VARIATION I. — Bones and trimmings from a 6-lb. roast of
beef, 2 cold mutton-chops, the flank end of a sirloin steak, un-
cooked, 4 qts cold water, 1 tablespoon salt, 4 cloves, 4 peppercorns,
1 cold fried ^^^, 2 baked apples, 1 cup cold boiled onions, 2 stalks
celery, 1 tablespoon parsley. Cut up the meat and bones, and put
COOK COUNTY COOK BOOK 157
them in the kettle with the cold water. Add all the other ingredi-
ents, and simmer till the bones are clean, the meat is in rags, and
the water reduced J^. Strain, and the next morning remove the
fat; when ready to serve, heat the stock to the boilimg point; warm
with it 1 cup of cold macaroni or tomatoes left from yesterday's din-
ner. Add more salt, if needed, and flavor with kitchen Bouquet. —
Mrs. Frank Mullins, Franklin, 111.
CREAM OF ARTICHOKE SOUP.— Scrape and slice enough
Jerusalem artichokes to make 2 cups, and cover with cold water.
Let them stand for 15 or 20 Tninute5=. and put them in a saucepan
with 2 qts. of cold water or milk, cr 1 qt. of each, and let th&m
cook for an hr., or until thoroughly soft. Now rub them through
a sieve with 2 cups of the stock in which they cooked, and return
to the fire. When boiling add 1 tal^lespoon of butter and 1 of
flour, rubbed together, and 1 teaspoon of salt and 1 saltspoon of
pepper, and cook about 10 minutes before adding 2 cups of hot
milk, or 1 cup of milk and 1 cup of cream. Stir well and let boil
up once before serving. A teaspoon of chopped parsley or chives
improves the appearance and thr taste. Before straining add 1
handful of nasturtium leaves and iblossoms, or add 1 tablespoon of
them chopped before serving. — Mrs. E. D. Bennett. Bartlett, 111.
CONDO CRUSTS FOR SOUPS.-^Cut the bread in dice
shapes, of even size, and toast it in a pan in the oven. When
brown, pour over melted butter and return to the oven for a <?hort
time. Serve from 6 to 8 to each plate of soup. — Eloise Jennings,
Winnetka, III.
ALMOND SOUP. — It calls for 1 qt. of nicely seasoned veal
or chicken stock. Blanclt Yz lb. of almonds and pound *-hem fine,
using a few drops of stock from time to time during the process,
lest the almonds 'becoime oily. When a perfectly fine, smooth
paste is formed, add it to and allow to heat: season with salt and
pepper, and 1 tablespoon of grated celery and 1 teaspoon of finely
minced parsley; draw the saucepan to the back of the stove and
let simmer for Yt. hr.; whip Y2 g"ill o^ sweet cream to a strong
froth and pour it into the tureen. Let soup come to the scalding
point and pour at once over the cream, straining through fine
sieve; serve with fried sippets or croutons of bread. — Mrs. E. G.
Harris, Winnetka, III.
158 SOUP ✪ Cream of Artichoke Soup
Page 103 · 3 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
VARIATION I. — Bones and trimmings from a 6-lb. roast of beef, 2 cold mutton-chops, the flank end of a sirloin steak, uncooked, 4 qts cold water, 1 tablespoon salt, 4 cloves, 4 peppercorns, 1 cold fried egg, 2 baked apples, 1 cup cold boiled onions, 2 stalks celery, 1 tablespoon parsley. Cut up the meat and bones, and put
them in the kettle with the cold water. Add all the other ingredients, and simmer till the bones are clean, the meat is in rags, and the water reduced J^. Strain, and the next morning remove the fat; when ready to serve, heat the stock to the boilimg point; warm with it 1 cup of cold macaroni or tomatoes left from yesterday's dinner. Add more salt, if needed, and flavor with kitchen Bouquet. — Mrs. Frank Mullins, Franklin, 111.
CREAM OF ARTICHOKE SOUP.— Scrape and slice enough Jerusalem artichokes to make 2 cups, and cover with cold water. Let them stand for 15 or 20 minutes and put them in a saucepan with 2 qts. of cold water or milk, cr 1 qt. of each, and let them cook for an hr., or until thoroughly soft. Now rub them through a sieve with 2 cups of the stock in which they cooked, and return to the fire. When boiling add 1 tablespoon of butter and 1 of flour, rubbed together, and 1 teaspoon of salt and 1 saltspoon of pepper, and cook about 10 minutes before adding 2 cups of hot milk, or 1 cup of milk and 1 cup of cream. Stir well and let boil up once before serving. A teaspoon of chopped parsley or chives improves the appearance and the taste. Before straining add 1 handful of nasturtium leaves and blossoms, or add 1 tablespoon of them chopped before serving. — Mrs. E. D. Bennett. Bartlett, 111.
CONDO CRUSTS FOR SOUPS.— Cut the bread in dice shapes, of even size, and toast it in a pan in the oven. When brown, pour over melted butter and return to the oven for a short time. Serve from 6 to 8 to each plate of soup. — Eloise Jennings, Winnetka, III.
ALMOND SOUP. — It calls for 1 qt. of nicely seasoned veal or chicken stock. Blanch Yz lb. of almonds and pound them fine, using a few drops of stock from time to time during the process, lest the almonds become oily. When a perfectly fine, smooth paste is formed, add it to and allow to heat: season with salt and pepper, and 1 tablespoon of grated celery and 1 teaspoon of finely minced parsley; draw the saucepan to the back of the stove and let simmer for Y4 hr.; whip Y2 gill of sweet cream to a strong froth and pour it into the tureen. Let soup come to the scalding point and pour at once over the cream, straining through fine sieve; serve with fried sippets or croutons of bread. — Mrs. E. G. Harris, Winnetka, III.
Records on this page
Cream of Artichoke SoupCondo Crusts for SoupsAlmond Soup