JULIENNE SOUP.— Use 1 pt. of mixed vegetables. Cut the celery into thin slices, the turnip into J^-^nch dice, and the carrot into K by /^ strips or straw, using only the orange part. Or cut carrot and turnip into J^-inoh slices, and then into fancy -shapes with small vegetable cutters. Cover with boiling water, add J4 a teaspoon of salt and Y^ saltspoon of pepper, and cook until soft, but not long enough to destroy their shapes. Let a qt. of stock come to a boil; add the vegetables, the water and more salt, if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thicknesis, ibut if any require a longer time to cook, they should be cut into smaller pieces. — Mrs. Chris. Worthington, Des Plaines, 111. VARIATION I.— Wash and dry 3 carrots, 3 turnips, the white part of a 'head of celery, 3 onions, and 3 leeks; and cut into thin shreds 1 inch in length. Place the shreds in a stew-pan with 2 tablespoons of 'butter and a pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them 3 qts. of clear stock and simmer gently for an hr., or until the vegetables are tender. Remove the scum and fat, and J/^ 'hr. before the soup is done add 2 lumps of sugar, 2 pinches each of salt and pepper, 2 ca'bbage leaves, lettuce, 12 leaves of parsley, cut like other vegeta- bles after being immersed in boiling water for a minutes. Boil J^ hr. longer, skim carefully, and serve with bread fried in dice shape. — Mrs. E. -D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK ' 189 KLONDIKE SOUP.— The ingredients for this soup are: 1 qt. of sweet milk; ^ can of corn, 1 teaspoon of salt, J^ teaspoon of pepper, butter the size of 1 egg, 1 cup of cold boiled potatoes, cut fine (if convenient). Boil up once, pour over toasted bread dice, and serve. — Mrs. E. D. Bennett, Bartlett, 111. LEEK SOUP.— Cut 1 bunch of fresh leeks in ^-inch rings; cut 1 hard-^boiled egg into rings. Place the leeks and 3 medium-sized potatoes, peeled and sliced, in a chafing dish or stew- pan, cover well with water, and cook 20 minutes. Higlily season with salt and white pepper. Next add 1% pts. milk, and remove when almost to the iboiling point. Put in the butter, size of a wal- nut, and sliced egg just previous to serving. — Mrs. A. C. Christy, Glen View, 111. CREAM OF LEEKS.— Wash 1 scant pt. of young leeks and cut them in small pieces. iMelt 1 tablespoon of butter✪ Hungarian Soup in the soup pot, add the leeks, and stir over a moderate fire; cook 5 minutes, but do not brown the leeks or butter; when bright green and wilt- ed, add 2 qts. of stock, }/^ cup of rice, well wasihed, 1 teaspoon of chopped parsley. 2 cloves, and 1 bay leaf. Simmer very slowly for 1 hr. and rub through a puree sieve, moistening with more of the broth, if necessary. Return to the fire, add 1 teaspoon of salt and a dash of cayenne, and just before serving, add 1 pt. of rich, boiling hot milk. Pour over 24 tiny croutons, and serve. — Mrs. Castle Hopkins, Winnetka, 111.

AI-modernized reading of the original text

JULIENNE SOUP.— Use 1 pt. of mixed vegetables. Cut the celery into thin slices, the turnip into J^-^nch dice, and the carrot into K by /^ strips or straw, using only the orange part. Or cut carrot and turnip into J^-inoh slices, and then into fancy -shapes with small vegetable cutters. Cover with boiling water, add J4 a teaspoon of salt and Y^ saltspoon of pepper, and cook until soft, but not long enough to destroy their shapes. Let a qt. of stock come to a boil; add the vegetables, the water and more salt, if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thickness, but if any require a longer time to cook, they should be cut into smaller pieces. — Mrs. Chris. Worthington, Des Plaines, 111. VARIATION I.— Wash and dry 3 carrots, 3 turnips, the white part of a 'head of celery, 3 onions, and 3 leeks; and cut into thin shreds 1 inch in length. Place the shreds in a stew-pan with 2 tablespoons of 'butter and a pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them 3 qts. of clear stock and simmer gently for an hr., or until the vegetables are tender. Remove the scum and fat, and J/^ 'hr. before the soup is done add 2 lumps of sugar, 2 pinches each of salt and pepper, 2 ca'bbage leaves, lettuce, 12 leaves of parsley, cut like other vegetables after being immersed in boiling water for a few minutes. Boil J^ hr. longer, skim carefully, and serve with bread fried in dice shape. — Mrs. E. -D. Kelley, Winnetka, 111. KLONDIKE SOUP.— The ingredients for this soup are: 1 qt. of sweet milk; ^ can of corn, 1 teaspoon of salt, J^ teaspoon of pepper, butter the size of 1 egg, 1 cup of cold boiled potatoes, cut fine (if convenient). Boil up once, pour over toasted bread dice, and serve. — Mrs. E. D. Bennett, Bartlett, 111. LEEK SOUP.— Cut 1 bunch of fresh leeks in ^-inch rings; cut 1 hard-^boiled egg into rings. Place the leeks and 3 medium-sized potatoes, peeled and sliced, in a chafing dish or stewpan, cover well with water, and cook 20 minutes. Higlily season with salt and white pepper. Next add 1% pts. milk, and remove when almost to the boiling point. Put in the butter, size of a walnut, and sliced egg just previous to serving. — Mrs. A. C. Christy, Glen View, 111. CREAM OF LEEKS.— Wash 1 scant pt. of young leeks and cut them in small pieces. Melt 1 tablespoon of butter in the soup pot, add the leeks, and stir over a moderate fire; cook 5 minutes, but do not brown the leeks or butter; when bright green and wilted, add 2 qts. of stock, }/^ cup of rice, well washed, 1 teaspoon of chopped parsley. 2 cloves, and 1 bay leaf. Simmer very slowly for 1 hr. and rub through a puree sieve, moistening with more of the broth, if necessary. Return to the fire, add 1 teaspoon of salt and a dash of cayenne, and just before serving, add 1 pt. of rich, boiling hot milk. Pour over 24 tiny croutons, and serve. — Mrs. Castle Hopkins, Winnetka, 111.

Records on this page

Hungarian SoupJulienne SoupKlondike SoupCream of Leeks

The Cook County cook book