Scotch Broth

Ingredients

• Put 2 qts. of water in kettle
• add 1/2 cup of pearl barley
• Cut up 2 carrots
• 2 turnips
• 3 large onions
• 2 tablespoons of butter
• Chop a sprig of parsley very fine

Method

1. 1

   Boil water and add barley.

2. 2

   Cook slowly.

3. 3

   Fry the chopped vegetables in butter, then add to the barley and water.

4. 4

   Cook slowly for 2 hours, season with pepper and salt, and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 137. The excerpt below is the record exactly as published.

2 tablespoons of butter, salt and pepper to taste. Split common crackers, soak in enough cold milk to moisten, and heat in chowder. — Mrs. E. G. Harris, Win- netka, 111. RICE SOUP. — Boil a shank for soup and season with salt, pepper and parsley. At the same time take }4 a cup of rice, put it into a bag big enough to hold 3 cups. Tie the bag and put in a pot of water to cook. When done, take the meat out of the soup and put the rice into it. The soup will be nice if you have chicken instead of beef. — Mrs. Annie Prior, 3832 Langley Ave,, Chicago, 111. CREAM OF RICE SOUP.— H cup rice, 1 qt. stock, 1 qt. milk, 1 tablespoon butter, ]/2 small onion, salt and pepper to taste. Put rice and cold stock on to heat. When boiling, add onion, pepper and salt and butter. Boil for ^ an hr., and serve hot. — Mrs. Harry J. Powers, 4843 Grand Blvd., Chicago, 111. SAGO SOUP.— Heat to a boiling point 2 qts. of beef, sprinkle into it gradually J/^ cup of sago; boil 5 minutes, then set the kettle in a double boiler for H hr* Skim; serve JiQt,'-w^r5, g* P* Kelley, Winnetka, III COOK COUNTY COOK BOOK 205 VARIATION I.— Wash ^ Vb. of the best pearl sago thor- oughly. Stew it quite tender in water or thick broth (about 1 qt. of liquid poured on it cold and heated very slowly); then mix with it a pt. of boiling cream and the yolks of 4 eggs. Put the whole in 2 qts. of strong, boiling veal or beef stock. — Mrs. E. D. Kelley, Winnetka, 111. SALMON SOUP.— Put 1 qt. sweet milk in a granite kettle and set it on the stove until the milk comes to a boil, then add J^ can of salmon and 3 or 4 rolled soda biscuits; let it all boil for 3 minutes, add pepper and salt, and serve. — Mrs. Anna Peterson, 2358 Indiana Ave., Chicago, 111. VARIATION I.— Boil 1 tablespoon of onion in 1 qt. milk for 10 minutes; remove the onion; thicken with 1 tablespoon of butter and 2 of flour; add l4 can of chopped salmon, 1 teaspoon salt, and a little pepper; cook 10 minutes, rub through a strainer or colan- der, and serve with brown crackers. — Mrs. J. Pento, 510 E. 37th Place, Chicago, 111. CREAM OF SALMON SOUP.— Boil soft in salt water 1 lb. of salmon and chop up very fine. Boil hard 2 eggs, mash the yolks and press them through a strainer, add the whites, 1 oz. of butter, 1 oz. of fiour, and soften with J^ pt. of soup stock; boil up again and strain; add the salmon meat and bring to a boil. Pour over toasted squares, and serve. — Mrs. K. Hansberg, 3441 S. Dear- born St., Chicago, 111. PUREE OF SALMON.— Remove the oil, bones and skin from ^2 can of salmon, chop the salmon very fine. Heat together for 10 minutes 1 slice of onion, 1 qt. of milk, and then remove onion. Melt 1 tablespoon of butter, add 2 tablespoons of flour, 1 teaspoon of salt, pepper to taste; mix well, and add the milk; add the salmon, and when thoroughly heated, strain, and serve. — Mrs. Theresa Hampton, 107 W. 29th St., Chicago, 111. ST. ALBANS SOUP.— Boil in 1 pt. of water 4 small grated carrots, a bay leaf, 4 cloves and a slice of onion for 1 hr. Rub through a sieve; add 1 qt. of rich milk, and when it begins to boil add 2 tablespoons of flour and 3 tablespoons of soft butter, rubbed together until smooth. — Mrs. A. C. Christy, Glen View, 111. 206 SOUP ST. GERMAIN SOUP.— Take 2 cans of peas, reserving J^ cup of them, and put them in a double boiler with 1 onion cut in 4 pieces, with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley; cover, and let cook for J4 an hr., then mash the contents of the double boiler with a potato masher, and add to them 6 cups of water, and when this boils, add to the soup 2 tablespoons of butter and 2 of flour, rubbed together; stir well, and cook for 15 minutes, then press through a sieve. Return to the double boiler, add 2 cups of milk, the Yt. cup of peas, drained dry, and reheat seasoning afresh ^before serving, with croutons. — Mrs. E. D. Bennett, Bart- lett, 111. VEGETABLE OYSTERS— SALSIFY SOUP.— Clean by scraping; chop into small pieces and boil in salted water until ten- der. Add milk, butter and salt. Bring to a boil, and serve. — Mrs. F. F. Hackett, 2172 Prairie Ave., Chicago, 111. SCOTCH BROTH.— Put 2 qts. of water in kettle, and when at boiling point add J^ cup of pearl barley, which has been tossed in hot butter in a frying-pan for 5 minutes, and let cook slowly. Cut up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 table- spoons of butter. Chop a sprig of parsley very fine

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