VARIATION I.— Take ^ cup barley, 4 qts. cold water, bring
this to a boil and skim, then put in a neck of mutton and boil ^4
hr.; skim well the sides of the pot also; have ready 2 carrots, 1
large onion, 1 small head cabbage, 1 bunch parsley, 1 sprig celery
top; chop all these fine, add your chopped vegetables; pepper
and salt to taste. This soup requires 2 hrs. — Mrs. E. D. Kelley,
Winnetka, 111.
SQUIRREL SOUP.— Allow 1 large or 2 small squirrels, well
washed and jointed, to 2 qts. of cold water, and 2 tablespoons of
salt. Put to cook directly after breakfast in kettle. Cover closely
and set on the back of range to simmer, not boil. After 2 hrs., add
the com from 2 ears, 2 small *Irish potatoes, 2 cups lima beans, 3
COOK COUNTY COOK BOOK 207
sprigs parsley, 3 celery stalks, and Y^ cup sliced okra. Keep closely
covered, and as water evaporates, add enough to keep the original
2 qts. When squirrels have cooked to shreds, strain through a
coarse colander to remove bones. Return to soup kettle, cover
and continue to simmer until nearly time to serve. Then thicken
with a dessertspoon of butter rolled in an equal quantity of flour.
Those who like may add a teaspoon of powdered sassafras leaves.
Have 2 slices of toast cut into inch squares, fried in butter, and
placed in the bottom of hot tureen. Pour over them the soup,
boiling hot, and serve immediately. — Mabel Sturtevant, 105 S.
Dearborn St., Chicago, 111. .
SPINACH SOUP.— Use 1 pack of spinach, wash it thoroughly,
and chop fine, put piece of butter in saucepan, size of an t.%z\
when hot, add 1 onion, chopped fine; fry until brown, then add 2
tablespoons flour, stir a few minutes; add chopped spinach, stir
well; then add 2 qts. water. Let it simmer y^ an hr., put through
sieve, season just before serving. Add 3 yolks, dissolved in 1 cup
of cream. — Mrs. Nina Halfacre, 3622 Forest Ave., Chicago, 111.
VARIATION I. — Always wash spinach in 5 or 6 waters. Boil
2 qts., uncovered, for 10 minutes in boiling salted water; drain,
rinse with cold water, chop fine and rub through a colander into 3
pts. of boiling milk, melt 2 tablespoons of butter✪ Barley Soup, add 3 heaping
tablespoons of flour, then the soup, slowly; season with 1 heaping
teaspoon salt and a little pepper. — Mrs. Joseph Hall, 3339 Vernon
Ave., Chicago, 111.
CREAM OF SPINACH WITH STOCK.— Chop and pound 1
pt. of cold, cooked spinach, to a soft paste. Put it in a stew-pan
with 4 tablespoons of butter and a teaspoon of salt. Cook and stir
for 15 minutes. Add 1 qt. of stock and 1 pt. of boiling water✪ Cream of Spinach with Stock; let
boil up and rub through a strainer. Set over fire again, and when
boiling, add 1 tablespoon of butter and a teaspoon of sugar. — ^Mrs.
E. D. Kelley, Winnetka, 111.
SUMMER JULIENNE.— 1 qt. of consomme, Y^ cup cooked
onions, cut in rings, ^ cup of cooked peas, J^ cup of asparagus
tips, y^ cup of cooked string beans, salt and pepper✪ Summer Julienne. Heat the
vegetables, put them into soup tureen and pour over the boiling
§oup. Serve at once. — Mrs. E. G. Harris, Winnetka, 111,
208 SOUP
SWISS SOUP.— Put 3 pts. of well-seasoned stock into a sauce-
pan and heat. Make a batter with 3 eggs, well beaten, added to
2 tablespoons of flour, and thinned with 1 cup of milk✪ Swiss Soup. Beat well,
and pour through a sieve, into the boiling soup. Season to taste.
— Mrs. M. Hammen, 112 Loomis St., Chicago, 111.
