The Cook County cook book

CREAM OF FISH SOUP.— Wash 1 lb. of any kind of fish; put it into a saucepan; add 1 bay leaf, 1 sprig of parsley and 1 small onion. Cover with a pt. of cold water, bring quickly to boiling point, skim, let simmer IS minutes, strain. Take fish care- fully from colander, remove the skin and bone, and mash with the tablespoon, adding gradually the water. Put 1 qt. of milk over the fire in a double boiler. Rub 1 tablespoon butter and 2 of flour together; add a little of the hot milk; when smooth, turn it into the double boiler, and cook until you have a smooth, creamlike mixture. To this add gradually the fish, the salt and pepper, to taste, and when thoroughly heated, serve. — Mrs. C. J. Canthorn, Wilmette, 111. FISH CHOWDER.— Prepare 1 lb. of fish, 3 medium-sized potatoes, 1 pt. of stewed tomatoes, 1 tablespoon of powdered thyme, 1 pt. of milk, 1 pt. of water, 1 large onion, 1 saltspoon of celery seed, 1 teaspoon of salt, saltspoon of pepper. Wash the fish; cut it into dice. Chop the onion. Put in the bottom of the kettle a layer of potatoes, then a layer of fish, then tomatoes, a sprinkling of onion, thyme, salt, pepper and celery seed, and so continue until the materials are used, having the last layer potatoes; add the water. Cover the kettle closely, and cook without stirring, over a moderate fire for 20 minutes. In the meantime, heat the .milk in a double boiler; add it quickly, and serve. The tomatoes may be omitted. — ^Mrs. Ernest D. Dean, Glen View, 111. FISH A LA LUCULLUS (a Lenten Soup).— Fry 1 sliced onion till it turns yellow; add 3 or 4 lbs. of fish, 2 carrots, 2 sliced onions, 4 stalks of parsley, a bay leaf, 1 clove, 6 peppercorns, and salt; cover the whole with cold water; set on a good fire and boil gently for about 2 hrs. If the water boils away, add more hot water; strain and serve. — Eloise Jennings, Winnetka, 111. FIVE-MINUTE SOUP.— Cut some stale slices of bread into small dice. Heat some butter in a frying-pan and when hot fry the diced bread in this, and when nearly browned add hot milk, according to the quantity of bread Season with pepper and salt, and serve as soon as it has boiled up once. — Mrs. D. C. Daniels, Arlington Heights, 111. FLORENTINE SOUP.— Melt 2 tablespoons of butter in a saucepan, put into it 54 cup of finely chopped onions, and stir over a moderate heat about 5 minutes, and then add 2 full cups of very thinly sliced turnips, and stir for another 5 minutes, and add 2 tablespoons of flour and gradually add 2 pts. of boiled milk, mixing all well together; watch it till it boils and then let simmer gently, stirring frequently 'during 20 minutes or half hr., until the onions are quite soft. Then add 2 more cups of milk, and when boiling add 1 cup of tomatoes, puree (either canned tomato soup or canned tomatoes), or ly^ cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the contents of the saucepan through a fine sieve, add a heaping teaspoon of butter, re-heat, and serve with croutons and 1 tablespoon of whipped cream. — Mrs. D. C. Daniels, Arlington Heights, 111. GERMAN GRUEL SOUP.— Put 4 tablespoons flour in a baking pan in the oven, watching and stirring it carefully until it is golden brown. While this is browning, put into the saucepan