BACON AND EGG CROQUETTES.— Take cold bacon and eggs left over and chop them fine in a wooden bowl; add a little mashed or chopped cold potato and any bacon gravy that may have been left. Mix, form into balls or pats, roll in beaten ^z^, then in cracker crumbs, and fry in a pan the same as eggs. Brown slightly on both sides, and serve hot. — Mrs. Ellen O. Wyatt, 3628, S. State St., Chicago, 111. RICE AND MEAT CROQUETTES.— Put 1 cup of finely chopped meat (veal or oliicken) on to boil, add 2 tablespoons of butter, 1 cup of boiled rice, 1 teaspoon of salt, a little pepper, ^ cup of milk or cream; when this boils, add 1 ^^z^ well beaten^ stir 1 minute; after cooling, shape, dip in egg and crumbs, and fry in boiling lard. — Eloise Jennings, Winnetka, 111. COOK COUNTY COOK BOOK 365 CURRY OF LAMB.— 2 cups of chopped cooked lamb; 1 table- spoon of orange juice, J/^ teaspoon of chopped mint, 1 teaspoon of curry powder, 2 tablespoons of flour, 2 cups of stock, 2 tablespoons of butter, salt and pepper to taste. Brown the butter, add the curry powder, meat and mint, and cook 10 minutes, or until the meat is well heated and seasoned. Add the flour, stir until brown. Add the stock, and stir until the sauce has thickened. Season, and serve in a rice border. In place of a rice border, 1 cup of boiled rice and 1 of meat may be used. Other kinds of meat may be util- ized in this-manner. — Mrs. Frank P. Arnold. 14 E. 42nd St., Chi- cago, 111. DEVILED MEAT.— Chop lean boiled ham or other meat very fine; to each pt. of ham add 1 teasipoon mustard, 1 tablespoon flour, Yt. cup boiling water; press into moulds, to slice or for sandwiches use the following salad dressing: 1 egg, well beaten, Yt. cup sweet milk, or cream, 1 tablespoon mustard, 1 teaspoon sugar, 1 tea- spoon salt; cook all together till thick; when cold, add J^ cup strong vinegar✪ Deviled Meat. — ^Mrs. Chas. E. Bartlett, 5004 Drexel Blvd., Chi- cago, 111 DEVILED HAM. — Deviled ham affords a most satisfactory method of utilizing remnants of cold boiled ham. Allow Yz of fat to Yz of lean; chop the meat as finely as possible and to every qt. of it allow 1 tablespoon of wihite sugar, 1 teaspoon of dry mustard, 1 saltspoon of cayenne, J^ cup of vinegar✪ Deviled Ham. Mix the seasoning well with the meat, and press tjhe whole in a bowl. It is ready to serve at once. — Mrs. W. D. Brown, 3721 S. La Salle St., Chicago, 111. DURHAM CUTLETS.— 3 cups cold left-over beef, ground fine, with 1 small onion; heat 1 cup milk, ^ cup gravy, thicken with .2 tablespoons flour✪ Durham Cutlets; when cold, mix with the meat and set away to cool in a mould. Cut in slices and fry. — Mrs. E. J. Dixon, 3647 Forest Ave., Chicago, 111. MEAT PRICKADILLIES.— 2 cups bread crumbs, 1 cup meat, chopped fine, 2 eggs, pepper and salt. Wet it with milk or gravy✪ Meat Prickadillies. Mix all and fry in grease slowly. — Mrs. Sam Brown, 3807 S. Dear- born St., Chicago, 111. 366 ^ LEFT OVER MEAT FRIED LEFT-OVERS.— Cut the slices, not too thick, of any kind of left-over meat✪ Fried Left-Overs, dip them in beaten egg and then in bread or cracker crumbs, or cornmeal, then fry to a nice brown in piping- hot fat; be careful in turning. Lay each piece on a hot platter, not heaped up, and garnish with greens. Serve hot. — Mrs. E. Free- man, 3304 S. State St., Chicago, 111.

