Variation I (Cabbage Soup)

Ingredients

• 1/2 head of tender white cabbage
• 1 pt. of water
• 1 pt. boiling milk
• 1/2 cup cream
• butter size of an egg
• pepper and salt to taste

Method

1. 1

   Chop cabbage and boil in water for 30 minutes.

2. 2

   Drain remaining water, add boiling milk, cream, butter, and season to taste.

3. 3

   Serve with crackers.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 108. The excerpt below is the record exactly as published.

1 pt. of water to every lb. of meat; season with salt, pepper and vegetables to taste. — ^Mrs. E. D. Kelley, Winnetka, III. BOUILLON. — Take lean beef from the lower round and shank of veal in equal proportion; put heaping tablespoon of but- 164 SOUP tcr into the soup pot, put in the meat, which has been cut into small pieces; stir over a hot fire till the im^at begins to brown, add 1 pt. of water and cook until la thick glace forms on the bottom of the kettle, about 1 hr. Add the remainder of the water in propor- tion of a pt to every lb. of meat. Let it come to a boil. Skim, and set back where it will simmer for 6 hrs. Strain through a fine cloth and set away to cool, after adding salt and pepper to taste. When thoroughly cold, skim oflF the fat. When ready to use bring to a boiling point. — Mrs. C. J. Jeflfries, Winnetka, 111. VARIATION I.— To 5 lbs. of beef, cut in small pieces, add 5 qts. of cold water. Simmer slowly 6 hrs. After boiling 3 hrs. slowly, add salt, black pepper, 1 tablespoon allspice, 2 onions, cut fine, 1 grated carrot, 2 stalks of celery, 2 tomatoes, J^ doz. whole cloves. Boil slowly 3 hrs. longer, strain and set away. Next day remove the fat and boil. Just before serving add a little nutmeg and mace. Serve in bouillon cups. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II.— Take 4 lbs. from the middle of the round, 2 lbs, bone, 2 qts. cold water, 1 tablespoon salt, 4 peppercorns, 1 tablespoon imixed herbs; cut meat and bones in small pieces, sim- mer 5 hrs., boil down to 3 pts., strain, remove the fat, season with salt and pepper, serve. Boil 1 onion, y^ carrot, and 1 turnip, if liked. — Mrs, Alllan George, Park Ridge, 111. VARIATION III.— 1 soup bone, 1 ox-tail, knuckle of veal, 10 whole peppercorns, celery and parsley, 1 whole onion, 5 carrots, halved, 3 ripe tomatoes, or ^ can tomatoes, salt to taste. If pos- sible, cook the day before using, allowing time to settle, and grease to rise. Serve in cups. — (Mrs. Helen Williams, 6032 Ellis Ave,. Chi- cago, 111. BROWN FLOUR SOUP.— Put a lump of butter into a clean iron frying-pan. When melted, sprinkle in 5^ a cup of flour, and stir briskly until the flour is of a uniform brown color, like roasted coflfee. Add this gradually to 2 qts. of water. Peel and cut into cubes 3 potatoes, and cook in the soup 20 minutes. Season with an onion and a teaspoon of celery salt. — Mrs. Joseph Dunlap, Bart- lett, III. COOK COUNTY COOK BOOK 165 BRUSSELS SPROUT SOUP.— Pick and wash 1 pt. of Brus- sels sprouts. Cook them in 3 pts. of boiling bouillon for about Yz an hour. Serve with croutons. — Mrs. Allan George, Park Ridge, 111. BUTTERMILK SOUP.—Boil J^ doz. medium-sized potatoes in salted water to cover, and when done pour off the water, mash the potatoes, and add 1 qt. of buttermilk, thickened with 2 table- spoons flour. Let boil up, then add a lump of butter, and serve hot.— Mrs. Frank Mullins, Franklin, 111. CABBAGE SOUP WITH STOCK (German Style).— Wash and trim off the outer leaves of 1 sound white cabbage. Chop the cabbage fine and put in a stew-pan with 1 qt. of water; let boil until tender. Add 1 qt. of beef broth, salt and pepper to taste, and boil once more. Before serving, stir in a lump of butter and 2 of sugar. Serve hot. — Mrs. E. D. Kelley, Winnetka, 111. CABBAGE SOUP.— 1 cabbage, 1 oz. fat, 1 onion, 3 pts. water, 1 pt. milk, 1 oz. jine sayo, salt, pepper, chopped parsley. Wash and shred cabbage — melt fat in saucepan, add sliced cabbage, 2 onions. Place over gentle heat for 10 minutes, shaking frequently. Pour over boiling water and cook for J4 an hr. or longer, till cab- bage is tender. Then add milk and sprinkle in sayo. Boil until sayo becomes clear, 10 minutes, about. Season with salt, pepper, and teaspoon of chopped parsley. — Mrs. Alex. Drexel, Park Ridge, 111. VARIATION I. — Chop fine }^ head of tender white cabbage, and let boil J^ hr. in 1 pt. of water, by which time the water will be nearly cooked away. Drain out the remaining water, then add 1 pt. boiling milk, Y^ cup cream, butter size of an t.^^y and pepper and salt to taste

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