CHICKEN AND HAM PIE — Cut up and stew the chickens,
as in last recipe. Have ready 4 good-sized slices of cold boiled
corned ham, cut into strips. Put a layer of ham in the bottom of a
buttered bake-dish, season with chopped mushrooms and parsley,
salt and pepper, and add a layer of white sauce, the base of which
is the liquor in which the chickens were cooked. Next place in
the dish the pieces of chicken in regular order, and upon these the
280 FOWL
yolks of hard-boiled eggs. Repeat the seasoning and the sauce.
lay a few strips of ham over the top, cover with a good paste, wash
the pie with beaten egg and bake for Ij^ hrs. If you have no
mushrooms, you may substitute a little mushroojn catsup. — Mrs.
M. Maston, 917 W. Monroe St., Chicago, 111.
PILAFF. — Singe, draw and disjoint 1 chicken as for a fricasee,
put 2 tablespoons of butter in a saucepan, add 1 onion, sliced, stir
until the onion is thoroughly cooked, 'but not browned, put in the
chicken, stir for a moment, without browning, then cover with
boiling water, cover the saucepan and bring to boiling point; push
to the back part of the stove where it will just simmer for ^ of
an hr. Wash J^ pt. rice and let it stand in water an hr.; drain,
and sprinkle it carefully over the top of the chicken; add the salt
and pepper; cover the kettle and cook for 30 minutes longer: the
rice will now have absorbed every particle of water in the sauce-
pan, so be very careful that it does not scorch. Rub together 2
tablespoons of ibutter and 2 of flour; add 1 pt. strained tomato,
stir until boiling. Dish the chicken, putting the rice over the top;
add to the tomato a ^ teaspoon of salt, a saltspoon of pepper, and
strain carefully over the rice. Sprinkle over it a little chopped
parsley and send at once to the table. This dish may also be made
from cold, left-over chicken. It is exceedingly good made from
mutton. — Cora D. Masters, 124 E. 41st St., Chicago, 111.
VARIATION I. — Warm 1 pt. of canned chicken, or cold roast
or boiled chicken, in 1 pt. of water till the meat is very tendier.
Skim out the meat, and add to the liquor 1 pt. of strained tomatoes.
Season highlj^ with salt, pepper, finely chopped onion^ and curry or
chutney sauce. When boiling, add 1 cup of well-washed rice, and
cook 20 minutes, or till the rice is soft. Add the pieces of chicken
and H a cup of butter or cream. When hot, turn out on a platter,
and garnish w^ith triangles of toast. — Mrs. Robert Randall, 908 S.
8th Ave., Maywood, III,
PRESSED CHICKEN.— Boil a fowl in as little water as pos-
sible, till the bones slip out and the gristly portions are soft. Re-
move the skin, pick the meat apart, and mix the dark and white
meats. Remove the fat and season the liquor highh' with salt and
pepper; also with celery salt and lemon juice. Boil down to 1 cup
and mix with the meat. Butter a mould and decorate the bottom
COOK COUNTY COOK BOOK 281
and sides with slices of hard-boiled eggs; also -with thin slices of
tongue or ham, cut into round or fancy shapes. Pack the meat in,
and set away to cool, with a weight on the meat. When ready to
serve, dip the mould in warm water, and turn out carefully. Gar-
nish w^ith parsley, strips of lettuce or celery leaves, and radishes or
beets. — Mary E. Stark, 3753 Armour Ave., Chicago, 111. ✪ Chicken Pie
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Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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CHICKEN AND HAM PIE — Cut up and stew the chickens,
as in last recipe. Have ready 4 good-sized slices of cold boiled
corned ham, cut into strips. Put a layer of ham in the bottom of a
buttered bake-dish, season with chopped mushrooms and parsley,
salt and pepper, and add a layer of white sauce, the base of which
is the liquor in which the chickens were cooked. Next place in
the dish the pieces of chicken in regular order, and upon these the
280 FOWL
yolks of hard-boiled eggs. Repeat the seasoning and the sauce.
lay a few strips of ham over the top, cover with a good paste, wash
the pie with beaten egg and bake for Ij^ hrs. If you have no
mushrooms, you may substitute a little mushroojn catsup. — Mrs.
M. Maston, 917 W. Monroe St., Chicago, 111.
PILAFF. — Singe, draw and disjoint 1 chicken as for a fricasee,
put 2 tablespoons of butter in a saucepan, add 1 onion, sliced, stir
until the onion is thoroughly cooked, 'but not browned, put in the
chicken, stir for a moment, without browning, then cover with
boiling water, cover the saucepan and bring to boiling point; push
to the back part of the stove where it will just simmer for ^ of
an hr. Wash J^ pt. rice and let it stand in water an hr.; drain,
and sprinkle it carefully over the top of the chicken; add the salt
and pepper; cover the kettle and cook for 30 minutes longer: the
rice will now have absorbed every particle of water in the sauce-
pan, so be very careful that it does not scorch. Rub together 2
tablespoons of ibutter and 2 of flour; add 1 pt. strained tomato,
stir until boiling. Dish the chicken, putting the rice over the top;
add to the tomato a ^ teaspoon of salt, a saltspoon of pepper, and
strain carefully over the rice. Sprinkle over it a little chopped
parsley and send at once to the table. This dish may also be made
from cold, left-over chicken. It is exceedingly good made from
mutton. — Cora D. Masters, 124 E. 41st St., Chicago, 111.
VARIATION I. — Warm 1 pt. of canned chicken, or cold roast
or boiled chicken, in 1 pt. of water till the meat is very tendier.
Skim out the meat, and add to the liquor 1 pt. of strained tomatoes.
Season highlj^ with salt, pepper, finely chopped onion^ and curry or
chutney sauce. When boiling, add 1 cup of well-washed rice, and
cook 20 minutes, or till the rice is soft. Add the pieces of chicken
and H a cup of butter or cream. When hot, turn out on a platter,
and garnish w^ith triangles of toast. — Mrs. Robert Randall, 908 S.
8th Ave., Maywood, III,
PRESSED CHICKEN.— Boil a fowl in as little water as pos-
sible, till the bones slip out and the gristly portions are soft. Re-
move the skin, pick the meat apart, and mix the dark and white
meats. Remove the fat and season the liquor highh' with salt and
pepper; also with celery salt and lemon juice. Boil down to 1 cup
and mix with the meat. Butter a mould and decorate the bottom
COOK COUNTY COOK BOOK 281
and sides with slices of hard-boiled eggs; also -with thin slices of
tongue or ham, cut into round or fancy shapes. Pack the meat in,
and set away to cool, with a weight on the meat. When ready to
serve, dip the mould in warm water, and turn out carefully. Gar-
nish w^ith parsley, strips of lettuce or celery leaves, and radishes or
beets. — Mary E. Stark, 3753 Armour Ave., Chicago, 111.