Variation I - Bean Soup

Ingredients

• 1 cup of beans, cooked soft
• 1 qt. milk
• 2 medium-sized onions, sliced fine
• butter
• salt
• pepper

Method

1. 1

   Rub cooked beans through a colander, add milk, onions, and season with butter, salt, and pepper.

2. 2

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 105. The excerpt below is the record exactly as published.

butter with J4 teaspoon of flour, and stir into the milk. Add the asparagus and boil about 10 min- utes, keeping it agitated. Meanwhile boil the ends for about 15 minutes, drain, and place them in a soup tureen. Add 2 table- spoons of creara to the soup and pour it into the tureen without boiling again. Serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. 160 SOUP BANANA SOUP. — Rub to a paste with a wooden spoon 8 ripe bananas, sprinkle over these 1 tablespoon of corn starch and a little salt; bring to scalding point 3 pts. of milk, stir into it, slowly, the banana paste and 1 egg, beaten lightly. Let all boil 2 min- utes, and serve with croutons. — E. G. Harris, Winnetka, 111. BARLEY BROTH.— Put 2-lb. shin of beef in 1 gal. of water. Add 1 cup of pearl barley, 3 large onions cut up fine, a small bunch of parsley, minced, 3 slices potatoes, a little thyme, pepper and salt to taste. Simmer steadily 3 hrs., stir often, so that meat will not burn. Do not let it 'boil. Always stir soup or broth with a wooden spoon. — Mrs. E. D. Kelley, Winnetka, 111. BARLEY SOUP.— Soak 3 tablespoons of barley for 3 hrs. in cold water. Strain, and put it to cook for 1 hr. in 1 qt. of boiling bouillon; add a J4 pt. of cream, boil and serve. — Mrs. Robert Ran- dall, 908 S. 8th Ave., Maywood, 111. WHITE BARLEY SOUP.— Soak a cup of barley for several hrs. in enough water to cover it; then boil in a qt. of veal stock until tender and clear. Season with a teaspoon of onion juice, a tablespoon of minced parsley, and with celery salt and white pep- per to taste. Thicken a pt. of scalding milk with a white roux, pour the hot soup slowly upon this, and serve. — Mrs. Clark Mason, Bensen, 111. BARLEY AND TOMATO SOUP.— Cook 1 can of tomatoes, 1 chopped Spanish onion together for 15 minutes, then rub through a wire sieve; add 3 tablespoons of pearl barley, 1 tablespoon of butter, some pepper and salt, and cook for 1 hr., until the barley is soft. Re-season before serving.-r-Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. BEAN SOUP. — Soak 1 qt. white beans over night; in the morning pour off water; add fresh water and set over fire, till skins will slip off easily; throw them in cold water, rub well and skins will rise to top, where they may be removed. Boil beans till perfectly soft, allowing 2^ qts. of water to 1 qt. of beans. Mash beans, add flour and butter, 2 good heaping tablespoons of butter, and just flour enough to mix it good; also salt and pepper; cut old bread into small pieces, toast and drop into soup when you serve. — Mrs. H. B. Sanborne, Bartlett, 111. COOK COUNTY COOK BOOK 161 VARIATION I. — Rub 1 cup of beans, cooked soft, through a colander, add 1 qt. milk, 2 medium-sized onions, sliced fine

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