The Cook County cook book

BAKED HEARTS.— Select small hearts; clean thoroughly inside and out. Fill with a dressing of bread crumbs, seasoned with onion, parsley, celery or other flavor. Dust with salt and pepper, lay in a baking-pan and put in the pan enough hot water to halfcover the hearts-. Bake until tender, basting frequently. A large heart should be parboiled before baking. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BOILED BEEF'S HEART.— Wash the heart and soak for Yz an hr. in cold, salted water; wipe and stufif the ventricles with a forcemeat of bread crumbs and chopped harh or salt pork, minced fine, and well seasoned. Sew up in cheesecloth fitted to the heart, and bring slowly to a boil in salted water, to which a tablespoon of vinegar has been added. Boil gently 2 ihrs., turning the heart several times. Remove the cloth and serve. The heart is made more savory if it is boiled in weak stock instead of water. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. BRAIZED LAMB HEARTS.— Wipe each, cut off extra fat and take out partition walls. Stuff with preferred dressing, tie up and sew. Make 1/2 cup brown sauce in dish in which heart was seared. Put in double roasting-pan and cook in Aladdin or slow oven 3 to 5 hrs. Season with Worcestershire or tomato sauce, and serve. — Mrs. S. Smith, 4543 S. Dearborn St., Chicago, 111. ROAST HEART. — Parboil the heart to remove strong taste and stuff with ordinary meat or poultry dressing, or leave plain, as preferred. Lard it with strips of salt pork, lay the heart upon a bed of minced onion and tomatoes and pour in a little hot water. Roast until tender, and rub the gravy through a colander, thicken with browned flour, season to taste, and pour over the heart, on a hot dish. Mrs. John Ward, 6639 Union Ave., Chicago, 111. BEEF'S HEART STEWED.-X:ut a washed heart into dice 1/2 inch long; long; put into a saucepan with water enough to cover. Skim. When nearly done add a sliced onion, a stalk of celery, chopped fine, pepper and salt, and a piece of butter. Stew until the meat is very tender. Stir up 1 tablespoon of flour in a little water and thicken the whole. Boil up, and serve. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. STUFFED HEARTS.— Boil calves' hearts until tender; scoop out the centers and fill with sausages. Make a gravy from the stock, tomato juice, 1 onion, and a little flour. Pour over the hearts, and bake ^ hr. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, III. KIDNEYS VEAL KIDNEYS A LA CANFIELD.— Trim kidneys, cook in brown stock 10 minutes, drain and cut in slices. Arrange alternate slices of kidney and thinly sliced bacon on skewers with a fresh mushroom cap at either end of each skewer. Broil until bacon is crisp, and arrange on pieces of toast. Pour over sauce made from stock in which kidneys were cooked, seasoned with salt, cayenne, and Madeira wine. — Mrs. C. J. Canthorn, Wilmette, 111.