The Cook County cook book

SALMON SOUP.— Put 1 qt. sweet milk in a granite kettle and set it on the stove until the milk comes to a boil, then add ½ can of salmon and 3 or 4 rolled soda biscuits; let it all boil for 3 minutes, add pepper and salt, and serve. — Mrs. Anna Peterson, 2358 Indiana Ave., Chicago, 111. VARIATION I.— Boil 1 tablespoon of onion in 1 qt. milk for 10 minutes; remove the onion; thicken with 1 tablespoon of butter and 2 of flour; add ¼ can of chopped salmon, 1 teaspoon salt, and a little pepper; cook 10 minutes, rub through a strainer or colander, and serve with brown crackers. — Mrs. J. Pento, 510 E. 37th Place, Chicago, 111. CREAM OF SALMON SOUP.— Boil soft in salt water 1 lb. of salmon and chop up very fine. Boil hard 2 eggs, mash the yolks and press them through a strainer, add the whites, 1 oz. of butter, 1 oz. of fiour, and soften with ½ pt. of soup stock; boil up again and strain; add the salmon meat and bring to a boil. Pour over toasted squares, and serve. — Mrs. K. Hansberg, 3441 S. Dearborn St., Chicago, 111. PUREE OF SALMON.— Remove the oil, bones and skin from ½ can of salmon, chop the salmon very fine. Heat together for 10 minutes 1 slice of onion, 1 qt. of milk, and then remove onion. Melt 1 tablespoon of butter, add 2 tablespoons of flour, 1 teaspoon of salt, pepper to taste; mix well, and add the milk; add the salmon, and when thoroughly heated, strain, and serve. — Mrs. Theresa Hampton, 107 W. 29th St., Chicago, 111. ST. ALBANS SOUP.— Boil in 1 pt. of water 4 small grated carrots, a bay leaf, 4 cloves and a slice of onion for 1 hr. Rub through a sieve; add 1 qt. of rich milk, and when it begins to boil add 2 tablespoons of flour and 3 tablespoons of soft butter, rubbed together until smooth. — Mrs. A. C. Christy, Glen View, 111. ST. GERMAIN SOUP.— Take 2 cans of peas, reserving ½ cup of them, and put them in a double boiler with 1 onion cut in 4 pieces, with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley; cover, and let cook for ¼ an hr., then mash the contents of the double boiler with a potato masher, and add to them 6 cups of water, and when this boils, add to the soup 2 tablespoons of butter and 2 of flour, rubbed together; stir well, and cook for 15 minutes, then press through a sieve. Return to the double boiler, add 2 cups of milk, the ½ cup of peas, drained dry, and reheat seasoning afresh ^before serving, with croutons. — Mrs. E. D. Bennett, Bartlett, 111. VEGETABLE OYSTERS— SALSIFY SOUP.— Clean by scraping; chop into small pieces and boil in salted water until tender. Add milk, butter and salt. Bring to a boil, and serve. — Mrs. F. F. Hackett, 2172 Prairie Ave., Chicago, 111. SCOTCH BROTH.— Put 2 qts. of water in kettle, and when at boiling point add ½ cup of pearl barley, which has been tossed in hot butter in a frying-pan for 5 minutes, and let cook slowly. Cut up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 tablespoons of butter. Chop a sprig of parsley very fine, and put with the other vegetables into the barley and water. Let cook slowly for 2 hrs., season with pepper and salt, and serve. A ½ teaspoon of soup-browning improves the appearance of the broth. — Mrs. Roger Rawlings, Chicago Heights, 111.