The Cook County cook book

BRAISED CHICKEN.— Cover the grating of your roaster with a blanket of vegetables, a small, young turnip, an onion, a young carrot, a stalk of celery, all cut up small; a little chopped parsley and 2 tablespoons of finely minced salt pork. Have ready the chicken cleaned and trussed, but not stuffed. Lay, breast upward, on the vegetables and pork. Pour a little boiling water over it from the tea kettle and set covered in the oven. Cover closely and cook at least 20 minutes to the lb. if the chicken be young. If old, extend the time. At the end of 1 hr, lift the cover and baste with butter, then with the water from the pan, and shut up for an hr. longer. Uncover, then rub with butter and dredge with flour, and brown. Drain the gravy with the vegetable from the pan, rub through a colander into a saucepan, thicken with browned flour, boil up, and serve in a boat. — Mrs. Maggie Ford, 1,20 W. Indiana St., Chicago, 111. BREADED CHICKEN.— Cut a small spring chicken, after it has been cleaned and drawn, into 4 pieces; dust with salt and pepper, dip them in a beaten egg, to which you have added a tablespoon of water, and dust thoroughly with fresh bread crumbs, which must not be browned. Place the pieces in a baking-pan, bone side down, and run into a quick oven until a golden brown. This will take about 40 minutes. People who have been accustomed to fried chicken will think this very nice. Dish neatly, and serve in a sauce boat. Bechamel or cream sauce. For supper, serve with them either cornbread or milk biscuit. For lunch, green peas and cream sauce only. — Mrs. J. W. Fitzpatrick, 3031 S. Dearborn St., Chicago, 111. BROILED CHICKEN BREASTS WITH BREAD SAUCE. — Skin your chicken breasts, but do not remove the flesh from the bone. Butter them over liberally, and sprinkle with salt. Place in pan, and put in a hot oven for 10 minutes, baste frequently with the melted butter. Now remove from pan to broiler and brown over the hot coals. Add to the melted butter remaining in the bake-pan 1 small chopped onion, and 1 pt. of milk, bring all to the boiling point; now stir in slowly 1 cup of soft whole wheat bread crumbs and add a dash of paprika. Place the chicken breasts on a hot platter, and pour the bread sauce around them. Serve. — Mrs. P. J. Farmer, 381 E. 22nd St., Chicago, 111. BROILED CHICKEN.— Singe and split a young spring chicken down the back. Break the joints; remove the breastbone, clean and wipe with a wet cloth. Sprinkle with salt and pepper and rub well with soft butter. Place in a double gridiron and broil 20 minutes over a clear fire. Spread with butter, and serve very hot. Or cover with fine bread crumbs and bake in a hot oven J4 an hr. Serve with tartar sauce. To Carve. — Separate the legs and wings, and then separate the breast from the lower part. — Mrs. William O. Everson, 35 E. 22nd St., Chicago, 111.