Variation I for Crecy Soup

Ingredients

• 1 qt. of water
• 2 medium-sized carrots
• 1 teaspoon of grated onion
• a level teaspoon of salt
• a saltspoon of pepper
• 1 tablespoon of butter and flour
• 1 pt. of milk

Method

1. 1

   Save water from boiled vegetables, add grated carrots, simmer for 1 hour, then add onion, salt, pepper, and butter-flour mixture.

2. 2

   Bring to boil, add milk, heat, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 117. The excerpt below is the record exactly as published.

1 pt. of milk, l4 sliced onion, salt, pepper, and butter to taste. Fry out the pork, then cook the potatoes in it. Put the potatoes into a kettle and add the water. Have ready the raw corn from the cob, and -hen add the milk and onion. Cook 10 minutes. — Mrs. D. O. Dooley, Bensen, 111. CORN BISQUE. — 'Drain the liquor from a can of corn. Chop the corn very fine, put it over the fire in a qt. of salted water and simmer gently for an hr. Rub through a colander, return to the fire, with the water, add a teaspoon of sugar, and when melted, 2 tablespoons of flour rubbed into 2 of butter. Stir until smooth and pour slowly upon a pt. of heated millc. Season with salt and pour COOK COUNTY COOK BOOK 177 the soup gradually upon 2 beaten eggs. Send immediately to the table.—Mrs. A. C. Christy, Glen View, 111. CORN AND ONION SOUP.— Let 1 can of corn, 3 pts. of water and 2 slices of onion boil until the corn can be easily passed through a colander. Cream 1 tablespoon each of butter and cream together, add it to 2^ cups of boiling milk, salt, pepper celery salt, if desired, and 1 teaspoon of sugar. Mash the corn through the colander and add it to the milk. Let all cook a few minutes, and serve. — Mrs. E. D. Kelley, Winnetka, 111. CHICAGO CORN SOUP.— Put 1 can of sweet corn into a graniteware pan and mash thoroughly. Then rub through a col- ander. Add sufficient nut-soup-stock liquor to make 3 pts. in all. Add a litle salt, and serve hot. — ^^Mrs. C. J. Jeffries, Winnetka, 111. CONSOMME WITH MARROW BALLS.— Have ^ cup of soft bread crumbs, 5^ teaspoon of clear onion juice, 1 saltspoon of salt, yi cup of chopped miarrow, 1 eg^, 2 qts. of stock, a dash of pepper. Mix together the bread crumbs and chopped marrow. Season with salt, clear onion Juice, and a dash of pepper; mix well, and add gradually the yolk of an tgg. Make this into small balls, roll them quickly in the white of the tg^, slightly beaten; drop them into boiling water. They will first go to the bottom of the saucepan, but in a imoment will come to the surface. As soon as they float (about 2 minutes) lift with a skimmer and put at once into a tureen; carefully pour over the hot stock. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COURT BOUILLON.— Wash 4 lbs. of fish; clean and cut it into slices, using both head and tail. Put 1 tablespoon sugar into the soup kettle, add 1 sliced onion, and stir until the onion is browned, then add 3 qts. of cold water, and 1 saltspo-on celery salt, to the fish; add 2 of pepper, 1 carrot, 1 turnip, 1 tablespoon of chopped parsley; bring to boiling point, skim and simmer gently for 2 hrs.; add 1 teaspoon of salt, strain, and stand aside to cool. There is rarely ever any fat to take from the surface, hence it may be strained and used at once. This stock will not keep like that made from beef. It may be served plain or with croutons, or it may have added at the last moment before serving, a few boiled shrimps, a few bits of lobster, crab, or oysters. — Mrs. Joseph King, Kenilworth, 111. 178 SOUP BISQUE OF CRABS.— Place 1 doz. live crabs in cold water, add salt. Hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell an all, with little but- ter in a saucepan, add a little thyme and a bay leaf, season with salt and 1 pt. of white stock. 'Cover and cook for 15 minutes, after which take out the crabs, strain the broth and let the liquid cool. When cool, pour off the top. Remove the shells from the crabs, taking out the lungs and the small legs from both sides, and wash each in warm water. Drain and chop them with about ^ their quantity of cooked rice. Add a little of the juice in which they have been cooked, and drain through a cheesecloth. Add a little salt and red pepper, and place over the fire just previous to serv- ing, but do not allow it to come to a boil. — Mrs. E. D. Kelley, Winnetka, 111. CREAM SOUP WITH STOCK.— Scald together 2 qts. white stock, well seasoned. 1 qt. of milk, and add 3 tablespoons of flour, 2 of butter; w^hen all have been stirred to a smooth paste, cook well; just before serving add 1 cup of cream. Grate the yolks of 4 hard-boiled eggs in the bottom of the tureen, and pour the soup over it. — Mrs. E. D. Kelley, Winnetka, 111. CRECY SOUP. — ^Cook 1 cup of carrots, cut in small dice, and 2 tablespoons of onion in 1 tablespoon of butter. When a nice brown color, add 1 cup of shredded lettuce, ^ teaspoon of coarsely chopped marjoram, ^ teaspoon of basil, 1 teaspoon of parsley, and 3 qts. stock. Next add 1 cup of lentils that have been soaked in water over night, and allow the mixture to cook slowly for 1^ hrs. Rub through a puree sieve, re-heat ,add 2 teaspoons soft salt and a dash of cayenne. Shave a washed lemon in wafer-like slices, put it in the tu'reen, and pour the hot soup over it. Serve at once. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I. — Save the water in which cabbage, cauliflow- er or brussels sprouts has been boiled, and put it aside for soup Crecy. Into each qt. grate 2 medium-sized carrots that have been well scraped and washed. Stand it on the back part of the stove to simmer for 1 hr., then add a teaspoon of grated onion, a level teaspoon of salt, a saltspoon of pepper, and 1 tablespoon of but- ter and flour rubbed together; bring to boiling point; add a pt. of milk, heat, and serve at once. — ^Mrs. F. C, Winter, Winnetka, 111. COOK COUNTY COOK BOOK 179 CREOLE SOUP.— Put 1 can of tomatoes, 1 qt. of water

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