The Cook County cook book

AMBER SOUP.— Put Yi lb. of ham in the bottom of soup kettle, on this put 3 lbs. of lean beef, and 2 lbs. of veal; cut in thin slices 2 large carrots, 2 heads of celery, 2 turnips, and 2 onions, season with pepper (whole), and salt, a blade of mace and 2 cloves, cover the vessel closely and put over a quick fire; when the meat begins to stick, turn it over. Continue this until it begins to brown, then pour over a gal. of boiling water and set aside to simmer 4 hrs. Skim frequently, and keep it closely covered; when done, strain it through a sieve or fine cloth, and set away until next day. Take all the fat from the top, and put it over the fire an hr. before dinner. When it boils, stir into it a 1/4 box of gelatine, soaked for 1 hr. in a teaspoon of cold water; give it a boil and serve. — Mrs. Mary Carpenter, Des Plaines, 111. VARIATION I. — Break a chicken or remains of 2 or more roasted fowls in pieces, add a soup bone with 3 qts. of water. Cook slowly for 4 hrs,, then add 1 fried onion, Y^ doz. cloves stuck into it, J^ carrot, parsley and 3 stalks of celery, and cook 1 hr.; the stock will then be reduced to 2 qts. Strain into a large bowl and the following day remove the fat which has accumulated on top. Take out the jellied stock, leaving the settlings for a sauce or gravy. Heat the stock, skim and mix into it the beaten white of an egg, shell and all; skim oflf carefully, and strain through a fine strainer. — Mrs. E. D. Kelley, Winnetka, III. ALMOND AND CELERY SOUP.— Cut in small pieces a bunch of celery, using the leaves, and carefully scraped root, add 6 peppercorns, 2 bay leaves, a tablespoon of onion juice, a thin slice of lemon, a teaspoon of salt, and a stick of cinnamon; cover with a qt. of water and cook an hr.; strain, and reheat, stirring in a cup of rich milk (cream is better), and ^ cup ground almonds. — E. G. Harris, Winnetka, 111. WHITE ALMOND SOUP.— Cream together the 1 tablespoon of butter and 1 tablespoon of cornstarch, and dilute with hot veal stock, gradually; let boil 5 minutes, then stir in the rest of the 2 qts. of veal stock; add 1 cup of hot cream, more seasoning, if needed, and the 2 oz. of almonds, blanched and pounded fine in a mortar. Use 2 qts. of veal broth. — Mrs. A. C. Christy, Glen View, III.. ASPARAGUS SOUP. — Scrape and wash the asparagus. Cook them in salted boiling water for about 25 minutes. Drain and cut the tips off, reserving them, for further use. Mash and press the stalks through the colander and stir them into 1 qt. of boiling milk. Stir in 1 tablespoon of corn starch, already dissolved in cold milk. Put in the tips, add pepper, 'bring to the boiling point, take it off the fire, stir in 3 tablespoons of butter, and serve. — Mrs. Frank Mullins, Franklin, II.