The Cook County cook book

VARIATION I. — 1 large knuckle of veal, thoroughly cracked, 3 qts. of cold water, 1 tablespoon salt. As it boils skim well, and add 1 scraped carrot, 1 white turnip, 3 leeks, 1 parsley root and 2 white stalks of celery. Boil slowly for 6 hrs., then strain through a wet cloth into a stone jar, and when cold remove all fat. Take a very small head of firm, white cabbage, shred it fine and put in a pan in which 1 tablespoon of butter is bubbling; covering closely for a few minutes. Then add 1 pt. of water, 1 teaspoon of salt, J^ teaspoon of white pepper, and stew J^ an hr. Put mixture through a puree sieve. Bring the white broth to boiling point, in the meantime making a thickening of 2 tablespoons of flour and 1 tablespoon butter. Stir until smooth, but not brown. Add boiling soup slowly and stir constantly, until creamy. Then pour into the soup and add the puree of cabbage and l4 coffee cup of cream, —Mrs. F. V. Holridge, 4106 Calumet Ave., Chicago, 111. SOUP WITHOUT STOCK.— Take ^ teaspoon of oat flake, in 3 cups of cold water. Put over the fire an hour and a half before soup is to be served. Bring to a boil and cook steadily, stir- ring frequently. When it is cooked to a clear, thin paste, add a qt. of cooked tomatoes, a little thickening, if desired, and season with a pinch of sugar, a pinch of celery seed, salt and pepper to taste. This makes a delightfully smooth and palatable soup. To it may be added sliced potatoes, rice, barley, spaghetti, or small squares of crisp toast. If bisque is desired, add a pinch of soda before putting in the milk. — Mrs. Jas. S. Hartman, 4330 Michigan Ave., Chicago, 111. THICKENINGS FOR SOUPS.— Soups are thickened with flour, corn starch or rice flour, 1 tablespoon for each qt. of soup, heaping, if flour is used; scant, if rice flour or corn starch. Mix flour with cold water to a smooth paste, then add liquid until it is easily poured into soup. Let it boil 20 minutes. If butter is used, put in a saucepan, and when bubbling stir in flour quickly until smooth; then add gradually 1 cup of hot soup; it should be thin enough to pour. In vegetable soups or purees, as soon as butter and flour are 'blended it can be added to the soup. If a brown thickening is desired, melt the butter and let it become brown, then add the flour at once, and stir quickly. Add water or soup gradually. Flour that is browned while dry colors, but does not thicken. Thickened soups should be of the consistency of good cream. Purees are thicker. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BAKED FISH. — Skin and bone a whole white or other fresh fish; put fish in a deep dish, season with salt and pepper; put 1 in. cracker crumbs and bits of butter on top; Yi cup milk poured over carefully. Bake 1 hr. Serve with slices of lemon. — Mrs. Jeannie Kendall, Maywood, 111. TO STUFF AND BAKE FISH.— Soak stale bread in cold water until soft, drain, and mash fine; stir in a spoonful of drawn butter, salt and pepper to taste, 2 eggs and spices, if liked. Fill the fish with this mixture, and sew it up. Put a little water in baking pan, with a small lump of butter, place the fish in this, and bake 40 minutes. Bass, shad, and fresh cod, are all good baked. — Mrs. M. Abbott, 2110 Dearborn St., Chicago, 111.