ONION SOUP. — Let 1 qt. of water and several peeled and
chopped onions come to a boil, drain, and put back into the pan.
Pour over the onions 2 qts. of boiling water and let cook until
very tender, ad^ding a tablespoon of salt. When done add a cup
of rich cream; let come to a boil. A few minutes before serving
remove the pan from the fire, add the yolks of 2 eggs, a generous
lump of butter, mixed \\nth a little flour, a dash of pepper, and a
pinch of sugar✪ Onion Soup. Let it come to a bubble, and serve. — Mrs. E. D.
Kelley, Winnetka, 111.
VARIATION I. — Put 1 tablespoon of butter in the frying-pan.
When hot, add 1 finely chopped onion; fry until nicely browned.
Put 1 qt. of soup stock, made from odds and ends of cold meat,
into a stew-pan; add' the fried onion and cook for 15 minutes.
Strain, return to the fire, add 1 tablespoon of flour wet in a little
polcl water to thicken, and boil for 5 minutes longer. Season with
COOK COUNTY COOK BOOK 197
Yz teaspoon salt and ^ teaspoon of pepper. Cut 2 slices of stale
bread into dice; brown the dice in the oven, put them in the soup
tureen, pour the soup over them at once before they become soft. —
Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.
BROWN ONION SOUP.— Peel and cut in thin rings 6 Span-
ish onions, fry them in butter till tender and brown. Lay them on
a hair sieve, so as to drain off the butter. Put the into a kettle
with 5 qts. of water, boil for 1 hr.,* stirring often. Season with salt
and pepper. Rub the crumbs of a roll✪ Brown Onion Soup through a colander, and
add to the soup, stirring constantly. Boil 2 hrs. longer. Ten min-
utes before you serve it, beat the yolks of 2 eggs with 2 spoons of
vinegar and a little of the soup. Pour it in by degrees, stirring it
one way. — Mrs. C. J. Jeffries, Winnetka, 111.
ONION AND CELERY SOUP.— Cook 1 cup of celery, 2 on-
ions, finely chopped, with 1 qt. of water, until very tender; add 1
qt. of rich milk; season with butter, salt and pepper✪ Onion and Celery Soup; serve hot. —
Mrs. E. D. Kelley, Winnetka, 111.
ONION SOUP WITH SALT PORK.— Cut a small piece of
lean salt pork into J^-inoh squares. Put into a soup kettle with
sufficient water for soup. Add 12 good-sized onions, pared and
sliced fine✪ Onion Soup with Salt Pork. When done add 1 ^zZt beaten well. Serve at once.
Other meat can be used, if desired. — Mrs. E. D. Kelley, Winnetka,
111.
OX TAIL SOUP.— Cover 1 large or 2 small ox tails— well
washed and jointed — ^with cold water, heat slowly, and skim
several times. Have ready 4 or 5 large onions, 1 sliced, the
others left whole, 1 medium-sized parsnip, cut in half, 2 or 3 me-
dium-sized carrots, quartered, 1 tablespoon barley and 2 bay leaves;
parsley may be substituted for bay leaves. Let boil gently until
the meat is tender, adding boiling water as it cooks away — about
4 hrs. Half an hour before it is done throw in a small cup of diced
potatoes, a little celery, and season to taste with salt and red pep-
per✪ Ox Tail Soup. Serve with a bit of meat and a section of carrot in each plate,
omitting parsnip and whole onions. The latter may be removed
and served as a vegetable. — ^Mrs. Bianca Pessinger, 124 S. 20th Ave.,
Maywood, 111.
m SOUP
Page 132 · 5 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
ONION SOUP. — Let 1 qt. of water and several peeled and chopped onions come to a boil, drain, and put back into the pan. Pour over the onions 2 qts. of boiling water and let cook until very tender, adding a tablespoon of salt. When done add a cup of rich cream; let come to a boil. A few minutes before serving remove the pan from the fire, add the yolks of 2 eggs, a generous lump of butter, mmixed with a little flour, a dash of pepper, and a pinch of sugar. Let it come to a bubble, and serve. — Mrs. E. D. Kelley, Winnetka, 111.
VARIATION I. — Put 1 tablespoon of butter in the frying-pan. When hot, add 1 finely chopped onion; fry until nicely browned. Put 1 qt. of soup stock, made from odds and ends of cold meat, into a stew-pan; add the fried onion and cook for 15 minutes. Strain, return to the fire, add 1 tablespoon of flour wet in a little cold water to thicken, and boil for 5 minutes longer. Season with
Yz teaspoon salt and ^ teaspoon of pepper. Cut 2 slices of stale bread into dice; brown the dice in the oven, put them in the soup tureen, pour the soup over them at once before they become soft. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.
BROWN ONION SOUP.— Peel and cut in thin rings 6 Spanish onions, fry them in butter till tender and brown. Lay them on a hair sieve, so as to drain off the butter. Put them into a kettle with 5 qts. of water, boil for 1 hr.,* stirring often. Season with salt and pepper. Rub the crumbs of a roll through a colander, and add to the soup, stirring constantly. Boil 2 hrs. longer. Ten minutes before you serve it, beat the yolks of 2 eggs with 2 spoons of vinegar and a little of the soup. Pour it in by degrees, stirring it one way. — Mrs. C. J. Jeffries, Winnetka, 111.
ONION AND CELERY SOUP.— Cook 1 cup of celery, 2 onions, finely chopped, with 1 qt. of water, until very tender; add 1 qt. of rich milk; season with butter, salt and pepper; serve hot. — Mrs. E. D. Kelley, Winnetka, 111.
ONION SOUP WITH SALT PORK.— Cut a small piece of lean salt pork into ½-inch squares. Put into a soup kettle with sufficient water for soup. Add 12 good-sized onions, pared and sliced fine. When done add 1 egg beaten well. Serve at once. Other meat can be used, if desired. — Mrs. E. D. Kelley, Winnetka,
OX TAIL SOUP.— Cover 1 large or 2 small ox tails— well washed and jointed — with cold water, heat slowly, and skim several times. Have ready 4 or 5 large onions, 1 sliced, the others left whole, 1 medium-sized parsnip, cut in half, 2 or 3 medium-sized carrots, quartered, 1 tablespoon barley and 2 bay leaves; parsley may be substituted for bay leaves. Let boil gently until the meat is tender, adding boiling water as it cooks away — about 4 hrs. Half an hour before it is done throw in a small cup of diced potatoes, a little celery, and season to taste with salt and red pepper. Serve with a bit of meat and a section of carrot in each plate, omitting parsnip and whole onions. The latter may be removed and served as a vegetable. — ^Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111.
m SOUP
Records on this page
Onion SoupBrown Onion SoupOnion and Celery SoupOnion Soup with Salt PorkOx Tail Soup