641.5097731 C771 t ^/v^ ;/>;': ; . ' ; ' 'Sti '-"/.'INI'.' '/, \' ■;•.•- /T-' ^ UNIVERSITY OF ILLINOIS LIBRARY AT URBANA CHAMPAIGN OAK STREET LIBRARY FACILITY CORNER BOOK SHOT f 102 FOURTH AVENUE NEW YORK 3. N. Y. .A_ The Cook County Cook Book COMPILED BY The Associated College Women Workers FROM RECIPES CONTRIBUTED BY COOK COUNTV^ LADIES PRESS OF Mcelroy publishing co. CHICAGO Copyright. 1912 by MABEL E. STURTEVANT Chicago, 111. / ,11 r- . i/kjL ifbtmtein ©0 th? IfoUHfuitiirB of Qlnak Oloittttg, 3IUtnntB, tn ntlioap logal Bu^tport tl|f Bttrr^BB of tittB book ta bur INTRODUCTION 'T^HE Associated College Women Workers is an organization formed by college students and graduates who know from per- sonal experience the needs of girls with limited means who arc ambitious for a college education. The purpose of the organization is to "help ambitious girls to help themselves'' by opening opportunities to them whereby each girl can do the work .for which she is best adapted and thus receive the largest monetary returns for time and effort expended. It is the aim of this Association to give to any untrained high school graduate work which will net enough money during her summer vacation to pay her entire college expenses for the remainder of the year. A large number of ladies and business men of Cook County very generously responded to a call made by this Association for co-operation in our work and have thus made possible the Cook County Cook Book, containing almost twice the number of tested, practical recipes to be found in the average cook book on the market selling for one-half the price. It is compiled, edited, and sold by college girls (working under the direction of the Associa- tion), who receive the entire profits therefrom. The Associated College Women Workers solicit the co-opera- tion of every woman in the county, and especially of those inter- ested in liiglier education for their sex. Those who have had a college education know the pleasure and benefits derived there- from. Those who have not enjoyed that privilege, have doubtless cherished the hopes for such an opportunity and know the keen disappointment which every girl must feel when unable to gratify her ambition because of insufficient means. MABEL STURTEVANT, President of The Associated College Women Workers, Suite 324 McCormick Building, ^32 S. Michigan A\i^e., Chicago, 111, TABLE OF CONTENTS page:s. Ckri^als 6- 15 Eggs 16-70 Brkad 71-151 Soup 152-217 Fish .218-259 Fowl ' .260-312 Mkats *. 313-353 Game .354-378 Vegetables 379-424 Cheese, Macaroni, Spaghetti, Nut and Rice DishES.425-436 Salads 436-494 Canning, Preserving, Jelly Making and Pickling.495-512 Pies and Pastry ' 513-525 PuMiiNGs and Desserts 526-538 Cake 539-554 Cookies and Small Cakes 555-560 Ice Cream 561-565 Candy 566-570 Drinks 570-574 CEREALS A GENERAL RULE FOR COOKING CEREALS. Add a teaspoon of salt to a qt. of water boiling directly over the fire; into this stir about a cup of the cereal and when the mix- ture boils, after all the cereal has been ad-ded, set over hot water and cook, without stirring, the requisite time. Whole grains of oatmeal require about 6 hrs. in cooking, hominj- 4 hrs., samp 8 or more, cracked wheat 2, Indian meal 3 to 6 and rice about 40 min- utes. In cookipg cereals from packages it is safe to double the time given in the directions on the packages. For variety, fresh or canned fruit juice may be added to the cereal when served. Raisins may be added with the salt to the water in which the cereal is to be cooked. After removing the seeds from dates, cut into quarters and stir into the cooked cereal, cover and return to the range long enough to heat the fruit thor- oughly. Prunes and figs should be stewed previously until tender, then served hot or cold with the cereal. Canned fruit of any kind may be used in the same way. Bananas may be sliced without cooking, and then served with the hot cereal; but even these will be found to be more agreeable to most palates if they are cooked. — Mabel Sturtevant, 105 S, Dearborn St., Chicago, 111. BARLEY. — Barley, when ground, forms w'hat is known as bar- ley meal. Cleaned carefully, partly hulled and a little rounded by polishing, it is sold under the name of "Pearl" barley. Flattened or rolled it is known as barley flakes. Follow the general rule for flaked or meal cereals and serve w'itli cream and sugar. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BRAIN FOOD. — Wet 1 cup of brain food in a little cold water, stir into 1 qt. of salted boiling water. Cook over hot water 1 to 2 hrs. Eat hot or cold with sugar and cream. — Mrs. Almond Case, Palatine, 111. 6 COOK COUNTY COOK BOOK 7 BREAD SQUARES.— Cut stale bread into squares or blocks, serve with rich cream and sugar or fruit juice. This is an es- pecially good breakfast food for dyspeptics, invalids or children. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREWIS. — Dry bread in the oven and crush with rolling pin into crumbs. Heat 2 cups of slightly salted milk, and when it boils, stir in a cup of the dried crumbs. Add a tablespoon of butter, and cook, beating steadily, for 5 minutes. Serve with cream or milk. This was a favorite with our grandmothers. — Ma- bel Sturtevant, 105 S. Dearborn St., Chicago, 111. CRACKER GRUEL.— Mix together 4 tablespoons of pow- dered crackers, 1 cup of boiling water, 1 cup milk, Yi. teaspoon salt. Boil up once and serve. — >Mrs. C. F. Adams, Franklin, 111. CREAM OF WHEAT.— Add 1 teaspoon of salt to 4 cups of boiling water. Add Yz cup cream of wheat very slowly, stirring constantly until thick. Thorough stirring to avoid lumps is the secret of success. Cook ^ to ^ hr. over hot water. — Mabel Stur- tevant, 105 S. Dearborn St., Chicago, 111. EGG GRUEL.— Mix together 1 ^^% yolk, well beaten, 1 tea- spoon of sugar, 1 cup hot milk. Add the white of the ^^^, beaten till foamy, to the other ingredients. Flavor with nutmeg or lemon. This is good for a violent cold if taken very hot after retiring. — Mrs. Mary Carpenter, Des Plaines, 111. FARINA. — This is a meal or flour obtained from cereals, po- tatoes or Indian corn. In the morning, stir it into boiling water, slightly salted, and cook half an hour, stirring up well from the bottom. — Mrs. Julius Carper, Wheeling, 111. FARINA GRUEL.— Put into a double boiler 1 tablespoon farina, 1 saltspoon salt, 1 cup boiling water, and cook 15 minutes or until it thickens, add 1 cup milk and boil again. Sweeten to taste. .Farina is a granulated preparation of the inner portion of the finest wheat, freed from bran and floury dust. It contains nitrogeneous or fles'h forming material, is easily digested and is a more nutritive food for invalids and children than corn starch, sago, arrow-root, or tapioca, which contain only starch. — Mrs. J. S. Putnam, Wheeling, 111. 8 CEREALS FARINA JELLY.— Heat 1 pt. milk in a double boiler; when hot sprinkle 4 tablespoons of farina in slowly, add 1 saltspoon of salt. Stir until the mixture begins to thicken, then boil without stirring for 30 minutes. Turn into small moulds, and stand away to cool. Serve with plain or whipped cream. — Mrs. Frank Cress. Park Ridge, 111. FLOUR OF ARROW-ROOT GRUEL.— 1 cup boiling water, 1 saltspoon of salt, 2 teaspoons flour wet in cold water. Mix the flour and salt and make into a smooth thin paste with cold water; then stir into the boiling water. Cook 5 minutes or until the de- sired consistency is obtained. Strain; then add sugar, if preferred, and thin with a little milk. Lemon juice, nutmeg or cinnamon may be added if desired. Wheat flour, rice flour or corn starch can be used for this. — Mrs. Chas. Johnston, Des Plaines, 111. GLUTEN FOOD.— To each qt. of rapidly boiling water add 1 cup of gluten food very slowly, stirring all the time; cook 30 minutes and serve with cream. This recipe will apply for Royal Health Food, Gluten and Gluten Breakfast foods. They are more quickly prepared than foods containing starch. Being rich in proteids. they are better served with cream than milk. — Mrs. Ralph Charters, Park Ridge, 111. GRAHAM MUSH. — Stir gra'ham flour in boiling water slofw- ly until it makes a thick batter. Set on the back part of the stove 10 minutes, beat 2 minutes, and turn into the dish. Serve with fruit juice or sugar and cream. — Mrs. E. D. Kelley, Winnetka, III. GRAHAM MUSH. — Mix half a cup of graham flour and Yz a teaspoon salt. Make it into a thin, smooth paste, with a little cold water. Stir it into 1 pt. boiling water. Cook 20 minutes, stirring often. Serve with cream. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. BREAKFAST GRITS.— Wash ^ pt. of grits through several cold waters; then pour over it 1 qt, of cold water; add 1 teaspoon of salt* and soak over night. Next morning cook in a dout)le boiler for 1 hr. If too thick, thin with milk. Serve hot with cream or unskimmed milk. Left-over grits may be warmed, seasoned with butter or cream, and served for supper or break- fast the next morning. Cold, well boiled grits, nicely seasoned. COOK COUNTY COOK BOOK 9 make a good stuffing for tame duck. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. OAT GROATS.— Take a quantity sufficient for 2 or 3 days, soak 7 or 8 hrs. in lukewarm water, or until sufficiently softened, drain thoroughly and serve with thick cream. Salt a little if de- sired. A dash of grated nuts may be added and they will make it a most palatable dis!h, as well as add much to the value and vitalizing properties. — Mrs. Edith Fairchild, Glen View, 111. HOMINY. — Soak all night; cover with boiling water, slightly salted, in the morning, and cook for an hr. A delicious prepara- tion of hominy is effected by cooking it in plenty of salted water until tender, turning off the water and supplying its place with cold milk. Bring to a boil and serve. — Mrs. H. A. Sherman, Pala- tine, 111. HOMINY PUDDING.— Soak a cupful of hominy for 3 hrs. in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for 30 minutes or until tender; turn off the water and pour in a pt. of hot milk with a little salt. Cook for 15 minutes, stir in a generous lump of butter and turn into a deep dish. Eat with sugar and cream. — Mrs. Castle Hop- kins, Winnetka, 111. INDIAN MEAL GRUEL.— Take 1 qt. of boiling water, ^ teaspoon salt, 2 tablespoons of corn meal, 1 tablespoon of flour, 4 tablespoons cold water. Place the meal and flour in the cold water, rub them smooth and stir the paste into the boiling water. Stir well and when the gruel boils, ^et it back where it will sim- mer gently for 2 hrs. Add the salt, cook for ^ hr. longer and serve with cream or milk. — Mrs. William Myers, Franklin, 111. INDIAN MEAL MUSH. — Moisten a cup of corn meal with enough water to make a paste. Stir this paste into a qt. of salted boiling water and cook, beat it hard and often for an hr. at least. If the mush becomes too stiff add from time to time more boiling water. This is by far the cheapest of all cereals according to its per cent of nourishment.— Mabel Sturtevant, 105 S. Dearborn St., ^ Chicago, 111, VARIATION I. — Add 1 teaspoon salt to a qt. of water and when boiling, sprinkle in slowly a pt. of corn meal, taking it in 10 CEREALS the hand allowing it to run slowly through the fingers, while you stir with the other hand. Boil rapidly for 10 minutes, then push the kettle over a slow fire to cook for 2 hrs. Serve warm with milk. — Mrs. C. E. Westinghous, Mayfair, 111. MEAL AND FLOUR PORRIDGE.— Mix together 2 table- spoons of Indian meal and the same quantity of flour, wet them with cold water and stir into a cup of boiling water. Cook in a double boiler for half an hr., stirring often. Add salt, and beat in slowly a pt. of scalding milk, cook, stirring constantly for 15 minutes longer. Serve with cream. — Mrs. Ella Fairchild, Pala- tine, 111. MILK PORRIDGE— Heat a pt. of milk to the bojling point. Into a pt. of cold milk stir 4 tablespoons of flour, and when this is smooth add to the hot milk. Cook in a double boiler for an hr.; add salt to taste and serve with cream. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Boil 24 raisins, chopped, in a little water 20 minutes. Let the water boil away, and add 2 cups milk. When boiling, add 1 tablespoon of flour rubbed to a thin paste with a little cold milk. Boil 8 to 10 minutes. Season with salt and strain. Raisins may be omitted and sugar added to suit taste; or add the beaten white of 1 egg after it comes from the stove. — Mrs. C. C. Cleveland, Bartlett, 111. OATMEAL. — This recipe will apply to all forms of rolled oats, Friends', Mother's, Heckers oatmeal and the "Rolled" or "Flaked*' sold in bulk. All oatmeal is improved by soaking over night. Put oatmeal into the inner vessel of your double boiler, cover deep in cold water, put on a lid and set on the back of range at bed time. In the morning add boiling water, salt to taste, and draw to the front, filling the outer kettle with hot water. Cook steadily for an hr. and as much longer as you can. Many like it best boiled "to a jelly. Never throw away oatmeal "left-overs." Cook again and yet again, always in a double boiler. Repeated cooking improves oatmeal. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Put 1 qt. of water in the upper part of a double boiler, directly over the fire, bring to boiling point; add 1 COOK COUNTY COOK BOOK 11 level teaspoon of salt and sprinkle in carefully 6 tablespoons of Scotch, Irish or Steel cut oats. Do not stir, bring- it again to the boiling point and put it at once into the under boiler, which has been partly filled with boiling water; cover and cook continuously for 6 hrs. If this is to be served for breakfast and there is a hard coal fire in the kitchen make it the last thing at night and place it where it will cook or keep very hot until morning. Where gas, wood or soft coal are used, cook it partly the day before. Put it over the fire while dinner and supper are being prepared, then lift the inner boiler and stand in a cool place. Next morningf sink it into the under boiler, which has been partly filled with boiling water, and heat without stirring. — Mrs. D. O. Dooley, Bensen, 111. OATMEAL BOUCHIE'S (Left Over).— Pour left-over por- ridge in small custard cups and stand aside to cool, when ready to serve turn them out, scoop out the center, fill with berries or sliced peaches. Dust with powdered sugar and serve with cream, milk or soft custard. Canned fruits may be substituted for the fresh. — Mrs. Ernest D. Dean, Glenview, 111. OATMEAL GRUEL.— Put 2 tablespoons of steel cut oats or groats, into 1 pt. of boiling water; boil rapidly for ^ of an hr. Strain into a boAvl, add 2 tablespoons cream and serve warm. If oatmeal is used, take 1 tablespoon to a qt. of water and cook 1^ hrs., and add 4 tablespoons cream; a grating of nutmeg may be used if desired. — Mrs. Frank Ferguson, Franklin, 111. VARIATION I. — Add 4 tablespoons of oatmeal, and 1 salf- spoon of salt to 1 pt. of water and boil directly over the fire for 30 minutes. Strain through a fine sieve, reheat and pour, while hot, into 1 tgg well beaten. Whipped cream may be substi- tuted for the egg.— Mrs. Frank Ferguson, Franklin, 111. VARIATION II. — Take oatmeal mush left over or prepared for the purpose which is thoroughly done and kept in a tightly covered bowl. When gruel is needed, place some of the mush in a frying pan, add milk sufficient to thin it to the desired consist- ency and boil slowly for 5 minutes, stirring all the time. Add salt and serve. — Mrs. C. Buttercup, Bensen, 111. BAKED APPLE WITH OATMEAL (Left Over).— Core ap- ples, fill the spitce from which the core was taken with the oatmeal 12 CEREALS porridge left over from breakfast. Stand the apples in a baking dish, sprinkle them with flour, 1 tablespoon sugar; add to the pan a half cup of water, and bake until the apples are tender. Serve with cream, using a little more oatmeal as a garnish. These are exceedingly nice for breakfast, or serve as a lunch to school chil- dren who come home after the family lunch is over. Baked sour, apples, apple sauce and apple jelly are delicious, eaten with the oatmeal. They should be served with the mush and the cream and sugar, poured over them whole. They give the acid flavor craved by so many in the morning. — Mrs. Joseph Dunlap, Bart- lett, 111. OATMEAL MUSH WITH APPLES.--Core apples, leavmg large cavities, pare and cook until soft in syrup made by boiling sugar and water together, allowing 1 cup of sugar to 1^ cups water. Fill cavities with oatmeal mush; serve with sugar and cream. Berries, sliced bananas or sliced peaches are acceptable, served with any breakfast cereal. — Mrs. Alex. Drexel, Park Ridge, 111. OATMEAL FRUIT MERINGUE (Left Over).— Left-over oatmeal may be turned into a round mould and placed at once to cool. When cold turn it out and cut slice.s half an inch thick; put one slice in a round dish, put a layer of berries or sliced peaches on it, and on top of this another slice of oatmeal. Beat the whites of' 4 eggs until light, add 4 tablespoons powered sugar and beat until fine and glossy. Spread this meringue over the top of the fruit. Dust thickly with powdered sugar and stand in the oven until a golden brown. Serve with cream as a breakfast, luncheon or supper disli. — Mrs. H. B. Sanborn, Bartlett, 111. PANADA. — Sprinkle salt between soda or graham crackers, or hard pilot biscuit, a teaspoon to 2 crackers. Place the crackers in a bowl and pour on just enough boiling water to soak them well. Set the bowl in a vessel of boiling water, and let it remain 20 or 30 minutes, until crackers are quite clear, but not at all broken; then lift them out, carefully, without breaking, and lay them on a hot saucer. Serve very hot with sugar and cream. Suitable for young children and invalids. — Mrs. C. C. Clancy, Kcnilworth, 111. COOK COUNTY COOK BOOK 13 VARIATION I. — ^Boil 1 tablespoon of cracker crumbs 5 min- utes in 1 cup boiling water, slightly sweetened, salted and flavored with lemon. — Mrs. William Barnes, Bartlett, 111. VARIATION II.— Boil 1 cup of stoned raisins, 1 hr. in 1 qt. of water. Skim out the raisins and add 1 cup bread crumbs or 2 slices of toasted bread to the boiling water; boil 15 minutes, stir- ring well. Beat 2 eggs, add 1 tablespoon sugar, and pour the pan- ada over them, stirring all the time. — Mrs, Ethan Earle, Mayfair, 111. ENGLISH PEA PORRIDGE.— 1 pt. split peas, 3 qts. water, 6 leeks or 2 good sized onions, 1 stalk of celery or teaspoon celery seed, 2 ounces bread, 2 tablespoons butter, 1 pt. mashed potatoes, 1 teaspoon salt, 1 saltspoon pepper. Wash and soak the peas over night. Cut the onions or leeks in slices; cut the celery into pieces; put them with the butter into a frying pan; stir constantly until a golden brown; throw them into a soup kettle, and add all ingre- dients, except the potatoes. The peas of course must be drained. Cook slowly 1 hr. If peas are not perfectly tender at the end of time, simmer gently a little longer. Press the w"hole through a sieve; return to the kettle, add the potatoes and when boiling season, strain and serve. This porridge should be quite thick, almost as thick as breakfast oatmeal. If it has the slightest incli- nation to settle, it is too thin; add a tablespoon of butter and 1 of flour rubbed to a smooth paste, bring the porridge to boiling point and serve. — Mrs. C. E. Clarkson, Willimette, 111. RICE. — Wash a cup of rice in 2 waters, then drop it slowly into 2 qts. of salted boiling water. The water should be at a gal- loping boil. Do not stir the rice once during the 20 minutes in which it must cook steadily. At the end of that time test a grain to see if it is tender, turn the rice into a colander; shake this hard, that the air may reach all the kernels and set in the oven 5 min- utes before dishing. Each grain should stand separate from the rest. This is the South Carolinian way of cooking rice, and the only right way. — Mrs. Jane Evers, Winnetka, 111. RICE JELLY. — Mix enough water with a tablespoon of rice flour to make a thin paste, and then add 1 coffee cup of boiling water. Sweeten to taste, and boil until the rice is transparent. If 14 CEREALS it is made for a child or invalid suffering from intestinal trouble, I boil with it a stick of cinnamon; if for a fever patient add, when xlone, several drops of lemon juice. Wet a mould with cold water, pour in the jelly and when cold serve with milk and sugar. — Mrs. Waldon Emmery, Glencoe, 111. RYE GRUEL.— To 1 pt. of milk and 1 qt. of hot water, add 1 talblespoon of rye meal, 1 tablespoon of rice flour and 1 tablespoon cornstarch. Boil together 8 or 10 minutes, add salt, strain and flavor with nutmeg. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. RYE MUSH. — This is a tasty cereal. Add 1 level teaspoon of salt to 1 qt. of water, bring to boiling point, sprinkle in carefully ^ pt. rye meal, stirring constantly. Cover the sauce- pan, pushing it back on the stove, and cook slowly 1 hr. This should be the consistency of oatmeal breakfast porridge. If rye flour is substituted for rye meal, the mixture will be pasty. Rye Mush is sometimes served with molasses. — Mrs. Chas. Eggleston, Wheel- ing, 111. SAGO GRUEL. — Stand 1 ounce of sago in a pt. of water on the back of the stove for 2 hrs. to soften. Boil for ^ hr., stirring often. Sweeten and flavor to taste, add 1 wineglass of sherry wine and flavor with ginger, lemon juice or nutmeg to taste. — Mrs. Ella Fairchild, Palatine, 111. BALTIMORE SAMP.— This samp is made of white corn. It is very much coarser than grits or fine hominy. Cover the samp with boiling water, let boil 5 or 6 minutes, then drain and rinse. Cover again with boiling water, and let cook on the back uf the range all day, adding boiling water as needed, and shaking the dish occasionally to prevent scorching. When nearly cocked, add a taiblespoon of salt for each qt. of samp. — Mrs. Chas. Ellis, Win- netka, 111. WHEATLET BREAKFAST PORRIDGE. — Wheatlet. Wheatena, Farmose, Yuca, Germia, Wheat Germ, Vitos, and Ral- ston breakfast food, 'may all be cooked as follows: Wheatlet break- fast porridge. — Yz pt. of wheatlet, 1 teaspoon salt. Bring 1 qt. of water to a rapid boil directly over the fire; add teaspoon of salt and sprinkle in f4 pt. of cereal, stirring all the while; stir and boil COOK COUNTY COOK BOOK 15 for about 5 minutes; then stand it in a boiler of boiling water and cook slowly for 30 to 40 minutes. Serve with unskimmed milk. Left over Wheatlet may be used the same as oatmeal or farina. — Mrs. C. E. Rawlins, Glen View, 111. CRACKED OR ROLLED WHEAT.— In 2 qts. of boiling water, stir 1 pt. of cracked wheat, and ^ teaspoon of salt. Cook in a farina boiler or double kettle for 3 hrs. without stirring. When done, mold in dishes. Eat hot or cold with fruit sauce, or cream and sugar. Excellent in constipation or biliousness. — Mrs. C. J. Jeffries, Winnetka, 111. WHOLE WHEAT.— Put quantity desired in a deep vessel and cover with warm water. Keep in a warm place, allow to stand 24 hours and longer, if desired very soft. Drain thoroughly. It will be found sufficiently softened to be easily masticated and eaten with nuts. This makes pro'bably the most nutritious dish of all the cereal family. A very little salt may be added. — E. G. Harris, Winnetka, 111. SHREDDED WHEAT BISCUIT.— Warm the biscuit in the oven to restore crispness, pour hot milk or water over it until the shreds arc swollen, then pour a little cream over the top of the biscuit or serve surrounded by fruit or with cold milk or cream. After the biscuits have ben crisped an oblong cavity may be made in the top and filled with any kind of fresh or canned fruit. If canned fruit is used the juice may be heated to pour over biscuit, but use hot or cold milk with fresh fruit. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. WHOLESOME TOAST.— Put all bread crumbs, broken bits of bread, dry crusts, etc., in a pan in a slow oven and dry thor- oughly until a golden brown. Put in a pan and crush fine with a wooden potato masher or roll with a rolling pin. Serve with cream and sugar or fruit juice, or cover with hot milk in which a little salt has been sprinkled. It will keep indefinitely if kept in a dry place and may be re-heated before each meal or served cold. Healthful for children or invalids. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. LEFT-OVER CEREAL WITH FRUIT.— Pour left-over ce- real of any kind while warm into after-dinner coffee cups freshly 16 CEREALS rinsed in cold water. Fifteen minutes before breakfast turn from the cups on to a buttered pan, and heat in the oven. Serve sur- rounded with sliced bananas, oranges, peaches or any preferred fresh or canned fruit, jam or jelly, cover with plain or whipped cream and sweeten to taste. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS ANCHOVY EGGS.— Bone anchovies, warm them in a little oil and cut each in two lengthwise. Cut hard boiled eggs length- wise and cross two pieces of anchovy over each half egg; set the halves on hot buttered toast, pour hot, piquante brown sauce over them and serve at once. — Mrs. C. E. Westinghous, Mayfair, 111. ATLANTIC CITY EGGS.— Soak 1 pt. of stale bread crumbs in 1 pt. of sweet milk; beat 8 eggs very light and mix with the bread crumlbs. Put 2 taljlespoons of butter and the egg mixture in a hot pan; season with salt and pepper, stirring often. Cook as quickly as possible without burning. Serve on a hot platter and garnish with parsley. — ^^Mrs. J. Jeffiries, Winnetka, III. BAKED EGGS.— Break 8 eggs into a wTIl buttered dish, tak- ing care that each is whole and does not encroach upon the others enough to mix or disturb the yolks; season with pepper and salt and bits of 'butter, 3 tablespoons of cream and bake until whites «rc set or until done to taste. — Mrs. Ella Fairchild, Palatine, 111. VARIATION I.— Butter well a pie tin, cover with bread crumbs or rolled crackers. Pour over a cup sweet milk or cream, break eggs over this and season on top with butter, pepper and salt. Bake 8 minutes in a quick oven. — ^Mrs. C. C. Cleveland,. Bartlett, 111. VARIATION II.— Boil 1 dozen eggs Yi hr.; shell and cut in halves; lay whites in baking dish; mash yolks fine while warm, add a heaping tablespoon of ibutter, 1 teaspoon of cracker crumbs, \y^ cup« milk, salt to taste. Pour over whites and bake 15 min- utes. — Mrs. D. O. Dooley, Bensen, 111. VARIATION III.— Place 1 tablespoon of butter in small fry- ing pan and when melted add 1 teaspoon flour; add teaspoon chopped parsley and pepper and salt to taste; stir until smooth and frothy, cook 1 minute, stirring all the time, and turn the sauce into a deep plate or pudding dish. Break the eggs carefully and 17 18 EGGS drop them into the sauce, taking care not to break the yolks. Sprinkle the parsley over the eggs and sauce, place the dish in a moderate oven and bake until whites are set. Serve in same dish. A taiblespoon of grated cheese may be sprinkled over the eggs instead of the parsley if preferred. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION IV. — Moisten 1 cup cracker crumbs with ^ cup of melted butter, season with salt and pepper. Spread ]^ the crumbs on a Ijuttered platter or bake dish, break 3 or 4 eggs over them and sprinkle with the remaining crumbs to a delicate brown. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. EGGS BAKED WITH ASPARAGUS.— Cut 2 dozen stalks of asparagus into inch pieces, removing all the hard parts; boil until tender in salted water, drain and put into a baking dish. Pour over 1 cup of drawn butter sauce, break 6 eggs on top, put a piece of butter on each one, and a light sprinkle of salt and pep- per. Let cook in a quick oven until the eggs are firm; serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. BAKED EGGS AND BACON.— 'Cut very thin slices of bacon, allowing 2 slices for each egg to be used. Fry the meat very crisp and brown, and arrange the slices in groups of two on a large flat plate. Break 1 egg over each group, bake in a hot oven and serve. — Mrs. Ernest D. Dean, Glen View, 111. BAKED EGGS IN MACARONI.— Cook tender, % pack- age of macaroni in boiling salted water. Make 2 cups of thin white sauce. Place layer of macaroni in a small covered baking dish, sprinkle with grated cheese, then break eggs and arrange on macaroni; cover with the remainder of the macaroni. Pour white sauce over all and sprinkle top with grated cheese and bread crumbs. Bake in moderate oven thirty minutes. Poach as many eggs as there are persons to be served. Serve one egg and a por- tion of macaroni to each person. — Mabel A. Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS BAKED IN TOMATO.— Cut a slice from stem end of small tomatoes, scoop out pulp, drop in egg, sprinkle with salt and pepper, cover with buttered crumbs and bake. — Mabel Sturtc- rznt, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 19 BAKED EGGS WITH TOMATO SAUCE.— Make a thick tomato sauce and place a generous spoonful of the sauce in each individual baking dish and upon it lay a neatly trimmed poached tgg. Cover rather thickly with grated cheese, and put in the oven for 2 or 3 minutes to brown the cheese. The oven should be very hot in order to melt the cheese and leave the egg soft and creamy. — Mrs. Frank Ferguson, Franklin, 111. EGGS IN BATTER.— Poach 4 eggs in muffin rings and put into cold water. Mix 1 tablespoon of chutney with a little vine- gar and finely chopped sweet herbs; put the eggs into this mixture for ^ hr., drain and dip each egg in thick batter and fry to a rich brown in hoiling lard. Serve with spinach or parsley. — Mrs. Ella Fairchild, Palatine, 111. EGGS BEAUREGARD.— 5^ pt. milk, 1 teaspoon salt, 1 salt- spoon pepper, as many slices of toast as eggs. Remove shells from the required number of hard-boiled eggs, separate the whites and the yolks; put the yolks through a sieve and the whites through a vegetable press, or chop them very fine. Rub 2 table- spoons of butter and 2 tablespoons of flour together, add J^ pt. milk and stir until boiling. Add salt and pepper to taste and the whites of the eggs. Arrange as many slices of toast as there arc eggs on a heated platter. If desired, the bread may be cut to liken the petals of a daisy, having the petals about three inches in length. Spread the sauce on the buttered toast and press the yolks, seasoned with salt and pepper in the center, to form the heart of the daisy, or the powdered yolks may be sprinkled over the toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS A LA BENEDICT.— Split and toast muffins. Fry cir- cular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a poached egg and pour around a hol- landaise or butter sauce. — Mrs. C. Buttercup, Bensen, 111. BOILED EGGS. — Have enough fast boiling water in a sauce- pan to cover the number of eggs wanted and to allow the water to continue boiling as the eggs are dropped in. Lay the eggs you wish to boil in warm water, for the dou'ble purpose of warming and washing them. Drop the eggs carefully into the boiling water and time them as desired. Cook 3 minutes for a very thin boiled 20 EGGS egg, 4 minutes for a set white and soft yolk, 5, 6 or 7 minutes for an egg to cook through in same ratio of solidity; 10 minutes for a crumibly hard egg. — Mrs. Joseph Dunlop, Barrett, 111. VARIATION I.— Place the eggs in cold water. When they have come to a good boil which will require aibout 10 minutes, they are ready to serve. If a thin boiled egg is desired, let cook 2 min- utes for set white and soft yolk, 4 minutes to cut through the same ratio and 8 minutes for a hard boiled egg. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Heat a basin with boiling water till it is thoroughly hot; turn off the water and put in the eggs, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water, iK)ur this over the eggs, and cover the basin to prevent any steam from escaping. In 12 minutes they will be perfectly cooked. — Mrs. C. J. Jeffries, Winnetka, 111. HARD-BOILED EGGS AND GIBLET SAUCE.— Eggs boiled hard may be cut in two lengthwise. Place them on a platter and pour a sauce made of chicken giblets or else some left-over turkey gravy. — 'Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA BONNE CUISINE.— Cut 4 hard boiled eggs in half, scoop out yolks, and rub to a paste with a tablespoon of but- ter and 1 tablespoon of anchovy paste, a pinch of curry powder and 1 teaspoon of chutney. Fill whites with the mixture, fry rounds of bread a golden brown, and when cold spread with the remainder of the paste. Place half an egg on each round, and, with a pastry tube, garnish with cooked spinach rubbed through a sieve with a little butter. — Mrs. Alex. Drcxel, Park Ridge, 111. MOCK BRAINS.— Beat egg yolks very light, add 1 teaspoon orf water or milk to each 2 yolks, season with pepper and salt and scramble in butter. — Mabel Sturtevant, 105 S. Dear^born St., Chi- cago, 111. BREADED EGGS. — Boil required number hard and cut in round, thick slices, pepper and salt and dip each in beaten raw egg, then in fine bread crumbs or powdered cracker crumbs, and fry in butter, hissing hot; drain oflF grease and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. COOK COUNTY COOK BOOK 21 ROYAL CREAMED EGGS.— Boil 6 eggs and cut in slices. Make a sauce by creaming 1 level tablespoon of butter with 2j4 tablespoons of flour and adding 1 pt, of cream or cream and milk; boil 3 minutes. In a granite basin put a layer of cream, then a layer of sliced iboiled eggs; another layer of cream and repeat. Sprinkle rolled cracker over the top, dot with pieces of butter and brown in the oven, — Mrs. C. J. JeflFries, Winnetka, 111. EGGS BROUILLE. — Cut 2 mushrooms into dice, and fry them for 1 iminute in 1 tablespoon of butter. Beat together 6 eggs, salt, pepper and Y^ cup milk or cream, and put them in a saucepan, add 3 tablespoons of butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the egg becomes quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these and garnish with points of toast. Serve at once. Soup stock may be substituted for the milk. A grating of nutmeg may be added if liked. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS IN BROWN BUTTER.— Cook 6 eggs in a tablespoon of huttcr until the whites are set, season with salt and pepper and place on a platter. Brown 2 tablespoons of butter in a pan, add' I teaspoon of vinegar and ^ cup water and pour over the eggs. — Mrs. Jennie Case, Franklin, 111. EGGS A LA BUCKINGHAM.— Have as many slices of toast as there are persons to be served. Either dip the crusts of the toast in hot water or pour hot salted milk over them. Make a cream sauce and cover toast and scramble as many eggs as there are persons to be served, pour over cream sauce and sprinkle grated cheese over the top to suit taste. Set in oven just long enough to melt cheese. Serve at once. — ^^Mrs. H. B. Sanborne, Bartlett, 111. EGG BUTTER.— To 3 well-beaten eggs add 1 pt. of molasses. Boil until it thickens. — Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA CARACAS.— Pick over 2 ounces of smoked, dried beef and chop finely, add 1 cup tomatoes, Yz cup of grated cheese, a few drops of onion juice, cinnamon and cayenne, to taste. Melt 2 tablespoons of butter, add mixture, and when heated add 3 eggs 22 EGGS well beaten. Cook until eggs are of creamy consistency, stirring and scraping from the bottom of the pan. — Mrs. Andrew Ander- son, Kenilworth, 111. EGGS IN CASES.— Warm slightly 2 tablespoons butter, and mix with J^ handful bread crumbs; 1 teaspoon minced parsley, salt and cayenne. Butter the bottoms of 6 souffle cases, put a little of the mixture in each and break a fresh tgg on top, cover with bread crumbs and put in the oven to set or set on the broiler to brown the crumbs and set the eggs. — Mrs. John Barber, Mayfair, 111. CELERY EGGS.— Chop 6 cold hard-boiled eggs and 1 bunch of celery, season with salt and pepper, add 3 rolled crackers and 1 cup of milk. Fry in hot butter. — Mrs. C. J. Jeffries, Winnetka, III. EGGS AND CHEESE.— Cover well with grated cheese a but- tered flat dish and let the cheese soften in the oven. Break 3 or 4 eggs over it and return to the oven till the eggs are set; put on another grating of cheese and cover with bread crumbs; brown and serve very hot. — Mrs. J. Donohoe, Winnetka, 111. CODDLED EGGS.— Scald 1 cup milk, add 1 egg slightly beat- en. Cook over hot water, stirring constantly, then add salt and pepper to taste, and serve on hot toast. — ^^Mrs. J. C. Appleton, Bart- lett, 111. EGGS— COLORADO STYLE.— Soak 1 cup of bread crumbs in 1 cup of milk. Beat 5 eggs very light and stir with the soaked crumbs, beating 5 minutes. Pour the mixture in 1 tablespoon of very hot butter, season with pepper and salt, and quickly stir with a fork for 3 minutes. Serve at once. — Mrs. C. J. Jeffries, Win- netka, 111. COLUMBUS EGGS.— Cut hard-boiled eggs in halves cross- wise, cut a slice oif of each end to make them stand up. Remove the yolks and chop and mix with minced veal, chicken or other delicate meat. Add a little cream and season with salt and pepper and a little nutmeg. Put this mixture into the whites, press it smooth and put the 2 halves together, like whole eggs. — Mrs. James Ellis, Palatine, 111. COOK COUNTY COOK BOOK 23 VARIATION I. — Take 1 dozen hard-boiled eggs and cut each • in two around the center, cutting off also a little piece from one end so they can stand on end as did the egg Columbus handled. Pulverize the yolks and mix with some finely minced chicken, smoked tongue or lean ham; moistening with a little fresh butter or vinegar, seasoning with salt, pepper and mustard. Put this filling in the empty whites, press the 2 parts together and stand on a platter, like a whole egg. Pour a little vinegar over the remaining filling and' pour over the eggs. — Mrs. C. J. Jeffries, Winnetka, 111. EGGS A LA COMMODORE.— Place hollowed circles of bread sauteed in butter in a deep dish and place a poached egg or scrambled eggs in the center of each one, first filling with a soup puree and pour over a rich Bechamel sauce, to which is added a few drops vinegar. Garnish with chopped truffles. — ^Mrs. C. E. West- inghous, Mayfair, 111. EGG COQUELICOT.— 1 can pimentoes, 2 tablespoons butter, ly2 pts. milk, 2 tablespoons flour, 1 teaspoon salt, as many eggs, and slices of toast as there are persons to serve. Trim the tops from 1 can of pimentoes to make them even. Put these inside of custard or timbale cups. Break in each 1 egg, dust it lightly with salt and pepper, stand the cups in a hot baking dish of boiling water and cook in the oven until eggs are set. Allow 1 round of toast for each cup. While they are cooking rub 2 tablespoons each of butter and flour together; add Ij^ pts. milk and stir until boiling, then add the salt and pepper; pour this into the bottom of a heated platter, loosen the pimentoes from the edge of the cups, put a round of toast over the cups and turn out the contents by revers- ing. Stand the toast on which you liave turned the egg, in the cream sauce; dust if you like with a little chopped parsley and send to the table. — ^^Mrs. M. Anthony, Des Plaines, 111. CREAMED EGGS.— May be served on toast or in tureen. Cut 3 hard-boiled eggs lengthwise in 4 silces, place on a hot, shal- low vegetable dish, set in oven or range closet to keep warm. Make a cream sauce of 1 tablespoon butter, 1 tablespoon of flour, and 1 cup of milk. Cook onion in the butter, add flour, rub smooth and brown if desired. Add milk and pour over eggs. Serrc hot. — ^Mrs. E. D. Adkins, Wheeling, 111. 24 EGGS VARIATION I.— Boil 6 eggs 20 minutes. Have 6 slices of toast on a hot dish. Put a layer of white or cream sauce on each one, and then part of the whites of the eggs cut in thin strips; rub part of the yolks through a sieve on the toast. Repeat this and finish with a third layer of sauce. Place in the oven for about 3 minutes, garnish with parsley, and serve. — Mrs, William Barnes, Bartlett, 111. EGGS WITH CREAM.— Melt 1 tablespoon of butter, stir in 1 cup of thin cream and when hot slip in the eggs very carefully. Season with salt and pepper to taste. When the whites are almost done, sprinkle with cheese and finish cooking and serve, on slices of toast. — Mrs. M. A. Abbott, Palatine, 111. EGGS PREPARED IN CREAM.— Into custard cups or rame- kin put 1 tablespoon of cream or milk top, break 1 or 2 eggs into each, dust with a little salt; set the cup in a pan of boiling water on stove and boil until the egg is set. — ^Mrs. Ella Fairchild, Pala- tine, lU. EGG CROQUETTES.— Chop 6 hard-boiled eggs fine, rub 1 tablespoon of butter and 2 tablespoons of flour together and add 5-^ pt. of milk; stir over the fire until thick and smooth; add pepper and salt to taste. Chop the whites of the eggs very fine, or put them through a vegetable press, add them to the mixture; turn out to cool. When cold, take 2 tablespoons of this mixture in the hand, make it into a sort of well; put the yolk in the center, and fold the white mixture all over. Dip in egg and roll in bread crumbs, making a perfect ball. Fry in hot fat and serve with cream sauce, with chopped parsley. — -Mrs. C. C. Cleveland, Bart- lett, 111. EGGS CREOLE.— Boil 1 cup of rice. Put 2 tablespoons of butter in a saucepan, add 1 onion and 1 green pepper chopped; shake over fire until they are soft, not brown. Cut 4 peeled tomatoes into halves and press out the seeds; then cut them in pieces; add to the peppers and onion, cook 15 minutes and salt to taste. Remove the shells from 6 ihard boiled eggs and put into a serving dish, pour over the sauce, 'heap the rice at the ends or at the sides, and send to the table. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 25 CUBAN EGGS.— Use 8 eggs for 6 people. Cook 4 tablespoons of sausage meat and 1 onion together over a hot fire for 5 minutes; beat the eggs thoroughly and) add seasoning to taste; put the pan on a cooler part of the stove and pour in the eggs; stir till the eggs 'become thick and creamy, then pour into a warm dish and serve with buttered toast. The eggs may be poured over the toast if desired. — Mrs. John Adkins, Wheeling, 111. CURRIED EGGS.— Make a sauce of a tablespoon of butter in which an onion has been simmered until done, but not brown, stir in 1 tablespoon of flour until it is smooth, add a teaspoon of curry powder, rub all to a smooth paste. Pour slowly into the saucepan, a cup of veal, mutton, chicken or any other soup stock left from the day before. Slice the eggs in a d'eep vegetable dish and pour this sauce over them. — Mrs. Almond Case, Palatine, 111. VARIATION I. — ^For 6 hard-boiled eggs take 1 dessertspoon of butter, and mix into it 1 tablespoon of flour, J^ tablespoon of curry powder, and a little salt. Pour into this a J^ pt. of boiling milk and set back on the stove to cook; stir until it begins to thicken like white sauce; pour this over the warm eggs and serve hot. — Mrs. C. F. Adams, Franklin, 111. VARIATION II. — Put 2 tablespoons of butter in a saucepan, add 3 onions, cut into very thin slices; stand the saucepan over very hot water and cook for 20 minutes; add 1 teaspoon of curry powder, ginger, salt and pepper to taste, and 1 tablespoon of flour; mix and add Y^ pt. of water; stir until boiling. Cut 6 hard-boiled eggs into thin slices; arrange them over a dish of carefully boiled rice on a hot platter; pour over the sauce and send to the tabic. — Mrs. Julius Casper, Wheeling, 111. VARIATION III. — Boil hard as many eggs as required, re- move the shell, cut in halves, take out the yolks, mix all the yolks in a small basin with the curry powder, allowing 1 small teaspoon of curry to 2 yolks. Refill the halves of the whites with the mix- ture. Arrange the water-cress nicely in a glass dish forming a bed for the eggs to rest in. — Mrs. B. Reeves, Palatine, 111. EGG DAFFODILS.— Chop the whites of 6 hard boiled eggs fine, then run through a vegetable press. Have ready a cup of drawn butter sauce, seasoned with pepper, salt and onion juice. 26 EGGS Mix the whites with this, and keep hot over boiling water. Have ready rounds of toast buttered and slightly moistened with gravy, chicken, veal or turkey. Arrange on a hot platter and cover each round with the white mixture, flattening it on top. Run the yolks through the press, reducing them to a yellow powder; season with salt and pepper and put a spoonful on each white round, — Mrs. Mary Carpenter, Des Plaines, 111. DAINTY EGGS.— Beat white of 1 egg, put on a thin slice of toasted bread, add the beaten yolk to white, cover with tablespoon of cream. Cook 3 or 4 minutes in a hot oven; suitable for an in- valid. — 'Mrs. Julius Casper, Wheeling, 111. DELICATE EGGS.— Beat eggs light, season with salt and pepper, put in buttered cups, place in steamer long enough to be- come thoroughly heated. Serve at once. Suited for an invalid. — Mrs. J. S. Putnam, Wheeling, 111. DEVILED EGGS. — Have as many liard-boiled eggs as desired, remove shells and halve each egg lengthwise, slipping the egg yolks into a bowl, mash and mix with salad or mayonnaise dressing until free from lumps, make into balls and replace in the whites. Garnish with parsley and serve nested in lettuce and cress. Rad- ishes make a nice garnish, thus giving the 4 colors, red, white, green and yellow. Grated cheese may be used in deviled eggs if desired. — Mrs. Frank Cress, Park Ridge, 111. VARIATION I. — ^Shell and halve lengthwise hard-boiled eggs, take out the yolks and rub them to a smooth paste with a table- spoon of mixed olive oil and minced ham, chicken or other desired meat, and a teaspoon of finely chopped parsley, season with salt and pepper and mix well. Fill the whites with the mixture and arrange on a glass dish on a bed of crisp lettuce leaves. — Mrs. Chas. Johnston, Des Plaines, 111. VARIATION II. — Mix the yolks of hard-boiled eggs with pep- per, salt, finely chopped onion and mustard to taste, and cream to soften, rub smooth to return to the whites, laying the halves together. — Mrs. Ralph Charters, Park Ridge, 111. VARIATION III. — Mash the yolks with mustard, vifiegar, salt and pepper to taste, form balls and return to the whites and serve cold. — Mrs. Edith Fairchild, Glen View, 111. COOK COUNTY COOK BOOK 27 VARIATION IV (hot).— Mash the yolks of hard-boiled eggs with butter, pepper, salt and cream. Refill hollows, lay together^ put bits of butter on, set in oven and brown. The halves which have 'been filled with the prepared yolks may be put together and run through with a toothpick to keep them together and rolled in beaten white of egg and cracker crumbs and fried over a hot blaze in a teaspoon of butter and 1 of lard until brown. — Mrs. H. A. Sherman, Palatine, 111. DEVILED EGGS ON TOAST.— Mix the yolks of 5 hard- boiled eggs, a dash of drj' mustard, 1 tablespoon olive oil, salt, red and black pepper together in a bowl with the back of a silver spoon till smooth. Put }4 pt. of milk, butter size of a walnut, which has been mixed with 2 teaspoons of flour, the whites of 5 eggs cut up fine, and salt, all into the chafing dish. Stir steadily till boiling hot. When done put thick slices of buttered toast in a dish, then the, cheese, and last the hot white sauce, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. DEVILED EGGS.— Cut 6 hard-boiled eggr^ in halves length- wise; take out the yolks and mix them thoroughly with 2 table- spoons of olive oil or melted butter, 3 tablespoons of vinegar and 1 tablespoon of celery salt. Fill in the yolk cavities with this mix- ture and serve on lettuce leaves garnished with a leaf of parsley on each one. — Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. EGGS DIVORCOM.— Poach in boiling water to which a pinch of salt has been added, 1 egg to each person, lift off with a skimmer and lay on puree of onions and spread over a tablespoon of Bear- naise sauce to each egg. Fry an equal number of eggs, folding whites over yolks with a knife. Place on puree of spinach, spread- ing tomato sauce over an-d serve. — Mrs. Castle Hopkins, Win- netka, 111. EGGS A LA DURANGO.— Boil 6 fried Spanish peppers 20 minutes. Drain, remove seeds and skin and chop fine. Fry in a spoonful of lard with % onion, chopped, and 1 clove of garlic. Add 1 cup well washed rice and cook until dry; then cover with soup stock, and cook until tender, add a lump of butter, and salt to taste, and break half a dozen eggs on top of the rice and scramble. Serve hot. — Mrs. William Myers, Franklin, 111. 28 EGGS EGG ESCALFADOS.— Butter a deep dish, sprinkle with salt and break 6 eggs separately in it. Melt 1 oz. of butter and while it is hot stir it into 1 tablespoon of cream or milk. Pour it over the eggs, cover closely and bake in a moderate oven for 10 min- utes.— Mrs. C. J. Jeffries, Winnetka, 111. WHITE HOUSE ESCALLOPED EGGS.— Cut 8 hard-boiled eggs in thin slices; put in a baking dish a layer of egg and then a layer of bread crumbs, salt and pepper, put small pieces of butter on each layer of egg; pour over all 1 cup of sweet cream or milk, set in a hot oven for 10 minutes. — Mrs. May C. Fletcher, Maywood, 111. EGG A LA ESPAGNOLE— Chop very fine 2 small cloves of garlic and half a green pepper. Dice 2 small tomatoes or 1 very large one. Put in a saucepan a piece of butter the size of an egg; when melted, put in the tomatoes, garlic, and pepper. Cook slowly until tomatoes are done, then add the 6 eggs and salt. Stir and keep stirring until the eggs are thick. Serve quickly. This is, easy to cook in a chafing dish. — Mr?. C. E. Westinghous, Mayfair, 111. EGG FAREES.— Cut a slice from each end of 6 hard-boiled eggs and cut eggs in halves. Mash yolks until light, add y^ tea- spoon of pepper, 14 teaspoon of salt, 1 tablespoon of butter, 4 table- spoons of milk and 3 drops of onion juice, mix thoroughly and heap high in the hollows of the whites. Place all on a tin plate or pan in the oven for 6 minutes. Arrange the eggs on a warm dish and pour over them a cream. Bechamel, tomato or curry sauce. — Mrs; Ella Fairchild, Palatine, 111. FRICASEED EGGS.— Allow 1 hard-tboiled egg for each per- son, cut in 'halves lengthwise. Stand them around the sides of a small meat dish and pour over them a sauce made of 2 large spoons of flour, moistened with enough milk to make thick paste. When it is perfectly smooth add a small cup milk, a large lump butter, plenty of salt and pepper, and a large tablespoon parsley. Pour in another cup of boiling water and stir constantly over the fire until it bubbles. A nice dish for breakfast or supper. — Mrs. C. C. Cleve- land, Bartlett, 111. VARIATION I. — Put 2 tablespoons of butter into the chafing dish; when melted add 1 tablespoon flour, stirring constantly, 1 sprig of parsley cut fine, J/^ dozen minced mushrooms and j^ pt. of COOK COUNTY COOK BOOK 29 white stock, veal or chicken. Simmer 5 minutes and add ^ dozen hard-boiled sliced eggs. Boil up once and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. FRICASEED EGGS AND ONIONS.— Slice 6 hard-boiled eggs lengthwise. Cut an onion in thin slices and fry in 3 table- spoons of butter until a delicate brown. Add 2 tablespoons of flour, pepper and salt to taste, nutmeg if desired, and 1 cup rich milk. Stir and boil a few moments. Add the eggs and set pan in a double boiler until eggs are re-heated. — Mrs. D. O. Dooley, Bensen, Hi. CANADIAN FONDA.— Mix 2 tablespoons of flour smooth in a little milk and stir in the remainder of 1 cup of milk; add it with 1 ta'blespoon of butter to the well-beaten yolks of 6 eggs; mix the beaten whites lightly with them. Pour into a well-greased omelet tin, and cook in a moderate oven for 15 minutes. Sprinkle with powdered sugar and cinnamon, or with grated Parmesan cheese and serve immediately. — Mrs. C. J. Jeffries, Winnetka, 111. FONDA AU GRATIN.— Melt 3 tablespoons of butter, stir in a tablespoon of flour and mix well. Add the yolks of 4 eggs and "% pt. of milk and let it simmer for 2 minutes, stirring; then take it from the fire. Shred 4 oz. of cheese into thin slices and stir into the mixture; season with salt and pepper. — Mrs. C. J. Jeffries, Win- netka. 111. FRIED EGGS. — Have enough clear boiling fat in a frying pan to cover an tg^ broken in, if dripping is used strain the fat and return it to the clean pan. Break the eggs separately into a cup; drop each carefully into the fat, which should be piping hot to pre- vent running together. Dip up the fat with a spoon and pour it gently over the eggs as they cook until a delicate white coating forms, through which the yolk blushes. Fry a longer or shorter time, as desired, soft or hard. You need no test but eye and touch. — Mrs. Ernest D. Dean, Clen View, 111. VARIATION I. — Put a tablespoon of fat in a frying pan and when hot break in eggs carefully. Season to taste and then add 1 teaspoon of water and cover pan tightly. The eggs both steam and fry and are very tender. — Mrs. Frank Ferguson, Franklin, 111. VARIATION II. — Heat omelet pan. Put in 1 tablespoon but- ter; when melted, slip in an tgg, and cook until the white is firm. 30 EGGS Turn it over once while cooking. Add more butter as needed, using just enough to keep Qgg from sticking. — Mrs. C. Buttercup. Bensen, 111. FRIED EGGS AND BACON.— Fry 12 thin slices of bacon until crisp; take them out and keep hot in the oven. Break 6 eggs separately into the boiling fat and fry until brown. Serve with the eggs laid over the bacon, . and small fried squares of bread placed around. Hash can be used instead of bacon. — Mrs. C. J. Jeffries, Winnetka, 111. POACHED EGGS, SPANISH STYLE.— Heat an earthen pan slowly and melt in it a tablespoon of butter; add a teaspoon of salt, a little pepper and a small onion minced very fine; parsley and sweet herbs may be substituted instead of the onion. Drop in the eggs one at a time; do not stir, but let them brown a little; turn carefully and brown the other side. Serve in the same dish as hot as possible. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED EGGS WITH BROWN SAUCE.— Put a lump of but- ter into the frying pan, and when it hisses sharply, fry the eggs. When done, dish and keep them hot over boiling water. Melt 2 tablespoons of butter, add 1 tablespoon of flour; fry brown, then add 1 tablespoon of vinegar and a little onion juice with pepper and salt. Boil the whole together for 2 minutes; pour it over the eggs and serve. — Mrs. Alex. Drexel, Park Ridge, 111. FRIED EGGS WITH VEAL.— Chop veal fine and mix with white sauce; season highly, bring to a boil and mold in the middle of a hot platter. Against this hillock of mince lay fried eggs, neatly trimmed, and outside of these curled strips of fried breakfast bacon. This dish will be much improved by the addition of half a can of mushrooms, minced fine. — ^Mrs. Tom Bell, Bartlett, 111. FRIED EGGS WITH POTATOES.— Slice cold boiled pota- toes and fry in butter till nicely brown; in the meantime beat 1 or 2 eggs and stir into the potatoes nicely, and take up at once so as not to harden the egg, but merely to cook slightly. One egg is enough for 3 or 4 persons. — Mrs. Martha Barber, Mayfair, 111. EGGS IN FORCEMEAT.^Shell and cut 4 hard-boiled eggs in two and rub the yolks through a sieve or strainer; rub 1 tea- COOK COUNTY COOK BOOK 51 spoon of flour and 2 tablespoons of butter together, add 1 cup of soup stock seasoning, 1 slice of onion and 1 teaspoon of lemon juice, 1 clove, 1 'bay leaf and a sprig of parsley, stew gently 12 min- utes and then strain it over cup bread crumbs and meat which must be well mixed. Fill the egg hollows with some of this mix- ture and spread the rest on a small platter. Stand the filled eggs in this bed of forcemeat and decorate them and it with little mounds of the sifted yolks. Bake in a moderate oven 8 minutes. Serve with J/2 pt. of tomato, Bechamel or ibrown sauce poured over the dish or in a separate dish. Nice for luncheon. Serves 6. — Mrs. T. R. Barker, Kenilworth, 111. EGGS AU GRATIN.— Cut hard^-boiled eggs in slices and lay them in a deep dish in close circular rows. Make a sauce of a tablespoon of butter, the yolks of 4 eggs, a little grated cheese and y2 cup of sweet milk. Stir this over the fire until it thickens, pour it over ^t eggs, strew some bread crumbs on the top and bake for about 10 minutes. Serve hot. Nice for Lent. — Mrs. Anna Brinkley, Winnetka, 111. VARIATION I. — Remove shells from 6 hard-boiled eggs, cut a thin slice from each end, cut in half crosswise. Remove yolks and stand the white cups or baskets on a shallow buttered dish. Rub yolks to a smooth paste; add ]4 cup of either grated cheese, minced ham, tongue, chicken, fish or any left-over meat preferred, a speck of cayenne pepper, and moisten with vinegar and olive oil or melted butter. Shape into balls' size of yolks and return to whites; sprinkle with grated cheese or chopped parsley and cover with white, cream or tomato sauce and buttered bread crumbs. Brown in oven and serve hot, garnished with parsley. The eggs m.ay be quartered, sliced or chopped, covered with the sauce and grated cheese and buttered bread or cracker crumbs and browned. Onions may be added if desired. — .Mabel Sturievant, 105 S. Dear- born St., Chicago, 111. GOLDEN ROD EGGS.— Slice whites of 6 hard-boiled eggs over 6 slices of toast, then pour cream dressing over this; grate the yolks and garnish. — Mrs. Emma Gray, -Maywood, 111. EGGS A LA GOLDEN ROD.— Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of Z2 EGGS 3 hard-boiled eggs. Chop whites finely, and add thciii to the i auce. Cut 4 slices of toast in halves lengthwise. Arrange on platter, and pour over the sauce. Force the yolks through a potato ricer or strainer, sprinkling over tiie top. Garnish with parsley and re- maining toast, cut in points. — Mrs. Chris. Anderson, Kcnilworth, 111. GRIDDLED EGGS.— Arrange small muffin rings on a hot, but- tered griddle, drop an egg in each, and turn as soon as lightly browned. — Jane Andrews, Mayfair, 111. INDIAN EGGS.— Cut a small slice' from each end of some hard-boiled eggs and cut them into halves the round way. Take out the yolks and pound them and mix them well with a mixture made as follows: A heaping teaspoon of curry powder, 2 oz. butter, and a dessertspoon of essence of anchovy, well blended and cooked in a sauce pan. Fill the eggs with the mixture. Serve with gar- nished watercress and rolled bread and butter. — ^Mrs. Edward Ab- bcytt, Palatine, 111. EGG A LA HAVANA.— Boil 8 eggs 10 minutes, cut them into slices, chop 2 small Spanish onions and 6 tomatoes, season with pepper and salt, and fry them with y^ cup of bread crumbs in 2 oz. of 'butter. Add ^ pt. of stock and stir for 10 minutes after it boils. Place the slices of eggs in the liquid and warm through. — Mrs. C. J. Jeffries, Winnetka, 111. HUNGARIAN EGG.— Place a piece of butter size of a wal- nut in a pan (after having boiling water to heat the pan); let it melt, add an onion chopped fine, and cook until soft. Add 1 pt. strained tomatoes, let it come to a boil, add Yj, lb. mild cheese cut fine, stir until smooth, break in 3 eggs and stir hard until the eggs arc done. Be careful not to break the yolk In stirring, or it will result in a bard lump. Serve on crackers or buttered toast. — Mrs C. J. Jeffries, Winnetka, 111. EGGS, HUNGARIAN STYLE.— 1 teaspoon paprika, V-, tea- •poon salt. Wash 1 cup rice, boil until tender, drain and dry. Arrange this in the form of a mound in the center of a platter. Poach 6 eggs; lift them carefully and place them over the rice. Rub 2 talblespoons each of butter and flour together, ^ pt. vegeta- ble atock, or water, and season with paprika. Stir until boiling; COOK COUNTY COOK BOOK 33 add the salt, pour this over the eggs and rice and send at or.ce to the table. — Mrs. E. J. Barnes, Bartlett, 111. EGGS HUNTINGTON.— Make a sauce of. 1 tablespoon each of butter and flour, 1/3 cup soup and 1/3 cup milk; add 4 hard- ' boiled eggs finely chopped, and salt and cayenne. Fill buttered ramekin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs and bake in a moderate oven until crumbs are brown. — Mrs. John Barr, Mayfair, 111. JAPANESE EGGS.— J-^ pt. of cream sauce, 6 eggs, 1 table- . spoon of chopped parsley, a suspicion of onion, 1 tablespoon of soy. Hard boil the eggs. Carefully boil 1 cup rice, drain and turn it into the center of a meat platter, making it into a sort of plateau; cut 6 hot hard-boiled eggs in halves crosswise, press them diQWTi inio the rice, pour cream sauce to which you have added a little onion with finely chopped parsley or cress. The eggs may be cut into slices, one overlapping the other all over the top of the rice, and the cream sauce poured over. This dish may be varied by using tomato sauce in the place of cream sauce. The edge of the dish may also be garnished with broiled sardines, or smoked salmon. — Mrs. Wm. Barton, Park Ridge, 111. KENTUCKY EGGS.— Take the required number of eggs and make a small opening in the end of each and beat up its contents with a toothpick, a tiny spoon or any similar implement; take out a little of the beaten egg and stir in a little grated ham, salt, pep- per and a dash of rnustard. Mix well and set the eggs in a pan, open end up, bracing them so they will not tip over. Now pour into the pan enough hot water to almost cover the shells, taking care that none of it gets into them. Cook hard, break^ off the shells and serve, garnished with parsley. — Mrs. John Masters, Park Ridge, 111. EGGS A L'ARDENAISE.— Beat 6 eggs to a stiff froth, sea- son with a half teaspoon each of onion juice and chopped chives, and 1 teaspoon of finely chopped parsley, salt and pepper to taste. Butter a bake dish and turn in the eggs, pour on top very care- fully 4 tablespoons thick cream. Place at equal distance the un- broken yolks, and bake in a quick oven until yolks are well set. Serve in the same dish. — Mrs. John Milton, Kenilworth, 111. 34 EGGS EGGS A LA LEE. — 'Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg and pour white sauce over. — Mrs. M. A. Mass, Glencoe, HI. EGGS A LA LIVINGSTONE.— Beat 4 eggs slightly and add Y2 cup stewed and strained tomatoes, salt, and paprika. Melt 2 tablespoons butter in an omelet pan, add seasoned eggs, and cook same as Scrambled Eggs. Spread slices of toasted bread with white sauce. Pour over the eggs and sprinkle with trufiles. — Mrs. Edith Mosely, Palatine, 111. EGGS A LA LUCCHESE.— Fry an onion nearly brown, add 5^2 pt. of milk and 6 halved hard-boiled eggs. Stir over a slow fire 3 or 4 minutes, and add the beaten yolks of 2 eggs, a dessert- S'poon of chopped parsley, an oz. of grated cheese and a pinch each of cinnamon, pepper and salt. Stir over a slow fire 6 or 8 minutes, squeeze lemon juice over the whole, and serve hot. — Mrs. Martin Miller, Wheeling, 111. LUCANIAN EGGS. — 1/2 cup grated cheese, essence anchovy, 1^ cups white sauce, salt and paprika, onion juice, ^ cup but- tered crumbs. Cut 5 hard>-boiled eggs in eighths lengthwise, add 1 cup cooked macaroni, 1^ cups white sauce, J^ cup grated cheese, essence of anchovy, onion juice, salt and paprika. Arrange in buttered baking dish, cover with buttered crumbs and bake until crumbs are brown. — Mrs. P. T. McLaren, Mayfair, 111. LYONNAISE EGGS.— Cook 1 chopped onion in 2 table- spoons of butter for 10 minutes, then add 1 ta'blespoon of flour and cook till the mixture is smooth and frothy, stirring constantly. Gradually pour in 1 cup of milk and cook 3 minutes, stirring the first minute; season with salt and pepper to taste. Pour this sauce into a deep, hot plate, and carefully break into it 6 eggs; cover the eggs with J4 cup of grated "bread crumbs and cook in a moderately hot oven 4 minutes. Serve in the baking dish. If a strong flavor of onions is disliked, strain the sauce into the heated plate, thus keeping out the onion pulp. — ^Mrs. John Adkins. Wheel- ing, 111. EGGS MAITRE D'HOTEL.— Slice and fry Spanish onions in butter, but do not let them brown. Add a little flour, hot milk,' chopped parsley, salt and white pepper, and let thicken. Cut the COOK COUNTY COOK BOOK 35 eggs that have been boiled for 10 minutes into quarters, lay them in the sauce, when hot, arrange in a dish and pour the sauce over them. — Mrs. C. J. Jeffries, Winnetka, 111. EGG EN MARINADI.— Mix equal quantities of water and good meat gravy, 2 tablespoons of each, with a teaspoon of vine- gar and a seasoning of pepper and salt; put it into a stew-pan and stir in gradually 2 well-beaten eggs. When it thickens, and be- fore it boils, have ready 6 poached eggs, and pour the sauce over them. Garnish with parsley. — Mrs. C. J. Jeffries, Winnetka, lU. EGGS A LA MARTIN.— For the sauce take 1 heaping table- spoon of butter, and a heaping tablespoon of flour, put them in a pan over the fire till both are combined there. Add the milk and stir till it boils, season with a pinch of salt. Pour this on a plat- ter and sprinkle grated cheese over it, then carefully break 4 eggs on to the sauce and bake them in an oven till the eggs are cooked, about 10 minutes. — Mrs. Almond Case, Palatine, 111. EGGS A LA MARTIN WITH SPINACH.— Cover the cen- ter of a platter with finely chopped spinach. Beat 3 eggs slightly, add 3 tablespoons hot water, 1/3 teaspoon salt, 1 tablespoon each red and green pepper cut in strips, and 1 tablespoon cooked ham cut in very small pieces. Heat omelet pan, put in Ij^ tablespoons olive oil, and as soon as heated pour in mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley. — Mrs. C. F. Adams, Franklin, 111. EGGS MEJIDOS.— Beat 6 eggs well, add 2 tablespoons of sugar and a small cup of boiling water. Beat the whole together a second time. May be served on toast. — Mrs. C. J. Jeffries, Win- netka, 111. EGGS MEXICANA. — 1 onion, 1 green pepper, 1 red pepper, ^ pt. tomatoes, 1 teaspoon salt, saltspoon of pepper, 6 or 8 eggs. Put 2 tablespoons of 'butter in a saucepan, add 1 onion and 1 green pepper, chopped; shake until the onion is soft, not brown; add yz pt. tomatoes, salt and pepper. Shir the eggs as either in individual dishes, 2 to a dish, or on a platter. When the eggs are ready to serve put the sauce by spoonfuls around the edge of the dish. May be made without high seasonings. — 'Mrs. B. Reeves, Palatine, 111. 36 ECGS MINCED EGGS.— Chop- up, not too fine, 4 or 5 hard-boiled eggs. Put over the lire, in a saucepan, 1 tablespoon of butler, an.1 when it begins to bubble, stir into it one tablespoon of flour; cook 1 minute, then add 1 cup of hot milk. When it cooks thick. like cream, put in the minced eggs. Stir it for a few minutes and serve garnished with sippets of toast. — Mrs. Mary Carpenter, Des Plaines, 111. MIRRORED EGGS. — Butter as many teacups as you need and sprinkle over them chopped parsley, a grating of lemon peel and a dash of onion and pepper and salt all mixed together. Break a fresh egg into each cup and steam till set. Spread cir- cles of hot toast with butter and anchovy paste, turn an egg on each and serve. — Mrs. J. S. Putnam, Wheeling. 111. EGGS AU MIROIR.— Cover the bottom of a stoneware or silver platter with a few fresh bread crumbs. Break in as many eggs as necessary for the number of persons to be served. Dot with bits of butter using about a tablespoon to each 6 eggs. Stand the platter over hot water in the oven, until tihe eggs are set. Dust with salt and pepper and serve. — Mrs. Frank Cress, Park Ridge, 111. EGGS A LA MODE. — Remove the skin from 1 dozen toma- toes, cut them up in a saucepan, add a little butter, pepper and salt; wihen sufficiently boiled, beat up 5 or 6 eggs. Just before served, turn them into the saucepan with the tomatoes, and stir one way for 2 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. EGGS MORNAY. — Break egg and slip into buttered egg- shirrers, allowing 1 or 2 eggs to each shirrer, according to size. Cover with white sauce, seasoned with 1/3 cup grated cheese, pap- rika, and yolks of 2 eggs; cover with grated dheese and bake until firm. — Mrs. Cbas. Johnston, Des Plaines, 111. MOULDED EGGS.— Prepare a round of toast for each tgg. Butter same number of small teacups or individual moulds, and sprinkle each with a little finely chopped parsley. Break each tgg gently into a saucer and slip into the moulds. Stand the moulds in a pan, pour boiling water around them and bake until set (about 8 or 10 minutes). Turn each out on a round of toast COOK COUNTY COOK BOOK 37 arranged on a hot platter and pour tomato or cream sauce around on the toast. — 'Mrs. Ralph Charters, Park Ridge, 111. MOULDED EGGS IN PIMENTOS.— Line buttered tim- bale, or other moulds with canned pimentoes; ibreak an egg into each mould, and poach until the egg, is set; then turn from the moulds on to rounds of buttered toast and serve with cream sauce. — Mrs. Edith Fairchild, Glen View, 111. EGGS IN A NEST.— Pile the beaten white of an egg on a round slice of toast, giving it the form of a nest; drop in the yolk and let cook in a moderate oven until set. In this case the toast takes the place of water. If desired the toast may first 'be spread with anchovy paste, fine-chopped ham or chicken, stirred into a white sauce. — Mrs. H. A. Sherman, Palatine, 111. VARIATION I. — Separate the white and yolk of the egg, beat the white stiff, seasoning with a pinch of salt; put it in a buttered cup, make a hollow in the center and drop the yolk into it. Stand the cup in a saucepan, pour water around it, cover closely and cook until the white is set on top. Dust with pep- per. — Mrs. C. E. Westinghous, Mayfair, 111. VARIATION II.— Reat to a froth the whites of 6 eggs, a lit- tle pepper and salt, pour into a buttered baking tin, dip upon it 6 tablespoons nice cream, 1 only in a place; upon each spoonful of cream drop 1 of the yolks ('being careful not to break them), place in moderately 'hot oven to cook, and serve hot as omelet. — Mrs. C. C. Cleveland, Bartlett, 111. NESTING EGGS.— Whites of 6 hard-boiled eggs into long straws. Heat a flat baking dish and arrange the shreds around the inner edge. Have ready a handful of s^hredded celery, which has been stewed tender in a little milk, then seasoned. Lay this inside of the lines of white shavings and put a few spoonfuls of melted 'butter over botli. Set in the oven until very hot. Pick to pieces a cup of cold 'boiled or baked fish and run the yolks of the eggs through the colander or vegetable press. Mix with the fish, moisten with drawn butter, and mold into egg-shaped balls. Dispose these neatly within the "nest,'' and pour over therrf a cup of drawn butter to give the desired whiteness. Set in the oven for a few minutes to get them heated through and serve. Stewed 38 " EGGS celery left over from yesterday's dinner, and cold fish, chicken or oth«r meat may be used for this. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS NUREMBERG STYLE.— Put an egg in boiling wa- ter and let it simmer gently for 10 minutes.* Take it out, remove the shell and' dip it in a batter. Fry it in hot butter until it is browned all over, then dip it in again and repeat until the ball is large. Serve on a hot dish artd pour wine sauce over it. — Mrs. C, J. Jeffries, Winnetka, 111. PLAIN OMELETTE.— 1 t^^ to each person and 2 for the pan. Beat lightly with ^^^ beater, add 1 taiblespoon of sweet milk for each tg% used, season with salt and pepper to taste, fry in hot butter till ridh brown. While frying, turn the pan and shift it over the fire so that all parts receive equal heat. If it gets too hot lift the pan for an instant as the omelette cooks. Do not let it burn. Raise the omelette, at the edges, with a knife as it sets, passing the knife farther and farther under it as it grows firm, and letting the butter run under, and the air pass in, to keep from scorching. When you can raise it to the middle and it is high and fluffy, take the p^n off and set it in the oven on the grated shelf, to finish setting the top of the omelette firmly, which will be quickly done. It may be either browned and served in a round, upon a large dish, or turned half upon the other in the usual ome- lette shape, as soon as it ceases to be at all liquid. Slip or turn upon a hot dish, put a hot cover over it and send it instantly to the table. If omelette must stand after cooked, put the platter on which it 'has been placed over a pot of boiling water to keep the omelettes warm. Do not leave in pan. — 'Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — 6 well-^beaten eggs (yolks and whites beat- en separately). Add a tablespoon of milk for each egg. Season with pepper and a very little salt (as salt is liable to make ome- lette flat). Add a little chopped onion. Fold whites and yolks of eggs together, then all milk. Have pan good and warm. Put in enough butter to nicely grease pan. Pour in part of the mix- ture, and when golden brown on under side, roll, let stand for a minutes or two to let center cook. — Naomi T. Compton, Kenil- worth, 111. COOK COUNTY COOK BOOK 39 VARIATION II. — Make a batter of 3 eggs, 1 cup milk or white stock and 2 tablespoons of flour; beat it well and add 5^ cup of grated ham. Fry in nice fat or drippings of roasted ham. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. ALMOND OMELETTE.— Beat yolks of desired number of eggs until thick and lemon colored, add salt and pepper, and cut and fold in whites of eggs beaten until stiff and dry. Put }i table- spoon of butter in a hot omelette pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as plain omelette. This may be made a sweet omelette by adding caramel and vanilla to the 'beaten yolks and pouring the following sauce around it on the platter. It is then called Caramel Almond Omelette. CARAMEL SAUCE. — Pour 1 cup of sugar in omelette pan, and stir constantly over hot part of range until melted to a bright brown syrup. Add ^ cup of hot water, and let simmer 10 min- utes. — Mrs. C. Maybee, Mayfair, 111. APPLE OMELETTE.— Pare and core 6 or 8 large cooking apples, stew in preserving pan till quite soft. Mash, add 1 cup sugar, an oz. of butter, and season with cinnamon. Let apples cool, put in 'beaten yolks of 4 eggs and stir well together. Beat the whites to a stiff froth, add to the mixture, pour all into a low pudding basin, and put into hot oven to brown. A nice accom- paniment to roast pork or boiled spare rib. — Mrs. Chas. C. Clark, Wheeling, 111. ASPARAGUS OMELETTE.— Boil in salted water until cooked 8 or 10 stalks of asparagus. Cut the green part into small pieces. Make plain omelette in the usual way, mixing the aspara- gus in with the beaten egg before pouring into the pan, or placing them while hot on the omelette before folding it. — Mrs. D. C. Miller, Des Plaines, 111. BAKED OMELETTE.— Have the oven hot. Put 2 table- spoons bacon or ham drippings or butter into a medium sized cast-iron frying pan, and place where it will get hot without burn- ing. Beat 4 eggs without separating until very light; add salt and pepper to taste. Run the dripping around the pan to grease 40 EGGS the bottom and sides. Turn J/2 cup milk into the eggs, carry the bowl to the hot pan. Place immediately in the oven and bake until set in the center. Run a knife around the edge, stand the pan vertically at the edge of a hot platter, and the omelette will roll out freely. This is a delicate omelette, but must be served the moment it is cooked. — Mrs. May Friend, Winnetka, 111. VARIATION I.— Take 6 eggs and beat the yolks and whites separately, put in 2 tablespoons of flour, 1 teaspoon baking pow- d-er, 1 teaspoon salt into a pudding dish. Pour both yolks and whites of eggs into the dish and beat. Next, add Yz cup of milk or white stock. Put, into a spider greased well with butter. Put into a quick oven, bake a light brown, when done spread with butter and roll. — Mrs. S. A. Christy, Arlington Heights. 111. VARIATION II.— Separate whites and yolks of 6 eggs. Add a pinch of salt to whites and beat until very light. Beat yolk? with a little salt, pepper, and 4 tablespoons cream. Pour yolk mixture into hot buttered pan, set on stove until it siets, then spread whites over it, and put it in oven until slig-htly browned. Remove, lift one side with a broad knife, roll it up and place on hot platter. Serve at once. — Mr^Mose Casey. Franklin. 111. BREAD OMELETTE.— Beat the yolks of 3 eggs and add ^ cup milk, a piece of butter the size of a walnut, 5^ cup bread crumbs, salt and pepper to taste. Stir into this carefully the beaten whites and mix very lightly. Have a very smooth frying pan, hot, turn in the mixture gently, and set it over a clear fire. being very careful not to burn, shake occasionally to see that the omelette does not stick. Stand the frying pan in the oven for a moment to set the middle. When done toss it over on a warm platter to bring the brown side of the omelette uppermost, or fold over half and turn out in the center of a platter. Serve immedi- ately or it will fall. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. BOILED OMELETTE.— Beat 5 eggs quite light. Add pep- per, salt, and a little minced parsley and a cup of cream or sweet milk. Butter your cups or molds and pour them half full of the mixture. Set in a pan of boiling water, boil 15 minutes and serve hot. — Mrs. Nathan Morris, Glencoe, III. COOK COUNTY COOK BOOK 41 VARIATION I. — Soak 3 tablespoons of stale crumbs in a cup of milk for 2 hrs. Beat 6 eggs — ^whites and yolks separated— very light. Into the yolks stir the soaked crumbs and season the mixture with salt and pepper. Last of all, stir in with a few light strokes the stiffened whites. Butter a deep pudding dish, pour the mixture into this, set it on the lower grating of a quick oven and bake until light and brown. Sift brown crumbs over the top and serve the omelette as soon as it is removed frora oven. — Mrs. B. C. Moore, Bartlett, 111. VARIATION II.— Scald as follows: ^ cup milk, J^ cup bread crumbs, salt, and pepper and butter the size of a walnut. Then mix with the beaten yolks of 3 eggs. Beat whites stiff and fold in just before putting in pan. Fry brown on both sides. Peas or corn may be added if wished. — Mrs. Phillip D. Moore, Kenil- worth. 111. CAKE OR COOKIE OMELETTE.— Prepare 1 tablespoon of grated and sifted crumbs and soak in milk, water, cream, white wine, gravy, lemon juice, brandy or rum, according to flavor and sweetness desired. Thoroughly beat together 4 eggs with a little nutmeg, pepper and salt, now a^d the crumbs and beat constantly (or the omelette will be crumbly) until the frying-pan is buttered and made thoroughly hot; pour in the omelette; cook till set; turn it on a dish; fold double and serve. For a sweet omelette, stale sponge cake, grated cookies, sweet crackers or pound cake may be used, and lumps of currant jelly should decorate it. Sift pound- ed loaf sugar over it when served. — Mrs. D. C. Allen, Arlington Heights, 111. CHEESE OMELETTE.— Take a tablespoon of grated cheese for each egg used. Beat the eggs slightly, add ^ teaspoon of butter, salt, cayenne, and half of the cheese. Melt remaining but- ter, add mixture, and cook until firm, without stirring. Add re- mainder of cheese as the omelette begins to thicken. When nice- ly browned, turn out on a hot dish. A little cheese may be grated over it before serving. — Mrs. A, A. Alton, Glen View, 111. CHICKEN OR TONGUE OMELETTE.— Mince quite fine 1 cup of chicken or tongue in 1 teacup of cream or milk, mix and warm 1 tablespoon of flour. Make a plain omelette and spread on 42 EGGS this mixture just before folding it over. This is better than using the dry, minced chicken or omelette. — ^Mrs. A. L. Farrell, Bensen, 111. CREAMY OMELETTE.— Beat number of eggs desired light- ly with a spoon until you can take up a spoonful. Add a scant yi teaspoon of salt, J^ a saltspoon of pepper, 4 tablespoons of milk or cream, and mix well. Butter a hot omelette pan, and before the butter browns, turn in the mixture. Then, with the point of a fork, pick or lift up the cooked egg from the center and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole fe of a soft, creamy consistency, then place it over a hotter' part of the fire to brown slightly, fold, and turn out as usual. — Mrs. Ben Dunn, Palatine, 111. CORN OMELETTE.— 4 eggs, ^ cup of milk, 1 tablespoon of butter. Beat 4 eggs, and add to them salt, pepper, J/^ cup milk, and 1 pt. of cold boiled corn. Fry like a plain omelette. — Mrs. Frank Darling, Kenilworth, 111. OMELETTE WITH DATES.— Beat the whites of 6 eggs to a stiff froth; beat 3 yolks and add juice of H lemon and 3 table- spoons of powdered sugar, fold in the whites carefully and add 12 dates. iHave a baking dish well buttered, turn the omelette in and bake in a hot oven till a golden brown. Serve at once. — E. G. Harris, Winnetk^, 111. FANCY OMELETTE.— Add either a little fine herb season- ing, a little chopped parsley, a little mace to the pepper and salt, some fine minced ham with a bit of chopped onion, chopped toma- toes — in which case ibeat a tablespoon of flour with butter and cream and use perhaps, 3 moderate sized tomatoes, or any other mixture desired, to the beaten yolks, and then add the stiff whites. This is often a good way to use left-overs in small quantities. — Mrs. Fay Fadden, Bartlett, 111. FISH OMELETTE.— Add a cup of any kind of cold fish, flaked fine, cream enough to moisten it, 1 tablespoon of butter, and pepper and salt to taste. Make a plain omelette and spread in the fish mixture just before folding. — ^Miss F. Farley, Willi- mctte, 111. COOK COUNTY COOK BOOK 43 VARIATION I.— Boil a shad roc 20 minutes in salt water. Chop it fine and add salt to it, a cup of any kind of cold fish broken fine, season with salt and pepper and warm it in a cup of cream sauce. Make a plain omelette with 6 eggs. When ready to fold, spread the prepared fish on it. Roll up, dish, and serve immediately. — Mrs. C. D. Ellis, Park Ridge, 111. FRENCH OMELETTE.— Scour a medium sized omelette pan with salt to make sure it is smooth. Put 3 teaspoons butter in and stand where the butter will soften but not melt. Break 3 eggs into a bowl, and beat them with a fork just enough to mix them without making them foamy, then stir in 3 tablespoons hot water. Stand the platter where it will heat, and have the salt and pepper shakers and a broad-blade, flexible knife at hand. Move ♦the omelette pan toward the fire, and melt the butter enough to let it run over the bottom and' sides. Pour in 3 eggs and stand where the mixture will cook very slowly. When it begins to set at the bottom, run the knife under from each side and let the tap liquid part run under. Continue this until no more will run un- der, then dust with salt and pepper, roll it up and turn out on the hot platter, and serve at once. The secret of success here is slow cooking, so that the tgg is jellied instead of toughened. It is dif- ficult for most people to handle any more than 3 eggs at a time, so that it is not easy to provide a large family with French Ome- lette. In such case, it is wiser to take the same ingredients, cook in the same way until it begins to set on the bottom, then keep scraping it off the bottom until the whole is thickened, and turn out a dish of scrambled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. f VARIATION I. — Scald ^ pt. sweet milk and pour over cup grated bread crumbs, then add 1 onion and 3 well beaten eggs, a little salt and pepper; fry in a well buttered pan, and roll. Gar- nish with lettuce or parsley, and serve hot. — Mrs. Geo. F. Brady, Mayfair, 111. HAM OMELETTE.— Make a plain omelette, and when it ber gins to thicken, scatter a cup of finely chopped ham. Fold and serve. The ham may be scattered over the bottom of the pan and heated in the butter before pouring omelette in, if desired. The quantity of ham may be lessened or increased according to thf 44 EGGS size of the omelette and the taste. — Mrs. Emmet Edmonds, Glen- coe, 111. OMELETTE AUX FINES HERBES.— Chop finely, parsley, thyme, summer savoy, chives or any green herbs you fancy. Make 2 tablespoons in all, season with paprika and celery salt. Make an omelette in the usual way, pour into the pan, and before it forms, sprinkle the herbs over the surface, stirring gently to mix them. Cook them as you would a plain omelette. A parsley omelette is made according to this recipe, using no herbs except parsley. — ^^Mrs. John Adkins. Wheeling, 111. JAM OMELETTE.— Make as a plain omelette of 6 eggs, omitting the pepper, lay on a hot dish, spread over with apricot jam, roll up, and sift over with sugar, warmed apricot juice should be poured around. Time 5 or 6 minutes. Enough for 5 people. It is quickly made if in a hurry. — Mrs. Almond Case, Palatine, 111. 111. JELLY OMELETTE.