Codfish Soup

Ingredients

• 1 pt. of strained tomatoes
• 1 cup boiled and flaked codfish
• 1 qt. of water
• a lump of butter
• scant 1/4 teaspoon of soda
• 1 pt. scalded milk

Method

1. 1

   Combine strained tomatoes, codfish, water, and butter; boil for 15 minutes.

2. 2

   Add soda, then pour in scalded milk while foamy.

3. 3

   Serve immediately.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 115. The excerpt below is the record exactly as published.

s lump of butter, and 1 cabbage cut into shreds, cov- er and put over a slow fire, stew gently, until tender. Shake the pan occasionally to prevent iburning. When the vegetables are cooked put them into the beef broth and boil the whole gently for J^ hr., then strain. 174 SOUP To make noodles. — Lightly warm J^ cup of butter and beat to a cream, then work smoothly into it 2 heaping tablespoons of flour and 2 well-beaten eggs, forming small balls. Let the soup boil up again; drop in the balls, and let it simmer for an hr. longer. — Mrs. E. D. Kelley, Winnetka, 111. COCKIE LEEKIE SOUP.— Purchase the marrow-bone from the round; have the butcher saw it into 2-inch lengths, /making 4 bones. Draw and truss one fowl; put it into a soup kettle; cover with cold water, bring to boiling point and skim. Add l^lb. beef marrow-bones, 2 bay leaves and 1 saltspoon pepper; simmer gently for 1 hr. Add 2 doz. leeks, neatly trimmed; simmer 1 hr. longer. Add 1 teaspoon of salt; bring again to boiling point, and it is ready to serve. Remove the strings from the chicken, dish it in the center of a large platter, put J^ lb. of prunes around, garnish the edge of the dish with carefully boiled rice, the marrow- bones, and the leeks. Strain "the soup into a tureen over the well- beaten yolks of 2 eggs, and serve with squares of toasted bread. Serve egg sauce with the chicken. This dish takes the place of Both meat and soup. — Mrs. Robert Randall, 908 S. 8th Ave., May- wood, 111. COCOANUT SOUP.— -Cook 2 lbs. of veal bones in 2 qts. of cold water until the meat is tender and the stock reducejl to 1 qt. Grate the cocoanut and let it simmer with the veal the last 54 hr. Strain out the bones and cocoanut, and add to it the milk of the cocoanut and 1 pt. of cream. Put it on the fire again, and when boiling, thicken it with 1 tablespoon each of corn starch and white sauce. Add salt and pepper, and just before serving add a little of the broth, to 2 slightly beaten eggs, then stir it quickly into the broth, and serve at once, with dried dice of 'bread. — Mrs. Clark Mason, Bensen, 111. CODFISH SOUP.— To 1 pt. of strained tomatoes, add 1 cup boiled and flaked codfish, 1 qt. of water, and a himp of butter; boil 15 minutes, then add scant J/^* teaspoon of soda, and while it is foamy, pour in 1 pt. scalded milk

Cook this with the app: pantry check, scaling, and the assistant.