MILK SOUP. — The various soups known as creams are usually about J^ milk, and ^ meat or vegetable stock, slightly thickened with flour, which has been blended with fat; for exam- ple, the tough, flabby portions and white bodies, cream, like soup, and just before serving season with 1 teaspoon salt and 3 shakes of pepper. Chop coarsely, the whites of 4 or 5 hard-boiled eggs✪ Milk Soup, and add to the soup. When ready to serve sprinkle each portion with the grated yolks. — Mrs. Roger Rawlings, Chicago Heights, IlL 194 SOUP VARIATION I. — Prepare 1 cup of milk, 1 cup vegetable-, water or other liquid, 2 tablespoons flour, ^ cup vegetable water, fat, and ^ of the milk over the fire to heat; mix the flour smoothly with the remaining milk; stir it into the scalding liquid, and stir constantly, until it thickens; stir in the vegetable pulp; season to taste with salt and pepper, and serve. — Mrs. Frank Cress, Park Ridge, 111. MILK AND CHERVIL SOUP.— Boil with salt and pepper 1 qt. of milk and pour it in the tureen over browned bread. Sprinkle chopped chervil on the top, and serve. — Mrs. A. C. Christy, Glen View, 111. RIVEL MILK SOUP.— Put on to boil 1 qt. or more of milk with a little water. Prepare egg rivels by taking some flour, a pinch of salt, and 1 egg, and stirring them together until the mass forms into little 'rivels;" add these to the boiling milk, salt to taste✪ Rivel Milk Soup, and let boil until the rivels are done. — ^^Mrs. J. S. Putnam, Wheel- ing, 111. PUREE MONGOLE SOUP.— Put 1 can of tomatoes in a saucepan and with it 2 cups of strong vegetable broth, 1 stalk of celery, 1 slice of onion, 1 bay leaf, 3 allspice, 3 cloves, salt and pep- per, and let cook slowly for }/^ an hr. Pour the liquid through a sieve, pressing with it as much of the tomato as will go, reserving the celery. Return to the saucepan, add 1 tablespoon of reduced vinegar, 1 tablespoon of boiled peas, 1 tablespoon of canned string beans, split in J/^, and the cooked stalk of celery, shredded, into thin strips 2 inches long; let simmer for 5 minutes, season with salt and pepper; add 1 tablespoon of butter, remove from the fire, and beat vigorously into the soup 1 well-beaten egg. — Mrs. Chris. Worthington, Des Plaines, 111. MULLIGATAWNEY SOUP.— This is an Indian soup, and means "pepper pot." It can be made from veal, calf's 'head, chicken or rabbit. Use 1, or a mixture of 2 or more of these varieties of meat. Mulligatiwney soup should always be very highly sea- soned with onions, curry powder, and apples, or lemons, or some strong acid fruit✪ Mulligatawny Soup. The best portions of the .meat are usually re- moved as soon as tender, and served with the strained soup. Rice should also 'be served with this soup. — Mrs. Joseph King, Kenil- worth, 111. COOK COUNTY COOK BOOK 195 MUTTON BROTH.— To 1 lb. of finely chopped lean mutton, including some of the bon€, add 1 pt. of cold water and a little salt; let cook slowly for 3 hrs., adding water from time to time, if neces- sary, allowing but a ^ pt. of liquid when done. Then strain through a piece of muslin, and when cold remove the fat. If liked, it msLy be served cold in the form of jelly. — Mrs. Hawthorn, 143 S. 16th Ave., Maywood, 111.

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MILK SOUP. — The various soups known as creams are usually about J^ milk, and ^ meat or vegetable stock, slightly thickened with flour, which has been blended with fat; for exam- ple, the tough, flabby portions and white bodies, cream, like soup, and just before serving season with 1 teaspoon salt and 3 shakes of pepper. Chop coarsely, the whites of 4 or 5 hard-boiled eggs, and add to the soup. When ready to serve sprinkle each portion with the grated yolks. — Mrs. Roger Rawlings, Chicago Heights, IlL 194 SOUP VARIATION I. — Prepare 1 cup of milk, 1 cup vegetable-, water or other liquid, 2 tablespoons flour, ^ cup vegetable water, fat, and ^ of the milk over the fire to heat; mix the flour smoothly with the remaining milk; stir it into the scalding liquid, and stir constantly, until it thickens; stir in the vegetable pulp; season to taste with salt and pepper, and serve. — Mrs. Frank Cress, Park Ridge, 111. MILK AND CHERVIL SOUP.— Boil with salt and pepper 1 qt. of milk and pour it in the tureen over browned bread. Sprinkle chopped chervil on the top, and serve. — Mrs. A. C. Christy, Glen View, 111. RIVEL MILK SOUP.— Put on to boil 1 qt. or more of milk with a little water. Prepare egg rivels by taking some flour, a pinch of salt, and 1 egg, and stirring them together until the mass forms into little 'rivels;" add these to the boiling milk, salt to taste, and let boil until the rivels are done. — ^^Mrs. J. S. Putnam, Wheel- ing, 111. PUREE MONGOLE SOUP.— Put 1 can of tomatoes in a saucepan and with it 2 cups of strong vegetable broth, 1 stalk of celery, 1 slice of onion, 1 bay leaf, 3 allspice, 3 cloves, salt and pep- per, and let cook slowly for }/^ an hr. Pour the liquid through a sieve, pressing with it as much of the tomato as will go, reserving the celery. Return to the saucepan, add 1 tablespoon of reduced vinegar, 1 tablespoon of boiled peas, 1 tablespoon of canned string beans, split in J/^, and the cooked stalk of celery, shredded, into thin strips 2 inches long; let simmer for 5 minutes, season with salt and pepper; add 1 tablespoon of butter, remove from the fire, and beat vigorously into the soup 1 well-beaten egg. — Mrs. Chris. Worthington, Des Plaines, 111. MULLIGATAWNEY SOUP.— This is an Indian soup, and means "pepper pot." It can be made from veal, calf's 'head, chicken or rabbit. Use 1, or a mixture of 2 or more of these varieties of meat. Mulligatiwney soup should always be very highly sea- soned with onions, curry powder, and apples, or lemons, or some strong acid fruit. The best portions of the .meat are usually re- moved as soon as tender, and served with the strained soup. Rice should also 'be served with this soup. — Mrs. Joseph King, Kenil- worth, 111. COOK COUNTY COOK BOOK 195 MUTTON BROTH.— To 1 lb. of finely chopped lean mutton, including some of the bon€, add 1 pt. of cold water and a little salt; let cook slowly for 3 hrs., adding water from time to time, if neces- sary, allowing but a ^ pt. of liquid when done. Then strain through a piece of muslin, and when cold remove the fat. If liked, it msLy be served cold in the form of jelly. — Mrs. Hawthorn, 143 S. 16th Ave., Maywood, 111.

The Cook County cook book