CREAM OF TOMATO SOUP.— Cook 1 qt. can of tomatoes
for Yi hr., with a minced onion, and some sprigs of parsley. Pour
through a strainer fine enough to keep back the seeds. Set the
saucepan over fire with a tablespoon of sifted flour, and when
smooth add slowly the liquid of tomatoes and a scant ^ teaspoon
of baking soda. Measure the soda with a very light hand; when
the foaming stops, add a qt. of boiling milk, season to taste with
salt✪ Cream of Tomato Soup and pepper, and pour into the tureen. — ^Mrs. D. E. Gentry,
Glencoe, 111.
VARIATION I. — 1 can tomatoes boiled in a pt. of water for
15 or 20 minutes, then add ^ teaspoon soda, heat 1 qt. milk with 1
large spoonful of butter, salt and pepper to taste and thicken with 1
tablespoon of sifted flour, stirred smooth in a little cold water.
Strain the tomatoes through a wire sieve, and add to the thickened
milk. Cut bread in small squares, Y^ inch thick, fry to a light brown
in butter, and put in soup after pouring in the dish. — Mrs. Marga-
ret Stearns, Maywood, 111.
210 SOUP
TOMATO AND MACARONI SOUP.— Break J^ doz. sticks
of macaroni into small pieces and drop into boiling water. Cook
for an lir., or until perfectly tender. Rub through a colander, 2
qts. of canned or stewed tomatoes. When the macaroni is done,
drain thoroughly, cut each piece into tiny rings and add to the
strained tomatoes, season to taste✪ Tomato and Macaroni Soup. If the tomato is quite thin
thicken with a little flour before adding the macaroni. — Mrs. Conk-
lin, 914 N. Sth Ave., Maywood, 111.
TOMATO SOUP WITH STOCK.— Cook 8 good-sized ripe
tomatoes in 2 cups of good rich stock, rub through the colander;
when the stock is brought to a boil turn in the tomatoes, cook
a'bout 10 minutes longer, remove from hot fire, add salt, pepper, a
bit of butter and y^ teaspoon soda, then just before serving add 1
cup sweet cream. — Mrs. Rose Hayes, 4400 Prairie Ave., Chicago, 111.
TURKEY SOUP.— Place the remains of a cold turkey, dress-
ing and gravy, in a pot, and cover with cold water. Simmer gently
for 4 hrs., and let stand until the next day. Skim oflF the fat, and
take out all bits of bones. Put the soup on to heat until at boiling
point, and thicken slightly with flour stirred into a cup of cream,
and season to taste✪ Turkey Soup. Pick off all the meat from the bones, put it
back in the soup, boil up, and, serve. — Mrs. E. D. Kelley, Win-
netka. 111.
VARIATION I. — Take the turkey bones and cook for 1 hr. in
water enough to cover them, then stir in a little dressing and a
beaten ^^^. Take from the fire, and when the water has ceased
boiling add a little butter, thin with scalding milk, and season to
taste. — Mrs. George Hayes, 758 S. State St., Chicago, 111.
TURKEY OR GOOSE SOUP.— Take any left-over poultry,
break the carcass in pieces, removing all stuffing. Put into kettle
with remnants of the meat; cover with cold water, bring slowly to
the boiling point, and let simmer 4 or more hrs.; add 1 sliced onion
and H cup celery, diced, and 54 cup carrot, sliced; let boil ^ hr
longer. Strain, remove fat, add y^ cup stuffing to every qt. of soup
Season, and serve hot with dumplings. Barley or green kern, or
cereals may be added. — Mrs. F. F. Hackett, 2112 Prairie Ave., Chi-
cago, III
COOK COUNTY COOK BOOK 211
Page 141 · 3 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
CREAM OF TOMATO SOUP.— Cook 1 qt. can of tomatoes for Yi hr., with a minced onion, and some sprigs of parsley. Pour through a strainer fine enough to keep back the seeds. Set the saucepan over fire with a tablespoon of sifted flour, and when smooth add slowly the liquid of tomatoes and a scant ^ teaspoon of baking soda. Measure the soda with a very light hand; when the foaming stops, add a qt. of boiling milk, season to taste with salt and pepper, and pour into the tureen. — ^Mrs. D. E. Gentry, Glencoe, 111.
VARIATION I. — 1 can tomatoes boiled in a pt. of water for 15 or 20 minutes, then add ^ teaspoon soda, heat 1 qt. milk with 1 large spoonful of butter, salt and pepper to taste and thicken with 1 tablespoon of sifted flour, stirred smooth in a little cold water. Strain the tomatoes through a wire sieve, and add to the thickened milk. Cut bread in small squares, Y^ inch thick, fry to a light brown in butter, and put in soup after pouring in the dish. — Mrs. Margaret Stearns, Maywood, 111.
TOMATO AND MACARONI SOUP.— Break J^ doz. sticks of macaroni into small pieces and drop into boiling water. Cook for an hr., or until perfectly tender. Rub through a colander, 2 qts. of canned or stewed tomatoes. When the macaroni is done, drain thoroughly, cut each piece into tiny rings and add to the strained tomatoes, season to taste. If the tomato is quite thin thicken with a little flour before adding the macaroni. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.
TOMATO SOUP WITH STOCK.— Cook 8 good-sized ripe tomatoes in 2 cups of good rich stock, rub through the colander; when the stock is brought to a boil turn in the tomatoes, cook a'bout 10 minutes longer, remove from hot fire, add salt, pepper, a bit of butter and y^ teaspoon soda, then just before serving add 1 cup sweet cream. — Mrs. Rose Hayes, 4400 Prairie Ave., Chicago, 111.
TURKEY SOUP.— Place the remains of a cold turkey, dressing and gravy, in a pot, and cover with cold water. Simmer gently for 4 hrs., and let stand until the next day. Skim oflF the fat, and take out all bits of bones. Put the soup on to heat until at boiling point, and thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from the bones, put it back in the soup, boil up, and, serve. — Mrs. E. D. Kelley, Winnetka. 111.
VARIATION I. — Take the turkey bones and cook for 1 hr. in water enough to cover them, then stir in a little dressing and a beaten ^^^. Take from the fire, and when the water has ceased boiling add a little butter, thin with scalding milk, and season to taste. — Mrs. George Hayes, 758 S. State St., Chicago, 111.
TURKEY OR GOOSE SOUP.— Take any left-over poultry, break the carcass in pieces, removing all stuffing. Put into kettle with remnants of the meat; cover with cold water, bring slowly to the boiling point, and let simmer 4 or more hrs.; add 1 sliced onion and H cup celery, diced, and 54 cup carrot, sliced; let boil ^ hr longer. Strain, remove fat, add y^ cup stuffing to every qt. of soup Season, and serve hot with dumplings. Barley or green kern, or cereals may be added. — Mrs. F. F. Hackett, 2112 Prairie Ave., Chicago, III
Records on this page
Cream of Tomato SoupTomato and Macaroni SoupTurkey Soup