VEGETABLE SOUP WITHOUT MEAT.— Ij-^ cups each turnips and carrots, lYz qts. water, 1 tablespoon salt; boil Ij^ hrs.; add 4 nice-sized parsnips, 3 large onions, 1 teaspoon summer savory, Q WixXt pepper, butter, and boil Yi hr. longer. Add I bjjap-✪ Vegetable Soup Without Meat 214 SOUP ing tablespoon sifted flour to thicken. — Mrs. Joshua Harper, 5642 Forest Ave., Chicago, 111. VARIATION I. — Prepare a qt. of bran stock, heat to the boil- ing point, and add 1 teaspoon grated carrot, a slice of onion and ^ cup tomato. Cook together in a double boiler J/^ hr. Remove the slice of onion, add salt and J^^ cup of turnip, previously cooked, and cut in small dice. Cook until tender, and serve. — Mrs. Conk- lin, 914 N. Sth Ave., Maywood, 111. VARIATION II.— Take 4 large potatoes, 3 carrots, 1 good- sized turnip or swede, 6 onions; slice them all, cover with water, pepper and salt, put on to boil; when nearly cooked add a cup of rolled oats, with a lump of butter; a cup of cream improves it. Thicken with a little flour. — Mrs. Hattie Hargood, 3719 S. Dearborn St., Chicago, 111. CEREAL VEGETABLE SOUP.— Very nourishing if carefully eaten, the body of soup with desired flavoring vegetable, agrees with invalid, babies and nervous dyspeptics. Body of Soup. — Use 1 part each of wheat, oats, barley, beans, ' peas, rice, corn (shelled meal, cracked or cut from cob); plenty of water; add milk or cream. Salt, if desired. Flavoring vegetables. — Celery (tops, seeds, roots, stalk); car- rot, tomato, parsley, squash, pumpkin, beets, okars, parsnips, onion, turnip, cabbage, sage, green peppers, or any other vegetable; quan- tities to suit judgment. Variations. — Omit the combine, vegetables and seasoning with "body of soup" for desired taste, richness, and flavor. Bouillon flavor use excess of turnip and cabbage, season and strain, abso- lutely no meat stock or butter allowed or required, and other variations as taste suggests. Cook till very soft. Slow cooking improves flavor. — E. G. Harris, Winnetka, 111. VEGETABLE PUREE.— 2 potatoes, 2 onions, 6 whole cloves, a sprig of parsley, 3 pts. of soup stock, 1 carrot, 2 pieces of celery, 6 whole allspice, Yz cup of tomatoes; salt and pepper to taste✪ Vegetable Puree. Cover the vegetables with water. Cook until tender. Put through a sieve; then add the soup stock; when boiling, thicken with 2 tablespoons of flour, disolved in water; put 4 slices of lemon in COOK COUNTY COOK BOOK 215 tureen, and tablespoon of s'herry. Pour soup over, and serve. — Mrs. Jos. S. Hartman, 4330 Michigan Ave., Chicago, 111. VELVET SOUP.— 1 qt. of any kind of soup stock, 1 cup cream, season to taste. When boiling hot pour on the beaten yolks of 4 eggs, diluted with J^ cup cream✪ Velvet Soup. Reheat and serve at once in bouillon cups. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.

AI-modernized reading of the original text

VEGETABLE SOUP WITHOUT MEAT.— Ij-^ cups each turnips and carrots, lYz qts. water, 1 tablespoon salt; boil Ij^ hrs.; add 4 nice-sized parsnips, 3 large onions, 1 teaspoon summer savory, a white pepper, butter, and boil Yi hr. longer. Add 1 heaping tablespoon sifted flour to thicken. — Mrs. Joshua Harper, 5642 Forest Ave., Chicago, 111. VARIATION I. — Prepare a qt. of bran stock, heat to the boiling point, and add 1 teaspoon grated carrot, a slice of onion and ^ cup tomato. Cook together in a double boiler J/^ hr. Remove the slice of onion, add salt and J^^ cup of turnip, previously cooked, and cut in small dice. Cook until tender, and serve. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. VARIATION II.— Take 4 large potatoes, 3 carrots, 1 goodsized turnip or swede, 6 onions; slice them all, cover with water, pepper and salt, put on to boil; when nearly cooked add a cup of rolled oats, with a lump of butter; a cup of cream improves it. Thicken with a little flour. — Mrs. Hattie Hargood, 3719 S. Dearborn St., Chicago, 111. CEREAL VEGETABLE SOUP.— Very nourishing if carefully eaten, the body of soup with desired flavoring vegetable, agrees with invalid, babies and nervous dyspeptics. Body of Soup. — Use 1 part each of wheat, oats, barley, beans, ' peas, rice, corn (shelled meal, cracked or cut from cob); plenty of water; add milk or cream. Salt, if desired. Flavoring vegetables. — Celery (tops, seeds, roots, stalk); carrot, tomato, parsley, squash, pumpkin, beets, okra, parsnips, onion, turnip, cabbage, sage, green peppers, or any other vegetable; quantities to suit judgment. Variations. — Omit the combine, vegetables and seasoning with "body of soup" for desired taste, richness, and flavor. Bouillon flavor use excess of turnip and cabbage, season and strain, absolutely no meat stock or butter allowed or required, and other variations as taste suggests. Cook till very soft. Slow cooking improves flavor. — E. G. Harris, Winnetka, 111. VEGETABLE PUREE.— 2 potatoes, 2 onions, 6 whole cloves, a sprig of parsley, 3 pts. of soup stock, 1 carrot, 2 pieces of celery, 6 whole allspice, Yz cup of tomatoes; salt and pepper to taste. Cover the vegetables with water. Cook until tender. Put through a sieve; then add the soup stock; when boiling, thicken with 2 tablespoons of flour, dissolved in water; put 4 slices of lemon in tureen, and tablespoon of sherry. Pour soup over, and serve. — Mrs. Jos. S. Hartman, 4330 Michigan Ave., Chicago, 111. VELVET SOUP.— 1 qt. of any kind of soup stock, 1 cup cream, season to taste. When boiling hot pour on the beaten yolks of 4 eggs, diluted with J^ cup cream. Reheat and serve at once in bouillon cups. — Mrs. Conklin, 914 N. Sth Ave., Maywood,

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Vegetable Soup Without MeatVegetable PureeVelvet Soup

The Cook County cook book