VARIATION I.— Place in a kettle 3 lbs. of a neck of mutton from which the fat has been cut and chopped into small pieces, with 6 pts. of water. Boil, skim, set the pan to the back of the stove, let simmer for 1 ^hr. Add 3 oz. of washed rice, a turnip, and some celery. Simmer for 2 hrs. Strain free from fat; add salt, and serve. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II. — Cut the lean part and loin into small pieces, removing all the fat. Place 1 lb. of the meat in a saucepan with a pt. of cold water, and put it on the fire. Skim. Boil 2 hrs., strain, add flavor. When the broth begins to boil, add a tea- spoon of pearl barley. — Mrs. C. J. Jefifries, Winnetka, 111. A NEW YORK SOUP.— Add 1 pinch of salt and a teaspoon of sugar to a qt. of milk. Thicken slightly with 2 ozs. of butter. Just ^before taking up stir in the yolks of 2 eggs. Toast 6 circular slices of bread✪ New York Soup, sprinkle with sugar and put them into the oven for a couple of minutes. Pour the soup over the toast and serve. — Mrs. C. J. Jefifries, Winnetka, 111. NOODLE SOUP FOR FOUR PEOPLE.— Take 1 egg, 1 tea- spoon of milk, and ^ teaspoon of salt; mix in flour until very stiff✪ Noodle Soup for Four People, then roll as thin possible, the thinner the better. Sprinkle a little flour on this sheet, and roll, then cut in very thin strips. Throw them into the boiling broth, where a piece of meat and bone has been boiled good and tender. Let noodles boil 2 min- utes. Season with parsley. — Mrs. Ralph Charters, Park Ridge, 111. NORMANDY SOUP.— Put 3 pts. of water into a saucepan with a tablespoon of fat saved from the drippings; salt and pepper. When it boils put in a 54 of a small Savoy cabbage, cut up in thin slices, 1 large potato, and 3 medium-sized leeks✪ Normandy Soup, cut into dice shaped pieces. Let boil slowly for 1 hr. Brown in the oven some sliced 196 SOUP bread, as indicated, for croutons. Put it in the tureen, pour over the (boiling soup, and serve. — Mrs. E. D. Kelley, Winnetka, 111. NUT SOUP. — Break into small pieces 1 cup of hickory and 1 of almond nuts. Simmer in 2 pts. of water, seasoned Mrith ^ tea- spoon of salt, a slice of onion and 2 stalks of celery. When ten- der, add 1 cup of rich milk or cream. May be strained or not. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Simmer 1 pt. of lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water, if necessary. When done, rub the beans through a colander. Add nut soup stock to make the proper consistency, and salt to taste. Re-heat, and serve. A heaping tablespoon of sago, previously soaked in cold water, may be added to the soup when it is re-heated, and the whole cooked until the sago is transparent. — Mrs. E; D. Kelley, Winnetka, 111. NUT SOUP STOCK.— This consists of the concentrated, solu- ble portions of choice nuts, and is a perfect substitute for meat stock. Can be used by itself or with vegetable products. It may be used the same as extract of beef. Dissolve in hot or cold water. Add the water slowly at first, 1 part stock to 10 of water. — Mrs. C. D. Kelley, Winnetka, 111.

AI-modernized reading of the original text

VARIATION I.— Place in a kettle 3 lbs. of a neck of mutton from which the fat has been cut and chopped into small pieces, with 6 pts. of water. Boil, skim, set the pan to the back of the stove, let simmer for 1 ^hr. Add 3 oz. of washed rice, a turnip, and some celery. Simmer for 2 hrs. Strain free from fat; add salt, and serve. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II. — Cut the lean part and loin into small pieces, removing all the fat. Place 1 lb. of the meat in a saucepan with a pt. of cold water, and put it on the fire. Skim. Boil 2 hrs., strain, add flavor. When the broth begins to boil, add a teaspoon of pearl barley. — Mrs. C. J. Jeffries, Winnetka, 111. A NEW YORK SOUP.— Add 1 pinch of salt and a teaspoon of sugar to a qt. of milk. Thicken slightly with 2 ozs. of butter. Just ^before taking up stir in the yolks of 2 eggs. Toast 6 circular slices of bread, sprinkle with sugar and put them into the oven for a couple of minutes. Pour the soup over the toast and serve. — Mrs. C. J. Jeffries, Winnetka, 111. NOODLE SOUP FOR FOUR PEOPLE.— Take 1 egg, 1 teaspoon of milk, and ^ teaspoon of salt; mix in flour until very stiff, then roll as thin possible, the thinner the better. Sprinkle a little flour on this sheet, and roll, then cut in very thin strips. Throw them into the boiling broth, where a piece of meat and bone has been boiled good and tender. Let noodles boil 2 minutes. Season with parsley. — Mrs. Ralph Charters, Park Ridge, 111. NORMANDY SOUP.— Put 3 pts. of water into a saucepan with a tablespoon of fat saved from the drippings; salt and pepper. When it boils put in a 54 of a small Savoy cabbage, cut up in thin slices, 1 large potato, and 3 medium-sized leeks, cut into dice shaped pieces. Let boil slowly for 1 hr. Brown in the oven some sliced bread, as indicated, for croutons. Put it in the tureen, pour over the boiling soup, and serve. — Mrs. E. D. Kelley, Winnetka, 111. NUT SOUP. — Break into small pieces 1 cup of hickory and 1 of almond nuts. Simmer in 2 pts. of water, seasoned with ^ teaspoon of salt, a slice of onion and 2 stalks of celery. When tender, add 1 cup of rich milk or cream. May be strained or not. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Simmer 1 pt. of lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water, if necessary. When done, rub the beans through a colander. Add nut soup stock to make the proper consistency, and salt to taste. Re-heat, and serve. A heaping tablespoon of sago, previously soaked in cold water, may be added to the soup when it is re-heated, and the whole cooked until the sago is transparent. — Mrs. E. D. Kelley, Winnetka, 111. NUT SOUP STOCK.— This consists of the concentrated, soluble portions of choice nuts, and is a perfect substitute for meat stock. Can be used by itself or with vegetable products. It may be used the same as extract of beef. Dissolve in hot or cold water. Add the water slowly at first, 1 part stock to 10 of water. — Mrs. C. D. Kelley, Winnetka, 111.

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New York SoupNoodle Soup for Four PeopleNut SoupNormandy Soup

The Cook County cook book