The Cook County cook book

GUILEMME SOUP.— Cook ^ cup each of carrot and turnip, cut in thin strips, 1^ inches long, until tender. Add 1 qt. of stock, 2 tablespoons each cooked peas and string beans, cut in strips. — Mrs. Clark Mason, Bensen, 111. BISQUE OF HALIBUT OR COD.— Boil a lb. of firm, fresh fish in 2 waters, and mince it fine, freeing it from all bits of skin or bone. Have ready a qt. of white stock, stir the fish into it and season with salt, pepper and a spoon of minced parsley. Cook together 2 tablespoons of butter and 1 of flour, pour upon this a cup of milk, stir until it thickens, and put with the fish and stock. Boil up once and put into the tureen. Add ^ cup of powdered cracker crumbs, just before the soup is mixed with milk. — Mrs. Frank MuUins, Franklin, 111. HAM AND VEGETABLE SOUP.—After all the good meat has been sliced off the ham, put the bone on to boil in plenty of water, and when the meat which adheres to it begins to get tender add 3 or 4 small carrots, cut fine, J^ head tender cabbage, cut fine, and a few potatoes, sliced; cook until vegetables are tender. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. HARE SOUP.— Into 1 qt. of water, or weak stock, if preferred, throw the remains of 1 hare roasted the previous day, 1 Bunch of sweet herbs, 1 stalk of celery and a sprig or 2 of parsley, broken in bits. Simmer gently until the bones are nearly clear of the meat, then strain and thicken with flour, in which a little butter may or may not, as preferred, be rubbed. Now rub all the meat through a fine sieve and add it to the soup. Season with pepper and salt and add J4 glass of port wine. — Mrs. F. C. Winter, Winnetka, 111. MOCK HARE SOUP.— Prepare 3 pts. of water, ^ lb. lentils and Haricot beans, % lb. of mushrooms, 1 onion, 1 bunch of savory herbs, 1 saltspoon celery salt, J^ oz. of butter, ^ oz. flour, 1 tablespoon tomato sauce, 1 tablespoon red currant jelly. Soak beans over night, boil them with vegetables, herbs, and spices, tied in a muslin bag; when beans are quite soft," pass soup through a wire sieve, thicken with flour, and add tomato sauce, and red currant jelly. — Mrs. C. Buttercup, Bensen, 111. HEALTH SOUP. — Cut 4 large onions into small pieces and put into a granite kettle with ^ cup of butter. Toss over the fire for a few minutes. Add 2 stalks of celery, cut into small pieces and fine-shredded head lettuce; stir over the fire for 20 miinutes, then put in 1 cup of cold boiled rice, 1 pt. of boiling milk, and 1 of boiling water. Season with salt and pepper, and let simmer by the side of the fire for an hr. When done add 1 cup of cream and 1 egg, well-stirred. Remove from the fire, and serve. — ^Mrs. C. J. Jeffries, Winnetka, 111.