CECILS. — Stir together 1 cup cooked meat, chopped fine, 1 ^SS yolk, ^/2 teaspoon butter, 1 tablespoon bread crumbs, a few drops onion juice, l4 teaspoon salt, 14 teaspoon pepper, 1 cup soup stock, over the fire until warm, then cool, form in ball, roll in crumbs, then egg, and fry in hot lard; serve with Bechamel sauce; any sort of meat may 'be used for this; t^he stock is to moisten the mixture, but water or milk may be substituted. Bechamel Sauce. — Melt 1 tablespoon butter, 1 tablespoon flour, pour on 1 cup hot water, J^ cup cream, beaten yolk of 1 egg, ^ teaspoon salt and ^ teaspoon pepper. — Mrs. W. L. Anderson, 128 E. 38th St., Chicago, 111. CHOPPED LOGIE.— Put chopped, fine cold meat, -beefsteak or scraps of meat left from table into a frying-pan with a piece of butter size of an egg. Slice 3 medium-sized onions, fry these brown and add the chopped meat, season with pepper, salt and a little water, cook 15 or 20 minutes; just before serving add 1 cup of vinegar, let boil, and serve. — Eloise Jennings, Winnetka, 111. CREAMED MEAT.— To 1 pt. of white sauce add y^ teaspoon salt, a little pepper, Ij^^ cups finely chopped meat of any kind. ✪ Creamed Meat When thoroughly hot pour in patties or tureen, and serve. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CREAMED BEEFSTEAK.— Remove all pieces of bone and gristle, chop fine, put in a saucepan, pour on boiling water to more than cover it, add plenty of 'butter, salt and pepper. Wet about 2 tablespoons of flour with a little cold water, and stir till smooth. Stir this ill, let it boil 2 or 3 minutes, add a little sweet cream, if you have it, and pour over buttered toast. Make quickly, as much cooking spoils it. Another way: Chop the meat fine, moisten a cup of bread crumbs with sweet milk, or soup stock, mash fine, add 1 beaten egg✪ Creamed Beefsteak, salt and pepper. Mix all together, make into little 364 LEFT OVER MEAT cakes, and fry 'brown in hot butter. — Eloise Jennings, Winnetka, 111. CROQUETTES.— Melt 2 tablespoons of butter and stir in 2 tablespoons of flour until smooth. Add 1 cup of milk and let come to boil. Mix in 1 cup of any kind of left-over meat✪ Croquettes, chopped. Season to taste. Form into round or long-shaped croquette balls, dip in egg and cracker crumbs and drop into hot lard, fry until brown. — Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111. VARIATION I. — 1 cup cold, chopped, lean meat of any kind, 1 cup bread crumbs, 2 cups cold mashed potatoes, 1 small onion, pepper and salt to suit taste, 2 eggs, well beaten✪ Variation I; mix well to- gether and make in cakes; fry in a little butter until well browned, then turn until the other side is brown. These are nice for sup- per.— Mrs. H. W. Barquette, 2441 S. Wabash Ave., Chicago, 111. VARIATION II. — Chop sufficient cold cooked meat to make 1 pt., add to it 1 teaspoon salt, 1 teaspoon onion juice, a dash of cayenne. ^ teaspoon pepper and a grating of nutmeg. Put Y^ a pt. of milk over the fire, rub together 1 tablespoon butter and 2 tablespoons flour✪ Variation II; add them to the hot milk, stir until you have a smooth, thick paste; take from the fire, mix with it the meat, and let cool. Wfhen cool, form in croquettes, beat 1 egg, add to it a tablespoon warm water, and beat again; dip the croquettes first into this, then roll in bread crumbs and fry them in smoking hot fat.— Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111.

AI-modernized reading of the original text

CECILS. — Stir together 1 cup cooked meat, chopped fine, 1 egg yolk, ^/2 teaspoon butter, 1 tablespoon bread crumbs, a few drops onion juice, l4 teaspoon salt, 14 teaspoon pepper, 1 cup soup stock, over the fire until warm, then cool, form in ball, roll in crumbs, then egg, and fry in hot lard; serve with Bechamel sauce; any sort of meat may be used for this; the stock is to moisten the mixture, but water or milk may be substituted. Bechamel Sauce. — Melt 1 tablespoon butter, 1 tablespoon flour, pour on 1 cup hot water, J^ cup cream, beaten yolk of 1 egg, ^ teaspoon salt and ^ teaspoon pepper. — Mrs. W. L. Anderson, 128 E. 38th St., Chicago, 111. CHOPPED LOGIE.— Put chopped fine cold meat, beefsteak or scraps of meat left from table into a frying-pan with a piece of butter size of an egg. Slice 3 medium-sized onions, fry these brown and add the chopped meat, season with pepper, salt and a little water, cook 15 or 20 minutes; just before serving add 1 cup of vinegar, let boil, and serve. — Eloise Jennings, Winnetka, 111. CREAMED MEAT.— To 1 pt. of white sauce add y^ teaspoon salt, a little pepper, Ij^^ cups finely chopped meat of any kind. When thoroughly hot pour in patties or tureen, and serve. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CREAMED BEEFSTEAK.— Remove all pieces of bone and gristle, chop fine, put in a saucepan, pour on boiling water to more than cover it, add plenty of 'butter, salt and pepper. Wet about 2 tablespoons of flour with a little cold water, and stir till smooth. Stir this ill, let it boil 2 or 3 minutes, add a little sweet cream, if you have it, and pour over buttered toast. Make quickly, as much cooking spoils it. Another way: Chop the meat fine, moisten a cup of bread crumbs with sweet milk, or soup stock, mash fine, add 1 beaten egg, salt and pepper. Mix all together, make into little cakes, and fry 'brown in hot butter. — Eloise Jennings, Winnetka, CROQUETTES.— Melt 2 tablespoons of butter and stir in 2 tablespoons of flour until smooth. Add 1 cup of milk and let come to boil. Mix in 1 cup of any kind of left-over meat, chopped. Season to taste. Form into round or long-shaped croquette balls, dip in egg and cracker crumbs and drop into hot lard, fry until brown. — Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111. VARIATION I. — 1 cup cold, chopped, lean meat of any kind, 1 cup bread crumbs, 2 cups cold mashed potatoes, 1 small onion, pepper and salt to suit taste, 2 eggs, well beaten; mix well together and make in cakes; fry in a little butter until well browned, then turn until the other side is brown. These are nice for supper.— Mrs. H. W. Barquette, 2441 S. Wabash Ave., Chicago, 111. VARIATION II. — Chop sufficient cold cooked meat to make 1 pt., add to it 1 teaspoon salt, 1 teaspoon onion juice, a dash of cayenne. ^ teaspoon pepper and a grating of nutmeg. Put Y^ a pt. of milk over the fire, rub together 1 tablespoon butter and 2 tablespoons flour; add them to the hot milk, stir until you have a smooth, thick paste; take from the fire, mix with it the meat, and let cool. Wfhen cool, form in croquettes, beat 1 egg, add to it a tablespoon warm water, and beat again; dip the croquettes first into this, then roll in bread crumbs and fry them in smoking hot fat.— Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111.

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Creamed MeatCreamed MeatCreamed BeefsteakCroquettesVariation IVariation IIDeviled Meat

The Cook County cook book