The Cook County cook book

LOBSTER BISQUE.— Cut meat of 1 lobster fine, dry and pound the coral, cook the shell in 3 pts. of white stock or water for Yi hr., strain, add meat, coral, grating of nutmeg, 1 tablespoon each of butter and flour, a little white wine, Ya tablespoon of salt, a dash of cayenne, 1 cup of hot cream, 1 teaspoon of anchovy paste, and 1 tablespoon of Madeira wine. — Mrs. Clark Mason, Bensen, 111. LOBSTER CHOWDER.— 4 or 5 lbs. of lobster, chopped fine; take the green part and add to it 4 lbs. crackers; stir into 1 qt boiling milk, add lobster, a piece of butter, Y^ size of an ^gg, a little pepper and salt, and bring to a boil. — Mrs, F. C. Winter, Winnetka, 111. LORNE SOUP.— Put 3 pts. of stock into a stew-pan with a carrot, a turnip, a small sprig of thyme, a bunch of parsley, and a little pepper and salt. Simmer gently for Y^ an hr. Mince and pound in a mortar all the remaining white meat of a cold roast turkey with the yolks of 2 hard-boiled eggs, crumbs of Y2 roll, which has been soaked in milk and pressed dry, 2 oz. of blanched and pounded almonds. Strain the soup, and return to the saucepan. Stir the pounded ingredients thoroughly into it, simmer gently for a few minutes, and serve. — Mrs. E. D. Kelley, Winnetka, 111. MACARONI SOUP (Italian Style).— Put 4 sticks of macaroni into a saucepan with 1 tablespoon of butter and 1 onion. Boil until the macaroni is tender; when done drain and pour over it 2 qts. of good broth, beef, chicken, etc. Place the pan on the fire to simmer for about 10 minutes. Add a little grated Parmesan cheese and serve. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Break 4 slices of macaroni into small pieces about 1 inch long. Put them into boiling water and let them cook for 25 minutes. Strain and put them into the soup tureen and pour over Ij^ pts. of boiling bouillon. Serve with this grated Swiss or Parmesan cheese on a separate dish. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. MACARONI SOUP WITH STOCK UNTHICKENED.— 1 qt. stock, seasonings, % cup macaroni, cut in J/2-inch pieces. Cook macaroni until tender in boiling salted water, add to seasoned stock. — Mrs. Frank Mullins, Franklin, 111. ORDINARY RULE FOR MEAT SOUP.— In making meat soup use 1 qt. of cold water to each lb. of meat and bone. If the liquid boils away in cooking, add boiling water; as lukewarm or cold water injures the flavor. Parsley, celery, pounded and bruised, put into soup a few minutes before done gives a nice color. Grated carrot, burnt sugar or pounded spinach gives the same result. — Mrs. E. D. Kelley, Winnetka, 111. MEAT SOUPS.— Put the meat into cold water and allow it to boil slowly, then simmer for 3 or 4 hrs. When the albumen rises it must be skimmed again and again, until it is perfectly clear. Make soup in a granite or enamel-lined kettle; it is healthier and the color is clearer. Do not use too much salt. Add the onions as soon as the soup 'boils. When making a thick soup, the rice, vermicelli, etc., should be partly cooked before adding.— 'Mrs. E. D. Kelley, Winnetka, 111.