The Cook County cook book

PEA AND VERMICELLI SOUP.— Pass 1 pt. of cooked peas through a wire sieve. Put in a saucepan with 1 qt. of milk. Boil separately 2 oz. of large, white vermicelli for 10 minutes in salted water. Drain, put with the soup, boil 10 minutes longer, skim and serve. — Mrs. C. J. Jeffries, Winnetka, 111. PEANUT SOUP.— Melt 1 large tablespoon of butter in a double boiler, stir in 1 tablespoon of flour and 1 pt. of milk; when very hot, add the pounded meats of 1 pt. of shelled peanuts. Cook 15 minutes longer; season to taste with pepper and salt, and serve. —Mrs. E .G. Harris, Winnetka, 111. PEPPER POT.— Boil tripe the day before you wish to make soup. To 1 qt. of tripe, cut into small dice, add 1 qt. of sliced raw potatoes, and 1 chopped onion. To this add 2 qts. of water, or chicken stock is 'better Boil until potatoes are done. A few minutes before you are ready to serve, add dumplings and Worcestershire sauce, to taste. — Mrs. Roy Allen, Plain View, 111. DUMPLINGS.— Mix with a tablespoon 1 pt. of flour, a little salt, and 1 heaping spoon of baking powder, mixed with sweet milk. Do not make too stiff; drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. — Mrs. Roy Allen, Plain View, 111. POTATO SOUP.— Steam 6 large potatoes and rub through a strainer when tender. Boil 2 qts. of milk, to which a little onion has been added. Take out the onion and add milk, gradually, to the potatoes. Put all back in the pan, and bring to a boil again. Melt 1½ oz. of butter in another pan, rub in 4 tablespoons of flour, and seasoning to taste. Add to the soup and strain, if lumpy. Add a little more butter, and sprinkle chopped parsley on top. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I. — Cook 3 potatoes until soft, mash thoroughly. Scald 1 qt. of milk with 2 slices of onion, remove onion, add to the potatoes, and thicken with 2 tablespoons of flour; season to taste; add 3 tablespoons of butter and a teaspoon of chopped parsley. Serve at once. — Mrs. Ed. Barton, Plain View, 111. VARIATION II. — Boil 3 sliced, medium-sized potatoes until they can be rubbed through a colander; add 1 cup cream to the potato water; add the potatoes, and rub 1 egg into a pt. of flour, forming tiny balls; sprinkle these into the boiling soup; season, and add butter and parsley to taste. — Mrs. Roger Baker, 1334 Otto Blvd., Chicago Heights, 111. VARIATION III.— Boil 5 medium-sized potatoes, put them through a colander, add 1½ cups milk, a lump of butter the size of an egg, pepper and salt; beat 10 minutes; add 1 qt. of milk, warmed; let come to a boil and add parsley, chopped fine. Serve immediately. — Mrs. Conklin, 514 N. 5th Ave., Maywood, 111. ^ CREAM OF POTATO SOUP.— Put 1½ cups of mashed potatoes into the top of a double boiler; add 2 cups of boiling milk and 1 teaspoon of grated onion; as soon as it boils add 2 cups of boiling water, 1 teaspoon of salt, yi teaspoon white pepper, 1 tablespoon each of butter and flour, which have .been rubbed together. Stir until creamy, add 1 tablespoon of chopped parsley and dust with a little paprika. Serve with croutons. — Mrs. Clark Mason, Bensen, 111. ^