— Make a plain omelette, and just be- fore folding, spread with any kind of jelly (currant or grape is best). Fold quickly, and serve. Melted jelly poured around it after folding is an improvement. — Mrs. C. F. Adams, Franklin, 111. OMELETTE AU LARD.— Cut up in the shape of dice a V2 cup of pork. Put a piece of butter the size of a walnut in a frying pan, and when it is hot, fry the pork in it. When quite crisp, add 6 well-beaten eggs and pepper. Finish as an ordinary omelette. — Mrs. Julius Casper, Wheeling, 111. OMELETTE AU FROMAGE.— Prepare as for plain ome- lette, and beat some grated cheese with the eggs. — ^Mrs. B. Reeves, Palatine, 111. LEFT-OVER OMELETTE.— Any cold meat, fish, fowl, or vegetables may be used up in this manner. Free it from the skin, gristle and fat; mince it or pound it to a paste in a mortar. Use 1 taiblespoon of meat to every 4 eggs; toss it in a buttered frying pan over a good fire till it begins to brown. Either pour the beaten eggs upon it or beat it in with the eggs, or spread it upon them after they have begun to set in the pan. Serve hot, with or without a sauce, and garnish with sprigs of crisp herbs, pickles, or COOK COUNTY COOK BOOK 45 lemon slices. In beating the eggs, a little milk gravy, white wine or water, may be added with advantage. Left-over eggs prepared in any style, may be worked in this omelette. — Mrs. Mary Carpen- ter, Des Plaines, 111. LITTLE OMELETTE.— When the family come irregularly to breakfast, prepare your omelette preparation, and let it stand. When one person is ready to be served, beat up again, thoroughly, and fry a spoonful at a time on a hot frying pan or a well buttered pancake griddle. Roll each omelette quickly and serve. — Mrs. Frank Cress, Park Ridge, 111. MACAROON OMELETTE.— Roll 6 macaroons and mix with 6 oz. pulverized sugar. Beat the yolks of 6 eggs, then add the sugar and macaroons. Beat the whites to a stiff froth, and stir a little at a time. Melt 4 oz. of butter in a frying pan and turn in the mixture. Brown lightly on both- sides and turn in the oven instead of frying, if desired. Sift white sugar over and serve immediately. — ^Mrs. Ralph Charters, Park Rid^ge, 111. MEAT OMELETTE.— Make a iplain omelette with 4 eggs. Chop fine left-over cold meat of any kind, game, poultry or fish; put the meat in a frying pan with a little butter and stir until it begins to brown or is heated through; add 1 tablespoon of the meat to the omelette just as it is folded over. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. MUSHROOM OMELETTE.— Drain 1 pt. of fresh mush- rooms; heat 1 taiblespoon of butter in a saucepan and rub .smooth with 1 tablespoon of flour; add 1 cup cream and boil 2 minutes. Stir in the mushrooms, season with salt and pepper and heat thor- oughly. Remove from fire and mix in yolk of 1 egg beaten with 1 tablespoon of sherry wine. Make a plain omelette with 4 or 6 eggs and when "set" put mushrooms over it and fold. Serve on a hot dish with the mushroom sauce poured over. — Mrs. Edith Fairchild, Glen View, 111. BAKED MUSHROOM OMELETTE.— Pull and cut into quarters a dozen fresh mushrooms, and put them into a saucepan ■with a tablespoon of butter, pepper and salt to taste, and a few drops of lemon juice. Cover the pan and simmer slowly 10 min- 46 EGGS utes. Add 1 cup of thickened chicken or veal stock, and cook slowly 10 minutes longer. Then stir in 6 eggs, well beaten, turn into a buttered bake dish, sift browned crumbs over the top, and set upon the upper grating of a quick oven until the eggs are "set." Five minutes should be enough. Serve at once in the bake dish. — ^Mrs. H. A. Sherman, Palatine, 111. ONION OMELETTE.— Make a plain omelette, and when it is cooked ready to turn, spread over it 1 tablespoon of chopped onions and 1 tablespoon of minced parsley, mixed, or the green part of an onion finely chopped. Fold and serve. The mixture may be stirred into the beaten tgg if preferred. — Mrs. C. E. West- inghous, Mayfair, 111. ORANGE OMELETTE.— 2 tablespoons powdered sugar, a few grams of salt, 1 teaspoon of lemon juice, 2 oranges, H table- spoon butter, 2}/i tablespoons of orange juice. As many eggs as required. Prepare a plain omelette, add 1/3 of the oranges cut in slices lengthwise and sprinkled well with powdered sugar. Turn on a frying pan, and serve on a dish with remaining slices of oranges around omelette, and sprinkle with sugar. — Mrs. C. C. Cleveland, Bartlett, 111. OYSTER OMELETTE.— Chop a dozen oysters into tiny bits. Stir together over the fire a large spoonful of butter and 1 of flour. When smooth and bubbling, draw to the side of the range, and add, gradually, 3 tablespoons of cream (with a pinch of soda), and the same quantity of strained oyster liquor. Set back over the fire and stir until it boils. Season with paprika and salt. Add the chopped oysters and again bring to a boiir Set in boiling water while you make the omelette. When this is ready to fold over cook with the cooked oysters, fold, and turn out upon a very hot dish. Clam omelette is made the same way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. OYSTER, MUSSEL OR CLAM OMELETTE.— Boil for 2 minutes in their own juice, 4 large oysters or a dozen mussels or clams. Strain well, chop fine, and add to the omelette in the same way as indicated for vegetable omelette. — Mrs. Ernest D. Dean, Glen View, 111. COOK COUNTY COOK BOOK 47 POOR MAN'S OMELETTE.— 2 eggs separately beaten. Add tablespoon flour to yolks, ^ cup of milk, and pinch of salt. Beat whites until so stiff you can tip* dish upside down, pour yolk mix- ture into whites, stir gently, put tablespoon butter into saucepan, and just melt (not brown), put in the mixture, and let cook over not too hot a fire. When it starts to bubble around the outside of pan put in hot oven. For 4 people. Can double over when taken out or leave round. — Mrs. Frank Ferguson, Franklin, 111. POTATO OMELETTE.— Remove the pulp from freshly baked potato, rub it through a wide sieve, and carefully mix it with the beaten yolk of 3 eggs, a few drops of lemon juice and salt and pepper. Just before putting over the fire, stir in the stiffly whipped whites of 3 eggs, heat 1^ oz. butter in an omelette pan, and cook until light brown underneath; then brown before an open fire or in a hot oven; then turn it on a paper sprinkled over with a little chopped parsley, fold and serve. — Mrs. W. S. Boles, Wheel- ing, 111. OMELETTE A LA POULARD.— Melt a teaspoon of butter in an omelette pan over a clear moderate fire, and when warm pour in 5 well beaten eggs and season with salt. Let the eggs set, then shake it gently and continually to prevent sticking. When the surface begins to set, slide it on a hot dish and fold it in half. Sprinkled sifted sugar over it and serve at once. — Mrs. C. J. Jef- fries, Winnetka, 111. QUAKER OMELETTE.— 3 eggs, 2 small tablespoons flour, y^ teaspoon salt, 1 tablespoon butter, Yi, cup mill^ Beat the whites to a stiff froth. Beat together thoroughly the yolks of the eggs, flour, and salt, add the whites beaten thoroughly, and add the milk. Place butter in a frying pan, let it melt, but not burn. Put in the omelette, and cook 7 minutes. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RICE OMELETTE.— Follow directions for making a plain omelette, stirring cold boiled rice into eggs before cooking them, allowing 1 teaspoonful of rice for each t^^. If desired a few drops of onion juice may be added with the rice. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 48 EGGS RICH OMELETTE.— 25^ tablespoons of flour, H teaspoons of salt, 1 cup of milk, 3 tablespoons of butter, as many eggs as desired. Mix salt and flour and add the milk gradually. Beat eggs and flour until thick and lemon colored, then add to the first mixture. Heat iron frying pan, and put in 2/3 of the butter; when butter is melted, pour in mixture as it cooks, lift with a grid- dle cake turner so that the uncooked part may run underneath; add remaining butter as needed andi continue lifting the uncooked part until it is firm throughout. Place on hotter part of range to brown; roll and turn on hot plate. — Mrs. Alex. Drexel, Park Ridge, 111. ROBESPIERRE OMELETTE.— 3 tablespoons of hot water, 1 tablespoon of salt, teaspoon sugar, 1/3 teaspoon of salt, ^ tea- spoon of vanilla. Number of eggs desired. Make a plain omelette, add remaining ingredients, turn into a hot omelette pan, turn in mix- ture and cook. Fold, turn on a hot platter, sprinkle with pow- dered sugar, and score with a hot poker. — Mrs. Tom Bell, Bart- lett, 111. RUM OMELETTE.— Put a little fresh lard in an omelette pan and heat. Be careful that it does not 'burn or the color of the omelette will be spoiled. Whisk 3 eggs thoroughly until they are very light. Beat in 1 teaspoon of milk, and beat continuously until the pan is hot and ready over the hot fire. Pour in, and as soon as the omelette is set, remove it from the hottest -part of the fire, slip a knife under it to prevent it from sticking. When the center is almost firm, tip the pan, and work the omelette loose so that it will fold easily and neatly and then turn it carefully out on a hot platter. Dust powdered sugar over it very generously and with a hot iron rod, singe the sugar in stripes. Pour a glass of Jamaica rum around it, and when the omelette is on the table, set fire to the rum. Dip the burning rum over the omelette with a spoon, extinguishing the flame, and serve. As salt mixed with eggs prevents them from rising but is very necessary to the taste, add a little to the omelette just before folding. — Mrs. Martha Bar- ber, Mayfair, 111. SAVOURY OMELETTE.— This is really very easy to make, though many people are under the impression that it is a difficult matter. Beat 2 fresh eggs very light. Have tablespoon of lean COOK COUNTY COOK BOOK 49 cooked ham, and a teaspoon of parsley chopped very fine. Add these to the beaten eggs. Heat an oz. of butter in a small frying pan, put in the mixture, and as it sets to the sides of the pan, scrape it towards the handle of the pan until 'only J/^ the pan is covered. Brown it underneath, slip it from the pan on to a ihot dish, and serve immediately. Time to cook, about 3 minutes, hav- ing a clear fire. Do not use an enameled pan for omelettes. — Mrs. T. R. Barker, Kenilworth, 111. SHRIMP OMELETTE.— Add to a plain omelette, some shrimps, cut up in small pieces, if they are large, and when ome- lette is ready to turn, sprinkle shrimps over the top. — Mrs. Chris. Anderson, Kenilworth, 111. SPANISH OMELETTE.— 1 onion, ^ saltspoon of salt, 6 tablespoons of water, ^ lb. of bacon. Cut the bacon into very thin slices, put into a frying pan, add a Yz cup of water, cook until the water evaporates; then fry the ibacon carefully. Remove the crisp bacon, add the onion, chopped fine; cook on the back part of the stove for 15 minutes. Break the ^^^ into a bowl; beat until mixed; add the water, salt, and pepper, ©raw the pan with the onions over the fire; when hot, turn in the egg; shake and lift, drawing the soft part underneath until the omelette is "set." Fold and serve at once. — Mrs. Jane Andrews, Mayfair, 111. OMELETTE SOUFFLE.— Allow a heaping teaspoon of pow- dered sugar, a few drops of lemon or vanilla for flavoring, and the whites to each yolk. Beat the whites very stiff, and fold them into the beaten yolks. Put a ta'blespoon into a well-buttered baking dish, cook in a moderate oven about 12 minutes, or till well puffed up and a straw comes out clean. Serve at once as it falls quickly. — Mrs. Edward Abbott, Palatine, 111. SWEETBREAD OMELETTE.— Parboil sweetbreads, pick them apart, and put into a cream sauce. Make a plain omelette, fold over, and' turn it out on a heated dish. Pour the sauce over it, and send at once to the table. — Mrs. Ed. Barnes, Bartlett, 111. TRUFFLES OMELETTE.— Make a plain omelette; slice truffles and heat them in butter and white sauce. When the ome- lette is ready to fold place the truffles on it, fold, and serve imme- diately. — ^^Mrs. John Barr, Mayfair, 111. 50 EGGS OMELETTE WITH TOMATO SAUCE.— Make a sauce by cooking in a saucepan, a tablespoon of butter, and 1 of flour, and when they bubble, pouring over them a cup of strained and sea- soned tomato juice. Keep the sauce hot while you make a plain omelette, dish it, and after it is on the platter, pour tomato sauce over and around it. Allow 1 cup of tomato sauce for each of 3 eggs, cream sauce plain or containing* cold chicken or ham, or the same amount of cooked green peas or mushroms or any other left-over vegetable may be used. — Mrs. Wm. Barton, Park Ridge, 111. OMELETTE WITH WHEAT— GERM MEAL, WHEAT- LET, CREAM OR WHEAT, ETC.— Into VA cups of boiling wa- ter, to which ^ of a teaspoon of salt has been added, stir 2 table- spoons of wheat germ meal. Stir and cook over the fire 3 or 4 minutes, then cook over hot water until ready to use. Beat 5 eggs until a spoonful of mixture can be lifted, add a few grains of pep- per and salt and beat the eggs into the cooked meal. Turn, into a hot frying pan, buttered, and cook as a French omelette. Or, beat the white and yolks separately, then beat the yolks into the whites, and cook as a puffy omelette. — Mrs. John Masters, Park Ridge. II]. EGGS AND ONIONS (Chafing Dish Recipe).— Put butter the size of an egg in the chafing dish or pan and let it melt; add ^ teaspoon of chopped onion and cook 5 minutes; add 4 tablespoons of cheese, and when it is melted put in 6 well-^beaten eggs, salt, pepper and tabasco to taste. Stir constantly until the eggs are cooked and serve on buttered toast. — Mrs. C. C. Cleveland, Bart- lett. 111. ONION EGGS.— Slice 3 hard-boiled eggs, white and yellow together, fry 3 sliced onions in butter, lay them on a platter. Place the sliced eggs over them, cover, grate S other hard-boiled eggs, mix with a little salt and cayenne pepper. Boil in a little cream and pour this over the eggs and onions. — Mrs, C. J. Jef- ries, Winnetka, 111. ^ OX-EYES. — Take slices of bread an inch thick from good light bread and cut rounds with a 3 inch cutter, cut a small ring ly2 inches and scoop out enough to take in an egg; brush with butter and crisp in a quick oven. Break a fresh egg in each, se«- COOK COUNTY COOK BOOK ^1 son with salt and pepper, moisten with 1 tablespoon of cream and put in oven till set. These may be filled with scrambled eggs and they are then called scrambled eggs in cups. — Mrs. C. E. West- inghous, Mayfair, 111. EGGS A LA PARISIENNE (Moulded Eggs).— Sprinkle the inside of buttered moulds with finely chopped parsley. Break an egg into each mould, dust with salt and pepper, set on a folded paper in a pan of hot water and let poach, covered, on the top of the range, or in the oven, as convenient, until the eggs are firm, then turn from the moulds on to a hot serving dish. Have ready a can of tomatoes that have been cooked 15 minutes with a slice of onion and passed through a sieve; season with salt and pepper and re-heat with a cup of canned mushrooms, or let simmer 10 minutes with a cup of fresh mushrooms peeled and sauted in 2 tablespoons of butter. Pour the tomatoes and mushrooms about the eggs and serve at once. — Mrs. H. A. Sherman, Palatine, 111. PARMESAN EGGS.— Grate 2 oz. of parmesan cheese into a saucepan, add 1 sprig of onion chopped, and 2 tablespoons of sherry wine; stir until cheese is melted. Add 6 eggs beaten to- gether, stir over a slow fire until done, spread on thin slices, of hot toast. Serve immediately. — Mrs. Edith Fairchild, Glen View, 111. PARISIAN EGGS. — Make square cases of heavy letter paper and butter, but in each case a bit of butter, a dash of onion or parsley, pepper and salt. Place upon gridiron over a moderate fire. When butter melts, break 1 egg in each case, sprinkle bread crumbs on top, glaze with a hot shovel. Serve at once in the. case. — Mrs. Ralph Charters, Park Ridge, 111. PARSLEY EGGS. — Poach number of eggs desired, place on slices of buttered toast and pour over a sauce made with 1 cup of sweet cream or rich milk, 1 sprig of parsley chopped fine, 1 table- spoon of butter and 1 teaspoon of flour, mixed smoothly together and boiled until thickened. — Mrs. Chas. Johnston, Des Plaines, 111. EGG PASTEL.— Beat 6 eggs, add 3 tablespoons of cheese and 1 of butter and mix well together. Warm the mixture in a' stew-pan over a gentle fire and stir until it is thick. Serve on buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. 52 EGGS PICNIC EGGS. — Cut 6 hard-boiled eggs in halves lengthwise. Remove yolks and chop fine with cold chicken or cheese, season with butter and rub smooth. Fill white of egg, then press halves together. Roll in beaten egg and cracker crumbs, fry in hot fat a chestnut brown. Serve cold. — Mrs. Frank Cress, Park Ridge, 111. EGG PIE. — Cut in rings 6 hard-boiled eggs and put in a bak- ing dish with alternate layers of bread crumbs, butter, salt and pepper. Beat l^ doz. eggs, and 1 pt. milk and pour over the pic. Bake till eggs are congealed. — Mrs. Mary Carpenter, Des Plaines, 111. PICKLED EGGS.— Rub together H teaspoon mustard with a little cold vinegar; let 1 pt. of vinegar come to a boil, add the spice and cook 1 minute. Pour over 6 hard-boiled eggs with whole clove in each. — ^Mrs. B. Reeves, Palatine, 111. PLANKED- EGGS.— 2/3 cup finely cooked cold corned beef or corned tongue. Add an equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper, and make nests and border of duchess potatoes, using a pastry tube with rose tip. Put a buttered or poached egg in each nest, and put in the oven to brown potato. Garnish with tomatoes cut in halves, and with parsley. Eggs may be sprinkled with buttered cracker crumbs just before sending to oven, if desired. — ^Mrs. C. F. Adams, Franklin, 111. EGGS ON A PLATE.— Rub the (bottom of a stoneware plat- ter with butter, dust lightly with salt and pepper. Then break over the top of the dish 6 fresh eggs; sprinkle lightly with salt and pepper; put bits of butter the size of a hazel nut between each egg, and stand the dish over a basin of hot water. Cook in the oven about 5 minutes or until the eggs are set. If you hare a gas stove run them under the flame for just a moment to brown the surface. — Mrs. John Adams, Wheeling, 111. EGGS SUR LA PLATTE.— Little stone dishes come express- ly for this mode of serving eggs, but individual vegetable dishes or teacups which have lost their handles will answer the purpose. Heat and butter as many dishes as there are persons to be served and sprinkle in pepper and salt. Break an egg in each one, sprin- COOK COUNTY COOK BOOK 53 kle on a little more pepper and salt and put a tablespoon of butter on each one in bits. Cream may be poured over if liked. Place in a moderately hot oven about 5 minutes or until white is set. The flavor can be changed by sprinkling a little finely chopped ham or parsley on the plate before putting in the eggs. — Mrs. Al- mond Case, Palatine, 111. POACHED EGGS. — Eggs for this purpose are best when two days old. The whites of new-laid eggs are milky, easily dissolved, and separated in water, but on the other hand, if too stale, the cell walls do not remain firm. Brush the bottom of an iron frying pan with butter or oil, then partly fill with iDoiling water, adding salt or a little lemon juice or vinegar; break the eggs, one after another into a cup and turn them into the water, which should not iboil or even simmer. The top of the yolk should slightly emerge from the water; if the yolk be covered, carefully dip out some of the water; if too much is visible, add more, very carefully, so as not to disturb the eggs. Let stand till the egg is cooked to the proper consistency. When cooked to perfection, the egg throughout is jelly-like, the golden brown just showing through a transparent veil of white. Then remove with a skim- mer, and arrange on slices of toasted bread. Add a few bits of water-cress or parsley to complete the dish. Celery salt gives a pleasant flavor to poached eggs, and some people relish a drop of onion juice on each.— iMabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Break the eggs separately into a cup, let them slide gently into boiling water; take them out. May be served on hot buttered toast or plain. They are often convenient- ly poached in a frying-pan. When poached in quantities, they are apt to run together. A few drops of lemon juice or vinegar in the water keeps the whites from spreading. — Mrs. P. F. Mc- Laren, Mayfair, 111. VARIATION II. — Put as much milk in a saucepan as will just cover the number of eggs needed; when on the point of boil- ing, drop the eggs, and let cook 5 minutes; take out and put each tgg on a slice of freshly made toast, lightly buttered; thickea the milk with a little flour, add pepper and salt. Pour over toait 54 EGGS and serve hot. Chicken stock is exceedingly nice for poaching eggs this way. — Mrs. Martin Miller, Wheeling, 111. POACHED EGGS WITH ANCHOVY TOAST.— Toast rounds of bread, spread with anchovy paste and place a poached tgg on top of each round. — ^Mrs. Edith Mosely, Palatine, 111. POACHED EGGS ON BEANS OR PEAS.— Mash left-over baked beans or peas and season to taste, form into balls or patties. Set in oven to heat through, or may be used cold. Poach eggs and place on the patties and serve. — E. G. Harris, Winnetka, 111. POACHED EGGS WITH CREAMED CELERY.— Arrange poached eggs in a circle on rounds of hot buttered toast; fill in the center of the circle with a pt. of celery, cut into inch lengths and cooked about 2 hrs. in boiling water, then stirred with 1^ cups of cream sauce made of J^ water in which celery was cooked and ^ cream or milk with a lump of butter added. — Mrs. John Masteri, Park Ridge, III. - ' POACHED EGGS ON CEREAL.— Any left-over cereal or meal mush, porridge, cream of wheat may be sliced when cold or made into patties and fried until nicely browned in butter, lard or vegetable oil and served with a poached egg on each one. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. POACHED EGGS ON CHEESE.— Make patties of bread or cracker crumibs moistened with milk and yolk of eggs, seasoned with salt and pepper. Sprinkle 1 teaspoon of cheese on each ball and set in the oven until cheese has melted. Serve with a poached egg on each ball. The cheese may be placed on slices of bread and set in oven to melt cheese and toast bread. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. EGGS POACHED IN CONSOMME.— Use consomme or any other soup stock instead of water and poach 1 or 2 eggs at a time; thicken the consomme, adding a few spoons of cream, and pour around or over the eggs, arranged on slices of toast. — Mrs. Wm, Barton, Park Ridge, 111. POACHED EGGS IN CREAM.-^For 3 or 4 persons take 6 absolutely fresh eggs, ^ pt. rich new cream, 1 teaspoon of butter, I small teaspoon of flour, ^s much pepper ^s can be held on th^ COOK COUNTY COOK BOOK 55 point of a knife and a saltspoon of salt. Heat the cream in the chafing dish; rub the flour together and stir in and then add the seasoning. When the cream reaches the boiling point, slip the eggs carefully in and dip some of the cream over each. In 2 or 3 minutes serve with thin buttered toast or toasted wafers. — Mrs. John Barr, Mayfair, 111. POACHED EGGS, CREOLE STYLE.— 1 can tomatoes, 1 green pepper, shredded, 5 eggs, 2 tablespoons of butter, salt and pepper, 1 tablespoon of lemon juice or vinegar. Stew 1 can of tomatoes and s'hredded green pepper until the tomato is reduced one half; turn on to a serving dish, arrange on the tomato S rounds of toast, and upon each of these a poached egg. Melt and brow'n 2 tablespoons of butter, add 1 tablespoon of lemon juice or vinegar, and when the liquid boils, pour the sauce over the eggs; sprinkle with salt and pepper and serve at once. — Mrs. Ed. Barnes, Bartlett, 111. COUNTESS POACHED EGGS.— Fill puff paste patties with asparagus tips, cooked and well buttered; cover with a poached egg and surround with cream or HoUandaise sauce. If the cream sauce made thick with puree of asparagus, be used, in the patties with the egg above, the dish becomes Poached Eggs with cream of Asparagus. — Mrs. Edward Abbott, Palatine, 111. POACHED EGGS ON FISH.— Take any kind of left-oYcr fish, flake or chop it up fine, heat up in a cream sauce and fill in hollow toasted slices of bread. Serve with a poached egg on each slice. — Mabel Sturtevant, 105 S. Deafborn St., Chicago, 111. POACHED EGGS AND HAM.— Serve poached eggs on thin $lices of boiled or fried ham. They may be served on bacon in the same manner. They are then known as poached eggs and bacon. — Jane Andrews, Mayfair, 111. POACHED EGG ON HASH.— ^Chop 1 onion fine and simmer in oil and fat until tender, but not brown. Add chopped meat of *ny kind and any desired vegetable and thicken. Make patties on which serve poached eggs. Any left-over meat may be used.— Mrs. E. G. Harris, Winnetka, 111. 56 EGGS POACHED EGGS ON HOMINY.— Mash well cooked hom- iny until it forms a pulp, make into patties and fry a nice brown. A teaspoon of minced meat heated in a little butter may be sprin- kled on each one if desired. Serve with a poached egg on top. — Mabel Sturtevant, 105 S. Deanborn St., Chicago, 111. HYGIENIC POACHED EGGS.— Add a few grains of salt to the white of an egg, beat until dry and turn into a buttered glass, or a china 'bowl; forjm a nest on the top for the yolk. Set the glass on a trivet in a curved dish of lukewarm water and let cook until the egg is set and rises in the glass. Do not let the water boil round the glass. — Mrs. Chris. Anderson, Kenilworth, 111. POACHED EGGS ON KIDNEY.— Boil a fresh kidney, let it get cold and mince fine. Heat a ^ pt. of soup stock, and cook together in a frying-pan a tablespoon of butter and 1 of browned flour. On this pour the hot soup stock and cook until you have a thick brown sauce. Into this turn the chopped tongue and stir until smoking hot. Season with a teaspoon of tomato catsup, a teaspoon of onion juice, salt and pepper. Have ready slices of toast on a heated platter, pour the hot mixture over these; put a poached egg in the center of each^siice of toast, and serve. — Mrs. May C. May, Mayfair, 111. POACHED EGGS ON MACARONI.— Take left-over maca- roni and form in patties with bread or cracker crumbs. Sprinkle a little grated cheese over the top and place in a pudding pan and set in the oven to heat through and brown. Poach as many eggs as desired and serve on the macaroni in the dish in which maca- roni was browned. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. STEAM POACHED EGGS AND MEAT.— Grease poaching cups or ordinary teacups with butter or vegetable oil, % teaspoon to the cup. Chop or mince up ham or any left-over meat, fowl or wild game. Put a teaspoonful or more in each cup and break in egg carefully. Set in dish containing some water or in a steamer and steam 2 to 4 minutes. Serve on toast or any other desired base. Yolks will never break when cooked in this manner. — E, G. Harris, Winnetka, 111. COOK COUNTY COOK BOOK 57 POACHED EGGS ON MUSH.— Take any kind of cold mush as corn, rye, barley, peas, meal or any of the flour or meal mix- tures and slice. Dip in flour or tgg and cracker crumbs and fry a g-olden brown. Place on a hot platter and cover with poached eggs. Serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. POACHED^ EGGS ON OYSTERS.— 3 oysters for each egg. Make a cream sauce of oyster liquor and milk, add oysters and iill pufi paste cases or tart sliells or hollowed rounds of toasted bread with this mixture and place a poached egg on each one. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111, POACHED EGGS ON PARSNIPS.— Mash parsnips fine and form into ball with flour and seasoning. Fry in lard, butter or vegetable oil or set in the oven to brown. Put a small piec^ of butter in- each one and serve with poached eggs on top. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. POACHED EGGS ON POTATO BALLS.— Make good sized balls with left-over mashed potatoes moistened with an egg stirred and seasoned with salt and pepper. Have 3 balls for every 2 eggs. Fry the ball in deep fat and^lace on a hot platter where they will keep warm. Poach eggs and place on balls; cream sauce or brown butter sauce may be poured over if desired, but very good without. — ^Mrs. T. R. Barker, Kenihvorth, 111. POACHED EGGS ON RICE.— Take steamed or boiled rice and mix with the beaten yolk of an egg and a little flour; form into balls and fry. Left-over meat may be minced and mixed with it if desired*, or warmed and sprinkled over the top. The rice balls may be covered with grated cheese and baked in the oven, if preferred. Serve with poached eggs on top. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. POACHED EGGS WITH CREAMED SALMON.— Cut inch thick bread in rounds or fancy shapes with a cutter. Cut a line around the top of the slice about half an inch from the edge and carefully remove the crumbs to form a receptacle with J^ inch walls. Brush with melted butter and brown in the oven or fry in deep fat. Fill with flaked salmon wbich has been heated in a cup of hot cream sauce. Dispose a poached egg above the salmon. 58 ECGS Serve garnished with parsley and slices of lemon. — Mrs. Martha Barber, Mayfair, 111. POACHED EGGS ON SARDINE TOAST.— Spread toast with butter and sardine paste and place a poached egg on each slice; or. spread the toast with patted or finely minced boiled ham. — Mrs. Tom Bell, Bartlett, 111. SICILIAN POACHED EGGS.— Fill puff paste cases or hol- lowed and browned slices of bread with cooked and sifted chicken livers, mix with cream or veloute sauce to fonm a thick puree. Place a poached egg above. Pour tomato sauce over or around and serve. — 'Mrs. Alex. Drexel, Park Ridge, 111. POACHED EGGS WITH SPINACH A LA CREME:— Cook 5^ a peck of spinach, drain and chop. Cook 2 oz. of flour in 2 oz. of butter; add ^ cup of cream and when well blended and smooth, add the spinach with salt and pepper as needed. Cook and stir until well mixed, then spread on rounds of toast, fried bread or canapes, and place a poached egg on top; sprinkle the yolk with fine chopped parsley if desired. — Mrs. C. Buttercup, Bensen, 111. POACHED EGGS ON SWEET POTATO.— Clean and cut a large sweet potato crookwise into 1^ inch slices. Boil or bake until done. Scoop out the center, leaving a ^ inch wall on bottom and sides. Place a poached egg in the cavity and have the part which was scooped out mashed and by means of a pastry tube place in ornamental designs around edge of the egg, leaving the yolk and a little of the white showing through; season with pepper and salt and put a generous lump of butter on top of each egg- Set in oven for a minute till butter melts. — Mrs. E. G. Harris, Winnetka, 111. EGGS POACHED IN TOMATO OR A LA DAUPHIN.— Stew slowly for 10 minutes 5^ a can of tomatoes and 1 small onion,* cut fine. Season highly with salt and pepper and butter; break 6 eggs. 1 at a time, into a cup and slip them into the hot tomatoes. Lift the whites carefully with a fork, as it cooks, until it is all firm ; then prick the yolks and let them mix with the tomato and white. It should be quite soft, but with the red tomatoes, the white and yellow of the egg quite distin Winnetka, 111. VARIATION I. — Mix together thoroughly 1 qt. clean bran, 1 pt. white flour, 1 pt. sweet milk, 6 oz. New Orleans imolasses, 1 beaten egg, 2 teaspoons bicarbonate soda. Bake in gem tin. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BROWN BREAD.— Mix together 2 cups of graham flour, 1 cup cornmeal, 1 teaspoon salt, J^ cup molasses and 2 cups sour milk in which has been dissolved 1 teaspoon of soda. Bake in a COOK COUNTY COOK BOOK 11 VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, Yi cup of English walnuts, 1 cup brown sugar and 1 teaspoon salt with 2 cups sour milk in which 2 level teaspoons of soda has been dissolved. Bake 1 hr. in a moderate oven. Nice for sandwiches. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111- VARIATION II (Excellent Brown Bread).— 3 cups of boiling hot water, 1 teaspoon of soda dissolved in the water, ^ cup of mo- lasses and a scant teaspoon of salt; thicken graham flour to a rather stiff batter. When cold enough not to scald, stir in 1 pt. of yeast or bread sponge. Set in a warm place to rise. Knead and bake in a moderate oven. This makes 2 loaves. — ^Mrs. Ella Fairchild, Palatine, 111. VARIATION III.— Mix thoroughly together 2 cups of cold left-over oatmeal porridge, a teaspoon of salt and a heaping tea- spoon soda. Add 1 cup of liquid yeast and flour enough to make a stiff batter. Bake 1^ hrs. in a moderate oven. — Mrs. Ella Fair- child, Palatine, 111. VARIATION IV. — Scald J^ cup each of cornmeal and oat- jmeal with 2 cups milk; when cool add 1 cup molasses, 1 cup yeast, and 1 cup milk; add a teaspoon salt and knead down. Let stand over night and put in pans in the morning without kneading. — Mrs. Chas. Eggleson, Wheeling, 111. VARIATION V. — Add 1 teaspoon soda to 1 cup molasses and stir utitil it looks like molasses candy, add 2 cups sweet milk, 1 tea- spoon salt, 3 cups graham flour, 1 cup white flour in which have been sifted 2 teaspoons of baking powder. Mix thoroughly and bake very slowly for 2 hrs. — Mrs. Waldon Emmery, Glencoe, 111. VARIATION VI. — ^Add 2 beaten eggs to 1 cup brown sugar, mix well and add 3 cups sour milk, 2 teaspoons salt, 2 teaspoons soda, lJ/2 cups white flour, 4 cups graham flour. Beat all together for 5 minutes. Bake in a slow oven. This makes a large quantity and half of the quantities may be used. — Mrs. Jane Evers, Win- netka. 111. NEVER-FAIL BROWN BREAD.— Mix together 1 cup gra- ham flour, 5^ cup white flour, Y^ cup cornmeal, and add 1 cup sour milk, in which a scant teaspoon of soda is dissolved. Bake 1 hr- • 78 BREAD in slow oven in a lb. coffee can. Grease can well and bake with cover on about 1 hr. — Mrs. C. C, Cleveland, Bartlett, 111. STEAMED BROWN BREAD.— Mix together 1 cup corn- meal, 1 cup graham flour, 1 cup white flour, J4 cup molasses* 1 small teaspoon salt, a level teaspoon soda and 1^4 cups sweet milk. Steam 2j4 hrs. — Mrs. C. E. Rawlings, Glen View, 111. VARIATION I.— Mix thoroughly together 2 dips graham flour, a little salt and 1 cup raisins; add 1 cup milk, ^ cup molasses in which a teaspoon of soda has been dissolved. Beat vigorously and steam 3 hrs. and bake J^ hr. — Mrs. C. E. Westinghous, May- fair, 111. VARIATION II. — ^^Mix ^ cup molasses and 2 teaspoons soda thoroughly together; add 1^ cups buttermilk, 1 tablespoon salt, 2 tablespoons lard, 3 cups graham flour and 1 lb. dates. Mix well and steam 3 hrs. — Mrs. Charles Ellis, Winnetka, 111. CORN BREAD, INDIAN BREAD OR JOHNNY CAKE.— To 2 cups cornmeal add 1 cup flour, J/^ cup sugar, 1 teaspoon soda. Sift these ingredients well, then add ^ cup melted lard and enough buttermilk or sour milk to make a batter, as for griddle cakcf. Pour into well-greased pan ab.out ^ inch deep, and bake 15 min- utes. — Mrs. Frank Ferguson, Franklin, 111. VARIATION I.— Sift together 1 cup white flour and 2 tea- spoons of baking powder, add 1 cup of cornmeal, 1 tablespoon of shortening and 2 beaten eggs; mix to a batter with 1 cup milk and add a pinch of salt and a tablespoon of sugar. Beat and turn into a buttered tin. Bake in a moderate oven. — Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111. CORN BREAD. — Dissolve 1 teaspoon of soda in 1 cup sour milk; add ^ cup sugar, 2 eggs, beaten, J4 cup melted lard, 2 cups cornmeal and 1 cup flour. Beat thoroughly and turn into a greased pan. Bake 30 minutes. — Mrs. Leslie V. Warren, 211 S. 8th Ave., Maywood, 111. CHESTERFIELD CORN BREAD.— This is to the South what fried mush is to the North. To 1 cup of cornmeal add a pinch of salt and 1 scant tablespoon of baking powder; mix well, then stir in water enough to make a batter that can be poured out; COOK COUNTY COOK BOOK 79 have a large pie-pan with 1 tablespoon of lard in the oven getting hot while preparing the batter. Pour the batter in the hot pan and bake in a quick oven until nicely browned. This can also be baked on top of the stove on a hot, well-greased skillet, and turned to brown on both sides evenly. — Mrs. Frank Ferguson, Franklin, 111. NEW ENGLAND BROWN BREAD.— Scald 1 cup of corn- meal with just enough boiling water to moisten it. Let stand about 10 minutes, then add enough cold water to make a soft bat- ter. When lukewarm add y^ cup yeast (liquid), y^ cup molasses, ^ teaspoon each of salt and soda and 1 pt. of rye flour. Beat well, cover and let rise until the mixture cracks on top, then stir it down, pour into buttered and floured tins, let rise again, sprinkle the top lightly with flour and bake 2 hrs. in a moderate oven. — Mrs. C. Buttercup, Bensen, 111. NORTH DAKOTA BROWN BREAD.— Mix well together 1 pt. of cornmeal, 1 pt. of graham flour, 1 pt. sour milk, y^, cup mo- lasses, 1 tablespoon melted butter, 2 teaspoons soda. Steam 3 hrs.; bake 20 minutes. — Mrs. Joseph Dunlop, Bartlett, 111. PUMPKIN CORN BREAD.— Mix well together 1 qt. of corn- meal, sifted, 1 pt. of cooked pumpkin, 2 tablespoons of lard, 2 tea- spoons of brown sugar, 1 teaspoon of salt. Work all together, make in pones and bake in a moderate oven. — ^Mrs. C. E. Clarkson, Wilmette, 111. RICHMOND CORN BREAD.— Put 2 tablespoons of lard in a small, deep tin pan and place in a hot oven. Beat 1 ^^% thor- oughly in another dish; add y^ cup sweet milk or water, and then sift 1 cup white cornmeal, 1 scant tablespoon of baking powder and a little salt. Beat well and then pour in the melted lard which had been placed in the tin pan in the oven, stir again and pour into the hot pan. Some like a slice of bacon placed on top of the batter. Bake 15 minutes in a quick oven. Serve with fried fish or chicken. — Mrs. Alex. Drexel, Park Ridge, 111. OLD VIRGINIA CORN BREAD.— Take 1 pt. of cornmeal and pour over it a pt. of very hot water; add 54 teaspoon salt and a heaping tables-ppon of butter; stir well, and when cool add 3 well- 80 BREAD beaten eggs and 1 qt. of sour milk with 1 teaspoon soda dissolved in it. Bake in a deep pan and serve quickly. — Mrs. Almond Case, Franklin, 111. RAISED CORN BREAD.— To a qt. of buttermilk add 54 cup of yeast; set in a warm place over night. In the morning add 1 pt. of dry bread crumbs, Yt. cup of sugar, 2 eggs, 1 teaspoon of soda, salt and cornmeal enough to make a moderately stiff batter, and stir well. Put into a well-buttered tin pudding form or bucket with a close-fitting lid. Let stand until light, place the ITucket in a pot of boiling water, steam it 1^4 or 2 hrs. — Mrs. C J. Jeffries, Winnetka, 111. STEAMED CORN BREAD.— Mix 1 cup of flour with 3 cups of Indian meal, also add 1 teaspoon of salt. Then mix together 2 cups of sweet milk and 1 of sour, and 2/3 cup of molasses. Dis- solve a teaspoon of soda in 1 tablespoon of cold water and stir into the milk and molasses; then add the liquid to the dry ingre- dients, beat thoroughly and pour into a buttered 2-qt. tin. Steam 3 hrs.— Mrs. D. O. Dooley, Bensen, 111. CURRANT BREAD.— Mix together 2 cakes of yeast dissolved in lukewarm water, 1 tablespoon of sugar, let foam till it comes to top. A package of each of raisins and currants. V^ lb. of sugar, 2 eggs. 1 qt. of water, stir in sifted flour to make stiff. Let rise, knead into loaves, let rise and bake. Put butter over top when removed from the oven. — Mrs. Frank R. Webber, 1001 S. 7th Ave.,4jMay- wood, 111. VARIATION I. — When bread sponge is ready to mix into dough, take 4 cups of light st>onge. 1 cup of lukewarm water or milk. 3 tablespoons of lard or butter. 2 cups of brown sugar, a little salt, 1 cup of currants, 1 cup of seeded raisins, 1 teaspoon each of essence of lemon and cinnamon, ^4 of nutmeg, grated. Then cover and leave in a warm place to rise, after which proceed as for other bread. — Mrs. Andrew Anderson, Kenilworth, 111. VARIATION II.— Scald 1 cup new milk, let it cool and add 2 cups potato yeast and flour enough to make soft batter, set in warm place to rise until light, then add 1 cup brown sugar, 5^ cup butter, 1 cup currants, 2 well-beaten eggs, a little nutmeg, flour enough to COOK COUNTY COOK BOOK " 81 knead soft; let rise again. When light tuck into tins, set in a warm place, and let rise about 2 hrs. Bake in a moderate oven. — Mrs. John Barber, Mayfair, 111. VARIATION III.— 3 cups flour, ^ cup butter, ^ cup sugar, J^^ teaspoon salt, 1 cup cleaned currants, grated rind of 1 lemon, 2 tea- spoons baking powder; mix dry ingredients, rub in butter, add cur- rants and lemon rind, mix to a thick batter with cold milk; turn into a well-greased pan. Bake 1 hr. in moderate oven. — 'Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. GERMAN BREAD,— To 2 cups light bread dough add a scant Vi cup butter and lard mixed, 1 cup sugar, 2 cups milk in which dissolve J^ teaspoon soda, 1 teaspoon each of cinnamon and vanil- la, and 1 cup of seeded raisins. Stir with flour as stiff as bread dough, let rise, mix, let rise again, then mould into loaves, score the tops several times with a sharp knife, brush with milk, sprinkle with sugar, let rise, and when light, ibake. — Mrs. J. C. Appleton, Bartlett, 111. GERMAN CINNAMON BREAD.— Make a rich biscuit dough with 1 qt. of flour, 1 teaspoon salt, 2 tablespoons baking powder, 2 teaspoons sugar, 3 teaspoons butter, 1 tz%, 1 pt. of sweet milk, flavor with cream or vanilla. Mix all into a soft dough, roll y^ inch thick and put dough in a shallow pan, cover top with a mix- ture of sugar, cinnamon and melted butter. Bake in a quick oven. — Mrs. James Ellis, Palatine, 111. GERMAN SWEET BREAD.— To 1 qt. of light bread sponge add 2 oz. of butter, 4 oz. of sugar, and 1 tablespoon each of cinna- mon and caraway seed. Knead thoroughly, let rise, knead again 10 minutes, then put in greased 'baking pan, brush the tops with melted butter, and when light bake in a moderate oven. — Mrs. E. D. Adkins, Wheeling, 111. GLUTEN BREAD.— Make a sponge with 3 cups of milk or water, lukewarm, 1 yeast cake dissolved in a pt. of water and a pt. of gluten flour, when light add Yz teaspoon salt, 2 tablespoons "melted butter, 2 tablespoons sugar, and enough gluten flour to make batter stiff enough to knead. Knead until simooth and elas- tic, form into loaves and bake 1 hr. — Mrs, H. B. Sanborn, Bart- lett, 111. 82 BREAD GRAHAM BREAD — Take 4 heaping cups of graham flour, 1 teaspoon of salt, 1 heaping teaspoon of saleratus, dissolved in hot water and stirred in y^ cup of molasses until it foams. Add enough milk to make the dough as stiff as cake mixture; put it into 2 pans and bake. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I.— Add half a cup of granulated sugar to 1 beaten ^^z. Beat and add 1 cup of buttermilk or sour milk and 2 tablespoons of sour cream. Add Ij^ cups graham flour, mixed with 1 cup white. Beat in J4 teaspoon soda, dissolved in a little hot water. Bake slowly. — Mrs. B. Stiver, Palatine, 111. VARIATION II.— On baking day take out 2 cups of the sponge which 'has been set with the wheat flour — after the first ris- ing. Put it in a howl, add 3 tablespoons of molasses, 1 pt. of gra- ham flour, and Yt. pt. of wheat flour; knead for IS minutes, set it to rise again for 2 hrs., then form it into a loaf and let stand again for 1 hr. Bake in a slow oven for ^ of an hr. Graham bread burns so easily it should not 'be put into a hot oven. — "Mrs. E. D. Adkins, Wheeling, 111. GRAHAM BREAD.-^At noon scald 2 cups white flour and let it stand until lukewarm. To this add 1 soaked yeast cake, then set in a warm place to rise. At night put 2^ qts. warm water, 1 cup sugar, 4 breadspoons baking syrup and about Ij^ sifters white flour, with the sponge. Finish setting with graham flour. In the morning put in 2 handfuls salt, and stiffen with white flour and set to rise. It rises faster than white bread. Put in pan and let rise again. This will make 5 or 6 loaves. — Mrs. William Barnes, Bart- Ictt, 111. HOMINY BREAD.— Boil 1 pt. of fine hominy until soft; when cool, add 1 tablespoon of butter, 3 tablespoons of cornmeal, 3 eggs well beaten, a teaspoon of salt, and 1 pt. of milk. Melt a teaspoon of butter in a baking pan, pour in the batter and hake in a quick oven ahout 10 minutes. — Mrs. C. C Clancy, Kenilworth, III. ' NUT BREAD. — Mix together 3^ cups flour, 1 cup brown su- gar, 1 teaspoon salt, 2 teaspoons baking powder, 1 cup chopped walnuts, 1 cup sweet milk, 1 ^^^. Let stand Y-^ hr. Bake 25 or 30 minutes. — Mrs. Frank Cress, Park Ridge, 111. COOIC COUNTY COOK fiOOK 83 VARIATION I.— Sift together 4 cups flour, 4 teaspoons bak- ing powder; add ^ teaspoon salt, 1 cup sugar, 1 cup chopped wal- nuts, 3 eggs, beaten light. Add milk enough to make dough. Knead, put in pan ready for oven; let rise for 20 minutes, then bake IJ^ hrs. in a slow oven. — Mrs. J. S. Putnam, Wheeling, 111. GRAHAM NUT BREAD.— Preparation— Beat 2 eggs, add 2 cups sour m.ilk, 1 cup sugar, 1 cup chopped walnuts, 1 cup raisins, 2 teaspoons salt, 2 teaspoons soda, 1 cup white flour, adding gra- ham flour to make a stiff batter. Stir well, and put into a greased pan (one loaf size). Bake in a moderate oven 1 hr. — Mrs. Julius Casper, Wheeling, 111. OATMEAL BREAD.— Soak 2 cups rolled oats in 1 qt. hot water (at noon), let stand until night; add 2/3 cup molasses, salt, yeast cake, 1 qt. flour. Mix into loaf, and let rise till morning. Bake in a moderate oven. This makes 2 loaves. — Mrs. Chas. Johnston, Des Plaines, 111. RICE BREAD.— Put 1 qt. milk and water over the fire to , boil; add 1 teaspoon of salt and when boiling stir in ^4 pt. ground rice (wet with a little milk). Boil up 2 or 3 minutes, stirring re- peatedly; pour it into bread-pan and immediately stir in as much flour as possible with a spoon. After it is cool, add a gill of yeast and let stand until morning. Then knead in more flour until the dough ceases to stick to the hands- It is necessary to make this dough a little stiffer than if no rice were used, else there will be a heavy streak through the loaf. — Mrs. E. D. Kelly, Winnetka, 111. 111. RICE BREAD.— 1 lb. of rice simmered in 3 qts. of water till soft and water absorbed; 4 lbs. of graham flour, salt, and yeast. When the rice is lukewarm mix in most of the flour, salt and yeast; knead until smooth and shining; let it rise in a warm place; make it up into loaves with balance of flour and bake it thoroughly. — Mrs. Edith Fairchild, Glen View, 111. LOUISIANA RICE PONE.— 1 pt. of boiled rice stirred in 1 pt. of milk with a small cup of cornmeal, 4 well-beaten eggs, a large tablespoon of butter and lard melted together, 1 small tea- spoon of salt. Beat in 3 heaping teaspoons of baking powder; bake 84 BREAD and serve in ordinary pans, well greased. — Mrs. C. J. Jeffries, Win- tietka, 111. RYE BREAD.— Put 2 qts. of rye flour into a stone jar, stir into it 1 cup of yeast, 2 teaspoons salt and enough water to moisten well. Let it rise over night in a warm place. In the morning, stir it down well. Do not add more flour. Put into the pan as soon as light. Bake in a slow oven. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. SQUASH BREAD.— To 1 cup of stewed and sifted squash add 2 tablespoons granulated sugar, 1 tablespoon ibutter, melted, 1^ cups of scalding milk; when cool flour enough to make a batter and add Yz cup liquid yeast; stir quickly, and add 1 teaspoon salt. Knead 20 minutes and set to rise. Make into a loaf or biscuits, let rise again and then bake. — Mrs. Ethan Earle, Mayfair, 111. BUNS. — Set in the evening a pt. of warm milk, butter the size of an t^^, Yt. an yeast cake, and flour enough to make a thick bat- ter. Add yeast and flour, then add 2 eggs, J^ cup sugar, enough flour to roll in hands, not on board. After mixing, let it stand till quite light; then make into buns and let them stand in pan before baking. Bake about a quarter of an hr. — ^Mrs. C. C. Cleveland, Bart- lett. 111. VARIATION I. — 1 qt. bread sponge, 1 cup sugar, Yi cup but- ter, 1 t^z, 1 teaspoon cinnamon, a pinch of soda, 1 cup of cur- rants, mould and raise this dough twice. It can then be formed into small rolls and baked. — Mrs. H. B. Sanborn, Bartlett, 111. BAKERS* BUNS.— Take bread sponge ready to mould into loaves, put it on a plate and set it away to rise for about 4 or 5 hrs., then add 1 cup bread dough, Y^ cup sugar, lard the size of an t^^, 1 beaten t^z, 1 cup lukewarm water, and let rise about 3 hrs. more; make into buns and let rise 9 hours more. Bake in a slow oven. The bread is usually moulded in loaves about 10 in the morning. About 4 the cup of dough is light, then at 9 at night make into buns and bake in the morning for breakfast. — Mrs. C. E. Westing- hous, Mayfair, 111. VARIATION I. — At noon mix together 3 mashed potatoes, 1 teaspoon coffee sugar, 1 tablespoon flour, scald with 1 cup boiling COOK COUNTY COOK BOOK 85 ■water; when cool add 1/3 yeast cake, -which has been dissolved in 54 cup warm water. Let stand till night, then take 1 pt. sweet milk, 1 cup sugar, butter size of an egg, scald together and let cool. Then stir in yeast and flour enough to ^make a stiff batter; let rise until morning. In the morning mix down as for bread, let stand until light; mould into buns, let rise. Bake 20 minutes. — Mrs. M. Anthony, Des Plaines, 111. CHELSEA BUNS.— Mix with milk 1 cup flour, 1 teaspoon baking powder, 2 teaspoons shortening, 2 teaspoons cinnamon, salt, roll out a little over ^ of an inch thick, and spread over 1 tablespoon granulated sugar and 1 tablespoon butter beaten to a cream; roll up, cut off in length for buns, set on endg and bake in quick oven in 2 pairs, take 1 part and mix with all fruit; take l4 lb. butter and rnix into other half; line your pan bottom and sides with this, and then pack in the fruit mixture; wet the edges and put on top crust, prick all over with a fork and bake in a slow oven. Take from 1^ to 2 hrs. to bake. — Mrs. C. F. Adams, Frank- lin, 111. VARIATION I. — When making bread, reserve some dough from the last mixing. Roll out to about 1 inch thickness. Butter it generously and sprinkle with sugar and cinnamon. Roll up like jelly, roll and cut in about 1 inch thick; set in pan to rise and then bake,— ^Mrs- Almond Case, Palatine, 111. GERMAN BUNS.— Make a paste with 4 cups sifted flour, 1 teaspoon salt (small), 1 cup granulated sugar, 14 cup butter, % cup lard, 1 egg well beaten; mix with V2 milk, % water to a dough, 1 teaspoon soda, 2 teaspoons cream tartar. Filling. — 1 egg, 1 cup white or brown sugar, % cup flour, mix. Roll paste out, spread with filling and roll up like rolly-polly pudding; cut in slices cross- wise; leave softest part up in pan. Bake in quick oven. — Mrs. •Ma-ry Carpenter, Des Plaines, 111. HOT CROSS BUNS — Soak ^ yeast cake at noon, stir in a thin batter about 3 o'clock, then in the evening add a qt. of water and flour enough to make a thin batter. Set in a warm place to rise over night. At 4 in the morning add 2 eggs, ^ cup butter and lard mixed, 1 tablespoon salt, % cup sugar. Mix in a stiff dough fhe i^me ^ bread, Let rise dgftin and knead, When it rises Tn»)c« 86 BREAD into loaves and put in pans, let rise and bake in hot oven. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. IRISH BUNS.— Put 2 cups flour in dish, 1 tablespoon of but- ter, 2 teaspoons of baking powder and a little salt, rub well to- gether, beat an egg in a cup, fill up with sweet milk; stir into flour; then drop into a hot greased pan. Bake 20 minutes in a hot oven. — Mrs. Julius Casper, Wheeling, 111, MILK BUNS. — Let 2 cups new milk come to a boil, then stir in 1 cup of granulated sugar and 1 heaping tablespoon lard; when lukewanm put in ^ yeast cake or ^ liquid yeast and enough flour to make a batter as thick as for sponge cake; let rise till morning and keep very warm, then mix as stiff as soft bread; let rise again till light (but before mixing in the morning put in 1 tgg and a little salt); when very light take out on bake board and roll out l^ inch thick; cut in round cakes, butter, turn over double and pinch ends. Let rise 1 hr.; bake in quick oven. — Mrs. J. S. Putnam, Wheeling, 111. SCOTCH CURRANT BUN.— ^ lb. flour, H lb. sugar, 3 lbs. blue raisins, 2 lbs. currants, % lb. orange peeU ^ lb. almonds, 5^ oz. ground ginger, ^ oz. cinnamon, ^ oz. Jamaica ginger, ^ tea- spoon black pepper, 1 small teaspoon soda, 1 teaspoon cream tar- tar, 1 small cup sweet milk; prepare the fruit carefully, and moist- en with the milk, only sufficient milk should be used to bind in- gredients together; then prepare this paste to line the cake tins, 1J4 cups flour, J4 lb. butter, % teaspoon baking powder, mix but- ter into flour, add baking powder and enough cold water to make a firtm paste; roll out rather thin and cut out a piece for bottom of tin, also one for top; roll out the scraps into a long-shaped piece, have a cake-tin well greased, put the paste in the bottom, then line sides and pack in mixture of fruit tightly as possible; press into corners firmly, turn in an edge of paste, wet it and put on top of paste, put on loosely to avoid cracks; when the mixture begins to cook, brush top with whites of eggs, prick over this with fork, and bake in a moderate oven 4 hrs. This will keep a year and improves with age. — Mrs. Edith Fairchild, Glen View, 111. SPANISH BUN.— Cream together 2 eggs, keeping out white of 1 for icing, 1 cup brown sugar, butter lize of an egg, 1 level COOK COUNTY COOK BOOK 87 teaspoon cinnamon, a little nutmeg, 1 teaspoon soda, 2 teaspoons cream tartar; add 1 cup milk and flour enough to make a batter, not too stiff. — Mrs. H. A. Sherman, Palatine, 111. ICING. — Take the white of the egg you save, beat it very light and thicken with 1 cup brown sugar; when the cake is done spread it on the top and return to the oven to brown slightly. — Mrs. H. A. Sherman, Palatine, 111. VARIATION I. — Cream together 1 cup brown sugar, J4 cup butter, 3 eggs. Reserve whites of 2 for icing. Beat the rest of eggs light. 1 cup sweet (milk, 2 teaspoons cream tartar, 1 teaspoon soda sifted through 2 cups flour, j^ teaspoon cinnamon, % tea- spoon ground cloves. Take whites of eggs, beat light, and add 1 cup brown sugar, just a little cinnamon and cloves, beat all togeth- er and spread over cake; after it is baked, set it in the oven again to brown. — Mrs. Castle Hopkins, Winnetka, 111. BISCUIT BAKING POWDER BISCUITS.— 4 level cups flour, 1 level teaspoon salt, 2 level tablespoons shortening, 2^ level tablespoons baking powder, about Ij^ cups milk. The shortening (may be sweet lard, or dripping or butter, or a mixture. See that the short- ening is soft enough to rub easily. Place the board, mixing knife, rolling pin, cutter and pan ready, and see that the oven is hot. Sift the salt and flour into a bowl; rub the shortening into it with the fingers; sift in the baking powder and mix well. Mix into a soft dough with the milk, using a broad-bladed, flexible knife, in order to cut and mix it quickly. Flour the board lightly, turn the dough out and roll it round to coat it with flour. Knead just enough to make the dough smooth, roll out about an inch thick, and cut into small biscuits. Place them in the pan, wet the tops only with milk or water and bake in a hot oven about 20 minutes. The secret of success is a slack dough, quick mixing and little handling. Conclusion. — Soft wheat flours yield the tenderest biscuits when conditions are uniform. Remarks. — When strong and weak flours are made slack enough for biscuits, and both arc of the same slackness, the differ- ence in handling quality is very noticeable. The strong flour dough 'has a silky smoothness, which is much easier to handle. 88 BREAD SUMMARY. — 1. — Other things being equal, soft wheat flours inake more tender milk biscuits than strong wheat flour. 2. — Given a strong wheat flour dough and a soft wheat flour dough of equal slackness and suitable for m^ilk biscuits, the soft wheat flour dough is the easier to handle. 3. — At the. present prices of the different flours the strong wheat 'biscuits cost more than soft wheat flour biscuits. 4. — It is possible that a larger proportion of fat used with the strong wheat flour would yield biscuits of tenderness equal to those of soft wheat flour, but the cost of fat makes that method of improvement a disadvantage. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. VARIATION I. — 1 pt. flour, 3 teaspoons baking powder sifted with it, 1 tablespoon butter rubbed in flour, rub till crumbly, little salt, stir in sweet milk until soft, flatten with hand on well floured board, then cut. Never roll biscuit dough. — Mrs. William Myers, Franklin, 111. VARIATION II.^Fill a qt. sifter with fine flour, add a heap- ing teaspoon of soda and 2 of cream O'f tartar. Sift the ingredients through the sifter once or twice into a large pan, add a teaspoon of salt and rub in a lump of sweet fresh lard, the size of an egg; mix into a nice soft dough with sour milk. Roll out, cut and bake in a hot oven. — Mrs. C. E. Westinghous, Mayfair, 111. VARIATION III.— Sift 1 qt. of flour with 2 teaspoons of baking powder and 1 of salt. Mix in 2 tablespoons of shortening; add enough cold water to make a soft dough. Put it on a floured board and pat lightly 1 inch thick. Bake IS minutes in hot oven. The secret of good biscuits is light handling and no kneading. — Mrs. F. E. Glower, 1103: S. 7th Ave., Maywood, 111. VARIATION IV.— Sift 3 teaspoons of baking powder, a tea- spoon of salt in 1 qt. of flour; add 1 cup of shortening, milk to make a soft dough, handle very little. Bake 20 minutes. — Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111. ABERNETHY BISCUITS.— Rub 1 oz. of butter into 1 lb. of flour, adding a dessertspoon of sugar and l^ oz. of caraway seed. Mix all together, with 2 eggs, if necessary; add a little milk. Roll COOK COUNTY COOK BOOK 89 the batter out, knead it into stmall, round cakes, making holes with a fork to allow the steam to escape. Bake in moderate oven. — Mrs. C. J. Jeffries, Winnetka, 111. ARROW-ROOT BISCUITS.— Beat ^ lb. of butter to a cream; add gradually 3 well-beaten eggs, % lb. of flour, ^ lib. sifted sugar, and 3 oz. of arrow-root pounded to crush the lumps. Mix all smoothly together. Drop in small pieces on a well-oiled tin. Bake in slow oven. — Mrs. C. J. Jeffries, Winnetka, 111. BRAN BISCUITS.— 2 cups of cleaned wheat bran, 1 cup of white flour, 1 teaspoon of baking soda, 1 teaspoon of salt. Mix thoroughly and add 5^ cup of molasses and lYi cups of sweet milk. Bake in gem tins in a slow oven for 30 minutes. — Mrs. Ethan Earle, Mayfair, III. BROWN BISCUITS.— Sift 2 cups flour, 3 tablespoons baking powder and 1 teaspoon salt into a mixing bowl, rulb in thoroughly 2 generous tablespoons butter or lard, then add 1 cup of fine bran; wet with sweet milk, roll to ]^ inch in thickness, cut as tea bis- cuits and bake in quick oven. — ^Mrs. Ella Fairchild. Palatine, III. BISCUIT FOR CAMPERS (Will Keep for Months).— Make a sponge about 3 or 4 o'clock in the afternoon hy adding a cake of yeast foam which has previously 'been softened in a little luke- warm water to a pt. of water in which potatoes have been boiled with sufficient good bread flour stirred in to make batter drop in chunks from the spoon and will not run. Beat thoroughly and let rise in a warm place until about 9 or 10 o'clock at night. The* lighter it gets the better. Add a pt. of lukewarm water, a tea- spoon of salt, a tablespoon of sugar and a bit of lard the size of a hickory nut. Add 3 qts. of flour, measured before sifting, first de- ducting therefroim the amount used for the sponge in the after- noon. Knead with the hands until it seems elastic when poked with the finger, and does not stick to the hands. 'Cover and let rise over night in a warm place, 75°, and in the morning turn out on a floured hoard and pound with an axe for 20 minutes to pound all the flour in possible. Roll out into squares about 2 inches square. Place on a greased baking sheet. Let rise until about double in size or until very light. Bake about J^ hr. in a moder- ately hot oven. Leave in a warming oven or about the stove 90 BREAD somewhere to dry out thoroughly for a day or two. Keep in a dry place and when wanted for use roll over once or twice in cold water and drain from one side and place on a plate in the oven and it will puff up like freshly ihaked bread and be crisp and light. —Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. CHOCOLATE BISCUITS.— Cover 3 large baking-pans with paper that has been well-oiled with washed butter. Sprinkle with powdered sugar. Melt in a cup 1 oz. of chocolate. Add to the yolks of 4 eggs Yz cup of powdered sugar, and beat until light and firm. Add the melted chocolate and beat a few minutes longer. Add f4 cup of sifted flour and stir in the whites beaten to a stiff froth. The whites and flour must be cut in as lightly as possible and with very little stirring. Drop the mixture in teaspoons on the buttered paper. Sprinkle powdered sugar over the cakes and bake in a slow oven 14 or 15 minutes. — Mrs. C. J. Jeffries, Win- netka, 111. DELAWARE BISCUIT.— To every lb. of flour add ly^ oz. of lard, y^ teaspoon yeast powder, pinch of salt and 6 oz. of cold water. Work 30 minutes with bread worker or 1 hr. can be kneaded with the hands. Make into small balls, flatten down a little; prick with a table fork and bake in a quick oven. These biscuits are elegant for lunch with chicken salad. — Mrs. C. C. Cleveland, Bart- lett, 111. EGG BISCUIT.— 1 cup yeast, 1 qt. water or milk, 1 cup short- ening, a little sugar, salt and soda, 2 eggs; wet up soft at night; in the morning put on a board and cut with a small cutter and let rise, and bake 20 minutes. — Mrs. D. O. Dooley, Bensen, 111. FRUIT BISCUITS.— Mix graham flour with just enough of scalded figs to \make an adherent dough by much kneading; roll or cut into 'biscuits ^ inch thick, and 2 or 3 inches square. Bake in a quick oven. — Mrs. E. D. Kelley, Winnetka, 111. HOT ROLL BISCUITS.— Mix well 6 cups flour, 3 teaspoons baking powder, 2 tablespoons lard or butter, 2 pinches of salt; make a soft dough and roll out thin and spread with this filling; 1 cup of white sugar, 1 o.^^, beaten well; roll like a jelly roll and cut in slices 1 inch thick; flour the pans well and bake in a hot ov^n, — Mrs. Erjiest P. Dean, Glen View, 111. COOK COUNTY COOK BOOK 91 LUNCH BISCUIT — Sift together 4 cups flour, 1 teaspoon soda, 2 teaspoons cream tartar, and add 2 tablespoons currants, 1 cup milk. Mix 54 cup sugar, 2 tablespoons butter to a cream; add 2 beaten eggs and milk. Mix soft and bake in a quick oven. — Mrs. Frank Ferguson, Franklin, 111. MARYLAND BISCUIT.— ^4 lb. butter, to 1 qt. of flour and 1 teaspoon salt. Rub the butter well into the flour; then add suffi- cient water or milk to make a stiff dough, which must be worked until perfectly smooth. Prick each biscuit with a fork and bake in a hot oven. — ^Mrs. Frank Ferguson, Franklin, 111. MILK BISCUITS.— Sift 1 cup of flour, 2 teaspoons baking powder, and J4 teaspoon salt. Add ys cup milk, mixing gradually with a knife to a soft dough. Ij^ teaspoons shortening should be rubbed into the flour before adding the milk. Turn out on a slightly floured board, knead to make the outside smooth, roll or press about K of an inch thick and cut. Place in a greased baking tin and bake in a hot oven about* 30 minutes. — Mrs. C. Buttercup, Bensen, 111. MINUTE BISCUITS.— One pt. sour or buttermilk, 1 tea- spoon soda, V/s teaspoons cottolene, flour to make soft dough. Have dough just stiff enough to handle; mix, roll and cut out rap- idly, with as little handling as possible. Bake in quick oven. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. POTATO BISCUITS.— Add a tablespoon eadh of flour and butter to mashed potatoes and rub thoroughly together, roll out and cut as biscuit and bake in a quick oven. When done to a light brown, cut Qpen, butter and eat warm. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — To 2 cups fresh mashed potatoes add J^ cup sour milk, J^ teaspoon soda, flour enough to make a stiff dough; roll out to 14 an inch and cut in cakes. Bake in a hot oven. — Mrs. Joseph Dunlop, Bartlett, 111. VARIATION II. — 3 cups sifted flour, 2 cups mashed potatoes, 2 teaspoons baking powder, butter the size of an egg. Work the potatoes into the flour and cut in squares and bake in a quick oven. — Mrs. C. Buttercup, Bensen, 111. 92 BREAD PAN-AMERICAN RICE BISCUITS^Beat ^ lb. of butter to a cream, stir in Yi I'b. rice flour and Ya, lb. sugar, and moisten with 2 well-beaten eggs. Roll out the paste, shape with a round paste cutter into small cakes and bake from 12 to 18 minutes in a slow oven. — ^Mrs. C. J. Jeffries, Winnetka, 111. SCOTCH TEA BISCUITS.— 1 saucer flour mixed with 1 cup dark sugar, 1 cup butter, 1 egg, unbeaten, 1 teaspoon soda, salt, butter; when cool break the ^%%, then stir in sugar and flour and soda. Mix middling stiff. — Mrs. Alex. Drexel, Park Ridge, 111. SODA BISCUITS.— Mix 4 cups flour, 1 cup cream, 1 cup sweet milk, 2 teaspoons creaan tartar, 1 teaspoon soda, 1 teaspoon salt. Bake in a quick oven. — ^Mrs. H. B. Sanborn, Bartlett, 111. SQUASH BISCUIT.— 1 cup squash, ^ cup sugar, J4 cup yeast, 1 cup milk, Y^ teaspoon soda, and butter the size of an t.^^\ mix early in the (morning and they will be ready for tea. — Mrs. C. C. Clancy, Kenilworth, 111. GERMAN COFFEE CAKE OR GERMAN KAFFEE KUCHEN. — Scald 1 qt. of sweet milk, and IH cups of sugar, nut- meg to taste,, 1 heaping teaspoon of salt. Let cool until about blood heat and add 2 cakes compressed yeast, dissolved in J^ cup luke- warm water, 1 cup of half lard and butter melted (gives better fla- vor th«an all lard or butter). Add enough flour to make stiff enough to beat with spoon, then add 1 teaspoon of lemon extract and 1 ^z%' Beat until it will not stick to spoon or about 15 min- utes. Set in moderate warm place out of draft, until it doubles in size. Warm the pans and grease with equal parts of lard and butter. Make into loaves, filling the pans half full, and set to rise, until it is even with top of pan. Just before baking sprinkle 2 level teaspoons of cinnamon and sugar oh the top. Raisins and citron peel may be added if desired. Bake in a moderate oven. This will make 6 coffee cakes. — Mrs. F. E. Glower, 1103 S. 7th Ave., May- wood, 111. VARIATION I.— Take 1 qt. of bread sponge, beat in 1 egg; ^ cup sugar, spices if desired, and flour enough to lift out of bowl. Sponge must be softer than bread dough; knead 2 minutes; sprin- kle cinnamon and sugar on top with a little flour and a few lumps COOK COUNTY COOK BOOK 93 of butter; over this sprinkle a little water to prevent the top from scorching, — ^Jane Parker, 803 S. 2nd Ave., Maywood, 111. ^ VARIATION II.— -Dissolve 1 cake of compressed yeast in 2 cups of lukewarm milk and ad W cups milk, % cup sugar, 2 level teaspoons baking powder. Then mix 1 cup corn- meal and }/2 cup flour, adding a little at a time, beat well for at least 5 minutes; then add the stiffly beaten whites of egg, and bake in gem pans in moderate oven. — Mrs. Ella Fairchild, Palatine, 111. GINGER GEMS. — Mix together 1 cup molasses, 1 cup sour cream, I egg, 1 teaspoon soda, 1 tablespoon ginger, 2J/^ cups flour, a little salt; bake in patty-pan tins. — Mrs. Chas. Ellis, Winnetka. 111. GRAHAM GEMS. — Sift 3 cups graham flour with 2 teaspoons baking powder, and J/^ spoon of salt; add 1 egg, 1 cup milk, 1 cup water. Beat well and pour in heated gem pans. Bake 15 to 20 minutes. — Mrs. C. E. Rawlins, Glen View, 111. VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, 1 tablespoon butter, 1 tablespoon sugar, a little salt, 2 teaspoons baking powder and sweet milk to make a stiff batter, or use 1 tea- spoon soda and sour milk. Bake either in a loaf or gem pans. — Mrs. E. C. Westinghous, Mayfair, 111. VARIATION II. — 1 tgg, 1^ cups brown sugar, V/^ cups sour cream, pinch of salt, 1 small teaspoon cinnamon, a good ^2 cup currants, 3 cups graham flour. Beat tgg and sugar together, add ^p tQ\ir crearoi s»lt, cinnamon and currants; beat well together, COOK COUNTY COOK BOOK 95 then add the flour in which the soda has been thoroughly mixed. Bake in well-buttered gem rings. — Mrs. Ella Fairchild, Palatine, 111. HONEY GEMS.— To 2 qts. flour add 3 tablespoons melted lard, y^ pt. honey, Yi. pt. molasses, 4 'heaping teaspoons brown su- gar, 1^ level tablespoons soda, 1 level teaspoon salt, J^ pt. water, 54 teaspoon extract vanilla. — Mrs. C. C. Cleveland, Bartlett, 111. OATMEAL GEMS.— To 1 cup cold water and 1 cup sour milk add 2y2 cups fine oatmeal, 2 tablespoons sugar, 1 teaspoon salt, Yz teaspoon soda. — Mrs. D. O. Dooley, Bensen, 111. RYE GEMS. — Mix together 1 cup ;9f cornmeal and 1 cup of rye. Stir into the mixed meal 1^ cups '^j^rice water. Beat the latter vigorously for 10 or 15 minutes, then turn into hot irons and bake. — Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. ENTIRE WHEAT GEMS.— 2 cups of whole wheat flour, 1 pinch of salt, 1 piece of butter size of an ^zZi I cup of milk, 1 tea- spoon baking powder. Beat for 1 minute and bake in gem pans for % hr.— Mrs. C. J. Jeffries, Winnetka, 111. JOLLY BOYS.— Mix together thoroughly 1^ pts. of ryemcal, Yi pt. of flour, Yi. cup of cornmeal, 2 pinches of cinnamon, a little salt, and 2 teaspoons of baking powder. Add 1 well-beaten egg; 2 tablespoons each of molasses and sugar, and enough cold water to make a thick batter. Fry in hot lard 1 heaping tablespoon at a time and cook until well browned. — Mrs. C. J. Jeffries* Winnetka, 111. MUFFINS MUFFINS. — Cream together 1 cup sugar and Yi cup good shortening, add 7 beaten eggs, a large cup of milk, 1 teaspoon of salt and flour enough to inake a little stiffer than cake batter, sifted with 2 teaspoons baking powder. Bake in mufiin tins. — ^Mrs. Frank R. Webber, 1001 S. 7th Ave.. Maywood, 111. VARIATION I. — Cream together 1 t%^y 1 cup sugar (white or brown), 1 tablespoon butter, 1 cup sweet milk, 2 teaspoons baking powder sifted in flour enough to make a nice batter, same 96 BREAD as for cake. Put a tablespoon of batter in each muffin ring and bake. These are nice warm or cold. — Mrs. C. C. •Clevelari'^, Bart- lett, III. BERRY MUFFINS.— Sift together ^ cup of butter and 2 tablespoons of sugar and add the beaten yolks of 2 eggs. Stir into the mixture alternately 1 cup of sweet milk and a little salt, 2 teaspoons of baking powder, sift in 1 pt. of flour. When smooth stir in the beaten whites of 2 eggs. Stir in 1 cup of fresh black- berries or blueberries, thoroughly cleaned, and sprinkle with su- gar. Pour in buttered muffin-tins and bake about J^ 'hr. Serve warm. — Mrs. C. J. Jeffries, Winnetka, 111. BERKSHIRE MUFFINS.— Mix dry ^ cup cornmeal, J4 cup flour, Yi cup cooked rice, 2 tablespoons sugar, J^ teaspoon salt; add y'z cup scalded milk, 1 egg, 1 tablespoon melted butter, 3 table- spoons leaking powder. Turn milk on meal, let it stand 5 minutes, add rice and dry material. Add beaten yolk, butter and white of egg, ibeaten stiff. — Mrs. H. B. Sanborne, Bartlett, 111. BRAN MUFFINS.— 'Sift together 2 cups flour, 1 tea&poon salt, 2 teaspoons baking powder, 1 tablespoon sugar; add 2 eggs, beaten separate, 1 cup milk, 2 tablespoons butter. Mix dry ingredients, then butter, yolks of eggs and milk, lastly beat in whites. Drop in tins and ^bake in quick oven. — ^Mrs. C. E. Westinghous, Mayfair, 111. VARIATION I. — 'Cream together 1 egg, 2 taiblespoons sugar, y2 teaspoon salt, about 1 cup milk, 2 cups flour, 3J/^ teaspoons baking powder (level), 2 tablespoons melted butter. Beat t^z very light, add sugar, milk and salt. Sift in the flour and baking powder and beat well; pour in the butter, and bake in a hot oven about 20 minutes. — ^Mrs. M. Anthony, iDes Plaines, 111. VARIATION II. — Cream together 1 t^^, Y^ cup brown sugar, Yi, cup butter and lard, mixed, 1 cup buttermilk, 2 cups bran, XY^ cups flour, 1 teaspoon soda, Y2 cup chopped raisins (1 cup sour cream may be used instead of butter and lard). Bake in muffin tins. — Mrs. C. F. Adams, Franklin, 111. BUTTERMILK MUFFINS.- Mix in a pt. of rich buttermilk, enough flour to make a very stiff batter. Add 1 tz^ beaten in a COOK COUNTY COOK BOOK 97 little salt, y-2. teaspoon of soda, dissolved in a little hot water. Bake in patty-pans or rings, in quick oven. — Mrs. C. J. Jeffries, Winnetka, 111. CHICAGO MUFFINS.— Mix together 1^ pts. of flour, J^ pt. of cornmeal, 2 teaspoons of 'baking powder, 1 tablespoon of sugar and 1 teaspoon of salt. Work in 1 tablespoon of butter; add 3 beaten eggs and 1 pt. of milk and beat the whole quickly into a firm batter. Have the griddle hot and well greased to receive the muffin-rings and cook to a nice brown. — Mrs. C. J. Jeffries, Win- netka, 111. CORNMEAL MUFFINS.— Mix together 1 cup flour Y^ cup cornmeal, 1 tablespoon sugar, 3 teaspoons baking powder. Add baking powder before sugar, y^ teaspoon salt, 1 ^^^y 1 cup milk, 2 teaspoons butter. Mix according to rule. Bake in gem pans. — Mrs. Almond Case, Palatine, 111. CHESTNUT MUFFINS.— Boil 1 qt. of chestnuts; open the shells and take out the well cooked kernel; press them at once through a colander, add a level teaspoon of salt, the yolks of 2 eggs, (beaten with ^ cup milk, and Yz cup flour, sifted with a tea- spoon baking powder. Fold in the well-beaten whites of the eggs. Bake in 12 hot greased gem pans. — Mrs. C. F. Adams, Franklin, 111. CRUMB MUFFINS. — Brown the bread in the oven and pound to Ij^ cups crumbs. Add 1 qt. milk, 2 eggs, 1 teaspoon of sugar, Yi cup white flour, 1 heaping teaspoon baking powder. Beat well. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. DROP MUFFINS.— To 2 cups sifted flour add 2 cups milk, 1 tablespoon baking powder, Y^ teaspoon salt; mix together till quite stiff and foamy, drop in hot greased mufiin rings and cook quickly. Easily made, requires no eggs, and are light and delicious and a boon to a busy houscewife. Can be stirred up at the last minute. — Mrs. Mary Carpenter, Des Plaines, 111. , DATE MUFFINS.— Mix together Ya cup butter, creamed, 1 egg well beaten, Y2 pound dates, stoned and chopped; 1 cup sweet milk, 1 pt. flour, 3 teaspoons baking powder. Add milk and flour alternately. Bake in gem. pans. Will make 12. — Mrs, Julius Cas- per, Wheeling, 111. 98 ^ BREAD ECONOMY MUFFINS.— Beat the egg and salt until light. Add 54 cup sugar and beat; add 1 tablespoon of lard and beat. Sift in ^2 cup flour and 2 teaspoons baking powder and ^2 cup milk, mix and beat thoroughly; then beat in another J^ cup of the milk and J4 cup flour and beat. Bake in a well-greased hot muffin-tin in a hot oven. This recipe makes eight (8) muffins. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. ENTIRE WHEAT MUFFINS.— Sift together 1 cup each of wiheat and rye flour, 1 tablespoon of sugar, a pinch of salt and 2 level teaspoons of baking powder. Beat 1 egg lightly, add large }i cup of milk and stir into the dry ingredients; add 3 tablespoons of melted butter and bake in hot oven 25 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. .GRAHAM MUFFINS.— 2 eggs, ^ cup sour cream, Yj cup sugar, 2 teaspoons baking powder, 1 cup white flour, % teaspoon salt, enough graham flour to make stiff batter. Beat the sugar with the eggs; add the sour cream and salt; sift in the white flour with baking powder; mix thoroughly, and then add enough gra- ham flour to make a stiff batter. — Mrs. J. S. Putman, Wheeling, 111. HONEY MUFFINS.— Sift together VA pts. flour, 2 teaspoons baking powder, and J4 of salt. Work in 2 tablespoons of butter; beat and add 3 eggs, 1 cup of honey and J^ pt. of milk. Bake in hot oven. — Mrs. C. J. Jeffries, Winnetka, 111. NEW YORK RYE MUFFINS.— Sift and mix 1 pt. of rye flour Yi pt. of a cornmeal, }<2 pt. of flour, 3 teaspoons of baking powder, 1 tablespoon of sugar and 1 teaspoon of salt; work in 1 tablespoon of lard and butter, and add 2 beaten eggs with 1 pt. of milk; beat into a firm batter. Grease muffin-pans and fill ^ of their capacity. Bake in hot oven. — Mrs. C. J. Jeffries, Winnetka, 111. OATMEAL MUFFINS.— Mix thoroug^hly together J^ cup •rolled or flaked oats, 1^4 cup flour, 3^ teaspoons baking powder, ^ cup milk, 1 eggf 2 tablespoons sugar, J^ teaspoon salt, 2 ta.ble- spoons butter. Mix and bake in muffin rings. — Mrs. Edith Fair- child, Glen View. 111. COOK COUNTY COOK BOOK 99 QUEEN OF MUFFINS.— Cream together J4 cup butter, 54 cup sugar, 1 egg, 2 cups flour, ^ teaspoon 'baking powder, ^ cup milk; cream, butter and sugar, add beaten egg, add milk and flour and baking powder alternately. Bake in buttered gem pans. — Mrs. H. A. Sherman, Palatine, III. VARIATION I. — ^Mix well 1 cup brown sugar, 1 cup sour milk or buttermilk, pinch salt, 1 tablespoon butter or lard, 1 small teaspoon soda; add 2 small cups graham flour. — Mrs. Castle Hop- kins, Winnetka, 111, TWIN MOUNTAIN MUFFINS.— Cream together ^ cup but- ter, ^ cup granulated sugar, ^ teaspoon salt, 1 egg, well beaten; add ^ cup sweet milk, 2 cups flour, 4 level teaspoons baking pow- der. Bake in buttered tins in quick oven. — Mrs. Ella Fairohild, Palatine, 111. RICE MUFFINS.— Mix 6 cups of rice flakes, IH cups oi flour, 1 teaspoon of salt, 4 level teaspoons of baking powder, 1 tablespoon of sugar, 2 well-beaten eggs, 2 cups of milk, 2 tablespoons of impli- ed Ko-nut. Bake 25 minutes. — ^Mrs. E. D. Kelley, Winnekta, 111. TOASTED ENGLISH MUFFINS.— Open the sides of the muffin, insert the toasting fork and toast lightly. Then pull it apart, lay butter on each half, and close again. Put on a hot plate. Serve with maple syrup. — Mrs. C. J. Jeffries, Winnetka, 111. SQUASH MUFFINS.— Add to 1 pt. sifted squash, 1 beaten ^SS^ V2 cup sugar, 1 tablespoon butter, 3 pts. flour, Yz cake yeast, milk enough to make a stiff batter, not quite as stiff as for bread; beat the egg, sugar and butter with the squash. Let rise, knead into muffin shapes, let rise again and bake. — Mrs. D. O. Dooley, Bensen, 111. POP-OVERS POP-OVERS.— Beat 4 eggs, add 1 pt. of sifted flour, and thin with 1 pt. of milk; add Vt teaspoon of salt and 1 tablespoon of melted butter. Beat vigorously for 10 minutes and pour into hot pop-over cups or gem tins and bake in a quick oven. — Mrs. Gust. W. Youngstedt, 403 S. 3rd Ave., Maywood', 111. 100 BREAD ILLINOIS POP-OVEKS.— Sift twice 1 cup of flour; add to it graduall\- 2 eggs? mixed thorougihly together, 1 cup of milk and a little salt; beat until smooth. Put into greased hot gem-pans and bake in moderately quick oven for 45 minutes. If properly 'baked they will 'swell 6 times their original bulk. — Mrs. C. J. Jeffries, Winnetka, 111. PUFFS BREAKFAST PUFFS.— Mix H cup water, J^ cup milk; add the 1 cup flour gradually, beat until light, pour into hot buttered gems. Bake 30 to 35 minutes in hot oven. — Mrs. Ernest D. Dean, Glen View, 111. GRAHAM PUFFS.— To 1 qt. graham flour add Yi pt. fine white flour, and enough warm milk or water to make a thick bat- ter, no salt or baking powder required; have your oven hotter than for biscuit and your gem pans standing in the oven until you get ready; beat batter thoroughly, grease your pans and drop in while the irons are smoking hot. Bake quickly a nice brown. — Mrs. Frank Ferguson, Franklin, 111. STEAM PUFFS.— Cream together 2 t%^s>, 4 tablespoons su- gar, 4 tablespoons melted butter; add cup sweet milk, 1 cup chopped raisins, 2 cups flour sifted with 3 teaspoons baking pow- der. Steam >2 hr. in cups; to be eaten with niaple SATup. — Mrs. C. Buttercup, Bensen, 111. "BELVIDERE PLANTATION" BRANDON PUFFS.— 1 yeast cake. Make into a stiff batter over night with sweet milk, 1 qt. of flour, 1 teacup butter, 4 eggs. Next morning add a teacup of cornmeal, sifted finely, beait well and put to rise in cups or mufiin pans, and bake when light. — Mrs. Joseph Dunlop, Bartlett, 111. ROLLS ROLLS. — Bring to a boil 1 qt. sweet milk, 1 teaspoon sugar, 2 tablespoons butter, salt as for bread. Allow the mixture to cool to lukewarm, add 1 yeast cake; stir in flour enough to make a thin batter, then cover warm and let stand over night. In the morning mix same as bread (not very stiff) and let rise, then roll out like COOK COUNTY COOK BOOK 101 biscuits and fold one side over on other and press down once. Put in tin, let rise and bake in moderate oven. — ^Mrs. Alex. Drexel, Park Ridge, 111. BAKERS* ROLLS.— Scald 1 pt. sweet milk, while hot add tablespoon butter; when milk is lukewarm add the well beaten white of 1 egg, Yt. cup granulated sugar, 1 yeast cake; stir in flour and mould into a loaf. Let rise over night and mould 3 times, then roll out to an inch in thickness, cut into biscuits, butter on Yz and fold over, let rise and bake in quick oven. — Mrs. H. B. San- born, Bartlett, Jll. VARIATION I. — Take 1 pt. bread sponge, add beaten whites of 2 eggs, Ya cup sugar, Y^ cup butter, mix well and set in a warm place to rise, then roll out to a thickness of J^ inch, cut out with cake cutter; butter top of one and place another one over, set aside to rise and bake for J/^ hr. Currants may be added if desired. — Mrs. C. C. Clancy, Kenilworth, 111. BOSTON ROLLS.— Mix together 1 pt. new milk (warm), ^ cup sugar, butter size of an o.^^, 1 cup yeast, and flour enotfgh to make a thick paste, Y2 teaspoon salt, let rise over night, knead in the morning the same as bread, the more times it rises the better; keep in a warm place; when ready to rise the last time, roll out lightly on the bread'board quite thick, dip in melted butter and lard, let rise till very light. Bake % of an hr. — Mrs. Ethan Earie, Mayfair, 111. STEAMED BROWN BREAD ROLLS.— Beat together Y\ cup sugar, 1 t^g, then add lYz cups buttermilk, 1 teaspoon salt, 1 teaspoon soda, 3 cups grahaim flour and enough white flour to make a stiff batter. Have ready 4 l-lb. baking powder cans, Y^ full of grahaim batter, put on lids and steam 2j4 hrs.; remove from steamer and set in oven for 15 minutes with lids off; by that time they may be turned upside down and with a little shaking will turn out on a board. — Mrs. Jane Evers, Winnetka, 111. HOT CEREAL ROLLS.— Mush, or any cereal that can be warmed over, will make nice rolls. Add graham flour to form a stiff dough. Knead it very little, cut into shape of rolls and bake quickly. If the mush is of cornmeal, fine white flour may be added. — Mrs. C. J. Jeffries, Winnetka, 111. 102 BREAD CHELSEA ROLLS.— Make a biscuit dough with 1 qt. flour, 2 large teaspoons baking powder, Yz teaspoon salt, 4 tablespoons lard, and 1 cup sweet milk; roll out to about ^ inch thick, spread with 2 tablespoons butter, 1 cup sugar, mixed with 1 teaspoon cinnamon, 1 cup currants. When all spread, give a light roll with rolling-pin to keep the currants from dropping out. Roll as you would a jelly roll, cut in slices about 1 inch thick, place in pan and bake a light brown; glaze with a spoon of milk and sugar. — Mrs. Chas. Eggleston, Wheeling, 111. CINNAMON ROLLS.— Take 1 lb. bread dough, roll out to 1 inch thick, butter very lightly all over it and sprinkle with 1 tablespoon of cinnamon and Yz cup sugar. Have your dough rolled out twice as long as wide. Roll up the long side over and over and put eggs with water to stick and with a sharp knife cut in 2-inoh rounds and lay in a baking tin close together and let rise and bake in a rich brown. — 'Mrs. Chas. Ellis, Winnetka, 111. VARIATION I. — 3 cups flour, 3 teaspoons baking powder, buttei: size of an Q.gg; mix as little as possible, roll thin, spread with 'brown sugar, cinnamon and a little butter; roll up and slice into H iiich slices, and Ibake in medium oven. — Mrs. C. E. Rawlins, Glen View, 111. DELICIOUS ROLLS.— Set a sponge at 9 o'clock in the even- ing with a pt. of new wilk, warmed, and ^ cup yeast with flour enough to stir with a spoon. Beat until it is perfectly smooth. When the sponge is very light next morning, add 1 cup each of sugar and butter and 4 eggs, cream the butter and sugar together. Add Yz teaspoon of soda dissolved in a little water, and the eggs, I at an time, well beaten, or the yolks well beaten, then the whites well beaten. Mix this into the sponge and beat it thoroughly. Sift in enough flour by degrees to make it as stiff as can be stirred with a wooden spoon. Let it rise again until very light and spongy. Flour your hands and pinch off enough to make a cake, a little larger than an egg. Mould it with as little handling as possible. Bake in pans on buttered paper, but do not let them touch each other. Let them rise again very light, bjpfore baking. When baked mix up the yolk of an tgg with a little milk and spread over the top of the rolls with a cloth and sift flour over that. — Mrs. C. E. Westinghous, Mayfair, 111. COOK COUNTY COOK BOOK 103 FRENCH ROLLS.