.— Clean and trim any kind of fish. Boil the fish
with a head of celery, a small quantity of parsley, 2 onions, a bay
leaf and 5 cloves. Use water and cover the saucepan. When the
contents have boiled 1 hr., add enough water to make the soup.
Strain and stir in a cup of cream. Season with salt and white
pepper. Lay in the tureen some eggs, fried in butter; allow 1 for
each person. Pour the soup over and serve with toasted bread.—
Mrs. E. D. Kelley, Winnetka. 111.
Page 120 · 6 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
EGG SOUP.— ^Put 4 tablespoons of rice in 1 qt. of stock; cover and let simmer gently for 20 minutes; press it through a sieve and return to the kettle. Beat the yolks of the 2 eggs, add to them a little of the hot soup; turn this into the kettle; stir for a moment, until it reaches almost the boiling point. Do not let it boil, or it will curdle. Take it from the fire; add Yz teaspoon of salt and 1 saltspoon of pepper, and serve at once. — Mrs. C. E. Worth, Wheeling, 111.
EMERGENCY SOUP.— Put Yz teaspoon of celery salt in 1 cup of hot water, boil 10 minutes, add 1 pt. of milk, small lump of butter and thicken a little. Serve with croutons. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
ENGLISH BEEF SOUP.— Cut beef in small pieces, 2 onions, sliced, and fried in beef fat until brown, 3 tablespoons of flour, cook brown, with onions. Brown a little meat; add water and simmer 3 hrs.; add a bay leaf, strain, and add a few slices of onion. —Mrs. C. E. Jefferson, 505 S. Sth Ave., Maywood, 111.
FARMERS' CHOWDER.— Parboil and slice 6 fine potatoes; fry Yi lb. of salt pork, chopped, and when it begins to crisp add a minced onion, and cook to a light brown. Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with, pepper and minced parsley. Add the hot fat; cover with a pt. of boiling water and simmer 30 minutes. Turn into a colander and drain the liquor back into the kettle. Have ready a pt. of hot milk, into whiclT has been stirred a tablespoon of butter rolled in flour; add to the liquor, cook 1 minute, return the potatoes to the kettle, and serve. —Mrs. C. E. Worth, Wheeling, 111.
FISH SOUP.— Cook 1 lb. of any boiled fish in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook 1 sliced onion with 1 qt. of milk 10 minutes, remove the onion, and thicken the milk with 2 tablespoons of flour and 1 tablespoon of butter, cooked together. Add 1 teaspoon of salt and 1 saltspoon of pepper and the fish. Let it boil up once, and serve. — ^Mrs. C. E. Worth, Wheeling, 111,
VARIATION I.— Boil slowly 2 lbs. of any large fresh fish for IS minutes, take up the fish, remove skin and bones and pick the fish into small pieces. Put 1 qt. of milk on to boil with 1 teaspoon of chopped parsley, a small onion and a blade of mace. Put in the fish. Mix 1 tablespoon of flour with 1 cup of cream and pour into the boiling soup. Season with salt and pepper. Put 2 well-beaten eggs in the soup tureen, and pour the soup in, stirring it all the time. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, HI.
VARIATION II.— Clean and trim any kind of fish. Boil the fish with a head of celery, a small quantity of parsley, 2 onions, a bay leaf and 5 cloves. Use water and cover the saucepan. When the contents have boiled 1 hr., add enough water to make the soup. Strain and stir in a cup of cream. Season with salt and white pepper. Lay in the tureen some eggs, fried in butter; allow 1 for each person. Pour the soup over and serve with toasted bread.— Mrs. E. D. Kelley, Winnetka. 111.
Records on this page
Eel SoupEgg SoupEmergency SoupEnglish Beef SoupFarmers' ChowderFish Soup