GLASGOW BROTH.— 1 qt. of strong mutton stock, from which every particle of fat has been removed. The liquor in which a leg of mutton has been boiled will do well for this purpose. Boil it down for an hr. before making the broth, as it should be strong. 1 cup of barley that has been soaked in tepid water for 3 hrs. Cut up 1 large carrot, 1 turnip, 2 onions, 4 stalks of celery, J/^ cup of green peas, and the same of string beans, parsley and 4 or 5 leek tops✪ Glasgow Broth, and parboil them for 10 minutes. Drain and put over the fire in the stock. Simmer slowly for 3 hrs. Have ready a good white roux made by heating a heaping tablespoon of butter in a pan and stirring into it a tablespoon of flour. Add a few spoons of the soup to thin it, and stir into the broth. Boil 1 minute, and serve. — Mrs. I^. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. GUMBO SOUP.— Prepare 1 chicken, J^ qt. cold water, SO oysters, 1 bay leaf, 1 onion, Yz lb. ham, 3 tablespoons butter, salt and cayenne pepper✪ Gumbo Soup. Cut the chicken in pieces as for fricasse. Dredge the pieces with flour and brown them in butter. Put them in a soup kettle with the ham. Add the bay leaf and onion, cut into small pieces, bring the mixture to a boil, carefully skimming at first. Boil for 2 hrs., then add sliced okras, simmer 1 hr. longer. COOK COUNTY COOK BOOK 185 Drain the oysters, add them to the soup, put in salt and pepper, boil 2 minutes, and serve. — Mrs. C. C. Cleveland, Bartlett, 111. VARIATION I.— ^Disjoint 1 fowl, cut 4 oz. ham in pieces and saute them in 3 tablespoons of lard to a golden brown; re- imove the chicken to a stew-pan (iron must not be used) and saute onion and 1 qt. of Greek okra-pods, cut in pieces; then add ^ cup flour and, when well blended with the fat, of which more may be needed, add gradually a qt. of water, 3 or 4 tomatoes, skins re- moved, red pepper, J^ 'bay leaf, 2 sprigs of thyme, and salt, let simmer, covered, very slowly until the fowl is cooked, adding more water, if needed, also salt. In serving, add a spoonful of boiled rice to each plate. — ^^Mabel Sturtevant, 105 S: Dearborn St., Chicago, 111. VARIATION II. — This delicious soup may be made with oysters, shrimps, or chicken. Brown 1 small onion in a heaping tablespoon of butter. Add 1 qt. of sliced okra, and fry it well, stir- ring all the time to prevent burning. Now add J^ a gal. of hot water and let it cook until simmered down to 1 qt. Add 3 ripe tomatoes and the chicken, oysters, or shrimps. If chicken is used it must have been previously stewed tender, in which case use the broth instead of the hot water. Season to taste with salt and cayenne, and serve with a tablespoon of rice for each soup- plate. — Mrs. C. E. Westinghous, Mayfair, 111. GRAHAM SOUP. — Chop 3 onions, 3 carrots, 4 small turnips, 1 head celery, very fine, and set them over the fire with a little more than 3 qts. of water. Simmer gently for 5^ hr., add 1 small chopped cabbage, parboiled. In 15 minutes put in 1 pt. stewed tomatoes and a bunch of sweet herbs and boil for 20 minutes longer. Put through a colander; return the soup to the fire; stir in 1 tablespoon of butter, pepper and salt, J^ cup of milk✪ Graham Soup, thickened with corn starch; let it boil up, and serve. — Mrs. E. D. Kelley, Winnetka, 111.

AI-modernized reading of the original text

GLASGOW BROTH.— 1 qt. of strong mutton stock, from which every particle of fat has been removed. The liquor in which a leg of mutton has been boiled will do well for this purpose. Boil it down for an hr. before making the broth, as it should be strong. 1 cup of barley that has been soaked in tepid water for 3 hrs. Cut up 1 large carrot, 1 turnip, 2 onions, 4 stalks of celery, J/^ cup of green peas, and the same of string beans, parsley and 4 or 5 leek tops, and parboil them for 10 minutes. Drain and put over the fire in the stock. Simmer slowly for 3 hrs. Have ready a good white roux made by heating a heaping tablespoon of butter in a pan and stirring into it a tablespoon of flour. Add a few spoons of the soup to thin it, and stir into the broth. Boil 1 minute, and serve. — Mrs. I. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. GUMBO SOUP.— Prepare 1 chicken, J^ qt. cold water, SO oysters, 1 bay leaf, 1 onion, Yz lb. ham, 3 tablespoons butter, salt and cayenne pepper. Cut the chicken in pieces as for fricasse. Dredge the pieces with flour and brown them in butter. Put them in a soup kettle with the ham. Add the bay leaf and onion, cut into small pieces, bring the mixture to a boil, carefully skimming at first. Boil for 2 hrs., then add sliced okras, simmer 1 hr. longer. Drain the oysters, add them to the soup, put in salt and pepper, boil 2 minutes, and serve. — Mrs. C. C. Cleveland, Bartlett, 111. VARIATION I.— Disjoint 1 fowl, cut 4 oz. ham in pieces and saute them in 3 tablespoons of lard to a golden brown; reimove the chicken to a stew-pan (iron must not be used) and saute onion and 1 qt. of Greek okra-pods, cut in pieces; then add ^ cup flour and, when well blended with the fat, of which more may be needed, add gradually a qt. of water, 3 or 4 tomatoes, skins removed, red pepper, J^ 'bay leaf, 2 sprigs of thyme, and salt, let simmer, covered, very slowly until the fowl is cooked, adding more water, if needed, also salt. In serving, add a spoonful of boiled rice to each plate. — Mabel Sturtevant, 105 S: Dearborn St., Chicago, 111. VARIATION II. — This delicious soup may be made with oysters, shrimps, or chicken. Brown 1 small onion in a heaping tablespoon of butter. Add 1 qt. of sliced okra, and fry it well, stirring all the time to prevent burning. Now add J^ a gal. of hot water and let it cook until simmered down to 1 qt. Add 3 ripe tomatoes and the chicken, oysters, or shrimps. If chicken is used it must have been previously stewed tender, in which case use the broth instead of the hot water. Season to taste with salt and cayenne, and serve with a tablespoon of rice for each soupplate. — Mrs. C. E. Westinghouse, Mayfair, 111. GRAHAM SOUP. — Chop 3 onions, 3 carrots, 4 small turnips, 1 head celery, very fine, and set them over the fire with a little more than 3 qts. of water. Simmer gently for 5^ hr., add 1 small chopped cabbage, parboiled. In 15 minutes put in 1 pt. stewed tomatoes and a bunch of sweet herbs and boil for 20 minutes longer. Put through a colander; return the soup to the fire; stir in 1 tablespoon of butter, pepper and salt, J^ cup of milk, thickened with corn starch; let it boil up, and serve. — Mrs. E. D. Kelley, Winnetka, 111.

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Glasgow BrothVegetable BrothGumbo SoupGraham Soup

The Cook County cook book