SCOTCH LEEK SOUP.— Strain 2 qts. of mutton broth; add
to it 12 nice leeks, chopped fine, white and green together, and l4
pt. of rolled oats; simmer for 1 hr.; press the whole through a fine
sieve; return it to the fire; add a palatable seasoning of salt, and
pour it into the tureen over the well-beaten whites of 2 eggs. —
Mrs. Joseph King, Kenilworth, 111.
LENTIL SOUP.— Put 4 carrots, 2 sliced onions, 1 chopped
lettuce head, 2 oz. of butter into a stew-pan, and let them simmer
5 minutes: add 2 pts. of lentils (which have been soaked in cold
water for 2 hrs.\ and a pt. of stock, stew gently for ]4 hr. Fill up
with 1% qts. of stock✪ Julienne Soup, and add the crumbs of 2 French rolls.
When these are well soaked, rut) all through a wire sieve or tammy
cloth. Season to taste with pepper and salt, boil up once more,
and serve. — Mrs. C. J. Jeffries, Winnetka, 111.
190 SOUP
VARIATION I.— Prepare J^ pt. of lentils, 1 small onion, 1
sprig of parsley, 1 bay leaf, J^ teaspoon of salt, 1 qt. of stock or
\y2 qts. of water, a sprig of thyme, 1 tablespoon of butter, 1 table-
spoon of flour, 1 saltspoon of pepper. Wash the lentils; cover
with cold water, and soak over night. In the morning, drain; add
the stock and a pt. of water, the bay leaf, thyme, salt and pepper,
and simmer until the lentils are tender (about 2 hrs.); press
through a colander, then through a sieve; return to the kettle.
Rub the butter and flour together; add to the soup; stir until
boiling; add the onion, grated. Turn this into the soup tureen;
sprinkle over the chopped parsley, and serve with'xroutons. —
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
CREAM OF LENTIL SOUP.— Wash 2 cups of Egyptian len-
tils, then let them soak in 2 qts. of water for 12 hrs. or more, leave
them in this same water, and simmer gently over a slow fire. Put
1 tablespoon of butter in a frying-pan, and when melted add to it
2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until
a delicate brown; add these to the lentils, and let cook slowly for
about 2 hrs. Press through a sieve, return to the fire, add 2 cups
of milk, and just before serving, 1 tablespoon of whipped cream,
and season with salt and pepper. — Mrs. Allan George, Park Ridge,
111.
VARIATION I.— Soak 2 cups of lentils in cold water for sev-
eral hrs., then place in a granite kettle, over a slow fire, with 2 qts.
of water, 1 carrot, 1 onion, 3 whole peppers, a bunch of parsley,
and salt to taste. Cook for 1 hr. and rub through a sieve; put
some buttered toast in the tureen, pour over the puree, and serve.
— Mrs. C. J. Jeffries, Winnetka, 111.
RED-LENTIL SOUP.— Soak 2 cups of Egyptian lentils in
water for 8 or 10 hrs., then drain, and shake dry. Put 2 table-
spoons of butter in a saucepan and when melted add ^ of the
lentils, and stir well with a flat-ended wooden spoon, and after
stirring a few moments, add the remainder. Pour on 6 cups of
cooled water, in which leeks or onions have boiled, and let sim-
mer for an hr., or until the lentils are tender; press through a sieve
and return to the fire to re-heat. Smooth 1 teaspoon of flour with
1 teaspoon of butter, and add to the soup, season with salt and
pepper, and a dash of nutmeg. Instead of the flour and butter, 1
COOK COUNTY COOK BOOK 191 ✪ Lobster Bisque
Page 127 · 9 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
SCOTCH LEEK SOUP.— Strain 2 qts. of mutton broth; add to it 12 nice leeks, chopped fine, white and green together, and l4 pt. of rolled oats; simmer for 1 hr.; press the whole through a fine sieve; return it to the fire; add a palatable seasoning of salt, and pour it into the tureen over the well-beaten whites of 2 eggs. — Mrs. Joseph King, Kenilworth, 111.
LENTIL SOUP.— Put 4 carrots, 2 sliced onions, 1 chopped lettuce head, 2 oz. of butter into a stew-pan, and let them simmer 5 minutes: add 2 pts. of lentils (which have been soaked in cold water for 2 hrs. and a pt. of stock, stew gently for 1/4 hr. Fill up with 1% qts. of stock, and add the crumbs of 2 French rolls. When these are well soaked, rub all through a wire sieve or tammy cloth. Season to taste with pepper and salt, boil up once more, and serve. — Mrs. C. J. Jeffries, Winnetka, 111.
VARIATION I.— Prepare J^ pt. of lentils, 1 small onion, 1 sprig of parsley, 1 bay leaf, J^ teaspoon of salt, 1 qt. of stock or \y2 qts. of water, a sprig of thyme, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of pepper. Wash the lentils; cover with cold water, and soak over night. In the morning, drain; add the stock and a pt. of water, the bay leaf, thyme, salt and pepper, and simmer until the lentils are tender (about 2 hrs.); press through a colander, then through a sieve; return to the kettle. Rub the butter and flour together; add to the soup; stir until boiling; add the onion, grated. Turn this into the soup tureen; sprinkle over the chopped parsley, and serve with croutons. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
CREAM OF LENTIL SOUP.— Wash 2 cups of Egyptian lentils, then let them soak in 2 qts. of water for 12 hrs. or more, leave them in this same water, and simmer gently over a slow fire. Put
1 tablespoon of butter in a frying-pan, and when melted add to it
2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until a delicate brown; add these to the lentils, and let cook slowly for about 2 hrs. Press through a sieve, return to the fire, add 2 cups of milk, and just before serving, 1 tablespoon of whipped cream, and season with salt and pepper. — Mrs. Allan George, Park Ridge,
VARIATION I.— Soak 2 cups of lentils in cold water for several hrs., then place in a granite kettle, over a slow fire, with 2 qts. of water, 1 carrot, 1 onion, 3 whole peppers, a bunch of parsley, and salt to taste. Cook for 1 hr. and rub through a sieve; put some buttered toast in the tureen, pour over the puree, and serve. — Mrs. C. J. Jeffries, Winnetka, 111.
RED-LENTIL SOUP.— Soak 2 cups of Egyptian lentils in water for 8 or 10 hrs., then drain, and shake dry. Put 2 tablespoons of butter in a saucepan and when melted add ^ of the lentils, and stir well with a flat-ended wooden spoon, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water, in which leeks or onions have boiled, and let simmer for an hr., or until the lentils are tender; press through a sieve and return to the fire to re-heat. Smooth 1 teaspoon of flour with 1 teaspoon of butter, and add to the soup, season with salt and pepper, and a dash of nutmeg. Instead of the flour and butter, 1
Records on this page
Julienne SoupScotch Leek SoupLentil SoupLentil SoupVariation I - Lentil SoupLobster BisqueLettuce SoupCream of Lentil SoupRed-Lentil Soup