— Add to 1 pt. scalded milk 1 teaspoon salt, J4 cake yeast, Yz cup sugar, 1 tablespoon butter; stir in flour to make a sponge, let rise over night. Next morning mix stiff and «et to rise again; mix down twice, cut with cake cutter and double over; cook in moderately hot oven. — ^^Mrs. Ella Fairchild, Palatine, 111. FRUIT ROLLS. — Y^ cup shortening, and sufficient sweet milk to make a dough. Mix 3 cups flour and 6 very scant teaspoons baking powder thoroughly; add 2 heaping tablespoons sugar and salt and rub in s I/2 hard-boiled egg, chopped fine, 1 radish, sliced COOK COUNTY COOK BOOK 105 thin, 2 leaves of lettuce cut up small. Spread this on both sides of the rolls and close. Serve on a napkin. — Mrs. C. J. Jeffries, Winnetka, 111. TEA ROLLS. — 2 qts. flour, into which rub 1 large tablespoon lard, 1 pt. cold boiled milk, % cup sugar, J^ yeast cake; make a hole in flour, pour in the liquid and let rise over night; knead in morning and let rise until noon, then knead and roll out, cut with round cake cutter, butter half, turn other half over on to it, and let rise until tea time. Bake 25 minutes in quick oven. — Mrs. Jennie Case, Franklin, 111, RUSKS RUSKS. — Take 1 qt. bread dough; when ready to mould into loaves add ^ of an egg, beaten thoroughly, butter or lard size of an egg, yi cup of sugar, mixed well; add flour to mould until stiff and smooth; roll to J^ inch thickness; cut out with fciscuit cutter, butter, and fold over J^, let them rise and bake in a quick oven. — Airs. Conklin, 914 N. Sth Ave., Maywood, 111. SALLY LUNN.— Scald 1 pt. of milk, when cool add Yz cup of cottolene, 1 tablesp6on of sugar, 1 teaspoon of salt, and J4 cup of yeast or ^ cake of comnpressed yeast. Beat thoroughly and set to rise over night. In the morning dissolve 2 teaspoons of soda in a spoon of water, stir it in the batter with 4 welf-beaten eggs. Turn all into a well-greased cake dish to rise again. Bake about 45 minutes, and serve warm from the oven. — ^Mrs. T. L. Gillette, Win- netka, 111. SCOTCH BANNOCK— Mix dry 2 heaping cups oatmeal, 1 cup flour, 1 teaspoon soda, small J^ cup sugar; mix with 1 cup sour cream. — Mrs. William Westlake, Wheeling, 111. SCOTCH SCONES.— 4 cups flour, 3 teaspoons baking pow- der, or ^^ teaspoon soda and 2 teaspoons cream of tartar, J/2 tea- spoon salt, mix in flour and butter size of an egg. Make a hole in flour and put in 1 cup sugar and 2 eggs, barely breaking eggs with knife, pour enough sweet milk to mix soft, rub egg over top of scones before putting in oven. Bake very quick. — Mrs. Andrew Anderson, Kenilworth, 111. 106 BREAD VARIATION I. — Mix and" sift together 2 cups flour, 4 level teaspoons baking powder, ^ teaspoon salt, 2 teaspoons sugar, and J/^ cup sweet cream; rub 1 tablespoon of butter with the tips of the fingers, add the eggs, well beaten, and the cream. Toss on a floured board, pat with the rolling-pin and lightly roll it. Bake to a delicate brown. — ^Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111. VARIATION II. — Sift 2 cups flour, 2 heaping teaspoons bak- ing powder, 1 level teaspoon salt, into a mixing bowl, rub in thor- oughly 2 tablespoons butter or lard, wet with sweet milk to make a soft dough, divide into 4 pieces and roll each piece out until about % inch thick, bake in griddle on top of stove to a delicate brown on either side. — ^Mrs. John Barber, Mayfair, 111. GRAHAM SCONES.— 1 cup white flour, 2 teaspoons baking powder, a little salt, sift altogether; add 1 cup graham flour, ]^ cup sugar, ^ cup shortening. Beat up 1 tgg in a saucer and leave a while. Pour out H ^SS in a cup and fill with cold water and mix to a soft dough, roll out in squares and brush with tgg left in saucer. — Mrs. J. Donohoe, Winnetka, 111. FRITTERS FRITTERS.— 2 tggs, 1 pt. sweet milk, flour enough to make a thin batter. Dip the tablespoon in flour and then into the batter and drop into the sizzling fat. These fritters can be made very pretty by practice; eat hot with maple or any good syrup, sugar or cream. — Mrs. H. B. Sanborne, Bartlett, 111. VARIATION I. — 1 tgg, 1 qt. buttermilk, 1 teaspoon soda, flour to make a stiff batter; dip out by tablespoons and fry in hot dripping, lard, butter or oil. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Make a stiff batter with 1 tgg, 1 cup sweet milk, pinch of salt, scant teaspoon baking powder, ]^ teaspoon soda and fry in hot lard. Serve with warm maple "syrup. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. APPLE FRITTERS.— Peel, core, slice round in four slices 4 medium sized apples. Make a batter of 2 well-beaten eggs, 1 pt. COOK COUNTY COOK BOOK 107 of milk, 54 teaspoon of salt, 2 tablespoons of sugar, a teaspoon of baking powder and flour enough to make about like cak^ mixture. Dip apples in batter and turn and fry in deep lard. Nice for breakfast. Will serve 6.— Mrs. E. McGrath, 315 S. 5th Ave., Maywood, 111. VARIATION I. — Pare and core 6 large apples, cut them into slices about a % inch thick, sprinkle pounded sugar over them, and set them by for an hr. or more; dip each piece of apple in the batter and fry them in hot lard about 6 minutes; the lard should not be too hot at first, but must become hotter as they are frying. Serve on a napkin with sifted sugar over them. The batter is made by beating and straining the yolks of 7 eggs and the whites of 3; mix into them a little grated nutmeg, a pt. of sweet milk, a pinch of salt and a glass of brandy, beating the mixture well, and then add sufficient flour to make a thick batter. This is an old southern recipe. — Mrs. C. C. Cleveland, Bartlett, 111. BANANA FRITTERS.— 1 cup of flour, yolks of 2 eggs, beaten well, 1 tablespoon of butter, 1 cup of milk or water; add the whites last of all, whipped to a stiff froth. Slice 3 bananas around (sprinkling with a little lemon will improve the flavor). Stir into the batter and fry by spoonfuls in hot lard, having a slice of banana in each fritter. Sift powdered sugar over them. A simpler way is to cut the bananas in two across, and steep them in a syrup of sugar and water. After an hr. drain, roll in flour and fry in hot lard. Boil the sugar and water into a syrup and serve with them as a sauce. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PINEAPPLE FRITTERS.— May be made in the same man- ner as Banana Fritters. Omit the lemon. The pineapple will be improved by sprinkling the slices with sugar over night. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BLACKBERRY FRITTERS.— Mix 1 cup of blackberries with IH cups of common batter, and drop by tablespoons into hot lard. Any kind of 'berries or other fruit, fresh or canned, may be used instead of blackberries. Put in a pan over the fire ^ pt. of water, 1 cup of sugar; boil 20 minutes; remove from the fire, and add 1 teaspoon each of extract of cloves, mace and ginger. — Mrs. Conk- lin, 914 N. Sth Ave., Maywood, 111. 108 BREAD CELERY FRITTERS — Parboil celery which has been cut into 3-ineh pieces until soft; drain, sprinkle with salt and pepper; dip in batter, fry in deep fat. Drain and season with tomato sauce. — Mrs. C. E. Westinghous, Mayfair, 111. CEREAL FRITTERS.— Take any left-over cereal, as hominy, oatmeal, farina, shredded wheat, cream of wheat, etc.; mix with 1 cup sour milk, 2 eggs, 1 teaspoon soda, Yt, teaspoon salt; flour enough to make a stiff batter. Drop by spoon into hot fat and fry. Serve hot with syrup. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHICKEN FRITTERS.— Chop cold left-over chicken coarse- ly, season ,with salt, pepper and a little lemon juice; mix all to- gether well and let it stand about 1 hr.; make a batter of 2 eggs, 1 pt. of milk, a little salt, and flour enough to make a good batter; stir the chicken into this and drop it by spoonfuls into boiling fat; fry brown, drain well and serve hot. Cold veal can be utilized in this way and will be found nearly as nice as the chicken. — Gladys Harris, Winnetka, 111. CLAM FRITTERS.— 25 clams cut in two, 2 eggs, ^ cup flour, 2 teaspoons baking powder; season and fry in hot lard. — Mrs. M. Anthony, Des Plaines, 111. CORN FRITTERS.— To 2 cups of corn add 2 or 3 well-beaten eggs, 3 tablespoons of cream or new milk and a small cup of flour, with a little salt. Drop in spoonful into hot fat and fry a light brown. Or else cook them on the griddle-iron like any other cakes. — ^Mrs. E. D. Kelley, Winnetka, 111. CORNMEAL FRITTERS.— 1 cup cornmeal, 1 level teaspoon salt, 1 tablespoon shortening, 1 tablespoon sugar. Stir boiling water over these ingredients mixed till it reaches the consistency of hasty pudding; when cool stir in 2 eggs (1 egg will do), add 1 cup sour milk, sweetened by a tablespoon of soda. Fry in hissing fat. Dip from bottom of batter. — Mrs. Almond Case, Palatine, III. CUCUMBER FRITTERS.— Slice thin an old cucumber, and leave in salted water for 1- hr., drain; for the batter use 3 eggs, 1 pt. of milk, 1 teaspoon of baking powder, sifted with flour sufficient to COOK COUNTY COOK BOOK 109 make it the consistency of pancakes; add the cucumbers, and drop a spoonful in a hot spider, well 'buttered; turn as soon as brown, or add flour, and fry in hot lard. — Eloise Jennings, Winnetka, 111. ECONOMICAL FRITTERS.— Take any small bits of left- over meat, fish, fowl, vegetable, rice, macaroni, fresh or cooked fruit; stale bread, cracker, cake or cooky crumbs; add to 1 egg, well beaten; mix thoroughly; add 1 cup milk, enough of flour to make a stiff batter and season according as ingredients demand. Fry in bubbling fat. — Mabel Sturtevant, 105 S. Deariborn St., Chi- cago, 111. FRENCH FRITTERS.— Put 1 cup of flour into a bowl, beat the yolks of 2 eggs; add 1 cup of cold water and stir this gradu- ally into the flour and beat vigorously; add ]/2 teaspoon salt and 1 teaspoon of melted butter and stir in the whites of the eggs beaten to a stiff froth, and stand away for at least 2 hrs., but not longer than 12 hrs. Fruit fritters, as apple, orange, pineapple, peach, pear, banana, etc., may be made by dipping slices into this batter and frying. — ^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. ORANGE FRITTERS.— Make a batter of 3 eggs, 2 cups of milk, Ij^ cups of prepared flour and a pinch of salt. Dip into this the slices of 6 sweet oranges, and fry them in boiling lard. Drain in a colander on white paper, and eat hot with a sauce made by creaming 2 tablespoons of butter in 1 cup of sugar, flavoring with lemon juice and cooking with 1 cup water. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PEACH FRITTERS.— Peel the peaches, split each in two, and take out the stones; dust a little powdered sugar over them; dip each piece in the batter, and fry in hot lard. A sauce to be served with them may be made as follows: Put 1 oz. of butter in a saucepan, and whisk it to a cream; add 4 oz. of sugar gradually. Beat the yolks of 2 eggs; add to them a dash of nutmeg, and a gill each of cold water and rum; stir this into the lukewarm bat- ter, and allow it to heat gradually. Stir constantly until of a smooth, creamy consistency, and serve. This batter is made as follows: Beat the yolks of 3 eggs; add to them 1 cup of milk, or 5^ cup, a saltspoon of salt, 4 oz. of flour; mix. Use more milk if flour is old.^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 110 BREAD QUEEN FRITTERS.—^ cup butter (scant), J^ cup boiling water, J^ cup flour, 2 eggs; mix as cream puffs, drop by spoonfuls and fry in deep fat. Drain, fill with preserves or cream filling and sprinkle with powdered sugar. — Mrs. C. F. Adams, Franklin, 111. FLAKED RICE FRITTERS.— Mix 4 cups of flaked rice, 1 cup of flour, 2 level teaspoons of baking powder, J^ teaspoon of salt, J4 teaspoon of paprika, 1 egg, 1 cup of milk. Drop by spoonfuls into hot fat, vegtable oil or ko-nut, and fry S minutes. — Mrs. E. D. Kelley, Winnetka, 111. RICE FLOUR FRITTERS.— Mix together 2 cups rice, 2 tea- spoons baking powder, 2 eggs, a little salt and imilk enough to make a stiff batter. Drop into boiling fat of any kind desired and fry a light brown, and serve with any kind of syrup, sugar or cream. — ^Mabel Sturtevant, 105 S. Dearborn Ave., Chicago, 111. SNOW FRITTERS.— Beat 1 egg until light, add to it ^ pt. of milk, then ^4 teaspoon of salt and % cup of flour; give a thor- ough and continuous beating for 5 minutes. Have ready a pan of boiling fat; stir the snow lightly into the batter; drop by spoon- fuls into the boiling fat, and fry until a nice brown. — Mrs. Conk- lin, 914 N. Sth Ave., Ma3rwood, 111. SPANISH FRITTERS.— Pare the crust from a stale loaf, cut in slices an inch thick. Beat up the yolks of 3 eggs with a pt. of sweet milk, in which put a teaspoon of salt. Have your skillet hot and put in a 54 tablespoon of lard. Dip slices in milk and fry a nice brown. — Mrs. Mary Carpenter, Des Plaines, 111. SWEET FRITTERS.— These fritters are of two classes: (1) A thick batter in which baking powder is used and the fruit is added in small pieces or the crushed pulp only. (2) Thin batter made without baking powder and the fruit put in in large pieces. To make the batter. — 1 cup flour, 2 teaspoons baking powder, % teaspoon salt, J^ tablespoon powdered sugar, according to the acidity of the fruit used, % cup milk or water, 1 egg, beaten, 1 tablespoon melted butter, lemon juice if bananas are used. Mix and sift dry material, add liquid, add the fruit, if bananas, force through a sieve. Fold in the whites of egg last. Drop by spoon- fuls in hot fat and cook until browned. — Mabel Sturtevant, IDS S. Deariborn St., Chicago, 111. COOK COUNTY COOK BOOK 111 VANILLA FRITTERS.— Place 3 tablespoons of sifted flour in a bowl; add K teaspoon of baking powder, 1 tablespoon of stale macaroon crumbs, a pinch of salt, the yolk of an egg and a dessertspoon of melted butter. Mix thoroughly and add gradually ^ cup of lukewarm water; beat to a smooth creaoi^ add the whites of 2 eggs, beaten stiff, and 1 teaspoon of vanilla. Drop a spoonful of the batter in a saucepan half full of boiling fat. Take out quickly. Drain carefully on clean, greased paper and sprinkle with sugar. — Mrs. C. J. Jeffries, Winnetka, 111. PANCAKES GRIDDLE OR PANCAKES.— 1 cup flour, ^ teaspoon salt, 1% teaspoons baking powder, 1 egg, ^ cup milk, ^4 teaspoon melt- ed butter; mix dry ingredients; add liquid gradually; add butter. Do not beat too much. Have pan hot, rubbed with fat pork, as butter burns very easily. Drop by spoonfuls. Batter should be thin enough to allow to spread out over pan. When puffed and full of bubbles, cooked on edge, turn and cook other side. — Mabel Sturtevant, 105 S^ Dearborn St., Chicago, 111. VARIATION I. — 1 qt. sour milk, 1 large teaspoon salt, 1 tgg, well beaten, flour enough to make a thin batter, just before ready to bake, beat in 2 teaspoons of soda, dissolved in warm water. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ADAMS' ALE (WATER) PANCAKES.— Sift together 2 tea- spoons of baking powder and 2^4 cups flour, add 1 heaping table- spoon each of cornmeal and sugar, 1 teaspoon of salt, beat in enough cold water to make a thin, smooth batter; add 2 well- beaten eggs. Bake on a hot griddle. — Mrs. C. J. Jeffries, Win- netka, 111. BATTER CAKES.— 2 eggs, 1 cup of meal, 1 saltspoon of salt, 1 cup of milk. Make a thin batter, adding more milk if necessary, and bake on hot griddle. A tablespoon of melted but- ter is an improveiment. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VIRGINIA BATTY CAKES.— 2 cups of sifted flour, 1 of cornmeal, 3 eggs beaten separately, made into a batter with but- termilk, or some milk in which a teaspoon of soda has been thor- 112 BREAD oughly dissolved. Pour upon greased griddle from a spoon, and allow the cakes to have the thickness of good buckw^heat cakes. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREAD GRIDDLE CAKES.— 1^^ cups fine bread crumbs, Ij^ cups hot milk, 2 ta'blespoons butter, 2 eggs, ^ cup flour, Yz tea- spoon salt, 3^ teaspoons 'baking powder.- Mix in the order given. 1 cup any cooked cereal may be used instead of bread crumbs. Cook as other Griddle Cakes. — ^^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BREAD PANCAKES.— Soak 3 cups of (bread 1 hr. in sweet, sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1 teaspoon soda or baking powder and enough flour to make a thin batter.— Mrs. Leslie V. Warren, 211 S. 8th Ave., May wood, 111. BUCKWHEAT CAKES.— 1^^ pts, of sifted buckwheat flour, 1 cofl^ee cup of cornmeal, 1 coflFee cup yeast, 1 tablespoon of but- ter and lard, mixed and melted, 1 heaping tablespoon of brown sugar. Mix the buckwheat with the yeast, using a granite spoon; add meal, salt and enough lukewarm water to make a stiflf batter. In the morning stir it, add sugar, lard and a pinch of soda, thin with a little sweet ^milk. If wanted for 'breakfast make at 8 o'clock in the evening, and for tea, make about 10 a. m. — Mabel Sturte- vant, 105 S. Dear'born St., Chicago, 111. BUCKWHEAT PANCAKES.— Mix 3 tablespoons molasses with a qt. of sour milk or buttermilk and 2 beaten eggs, then add, stirring slowly, enough buckwheat flour to make a nice batter, and 1 handful of cornmeal, 1 teaspoon soda. Salt to taste, 1 teaspoon of haking powder. Bake immediately on hot griddle. — Mrs. Ju- lius Casper, Wheeling, 111. VARIATION I.— 1 qt. buckwheat flour, 1 pt. of wheat flour, Yz teacup- of yeast, a pinch of salt. Make into a batter and set to rise. Thin with a cup of sweet milk and add a small pinch of soda. Bake quickly on a well-greased griddle, butter while hot and send to the taible. — Mrs, I. S. Putnam, Wheeling, 111. CORNMEAL PANCAKES.— 1 cup sour milk, Y2 teaspoon soda. 1 egg, well beaten, equal parts of flour and cornmeal to make a soft batter; fry on a hot buttered pan. — Mrs. Frank Cress, Park Ridge, 111. COOK COUNTY COOK BOOK 113 DROP CORN CAKES — 1 pt. cornmeal, 2 pts. boiled grits c- small hominy, 3 eggs, piece of butter size of an egg, then thin with milk until you can drop themi with a spoon on a pan, and bake brown. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CRACKER PANCAKES.— 4 crackers, 2 cups sour milk or but- termilk, 1 or 2 eggs, 1 teaspoon salt, 1 teaspoon soda. Roll crackers, add butter and let stand a few minutes, add other ingredients, and flour to make a batter. — Mrs. Chas. Johnston, Des Plaines, 111. CHESTNUT GRIDDLE BREAD.— Separate 2 eggs; to the yolks add 14 cup milk; mix. Stir in ^ cups chestnut meal. Cov- er and stand in a cool place over night. Next morning add the wihites of the eggs, well beaten, a level teaspoon of baking powder, and l4 a teaspoon of salt. Make into thin cakes and bake either in a hot oven or on a hot griddle. — Mrs. Ralph Charters, Park Ridge, 111. FEATHERY FLAPJACKS.— 1 qt. of yellow cornmeal, 1 handful wheat flour, 3 teaspoons of baking powder, Ij/^ teaspoons of salt, 1 pt. of sour milk, 1 teaspoon of soda, 2 eggs, enough cold water to make a thin batter and fry on very hot pancake griddle. — Mrs. J. C. Jeffries, Winnetka, 111. FLANNEL CAKES.— 1 pt. of meal and 1 pt. of flour, 1 tea- spoon salt, yeast enough to raise it, or ^ of an yeast cake. Mix the batter with tepid water, almost as thick as for buckwheat cakes. When risen, bake in a griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION L— Heat J/^ pt. of new milk, add to it 1 beap- ing tablespoon butter, let it melt, then add }4 pt. of cold milk, 2 yolks beaten light, 2 tablespoons of yeast, 1 teaspoon salt, flour to make a stiff batter, set over night, or allow 4 hrs. to rise. When ready to bake, add the frothed whites. Bake on a hot greased griddle. To vary the cakes, use half of flour and half cornmeal pre- pared in the same way. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION XL— Sift together 154 pts. of flour, 1 tablespoon of brown sugar, 2 teaspoons of baking powder and 1 of salt. Add 2 beaten eggs and IH Pts. of ^milk and beat into a smooth, thin 114 BREAiD batter. Bake on hot griddle to a rich brown and serve with maple •yrup.-— Mrs. €. J. Jeffries, Winnetka, 111. FRENCH PANCAKES.— Cover several slices of stale bread with thick sour milk and let stand over night, then stir well; add Yi teaspoon soda, scalded, a little flour, and, if needed, a little sweet milk, an egg or two, well beaten, a tablespoon butter; bake on but- tered pans.— Mrs. Edith Fairchild, Glen View, 111. HOMINY BATTER CAKES.— 1 pt. of cold cooked hominy, scant measure, 1 tablespoon butter, V/z tablespoons sifted flour, 2 eggs, 1 pt. new milk, 1 teaspoon salt. Have hominy cooked and cool, stir in beaten yolks, add rest of ingredients, then the frothed whites. Bake on a hot greased griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. GRAHAM GRIDDLE CAKES.— 1 cup graham flour, 1 cup wheat flour, 1 pt. sour milk, 2 eggs, XYz tablespoons brown sugar, 2 tablespoons cold water, 1 tablespoon butter (melted), ^ tea- spoon salt, and a heaping teaspoon soda. Mix the brown and white flour thoroughly with the sugar and salt. Dissolve the soda in the water and add to your milk. Mix tihe flour with this latter and finally add your eggs, beaten stiff, and fry on a hot griddle. Serve with tmaple syrup. — Mrs. H. A. Sherman, Palatine, 111. GRIT CAKES.— Have 1 pt. of cold grits, add to it 2 well- beaten eggs, 1 tablespoon of butter, Ij^ tablespoons of sifted flour, 1 pt. of sweet milk, salt to taste; add whites last and bake on a hot griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. HOE CAKE. — Make a hole in the center of 1 qt. of oatmeal, sprinkle in salt and 5^ teaspoon of lard. Sprinkle a little dry meal on hot griddle, let brown to give the fishy taste, use lukewarm water and mix stiff enough to make into small cakes with hands. The cakes should be shaped with a smooth edge, then rub over the top with hand wet in cold water to prevent cracking. When ready to turn, turn on a plate, then back on the griddle. — ^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. AUNT SALLY'S HOECAKE.— Scald 1 pt. of white cornmeal with enough boiling water to make a stiff dough. Have the water salted and 1 tablespoon of lard melted in it. Knead the dough a COOK COUNTY COOK BOOK US little and form it into flat cakes atout a ^ of an inch thick and 6 inches across. Cook these cakes on a griddle or in an iron fry- ing-pan without any grease, turning frequently to prevent burn- ing. In the South they are cooked in the hot ashes in the open fireplace — hence the name. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. INDIAN GRIDDLE-CAKES.— Sift and mix together ^ qt. of cornmeal, Ys qt. of flour, 2 heaping teaspoons of brown sugar, 2 of baking powder and H of salt. Add 2 beaten eggs and 1 pt. of milk, beating to a smooth batter. Brown on a very hot griddle. Serve with syrup. — ^Mrs. C. J. Jeffries, Winnetka, 111. MUSH OR CEREAL CAKES.— Take 1 qt. of cold mush or any kind, 54 pt. of wheat flour, a little butter or lard. Make into little cakes with your hand, flour, and bake them on a griddle as slab-cake, or in the oven. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PANCAKES AU NATUREL.— Put a little salt into % pt. of flour in a basin, (make a hole in the center, stir in a little milk until the flour is well mixed; break in 1 egg and beat for 5 minutes. Add another egg and beat until the surface is covered with air bubibles and mix in more milk, using J4 pt. of milk in all. Melt butter size of a walnut in a small saute-pan and pour in sufficient batter to make a thin pancake. Shake the pan gently for 2 or 3 minutes, turn or toss the pancake; when done serve on a napkin on a plate, to absorb the grease, sprinkle with sugar and lemon juice and eat immediately. — Mrs. C. J. Jeffries, Winnetka, 111. OYSTER PANCAKES.— Chop 1 pt. of oysters, add enough milk to make 1 pt., using a little cream. Make a batter by stirring in a scant pt. of flour, adding a pinch of salt and 2 eggs, well beaten. When the batter is perfectly smooth beat in the oysters and bake on a griddle like any pancakes. Serve with toasted crackers. — Mrs. C. J. Jeffries, Winnetka, 111. OATMEAL PANCAKES.— 2J4 cups sweet milk, 2 cups oat- meal, 2 tablespoons melted butter, 2 teaspoons baking powder, small teaspoon salt, 1 egg, 1 cup flour; fry in pork drippings. Soak oatmeal over night in the milk. These are delicious with maple •yrup or honey. — Mrs. William Myers, Franklin, 111. 116 BREAD PEA PANCAKES OR FRITTERS.— Take a pt. of cold boiled peas, heat and mash them and rulb through a colander, sea- son with pepper and salt and a tablespoon of butter; when cold, add to the pulp, the yolks of 2 eggs, well beaten, a cup of rich milk,. IJ^ cups flour, and Vi teaspoon soda, 1 teaspoon cream of tartar, sifted 3 times with the flour, stir and beat well, and add just before baking the w!hites of the eggs, beaten stifif. Bake the same as pan- cakes and serve very hot. — Mrs. C. E. Westinghous, Mayfair 111. POTATO PANCAKES.— Grate 6 good sized potatoes, 2 eggs, 2 taiblespoons flour, 5 of sweet milk, a little salt. Bake as griddle cakes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. POTATO PANCAKES.— Let 2 qts. of raw grated potatoes stand for several minutes, dip off the water, which set aside until the starch settles, then pour off the water and add the starch to the potatoes, beat up 4 eggs thoroughly, mix with 2 tablespoons of thick, sour cream and potatoes, add salt to taste and fry in plenty of ko-nut or lard till crisp and brown. — Mrs. E. D. Kelley, Winnetka, 111. PANCAKE PYRAMID.— Trim 1 lb. of mushrooms and cut them into small pieces. Sprinkle over theim ^ teaspoon pepper and 1 teaspoon of salt. Fry in Ij^ oz. butter for 5 minutes; then put on the lid of the saucepan, and cook gently until the mush- rooms are tender. Mix in ]^ oz. of flour, add 5^ pt. milk, and cook for 45 minutes. Leave by the side of the fire to keep warm until wanted. Fry J^ pt. batter as for pancakes, but do not roll up. Put a pancake on a hot dish and spread it with some of the mushroom mixture. Put another pancake on top, then more of the mushroom mixture. Continue in this way until all the pan- cakes and mushrooms are used, .having a pancake last; serve at once. — 'Mrs. Clark Mason, Bensen, 111. PANCAKE PYRAMID WITH PEAS.— Put H Pt. white sauce into a saucepan when hot, add the J^ lb. carrots and J^ lb. green peas, and more seasoning if necessary. Stir over the fire until thoroughly hot. Fry J/^ pt. batter as for pancakes, and arrange first a pancake, then a layer of peas and another pancake, and so on until all are used, having a pancake on top. — Mrs. C. J. Can- thom, Wilimette, 111. COOK COUNTY COOK BOOK 117 RAISED PANCAKES.— 1 qt. cold water, 1 tablespoon vine- gar, y^ teaspoon salt, enough flour to make a thick batter, set in a warm place over night; in the morning put in ^ teaspoon of soda and thin until it will run; bake on a well-greased griddle. They are better in 2 or 3 days. — Mrs. >Conklin, 914 N. 5th Ave., Maywood, III. RICE GRIDDLE-CAKES.— Boil ^ cup of rice; when cold mix with 1 qt. of milk, the yolks of 4 eggs and 2 cups of flouh* sifted with 2 teaspoons of baking powder with a little salt; beat the whites of the eggs to a froth and add last. Bake on a grid- dle.— Mrs. J. C. Jeffries, Winnetka, 111. SCOTCH PANCAKES.— 1 pt. of milk, 2 tablespoons butter, 4 eggs; Yz cup flour, 1 teaspoon baking powder, a little salt, sift the flour, salt and baking powder together, add the milk and beaten eggs, then the melted butter; mix well; butter a small frying-pan and pour in Yz cup of the batter; move the pan round so that the batter shall cover it and place over the fire to brown, then re- move from the heat and the pancake will rise up; spread each over with marmalade or jelly, serve with sliced lemon and sugar. — Ma- bel Sturtevant, 105 S. Deaborn St., Chicago, III. SNOW PANCAKES.— 2 tablespoons of freshly fallen snow can be used instead of 1 ^^z- Make a batter for pancakes, put in a hot oven and bake quickly. — Mrs. C. J. Jeffries, Winnetka, III. SOUR MILK PANCAKES.— Beat 1 tz% and V2 teaspoon salt together. Mix 5^ teaspoon soda with 1 cup sour milk. When it foams add the t^^, then add the 1 cup flour, sifted once, and beat well. Have griddle hot and well greased with lard, and then fry in small cakes until a golden brown. When holes appear on top of cake, it is time to turn on the other side to -brown, NOTE. — As a substitute for sour milk, use the same quantity of sweet milk with 1 tablespoon of vinegar. Soda is to be used with this also. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. . VELVET BREAFAST CAKES.— Let 1 pt. of milk simmer a few minutes, stir in a piece of butter size of a walnut. Add salt, 3 spoonfuls of good yeast, with 3 well-beaten eggs. Mix suffi- cient flour to make a soft dough. Knead all well together and put 118 BREAD the mixture in a warm place in a basin, cover with a cloth for 2 hrs. Make into small cakes, lay on a well-oiled tin and bake in a quick oven.— Mrs. C. J. Jeffries, Winnetka, 111. WHEATMEAL PANCAKES.— 1 cup sour cream, 1 table- s-poon melted butter, 1 egg, yolk and white beaten separately, 1 cup wheatmeal, 1^ cups flour, 1 teaspoon soda, 1 teaspoon baking powder.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SYRUP FOR PANCAKES.— 1^ cups sugar, ^ cup water, 2 tablespoons lemon juice. Let water and sugar come to a boil and add lemon.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. WAFFLES WAFFLES.—^ pt. milk, J^ pt. flour, 2 tablespoons of butter, 2 eggs, % tablespoon salt. Warm the milk and melt the butter in it. Let mixture cool to about blood-heat. Beat the yolks of the eggs till light and add the milk and butter to them. Pour this mixture on flour and beat well. Beat the whites of the eggs to a froth and stir them into a batter, add the salt and pour on to the waffle irons. — Mrs. J. C. Appleton, Bartlett, III. VARIATION I. — 1 yeast cake, 1 teaspoon lard or butter melt- ed, 2 cups milk scalded and cooled, 2 eggs, 2% cups sifted flour, 1 teaspoon sugar, 1 teaspoon salt. Dissolve yeast and sugar in lukewarm liquid; add lard or butter, flour, salt and eggs, well beaten. Beat thoroughly until batter is smooth. Cover and set aside in a warm place free from draught for about t hr. When light stir well; have waffle irons hot and well greased; fill the cool side; brown on 1 side, turn the irons and brown on the other. If batter is too thick the waffles will be tough. If set oyer night for breakfast, use l4 cake yeast and an extra l4 teaspoon salt. Cover and kefrp in a cool place. — Mrs. J. C. Appleton, Bartlett, 111. VARIATION II (Southern Style).— Boil very soft ^ 'cup of rice, add 1 tgg, 1 tablespoon melted butter, 1 heaping teaspoon baking powder, mix with aweet milk and flour to make a thin bat- ter. Pour the mixture into the waffle irons, and bake till crisr and brown. — Eloise Jennings, Winnetka, 111. COOK COUNTY COOK BOOK 119 GERMAN WAFFLES.— Beat J^ lb. butter and H cup of su- gar to a stiff cream; add alternately 1 egg, and some flour until 4 eggs are used. The dough must be like that of pancakes. Bake on a hot, well-buttered waffle iron. Sprinkle sugar and cinnamon on the top of each waffle. — Mrs. Schmalzried, Maywood, 111. VARIATION I.— Stir J4 cup of butter to a cream, add a table- spoon sugar, then add slowly 1 yolk of an egg and a little flour, beating well. Continue until 6 yolks and 4 oz. of flour have been used. Then add % pt. of whipped cream, and 5 whites beaten light. Flavor with lemon, or nutmeg, if liked. Heat waffle iron and pour a tablespoon in each compartment. — Mrs. W. E. Schmidt, Glencoe, 111. HOMINY WAFFLES.— Beat an egg light, add 1 tablespoon of butter ,a little salt and 1 cup of hominy, beat in 1 pt. of milk and sift slowly 1 teaspoon of baking powder in 1 pt. of flour. Beat all together and bake in waffle irons. — Mrs. C. J. Jeffries, Winnetka, 111. NUT WAFFLES.— 1 egg, 1 cup sugar, 1 cup flour, % cup but- ter, 1 cup nuts, walnuts preferred, 1 teaspoon baking powder; melt the butter and cream, and the sugar with it, add the beaten egg; mix with baking powder and flour and sift. Lastly mix in chopped nuts. Drop a very small quantity on pan and bake in a moderate oven. — Mrs. James Ellis, Palatine, 111. VARIATION I. — 1 cup boiled rice, 1 pt. milk, 2 eggs, 1 scant tablespoon cottolene, }4 teaspoon of soda or 1 teaspoon cream tar- tar. Flour for a thin batter, bake in waffle irons. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SOFT WAFFLES.— Sift together 1 qt. of flour, 2 teaspoons of baking powder, 1 of sugar and J^ of salt; rub in butter and add 2 beaten eggs with Ij/^ pts. of milk. Mix the whole into a smooth batter and pour into hot and well-greased waffle irons. Sprinkle with sifted sugar and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SWEET POTATO WAFFLES.— Mash 2 cups of boiled sweet potatoes through a sieve, and add 2 well-beaten eggs, first the yolks and then the whites; add ^2 a cup of sugar and beat again, 1 cup butter melted, and 1 pt. of milk. Add about 4 'table- 120 BREAD spoons of flour, enough to make a thin batter. Pour into greased waffle tins and cook over a quick fire. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. WILHELM WAFFLES.— Mix 1 qt. of flour with 3 table- sipoons of sugar, 2 large teaspoons of baking powder and J^ tea- spoon of salt; work in 2 tablespoons of lard or butter and add 4 beaten eggs with 1 pt. of milk and a grated rind of a lemon. Beat into a smooth, 'stiff (batter and bake in hot, well-greased waffle- iron. Sprinkle with sugar and serve. — Mrs. C. J. Jeffries, Win- ktnea. 111. CANAPES CHEESE CANAPES.-^Cut a stale loaf of bread into slices ^ inch thick. Divide these into pieces 2 inches long, and 1 inch wide, and fry in hot butter or oil. Spread mustard thinly on each piece, lay over some cheese and put in a quick oven until the cheese is dissolved. Serve hot as possible. — Mrs. C. J. Jeffries, Winnetka, 111. CHEESE CANAPES.— Cut out circles of bread J4 inch thick, cut them again in crescent shaped pieces, fry in butter to a light brown, grate some cheese, and put 1 teaspoon on each piece of bread, a litle salt and pepper, and 'brown quickly in a hot oven; serve at once. — Eloise Jennings, Winnetka, 111. JEFFERSON CANAPES.— Trim 3 slices of bread, toast and lay them on a platter. Slice lean cooked ham thin with a little mustard on it and place on each slice a layer of cooked mush- rooms and tomatoes. Dredge grated Parmesan cheese on top, and strew fresh hread crumbs over the whole. Place in hot oven for 10 minutes. Lay on a heated dish, cover with a folded napkin and serve. — ^Mrs. C. J. Jeffries, Winnetka, 111. OYSTER CANAPES.— To ^ doz. chopped oysters add 1 tea- spoon of fine bread crumbs, butter size of a walnut and J4 cup of very thick cream. Season with salt and pepper. Let it simmer over the fire a few minutes. Butter slices of bread Y^ inch in thickness and lay them on a hot dish. Pour the mixture over the bread and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. COOK COUNTY COOK BOOK 121 PLAIN CANAPES.— Toast thin slices of bread, cut off the crust, and butter the toast lightly. Spread potted meat or fish, or grated cheese between 2 slices. Cut into strips and serve. — Mrs. C. J. Jeffries, Winnetka, III. SARDINE CANAPES.— Cut some slices off a roll into oval or octagon shapes. Toast slightly, or fry in oil, or butter. Strip sardines of the bones; lay Yz of them aside, and pound the other ^ to a smooth paste with the yolks of 3 or 4 hard-boiled eggs and a little butter. Add a little mustard, pepper and vinegar. Spread the mixture over the slices of toast. On the top lay the other half of the sardines cut into s'mall strips, stand them in the oven and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SAVORIES CREOLE SAVOURY.— Toast 1 side of shaped pieces of. bread, and butter the other, spreading on it a layer of chopped tomato mixed with ^t. as much chopped green peppers, and sprin- kle with salt. Put in oven for 5 minutes, or under the roasting flame, and on removing arrange a cone of finely chopped onion in center of each, — ^Mrs, Chris. Worthington, Des Plaines, 111. CUCUMBER SAVOURY.— Drawing a silver fork along the cucumber lengthwise, separate and cut it in neat slices and place on round cut bread, sprinkle with salt and paprika; on every slice of cucumber put a ring of small sliced onion or arrange the tiny German pearl pickled onion between the slices of cucumber; pour a little lemon juice over when serving. — ^Mrs. F. C. Winter, Win- netka, 111. VARIATION I. — Use chopped chives or fill each ring of onion with them. — Mrs. F. C. Winter, Winnetka, 111. BEET AND EGG SAVOURY.— Chop together equal parts of pickled beets and whites of hard-boiled eggs, arrange on toast or bread, with the riced yolks, mixed with a bit of chopped chives or parsley, in a cone on the center. Season. — ^^Mrs. Clark Mason, Bensen, 111. BROWN BREAD SAV'OURY.— Brown bread cut into shapes, spread on butter, and cream cheese, cross 2 evenly cut strips of 122 BREAD pimento on each spread piece; wliere strips cross, place a slice of pimento in each space on the cheese. Sprinkle with paprika and put a few capers here and there. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. EGG SAVOURY.— Fresh slightly toasted bread or less fresh untoasted cut in squares, diamonds or rounds, sprinkling with Wor- cestershire sauce, or any good sauce, covering neatly with the chopped wliites of hard-boiled eggs, salted, on which arrange a center of the riced yolks; put a round slice from a black pickled walnut on each corner, dot with capers and sprinkle with paprika. — Mrs% Frank Mullins, Franklin, 111. HORSE RADISH SAVOURY.— Spread o-blong pieces of (bread thinly with mustard, cover with a layer of chopped whites of hard-boiled eggs, mixed with a little grated horse-radish, arrange capers in strips crosswise of the bread, and between these sprinkle the hard-fboiled yolks of the eggs w!hich have been riced or pressed through a sieve. At the corners and in the center place thin slices of gherkins. — Mrs. Allan George, Park Ridge, 111. ONION SAVOURY. — Use shaped pieces of bread and spread thinly with butter, arrange %. inch layer of finely minced Spanish onion, mixed with chopped parsley and slightly dampened with tomato sauce; put in the center of each the ring of a slice of hard- boiled tgg, with a slice of pickled walnut fitted into it. — Mrs. E. D. Bennett, Bartlett, 111. PICKLE SAVORY. — Spread any savory sauce, cream cheese on oblong pieces of bread, and arrange lengthwise on this thin slices of small sour pickles in a neat row. Sprinkle with paprika. — Mrs. A. €. Christy, Glen View, 111. SWEET PIMENTO SAVORY.— Toast fresh bread, cut into shapes, and butter 1 side and arrange a trimmed piece of canned Spanish pimento, s-prinkled with celery salt; set under the gas flame of a gas stove for 5 minutes to heat. — Mrs. May C. May. Mayfair, 111. TOMATO SAVORY.— Cut rounds of bread the size of the tomatoes to be used and toast on 1 side; then ibutter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and COOK COUNTY COOK BOOK 123 dry mustard, sprinkle with mushroom or walnut catsup, and set under the burners of a gas stove for 5 minutes, or until heated, but not softened. Garnish with water-cress to serve. — ^Mrs. Frank Mullins, Franklin, 111. SANDWICHES There is not a 'more tasty way of using up left-overs in small quantities than in sandwiches. Every bit can be utilized, made to go farther and materially help to solve the noon meal pro-blem. If any members of the family carry lunch, sandwiches are neces- sary, for the lunch box; if not, they may be served with any suit- able meat, vegetable, tgg or salad accompaniment. This depart- ment provides tasty- sandwiches for the purpose of using up left- overs, supplying the lunch-box, picnics, the home luncheon and the afternoon reception. Bread for sandwiches should be 24 hrs. old and may be white, whole wheat, graham, rye or brown bread. Two kinds may be used in the same sandwich. Slice as thin as possible, not more than }i of an inch thick; remove crusts, keeping the slices in pairs, cut in oblong, triangular, square, round or other preferred shapes. Fancy cutters 'may be obtained in heart, diamond, crescent and other shapes for use in making reception sandwiches. , Prepare the butter by working it with a knife or spoon. Never heat the butter to soften it, as it injures the flavor. Spread butter on one slice and the filling on the other and press lightly together. Wrap in paraffine paper, or if a large number is to be made place in a crock with a damp towel and board or plate over the top. Brown bread sandwiches are especially suited for serving with any kind of fish salads or cold fish. Nasturtium and caper sand- wiches should accompany mutton salad, chopped cress or parsley sandwiches with beef salad. If cold meat or fowl are to be sliced for sandwiches it must be very tender, and sliced thin across the grain; it is better to use several bits of meat than 1 slice, and best results may be secured by putting the meat through a food chopper. When sand\viches are served at a table they should be placed on a doily-covered plate, garnished with watercress, parsley, nas- turtium leaves or flowers, or celery tops. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 124 BREAD ANCHOVY SANDWICHES.-^Chop the anchovies fine and rub them to a paste with hard-boiled eggs minced, and butter, and season to taste. This is nicer spread on graham bread, but is very good with the white. Chopped cress or parsley makes a nice addition to the eggs and anchovies. Grated cheese, curry powder or cayenne make a good seasoning. Chopped pickles and capers may be added to the anchovies and hard-boiled eggs. — Mabel Stur- tevant, 105 S. Dearborn St., Chicago, 111. ANNIVERSARY OR VALENTINE SANDWICHES.— Spread the end of the loaves of white and brown bread with butter or mayonnaise dressing and cut ofif in thin wafer-like slices. With a heart-shaped cooky-cutter cut a heart from each slice of (brown bread and from the white slice a diamond-shaped piece. Use one kind of filling for the brown sandwiches, and another kind for the white. Reverse the order, — 'Mrs. C. J. Jefifries, Winnetka, 111. APPLE SANDWICHES.— Chop uncooked apples fine, mix with mayonnaise dressing and spread between slices of well but- tered bread. To this combination may be added chopped celery, white grapes, seasoned with oil and lemon juice, and chopped nuts. When an excess of nuts are used they should be either chopped, ground or pounded very fine, blended with soft butter and spread on the bread first and the other mixture added. Apple sauce, well seasoned with cinnamon and nutmeg, may be used. If thick moist- en with a little cream and spread on well-buttered bread. — Mrs. Julius Casper, Wiheeling, 111. APPLE AND CELERY SANDWICHES.— Peel and chop very fine 2 large tart apples, and y^ doz, of the small, inside stalks of celery; sprinkle lightly wih salt. Spread between them slices, of buttered brown bread. — Mrs. C. J. Jeffries, Winnetka, 111. BANANA SANDWICHES.— Either mashed bananas with some kind of berries or alone and moisten with sweet cream or slice the bananas, season with lemon juice and sweeten with honey and moisten with cream, — E, G. Harris, Winnetka, 111. VARIATION I. — Butter thin slices of bread and spread with mayonnaise dressing and thin slices of bananas. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. COOK COUNTY COOK BOOK 125 BACON SANDWICHES.— Fry thin slices of bacon and lay between slices of bread. If a still heartier sandwich is desired, the yolks of hard-boiled eggs may be blended with butter and spread on the bread first and the finely chopped whites, mixed with a little salad dressing, spread on top of the bacon. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BAKED BEAN SANDWICHES.— Rub 2 cups of baked beans through a fruit press, add 1 teaspoon each of finely iminced parsley and celery, 1 teaspoon of onion juice and ]/^ teaspoon of made mustard. Spread between thin buttered slices of whole wheat bread. — Eloise Jennings, Winnetka, 111. HOT BEAN SANDWICHES.— When making lima bean soup, save out some of the beans, rub them to a smooth paste with a tablespoon, season to taste. Toast thin slices of whole wheat bread, and over tliese pour enough hot milk to moisten slightly; spread with a liberal layer of the bean puree and cover with an- other slice of toast and serve. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. CORNED BEEF SANDWICHES.— Lay very thin slices of corned beef on buttered bread, press oven another slice, thickly spread with salad dressing. — Mrs. E. G. Harris, Winnetka, 111. BEEF HEART SANDWICHES.— Chop finely left-over beef heart, mix with chopped celery and mayonnaise dressing, and spread on thin slices of bread. Press another slice over lightly. — Mrs. E. G. Harris, Winnetka, 111. HOT BEEF SANDWICHES.— Bruise and scrape beef. Spread it between 2 slices of bread, with salt and pepper. Place the whole on a griddle; heat thoroughly over live coals, or take slices of hot roast beef and lay between slices of bread and dip over a spoonful of gravy. — Mrs. C. J. Jeffries, Winnetka, 111. BOBOTEE SANDWICHES.— Put through a meat chopper, 2 Spanish sweet peppers, a ^ pt. of blanched almonds, 1 small onion, and 1 sour apple. Season this mixture with 1 teaspoon of curry powder, a ^ teaspoon of salt and the juice of 1 lemon. Mix again and put between thin slices of buttered whole wheat bread. Trim off the crust and cut in trian^les.^Mrs. J. S. Putnam, Wheel- ing, 111. 126 BREAD BOSTON GIRL'S SANDWICHES.— Cut thin and butter 1 slice each of white and brown bread. Spread with mashed Boston- baked 'beans, finely chopped mustard pickles, or salted watercress, or the petals of nasturtium flowers. — Mrs. C. J. Jeffries, Winnetka, 111. BROWN BREAD SANDWICHES.— Slice and butter Boston brown bread, which has been baked in baking powder cans. Wash, drain and dry crisp leaves of lettuce. Place lettuce between the bread, allowing the curly edge to come out over the sides. On the top off bread press ^ an English walnut. — ^^Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BROWN BREAD SANDWICHES WITH CHEESE.— I»i- stead of nut and lettuce leaf, use thin slices of cheese. — Mrs. Conk- lin, 914 N. Sth Ave., Maywood, 111. BREAD AND BUTTER FOLDS.— Remove end slice from bread. Spread end of loaf evenly with butter which has been creamed. Cut off as thin a slice as possible. Repeat until the number of slices required are prepared. Remove crusts, put to- gether in pairs, and cut in squares, oblongs or triangles. Use white, entire wheat, graham or brown bread. Three-layer sand- wiches are attractive when made of entire wheat bread between white slices. — Mrs. Frank Ferguson, Franklin, 111. BRUNETTE SANDWICHES.— Slice Boston brown bread very thin, butter lightly and spread with cottage cheese. Have ready crisp lettuce leaves, dip each in a bowl of salad dressing, then lay on the bread, press another slice of brown bread on this and the sandwich is ready. They must be kept in a moist atmos- phere until it is time to serve them. — Mrs. Ella Fairchild, Palatine, 111. CANNIBAL SANDWICHES.— Put a pound raw beef through a meat chopper or mince it very fine in a chopping bowl; add 1 teaspoon of salt, a ^iash of red pepper and 1 tablespoon of onion juice. Spread this over buttered rye or brown bread, cover with another piece of bread and trim off all the crust. Chopped onion may be used in place of onion juice, and a thin layer of mustard will improve the sandwich for some tastes. — Mrs. Jane Evers, Winnetka, 111. COOK COUNTY COOK BOOK 127 CAVIAR SANDWICHES.— Cut slices of bread into diamond or crescent shapes, butter 1 side and toast to a light brown. Rub the yolks of 2 hard-boiled eggs through a fruit press, and chop the whites very fine, and spread the toast with a layer of caviar. Sprinkle over with a little of the whites, then a little of the yolks, a slight sprinkling of salt and paprika pepper; garnish the dish on which they are served with rings of sliced onions and sliced olives. — Mrs. Eloisc Jennings, Winnetka, 111. CELERY SANDWICHES.— Crisp chopped celery mixed with mayonnaise dressing makes a tasty sandwich. Other ingredients may be added to suit taste, hard-boiled eggs, chopped apples, nuts, olives or lettuce may be added in any proportion or combination desired. If this sandwich is desired for a luncheon the following combination is a very tasty one. Remove the shells from 4 hard- boiled eggs. Chop the whites very fine and put them through a vegetable press; mix with them shredded celery to taste. Cut the crust from the end of a slice of bread, butter the loaf, cut off a slice % inch thick, put over it a layer of white of tgg and celery, then a layer of mayonnaise, on top of this a layer of the yolk put through a sieve, and over all another slice of bread. Press the whole together gently and with a sharp knife cut off the crusts, leaving the sandwich perfectly square. Line a platter with lettuce leaves, and stand aside for 20 minutes. These sandwiches arc especially nice for picnics, as they will keep in good condition for 24 hours. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — There are an endless number of combina- tions with cheese which make a palatable sandwich and a very inexpensive one. Grated cheese may be rubbed to a paste with butter and spread on slices of thin bread. Chopped hard-boiled eggs imay be mixed with the above combination and seasoned with pepper and salt. Minced parsley and chives may be rubbed to a paste with the cheese and butter and seasoning. Equal parts of grated cheese and chopped nuts, fresh or salted, make a nice com- bination seasoned with salt and pepper. If cheese is sliced it may be laid between slices of bread and seaspned with salt and pepper, but the cheese must be very thin for this kind of sandwich. Mus- tard may be spread on for those who prefer it. Cottage soft, eream cheese with chopped crystalized sugar may be made up 128 BREAD into sandwiches with gingerbread, and it is very delicious. Tain or marmalade may be used with cream cheese and spread on brown bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— CHEESE SANDWICHES.— Cut cheese in slices about ^ inch thick and lay between well-buttered slices of bread. The cheese can be grated and rubbed to a paste with butter. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION III.— CHEESE SANDWICHES.— Cream ^ cup of butter and Yz lb. rich cheese together, chop either celery or olives very fine, spread "sea foam" wafers with the cheese, sprinkle the olives, add another wafer, and place in cool place until ready to serve. — Eloise Jennings, Winnetka, 111. DEVILED CHEESE SANDWICHES.— 1 lb. cheese, grated, 1 small cup of butter, beat to a cream. Add 1 tablespoon mustard, •mixed with a little vinegar, 1 teaspoon sugar, pinch of cayenne pepper, Y^ teaspoon salt. Mix all together, and spread on bread; make into sandwiches, and serve. — Mrs. D. E. Gentry, Glencoe, 111. CHEESE AND OLIVE SANDWICHES.— Mix cream cheese and slices of olives with a fork. If too stifif, moisten with cream; a small quantity of olives may be added if desired; spread on bread, place over a lettuce leaf dipped in salad dressing, and press an- other slice of bread over lightly. — Mrs. E. D. Sanford, Wheeling, 111. CHEESE AND PIMENTO SANDWICHES.— Mince 2 cans pimentos, drained from the liquid; add a small cream cheese and mix thoroughly; spread on slices of bread and press a buttered slice over. — -Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHERRY SANDWICHES.-^Candied cherries, chopped fine, and mixed with cream, orange juice or maraschino make a tasty sandwioh. — 'Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHICKEN AND HAM SANDWICHES.-^Mince cold chicken and add a little minced ham, stir in a cup of boiling gravy. Set the whole before the fire for a few minutes. Cut slices of old bread with a round tin cutter and fry them. Spread a layer of fowl and ham between 2 of them, add a piece of cheese and butter rubbed into a paste. Set in a hot oven. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. ^ COOK COUNTY COOK BOOK 129 CHICKEN SALAD SANDWICHES.— Cut slices of -bread very thin, remove the crust, spread very thinly with chicken, salt and press together. — Mrs. C. J. Jeffries, Winneka, 111. CHOCOLATE SANDWICHES.-^Melt a small piece of butter in a saucepan, add grated chocolate, season with sugar. When chocolate and sugar are thoroughly melted and blended set from the fire to cool; when cold mix with a little cream and spread on slices of bread. — Mrs. Clark Mason, Bensen, 111. CLOVER SANDWICHES.— Pick a good sized basket of fresh, sweet clover. Be sure that it is free from dirt a.nd sand. Put a thick layer in a large stone crock. Lay over this a pound of sweet butter wrapped in cheesecloth. Spread over more clover; cover the crock and stand in a cold place over night. The aroma of the clover permeates the bread and the butter, and when wanted for use make the same as bread and butter sandwiches. These are usually cut into three strips to make "finger" sandwiches. Violet and rose sandwiches are made in the same manner, A few petals of the flowers may ibe spread over the butter before putting the slices together. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CLUB SANDWICHES.— Butter toast while hot and put on each alternate slice a lettuce leaf, same cold baked chicken cut in thin slices, a few chopped olives and pickles, some slices of hot, crisp bacon, a layer of salad dressing, another lettuce leaf, and the other slice of toast. Press the sandwiches together, trim off crust and cut in halves from opposite corners, forming triangles. — Mabel Sturtevant, 105 S. Deariborn St., Chicago, 111. VARIATION I. — Toast thin slices of brown or white bread; butter lightly and lay over thin slices of crisp fried bacon. Lay another thin slice of toast, then thin slice of chicken, well seasoned, another slice of buttered toast and a thin layer of cucumber pickle, sliced crosswise. On the top put another slice of buttered toast, — Mrs. C. J, Jeffries, Winnetka, 111, VARIATION II. — On a thin slice of buttered, untoasted bread lay 1 lettuce leaf; on this lay 1 thin slice of chicken and 1 of ham, then another lettuce leaf and another thin, buttered slice. Mayon- 130 BREAD naise dressing may be put on the lettuce leaves if desired, — Mrs. Chas. Ellis, Winnetka, 111. VARIATION III. — Arrange on slices of bread thin slices of cooked bacon; cover vi^ith slices of cold roast chicken, and cover chicken with mayonnaise dressing. Cover with slices of bread. — Mrs. C. E. Clarkson, Wilmette, 111. COCOANUT SANDWICHES.— Moisten grated cocoanut, chopped nuts, and sugar with lemon" juice or rose water, and add a little cream between slices of bread. — Mrs. E. G. Harris, Win- netka, 111. COLONIAL ROLLS.— Cut fresh light bread while still warm into very thin slices, spread with soft butter, roll each slice and tie with narrow ribbon. These rolls may be spread with a thin layer of any sandwich preparation desired and then rolled. In this case it is better to wrap each roll in paraffin paper. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, III. MOCK CRAB SANDWICHES.— 2 tablespoons of butter, creamed, % cup grated cheese, % teaspoon each salt, paprika and mustard, 1 teaspoon each of vinegar and anchovy paste, 1 table- spoon of chopped olives or gherkins. A little dill may be added if desired. — Mrs. C. F. Adams, Franklin, 111. CRESS SANDWICH.— Remove the long stalks and cut the cress quite small, and place between bread and butter. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III. CUCUMBER SALAD SANDWICHES.— Slice cucumbers very thin, put on them a dressing of olive oil, lemon, salt, and a dash of red pepper. Let stand 1 hr.; lay between thin, small squares of white bread. Serve at once. — Mrs. C. J. Jeffries, Win- netka, 111. CURRY SANDWICHES.— Chop the whites of 4 hard-boiled eggs very fine and put the yolks through a sieve. Cut the slices from the end of the loaf of bread, buttering before cutting each slice. Cover 5^2 the slices with the white of tgg. Lay on 5 or 6 pickled oysters, a dusting of curry, a few drops of onion juice, then a layer of yolks, and cover with another piece of bread. These COOK COUNTY COOK BOOK 131 sandwiches are capable of great variations; the bread may be covered with chopped cress, and then oysters, then garnished with the yolks, onion juice, curry, and salt sprinkled over; and if served for lunch they may be left without a top covering of bread and eaten with a fork. — Mrs. Frank Cress, Park Ridge, 111. DATE SANDWICHES.— Cut thin slices of brown bread with a small, round biscuit cutter, and spread with softened butter. Make a mixture of equal parts of blanched and browned almonds, chopped fine, and dates, chopped; squeeze over orange juice to form a paste, and spread. — Eloise Jennings, Winnetka, 111. VARIATION I.— Mince fine some Turkish dates. Add a little water, cooking them in a double boiler till they are soft and pasty. Add a little lemon juice, cool the dates and spread on thinly cut bread. Sprinkle with finely chopped hickory nuts and cover with buttered bread. — Mrs. C. J. Jeffries, Winnetka, 111. DATE AND NUT SANDWICHES.— Mix equal quantities of chopped dates and nuts, moisten with cream, if necessary, and spread between thin slices of bread. — E. G. Harris, Winnetka, 111. DILL SANDWICHES.— Butter slices of white bread; cover ^ the slices with thin slices of white meat of roasted chicken; put over this a thin layer of dill pickles. Cover with another piece of buttered bread, trim off the crusts, cut into triangles and serve with lettuce leaves. — ^Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. DUCK SANDWICHES.— Cut hard-boiled eggs into rings, lay over thin slices of smoked breasts of duck, squeeze a little lemon over them, a sprinkle of salt and pepper, and' cover them with well- buttered slices of bread and butter. — Mrs. C. J. Jeffries, Winnetka, III. EGG SANDWICHES — Chop the whites of the hard-boiled eggs very fine. Mix the yolks smooth with mayonnaise dressing, add the whites, and spread on the bread. — Mrs. Conklin, 914 N. 5th Ave., MaywocKi, 111. VARIATION I. — Pound the yolks of eggs with a small quan- tity of butter in a mortar, and add pounded cheese. Make into sandwiches. — Mrs, C. J. Jeffries, Winnetka, 111. 132 BREAD VARIATION II.— Cut 6 hard-toiled eggs into slices. Prepare thin slices of bread and fbutter, place the eggs between; season with salt, pepper, and a lit^tle dry mustard. Trim and cut the sand- wiches. — Mrs. C. J. Jeffries, Winnetka, 111. EGG AND OLIVE SANDWICHES.— Mince a hard-cooked egg and add 2 olives, cut in small pieces. Moisten with French dressing and spread on thin slices of bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. FARMERS' SANDWICHES.— Rub to a smooth paste ^ pt. cottage cheese, adding gradually 4 tablespoons of melted butter or olive oil, or thick cream; add salt and black pepper. Spread the loaf with butter, after you have removed the crust slice; cut off a thin slice, spread it with the cheese mixture.— Mrs. Waldon Em- mery, Glencoe, 111. FRENCH SANDWICHES.— Fish, game, poultry, or any other meat may be used for these sandwiches. To 1 pt. of any of these add 2 hard-boiled eggs, chopped fine, and season with salt and pep- per. Add 2 tablespoons of capers and sufficient mayonnaise to soften. When this mixture has been spread on the bread add a sprinkling of finely chopped cress. Rub the yolk of 1 egg through a sieve and chop the white very fine. If the sandwiches are to be served at home for luncheons, etc., add a sprinkling of the yolk to the cress on half the number of sandwiches and the chopped whites to the other half. Then arrange them in groups of twos, 1 of each color on the serving plates. — Mrs. Almond Case, Palatine, 111. FISH SANDWICHES.— Place thin scallops of any fish and tartar sauce on buttered bread. Put a layer of finely-sliced lettuce on top of the sauce, cover with a slice of bread. Serve, cut into squares. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I.— Take left-over fish of any kind and chop it up with hard-boiled eggs, moisten with cheese or Worcestershire sauce, or chop up the fish with pickles and mayonnaise. If the fish is to be pounded to paste, add a few drops of lemon juice during the pounding. Plain white sauce may be used for the imoistening. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, III. COOK COUNTY COOK BOOK 133 FRUIT SANDWICHES.— Almost any kind of fruit may be used, according to taste. Chopped candied cherries, peaches, apri- cots, pears, bananas, or any other fruit desired, moistened with melted butter and spread between bread. This makes a tasty sandwich to follow a meat or egg sandwich. If prunes, figs, dates, raisins, or other dried fruit are to be used, remove all stems, wash and cook in a double boiler with a small quantity of water, until a paste is formed, then add a few drops of lemon juice. Cool the mixture, and spread on thin slices of buttered bread; sprinkle with finely chopped peanuts and cover with pieces of buttered bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— All kinds of mixed dried fruits may be soaked in water for an hr. or two, then chopped or ground and used for sandwich filling. Season with lemon, orange, or a little grape juice; raisins, currants, dried cherries, prunes, may be used singly or iblended. In blending, use a sweet and sour fruit, as cherries and prunes, raisins and prunes, etc. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. GAME SANDWICHES.— Cut the meat in very thin slices from roasted partridges, grouse or any ga'me. Lay the meat on delicately thin, fresh toast, strew celery over and season well with tartar sauce. — ^Mrs. C. J. Jeffries, Winnetka, 111. GERMAN SANDWICHES.— Spread between butter slices of rye bread, chopped beef, cheese, chicken or fish, covered with finely chopped pickles, or bologna sausage. Cover over with a slice of rye bread. If they are to be served on the table cut into strips not over Yt. inch wide and the length of the slice. — Mrs. Ed. Kelley, Winnetka, 111. VARIATION I. — Butter and spread mustard on graham or rye bread. Put a layer of chopped olives over and 1 of cottage cheese. — Mrs. C. J. Jeffries, Winnetka, 111. HAM SANDWICHES.— Put a thin slice of ham in slightly buttered (bread. Add lettuce if preferred. — Mrs. C. J. Jeffries, Win- netka, 111. DEVILED HAM SANDWICHES.— Chop fine 1 cup of cold 'boiled ham. Rub the yolks of 2 hard-boiled eggs smooth with 3 134 BREAD tablespoons of melted butter, mix with the ham, % teaspoon of mustard, 1 teaspoon of lemon juice, and season to taste. Spread on thin slices of bread. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. MINCED HAM SANDWICHES.— Mince left-over ham, fine, add finely chopped pickle and celery in the quantities desired, mix with mayonnaise dressing and spread on a thin slice of bread. Press a buttered slice of bread over lightly. — ^Miss Mary E. Kelley, 6606 Green St., Chicago, 111. HASH SANDWICHES.— Cut pieces of bread into uniform sizes, dip them in beaten eggs, to which a little milk and a pinch of salt has been added. Fry to a light brown in hot butter, make a hash of chopped meat and potatoes. Cook in stock until heated through. Arrange on toast on a platter, putting a spoonful of hash on each slice of toast and covering with another slice. — ^Mrs. Ralph Char- ters, Park Ridge, 111. HONOLULU SANDWICHES.— Put pared sour apple, 1 red Spanish pepper, 1 green sweet pepper, and 1 Neufchatel cheese through a meat chopper. Add J^ teaspoon of salt; mix and spread ibetween thin slices of brown bread. — Mrs. Chas. Johnston, Des Plaines, 111. HORSERADISH SANDWICHES.— Season freshly grated horseradish with lemon juice and rub it to a paste with butter and spread on thin slices of bread. — Mrs. C. Buttercup, Bensen, 111. INDIAN SANDWICHES.— Remove the skins and bones from 2 sardines; pound the meat to a paste; add 1 teaspoon of anchovy paste, a dasli of salt and red pepper, and rub in the hard-boiled yolks of 6 eggs. Add 2 tablespoons of olive oil. Spread on pieces of toasted bread and serve hot. These sandwiches are nice for cold suppers. — Mrs. Frank Ferguson, Franklin, 111. JAM SANDWICHES.— Mix the yolks of 2 eggs very smoothly with a tablespoon each of flour and ground rice, add a pinch of salt, a tablespoon of sugar, Yz pt. of thick cream and % pt. of new milk. Beat the whites of 2 eggs to a firm froth, add them last of all, beat the mixture for 4 or 5 minutes. Butter 2 large plates, put in the mixture, bake in a quick oven until it is set and lightly COOK COUNTY COOK BOOK 135 browned. Spread jam over one of the cakes and lay the other one on top, the browned part uppermost. Sift sugar over it before serving. — Mrs. C. J. Jeffries, Winnetka, 111. JELLY SANDWICHES.— Jelly of any flavor makes a nice sweet sandwich. Have the bread well spread with butter before jelly is put on. Crabapple jelly is good on whole wheat bread, spread with thick cream, and seasoned with salt. Lemon jelly, thickly moulded, with chopped nuts, dates, figs, and bananas, makes a rich jelly sandwich. Any jelly, jam or marmalade, mixed with any kind of chopped nuts, makes a good combination. Quince jelly is especially nice when mixed with English walnuts. Mint jelly, to which whipped cream may be added just before it stiffens, may be cut in thin slices when cold and laid between the slices of bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LAMB SANDWICHES.— Chopped roast lamb, seasoned with minced olives, tomato catsup, and salt and pepper. Mix with salad dressing. — Mrs. D, O. Dooley, Bensen, 111. LETTUCE SANDWICHES.— Sprinkle fresh, crisp lettuce leaves with a little salt, lay them for a few moments in a folded napkin. Then put them between the slices of buttered bread. Spread over a dressing of mayonnaise, if preferred. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I. — If these sandtwiches are to be served on the table they should be prepared just before meal time. Spread thick salad dressing upon 1 slice of bread, butter on the other; and place a crisp leaf between, allowing it to show on all sides. Cress may be added to a plain lettuce sandwich for variety. Graham bread may be used for this mixture. Pimentos may be added to the lettuce leaves, if desired. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. LIVER SANDWICHES.--Make a salad filling with boiled calf's liver mashed with melted butter and cream and seasoned with poultry seasoning, or mashed cooked fowl livers and seasoned with Worcestershire aauce and onion juice. Mashed boiled chest- nuts, imixed with salt, pepper and lemon juice, make a nice combi- nation with fowl livers. — Mrs. C. J. Canthorn, Wilmette, 111. 136 * BREAD LIVERWURST SANDWICHES.— Chop cooked liverwurst fine, mix with mayonnaise dressing", spread on a slice of white 'bread, press buttered slice over and cut in triangles. — Mrs. E. G. Harris, Winnetka, 111. LOBSTER SANDWICHES.— These may be made from chopped, cooked lobster, seasoned with talbasco, lemon juice and oil and a little chopped cucumber, if desired; left-over lobster salad, chopped cooked lobster and fried mushrooms, seasoned with salt, pepper, onion juice, tomato catsup and lemon juice. Remove lobster meat from shell, and chop. Season with salt, cayenne, made mustard arid lemon juice; or ."moisten with any salad dressing. Spread mix- tui't^'Oft^'^'icrisp lettuce leaf -and prepare as other sandwiches. Cut the meat of 1 boiled lobster into dice 1 hr. before using, dust with salt, red pepper, and either lemon juice or tarragon vinegar. Near serving time put a goodly layer of loibster over 1 piece of bread, cover vyith another, press the 2 together, cut in triangles and serve. — Mabel Sturtevant, 105 S. Dearl^orn St., Chicago, 111. LOBSTER A LA BOULEVARD.— Mix an equal quantity of finely chopped lobster meat and the yolks of hard-boiled eggs, forced through a sieve. Moisten with melted butter and season with German mustard, beef extract, diluted with a very small quantity of boiling water and salt. Spread mixture between thin slices of buttered bread, remove crusts and cut into fancy shapes. A small quantity of left-over lobster meat is most successfully used in this way. — Mrs. Ernest D. Dean, Glen View, 111. MARMALADE SANDWICHES.— Any kind of marmalade makes a nice sandwich. Spread on thin slices of white bread, but- tered, or on toasted bread, and serve hot. — Mrs. C, C. Cleveland, Bartlett, III. MEAT SANDWICHES.— Any left-over meat of any kind or quantity inray be worked up into sandwiches with no loss and in a very tasty, appetizing manner. If the pieces are small, or if it is not desired sliced, it may be chopped with lemon juice and mus- tard, and moistened with butter and cream. It is g"ood served on brown bread. Chopped meat and celery with tartar sauce make a nice combination. — Mrs. Ella Fairchild, Palatine, 111. COOK COUNTY COOK BOOK 137 MINT SANDWICHES.— Chop the leaves. from a dozen stalks of fresh mint, add a little French dressing, spread a thin layer over buttered bread. Fold the slice or roll it. Serve with green pea salad at an afternoon or evening tea or luncheon. — ^Mrs. C. C. Cleveland, Bartlett, 111. VARIATION I. — Pulverize 1 tablespoon of mint leaves; pour over them 2 tablespoons of boiling water. Let it stand for about Yz an hr. Soak ^ an oz. of gelatine in 1 tablespoon of water. Dissolve it over hot water, strain the mint into the gelatine, and when cool add a pt. of rich whipped cream and a pinch of salt. Let this stand in a mould until perfectly cold and firm. Slice thin and put between dainty slices of bread. — Mrs. Ella Fairchild, Pala- tine, 111. MUSHROOM SANDWICHES.— Take cold stewed mush- rooms, split, and spread them between slices of entire wheat bread. — Mrs. C. E. Westinghous, Mayfair, 111. MIXED SANDWICHES— Chop fine 1 \h. boiled ham, 1 box sardines, 6 good-sized cucumber pickles. Spread on bread, and then lightly with mustard. — Eloise Jennings, Winnetka, 111. MUTTON SANDWICHES.— Spread bread with salad dress- ing, mixed with minced capers, and place on this a layer of chopped mutton, seasoned with salt, paprika and tomato catsup, or chopped roast mutton, seasoned with grated cheese and mustard, and moist- ened with cream. Use with lettuce leaves, dipped in salad dressing. Also chopped mutton, seasoned with salt, paprika, tomato catsup and minced capers. Mix with salad dressing. — Mrs. Wm. Myers, Franklin, 111. NASTURTIUM SANDWICHES.— Mash 1 Neufchatel cheese, adding salt, pepper and almond irnilk. Put a layer of this paste, covered with nasturtium flowers, between 2 thin slices of buttered bread. Trim off the crust and cut each into 4 triangles. Each should contain a flower. Chopped nasturtiums, capers and mutton may be used with* mayonnaise. Also use nasturtium petals, sea- soned lightly with salt, with a few young leaves added. Place the petals so that they will show along the edges of the bread and decorate the plate with leaves and flowers. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 138 BREAD VARIATION I. — Cut bread in round slices, with biscuit cut- ter, spread with a little butter, press on nasturtium leaf, with or without blossoms, cover with a little mayonnaise dressing, place another slice of bread, press together, — Mrs. Conklin, 914 N, 5th Ave., Maywood, 111. NOISETTE SANDWICHES.— To the dough of whole wheat flour bread add 2 tablespoons molasses and 1 cup English walnut meats or pecan nuts, broken into small pieces. Bake and let stand 24 hrs., slice as thinly as possible, spread sparingly and evenly with butter, and put between slices orange miarmalade. Remove crusts, cut in fancy shapes and garnish with nut meats. — Mrs. Castle Hop- kins, Winnetka, 111. NORWEGIAN SANDWICHES.— H cup mayonnaise dress- ing, 3 hard-boiled eggs, chopped fine, 2 tablespoons anchovy paste. Mix the chopped eggs with the paste and gradually beat the dress- ing into the mixture. Use as a filling for rye bread, cut thin. Nor- wegian sandwiches are usualy /made with but 1 piece of bread. — Mrs. H. A. Sherman, Palatine, 111. NUT SANDWICHES.— Chop equal quantity of pecan meats and sour apples. Spread between 2 slices of thin, buttered bread. Spread lightly with mayonnaise dressing. — Mrs. C. J. Jeffries, Win- netka, 111. VARIATION I.— Spread thinly sliced bread with softened butter, then with equal parts of chopped English walnuts and American Swiss cheese, with a slight sprinkling of salt and white pepper. — Eloise Jennings, Winnetka, 111. VARIATION II.— Butter very thin slices of Boston brown bread and lay finely chopped almonds between the slices. Salt them very lightly. — Mrs. E. D. Kelley, Winnetka, 111. NUT BUTTER SANDWICHES.— Cut a loaf of bread in two in the center, spread the cut surface of each half with nut butter, and sprinkle with salt, if desired. Cut off a thin slice from each half with a sharp knife, and lay them together. Thin slices of protosc, or lettuce leaf with salad dressing, or both, may be laid between the slices.— Mrs. E. D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK 139 HICKORY NUT AND BANANA SANDWICHES.— Add 2 sliced bananas to a cup of chopped hickory-nut. Spread between thin slices of brown bread. — Mrs. C. J. Jeffries, Winnetka, II. PEANUT SANDWICHES.— Shell and remove the skins from freshly roasted peanuts; to a cup of peanuts, chopped fine, add enough mayonnaise to form a paste. Spread with butter thin slices of white bread; remove crusts; spread the peanut dressing between the slices.— Eloise Jennings, Winnetka, 111. OLIVE SANDWICHES.— Stone and chop olives and mix with mayonnaise. Butter very thin slices of white or brown bread. — Mrs. C. J. Jeffries, Winnetka, 111. ONION SANDWICHES.— Pour salted water over chopped onion or onion sliced thin (chopped or cut in thin slices) and let it stand for a time to extract the very strong flavor. Then spread between buttered slices of bread, seasoning with pepper, salt, and a little mustard. Spanish onion, soaked for an hr. in ice water, is good between slices of bread and butter. — E. G. Harris, Winnetka, 111. OYSTER SANDWICHES.— Chop 1 qt. of solid meats fine, and cook in a boiler set in hot water; add 8 large crackers, rolled and sifted, Y^ cup of butter, melted, ^ cup of rich cream, the whites of 3 eggs, salt and pepper; cook a few minutes, and turn in a dish to cool. Spread on thin slices of bread and butter. — Eloise Jen- nings, Winnetka, III. SANDWICHES A LA PARISIENNE.— Use fish, poultry or game. If fish is used, free the fish froim bones and skin, mince it finely, season with salt and cayenne, and put it into a basin with 2 hard-boiled eggs, finely chopped, some minced capers, and suffi- cient fish sauce to moisten the whole. Mix all well, and spread between slices of thinly cut brown or white bread. Stamp out in small rounds or squares, press together, and butter the tops and sprinkle over half hard-boiled yolk of ^zz, rubbed through a sieve, and on the other half the finely chopped whites. Garnish with a bit of curled parsley. — Eloise Jennings, Winnetka, 111. PEPPER SANDWICH.— Chopped green pepper, mixed with salad dressing, and seasoned with grated onion. Chopped green 140 BREAD peppers may be mixed with cream cheese. — Mrs. Ralph Charters, Park Ridge, 111. PICNIC SANDWICHES.— Make fresh fcread rolls rather small and with a tender crisp crust. The round graham rolls are exceed- ingly nice for this purpose. Remove from the top of each roll a piece of the crust the size of a silver dollar, and with a blunt knife or spoon take out the center. Fill the space with any highly sea- soned, chopped meat, fish, lobster, crab salad, or fruit. Remove the lid, and serve the sandwich in a pretty basket. — Mrs. Chas. Johnston, Des Plaines, 111. PRUNE SANDWICHES.— Chopped, cooked prunes, seasoned with lemon juice. Chopped nuts may be added, if desired. — Mrs. E. G. Harris, Winnetka, 111. RADISH AND SPRING ONION SANDWICHES.— Spread, and cut thinly graham or whole wheat bread, sprinkle with salt, slice very thinly a layer of radish, over this a thin layer of onion, sprinkle the latter with pepper, and finish with another thin slice of buttered bread. — Mrs. C. F. Adoims, Franklin, 111. RAISIN SANDWICHES.— Make a paste of large seeded rai- sins and candied lemon peel, chopped fine, and moistened with lemon juice. Spread on lightly buttered, thin slices of bread. The chopped raw raisins, moistened or mixed with butter, may be used. Candied lemon peel, moistened with lemon juice, may be added to this. — Mrs. Joseph Dunlap, Bartlett, 111. "RAMONA" SANDWICHES.— Chop equal quantities of figs, dates, raisins, citrons, or any candied fruits, and a little bit of can- died peel. Place lightly in a square or round mould the shape of the sandwiches, and pour over it the crab-apple jelly. Move a fork gently through the mass to be sure the jelly settles around the fruit. Set the mould in a cold place until firm; then turn out and cut in thin slices. Serve on thin bits of buttered New England brown bread. — Mrs. C. J. Jeffries, Winnetka, 111. ROSE SANDWICHES.— Take well-buttered slice of bread on a mixture of chopped rose petals and melted butter. Let some of the petals show around the edges. — Mabel Sturtevant, 105 S. Dear^ born St., Chicago, III. COOK COUNTY COOK BOOK 141 RUSSIAN SANDWICHES.— Spread thin slices of Boston brown bread, stampel out in oval shapes, and lightly buttered with Neufchatel cheese, or any cream cheese. Spread also an equal nuimber of slices, stamped out and l)uttered, with fine, chopped olives and pimentos, mixed with mayonnaise dressing. Press to- gether in pairs, with a crisp leaf of lettuce between each pair. Serve while lettuce leaf is crisp. — Eloise Jennings, Winnetka, 111. SALAD SANDWICHES.— Chop poultry, veal or lamb, add finely minced celery, and moisten with salad dressing. If celery is out of market, celery salt may be used. Spread mixture on bread, and spread crisp lettuce leaf above. Any left-over salad may be util- ized in this manner. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. SALMON SANDWICHES.— Drain oil from a can of salmon, remove bones, skin and fat; mix with the salmon 2 tablespoons of crisip pickles, chopped fine, and 3 hard-boiled eggs. Add 1 table- spoon of mustard, juice^ of 2 lemons, and 1 tablespoon melted butter. — Miss Conklin, 914 N. 5th Ave., Maywood, 111. SMOKED SALMON SANDWICHES.— Cut thin slices of smoked salmon, season with piaprika and tarragon vinegar. Lay between slices of bread and add a teaspoon of salad dressing to each sandwich. — Mrs. E. G. Harris, WinnetkaV 111. SALSIFY SANDWICHES.— Rub boiled salsify to a paste with cream and season with anchovy sauce and cayenne. — Mrs. Alex. Drexel Park Ridge, 111. SAUSAGE SANDWICHES.— Thin slices of cooked pork, beef, or liver sausages, lettuce leaves and cucumber pickles. — Mrs. H. B. Sanborn, Bartlett, 111. SHAD ROE SANDWICHES.— Among the daintiest and most palatable fish sandwiches are those made of shad roe. Throw the roe into the boiling water and add 1 slice of onion, 1 bay leaf, and 1 teaspoon of salt, simimer gently for about 30 minutes, and drain. With a fork, remove the membrane; add, just a suspicion of mace, 1 tablespoon of melted butter, ^ teaspoon of salt, and 2 tablespoons of lemon juice. The mixture may then be spread on thin slices of brown bread and butter, or put in hollowed small gra- ham or wheat rolls. — 'Mrs. C. C. Clancey, Kenilworth, 111. 142 BREAD SHRIMP SANDWICHES.— Mash shrimps, season with lemon juice, and mix with mayonnaise, or chop the shrimps, rub to a paste with oil and season with lemon juice, paprika, celery salt and Worcestershire. — Mrs. Ethan Earle, Mayfair, 111. SPINACH SANDWICHES.— Chop cooked spinach and hard- iboiled eggs, mi^ed with tartar sauce. Or chop cooked spinach, parsley and capers, rubbed to a paste with butter. — Mrs. C. E. Clarkson, Wilmette, 111. STRAWBERRY SANDWICHES.— Rub strawberries to a paste with butter and confectioners' sugar, or cut large strawber- ries in halves, sprinkle with sugar, and lay between very thin slices of bread. — ^Mrs. Jane Evers, Winnetka, 111. STURGEON SANDWICHES.— Flake sturgeon finely, mix with salad dressing and chopped capers, ladd a teaspoon of lemon juice and spread on thin slices of bread. — Mrs. E. G. Harris, Win- netka, 111. SWEET SANDWICHES.-^ny kind of jelly, jaim or fruit. Chopped candied cherries and seeded raisins, seasoned with sherry and lemon juice. — Mrs. C. C. Clancy, Kenilworth, 111. SWEETBREAD SANDWICHES.— Put cold boiled sweet- breads through a potato ricer, moisten with J^ as much whipped cream, season with salt, cayenne and lemon juice. Spread on thin slices of buttered bread aind cut in fancy shapes, or use chopped, cooked sweetbreads, mixed to paste with melted butter, and sea- soned with pepper and salt. Minced ham may be added. Also chopped cooked sweetbreads, moistened with cream, seasoned with salt, cayenne and lemon juice, or chopped sweetbreads mixed with mayonnaise. Also chopped sweetbreads mixed with chopped cu- cumbers or celery and mixed with mayonnaise. — Mrs. Ethan Earle, Mayfair, 111. TARTARE SANDWICHES.— 1 teaspon each of chives, cap- ers, gherkins, olives, and tarragon leaves, chopped fine. 1 tea- spoon each of tarragon vinegar, French mustard and paprika. — Mrs. C. E. Rawlins, Glen View, 111. TOMATO SANDWICHES.— Pulp the raw tomato through a hair sieve to remove the seeds and skin, and then add a table- COOK COUNTY COOK BOOK 143 spoon of thick mayonnaise to a teacup of pulp. Spread on 1 side of sandwich and press firmly together. — Mrs. Conklin, 914 S. 5th Ave., Maywood, 111. VARIATION I.— Thin slices of tomato dipped in French dressing. Or on rounds of bread spread with mayonnaise. Sliced tomato and shredded lettuce, seasoned with salt, pepper and lemon juice. — Mrs. Chas. Ellis, Winnetka, 111. TRAVELERS' SANDWICHES.— Chop sardines, ham, and a few pickles finely together, season with mustard, pepper, catsup, Worcestershire sauce, salt, vinegar, etc., to taste; spread between nicely buttered bread. — Mrs. E. G. Harris, Winnetka, 111. TURKEY SANDWICHES — Thin slices of turkey and bacon on toast, spread with mayonnaise. — ^Mrs. Chas. Egglcston, Wheel- ing. 111. TURTLE SANDWICHES (For Hallowe'en and Children's Parties). — Cut thin slices of brown and white bread, trim off the crust and shape into 35^-inch squares. Butter lightly and spread between a desired filling. Slice lengthwise into halves some small cucumber pickles, place 1 in each corner of the sandwich for the feet of the turtle, a tiny one for the tail. Run a toothpick through a narrow, short piece of bread, and stick it in the opposite end of the sandwich frotm the tail. On the end of the toothpick put a thin piece of a small carrot, cut lengthwise. The result is a turtle. —Mrs. C. J. Jeffries, Winnetka, 111. VEAL SANDWICHES.— Chopped veal, apples, celery and nuts mixed with mayonnaise. Chopped veal and hard-boiled eggs, sea- soned with mustard. Chopped veal and tongue, seasoned with horseradish and mixed with mayonnaise. — Mrs. Ethan Earle, May- fair, 111. VEGETABLE SANDWICHES.— Cut thin slices of bread with a small, round biscuit cutter; spread with softened butter, cut out the leaves of lettuce the same size, lay 1 on a slice of bread, spread on mayonnaise, then a sprinkling of minced parsley, a little salt, and 1 shake of white pepper; lay on another slice of bread, and press gently together. Heap them on a large plate and deco- rate with sprays of curled parsley. — Eloise Jennings, Winnetka, III. 144 BREAD VEGETABLE SANDWICH ROLLS.-^Chop 2 cold boiled potatoes and mix with an equal quantity of well-cooked or canned peas; do not mash the peas; add 1 or 2 boiled or pickled beets, chopped, and sufficient cream salad dressing to moisten the vegeta- bles. Cut a slice from the top of butter rolls and scoop out the crumbs. Be careful not to break the crust shell. Fill the roll nearly full with the vegetable mixture. On top of this put a table- spoon of shredded lettuce, finely chopped celery, or scnme small, crisp leaves of chickory, replace the top, and serve. — Mrs. C. Clan- cey, Kenilworth, 111. WATERCRESS SANDWICHES.— Season watercress with salt, pepper, and a few drops of vinegar, and chop coarsely. Mix with creamy cottage cheese and spread on thinly sliced bread. Thoroughly wash the watercress and thoroughly dry it in a cloth; cut it into small pieces, removing the stalks, and mix with finely chopped, hard-boiled eggs, seasoned with salt and pepper. Spread between thin, buttered slices of bread, sprinkling the cress and eggs very lightly with the lemon juice. Press together hard and shape. Remove the crust; or use chopped watercress and cottage cheese, seasoned with salt, pepper and vinegar; also use chopped watercress, seasoned with salt and mixed with mayonnaise. