A "PICK UP" OF FISH— A cupful of cold cooked fish— cod- halibut, salmon, or any other firm fish; the same quantity of cooked macaroni, cut into small bits; Yz a cup of tomato sauce, 1 cup of oyster liquor, which any fish dealer will give you; a heaping table- spoon of butter, and the same of flour> a teaspoon of onion juice, and the same of minced parsley. Salt and paprika✪ A 'Pick Up' of Fish 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✪ Escalloped Fish, 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. ✪ Jellied Fowl

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A "PICK UP" OF FISH— A cupful of cold cooked fish— cod- halibut, salmon, or any other firm fish; the same quantity of cooked macaroni, cut into small bits; Yz a cup of tomato sauce, 1 cup of oyster liquor, which any fish dealer will give you; a heaping table- spoon of butter, and the same of flour> 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.

The Cook County cook book