MINNESOTA BEAN SOUP.— Soak the beans over night; in the morning pour off the water, replacing it with fresh water; set over the fire until the skins slip off easily. Throw them into cold water and ru'b well, the skins will rise to the top and can be re- moved. Boil the beans until perfectly soft, allowing 2 qts. of water to 1 qt. of beans; mash the beans and add flour and butter together, seasoning with salt and pepper✪ Lima Bean Soup to taste. Pass the soup through a colander, rubbing all the thick portion with a wooden spoon. Add toasted bread, cut into small pieces, before serving. — Mrs. E. D. Kelley, Winnetka, 111. RED BEAN SOUP.— Soak for 8 hrs. or more 2 cups of red beans, then put them in a large saucepan containing 8 cups of cold water, 1 cup of milk, and 2 onions, halved, each having 4 cloves stuck in it. Let cook for 2 hrs., then press throug'h a sieve, re- heat, adding, just before serving, 1, wineglass of claret and fresh seasoning of salt and pepper✪ Red Bean Soup, 1 hard-'boiled egg, chopped fine, will improve this soup. — Mrs. Allan George, Park Ridge, 111. WHITE BEAN SOUP.— Put IH cups beans to soak over night; in the morning turn off the water, and put over the fire with cold water, a small piece of salt pork — about ys lb., a small sliced onion, and ^ teaspoon thyme✪ White Bean Soup; let it boil until the beans are cooked to pieces, adding boiling water as it cooks away, leaving about a qt. when done. Strain through a fine colander, working ' with a spoon until nothing but the pulp remains. Return to the fire, season with red pepper and salt to taste, add a tablespoon of cracker crumbs; if too thick, thin with a little hot water, let boil up and it is ready to serve. — Mrs. Bianca Pessinger, 124 S. 20th Ave., Mayivood, 111. BEEF BOUILLON.— Brown 1 tablespoon of sugar, add 1 onion and a little water, put in 4 lbs. of lean beef and roll all around and brown good; then add plenty of cold water and simmer a long time; add salt and pepper✪ Beef Bouillon and strain. — Mrs. Ella Forbes, Maywood, 111. BEEF HEART SOUP.— Take beef heart, cut off most of the fat and wash it thoroughly, then put the heart into a kettle with Ij^ gals, cold water, and boil until tender. Just before it is quite done, add salt to the taste. Have ready a variety of fine chopped" COOK COUNTY COOK BOOK 163 vegetables — about 1 qt. — ^to whicli may be added a small quantity of either macaroni, rice or vermicelli✪ Beef Heart Soup. Boil all together for 1 hr. Serve hot, with cubes of golden brown toast, and you will enjoy a delicious soup. Better satisfaction will be given if the heart is removed from the broth before adding the vegetables. It may then be stuffed and baked, sliced for sandwiches, or made into fine hash. — Mrs. C. E. Rawlins, Glen View, 111. BEEF TEA. — ^^Cut into small pieces and remove every particle of fat from 2 lbs. of beef. Put in a tightly corked ibottle. Place the bottle in a deep saucepan of cold water, covering about Yz of the bottle,✪ Beef Tea place over a slow fire and keep boiling for 15 minutes. Take out the bottle, pour out the liquor and use as required. — Mrs. E. D. Kelley, Winnetka. 111.

AI-modernized reading of the original text

MINNESOTA BEAN SOUP.— Soak the beans over night; in the morning pour off the water, replacing it with fresh water; set over the fire until the skins slip off easily. Throw them into cold water and rub well, the skins will rise to the top and can be removed. Boil the beans until perfectly soft, allowing 2 qts. of water to 1 qt. of beans; mash the beans and add flour and butter together, seasoning with salt and pepper to taste. Pass the soup through a colander, rubbing all the thick portion with a wooden spoon. Add toasted bread, cut into small pieces, before serving. — Mrs. E. D. Kelley, Winnetka, 111. RED BEAN SOUP.— Soak for 8 hrs. or more 2 cups of red beans, then put them in a large saucepan containing 8 cups of cold water, 1 cup of milk, and 2 onions, halved, each having 4 cloves stuck in it. Let cook for 2 hrs., then press through a sieve, reheat, adding, just before serving, 1 wineglass of claret and fresh seasoning of salt and pepper, 1 hard-'boiled egg, chopped fine, will improve this soup. — Mrs. Allan George, Park Ridge, 111. WHITE BEAN SOUP.— Put IH cups beans to soak over night; in the morning turn off the water, and put over the fire with cold water, a small piece of salt pork — about ys lb., a small sliced onion, and ^ teaspoon thyme; let it boil until the beans are cooked to pieces, adding boiling water as it cooks away, leaving about a qt. when done. Strain through a fine colander, working ' with a spoon until nothing but the pulp remains. Return to the fire, season with red pepper and salt to taste, add a tablespoon of cracker crumbs; if too thick, thin with a little hot water, let boil up and it is ready to serve. — Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111. BEEF BOUILLON.— Brown 1 tablespoon of sugar, add 1 onion and a little water, put in 4 lbs. of lean beef and roll all around and brown good; then add plenty of cold water and simmer a long time; add salt and pepper and strain. — Mrs. Ella Forbes, Maywood, 111. BEEF HEART SOUP.— Take beef heart, cut off most of the fat and wash it thoroughly, then put the heart into a kettle with Ij^ gals, cold water, and boil until tender. Just before it is quite done, add salt to the taste. Have ready a variety of fine chopped" vegetables — about 1 qt. — ^to whicli may be added a small quantity of either macaroni, rice or vermicelli. Boil all together for 1 hr. Serve hot, with cubes of golden brown toast, and you will enjoy a delicious soup. Better satisfaction will be given if the heart is removed from the broth before adding the vegetables. It may then be stuffed and baked, sliced for sandwiches, or made into fine hash. — Mrs. C. E. Rawlins, Glen View, 111. BEEF TEA. — ^^Cut into small pieces and remove every particle of fat from 2 lbs. of beef. Put in a tightly corked ibottle. Place the bottle in a deep saucepan of cold water, covering about Yz of the bottle, place over a slow fire and keep boiling for 15 minutes. Take out the bottle, pour out the liquor and use as required. — Mrs. E. D. Kelley, Winnetka. 111.

Records on this page

Lima Bean SoupMinnesota Bean SoupRed Bean SoupWhite Bean SoupBeef BouillonBeef BouillonBouillonBeef Heart SoupBeef Tea

The Cook County cook book