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. WELSH RAREBIT SANDWICHES.— Make a paste of mild cheese, 2 oz, of butter, a teaspoon of mustard, diluted with good cider vinegar. Spread the mixture between thin slices of bread. — Mrs. C. J. Jeffries, Winnetka, 111. WINDSOR SANDWICHES.— Butter and cut thin slices of bread; cut thin slices of pecan sausage, have ready some dry, crisp lettuce leaves and a Yt. pt. of mayonnaise. Put a slice of nut sau- sage on a slice of buttered bread; lay on a lettuce leaf, then a tea- spoon of mayonnaise, another slice of buttered bread, butter side up; on this put another leaf of lettuce, a teaspoon of mayonnaise and another slice of bread. Press together, trim off the crust, and cut each sandwich into 3 strips. These are usually tied with baby- ribbon. — Mrs. E, G. Harris, Winnetka, 111. COOK COUNTY COOK BOOK 145 TOAST Toast has become such an important part of the American breakfast, luncheon, and invalid diet that greater space has been devoted to this section than in the average cook book. Our pur- pose is to offer a variation from the prover^bial toast and coffee which constitutes the breakfast of 87 per cent of the American homes. THE AUTHOR. ANCHOVY TOAST.— Spread anchovies over slices of but- tered toast. Keep hot. In a chafing dish put a tablespoon of but- ter mixed with a teaspoon of dry mustard, 2 tablespoons of tomato sauce and a teaspoon of mushroom sauce. When thoroughly- mixed lay in this sauce, add slices of 4 hard-boiled eggs, with a little salt and cayenne pepper strewn over them. When heated, pour over the anchovy toast; be careful not to break the eggs. There will be but little sauce. — 'Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I. — Spread sliced toast with anchovy, butter while hot. Set a moment in the oven, and serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. APPLE TOAST. — Peel, core, quarter, and cut in slices 5^ doz. apples; put a piece of butter the size of an egg in a saucepan, add the apples, and put over them 5 talblespoons of powdered sugar and 2 of water. Stew quickly. Fry slices of bread in a little but- ter, place on a dish, cover with a little sugar and the apples. Serve hot. — Mrs. €. J. Jeffries, Winnetka, 111. ARME RITTER — ^Cut 'half of a loaf of 2-day-old bread into slices 54 i"ch thick, dip each in cold milk. Lay them on top of one another, pour a little milk over the whole and let them lie 10 min- utes. Beat up 2 eggs with 2 tablespoons of milk, dip each slice into the egg and fry in half lard and butter. — Mrs. C. J. Jeffries, Winnetka, 111. BANANA TOAST.— Peel and press some good bananas through a colander with a potato masher; or a vegetable press may be used. Moisten the slices of toast with hot cream, and serve with a large spoonful of banana pulp on each slice. Fresh peaches may be used instead of bananas. — ^Mrs. Conklin, 914 N. 5th Ave., Mayweed, 111. . : ^l f 146 BREAD BEEF MARROW ON TOAST.— Put some pieces of marrow in a saucepan of well-salted boiling water and let them remain for 1 minute. Drain off the water; take out the marrow and spread it on toasted bread, place in the oven and cook for 6 minutes. Sprin- kle with salt and pepper, and serve hot. — Mrs. C. J. Jeffries, Win- netka. III. , BEEF TONGUE TOAST.— Grate a boiled tongue, mix pars- ley, salt and pepper with it, and make a paste by adding the yolks of eggs. Keep it hot, but not boiling; sprinkle thinly on toast, grate cracker crumbs over and set it in the oven till ready. — Mrs. C. J. Jeffries, Winnetka, 111. BERRY TOAST.— Canned strawberries, blueberries and blackberries may be used for the following: Turn a can of berries into a colander over an earthern dish, to separate the juice from berries. Put juice in porcelain kettle, heat to boiling, thicken to a "cream with flour rubbed smooth in a little water, a tablespoon of flour to a pt. of juice. Add the berries and boil up just enough to cook flour and heat the berries; serve hot. Moisten toast with hot cream, or a little heated juice. The fruit may be heated and poured over dry toast without thickening, or it may be rubbed through a colander, as for iapricot toast. Suitable for an invalid. — Mrs. Conk- lin, 914 N. Sth Ave., Maywood, 111. VARIATION I.— Take fresh berries and mash well. Add sugar to sweeten, and serve as a dressing on toast, moistened with hot liquid. Dainty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Ma3rwood, 111. BRAINS ON TOAST.— Scald and blanch the brains, beat smooth, add 3 eggs, and beat hard. Have ready a tablespoon of butter in a frying-pan, hissing hot; turn in the mixture and stir steadily for 3 minutes. Serve upon rounds of toast. Appetizing for an invalid. — Mrs. May C. May, Mayfair, 111. CAVIAR ON TOAST.— Put into a saucepan 2 tablespoons of caviar and 1 of cream; heat 2 minutes, stirring carefully. Pour this mixture over thin slices of white bread. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. COOK COUNTY COOK BOOK 147 CODFISH ON TOAST — Slice an onion and fry in an oz. of butter. Add small quantity of fresh fish with water to cover. Add 3 sliced tomatoes, and a little cayenne, cook 5/$ to ^ of an hr. Pour it over buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. CREAM TOAST MADE OF BROWN BREAD.— Toast 5^ doz. or more slices of entire wheat or graham bread. Make a cream sauce of 1 pt. of cream and milk, mixed, a lump of butter and a pinch of salt. Put into a granite pan and let come to a boil. Stir a little flour, first stirred to a cream, with a little cold milk, when it boils drop in the toast, 1 piece at a time. Let simmer a couple of minutes, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. CREAM TOAST.— Use good graham or whole wheat toast. Have a pt. of thin, sweet cream scalding hot, salt a little and moist- en toast, pack in a hot dish, cover tightly and serve. Tasty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CREAM TOAST WITH POACHED EGG.— Prepare cream toast as previously directed, and serve hot with a well-poached egg on each slice. Suitable for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. DEVILED TOAST.— Toast sliced whole wheat or brown bread 1 day or so old. To every tablespoon of butter add ^ tea- spoon each of dry mustard and paprika, and 8 drops of onion juice. Spread over the toast, sprinkle with a little grated cheese, and set in a hot oven for 3 minutes. — Mrs. C. J. Jeffries, Win- netka, 111. DIPPED TOAST.— Beat 2 eggs lightly, add 2 tablespoons of cream, 1 tablespoon of melted butter, a little pepper and salt. Slice bread thin and toast slightly. When this is done place all in a good sized dripping pan, and pour over the eggs, etc. Place on the top of stove to rebrown slightly, and serve. — Mrs. C. Car- son, 205 S. 5th Ave., Maywood, 111. EGG TOAST.— Make a batter with 2 eggs, J^ cup milk, and flour enough to make a stiff batter. Cut stale bread into thin slices, dip them into the batter and fry them brown in butter. This toast may be served with eggs prepared in any form. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 148 BREAD FRENCH TOASl*.— Beat 2 eggs, salt, a cup of milk, and then dip thin slices of bread into this, plunge into hot butter, and fry. — Mrs. C. J. Jeffries, Winnetka, 111. FRUIT TOAST.— Put a pt. of stemmed cherries into a kettle with Yz lb. of sugar and very little water. Stew the fruit tender and cover thin slices of buttered toast with the fruit and syrup, and set away on the ice until cold. — Mrs. C. J. Jeffries, Winnetka, 111. GERMAN TOAST.— Beat 1 t^^ well, mix with 1 cup milk; put butter in a frying-pan, dip bread in mixture, then fry in butter a light brown; serve warm. — Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. VARIATION I. — Cut slices of stale toast, dip in enough milk to soften, then dip in beaten t.^^', put in a pan with sufficient but- ter to brown. Serve. — Mrs. C. J. Jeffries, Winnetka, 111. GRAPE TOAST. — Take grapes and squeeze each, putting pulp and skin together in saucepan, place on stove, add 2 tablespoons of sugar to a cup of fruit, and scald. Cut toast into thin slices and butter; strain the hot grapes over the buttered toast and serve. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. HAM TOAST. — Toast and butter slices of bread, lay chopped boiled ham on, place in the oven for a few minutes. Beat up 6 eggs with milk, salt and pepper. Pour the eggs into a saucepan with a lump of butter and stir till thick, but do not boil. Put the ham on the toast on a platter, pour the eggs over and serve. — Mrs. C. J. Jeffries, Winnetka, 111. KIDNEY TOAST.— Place in a pan chopped parsley, a little shallot and minced kidneys. Be sure to take off the outer skin and sinews of the kidneys before mincing them. Fry all in butter. Add a tablespoon of Worcestershire sauce, sprinkle in a teaspoon of flour and boil for 3 minutes; salt and pepper to taste. Spread thin slices of buttered toast with this mixture, cover with bread crumbs and a little grated Parmesan cheese. Put into a quick oven for 10 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. LEMON TOAST.— Dip slices of bread into a cup of milk which has been beaten up with the yolk of 2 eggs. Fry a light COOK COUNTY COOK BOOK 149 brown. Take the whites of 2 eggs, beaten to a froth, add % cup of sugar, the juice of ^ of a lemon and ^ cup of boiling water. Pour over the toast and serve. — Mrs. C. J. Jeffries,^ Winnetka, 111. MEAT TOAST. — Min-ce finely the remains of a cold roast, and mix with it 1 pt., including the gravy, 2 well-beaten eggs, 1 tablespoon of chopped parsley, 1 minced onion. Stir the mixture over a slow fire until it is thick. When cold spread it on pieces of toast, brush it over with a beaten ^gg. Strew bread crumbs on the top and bake in a moderate oven. Squeeze a little lemon juice over the toast. — Mrs. C. J. Jeffries, Winnetka, 111. MILK TOAST.— Put a qt. of milk over the fire and when it is pretty hot, add 1 tablespoon of flour, mix in a little 5alt in a cup of milk, add a piece of butter, stir constantly, until it boils. Toast 6 or 8 slices of bread. Dip a slice of toast in the boiling imilk, after lifting it to the back of the stove. Lay the toast in a dish and pour the contents of the saucepan over it; keep it cov- ered. Serve. — Mrs. C. J. Jeffries, Winnetka, 111. OYSTER TOAST.— Toast a slice of bread rather brown. Cut off the crust and butter lightly. Have the spider hot, and into it drop, 1 at a time, 6 or more fresh oysters. Turn and stir a little as the gravy collects; add pepper and salt. Cook about 2 or 3 minutes. Pour over the toast and serve immediately. Very ap- petizing for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PEACH TOAST.— Stew fresh peaches in small quantity of water, when tender rub through a colander, and if quite juicy set on back of stove and cook slowly until of the consistency of mar- malade. Add sugar and serve the same as prunes, on toast moist- ened with hot liquid. Canned peaches may be drained from their juice and prepared in same manner. Dried or evaporated peaches may also be used. In making dried peach dressing the flavor would be more delicate if ^ dried apples were used. Nice for invalids. — Mrs. Conklin, 914 N. 5th Ave., Ma>^wood, 111. PICKED-UP FISH ON TOAST.— Pick to shreds cold left- over fish. Heat in a skillet a little milk or cream, sufiicient to cover fish, and add a dash of salt, white pepper, and a small piece of butter and a little chopped parsley, add the fish, and serve on hot, ISO BREAD buttered whole wheat toast. — Mrs. C. Carson, 20S S. Sth Ave., May- wood, 111. SALMON TOAST.— ^Cut slices of bread, trim off the crusts, and toast. Butter and lay on each piece a thin slice of smoked salmon. Sprinkle with pepper, lay over a sheet of buttered paper, and place in hot oven for 5 minutes. — Mrs. C. J. Jeffries, Win- netka, III. SAUSAGE TOAST.— Fry 6 links of sausage; remove the skins, mix with a grating of cheese, and a tablespoon of mixed mustard; spread the mixture on hot buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. SHAD-ROE TOAST.— Throw the roe into boiling water, add a slice of onion and 1 teaspoon of salt; simmer gently for 20 min- utes, and drain. With a fork remove the membrane. Spread the roe on toasted bread; over the whole sprinkle the yolks of 2 hard- boiled eggs, crumbled fine. Lay over the whites, cut in rings. Serve hot. — ^Mrs. C. J. Jeffries, Winnetka, 111. TOAST. — Take eggs out of shell, keeping y^lk whole. Beat the whites to a stiff froth, lay the beaten whites around on squares of toasts in a ring, drop the yolks in center of white ring, salt and pepper, and put in hot oven a few minutes. Take from the stove, pour ♦over a little melted butter. — Eloise Jennings, Winnetka, 111. TOAST A LA DUCHESSE.— Beat 1 tgg, a cup of milk and a little salt and sugar together. Soak stale bread into this mix- ture, and put on a grid-iron or toaster. Butter the slices, and serve with jelly. — Mrs. C, J. Jeffries, Winnetka, 111. TOAST AU GRATIN.— Toast circular pieces of bread, pour- ing a little hot water over to keep them soft. Butter and grate over some English dairy cheese. Put in the oven to brown, and serve very hot. — Mrs. C. J. Jeffries, Winnetka, 111. TOAST FOR GAME.— Toast slices of bread ^ of an inch thick, till browned on both sides. Cut off the crust, hold the bread over a bowl of boiling water for a minute to imbibe the steam, but- ter well. Soak them in the dripping in a pan under the birds, and when these are ready, serve them upon it. — Mrs. C. J. Jeffries, Win- netka, 111. COOK COUNTY COOK BOOK ISl TOMATO TOAST.— Moisten slices of toast and serve with a dressing prepared by heating a pt. of strained, stewed tomatoes to boiling, and thickened with a tablespoon of cornstarch or flour, rubbed smooth in a little cold water. Season with salt and Yz cup hot cream. Cream may be omitted. Dainty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Stew 1 pt. of ripe tomatoes, season with salt and pepper, a little butter and a teaspoon of sugar. Scald Yz cup of creaim, and add. Pour the cream and tomatoes over toasted bread. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION II. — Pare and arrange 6 tomatoes on a buttered pan, sprinkle over some fine bread crumbs, J^ teaspoon of salt, pepper, 1 tablespoon of butter, dotted on top, and bake in a hot oven 20 minutes. Serve on hot buttered toast. Pour the gravy in the dish over all. — ^Mrs. C. J. Jeffries, Winnetka, 111. TOAST WITH SARDINES.— Scrape and bone sardines, lay them on a plate; sprinkle with lemon juice and a little cayenne pepper. Stand them in the stove until thoroughly hot. Lay the sardines on slices of toast. — Mrs. C. J. Jeffries, Winnetka, 111. TONGUE TOAST.— Mince fine cold, boiled tongue, mix it with cream; to every y^ pt. of the mixture allow the well-beaten yolks of 2 eggs; place over the fire and let it simmer a minute or two. Pour the mixture over buttered toast on a hot dish. Serve hot. — Eloise Jennings, Winnetka, 111. ZWIEBACK. — Use good, whole wheat or graham fermented bread, cut in uniform slices, not more than a J^ inch thick, divide each slice in halves, place on perforated tins and bake or toast in la slow oven for a J^^hr. or longer, until evenly browned. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SOUPS CROUTONS.— Cut stale bread into dice less than J^ an inch square; fry in hot dripping or butter to a delicate brown; take up with a split spoon and shake free of fat in a colander. — Mrs. Frank Mullins, Franklin, 111. VARIATION I. — Butter bread on the loaf; cut in slices ^ an inch thick, cut off crusts, cut in strips and brown in the oven. Serve with soup. — Mrs. A. C. Christy, Glen View, 111. CHEESE CROUTONS.— Pass 2 oz. of flour, J4 teaspoon of baking powder, and % teaspoon of salt through a sieve. Rub in ^ oz. of butter and j>^ oz. of grated cheese. Add 1 teaspoon of water, gradually, and mix until smooth. Roll out on a floured board to about % inch in thickness. Cut into fancy shapes, place on a but- tered tin, and bake for 10 or 15 minutes. — Mrs. May C. May, May- fair, 111. TOASTED BREAD CRUSTS FOR SOUP.— Toast bread crusts and cut into very small dice. Untoasted bread swells, and is likely to spoil the appearance of the soup. — Mrs. E. D. Kelly, Win- netka. 111. EGG BALLS, OR QUENELLES, FOR SOUPS Mash to- gether 2 hard-boiled eggs, J^ the quantity of hot, boiled potatoes, 1 teaspoon chopped parsley, cayenne, pepper, salt, and the yolk of 1 raw egg. Make up into balls the size of cherries, with flour on the hands. Drop them a minute or two in S frying-pan of boiling water; take up on a skimmer and drop them into the soup. — Mrs. Allan George, Park Ridge, 111. EGG BALLS FOR SOUPS.— Rub the yolks of 4 hard-boiled eggs with a little melted butter, to a paste. Add a little pepper and salt, 2 raw, beater, eggs, with flour enough to make them hold to- gether. Make into balls, put in soup, and let boil 1 minute. — Mrs. E. D. Kelley, Winnetka, 111. 152 COOK COUNTY COOK BOOK 153 MEAT BALLS FOR VEGETABLE SOUP.— Chop fine 1 cup pounded round steak, add the yolk of 1 egg, V?. cup cream, salt, pepper, and nutmeg for flavoring. Mix well, make into balls, put into the soup from which vegetables have been strained. They will rise to the top when done. — Mrs. Joseph King, Kenilworth, Til. DUMPLINGS. — Into a well-beaten egg add enough rolled cracker crumbs to make a thick paste. Drop from spoon into soup. Cook 2 minutes. Serve at once. — Mrs. Klug 25 N. Sth Ave., Maywood, 111. NOODLES FOR SOUP.— Melt a lump of butter size of an e^gg\ stir thick with flour, and w-hen cool stir in 1 beaten egg, then thicken with flour as stiff as possiljle. Roll out very thin, and cut fine. These noodles do not need to dry. They should be boiled in the soup about 20 to 25 minutes, — Mabel Slurfevant, 105 S. Dearborn St., Chicago, 111, VARIATION I.— 4 cups flour, 4 eggs, a little salt, mix all together and make very stiff with flour. If 4 eggs does not wet the flour enough, add a little milk (sweet) or water, to mix like pie dough, only very stiff; roll in a sheet or two, lay 1 or 2 hrs.: cut in long strips 2 inches wide, put 2 or 3 on top of each ether, and use a very sharp knife to cut in thin strips about Y'i inch or less wide; have chicken broth boiling hot, drop by handfuls in kettle and stir with other hand; let it boil ^ hr., add a little pep- per and 1 tablespoon butter. If desired, less eggs and more milk or water will do. — Mrs. E. C, Emmory, Palatine, 111. SHOE STRING NOODLES.— To 2 well-beaten eggs, add 1 cup sweet milk, a generous pinch of salt, and flour enough to make a stiff dough, sifted with 2 level teaspoons baking powder. Roll thin, like pie crust, and cut in strips like shoe strings. These are fine cooked in beef or chicken broth. — Mrs. E. G. Harris, Win- netka, 111. GERMAN NOODLES.— Beat up 1 egg with 1 tablespoon wa- ter, add some salt, and then work in all the flour possible. Turn ojut on floured board, roll very thin: cut into pieces and roll each piece as thin as a piece of paper. Let these piece? drv, but not long enough to become brittle. After they have dried lay the 154 SOUP pieces 1 on top of the other, roll up, and with a sharp knife cut very thin slices from this roll. Toss the roil slightly to separate them, let them dry and store in well covered tins or jars.— Mrs. Alfred N. Greenway, Wheeling, 111. SOUP STOCK — Stock for soups may be made by saving all the bones and tough pieces from roasts and broiling meats. Put them in a kettle, allowing about 3 pts. of water to 2 lbs. of meat and bones. When it comes to a boil, skim, and set back to sim- mer for 5 or 6 hrs. Great care should be taken that every particle of meat and bones used should be perfectly sweet. When done, put in a stone jar, kept for the purpose, and keep in a cool place. — Mrs. F. C. Winters, Winnetka, 111. A GOOD SOUP STOCK.—! lb. of lean beef, 1 qt. cold water, 1 teaspoon pepper corns, 2 cloves, 2 allspice berries, 1 sprig parsley, 1 teaspoon mixed herbs, 1 tablespoon each kind chopped vegeta- bles. The meat should be cut in small pieces and soaked in cold water for J^ an hr., heat slowly, and simmer 3 hrs., add vegetables and seasoning, simmer 1 hr. longer, then strain. Remove the fat next day. — ^Mrs. E. G. Harris, Winnetka, 111. VARIATION I.— Allow 1 qt. of cold water to a lb. of meat. Let it stand awhile before putting it on the back of the stove. Cover and simmer slowly. Five hrs. are required for boiling a good sized bone. When done, pour into an earthen vessel, and skim when cold. Salt the stock when Yi done. Vegetables can be added to the stock in the proportion of 1 pt. cut vegetables to every gallon. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— "Stock" is made from cheap, tough cuts; the meat should be cut in small pieces, soaked J^ an hr. in cold water to draw out the juice. Bone is added for the sake of the gelatine it contains, and to give body to the soup. A good por- tion is 1 lb. each of meat and bone to Ij^ qts. of water. Use a kettle with a very tight cover and simmer slowly for a number of hrs. Stock is best when made the day before it is to be used. — Mrs. Almond Case, Palatine, 111. STOCK FROM BONES.— Save all bones left from roasts, steaks, and the carcasses of poultry; also the liquid in which they COOK COUNTY COOK BOOK 155 have been boiled. Crack the bones, place in a soup kettle, cover with cold water and let simmer gently for 4 hrs. When they first boil, skim. At the end of the 3rd hr., add the flavoring, the same as in plain stock. The delicate flavor of each vegetable depends upon the volatile material they contain. This is easily dissipated if the stock is boiled hard or long after they are added; therefore, add the flavoring an hr. before the stock is strained. Stock made from the left-over meats or bones is not as clear as that made from fresh meats. When wanted perfectly clear, it must be clarified. To clarify remove the fat from the surface; turn the stock carefully into the soup kettle,, allowing the sediment to remain in the bottom of the bowl. Beat the whites of 2 eggs with the washed shells and Yi cup of cold water. Add this to the cold soup; mix carefully; bring to boiling point, and add a tablespoon of lemon juice. Boil hard for 5 minutes. Let stand a moment to settle, strain carefully through 2 or 3 thicknesses of cheesecloth, wrung from cold water. The albumen in the white of ^z% acts mechanically, entangling the floating particles in a sort of fine membrane, which is formed by the boiling, and leaves the soup perfectly clear. Stock imay be kept in warm weather, under favorable circumstances, for 4 or 5 days; in winter, for 10 or 12 days. The first thing necessary to the preservation of stock is the removal of the fat. Second, it must be cooled quickly after it is strained. In summer, it will keep much longer if the vegetable flavorings are omitted; add salt and pepper only. — Mrs. Chris. Worthington, Des Plaines, 111. WHITE STOCK.— White stock is used in preparation of white soups, and is made by putting 6 lbs. of a knuckle of veal or lean beef and veal gravy, ^ lb. of bacon or ham, cut up, with 4 onions and 4 heads of celery, cut up fine. Stew gently until nearly done, when salt should be added. Cook 1 hr. longer; strain, and set to cool. When cold remove fat, and it is ready for use. — Mrs. E. D. Kelley, Winnetka,- 111 LEFT-OVER STOCK.— Have a crock in your refrigerator expressly for this. Collect for it the bones of cooked meats from which the meat has been carved; the carcasses of poultry, bits of gristly roasts and steaks, cold vegetables, or baked apple. Twice a week, "put all bones, cracking well into the stock-pot; cover deep with cold water, and cook slowly until the liquid is reduced 156 SOUP to Yi the original quantity. Season to taste, and strain, rubbing all that will pass through the colander. By addition of barley, rice, tomatoes, or, in fact, almost any vegetable or cereal, you may make excellent broths from this coimpound of "unconsidered tri- fles."— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. POSSIBILITIES OF A SOUP BONE.— Wash a shankbone, place in the kettle, cover with cold water, and slowly boil until almost tender, then salt to taste, and use the best part of the meat for dinner. Take the meat th^t is left over, chop fine, put in a dish, pour enough hot broth over to cover, press with a heavy weight; when cold, turn out and slice for dinner. No. 3. NOODLE DINNER.— Break 3 eggs, add 3 tablespoons milk, pinch of salt, mix until light, add flour to make stifT; roll very thin, flour well, cut in little strips and drop into boiling broth. If de- sired, part of the noodles can be kept for a time by wrapping in clean paper sack. If any 'broth and potatoes are left over they can ■be used for supper by adding 2- sliced onions, a little water, salt and pepper; put all in kettle and cook until tender, and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago. 111. SOUP FROM LEFT-OVERS.- We have a little gravy from yesterday and a little onion; there was a deviled potato left and 1 stalk of celery; purchase a very small piece of soup meat, just Yi a lb., put it on with 6 cups cold water, and add 2 tablespoons of cut carrot, 1 tablespoon of cut onion; cut the celery and let it boil 2 hrs. Take out the meat, cut it up into small pieces, put back into the stock, add the gravy, the left-over onion, and the potato, also 1 tablespoon of salt, a little white pepper and 1 tablespoon of chopped parsley. Many times you can use all the left-over vegeta- bles by putting them into the double boiler with 4 cups of milk, boiled and strained; thicken with 1 tablespoon of flour rubbed with 1 tablesipoon of butter; add and boH 2 minutes. Serve with croutons. — Mrs, Almond Case, Palatine, 111. VARIATION I. — Bones and trimmings from a 6-lb. roast of beef, 2 cold mutton-chops, the flank end of a sirloin steak, un- cooked, 4 qts cold water, 1 tablespoon salt, 4 cloves, 4 peppercorns, 1 cold fried ^^^, 2 baked apples, 1 cup cold boiled onions, 2 stalks celery, 1 tablespoon parsley. Cut up the meat and bones, and put COOK COUNTY COOK BOOK 157 them in the kettle with the cold water. Add all the other ingredi- ents, and simmer till the bones are clean, the meat is in rags, and the water reduced J^. Strain, and the next morning remove the fat; when ready to serve, heat the stock to the boilimg point; warm with it 1 cup of cold macaroni or tomatoes left from yesterday's din- ner. Add more salt, if needed, and flavor with kitchen Bouquet. — Mrs. Frank Mullins, Franklin, 111. CREAM OF ARTICHOKE SOUP.— Scrape and slice enough Jerusalem artichokes to make 2 cups, and cover with cold water. Let them stand for 15 or 20 Tninute5=. and put them in a saucepan with 2 qts. of cold water or milk, cr 1 qt. of each, and let th&m cook for an hr., or until thoroughly soft. Now rub them through a sieve with 2 cups of the stock in which they cooked, and return to the fire. When boiling add 1 tal^lespoon of butter and 1 of flour, rubbed together, and 1 teaspoon of salt and 1 saltspoon of pepper, and cook about 10 minutes before adding 2 cups of hot milk, or 1 cup of milk and 1 cup of cream. Stir well and let boil up once before serving. A teaspoon of chopped parsley or chives improves the appearance and thr taste. Before straining add 1 handful of nasturtium leaves and iblossoms, or add 1 tablespoon of them chopped before serving. — Mrs. E. D. Bennett. Bartlett, 111. CONDO CRUSTS FOR SOUPS.-^Cut the bread in dice shapes, of even size, and toast it in a pan in the oven. When brown, pour over melted butter and return to the oven for a The thickening is often omitted. — iMts. L. C. Crawford, 1003 S. 3rd Ave., Ma3rwood, 111. CREAM OF CHESTNUT SOUP.— Shell and blanch 2 lbs. of chestnuts. Cook them in 1 qt. of water for 5^ hr.. adding 1 tea- spoon of salt. Drain, place the chestnuts in 2 qts. of clear beef stock; add 1 teaspoon of celery salt, 1 tablespoon of chopped onion, 1 teaspoon each of pepper and chopped parsley, and cook until the chestnuts are soft — probably 10 or 15 minutes. Add 1 teaspoon of grated lemon rind and pulp pressed through a puree sieve. Return to fire, add 1 teaspoon of lemon juice, 2 teaspoons COOK COUNTY COOK BOOK 169 of salt, and 1 pt, of rich cream or milk, with 1 tablespoon of but- ter. Serve at once. — Mrs. F. C. Winter, Winnetka, 111. VARIATION I.— Boil in white broth 1 pt. of steamed chest- nuts; when tender, mash fine, pass through a sieve, add cream, and season. If not thick enough, add a little flour and butter, imixed. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. CONSOMME WITH CHESTNUTS.— Shell and blanch 24 chestnuts. Throw them into a pt. of stock and cook carefully un- til they are just tender. Drain and dust them lightly with salt. Pour nicely seasoned chicken consomme or broth into the tureen and drop in the chestnuts. These must be handled lightly, as they break easily. — Mrs. Allan George, Park Ridge, 111. CHESTNUT PUREE.— Boil 60 blanched chestnuts in a qt. of water, or light stock, then press while hot through a fine puree sieve; add 2 qts. of broth, stir until the boiling point is reached, then sim- mer an hr.; skim and pour the soup into a tureen. Serve with crou- tons of fried bread. — ^Mrs. May C. May, Mayfair, 111. VARIATION I.— Boil 1 lb. of large chestnuts until tender. Peel and press them through the colander. Cut a small onion into small pieces and fry in butter. Add to the chestnuts enough boiling milk to make the mixture the consistency of cream. Mix with the onions, bring to the boiling point, and serve with crou- tons. — Mrs. Frank MuUins, Franklin, 111. CHICKEN SOUP — Clean a 3-lb. chicken and cut it at the joints into nice pieces for serving. Put it in the soup kettle with 1 lb. of veal bones, or other pieces of veaL Cover with 4 qts. of cold water. Mix 1 tablespoon of curry powder, 1 teaspoon of salt, and 1 of sugar to a smooth paste with a little of the water; add it to the soup. Let the soup simmer until the chicken is lender. Remove the chicken and cut into simall pieces. Put the bones back in the kettle, and simmer another hr. Strain the soup, remove the fat, and put the liquor on to boil again, with the pieces of chicken and 3 or 4 tablespoons of boiled rice. When the rice is hot, serve at once. — Mrs. Joseph King, Kenilworth, 111. VARIATION I. — Stew 1 chicken, cut in small pieces in 1 gal. of water till the meat will cleave from the bones. Shred the meat 170 SOUP and put in tureen; to the stock add 1 bunch of celery, chopped line, cook until tender, then add the meat, and a pt. of sweet milk. Serve with a spoonful of whipped cream in each plate. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION II. — Stew 1 pt. tomatoes, 1 large sliced onion, all the "left-overs" from either baked or stewed chicken, including gravy and dressing, with 3 qts. hot water, about 2 hrs.; then strain through colander; season to suit taste with salt and pepper. Cau- tion. — Do not boil hard, but simmer. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. CHICKEN CREAM SOUP.— Cut up a large fowl and beat with a mallet to crack the bones; pour in 5 qts. of cold water, cover closely, and simmer for 4 hrs. more., until the chicken is perfectly tender. Take the meat off the bones, take out the skin. Return the soup to the fire with a part of the nueat chopped fine, salt, pep- per, a little boiled rice and butter rolled in flour. Just before tak- ing from the fire add a small teacup of cream, heated, with a pinch of soda; add a tablespoon of chopped parsley, boil for 1 minute. You may further enrich this excellent soup by heating up 2 eggs and stirring them into it just before taking from the fire. A still 'better way is to pour a little of the soup upon the eggs to avoid curdling, then add to the rest. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — 1 cup of cold roast chicken, chopped as fine as jKDwder; a pt. of strong chicken broth; a cupful of sweet cream; y2 a cupful of bread or cracker crumbs; 3 yolks of eggs; 1 tea- spoon of salt; Yt. teaspoon of pepper. Soak the crumbs in a little of the cream. Bring the broth to boiling point, and add the meat. Break the eggs, separating the yolks and whites. Drop the yolks carefully into boiling water, and boil hard; then rub to a powder and add to the soup, with the cream and the seasoning. Simmer 10 minutes, and serve hot. — 'Mrs. Chas. Eggleston, Wheeling, 111. A DELICATE CHICKEN SOUP.— Prepare 3 young chick- ens, put them in a stew-pan with 5 pts. of white stock freed from fat and cleared from sediment. Add a sliced turnip and carrot, if desired, but remove before the soup is thickened. Let them sim- mer gently for 1 hr. Remove all the white flesh, return the rest COOK COUNTY COOK BOOK 171 of the birds to the soup, and simmer once more for 2 hrs. Pour a little of the boiling liquid over ^ lb. of bread crumbs, and when well soaked, drain, and put it in a mortar with the flesh which has been taken from tlie bones and pounded to a smooth paste, adding, by degrees, the liquid. Flavor with salt, pepper, and a very little pounded mace; press the mixture through a sieve and boil once more, adding 1 pt. of boiling cream. If the soup is not thick enough, a tablespoon of arrow-root, mixed with a little cold milk, may be added. — Mrs. E. D. Kelley, Winnetka, III. ENGLISH CHICKEN SOUP.— This soup is usually made from the "remnants" of chicken. Cut the dark meat of chicken into blocks, rejecting the skin and fat. Crack the bones, put them into a kettle; cover with 2 qts. of cold water; add 1 bay leaf and 1 saltspoon of pepper, (bring to boiling, and simmer gently for 1 hr. Strain, put back over the fire, and boil rapidly for 30 min- utes, or until reduced to a qt.; now add 1 tablespoon of onion juice, bay leaf, Y-i teaspoon of kitchen bouquet, salt, and chicken blocks. When thoroughly hot, serve. This soup should be per- fectly clear, and of an amber color. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. CHICKENS* FEET SOUP.— No less an authority than Miss Barloa recommends chicken feet as a material for soup. The in- structions are: "Cut off at the usual joint, wash and throw into boiling water, and after a little while draw off their skins and scales and boil them. Their gluten is a delicious base for sauces or soups. Boil with the feet, the head, wing tops arid neck of the chicken, and a delicate broth, impossible to make from other parts of the bird, is produced. This preparation is as much a luxury as it is an economy. — Mrs. Jane Evers, Winnetka, 111. CHICKEN SOUP WITH NOODLES.— This may be made from chicken consomme, or from the water in which a chicken has Ibeen boiled. When boiled chicken is to form the dinner meat, save the stock in which it was cooked, and use it the next day for noodle soup. Do not have chicken soup and boiled chicken at the same meal. To each qt. of strained and nicely seasoned stock, add 1 oz. of noodles. Boil rapidly for about 5 minutes, and serve. — Mrs. Allan George, Park Ridge, Til. 172 SOUP CHICKEN BROTH.— Cut a chicken into small pieces, put into a deep earthen dish, adding 1 qt. of cold water, and set it over a boiling- kettle. Cover closely and let it steam several hrs., until the chicken lias become tender, after which strain oflF the broth and let stand over night. Skim off all the fat in the imorning and pour the broth in a bowl. Add 14 cup of rice in a cup "of cold water. Steam as before, until the rice is soft: then pour in the broth and stir another hr. or 2. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN BROTH WITH PEAS, EGGS AND DUMP- LINGS. — 'Carcass of 1 chicken, 2 qts. of cold water. 1 level tea- spoon of salt, 5^ pt. of green peas, 1 head of lettuce, 1 saltspoon of pepper. If you bave had a roasted chicken for dinner, crack the bones, and put them with any bits that are left on the carcass into a kettle; cover with cold water, and bring to boiling point. Sim- mer gently for 2 hrs., strain and stand aside. About an hr. before the soup is to be served, boil the peas until tender; drain and press through a colander; add to them a teaspoon of grated onion, a saltspoon of salt, just a dash of pepper, and 2 tablespoons of white, smooth bread crumbs. Break in 1 whole egg; mix thor- oughly, and make into tiny balls, drop them into the hot soup; add the lettuce, shredded; cover and stand where it will almost boil for 10 minutes. Add salt, and serve at once. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CHICKEN CORN SOUP.— Skim the liquor from boiled chickens. Heat and strain, put back on the stove, .with 12 cobs from which the corn has been cut. Boil 5^ an hr.. take out cobs and add the corn; stew 40 minutes, from time of boiling. Add a cup of hot milk, in which stir a spoon of butter, cut up in flour. — Mrs. E. D. Bennett, Bartlett, 111. CLAM SOUP. — ^Cut salt pork into very small squares and fry a ligbt brown; add 1 large or 2 small onions, cut very fine, and cook about 10 minutes; add 2 qts. water and 1 qt. clams: mix 1 tablespoon flour with the water, put it with 1 pt. of milk, and pour into the soup and let it boil about 5 minutes; butter, pepper and salt, Worcestershire sauce to taste. — Mrs. A. C. Christy, Glen View, 111. COOK COUNTY COOK BOOK 173 VARIATION I.— Cook 2 qts. of clams 20 minutes in their liquor; add salt and pepper, 3 pts. of milk, 2 tablespoons of flour, mixed with butter size of an tgg. Let come to a boil and strain. — Mrs. E. D. Kelley, Winnetka, 111. CLAM BROTH.— Put 1 pt. of clams and ^ a cup of cold water, in the farina boiler. Have the water in the outside kettle cold, and let it heat slowly. Cook for 30 minutes after the water in the outside kettle is boiled. Strain the liquid from the clams, put them through the meat juice extractor, and add extracted liquor to strained liquid. Heat when ready to serve, unless desired cold, and dilute with water, if necessary. — Mrs. Chris. Worthing- ton, Des Plaines, 111. BISQUE OF CLAMS.— Take 50 clams, 1 qt. of milk, 1 pt. water, 2 tablespoons of butter; save all the liquor the clams con- tain. Put over the fire with a doz. •whole peppers, J^ doz. blades of mace, and salt to taste. Let it boil for 10 minutes, then drop in the clams. Let boil quickly for J^ hr., keeping the pot covered. Strain the liquid before the clams are added. Be careful not to let the soup burn. — Mrs. E. D. Kelley, Winnetka, 111. CLAM-JUICE BROTH.— Wash in cold water in their shells, place in a granite-pan with just a few drops of water; when tbey become hot, their shells will open. Pour out the 'broth, season to suit the taste, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. CLAM CHOWDER.— Prepare 6 potatoes, chopped, or put through meat grinder, 6 onions, treated same way, 1 car- rot; cook these vegetables in 2 qts. of water. Add J4 lb. of salt pork, which has been cut into dice and fried to a crisp, ^ can tomato juice, and meat of 12 clams, chopped fine. — Mrs. Chas. Ellis, Winnetka, 111. CLEAR SOUP WITH NOODLES.— Take 2 qts. of clear beef broth, peel and slice 2 carrots an'd 2 onions; put into a stew-pan with a generous lump of butter, and 1 cabbage cut into shreds, cov- er and put over a slow fire, stew gently, until tender. Shake the pan occasionally to prevent iburning. When the vegetables are cooked put them into the beef broth and boil the whole gently for J^ hr., then strain. 174 SOUP To make noodles. — Lightly warm J^ cup of butter and beat to a cream, then work smoothly into it 2 heaping tablespoons of flour and 2 well-beaten eggs, forming small balls. Let the soup boil up again; drop in the balls, and let it simmer for an hr. longer. — Mrs. E. D. Kelley, Winnetka, 111. COCKIE LEEKIE SOUP.— Purchase the marrow-bone from the round; have the butcher saw it into 2-inch lengths, /making 4 bones. Draw and truss one fowl; put it into a soup kettle; cover with cold water, bring to boiling point and skim. Add l^lb. beef marrow-bones, 2 bay leaves and 1 saltspoon pepper; simmer gently for 1 hr. Add 2 doz. leeks, neatly trimmed; simmer 1 hr. longer. Add 1 teaspoon of salt; bring again to boiling point, and it is ready to serve. Remove the strings from the chicken, dish it in the center of a large platter, put J^ lb. of prunes around, garnish the edge of the dish with carefully boiled rice, the marrow- bones, and the leeks. Strain "the soup into a tureen over the well- beaten yolks of 2 eggs, and serve with squares of toasted bread. Serve egg sauce with the chicken. This dish takes the place of Both meat and soup. — Mrs. Robert Randall, 908 S. 8th Ave., May- wood, 111. COCOANUT SOUP.— -Cook 2 lbs. of veal bones in 2 qts. of cold water until the meat is tender and the stock reducejl to 1 qt. Grate the cocoanut and let it simmer with the veal the last 54 hr. Strain out the bones and cocoanut, and add to it the milk of the cocoanut and 1 pt. of cream. Put it on the fire again, and when boiling, thicken it with 1 tablespoon each of corn starch and white sauce. Add salt and pepper, and just before serving add a little of the broth, to 2 slightly beaten eggs, then stir it quickly into the broth, and serve at once, with dried dice of 'bread. — Mrs. Clark Mason, Bensen, 111. CODFISH SOUP.— To 1 pt. of strained tomatoes, add 1 cup boiled and flaked codfish, 1 qt. of water, and a himp of butter; boil 15 minutes, then add scant J/^* teaspoon of soda, and while it is foamy, pour in 1 pt. scalded milk. Serve at once. — ^Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CONSOMME. — Consomme is of fine aroma and forms the basis of many superior soups. Owing to its rich yellow color it COOK COUNTY COOK BOOK 175 often is called amiber soup. Put the soup-pot over the fire and and place in it 1 heaping tablespoon of white sugar. Let it melt and smoke for 5 minutes, then add 1 cup of cold water; boil for 10 minutes, then pour in 4 qts. of cold water, and add 2 lbs. of beef, cut in small pieces, and 2 lbs. of knuckle of veal. Proceed, as directed for stock, letting the soup simmer for 5 hrs. — Mrs. May C. May, Mayfair, 111. VARIATION I. — 4 lbs. beef bones, 1 lb. coarse lean beef and 1 lb. chopped veal, 1 onion, 1 carrot, 1 turnip, 1 cabbage leaf, 6 stalks celery, 8 qts. cold water. Put all together and simmer gently at least 6 hrs., salt and put aside to cool. Remove fat and strain, pressing the mixture .hard that all the nourishment may be extracted. Re-heat, and as it warms, stir in white of an egg. As soon as it boils up, throw in a little cold water, and let it stand 3 minutes. Then pour through a flannel bag and let drip; do not squeeze. Return to fire, season with caramel to suit, taste and color, add cayenne pepper and more salt, if needed. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. CONSOMME A LA DUCHESS.— Work together J^ cup of bread crumbs, 1 egg, J^ cup of soft cheese, 1 saltspoon of salt, a dash of cayenne; form into tiny balls the size of small marbles. Roll them in egg and drop quickly into boiling stock or water. They cannot, however, be dropped into the stock in which they are to be served, or it will become clouded. Take them out with the skimmer, put into the soup tureen, pour over the hot stock, and send at once to the table. — Mrs. Joseph King, Kenilworth, 111. CONSOMME, OR PLAIN MEAT STOCK FOR SOUP.— Consomme, or stock, forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh, uncooked beef, and some broken bones, to which may be added the remnants and ends of meats. Put 4 lbs. of beef and broken bones and 1 gal. of cold water on the back of the stove, and let it slowly come to a boil, then simmer 3 or 4 hrs., until the water is boiled away one-half. Add 2 teaspoons salt, strain and set to cool, in an earthen dish, well covered. When cold, take the fat off the top, and it is ready for use. To make soup for a family of six. — ^Take % of the stock, to which add 1 qt. of boiling water, and any vegetables desired. Boil 3 hrs. Season and serve. — Mrs. E. D. Kelley, Winnetka, 111. 176 SOUP CONSOMME WITH ALMOND BALLS.— Blanch and chop or grind fine 24 almonds. Mix with 'them stale bread crumbs. Add % teaspoon of salt and then sufficient white of egg to bind the whole together; make into tiny balls, roll them in the remaining white of egg and drop them quickly into hot oil, do not ust*. but- ter. If you have no oil, use lard or suet. Shake until they are golden brown; lift with a skimmer, turn for a moment on to soft brown paper, and then put into the soup tureen and pour over at once nicely seasoned hot stock. — ^Mrs. Frank Mullins, Franklin. 111. CREAM OF CORN SOUP.— Scrape the corn from 8 tender young ears. Boil the cobs in as little water as possible for 30 minutes. Strain oflf the liquid, add the scraped corn and boil 20 minutes. Heat 1 qt. of sweet milk to the scalding ooint. Rub to- gether, 1 tablespoon of butter and 1 tablespoon of flour, stir into the hot (milk, add % teaspoon of salt, 54 teaspoon white pepper. Pour over the corn, stir for a minute or two. then pour into a hot tureen. Serve with croutons — cut bread. — Mrs. E. D. Bennett, Bartlett, 111. VARIATION I.— To 1 qt. of hot sweet milk, add 2 sprigs parsley, 1 tablespoon chopped onion, 1 can corn, rubbed through a colander; cook 10 minutes. Thicken with 1 tablespoon flour, stirred smooth with cold milk, add to the thickening, 1 table- spoon butter, dash of pepper, and 1 teaspoon salt. Cook 3 min- utes, and serve. — Mrs. William Myers, Franklin, 111. CORN CHOWDER — V^ pts. of sliced new potatoes, 2 slices of salt pork, 1 qt. of warm water, 1 pt. of green corn, 1 pt. of milk, l4 sliced onion, salt, pepper, and butter to taste. Fry out the pork, then cook the potatoes in it. Put the potatoes into a kettle and add the water. Have ready the raw corn from the cob, and -hen add the milk and onion. Cook 10 minutes. — Mrs. D. O. Dooley, Bensen, 111. CORN BISQUE. — 'Drain the liquor from a can of corn. Chop the corn very fine, put it over the fire in a qt. of salted water and simmer gently for an hr. Rub through a colander, return to the fire, with the water, add a teaspoon of sugar, and when melted, 2 tablespoons of flour rubbed into 2 of butter. Stir until smooth and pour slowly upon a pt. of heated millc. Season with salt and pour COOK COUNTY COOK BOOK 177 the soup gradually upon 2 beaten eggs. Send immediately to the table.—Mrs. A. C. Christy, Glen View, 111. CORN AND ONION SOUP.— Let 1 can of corn, 3 pts. of water and 2 slices of onion boil until the corn can be easily passed through a colander. Cream 1 tablespoon each of butter and cream together, add it to 2^ cups of boiling milk, salt, pepper celery salt, if desired, and 1 teaspoon of sugar. Mash the corn through the colander and add it to the milk. Let all cook a few minutes, and serve. — Mrs. E. D. Kelley, Winnetka, 111. CHICAGO CORN SOUP.— Put 1 can of sweet corn into a graniteware pan and mash thoroughly. Then rub through a col- ander. Add sufficient nut-soup-stock liquor to make 3 pts. in all. Add a litle salt, and serve hot. — ^^Mrs. C. J. Jeffries, Winnetka, 111. CONSOMME WITH MARROW BALLS.— Have ^ cup of soft bread crumbs, 5^ teaspoon of clear onion juice, 1 saltspoon of salt, yi cup of chopped miarrow, 1 eg^, 2 qts. of stock, a dash of pepper. Mix together the bread crumbs and chopped marrow. Season with salt, clear onion Juice, and a dash of pepper; mix well, and add gradually the yolk of an tgg. Make this into small balls, roll them quickly in the white of the tg^, slightly beaten; drop them into boiling water. They will first go to the bottom of the saucepan, but in a imoment will come to the surface. As soon as they float (about 2 minutes) lift with a skimmer and put at once into a tureen; carefully pour over the hot stock. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COURT BOUILLON.— Wash 4 lbs. of fish; clean and cut it into slices, using both head and tail. Put 1 tablespoon sugar into the soup kettle, add 1 sliced onion, and stir until the onion is browned, then add 3 qts. of cold water, and 1 saltspo-on celery salt, to the fish; add 2 of pepper, 1 carrot, 1 turnip, 1 tablespoon of chopped parsley; bring to boiling point, skim and simmer gently for 2 hrs.; add 1 teaspoon of salt, strain, and stand aside to cool. There is rarely ever any fat to take from the surface, hence it may be strained and used at once. This stock will not keep like that made from beef. It may be served plain or with croutons, or it may have added at the last moment before serving, a few boiled shrimps, a few bits of lobster, crab, or oysters. — Mrs. Joseph King, Kenilworth, 111. 178 SOUP BISQUE OF CRABS.— Place 1 doz. live crabs in cold water, add salt. Hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell an all, with little but- ter in a saucepan, add a little thyme and a bay leaf, season with salt and 1 pt. of white stock. 'Cover and cook for 15 minutes, after which take out the crabs, strain the broth and let the liquid cool. When cool, pour off the top. Remove the shells from the crabs, taking out the lungs and the small legs from both sides, and wash each in warm water. Drain and chop them with about ^ their quantity of cooked rice. Add a little of the juice in which they have been cooked, and drain through a cheesecloth. Add a little salt and red pepper, and place over the fire just previous to serv- ing, but do not allow it to come to a boil. — Mrs. E. D. Kelley, Winnetka, 111. CREAM SOUP WITH STOCK.— Scald together 2 qts. white stock, well seasoned. 1 qt. of milk, and add 3 tablespoons of flour, 2 of butter; w^hen all have been stirred to a smooth paste, cook well; just before serving add 1 cup of cream. Grate the yolks of 4 hard-boiled eggs in the bottom of the tureen, and pour the soup over it. — Mrs. E. D. Kelley, Winnetka, 111. CRECY SOUP. — ^Cook 1 cup of carrots, cut in small dice, and 2 tablespoons of onion in 1 tablespoon of butter. When a nice brown color, add 1 cup of shredded lettuce, ^ teaspoon of coarsely chopped marjoram, ^ teaspoon of basil, 1 teaspoon of parsley, and 3 qts. stock. Next add 1 cup of lentils that have been soaked in water over night, and allow the mixture to cook slowly for 1^ hrs. Rub through a puree sieve, re-heat ,add 2 teaspoons soft salt and a dash of cayenne. Shave a washed lemon in wafer-like slices, put it in the tu'reen, and pour the hot soup over it. Serve at once. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I. — Save the water in which cabbage, cauliflow- er or brussels sprouts has been boiled, and put it aside for soup Crecy. Into each qt. grate 2 medium-sized carrots that have been well scraped and washed. Stand it on the back part of the stove to simmer for 1 hr., then add a teaspoon of grated onion, a level teaspoon of salt, a saltspoon of pepper, and 1 tablespoon of but- ter and flour rubbed together; bring to boiling point; add a pt. of milk, heat, and serve at once. — ^Mrs. F. C, Winter, Winnetka, 111. COOK COUNTY COOK BOOK 179 CREOLE SOUP.— Put 1 can of tomatoes, 1 qt. of water or vegetable stock, 1 sliced onion, and 1 small sliced carrot, and 1 chopped green pepper together in a saucepan, and let cook for 54 hr., then rub through a fine strainer. Return the strained mix- ture to the double boiler and put in 2 scant tablespoons of boiled rice, 1 teaspoon of salt, % teaspoon paprika, 1 tablespoon of sugar. Cream 2 tablespoons of butter with 1 tablespoon of flour, and stir into the soup; let boil up once, and serve. — Mrs. C. J. Canthorn, Wilmette, 111. CUCUMBER AND GUMBO SOUP.— Pare and slice 6 cu- cumbers, chop 4 oz. of gumbo and 1 oz. of parsley into small pieces and stew them gently ^ of an hr., stirring occasionally. Pour in 2 qts. of boiling water; add 6 oz. of bread crumbs, 6 oz. of sweet jmilk, and let the whole stew 2 hrs. If the soup is too thin, dredge in a little flour, and boil 10 minutes longer. — Mrs. C. . J. Jeffries, Winnetka, 111. CREAM OF CUCUMBER SOUP.— 3 cups of peeled cucum- bers cut in small pieces. Parboil for 10 minutes, drain, and add them to 4 cups of chicken stock, in which is a slice on onion. Cook until soft, rub through a sieve, add J4 cup each of flour and butter, rubbed together, and salt and pepper to taste. Strain and serve. — Mrs. Clark Mason, Bensen, 111. CREAM OF CURRY.— Put 1 qt. (or 4 cups) of milk in a double boiler and 1 onion with 4 cloves put in it, and when hot thicken with 1 tablespoon of thickening flour, rubbed smooth with 1 tablespoon of butter; add 2 tablespoons of boiled rice, 1 hard-boiled tgg, chopped fine, and 2 teaspoons or more of curry powder or paste. Remove the onion and serve with croutons. 1 tablespoons of chopped chives or pimentos is an addition to the soup. — Mrs. Frank MuUins, Franklin, 111. DUCHESS SOUP.— Cook 2 slices of carrots, and onion, or vegetables in some of butter 3 minutes, add 1 qt. of stock and 2 blades of mace; simmer 15 minutes, strain into white sauce made of butter, l4 cup of flour and 2 cups of milk. Season, add ^4 cup grated cheese. — Mrs. E. E. Worth, Wheeling, 111. FRIARS' DUCK SOUP.— Have some good, clear consomme, well seasoned and boiling, beat 4 yolks of eggs with 1 pt. cream, 180 SOUP pass the custard through a muslin strainer 5 minutes before serv- ing, add the custard to the consomme. Do not let it boil. Cut the breast of chicken into tiny strips (as the vegetables for a julienne soup), and add to the soup, and serve. — Mrs. Frank Ferguson, Franklin, 111. EEL SOUP. — Heat dripping, hissing hot, and fry 1 sliced onion in it. Now put in 2 lbs. of eels, cleaned, and cut into inch lengths, wiped dry, and fry on both sides to a light brown. Turn all into a covered saucepan, pour in 3 pts. of cold water, and cook slowly for an hr. Season with a pinch of mace, a larger of cayenne, salt to taste, and 1 tablespoon of minced parsley. Stir in 2 tablespoons of butter, cooked smooth, with 1 of flour; simmer 3 minutes, put in juice of 1 lemon, and serve. — Mrs. C. E. Worth, Wheeling, 111. EGG CHOWDER.— Fry 2 or 3 slices of salt pork till quite brown, then add 4 or 5 potatoes, sliced, and hot water to cover. When potatoes are done add 1 pt. hot milk and slice in 5 hard- boiled eggs. Let boil up once. Add a generous lump of butter, with salt and pepper to taste, and serve at once. — ^Mrs. C. J. Can- thorne, Wilmette, 111. EGG SOUP.— ^Put 4 tablespoons of rice in 1 qt. of stock; cover and let simmer gently for 20 minutes; press it through a sieve and return to the kettle. Beat the yolks of the 2 eggs, add to them a little of the hot soup; turn this into the kettle; stir for a moment, until it reaches almost the boiling point. Do not let it boil, or it will curdle. Take it from the fire; add Yz teaspoon of salt and 1 saltspoon of pepper, and serve at once. — Mrs. C. E. Worth, Wheeling, 111. EMERGENCY SOUP.— Put Yz teaspoon of celery salt in 1 cup of hot water, boil 10 minutes, add 1 pt. of milk, small lump of butter and thicken a little. Serve with croutons. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. ENGLISH BEEF SOUP.— Cut beef in small pieces, 2 onions, sliced, and fried in beef fat until brown, 3 tablespoons of flour, cook brown, with onions. Brown a little meat; add water and simmer 3 hrs.; add a bay leaf, strain, and add a few slices of onion. —Mrs. C. E. Jefferson, 505 S. Sth Ave., Maywood, 111. COOK COUNTY COOK BOOK 181 FARMERS' CHOWDER.— Parboil and slice 6 fine potatoes; fry Yi lb. of salt pork, chopped, and when it begins to crisp add a minced onion, and cook to a light brown. Pack potatoes, pork and onion in a soup kettle, sprinkling each layer with, pepper and minced parsley. Add the hot fat; cover with a pt. of boiling water and simmer 30 minutes. Turn into a colander and drain the liquor back into the kettle. Have ready a pt. of hot milk, into whiclT has been stirred a tablespoon of butter rolled in flour; add to the liquor, cook 1 minute, return the potatoes to the kettle, and serve. —Mrs. C. E. Worth, Wheeling, 111. FISH SOUP.— Cjook 1 lb. of any boiled fisji in boiling salted water, until it flakes easily. Drain it, remove the skin and bones, and rub through a coarse strainer. Cook 1 sliced onion with 1 qt. of imilk 10 minutes, remove the onion, and thicken the milk with 2 tablespoons of flour and 1 tablespoon of butter, cooked together. Add 1 teaspoon of salt and 1 saltspoon of pepper and the fish. Let it boil up once, and serve. — ^Mrs. C. E. Worth, Wheeling, 111, VARIATION I.— Boil slowly 2 lbs. of any large fresh fish for IS minutes, take up the fish, remove skin and bones and pick the fish into small pieces. Put 1 qt. of milk on to boil with 1 teaspoon of chopped parsley, a small onion and a blade of mace. Put in the fish. Mix 1 tablespoon of flour with 1 cup of cream and pour into the boiling soup. Season with salt and pepper. Put 2 well-beaten eggs in the soup tureen, and pour the soup in, stirring it all the time. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, HI. VARIATION II.— Clean and trim any kind of fish. Boil the fish with a head of celery, a small quantity of parsley, 2 onions, a bay leaf and 5 cloves. Use water and cover the saucepan. When the contents have boiled 1 hr., add enough water to make the soup. Strain and stir in a cup of cream. Season with salt and white pepper. Lay in the tureen some eggs, fried in butter; allow 1 for each person. Pour the soup over and serve with toasted bread.— Mrs. E. D. Kelley, Winnetka. 111. CREAM OF FISH SOUP.— Wash 1 lb. of any kind of fish; put it into a saucepan; add 1 bay leaf, 1 sprig of parsley and 1 small onion. Cover with a pt. of cold water, bring quickly to boiling point, skim, let simmer IS minutes, strain. Take fish care- 182 SOUP fully from colander, remove fhe skin and bone, and mash with the bakespoon, adding gradually the water. Put 1 qt. of milk over the fire in a double boiler. Rub 1 tablespoon butter and 2 of flour to- gether; add a little of the hot milk; when smooth, turn it into the double boiler, and cook until you have a smooth, creamlike mix- ture. To this add gradually the fish, the salt and pepper, to taste, and when thoroughly heated, serve. — Mrs. C. J. Canthorn, Wil- mette, 111. FISH CHOWDER.— Prepare 1 lb. of fish, 3 medium-sized potatoes, 1 pt. of stewed tomatoes, 1 tablespoon of powdered thyme, 1 pt. of milk, 1 pt. of water, 1 large onion, 1 saltspoon of celery seed, 1 teaspoon of salt, saltspoon of pepper. Wash the fish; cut it into dice. Chop the onion. Put in the bottom of the kettle a layer of potatoes, then a layer of fish, then tomatoes, a sprinkling of onion, thyme, salt, pepper and celery seed, and so continue until the materials are used, having the last layer pota- toes; add the water. Cove? the kettle closely, and cook without stirring, over a moderate fire for 20 minutes. In the meantime, heat the .milk in a double boiler; add it quickly, and serve. The tomatoes may be omitted. — ^Mrs. Ernest D. Dean, Glen View, 111. FISH A LA LUCULLUS (a Lenten Soup).— Fry 1 sliced on- ion till it turns yellow; add 3 or 4 lbs. of fish, 2 carrots, 2 sliced onions, 4 stalks of parsley, a bay leaf, 1 clove, 6 peppercorns, and salt; cover the whole with cold water; set on a good fire and boil gently for about 2 hrs. If the water boils away, add more hot water; strain and serve. — Eloise Jennings, Winnetka, 111. FIVE-MINUTE SOUP.— Cut some stale slices of bread into small dice. Heat some butter in a frying-pan and when hot fry the diced bread in this, and when nearly browned add hot milk, according to the quantity of bread Season with pepper and salt, and serve as soon as it has boiled up once. — Mrs. D. C. Daniels, Arlington Heights, 111. FLORENTINE SOUP.— Melt 2 tablespoons of butter in a saucepan, put into it 54 cup of finely chopped onions, and stir over a moderate heat about 5 minutes, and then add 2 full cups of very thinly sliced turnips, and stir for another 5 minute.*;, and add 2 tablespoons of flour and gradually add 2 pts. of boiled milk, mix^ COOK COUNTY COOK BOOK 183 ing all well together; watch it till it boils and then let simmer gently, stirring frequently 'during 20 minutes or half hr., until the onions are quite soft. Then add 2 more cups of milk, and when boiling add 1 cup of tomatoes, puree (either canned tomato soup or canned tomatoes), or ly^ cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the con- tents of the saucepan through a fine sieve, add a heaping teaspoon of butter, re-heat, and serve with croutons and 1 tablespoon of whipped cream. — Mrs. D. C. Daniels, Arlington Heights, 111. GERMAN GRUEL SOUP.— Put 4 tablespoons flour in a baking pan in the oven, watching and stirring it carefully until it is golden brown. While this is browning, put into the saucepan 1 pt. of water and a sliced onion. By the time the flour has nicely browned the onion will be quite soft. Press it through a colander; add the water gradually to the flour, mixing all the while. Cook until smooth and thick. Put 1 qt. of milk in a double boiler; when hot, add it gradually to the flour mixture; cook and stir for 5 minutes; add 1 teaspoon of salt, 1 saltspoon of pepper and a dash of cayenne, and pour while hot into the tureen over the well- beaten yolks of the 2 eggs. Add at the very last moment a table- spoon of butter, cut into bits. — Mrs. C. E. Worth, Wheeling, lU- FRUIT SOUP.— To Yz gal. boiling water add ^ lb. seedless raisins, ys lb. prunes, stones removed, ^ lb. dried apples, 2 table- spoons sage, 1 cup sugar, and the juice of 1 lemon; cook 1 hr. — Mrs. C. Buttercup, Bensen, 111. GIBLET SOUP — Put giblets from 2 or 3 fowls in 2 qts. of water and boil gently till reduced to 1 qt. (about 2 hrs.); take out the giblets, cut off the tough parts and chop the remainder. Re- turn to the liquor and add 1 qt. of stock. Cook 2 tablespoons of butter and 2 of flour until brown, and add to the soup. Add salt, pepper and onion, if desired. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I.— Save 2 sets of giblets from a pair of chick- ens with the rougher pieces, like the neck and tips of wing. Scald and skin the feet; crack them into several pieces. Put all into a soup kettle; cover with 2 qts. of cold water and simmer gently for 2 hrs.; then add 1 teaspoon of salt and 1 saltspoon of pepper. Strain the soup and remove the giblets; cut them into neat pieces; 184 SOUP return them to the soup; add a teaspoon of grated onion juice, and Yi teaspoon of kitchen bouquet. Cut 2 hard-boiled eggs and lemon into thin slices, put them into the tureen; pour over the soup, and serve at once. Bay leaf and celery may be added to the stock, if desired. — Mrs. May C. May, Mayfair, 111. VARIATION II. — ^Cut the giblets into small pieces and cook in 1 pt. of water until they are tender; then add J^ onion, a small bunch of soup heribs, 2 or 3 cloves, and a few black peppercorns, set 3 pts. of highly seasoned stock over the fire and heat. Stir 2 dessertspoons of flour into a little of the stock until it is like cream in consistency; pour it into the rest of the stock and stir thoroughly; then leave it to thicken on the fire. Add, also, 1 glass of white wine, a little Worcestershire sauce, a pinch or two of cay- enne, rubbed smooth in a little stock, and salt to taste. Now let the seasoned stock boil and skim; strain into it the giblet liquor, also putting into it all the good pieces of the giblets. Serve hot. — Mrs. May C. May, Mayfair, 111. GLASGOW BROTH.— 1 qt. of strong mutton stock, from which every particle of fat has been removed. The liquor in which a leg of mutton has been boiled will do well for this purpose. Boil it down for an hr. before making the broth, as it should be strong. 1 cup of barley that has been soaked in tepid water for 3 hrs. Cut up 1 large carrot, 1 turnip, 2 onions, 4 stalks of celery, J/^ cup of green peas, and the same of string beans, parsley and 4 or 5 leek tops, and parboil them for 10 minutes. Drain and put over the fire in the stock. Simmer slowly for 3 hrs. Have ready a good white roux made by heating a heaping tablespoon of butter in a pan and stirring into it a tablespoon of flour. Add a few spoons of the soup to thin it, and stir into the broth. Boil 1 minute, and serve. — Mrs. I^. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. GUMBO SOUP.— Prepare 1 chicken, J^ qt. cold water, SO oysters, 1 bay leaf, 1 onion, Yz lb. ham, 3 tablespoons butter, salt and cayenne pepper. Cut the chicken in pieces as for fricasse. Dredge the pieces with flour and brown them in butter. Put them in a soup kettle with the ham. Add the bay leaf and onion, cut into small pieces, bring the mixture to a boil, carefully skimming at first. Boil for 2 hrs., then add sliced okras, simmer 1 hr. longer. COOK COUNTY COOK BOOK 185 Drain the oysters, add them to the soup, put in salt and pepper, boil 2 minutes, and serve. — Mrs. C. C. Cleveland, Bartlett, 111. VARIATION I.— ^Disjoint 1 fowl, cut 4 oz. ham in pieces and saute them in 3 tablespoons of lard to a golden brown; re- imove the chicken to a stew-pan (iron must not be used) and saute onion and 1 qt. of Greek okra-pods, cut in pieces; then add ^ cup flour and, when well blended with the fat, of which more may be needed, add gradually a qt. of water, 3 or 4 tomatoes, skins re- moved, red pepper, J^ 'bay leaf, 2 sprigs of thyme, and salt, let simmer, covered, very slowly until the fowl is cooked, adding more water, if needed, also salt. In serving, add a spoonful of boiled rice to each plate. — ^^Mabel Sturtevant, 105 S: Dearborn St., Chicago, 111. VARIATION II. — This delicious soup may be made with oysters, shrimps, or chicken. Brown 1 small onion in a heaping tablespoon of butter. Add 1 qt. of sliced okra, and fry it well, stir- ring all the time to prevent burning. Now add J^ a gal. of hot water and let it cook until simmered down to 1 qt. Add 3 ripe tomatoes and the chicken, oysters, or shrimps. If chicken is used it must have been previously stewed tender, in which case use the broth instead of the hot water. Season to taste with salt and cayenne, and serve with a tablespoon of rice for each soup- plate. — Mrs. C. E. Westinghous, Mayfair, 111. GRAHAM SOUP. — Chop 3 onions, 3 carrots, 4 small turnips, 1 head celery, very fine, and set them over the fire with a little more than 3 qts. of water. Simmer gently for 5^ hr., add 1 small chopped cabbage, parboiled. In 15 minutes put in 1 pt. stewed tomatoes and a bunch of sweet herbs and boil for 20 minutes longer. Put through a colander; return the soup to the fire; stir in 1 tablespoon of butter, pepper and salt, J^ cup of milk, thickened with corn starch; let it boil up, and serve. — Mrs. E. D. Kelley, Winnetka, 111. GUILEMME SOUP.— Cook ^ cup each of carrot and turnip, cut in thin strips, 1^ inches long, until tender. Add 1 qt. of stock, 2 tablespoons each cooked peas and string beans, cut in strips. — Mrs. Clark Mason, Bensen, 111. BISQUE OF HALIBUT OR COD.— Boil a lb. of firm, fresh fish in 2 waters, and mince it fine, freeing it from all bits of skin or 186 SOUP bone. Have ready a qt. of white stock, stir the fish into it and season with salt, pepper and a spoon of minced parsley. Cook to- gether 2 tablespoons of butter and 1 of flour, pour upon this a cup of milk, stir until it thickens, and put with the fish and stock. Boil up once and put into the tureen. Add ^ cup of powdered cracker crumbs, just before the soup is mixed with milk. — Mrs. Frank MuUins, Franklin, 111. HAM AND VEGETABLE SOUP.—After all the good meat has been sliced off the ham, put the bone on to boil in plenty of water, and when the meat which adheres to it begins to get ten- der add 3 or 4 small carrots, cut fine, J^ head tender cabbage, cut fine, and a few potatoes, sliced; cook until vegetables are tender. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. HARE SOUP.— Into 1 qt. of water, or weak stock, if pre- ferred, throw the remains of 1 hare roasted the previous day, 1 Bunch of sweet herbs, 1 stalk of celery and a sprig or 2 of parsley, broken in bits. Simmer gently until the bones are nearly clear of the meat, then strain and thicken with flour, in which a little but- ter may or may not, as preferred, be rubbed. Now rub all the meat through a fine sieve and add it to the soup. Season with pepper and salt and add J4 glass of port wine. — Mrs. F. C. Winter, Win- netka, 111. MOCK HARE SOUP.— Prepare 3 pts. of water, ^ lb. lentils and Haricot beans, % lb. of mushrooms, 1 onion, 1 bunch of savory herbs, 1 saltspoon celery salt, J^ oz. of butter, ^ oz. flour, 1 table- spoon tomato sauce, 1 tablespoon red currant jelly. Soak beans over night, boil them with vegetables, herbs, and spices, tied in a muslin bag; when beans are quite soft," pass soup through a wire sieve, thicken with flour, and add tomato sauce, and red currant jelly. — Mrs. C. Buttercup, Bensen, 111. HEALTH SOUP. — Cut 4 large onions into small pieces and put into a granite kettle with ^ cup of butter. Toss over the fire for a few minutes. Add 2 stalks of celery, cut into small pieces and fine-shredded head lettuce; stir over the fire for 20 miinutes, then put in 1 cup of cold boiled rice, 1 pt. of boiling milk, and 1 of boiling water. Season with salt and pepper, and let simmer by the side of the fire for an hr. When done add 1 cup of cream and COOK COUNTY COOK BOOK , 187 1 Q.^^, well-Stirred. Remove from the fire, and serve. — ^Mrs. C. J. Jeffries, Winnetka, 111. HEILBRON SOUP.— Take 3 qts. of water in which vegeta- bles have been boiled (preferably onion or leeks), and let simmer. In another enameled pan put 1 tablespoon of butter; when melted, stir in slowly with a wooden spoon J/^ cup of barley, adding a little at a time, until butter is well "taken up." Let it cook for 5 min- utes, stirring constantly. Then add (a ladle at a time) 6 or 8 ladles of the hot stock, putting in this amount during 10 minutes of stirring. Add J^ the remaining stock, and salt, pepper, and some nutmeg and let simmer another ^ hr. Peel ^ lb. mush- rooms, cut in 4 or 6 pieces each; fry them in butter for 5 minutes, and add to soup 10 minutes before serving, and season afresh. — Mrs. Roger Rawlings, Chicago Heights, 111. HERB POWDER FOR SOUP.— It is not always possible to obtain fresh herbs, so to o-btain a flavoring for soups, procure them in season, fresh, just before they begin to flower. Dry them in a warm oven, pound and pass through a wire sieve. Keep the powder in a small bottle, stopped closely, and keep dry. The proportions are as follows: 2 oz. each of sweet marjoram, winter savory, dried parsley, thyme, Yz oz. of bay leaves, J4 oz. celery seed, 1 oz. sweet basil and ^ oz. lemon peel. — Mrs. E. D. Kelley, Winnetka, 111. SOUP HOTCH-POTCH.— Prepare 3 oz. pearl barley, 1 small cabbage, 2 carrots, 2 onions, 1 small turnip, parsley and herbs, 2 oz. butter, 3 qts. of water, pepper and salt to taste. Put the barley on the fire in the water, scrape 1 of the carrots and put it aside in a little of the water. Chop all the rest of the vegetables fine, and when the water boils put them in with the butter and season- ing. There should be enough vegetables to make the soup thick. Boil the soup for 2 hrs., then put in the scraped carrot and boil another J^ hr. Serves 8. — Mrs. Ernest D. Dean, Glen View, 111. HUNGARIAN SOUP.— Put 1 cup of German lentils in a saucepan with 2 cups of cold water or vegetable stock, and let boil for an hr. If the water is absorbed before the lentils are tender, add a little more. At the end of the hr. pour over them 6 cups of hot water or stock. Put 1 tablespoon of buttej* in a frying-pan, 188 SOUP and when melted add 1 small onion, chopped fine, and 1 table- spoon of flour and 1 clove of garlic. When browned add this to the soup, and at the same time put in J^ cup of diced potatoes. Let simmer gently for J/^ an hr., then press through a sieve, return to the fire, season well with salt and pepper, and add 1 tablespoon of lemon juice or reduced vinegar before serving. — Mrs. Roger Rawlings, Chicago Heights, 111. SOUP FOR INVALID.— Cut in small pieces 1 lb. of beef or mutton, or a part of both; boil gently in 2 qts. of water; and skim, and when reduced to a pt. strain it and season with a little salt, and take a teacup at a time. — Mrs. Frank Cress, Park Ridge, 111. JULIENNE SOUP.— Use 1 pt. of mixed vegetables. Cut the celery into thin slices, the turnip into J^-^nch dice, and the carrot into K by /^ strips or straw, using only the orange part. Or cut carrot and turnip into J^-inoh slices, and then into fancy -shapes with small vegetable cutters. Cover with boiling water, add J4 a teaspoon of salt and Y^ saltspoon of pepper, and cook until soft, but not long enough to destroy their shapes. Let a qt. of stock come to a boil; add the vegetables, the water and more salt, if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thicknesis, ibut if any require a longer time to cook, they should be cut into smaller pieces. — Mrs. Chris. Worthington, Des Plaines, 111. VARIATION I.— Wash and dry 3 carrots, 3 turnips, the white part of a 'head of celery, 3 onions, and 3 leeks; and cut into thin shreds 1 inch in length. Place the shreds in a stew-pan with 2 tablespoons of 'butter and a pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them 3 qts. of clear stock and simmer gently for an hr., or until the vegetables are tender. Remove the scum and fat, and J/^ 'hr. before the soup is done add 2 lumps of sugar, 2 pinches each of salt and pepper, 2 ca'bbage leaves, lettuce, 12 leaves of parsley, cut like other vegeta- bles after being immersed in boiling water for a minutes. Boil J^ hr. longer, skim carefully, and serve with bread fried in dice shape. — Mrs. E. -D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK ' 189 KLONDIKE SOUP.— The ingredients for this soup are: 1 qt. of sweet milk; ^ can of corn, 1 teaspoon of salt, J^ teaspoon of pepper, butter the size of 1 egg, 1 cup of cold boiled potatoes, cut fine (if convenient). Boil up once, pour over toasted bread dice, and serve. — Mrs. E. D. Bennett, Bartlett, 111. LEEK SOUP.— Cut 1 bunch of fresh leeks in ^-inch rings; cut 1 hard-^boiled egg into rings. Place the leeks and 3 medium-sized potatoes, peeled and sliced, in a chafing dish or stew- pan, cover well with water, and cook 20 minutes. Higlily season with salt and white pepper. Next add 1% pts. milk, and remove when almost to the iboiling point. Put in the butter, size of a wal- nut, and sliced egg just previous to serving. — Mrs. A. C. Christy, Glen View, 111. CREAM OF LEEKS.— Wash 1 scant pt. of young leeks and cut them in small pieces. iMelt 1 tablespoon of butter in the soup pot, add the leeks, and stir over a moderate fire; cook 5 minutes, but do not brown the leeks or butter; when bright green and wilt- ed, add 2 qts. of stock, }/^ cup of rice, well wasihed, 1 teaspoon of chopped parsley. 2 cloves, and 1 bay leaf. Simmer very slowly for 1 hr. and rub through a puree sieve, moistening with more of the broth, if necessary. Return to the fire, add 1 teaspoon of salt and a dash of cayenne, and just before serving, add 1 pt. of rich, boiling hot milk. Pour over 24 tiny croutons, and serve. — Mrs. Castle Hopkins, Winnetka, 111. SCOTCH LEEK SOUP.— Strain 2 qts. of mutton broth; add to it 12 nice leeks, chopped fine, white and green together, and l4 pt. of rolled oats; simmer for 1 hr.; press the whole through a fine sieve; return it to the fire; add a palatable seasoning of salt, and pour it into the tureen over the well-beaten whites of 2 eggs. — Mrs. Joseph King, Kenilworth, 111. LENTIL SOUP.— Put 4 carrots, 2 sliced onions, 1 chopped lettuce head, 2 oz. of butter into a stew-pan, and let them simmer 5 minutes: add 2 pts. of lentils (which have been soaked in cold water for 2 hrs.\ and a pt. of stock, stew gently for ]4 hr. Fill up with 1% qts. of stock, and add the crumbs of 2 French rolls. When these are well soaked, rut) all through a wire sieve or tammy cloth. Season to taste with pepper and salt, boil up once more, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 190 SOUP VARIATION I.— Prepare J^ pt. of lentils, 1 small onion, 1 sprig of parsley, 1 bay leaf, J^ teaspoon of salt, 1 qt. of stock or \y2 qts. of water, a sprig of thyme, 1 tablespoon of butter, 1 table- spoon of flour, 1 saltspoon of pepper. Wash the lentils; cover with cold water, and soak over night. In the morning, drain; add the stock and a pt. of water, the bay leaf, thyme, salt and pepper, and simmer until the lentils are tender (about 2 hrs.); press through a colander, then through a sieve; return to the kettle. Rub the butter and flour together; add to the soup; stir until boiling; add the onion, grated. Turn this into the soup tureen; sprinkle over the chopped parsley, and serve with'xroutons. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAM OF LENTIL SOUP.— Wash 2 cups of Egyptian len- tils, then let them soak in 2 qts. of water for 12 hrs. or more, leave them in this same water, and simmer gently over a slow fire. Put 1 tablespoon of butter in a frying-pan, and when melted add to it 2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until a delicate brown; add these to the lentils, and let cook slowly for about 2 hrs. Press through a sieve, return to the fire, add 2 cups of milk, and just before serving, 1 tablespoon of whipped cream, and season with salt and pepper. — Mrs. Allan George, Park Ridge, 111. VARIATION I.— Soak 2 cups of lentils in cold water for sev- eral hrs., then place in a granite kettle, over a slow fire, with 2 qts. of water, 1 carrot, 1 onion, 3 whole peppers, a bunch of parsley, and salt to taste. Cook for 1 hr. and rub through a sieve; put some buttered toast in the tureen, pour over the puree, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. RED-LENTIL SOUP.— Soak 2 cups of Egyptian lentils in water for 8 or 10 hrs., then drain, and shake dry. Put 2 table- spoons of butter in a saucepan and when melted add ^ of the lentils, and stir well with a flat-ended wooden spoon, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water, in which leeks or onions have boiled, and let sim- mer for an hr., or until the lentils are tender; press through a sieve and return to the fire to re-heat. Smooth 1 teaspoon of flour with 1 teaspoon of butter, and add to the soup, season with salt and pepper, and a dash of nutmeg. Instead of the flour and butter, 1 COOK COUNTY COOK BOOK 191 well-arsley root, 3 small onions, 1 bunch parsley and some celery pre- viously peeled and cut up; also a little thyme, 3 bay leaves and a spoonful of w'hole pepper. Allow all to brown in the butter. Pour over 1 pt. of water, and, if desired, thicken with a little flour moist- ened in a little water. Then add 5 pts. water, together with 2 ox tails, well washed and jointed. Allow to cook slowly until the meat leaves the bone. As it boils down, add more water. Salt to taste. Strain the soup and serve with a piece of meat in each plate. — Mrs. Alma Hummeland, 14 S. 19th Ave., Maywood, III. OYSTER BISQUE.— Chop 1 qt. of oysters and put in a pan with 1 bay leaf, 1 sprig parsley, 1 stalk celery, 1 slice small onion, white pepper, cayenne, salt, blade of mace, J^ pt. of chicken stock, and some of the liquor of the oysters. Cook 20 minutes. Put 1 scant pt. bread crumbs (no crust) and J^ pt. of chicken stock in another pan, cook slowly 20 minutes. Now strain liquor from first pan into the second, pressing all liquor from oysters; cook 10 min- utes. Reserve J^ cup of cream; put the rest of a qt. to heat in a double boiler. When the contents of pan containing oysters have cooked 10 minutes, rub throi;gh a fine sieve, and add 1 tablespoon of flour, and 2 tablespoons of butter; return to the fire; stir until it boils, then add the hot cream and set back to a cool place. Add the 14 cup of cold cream to the well-ibeaten yolks of 4 eggs, and stir into the bisque; cook 1 minute, stirring all the time. — Mrs. C. J. Jeffries, Winnetka, 111. PARSNIP SOUP WITH STOCK.— Stew 54 doz. sliced 'pars- nips, 2 onions, 6 sticks of celery, and 2 qts. of stock until tender, about 2 hrs., then drain and press them through a coarse sieve and return the puree to the soup. Let boil, season with a little salt and pepper or cayenne, and serve very hot. A little boiling milk, a little tomato, or a tablespoon of chili vinegar may be added, if de- sired. — ^Mrs. E. D. Kelley, Winnetka, 111. CREAM OF PARSNIPS.— Wash thoroughly and scrape 2 parsnips, cut in small pieces and boil till tender, rub through a sieve into a qt. of hot milk, adding 1 cup of the water in which the parsnips were boiled. Season with pepper, salt, a dash of nutmeg, if .desired, and a pinch of powdered cloves; thicken with 2 table- COOK COUNTY COOK BOOK 199 spoons of flour, mixed with a little cold water, and boil 5 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. PEA SOUP. — Soup made of the yellow split peas is nourish- ing, delicious, and cheap. A J^ pt. of peas will make a generous supply for 4 persons. Pick, wash and cover them well with cold water in a porcelain or agate stew-pan and set it over a slow fire. When the water comes to a boil change it, add salt, cook gently till the peas are quite tender — say, 2j4 hrs., adding water as it boils off; pass through a colander, season "with salt, pepper and a little celery salt; put in about 2 oz. butter, thin down to an agreeable consistency with sweet milk, boil up once more, else the milk will sour easily. White beans can be used after the same recipe, only soak the beans over night, cook longer, and change the water three times. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PEA SOUP, WITH BREAD AND BUTTER CRISPS.— Cut J4 lb. fat bacon into small dice, slice an onion very fine, and fry with the pork for 10 minutes, stirring often. To a cup of split peas that have been soaked over night in cold water, add 2 qts. water; into this turn the fried pork and onion, and boil until the peas are reduced to a pulp, then rub through a coarse sieve, return to the fire, add 2 rounded tablespoons of rolled cracker, a sprig of parsley and a level saltspoon of white pepper. If the bacon has not suffi- ciently seasoned it, add salt, simmer for 10 minutes, and serve with bread and butter crisps. Crisps. — Trim off all crusts from a loaf of baker's cream bread, butter 1 end of the loaf, and with a sharp knife cut the thinnest pos- sible slices. Roll the slices closely and fasten with a wooden toothpick, brown in the oven, and serve with the soup, either hot or cold. — Mrs. Bianca Pessinger, 124 S. 20th Ave., Maywood, 111. GREEN PEA SOUP.— Cover a qt. of green peas with hot wa- ter and boil with a small onion until they mash easily; mash and add 1 pt. of stock or water. Cook 2 tablespoons butter and 1 of flour until smooth, but not brown; add to the peas, and then add 1 cup of cream and 1 of milk; season, and let boil up nice. Strain and serve. — Mrs. Belle Thompson, 160 S. 19th Ave., Maywood, 111. IONIA PEA SOUP.— Add 1 qt. of dried peas to 5 of water and boil 4 hrs. Cut up 3 large onions, 2 heads of celery, 1 carrot, and 200 SOUP 2 turnips, and add to the boiled peas and -water. Season with salt and pepper. Boil 2 hrs. more, thinning with water if necessary. Strain and add 1 tablespoon of butter. Serve hot, with dice of toast. — Mrs. C. J. Jeffries, Winnetka, 111. GREEN PEA SOUP WITH STOCK.— Wash the neck of lamb in cold water and put it into a soup-pot with 6 qts. of cold water. Add 2 tablespoons of salt, let boil gently for 2 hrs., and skim; add 1 qt. of shelled peas, a little pepper; cover and let boil for yz hr.; scrape the skins from a pt. of young potatoes; slice and add them to soup, cover and let boil ^ hr. longer. Work butter size of an ^^^ and a dessertspoon of flour together, and add to soup 10 minutes before taking off the fire. — Mrs. E, D. Kelley, Win- netka, 111. PENNSYLVANIA PEA SOUP.— Put 1 qt. of full-grown peas in a saucepan with 3 pts. of boiling water and a little mint. Do not cover, and let boil rapidly, until peas are tender. Skim fre- quently, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar, and salt and pepper. Serve hot. — Mrs. C. J. Jeffries, Win- netka, 111. RICE AND PEA SOUP.— Put 1 cup of washed rice in a gran- ite-pan, allow it to boil gently until tender. Put 1 pt. of young peas into another saucepan and stew until tender. When both vegeta- bles are cooked, put them together and add 1 pt. of hot water. Let boil, remove the pan to the side of the fire, and stir in, quickly, the yolk of an ^%%y beaten, with 1 pt. of cream. Season to taste with salt and pepper, and a pinch of sugar. Pour over toasted brown bread, cut in small squares. — Mrs. C. J. Jeffries, Winnetka, 111. PEA AND VERMICELLI SOUP.