VARIATION I. — 1 cup of cold roast chicken, chopped as fine
as jKDwder; a pt. of strong chicken broth; a cupful of sweet cream;
y2 a cupful of bread or cracker crumbs; 3 yolks of eggs; 1 tea-
spoon of salt; Yt. teaspoon of pepper✪ Cream of Chestnut Soup. Soak the crumbs in a little
of the cream. Bring the broth to boiling point, and add the meat.
Break the eggs, separating the yolks and whites. Drop the yolks
carefully into boiling water, and boil hard; then rub to a powder
and add to the soup, with the cream and the seasoning. Simmer
10 minutes, and serve hot. — 'Mrs. Chas. Eggleston, Wheeling, 111.
A DELICATE CHICKEN SOUP.— Prepare 3 young chick-
ens, put them in a stew-pan with 5 pts. of white stock freed from
fat and cleared from sediment. Add a sliced turnip and carrot, if
desired, but remove before the soup is thickened. Let them sim-
mer gently for 1 hr. Remove all the white flesh, return the rest
COOK COUNTY COOK BOOK 171
of the birds to the soup, and simmer once more for 2 hrs. Pour a
little of the boiling liquid over ^ lb. of bread crumbs, and when
well soaked, drain, and put it in a mortar with the flesh which
has been taken from tlie bones and pounded to a smooth paste,
adding, by degrees, the liquid. Flavor with salt, pepper, and a very
little pounded mace; press the mixture through a sieve and boil
once more, adding 1 pt. of boiling cream. If the soup is not thick
enough, a tablespoon of arrow-root, mixed with a little cold milk,
may be added. — Mrs. E. D. Kelley, Winnetka, III.
ENGLISH CHICKEN SOUP.— This soup is usually made
from the "remnants" of chicken. Cut the dark meat of chicken
into blocks, rejecting the skin and fat. Crack the bones, put them
into a kettle; cover with 2 qts. of cold water; add 1 bay leaf and
1 saltspoon of pepper, (bring to boiling, and simmer gently for 1
hr. Strain, put back over the fire, and boil rapidly for 30 min-
utes, or until reduced to a qt.; now add 1 tablespoon of onion
juice, bay leaf, Y-i teaspoon of kitchen bouquet, salt, and chicken
blocks✪ English Chicken Soup. When thoroughly hot, serve. This soup should be per-
fectly clear, and of an amber color. — Mrs. C. E. Jefferson, 505 S.
5th Ave., Maywood, 111.
CHICKENS* FEET SOUP.— No less an authority than Miss
Barloa recommends chicken feet as a material for soup. The in-
structions are: "Cut off at the usual joint, wash and throw into
boiling water, and after a little while draw off their skins and
scales and boil them. Their gluten is a delicious base for sauces
or soups. Boil with the feet, the head, wing tops arid neck of the
chicken, and a delicate broth, impossible to make from other parts
of the bird, is produced. This preparation is as much a luxury
as it is an economy. — Mrs. Jane Evers, Winnetka, 111.
CHICKEN SOUP WITH NOODLES.— This may be made
from chicken consomme, or from the water in which a chicken has
Ibeen boiled. When boiled chicken is to form the dinner meat,
save the stock in which it was cooked, and use it the next day for
noodle soup. Do not have chicken soup and boiled chicken at the
same meal. To each qt. of strained and nicely seasoned stock, add
1 oz. of noodles✪ Chicken Soup with Noodles. Boil rapidly for about 5 minutes, and serve. —
Mrs. Allan George, Park Ridge, Til.
172 SOUP
Page 113 · 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. — 1 cup of cold roast chicken, chopped as fine as powder; a pt. of strong chicken broth; a cupful of sweet cream; y2 a cupful of bread or cracker crumbs; 3 yolks of eggs; 1 teaspoon of salt; Yt. teaspoon of pepper. Soak the crumbs in a little of the cream. Bring the broth to boiling point, and add the meat. Break the eggs, separating the yolks and whites. Drop the yolks carefully into boiling water, and boil hard; then rub to a powder and add to the soup, with the cream and the seasoning. Simmer 10 minutes, and serve hot. — 'Mrs. Chas. Eggleston, Wheeling, 111.
A DELICATE CHICKEN SOUP.— Prepare 3 young chickens, put them in a stew-pan with 5 pts. of white stock freed from fat and cleared from sediment. Add a sliced turnip and carrot, if desired, but remove before the soup is thickened. Let them simmer gently for 1 hr. Remove all the white flesh, return the rest of the birds to the soup, and simmer once more for 2 hrs. Pour a little of the boiling liquid over ½ lb. of bread crumbs, and when well soaked, drain, and put it in a mortar with the flesh which has been taken from tlie bones and pounded to a smooth paste, adding, by degrees, the liquid. Flavor with salt, pepper, and a very little pounded mace; press the mixture through a sieve and boil once more, adding 1 pt. of boiling cream. If the soup is not thick enough, a tablespoon of arrow-root, mixed with a little cold milk, may be added. — Mrs. E. D. Kelley, Winnetka, III.
ENGLISH CHICKEN SOUP.— This soup is usually made from the "remnants" of chicken. Cut the dark meat of chicken into blocks, rejecting the skin and fat. Crack the bones, put them into a kettle; cover with 2 qts. of cold water; add 1 bay leaf and 1 saltspoon of pepper, bring to boiling, and simmer gently for 1 hr. Strain, put back over the fire, and boil rapidly for 30 minutes, or until reduced to a qt.; now add 1 tablespoon of onion juice, bay leaf, ½ teaspoon of kitchen bouquet, salt, and chicken blocks. When thoroughly hot, serve. This soup should be perfectly clear, and of an amber color. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.
CHICKENS* FEET SOUP.— No less an authority than Miss Barloa recommends chicken feet as a material for soup. The instructions are: "Cut off at the usual joint, wash and throw into boiling water, and after a little while draw off their skins and scales and boil them. Their gluten is a delicious base for sauces or soups. Boil with the feet, the head, wing tops arid neck of the chicken, and a delicate broth, impossible to make from other parts of the bird, is produced. This preparation is as much a luxury as it is an economy. — Mrs. Jane Evers, Winnetka, 111.
CHICKEN SOUP WITH NOODLES.— This may be made from chicken consomme, or from the water in which a chicken has Ibeen boiled. When boiled chicken is to form the dinner meat, save the stock in which it was cooked, and use it the next day for noodle soup. Do not have chicken soup and boiled chicken at the same meal. To each qt. of strained and nicely seasoned stock, add 1 oz. of noodles. Boil rapidly for about 5 minutes, and serve. — Mrs. Allan George, Park Ridge, Til.
Records on this page
Cream of Chestnut SoupEnglish Chicken SoupChicken Soup with Noodles