FoodNetArchive

The Cook County cook book

1912

Page 232 · 9 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
POTATOES AND BACON.— Cream potatoes in the usual way 'by cutting in cubes and warming in milk sauce; when they have simmered about 5 minutes, add some bacon which has been cut in tiny cubes ✪ Potatoes and Bacon and fried until nearly brown; 'bacon should be well drained before it is put with the potatoes; let bake a few min- utes, and serve. Potatoes creamed in the same way, only place a layer of potatoes, then a layer of grated cheese, and so on until a medium-sized ^basin is filled; always have a layer of the grated cheese on lop; bake in the same way as the former; this will be found a splendid dish in case of unexpected company. — Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111. FRIED PORK CHOPS.— Place 1 tahlespoon of drippings in a frying-pan. -Dust the chops with salt, pepper and flour✪ Fried Pork Chops, or dip in ep;g and cracker crumbs, and fry slowly until of a fine brown. Thicken the gravy in the pan and pour it over the meat. — Mrs. John Ward, 6639 Union Ave., Chicago, III. PORK CHOPS WITH FRIED APPLES.— Trim ofif most of the fat from nice firm pork chops; dredge well with flour, and put over a hot fire until thoroughly done; 20 to 25 minutes are usually required. In the meantime cut 3 apples into slices and sipimer in butter✪ Pork Chops with Fried Apples or dripping until tender. Place around the chops and serve hot.— Mrs. L. N. Powell, 3513 S. Dearborn St.. Chicago, III. CREOLE PORK CHOPS.— 1 lb. loin pork chops, i/^ can tomatoes, 4 onions, pepper and salt. Dip the chops in flour and fry a golden brown, take out, and fry the onions in the same fat until a golden brown. Add a ta'blespoon of flour✪ Creole Pork Chops and water enough to make a very stiflf gravy; when smooth add the strained toma- toes.—Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111. CHOP SUEY.— Chop 5^ lb. pork and 1^^ lbs. veal into small pieces, fry until done. Fry 10 onions until brown. Drain oflF all the grease, add 1 large stalk celery, cut fine, 1 can mushrooms and 338 HEATS onions to meat. Take the juice from the mushrooms, add enough flour to make a thick gravy, some Chinese brown sauce✪ Chop Suey, pour over all, cover and let slowly t)oil. Boiled Rice With Chop Suey. — Use 1 qt. boiling hot water to each cup of rice, add 1 teaspoon of salt✪ Boiled Rice With Chop Suey. — ^Mrs. Chas. A. Johnson, 219 S. 9th Ave., Maywood, 111. BOILED PIG'S FEET.— Take the fore feet, cut off the hocks, clean and scrape them well; place two feet together and roll them up tightly in common muslin; tie or sew them so that they will keep in perfect shape, and boil them 7 hrs. on a moderate fire — they will then be very soft; lift them out carefully and let them cool off; then remove the muslin and you will find them like jelly. Serve with vinegar, or split them and roll in bread crumbs or cracker dust, and fry or broil them. Serve with a little tart sauce✪ Boiled Pig's Feet. — Mrs. Conklin, 914 N. Sth Ave., Maywood, 111. TO COOK A HAM.— Soak the ham in cold water for 12 hrs.. put it on to boil, allow IS minutes for each lb., pouf the waterj off, fill the pot with fresh water (boiling), put in a pt. of vinega^, a tablespoon of whole allspice, a teaspoon of cloves; allow the ham to cook in this 15 minutes for each lb.; let it remain in this liquor till cold, skim it, make a paste of vinegar and mustard, and cover the top with it; put bread crumbs and a little sugar on✪ To Cook a Ham, then return to oven for a short time. — ^^Mrs. M. Abbott, 2110 Dear- born St., Chicago, 111.