Grand Forks herald. [volume] (Grand Forks, N.D.) 1916-1955, 1921-08-05

HERALD
MARKET
BASKET
CHOICE RECIPES
a. u. Wyman. NJ. q. a. !,

g II. SVRyAHdT, 1M.ES a. sfs,
IA Pennsylvania on the upper
ls river are simmer resorts
ana IN a recent trip we found many
good meals and we also found q
number Of good cooks who were glad
to give. the recipes to our readers.SAt
pne of these hotels the chef gave two
recipes for. soups that we thought.
were out 81, the ordinary.
# 4 scotch Cockie-Leekie.
The Scotch Cockic-Leekie%, vas a
whole mea'. To make, cut the whole
partsSSof six leeks, one stalk of celery
and zone medium sized onion into
small strips about an inch long; place
them in a saucepan with four table
spoons OF butter and cook until soft
7Aand clear; do not let them brown.
Add seven cups OF chicken broth, and
when it comes to al boil skim off we'll.
Add two cups of raw potatoes cut III
sma ! thin pieces and four tablespoons
OF rice. Let boil until the rice is ten
der. Add half a breast of cooked
chicken scut in small strips and four
tablespoons of stewed ,seedless Sraisins
or cooked prunes clut in small pieces.
Essence OF Tomatoes.
This was delicious, served cold for
lunch. Place,in a saucepan two quarts
of sliced tomatoes, n small carrot
diced, one onion sliced and the whites
of three eggs. Clean the wings. neck
with a finely chopped pound of veal
knuckle. Mix all thoroughly with
eight cups Of chicken stock and let
cyme to a boil. Stir carefully occa-
s.oI.ally and let boil :lnwly for one
hour. Season with salt, pepper and
and a tablespoon of sugar. Strain
through a napkin into a clean bowl
and set in the ice bog to thoroughly
chill before serving. Serve in cups
and garnish with a teaspoon of whip
pea cream, if liked.
Luncheon Soup.
Use equal parts of strong chicken
broth and clam broth served hot in
cups and garnished with whipped
cream. ass
Pickles from watermelon Rind.
At one Of the hotels they served
the watermelon in large oblong pieces
on the chief he was busy making
watermelon rind pickles for the winter
His recipe required the rfhd Of One
medium sized watermelon, pared and
cut in thick slices. Boil n gallon
Of water with one of alum and
pour over sliced rind and let stand
fcrs eight hours. Remove the rind
from the alum water cover with
fresh cold water and let stand for
eight hours. Boil three pounds tof
brown sugar with one quart. of vini-
gars strain and add to the vinegar
one ounce stick of cinnamon, half an
ounce Of cloves and we'll drained
watermelon rind. Boil all together
until the rind is soft and&clear. Place
in glass jar while hot.
A Special Chutney:s.
This chef also gave me his recipe
put up last year I know. that it is very
good. Mix together one quart Of
peeled, cored and chopped apple:
one and a half QUARTS Of peeled ant
chopped tomatoes, two cups chopped
ohipn. two cups chopped green pep
pers, half a pound Of chopped seeded
raisins, one tablespoon ground al
spice, one tablespoon ground white
mustard seed, m and a half tea
half teaspoons ground cinnamon, ont
ard' a half teaspoon turnice, one
cup of brown sugar,Eon cup of vine
gar, and one tablespoon salt, Place
in a kettle and boil for two hours
Rott'n while hot. Fine with colo
meats.
Special Chilli Sauce.
For his chilli sauce he Used on'
dozen peeled and chopped tomatoes
two chopped onions, two chopped
green peppers, half. a cup Of sugar
one and a half teaspoons of sal
1ohe and a helf teaspoons ground Gin
narnon, one teaspoon ground cloves
one teaspoon ground alspice. sant
two cups vinegar.ssMis well and plac
in "a kettle and boil slowly for sfou
hours.