cold baked chicken as fine as possible; add 1 pt. of chicken broth, 1 cup sweet cream, and salt and pepper to taste, and just before serving, add the yolks of 3 hard-boiled eggs✪ Potage a la Reine, mashed fine. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RABBIT SOUP.— Cut off the legs and shoulders, divide the body down the back and then across, wash it in lukewarm water, and wipe it dry. Then put it in a frying-pan with a little butter or drippings; fry it a nice brown; put it in a soup-kettle with a carrot, grated, 1 onion, sliced, 4 cloves, 2 blades of mace, 2 doz. pepper- corns, a bunch of thyme and parsley, 2 thin slices of bacon, and 3 204 SOUP qts. of cold water✪ Rabbit Soup. Bring all to a boil, and set aside to simmer for 3 hrs. Skim well, and when the meat is tender, take it out, cut off the back and upper part of the legs, cut into small pieces and set it aside. Take the rest of the meat from the bone, and pound it in a mortar with an oz. of butter and 2 tablespoons of flour, moistened with a little soup; when well mixed, stir it in the soup, and let it simmer IS minutes longer; then season with salt to taste; strain through a sieve. Put in the meat and set aside; add a table- spoon of tomato or mushroom catsup and a glass of wine, and serve. — Miss C. Lucile Paddock, 1334 Otto Blvd., Chicago Heights, 111. RHODE ISLAND CHOWDER.— Cook fat salt pork (H lb. cut in 3-inch cubes), with 1 large onion, sliced, and ^ cup of water, 10 minutes; drain and reserve liquor. Wash 1 qt. clams and re- serve liquor. Parboil 4 cups potato cubes, and drain. To potatoes add reserved liquors, hard part of clams, finely chopped, and 2 cups of boiling water. When potatoes are nearly done add 1 cup stewed and strained tomatoes, % teaspoon soda, soft part of clams, 1 cup each scalded milk and cream, 2 tablespoons of butter, salt and pepper to taste. Split common crackers, soak in enough cold milk to moisten✪ Rhode Island Chowder, and heat in chowder. — Mrs. E. G. Harris, Win- netka, 111. RICE SOUP. — Boil a shank for soup and season with salt, pepper and parsley✪ Rice Soup. At the same time take }4 a cup of rice, put it into a bag big enough to hold 3 cups. Tie the bag and put in a pot of water to cook. When done, take the meat out of the soup and put the rice into it. The soup will be nice if you have chicken instead of beef. — Mrs. Annie Prior, 3832 Langley Ave,, Chicago, 111. CREAM OF RICE SOUP.— H cup rice, 1 qt. stock, 1 qt. milk, 1 tablespoon butter, ]/2 small onion, salt and pepper to taste✪ Cream of Rice Soup. Put rice and cold stock on to heat. When boiling, add onion, pepper and salt and butter. Boil for ^ an hr., and serve hot. — Mrs. Harry J. Powers, 4843 Grand Blvd., Chicago, 111. SAGO SOUP.— Heat to a boiling point 2 qts. of beef, sprinkle into it gradually J/^ cup of sago✪ Sago Soup; boil 5 minutes, then set the kettle in a double boiler for H hr* Skim; serve JiQt,'-w^r5, g* P* Kelley, Winnetka, III COOK COUNTY COOK BOOK 205 VARIATION I.— Wash ^ Vb. of the best pearl sago thor- oughly. Stew it quite tender in water or thick broth (about 1 qt. of liquid poured on it cold and heated very slowly); then mix with it a pt. of boiling cream and the yolks of 4 eggs. Put the whole in 2 qts. of strong, boiling veal or beef stock. — Mrs. E. D. Kelley, Winnetka, 111.

AI-modernized reading of the original text

cold baked chicken as fine as possible; add 1 pt. of chicken broth, 1 cup sweet cream, and salt and pepper to taste, and just before serving, add the yolks of 3 hard-boiled eggs, mashed fine. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RABBIT SOUP.— Cut off the legs and shoulders, divide the body down the back and then across, wash it in lukewarm water, and wipe it dry. Then put it in a frying-pan with a little butter or drippings; fry it a nice brown; put it in a soup-kettle with a carrot, grated, 1 onion, sliced, 4 cloves, 2 blades of mace, 2 doz. peppercorns, a bunch of thyme and parsley, 2 thin slices of bacon, and 3 qts. of cold water. Bring all to a boil, and set aside to simmer for 3 hrs. Skim well, and when the meat is tender, take it out, cut off the back and upper part of the legs, cut into small pieces and set it aside. Take the rest of the meat from the bone, and pound it in a mortar with an oz. of butter and 2 tablespoons of flour, moistened with a little soup; when well mixed, stir it in the soup, and let it simmer IS minutes longer; then season with salt to taste; strain through a sieve. Put in the meat and set aside; add a tablespoon of tomato or mushroom catsup and a glass of wine, and serve. — Miss C. Lucile Paddock, 1334 Otto Blvd., Chicago Heights, RHODE ISLAND CHOWDER.— Cook fat salt pork (½ lb. cut in 3-inch cubes), with 1 large onion, sliced, and ½ cup of water, 10 minutes; drain and reserve liquor. Wash 1 qt. clams and reserve liquor. Parboil 4 cups potato cubes, and drain. To potatoes add reserved liquors, hard part of clams, finely chopped, and 2 cups of boiling water. When potatoes are nearly done add 1 cup stewed and strained tomatoes, ½ teaspoon soda, soft part of clams, 1 cup each scalded milk and cream, 2 tablespoons of butter, salt and pepper to taste. Split common crackers, soak in enough cold milk to moisten, and heat in chowder. — Mrs. E. G. Harris, Winnetka, 111. RICE SOUP. — Boil a shank for soup and season with salt, pepper and parsley. At the same time take ¼ a cup of rice, put it into a bag big enough to hold 3 cups. Tie the bag and put in a pot of water to cook. When done, take the meat out of the soup and put the rice into it. The soup will be nice if you have chicken instead of beef. — Mrs. Annie Prior, 3832 Langley Ave,, Chicago, CREAM OF RICE SOUP.— ½ cup rice, 1 qt. stock, 1 qt. milk, 1 tablespoon butter, ]/2 small onion, salt and pepper to taste. Put rice and cold stock on to heat. When boiling, add onion, pepper and salt and butter. Boil for ½ an hr., and serve hot. — Mrs. Harry J. Powers, 4843 Grand Blvd., Chicago, 111. SAGO SOUP.— Heat to a boiling point 2 qts. of beef, sprinkle into it gradually ½ cup of sago; boil 5 minutes, then set the kettle in a double boiler for ½ hr. Skim; serve hot. — Mrs. P. Kelley, Winnetka, Ill. VARIATION I.— Wash ¼ lb. of the best pearl sago thoroughly. Stew it quite tender in water or thick broth (about 1 qt. of liquid poured on it cold and heated very slowly); then mix with it a pt. of boiling cream and the yolks of 4 eggs. Put the whole in 2 qts. of strong, boiling veal or beef stock. — Mrs. E. D. Kelley, Winnetka, 111.

Records on this page

Potage a la ReineQueen Victoria's Favorite SoupQueen Victoria's Favorite SoupRabbit SoupRhode Island ChowderScotch BrothRice SoupCream of Rice SoupSago Soup

The Cook County cook book