FoodNetArchive

The Cook County cook book

1912

Page 139 · 7 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.
VARIATION I.— Take ^ cup barley, 4 qts. cold water, bring this to a boil and skim, then put in a neck of mutton and boil ^4 hr.; skim well the sides of the pot also; have ready 2 carrots, 1 large onion, 1 small head cabbage, 1 bunch parsley, 1 sprig celery top; chop all these fine, add your chopped vegetables; pepper and salt to taste. This soup requires 2 hrs. — Mrs. E. D. Kelley, Winnetka, 111. SQUIRREL SOUP.— Allow 1 large or 2 small squirrels, well washed and jointed, to 2 qts. of cold water, and 2 tablespoons of salt. Put to cook directly after breakfast in kettle. Cover closely and set on the back of range to simmer, not boil. After 2 hrs., add the com from 2 ears, 2 small *Irish potatoes, 2 cups lima beans, 3 COOK COUNTY COOK BOOK 207 sprigs parsley, 3 celery stalks, and Y^ cup sliced okra. Keep closely covered, and as water evaporates, add enough to keep the original 2 qts. When squirrels have cooked to shreds, strain through a coarse colander to remove bones. Return to soup kettle, cover and continue to simmer until nearly time to serve. Then thicken with a dessertspoon of butter rolled in an equal quantity of flour. Those who like may add a teaspoon of powdered sassafras leaves. Have 2 slices of toast cut into inch squares, fried in butter, and placed in the bottom of hot tureen. Pour over them the soup, boiling hot, and serve immediately. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. . SPINACH SOUP.— Use 1 pack of spinach, wash it thoroughly, and chop fine, put piece of butter in saucepan, size of an t.%z\ when hot, add 1 onion, chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes; add chopped spinach, stir well; then add 2 qts. water. Let it simmer y^ an hr., put through sieve, season just before serving. Add 3 yolks, dissolved in 1 cup of cream. — Mrs. Nina Halfacre, 3622 Forest Ave., Chicago, 111. VARIATION I. — Always wash spinach in 5 or 6 waters. Boil 2 qts., uncovered, for 10 minutes in boiling salted water; drain, rinse with cold water, chop fine and rub through a colander into 3 pts. of boiling milk, melt 2 tablespoons of butter✪ Barley Soup, add 3 heaping tablespoons of flour, then the soup, slowly; season with 1 heaping teaspoon salt and a little pepper. — Mrs. Joseph Hall, 3339 Vernon Ave., Chicago, 111. CREAM OF SPINACH WITH STOCK.— Chop and pound 1 pt. of cold, cooked spinach, to a soft paste. Put it in a stew-pan with 4 tablespoons of butter and a teaspoon of salt. Cook and stir for 15 minutes. Add 1 qt. of stock and 1 pt. of boiling water✪ Cream of Spinach with Stock; let boil up and rub through a strainer. Set over fire again, and when boiling, add 1 tablespoon of butter and a teaspoon of sugar. — ^Mrs. E. D. Kelley, Winnetka, 111. SUMMER JULIENNE.— 1 qt. of consomme, Y^ cup cooked onions, cut in rings, ^ cup of cooked peas, J^ cup of asparagus tips, y^ cup of cooked string beans, salt and pepper✪ Summer Julienne. Heat the vegetables, put them into soup tureen and pour over the boiling §oup. Serve at once. — Mrs. E. G. Harris, Winnetka, 111, 208 SOUP SWISS SOUP.— Put 3 pts. of well-seasoned stock into a sauce- pan and heat. Make a batter with 3 eggs, well beaten, added to 2 tablespoons of flour, and thinned with 1 cup of milk✪ Swiss Soup. Beat well, and pour through a sieve, into the boiling soup. Season to taste. — Mrs. M. Hammen, 112 Loomis St., Chicago, 111. TAPIOCA SOUP. — 4 small potatoes, 2 onions, 2 tomatoes or ✪ Tapioca Soup