The Cook County cook book

VARIATION I. — Stew a chicken in just enough water to cover it and until the meat drops easily from the bones. Add a little salt and pepper. Remove bones and gristle, chop the meat; put it back into the broth and heat again. Line a dish with slices of hard-boiled egg; pour chicken into it and let set. When it may be cut in even slices. — Mrs. W. Sportley, 3638 Forest Ave., Chicago, POTATOES WITH CHICKEN— Use 2 cups hot mashed potatoes, a piece of butter size of an egg, lYz cups hot milk, beaten yolks of 2 eggs, salt and pepper to season, and a little minced celery. Beat till all are thoroughly mixed, then fold in the 'beaten whites of eggs. Pour in a border mould, bake in a hot oven. Turn out on a hot dish, and fill center with stewed chicken. — Mrs. John H. Snyder, 1337 W. Madison St., Chicago, 111. POTTED CHICKEN.— To every lb. of cold roast or boiled chicken allow % lb. of butter, salt and cayenne to taste. 1 teaspoon of pounded mace, ^ of a small nutmeg. Cut in small pieces, pound together till reduced to a small paste. Pack closely in jelly glasses and cover with clarified butter. A few slices of ham may be added.— Mrs. E. D. Kelley, Winnetka, 111. RAGOUT OF CHICKEN.— Singe, draw and cut the chicken into joints, put rough pieces and dark meat in the bottom of the saucepan, the white meat on top, flesh side down. Pour over 1 qt. of boiling water, cover the saucepan, bring to boiling point, then push to the back part of stove, where it will simmer, for 30 minutes. Add 2 bunches of celery, cut into pieces a ^ inch long, a level teaspoon of salt and saltspoon of pepper: cover and simmer Y^ of an hr. When the meat is tender, dish carefully, putting the rough pieces underneath, and cover over the celery. Rub together 2 tablespoons of butter and 2 of flour. Add the liquor in which the chicken was cooked, and stir until boiling, take from the fire, add the beaten yolks of 2 eggs, strain this over the celery, garnish with baked dumplings, and send at once to the table. Serve with crabapple or quince jelly. Plain boiled rice may be served instead of dumplings. — Mrs. S. Smith, 4543 S. Dearborn St., Chicago, 111. ROASTED BONED CHICKEN.— Spread chicken on board, skin side down, turn the flesh of legs and wings right side out >and' stuff with forcemeat into shape. Equalize the meat as well as possible, placing against the little strip of white meat only the dark meat, dredge with salt and pepper. Make a roll of the forcemeat and lay it in the chicken, draw the skins up and sew it together securely. Turn it over, place legs and wings into the position of a trussed fowl. Press the 'body into natural shape, 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 tomato 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.