— Pass 1 pt. of cooked peas through a wire sieve. Put in a saucepan with 1 qt. of milk. Boil separately 2 oz. of large, white vermicelli for 10 minutes in salted water. Drain, put with the soup, boil 10 minutes longer, skim and serve. — Mrs. C. J. Jeffries, Winnetka, 111. PEANUT SOUP.— Melt 1 large tablespoon of butter in a double boiler, stir in 1 tablespoon of flour and 1 pt. of milk; when very hot, add the pounded meats of 1 pt. of shelled peanuts. Cook COOK COUNTY COOK BOOK 201 15 minutes longer; season to taste with pepper and salt, and serve. —Mrs. E .G. Harris, Winnetka, 111. PEPPER POT.— Boil tripe the day before you wish to make soup. To 1 qt. of tripe, cut into small dice, add 1 qt. of sliced raw potatoes, and 1 chopped onion. To this add 2 qts. of water, or chicken stock is 'better Boil until potatoes are done. A few min- utes before you are ready to serve, add dumplings and Worcester- shire sauce, to taste. — Mrs. Roy Allen, Plain View, 111. DUMPLINGS.— Mix with a tablespoon 1 pt. of flour, a little salt, and 1 heaping spoon of baking powder, mixed with sweet milk. Do not make too stiff; drop into the soup with spoon. Add butter if not rich enough. Do not let boil too long, or they will be hard. — Mrs. Roy Allen, Plain View, 111. POTATO SOUP.— Steam 6 large potatoes and rub through a strainer when tender. Boil 2 qts. of milk, to which a little onion has been added. Take out the onion and add milk, gradually, to the potatoes. Put all back in the pan, and bring to a boil again. Melt Ij^ oz. of butter in another pan, rub in 4 tablespoons of flour, and seasoning to taste. Add to the soup and strain, if lumpy. Add a little more butter, and sprinkle chopped parsley on top. — Mrs. Roger Rawlings, Chicago Heights, 111. VARIATION I. — Cook 3 potatoes until soft, mash thoroughly. Scald 1 qt. of milk with 2 slices of onion, remove onion, add to the potatoes, and thicken with 2 tablespoons of flour; season to taste; add 3 tablespoons of butter and a teaspoon of chopped parsley. Serve at once. — Mrs. Ed. Barton, Plain View, 111. VARIATION II. — Boil 3 sliced, medium-sized potatoes until they can be rubbed through a colander; add 1 cup cream to the potato water; add the potatoes, and rub 1 egg into a pt. of flour, forming tiny balls; sprinkle these into the boiling soup; season, and add butter and parsley to taste. — Mrs. Roger Baker, 1334 Otto Blvd., Chicago Heights, 111. VARIATION III.— Boil 5 me4ium-sized potatoes, put them through a colander, add Ij^ cups milk, a lump of butter the size of an egg, pepper and salt; beat 10 minutes; add 1 qt. of milk, warmed; let come to a boil and add parsley, chopped fine. Serve immediately. — Mrs. Conklin, 514 N. 5th Ave., Maywood, 111. ^ 202 SOUP CREAM OF POTATO SOUP.— Put lYi cups of mashed po- tatoes into the top of a double boiler; add 2 cups of boiling milk and 1 teaspoon of grated onion; as soon as it toils add 2 cups of boiling water, 1 teaspoon of salt, yi teaspoon white pepper, 1 table- spoon each of butter and flour, which have .been rubbed together. Stir until creamy, add 1 tablespoon of chopped parsley and dust with a little paprika. Serve with croutons. — Mrs. Clark Mason, Bensen, 111. ^ GERMAN POTATO SOUP.— Cook 1 leek and 4 or 5 potatoes in a qt. of water. Pour off the water and mash the potatoes and leek, return the water and set on the stove again. Put a table- spoon of water in a spider and add a chopped onion; simmer until the onion is done, but not brown; add a few cracker crumbs and brown it nicely; add \]^ cups milk, season, and add to the soup. This is almost equal to oyster stew. — Mrs. Robt. McLelland, Wheeling, 111. IOWA POTATO SOUP.— Boil 1 doz. small, peeled potatoes in 1 qt. of water until done; mash and pour all through colander'; add 1 qt. of sweet milk and 1 pt. of beef broth; butter size of an tg^', season with salt and pepper. — Mrs. C. J. Jeffries, Winnetka, 111. POTATO AND CELERY SOUP.— Boil 6 medium-sized pota. toes in 3 pts. of water, with as much as celery as desired. When tender, put them through a strainer, add 1 pt. of sweet cream or milk, salt, pepper and butter to taste. Serve hot. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. POTATO SOUP WITH MEAT DUMPLINGS.— 3 large pared potatoes brought to boil and water poured off. Put into 2 qts. of water and a little butter or same quantity of stock. Brown 1 large onion, cut into cubes and fried with 2 tablespoons of flour in drippings until rich brown, add to soup; season to taste. For dumplings take J/2 lb. Hamburg steak, butter size of tgg, rubbed to cream, yolks of 2 eggs, J^ cup soaked and squeezed bread, a little salt, and stiffly beaten white of 1 tgg. Mix very thoroughly and drop with tablespoon into boiling soup about 10 or IS minutes before serving. — Mrs. Elizabeth Cullis, 418 S. 20th Ave., Maywood, 111. COOK COUNTY COOK BOOK 203 SWEET POTATO SOUP.— Let onion, chopped fine, simmer in 1 tablespoon of butter, add 5^2 tablespoon of flour. To this add a pt. of milk, stirring it to a creamy consistency. Then add 3 or 4 mashed potatoes; strain; heat again, stirring well. — Mabel Sturte- vant, 105 S. Dear-^vood. 111. OYSTERS IN THE SHELL.— Wash the shell, and put them on hot coals, or upon the top of a hot stove, or bake them in a hot COOK COUNTY COOK BOOK 247 oven; open shells with an oyster knife, taking care to loose none of the liquor, and serve quickly on hot plates with toast; oysters may be steamed in the shells, and are excellent eaten in the same manner. — Mrs. E. P. Hamilton, 3415 Vernon Ave., Chicago, 111. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES. — Cut oblong cavity in top of biscuit, remove top care- fully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of but- ter on top. Place in a covered pan, and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables or meats may also be used. — Mrs. Conklin, 914 N, 5th Ave., May- wood, 111. STEAMED OYSTERS.— Wash and drain a pt. of oysters, place in a basin, then in a steamer, and steam until they begin to curl. In a tureen put J4 cup of melted butter, salt and pepper, add the oysters and the liquor made by steaming. — Eloise Jennings, Winnetka, 111. OYSTERS AND TRIPE.— 25 fat oysters, 1 small onion, H Pt. of milk, Yi a teaspoon of salt, 1 lb. of honeycomb tripe, 1 table- spoon of butter, 1 tablespoon of flour, 1 saltspoon of white pepper. The tripe must be boiled until perfectly tender, and cut into nar- row strips or dice. Put the butter into a saucepan; add the onion, chopped; cover the saucepan, and cook until the onion is soft, not brown; add the flour, mix, add the milk, stir until boiling, and add the tripe and oysters. When the oysters are thoroughly cooked, so that the gills are curled, add the salt and pepper, and serve at once. — Mrs. Geo. T. Brodo, 3616 Ellis Park, Chicago, 111. NEW WAY OF PREPARING OYSTERS.— Put 2 doz. oys- ters in a large dish, take a small ibunch of parsley, chopped fine, a little lemon rind, grated, ^ a nutmeg, grated, and the crumbs of a stale French roll, also grated; have these all well incorporated, add- ing a little cayenne pepper. Have ready the yolks of 3 fresh eggs, beaten to a foam; dip each oyster separately into the eggs, and roll them in the bread crumbs, until they are well covered; melt J4 lb. of butter in a pan, and put them in, and turn constantly, until they 248 FISH have a thrown, crusty appearance. Serve with celery salt, and thin • slices of graham bread. — Mrs. Clara Browder, 3849 S. State St., Chi- cgo, 111. BAKED PICKEREL, WITH SOUR CREAM.— Cut the fish in suitable pieces, put into frying-pan. Put over it 2 bay leaves, 1 onion, cut fine, salt, 2 oz. of butter, 1 cup sour cream, and let bake 20 minutes in hot oven. — Mrs. Frank Brown, 615 W. 47th Place, Chicago, 111. BAKED PIKE — Wash, scale, clean and dry the fish. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne and 1 oz. of butter inside. Egg and bread crumb it twice. Season the bread crumbs with salt and cayenne, and mix with them J^ their quantity in shredded parsley. Pour clarified butter over the fish and bake in a moderate oven. Lay a buttered paper over the dish. — Mrs. E. D. Kelley, Winnetka, 111. FRIED PERCH.— Wash, scale and wipe them dry, flour light- ly all over; rub off the flour, dip them into finely grated bread crumbs, and fry in plenty of boiling fat, until they are nicely browned. Drain on an inverted sieve, serve on a hot dish, and garnish with parsley. Serve with shrimp or anchovy sauce or plain melted butter. — Mrs. E. D. Kelley, Winnetka, 111. BAKED SALMON.— Stir 1 tablespoon of flour with milk, and thicken with this 1 qt. of hot milk, as for gravy. Add to this, while hot, Yz cup of butter, 1 teaspoon chopped onion, and a pinch of red pepper, J/^ a teaspoon of sage. Drain all the oil from a can of salmon, and remove bones. Then put in a dish alternate layers rolled crackers, salmon, and dressing. Put butter on top, and bake 40 minutes. — ^^Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111. BAKED SALMON TROUT.— Dress fish, season with salt and pepper; cut gashes in back about 2 inches apart; lay in slices of salt pork; bake, basting frequently. Thicken liquor for dressing. — Mrs. D. E. Gentry, Glcncoe, 111. SALMON BALLS.— Have ready potatoes, boiled tender well mashed, and seasoned with butter. Take half as much salmon as poitatoes, season with pepper and salt, and make into balls or flat COOK COUNTY COOK BOOK 249 cakes, and fry in hot fat. A well-beaten egg added makes them much lighter, but it is not necessary. — ^Mrs. Mittie Buford, 3251 S. State St., Chicago, 111. BOILED SALMON. — Sew as many lbs. as desired up in a cheese-cloth bag, and boil in sligbtly salted water a ^ hr. for every lb. When done take out and lay upon the platter. Stir a spoonful of minced parsley and the juice of ^ lemon in a cup of drawn but- ter. Pour over the salmon and serve. Garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. BROILED SALT SALMON.— Soak in tepid water 24 hrs., changing the water several times. If in a hurry, or desiring a very salt relish, it may do to soak a shorter time, having water warm, and changing and parboiling slightly. Broil sharply; seasoning to suit taste, covering with butter. This recipe will answer for all kinds of salt fish. — Mrs. Ida Butler, 907 N. Franklin St., Chicago, 111. SALMON CHEESE. — 1 can good salmon, 4 eggs, 1 cup cream, 6 soda biscuits, rolled fine, pepper and salt, and a little vinegar, to taste. Mix all together, and steam 2 hrs. When cold, slice down, and serve. — ^Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111. SALMON CREAM.— Remove the skin, bone ^nd fluid of 1 can salmon. Mince fine. For sauce, take a little more than }4 pt. of milk, thickened with corn starch, add salt and pepper. Put bread crumbs in the bottom of a dish, add fish and sauce, put bread crumbs on top. Bake. — Mrs. E. D. Kelley, Winnetka, 111. CREAMED SALMON.— Pick 1 can of salmon to pieces. Put }4 a cup of milk in a double boiler, and add pinch of salt, 2 tea- spoons corn starch, creamed with 1 tablespoon butter. Add salmon, stir lightly with fork till heated through. Put on dish sprinkled with bread crumbs and butter. Brown in oven 10 minutes. — Mrs. Geo. Carey, 235 E. 35th St., Chicago, 111. SALMON CROQUETTES.— Remove bones and skin of 1 can salmon. Mince with fork, add juice of 1 lemon, pinch of cayenne pepper, salt to taste, yolk of 1 egg. Cook 1 tablespoon of butter and 1 of flour until smooth; then add 1 cup of milk, cook until it thickens, add this to salmon, and thicken with bread crumbs till 250 FISH you can mould into croquettes. Moisten with white of an egg or milk, roll in bread crumbs and fry in deep fat. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SALMON CUSTARD.— Mix together 1 can salmon, 2 eggs, 1 cup milk, small lump of butter, salt and pepper to taste. Bake for 20 minutes or ^ an hr., till brown.— Mrs. J. E. Catlin, 2717 S. Wa- bash Ave., Chicago, 111. DEVILED SALMON.— This dish may be prepared from either canned or cold boiled salmon. Arrange fish in neat flakes, and pour over it the following dressing: Yolks of 3 eggs, boiled hard, 1 \h. salad oil or melted butter, rub with eggs to a smooth paste, add 2 teaspoons each of sugar and mustard, salt and cayenne to taste, add a little vinegar; arrange lettuce leaves around the plate, pour the dressing over the fish, and garnish with the whites of eggs, cut in rings. This is nice prepared with shredded cab- bage.— Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111. SALMON FLUFF. — Mix together 1 can salmon, 6 soda bis- cuits, 2 eggs, 1 tablespoon butter, salt and pepper; roll biscuits, beat eggs, and work all together; form into pats, and fry a few minutes. — Mrs. H. Dukes, 3618 S. State St., Chicago, 111. FRIED SALMON.— Take 1 can salmon, soak Yz the quantity of bread in cold water until nice and soft, squeeze out the water, put a good tablespoon of butter in a frying-pan, place it on a good hot fire, put in salmon and bread, and a little salt and pepper, and fry like potatoes. — ^Mrs. Mary R. Clark, 2520 S. Wabash Ave., Chi- cago, 111. SALMON FRITTERS.— Mix together ^ can salmon, 1 cup mashed potatoes, 1 slice of bread, squeezed out of cold water, 1 egg, sialt and pepper to taste; mould into round, flat balls, roll in flour, and fry until brown. — Mrs. Chas. C. Clemens, 316 W. Chicago Ave., Chicago, 111. A NICE DISH OF SALMON.— 2 cans of red salmon; drop them unopened in boiling water, and boil 20 minutes; meanwhile put a pt. of sweet milk in a double boiler, mix a large spoonful of flour in a little cold milk, season with pepper and salt; when the milk boils, add a tablespoon of butter, ':hen the flour, cook until COOK COUNTY COOK BOOK 251 thick and smooth; cut 3 or 4 cold boiled eggs in thin slices; turn out the fish on a large dish, spread out, lay the sliced eggs on the fish, and put the sauce over all. — Mrs. James Cline, 1126 N. Clark St., Chicago, 111. SALMON LOAF.— Roll 10 soda biscuits fine. Pick over and mince J^ can of salmon. Put half the salmon in the dish, and sea- son with pepper and salt to taste. Then spread on a layer of bis- cuit crumbs, add the rest of the salmon, and then another layer of biscuit on top. Put little bits of butter over this, and milk enough to steam nicely. Bake ^ an hr. — Mrs. A. Cohen, 454 E. 58th Place, Chicago, 111. SALMON PUFFS. — 1 can salmon beaten lightly, season with salt and pepper, and celery salt, 1 cup bread crumbs, 2 tablespoons melted butter, 3 eggs, beaten lightly; put in a buttered mould and cook over boiling water until done, when it will turn out. Serve with cream sauce. — Mrs. J. Cunningham, 3735 S. Dearborn St., Chi- cago, 111. SCALLOPED SALMON.— In a baking-dish place a layer of rolled cracker crumbs, then 1 of shredded salmon, butter, salt, and pepper; repeat until dish is nearly filled. Take a tablespoon each of butter and flour, beaten well together,, and stir in it a cup of boiling milk; when thoroughly cooked, stir in a beaten egg; pour this over dish, and bake. — Mrs. E. D. Kelley, Winnetka, 111. SALMON SOUFFLE.— Make a white sauce of 1 pt. of milk, 2 tablespoons each of flour and butter, 1 teaspoon salt, a little pepper, and a few drops onion juice, cook, then add 1 cup stale bread crumbs, 1 can salmon, picked free from bones, and rubbed smooth with a silver fork, and beaten yolks of 3 eggs; beat all, then fold in whites, beaten very stiflF; turn into "buttered dish, and bake in pan over water in oven for 25 minutes. — ^Mrs. E. Dittrich, 701 Wells' St., Chicago, 111. STEAMED SALMON.— 1 can salmon, chopped, 1 cup fine bread crumbs, 4 eggs, beaten in, 1 tabl^espoon chopped parsley, 1 tablespoon melted butter, salt, pepper, a touch of mace. Pour into buttered mould and steam 1 hr. — Mrs. E. Freeman, 3304 S. State St., Chicago, 111. 252 FISH SALMON TIMBOLE.— Mix together 2 eggs, 1 cup sweet milk, 1 cup cracker crumbs, 1 can salmon, salt, pepper and butter to suit the taste. Put into 8 or 10 cups, and steam for half an hr. Dressing. — 154 cups milk, when hot thicken with flour, and add butter, salt, and 1 tgg, or the yolks of 2, well beaten. — Mrs. Ella BosweU, 2628 S. State St., Chicago, 111. SALMON TURBOT.— Heat 1 pt. of milk and % cup of butter, stir in 1 cup of flour which has been mixed smooth in a little water. Salt and let cook until stiff, stirring to prevent burning. When cold, stir in 2 well-beaten eggs. Fill a baking-dish with a layer of the same, and salmon, alternately. Sprinkle a layer of rolled crack- ers on top, moisten with milk and put }i cup of butter in bits over all. Bake 20 minutes, and serve hot. — ^Mrs. E. D. Kelley, Win- netka, 111. SARDINES BAKED SARDINES.— Toast crustless slices of graham bread, and butter them. Put the drained sardines on a tin plate, squeeze over them a few drops of lemon juice, and sprinkle with fine crack- er crumbs. Set the plate in the oven, and bake the fish for 10 min- utes. Transfer the sardines to the toast, and keep hot while you make the following sauce: Strain J^ pt. of liquor from a can of tomatoes, and put into a porcelain-lined saucepan to heat. Rub together a teaspoonful of butter and 1 of flour, stir these into the tomato liquor, and, as the sauce thickens, add a J^ teaspoon of onion juice, and a teaspoon of granulated sugar, salt and pepper to taste. Boil up once, and pour over the sardines and toast. You may substitute white bread for brown, and omit the tomato sauce entirely. — Mrs. E. Freeman, 3304 State St., Chicago, 111. BROILED SARDINES.— Broil over hot coals for a minute or so,' turning them once. Put 2 fish on large slices of toast. Pour over a little hot oil which is left in the can. — Mrs. E. D. Kelley, Winnetka, 111. SARDINES IN CUPS.— Cut rounds of stale bread more than 54 an inch thick. Press a small cutter inside of the larger round, half way through the bread. Scrape out the crumbs from the inner round, leaving sides and bottom whole. Set upon the upper grat- COOK COUNTY COOK BOOK 253 ing of a 'hot oven, until crisped to a light brown. Turn, and toast the bottom of the cups; then butter well. Skin and head 8 sar- dines. Scrape to a smooth pulp, and mix with this sauce. Rub smooth a large tablespoonful of butter, and nearly as much flour, thin, with a few spoonfuls of boiling water, season with a teaspoon- ful of anchovy paste, and one of Worcestershire sauce; stir in the sardine pulp, and when it begins to bubble, fill the sardine cups, which should have been kept ht>t. Send around sliced lemon with them. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. GRILLED SARDINES.— Cut as many strips of bread as you have sardines, making each piece a little longer and broader than the fish. Toast or fry these. Roll your sai;;dines in tgg, and then in line cracker crumbs, and fry to a light brown. Lay a sardine on each strip of toast, and garnish with lemon and parsley. — Mrs. L. C. Hiazlett, 111 E. Ohio St., Chicago, 111. ESCALLOPED SCALLOPS.— Parboil 1 pt. scallops and put into a baking-dish with 2 cups white sauce (milk thickened with flour and butter); cover with cracker crumbs and bake a nice brown. — Mrs. D. E. Gentry, Glencoe, 111. SCALLOPS. — Dry them after washing and trim away the beard and black parts, and roll in cracker dust, afterwards in egg and crumbs, mixed with pepper and salt, and drop them into boil- ing fat for a minute. — Mrs. C. J. JefTries, Winnetka, 111. CURRIED SCALLOPS.— Stew the scallops in just enough oyster liquor to cover them. Bring gradually to the boil, after which cook 2 minutes. Have ready in another vessel a white sauce, made by stirring into a tablespoon of hissing hot butter, a table- spoon of white flour and a teaspoon of curry powder; add to these when smooth the hot liquor from the scallops, a little at a time, stirring all in. Lastly, put in the scallops; boil 1 minute, and serve. Garnish with rice croquettes, serving these instead of plain boiled rice. Serve sliced lemons with this dish. — Mrs. H. E. Gillette. 1841 S. Wabash Ave., Chicago, 111. BAKED SHAD. — Remove the scales and entrails, leave on the heads and tails. Wash thoroughly and wipe dry. Fill with a dress- ing made of 1 cup of stale bread crumbs, 1 tablespoon of butter, a little chopped onion, 14 teaspoon of marjoram, some of salt and 254 FISH a little pepper. Place the fish in a well-greased pan. Dredge thickly with flour, salt, and pepper. Pour a cup of hot water in the bottom of the pan, add more water, if necessary. Bake in a hot oven, allowing 15 minutes to every pound. Serve with roe sauce. Roe Sauce. — Boil the roes of 1 shad, skin, and mash fine; add 1 cup of drawn butter, and serve at once. — Mrs. E. D, Kelley, Win- netka, 111. BOILED SHAD (Washington Style).— Split a good-sized shad down the back and lay on a platter, upon which is 1 table- spoon of olive oil, and a little salt and pepper, set 1 hr, but turn occasionally. Rub the ♦)ars of a double gridiron with oil, lay on the fish and broil slowly. Turn frequently. When the bone can be lifted it is done. Take off the bone, spread over a large piece of ibutter, salt and pepper. Set in the oven a minute. — Mrs. E. D. Kelley, Winnetka, 111. SHAD ROE — FRIED.— Before boiling the shad, place the roes in a spider of hot fat. Season with pepper and salt, and cook well. Serve on a platter with or without the fish. — Mrs. E. D. Kelley, Winnetka, 111. PLANKED SHAD — Remove the scales, clean wash and split the S'had, put it on a well-seasoned and heated hardwood board about 1^ inch thick, fasten the skin down on one side. Put the board over the fire, rubbing it once in a while with butter and roast until done. Put on a hot dish, sprinkle over it some salt and pep- per, and drop bits of butter on it. Serve with slices of lemons. — Mrs. E. D. Kelley, Winnetka, 111. ROASTED SHAD WITH SORREL PUREE.— This is the favorite method of serving this fish in France. Scrape and wash a shad. Wipe it dry with a cloth, and rub it with flour. Stuff with fish quenquelles, and sew the opening. Butter a baking-pan; and put the fish in it, with small pieces of butter' scattered on the top. Put it in the oven, and bake for about 3^ of an hr., rhote~ or less. according to its size. Baste once in a while with, the melted butter. Make a puree of sorrel, and serve the fish on a platter with the puree round it. — Mrs. D. Gradman, 3828 S. State St., Chicago, IlL COOK COUNTY COOK BOOK 255 SHRIMPS CREAMED.— Heat 2 tablespoons of butter and V^ grated onion. When hot, stir in J^ cup of cold boiled rice; add a cup of cream and yz pt. of canned or fresh shrimps. Stir until it comes to the boiling point, let simmer about 5 minutes. Serve on toast. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED SMELT.— Wash, dress and dry with a cloth. Melt a teaspoon of butter and pour into it 2 well-beaten eggs, salt and flour the smelt, dip in egg, roll them in cracker crumbs, fry in hot lard and butter, mixed, till a rich brown. Frogs' legs and sweet- 'breads are cooked in the above way, first scalding them for 5 minutes in boiling salt and water. — Mrs. D. E. Gentry, Glencoe, 111. BOILED RED SNAPPER.— .Clean, waish, wipe dry, and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and fla- vored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about J/2 an hr. Lift carefully from the water, drain, and unwrap; put it into a hot dish. Garnish with parsley, and serve with tomato sauce, or sauce Hollandaise. — Mrs. Clara Hall, 3734 S. State St., Chicago, 111. STEAMED RED SNAPPER.— Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion.. Clean, wash, and dry the fish; lay upon the prepared bed, and steam slowly, at least 1 hr. for a fish weig^hing 4 lbs. Open the steamer once, and turn very carefully. Serve with oyster sauce, or with sauce tartare. — Mrs. B. Haley, 641 N. State St., Chicago, 111. STURGEON — 2 lbs. of sturgeon, 1 pt. of milk, 1 teaspoon of Sialt, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of pepper. Cut the fish into squares of 2 inches; put them into a stewing-pan; cover with 2 qts. of boiling water; simmer gently 15 minutes, and drain, and throw away this water. Add to the sauce- pan, the butter, salt and pepper. Moisten the flour gradually with the milk; strain it over the sturgeon; bring to boiling point and serve. Sturgeon may be broiled, panned or baked, 'but must al- ways be parboiled first. — Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111. 256 FISH MARYLAND TERRAPIN.— Boil the terrapin until the skin on the claws is sufficiently soft to rub off at the slightest touch. Take from the shell and remove every particle of entrails and lungs. Place the meat in a chafing-dish or stew-pan. Add butter, pepper and salt, the quantity of each depending on the quantity of flesh. Let it simmer until the essence and butter reach the con- sistency of light gravy. Serve hot. If desired, add a little good sherry while eating, but not while cooking. Use no spices, dressing or other ingredients that can detract from the flavor. — Mrs. E. P. Hubbard, 3257 South Park Ave., Chicago, 111. BROOK TROUT.— Wash and dry inside and outside of the fish; sprinkle a little pepper and salt over them and roll in cornmeal. Fry in 1 part butter and 2 parts lard, about 8 minutes. Drain, and serve with slices of bacon and hard-'boiled eggs, cut in rings and laid around the platter. — Mrs. E. D. Kelley, Winnetka, 111. TO FRY BROOK TROUT OR SMALL FISH.— Clean fish, ■and let them lie a few minutes, wrapped snugly in a dry, clean towel. Season with pepper and salt, and roll in cornmeal; fry in half butter, half lard. Drain on sieve, an a teaspoon of onion juice, and the same of minced parsley. Salt and paprika to taste. Heat the butter in a saucepan; stir in the flour, .and when it bubbles, the tomato sau'ce, the oyster liquor, and the seasoning. Boil up once, add fish and macaroni; heat to a bub'ble, without stirring, and turn into a deep dish. — Mrs. Clara Hall, 3734 State St., Chicago, 111. ESCALLOPED FISH.— Mix together 2 cups mashed pota- toes, Ij^ cups cold boiled fish, 2 cups milk, 1 t^^, and ^ cup butter, pirt in a pudding dish, and bake a light brown. — Mrs. D. E. Gentry, Glencoe, 111. FOWL TO BONE A FOWL.— Wash and singe, take off head and legs, remove tendons — do not draw or break skin?. Use a small pointed knife. Cut the skin down the full length of the. back, then, beginning at the neck, carefully scrape the meat away from bone, keeping the knife close to the bone. Breakpoints of wings and legs, and proceed to free the meat from the carcass. When one side is free, turn the fowl and repeat the process. Care must be taken to detach the skin from the breast bone without piercing the skin. When meat is free from the carcass, remove bones from legs and wings, turning the meat down inside out, being careful not to break the skin at the joints. The end bones of the wings cannot be removed and the whole end joint may be cut off or left. — Mrs. M. Abbott, 3015 S. Wabash Ave., Chicago, 111. TO BOIL A FOWL.— For boiling, choose those that are not black-legged. Pick them nicely, singe, wash and truss them. Flour them and put into hot water. Simmer for ^ of an hr. Serve with' parsley and butter; oysters, lemon, or celery sauce. — Mrs. J. P. Alexander, 3606 S. Wabash Ave., Chicago, 111. JELLIED FOWL.— Boil a foAvl until it will slip easily from the bones, let the water be reduced to about 1 pt. in boiling. Pick the meat from the bones, mince, and place in a wet mould. Skim the fat from the liquor, add butter, pepper and salt to taste, and ^ oz. of gelatine. When this dissolves, pour it hot over the chicken. The liquor must be well seasoned, as the chicken absorbs, — Mrs. J. C Allen, 1362 N. Clark St., Chicago, 111. GRILLED FOWL.— Cut the remain? of any cold fowl into pieces, season with pepper and salt, squeeze over them the juice of Yz a lemon, and let stand for ^ of an hr. Wipe dry, dip into clarified butter, and then into bread crumbs, with a little grated lemon peel. Put them on a gridiron and broil over a clear fire. They may be fried instead of broiled, and should then be dipped in 260 * COOK COUNTY COOK BOOK ^6l the yolk of 1 egg and clarified butter. — Mrs. W. L. Anderson, 728 E. 38th St., Chicago, 111. MINCED FOWL. — Mince very fine all the white meat from any kind of cold roast fowl, removing the bones and skin. Put into a stewpan with all the trimmings, a 'bunch of savory herbs, ^ a blade of mace and a pt. of soup stock or water, let stew far nearly an hr., and then strain it off. Chop 2 hard-boiled eggs very fine, season the fow^l with a little pepper, salt, and pounded mace, mix it with the eggs, pour in the gravy, having previously added butter and flour enough to thicken, and a little cream; let it get very hot, but not boil, and serve with sippets of toasted bread. — Mrs. I. Armentro, 3839 Vernon Ave., Chicago, 111. TO ROAST OLD FOWL.— Dress and soak in cold water for 2 hrs. Boil until tender, put into roaster and stuff with a sage dressing. Spread 2 tablespoons of flour mixed with butter over the chicken. Put in oven and bake until a nice brown. — Mrs. E. D. Kelley, Winnetka, 111. STEAMED FOWL. — Clean and wipe dry a plump hen weigh- ing about 3 or 4 lbs. Make a filling of 1 head of celery, chopped' fine, 1 onion, chopped fine, 3 cups of bread crumbs, without crusts, 1 teaspoon of salt and y^ of pepper, 1 tgg, well beaten, and butter size of a large egg. Mix well, stuff the fowl, sew up and steam at least 2 hrs., or until tender. Have not more than 3 pts. of water in the granite or porcelain kettle or pan, keep adding a little boil- ing water to this, as needed, and let boil down to at least 1 qt. For the Sauce. — Rub 2 tablespoons of flour until smooth, 1^4 teaspoons of salt, a little black and red pepper, J/2 pt. of the water in which the chicken was steamed. Rub altogether, cook till smooth and creamy, have ready 1 pt. of celery, cut fine, and boil until tender; add' to the sauce; boil up briskly and poux over the fowl. Garnish with sprigs of parsley. — Mrs. Eloise Jennings, Win- netka, III. STUFFING OR DRESSING FOR FOWL.— 3 cups bread crumbs, 1 cup onions, finely chopped, 1 t^ablespoon summer savory, 1 tablespoon sage, 1 teaspoon black pepper, 1 teaspoon salt, J^ cup butter, bacon drippings or salt pork, chopped fine; put butter in the frying-pan, heat, then add the ingredients; when hot add ^2 262 FOWL cup hot water, cover, let steam a few minutes; when it will mash nicely it is ready for use. — Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111. FORCEMEAT FOR STUFFING BONED FOWLS.— Use meat of another fowl or veal, or a mixture of both. Chop fine, and add a cup crumbs, and if convenient some chopped ham or tongue; season with 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, % teaspoon pepper, 1 teaspoon thyme, moisten with stock. If veal is used take it from knuckle and use the bone in braizing pot, as it will leave la good jelly. In stuffing, be careful that too much is not used, as allowance must be made for the swelling. — Mrs. Isaac Avas, 164 W. Chicago, Ave., Chicago, 111. SAGE AND ONION STUFFING.— Skin, blanch, and chop lYz Spanish onions and cook in 1 tablespoon butter for 15 minutes. Add sage and seasoning to taste, 1 cup bread crumbs, and 1 egg. Mix well together, and it is ready for use. — Mrs. C. Baker, 1118 N. Clark St., Chicago, 111. GERMAN POULTRY DRESSING.— 2 cups bread crumbs, ^ cup raisins, 1 large sour apple, sugar to sweeten and milk to moist- en; raisins and apples to be chopped fine, season with salt and pep- per to taste. — Mrs. P. A. Badorf, 423-5 Prairie Ave., Chicago, 111. GRAVY. — Boil tomatoes with same quantity and a half of wa- ter and aimount desired of onions, garlic, celery, parsley, and some bones of roast beef or -chicken bones. Marrow or butter can be used instead of the bones, as it is simply the oil from the bones that is desired. Boil 3 hrs. and then add bouillon. Steam and boil again with flour to thicken slightly, and salt and pepper to suit taste. — Mrs. Chias. Becker, 38 E. 47th St., Chicago, 111. DUMPLINGS.— Put a pt. of sifted flour into a bowl with 2 teaspoons baking powder and a J4 of a teaspoon of salt; mix thor- oughly; wet with milk to make a soft dough. Toss on a floured board, roll out lightly to about a thickness of 1/2 an inch, and gut into fine round biscuits or squares, and place on top of the stew. Cover closely and let the steam from the boiling stew cook them for at least 20 minutes. Do not uncover them in the meantime, or they will be heavy. — Mrs. H. M. Bremner, 1725 Ogden Place, Chi- dago, 111. COOK COUNTY COOK BOOK 263 VARIATION I. — 1 qt. flour, 2 teaspoons baking powder, little salt. Whip up well with fork. Sift baking powder all through, pour on cold water, a little at a time, land whip with fork, and add water until smooth and thick batter. Then dip a tablespoon into flour and take up dumpling batter and drop in kettle, then in flour, and repeat. This keeps the dumplings from running together. Stop kettle airtight, and do not remove cover for 30 minutes. Cook over moderate fire. — Ida Burke, 704 N. State St., Chicago, 111. VARIATION II. — 1 cup flour, teaspoon of baking powder, little salt, make quite stiff enough to drop from spoon. Turn some 3 or 4 times in kettle. Cook with lid off. — ^Mrs. Mary Buckner, 2817 S. State St., Chicago, 111. FOWL WITH RICE.— Clean and prepare a fowl. Put 3 qts. of water in a pot large enough to contain it with the fowl. Add stalt, pepper, a few sprigs of parsley, tied up with 1 or 2 bay leaves, 1 or 2 cloves of garlic, 2 small carrots, left whole, or 1 large one cut in several pieces, and 3 onions. Set on a good fire, and when it boils put in the fowl. Cover and boil about 3 hrs. One hour be- fore it is done, clean and wash a small ^ pt. of rice put it to cook with enough cold water to cover it. When it thickens, as it is needed, a small quantity of the water in w^hich the fowl is cooking. Keep the rice thick and do not stir it while cooking, if you wisih to keep it from burning. Let simmer slowly. When done ar- range it around the fowl on the dish and serve with the following sauce in a sauce-iboat: Ten minutes before serving put in a small saucepan a piece of butter the size of an tgg. When it is melted stir in a tablespoon of flour, ^ pt. of water in which the fowl is cooking. Stir until smooth. Boil and take off the fire. Stir in 2 beaten yolks of eggs, a few drops of lemon juice, and serve. — Mrs. M. C. Cauler, 3245 S. State St., Chicago, 111. CHICKEN BAKED CHICKEN.— Make a dressing of bread, shredded, on- ions, a little celery seed, salt and pepper and a lump of butter. If desired, sage may be put in, but in small quantity. One egg and a cup of milk. Cover the breast of the fowl with strips of fat pork, when these are crisp, shake them away and lay a lump of butter 264 FOWL on the brown breast. Baste frequently. Let the fowl bake until very tender, then lay it on the dish and make gravy. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. VARIATION I.— Cut the fowls open and lay them flat in a pan, breaking down the breast and the back 'bones, dredge with flour, and season well with salt and pepper, with bits of butter; put in a very hot oven until done, basting frequently with melted but- ter, or when half done take out the chicken .and finish by broiling it uand' stuff with forcemeat into shape. Equalize the meat as well as pos- sible, placing against the little strip of white meat only the dark meat, dredge with salt and pepper. Make a roll of the iorcemeat and lay it in the chicken, draw the skins up and sew it together se- curely. Turn it over, place legs and wings into the position of a trussed fowl. Press the 'body into natural sh^pe, and tie securely. Cover with slices of salt pork, and roast, allowing 20 minutes to the pound; baste frequently. Remove pork last 15 minutes, dredge with flour, let brown, serve with giblet or tonuato sauce. — Mrs. J. Smith, 65 E. 46th St., Chicago, 111. STEAM ROAST CHICKEN.— This is a recipe by a former chef of royalty in Austria. Roast a chicken in a covered roasting- pan or in a Dutch oven from J^ to 3 hrs., according to size of chicken, basting with bouillon. — Mrs. N. Siegel, 4941 Vincennes Ave., Chicago, 111. * A NICE WAY TO ROAST CHICKEN.— Take a young chicken and bone, as for stewing, and roll each piece in flour till your pan is full, or till you have plenty, then sprinkle with pepper and salt and a liberal sprinkling of butter, and set in the oven and roast till done, or about 1 hr. — ^Mrs. M. Sims, 3717 S. La Salle St., Chicago, 111. CLARET OR BORDELAISE SAUCE FOR ROAST CHICKEN. — Make a brown sauce 'by substituting browned flour for white and adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil 1 minute, pour in a wineglass of claret, heat for Yz a minute more, and serve. Serve with any kind of roast meats and poultry. — Mrs. Amelia Scott, 2972 Armour Ave., Chicago, III. CHICKEN SAUTE.— Take a young, tender chicken, cut it up in pieces. Put in a saucepan a piece of butter the size of an t%% and y^ lb. of pork, cut into dice. Set it on a good fire, and when GOOR COUNTY COOK BOOK 283 the butter be-gins to (brown put in the chicken. Let it brown well; then sprinkle a tiablespoon of flour over it; stir and mix thoroughly. Add Yi cup of white wine and Yi cup of water. Stir again, add pep- per, 1 clove of garlic, 2 shallots, a few sprigs of parsley tied with 1 bay leaf and about a dozen small, white onions. Cover and cook for 40 minutes. When cooked, serve with the meat on the center of the dish, the onions around it, and the gravy strained over; sprinkle chopped parsley on the top. Mushrooms can also be added, allowing them 25 minutes to cook. — Mrs. Agnes Scales, 3524 S. La Salle St., Chicago, 111. SCALLOPED CHICKEN.— Take equal parts of cold chicken, boiled rice, or macaroni and tomato sauce. Put in layers in a. shal- low dish, and cover with buttered crumbs. Bake till brown. Cold roast turkey, using stuffing and gravy, may be prepared in the same way. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. CHICKEN SCALLOPS.— Chop the meat fine and to 2 cups add a tablespoon of butter, 2 tablespoons of bread crumbs, "Y a cup of boiling water, salt and pepper to taste. Put these all into a saucepan and stir while heating. Lastly, put in 2 raw eggs, beaten light, and take from the fire. Fill baking-cups two-thirds full of the mixture, set in a pan of boiling water, and bake about 25 minutes. Turn out carefully into a heated dish, and pour white sauce around them. — Mrs. Chris. Worthington, Des Plaines, 111. ' SMOTHERED CHICKEN.— Clean a chicken, too old for broiling; split down the back, and put in breast upwards in a shal- low pan; pour over it 1 cup of boiling water and cover tightly to keep in the steam. Cook Yz ..an hr.; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper. Baste often, keep closely covered, and cook till tender. It should be yellow, not dark brown. Thicken the gravy; add chopped pars- ley, salt and pepper, and pour it over the chicken. — Mrs. Harry Silbiger, 2638 Cottage Grove Ave., Chicago, 111. CHICKEN STEW WITH BISCUIT.— Boil the chicken same as for fricasee, then take it out. Put it in a frying-pan with butter and let brown on both sides, pour in the gravy left in the kettle. Let come to a boil, thicken. Break .open some cream biscuits, but- ter each half End pour over the gravy. — Mrs. E. D. Kelley, Winnet- ka, III. 284 FOWL STEWED CHICKEN WITH SALT POI^K.— Prepare chick- en the same as for fried chicken, cut in pieces and put on the fire in a kettle with cold water enough to cover well; add a little salt pork and 'boil until tender. Break open some baking-powder bis- cuits, place on a platter; on these put the chicken; thicken the gravy with flour, add seasoning and cream; pour this over the chicken and serve at once. — Mrs. E. D. Kelley, Winnetka, 111. STEWED CHICKEN.— Place a layer of bacon in bottom .,i stew-kettle, then a layer of chicken, season and sprinkle a little flour, and repeat. Fill kettle with water until within Yz inch of top of meat, cover tightly and cook about 2 hrs.; do not stir, -only turn. round in the pot. Skim off the grease, add butter and a little flour for gravy. — ^Mrs. B. Siberman, 4801 Prairie Ave., Chicago, 111. BRUNSWICK STEW.— Disjoint 1 fowl, cut 3 or 4 oz. o? ham in pieces and saute them in the 3 tablespoons of hot lard to a golden brown; remove the chicken to a stew-pan (iron must not be used) and saute, 1 sliced onion and 1 qt. of green okrapods. cut in pieces; then add ^ cup of flour and, when well blended with the fat, of which may be needed more, add gradually a qt. of water; when 'boiling add to the chicken with another qr. of water, 3 or 4 tomatoes, skins removed, Yz small pod of red pepper, y^ of a bay leaf, 2 sprigs of thyme, and a little salt; let simmer, covered, very slowly, until the fowl is cooked, adding more water, if needed, also salt. In serving, add a spoon of boiled rice to each plate. — Mrs. C, E. Worth, Wheeling, 111. VARIATION I. — 2 squirrels, well skinned and cleaned, or 2 rmall chickens; put into a large kettle with 2 qts. of cold water., .'\dd 1 slice of bacon, 2 qts. oi tomatoes, 6 large potatoe.>, sliced cliir, 1 qt. of Lima beans, 2 larbedded in fat below the sirloin is a thin strip of lean meat weighing about 2 lbs., called flank steak. This sells for about 25 cents. It is comparatively juicy, but lack- ing in flavor. The dealer pulls off the fat and thin skin under- neath, and then scores the outside upon both sides diagonan3\ Broil about 6 minutes. Serve with a brown or tomato sauce. This steak is often spread with highly seasoned bread dressing, then rolled up tightly and braised with vegetables and a small nuantity of liquid in a casserole. — Mrs. E. Brown, 14 W. Ohio St., Chicago, 111, FRIED TOUGH STEAK.— Pound the st^ak. break the white of an egg into a dish, roll several crackers, dip the steak first in the ^%^, then in the cracker crumbs. Have butter hot in 'onn when you put meat in, add salt, and fry 10 minutes on each side, having a light brown when vou turn, and turn once only, — Mrs. Emil Dillrich. 701 Wells St„ Chicago, 111. HAMBURG STEAK.- 2 lbs. of beef. V- teasr)oon oenoer. 1 tea- snoon s?1t. Vz cud boiling water. 1 small onion, chopped fine. 1 ege, V2 cu-n flour, and Vz cup drippings: chop meat fine, add season- ings, beat eeg, mix it with meat, shaoe in round cakes about 1 inch thick, dredgre with flour and fry in drioping: when browned add V-y cup of boiling- w^ter, cover and simmer for 30 minutes. — Mrs. E. J. Dixon. 3647 Forest Ave., Chicago, 111. STEAK AND ONIONS.— Cut 1 lb. round steak in small pieces, cover with cold water. While cookine. fry 6 medium- sized onions to a nice brown and add to the steak. Season with salt and pepoer to taste. Cook 1 hr. . Thicken with flour: this gives a rich brown gravv. the secret of which is the frying of t^e onions. — ^Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., May\vood. Tit. BEEFSTEAK PIE.— 2l^ lbs. beefsteak, a little oepper. salt and cavenne. a little water or p^ravy. 1 tablespoon Worcester.=;hire. volk of 1 esrg. ^ lb. paste. Cut steak into sni-'ll pieces with a little fat. dip each piece in flour, place in pie dish season each layer with pepper, salt and cayenne; fill dish sufficiently with COOK COUNTY COOK BOOK 319 slices of steak to raise crust in middle. Half fill dish with water or gravy left from roast and 1 tablespoon sauce; put border paste around, wet edge of pie dish; moisten it and lay crust over it; cut paste even with pie dish all around, ornament with leaves of paste; and brush over with beaten yolk of egg; make hole with knife in top and bake in hot oven. — Mrs. Frank E. Cox, 38()5 Wentworth Ave., Chicago, 111. HOW TO BROIL A PORTERHOUSE STEAK.— Have steak cut 1 inch thick, cut off the tail ends of 2 medium-sized steaks, trim off all excess fat, leaving the portions containing the T-Bone for broiling, place on broiler and broil over hot coals for 7 minutes, then turn and broil the other side; if no broiler is at hand, heat thick frying-pan very hot, smear with some of the fat and put steak in, turning the same as when broiler is used; sea- son with salt and pepper; when cooked put on hot platter, put- ting bits of butter over meat; add a very little water to pan, and put in platter, but do not pour it over meat, as that toughens it, and serve a once. — Mrs. Chas. Becker, 38 E. 47th St., Chicago, 111. GERMAN ROUND STEAK.— In a baking-dish arrange 1^ lbs. of pounded round steak and % lb. of lean salt pork, cut in small pieces, in layers. Place 1 pt. of onions on top, and bake slowly. Will serve 5. — ^Jane Parker, 803 S. 2nd Ave., Maywood, 111. ROUND STEAK ROLL.— Make a dressing of stale brea seasoned with onion and sage to taste, spread over round steak, roll up, tie with string, and bake. If covered baking-dish is not used, should be tasted often. Round steak to be juicy must be cooked slowly. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. VARIATION I. — Cut round steak into 3-inch squares. Make a stuffing of bread crumbs, chopped onions, a sprinkling of summer savory, pepper and salt to taste; add bits of butter and roll up, tie with string, and fry 15 minutes. Pour a cup of cold water over and boil or "bake 1 hr. — Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. SMOTHERED BEEF STEAK.— Use several thin slices from the top of the round, or 1 large, thin steak. Lay smoothly and 320 MEATS dry vvith a cloth. Now make the following stuffing:-! cup of fine bread crumbs, 1 tablespoon of butter; J/2 teaspoon salt; pepper to taste; Y^ teaspoon each of sage and summer savory, and enough milk to moisten all into a stiff mixture. Spread over the meat, roll the latter carefully, and secure it and the ends well with tape or ordinary cord. Next fry thin slices of pork in a saucepan or kettle; remove the pork when the fat is well fried out of it and put in the beef rolls, cook until a rich brown on all sides, and then put in J^ pt. of water, and stew until tender. Serve with the gravy, thickened and turned over the beef. Carve crosswise and in slices. If the flavor of onion is liked a slice may be chopped and mixed in with the dressing. — Mrs. R. Farley, 3819 S. La Salle St., Chicago, 111. SPANISH STEAK.-^Cut a sirloin steak 1 inch thick, flour well, and fry on both sides in either hot lard or butter. Season with salt and pepper, add 1 can of tomatoes, cook for 15 or 20 minutes. Enough for 6 people. — Mrs. Pitt, 240 S. 20th Ave., May- wood, 111. STUFFED BEEFSTEAK.— A rather poor flank or round steak may be used for this. Pound well, season with pepper and salt, then spread with a nice dressing; pull out and tie closely with twine; put in a kettle a qt. of boiling water, boil slowly 1 hr., take out and place in a dripping pan, adding water in which it was boiled, basting until a nice 'brown, and make gravy of the drippings. It is delicious sliced cold. — Mrs. Chas. G. Clements, 316 W. Chicago Ave., Chicago, 111, CREOLE STEW.— Cut lib. round steak in cubes, brown in a skillet with 1 tablespoon each of butter and flour and 1 chopped onion. When well browned pour in the juice of 1 can of toma- toes and enough iboiling water to cover. iCook slowly lJ/2 hrs. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. TENDERLOIN CUTLETS.— Season the chopped meat with salt, 2 or 3 drops of tabasco sauce, onion juice and a little Wor- cestershire sauce. Form into cutlet shapes about % of an inch thick; egg and bread crum'b and fry in deep fat about 5 minutes; set the fat in a cooler place after the cutlets are immersed, to avoid coloring too brown before meat is cooked. Serve around a COOK COUNTY COOK BOOK 321 support or a sock of rice or hominy. Surround with slices of potato, cut lattice or other fashion, and fried in deep fat. — Mrs. E, M. Fay, 1239 N. Clark St., Chicago, 111. OLD-FASHIONED BOILED DINNER (New England Style), — Procure an aitch bone or brisket of corned beef (or if pork is preferred; a large piece of salt pork), put into the pot over a brisk fire with enough cold water to cover it; let it come lo a boil, then skim, in J^ hr. set the pot back on the fire and boil slowly, until tender. About % hr. before dishing skim the liquor free from fat; put a portion of it into another kettle with 1 cabbage, cleaned and cut in 4 quarters, Y^ doz. peeled white turnips of medium size, cut in halves, and 4 carrots, scraped, and the same num'ber of scraped parsnips, each cut in 4 pieces; boil till tender. Put into the kettle containing the meat, J/2 hr. before serving, as many medium-sized peeled pota- toes as desired. Serve all together, meat and vegetables from 1 dish. Boiled beets, cooked separately, sliced hot, with vinegar over them, should also b^ served as a side dish. Cooking the cab- bage in another dish prevents them from tasting of this vegetable when cold. — Mrs. J. Cunningham, 2735 S. Dearborn St., Chicago, 111. BRAIN BRAIN CROQUETTES.— Calf's, lamb's or pig's brains may be used for this dish. Wash the brains in cold water, put them over the fire in boiling water, cook for 2 minutes, drain and iay in ice-cold water until cold and stifif. Beat them into a paste. Have ready some thick drawn butter and beat into the brains un- til the paste is smooth and stiflf enough to handle; add, then, flour to stiffen it more; season with pepper, salt, and a little very finely minced parsley; flour your hands, make the paste into cro- quettes; roll in t.%^ and cracker crumbs; set on the ice for 2 hrs. or more, and fry in deep boiling cottolene or other fat. Drain, and serve.— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. BRAIN CROQUETTES FOR GARNISHING.— Chop cold boiled brains and add to them butter, salt and pepper to taste. Into each cup of the mixture stir a ta'ble&poon of crumbs, and moisten all with cream Heat in a double boiler, and when the 322 ' MEATS boiling point is reached whip in slowly a beaten egg, and remove the mixture from the fire. Turn upon a dish to cool and stiffen before forming into small croquettes. Crum'b these and set on the ice for 2 hrs. Fry in deep, 'boiling cottolene or other fat. Any dish of liver or calf's head — in fact of veal in any form — is made elegant by a garnish of brains, fried as croquettes, or in slices. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. BRAIN CUTLETS.— Carefully wash the brains and let them stand in cold water until they are white; then parboil them 15 minutes, or until they are tender; drain thoroughly and divide them with a knife into pieces. Dip the pieces in flour, then roll them in egg and bread crumbs, and fry them in butter or clarified fat. Serve hot with gravy. Or prepare as directed, and stew gently till tender, in rich stock. Or, boil them without cutting them up, and serve with appropriate sauce — ibutter or parsley. — Mrs. Ahner Grant, Sherman, III. FRIED BRAIN.— Soak a calf's brain in cold water, then wipe dry. Dip flour or beaten &gg and sifted cracker crumbs, and fry on both sides in butter. Garnish with parsley, and serve hot. — Mrs. John Hanson, 1408 S. 8th Ave., Maywood, 111. BRAIN FRITTERS.— Blanch the lices of toast on a heated platter. Pour the hot mixture over these. Put a poadhed t%% in the center of each slice of toast, and serve. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. SHEEP'S TONGUES, BRAISED.— Wash, dredge with salt and flour, and brown in salt pork fat, with 1 or 2 minced onions. Put them in a pan with water or stock to half cover; add 1 sprig of parsley, a little salt and pepper; cover and cook 2 hrs., or until fender. Remove the skin, and trim neatly at the roots. Place a mound of spinach in the center of the dish; arrange the tongues around the spinach, alternating with diamonds of fried bread. — Mrs. Joseph King, Kenilworth, 111. SPICED BEEF TONGUE.— Rub into a tongue a mixture of 1 cup of brown sugar, a piece of saltpetre the size of a kernel of corn, a tablespoon of ground cloves, and y^. teaspoon of black pepper. Put it in a strong brine of salt and water, enough to cover, and let stand a week or 10 days. Take out, wash and dry. Roll in a paste made of flour and water. Put in a small dripping-pan with a little water, and bake slowly till done. When done remove the paste and skin, set away to cool. Have very cold, and slice thin. — Eloise Jen- nings, Winnetka, 111. TRIPE TRIPE IN BATTER.— Boil the tripe 20 minutes. Cut in pieces 2 inches square, dip in batter made with 1 ^^Zi V'\ cup of water, 1 tablespoon of vinegar, 1 teaspoon of salt, and flour to make almost a drop batter, and fry in a frying-pan. — Mrs. C. E. Worth, Wheeling, 111. BOILED TRIPE.— Wash the tripe well through several boil- ing waters; then put it in cold water, and let it soak over night. Scrape again, until white and clean. Boil the tripe in equal parts of 348 - MEATS milk and water for Vz hr., boiling at the same time and in the same water a couple of onions, which should be put in the water at least Yz hr. before the tripe is put in to boil. Skim out the onions when perfectly tender, and make them into a sauce as follows, to pour over the tripe: Drain the cooked onions well and chop them very fine; then place t^hem in Vz pt. of hot milk, and season with butter, salt and pepper. — Mrs. C. E. Jefferson, 505 S. 5rh Ave., Maywood, 111. BROILED TRIPE.— Simmer 1 lb. of pickled tripe (the honey- comb tripe is 'best) about Yi an hr., or until tender, in suflicient milk and water to cover. Drain, wipe dry, and cut into pieces for serv- ing. Dip each piece in melted butter or oil, season with salt and pepper., and boil over a clear fire until well colored. Serve with tomato or Tartar sauce. — Mrs. Abner Grant, Sherman, 111. FRICASSEED TRIPE.— Put 1 lb. of tripe, cut in narrow strips, in a pan with 1 small cup of milk or water and butter the size of an ^^^. Work 1 large teaspoon of flour in with butter or dredge it in; season with pepper and salt; simmer gently Y^ hr. If liked, add a little chopped parsley. Serve hot. — Mrs. Roger Rawl- ings, Chicago Heights, III. FRIED TRIPE. — Cut the tripe in squares, dip in beaten ^^%, to which has been added a seasoning of s^lt and pepper, then dip in flour and fry in very hot lard. When a light brown, drain on soft paper, and serve. — ^^Mrs. Abner Grant, Sherman, 111. VARIATION I.— Parboil until tender, put 2 tablespoons of butter in a frying-pan and when light brown, put in the tripe and fry until brown, turning often. Place butter size of an egg on a warm pan and when melted, add 2 tablespoons of chili sauce. Put the tripe into this dressing, and serve. — Eloise Jennings, Winnetka, III. TRIPE STEW.^Cut fresih tripe into pieces about 5 inches long and 4-wide. Place on the stove in just enough hot water to cover. Cut up 6 or 7 onions in fine shavings, adding them to the tripe. Let the water simmer slowly away. Add a paste made of milk, thickened with flour, a piece of butter, salt and pepper. Let them aU boil up 2 or 3 times. — Mrs. C. J. Jeffries, Winnetka, 111. COOK COUNTY COOK BOOK 349 VEAL BONELESS BIRDS.— Cut up veal, or leaf steak in pieces about 2 inches square, and pound each piece until it is quite flat. Dust all with pepper and salt, and lay on each piece a strip of bacon, roll it up and tie with string, dip each piece in flour and brown in a mixture of butter and dripping; when birds have become brown pour on enough water to cover tihem; let them simmer gently about 2 hrs., thicken gravy with a little flour. Serve hot. — ^Mrs. H. A, Klein, 12 E. ASth St., Chicago, 111. "VEAL BEWITCHED."— Chop very fine 3 lbs. of veal taken from the leg, % lb. salt pork, 1 cup of bread crumbs. 3 teaspoons of salt, 1 of black pepper, a scant 14 teaspoon of cayenne, and a pinch of cloves; work in thoroughly 2 raw eggs and put in mould or ket- tle, cover tightly, and steam 3 hrs.; remove from the fire and put in the oven a short time to dry; leave the oven d'oor open. When cold, turn out, cut in thin slices, and serve. — Eloise Jennings, Win- netka, 111. STUFFED BREAST OF VEAL.— Make an incision between the ribs and the meat to form a cavity in which to place the stuf- fing. Make a stuffing of 1 cup of bread crumbs, J4 lb. of fat salt pork, 1 teaspoon of sweet marj-oram, 1 teaspoon of thyme, 1 tea- spoon of salt, J4 teaspoon pepper. The pork should be chopped very fine, and will make about a large tablespoonful. Butter ma\' be used in its place, if preferred. Roast the same as plain veal. — Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111. VEAL CHICKEN OR RABBIT BONDINETTES.— To a lb. of finely-minced meat add ^4 of a lb. of mashed potatoes; season W'ith salt and pepper, and moisten uitfh a gravy made from the bones of the cold meat. Press the minced meat into well-buttered cups and bake for 20 minutes. Turn it out on a dish, pour a little brown gravy around, and stick a sprig of parsley into each bondi- nette. — Mrs. C. J. Jeffries, Winnetka, 111. DANISH VEAL CHOPS.— Take the chops off of the leg, spread on each one parsley, salt and pepper, roll up, tie with a string or run through with a toothpick. Put butter in a frying-pan. let it get brown. Put in the veal chops and let brown, add milk or 350 MEATS cream enough to half cover, and turn the dhops over. Season, and serve. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111, VEAL CROQUETTES.— 1 pt. of chopped oooked veal, 1 tea- spoon of onion juice, 1 tablespoon of chopped parsley, 1 level tea- spoon of salt. Mix thoroughly, make cream sauce with ^ pt. of milk, 1 tablespoon of butter, 2 tablespoons of flour, a little pepper and nutmeg. Add this to meat and mix. When cold form into croquettes. Dip in egg, roll in bread crumbs and fry in hot fat. — ' Mrs. M. Gorman, 3855 Cottage Grove Ave., Chicago, 111. VEAL CUTLETS WITH VERMICELLI.— Remove all the fat, but not the small rib of the cutlet, season and turn in egg and crumbs, or dip in melted butter, then in dheese, mixed with sifted crumbs. Let it absorb, dip in the egg and again in the cheese mix- ture. Stand aside for 2 hrs., then fry in plenty of butter. Have ready some vermicelli boiled in salt water, then drained and* mixed with tomato sauce. Arrange the vermicelli in the center of a chop platter and place the cutlets around them. — Mrs. C. J. Jeffries, Win- netka, 111. VEAL CUTLETS WITH BACON.— Neatly trim the cutlets so that they will be of one size, and shape and then beat them with the rolling-pin until they are a little more than a 54 of an inch; in thickness. Dip each cutlet into beaten egg and then into fine, dry bread crumibs, seasoned with salt and pepper. Place them in a pan, well greased with cold dripping. Fry gently until done on one side; turn and fry the other side. When done, serve with slices of bacon. —Mrs. David Harvey, 1449 S. State St., Chicago, 111. BOILED FILLET OF VEAL.— The fillet should be cut from small, tender veal. Stuff with oyster stuffing. Fasten together neatly and securely with tape. Cover with cold water and allow it to slowly reach the boiling point. Skim carefully and simmer for 3 or 4 hrs. Remove the tape, first inserting skewers to hold the veal in place. Use oyster sauce in serving.— iMrs. Frank E. Cox, 3805 Wentworth Ave., Chicago, 111. BOILED CALF'S FEET.— Bone 2 white calf's feet as far as tihe first joint and soak in warm water 2 hrs. Now put into a stew- pan 2 slices of bacon^ 2 tablespoons of butter, 2 of lemon iuke» COOK COUNTY COOK BOOK 351 some salt and whole pepper, 1 onion, 1 bunch of savory herbs, 4 cloves and 1 blade of mace; lay the feet in and add just enough water to cover. Stew gently for about 3 hrs., remove the feet and serve them, covered with parsley and butter. The stock from the feet should be strained and reserved for use. It will prove a good addition to gravies, etc. — Mrs. J. E. Callin, 2717 S. Wabash Ava, Chicago, 111. TO COOK CALF'S HEAD.— Clean the calf's head, split in halves, take the eyes and snout bone away, soak in cold water for 2 hrs. Wash the brains in several waters, and lay them in cold wa- ter. Put the head together; cover it with cold water, add a table- spoon of salt; iboil slowly for 2 or 3 hrs. When it has boiled about an hr., take out J4 of the liquor for gravy; add salt, pepper^ parsley, chopped fine, a tablespoon of lemon juice, and put over the fire to boil. Beat up an tgg, with 2 ta'blespoons of flour. Remove the skin from the brains and teat them up with the egg and flour. W'hen well beaten, thicken the gravy with it and stew 15 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. VEAL AND HAM. — These are often dressed together. Heat the frying-pan hot, and fry the ham, using no fat unless the meat is unusually lean. When the ham is cooked, place it on the serving dish, cook the veal in the juices left from the ham, frying without covering until it is a deep brown. After the veal is done, add a little water to t'he gravy, season with pepper and salt, if needed^ and pour it out, thickening over the meat. — ^^Mrs, J. Carey, 3248 S. State St., Chicago, 111. VEAL LOAF. — 3 lbs. chopped veal, 3 eggs, J/^ doz. crackers (rolled fine), salt, pepper. Mix ingredients vsrell and mould in a loaf. Put into pan. Over it lay strips of bacon and put around it 2 cups of water. Cook slowly for 1 hr. (at least). Serve with tomato sauce, or any sauce preferred. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. VEAL OYSTERS.— Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper, salt, and a little mace; dip in egg^ and into bread or cracker crumbs, and fry. Serve with tomato sauce. — Mrs. C. J. Jeffries, Winnetka, 111. 352 MEATS BAKED VEAL PIE.— Boil veal 1 hr., then place in a deep dish. When laying on the uppercrust wet and flour the undercrust all around. Lay on the uppercrust and press the edge so that the flour and water will make the crusts adhere and prevent the gravy from escaping. Pick the top several times with a fork. — Mrs. C. J. Jeffries, Winnetka, 111. VEAL POT PIE.— Get the little mealy pieces of veal, put into the fireless cooker kettle, add 1 onion^ pepper, salt, celery tops and 1 stalk, cover with water and bring to a good boil, put into fireless cooker for 6 hrs. Bring to a boil over the blaze and return to the cooker for ^ of an hr. with dumplings on top. — Mrs. E. J. Mc- Grath, 315 S. 5th Ave., Maywood, 111. VEAL PUDDING— Cut 2 lbs. of veal into small pieces H inch thick. Melt butter the size of an egg on a clean pan and lay in the veal, a few slices of bacon, a sprig of thyme and season with' pepper and salt. Simmer over a slow fire for 10 minutes, and then add 2 or 3- tablespoons of warm water. Boil up once and set aside to cool. Line a pudding-dish with, suet crust, put in the veal and bacon, and turn the gravy over it. Cover with paste, pressing firm- ly with the thumbi set the dish in a pudding bag or cloth, put in boiling water and boil constantly about 1 'hr., or till done. — Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111. ROAST VEAL. — Wipe the meat, dredge with salt, pepper and flour, and place it in a pan, with some butter or slices of salt pork! or bacon to provide basting fat. Roast 20 to 30 minutes for every lb. of veal. Baste every 20 minutes^ using the liquid in the bottom of the pan for basting as soon as there is sufficient. Make a gravy the same as for any roast, using t'he liquid in the pan. This roast is improved in flavor by roasting in paper bags. — .Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. VEAL STEW WITH DUMPLINGS.— The ends of the ribs, tfhe neck and the knuckle may be utilized for the stew. Take 3 lbs. of veal, 2 small onions, 5 potatoes, 1 tablespoon of butter, 1 cup of milk, salt and pepper. Cut the meat into pieces the size of a teacup and place them in a kettle with the onion, salt and pepper, and enough water to just cover them. Simmer gently until the meat is tender, about and hr. being generally sufficient. Strips of salt pork COOK COUNTY COOK BOOK 353 are sometimes cooked in with the veal and add much to the flavor. Half an hr. before serving add the potatoes, cut in halves, and boil them with the meat. Use for the dumplings: 1 pt. of flour, large ^ tablespoon of lard, 1 teaspoon of baking powder, 1 teaspoon of salt, milk to moisten. Stir the baking powder and salt into the flour and rub in the lard with a spoon until the whole is thoroughly mixed. Add enough milk' to moisten the flour and made a dough, taking care not to make the mixture too wet. Flour the baking aboard, roll the dough out an inch thick and cut out as for biscuit. Put the pieces on a plate, set tihe plate in a steamer over a skimmer, lilt the meat and potato from the kettle and thicken with a little flour, stirred to a thin, smooth paste, with water. Pour the gravy over the meat and dumplings. If the stew should seem quite boiled down, the dumplings should-be steamed over a separate kettle of boiling water, as the rapid boiling necessary for their cooking re- duces the stew very much. Another mode of cooking the dump- lings is to boil t'hem in with the stew; but they are very apt to be heavy unless served the moment they are done. Steamed dump- lings can always be relied upon to be light. — Mrs. James Cline, 1126 N. Clark St., Chicago, 111. GAME HARE HOW TO DRESS BELGIAN HARE.— Take the hare by the hind feet, letting the head hang downward, strike a blow on the back of the head; cut the throat at once, letting out all the blood. Hang up. Run the knife around the first joint of the hind legs, cutting the skin, and pass the blade inside the thigh to the tail. With the hand separate the skin from the flesh, drawing the skin downward toward the head. Cut the fore-legs off at the first joint and pull up the skin. Use t^e knife carefully in skinning the head, severing it at the nose and lip and drawing it off. Slit the belly lengthwise and remove the intestines, but not the kidneys. Save the liver, heart, and head, if preferred, removing the eyeballs. Wash the body thoroughly, and dry with a cloth. — Mrs. E. D. Kel- ley, Winnetka, 111. BELGIAN HARE STUFFED AND BAKED.— Singe and wipe the hare. Fill either wit5i a potato or chestnut stuffing; sew it up carefully and put into a baking-pan; add to the pan Yt. cup of stocky 1 teaspoon of pepper; put into a quick oven and bake 1^ hrs., bast- ing every ten minutes. Turn the hare several times while baking. Dish on a deep bed of cress. Carve, cut off first the hind legs, then the fore-quarters, then the meat from the saddle. Pass with this carefully cooked peas or asparagus tips or string beans. As a sup- per dish or for luncheons serve with it a mayonnaise of celery. Serve also with black currant or guava jelly. — Mrs. F. C. Winter, Winnetka, 111. BELGIAN HARE CUTLETS.— Boil the hare the same as for salad. Ttien follow the recipe for chicken croquettes, using the water in which the hare was boiled instead of milk. When cold, form into cutlet-shaped croquettes, dip and fry. Serve with either brown or tomato sauce, and peas or mayonnaise of celery. — Mrs. E. D. Bennett, Bartlett, 111. 354 COOK COUNTY COOK BOOK 355 FRICASSEED HARE.— Lay the pieces in cold water a little while, drain well and place in saucepan with pepper and thin slices of salt pork. Cover with water, and let simmer ^ hr. Add chopped onion. Make a smooth flour paste, stir in and let simmer until the meat is tender^ then add ^ cup of cream. If too thin, add more flour. Boil up at once, and serve hot. — Mrs. E. D. Kelley, Winnetka, 111. JUGGED HARE — Skin one hare and cut in pieces, but do not wash it; dredge with flour and fry brown in butter, season with pepper, salt and cayenne. Have ready 1^ pts. of good gravy made from beef. Put the hare into a covered jar, add 1 onion with 4 cloves stuck in it, 1 lemon, peeled and sliced, and pour over it the gravy. Cover the jar closely, stand it in a double boiler of cold; water, cook 4 hrs. if old, 3 ihrs. if young. When done add 1 table- spoon of mushroom catsup, 2 glasses port wine, and a good piece of butter rolled' in flour; shake a few minutes over the fire, take from jar, and serve with forcemeat balls and red currant jelly. — Mrs. Clark K. Mason, Bensen, 111. • RABBIT TO SKIN A RABBIT OR HARE.— Cut off the fore feet at the first joint; cut the skin around the first joint of the hind leg, loosen it, and then with a sharp knife slit the skin on the und/er side of the leg to the tail. Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit on a hook by this fastening. Draw the skin down over the head, slipping out the fore legs when they are reached. Cut off the ends of the nose and thus remove the entire skin. Wipe with a damp cloth, remove the entrails, saving the heart and liver, wipe carefully inside, and, if it requires washing, use water made acid with vinegar. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. BAKED RABBIT.— Skin and clean carefully. Lay it in salt water for an hr., then scald with boiling water, wipe it dry, sprin- kle with salt and pepper. Stuff with a dressing made of bread crumbs, chopped salt pork, onion, pepper, salt, and thyme, sew up; place some slices of salt pork on it, place it in a baking-pan 356 GAME with enough hot water to keep -it from burning. Baste often. Serve with mashed potatoes and currant jelly. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. BAKED RABBITS WITH RICE.— Cut a plump, young rab- bit into joints, and pepper highly. Dissolve 4 oz. of bacon fat or good dripping in a saucepan, put in the rabbit, and let it steam over a gentle fire until lightly browned.. Take it up, drain, and put aside. Wash J/$ lb. of rice, put it in a saucepan with a qt.» of nice-flavored stock and Yz blade of mace. Let it simmer until it is tender and has absorbed the liquor, let cool and stir in a large slice of fresh butter and the yolks of 4 eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutney, and spread the rice on the top. Lay the beaten yolks of 2 eggs upon the rice, and bake in a brisk oven. — Mrs. E. D. Kelley, Winnetka, 111. BARBECUED RABBIT.— Wash the cleaned and beheaded rabbit thoroughly, and cut it open all along the underside of the body. Make deep incisions across the backbone that the heat may penetrate to the center of the flesh. Spread the hare open on a hot platter, rub with butter, cover and keep warm in the oven while you make the sauce. In a small saucepan melt 3 table- spoons of butter, and stir into it 2 tablespoons of vinegar, a tea- spoon of French mustard, and a teaspoon of minced parsley. When very hot pour the sauce over the rabbit. Let it stand, cov- ered, in a hot dish 5 minutes before serving. — Mrs. May C. May, Mayfair, 111. BOILED RABBITS.— They should be very young. Wash and clean very thoroughlj% and fasten the heads to the sides. Put into clear boiling water and simmer for 54 or ^ hr. Pour white or onion sauce over them, and serve. — Mrs. C. E. Worth, Wheel- ing, 111. BROILED RABBITS.— Skin clean, wipe dry, split down the back and pound fat; then wrap in well-buttered letter paper. place them on a buttered gridiron and boil over a clear, brisk fire, turning them often. When cooked, serve on a hot plate, reason- ing with plenty of salt, pepper, and butter, turning them over and COOK COUNTY COOK BOOK 357 over so that they will take up the butter. — Mrs, C. J. Canthorn, Wilmette, 111. FRIED RABBIT.— Clean, wash and put into boiling water; boil 10 minutes, and drain; when cold cut into joints, dip into beaten egg, then in bread crumbs, and season with salt and pep- per. Fry brown in butter and lay over a moderate fire. Thicken the gravy with 1 tablespoon of flour and pour in 1 cupful of milk or cream; boil up once and pour over the rabbit. Garnish with sliced lemon, and serve with onion sauce. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RABBIT PIE.— Cut a rabbit into 8 pieces, soak in salted wa- ter % hr., and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of rabbit. Then follow slices of hard-boiled eggs, peppered and buttered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and add a little flour. Cover with puff paste, cut a slit in the middle, and bake 1 hr. If it browns too fast lay paper over the top. — Mrs. E. D. Kelley, Winnetka, 111. RABBIT POT-PIE.— Cut a rabbit in pieces and let stand over night in cold water. Next morning put in a stewpan, sea- son with cayenne, pepper and salt, pour in a qt. of warm water and stew over a slow fire until tender, adding more water, if nec- essary. When nearly dune, add piece of butter size of a walnut^ mix with a spoonful of flour. Add ^ doz, ginger snaps and J/4 cup of cream. Do not boil after putting in the cream. — Mrs, Pitt, 24D S, 20th Ave., Maywood, 111. ROASTED RABBIT.— Take a large rabbit and cut off the fore part, that is, from the head down to the loin, and makai a civet of it. Lard the hind part with pork and leave it in the fol- lowing marinade for 24 hrs. Set it in a deep dish and sprinkle it with pepper. Cover it with a few bay leaves, thyme, sliced onion and cloves. Pour over it 1 pt. of white wine. Turn it over 3 or 4 times during the 24 hrs. Take it out of the marinade. Put it in the oven to bake for ^ of an hr., basting several times with' marinade which you serve in a sauce-dish with the meat. The fore part would not be good roasted; it would be too dry, and 358 GAME would not be tender enough. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. RABBIT SALAMI — Place 2 rabbits in a baking-pan; add 1 slice of onion, 1 stalk of celery, cut fine, and 1 bay leaf; brusti the game with melted butter, then cook for 30 minutes. Lift the meat from the pan, add to the pan 2 tablespoons of butter and the same of flour, and cook till brown. Add 1 pt. of hot water, stir well, and when smooth add 1 teaspoon of salt, 1 tablespoon of Worcestershire sauce, 1 tablespoon of capers and 12 stoned olives. Lay the game, arrange the olives for a garnish, strain the sauce over the meat, sprinkle on finely chopped parsley, and serve. — Mrs. Roger Rawlings, Chicago Heights, 111. SQUIRREL BARBECUED SQUIRREL.— Broil the squirrels, lay upon a hot dish, ribs downward, and cover with a sauce made by heating together 4 tablespoons of vinegar with 2 of butter, a teaspoon each of sugar and made mustard, Yi. teaspoon each of salt and pepper. Boil 1 minute; pour over the squirrels and let them stand, covered, 10 minutes before serving. — Mrs. C. E. Worth, Wiheeling, 111. BROILED SQUIRRELS.— Skin, clean and lay in a marinade of salad oil and lemon juice for 1 hr. Drain, but do not wipe, lay upon a griddle iron, wide open, ribs downward. Broil over clear coals, turning as they begin to drip. When done remove to a hot water dish, wash with butter creamed with lemon juice and seasoned with pepper and salt. Cover, and let stand 5 minutes before serving. — Mrs. C. E, Worth, Wiheeling, 111. SQUIRREL PIE.— Clean and joint the squirrels, cutting the backs into 3 pieces. Put 6 slices of fat salt pork into a saucepan, fry 3 minutes, put in the squirrels and fry to a light brown in this fat, adding as the meat begins to yellow a chopped onion, some chopped parsley, and a cup of mushrooms; sprinkle over them 2 tablespoons of flour; add a pt. of stock, and simmer slowly until the meat is tender, seasoning with salt and pepper. Boil 1 minute; pour over the squirrels and let them cool before putting COOK COUNTY COOK BOOK ^ 359 into bake-d'ish; pour in a gravy formed by stewing, add a few- more mushrooms and a couple of hard-boiled eggs, cut in slices; cover with a good crust, and bake 1 hr. — Mrs. Clark Mason, Ben- sen, 111. ROAST SQUIRREL.— Clean, wash, and lay for 1 hr. in salad oil and lemon juice. Have ready a large cup of bread crumbs soaked in enough cream to moisten them, add a cup of minced mushrooms and pepper, salt and onion juice to your taste. Fill the squirrels with this stuffing, sew up and truss, rub all over with butter, lay in a baking-dish, and nearly cover with weak stock. When done, make a piquant sauce from the gravy in the pan by adding the juice of Yz a lemon, a teaspoon of Worcestershire sauce, paprika and salt to taste. BoSl up and pour into a boat. — Mrs. May C. May, Mayfair, 111. VENISON VENISON. — 'Soak 7 or 8 hrs. in cold water, then parboil in a weak solution of soda water, and cook as desired. This kills the wild taste. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. FRIED VENISON STEAK.— Cut the steaks from the breast, rub them over with a mixture of salt and pepper, dip in wheats flour or rolled crackers and fry to a rich brown on both sides in ^ lb. of hot butter. Put them on a dish and place a tin cover over them to keep them warm. Dredge 1 heaping teaspoon of flou.r into the butter in the pan and stir till brown, pour in a small cup of boiling water with 1 ta'blespoon of currant jelly dissolved in it, stir a few minutes, strain the gravy and pour it over the meat. --Mrs. C. E. Worth, Wheeling, 111. VENISON PIE. — Stew gently until tender some small pieces of fresh venison and some slices of sweet potato; season with salt and pepper. Put into a baking-dish and cover with a paste made from the drippings from a roast of venison, allowing Yz lb. of f?it to 1 lb. of flour.— Mrs. C. E. Worth, Wheeling, 111. ROAST LEG OF VENISON.— Wipe carefully, draw off the dry skin. Lard the lean side of the leg, then soften with Yz cup of butter, rub it on the meat and dredge with salt, pepper and flour. 360 GAME Lay the leg on the rack in the baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven and watch carefully until the flour in the pan has browned, about 5 minutes. Add boil- ing water to cover the bottom of the pan, and after roasting 15' minutes, baste the venison well, and repeat the basting every IS minutes until the meat is done, renewing the water in the pan as often as necessary. Should the meat be liked very rare, allow for a 10-lb. roast, 1% hrs. of cooking; but most tastes require at least 15 minutes longer than that. Serve with a gravy made from the juice in the bottom of the pan, the same as that for roast beef, sending the gravy to table in a gravy-boat. Always serve cur- rant jelly with venison. The oven must be very hot the first ^2 hr., and after that the heat may be lessened somewhat. — Mrs. Frank Mullins, Franklin, 111. SADDLE OF VENISON.— Rub the meat thoroughly with melted butter, and wrap it in buttered paper. Put into a covered roaster with a little water in the bottom of the pan. Allow at least 20 minutes* roasting to every lb. of meat. Half an hr. before the meat is done remove the cover and the paper, and cook, basting every 10 minutes with butter and a little melted currant jelly. At the end of the 14 hr. transfer the venison to a hot plat- ter; strain the drippings left in the pan, add to them a cup of boiling water^ a dash of nutmeg, salt, pepper, 2 tablespoons of butter, and the same quantity of currant jelly. When the butter and the jelly are melted, pour the sauce into the gravy-boat and send to the taible with the venison. The loin, haunch and the leg of venison may be cooked in like manner, — ^^Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VENISON STEAK. — It requires about 3 minutes more time to broil than beefsteak, even when tender. If doubtful lay in olive oil and lemon juice for 2 hrs. before cooking. Drain, with- out wiping, and broil over clear, hot coals, turning often to avoid scorching. Take up, lay upon a very hot dish, sprinkle with salt and paprika, and spread on both sides a mixture of butter, stirred up with currant jelly. Cover and leave over hot water 5 minutes before it goes to table. — ^Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. COOK COUNTY COOK BOOK 361; LEFT OVER MEAT BAKED LEFT-OVERS.— 1 cup cold meat (minced), ^ cup bread crumbs, 1 tablespoon butter, ^ teaspoon chopped parsley or sage, 1 very small onion, chopped fine, pepper and salt to taste. Mix together, moisten with beaten eggs. Bake in hot oven 15 or 20 minutes. Serve with brown gravy or tomato sauce. — Mrs. M. Abbott, 2110 Dearborn St., Chicago, 111. VARIATION I.— Put all left over beef, pork, veal, mutton. Iamb or other meat separately or together through the mincing machine with a small onion, season with salt and pepper, put in a bake dish, cover over with mashed potatoes, then sprinkle the top with bread or cracker crumbs and bits of butter, a little pepper and salt and brown in the oven. While preparing the potatoes, set the dish with the meat on the top of the stove with the gravy, if any left over, or use a good piece of butter and hot water, as the meat is dry. Or again heat the meat, onion and potatoes, all together in a frying pan on the top of the stove. — Mrs. S. Aokermann, 546 E. 37th St., Chicago, 111. VARIATION II.— Take the remnant of cold boiled leg of mutton or of a roast of beef, shave it into thin slices, season and add, if you like, an onion chopped fine, or a pinch of sweet herbs. Put this on a baking dish and pour on the gravy, if you have any; if not, a little water will do, with a little butter and flour; then take hot boiled potatoes, mash fine, add a little milk or butter to soften them into a smooth paste and lay over the meat. Put the dish in the oven and bake to a nice brown. — Mrs. P. A. Bardorf, 4253 Prairie Ave., Chicago, 111. MEAT BALLS. — Take sufficient cold meat for a meal; bone and chop it fine, season with salt and pepper, also allspice and nutmeg if liked; soak about Y^ as much bread in cold milk, press out and mix with the meat; allow one tgg to every three persons and a lump of butter as large as a walnut; mix thoroughly, roll into balls and fry in hot fat.— Mrs. C. Baker, 1718 N. Clark St., Chicago, 111. VARIATION I. — Take 5 or 6 boiled potatoes and some cold meat and put through a mincer; thoroughly mix potatoes and meat, then add 1 t^g, 1 small onion, pepper and salt. Form into 362 LEFT OVER MEAT balls and cook in a good hot oven. — Mrs. Lydia Allen, 721 Wells St., Chicago, 111, VARIATION II — 1 cup cooked meat, 1 teaspoon lemon juice, % teaspoon salt, 1 teaspoon chopped parsley, ^ teaspoon thyme, y% teaspoon onion juice, pepper, yolk of 1 egg; mix in order given, adding enough Qgg to moisten meat; form in balls size of a marble; roll in flour and brown in hot fat. — Mrs. Mary E. Stark, 3753 Ar- mour Ave., Chicago, 111. BLANQUETTE OF HAM AND VEAL.— Cut 2 cups of cooked veal, or any cold meat, and 1 cup of boiled ham in pieces, add this with salt, a pinch of cayenne pepper, J^ teaspoon of curry powder to 2 cups of cream sauce; when it boils add the yolks of 2 eggs, thoroughly beaten, witlh ^ cup of milk, cook J/^ minute longer; serve with hard-boiled eggs, sliced, and laid on top. The cream sauce may be made by letting 1 pt. of cream come to a boil, have 1 heaping tablespoon of flour, mixed smooth with a little cold cream, and add to the boiling cream; boil 3 minutes. — Eloise Jen- nings, Winnetka, 111, BOILED AND STEWED LEFT-OVERS.— If cold roast beef is rare, boil quickly, and serve with butter, salt and pepper, etc. If well done, warm up in a 'brown gravy, have the gravy hot, and put the slices of meat in it; don't let them cook long, as cooking in a gravy will make any meat tough. Then with the rem'aining scraps of meat, with the bone and a few vegetables, make a stew, with dumplings. — Mrs. M. L, Baker, 3560 Forest Ave., Chicago, 111, BOYS* DELIGHT.— Use any chopped cold roast meat, place in a granite pan and cover with stewed or canned tomatoes and a little of the roast gravy or stock; cover with mashed potatoes and rolled biscuit, and dot with butter. Bake ^ of an hr. in oven. A splendid supper dish. — Mrs. C. E. Anderson, 3647 Forest Ave., Chi- cago, 111. BUBBLE AND SQUEAK.— Cut in pieces, convenient for fry- ing, cold roast or boiled beef; add pepper and salt, and fry them. Have a cabbage boiled and chopped small and fry with a little pepper and salt. Keep stirring, that all may be equally done; sprinkle over cabbage, when taken from the fire, a very little vine- COOK COUNTY COOK BOOK 363 gar; place cabbage in center of dish and arrange meat neatly round it.— Mrs. C. E. Barker, 3235 South Park Ave., Chicago, 111. MEAT CAKES.— Take the odds and ends of boiled ham, chop fine, add eggs and a little flour, mix and make in flat cakes and fry in a little butter until brown. — Mrs. C. E. Anderson, 3647 For- est Ave., Chicago, 111. CECILS. — Stir together 1 cup cooked meat, chopped fine, 1 ^SS yolk, ^/2 teaspoon butter, 1 tablespoon bread crumbs, a few drops onion juice, l4 teaspoon salt, 14 teaspoon pepper, 1 cup soup stock, over the fire until warm, then cool, form in ball, roll in crumbs, then egg, and fry in hot lard; serve with Bechamel sauce; any sort of meat may 'be used for this; t^he stock is to moisten the mixture, but water or milk may be substituted. Bechamel Sauce. — Melt 1 tablespoon butter, 1 tablespoon flour, pour on 1 cup hot water, J^ cup cream, beaten yolk of 1 egg, ^ teaspoon salt and ^ teaspoon pepper. — Mrs. W. L. Anderson, 128 E. 38th St., Chicago, 111. CHOPPED LOGIE.