TAPIOCA SOUP. — 4 small potatoes, 2 onions, 2 tomatoes or ✪ Tapioca Soup
Page 139 · 7 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
VARIATION I.— Take ½ cup barley, 4 qts. cold water, bring this to a boil and skim, then put in a neck of mutton and boil ¼ hr.; skim well the sides of the pot also; have ready 2 carrots, 1 large onion, 1 small head cabbage, 1 bunch parsley, 1 sprig celery top; chop all these fine, add your chopped vegetables; pepper and salt to taste. This soup requires 2 hrs. — Mrs. E. D. Kelley, Winnetka, 111.
SQUIRREL SOUP.— Allow 1 large or 2 small squirrels, well washed and jointed, to 2 qts. of cold water, and 2 tablespoons of salt. Put to cook directly after breakfast in kettle. Cover closely and set on the back of range to simmer, not boil. After 2 hrs., add the corn from 2 ears, 2 small *Irish potatoes, 2 cups lima beans, 3
sprigs parsley, 3 celery stalks, and ½ cup sliced okra. Keep closely covered, and as water evaporates, add enough to keep the original 2 qts. When squirrels have cooked to shreds, strain through a coarse colander to remove bones. Return to soup kettle, cover and continue to simmer until nearly time to serve. Then thicken with a dessertspoon of butter rolled in an equal quantity of flour. Those who like may add a teaspoon of powdered sassafras leaves. Have 2 slices of toast cut into inch squares, fried in butter, and placed in the bottom of hot tureen. Pour over them the soup, boiling hot, and serve immediately. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. .
SPINACH SOUP.— Use 1 pack of spinach, wash it thoroughly, and chop fine, put piece of butter in saucepan, size of an egg; when hot, add 1 onion, chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes; add chopped spinach, stir well; then add 2 qts. water. Let it simmer ½ an hr., put through sieve, season just before serving. Add 3 yolks, dissolved in 1 cup of cream. — Mrs. Nina Halfacre, 3622 Forest Ave., Chicago, 111.
VARIATION I. — Always wash spinach in 5 or 6 waters. Boil 2 qts., uncovered, for 10 minutes in boiling salted water; drain, rinse with cold water, chop fine and rub through a colander into 3 pts. of boiling milk, melt 2 tablespoons of butter, add 3 heaping tablespoons of flour, then the soup, slowly; season with 1 heaping teaspoon salt and a little pepper. — Mrs. Joseph Hall, 3339 Vernon Ave., Chicago, 111.
CREAM OF SPINACH WITH STOCK.— Chop and pound 1 pt. of cold, cooked spinach, to a soft paste. Put it in a stew-pan with 4 tablespoons of butter and a teaspoon of salt. Cook and stir for 15 minutes. Add 1 qt. of stock and 1 pt. of boiling water; let boil up and rub through a strainer. Set over fire again, and when boiling, add 1 tablespoon of butter and a teaspoon of sugar. — ^Mrs. E. D. Kelley, Winnetka, 111.
SUMMER JULIENNE.— 1 qt. of consomme, ½ cup cooked onions, cut in rings, ½ cup of cooked peas, ½ cup of asparagus tips, ½ cup of cooked string beans, salt and pepper. Heat the vegetables, put them into soup tureen and pour over the boiling soup. Serve at once. — Mrs. E. G. Harris, Winnetka, 111,
SWISS SOUP.— Put 3 pts. of well-seasoned stock into a saucepan and heat. Make a batter with 3 eggs, well beaten, added to 2 tablespoons of flour, and thinned with 1 cup of milk. Beat well, and pour through a sieve, into the boiling soup. Season to taste. — Mrs. M. Hammen, 112 Loomis St., Chicago, 111.
TAPIOCA SOUP. — 4 small potatoes, 2 onions, 2 tomatoes or
Records on this page
Barley SoupSquirrel SoupSpinach SoupCream of Spinach with StockSummer JulienneSwiss SoupTapioca Soup