The Cook County cook book

BEEF OR VEAL KIDNEY STEW.— Cut out the hard, white substance and fat inside the kidneys, wash well and soak them 3 or 4 hfs. in cold water, changing the water as soon as it becomes cloudy. Set the kidneys upon the fire in a granite-pan, add enough cold water to cover them, and heat slowly. When just at the boiling point pour off the hot water, and repeat 3< times. Cook slowly for 20 minutes, if the small kidneys are used, 40 minutes for larger ones, then set away to cool. When ready to prepare, separate all the cords and veins from the kidneys, having only the lean part. Place 3 cups of chopped kidneys in a granite-pan, add 2 bay leaves, 2 cups water, and 4 slices of lemon, and stew gently for 20 minutes. When ready to serve remove the bay leaves, add 2 tablespoons flour, rubbed smooth in 2 teaspoons of butter, season with the salt and pepper, and when thickened to the consistency of cream, serve on a hot dish. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. LAMB DELICIOUS FLAVOR TO LAMB.— Put in the water in which the lamb is boiled some whole cloves and stick of cinnamon; to one leg of lamb put a small handful of cloves and 2 long sticks of cinnamon; this gives a delicious flavor to the cold lamb. In roasting Iamb, boil cinnamon in water and baste the meat. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BOILED LAMB. — Boil a piece of lamb until tender. Remove from the fire and' place on a hot dish, heat some vinegar in a little of the liquor, thicken slightly, and pour over the lamb; mint may be added, if desired, and the sauce may be made with clear water instead of the broth; in that case it is not thickened. — ^Mrs. A. O. Forde, 3423 Pierce Ave., Chicago, 111. BOILED LAMB AND CABBAGE.— Cut lamb into small pieces the right size for serving, and put into a kettle with a head of cabbage, chopped fine, or quartered. Boil until tender, and serve plain or with mint sauce or vinegar alone. — Mrs. A. O. Forde, 3423 Pierce Ave., Chicago, 111. BROILED BREAST OF LAMB.— Lay the inside of the meat toward the fire first and broil very moderately, turning the meat often. When done, butter slightly and season with salt and pepper. The breast of lamb is sold in most markets with the fore-leg attached'; this should be cut off before the piece is broiled. — Mary E. Stark, 3753 Armour Ave., Chicago, 111. FRENCH CHOPS — French chops are cut from the ribs and trimmed by the butcher, who removes all the fat and scrapes the bones clean for a little distance from the end. Broil over a quick fire, adding salt, pepper and butter before serving. They may also be cooked by frying, in which case they are first seasoned with salt and pepper and dipped in beaten egg and then in cracker crumbs. — Mrs. Jarvis Russell, 3519 S. La Salle St., Chicago, 111. LAMB CROQUETTES.— Rub 1 tablespoon butter, 2 tablespoons flour together until smooth, add 1 cup scalded milk or cream and stir until it thickens. Mix 2 cups of finely chopped cooked lamb, 1 cup of boiled rice, 1 tablespoon of chopped parsley, 1 teaspoon of lemon juice, and seasoning well together. Mix with the thickened milk, and cool. When cool form into cone-shaped croquettes, cover with egg and bread crumbs, and fry in smoking hot fat. — Mrs. S, J. Walsh, 4442 Langley Ave., Chicago, 111.