— Put chopped, fine cold meat, -beefsteak or scraps of meat left from table into a frying-pan with a piece of butter size of an egg. Slice 3 medium-sized onions, fry these brown and add the chopped meat, season with pepper, salt and a little water, cook 15 or 20 minutes; just before serving add 1 cup of vinegar, let boil, and serve. — Eloise Jennings, Winnetka, 111. CREAMED MEAT.— To 1 pt. of white sauce add y^ teaspoon salt, a little pepper, Ij^^ cups finely chopped meat of any kind. When thoroughly hot pour in patties or tureen, and serve. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CREAMED BEEFSTEAK.— Remove all pieces of bone and gristle, chop fine, put in a saucepan, pour on boiling water to more than cover it, add plenty of 'butter, salt and pepper. Wet about 2 tablespoons of flour with a little cold water, and stir till smooth. Stir this ill, let it boil 2 or 3 minutes, add a little sweet cream, if you have it, and pour over buttered toast. Make quickly, as much cooking spoils it. Another way: Chop the meat fine, moisten a cup of bread crumbs with sweet milk, or soup stock, mash fine, add 1 beaten egg, salt and pepper. Mix all together, make into little 364 LEFT OVER MEAT cakes, and fry 'brown in hot butter. — Eloise Jennings, Winnetka, 111. CROQUETTES.— Melt 2 tablespoons of butter and stir in 2 tablespoons of flour until smooth. Add 1 cup of milk and let come to boil. Mix in 1 cup of any kind of left-over meat, chopped. Season to taste. Form into round or long-shaped croquette balls, dip in egg and cracker crumbs and drop into hot lard, fry until brown. — Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111. VARIATION I. — 1 cup cold, chopped, lean meat of any kind, 1 cup bread crumbs, 2 cups cold mashed potatoes, 1 small onion, pepper and salt to suit taste, 2 eggs, well beaten; mix well to- gether and make in cakes; fry in a little butter until well browned, then turn until the other side is brown. These are nice for sup- per. — Mrs. H. W. Barquette, 2441 S. Wabash Ave., Chicago, 111. VARIATION II. — Chop sufficient cold cooked meat to make 1 pt., add to it 1 teaspoon salt, 1 teaspoon onion juice, a dash of cayenne. ^ teaspoon pepper and a grating of nutmeg. Put Y^ a pt. of milk over the fire, rub together 1 tablespoon butter and 2 tablespoons flour; add them to the hot milk, stir until you have a smooth, thick paste; take from the fire, mix with it the meat, and let cool. Wfhen cool, form in croquettes, beat 1 egg, add to it a tablespoon warm water, and beat again; dip the croquettes first into this, then roll in bread crumbs and fry them in smoking hot fat.— Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111. BACON AND EGG CROQUETTES.— Take cold bacon and eggs left over and chop them fine in a wooden bowl; add a little mashed or chopped cold potato and any bacon gravy that may have been left. Mix, form into balls or pats, roll in beaten ^z^, then in cracker crumbs, and fry in a pan the same as eggs. Brown slightly on both sides, and serve hot. — Mrs. Ellen O. Wyatt, 3628, S. State St., Chicago, 111. RICE AND MEAT CROQUETTES.— Put 1 cup of finely chopped meat (veal or oliicken) on to boil, add 2 tablespoons of butter, 1 cup of boiled rice, 1 teaspoon of salt, a little pepper, ^ cup of milk or cream; when this boils, add 1 ^^z^ well beaten^ stir 1 minute; after cooling, shape, dip in egg and crumbs, and fry in boiling lard. — Eloise Jennings, Winnetka, 111. COOK COUNTY COOK BOOK 365 CURRY OF LAMB.— 2 cups of chopped cooked lamb; 1 table- spoon of orange juice, J/^ teaspoon of chopped mint, 1 teaspoon of curry powder, 2 tablespoons of flour, 2 cups of stock, 2 tablespoons of butter, salt and pepper to taste. Brown the butter, add the curry powder, meat and mint, and cook 10 minutes, or until the meat is well heated and seasoned. Add the flour, stir until brown. Add the stock, and stir until the sauce has thickened. Season, and serve in a rice border. In place of a rice border, 1 cup of boiled rice and 1 of meat may be used. Other kinds of meat may be util- ized in this-manner. — Mrs. Frank P. Arnold. 14 E. 42nd St., Chi- cago, 111. DEVILED MEAT.— Chop lean boiled ham or other meat very fine; to each pt. of ham add 1 teasipoon mustard, 1 tablespoon flour, Yt. cup boiling water; press into moulds, to slice or for sandwiches use the following salad dressing: 1 egg, well beaten, Yt. cup sweet milk, or cream, 1 tablespoon mustard, 1 teaspoon sugar, 1 tea- spoon salt; cook all together till thick; when cold, add J^ cup strong vinegar. — ^Mrs. Chas. E. Bartlett, 5004 Drexel Blvd., Chi- cago, 111 DEVILED HAM. — Deviled ham affords a most satisfactory method of utilizing remnants of cold boiled ham. Allow Yz of fat to Yz of lean; chop the meat as finely as possible and to every qt. of it allow 1 tablespoon of wihite sugar, 1 teaspoon of dry mustard, 1 saltspoon of cayenne, J^ cup of vinegar. Mix the seasoning well with the meat, and press tjhe whole in a bowl. It is ready to serve at once. — Mrs. W. D. Brown, 3721 S. La Salle St., Chicago, 111. DURHAM CUTLETS.— 3 cups cold left-over beef, ground fine, with 1 small onion; heat 1 cup milk, ^ cup gravy, thicken with .2 tablespoons flour; when cold, mix with the meat and set away to cool in a mould. Cut in slices and fry. — Mrs. E. J. Dixon, 3647 Forest Ave., Chicago, 111. MEAT PRICKADILLIES.— 2 cups bread crumbs, 1 cup meat, chopped fine, 2 eggs, pepper and salt. Wet it with milk or gravy. Mix all and fry in grease slowly. — Mrs. Sam Brown, 3807 S. Dear- born St., Chicago, 111. 366 ^ LEFT OVER MEAT FRIED LEFT-OVERS.— Cut the slices, not too thick, of any kind of left-over meat, dip them in beaten egg and then in bread or cracker crumbs, or cornmeal, then fry to a nice brown in piping- hot fat; be careful in turning. Lay each piece on a hot platter, not heaped up, and garnish with greens. Serve hot. — Mrs. E. Free- man, 3304 S. State St., Chicago, 111. MEAT FRITTERS.— Batter-^Add 34 teaspoon salt to whites of 2 eggs, beat stifif, beat yolks and add J/2 cup milk to 1 cup flour, add 1 tablespoon of melted butter and just before frying add the beaten whites. Take 1 cup of cold chopped meat, >2 cup of grated bread crum^bs or cooked rice, % teaspoon of salt and pepper, add the yolk of 1 egg, beaten, and enough warm water to make the 'mixture stick together; form into balls, dip them into the batter and fry in hot lard; drain on paper in a hot oven. Oysters can be drained and dipped in batter and fired. — Mrs. Conklin, 914 N Sth Ave., Maywood, 111. IMITATION GOOSE. — This is a very savory dish made from the remains of cold meat. Make a good quantity of sage and onion dressing, grease a pie dish and place alternate layers of dressing and small pieces of meat until the dish is full, have dress- ing for the top layer; have ready enough gravy, thickened and fla- vored to taste, to moisten the whole. Bake about 1 hr. — you can generally lift with a sharp knife to see. When ready to serve fold over like an omelette, arrange on a hot platter, and garnish with parsley. — Mrs. Ed. E. O'Reilly, 7833 Union Ave., Chicago, 111. DANISH BROWNED POTATOES.— Peel and slice or chop potatoes boiled with the jackets on. Melt 1 teaspoon of butter in COOK COUNTY COOK BOOK 417 a frying-pan, and add 3 tablespoons of brown sugar, when thor- oughly carmalized put in the potatoes and brown. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. POTATO CAKES.— Boil potatoes until soft in salted water. Cream with a little milk and butter, add enough flour to handle lightly with the hands. Form into cakes, and fry in butter until brown. Serve hot. These are especially good for breakfast or lunch, and are quickly prepared. — Mrs. Victor R. O'Shea, 523 N. Harding Ave., Chicago, 111. POTATO CONES.— Take cold mashed potatoes, season with pepper and salt, and onion, chopped fine; beat 1 ta'blespoon butter and 2 tablespoons milk. Shape carefully into cones, and brown 15 minutes in the oven. — ^Mrs. M. O'Boyle, 1931 Lowell Ave., Chi- cago, 111. CREAMED POTATOES.— Let a quart of milk come to a boil and add butter size of an egg, and pepper and salt to taste. Put in 1 qt. diced cold potatoes, boil 10 minutes, thicken with 1 tablespoon of flour or corn starch, and serve hot, sprinkled with parsley. — Mrs. John Ward, 6693 Union Ave., Chicago, 111. POTATO CROQUETTES.— Take 2 cups of mashed potatoes (left from dinner), J/2 cup chopped meat (any kind you have left over), 1 even tablespoon each of chopped onions and parsley, a little salt. Mix all together, and with the hands mould into ob- longs the size of a finger. Dust with flour, roll in beaten egg, then in biscuit crumbs, and fry. Turn frequently, so they will be round when finished. Fry a golden brown, and serve hot. — Mrs. P. O'Brien, 6352 Ingleside Ave., Chicago, 111. NUT AND POTATO CROQUETTES.— Coarsely chop suf- ficient black walnut meats to measure a cup. Mix these with 1 cup of mashed and seasoned potatoes, and 1 cup of soft bread crumbs. Stir in 2 well-beaten eggs, add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice and 3 table- spoons of beef stock. When cold, mould into croquettes, dip each into beaten egg, roll in fine crumbs, and fry in deep, smoking, hot fat. These are delicious. — Mrs. Mary T. O'Callaghan, 1057 Co- lumbia Ave., Chicago, 111. 418 VEGETABLES DELMONICO POTATOES.— Take boiled potatoes left over from dinner, cut into dice, put in pudding dish; over this pour a white milk sauce, cover the top with a layer of grated cheese, and bake for J^ an hr. Serve hot.— Mrs. F. X. O'Brien, 5837 S. Mor- gan St., Chicago, 111. CREAMED POTATOES.— Take some cold boiled potatoes, cut into dice, pepper and salt, a sprig of parsley cut up fine, put milk into frying-pan, add potatoes, enough milk to make a nice gravy, then add a little thickening of flour. — Mrs.. P. A. Oakley, 4206 Berkeley Ave., Chicago, 111. FRIED POTATOES.— The common method of warming any kind of left-over potatoes is by frying. If boiled or baked, either slice or chop, and fry in hot fat. An onion may be added to them, if desired. This goes in the latter case, as hashed browned pota- toes. Mashed potatoes may be sliced and dipped in egg and crumbs, and fried a golden brown. — Mrs. E. M. O'Connor, 3249 Evanston Ave., Chicago, 111. POTATO PATTIES.— Take cold mashed potatoes (3 cups) and cold meat of any kind you have, cold pork, preferred, grind 1 cup, mix with potatoes, beat 1 egg, add this with salt, pepper and sage to season; make into little, round patties, and fry in a little grease. This is splendid to use up left-overs, — Mrs. Celia D. Q'Dell, 6452 S. Green St., Chicago, III. POTATO PIE.— To 1 qt. of left-over potatoes, cut in slices, add about 54 quantity of lean pork left from a fresh roast or boiled ham, chopped in small pieces; season well with salt and pepper, add enough rich^ sweet milk to make a soft mixture, and let it cook well on top of the stove, stirring frequently to prevent burn- ing. When done, add a rich crust, similar to short cake, only richer, and bake in the oven until brown. This makes a very nice supper dish. — Mrs. C. O'Donnell, 6710 Sheridan Rd., Chicago, III. SCALLOPED POTATOES.— Cold cooked potatoes (baked) have a nicer flavor. Put a layer of potatoes, and layer of bread crum'bs, and bits of butter, continue layer of grated cheese on top. Cover with milk. Sprinkle flour in each layer^ and season with pepper and salt. — Mrs. F. J. O'Dowd, 6546 Greenwood Ave., Chi- cago, 111. COOK COUNTY COOK BOOK 419 STUFFED POTATOES.— Take left-over mashed potatoes, 1 egg, 1 cup bread crumbs, J^ cup cream, 1 onion, chopped, and sea- son with pepper, salt, and sage; shape into a loaf, and cool; cut in slices, dip in flour, and fry in a little butter. — Mrs. John Jj. O'Heron, 425 Homan Ave., Chicago, 111. BAKED PUMPKIN. — Scoop out inside of pumpkin, cut round hole out of top, and take seeds out. Put in salt, butter, pepper, and sugar, and then replace the top, and bake, using no water, as the pumpkin steams itself. Serve as vegetable. Easy for cook- ing pies also. Pumpkins may be prepared in any of the ways which apply to squash: baked, boiled, fried, flaked, mashed, etc. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SALSIFY. — This vegetable is usually scraped before cooking, and much care is necessary^— soaking and cooking in acidulated water, etc., to keep it from discoloring. A better plan would be to scrub the roots carefully — a vegetable brush is indispensable in cleaning all root vegetables — and cook without scraping; then peel carefully and cut into small pieces before sending to the table. Salsif}^ may be served with butter, and seasonings, but it is better when dressed with a white sauce. It is also served "au gratin." A teaspoonful of lemon juice may be added to the sauce or sprin- kled over the cooked salsify, before the sauce is poured over it. — Ma'bel Sturtevant, 105 S. Dearborn St., Chicago, 111. CREAMED SALSIFY OR OYSTER PLANT.— Remove the tops from 2 bunches of salsify, scrape and cut to shape, and put in a bowl of cold water containing some lemon juice, to retain the whiteness. Drain, and put in boiling water, using enough to cover it, and let cook about ^ of an hr., salting the water during the last ^/4i hr.'s boiling. Drain, and serve with highly seasoned white or parsley sauce, made with the water in which the salsify was cooked, with the addition of a little cream. — Mrs. Lina C Jenkins, 6225 In- gleside Ave., Chicago, 111. BOILED SAUERKRAUT.— Put pork spareribs in boiler, boil -lowly 3 hrs. After 'boiling 1 hr. add sauerkraut, sliced potatoes and boil with the rest about ^ of an hr. If the sauerkraut is ex- tremely sour wash before boiling. Ten minutes before taking from stove add a few dumplings. — Mrs. Klug, 25 N. 5th Ave., May- wood. 111. 420 VEGETABLES SPINACH. — Wasfi- and clean carefully and put into a net, or bag of coarse muslin kept for the purpose, and boil in plenty of salted water. All kinds of greens should be boiled in plenty oi water, else they will be bitter. Drain very thoroughly and turn into a tureen; it may be chopped, if desired; put sliced or quartered hard-boiled eggs on top and pour melted butter over all, and serve. Another way is to press it between 2 plates, then put it into a saucepan with a small bit of butter, salt, and a little cream, and boil it up. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. BAKED SQUASH.— Cut into 2-inch pieces, remove the seeds and string, put into a baking-pan, sprinkle with salt and pepper, and bake, basting with molasses and melted 'butter. Keep cov- ered during the first J^ hr. Serve in the shells. Or, cut in halves, and bake, covered, for 2 hrs., remove from the shell, mash, and season with salt and pepper, and butter. — Mrs, M, Eckstein, 6039 Rhodes Ave., Chicago, 111. SQUASH CROQUETTES.— Mix a pt. of mashed squash with y2 a cup of bread crumbs, a tablespoon of butter, and salt and pep- per to season. Heat thoroughly, shape into croquettes, dip in egg and crumbs, and fry in deep fat. — Mrs. Jennie M. Shaffer, 3914 Ellis Ave., Chicago, 111. STUFFED SQUASH.— Chop a small onion fine, fry in butter, add ]/2 a cup of bread crumbs, soaked in cold water and squeezed dry, and 4 cups of mashed squash. Cook for 15 minutes, season- ing with salt and pepper, take from the fire, add a beaten egg, and fill the squash shell. Cover with buttered crum'bs, and brown in the oven. — Mrs. D. A. Harney, 7721 Union Ave., Chicago, 111. SWEET POTATOES (Baked).— Select medium-sized pota- toes, and wash well; boil 5 or 10 minutes, then bake in a hot oven until soft. — Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago. 111. BOILED SWEET POTATOES.— Wash, pare, cook 20 min- utes in boiling water, salted. They may also be boiled with skins on. — Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago, 111. CANDIED SWEET POTATOES.— Make a syrup of 1 cup sugar, J4 cup water, and a lump of butter, put sliced, cold sweet, potatoes into the syrup and let cook down until there is only a COOK COUNTY COOK BOOK 421 little of the rich syrup left. Pour this over the potatoes, and serve. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, 111. CREAMED SWEET POTATOES.— Slice cold boiled sweet potatoes about 54 inch thick, and make a rich cream or drawn but- ter sauce, seasoned to taste, and heat the sweet potatoes in it. Garnish with parsley or sliced hard-boiled eggs, and serve hot. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SOUTHERN SWEET POTATO PIE.— Bake 4 large sweet potatoes, then scrape the inside from them, and beat into it lightly with a fork, 2 ta'blespoons of butter, 2 tablespoons of sugar, 3 well- beaten eggs, 1 cup of warm milk, a saltspoon of salt, and a pinch of mixed spice. Line a baking-dish with pastry, fill with the po- tato, and bake for 20 minutes. — Mrs. L. Gordon, 1206 S. Homan Ave., Chicago, 111. SWEET POTATO PONE.— Grate 4 large sweet potatoes, then mix with 3 well-beaten eggs, 1 cup brown sugar, 2 cups molasses, 1 spoon butter, powdered ginger, cinnamon, and nutmeg to taste. Bake in a moderate oven, and serve hot for dinner with hard sauce, and slice cold for tea. — Mrs. Harry Gorman, 1121 9|. Albany Ave., Chicago, 111. SCALLOP OF SWEET POTATOES AND BACON.— This is a good "left-over" when you have a little cold corned ham, and cold boiled or baked sweet potatoes. Mince the meat, fat pre- ferred, and put a layer in the bottom of a bake-dish. Cover with sweet potato dice, pepper, and put in a layer of bacon. When all the materials are used up, cover with crumbs; add enough milk to wet the crumibs, cover, and bake Yz an hr. Uncover, and brown. —Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111. A SOUTHERN DISH.— Cut cold, baked sweet potatoes into ^-inch slices, and put them in an earthen dish. Spread each layer with butter, and sprinkle lightly with sugar, and bake until hot, and slightly browned. Sweet potatoes are much richer when twice cooked. — Mrs. Grace Lambert, 2728 Wabash Ave., Chicago, 111, BAKED TOMATOES.— Take out from the top the inside of large tomatoes, with this mix bread crumbs, butter, pepper, salt, a little sugar, and some chopped onions. Fill the tomatoes with this 422 VEGETABLES mixture, set them in'^ deep dish or plate, and bake slowly for Yz an hr. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, III. BAKED TOMATOES (Italian Style).— Pour 2 tablespoons of olive oil in a baking-dish, add 4 tablespoons of grated bread crumibs, mixed with parsley and other herbs, all of which must have been chopped very fine. Season with pepper and salt. Upon a bed of oil and crumbs, lay a dozen tomatoes, cut in halves. Cover them with 4 tablespoons of bread crumbs, previously seasoned in the same way. Pour over all 2 tablespoons of oil, and send dish to a hot oven where tomatoes must bake for about an hr, — Mrs. J. E. Jenkins, 2625 Prairie Ave., Chicago, 111. BAKED TOMATOES STUFFED.^Cut off the tops of to- matoes just large enough to take out the seeds, remove seeds, make a dressing of bread crumbs, pepper, salt and butter, and a little onion, fill the tomatoes with this, place the tops back on. Bake in a hot oven.— Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chi- cago, 111. CREAMED TOMATOES.— 1 can tomatoes put through col- ander; bring to a boil on the stove, and season with pepper, salt, and 1 tablespoon sugar; mix 1 tablespoon flour with J^ a cup of sweet cream; stir it in with the tomatoes while boiling; serve hot. — Mrs. E. Seymour, 6330 Ingleside Ave., Chicago, 111. DEVILED TOMATOES.— Peel and cut into thick slices 8 large tomatoes. Put into a saucepan 4 tablespoons of vinegar, 2 of best salad oil, 1 of sugar, 1 teaspoon each of salt and made mus- tard, and 1 saltspoon of paprika, pepper. Bring quickly to a boil, pour over the tomatoes and serve at once. — Eloise Jennings, Win- netka, 111. TOMATO DUMPLINGS.— 1 can tomatoes (or fresh), season with a little sugar, pepper and salt, and butter. Make dumplings with 1 tablespoon shortening, put in 2j/^ cups flour, lJ/2 teaspoons baking powder, a little salt, stir up^ and just mix lightly with wa- ter. Take out with a soup spoon and put on tomatoes, hardly touching each other. Cover so steam is kept in. When cooked 5 minutes, take a fork and go between. Cook 5 minutes longer. — Mrs. Mary H. Park, 836 Wilson Ave., Chicago, 111. COOK COUNTY COOK BOOK 423 TOMATO EGGS. — Take 3 even-sized tomatoes, 2 eggs, 1 tablespoon milk, 1 oz. butter, a little chopped parsley, 6 rounds of buttered toast. * Cut tomatoes in halves through the center (not from stem to top), and take out some of the pulp into a saucepan, with 1 oz. of butter, and cook lightly; beat eggs, and add to milk, put into a saucepan with pulp, and allow all to cook, but not set. Place the tomato shells in the oven, and let them cook until ten- der, then arrange them on toast and place mixture in them, and sprinkle parsley over them, and decorate the dish with parsley leaves. A little finely chopped ham makes an agreeable addition to the mixture. — Mrs. W. H. Sergeant, 3845 S. State St., Chicago, 111. FRIED TOMATOES.-^Cut smooth, solid tomatoes into slices, and drain well; dust each with pepper and salt; beat an egg in a saucer till light, and add to it a tablespoon of boiling water. Dip each slice first in this, then in crumbs, and fry brown on both sides; take up carefully, and serve very hot. — Mrs. Mary Fowler, 5718 Cedar St., Chicago, 111. STEWED TOMATOES.— Put ripe tomatoes into hot water, and skin them, then throw them into an earthen stewpan, cut up and let tomatoes cook gently for a few minutes, season with but- ter, pepper and salt, and serve. Bread crumbs and sugar may be added to the tomatoes, if preferred. Some people stew tomatoes for a long time, but the flavor is finer if allowed to simmer for a few minutes, just sufficient time to heat well through. — Mrs. F. M. Farwell, 5413 East End Ave., Chicago, 111. _ , TURNIPS AND CARROTS.— Cook separately diced carrots and turnips, then mix, and season with salt, pepper, butter, and minced parsley. Or, mix with cream or white sauce. — Mrs. M. J. Findlay, 230 W. 64th St., Chicago, 111. CREAMED TURNIPS.— Pare and slice or cube 1 large, or 2 small turnips, cover with water, to which has been added 1 table- spoon of salt; cook until easily pierced with a fork, then drain, and mash; add t tablespoon butter, 1 cup sweet milk or cream; beat the turnips until all is smooth, then add a few dashes of pepper. Excellent for dinner with roast pork. — Mrs. Wm. M. Harpell, 4948 St. Anthony St., Chicago, 111. 424 ' VEGETABLES FRIED TURNIPS.— Boil in salted water until tender. Peel, slice in halves, if small, otherwise in three. Dip in flour, and fry in hot dripping. Add pepper. Carrots are done the same way, but peel first. — Mrs. Emma Jenkins, 6352 Monroe Ave.^ Chicago, 111. MASHED TURNIPS.— Swede turnips are very much nicer after getting a slight frost, and by adding a cup of sugar as well as a little salt, while boiling. When done, drain, mash fine, season to taste, with a little more salt, pepper and butter, or some nice gravy. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. TURNIPS AND POTATOES.— Slice 6 peeled turnips, soak in cold water for J/^ an hr., drain, cover with cold salted water, and when half done, add 2 large, peeled and sliced potatoes. Cook until done, drain, mash, season with salt and pepper, and sugar, and reheat, moistening with a little milk or brown sauce. Equal quantities of turnips and potatoes may be used. — Mrs. C. A. Ma- rion, 1504 E. 53rd St., Chicago, 111. ROAST TURNIPS.— Partboil small, peeled turnips until nearly tender, drain, and put into the pan with a roast of mutton for 45 minutes. Baste with drippings, and serve around the mutton. — Mrs. Andrew Parker, 6421 Ellis Ave., Chicago, 111. STUFFED TURNIPS.— Boil white turnips in salt water until tender. Scoop out centers and fill with sausages. Bake in a mod- erate oven until sausages are done. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. STUFFED TURNIPS.— The purple-topped, flat, white turnips are best for this. Peel, boil until tender, and cut a slice off the top. Scrape out the inside, mash, and mix witTi the yolk of 1 egg, salt and butter, and a teaspoon of flour. Refill, and place top on. Bjeat white, and cover cut edges, and place in oven until cooked through, and white of egg begins to brown. — Mrs. Chas. A. Nelson, 4860 Kenilworth Ave., Chicago, 111. Cheese, Macaroni, Spaghetti, Nut and Rice Dishes. CHEESE DISHES CHEESE BALLS.— 1^ cups grated cheese, 1 teaspoon flour, salt and pepper to taste, whites of 3 eggs, beaten stiff. Mix all together, form in small balls the size of a marble, roll in cracker crumbs and drop in boiling fat, and fry to a light brown. Serve on lettuce leaves. — Mrs. Anna Minteer, 418 S. 20th Ave., Maywood, 111. CHEESE CAKE.— 1 lb. of cheese rubbed through a sieve, yolks of 4 eggs, 1 cup cream, 1 cup milk, 1 cup sugar, 1 tablespoon flour, grated rind of lemon, 1 ta'blespoon vanilla, white of 4 eggs, beaten stiff. Bake in a spring form lined with a pie-crust dough, to which a teaspoon of baking powder has been added. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. COTTAGE CHEESE.— Take sour milk, cream and all, and scald with boiling water poured over it until the milk separates from the whey. Then strain off the water and let the milk drain in a cheesecloth for 10 hrs. Remove and run through a grinder to make it fine and creamy, mix with sweet cream, and season to taste. — Gladys Harris, 1730 Forest Ave., Wilmette, 111. CREAMED CHEESE.— Slice or cut in dice cheese, add milk to cover, season with butter, pepper and salt. When thoroughly heated and melted, serve in a deep dish on toast or crackers. — • Sarah W. Harris, 1730 Forest Ave., Wilmette, 111. CHEESE FONDU.— 1 cup of bread crumbs, 2 scant cups milk, Yi lb. dry cheese, grated, 3 eggs, beaten light, 1 small tablespoon butter, pepper and salt. Soak crumbs in the milk, beat into this the eggs, butter and seasoning, lastly the cheese. Pour fondu into a buttered baking-dish, strew top with bread crumbs and bake in a rather quick oven, until a delicate brown. Serve immediately, as 425 426 CHEESE, MACARONI, NUTS & RICE, ETC. it soon falls. — Mrs, Lavina Stevens, 136 S. 20th Ave., Maywood, 111. SARDINES AND CHEESE.— Warm some sardines in the oil from the tin. Add pepper and salt and juice of a lemon. When hot, lay the sardines on a hot plate, sprinkle grated cheese over them. Thicken the sauce with a little flour and the yolk of an egg, and pour over the sardines. — Mrs. Wm. B. M. Brauer, 1704 Park Ave, Chicago, 111. CHEESE STRAWS.— 1 cup butter or lard, 1 cup of water, mix as for pie-crust, roll out thin and cover one-half with grated cheese, fold other half of crust over and press together, cut in lengths 1 inch wide and 2 or 3 inches long, and bake in oven a little. Salt may be sprinkled on top, if preferred. — Mrs. M. L. Adams, 576 Willow St., Winnetka, 111. VARIATION I. — Make a good pastry dough, say 2 cups of flour and 1 cup of part lard and part butter, with a pinch of salt. Roll out very thin and scatter grated cheese over half of it; then turn the other' half over the cheese and roll again till cheese be- gins to show through, then cut in strips }^ inch wide and 2 inches long, and bake 10 minutes in quick oven. — 'Mrs. D. E. Allen, 423 9th St., Wilmette, 111. WELSH RAREBIT.— Fill lower part of double boiler with hot water. In top put 1 large tablespoon butter, melt; stir in 1 tablespoon flour. Blend and add 1 cup milk, previously heated. Pinch of salt. Stir in 1J4 cups grated cheese. Let cook gently a few minutes, then place on toast. — Mrs. D. E. Allen, 423 9th Sit., Wilmette, 111. WELSH "WELSH RAREBIT."— Thick slices of bread, cut across the whole loaf, spread with a layer at least half as thick as the bread, of rich cream cheese, crumbled fine. On top of this spread evenly a thin layer of bacon, chopped very fine; according to taste, a sprinkling of pepper was added and a wineglass of ale, or enough to slightly wet the bread, was poured over the whole. The slices prepared were placed in a hot oven and left until the bread was dried through, the cheese melted and the bacon crisped. This is the standard breakfast in Welsh homes, washed down with a pot of English tea, almost strong enough to float an egg.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. COOK COUNTY COOK BOOK 427 MACARONI BAKED MACARONI.— Break into inch lengths, J^ lb. maca- roni. Boil it until tender in weak broth. Drain off the liquor, and put the macaroni in a pudding dish that will stand the fire; pour over it a 5^ cup of the stock in which it was boiled, and put a table- spoon of butter, hroken in small pieces, here and there through it. Sift over it fine bread crumfcs and grated cheese; dot with bits of butter, and brown it in the oven.— Mrs. J. S. Norris, 1314 Forest Ave., Chicago, 111. VARIATION I.— Break ^ a lb. of macaroni into short lengths; cook until tender in boiling salted water. It must be clear and soft, but not broken. Drain, and put a layer in the bot- tom of a buttered pudding dish. Dot with butter, sprinkle lightly with cayenne and salt to taste; cover with grated cheese, and on this dispose of another layer of macaroni. Fill the dish in this order, having cheese for the top layer. Pour in a cup of milk, cover, and bake J^ an hr. Uncover, and brown. — Mrs. F. A. Les- ter, Essex Rd., Kenilworth, 111. CREAMED MACARONI ON TOAST.— 1 cup thin white sauce, 1 cup boiled macaroni, 5^ cup grated cheese, 6 slices toast (buttered), add macaroni to sauce, cook for several minutes. Pour over toast, place on baking-pan, dust with cheese, set on top shelf of oven for some time. — Mrs. Jas. M. Northcott, 807 Forest Avje., Wilmette, 111. CREAMED NUT MACARONI.— The fresh hickory nuts, or chestnuts, whichever are available, are equally nice for this dish. Allow 1 lb. of nuts to 1 lb. of macaroni. Boil your macaroni in slightly salted water until tender, then drain, and mince, not too finely. Line a buttered baking-dish with grated triscuit or shred- ded wheat, and a layer of minced nuts, then a layer of macaroni;' repeat this until dish is filled. To 1 pt. of cream, add a. dash of cayenne, a little salt, and a small piece of butter, boil up and pour over macaroni, and place in the oven to brown slightly. — Dr. Elijah Harris, 1730 Forest Ave., Wilmette, 111. MACARONI CROQUETTES.— 1 pt. of cold boiled rice, mac- aroni, spaghetti or vermicelli. Heat, and moisten with a little thick white sauce; add the beaten yolk of an egg, 2 tablespoons of 428 CHEESE, MACARONI, NUTS & RICE, ETC. grated cheese, and salt and pepper to taste. Cool, shape, roll in crumbs, dip in egg, roll in crumbs again, and fry. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, III. ITALIAN MACARONI.— When the macaroni ha? been boiled and strained, put it in a saucepan with pepper, a little butter, and grated cheese. Set it on the fire, and keep stirring until the cheese is all melted. Do not let it cook, as the cheese would turn oily. — ' Mrs. Jas. M. Northcott. 807 Forest Ave.. Wilmette. 111. MEXICAN MACARONI.— Put 1 tablespoon of butter in a saucepan, and when melted, stir into it ^4 a can of tomatoes. 1 small, sweet. gre>n pepper, seeded and chopped fine, 1 large onion, chopped fine, and l4 a teaspoon salt. Cover, and let cook very slowly for about 40 minutes. Then press through a coarse «ieve and put in a double boiler to keep hot. Boil % oi z package of macaroni for 20 minutes, drain, and pour over it the hot sauce. — Mrs. D. E. Allen. 423 9th St, Wilmette. 111. MACARONI PUDDING.— Yolks of five eggs, beaten with 4 tablespoons of powdered sugar, a tumbler of white wine. Boil until thick, add 1 teaspoon vanilla, ^ lb. macaroni, arranged on dish, pour over mixture and whites of beaten and sweetened eggs over top. Dress with chopped almonds and citron on top, and set in oven to brown. — Mrs. N. Williams. 4548 Prairie Ave.. Chicago. 111. MACARONI OR SPAGHETTI WITH TOMATO SAUCE. — Break the macaroni into inch lengths, or the spaghetti into 3-inch lengths: or place the ends of spaghetti in hot water, and coil it as it softens; cover with plenty of water, and boil until soft, about 45 minutes generallv being required. Stir often to prevent it sticking to the kettle. Turn into a sieve and drain thoroughly. Place in- the serving-dish, and cover with tomato sauce. Also serve grated Parmesan cheese with it. This cheese may also be mixed in with the tomato sauce. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. STEWED MACARONI AND CELERY.—^ lb. celery, 1 qt. boiling water. 1 qt. milk, 2 oz. butter. 1 oz. flour. 1 pt. liquid in which the macaroni and celery have been boiled. Break ^4 lb. macaroni into pieces about 2 inches long, and put it into 1 qt. of boiling water, with a little salt. Cook for 20 minutes. Wash 2 COOK COUNTY COOK BOOK 429 bunches of celery, and cut it into pieces about 2 inches in length. Put into the saucepan with the macaroni. Add 1 qt. milk, and cook until the celery is tender — about Ij^ hrs. Strain. Make a sauce with 2 ozs. of butter and 1 oz. of flour, and 1 pt. of the liquid. Sear son, add the macaroni and celery, and serve. The liquid left over should be used for soups and sauces. — Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111. MACARONI AND TOMATO DISH.— Boil macaroni in salt- ed water for 20 minutes, and drain. Have ready 1 cup of onions, fried in gravy or butter, also J^ a cup of grated cheese. Put a layer of macaroni in a greased dish, then a layer of cheese, anothejr of macaroni, then fried onions, and 1 cup or more of tomatoes, if they are not very juicy, then another layer of macaroni and cheese. Sprinkle cracker or bread crumbs over the top, and bake in the oven till a golden brown. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. NUT DISHES NUT CHEESE.— Put Ya lb. almonds, ^ lb. pine-nuts, J^ lb. of pecans, J^ lb. of filbert or hazel nuts, J/2 lb. of roasted peanuts through the nut grinder. Knead the mixture until it becomes a little soft, pack closely into tumblers, or into baking powder boxes, and stand at once in a cold place. When wanted for use, hold the boxes in hot water, until the nuts are sufficiently warm to slip out easily; cut the cheese down into slices, and serve in place of meat. —Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. NUT CROQUETTES.— Mix 1 cup of bread crumbs with 1 cup of finely chopped nuts; season with J^ teaspoon of salt, and a dash of pepper; drop in 1 unbeaten tgg, and mix thoroughly; roll in tgg, then in bread crumbs, and fry in hot oil or fat. Vegetar- ians would use either olive or cottonseed oil, or cocoanut butter. Serve with tomato sauce. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. NUT HASH. — Use cold steamed nut loaf, and the same amount of cold boiled potatoes. Chop the potatoes and the loaf sepa- rately, and add to them, after mixing, % as much chopped onion, or less. Turn into a frying-pan which contains melted butter, well 430 CHEESE, MACARONI, NUTS & RICE, ETC. covering the bottom, dredge with salt and pepper, and stir fre- quently with a knife during the first 10 minutes' slow cooking; let the hash brown on the 'bottom, shaking the pan vigorously from time to time, and turn out with the browned portion on the top. — Dr, Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. APRIL NUT LOAF.— Put 1 cup of Brazil nuts through the mill. To this add 1 cup of potatoes, 1 cup of hot boiled rice, 2 eggs, beaten light, the grated rind of 1 lemon, 1 onion, chopped fine, a small piece of butter, a sprig of parsley, chopped fine, and 2 tablespoons of cracker crumbs. Mould into a loaf, pour over all 2 tablespoons of olive oil and bake in a slow oven. — Mrs, C. Car- son, 205 S. 5th Ave., Maywood, 111. NUT LOAF. — Mix 3 cups of stale bread or cracker crumbs, 1J4 cups of chopped hickory nuts, Ij^ cups seeded raisins, Yt. tea- spoon of salt. Add enough hot water to moisten. Cover and let stand 10 minutes, add 1 cup of hot water, and turn into buttered pan. Bake 1^ hrs. in moderate oven, and serve cold. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. OTHER USES OF NUTS.— Chopped almonds, pecan-nuts, and pine-nuts, or any nut or nuts desired, instead of specified nut, may be sprinkled over lettuce and covered with French dressing for a dinner salad. Pine-nuts may be stuffed into fboned meats, in place of other stuffings. They may also be added to made meat dishes. Or they may be sligluly dusted with salt and served the same as salted almonds. Nuts may be added to the cream vegeta- ble soups; for instance, asparagus soup may be made after the ordinary recipe, omitting the butter and flour, and adding 4 table- spoons of peanut meal, or 4 tablespoons of pine-nut butter; or one may add the mixed butters, and in this way make many varieties. An inventive mind will create from these recipes from 50 to 60 soups. Potato soup, cream of corn soup, cream of pea or bean soup, salsify, turnips or carrots, may be used ^ with combinations of nuts. Diabetics may use soups made from such vegetables as spinach, lettuce, celery and turnip; thicken and flavor them witlh almond, pine-nut or desired nut butter. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. BRAZIL NUT BUTTER.— These nuts being very rich in fatty matter make the best of all nut butters. They cannot be COOK COUNTY COOK BOOK 431 blanched. With a very sharp, thin knife, trim off the brown skins, being careful not to soil the nuts. Grind, pack in glasses, cover, and keep in a cool place. — Dr. Elijah G. Harris, 1730 Forest Ave'., Wilmette, 111. PEANUT BUTTER.— Roast the nuts, shell, and blow off the skins, When making it in large quantities it will pay to have a bellows for this purpose, or put the peanuts on a coarse towel;c, cover them with another towel, rub them gently, then blow off. the skins. If you use salt, dust them lightly with it and grind at once. Pack the butter into glass jars or tumblers, cover them, and keep in a cool place. Dilute with water or cream to use. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. • PEANUTS AND RICE.— Have 2 cups rice, well cooked, and salted, and while hot stir in 1 cup of peanut butter, stirring until all is well mixed. Then add ^ cup milk, 2 eggs, well beaten, and lastly 1 cup cracker crumbs, leaving some to spread over the top. Shape into a round loaf, place in a buttered pan and spread the remainder of the cracker crumbs over the top. Bake till a nice brown, and serve on a hot plate, garnished with parsley. — Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. SALTED PEANUTS.— Get raw Virginia peanuts from any wholesale house. They are usually shelled. There is then a brown skin to be removed. Do this by covering the nuts with boiling water and letting them stand for 10 minutes. The skins can be easily removed then. Next roll the skinned peanuts in a soft, dry cloth, until they are quite dry. Then fry them in a fine wire basket in deep boiling lard (it is much more satisfactory and just as wholesome as cheap olive oil or butter). When they are brown spread them upon brown paper to absorb the grease which is on and in them. Then sprinkle salt upon them. When cool put into a covered mason jar, and they will remain fresh for a long time. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. NOODLES BOILED NOODLES.— Boiled noodles are delicious served with any brown sauce, cream, white, Hollandaise, piquante, or tomato sauce, and can be used as directed for macaroni. They 432 CHEESE, MACARONI, NUTS & RICE, ETC. can be bought already made. — Mrs. Wm. Daily, 3208 S. Wabash Ave., Chicago, 111. BUTTERED NOODLES.— Beat 2 eggs slightly, add 2 table- spoons of milk, and ^ a teaspoon of salt. Stir in the flour, enough to make a very stiflF dough. Knead it till as stiff as possible. Roll it out into rectangular pieces, and so thin that you can see through. it. Lay them on a napkin about Yz an hr., till they are dry, but not brittle. Rub over with a littk flour, so that it will not stick. Roll up tight and hard, then slice off from the end about y% of an inch thick. Shake them out till long and straight. Put them into boiling salted water, stir them at first to prevent them sticking., and cook until they swell and come to the top of the water. Skim them out into a dish for serving. Melt Yz a cup of butter in a frying-pan, put half a slice of bread, crumbled finely, in the butter, stir until golden brown, then spoon up butter and bread, and pour over the noodles. Pass sapsago cheese with the noodles. If any be left over warm it in butter until a delicate brown, and stir in 3 or 4 beaten eggs; serve as soon as firm. This makes a nice relish for supper. — Mrs. J. S. Alexander, 1003 Central Ave., Wilmette, III. NOODLES WITH CREAM SAUCE.— Use 2 tablespoons of butter, 2 tablespoons of flour, and 1 pt. of milk for the cream sauce. Season with 1 teaspoon of salt, ^ teaspoon of pepper. When the sauce is cooked, add ^ package of noodles, which have been cooked in boiling water, salted. — Mrs. B. Haley, 1426 S. Wabash Ave., Chicago, 111. GERMAN NOODLES.— Put 2 cups of dried noodles into boiling salted water, let them cook rapidly for 20 minutes, drain, and put them in a saucepan with 1 tablespoon of butter, and 1 cup of brown sauce, to which has been added 1 tablespoon of reduced vinegar, and a few capers, if liked. Serve, when thoroughly heated through, and add a little salt and pepper when in the dish. — Mrs. M. Gorman, 3855 Cottage Grove Ave., Chicago, 111. NOODLES WITH MEAT GRAVIES.— A good luncheon dish is made by using the gravy left from the dinner roast, and re- heat without boiling. Then add a sufficient quantity of ^^z noo- (fles, previously cooked in boiling salted water. — Mrs. M. L. Adl- ams, 576 Willow St., Wilmette, 111. COOK COUNTY COOK BOOK 433 ITALIAN NOODLES.— Put 2 cups of dried noodles into boil- ing water, salted, let cook 20 minutes, drain, and put in a saucepan with 1 tablespoon of butter, and 1 cup of tomato sauce or chutney. Season with pepper and salt, and serve on a hot dish, with the top well sprinkled with grated cheese. — Mrs. Wm. Patton, 5120 Indiana Ave., Chicago, 111. NOODLES ESCALLOPED WITH TOMATOES.— After the noodles have been cooked, put a layer of egg noodles, and then a layer of tomatoes in a dish, until the dish is nearly filled. Pour over them a sufficient quantity of cream sauce to moisten the contents, and 'bake 15 minutes. Season with salt and pepper to taste. — Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111. SWISS NOODLES.— Beat 3 eggs without separating; add them gradually to Yi pt. flour, add salt and pepper to taste, and mix well. This dough should drop, not pour, from the spoon. Put the mixture in a pastry bag. at the end of which you have a small, plain tube. Press the dough out in strips 1 inch long, into a kettle of boiling salted water. Cook for Xy^ hrs., drain, dish, pour over 2 ta'blespoons butter, melted, dust with 4 tablespoons grated cheese, and serve at once. These are all nice served with cottage cheese. These noodles lose their lightness if allowed to stand too long before serving. — Mrs. B. Hubert, 3733 Elmwood Ave., Chi- cago, 111. LEFT-OVER NOODLES.-^Warm any left-over noodles in butter until a delicate brown, and stir in 3 or 4 well-beaten eggs; serve as soon as firm. This makes a nice relish for supper.— Mrs. Ed. R. Hamilton, 3415 Vernon Ave., Chicago, 111. RICE BAKED RICE. — Let 1 cup of rice soak several hours, in 2 cups of warm water. Drain, and put in a baking-dish, and cover with 3 cups of milk, containing Y^ a teaspoon of salt. Cover the dish, and let bake slowly for an Kr., or until the milk is absorfbed, and the separate grains of rice are smooth. — Mrs. Jas. M. North- cott, 807 Forest Ave., Wilmette, 111. RICE WITH CHEESE.— Arrange alternate layers in but- tered baking-dish of boiled rice, grated cheese, butter, and season- 434 CHEESE, MACARONI, NUTS & RICE, ETC. ings. Add milk to half the depth. Cover with buttered crumbs, bake until cheese melts and crumbs are light brown, — Mrs. Wm. S. Kris, Abbotsford Rd., Kenilworth, 111. RICE CROQUETTES.— Put 2 cups rice into a bowl with 2 tablespoons sugar, 1 well-beaten egg, and grated nutmeg. Roll between floured hands into cone shapes, then roll in bread crumbs and dip into 1 egg and milk, beaten together, and again in bread crumbs. Fry in deep fat.— Mrs. F. A. Lester, Essex Rd., Kenil- worth, 111. VARIATION I. — Wash J/^ cup rice, cook until tender, drain, add water or ^ cup scalded milk, yolks of 2 eggs, and butter;' cool, shape, roll in eggs and crumbs; fry, and put cubes of jelly^ on each.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111. /■ FRIED RICE. — Steam the rice till done, turn into a perfo- , rated frying-basket, and pour cold water over and dip into hot fat until brown. Or press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. Cut into 2-inch squares, and fry until brown in hot "butter. Serve with tomato or curry sauce.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111. MOULDED RICE.— Boil a cup of raw rice 10 minutes; drain, and pour over it, in place of the water, 2 cups of chicken gravy, or stock made from chicken, duck or turkey bones, seasoned well; with salt, pepper, and onion juice. Set in boiling water, uncov- ered, and cook gently until quite dry. Turn into a bowl wet with hot water, press down firmly and reverse the bowl upon a hot platter. Pour any stewed, fricasseed or fried meat around, or cover the mould with grated cheese, brush all over with beaten white of egg, and set upon the top grating of your oven to color slightly. The rice may be served without moulding if time does not permit. — Mrs. E. I. Ahlesbrooke, 747 Lincoln Ave., Winnetka, 111. SPAGHETTI All recipes applying to macaroni may be used for spaghetti. THE AUTHOR. SPAGHETTI IN CHEESE SHELL.— After the center has been scooped from a pineapple, or Edam cheese, save the shell for COOK COUNTY COOK BOOK 435 the serving of spaghetti or macaroni. Boil the spaghetti; drain, blanch, and drain again. Twist it around the inside of the cheese shell. Make a J/2 pt. of cream sauce, and pour it carefully over the spaghetti. Stand the shell on a piece of paper in the bottom of a baking-dish, and bake in a moderately quick oven for 15 or 20 minutes. Serve on a napkin, and send at once to the table. If handled carefully the shell may be used again. The cheese shell imparts a delicious flavor to this most sightly dish. — Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, 111. SPAGHETTI, ITALIAN •fashion.— H cup of cream, or 54 lb. of butter, 1 clove of garlic, cheese. Chop 2 lbs. lean beef very fine; add to it 6 good-sized tomatoes cut in halves, and the seeds pressed out. Add 3 onions, chopped, and J^^ pt. of water, and cook slowly for 3 hrs. Drain, and press carefully. Boil, and blanch 6 ozs, of spaghetti; put it into the strained mixture, add the salt; stand it on the back part of the stove to cook for 54 an hr. Cut a clove of garlic into halves, mash it in the spoon with which you are stirring the spaghetti; add the cream or butter, heat well, and turn on a hot platter. Pass with it grated Parmesan cheese. Beef extract may be used in place of meat. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111. SPAGHETTI WITH TOMATOES.— Take ^ package of spa- ghetti and pour enough hot water on to cover. Let boil until soft, then put Yt. teaspoon of baking soda in and let boil up, pour off the water and cover with cold water until all is chilled. Put initio the dish to bake, and add 1 teaspoon of salt. Take J^ can of tomatoes, drain off the juice, and put into a pan and let it come to a boil. Add a little salt. Mix a tablespoonful of flour with a little water, add to the tomato juice; also put in a tablespoon of sugar.. When this has become rather thick, pour over the spaghetti and put a tablespoon of butter in dots over the top, and put into the oven to bake for ^ an hr. Serve hot. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. VARIATION I.— Boil J^ lb. of spaghetti in 2 qts. of boiling water, strain, and add 1 pt. of strained tomatoes, 1 small onion, chopped fine; season to taste, with salt and red pepper. Set over a very small flame for 1 hr. SIrve. — Mrs. T. Martin, 614 S. 7th Ave., Maywood, 111. 436 CHEESE, MACARONI, NUTS & RICE, ETC. SPAGHETTI WITH TOMATO AND ONION.— Boil 1 small package of spaghetti, and bleach, chop fine and fry in cu'bed bacon (J4 lb.) 3 medium-sized onions. Stew 1 can tomatoes, with pepper, salt and sugar to taste, and a dash of cayenne pepper. Put all to- gether, and serve hot. — Mrs. Robert P. Bruce, 405 S. 11th Ave., Maywood, 111. VERMICELLI Vermicelli may be prepared in any of the ways applying to Macaroni or Spaghetti, • THE AUTHOR. VERMICELLI IN MILK.— Boil 1 qt. of milk and drop lightly into it 6 oz. of vermicelli which has been blanched in boiling water to free it from all impurities. Simmer gently, and stir frequently to keep it from getting into lumps. When tender, sweeten it, and serve. — Mrs. E. D. Kelley, Winnetka, 111. SALADS ANCHOVY SALAD.— If the flavor of garlic is liked, rub a salad bowl with cut garlic. Cover the bowl with crisp lettuce leaves. Wash and clean anchovies, and remove skin and bone. If salted anchovies are used, soak for an hr. in cold water. The an- chovies may be arranged over the lettuce, whole, covered with may- onnaise dressing, and garnished with hard-boiled eggs, either sliced or put through a vegetable press and sprinkled over. The ancho- vies may also be cut into pieces, or into tiny slides crosswise, and sprinkled with minced parsley, onion and capers, hard-^boiled eggs and salad dressing. — Mabel E. Sturtevant, 105 S. Dearborn St., Chi- cago, 111. APPLE SALAD. — Mix together 1 cup of apples, chopped fine, and 1 cup chopped nuts, season with a little cinnamon, garnish with whipped cream and bits of jelly, and serve with a fruit dress- ing. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Chop apples fine or slice very thin, and mix with salad dressing, in combination with any or as many of the following as desired, and in the quantities preferred: Orange or lemon in slices or small pieces, sliced or halved maraschino cher- COOK COUNTY COOK BOOK 437 ries, or malaga grapes, shredded pineapple, chopped pimentos, shredded green peppers, chopped walnuts, blanched almonds, pe- cans, filberts, pistachio nuts, chestnuts or hazelnuts. This may be served on crisp lettuce, cress or celery tops with a garnish of any kind of whole nut meats, slices of fruit, bleached celery tops, sliced hard-boiled eggs, or shredded whites; or a slice may be removed from the top of large red apples, and the pulp scooped out, the shell filled with the salad mixture and the top replaced. Serve on lettuce leaves. Where orange forms a part of the salad, the orange shell may be used instead of the apple. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. APPLE AND CRESS.— Pare and core 4 apples into short, even sized pieces. Dress with oil, vinegar or lemon juice, salt and paprika. Dress the leaves from a bunch of cress in the same man- ner. Dispose the apples in a serving dish, with the cress in a wreath around it. Serve this salad with game, domestic ducks, geese, or roast pork. — Mrs. May C. May, Mayfair, 111., APPLE AND GRAPE SALAD.— Peel and cut 4 large, tart, apples fine, halve and seed ^ lb. white grapes, mix or arrange in layers in a salad bowl and just before serving add salad dressing, mixed with an equal quantity of sweet cream. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. APPLES AND ONION.— Boil 1 cup qf vinegar. If strong use half water. Mix 1 teaspoon of mustard, 1 teaspoon of corn starch. ^ teaspoon of salt, J^ teaspoon of pepper and 1 well-beaten egg. Stir this into the boiling vinegar and cook until creamy. Pour it over 2 mildly acid apples and 1 onion, chopped fine. Serve it with lettuce cups. — Mrs. May C. May, Mayfair, 111. APRICOT SALAD. — Peel and split ripe apricots and serve on lettuce with salad dressing made without mustard and with lemon juice instead of vinegar. The cavities may be filled with mara- schino cherries and nuts, if desired. Bananas, oranges and peaches may be used in the same way, separately, or in combination.— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. ■Wf ^■^''''~' ~ ARTICHOKE SALAD. — Cold cooked artichokes, diced or chopped, may be served on crisp lettuce or endive with desired salad dressing, or in combination with cold boiled tongue, ham or 438 CHEESE, MACARONI, NUTS & RICE, ETC. any other meat or fowl, truffles cut in bits, sliced, minced or chopped, hard-boiled eggs, minced chives, minced garlic, tarragon, chervil, parsley, or chopped onions. Young artichokes may be quartered and served on lettuce leaves, or served whole with the chokes and inner leaves removed and replaced with minced parsley and salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. ASPARAGUS SALAD. — Cold cooked asparagus tips and salad dressing in combination with minced chervil, sliced radishes, shred- ded celery, capers, minced parsley, diced cold potatoes, shredded lettuce, diced or sliced cucumbers, diced cold carrots, diced tur- nips, cold or raw, cold cooked cauliflower, flowerets, truffles, shrimp, lobster, crawfish tails, chicken or any cold fowl. Serve on lettuce, cress or celery leaves, and garnish with capers, pimentos, radishes or hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— Use only about 3 inches of the tip end, and cook in boiling water until tender, and chill thoroughly. Serve on a platter, and pass with it a French dressing, served in small dishes into which each stalk may be dipped, as desired. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, III. ASPARAGUS SALAD MOULDED IN ASPIC— Put a little chicken aspic in a charlotte mould standing in ice water; when set, arrange upon it slices of hard-boiled egg, and asparagus points. Dip cooked asparagus tips in aspic and press against the chilled sides of the mould; when firm, fill with alternate layers of aspara- gus, mixed with jelly mayonnaise and aspic jelly. Serve on a larger mould of the same with lettuce and mayonnaise. — Mrs. Chris. Worthington, Des Plaines, 111. ASPARAGUS TIPS SALAD.— Tie 12 asparagus stalks in bun- dles of 3 and cook in boiling salted water until tender. Remove the string. Arrange on 1 head crisp lettuce, on individual plates. Cut 1 tomato into 4 rings and slip a bundle of the cooked aspara- gus through each ring, place on lettuce and sprinkle bits of finely chopped pimento over the whole. Serve with French dressing. — Mrs. F. C. Winter, Winnetka, 111. BANANA SALAD. — Cut bananas into sections about 3 inches long. Roll each piece in salad dressing and then in finely chopped COOK COUNTY COOK BOOK 439 « nuts. Serve on a lettuce leaf. Garnish with nut meats and with a spoonful of dressing. — Miss Ellen Johnson, 6637 Carpenter St., Chicago, 111. VARIATION I. — Cut in slices lengthwise, as thick as a dollar, arrange so the slices will form a semi-circle, and form a hollow cen- ter; pour over them % pt. of grape juice, sweet with sugar, to which add 1 tablespoon of lemon juice. Let them get ice cold, then filil center with whipped cream, piled high. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Peel bananas and cut in two lengthwise, then cut across in quarters. Roll each quarter in boiled dressing, then in finely chopped walnuts. Serve on lettuce leaves. Finely chopped apple may be added to the nuts, if desired. — Mrs. J. S. Nor- ris, 1314 Forest Ave., Wilmette, 111. VARIATION III. — 1 'banana, whole, cut in halves or sliced, on a lettuce leaf; pour over salad dressing and add ground peanuts over top. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. BANANA CROQUETTE SALAD.-^Cut bananas into halves. Drop into the beaten white of an egg, then in chopped peanuts. Serve on lettuce leaf with salad dressing. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BAVARIAN SALAD.— Boil a head of cauliflower in equal parts of milk and water, until tender. Drain and break into small pieces, then set aside to cool. Have ready 2 tablespoons of chopped olives, and 2 tablespoons of minced hickory nuts. Garnish salad bowl and line it with water cress, dip each piece of cauli- flower in the minced olives and nuts and place on the cress. Pour over salad dressing, and serve with cheese straws. — Mrs. C. Car- son, 205 S. 5th Ave., Maywood, 111. BEAN SALAD. — Soak a qt. of beans 3 hrs., and boil them till tender, changing water before boiling. When drained and thor- oughly cold, put some chopped raw onion, olives and parsley in a salad bowl. Use 6 spoons of salad oil to 2 of vinegar. Mix well, and serve. — Mrs. E. D. Kelley, Winnetka, 111. BAKED BEAN SALAD.— Peel and slice 3 onions very thin; put into cold water and press them hard to remove the strong 440 CHEESE, MACARONI, NUTS & RICE, ETC. taste, then drain. Put 1 qt. of baked beans into the salad bowl; mix in the onions and 1 heaping teaspoon of salt, ^4 teaspoon of pepper, 1 teaspoon of white sugar, 2 tablespoons of salad oil, and 1 cup of vinegar; mix lightly by tossing, and garnish with olives. — Mrs. Frank MuUins, Franklin, 111. FRENCH BEAN SALAD.— Soak dried French beans in cold water over night, drain and cook in boiling salted water. Cool, and mix with FrencTi dressing seasoned with onion juice, and serve on lettuce, garnishing with stuffed olives. Lima beans and cold baked beans may be used in the same way. Any bean salad may be sprinkled with minced chives, red or green peppers, parsley, pickles or olives. — Mrs. May C May, Mayfair, 111. LIMA BEAN SALAD. — Mix cold cooked Lima beans with any preferred salad dressing and combine with any or as many of the following, as desired: minced chives, sliced tomatoes, crisp shred- ded lettuce, chopped mint, minced onion, parsley, chicken or fowl. — Mrs. Clark Mason, Bensen, 111. STRING BEAN SALAD.— Cold string beans served with any desired dressing make a nice salad in themselves, but may be com- bined with minced chives, olives, parsley, thin slices of fried bacon, hard-boiled eggs, cold potatoes, cold cooked peas, cold cooked cauliflower or artichokes, chopped onions, onion juice, tomato cat- sup or chopped herbs. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I. — Remove the strings and ends of 1 qt. of string beans, and cook in salted boiling water. When ten- der, take out with a skimmer and put them into cold water. Then drain them thoroughly. Place them in a salad bowl, put chopped parsley, onion, and chervil over t"hem; pour in some French dress- ing, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. BEEF SALAD. — Dice or shred cold beef, mix with salad dress- ing and combine with any or as many of the following vegetables as desired: Grated, chopped or sliced onion, tomato, Spanish or green pepper, diced cold potatoes, cold peas, cauliflower, turnips, parsnips, carrots, minced parsley, shredded lettuce or endive, celery, sliced or chopped beets, gherkins, sliced cucumbers, caibbage. — Mrs. Clark Mason, Bensen, 111. COOK COUNTY COOK BOOK 441 VARIATION I. — Cold chopped or cubed beef may be com- bined with any cold fish or fowl, as shallots, anchovies, sardines, salmon, cod, chicken, turkey or duck^ and mixed with salad dress- ing, and garnished with parsley, olives, capers, hard-boiled eggs, horseradish, tomato catsup, chopped pickles or chives. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VARIATION II. — Combine chopped, diced or shredded cold beef with any of the following ingredients and salad dressings: Horseradish, Worcestershire sauce, tomato catsup. Chili sauce, any kind of mixed pickles, garlics, hard-boiled eggs, chervil, tarragon, sliced pickles and capers. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BEET SALAD.— Add salad dressing to sliced, cubed or chopped cold boiled beets, either fresh or pickled, and any of the following ingredients desired: Dandelion greens, shredded lettuce, string beans, any cold cooked beans, cold potatoes, turnips, carrots, parsnips or cauliflower, minced parsley, Spanish onions, cold maca- roni, chopped hard-boiled eggs, red or white cabbage, chopped, an}' cold fish, fowl or meat, sliced cucumbers, minced chervil and tarra- gon, sliced, chopped, grated or the juice of onion, celery or celery root, brussels sprouts, asparagus tips, green peas, or nuts of any kind. Serve on lettuce, endive, cress or dandelion leaves, or in beet cups, made by cutting a slice from the top of boiled beets and scooping out the pulp. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I. — 1 qt. of raw cabbage, chopped fine, 1 pt. of boiled beets, chopped fine, 1^ cups sugar, 1 cup grated horseradish, 1 tablespoon salt, ^ teaspoon black pepper, cover with cold vine- gar, and keep from the air; garnish with curled lettuce, parsley or celery. — Eloise Jennings, Winnetka, 111. VARIATION II. — Parboil beets, remove the skin, cut into thin slices, and stew with small onions in a little gravy, thickened with flour and cream. Add a dessertspoon of vinegar, seasonings, and a little sugar. Spread the, sliced beets on the dish, placing the onion between them. Serve with cold cheese and vinegar poured over. — Mrs. E. D. Kelley, Winnetka, 111. 442 CHEESE, MACARONI, NUTS & RICE, ETC. VARIATION III.— Boil or bake beets until tender, peel and slice, cool and cover with a dressing made of 2 tablespoons of butter, a dash of cayenne, boiled up once, and poured over the beets as they go to the table. — Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. BEETS ALADDIN SALAD.— Boil until tender 1 doz. new beets, and remove skins with a coarse, dry towel. Boil in a sepa- rate vessel a qt. of new peas with 4 new carrots. When &pne, dr^in and chop carrots fine, mix them with the peas. 2 heaping tablespoons of butter and the juice of a lemon, salt and pepper to taste. Remove center of the beets, and fill the cavity with the peas, carrots, etc., then place in steamer over boiling water so that they may be heated thoroughly before serving. Garnish with pars- ley. The centers of beets may be added to potato salad for sup- per. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. BEET AND APPLE SALAD.— Wash the beets and boil in unsalted water until tender. Drain and slice, sprinkling over them salt, pepper and vinegar. Place aside until cold. Pare 2 good- sized apples, or enough when chopped to make 2 cups of pulp. Chop in a separate howl beets enough to make 1 cup. Mix the two together with 2 tablespoons of oil, garnislj, with hard-boiled eggs, and serve. — Mrs. May C. May, Mayfair, 111. BEET AND BEAN SALAD.— Boil H a cup of small kidney beans. There should be a cup when cooked. Cook until soft, a pt. of tender string heaps, cut into inch lengths. Boil tender, 4 large or 6 small red beets. Let all get cold. Dice the beets. In the Center of a glass dish heap the beets, next the white, and as an out circle, the green beans. Edge with white "heart" lettuce leaves, and pour a French dressing over all. If you use dried white beans, soak them for 6 hrs. before boiling. — Mrs. Allan George, Park Ridge, 111. BERKSHIRE SALAD.— Marinate 1 cup of cold boiled fowl cut into dice and 1 cup French chestnuts, broken in pieces, wifth French dressing. Add 1 grated red pepper from which seeds have been removed, 1 cup of celery, cut into small pieces, and mayon- naise to moisten. Trim crackers, 4 inches long by 1 inch wide, slightly salted, at ends, arrange on a plate in form of a box, keep COOK COUNTY COOK BOOK 443 in place with red ribbon, J^ inch wide, and fasten at one corner, tying ribbon in a bow. Garnish opposite corner with a sprig of holly berries. Line box with lettuce leaves, put in a spoonful of salad, and mask with mayonnaise. Any colored ribbon may be used, and flowers substituted for berries. — Mrs. W. H. Willis, Glen- coe, 111. BIRD'S NEST SALAD.— Fashion small nests with cooked spinach, chopped, and seasoned with salt, pepper, oil and lemonj juice. When cold arrange in the nest eggs of Neufchatel cheese, flecked with paprika. Shape the eggs with smooth sides of butter paddles. Fill in between the nests with dressed lettuce or blanched celery' tips. Serve with brown bread and butter sandwiches. In serving the nests, use a broad-bladed silver knife. — Mrs. D. C. Daniels, Arlington Heights, 111. BOHEMIAN SALAD.— Cover the bottom of a salad dish with crisp lettuce leaves, on these put alternate layers of boiled beets and hard boiled eggs, sprinkle with 1 tablespoon of chopped onion, , and serve with preferred dressing. This is a nice salad to serve with braised beef or mutton. — Mrs. W. H. Willis, Glencoe, 111. BOLIVIA SALAD.— Add to 114 cups cold boiled potatoes, cut in y^ inch cubes, 3 hard-^boiled eggs, finely chopped, Ij/^ tea- spoons finely chopped red peppers, Ij^ tablespoons chopped chives. Pour over cream dressing, and serve in nests of lettuce leaves. — Mrs. W. H. Willis, Glencoe, 111. • BRAZILIAN SALAD. — Remove skin and seeds from white grapes and cut in halves, lengthwise. Add an equal quantity of shredded fresh pineapple; apples, pared, cored and cut in sniall pieces; then add one-fourth the quantity of Brazil nuts, broken in pieces. Mix thoroughly, and season with lemon juice. Moisten with cream mayonnaise dressing. — Mrs. W. H. Willis, Glencoe, 111. CABBAGE SALAD. — Chop or shred, a red or white cabbage fine, sprinkle with salt, and add salad dressing, garnish with hard- boiled eggs, and serve. The chopped cabbage may be combined with the desired choice of chopped or grated onions, sorrel, minced, boiled or pickled beets, celery, chopped, cooked celery root, or potatoes, chives, sliced tomato, diced cold carrots or pars- nips, cubed turnips, cooked or raw minced chevril, chives or pars- 444 CHEESE, MACARONI, NUTS & RICE, ETC. ley, chopped, hard-boiled eggs, tomato catsup, Worcestershire sauce, tobasco sauce, minced garlic or sage. Cold fried bacon, any chopped cold pork, corned beef, or any other cold meat, fish or fowl, in small quantities may also be used. Ca'bbage salad makes an attractive dish when served in beet cups, made by hollowing out boiled beets, from the top of which a slice has been removed. The red* cup with the white filling makes a nice contrast. If red cabbage is used turnips may be used for cups to serve it in, giving the opposite effect. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I.— To t qt. of finely chopped cab'bage add Yz cup of chopped, salted Spanish peanuts. To this mixture add may- onnaise dressing. Serve on lettuce, — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. VARIATION II. — Cut cabbage very fine, sprinkle salt and pepper over. Cook together 1 cup vinegar, 1 egg, 3 tablespoons sugar, a little dash of mustard, and pour over cabbage. — Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111. CABBAGE AND CELERY SALAD.— Remove the center from a very firm, white cabbage. Cut very fine with a sharp knife. Keep in ice water for 1 hr. Drain and mix with equal parts of celery, cut in small pieces. Add cream dressing and refill the cab- bage. Arrange on a folded napkin and garnish with plumes of celery and parsley. — Mrs. E. D, Kelley, Winnetka, 111. HOT CABBAGE SALAD.— Pull the cabbage apart, scald and leave it in hot water for 15 minutes, drain and dry thoroughly. Chop in small pieces and moisten with the following dressing: 2 eggs, 2 ta'blespoons of sugar, 1 saltspoon of mustard, butter size of a nut, 1 cup of vinegar. Mix, and let almost boil, when it will thicken. Add salt and pepper. Mix cabbage and dressing while the water is hot. — Mrs. E. E. Johnston, Blue Island, 111. CANTALOUPE SALAD. — Cut small cantaloupes in two, re- move seeds and fill hollow with salad dressing, or scoop out the pulp and mix with pounded ice, and refill, covering with salad dressing. — ^Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. CARROT SALAD. — Put carrots in cold water for several hours before being chopped. To 1 qt. of chopped carrots add J/^ COOK COUNTY COOK BOOK 445 cup chopped salted peanuts, add mayonnaise dressing, and serve on lettuce.— Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. VARIATION I. — Raw carrots may be shredded, chopped or grated, mixed with salad dressing and combined with any vegeta- bles as chopped or cubed raw turnips or cabbage. Serve on let- tuce and cover with salad dressing.^Mrs. E. D. Bennett, Bartlett, 111. CARTWHEEL SALAD.— Crisp 1 bunch of lettuce and ar- range on individual salad plates. Peel 2 oranges and cut in J/2- inch slices crosswise. Cut 4 ^-inch slices of onion crosswise. Arrange 1 slice of onion between 2 of orange, place on lettuce and pour 5^ cup of French dressing over all.— Mrs. F. C. Winter, Win- netka, 111. CAULIFLOWER SALAD.— Res^ve the leaves from 1 large cauliflower and boil for 5^ hr. in slightly salted water. Take out, drain, and divide it into small branches. Arrange the center of a dish, and garnish with strips of pickled beets. Pour mayonnaise or cream dressing over, and serve quickly with hot cheese wafers. —Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — ^Separate the sprigs or flowerets of cold boiled cauliflower, put into the salad dish a head of lettuce and cover it with mayonnaise. Arrange the cauliflower sprigs around the dish^ heads outward, and serve. Sprinkle with chopped pimen- tos, if desired.— Mrs. D. E. Allen, 423 9th St.,' Wilmette, 111. CAULIFLOWER AND BEET SALAD.— Dress flowers of cold cooked cauliflower with oil, salt, pepper and vinegar or lemon juice. Dress the shredded outside leaves of a head of lettuce. Cut a beet in figures and the chopped trimmings, each separately, with the same ingredients. Dispose the lettuce in the center of a serv- ing dish, and the carefully drained cauliflower above. Sprinkle with the figures cut from the beet, and dispose the chopped beet in points around the central mass. Serve mayonnaise in a dish, apart. — ^Mrs. F. C. Winter, Winnetka, 111. CELERY SALAD, — Slice crisp white celery across the stalk, forming crescent-shaped pieces, or chop very fine, and add salad dressing. To the above salad may be adde3 any of the following" 446 CHEESE, MACARONI, NUTS & RICE, ETC. ingredients: Sweet or sour apples, malaga grapes, cheese, boiled select chestnuts, blanched almonds, any desired nuts, chopped or broken, cold cooked beans of any kind, sliced, cubed or chopped cold beets, shredded cab'bage, diced, cooked or raw carrots or tur- nips, cooked cauliflower flowerets, crisp shredded cress, lettuce, endive or dandelion, chopped hard-boiled eggs, rose, violet or nas- turtium petals, minced parsley, chives, nasturtium seed pods, pi- mentos, radishes, cooked peas, chopped onions, cold cooked sau- sages, any meat, fowl, fish or game, trufifles, sweetbreads, or any meat combination. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I.— Pare the stalks from 3 bunches of celery, clean them, wipe dry with a napkin, chop, and fill a salad bowl, adding a very little salt, pepper, and 3 tablespoons of vinegar. Do not use any oil.-^Mrs. Robert S. Appleton, 1128 Center Ave., Wil- mette, 111. VARIATION II.— Boil a cup of milk, thickened with 1 table- spoon of corn starch, dissolved in milk. Mix well together 1 beaten egg, 2 teaspoons of sugar, 1 teaspoon of salt, % teaspoon of dry mustard, 1 small pinch of cayenne pepper. Pour this into the hot milk a little at a time, stirring constantly. 'When quite smooth take off of the fire and add a tablespoon or more of vine- gar, to suit taste. Mix well together and pour over celery, cut into very small bits. — Mrs. A. E. Rowland, 506 S. 4th Ave., May- wood, 111. CELERY, APPLE AND GREEN PEPPER SALAD.— Crisp the stalks of celery by letting them stand in very cold water, with a slice or two of lemon, J/^ an hr. Cut the stalks into bits, pare and cut the apples into slices, and the slices into cubes, sprinkle with lemon juice, to avoid discoloring, and also to flavor. Scald the pepper from which the seeds and -veins have been removed, and cut into fine shreds. Mix equal portions of apple and celery with such quantity of pepper as is desired. English walnuts, pecan nuts or blanched almonds, cut in small pieces, may be added. Mix with mayonnaise dressing, whitened with whipped cream, and serve on lettuce leaves, — Mrs. May C. May, Mayfair, 111. CELERY, APPLE AND PISTACHIO SALAD.— Let apple and celery, cut Julienne fashion and sprinkled with lemon juice, COOK COUNTY COOK BOOK 447 stand until chilled. Mix with mayonnaise dressing^ to which ^ cup of blanched and pounded pistachio nuts has been added. Gar- nish with lettuce and rings of apple. Sprinkled with lemon juice to keep them white; decorate with stars of rnayonnaise, and halved pistachio nuts in rings, cut, cored apples in slices. — Mrs. Clark Ma- son, Bensen, 111. CELERY CUPS. — Boil some medium-sized celery knobs or roots until tender. Drain, peel, and allow to become very cool. Scoop out the interior with a small bladed knife and fill the cavity thus formed with 1 spoon of peas, mixed with mayonnaise. Place on a platter, mask the celery with mayonnaise and garnish with parsley. Artichoke bottoms may be served in the same way. — Mrs. C. E. Worth, Wheeling, 111. CELERY, ENGLISH WALNUT AND PIMENTO SALAD. — Add Yi cup of beaten cream to ^ of a cup of mayonnaise, Ij/^ cups of sliced celery, ^ of a cup of English walnuts, and 2 chopped pimentos, after cutting from the latter some fanciful figures. Ar- range in nests of lettuce, garnish each with one of the figures, a nut, and celery, and place celery tips between the nests. — Mrs. Roger Rawlings, Chicago Heights, 111. CELERY JELLY SALAD.— Chop fine a head of celery, in- cluding root and leaves. Add a slice of onion, a small carrot, sliced, and a sprig of parsley. Simmer to a pulp in water to cover, adding more liquid as required. Strain, season with salt and pep- per, tint green with color paste or spinach juice, and add enough soaked and dissolved gelatine to stiffen. Mould in a border mould, and fill the center with chicken and nuts, or chestnuts, roasted or boiled, and mixed with mayonnaise. Garnish with crisp lettuce or cress.— Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. VARIATION I. — Boil for 15 minutes, J/^ a can of tomatoes, a tablespoon of grated onion, a bay leaf, and a pinch of celery seed. Rub through a sieve, and add J^ a box of gelatin, soaked, and dissolved, and salt and lemon juice to season. Mix with finely cut celery and mould in small cups. Serve on lettuce with mayon- naise. — Mrs. C. J. Canthorn, Wilmette, 111. CELERY AND ORANGE SALAD.— Clean a bunch of celery, string a dozen 2-inch pieces and make all crisp in cold water, to 448 CHEESE, MACARONI, NUTS & RICE, ETC. which lemon slices have been added. Wipe the stalks dry, then cut into bits and dress with French dressing.* Turn onto a serving dish. Garnish with slices of sour orange, cut lengthwise of the orange, then in halves crosswise, and the curled celery. Serve with roast duck. — Mrs. May C. May, Mayfair, 111. CELERY ROOT SALAD.— Chop together 3 stalks of celery, 3 hard-boiled eggs, 2 small onions, Yz cup vinegar, 3 boiled pota- toes, J/2 pt. cream. Season with salt, cayenne and pepper, and serve with salad dressing. — Mrs. Klug, 25 N. 5th Ave., Maywood^, 111. CELERY STICKS— Thicken salad dressing with chopped nuts and grated cheese; when thick enough to handle fill the grooves with crisp, clean sticks of celery. — Mrs. Conklin, 914 N, 5th Ave., Maywood, 111. CELERY CHEESE STICK.— Cut crisp celery into 4-inch lengths, fill the cavity with pimento cheese. These sticks are used in place of wafers. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Mlay- wood. 111. CHERRY SALAD.— Remove the stones from 1 qt. of ox- heart cherries and insert a blanched hazelnut meat in each one, or a piece of broken walnut meat. Pour over them the juice of 1 lemon. Arrange on lettuce leaves and pour mayonnaise dressing mixed with whipped cream. The white canned cherries may be -used instead of fresh ones. This salad is especially appropriate for a Washington Birthday entertainment. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111. VARIATION I. — Dissolve 1 box of gelatin, pour over J^ pt. cherries. Serve with meat. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. CHEESE AND CELERY SALAD.— Cut blanched celery stalks into small pieces; add half the bulk of Edam cheese, broken or cut into bits; dress with French dressing; turn into a salad bowl, lined with heart leaves of lettuce. For the garnish, remove the center from half a tomato, cut the edge in points to simulate the petals of a flower, and fill with 2 or 3 celery tips. Serve with bread and butter sandwiches. — Mrs^ Roger Rawlmgs, Chicago Heights, 111. COOK COUNTY COOK BOOK 449 COTTAGE CHEESE SALAD.— Mix 1 minced sweet pepper or 6 pimentos with 1 pt, of seasoned cottage cheese, and 10 drops of onion juice. Make into little balls and serve on lettuce leaves with French dressing. Ground nuts may be added, if liked. — Mrs. Robert Appleton, 1128 Centre Ave., Wilmette, 111. CHEESE AND CURRANT SALAD.— Mash a cream cheese with finely chopped lettuce. Shape in balls, arrange on lettuce leaves, pour over French dressing, and over all sprinkle the cur- rants.— Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CHEESE AND OLIVE SALAD.— Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add 6 olives, finely chopped, lettuce, finely cut, and ^ can pimento, cut in strips. Press in original shape of cheese and let stand 2 hrs. Cut in slices, separate in pieces, and serve on lettuce leaves, with mayonnaise dressing. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., May- wood, 111. CHESTNUT SALAD.— Shell, blanch and boil until tender as many chestnuts as needed. Drain and set aside to cool. Boil 2 eggs hard. Arrange lettuce in a salad bowl, put the chestnuts over and then a salad dressing made of lemon juice, olive oil, salt and a pinch of sugar. Hold a small sieve over the salad, grate over the chestnuts the yolk of an egg and over all lay the white of the egg, cut in rings. — Mrs. E. D. Kelley, Winnetka, 111. CHICKEN OR FOWL SALAD.— Trim the remains of a cold roast chicken, duck, goose or turkey; w.ash, dry, and shred the let- tuce, and place in the middle of the dish. Put the pieces of chick- en on the top, and pour the salad dressing over them. Garnish the edge with hard-boiled eggs, cut in rings, sliced cucumber, and boiled beet-root, or tomato, cut in slices, or the yolks of the eggs may 'be rubbed through a fine sieve, and the whites chopped fine, and arranged on the salad, in small bunches, yellow and white, alternately. This salad should not be made long before it is want- ed for the table. Sufficient for 4 or 5 persons. — Mrs. I. S. Alexan- der, 1003 Center Ave., Wilmette, 111. VARIATION I. — Cut up, not too fine, 1 boiled chicken, season with salt and pepper, put in an earthen dish with very little of the liquor over it, just enough to moisten it. Cut about equal quantity 450 CHEESE, MACARONI, NUTS & RICE, ETC. of celery into dice, which must also be kept in earthen dish, and set in ice chest. When ready to serve, drain the celry thoroughly and mix it with the chicken with a silver fork, cut a few olives in small pieces and add, also, a few capers. Use mayonnaise dress- ing with it or salad dressing without oil. — Eloise Jennings, Win- netka, 111. VARIATION II. — Dice equal parts of cold cooked chicken or veal and mix with the same quantity of sliced celery. Season with salt, pepper, and moisten with salad dressing. Arrange in lettuce cups or garnish with celery tops, and just before serving add dress- ing on top. — Mrs. Conklin 914 5th Ave.^ Maywood, 111. VARIATION III.— Boil the chicken until it is tender, and chop in small pieces, chop also the whites of 6 hard-boiled eggs, add an equal quantity of chopped celery, pound the yolks of the eggs fine, and add 2 tablespoons of sugar and butter, 1 teaspoon of mustard, with pepper and salt to taste. Finally, add half a tea- cup of good cider vinegar. Mix thoroughly. Nuts are an im- provement and may be ground and blended with the egg yolks, chopped, and added to the celery, or served whole, over the top and sides of the mound of salad. — Mrs. Arthur Allen, 1029 13th St., Wilmette, 111. VARIATION IV.— Cut cold, boiled chicken into dice. With 2 cups of this meat, mix an equal quantity of celery, cut into dice. Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a tablespoon of vinegar. Pour this over the chicken and celery and toss until well mixed. Line* a chilled bowl with crisp lettuce leaves, fill with the chfcken salad and pour mayonnaise dressing over all. —Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111. VARIATION V. — Remove the skin and fat from fowl, pick fine and mix with heads of celery, already chopped. Pour over it the dressing. — Mrs. M. L. Adams, 576 Willow St., Wilmette, 111. VARIATION VI. — Chop, shred or dice, cold cooked chicken and mix with salad dressing, serve on crisp lettuce leaves, endive, cress, celery tops or chopped cabbage, and garnish with hard- boiled eggs, capers, sliced beets, olives, chopped pickles, nut-meats or parsley. Add to the above salad mixture any of the following ingredients to taste: Grated cheese, ham, veal, fish, fowl, or any COOK COUNTY COOK BOOK 451 cold meat, sweetbreads or brains, mushrooms, any kind of nuts, sliced oranges or lemon, stoned olives, capers, parsley, Spanish peppers. Season with curry powder, sage, pepper, mustard, gar- lic, celery seed, anchovy paste, bread crumbs, cooked cauliflowerets, apple, grapefruit, carrots, cooked or raw, peas, parboiled, and fried oysters, truffles, tongue, pimentos. — Mabel Sturtevant, 105 S. Dear- born St., Chicago. VARIATION VII. — Use by measure twice as much chicken as celery; cut the chicken in small cubes, do not chop it. and mari- nade with French dressing. When ready to serve, drain, add the celery, and mix with mayonnaise dressing. If boiled dressing be used, marinate the chicken with part of that, adding more with the celery when ready to serve. — Mrs. Chris. Worthington, Des Plaines, 111. MOCK CASSEROLES OF CHICKEN.— Select large, smooth, tart apples of good flavor and uniform size. Remove core with knife. Mince cold chicken fine, season with salt, a dash of cayenne, pinch of powdered thyme, Yz cup of bread crumbs, moistened witli 3 or 4 teaspoons of sweet cream. Fill each apple, and bake in oven. Serve hot or cold, with mayonnaise as a salad. — Mrs. Clark Mason, Bensen, 111. DUTCH CHICKEN SALAD.— 1 cup each of cold chicken and German sausage, cut into dice, ^ cup each of chopped pickles and beets, and 2 cups of cold boiled potatoes, sliced. Add a small her- ring, skinned, boned and shredded, 2 chopped hard-boiled eggs, and 2 tablespoons of capers. Pour over a French dressing, season it with mustard, garnish with anchovies, and serve on lettuce. — Mrs. Abner Grant. Sherman, 111. CHICKEN LIVER SALAD.— Use 6 cooked chicken livers, or an equal quantity of cooked calf's liver. Cut into dice and add 4 hard-boiled eggs, cut into small pieces, and 3 small onions, chopped. Mix with French dressing, and serve on lettuce. — Mrs. E. D. Ben- nett, Bartlett, 111. CHICKEN AND OYSTER SALAD.— Clean, parboil, and drain 1 pt. of oysters. Remove tough muscles, and mix soft parts with an equal quantity of cold boiled fowl, cut in j4-inch dice. 452 CHEESE, MACARONI, NUTS & RICE, ETC. Moisten with any salad dressing, and serve on a bed of lettuce leaves.— Mrs. E. D. Bennett, Bartlett, 111. CLAM AND CELERY SALAD.— Remove skins and black- heads from cold cooked clams. Cut clams into small pieces, sea- son with onion juice, mix with shredded lettuce or celery, and serve on lettuce with French dressing or mayonnaise. Either cooked or raw clams may be used. — Mrs. C. E. Worth, Wheeling, 111. CLAM AND GRAPEFRUIT SALAD.— Trim cooked clams, season with salt, paprika, lemon juice and chill. Mix with grape- fruit pulp in pieces of equal size, removing the skin and seeds. Pour over a French dressing, made with lemon juice, and serve in the grapefruit shells, lined with lettuce. — Mrs. C. J. Canthorn. Wil- mette. 111. CLUB SALAD.—Chop fine 2 boiled potatoes. 