AI-modernized reading of the original text

BACON AND EGG CROQUETTES.— Take cold bacon and eggs left over and chop them fine in a wooden bowl; add a little mashed or chopped cold potato and any bacon gravy that may have been left. Mix, form into balls or pats, roll in beaten egg, then in cracker crumbs, and fry in a pan the same as eggs. Brown slightly on both sides, and serve hot. — Mrs. Ellen O. Wyatt, 3628, S. State St., Chicago, 111. RICE AND MEAT CROQUETTES.— Put 1 cup of finely chopped meat (veal or chicken) on to boil, add 2 tablespoons of butter, 1 cup of boiled rice, 1 teaspoon of salt, a little pepper, ^ cup of milk or cream; when this boils, add 1 egg well beaten, stir 1 minute; after cooling, shape, dip in egg and crumbs, and fry in boiling lard. — Eloise Jennings, Winnetka, 111. CURRY OF LAMB.— 2 cups of chopped cooked lamb; 1 tablespoon of orange juice, J/^ teaspoon of chopped mint, 1 teaspoon of curry powder, 2 tablespoons of flour, 2 cups of stock, 2 tablespoons of butter, salt and pepper to taste. Brown the butter, add the curry powder, meat and mint, and cook 10 minutes, or until the meat is well heated and seasoned. Add the flour, stir until brown. Add the stock, and stir until the sauce has thickened. Season, and serve in a rice border. In place of a rice border, 1 cup of boiled rice and 1 of meat may be used. Other kinds of meat may be utilized in this-manner. — Mrs. Frank P. Arnold. 14 E. 42nd St., Chicago, 111. DEVILED MEAT.— Chop lean boiled ham or other meat very fine; to each pt. of ham add 1 teaspoon mustard, 1 tablespoon flour, Yt. cup boiling water; press into moulds, to slice or for sandwiches use the following salad dressing: 1 egg, well beaten, Yt. cup sweet milk, or cream, 1 tablespoon mustard, 1 teaspoon sugar, 1 teaspoon salt; cook all together till thick; when cold, add J^ cup strong vinegar. — ^Mrs. Chas. E. Bartlett, 5004 Drexel Blvd., Chicago, 111 DEVILED HAM. — Deviled ham affords a most satisfactory method of utilizing remnants of cold boiled ham. Allow Yz of fat to Yz of lean; chop the meat as finely as possible and to every qt. of it allow 1 tablespoon of white sugar, 1 teaspoon of dry mustard, 1 saltspoon of cayenne, J^ cup of vinegar. Mix the seasoning well with the meat, and press the whole in a bowl. It is ready to serve at once. — Mrs. W. D. Brown, 3721 S. La Salle St., Chicago, DURHAM CUTLETS.— 3 cups cold left-over beef, ground fine, with 1 small onion; heat 1 cup milk, ^ cup gravy, thicken with 2 tablespoons flour; when cold, mix with the meat and set away to cool in a mould. Cut in slices and fry. — Mrs. E. J. Dixon, 3647 Forest Ave., Chicago, 111. MEAT PRICKADILLIES.— 2 cups bread crumbs, 1 cup meat, chopped fine, 2 eggs, pepper and salt. Wet it with milk or gravy. Mix all and fry in grease slowly. — Mrs. Sam Brown, 3807 S. Dearborn St., Chicago, 111. FRIED LEFT-OVERS.— Cut the slices, not too thick, of any kind of left-over meat, dip them in beaten egg and then in bread or cracker crumbs, or cornmeal, then fry to a nice brown in pipinghot fat; be careful in turning. Lay each piece on a hot platter, not heaped up, and garnish with greens. Serve hot. — Mrs. E. Freeman, 3304 S. State St., Chicago, 111.

Records on this page

Deviled MeatBacon and Egg CroquettesRice and Meat CroquettesCurry of LambDeviled HamDurham CutletsMeat PrickadilliesFried Left-Overs

The Cook County cook book