The Cook County cook book

TOASTED BREAD CRUSTS FOR SOUP.— Toast bread crusts and cut into very small dice. Untoasted bread swells, and is likely to spoil the appearance of the soup. — Mrs. E. D. Kelly, Winnetka. 111. EGG BALLS, OR QUENELLES, FOR SOUPS Mash together 2 hard-boiled eggs, J^ the quantity of hot, boiled potatoes, 1 teaspoon chopped parsley, cayenne, pepper, salt, and the yolk of 1 raw egg. Make up into balls the size of cherries, with flour on the hands. Drop them a minute or two in S frying-pan of boiling water; take up on a skimmer and drop them into the soup. — Mrs. Allan George, Park Ridge, 111. EGG BALLS FOR SOUPS.— Rub the yolks of 4 hard-boiled eggs with a little melted butter, to a paste. Add a little pepper and salt, 2 raw, beater, eggs, with flour enough to make them hold together. Make into balls, put in soup, and let boil 1 minute. — Mrs. E. D. Kelley, Winnetka, 111. MEAT BALLS FOR VEGETABLE SOUP.— Chop fine 1 cup pounded round steak, add the yolk of 1 egg, V?. cup cream, salt, pepper, and nutmeg for flavoring. Mix well, make into balls, put into the soup from which vegetables have been strained. They will rise to the top when done. — Mrs. Joseph King, Kenilworth, Til. DUMPLINGS. — Into a well-beaten egg add enough rolled cracker crumbs to make a thick paste. Drop from spoon into soup. Cook 2 minutes. Serve at once. — Mrs. Klug 25 N. Sth Ave., Maywood, 111. NOODLES FOR SOUP.— Melt a lump of butter size of an egg stir thick with flour, and when cool stir in 1 beaten egg, then thicken with flour as stiff as possiljle. Roll out very thin, and cut fine. These noodles do not need to dry. They should be boiled in the soup about 20 to 25 minutes, — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111, VARIATION I.— 4 cups flour, 4 eggs, a little salt, mix all together and make very stiff with flour. If 4 eggs does not wet the flour enough, add a little milk (sweet) or water, to mix like pie dough, only very stiff; roll in a sheet or two, lay 1 or 2 hrs.: cut in long strips 2 inches wide, put 2 or 3 on top of each ether, and use a very sharp knife to cut in thin strips about Y'i inch or less wide; have chicken broth boiling hot, drop by handfuls in kettle and stir with other hand; let it boil ^ hr., add a little pepper and 1 tablespoon butter. If desired, less eggs and more milk or water will do. — Mrs. E. C, Emmory, Palatine, 111. SHOE STRING NOODLES.— To 2 well-beaten eggs, add 1 cup sweet milk, a generous pinch of salt, and flour enough to make a stiff dough, sifted with 2 level teaspoons baking powder. Roll thin, like pie crust, and cut in strips like shoe strings. These are fine cooked in beef or chicken broth. — Mrs. E. G. Harris, Winnetka, 111. GERMAN NOODLES.— Beat up 1 egg with 1 tablespoon water, add some salt, and then work in all the flour possible. Turn out on floured board, roll very thin: cut into pieces and roll each piece as thin as a piece of paper. Let these pieces dry, but not long enough to become brittle. After they have dried lay the pieces 1 on top of the other, roll up, and with a sharp knife cut very thin slices from this roll. Toss the roil slightly to separate them, let them dry and store in well covered tins or jars.— Mrs. Alfred N. Greenway, Wheeling, 111.