2 artichoke bot- toms. 12 mushrooms and 2 truflFles. Add 1 stalk of celery, cut fin^e. 12 shrimps, a cup of cooked asparagus tips, a pinch each of minced chervil and parsley, and 3 red Spanish peppers. Cooked ovsters. ^^liced olive«;. and fillets of anchovies may be added. Marinate in French dressing, and serve very cold, with mayonnaise. — ^^Mrs. D. C. Daniel'=. Arlington Heights, 111. COMBINATION SALAD.— Shred very fine 1 small, firm head of white cabbage: cut 4 tart apples in dice-shaped pieces: 6 cold, firm cooked potatoes cut the same: ^ cup of English walnuts cut in small pieces; 1 teasooon of finely chopped white onion. Toss well together with 2 silver or wooden forks (steel will cause the aDples to turn dark") and pour over this some mayonnaise dressing. Place the salad on ice about 1 hr. before using. Serve on lettuce leaves. — Mrs. E. D. Kelley. Winnetka. 111. A COOKING SCHOOL SALAD.— Shred and soak a cabbage. Peel a tomato, cut it into halves and press out the seeds, then chon it fine. Remove the seeds from a pepper and cut it into fine shrrd^. At serving time, drain and dry the cabbage. Pare and slice 1 tart aople. Put a layer of the cabbage in the bottom of the salad bowl, then a little apple, a sprinkling of tomato, pepper. 1 tablespoon of chopped onion, then another layer of cabbage, and continue. Baste carefullv with the dressing:, and mix thoroughly. — ^Mrs. D C. Dan- iels, Arlington Heights, 111. COOK COUNTY COOK BOOK 453 CORN SALAD. — Mix any cold cooked corn with salad dress- ing, add any cold vegetables, meat, fish or fowl to suit taste; gar- nish with sliced hard-boiled eggs; serve on lettuce. — Mrs. F. C. Winter, Winnetka, III. VARIATION I. — Cooked sweet corn cut from cob, and young, tender shelled peas, are all available to make up into salads, to suit foods at hand and as judgment and ideas select for proportions. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CRAB SALAD. — Flake cooked crab meat, mix with salad dressing, and serve. For variety, mix with lemon juice, minced parsley, chives, celery, chopped hard-boiled eggs, capers, olives. — Mrs. A. C. Christy, Glen View, 111. VARIATION I. — Fry soft-shell crabs, and serve cold on let- tuce with salad dressing or tartar sauce. — Mrs. A. C. Christy, Glen View, 111. VARIATION II.— Combine 1 pt. of crab meat, 2 stalks of cel- ery, cut fine, 1 hard-boiled egg, chopped fine, and 1 tomato, cut into small pieces; season with salt, pepper and vinegar; thoroughly mix and place in a salad-bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing. — Mrs. C. J. Jefifries, Winnetka, 111. CRAB AND CELERY SALAD.— Shred 2 heads of lettuce and a bunch of celery and put into a bowl. Mash the hard-'boiled yolks of 6 eggs to a smooth paste with oil, adding a teaspoon of dry mus- tard. Add the yolks and whites of 2 eggs, beaten separately, and thin the mixture with lemon juice and vinegar. Mix thoroughly, seasoning with salt and cayenne. Mix a can of deviled crab meat with the dressing and lay upon the lettuce and celery. Mix thor- oughly in serving. — Mrs. C. E. Wor;:h, Wheeling, 111. CRAB AND TOMATO SALAD.— Remove meat from hard- shelled crabs; there should be 1 cup. Add ^ cup of celery, cut in small pieces, and 6 small tomatoes, peeled, chilled, and cut in quar- ters. Moisten with mayonnaise. Serve on lettuce leaves and garnish with mayonnaise, curled celery, and small pieces of to- mato. — Mrs. C. J. Canthorn, Wilmette, 111. CREOLE SALAD.— Season a pt. of hot boiled rice with salt, pepper and cayenne, and add 3 green peppers, 3 boiled beets, and 454 CHEESE, MACARONI, NUTS & RICE, ETC. I !> 17 I » an onion, minced separately. Serve very cold with French dress- ing.— Mrs. W. H. Willis, Glencoe, 111. CRESS SALAD. — Mix crisp cress with salad dressing, add choice of the following: pepper grass, chervil, mustard leaves, nas- turtium blossoms, sliced tomatoes, cucumbers, onion, shredded green pepper, celery, shredded lettuce, endive, sour apples, grape- fruit, lemon or orange pulp. Garnish with hard-boiled eggs. — Mrs, L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. VARIATION I. — Remove all bruised or wilted leaves of wa- ter cress, and with the fingers break them into 2-inch lengths. Lay the cress in a salad bowl, chop 1 young spring onion very fine, strew it over the cress, add a plain dressing, and serve. If the cress is short, it need not be broken. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. CRESS AND CELERY SALAD.— Crisp Yt. bunch lettuce in cold water. Cut 1 large bunch of celery into 2-inch lengths and cut 6 or 8 }^-inch slits in both ends of each strip. Throw the cel- ery into cold water, let it remain 1 hr., or until the edges curl up. Rub a small salad bowl with a bit of onion, line with cress, ar- range the celery in the cress-lined bowl, garnish with bits of nuts and chopped pimento. Pour the French dressing over all just be- fore serving. — 'Mrs. F. C. Winter, Winnetka, 111. CRESS, CELERY AND WALNUT SALAD.— Arrange a wreath of watercress upon a serving dish. Inside this, place some fine-cut celery, and in the center pile some meats of English wal- nuts, sliced thin. Garnish with sprays of curled celery. Sprinkle with salt and pepper, mix thoroughly, and dress with oil; then mix again, add half as much vinegar as oil, mix once more and serve. — Mrs. F. C. Winter, Winnetka, 111. CRESS AND DANDELION SALAD.— The dandelions should be fresh and young. Wash the leaves carefully, and drain well. Arrange them in a salad bowl with an equal quantity of cress. A few thin slices of onion will add much to the salad, over which should be poured a French dressing, — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CRESS AND EGG SALAD.— Dress a bunch of cress with oil, vinegar, salt and pepper. Cut the whites of 2 hard-boiled eggs COOK COUNTY COOK BOOK 455 into eighths, lengthwise, and arrange them on the cress to simu- late the petals of a flower. Press a star of mayonnaise dressing in the center of the petals. Pass an egg yolk through a sieve and ar- range around the dressing. Send to the table in this form, but toss together when serving. — Mrs. Frank Mullins, Franklin, 111. CUCUMBER SALAD.— Slice cucumbers thin and soak in cold water, drain and dry. Mix with salad dressing or with thick sour cream, highly seasoned with black pepper. If the flavor of garlic is desired, rub a salad bowl with cut garlic, fill with thinly Sliced cu- cumbers and sprinkle with any of the following Ingredients, cover- ing with another layer of cucumbers and dressing on top: Minced chives, grated onions, lemon juice, cress, celery, mushrooms, chopped hard-boiled eggs, Spanish onion, tomatoes, chopped olives. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— Soak 1 tablespoon of gelatin in ^ cup of cold water. Add to 3 tablespoons of vinegar, 1 cucumiber, chopped fine, salt and pepper to taste. Pour over the gelatin and cook un- til it is dissolved. Mould and serve with mayonnaise dressing. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. VARIATION 11. — Select fresh, crisp, green cucumbers. Pare, throw them into cold water for ^ an hr. Cut into thin slices, soak in fresh, very cold water for an hr., drain, cover with French dressing, and serve at once. Do not add salt to the water, but, if convenient, add a piece of ice. Cucumbers, wilted, are perhaps the most indigestible of all vegetables. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. FRENCH CUCUMBER SALAD.— Peel 3 cucumbers and cut into halves lengthwise, taking out the seeds. Place in ice-cold water for 1 hr. Chop 1 pt. of watercress and mix with 3 peeled chopped tomatoes. Add ^^ teaspoon of onion juice, /^ to ^ of a teaspoon of salt and a dash of cayenne pepper. Dry the cucum- bers in a napkin, fill them with the mixture and lay on lettuce leaves. Squeeze over the filling the juice of 1 lemon,- 1 tablespoon of olive oil, and serve at once. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Peel 4 cucumbers and slice thin layers lengthwise until the seeds are reached. Place a layer of cucumber slices in a dish, sprinkle with a layer of salt. Repeat until all 456 CHEESE, MACARONI, NUTS & RICE, ETC. sliced cucumbers are used. Allow to stand for several hours on the ice. When ready to use remove cucumbers from the liquid, spread on a towel and wipe dry. Place in a bowl and add, alter- nately, Yi. cup of sweet cream and ^ cup of vinegar. Serve on head of lettuce or cress. — Mrs. F. C. Winter, Winnetka, 111. CUMQUAT SALAD.— Mix sliced cumquats with crisp lettuce or endive and serve with French dressing made with lemon juice or with mayonnaise made without mustard. Finely cut celery may be added, if desired. Garnish with celery tips. — Mrs. Robert Ran- dall, 908 S. 8th Ave., Maywood, 111. CURRANT SALAD. — Mix currants with mayonnaise dressing and serve on lettuce with game. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. DAISY SALAD.— Cut the whites of 8 hard-boiled eggs into rings and mix the yolks with 1 pt. of good mayonnaise dressing. On a platter arrange 16 lettuce leaves in a circle so that every 2 will be in round or cup-like shape. On these cups arrange the ^%^ rings to simulate daisy petals, and heap the yolks in the center. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. VARIATION I. — Arrange upon platter in center of leaves of lettuce 5^ of a ripe tomato. Take th^ white of 1 hard-boiled ^^^ and cut with scissors into thin strips in the form of daisy petals and lay upon the tomatoes. Put yolks through a potato ricer and pile in centers. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wil- mette, 111. DANDELION SALAD. — Select the young green leaves of dandelions; wash, throw them into cold water; drain, dry, and serve with French dressing. — Mrs. May C. May, Mayfair. 111. VARIATION I.— Wash thoroughly in 3 waters fresh white dandelion leaves; drain, and place in a salad-bowl. Mix thorough- ly a pinch of salt, 54 pinch of pepper and 1 tablespoon of vinegar, and add 1 of oil. Pour over the salad, and serve. — Mrs. E. D. Kelley, Winnetka, 111. HOT DANDELION SALAD.— Wash fresh dandelion in sev- eral waters, drain, and arrange in a salad-bowl; season with salt and pepper. Break 2 slices of bacon and fry until done, and add \ COOK COUNTY COOK BOOK 457 the fat and all to the salad. Let 2 tablespoons of vinegar heat, and pour it over the salad, and serve. — Mrs. C. J. Jeffries, Winnetka, III. DE JOHN'S SALAD.— Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices, and serve in original shapes on lettuce leaves with French dressing. — Mrs. W. H. Willis, Glencoe, 111. DEVONSHIRE SALAD.— Choose soft, yet firm curd of cot- tage cheese, season with salt, pepper and cayenne, and serve on let- tuce with mayonnaise. Garnish with nasturtiums. — ^Mrs, W. H, Willis, Glencoe, 111. AFTER-DINNER SALAD.— Pare and cut into ^-inch dice some rich, tart apples, and mix with hickory-nut meats. Lay on top of tossed-up watercress, and serve with French dressing. — Mrs. E. D. Kelley, Winnetka, III. DOMINION SALAD. — 1 teaspoon of onion, chopped fine, 5 cold boiled potatoes, 3 hard-boiled eggs, chopped, and the tender leaves of 2 heads of lettuce, leaving out enough of the inner leaves to line the salad-bowl. Pour over salad dressing and mix gently. —Mrs. E. D. Kelley, Winnetka, 111. DUCK SALAD. — Cut the meat from a cold duck into thin strips or into cubes, marinate with salt and pepper and 3 portions of oil to 2 of sour orange juice. After standing some hours, drain and mix with half the quantity each of orange sections, freed from seeds and mem'brane, and bits of celery; garnish with mayonnaise and half slices of orange, from which the peeling has not been re- moved. — Mrs. Chris. Worthington, Des Plaines, 111. VARIATION I. — Take thin slices of cold cooked duck or cut it in dice, season with oil, lemon or orange juice, and mix with celery or bits of orange, freed from seeds and membrane. Serve with salad dressing and garnish with lettuce leaves and orange slices. Diced carrots and beets and onion juice may be added, if desired. — Mrs. Joseph King, Kenilworth, 111. DUMAS SALAD. — Put into a salad-bowl 1 anchovy and an equal quantity of tunny. Mash to a smooth paste with the yolk of 458 CHEESE, MACARONI, NUTS & RICE, ETC. a hard-boiled egg, a tablespoon of oil, and a little French dressing. Chop fine the white of a hard-boiled egg and a small pickle, add a few stalks of chervil, a little soy, and a wineglass full of white wine vinegar. Add a few slices each of boiled potato, turnips and beets, seasoning with salt and pepper. Mix thoroughly, and serve very cold. — ^Mrs. W. H. Willis, Glencoe, 111. SALAD A LA DUMAS.— Cut into dice cooked beets, pota- toes, pickles and raw tomatoes. Serve with French dressing, mixed with powdered egg yolks and seasoned with anchovy essence. Serve on lettuce, sprinkled with chopped hard-boiled eggs, chervil, beets, chives and tarragon. — Mrs. Joseph King, Kenilworth, 111. DUTCH SALAD.— ^ head of cab'bage, shredded, 1 onion, chopped fine, 1 head of celery, J^ lb. of extra fine bacon, cut in dice, about 1 cup of vinegar. Put the bacon in a frying-pan, keep shaking it over a hot fire until brown, add vinegar, let boil and pour over cabbage, etc., and serve. — Mrs. Robert P. Bruce, 405 S. Uth Ave., Maywood, 111. EAST INDIA SALAD.— Work 2 10-cent cream cheeses until smooth. Moisten with milk and cream, using equal parts. Add J^ cup of grated Young America cheese, 1 cup of whipped cream, and % tablespoon granulated gelatin soaked in 1 tablespoon of cold water and dissolved in 1 tablespoon of boiling water. Season highly with salt and paprika, and turn into a border mould. Chill, remove from mould, arrange on lettuce leaves, fill center with let- tuce leaves, and serve with curry dressing. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. « EGG SALAD. — Take the required num'ber of cold, hard-boiled eggs, slice thin, and lay on lettuce leaves or run the whites and yolks separately through a food press and place a layer of the whites on the lettuce leaves and then a layer of yolks, and cover with salad dressing. — Mrs. Conklin, 914 N. Sth Ave., Maywood,. 111. VARIATION I.— Eggs boiled hard, take the yolks out whole and chop the white with some lettuce. Put the yolks through a vegetable press and sprinkle over whites and lettuce. Serve with salad dressing.— Mrs. D. E. Allen, 423 9th St., Wilmette, 111. COOK COUNTY COOK BOOK 459 EGG AND TOMATO JELLY SALAD.— Cook a pt. of toma- toes, a bay leaf, a slice of onion, and a stalk of celery 15 minutes; add % package of gelatin, softened in % cup of cold water, then strain. Chill 4 cups. Press Vz a cooked egg, dipped in liquid gelatin, against the side of each cup; when set, fill with the jelly. Unmold on shredded lettuce, dressed with French dressing. Serve with mayonnaise. — Mrs. C. J. Canthorn, Wilmette, 111. EGG-PLANT SALAD.— Cut cold boiled egg-plant into dice and serve with crisp lettuce and French dressing. — 'Chopped cher- vil or parsley may be sprinkled over it. — Mrs. Frank Mullins, Franklin, 111. ENDIVE AND EGG SALAD.— Arrange a head of well- washed and dried endive on a salad dish with the blanched leaves in the center. Dispose about the blanched heart 4 hard-boiled eggs, cut lengthwise into quarters. Mix ^ a teaspoon of salt, a teaspoon of paprika and 6 tablespoons of oil. Stir in gradually 3 tablespoons of vinegar. Pour over the endive and egg, or use a good French dressing. Pass together when serving. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. FARMERS' SALAD. — In spring and early summer, the ten- der plant of dandelions make a most appetizing and wholesome salad. Pick over and wash carefully, lay in ice-cold water 4 hrs. to become crisp. Break coarsely and serve with bacon dressing. Fresh made cottage cheese, salt, pepper, vinegar and young onions may be added. — Mrs. D. C. Daniels, Arlington Heights, 111. FETTICUS SALAD.— Wash 2 cups of fetticus and dry leaves well, add preferred dressing, sprinkle with 1 teaspoon of grated onion. — Mrs. Chris. Worthington, Des Plaines, 111. FISH SALAD. — Mix any kind of cold fish with pickled gher- kins, or any other kind of green pickle. Garnish with slices of lemon and some parsley. — Mrs. Robert Appleton, 1128 Center Ave., Wilmette, 111. WHITE-FISH SALAD.— Flake cold cooked white-fish, sea- son with French dressing, and serve on lettuce with mayonnaise, to which a mashed sardine has "been added. Garnish with sliced cucumbers or cubes of cucumber aspic. Finely cut cabbage or celery may be added. — Mrs. A. C. Christy, Glen View, 111. 460 CHEESE, MACARONI, NUTS & RICE, ETC. FROGS' LEGS SALAD.— Shred cooked frogs' legs and mix with shredded lettuce or celery. Serve on watercress or lettuce, garnishing with sliced lemon and hard-boiled eggs. — Mrs. Allan George, Park Ridge, 111. FRUIT SALAD. — Mix together in quantities desired grape- fruit, cut in small pieces, grapes, peeled and seeded, and pineapple, diced. Serve with salad dressing to which an equal quantity of whipped cream and a teaspoon of sugar has been added. — Mrs. D, C. Everitt, 207 S. 6th Ave., Maywood, 111. VARIATION I. — Dice pineapple and tart apples, peel and seed white grapes in quantities desired, mix with white cherries, and serve with salad dressing. — Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. VARIATION II. — ^Mix together in quantities desired, diced, tart apples, chopped celery, oranges, cut in small pieces, and white salad dressing. Sprinkle chopped nuts over top. — 'Mrs. D. C. Ever- itt, 207 S. 6th Ave., Maywood, 111. VARIATION III. — For each individual salad 1 slice pin(e- apple, 1 slice orange, and candied cherries are necessary. Ar- range upon each plate a crisp leaf of lettuce, upon the lettuce a slice of pineapple, upon the pineapple a slice of orange, and ujion the orange, halved candied cherries. Serve either fruit salad dress- ing, mayonnaise or French dressing with the salad. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. VARIATION IV.— Slice fine 3 apples, 2 bananas, ^ bunch of celery, Sc walnuts, pinch of salt, 1 tablespoon of sugar. Serve with salad dressing, whiten with whipped cream. — Mrs. Klug, 25 N. 5th Ave., May»wood, 111. VARIATION V. — Into each cup put 3 canned or fresh straw- berries, some grated pineapple, a teaspoon each of orange pulp and grapefruit, a little syrup from preserved ginger, 1 tablespoon of lemon juice, and a little sugar. Fill up the cup with Maraschino cherries. Set on the ice until very cold. Eat from the cups. — • Mrs. Klug, 25 N. Sth Ave., Maywood, 111. VARIATION VI. — Peel 1 pineapple or use the contents of 1 can, shred it in small pieces with a silver fork; peel and slice thin. COOK COUNTY COOK BOOK 461 6 bananas, and peel, tear into sections, and seed 4 sour oranges. Arrange in a crystal dish in layers, sprinkling sugar between; then squeeze over the whole 1 large lemon. Stand in ice 'box 3 hrs. Serve with or without fruit salad dressing, to taste. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION VII.— Soak a box of gelatin in 2 cups of cold water over night; add 2 cups sugar, the juice of 2 lemons and bring to a scald; add 1 can of shredded pineapple, 3 oranges, 6 bananas, and candied cherries to taste. Serve in lemonade cups with whipped cream on top; a salad dressing may be made with th-e cherry juice to serve with it. This makes 4 pts. — Mrs. Conklin, 914 N. 5th Ave,, Maywood, 111. VARIATION VIII. — Cut Malaga grapes in halves and remove seeds; to 1 lb. of grapes use 2 small apples, cut in dices, J4 cup of cut celery, 2 bananas, scraped and cut in small pieces, afte!r quartering them, then mix with salad dressing and serve on let- tuce. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. VARIATION IX. — Take the inside out of a grapefruit, notch the edge of the shells and fill with the following sliced fruit: 1 ba- nana, 2 oranges, Yi. qt. of pineapple, J^ pt. of cherries, ^ lb. of blanched almonds, juice of 1 lemon, 2 tablespoons of powdered sugar. Serve with a dressing made of the juice of the cherries. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION X.— If different kinds of fruits are used cut, dice or chop, and let stand together, as the juices drain out the^ flavor of one permeates the other; drain off the juices just before serving. Always use an equal part of whipped cream and a little bit of sugar with any kind of salad dressing for a fruit salad, and do not mix with dressing until just ready to serve. — Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. TROPICAL FRUIT SALAD.— Peel and slice 6 large oranges; peel and split 6 large bananas into pieces ^ inch thick. Pare and slice 12 peaches and cut into halves and remove the seeds frora 2 lbs. of large Malaga grapes. Mix all these fruits together and sprinkle with powdered sugar to taste. Set on the ice until thor- oughly chilled. Just before serving beat the whites of 4 eggs, 462 CHEESE, MACARONI, NUTS & RICE, ETC. stiff, with Yz cup of powdered sugar. Spread this meringue over the top of the fruit and serve. — Mrs. Wm. Kies; Abbotsford Rd., Wilmette, 111. GAME SALAD. — Mix together equal quantities of finely sliced celery and chopped, raw, sour apples; serve dressed with mayonnaise dressing as an accompaniment to game, or mix with an equal quantity of any kind of cold left-over game. — Mrs. Conk- lin, 914 N. 5th Ave., Maywood, 111. GARDEN SALAD.— With the heart of a head of lettuce mix 1 handful of sorrel, 1 teaspoon of chopped chives, 2 sprigs chervil, 4 tarragon leaves or tarragon vinegar. Serve with dressing. — Mrs. D. C. Daniels, Arlington Heights, 111. GOOSE SALAD. — Mix diced cooked goose with shredded celery, bits of sour apple; season with a bit of sage, if desired. Sliced potatoes and chopped chives may be added, if liked. Gar- nish with hard-boiled eggs. — Mrs. Wm. Kies, Abbotsford Rd., Ken- ilworth. 111. GRANADA SALAD.— Wash and drain heads of chicory, and arrange in a mound in the middle of a dish. Peel rather large tomatoes, divide in sections, and place them around the chicory. Cut cold hard-boiled eggs in halves, scoop out the yolks, be care- ful not to break the whites, and put them in the mortar and pound to a paste. Fill the whites with the paste and arrange them around the tomatoes. Season the -mixture with salt and pepper; pour over the salad some mayonnaise dressing. Serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. GRAPE SALAD. — ^^Remove the stem, wash and take out the seeds of large white or light green grapes with tender skin, tak- ing care to preserve the shape of the grape. Fill the grapes with any nuts — pecan, hickory, etc. Let cool, arrange on plates and spread over a generous amount of mayonnaise. Serve at once. — Mrs. Robert S. Appleton, 1128 Centre Ave., Wilmette, 111. HALIBUT SALAD.— Flake or chop cold halibut and lay on lettuce leaves; cover with sardines. Pour over a salad dressing and garnish with sliced cucumbers or cucumber shells filled with mayonnaise, hard-boiled eggs or cubes of aspic jelly and bits oi boiled lobster. — Mrs. A. C. Christy, Glen View, 111. COOK COUNTY COOK BOOK 463 HAM OR TONGUE SALAD.— Arrange thin slices of ham upon a platter with a bed of lettuce under it. Cover with slices of hard-boiled eggs. Boiled tongue can be used in the same way. —Mrs. C. J. JeflFries,Winnetka, 111. BELGIAN HARE SALAD.— Clean and singe, the hare, cut it into 3 pieces, put them into a kettle; add slices of onion, a bay leaf, and cover with boiling water; boil rapidly for 5 minutes, then simmer gently for Ij^ hrs. Cool and remove the meat, cube it and mix with an equal quantity of diced celery; add nuts, if liked, and serve on lettuce with dressing. — Mrs. E. D. Bennett, Bartlett, 111. HARVARD SALAD. — Make lemon baskets by cutting pieces from each lemon, leaving what remains in shape of basket witih handle, remove pulp from baskets and pieces, and keep baskets in ice box until ready to fill. With a small wooden skewer make an incision in center of each handle and insert a small sprig of parsley. Fill baskets with equal parts of cold cooked sweetbread and cucumber, cut into small cubes, and % the quantity of finely cut celery, moistened with cream dressing. Pare round red rad- ishes as thinly as possible, and finely chop parings. Smooth top of baskets with chopped parings, the remaining half with finely chopped parsley. Arrange red and green baskets alternately on serving dish, and garnish with watercress. — Mrs. W. H. Willis, Glencoe, 111. HERRING SALAD.— Take 6 pickled herrings, remove skin and bones, add 6 stalks of crisp celery, 6 apples. 3 hard-boiled eggs, meat of 54 lb. English walnuts; chop these ingredients and add,- paprika, capers, and last sufficient mayonnaise to make proper consistency. — Mrs. N, Williams, 4548 Prairie Ave., Chicago, 111. VARIATION I. — Soak over night 6 milch herrings. Remove the skin and bones and rub the milch through a sieve, moistening" with vinegar. Chop fine 5^ I'b. of cold roast veal, 2 cups of peeled and sliced sour apples, Ij^ cups of pickled beets. 54 cup of onions, Yz cup of pickles; add 2 stalks of celery, chopped, Yz cup of boiled potatoes, and 1 cup of almonds. Add the milch, 2 tablespoons each of grated horseradish and parsley, and 1 cup •each of sugar and vinegar. Mix thoroughly and garnish with sardines, pickles, 464 CHEESE, MACARONI, NUTS & RICE, ETC. hard-boiled eggs, beets, olives and parsley. — Mrs. A. C. Christy, Glen View, 111. VARIATION II.— 8 herrings, 1^ lb. veal, 54 of a pickled tongue (beef), 6 apples, 6 potatoes, 5 onions, pepper and vinegar, mixed. Chop everything separately. — Mrs. C. J. Jeflfries, Winnet- ka. 111. VARIATION III.— Soak 4 herrings in cold water 24 hrs. Re- move the skin and bone and chop fine; add 1 chopped onion. 3-' large, chopped apples, vinegar to suit taste, a pinch of pepper, 1 teaspoon creim, and chopped pickles or beets. — Mrs. Klug, 25 M. 5th Ave., Maywood, 111. HINDOO SALAD. — Arrange 4 slices of tomato on a bed of shredded lettuce. On 2 of the slices pile shaved celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato shaped with circular cutter, and serve with Erencih dressing. — Mrs. W. H. Willis, Glencoe, 111. HUNGARIAN SALAD.— Mix equal parts shredded fresh pineapple, bananas, cut in pieces, and sections of tangerines, and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with paprika, and arrange on lettuce leaves. — Mrs. W. H. Willis, Glencoe. 111. IMPERIAL SALAD. — Cook green asparagus tips 1 inch in length in salted water; drain and lay in a bowl, season with salt, pepper, oil and vinegar; cut some cooked truflfles 1 inch long and season same as the asparagus, y^ hr. later lay them on a sieve to drain well, and then add to the asparagus and mix with myon- naise. — Mrs. E. D. Kelley, Winnetka, 111. ITALIAN SALAD. — ^Slice thin 2 peeled, seedless oranges, cutting crosswise with a very sharp knife. Arrange on head- lettuce leaves, and serve on salad dressing. — Mrs. W. H. Willis, Glencoe, 111. JAPANESE SALAD.— Mix 1 cup of boiled rice with 1 grated onion, and pour over while hot French dressing. Stand aside to cool. This salad is never served ice cold. Garnish the dish with the crisp lettuce leaves. Turn the rice in the center. Press into the rice 1 box of sardines, carefully drained from the oil; or 2 COOK COUNTY COOK BOOK 465 marine herrings, the backbone removed and the flesh of the fish cut into strips. Baste the rice and lettuce with salad dressing. Dusit with chopped parsley and send at once to the table. In the spring the Japanese garnish this with chopped chives, in the winter with shreds of raw beet. To make these shreds, pare the beet and then cut it around and around as you would an apple. Roll the strip back in the same form, like a compact beet, shave it down into shreds and soak in ice water for 30 minutes; drain, shake, and put them lightly over the rice. — Mrs. D. E. Allen, 429 9th St., Wil- mette, III. JARDINIERE SALAD.— Use diced cooked carrots, okra, beets, cauliflower, turnips, peas, potatoes, beans and asparagus tips, any or all, with lettuce or cress. Sprinkle with minced fine herbs, if desired, and serve on lettuce with French dressing or mayon- naise. — Mrs. W. H. Willis, Glencoe, 111. JUNO SALAD. — Cream 1 Neufchatel cheese, ^ cup chopped walnuts and 1 pimento, and form into small balls, place on beds of cress, and cover with ^ cup of French dressing. — Mrs. F. C. Win- ter, Winnetka, 111. LAMB SALAD. — Mix diced or chopped cold lamb, and add to chopped capers, a little mint, potatoes, chopped, boiled beef and capers or pickles, and salad dressing. — Mrs. C. E. JeflFerson. 505 S. 5th Ave., May-wood, 111. VARIATION L — Steep a bunch of mint in a cup ^of water and strain over a tablespoon of soaked gelatin. Keep warm over boiling water until dissolved, and add a few drops of lemon juice!, and salt and cayenne to season. Put into a mould with alternate layers of cold cooked lamb, sliced; cool, turn out. and serve with mayonnaise. Or, mix diced cooked lamb and potatoes with may- onnaise, and garnish with the mint jelly, cut into cubes. — Mrsl. Clark Mason, Bensen, 111. LAMB AND GREEN PEA SALAD.— Break, wash and drain lettuce leaves and put them into a salad bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce, and pour on top a cup of cooked cold peas. Make a plain salad dressing with oil, vinegar, and season with pepper 466 CHEESE, MACARONI, NUTS & RICE, ETC. and salt. Pour the dressing over the salad, and serve. — Mrs. VVm. S. Kies, Abbotsford Rd., Kenilworth, 111. LAMB'S QUARTER SALAD.— Wash and dry the leaves of fresh lamb's quarter, line the salad bowl and cover with any left- over vegetable, meat, fowl, or fish desired. Add salad dressing, cover with another layer of lamb's quarter, garnish with hard- boiled eggs and nasturtium leaves. Serve with salad dressing. — Mabel Sturtevant. 105 S. Dearborn St., Chicago, 111. LENTEN SALAD.— 1 cup of apples, crisp and cold. 1 cup of celery, crisp and white, 1 cup of Malaga grapes, 1 cup of pecan meats, J^ cup of sliced bananas; cover with mayonnaise dressing; prepare the last thing before serving, as the fruit discolors by standing. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I.— Cut 2 pts. of celery in J^-inch pieces, split- ting each piece lengthwise; cut 1 pt. of tart apples in small cubes: sprinkle a pinch of cayenne pepper; dissolve 1 spoon of sugar in 2 tablespoons of lemon juice, 1 teaspoon of chopped parsley. Add this to the apple and celery; toss up with mayonnaise. Add 1 small tablespoon of Parmesan cheese. Serve on lettuce. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II.— Line the bottom of the salad dish with crisp lettuce leaves. Fill the center of the dish with cold boiled or baked fish, cut into pieces, and pour over it a pt. of mayonnaise dressing. Garnish with rings of hard-boiled eggs. — Mrs. D. C. Daniels, Arlington Heights, 111. LETTUCE AND ONION SALAD.— Place a lettuce leaf on each salad plate. Slice 2 small Spanish onions very thin and place upon the lettuce. Pour % cup of French dressing over the salad. when ready to serve. Serve with celery cheese stick, — Mrs. F. C. Winter, Winnetka, 111. LETTUCE AND RADISH SALAD.— Place between leaves of curly headed lettuce 6 radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to repre- sent tulips. Serve with French dressing. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. COOK COUNTY COOK BOOK 467 r' > LETTUCE AND VEAL SALAD.— Cut H lb. cold boiled veal into strips 1 inch long, sprinkle with salt and pepper; shred a head of lettuce and chop 2 boiled eggs, not too fine, and mix together with salad dressing. — Mrs. C. E. Worth, Wheeling, 111. LETTUCE SALAD.— Mix 2 heads of lettuce, ^ cup of vine- gar, salt and pepper, and chopped white of an egg together in a bowl, and sprinkle minced yolk on top. Serve at once. A vin- grette dressing makes a nice accompaniment to head lettuce. — > Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111. LIVER SALAD. — Dice or chop cold cooked liver with an equal quantity of finely cut celery and shredded cabbage. Mix with salad dressing, and garnish with olives. — Mrs. J. H. Wich- mann, 5069 N. Lincoln St., Chicago, 111. LOBSTER SALAD.— Drain thoroughly 1 can of lobster, and remove every particle of shell, break the meat apart with a silver fork, but not too fine, 2 hard-boiled eggs, chopped fine, wash care- fully a large head of lettuce, wring a muslin cloth out of cold water, and lay the leaves in this. Keep in a cold place till ready to serve; put a layer of them in a salad dish, then a layer of the lobster, a little of the hard-boiled egg, salt and pepper, pour over the salad dressing, then another layer of lettuce, lobster, etc., till all is used, pouring dressing over the top. Do not stir. It must not* be prepared until ready to serve. — Eloise Jennings, Winnetka, 111. VARIATION I.— Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into J^-inch slices. Chop the whites of 2 hard-boiled eggs small, and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the saupe into the bowl, put in a layer of shredded lettuce, and place the slices of lobster, with quartered hard-boiled eggs, and interspersed with sliced beet and cucumber, on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and between the layers. Before serving, pour some mayonnaise sauce over the top. Crab can be used in the same manner. — Mrs. C. J. Jeffries, Winnetka^ 111. 468 CHEESE, MACARONI, NUTS, & RICE, ETC. VARIATION II.— Cut the lobster into dice and season with 2 tablespoons each of vinegar, and oil, 1 teaspoon of salt and a little pepper, and let it stand in a cool place for an hr. Line the salad bowl with crisp lettuce leaves. Mix the lobster thoroughly with mayonnaise, and place it on the lettuce. Serve with toasted cradc- ers and cheese. — Mrs. C. J. Jeffries, Winnetka, 111. MACARONI SALAD. — Break into inch pieces 1 lb. of maca- roni, and put into boiling salted water, and cook for 20 minutes. Strain through a colander and immerse in cold water to insure against becoming pasty. Boil until hard 6 eggs, chop up the yolks finely, saving the whites for garnish. Cut into tiny cubes }^ cup of cheese, and 1 large green pepper, mix all together with macaroni, and turn upon a bed of lettuce. Over the whole pour 1 pt. of slightly salted whipped cream, with a light sprinkling of grated cheese, and serve. — 'Mrs. C. Carson, 205 S. 5th Ave., May- wood, 111. MACEDOINE SALAD.— Cut fine an equal quantity of cold cooked vegetables — peas, turnips, beets, beans and potatoes. Add a little minced onion, cover with salad dressing, mix lightly, and serve cold. — Mrs. E. D. Kelley, Winnetka, 111. MACKEREL SALAD. — Drain and rinse a can of mackerel, removing skin and bone. Mix with chopped raw onion and pickles, and serve with French dressing, using the oil drained from the .can. —Mrs. A. C. Christy, Glen View, 111. MALAGA SALAD. — Remove skins and seeds from white grapes; add an equal quantity of English walnuts, blanched and broken in pieces. Marinate with French dressing. Serve on let- tuce leaves and garnish with Maraschino cherries. — Mrs. W. H.- Willis, Glencoe, 111. MARGUERITE SALAD.— Cut the whites of 6 hard-boiled eggs in rings and put the yolks through a strainer and moisten with a little dressing. Arrange the whites on lettuce leaves and drop the yellow in the center. — Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. MARSHMALLOW SALAD.— Cut 1 can of pineapple and J^ pound of marshmallows into cubes and mix with 1 cup of pecan COOK COUNTY COOK BOOK 469 meats. Pour over a salad dressing- made with lemon juice and serve on lettuce leaves with brown bread sandwiches. — Mrs, A. R. Thornton, 306 S. 2nd Ave., Maywood, 111. MEAT SALAD. — Chicken, turkey, ham, veal — in fact, any boiled meat can be made up into salads. Trim and cut up in small pieces, add lobster and celery, or cabbage, or cucumbers, also cut in small pieces; mix with any preferred dressing, and garnish with lettuce, pickles and hard-boiled eggs. — *Mrs. Clark Mason, Bensen, 111. MEAT AND POTATO SALAD.— Arrange in alternate layers sliced and diced meat and potatoes, season each layer with minced' parsley, onion, and celery or celery seed. Pour salad dressing over, and serve. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. MEXICAN JELLY. — Peel 4 large cucumbers and cut in thin slices. Put in saucepan with 1 cup cold water, bring to boiling point, and cook slowly until soft; then force through a puree strainer. Add 2^^ tablespoons granulated gelatin, dissolved in 54 cup boiling water, a few drops onion juice, 1 tablespoon vinegar, a few grains cayenne, and salt and pepper to taste. Color with leaf green, strain through cheesecloth, and mould. After removing from mould, fill space with tomato mayonnaise. Garnish sides of mould with thin slices of cucumber shaped with a small round fluted cutter, and on the center of each slice place a circular piece of truffle. Garnish around base of mould with small tomatoes, peeled, chilled, and cut in halves crosswise. On each slice of to- mato place a circular fluted slice of cucumber, and over all a cir- cular piece of truffle. Mayonnaise colored red with tomato puree. —Mrs. W. H. Willis, Glencoe, 111. MIXED SALAD. — Dress 1 qt. of shelled shrimps with mayon- naise and prepare Vt. doz. boiled potatoes as for salad, also with mayonnaise. Heap the shrimps in a pyramid in the center of a platter and surround them with the 4 or 5 raw potatoes, and finish with a border of 4 or 5 raw tomatoes.-4-Mrs. D. C. Daniels, Arling- ton Heights, 111. SPECIAL MIXED SALAD.— 1 cnp each of chopped cucum- ber, tomato, y-2. of apples, y/2 of thinly sliced radishes, 2 tablespoons 470 CHEESE, MACARONI, NUTS, & RICE, ETC. of German pearl pickled onions; mix with 1 cup mayonnaise, and serve in bowl with lettuce leaves. — Mrs. D. C. Daniels, Arlington Heights, 111. MONTE CARLO SALAD.— Remove pulp from 4 large grape- fruit, and drain. Add an equal quantity of finely cut celery, and apple. Moisten with mayonnaise, pile on a shallow salad dish, ar- range around a border of lettuce leaves, and mask with mayon- naise. Outline, using green mayonnaise 4 oblongs to represent playing cards, and denote spots on cards by canned pimentos or truffles ; pimentos cut in shapes of hearts and diamonds, truffies cut in shapes of spades and clubs. Garnish with cold cooked car- rot and turnip, shaped with a small round cutter to suggest gold and silver coin. — Mrs. W. H. Willis, Glencoe, 111. MUSTARD LEAF SALAD.— Take tender, young mustard leaves, wash, clean, and crisp in cold water. Drain dry, and serve with salad dressing; shredded lettuce, cress, endive, capers, olives or chives may be added, if desired. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. MUTTON SALAD.— Mix dice of cold boiled or roasted mut- ton with mayonnaise dressing; serve on lettuce leaves or with* cress, and garnish with capers. Many prefer the English dressing, as it is flavored with mint, which is always acceptable with mut- ton. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. NARRAGANSETT SALAD.— Arrange the cleaned, fine, white center of chicory or endive, with peeled, quartered tomatoes, and serve with 1 tablespoon chopped parsley, 5^ teaspoon onion, and 1 finely chopped egg added to French dressing. — Mrs. W. H. Willis, Glencoe, 111. NASTURTIUM SALAD.— Use the pods, leaves, flowers, or petals alone, or in combination in the proportions desired, and serve with salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. NEUFCHATEL SALAD.— Mash 1 Neufchatel cheese and moisten with milk or cream. Shape into forms the size of robins' eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange in nests of lettuce leaves and garnish with radishes. Serve COOK COUNTY COOK BOOK 471 with French dressing. — Mrs. h. C. Crawford, 1003 S. 3rd Ave., May- wood, 111. NILE SALAD. — Ij^ cups cold boiled or roasted chicken cut in cubes. Put 1/2 cup English walnut in pan, sprinkle sparingly with salt, and add % tablespoon butter. Cook in slow oven until browned and thoroughly heated, stirring occasionally; remove from oven and break in pieces. Mix chicken and nuts and marinate with French dressing. Add ^ cup celery, cut in small pieces. Arrange on a bed of lettuce, and mask with the following: Green or Ravigote mayonnaise. Mix 2 tablespoons cooked spinach, 1 tablespoon capers, and J/^ cup shallot, finely chopped, 3 anchovies, ^2 cup parsley, and ^ cup of watercress. Pound in a mortar until thoroughly macerated, then force it through a very fine strainer. Add to desired- quantity of mayonnaise dressing. — Mrs. W. H. Wil- lis, Glencoe, 111. SALAD 1907. — Wash 2 good-sized bunches of watercress, and pick from the stems. Stone 1 lb. of Malaga grapes, add to the cress, with 1 cup of chopped pimolas (or stuffed olives) and the same of chopped celery. Pour over all a French dressing, and serve on Romaine leaves. — Mrs. May C. May, Mayfair, 111. A NOVEL SALAD. — A delicious and dainty salad is made by laying a slice of canned Hawaiian pineapple on a lettuce leaf. Heat a knife and spread cream or Neufchatel cheese over the pineapple, arrange pointed strips of pimento like the petals of a poinsetta over the cheese; heap mayonnaise in the center and put a stuffed olive on top. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. NUT SALAD. — 1 head celery, 1 cup walnuts, 6 or 7 large ap- ples, mayonnaise dressing. Chop celery, nuts and apples. Add mayonnaise mixed with whipped cream. Apples will discolor if cut long before using.— Mrs. D. E. Allen, 423 9th St., Wilmette, III VARIATION I. — Equal parts of apple, celery and nuts. Cut the apples in eighths, pare and cut from the end in thin slices.' Split the celery stalks if they are wide, and then lay several to- gether and shave off in thin crescents. Use almonds, peanuts, pecans, or walnuts. Salted almonds and peanuts may be chopped medium fine, pecans and walnuts crumbled, or chopped. Some pre- fer to parboil the walnuts and remove the skin; the slight :ookin|j 472 CHEESE, MACARONI^ NUTS, & RICE, ETC. softens them somewhat. Use equal parts of each, but almost any proportion may be used. Mix with a mayonnaise dressing and serve with or without crisp lettuce. Salt and pepper the mixture well before adding the mayonnaise. — Mrs. Jas. M. Northcott, Forest Ave., Chicago, 111. VARIATION I. — Chop fine equal parts of celery and pecans, English walnuts or hickory nuts, moisten with salad dressing. Se- lect tomatoes of uniform size, not too ripe, peel, scoop out thie center, dust with salt, fill with the nut salad, put a teaspoon of salad on top of each one, and a walnut on the top of that. Serve on lettuce, leaf. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. NUT AND CELERY SALAD.— Cut 2 cups of celery in line shreds in water. Drain and dry, add ly^ cups of hickory-nut meats, broken fine, but not chopped. Serve with French dressing and garnish with watercress. — Mrs. E. D. Kelley, Winnetka, 111. NUT SALAD.— Break 1 lb. of English walnut meats in halves, pour over them boiling water and let stand 5 minutes. Remove skins, dry, and let get cold. Arrange the nuts on h»ad lettuce, and serve with either French or mayonnaise dressing. — Eloise Jen- nings, Winnetka, 111. OLIVE SALAD. — Pound 2 anchovies or 1 teaspoon of anchovy paste and add them to French dressing. Stone and chop 24 olives rather fine. Cut a beet and boiled potato into dice. Chop 1 small gherkin. Line a salad bowl with the lettuce leaves; sprinkle over the gherkin or cucumber, then the olives, then the beet and potato; dust with a level teaspoon of salt, a saltspoon of paprika, a salt- spoon of white pepper. Chop 2 hard-boiled eggs very fine, and put them over the top of the salad; sprinkle lightly with 4 table- spoons of sherry, pour over the French dressing, toss and serve. — Mrs. Robert Appleton, 1128 Centre Ave., Wilmette, 111. ORANGE SALAD. — Peel and cut 4 oranges into small pieces, cover with mayonnaise dressing, and serve on lettuce leaf. This is sufficient for 6 plates. Served* with roast turkey, chicken, etc. — • Ellen Johnson, 6637 Carpenter St., Chicago, 111. VARIATION I. — Pare 4 sweet oranges and strip off all the white skin. Cut into small cubes. Scald a cup of English wal- COOK COUNTY COOK BOOK 473 nuts; strip oflF the bitter skin and let them get cold. Skin and seed 5^ a cup of Malaga grapes. Mix all these together and lay upon lettuce hearts. Cover with a good French dressing. Set on the ice until it is chilled through before adding the dressing. This, too, should be ice cold and added just before serving. Use a "sweet dressing" sugar to tase and a glass of sherry. — Mrs. Robert Ran- dall, 908 S. 8th Ave., Maywood, 111. VARIATION II. — Divide an orange and 2 tangerines into their natural sections, removing seeds and membranes. Mix with 2 sliced bananas, a shredded pineapple, 2 dozen peeled and seeded Malaga grapes, and 2 dozen broken English walnut meats. Ar- range on lettuce and pour over mayonnaise dressing, made without mustard, adding a little whipped cream, if desired. Serve ice cold. — Mrs. John Ward, 6639 Union Ave., Chicago. Til. VARIATION III. — Mixed sliced oranges with salad dressing, made- without mustard, and serve on lettuce leaves or in orange cups, or basket, made from cutting the orange in two crosswise and removing the pulp. The cup filled with salad may be set on a let- tuce l^af. Orange salad may be served in banana skins. This salad mixture may be combined in any proportion desired with any or all of the following ingredients: Sliced bananas, broken English walnuts, pineapple, seeded white grapes. Maraschino cherries, Mal- aga grapes, strawberries, chopped pimentos, finely cut celery, grape- fruit, cubes of apple or currant jelly. Serve with a salad dressing made with orange or lemon juice, cider or wine, instead of vinegar; whiten the top with whipped creara. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION IV. — Slice 4 peeled oranges lengthwise, dress with 3 or 4 tablespoons of olive oil and 1 tablespoon of lemon juice. Arrange the slices in a mound upon a layer of lettuce leaves. Dress 1 cup of sliced nut meats with 1 tablespoon of oil, dash of salt, and ^ a tablespoon of lemon juice, and dispose upon the cen- ter of the mound. Toss together before serving. — Mrs. J. Hi Wichmann, 5^69 N. Lincoln St., Chicago, 111. ONION AND TOMATO SALAD.— Wipe and cut a few ripe tomatoes into ^-inch slices; peel and slice very thin a Spanis»h onion. Arrange the sliced onion and tomatoes in layers in a salad- 474 CHEESE, MACARONI, NUTS, & RICE, ETC bowl and pour over them a plain salad dressing. — Mrs. E. D. Kel- ley, Winnetka, 111. OYSTER SALAD. — Parboil, drain and cool large oysters. Place in a salad-bowl lined with lettuce leaves; add salad dressing and any of the following ingredients desired: Finely cut hard- boiled eggs, minced olives, parsley pickles, capers, shredded lettuce, shredded or cut celery, diced cucumbers, chopped canned mush- rooms, chopped pickles, chopped cold meat or fowl. Cover with a few oysters, a little grated horseradish, if liked, stuffed olives, minced parsley, hard-boiled eggs, sliced, minced or yolks pow- dered and whites shredded, or oysters crabs. Oyster salad may be served on cress or endive instead of lettuce. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Steam 1 qt. of oysters until plump, then throw in cold water and cut into halves. Sprinkle with salt, and mix with 4 heads of celery, cut in pieces. For the dressing: Beat 4 eggs to a cream, add 5^ cup of sugar, 1 teaspoon of dry mustard, and 1 of corn starch, made smooth in a little cold water, 1 table- spoon of butter, then add very slowly to prevent curdling, 1 cup of vinegar, a speck of cayenne; cook over steam till thick, stirring all the time; when cold add 5^ cup of thick, sweet cream. — Eloise Jen- nings, Winnetka, 111. VARIATION II. — Let 1 qt. of oysters come to a boil in their own liquor, plunge into cold water for a moment to make them plump and white, skim out and drain well, season them with 1 table- spoon of salad oil, mixed with 1 tablespoon of butter, a little salt, pinch of cayenne pepper, and the juice of ^ lemon. When cold put in the ice chest for 1 hr. or so. Set 2 cups of celery, cut in dice shapes, in the ice chest till time to serve. Then mix it with the oysters, add enough of the "mayonnaise dressing" to make it of the right consistency. Never stir the salad with a spoon, but mix carefully with a silver fork. — Eloise Jennings, Winnetka, 111. SALAD. — Remove seeds and slice ripe tomatoes, cut celery into inch pieces, whites of hard-boiled eggs, cut in large pieces, cover with salad dressing. — Eloise Jennings, Winnetka, 111. ' VARIATION I.— Put 2 heads of celery, cut into tiny pieces, into a saucepan with a little tender cabbage. Pour over enough boiling water to cover, salt, and boil for 5 minutes. Take out and COOK COUNTY COOK BOOK 475 put the strained liquor from 1 doz, oysters into a saucepan, boil and skim, add a little vinegar and salt. Put in the oysters, and cook slowly for a few minutes, until done; take out and turn them into a basin to cool; add a little oil and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PARSNIP SALAD. — Slice cold boiled parsnips and serve on lettuce with mayonnaise or French dressing. Garnish with rad- ishes or cress. — ^Mrs. Abner Grant, Sherman, 111. PEA SALAD. — Drain 1 cup peas, add salt and pepper, 2 hard- boiled eggs, a good-sized head of lettuce. Cover with mayonnaise dressing. — Mrs. Frederic Sharp, 700 S. 3rd Ave,, Maywood, 111. PEAR SALAD. — Mix sliced pears with bananas and chopped nuts or candied ginger. Serve on lettuce with a salad dressing made with lemon juice instead of vinegar and without mustard. — Mrs. D. E. Allen, 423 9th St., Wiimette, 111. PEPPER SALAD. — Boil and drain some peppers, cut them into strips and place in a bowl. For each pt. of peppers use a French dressing made of 3 spoons of oil, 1 vinegar, y^ teaspoon of salt and a few drops of onion juice. Serve with crackers as a course or with hot or cold meats. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. PEPPER GRASS SALAD.— Wash and dry the pepper grass. Line a salad-bowl with crisp cress. Pile the pepper grass on this, and serve with salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. PHILADELPHIA CREAM SALAD.— Cook and cool quickly 1 good-sized pair of sweetbreads, pick apart, rejecting all the mem- brane, sprinkle with 2 .tablespoons of tarragon vinegar, and 1 tea- spoon of celery seed. Make a "capon" and put it in a bottom of a bowl, garlic side up. Put the sweetbreads on top, cover the bowl closely and stand aside over night. When about ready to serve the salad, skin and cut in cubes the meat of a cold, boiled, 4-lb.. chicken, and mix with the sweetbreads, which have been carefully lifted from the garlic. Sprinkle with 1 grated Bermuda onion, 1 tablespoon of soy, 1 teaspoon of tobasco oil, and 1 teaspoon salt. Add Yz lb. Jordan almonds, chopped fine, and a tablespoon of 476 CHEESE, MACARONI, NUTS, & RICE, ETC. lemon juice. Whip y^ pt. of thick cream to a very stiff froth, and at the last moment fold it into J^ pt. of mayonnaise dressing, and mix half of it with the chicken. Cover salad-dish with the crisp leaves of 2 head lettuce. Put chicken in the center and cover the top with the remaining mayonnaise. Garnish with ripe olives and Yi cup of dry pinon-nuts. Reserve the "heart" of 1 head of let- tuce for the center of the dish. — Mrs. W. H. Willis, Glencoe, 111. PIG'S FEET. — Boil pickled pig's feet until tender, drain, cool, and pick the meat from the bones. Mix with finely cut celery or cabbage or potatoes, and serve with French dressing. — Mrs. Allan George, Park Ridge, 111. PIMENTO SALAD. — iMix shredded pimentos with quartered hard-boiled eggs, sliced olives, pearl onions, and grated or sliced celery. Serve on lettuce with salad dressing. — Mrs. Robert S. Ap- pleton, 1128 Centre Ave., Wilmette, 111. VARIATION I. — Mix canned red pimentos with finely cut olives and celery. Season with grated onion, and serve on lettuce with mayonnaise. — Mrs. Jas. M. Northcott, 800 Forest Ave., Chi- cago, 111. PIMENTO AND PEA SALAD.— 1 can of peas, Ij^ cups cel- ery, cut small, 2 good-sized sweet pimentos, shredded with shears, mix all and pour over it a good boiled mayonnaise dressing. — Mrs. Robert P. Bruce, 405 S. Uth Ave., Maywood, 111. MOCK PINEAPPLE SALAD.— Peel, core, and cut into thin slices crosswise 4 sound apples. Peel 2 oranges, remove the thick outside white pulp, slice a little thicker, crossing, than the apples, removing the seeds. Lay a slice of orange upon a slice of apple. Place the slices in a circle in a glass dish. Pour over the juicei from the fruit. Sift white sugar and the juice of a lemon over it. — > Mrs. E. D. Kelley, Winnetka, 111. PLANTATION SALAD.— Peel and cut very fine 1 large cu- cumber, 1 green onion, 1 bunch of red raddishes, and shred 1 head of lettuce; mix all together with 1 teaspoon of salt and J4 teaspoon of pepper and 1 well-beaten ^ZZ- Brown a tablespoon of bacon, cut into dice, in a pan over the fire, add J4 cup of cider vinegar with Yz COOK COUNTY COOK BOOK 477 cup of water. Mix all together, and serve. — Mrs. E, D. Kelley, Winnetka, 111. POMPADOUR SALAD.— Marinate cooked artichoke bottoms in French dressing, drain, and cover with macedoine mixed with mayonnaise. Serve on lettuce, garnishing with truffles. — -Mrs. W. H. Willis, Glencoe, 111. PORK SALAD. — Shred cold roast pork and mix with finely cut celery and mayonnaise. A little sliced sour apple may be add- ed. Roast pork may be added to any chicken salad, or pork chops may be boiled with chicken cooked for salad. — Mrs. Clark Mason, Bensen, III. POTATO SALAD.— Slice, dice, or chop cold boiled potatoes. Mix with the desired dressing and combine with any or all of the following mixtures desired: Diced, chopped or sliced boiled beets, chopped pickles or olives, baked beans, chopped or sliced onion, cooked carrots, finely cut celery, chopped apple, finely cut red or green peppers, shredded red or white cabbage, crisp cucumbers, drained peas, finely cut walnuts, or any kind of nut meats, chives finely cut ham, bacon, chicken, fish or other cold meat, tomatoes, chopped, cooked mushrooms, sliced radishes, hard-boiled eggs, diced or chopped turnips or carrots, parboiled oysters, cooked shrimps, herring, sardines, or anchovies, cut in small pieces. Sea- son with' potato salad with any of the following ingredients: Minced onion, parsley, minced chives, chervil, parsley, mus- tard, sugar, sage or minced fine herbs. If the flavor of garlic is desired rub the salad-bowl with cut garlic before putting in the salad. Serve on lettuce, cress or endives, moistened with hot water, tarragon, vinegar, cider, red wine, claret or beet vinegar. Garnish with sliced hard-boiled eggs or beets, or a sprinkling of minced pickle, parsley, fine herbs, anchovies, beets, parsley or chives. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION I.— Mix a pt. of cold boiled potatoes, sliced, with 2 tablespoons of pickles beet, chopped fine, and 1 tablespoon each of shredded anchovy and smoked herring. Season with minced parsley, chervil, chives and capers, and pour over a Frenich dressing seasoned with tomato and mushroom catsup. Moisten 478 CHEE5E, MACARONI, NUTS, & RICE, ETC. with ice water, if the salad is too dry, and season to taste with pepper. Serve ice cold. — Mr*. Joseph Arus, 325 12th St., Wilmette, 111. VARIATION II.— Use 6 cold potatoes, boiled with the skins on, diced, 1 medium-sized onion, chopped fine, a tablespoon of chopped parsley. Mix with salad dressing. Serves 4. — Mrs. Conk- lin, 819 N. Sth Ave., Maywood, 111. VARIATION III.— Boil 6 eggs until the yolks are mealy. Boil 1 doz. potatoes in the jackets. Peel eggs and potatoes, and cut in dice, add 2 sliced onions. Put a layer of eggs, then one of potatoes, until all is used. Pour over it some cream salad dress- ing. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION IV.— Cut in thin slices cold boiled potatoes. Make a dressing of equal parts of salad oil and vinegar, a small teaspoon of salt, a small pinch of red pepper, 4 drops of onion' juice, chopped or shredded or grated onion, to taste; turn this over the potatoes, and mix carefully. Garnish with chopped parsley, carrots or beets. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. VARIATION v.— Pare 6 large potatoes, boil till done, slice hot, add a small white onion, cut into bits; cut breakfast bacon into small bits, 1 cup, fry it to a light brown, remove meat and stir 3 tablespoons of vinegar, to make a sour gravy, add bacon, then com- bine all, and serve. — Mrs. John Hansen, 1408 S. Sth Ave., May- wood, 111. HOT POTATO SALAD.— Chop fine cold potatoes and 3 on- ions, add 2 raw eggs, 2 hard-boiled eggs, chopped fine, 1 teaspoon of salt, % of mustard, and 1 cup vinegar. Mix all together, bring to a boil, and serve hot. — Mrs. Leslie V. Warren, 211 S. Sth Ave., Maywood, 111. VARIATION I.— Slice thin 8 boiled potatoes while hot, peel and cut up 3 large onions into small bits and mix with the pota- toes; cut up some breakfast bacon into small bits, sufficient to fill a cup, and fry it a lig'ht brown; remove the meat and into the grease stir 3 tablespoons of vingar, making a sour gravy, which, with the bacon, pour over the potatoes and onions; mix lightly. COOR COUNTY COOK BOOK 479 serve hot. .Cold left-over potatoes may be used for this, either pouring the hot gravy or dressing over or warming the potatoes up in it. — Mrs. John Murray, 1414 S. 8th Ave., Maywood, 111. POTATO SALAD WITH NUTS.— Mix hickory-nuts and par- tially cold, sliced potatoes, and a trifle of chopped onion. Pour over them any salad, maygnnaise, if preferred, rich. Garnish with chopped parsley, cold boiled beets and sliced lemons. — Mrs. E. D. Kelley, Winnetka, 111. POTATO, ONION AND CELERY SALAD.— Cut into 54- inch squares 3 boiled potatoes, 2 heads of celery, cut fine, and 1 onion. Use mayonnaise dressing to cover. — Mrs. E. D. Kelley, Winnetka, 111. PRAWN SALAD. — Remove the skins and heads of cold boiled prawns and serve with salad dressing made with lemon juice ;^ sprinkle with minced parsley, and serve on lettuce. Finely cut celery may be added in half proportion to the prawn. — Mrs, A. C. Christy, Glen View, 111. QUINCE SALAD. — Peel and slice ripe quinces and serve on lettuce with French dressing, seasoning with minced chives, mar- joram, and mint. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. RADISH SALAD. — Scrape the radishes, cut into very thin slices, and put into a salad bowl. Peel and slice a fresh cucumber, and put in with radishes. Mix in equal quantities salad oil and vinegar, season with salt, pepper, and a speck of sugar; pour the mixture over the salad. Sprinkle over chopped capers, and serve. — Mrs. E. D. Kelley, Winnetka, 111. RADISH AN CELERY SALAD.— Cut 1 bunch of celery in 2- inch lengths. Slash ^-inch and ^-inch apart on each end. Throw into ice water and allow to stand 2 hrs. The cut ends will curl ilp. Wash, wipe and slice 6 tender radishes in thin circular slices, leav- ing the peel on for the color. Rub the celery bowl with onion and line the bowl with the lettuce leaves, which have been crisped in ice water. Arrange the radishes on the lettuce leaves, then add a layer of celery; continue until all are used. Pour % cup French 480 CHEESE, MACARONI, NUTS, & RICE, ETC. dressing, cover all, taking care each portion is marinated. — Mrs'. J. S. Alexander, 1003 Centre Ave., Wilmette, 111. ROMAINE SALAD.— Pick over and let stand in cold water crisp heads of romaine, then shake dry, add 1 teaspoon of grated onion to each cup of dressing, French is preferred. — Mrs. W. H. Willis, Glencoe, 111. SALMAGUNDI SALAD. — Arrange on a platter in separate groups chopped veal or chicken, hard-boiled eggs, chopped sepa- rately, sardines, or anchovies, tongue, pickled beets or red cabbage, chopped pickles or capers, and parsley or cress. Garnish with let- tuce and serve with French dressing. — Mrs. Abner Grant, Sherman, 111. SALMON SALAD.— Cut 3 large cold boiled potatoes fine, chop 2 bunches of celery. Mix with salad dressing and serve with 4 hard-boiled eggs, quartered, and imbedded in the top. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Shred or flake cold cooked or canned sal- mon, and mix with salad dressing. Add to this any or all of the following: Cold boiled potatoes, diced or chopped, diced or sliced cucumbers, celery, chopped pickles, broken nuts, hard-boiled eggs, chopped olives, capers, and pickle, small gherkins, shredded red or white cabbage. Season with lemon juice, minced parsley and cayenne. Garnish with sliced cucumbers, sliced hard-boiled* eggs, olives and anchovies. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Pick the salmon to pieces and add twice as much celery as fish, and mix well. Serve with salad dressing. — t Mrs. D. E. Allen, 423 9th St., Wilmette, 111. SALMON AND CUCUMBER SALAD.— Lay a cooked sal- mon steak on bed of lettuce leaves, and cover with thinly sliced cucumbers. Garnish with nasturtmms or cucumbers aspic, and serve with, French or mayonnaise dressing.' — Mrs. C. E. Worth, Wheeling, 111. , SARDINE SALAD. — Mix sardines with hard-boiled eggs, chopped fine, add some chopped parsley, and lay over the top some COOK COUNTY COOK BOOK 481 sliced lemon; garnish with lettuce, chopped fine, and wet in vine- gar. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I. — 1 box of sardines, chopped fine, the yolks of 2 hard-boiled eggs, stirred with the oil of the sardines, the whites chopped; juice of 1 lemon, slice lemon on top. — Eloise Jennings, Winnetka, 111. VARIATION II. — Skin, flake, and bone sardines and mix with salad dressing. Serve on lettuce leaves. Mix to taste with mashed yolks of hard-boiled eggs, chopped olives, chopped pickles, or gherkins, finely cut celery, diced, cooked potatoes, sprinkled with lemon juice or add a salad dressing made with it, or a sour mayon- naise. Garnish with boiled beets, olives, pickles, chopped, small gherkins or hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SAVOY SALAD. — Chop fine 1 medium-sized head of cabbage, mix with it 2 tablespoons of chopped celery and 1 tablespoon of finely minced onion. Whip 1 cup of thick, sour cream (that has soured quickly and is not too old), add the juice of Yz lemon, 2 tablespoons of vinegar, 1 scant teaspoon of salt, 1 saltspoon of pap- rika, pepper, and a teaspoon of sugar. Mix thoroughly with the cabbage, and add more salt, if needed, but do not sprinkle the salt or cabbage before moistened with the dressing, as that toughens it. Put on ice until ready to serve. — Eloise Jennings, Winnetka, 111. SCALLOP AND TOMATO SALAD.— Clean 1 pt. scallops, parboil and drain. Add juice of 1 lemon, cover and let stand 1 hr. Drain, dry between towels, sprinkle with salt and pepper, dip in fiour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with dressing, and serve, garnished with sliced tomatoes and watercress. Dressing: Mix 1 teaspoon finely chopped shallot, ^ teaspoon salt, y% tea- spoon paprika, 2 tablespoons lemon juice and 4 tablespoons olive oil. — Mrs. C. J. Canthorn, Wilmette, 111. SHADDOCKS. — Shaddocks are halved, the pulp scooped out and the pith removed. The pulp is then returned to the fruit and a French dressing is poured over it. — Mrs. A. C. Christy, Glen View, 111. 482 CHEESE, MACARONI, NUTS, & RICE, ETC. SHAD ROE AND CUCUMBER SALAD.— Gently simmer a shad roe with onion and bay leaf in salted acidulated water 20 min^ utes; cool, cut in slices and cubes and marinate with French dress- ing made with onion juice; to the cubes of roe add a cucumber, cut in cubes, and mayonnaise to moisten. Dispose the salad upon a bed of heart leaves of lettuce. Garnish the long sides with sliced cucumber, and the top with sliced roe and chillies. — Mrs. C. E. Worth, Wheeling, 111. SHRIMP SALAD.— Wash and drain 1 can of shrimps and break into pieces not too fine. Reserve a few whole ones. Cut equal quantity of celery in pieces % inch long; wrap in a piece of muslin wrung out of cold water and keep in cold place away from the air until ready to serve. When ready to serve, mix carefully with salad dressing. Arrange lettuce leaves on a platter. Put a spoon of salad on each leaf and lay one of the whole shrimps on this. Serve at once. — Eloise Jennings, Winnetka, 111. VARIATION I. — Wash 1 can shrimps and 1 can of peas in cold water. Mix and serve with one-half salad dressing and one- half whipped cream. The peas make a good substitute for celery when it cannot be procured. — Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. VARIATION II. — ^Mix well together 1 qt. shrimps, chopped fine, 3 hard-boiled eggs. Add salt and pepper to taste. — Mrs. Pitt, 240 S. 20th Ave., Maywood, 111. VARIATION III. — Break shrimps into pieces, marinate with French dressing 1 hr. At serving time add equal quantity of cel- ery, cut in i/^-inch lengths or chilled cubes of cucumbers, mix with mayonnaise dressing and heap on lettuce, garnish with slices of cucumbers, marinated with French dressing. — Mrs. Robert S. Ap- pleton, 1128 Centre Ave., Wilmette, 111. SHRIMP AND ASPARAGUS SALAD.— To 1 cup of shrimps add 2 cups of cold cooked asparagus tips, and toss lightly together. Season with salt and pepper. Make a dressing of the yolks of 3 hard-boiled eggs, rubbed through a sieve, and sufficient oil and vinegar to make the consistency of cream, using twice as much oil as vinegar. Pour over the asparagus and shrimps. — Mrs. C. E, Worth, Wheeling, 111. COOK COUNTY COOK BOOK 483 SHRIMP AND CUCUMBER SALAD.— Break the shrimps in pieces and marinate with French dressing. At serving time, add an equal quantity of chilled cubes of cucumber; mix with mayon- naise dressing. Shape into a mound and cover lightly with whole shrimps and the heart leaves of lettuce. Surround with sliced cu- cumbers, dressed with French dressing, flavored with onion juice. — Mrs. C. J. Canthorn, Wilmette, 111. * SORREL SALAD.— Gather the tender tops when they first sprout, freshen them and drain thoroughly; place them in a salad bowl, and add half the quantity of tender celery, broken into short lengths, a very little garlic, and lastly, a French dressing. Garlic grows wild in many parts of the country, and the tops are very, tender and delicate. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. SOUTHERN SALAD.— Mix 2 cups of cold boiled rice with 2 chopped hard-boiled eggs, and blend well with mayonnaise dress- ing; serve on crisp lettuce, garnished with sliced eggs, beets and: olives. — 'Mrs. W. H, Willis, Glencoe, 111. SPANISH SALAD.— Take the yolks from the whites of 3 hard-boiled eggs. Chop the whites fine, or put them through a vegetable press; then put through the yolks. Chop 1 onion very fine. Scrape the skin from 1 box of sardines; cover them with vinegar, and let stand for 15 or 20 minutes. Empty 1 can of shrimps; wash and dry them, and sprinkle with 3 or 4 tablespoons of vinegar. Cover a round plate near the edge with crisp lettuce leaves, arrange on top the sardines, tails in; inside of the sardines a row or ring of shrimps, using all; inside of this a row of th-e white of the egg, then one of the yolks, fill the center with chopped parsley, chopped gherkins, a tablespoon of capers, and baste the whole with French dressing, to which 1 tablespoon of tomato cat- sup is added. Serve at once. — Mrs. W. H. Willis, Glencoe, 111. SQUASH SALAD. — Young squashes smaller than an egg, and boil in salted water with a pinch of soda. Drain, cool and slice, and serve with French dressing, which may be seasoned with sage. — Mrs. May C. May, Mayfair, 111. STURGEON SALAD.— Remove the brown skin and f^t from 1/2 lb. of smoked sturgeon and cut into dice. Add 1 cup of diced 484 CHEESE, MACARONI, NUTS, & RICE, ETC. cucumber and 3 hard-boiled eggs, cut into small pieces. Mix with a chopped green pepper and a very small onion, grated. Serve with French dressing in a salad-bowl rubbed with garlic and lined with lettuce leaves. Use lemon juice in the French dressing and a slight grating of the rind. — Mrs. A. C. Christy, Glen View. 111. SUNDAY NIGHT SALAD.— Select perfect leaves of a large head of lettuce and shake dr}-, place in salad-bowl, and add 1 finely- chopped onion^ 5 sliced tomatoes, 3 or 4 watercress, sprinkle salt and pepper over surface and pour slowly about 4 tablespoons oil over, then follow with 2 tablespoons of vinegar or lemon juice, 1 tablespoon of tarragon vinegar, sprinkling with celery salt, add a little cayenne, and mix all with a wooden fork or spoon, turning all over ten or more times. — Mrs. D. C. Daniels, Arlington Heights, 111. SALAD SUPERBA.-^Lay your platter thickly with crisp let- tuce leaves, over these sprinkle lightly a layer of watercress, and the same of nuts, next cut into 5^-inch cu'bes the choicest portions of a ripe watermelon, and arrange these closely on top, pouring over all the following dressing: Beat the yolks of 2 eggs light, add 2 tablespoons of lemon juice, 1 teaspoon of salt, and a little pepper, cook in double boiler until it thickens, then set aside to - cool. When quite cold, stir in 1 cup of whipped sweet cream and a tablespoon of chopped olives. — Mrs. D. C. Daniels, Arlington Heights, III. SURPRISE SALAD. — Peel medium-sized tomatoes and empty their contents; hash up very fine some cabbage or celery, add a few broken walnut meats and mix it with mayonnaise dressing; add a pinch of salt and one of red pepper. Fill the tomato with this mixture, and serve cold. — Mrs. E. D. Kelley, Winnetka, 111. SWEETBREAD SALAD.— Cut cold boiled sweetbreads into small dice, and place in a salad-bowl; add some chopped boiled po- tatoes and a small quantity of celery, cut into pieces. Place in the refrigerator until ready to serve, pour over boiled salad dressing; garnish with heart lettuce. — Mrs. C. J. Jeffries. \Vinnetka. 111. SWEETBREAD, CUCUMBER-AND-TOMATO SALAD.— Marinate a pair of cooked sweetbreads with French dressing; chill, drain, and mix with sliced cucumbers and mayonnaise dressing, COOK COUNTY COOK BOOK 485 whitened with whipped cream. Arrange in a salad dish. Surround with slices of chilled tomato in nests of lettuce with French dress- ing. On tomato dispose slices of sweetbread, capped with stars of mayonnaise. — 'Mrs. C, E. Worth, Wheeling, 111. SWEETBREAD AND PEAS SALAD.— Boil 1 pair of sweet- breads and cut up into small pieces. Mix thoroughly with 1 can of peas and pour 1 teaspoon onion juice over them. Mix thorough- ly with mayonnaise dressing. Serve cold upon lettuce leaves. — Mrs. C. J. Canthorn, Wilmette, 111. SWISS SALAD. — Mix 1 cup cold cooked chicken, cut in cubes, 1 cucumber, pared and cut in cubes, 1 cup chopped English walnuts, and 1 cup French peas. Marinate with French dressing, arrange on serving dish, and garnish with mayonnaise dressing. — Mrs. W. H. Willis, Glencoe, 111. SWEDISH SALAD.— Mix 2 pickled herrings, shredded, 2 ap- ples, peeled and sliced, 2 boiled potatoes, cut into dice, an equaJ quantity of cold roast beef, and a little sliced beet, 1 tablespoon each of capers and chopped pickle, a little minced tarragon and! chevril, and 1 hard-boiled egg, chopped fine. Serve with French dressing. Parboiled oysters, pickled shrimps, anchovies, Brussels sprouts, olives, celery and green onions may be added to it — any, or all, as preferred, and any dried or pickled fish may be used in- stead of the herring. — Mrs. W. H. Willis, Glencoe, 111. TOMATO SALAD.— Chop fine 1 cup of cold cooked ham, and season with salt, pepper, celery seed, and chopped onion. Add J^ a cup of bread crumbs and mix to a smooth paste with French dressing. Stuff tomato shells, and serve on lettuce with mayon- naise. — Mrs. Chris. Worthington, Des Plaines, 111. VARIATION I. — ^^Peel small tomatoes, and cut out the hard, pieces around the stem ends, to make tomato cups. Sprinkle in- side lightly with salt and pepper, and fill with equal portions of celery and walnuts, cut in pieces and mixed with mayonnaise dressing. Serve on lettuce leaves, and garnish with curled celery. Pass mayonnaise on a separate dish. — Mrs. J. S. Norris, 1314 For- est Ave., Wilmette, 111. VARIATION II. — 1 pt. of tomato juice, strained through cheesecloth, 2 tablespoons gelatin, dissolved in ^ cup water, 1 486 CH'EESE, MACARONI, NUTS, & RICE, ETC. onion grated into tomato, and let "boil up long enougli to get flavor, 1 dessertspoon sugar, a little pepper and salt. Add gelatin. Have hard-Jboiled eggs sliced around the edge of a mould, and when salad begins to stiffen put in the mould. Serve with mayonnaise dress- ing.— Mrs. Arthur Allen, 1029 13th St., Wilmette, 111. VARIATION III. — Alternate layers sliced tomatoes and choice of any of the following: Boiled artichokes, alligator pears, minced onions, boiled beets, cold meat of any kind, sliced or shredded or chopped cucumbers, potatoes, radishes, cold cooked peas, crisp cress, lettuce or endive, shredded, Spanish onions, green peppers, cut celery, fine cut leeks, sliced olives, skinned, boned and flaked sardines. Add salad dressing, and season or garnish with minced chervil, chives, tarragon parsley, cress, dandelion, green pepper, mint, mashed anchovy or anchovy paste, and hard-boiled eggs. If flavor of garlic is desired rub the salad-bowl with cut garlic before putting the salad in. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. VARIATION IV. — Peel and quarter large tomatoes and serve on lettuce with mayonnaise. Marinate first in French dressing, if desired. Tomatoes may be combined with cucumbers, celery, rad- ishes, and other vegeta'bles to suit taste. — Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111. VARIATION V. — Plunge small tomatoes of similar size in a wire basket, into boiling water. Remove at once, and cut out a circular piece around the stem of each. Remove the skins, and set aside on ice to chill. When ready to serve, dispose each tomato on a lettuce leaf, seasoned with French dressing. Fill each cavity with a spoonful of mayonnaise or boiled dressing and press into the dressing quarters of hard-boiled eggs. Before setting aside to chill, tomatoes are usually dusted inside with salt, to draw out the liquid, but the salt toughens the tomato. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. TOMATO ASPIC SALAD.— Cook together 1 can tomatoes, 1 stalk celery, 1 clove, a leaf of sage, 2 teaspoons of sugar in 1 qt. of water till celery is done. Strain through a sieve, add a little salt and enough gelatin to thicken, slice 3 large-sized green or red pep- pers. Mould or serve in squares. Serve on lettuce leaves with COOK COUNTY COOK BOOK 487 salad dressing. This make 1 qt. and will serve 8 or 10. — Mrs. D. C. 'Everitt, 207 S. 6th Ave., Maywood, 111. VARIATION I. — Cook a can of tomatoes for i/^ an hr., sea- soning highly with salt, cayenne, and sugar and vinegar. Rub) through a sieve, add soaked and dissolved gelatin to thicken, and mould in individual moulds. Serve ice cold on lettuce with mayon- naise. Surround with a border of chopped celery, if desired. — Mrs. D. E. Allen, 421 9th St., Wilmette, 111. TOMATO JELLY SALAD.— Soak V-^ box of gelatin in ^2 cup; of cold water 15 minutes, or till soft. Stew one can of tomatoes till soft, cutting and mashing the pulp to hasten the process. For additional flavoring, stew with the tomato J/<-inch bit of bay leaf, ^ teaspoon of mixed whole spices, 1 rounded tablespoon of celery salt and Y^ a small Bermuda onion. Strain the tomato through a puree sieve, and if there is not enough to make 3 cups, add boiling^ water. Heat again to boiling point, add the soaked gelatin, stir till dissolved, then pour it into small cups or fancy moulds or into a ring mould, if individual forms are not desired. Chill, and when ready to serve, turn out and serve the small forms on lettuce leaves with mayonnaise, and chopped or whole English walnuts on top, or turn the ring mould out on a salad-dish, fill the center with any salad mixture you prefer, and garnish with any appropriate bor- der of green. — Mrs. A. E. Whitney, 1760 Edgewater PI., Chicago, 111. TOMATO AND BEET SALAD.-^Cut in ^-inch squares 4 cold boiled potatoes; peel 6 large tomatoes, without scalding, cut also into squares. Pour over the whole Yz pt. of mayonnaise; serve on lettuce leaves. — Mrs. E. D. Kelley, Winnetka, 111. TOMATO AND CAULIFLOWER SALAD.— Quarter toma- toes, leaving them whole at the base, so that the tomato will fall apart- from the center like a quartered orange. Fill with mayon- naise dressing and place a floweret of cooked cauliflower in center. Serve on lettuce leaf.— Mrs. D. C. Everitt, 207 S. 6th Ave., May- wood, 111. TOMATO AND CUCUAfBER SALAD.— A very pretty din- ner salad is made by arranging alternate layers of tomatoes and cucumbers on cress. Baste with French dressing added at the 488 CHEESE, MACARONI, NUTS, & RICE, ETC. last moment. A garnish of round radishes, sliced thin, quartered or cut to resemble a tulip adds to this salad. — Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111. TOMATO AND HORSERADISH SALAD.— Peel and chill tomatoes, cut in halves, crosswise, arrange on lettuce leaves, and garnish with Horseradish Sauce. — Mrs. Clark Mason, Bensen 111. TOMATO AND LETTUCE SALAD.— Make a salad of lettuce and slice 3 tomatoes and lay them on top. Cover the whole with mayonnaise dressing. — Mrs. E. D. Kelley, Winnetka, 111. m TOMATO AND ONION SALAD.— Cut into thin slices 6 ripe tomatoes; cut up as fine as possible 6 small onions; sprinkle the onion over the tomato slices, add salt, pepper and vinegar. — Mrs. E. D. Kelley, Winnetka, 111. TOMATO AND GREEN PEPPER SALAD.— Select 3 firm tomatoes, peel and slice. Remove the seeds from 1 fresh green pep- per and slice the pod in very thin strips with a paring knife. Rub a small salad-bowl with a bit of onion, and line with crisp lettuce leaves. Arrange a layer of sliced tomatoes upon a bunch of let- tuce and sprinkle with the sliced green peppers, then another layer of the tomatoes and the remainder of the green peppers. Pour ^ cup of French dressing over all. — Mrs. Robert S. Appletoh« 1128 Centre Ave., Wilmette, 111. STUFFED TOMATO SALAD.— Cut cucumbers and tomato pulp into small pieces and stew until tender. Rub through a sieve, season highly with salt, pepper, and vinegar, and add enough soaked and dissolved gelatin to stiffen. Pour into tomato-shells, chill, and serve with mayonnaise. — Mrs. C. E. Worth, Wheeling, 111. VARIATION I. — Cut a slice from top of a large tomato, scoop out center with spoon, being careful not to break skin. Fill with a mixture of any of the following: Chicken, shrimp, cooked, sweet- breads, cooked, and broken crab, veal and celery, cooked, pickled tongue, finely cut, cold lobster, f^ried beef or any cold left- over meat. Fish, fowl or vegetables, sliced, quartered, halved or chopped, hard-boiled eggs, halibut scallops, chopped cress. COOK COUNTY COOK BOOK 489 celery, diced, cucumbers, tomato pulp, cooked peas, cucumber aspic, cut fine, cabbage. Season with a few capers and a little chopped pickle. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Scald 6 tomatoes so that the skins can be easily removed. Cut a slice from top of each, and with a smalll spoon remove seeds. Peel 2 cucumbers and cut into dice, season highly and mix with at least half of the dressing. Fill tomato cups with this, and put another spoon of the dressing on top. Sprinkle a very little finely chopped parsley over, and serve on a bed of let- tuce leaves. The cucum'bers may be omitted and chopped nuts added instead.— Mrs. D. E. Allen, 423 9th St., Wilmette, 111. TOPSY-TURVY SALAD.— Mix cold cooked potatoes, string beans, peas, beets, lima beans, cauliflower, asparagus and shredded raw cabbage, any or all, and serve very cold on lettuce with French dressing or mayonnaise. — Mrs. D. C. Daniels, Arlington Heights, 111. TONNO SALAD. — ^Open and drain a can of tonno. Flake fine with a fork and mix with 3 tomatoes, peeled, and sliced, and 31 green peppers, seeded and cut into rings. Serve on lettuce and mix with French dossing, using cider vinegar. (Tonno can be had at any Italian grocery.) — Mrs. A. C. Christy, Glen View, 111. TRUFFLE SALAD.— Chop fine 6 truffles and mix with 2 or 3 minced fillets of anchovies. Serve on lettuce with French dress- ing. — Mrs. Chris. Worthington, Des Plaines, 111. TURKEY SALAD. — Marinate diced turkey in salad dressing and serve on lettuce. Add, as desired, finely cut celery, chopped' pickle, cooked beets, carrots, potatoes, asparagus, boiled celery root, parboiled oysters, bits of sour orange, freed from seeds and membrane, boiled chestnuts or shredded apples. Garnish with hard-boiled eggs, capers and parsley. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Mix diced cooked turkey with boiled chestnuts or bits of finely cut celery, add a little (;hopped hard-* boiled egg, and serve on lettuce leaves with mayonnaise. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. VARIATION II. — Cut cold boiled turkey, duck, goose or chicken into small dice. With 2 cups of this meat mix a cup of 490 CHEESE, MACARONI, NUTS, & RICE, ETC. celery cut into dice. Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a tablespoon of vinegar. Pour this over the turkey and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the turkey salad and pour may- onnaise dressing over all. The dark meat of the legs is rejected un- less it is very tender. — Mrs. Wm. S. Kies, Abbotsford Rd., Kenil- worth, 111. TURNIP SALAD. — Mix diced, cold, cooked turnips with flaked shrimps, minced chives, blanched and shredded almonds, shredded raisins and chopped pickles or capers. Serve on lettuce with salad dressing. — ^Mts. Abner Grant, Sherman, 111. VARIATION L — Cut 4 turnips into dice and cook until ten- der. Drain and cool. Dissolve half a package of soaked gelatin in 2 cups of boiling water and add the juice of 2 lemons, a table- spoon each of tomato catsup and tarragon vinegar, and salt and pepper to season highly. Rub a bowl with cut garlic and strain the mixture into it. Line individual moulds with chopped truffles, fill with turnip dice, cover with jelly, and chill. Turn out on thin slices of cold boiled tongue or ham and serve with«French dress- ing or mayonnaise, garnishing with crisp lettuce or cress. The chokes from artichokes may be used instead of the turnips. — Mrs^ Chris. Worthington, Des Plaines, 111. TURNIPS IN JELLY.— Cut 4 turnips in tiny dice; throw them into boiling unsalted water and cook until transparent. Drain carefully. Cover ^ box of gelatin with a J4 cup of cold water to soak for a J^ hr. Add the juice of 2 lemons, 1 teaspoon salt, 1 saltspoon of pepper, 1 tablespoon tarragon vinegar, and one of tomato catsup. Now add a pt. of boiling water. Rub the bottom of a bowl with a clove of garlic. Stir the mixture; strain through 2 thicknesses of cheesecloth into the bowl. Line the bottom of fancy ^molds with this jelly. When hard, sprinkle with finely chopped truffle; fill in the blocks of turnip; cover with the jelly, which must be 'cool, not hard, and stand aside on the ice. When ready to serve turn on rounds of cold boiled tongue, and serve' with French dressing. The "chokes" from the French or globe artichoke may »be used in the place of turnips. — Mrs. C. JT Can- thorn, Wilmette, 111. COOK COUNTY COOK BOOK 491 VEAL SALAD.— Cube or chop fine 2^ lbs. of cold boiled veal and season to taste; mix with 1 can peas, washed and drained, and just before serving add 1 cup of salad dressing and 1 cup of whipped cream. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. VARIATION I. — Use equal parts of well-cooked cold veal cut into small pieces, and finely chopped white cabbage. Marinate the veal for 2 hrs. Drain and mix with the cabbage. Season with salt and pepper, and a little chopped pickle, and cover with may- onnaise dressing. — Mrs. M. L. Adams, 576 Willow St., Chicago, 111. VARIATION II. — Moisten diced veal with salad dressing and serve on lettuce leaves. A choice of any or all of the followingi may be mixed with it: Pounded anchovies, chopped pickles, ca- pers, shredded cabbage, finely cut celery, cold fresh pork or fowl. Season with mustard or horseradish. Garnish with hard-boiled eggs. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. VEGETABLE SALAD.— Chop, dice or slice 4 hard-boiled eggs, 2 onions, 1 bunch of radishes, }i 'bunch lettuce, 12 medium- sized potatoes, 2 cucumbers. Garnish with parsley or the sliced or quartered eggs. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. VARIATION I. — Separate the leaves of fresh lettuce, wash thoroughly and lay in cold water to crisp; wipe dry and spread out on a flat dish. Peel and slice thinly some raw tomatoes and lay over lettuce; then a layer of cucumbers, and over this another layer of tomatoes. Onions may be added, if desired. Dressing. — Cook the yolk of an egg, stirring all the time to make a smooth paste; let cool; stir the yolks of 2 raw eggs with the cooked one; add j^ teaspoon of mustard, salt and sugar to taste. Stir in 1 tablespoon or more of olive oil, and the juice of 1 lemon.. Just before serving pour the dressing over the salad and slice a lemon over the whole, and serve. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II.— 2 boiled beets, chopped fine, 1 cup celery, also chopped fine; 1 parsnip, 1 carrot, peeled and cut oblong, and laid alternately for garnishing, with salt and whipped cream for dressing. Cool and serve at once. This makes a pretty, dish. — i Mrs. E. D, Bennett, Bartlett, 111. 492 CHEESE, MACARONI, NUTS, & RICE, ETC. JELLIED VEGETABLE SALAD.— Put cold cooked vegeta- bles, cut into dice or fancy shapes, into small cups. Dissolve half a package of gelatin in cold water, add a cup of water and 2 table- spoons of sugar. Bring to the boil, fill the moulds, and chill. Serve on lettuce with mayonnaise. — Mrs. C. J. Canthorn, Wilmette, IJl. WALDORF SALAD. — Sprinkle chopped apples, celery and walnut meats in their order on lettuce leaves and cover with salad dressing. — Mary Herring, 404 S. 11th Ave., Maywood, 111. VARIATION I. — Cut up equal parts of tender celery into y2- inch pieces and apples in 5^-inch cubes, selecting sour, crisp apples. To each cupful of apples and celery, add ^ a cup of chopped English walnuts. Add a palatable seasoning of salt and white pepper, and just before serving, mix with mayonnaise dressing. Turn into a salad-bowl lined with lettuce leaves. Or it may be garnished with white celery. tops. — Mrs. Abner Lenhart, Franklin, 111. VARIATION II. — Select 5^ doz. rather tart apples, pare evenly in salad-dish, mix with 1 cup or more diced celery and 1 cup' chopped English walnuts. May also be served in cups of hollowed apples. — iMabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION III. — Cut equal parts celery and tart apple into cubes; place in salad-bowl and add the following dressing: 1 tea- spoon mustard, ^ teaspoon salt, 4 teaspoons sugar, pinch of cay- enne, 1 ^g^, Vt. cup of vinegar, boil, and when cold stir in 54 cup sweet cream. The addition of chopped walnuts to the salad im- proves it. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION IV. — Mix 4 cups of finely cut celery with 3 large sour apples, diced, and ^ cup of broken hickory-nuts, almonds, English walnuts, peanuts, pecans, hazlenuts, filberts or Brazil nuts. Sprinkle with salt and mix with salad dressing. Serve on lettuce or in cups made of bright red apples. — Mabel Sturtevant, 105 S^ Dearborn St., Chicago, 111. WALNUT SALAD. — Make a nest of lettuce leaves on a salad- dish, arrange on it several pieces of orange, first cut into slicesj and then into quarters, and a few halves of English walnuts. Put! on each a layer of mayonnaise dressing, and serve. — Mrs. W. B. Palmer, 1132 Forest Ave., Wilmette, 111. COOK COUNTY COOK BOOK 493 VARIATION I. — Combine walnut meats with equal parts of celery, cut in small pieces, cover with French dressing, and serve on lettuce or similar leaves. Walnuts may also 'be used with cream cheese, tomatoes or oranges. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II.— Chop lettuce and the whites of 2 hard- boiled eggs separately, not too fine. Toss lightly together, sprin- kle the top thickly with English walnuts and the yolk of the egg, chopped coarsely. Pour over this a salad dressing, and serve on crisp lettuce. — Mrs. E. D. Kelley, Winnetka, 111. WATERCRESS SALAD.— Select the best bunches, remove the heavy stalks, clean and dry in a napkin and place in a salad-bowl. Dress with salt, pepper, lemon or vinegar. Add a little sugar, if desired. — Mrs. E. D. Kelly, Winnetka, 111. VARIATION I. — Let the tender leaves of the cress stand in cold water to make them crisp, and then wipe dry. Sprinkle a tea- spoon of parsley and olives, chopped fine. Add a few slices of sour apples and pour over it French dressing, which is made of ^ teaspoon of salt, % teaspoon of pepper, mixed with 3 tablespoons of oil and 1 tablespoon of vinegar, stirred in slowly. Garnish with a hard-boiled tgg, chopped fine, and scattered over it. — Mrs. C. J. Jeffries, Winnetka, 111. WATERCRESS AND WALNUT SALAD.— Crack 30 walnuts and remove their meats as nearly as possible in unbroken halves. Squeeze over them the juice of 1 large or 2 small lemons, and leave them for several hrs., or a day, if convenient. Just before dinner pick over, in a cool place, 1 full pt. of watercress, wash it carefully^ and drain it on a napkin. At the last moment drench the cress with French dressing, spread the nuts over it, give them also a generous sprinkling of the dressing, and serve. — Mrs. Roger Rawlings, Chi- cago Heights, 111. WATERMELON SALAD.— Serve cubes of ice cold water- melon on lettuce with French dressing, made with lemon juice.— j- Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. WHITE SALAD.— Dice 6, not too tart, apples, and 1 medium-sized pineapple, peel and seed 1 lb. of grapes. 494 CHEESE, MACARONI, NUTS, & RICE, ETC. Thin mayonnaise dressing with whipped cream and add a little sugar. Serve on well-'bleached head lettuce leaves or white celery tops.— *Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. WIERSBICK'S SALAD.— Peel small tomatoes of uniform size and scoop out a portion of centers. Arrange in nests of lettuc^e leaves and garnish top of each with a slice of cucumber, a slice of truffle cut in fancy shape, and ring of green pepper. Serve with the following dressing: Mix 3 tablespoons mustard, %. teaspoon salt, Ys teaspoon paprika, 1 tablespoon vinegar, and ^ teaspoon; Worcestershire sauce; then add slowly, while stirring constantly, ^ cup of olive oil. — Mrs. W. H. Willis, Glencoe, 111. WINTER SALAD. — 2 qts. green cucumbers, 2 qts, green to- matoes, large cauliflower, a pinch of red pepper. Let stand over night in salt in separate dishes. Drain in the morning and scald in vinegar and water; add 6 bunches of celery, 1 gal. vinegar, % lb. mustard, 3 teaspoons tumeric, 5j^ cups sugar, 1 heaping cup flour. Mix mustard, flour and tumeric in cold vinegar; put on and scald. — Mrs. D. C. Daniels, Arlington Heights, 111. Canning, Preserving, Jelly Making and Pickling APPLE BUTTER.— Take 6 gal. sweet cider and boil it down one-ithird; pare, quarter and core ^ a bu. of sweet apples; stew them in the boiled cider until you can pierce the apples with a straw. Keep in a covered jar. — Mrs. R. A. Watkins, Oak Forest, 111. ENGLISH LEMON BUTTER.— Boil together juice and rind of 3 lemons, 3 ggs, well beaten, 1 lb. sugar, 1 cup water, 1 tea- spoon butter, beat together and boil 5 minutes. Keep in covered jelly glasses. — Mrs, S. A. Perkins, Palos Park, 111. ORANGE BUTTER.— Pare 8 large oranges, cut into thin slices, pour over them 1^ cups of powdered sugar, boil 1 pt. of milk, and while boiling add the yolks of 3 eggs, 1 tablespoon corn starch, made smooth with cold milk. Stir constantly, and when thick pour over the fruit; beat the whites of the egga to a froth, sweeten, pour over the custard, and brown in the oven. Serve cold. — Mrs. Edgar Wilkinson, Palos, 111. PEACH BUTTER.— Take lb. for lb. of peaches and sugar, cook peaches alone until they become soft, then put in Y^ the sugar, and stir Y^ hr., then the remainder of the sugar, and stir XYi hrs.' Season with cloves and cinnamon. — Mrs. Edgar Wilkinson, Palos 111. TOMATO BUTTER.— Take 10 lbs. ripe tomatoes, peel and slice, cover with a pt. of vinegar, let stand over night, in the morn- ing put in a colander and strain, then make a syrup of 1 qt. of vine- gar and 3 lbs. brown sugar, 1^ cups tomato juice; add 1 saltspoon salt and 1 teaspoon red pepper; tie in a bag 1 teaspoon whole cloves, some stick cinnamon, put in kettle with syrup. Let syrup get hot before adding tomatoes. Boil 3 hrs. — Mrs. C. C. Chauncy, Mt. Prospect, 111. 49S 496 CANNING, PRESERVING AND PICKLING CANDIED ORANGE OR LEMON PEEL.— Take peel of orange in quarters, large size is best. Remove all the white fiber from peel, put in salt and water for 5 or 6 days, remove from brine and put in a saucepan of fresh water and set on stove to boil till tender enough to run a straw through easy. Then drain water, make syrup of 1 lb. of granulated sugar, 1 cup of water, let boil and skim. Then add the peel, let boil for 20 minutes, let stand in syrup for a couple of weeks. Seal up in a sealer, drain off syrup and put layers in sugar and let stand. — Mrs, A. L. Lansing, Floss- more, 111. CANNING FRUITS.— In canning fruits, sweeten to suit the taste. One-quarter of a lb. to a lb. of fruit is enough, unless fruilt is very sour, then use ^ lb. None but the finest white sugar is. to be used. Select fruit of firm and good quality. Pare and place in a steamer over boiling water. Put a dish under the fruit to catch the juice, afterward to be strained and added to the syrup. Let them steam until they may be pierced with a broom straw. Make a syrup of the best sugar, have it boiling hot, dip the fruit into the syrup and put it into the cans or jars. Then pour over the boiling syrup to fill the vessel. Seal immediately to keep in the steam. — Mrs. E. L. Matthews, Chicago Heights, 111. CANNING CHERRIES.— When preparins: cherries, take the stones out of about every fourth cherry (leave the rest in for fla- voring). Weigh or measure the cherries, put in a saucepan, and put enough water on to just cover the cherries. Bring to a boil, and let cook till the skin cracks; then put 5^ as much sugar as you have cherries, and let boil 5 minutes longer; take off the stove, and seal up while hot. — ^Mrs. L. E. Mason, Oak Glen, 111. CANNED GRAPES. — Pick ripe grapes carefully from the stems, wash and pack in glass jars. Make syrup of granulated! sugar and pour this boiling syrup over the grapes and seal. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. CANNED HUCKLEBERRIES.— Pick over and wash berries, then put into a preserving kettle with a small quantity, of water, just enough to prevent berries from burning. Cook till soft, skim- ming occasionally, and fill sterilized jars to overflow. Let stand until cold, again screw covers, being sure this time the jars are COOK COUNTY COOK BOOK 497 airtight. While filling jars place them on a cloth wrung out of hot water. No sugar is required in canning huckleberries, but a sprinkling of salt is an agreeable addition. — Mrs. C, E. Rennaker, Chicago Ridge, 111. CANNED PEACHES.— Make a syrup of equal quantities of sugar and water. Pare good, firm peaches, remove the stones and cook till tender. Can while hot, and seal. — Mrs. C. E. Rennaker, Chicago Ridge, 111. CANNED PEARS.— Pare the fruit and cut in halves and place in cold water, or it will discolor. Use 1 lb. of sugar for 3 lbs. fruit, and 1 qt. water for 3 lbs. of sugar. When sugar is boiling, take the pears from the water and drop into the syrup. Cook unli) they can be pierced easily with a silver fork. Fill the jars to the brim with the boiling syrup. Have bottle hot, also the covers. — Mrs. C. A. Armstrong, Oaklawn, 111. TO CAN PIEPLANT.— Wash thoroughly, cut in pieces as for" pie. crowd as much into the can as possible, filling the can with pure cold water, have the rubber on, immerse the can in a pail of water, screw on top while under water. Pour oflF water when ready to use. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PINEAPPLE AND RHUBARB CANNED.— Cut in dice 2 cups pineapple, 1 cup rhubarb, put in sterilized jars, pour over them a heavy syrup made of 2 parts sugar and 1 of water, and let cook for some time. — Mrs. D. E. Remley, Willow Springs, 111. BAKED PLUMS.— 8 lbs. plums. 5 lbs. sugar. Put in a crock A layer of fruit and a layer of sugar, until all are used. Cover and put in a slow oven, and bake for 4 hrs., or until done. You can leave them in the crock or put in cans. — Mr^. Chas. Kramer, Sut- ton. 111. CANNED PINEAPPLE.— Pare pineapple and grate on a coarse grater, cover with water and cook over a slow fire for 2 hrs.. Make a thick syrup by taking ^/i of a lb. of sugar to every lb. of fruit and suflRcient water to moisten, and boil until clear. Skim frequently, and add fruit to syrup. Cook 20 minutes, and put in cans. — ^Mrs. E. D. Blaine, Belmont, 111. CANNED PLUMS.— To 1 lb. of fruit allow 1 pt. of water and 14 lb. of sugar. Select good, fresh fruit, wipe and prick the skins. 498 CANNING, PRESERVING AND PICKLING Then pack into scalded sealers." Make a syrup of the sugar and water and pour this over the fruit. Put the tops loosely on and set into a boiler of cold water, having it come 54 up on the bottles. Have hay on boards in bottom to prevent them touching the bot- tom. Boil 5^ hr., then take out and screw the tops down tightly and turn upside down. Leave them till they cool, store in a dark cellar. All fruit can be prepared the same way. — Mrs. M. E. Holmes, Homewood, 111, CANNED QUINCES.— Peel core, quarter or cut in eighths, if large, then weigh the quinces, put them in a kettle, cover with water and cook till soft, drain oil the water, leaving a very little. add y^ lb. sugar to each lb. of fruit. Cook till the sugar is melted. —Mrs. L. R. Ridley, Finley, 111. CANNING RASPBERRIES.— Pick and clean the raspberries and put into qt. fruit jars. Then make a good thick syrup and put over them, but not quite filling the jars. Take your boiler, put a board in the bottom of boiler, put in some cold water, then put in jars (have the water just to bottom of rings on jars), bring to a boil and let boil 1 hr. Let the jars cool a little before taking out of water. When you have them out, fill with hot syrup and seal. — Mrs. F. Alexander, Glenwood, 111. CANNED STRAWBERRIES.— Take the freshest strawber- ries, wash, drain, stem, fill glass jars to within 2 inches of the top with the fruit well packed. Have the wash boiler lined with straw over the bottom, lay board over to give a flat bottom, and set filled jars on boards, pour in lukewarm water to fill up to the shoulder of the jars, allowing none to get inside, lay the lids loosely on top, and put boiler lid over tight. Leave in until the fruit is tender enough to prick through with a straw. In the meantime make a syrup of sugar and water. When the fruit is tender, take out the jars one at a time and pour over the fruit until jars are full and seal at once. — Mrs. Chas. F. Miller, 1509 St. Charles Ave., Ma3rwood, 111. CURRANT CONSERVE.— 5 lbs. currants, 5 lbs. sugar, 2 lbs. raisins. 4 oranges, steam currants 15 minutes, then add sugar (warmed as for jelly) while currants are cooking and cook 5 min- utes. Add raisins and cook 20 minutes more, add oranges after COOK COUNTY COOK BOOK 499 grating rind and all, and cook for 5 minutes. Put in cans and seal. — Mrs. C. E. Rennaker, Chicago Ridge, 111. PLUM CONSERVE.— 5 lbs. of plums, after being stoned, 3 lbs. sugar, 4 oranges, 1 lemon, 2 lbs. raisins. Cook ^ hr. — Mrs. Conk- lin, 914 N. 5th Ave., Maywood, 111. RHUBARB CONSERVE.— 3 lbs. rhubarb, peeled; 2 lemons, whole; % lb. blanched almonds. Put through coarse grinder or chop fairly fine. Add 3 lbs. sugar, and boil slowly until thick, like,' jam. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. ARTIFICIAL HONEY.— Mix together 10 lbs. white sugar, 3 lbs. clear bees' honey, 1 qt. hot water, ^2 oz. cream tartar; wihen' cool flavor with 2 or 3 drops otter of roses and sprinkle in a hand- ful of clear yellow honeycomb, broken up. This will deceive the best judges, and is perfectly healthy. — Mrs. R. A. Watkins, Oak Forest, 111. QUINCE HONEY.— Pare and grate 3 large quinces, add 3 lbs. white sugar and 1 qt. cold water, boil 20 minutes. Seal whille hot. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. DRIED APRICOT JAM.— 1 lb. dried apricots, 3 pts. water, 2]^ lbs. sugar. Soak the apricots in water for 2 days, then boil together till quite tender. Set aside till next day, and boil with the sugar for 1 hr. A few chopped almonds are an improvement. Mrs. Edgar Wilkinson, Palos, 111. BLACKBERRY JAM.— To each lb. of fruit add ^ lb. sugar, mash each separately, then put together and boil- J4 to ^ hr. — Mrs. C. C. Chauncy, Mt. Prospect, 111. GOOSEBERRY JAM.— Put a little water on the berries and cook until tender, then add about the same ofsugar as berries, and cook 2 or 3 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. GRAPE JAM. — Remove grapes from stems, measure 1 cup^. then wash them and press pulp from skins. Boil pulp until it will separate from seeds. Rub through a sieve. Add skins to pulp and boil 3 minutes; then add J^ cup sugar and boil gently until thick- ened, perhaps 15 minutes. Pour into sterilized glasses or jars. 500 CANNING, PRESERVNG AND PICKLING When cold cover with paraffine. — Mrs. A. L. Lansing, Flossmore, 111. RASPBERRY JAM.— To 5 or 6 lbs. fine, red raspberries (not too ripe), add an equal quantity of the finest quality of white sugar; mash the whole well in a preserving kettle, add 1 qt. currant juice and boil gently until it jellies upon a cold plate, then put into small jars, cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry, and cool place. — Mrs. E. L. Matthews, Chicago Heights, 111. RHUBARB JAM. — Cut rhubarb in 1-inch pieces and to 1 lb. rhubarb allow ^ lb. of granulated sugar, sprinkling it over the rhubarb, and let it remain all night. In the morning drain off the liquid and boil till quite thick, then add rhubarb, and cook IS min-/ utes. Keep in glass same as jelly, also use gallon stone jars, and it keeps all winter. — Mrs. 'L. E. Mason, Oak Glen, 111. JELLIES Jellies are made of equal amounts of cooked fruit juice and sugar. Sugar should be heated in an agate dish in a cool oven stirring occasionally. Fruit should be underripe for most jellies. No water should be added to currants, grapes or berries, and the fruit should be heated slowly. When very soft, remove from fire and drain in a sterilized jelly bag. Heat the juice slowly and boil gently the required time; then add the heated sugar and boil from 2 to 5 minutes. Pour into sterilized glasses, and when cold cover witli paraffine. Cut white paper for tops if glasses have no tin covers. The jelly bag may be a flannel or two thicknesses of cheese- cloth. — Mrs. C. E. Rennaker, Chicago Ridge, 111. APPLE JELLY. — Wash, quarter and core, but do not peel, a quantity of the best sour apples, put in a porcelain-lined kettle and pour on water to nearly, but not quite cover the apples, whidh should be quite firm (as only such can be successfully used for jelly); if at all mellow, use less water. Boil until tender, strain through a flannel jelly^bag, but do not squeeze if you desire the most delicate jelly, as by squeezing, enough pulp will be forced through the bag to give the jelly a cloudy appearance, though the flavor will not be at all injured. Measure the juice and return to COOK COUNTY COOK BOOK 501 the kettle, boil 5 minutes and then add 1 pt. of granulated sugar for every pt. of juice and boil again, test by dropping from the end of the spoon into cold water; if it goes to the bottom it has boiled long enough (usually about 15 minutes) ; remove from the fire the instant it jellies, as too much boiling is ruinous; pour into moulds and seal as soon as cold. This is a very delicate and delicious jelly which can be made at any time during the fall. and winter months, after the hurry and rush of summer canning and preserving is over, and no housewife who once succeeds in making a perfect article o£ apple jelly will ever after omit it from her larder. — Mrs, C. A. Arm- strong, Oaklawn, 111. GREEN APPLE JELLY.— Common windfall apples or any tart, juicy apples which are not quite ripe, make a nice" jelly, much more economical and quite as satisfactory as the jelly. made from ripe apples. Cut the apples in quarters, remove all -bruised or decayed spots, but do not peel. Cook t;^der in just enough water to cover. Drain in a bag all night. !l^il the juic^ abmit ^ hr., and skim. Measure the juice, and to each cup of juice, .a^-inch of vinegar on top. It can be made with or without horseradish. — ^Mrs. C. C. Armstrong, Oaklawn, 111. CURRANT CATSUP.— Cover wiih vinegar 2 qts. red currants and 2 qts. sugar; add 1 tablespoon cinnamen, J/2 tablespoon cloves, 508 ^.-..,.>.-,o, PRESER\.-..^ AND PICKLING 3^ taik^sspooa ail<;pirr, ^ tiMp*^r>rm cacf^enne. Boil slowly 40 min- -Mrs. D, £. Renlcy, Willow ^pri&g^s. 111. GOOSEBERRY CATSUP.— Boil 8 lbs. ripe gv,u^c..crrie^ and 4 lbs. sugar for 3 or 4 hrs, in 1 pL good vinegar, l^cn add '2 oz. cokIi «i ctoviB and cmnamon, and boil a little more; pour through a siere, amd hotdc — ^Mrs. Gias. Kramer, Sutton, IlL GRAPE CATSUP.— Bool 5 lbs. grapes and press them through a r o laf wW ; Add 2^2 lbs. sagar, 1 pt. vinegar, 1 tablespoon each of doves, jUsp ii g y aamamam, salt and black or cayenne pepper. BoU tai titick, and can.— Mrs. £. D. Bkiae, Bdraomt, m. TOMATO CATSUP. — Drain I cup of juice irotm 1 can of to- acnd add 1 cup of good vin^ar; place on the stove till it Ae JHiiliag poM^ tbcB: add a iazsc tablespoon of brown cool k is ready to use. — ^Mrs. M, E. Holmes, Homewood, IlL VARIATION L— BolL 2 doz. ripe tomatoes, 9 onions, 6 api»lrs, 54 fi^ mixed spices, ^ gaL vinegar, ^ lb. raisins, and salt to taifcc; l}i ivs. Stxain and add 1 lb. hsamrm. saexr, 1 cup mustard, ^ssoHvi^ aad 1 tablespoon of cayeane pcfpcr. Boil ^ hr., and bottle— Mrs. L. R, Ridley, Tinley Park, IlL UNCOOKED CHILI SAUCE— Chop together 1 small onion and 1 large green pepper, then add to each pt. of ripe tontatoei^ t^iafftrd^ dkof^ aeaia, add ^ cop sugar, 1 pt. vinegar, 2 satall Uiiiooiiii doves aad aSs^kct, 2 large teaspoons cinnamon. It is ready to bottle at once. — Mrs. F. Alexander, Glenwood, 111. CHOW-CHOW. — Ped and slice 25 large, ripe tomatoes, chop 5 naedBBB-siEcd onions fine, and 4 small green peppers; add 1 cup sugar, 2 tibirwpnoM ok salt, 1 teaspoon each ground cinnamon, ali- enee and dores. P^t all the ingredients into a porcelain kettle aad cook for 1J4 hrs. Can while hot, — ^Mrs. Chas. A. Johnson, 219 S. 9th Ave., Maywood, IB. VARIATION L — ^Wipe and remove skins from 2 qts. small gttXM. tooBLtoes. Wi3>e aad pare 12 small cucumbers. Wipe 3 red peppers. ScaMy«« ^k leaves and cut ofF the stalk of 1 cauliflower. Separate 2 bunches of celery, and remove the leaves. Peel 1 pt. Rmiove 1^ uliiaii ixoaa 2 qts. of green or wax COOK COUNTY "TO?: BOOK 599 b&am. Cat all the vegetables in =tna!" p:e:r5. :r,-er wki salt. let >taii^ 24 &T5.. dram. To I saL vimc^r a^ j^ IIl. hwUmij seeii. 2 ozL taoBeric^ ^ oz. eacic q£ iWipiin, p < r|p y u aad f chrres^ ^kpiccv. i n iii i i ilia iiil s fiev ticp| i cii.ot] tiei ia a b^L Bail ^^ia^ aifinr * ^Hle OTcr Ae beets. Nca:t dxr 4aia off 1^ s^vap. tiian^ tm a 510 CANNING, PRESERVING AND PICKLING over the beets again, then seal. This pickle will be of a rich, red color, and very delicious. — Mrs. Edgar Wilkinson, Palos, 111. MUSKMELON PICKLE.— Pare and prepare 7 lbs. of musk- melon that are turned a little yellow on the inside. Let come to a boil, 3 lbs. of light brown sugar, 1 pt. vinegar, and a little stick cinnamon; then add the fruit, and boil until clear. Will be ready for use in 2 weeks. — Mrs. A. L. Lansing, Flossmore, 111. PEAR PICKLES. — Select small, round ones, remove .the blos- som end, stick them with a fork. Allow to each qt. of pears 1 pt. of cider vinegar and 1 cup of sugar; put in a teaspoon allspice, cin- namon and cloves to boil with the vinegar; add the pear? and boil. and seal in jars. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. PICKLED PEARS.— Boil 4 lbs. sugar and 1 qt. vinegar; skim, then add 12 lbs. pears and yi oz. whole cloves, 5^ oz. stick cinnamon, peel of lemon; boil pears till tender, then put in jars; let syrup boil a little longer, then pour it over them. — Mrs, E. L. Mathews, Chicago Heights, 111. WATERMELON PICKLES.— 10 lbs. melon rind, boiled in pure water until tender; drain oflF the water through a colander. Make a syrup of 2 lbs. of white sugar, 1 qt. of vinegar, 1 oz. cinna- mon; pour over boiling hot 3 days in succession. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. MOCK MUSTARD PICKLES.— Put cucumbers in salt over night, then bring to a boil and remove salt water. Take cider vinegar enough to cover cucumbers, after ascertaining quantity. Thicken with flour, add sugar, ground celery seed and tumeric to suit flavor and shade (color) and cook. When flour is cooked, add cucumbers, take from fire and can. — Mrs. C. E. Rennaker, Chicago Ridge, 111. DEVILED APPLES.— For this relish use the sourest apples procurable. Peel, core and slice into a little cold water. Add equal weight apples and water, of light brown sugar. To a peck of apples allow the juice and grated rind of 3 lemons, 2 oz. of finely grated ginger, and 2 teaspoons of paprika. Boil together until the apples look transparent, then seal, while hot, in jars. This is fine to serve with meat- — Mrs. C. A. Armstrong, Oaklawn, III COOK COUNTY COOK BOOK 511 SPICED PEACHES (PICKLED).— Scald 3 lbs. of sugar, 1 pt. of vinegar, 2 oz. of cinnamon, Yt. oz. of cloves; pour over 7 lbs. of fruit, let it stand 24 hrs., then drain; scald again, pour over the fruit, fetting it stand for another 24 hrs. Boil all together till fruit is tender, skim it and boil liquor until thick, pour over the fruit, and set away in jars. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SWEET CUCUMBER PICKLES.— Soak whole cucumbers 3 days in brine strong enough to float an ^ZZ- Then soak in clear water for 3 days, changing often. Cut in chunks, cook 2 hrs., in vinegar and water with grape leaves and 1 teaspoon of powdered alum. Make a syrup of 3 lbs. of sugar, 3 pts. of vinegar to each 7 lbs. of cucumbers, add 1 oz. of cassia buds, 1 oz. whole allspice, 1 oz. celery seed. Boil well and then add the chunks of cucumber. Boil a few minutes. Let stand till the next day, then draw ofP the syrup, heat it up and pour over the pickles, and boil down. — Mrs. D. E. Remley, Willow Springs, 111. GREEN TOMATO PICKLE.— Slice 10 lbs. green tomatoes and put in layers, sprinkling salt on each layer, let it stand all night; next day drain from salt and add 2 qts. vinegar, 2 lbs. onions, thinly sliced, 2 teaspoons cayenne, 2 lbs. brown sugar, ^ oz. of cloves, J4 oz. cinnamon, Y^ oz. black peppercorns. Tie these spices in a piece of muslin and boil slowly, until the'tomatoes and onions are tender. This pickle will keep an indefinite length of time. — Mrs. Chas. Kramer, Sutton, 111. RED CABBAGE PICKLES.— Chop fine 1 qt. red cabbage, 1 qt. boiled red 'beets, 1 cup horseradish, grated, 1 qt. vinegar, 1 cup sugar. Sprinkle a little salt on cabbage. Put sugar in vinegar and let simmer on fire, then let stand to cool before adding the cab- bage. — ^Mrs. E. D. Blaine, Belm.ont, 111. SEVEN DAY PICKLE.— Cut the cucumbers fresh from the vine and put into a crock; add a tablespoon of salt, and pour over enough boiling water to cover; drain each morning and add fresh salt and boiling water for seven mornings; drain again and scald in weak vinegar. Put in jars and pour over the following prepara- tion: 1 qt. of vinegar, 2 cups brown sugar, 2 tablespoons mixed spice, boil together, and when cool pour over the pickle. If on- 512 CANNING, PRESERVING AND PICKLING ions are desired, use small ones, and scald in weak vinegar, and mix with the cucumbers. — Mrs. M. E. Holmes, Homewood, III. CORN RELISH. — 2 doz, ears of corn, 1 head cabbage, 4 green peppers, 1 red pepper, 4 large onions. Cut corn off cob and chop fine. Other ingredients: Mix with 1 qt. vinegar, % cup flour, 3 cups sugar, % cup salt, 2 oz. dry mustard, 1 teaspoon tumeric. Boil 30 minutes, and add 2 teaspoons celery seed, — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. CUCUMBER RELISH.— 2 doz. large cucumbers, sliced and grated, J^ cup salt. Put into cheesecloth and drain over night. In the morning add J^ cup sugar, tablespoon mustard seed, 1 table- spoon celery seed, 1 qt. vinegal*, and mix. Put up in self-sealing jars of bottles. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. GREEN TOMATO RELISH.— Wash and put through a. coarse meat chopper J/4 peck green torhatoes, 6 medium-sized on- ions, 2 green sweet peppers (seeds removed). Heat, and add 2 cups white wine vinegar, 3 cups granulated sugar, 1 tablespoon celery seed, 1 tablespoon ground cinnamon, 1 teaspoon allspice, 1 teaspoon salt; then add the vegetables, and boil until they are soft. Put into pt. jars, and seal tight. — Mrs. L. R. Ridley, Tinley Park, 111. PIES AND PASTRY PIE CRUST. — Take one-half as much shortening as flour. Rub the shortening into the flour and mix with cold water till very dry and stiff. For 1 pie with double crust take 1 cup flour and y^ cup shortening. — Mrs. G. R. Thornton, 306 S. 2nd Ave., Maywood, 111. VARIATION I.— For 2 pies mix together 2 cups flour, 4 table- spoons of lard and a pinch of salt. Mix in the lard, unmelted, using the hands; add about V2 cup of cold water, or enough to just about absorb the flour, but not to make a soft dough. Handle lightly, knead very little, roll bottom crust thicker than top. — Mrs. Frank R. Webber, 1001 S. 7.th Ave., Maywood, 111. BAKED CRUST. — Prepare pastry according to directions for apple pie. Invert a pie tin and cover with the paste. Prick all over with a fork and bake in a hot oven. Baked crusts may be 'filled with chocolate or cream filling, or cranberry, apple or other fruit sauce. Individual crusts may be filled with jam or jelly, as tarts. — Mrs. C. E. Rennaker, Chicago Ridge, 111. BOILED CRUST.— Pass 6 oz. of flour, J^ teaspoon of baking powder, and a pinch of salt through a sieve. Rub in 3 oz. of but- ter, add a small teacup of milk, gradually, and mix into a stiff paste. Roll out and use as directed. — Mrs. Roger Rawlin^s, Chi- cago Heights, 111. MERINGUE. — 1 tablespoon powdered sugar to each white of egg, Vi teaspoon of flavoring to each t%z, lemon or orange juice or extract vanilla or any of the desired flavoring. Beat whites of eggs until stiff; add sugar, gradually, then flavoring. — Mrs. L. E. Mason. Oak Glen, 111. ALEXANDRA PIE. — Cream together 1 auce, made with 1 tablespoon of brandy an«l a cup or milk, thickened with ^ tea- spoon of corn starch and sweetened to taste. — Mrs. T. Martin, 514 S. 7th Ave., Maywood, 111, COOK COUNTY COOK BOOK 535 PLUVA PUDDING. — 1 cup chopped apples, 1 cup currants, 1 cup rolled bread crumbs, 1 cup seeded raisins, 1 cup white sugar, 1/3 cup suet, 1 small tablespoon flour, 1 nutmeg, 4 eggs, beaten separately, the whites added fast. Steam 4 hrs. — Eloise Jennings, Winnetka, 111. PORCUPINE SPONGE PUDDING.— Ij^ cups sugar, ^ cup butter, 2y2 cups flour, 1 cup of milk, 4 eggs, 1 teaspoon soda, 2 tea- spoons cream tartar, flavor. Slice the cake in halves, spread with jelly or jam, place them together and pour wine over; stick with blanched almonds; put in a deep dish, and pour over rich custard or whipped cream. — Mrs. D. E. Gentry, Glencoe, 111. PRUNE PUDDING.—^ lb. prunes, boiled soft, and pressed through a colander, 6 tablespoons powdered sugar, whites of 5 eggs, beaten stiff. Bake 20 minutes in a pan of hot water. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. PRUNE WHIP. — Boil 1 cup prunes and J^ cup dried apricots until soft. Take skins and stones off of the prunes and put on and boil again with the apricots until both have reached a j/ulp. Remove, and let cool. Beat in whites of 1 egg and sugar to taste, and bake. This makep a dessert sufficient to serve 8 people. Serve with whipped cream. — Mrs. T. Martin, 514 S. 7tli Ave., May- wood, 111. PRUSSIAN CREAM.— Scald ^ pt. milk in a farina kettle. Beat the yolks of 3 eggs and 1 cup sugar light, stir into the milk, add }i box gelatin which has been soaked in some of the milk; stir constantly until it thickens. Take from the stove and stir in the beaten whites of eggs. Pour in moulds. Serve with whipped cream and sugar. — Mrs. Edgar Wilkinson, Palos Park, 111. QUEEN OF PUDDING.— 1 pt. of bread crumbs, 1 qt. of milk, 1 cup sugar, the yolk of 4 eggs, the grated rind of 1 lemon, a piece of butter the size of an egg. Bake like a custard. When baked spread over the top slices of jelly and cover the whole with the whites beaten to a stiff froth with 1 cup of sugar, and juice of the lemon. Brown lightly in the oven. — Mrs. D. E. Gentry, C'len- coe. 111. RED RASPBERRY PUFF.— 1 cup pulverized sugar, stirred in white of an egg (well beaten); add 1 cup raspberries, and heat 536 PUDDING AND DESSERTS 20 minutes. Place in refrigerator until thoroughly chilled. — Mrs. Conklin, 914 N. 5th Ave., Mayood, 111. RASPBERRY CUSTARD.— Make a custard of 1 pt. milk, the yolks of 2 eggs, 2 tablespoons sugar; steam. Put a dessertspoon of raspberries in 6 custard glasses, fill nearly to the top when the custard is cold, adding the whites of 2 eggs, beaten stifif, with a little sugar. — Mrs. A. L. Lansing, Flossmore, 111. REBECCA PUDDING.— Mix ^ cup corn starch, % cup sugar, ^ teaspoon salt, dilute with cold water, add to scalded milk, stirring constantly until mixture thickens, and then occasion- ally. Cook 15 minutes, add 1 teaspoon vanilla, and the whites of 3 eggs, beaten stiff. Mix thoroughly, mould, chill and serve with yellow sauce. — Mrs. L. E. Mason, Oak Glen, 111. VARIATION I. — Wash the rice thoroughly, then put over a moderate fire with just enough cold water to prevent it from burn- ing. Use a double boiler, if possible, and have a close-fitting cover. Add salt to taste. Steam the rice; when nearlj'- done, remove the cover and add a lump of butter. Serve plain or with cream, sugar and nutmeg. — Mrs. D. E. Remley, Willow Springs, 111. RICE PUDDING.— Boil 1 ciTp rice in water, until tender, drain, and add 1 cup sugar, butter size of walnut, 2 well-beaten eggs, and a pt. of milk; bake in a "fairly fast oven until nicely browned on top. A piece of butter, cut in fine bits, over the top helps to give it a rich brown color. — Mrs. T. Martin, 514 S. 7th Ave., Maywood, 111. RUBY UNDER THE SNOW.— Put ^ pt. of tapioca into a double boiler, with IJ^ pts. of cold water, and lemon rind, cut like an apple paring, and let it simmer until clear; then take out the lemon rind, and add Yt. pt. of currant jelbs 4 oz. of sugar, 2 table- spoons of any kind of dark juice, and juice of 1 lemon. When all are melted together, pour into a glass dish and set away to cool. When cold, cover with whipped cream, sweetened and fla- vored. — Mrs. D. E. Gentry, Glencoe, 111. SCHLOSS TARTAR.— Grate 1 bar of chocolate, add 4 eggs, ^ cup sugar, 1 scant cup of flour, 2 teaspoons baking powder. Filling. — Yi, cup raisins, 1 cup sour milk, 1 sour apple, yolk of COOK COUNTY COOK BOOK 537 1 ^SS, Vz teaspoon lemon oil, 1 cup sugar and 2 teaspoons water. Boil like cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. SHAUM TARTAR.— Whites of 6 eggs, 2 cups of sugar; stir 10 minutes; add 2 teaspoons vinegar; stir 5 minutes; 1 teaspoon vanilla; stir 15 minutes. Bake in a moderate oven Yi hr., in 2 sheets. Serve with cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. STRAWBERRY SHORTCAKE.— Cream together 1 cup of sugar, 1 tablespoon of butter; add 3 eggs, beaten very light; mix thoroughly, and add 3 cups of flour, sifted 3 times with 1 heaping teaspoon of baking powder, with a little salt. Stir in, and add enough milk or cream to make it roll out easily. Bake in deep tin plates. With 3 pts. of strawberries mix 1 cup of sugar, and spread between the laj^ers of cake. Serves 6. — Mrs. Lighthart, 811 X. 19th Ave., Maywood, 111. WINTER STRAWBERRY SHORTCAKE.— Cream together 1 cup sugar and y^ cup butter; add 2 beaten eggs, and a pinch of salt, and beat thoroughly; add 1 cup milk, 3 cups flour, in which 2 teaspoons of baking powder has been sifted. Stir thoroughly, and bake in 3 layers. Remove the juice from a can of strawberries and put fruit between the layers. Place Ya, cup of the juice on the stove and add enough sugar to make a good thick syrup, and cook until it threads; add to the beaten white of 1 ^q,%, pouring gently, and stirring constantly; use to frost the cake. Any kind of fruit may be used instead of strawberries. — Mrs. Chas. F, Miller, 1509 St. Charles Ave., Maywood, 111, SUET PUDDING,— Mix together 1 cup molasses, 1 cup milk, 1 cup suet, 1 cup currants and raisins, little baking powder. Steam 3 hrs.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111. SUNSET PUDDING.— Break 4 sheets of isinglass into bits, put in a bow^l with a gill of cold water. Put 3^ box of gelatin in another bowl with 1 gill of cold water. Let both soak 3 or 4 hr.-^. Have read}'- 1^/2 pts. of boiling water, and pour half into each bowl, stirring until the isinglass and gelatin are dissolved. Put into each bowl the juice of 1 lemon, ^ cup of sugar and M cup of Sher- ry wine. Stir until the sugar is dissolved. Strain through a nap- kin into separate bowls, put where they will cool, stirring occa- 538 PUDDING AND DESSERTS sionally. When they begin to thicken, beat with a spoon until quite stiff. Put into a mould 2 large spoonfuls of the pink in the center, pour the light color around it and then the remainder of the pink. Serve with whipped cream or a soft custard. — Mrs. Charles Kramer, Sutton, 111. TRIFLE. — Place 12 lady-fingers or slices of any kind of stale cake or cookies in the bottom of a large glass dish, sprinkle over diced pineapple, canned or fresh, or any preferred fruit. Make a boiled custard with 1 pt. of milk, 3 eggs and 2 tablespoons of sugar; when partially cooled, but not set, pour over fruit and cake. Serve cold. The lady-fingers or cake may be spread with jelly, jam or preserves, or it may be soaked in wine or brandy.-^ Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111. TUTTI FRUTTI.— Chop V-z lb. of candied cherries, J^ lb. of candied apricots, ^ lb. of candied pineapples, very fine, and when 1 qt. of orange water-ice is frozen hard enough to remove the dasher, stir in the fruit and beat thoroughly. Cover, and stand away to ripen for 2 hrs. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VANILLA PARFAIT. — Boil a good cup of sugar with a cup of water until it forms a rather thick syrup. When cool, add it to the well-beaten yolks of 2 eggs. Place this over boiling water, and stir constantly, until the spoon is well coated. Take off the stove, beat with egg-beater until cool and light, add vanilla flavor. When quite cold, stir in ice and salt, and let stand 4 hrs. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VELVET CREAM.— Beat 2 tablespoons of strawberry jelly, 2 of currant jelly, 2 of powdered sugar, and the whites of 2 eggs, beaten stiff, all together to a cream. Fill a wineglass half full of this mixture, and fill the glass with whipped cream. — Mrs. D. E. Gentry, Glencoe, 111. A NICE DESSERT. — Cut up bananas and oranges into a glass dish, sprinkle with sugar, and pour over them a thick boiled custard made of a pt. of milk, the yolks of 3 eggs, J^ cup of sugar, and 1 tablespoon of flour. Let the custard get cool. Then beat up the whites, stiff, and cook over hot water for y^ minute, and put on top of the custard. — Mrs, G, W. Perkins, Spaulding, 111. CAKE BOILED FROSTING.— Whites 2 eggs, 1 cup sugar, y. cup water. Put sugar and water in pan, heat gradually to boiling point and boil until the syrup will hair. Pour the syrup gradually on beaten white of egg and continue beating all the while until it is of right consistency to spread. Then add flavoring. Remark — If beaten too long frosting will not be smooth, if not long enough it will run. When it runs, more syrup may be added and frosting beaten over, and when not smooth, it may be made smooth by a few drops of lemon juice or boiling water. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. CARMEL ICING. — Brown sugar in a frying pan, then poui boiling water on it. Boil till it taffies, add the white of an egg beaten stiff, and a little vanilla. — Mrs. J. E. Denham, Hillside, 111. CHOCOLATE ICING.— Boil 1 cup white sugar, ^ cup milk and H teaspoon cream of tartar together for 6 minutes, remove from stove, and add 2 tablespoons of butter, 1 oz. unsweetened chocolate, and 1 teaspoon vanilla; beat until proper consistency to spread on cake. — Mrs. C. E, Linden, Hubbard Woods, 111. GELATIN FROSTING.— Soften 1 teaspoon gelatin in 2 tablespoons cold water; add 2 tablespoons hot water; when en- tirely dissolved add 1 cup powdered sugar, and beat while it is warm, until white and light; flavor with lemon to taste. — Mrs. S. A. Rose, Dalton, 111. MAPLE SUGAR FROSTING.— Stir together 1 lb. soft ma- ple sugar, J4 to ^ cup boiling water until sugar is dissolved. Boil without stirring until syrup will thread when dropped from spoon; pour gradually on beaten whites of eggs, beating mixture contin- ually until of right consistency to spread. — Mrs. F. I. Bailey, Con- gress Park, 111. 539 540 CAKE GENERAL RULES FOR CAKE Cream J4 cup butter well and add 1 cup sugar, then the yolks of 2 egi^>, well beaten. Mix l5/< cups flour, 2^ teaspoons baking powder and 14 teaspoon salt. Add flour and l4 cup milk, alter- nately, then last of all fold in the whites of the eggs, which have been well beaten. For spice cake add 114 teaspoons cinnamon, P/2 teaspoons all- spice, and 1 of cloves. For chocolate, 2 squares of chocolate (melted) and about 94 cup less of flour. VARIATION I. — Cream together 1 cup sugar and 5 table- spoons butter, add 2 beaten eggs, and place in a cup, fdl with sweet milk, and 1^ cups flour, in which 2 teaspoons of baking powder have been sifted; flavor to taste. When thoroughly mixed, beat for 10 minutes, and bake. — Mrs. A. E. Rquland, 506 S. 4th Ave., Maywood, 111. VARIATION II. — Cream together 2 small cups sugar and ^ cup butter, add 4 beaten eggs, 1 cup milk, 3^ cups of flour, in which a teaspoon of baking powder has been sifted; flavor to taste. Bake.— Mrs. A. E. Rouland, 506 S. 4th Ave., Maywood, 111. VARIATION III. — Cream together >4 cup shortening, butter preferred^ and 1 cup sugar; add 2 beaten eggs, 1 cup milk and enough flour to make a batter, sifted with 2 teaspoons of baking powder.— Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111. VARIATION IV. — Lay a paper in the mixing dish and put all the dry ingredients into your sifter. Sift on to the paper and take up the paper and pour back into the sifter. Repeat the pro- cess several times, and the last time sift into the dish. — Mrs. E. J. McGrafif, 315 S. 5th Ave., Maywood, 111. ALMOND NUT CAKE.— Cream together 2 eggs, 1 cup gran- ulated sugar, 14 cup butter, 1 cup sweet milk, l4 cup chopped nuts, 2 cups flour, sifted with 2 teaspoons of baking powder. — Mrs, Al- bert Francis, Franklin Park, 111. ALMOND PARLOR. — 6 eggs, lj4 cups sugar, rind of a lem- on, J4 lb. each of almonds and citron, IJ^ cups wheat bread COOK COUNTY COOK BOOK 541 crumbs, 1 teaspoon baking powder, and }i teaspoon cinnamon. Boil the juice of 1 lemon and sugar, pour over the cake while hot. —Mrs. Klug, 25 N. 5th Ave., Maywood, 111. ANGEL FOOD CAKE.— Mix together and sift 8 times V/2 cups of powdered sugar, 1 cup of tlour^ 1 teaspoon of cream tartar, 1 teaspoon of salt; add rose or vanilla flavoring, and fold in care- fully the beaten whites of 11 eggs. Put in a floured tin and bake very -slowly at firsft, then increase the heat 1 hr. Angel food cake bakes well in a lireless cooker and requires the same length of time. When done invert and rest the edges of the pan on 4 cups and leave thus until cool. This prevents it from falling and it loosens from the pan easliy. — Jessie Clevenger, Carbondale, 111. APPLE OR HUCKLEBERRY CAKE.— 2 cups flour, >4 tea- spoon salt, 2 even teaspoons baking powder, ^ cup butter, ^ cup sugar. 1 egg, white and yolk beaten separately, 1 cup sweet milk, 1 heaping cup huckleberries, or very thin sliced apples, added last. Bake in a thin pan ^ an hr. — Mrs. Wm. P. Williams, 4463 Wood- lawn Ave., Chicago, 111. APPLE SAUCE CAKE.— 1 cup brown sugar, creamed with ^ cup butter; add 1^ cups apple sauce, 1 cup raisins, 2 teaspoons of soda, dissolved in a little water, ]/^ teaspoon of cloves, J/2 tea- spoon cinnamon, % teaspoon nutmeg and 2 cups flour. The apple sauce serves instead of milk or water and keeps the cake moist for a long time. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, III. BELFAST CAKE.— Cream together y. cup butter, V/2 cups sugar; add 1 cup sour milk, 2 cups graham flour, ^ cup white flour, 1 cup raisins, 1 teaspoon soda, ^ teaspoon cinnamon, ^ tea- spoon salt, a saltspoon of nutmeg. Bake rather slowly. This may be used as either a loaf or layer cake. Sour cream my be used, and use less butter. — Mrs. G. A. Love, Hubbard Woods, 111. BERRY CAKE. — Cream together 3 eggs, }i cup of butter and 1 cup of sugar; add 1 cup of berries, 1 teaspoon of soda, 2 table- spoons of sour cream or milk, 1^ cups of flour; bake in layers. — Mrs. L. A. Robertson, Austin, 111. . BLACK CAKE (Famous) — 1 cup white sugar, }i cup butter, 1 egg, K cup sour milk, 1 heaping teaspoon soda, 1 teaspoon va- 542 CAKE nilla, 1 large cup flour. Dissolve two squares of chocolate in J/2 a cup boiling water, and add last. — Mrs. Wm. P. Williams, 4463 VVoodlawn Ave., Chicago, 111. BLUEBERRY TEA CAKE.— Cream ^ cup butter and 1 cup of sugar; add the beaten yolks of 3 eggs, y^ cup of milk, 1 tea- spoon baking powder, and Yi salt, sifted in 4 cups flour. Mix well together and fold in the whites of 3 eggs, beaten stif?, and 1 pt. blueberries, lightly dredged with flour. Bake Y^ hr. in a shallow pan. Serve hot. — ^Miss Frieda Zeeb, 318 N. 1st Ave., Maywood, 111. BRAN CAKE. — Cream together 2 eggs, 1 cup brown sugar, ^4 cup shortening; add 1 cup sweet milk, 1 teaspoon each baking pow- der and soda, ^ cup currants, salt, 1 cup flour, then mix stiff with bran. — Mrs. B. A. Bennett, Austin, 111. BREAD CAKE. — Cream ^ cup butter and 2 cups sugar to- gether; add yolks of 2 eggs, mix with 2 cups of light bread sponge; add 1 tablespoon sweet milk, 1 teaspoon soda, 1 cup seeded raisins, 1 teaspoon cloves and 2 of cinnamon. Flour enough to make a dough. Let rise a little and put in slow oven to bake about 1 hr, — Mrs. Wm. Ableman, 604 S..9th Ave., May^vood, 111. VARIATION I. — 1 cup sugar, 1 cup grated rye bread, 4 eggs, J4 lb. almonds, Yz teaspoon each of cloves and baking powder, and the rind of a lemon. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BURNT SUGAR CAKE.— Beat Y^ cup butter to a cream; add gradually IJ/2 cups sugar, yolks of 2 eggs, 1 cup watpr and 2 cups of flour. Beat constantly for 5 minutes 3 tablespoons burnt sugar, 1 of vanilla, Yi cup flour. Stir carefully 2 teaspoons of baking powder and the w^ell-beaten whites of 2 eggs. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. BUTTER DOUGH.— J^ cup butter, 1 tablespoon sugar, mixed with \Y2 cups flour, 1 tablespoon water, yolk of 1 t%^. Cut the dough into strips, place apples between them. Fry in lard, and sprinkle with sugar. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. CHECKERBOARD LAYER CAKE.— Light part: cream to- gether 1 cup white sugar, Y^ cup butter and whites of 3 eggs; add Y2. cup milk. 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups flour, lemon or vanilla, Dark part: cream together J^ cup brown COOK COUNTY COOK BOOK 543 sugar, Yi cup molasses, and ^ cup butter; add Y^ cup milk, yolks of 3 eggs, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon each of cloves and nutmeg, 2 cups flour. This will make 3 layers. Arrange the batter on tins in alternate rows of dark and light, so that when the cake is cut it will resemble a checkerboard.^ — Mrs. C. C. Cash, Hubbard Woods, 111. CHERRY CAKE.— Beat together 1 cup brown sugar, ^ cup butter, 1 cup cherry preserves, without pits, 2 eggs; add 1 table- spoon sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, J4 tea- spoon nutmeg, 2 heaping cups flour. — Mrs. Ruth McLelland, Qak Park, 111. CHOCOLATE CAKE.— To Y^ cup chocolate, grated, add ^ cup sweet milk and J/^ cup brown sugar. Boil all together until thick as cream, and let cool; add 1 cup brown sugar, J/2 cup butter, 2 eggs, y^ cup milk, vanilla flavoring. Mix well, beat in the boiled mixture, add 2 cups of flour, sifted with a heaping teaspoon of baking powder. Bake in layers, and put together with chocolate filling. — Mrs. Dallas Dillon, Forest Park, 111. CIDER CAKE. — 5 cups flour. Work 1 cup butter to a cream, beat 5 eggs and 3 cups sugar together; pour 2 cups cider, in which 2 teaspoons of soda are dissolved, on 2 cups flour; add spice to taste; when the oven is ready mix all together, and bake. — Mrs. Leonard Lambert, Franklin Park, 111. COFFEE CAKE!- 3 teacups of light bread sponge, ^ teacup of sugar, butter size of an ^^^. Let rise all day; at night roll thin and put into pans. In the morning spread with butter, and sprin- kle sugar and cinnamon on top. Bake in slow oven. — Mrs. A. Mor- gan, 429 19th Ave., Maywood, 111. COLD WATER CAKE.— Cream together Va cup butter, or any shortening^ and 1 cup sugar; add ^ cup cold water, 2 cups flour, 2 teaspoons soda in the flour, 2 eggs, 1 cup fruit, Y2 teaspoon cloves, Y2 teaspoon allspice, 1 teaspoon of cinnamon. Bake in a slow oven. — Mrs. C. A. Lovell, Gross Point, 111. CORN STARCH CAKE.— ^ cup sweet milk. Cream 1 cup butter and Y\ lb. sugar together, mix ^ cup corn starch with milk and add, then add whites of 4 eggs, beaten stiflf; next 1 cup flour, 544 CAKE in which 2 teaspoons of baking powder has been sifted, add va- nilla or lemon flavoring, put in well-greased mould and bake. If after greasing the cake tin a little flour is dusted over it, it will prevent the cake from sticking to tin. — Mrs. Max Aiken, Hubbard Woods, 111. DARK SECRET.— 1 cup sugar, 1 cup dates, cut fine, 1 cup walnuts, chopped, 3 eggs, 1 tablespoon flour. Bake in coffee cake tins. When cake is cold break into pieces, cover with 1 sliced banana and 1 orange. Put whipped cream over all. — Mrs. Klug, 25 N\ 5th Ave., M'aywood, 111. DEMON'S FOOD CAKE.— 2 cups brown sugar, y^ cup but- ter, y2 cup grated chocolate, J^ cup hot water. Pour over ^ cup sour milk, 2 eggs, 3 cups flour, 1 teaspoon of soda, 1 teaspoon of baking powder. Bake in layers. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. DEVIL'S FOOD CAKE.— Boil together i^ cup each of grated chocolate, milk and brown sugar; when as thick as cream take from lire and set aside to cool. Cream together ^ cup of butter and a cup of brown sugar; add 2 beaten eggs, 7^ cup milk; flavor to taste. Beat hard and whip in the boiled mixture and 2 cups of flour, sifted twice with 2 teaspoons of baking powder. Bake in a loaf or layers and put together with boiled icing. — Mrs. Light- hart, 811 N. 19th Ave., Maywood, 111. VARIATION I.— 2 cups of sugar, 1^ cups of butter, 2 eggs, Yz cake of Baker's chocolate. Dissolve in J/2*cup of boiling water a little salt; 1 teaspoon of soda in ^ cup of sour milk, and add 3 cups of flour. Bake in layers. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. ECONOMY CAKE.— 1 table'spoon butter, 1 scant cup sugar, 1 egg, \y2 cups flour, scant M cup sweet milk, 1 teaspoon baking powder. Cream the butter and sugar; add the ^%z^ well beaten; then add balance. Flavor with lemon, vanilla or cinnamon. Ex- tra good with % cup currants or raisins, or 1 cup chopped nut meats added. Bake in a loaf. — Mrs. Wm. P. Williams, 4463 Wood- lawn Ave., Chicago, 111. FARINA CAKE. — Beat 5 eggs separate; add ly^ cups sugar, 1^ cups farina, 1 teaspoon of baking powder. Spread with cream and bake in 2 layers. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. COOK COUNTY COOK BOOK 545 EGGLESS CAKE. — Cream together 1 cup brown sugar, 1 tablespoon butter, 1 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon soda, 2 teaspoons cocoa, flour to mix a little stiffer than layer cake. — Mrs. C. A. Kramer, Argo, 111. FIG CAKE. — Rub together Yz cup sugar and Yz cup shorten- ing; add Yi cup sour milk, ^ teaspoon soda, a little salt, ^ cup oatmeal, mixed in flour; make into dough. Take half the dough, roll out and put on bottom of pan, then spread with figs or other fruit. Roll remainder of dough and put on top, and cook until done. — Mrs. D. A. Dawson, Hollywood, 111. FIVE MINUTE CAKE.— Mix together whites of 2 eggs, Y^ cup butter, Y2 cup cold water, a little salt, \Y2 cups flour, 2 tea- spoons cream tartar, 1 teaspoon of soda; flavor. Put all in a dish together and beat for 5 minutes, then bake. — Mrs. Lee Cardinal, Bellwood, 111. FRUIT CAKE.— Cream together 1 cup of butter and 3 of brown sugar; add J/2 cup molasses, Y^ teaspoon of cloves, 2 of cinnamon, 1 of mace, 1 of nutmeg, ^ cup cold cofifee, Y2. cup jelly, 1 teaspoon of soda with 1 cup of sour milk, 2 teaspoons of baking powder sifted in 5 cups of flour. Flour well 4 cups of seeded rai- sins, 2 of currants, 1 of cut dates, adding ^ teaspoon of baking powder. Add 2 chopped apples and 2 eggs. Bake in papered pans, putting first a layer of batter, next one of figs, citron, orange, and lemon peel, etc. Bake from lYz to 3 hrs. in a moderate oven. —Mrs. M. Kronenbitter, 1003 S. 6th Ave., Maywood, 111. BUTTERMILK FRUIT CAKE.— Beat together 2 cups but- termilk, 2 cups raisins, 2 cups currants, 2 cups sugar, 2 tablespoons shortening, 2 teaspoons soda, 4 cups flour, spice to suit taste. Put it in pan ready for the oven, then let it rise over night. — Mrs. C. E. Wales, Berwyn, 111. HONEY FRUIT CAKE.— Warm ^ cup butter, Y2 cup honey, and Y^ cup apple jelly or sweet cider, slightly; add 2 beaten eggs, then 1 teaspoon soda, dissolved in a little warm water; add spices to taste, and flour enough to make a stifif batter; then stir in 1 tea- cup each of raisins and dried currants, and bake in a slow oven. Keep in a covered jar several weeks before using. — Mrs. C. A. Love, Homewood, 111. 546 CAKE SOUTHERN FRUIT CAKE.— Brown 1 lb. of , flour in the oven, stirring occasionally, sift, chop 1 lb. pecan meats, and slice 1 lb. each of candy, orange, citron, and lemon peel; add these and 1 lb. of currants, and 1 lb. raisins to the flour, and beat all up to- gether; then add 2 teaspoons of baking powder. Cream 1 lb. sugar and 1 lb. of butter, and add 12 beaten eggs, and 1 cup molasses; add to the other ingredients and season with 1 teaspoon each of nut- meg, cloves, allspice; a gill of brandy may be used in the cake or may be brushed over it each week for 2 months, allowing the flavor to permeate it. Bake from 3 to 4 hrs., or steam 3 hrs. and bake 1 hr,, or put in fireless cooker all day, heating the stones twice. This makes a 6-lb. cake. — Mrs. G. E. Hamilton, 508 S. 4th Ave., May- wood, 111, VARIATION I.— 1 lb. of currants, 1 lb. of raisins, 1 lb. of citron, 1 lb. butter, 1 lb. flour, 1 lb. sugar, 1 lb. each candied orange and lemon peel, 1 lb. pecan meats, 12 eggs, 2 tea- spoons baking powder added after everything else is in, 1 tea- spoon of nutmeg, chopped nuts, slice peel, roll all fruit and nuts in flour, beat all up together, then add the baking powder. Bake 3 or 4 hrs., or steam and bake 1 hr., or cook in fireless cooker all day, heating stones about twice. Is a 6-lb. cake when done. — Mrs. G. E. Hamilton, 508 S. 4th Ave., Ma>^ood, 111. WHITE FRUIT CAKE.— Cream together 2 cups sugar and 1 cup butter; add the whites of 8 eggs, 3 cups flour, in which sift 2 teaspoons baking powder, J/2 lb. chopped almonds, 1 cup grated cocoanut, Y^ glass white wine, ^ lb. fine cut citron. Many use water instead of wine. This makes 2 loaves. Bake about 1 hr. — Mrs. Jennie Rice, Bartlett, 111. FUDGE CAKE. — Cream together 1 cup sugar, Yj, cup butter; add 1 cup sweet milk, 2J^ cups flour, in which 1 teaspoon baking powder has been sifted, stir in J4 cup chocolate, melted; add J/2 cup walnuts, broken up, and lastly 3 eggs, yolks and whites beaten separately. Fudge Frosting. — Melt 1]^ teaspoons butter, add H cup cocoa, a few grains salt, 1^ cups sugar and J4 cup milk, 1 teaspoon vanil- la. Boil 8 minutes. — Mrs. Lee Fletcher, Dalton, 111. GINGER BREAD. — Ij/^ cups molasses, sift in it 1 teaspoon soda, beat well, and leave it 10 or 15 minutes; then add y^ cup boiling COOK COUNTY COOK BOOK 547 water, J^ cup melted butter, a little salt, 1 teaspoon each of cinna- mon and ginger, and mix with flour. — Mrs. C. A. Grady, Morton Grove, 111. FRUIT GINGER BREAD.— Cream together V2 cup brown sugar, Yi cup butter, ^ cup sour milk^ ^ cup molasses, 2 cups sifted flour, Y^ tablespoon ginger, Y^ teaspoon soda, dissolved in a little water, 2 eggs, 2 cups raisins, 1 cup chopped walnuts, spice to taste. Put soda in last, when well mixed. — Mrs. Martin Cullen, Harvey, 111.' GEKIifAN ''•;>^.;:^EL.HO^-i^6N."— Beat H lb. butter and 1 cup of sugar to a cream, or about Y2 hr. Add alternately 1 egg, some flour, a little sweet cream, until 5 eggs, 2 cups of flour, and 1 pt. of cream are used. Add the juice and rind of Y2 lemon. Dissolve 2 cakes of compressed yeast in a little warm milk. Mix the yeast with the rest and put into a greased form and let stand until it is double the size. Bake in a moderate oven. — Mrs. Schmalzried, Maywood, III. HOT WATER CAKE.— Beat 2 eggs well, then add 1 cup sugar, a tablespoon of butter, and pour J^ cup of hot boiling water over it; add 1 cup flour with XYz teaspoons baking powder and a little salt; flavor with vanilla. Bake in loaf or layer. — Mrs. F. E. Ellington, Oaklawn, 111. JAM CAKE. — Cream J^ cup butter and 1 cup sugar, add 3 eggs, unbeaten; beat well, and add 3 tablespoons of sour milk, then 1 cup of jam, jelly or any kind of canned fruit; bake in layers and frost with white icing. — Mrs. C. A. Corbett, Orland, 111. JELLY ROLL. — Cream together 1 cup of granulated sugar, 2 eggs; add XYi cups flour, 1 teaspoon cream of tartar, Y2 teaspoon soda, 2 tablespoons hot water, a pinch of salt. Beat the eggs until light, add the sugar and salt, and stir until dissolved. Sift the flour and cream of tartar together twice, add to the above and beat until light; then add the soda, dissolved in the hot water, put in a flat pan, and bake 10 or 15 minutes. Take out on a napkin, spread the under side with jelly, and roll. — Mrs. Don Brown, Hazel Crest, 111. JUMBO CAKE. — Cream 1 cup butter and 2 cups sugar; add beaten yolks of 4 eggs, then spices to taste; mix with 2 cups bread 548 CAK^E dough and 1 lb. raisins, and well beaten whites oi 4 eggs; then 1 teaspoon dissolved soda. Bake in a slow oven 1^ hrs. — Mrs. B. E. Dallas, Orland, 111. APPLE KUCHEN (German).— Beat V2 cup of butter; add ^ cup of sugar. 2 eggs, rind and juice of Yz lemon, a pinch of salt and cinnamon, enough flour to roll dough. Slice 6 apples in eighths. Put the apples on the crust, sprinkle with sugar and cinnamon. Beat the yolk of 1 egg in one dish and whites in another. Add XYz tablespoons sugar, 1 tablespoon of vanilla to white, and yolk. Spread over apples, and bake. — Airs. Schmal/ried. Maywood. 111. BUND KUCHEN.— 1 yeast cake, 5 oz. butter,. 4 oz. sugar, VA pts. flour, 1 cup milk^ 4 eggs, adding 1 at^a time_, rind of a lemon. Bake 1 hr.— Mrs. Klug, 25 X. 5th Ave., Maywood, 111. LADY BALTIMORE CAKE.— Mix well 1^ cups granulated sugar, 1 cup of milk, nearly a cup of butter, 3 cups flour, 2 tea- spoons baking powder, and add the beaten whites of 6 eggs. Bake in 2 layers. Frosting. — 2 cups granulated sugar, ^ cup of water; boil until it strings. To half of this ^add 1 cup finely chopped raisins and 1 cup of chopped nuts, put between layers with plain icing on top.— Mrs. David E. Allen, 423 9th St., Wilmette. 111. - For Layer and Loaf Cakes, see Index. MINUTE CAKE.— Beat 3 eggs 1 minute; 1^/^ cups granulatexi sugar, beat together 5 minutes, 1 cup flour, beat 1 minute, Yo cup of hot water. 1 cup of flour, into which put lYi teaspoons baking powder, beat 1 minute; bake in a moderate oven; do not open the door for 15 minutes. — Mrs. Chester Cushman, Niles Center, 111. PEANUT CAKE.— Cream together 4 tablespoons butter, 1 cup sugar and the beaten yolk of 1 ^gg', add ^ cup flour, sifted with XYz teaspoons baking powder twice, Y2 cup milk, and another Ya, cup of flour. Lastly, fold in 1 cup finely choped peanuts and the stiffly beaten white of the q^%Z- Bake in a loaf. — Mrs. R. E. Tur- ner, Hazel Crest, 111. PEANUT POUND CAKE.— Have the ingredients nearly ice cold. Beat the yolks of 3 eggs, adding sifted sugar gradually. When stiff, add a little ice water and add more sugar. Beat, add COOK COUNTY COOK BOOK 549 more water, sugar, and Yz the lemon juice, using 1 cup sugar and 1 tablespoon ice water in all. Stir into this mixture Yz cup of sifted nut meal, a pinch of salt and ^ cup of sliced citron. Beat the whites of 3 or 4 small eggs to a stifif froth, with a pinch of salt. Add Yz tablespoon of lemon juice and beat until dry and feathery. Slide the beaten whites on the yolk mixture, sprinkle some nut meal over them, sift on a little flour and chop in lightly. Add more meal and flour until 1 cup of sifted nut meal and Y^ to % cup of pastry flour is used in the whole cake. Chop, taking care not to mix too much. Put into a pan at once and bake slowly in an oven that bakes well from the bottom. Handle carefully. — Mr?. E. D. Kellcy, Winnetka, 111. PINEAPPLE CAKE.— Cream together 3 eggs, J^ cup butter and 1 cup sugar, add J/2 cup sweet milk, XYz cups flour, sifted well, \Y2. teaspoons baking powder, flavor with Y\ teaspoon vanilla. Bake in layers. For the filling take ^ grated pineapple, 1 grated lemon, y^ cup milk, teaspoon corn starch. Let it boil until it thick- ens. — Mrs. Charles Clenton, Harvey, 111. PEPPER CAKE.— Cream together 2 eggs, Yz cup butter, Y^ cup brown sugar, 1 cup syrup; add % cup sour milk, 1 teaspoon soda, 2 teaspoons cinnamon, Yk teaspoon black pepper, ^ nutmeg, 1 cup raisins, 2 cups flour. — Mrs. C. E. Babcock, Hollywood, 111. POOR MAN'S CAKE.— 1 cup of sugar, 1 cup of water, 1 cup of raisins; Y2. of lard, 1 teaspoon of cinnamon, Y2 teaspoon of cloves. Boil until the raisins swell. When cool add a pinch of salt, 2^ cups flour and Ij^ teaspoons of soda. Bake ^ of an hf. — Mrs. Klug, 25 N. 5th Ave., Maywood, III POOR MAN'S CAKE WITHOUT EGGS.— Cream together 4 tablespoons melted lard and butter and 1 cup brown sugar; add 1 cup sour milk, 1 cup raisins, 1 teaspoon soda, 2 cups flour, nutmeg and cinnamon to taste. Beat to a stifif batter and bake in loaf or layer. — Mrs. Roger Pickett, Evergreen Park, 111. PORK CAKE.— Pour over 1 lb. fat, salt pork, free from lean, ground, 3 cups of boiling-water; add 2 cups sugar, 1 cup syrup, in which 2 tablespoons saleratus have been dissolved, 2 teaspoons of cloves, 2 grated nutmegs, 2 teaspoons cinnamon, 1 lb. raisins, r lb. currants, Y2 lb. citron, 1 lb. dates, Ya lb. English walnuts. 550 CAKE Flour to make a good cake batter. This cake requires no milk, eggs or butter, and will keep a year. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. POTATO CAKE.— Cream together 2 cups of sugar and 1 of butter, add 4 beaten eggs, 2 cups of milk, IJ^ mashed potatoes, 10 cents worth chopped almonds, 1 bar grated chocolate, 2^^ tea- spoons baking powder, sifted in 2^^ cups of flour. Flavor with 1^ teaspoons each of cloves, cinnamon and allspice, — Mrs, S. Mensior, 1109 S. 7th Ave., Maywood, 111. PUNCH CAKE. — 5 eggs, 1 cup grated wheat bread, 1 cup sugar, 5c almonds, 5c citron, spices, 1 glass lernonade. Pour over the cake when done, — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. RAISIN CAKE. — Cover lYz cups raisins (seeded) with water and let simmer 20 minutes. Drain this juice of? and use J^ cup instead of milk. Dredge raisins well with flour; add 1 cup sugar, ^ cup butter, 1^ cups flour, 1 teaspoon soda, sifted in flour, 1 egg, well beaten, 1 teaspoon cinnamon and cloves, add a little salt and nutmeg. Bake in small tins or as a loaf cake J^ hr. — Mrs. Rose Mather, Orland, 111, RASPBERRY CAKE.— Cream together 2 eggs, 1 oup brown sugar; add J/2 cup butter, add 2 cups flour, 1 cup raspberry jam, 4 tablespoons sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, ^ nutmeg. — Mrs. May Newcomb, Palos Park, 111, RIBBON CAKE.— Beat together 1 cup butter, 2 cups sugar, add 3 beaten eggs and beat again, then 1 cup milk, beating well after each addition, last of all beat in 3 cups flour in which 1^ tea- spoons baking powder have been sifted. Divide the batter into four parts, coloring one with melted chocolate and another with pink cake coloring, and a third with vegetable green. Bake in jelly tins and put together with a filling, — Mrs. Laura Wilkinson, Grant Works, 111. SNOW CAKE. — V/i teaspoons baking powder. Cream yi cup butter, adding gradually 1 cup sugar and 2 teaspoons vanilla; beat whites of 2 eggs to a stiff froth, add J^ cup milk, then 1^ cups flour. Use chocolate filling. — Mrs. E. E. Rusk, Riverside, 111. COOK COUNTY GOOK BOOK 5Sl SOUR CREAM CAKE.— Cream together 3 cups of sugar and 6 eggs, well beaten, 2 cups of sour cream to which has been added 2 small teaspoons of soda, 5 cups of flour, spice and fruit to taste. If a fruit cake is desired, add more fruit. — Mrs. Alice E. Nelson, 404 S. 1st Ave., May wood, 111. SPICE CAKE. — Cream 1 cup of sugar and ^ cup of butter; add 1 cup of sour milk, small teaspoon of soda and 1 egg. Use just enough flour to make a soft loaf. Before putting into pans add 1 teaspoon of cinnamon, ^ teaspoon of allspice, and a pinch of cloves. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. MARBLED SPICE CAKE.— Cream H cup of butter and 2 cups sugar, then divide into equal parts; in one part put the well- beaten whites of 4 eggs, and into the other the beaten yolks. Into the light part put ^ cup of sweet milk, 2 small cups of flourv sifted with a teaspoon of baking powder. Into the dark part put a teaspoon of allspice, cinnamon, and vanilla extract, and a % tea- spoon of ginger, cloves and nutmeg. Stir the two lightly together, not enough to mix but to give the marbled eflfect. Bake in a loaf. Boiled white frosting. — Mrs. Bruce, Maywood, 111. SPONGE CAKE.— Beat 5 eggs and 1 cup of sugar 15 min- utes; add a pinch of salt, 1 teaspoon of lemon extract, Ij^ cups water, 1 cup flour, sifted 3 times with 1 teaspoon erf baking powder. Put into oven and bake. — Alice E. Nelson, 404 S. 1st St., May- wood, 111. VARIATION I.— Beat the yolks and whites of 7 eggs sepa- rately. Put a level cup of sugar and 1 of flour (both sifted sepa- rately 3 times) into beaten yolks. Add J/^ teaspoon of cream of tartar into beaten whites. Then mix into the yellow batter. Add vanilla to taste. Bake in a sponge cake pan in a slow oven for about 1 hr.— Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, III. STEAMED CAKE.— Beat together 2 eggs, V/z cups sugar, M cup butter; add 1 cup currants, 1 cup raisins, 2 tablespoons mo- lasses, 1 teaspoon vanilla, 1 teaspoon mixed spices, 1 heaping tea- spoon baking soda, put in a cup and dissolved with 2 teaspoons of vinegar, fill cup with buttermilk and add to cake. Mix stiflf with flour, put in a dish and steam 2 hrs., then bake slowly ^ an. hr,— Mrs. E, E. Redding, Riverdale,- III, 552 CAKE STRAWBERRY CAKE.— Cream together 2 eggs, }i cup but- ter, ^ cup white sugar, 2 small cups flour, 1 teaspoon soda, 1 table- spoon sour cream. Mix all together and put in 1 cup strawberries, and bake in jell}^ cake tins. Use strawberry icing and filling and place whole strawberries on top. — Mrs. Hugh Moafner, Summit, III. SUNSHINE CAKE.— Beat whites of 7 eggs stiff; add 1 cup of sugar, sifted; beat for 10 minutes. Beat the 7 yolks stiff, stir into the whites slowly and careiuWy. Sift 1 small cup of flour 5 times, and add a small teaspoon of cream of tartar to the last sift- ing. Add flour to other ingredients very slowly, and flavor with 14 teaspoon of vinegar. Bake 45 minutes in a very slow oven. — Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111. HASTY TEA CAKE.— Mix 1 pt. of flour with butter size of an egg. Rub well with 2 teaspoons of cream of tartar; add 1 tea- spoon of soda (if preferred, use 2 teaspoons baking powder instead of tartar and soda). Add 1 cup of cold water, making a stiff bat- ter. Bake on tin for tea. Bake quickly. — Mrs. J. C. Jeffries, Win- netka, 111. WALNUT CAKE.— Beat ^ cup butter in 2 cups white sugar; add 1 cup sweet milk, 3 cups flour, 2 teaspoons cream tartar, 1 tea- spoon soda and 1 cup chopped walnuts, 4 eggs, beaten stiff, flavor with vanilla, and bake slowly. Frost with chocolate frosting with walnuts on top. — Mrs. Jud. Hastings, Park Ridge, 111. " WALNUT AND RAISIN CAKE.— Cream together 1 cup su- gar and ^2 cup butter; add ^ cup sweet milk, 2 scant cups flour, 2 teaspoons baking powder, y2 cup walnut meats and 3 eggs. Do not mix the raisins in the cake, but put half the batter in the tins and then sprinkle 1 cup raisins over it and pour in the rest of the batter and it will bake nicely. — Mrs. C. E. Burchill, Stickney, 111. WHITE CAKE.— Put the beaten whites of 2 eggs into a cup with a lump of butter, fill with milk and pour into V/2 cups flour, sifted 2 or 3 times with 1 teaspoon of baking powder. Beat all together for 5 minutes, and flavor to taste. Bake in a moderately fast oven.— Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. DOUGHNUTS.— Put about 1^2 lbs. of lard on stove to melt (or about 3 inches deep in pan). Beat 1 egg thoroughly; add K> COOK COUNTY COOK BOOK 553 cup sugar (put through sieve), Y^ teaspoon salt, about Yz of a nutmeg (grated), flavor with vanilla; beat all together thoroughly, then add 1 tablespoon of the melted (not hot) lard, beat again; then add an even Y^ cup of sour milk into which has been stirred a Yi teaspoon of soda until it is foamy. Mix with the above and then gradually add flour, with a scant ^ teaspoon baking powder in it, until like stifif cake batter. Stir hard and then mix into a soft dough and roll out about 1 inch thick; cut into shapes and drop into hot lard. To try fat, drop piece of dough in, and if right tem- perature it will immediately rise to top and begin to swell. Keep turning cakes until done. — Mrs. H. P. Wilkins, 5114 Kenmore Ave., Chicago, III. VARIATION I.— Rub together 1 ^z^, 1 cup light brown su- gar, 1 cup sweet milk, 2 tablespoons melted lard, a pinch of salt, nutmeg to taste, 2 teaspoons baking powder. Mix soft, and cut. Fry in deep fat. When taken from kettle drain on brown paper and dust with pulverized sugar. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. BREAKFAST DOUGHNUTS.— 2 cups of sugar, 1 of white and 1 of brown sugar, \Yi cups of sour milk, 1 pinch of salt, 2 table- spoons of melted lard, 2 eggs. Flavor to taste. Flour enough to make a stiff dough. Fry in hot lard. — Mrs. A. Morgan, 429 19th Ave., Miaywood, 111. DOMINO CAKE FOR CHILDREN'S PARTIES.— Make a sponge cake or any other simple cake mixture. Bake in shallow tins, making cake about Y2. inch thick, when baked. When cool, ice with white icing. Allow this to set; then with a sharp knife cut it into small oblongs, about 3 inches long by IJ^ inches wide; melt a little chocolate and with a small brush paint spots to repre- sent dominoes. If wished, the little cakes may be split open and spread with jam before icing. — Mrs, Clarence Clarkson, Hubbard Woods, 111. FRENCH CRULLERS.— Cream Y\ cup butter with 1 cup sugar; add 2 eggs, yolks beaten; add 3 cups flour, sifted with 3 teaspoons baking powder, 1 teaspoon vanilla, Ya teaspoon salt, Y2 teaspoon cinnamon, Y\ nutmeg, 1 cup milk. Fold in 3 ^g^ whites, beaten stiff. Add enough flour to make stiff. Cut into oblong squares. 554 CAKE Run fingers in and out. Sprinkle with powdered sugar. — Mrs. Ben B'arnett, Tessville, 111. MACAROONS OF NUTS.— Pound the meats of hickory nuts, and add nutmeg and allspice. Make a frosting as for cake, stir- ring in the nuts and spices. Butter the hands and work into little balls the size of hickory nuts; place them on buttered tins and bake in a hot oven. They will spread a little on the tins. — Mrs. C. E. Orland, Palos Park, 111. SURPRISE MACAROONS.— 2 rounded tablespoons butter, 4 eggs, 2 level cups sugar, 2 teaspoons baking powder, pinch of salt, 2 teaspoons vanilla, 4 cups full Quaker oats. Beat up stifi, adding more oats, if necessary; pick up with fingers about a tea- spoonful and drop far apart on well-buttered tins. They will spread. Bake brown in slow oven. When done wait until partly cool before removing from pans. If too hot they will curl up. — Mrs. William P. Williams, 4463 Woodlawn Ave., Chicago, 111. SWEDISH MACAROONS.— 12 oz. shredded almonds, 4 oz. ground almonds, 4 oz. corn starch, 2 whole eggs, grated rind of 2 oranges; sift 1 lb. sugar and 4 oz. corn starch through sieve twice; add 12 oz. shredded almonds, and 4 oz. ground almonds, grated rind of 2 oranges, and 2 eggs, beaten light, without separating. With buttered hands shape mixture into balls the size of walnuts; bake in slow oven on tins with waxed or oiled paper. — Mrs. C. E. Nelson, Thornton, 111. RAISIN PUFFS.— To 2 beaten eggs add ^ cup milk, add 2 cups flour, sifted with 2 heaping teaspoons baking powder; add 1 cup seeded raisins, 2 tablespoons sugar, 1 cup sweet milk, 2 cups flour, steam Y^ hr.- in buttered cup. Serve with a good pudding sauce. — Mrs. Mary Camming, West Hammond, 111. GROUND RICE CHEESE CAKES.— Mix 1 tablespoon of ground rice smoothly with 2 tablespoons of milk, and pour over J4 pt. of boiling milk. Stir 3 or 4 minutes, till thick, adding 1 oz. of butter and 4 lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of 3 eggs, well beaten, and a dessertspoon of lemon juice. Line some patty pans with a puff paste, fill three parts with the mixture, and bake in a COOK COUNTY COOK BOOK 555 quick oven. Before baking dust over with powdered cinnamon or grated lemon rind. — Mrs. C. E. Watkins, Grossdale, 111. COOKIES COOKIES. — 7 oz. sugar, ^ lb. grated hazlenuts, beaten whites of 3 eggs. Stir J^ hr. in one direction. — Mrs. Herman Klug, 25 N. 5th Ave., Maywood, 111. * ALICE COOKIES. — Beat 1 egg with 1 cup of sugar and 1 cup of sour milk, in which has been stirred l^ teaspoon of soda and ^ teaspoon salt. Stir stiff with flour, in which has been sifted J^ teaspoon of baking powder. Put the dough in a cool place for an hr., then roll out rather thin, and bake in a quick oven. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. ALMOND COOKIES (German— very good). Beat the whites of 5 eggs to a stiff froth, add 2 cups of powdered sugar and beat together for ^ hr. Then add 14 lb. of ground almonds, juice of 1 lemon and J^ saltspoon powdered ammonia. Shape the cook- ies like a star. Bake in a moderate oven. Frosting. — Beat the whites of 2 eggs to a stiff froth, add pow- dered sugar and a little vanilla. — Mrs. Schmalzried, Maywood, 111. BUTTERMILK COOKIES.— Cream together 1 egg, V/z cups brown sugar, small cup buttermilk, 1 cup butter and lard mixed, 1 cup currants, 1 teaspoon soda, little nutmeg, flour to roll, sprinkle with white sugar, and nutmeg. — Mrs. Robert Davis, Evergreen Park, 111. CINNAMON COOKIES.— 1 large sifter full of flour, 1 large cup sugar, 1 teaspoon cinnamon, 1 teaspoon soda, 2 teaspoons cream tartar. Sift all well together, add a little salt and good, rich cream to make into a dough, roll out and bake in a hot oven. — Mrs. Henry James, Homewood, 111. CITRON COOKIES (German).— Beat 4 whole eggs with 2 cups of sugar for J/^ hr. Add 1 teaspoon of lemon extract, ]4 cup finely chopped lemon and citron peel, 2 cups of flour, 2 teaspoons of baking powder. Place the cookies on a greased pan and sprin- kle over them a little chopped lemon and orange peel. Bake in a moderate oven. — Mrs. Schmalzried, Maywood, 111. 556 CAKE COCOANUT CREAM COOKIES.— Beat 2 eggs and 1 cup sugar gradually, then ^ cup shredded cocoanut, 1 cup cream, and 3 cups flour, with 3 teaspoons baking powder and 1 teaspoon salt sifted in it. Toss on floured board; pat and roll out ^ inch thick, sprinkle with cocoanut, cut and bake on buttered sheet. Seek cookies may be made by using seeds in place of cocoanut. —Mrs. R. E. Deering, Oak Park, 111. DATE COOlO[ES. — Rub together 2 cups sugar, 2 eggs, 1 cup melted butter, 2 tablespoons cinnamon, 2 tablespoons buttermilk, 1 teaspoon soda, 2^ cups graham flour, 2^ cups white flour. Roll thin and put dates between. — Mrs R. A. Turner, Franklin Park, 111. FIG COOKIES.— Take Y-z lb. figs. Chopped fine, and place in a causepan on the stove. Add 1 cup of brown sugar, 1 cup water; boil till thick, and set away to cool. Then take a small cup full of white sugar, ^ cup butter and lard, ^ cup sour milk, 1 cup oat meal, a small teaspoon of soda, flour enough to make a dough; roll out and spread figs between; cut in squares and bake. — Mrs. C. C. Bettleheim, Golf, 111. FlilED CAKES.— Cream together 1 cup sugar and 2 table- spoons of shortening; add 2 beaten eggs, 1 cup sour milk, in which 1 teaspoon of soda has been dissolved, and 2 cups of flour. Mix and roll about H inch thick, cut. Drop into hot lard in which there is a peeled potato to keep lard from burning; they will come to top of lard when light. Fry a dark brown; when done, remove and sprinkle with sugar. — Mrs. Lighthart, 811 N. 19th Ave., May- wood, 111. FRUIT COOKIES.— 1 qt. flour, 1 teaspoon soda, 4 table- spoons butter, rubbed into flour, 1 cup sugar, 1 cup currants with y^. orange peel, cut fine; add enough sour milk to make a soft dough; roll 5^ inch thick, cut any shape desired; bake in a moder- ate oven for 20 minutes. Nice eaten warm with maple syrup. — Mrs. Robt. Pratt, Glenview, 111. GINGER COOKIES. — Mix together 1 tablespoon ginger, 1 cup syrup, 54 cup lard, 1 cup granulated sugar, and let come to a boil; then add to this just before removing from the stove, 1 tea- spoon soda, dissolved in a little warm water. Let this mix, cool, COOK COUNTY COOK BOOK 557 and then add enough flour to roll out thin, — Mrs. C. C. Clevenger, Glenwood, 111. GINGER CAKES.— Mix ^ cup butter, Yz cup sugar, 1 cup molasses, ^ teaspoon each of cloves, cinnamon and ginger, 2 level teaspoons of soda in a cup of boiling water. Let stand until cold. Then stir in 2^/2 cups flour and 2 well-beaten eggs. Bake in hot oven for 20 minutes. — Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111. GRAHAM COOKIES.— Beat to a cream ^ cup butter, add gradually 1 cup granulated sugar and the unbeaten white of 1 t^%', beat vigorously for 2 minutes; dissolve Yt. teaspoon soda in 8 table- spoons warm water, add, and then stir in slowly 1 qt. graham flour. Knead until smooth, roll out a little at a time into a sheet as thin as a wafer. Cut in squares, bake in a slow oven until crisp and brown. Rye mccil may be used instead of graham. — Mrs. L. E. Worth, Orland, 111. GRAPENUT COOKIES.— Mix 1 cup grapenut, 1 cup sugar, rub in 1 cup shortening, butter and lard mixed, add a scant 3^ cup milk, J/2 teaspoon soda, Y2 teaspoon baking powder, spices to taste, cinnamon or cloves, and flour to make stiff. Roll, cut and bake. — Mrs. Lew Brott, Grant Works, 111. HAZLENUT CAKES.— Mince very finely 2 oz. of hazlenuts and Y2 oz. of sweet almonds. Add 3 oz. of pounded and sifted sugar, the white of an t^z, beaten to a firm froth, enough flour to bind them together. Roll out the paste till it is Ya inch thick, stamp it out in small, round cakes, place on well-buttered tins, and bake in a slow oven 20 minutes. — Mrs, E. D. Kelley, Wiin- netka, HI. LADY FINGERS. — Rub together 1 cup granulated sugar and Yz cup butter; add Ya cup sweet milk, 1 egg, 2 cups flour, 1 tea- spoon cream tartar, 1 teaspoon soda, 1 teaspoon vanilla; roll in sugar; bake in a quick oven. Use your hands to roll and cut in finger lengths. — Mrs. Betty Baker, Edison, 111. GERMAN *'LEBKUCKEN" COOKIES.— Beat 4 whole eggs with 2 cups of sugar about Yz an hr. Add 4 figs, rind of 1 lemon, Ya lb. each of citron and lemon peel, finely chopped. Then add 1 558 CAKE taMespoon each of cinnamon and cocoa, 2 cups of flour, and 1 saltspoon of powdered ammonia. Put the dough on a floured board, roll out and shape into 3-inch squares. Bake in moderate oven. Frosting. — Beat the whites of 2 eggs to a stiff froth; add pow- dered sugar and a little vanilla. — Mrs. Schmalzried, Maywood, 111. MAPLE SUGAR COOKIES.— Mix together 2 large cups ma- ple sugar, 2 eggs; rub in 1 cup butter; add 2 tablespoons sweet milk, 1 teaspoon cream tartar, Yz teaspoon soda, and flour enough^ to roll soft. — Mrs. Alex. Ritchie, Oaklawn, 111. MARSHMALLOW WAFERS.— Put 1 cup sugar and ^ cup water in a smooth graniteware saucepan, bring to boiling point or let boil till the syrup will thread when chopped from tip of spoon. Remove to back of range and add 10 m.arshmallows, cut in small pieces. Pour mixture gradually, while beating constantly, over the whites of 2 eggs, beaten stiflf, and add 1 cup pecan nut meats, broken in small pieces. — Mrs, M. A. Bailey, Forest Park, 111. RAISED MOLASSES COOKIES.— Dissolve 3 teaspoons soda in lyz cups molasses; add 1 cup sugar, 1 cup cold water, 2 tea- spoons ginger, a little salt; add 1 cup shortening and stir veY"y thoroughly, and then add 4 teaspoons alum water; add flour to make a mixture the consistency of cake batter. Let stand over night; add flour ih morning to make stiff enough to roll out and bake. — Mrs. C. E, Remington, Oak Glen, 111, OATMEAL COOKIES.— Cream 1 cup of sugar and 1 heaping cup of lard together. Add 2 beaten eggs, 1 teaspoon of cinnamon, • 1 cup molasses, 1 teaspoon soda, 2 cups of flour, 2 teaspoons bak- ing powder, 2 cups oatmeal, J^ cup each of raisins and currants. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. PEANUT COOKIES.— Mix together 1 cup* sugar, 2 eggs, 4 tablespoons milk, 1 teaspoon salt, 2 teaspoons soda, 1 teaspoon cream tartar, 2 tablespoons butter, 1 cup chopped peanuts. — Mrs. C. E. Kramer, Oak Glen, 111. RAISIN COOKIES.— Mix together V4 cups brown sugar, % cup sour milk, 1 cup stoned raisins, 1 tablespoon cream, ^2 tea- spoon soda, K teaspoon nutmeg, 1 teaspoon vanilla, 3 cups flour, roll 54-inch thick. — Mrs. Chas. Kearns, Niles Center, 111. COOK COUNTY COOK BOOK 559 ROCKS. — Cream together 1 cup butter and 1^4 cups sugar; add 3 beaten eggs, 2 cups of cream, 1 teaspoon of cinnamon, ^ tea- spoon of allspice, 1 teaspoon of soda, dissolved in a little water and 2 teaspoons of baking powder, sifted in 2y2 cups flour, T lb. dates and 1 lb. of English walnuts, each cut fine. Stir all thor- oughly together and drop on buttered tins. Bake in a quick oven 12 minutes.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. GERMAN "S" COOKIES.— Beat J^ lb. of butter, the yolks of 5 eggs and 1 cup of sugar about I/2 an hr. Add 1 teaspoon of lemon extract, 2 cups of flour and }i teaspoon of powdered am- monia. Shape like the letter "S." Let stand over night. The next morning beat the white of an egg in one. dish; in another have ready 1 teaspoon of cinnamon and ^ cup of sugar. Take each cooky, put it in the white of the egg and sprinkle with the sugar and cinnamon. Bake in a moderate oven. — Mrs, Schmalz- ried, Maywood, 111. SCOTCH SHORTBREAD.— 2 lbs. flour, 1 lb. butter, (1/2 lb. butter and ^ lb, lard may be used), ^2 lb, brown sugar. Cream butter and sugar together; add flour. Mix ingredients thoroughly, but add no liquid. Roll thin and cut in small cakes. — Mrs. C. E. MacDarrow, Niles, 111. SWEDISH COOKIES.— Cream together 1 lb. of butter, 1 large cup sugar and 2 eggs, well beaten. Flavor with almond extract, and flour enough to make stiff. Roll and cut. Bake. — Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. SWEET CRACKERS.— Mix 1 cup of lard and U/z K:ups of sugar together; add 2 well-beaten eggs, 1 pt. of sweet milk, 3 tablespoons of baking ammonia, and 5 cents worth of lemon oil, and make a stiff dough. Roll thin as pie-crust, cut in squares and stick with a stiff dough. These crackers will keep for months. — Mrs. J. C. Jeffries, Winnetka, 111, TEA CAKES. — Mix together V/s cups each of molasses and lard; add 1 cup white sugar, 2 eggs, 2 heaping teaspoons of soda, 1 teaspoon each of cinanmon and cloves, 1 qt, of flour, 1 cup water; let stand for 2 hrs. before rolling. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 560 CAKE YORKSHIRE PARKIN.— Mix 2 lbs. flour and 1 lb. Scotch oatmeal; add 2 lbs. syrup, Y^ lb. sugar, Yz lb. butter, 1 oz. ginger, 1 teaspoon carbonate soda; add a little milk, if required, a pinch of salt. Bake in a buttered tin and cut into s.quare5. — Mrs. Ralph Lang, Congress Park, 111. WHEATLET COOKIES.— Rub thoroughly together 2 cups wheatlets, 2Y2 cups flour, 2 teaspoons baking powder, 1 cup brown sugar, Yi cup lard and Y^ cup butter; then add Y2 cup sweet milk. Mix into dough and roll out thin, cut and bake. These are still better with dates between. — Mrs. S. A. Sanderson, Morton Grove, 111. WHITE COOKIES.— Cream together 1 cup sugar, Y2 cup equal parts o