The Cook County cook book

MEAT PIE. — Take any left-over of pot roast, stewed or boiled meat of any kind, cut up in small pieces, place in pan with gravy or water (enough to almost cover), let come to a boil. Have a very soft biscuit dough and drop by spoonful on the meat until well covered. Bake. — Jane Parker 803 S. 2nd Ave., Maywood, 111. VARIATION I. — Take left-over meat and place in baking dish, add salt and pepper, and dredge with flour. Pour over this meat gravy, and heat. While this is 'heating, make a rich biscuit dough by sifting 1 heaping teaspoon baking powder and 1 saltspoon salt into 1 pt. flour, run in 1 tablespoon lard and wet with 1 scant }4 cup milk; drop this by the spoonful on the hot meat from the oven and spread to cover the pie. Bake 1/4 hr. By not rolling out dough you have a crust that Avill melt in the mouth. — Mrs. Ella Boswell, 2628 S. State St., Chicago, 111. VARIATION II.— 2 lbs. beef, pork, veal, lamb, mutton, or any cold meat, put in a baking-disih and place on top of stove. Chop 1 large onion fine and put in the meat and allow it to cook until onion is done. Season with pepper and salt, and thicken with 2 large spoonfuls of flour, mixed with a little water or milk. Take from stove and cover with pie crust or a rich biscuit crust, roll crust about 1/4 inch thick, and put in oven until crust is baked. — Mrs. Wm. Boss, 169 Locust St., Chicago, 111. VARIATION III. — Line sides of pudding disih with rich pie dough, cut meat in small pieces on bottom of dish, then a layer of thinly sliced raw potatoes, a little onion, salt and pepper, continue with a layer of meat and potatoes, end with meat, and cover with a rich pie dough; put a little water or gravy on so it will not burn. Bake 1/2 hr. Any left-over meat may be used in this. — Mrs. L. G. Bostock, 3300 S. Wabash Ave., Chicago, 111. , POTATO AND MEAT PIE.— Take 1 pt. of left-over meat, cut fine, put in a large size pudding dish or 'baking tin, and pour over it a dipperful of water, place on stove to boil. In the meantime peel and slice 1 qt. of potatoes, 1 good-sized onion, then make a crust, consisting of 1 cup buttermilk, 1 tablespoon lard, 1 teaspoon soda, a pinch of salt, and enough flour to roll out nicely. Put the potatoes and onion in dish with the meat, and season to taste. Put crust over the ingredients, and bake. — Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111. VARIATION I. — Take potatoes and meat left from dinner, cut together, add a little sweet milk, a little butter or gravy, a pincih of ground cloves, with pepper and salt to taste. Bake in pieplate, with under and upper crust. Serve hot. — Mrs. R. Farley, 3819 S. La Salle St., Chicago, III. TURNIP AND MEAT PIE.— Take 1 pt. of left-over meat (pork preferred), cut fine, 1 qt. small, thinly cut slices of turnip, put in a large size pudding dish or baking-tin and pour over sufficient water to cook it about 20 minutes, season to taste. Then make a batter, consisting of 1 cup buttermilk, 1 teaspoon soda, a pinch of salt, and enough flour for batter. Spread over turnip and meat. Sprinkle over batter fine pieces of fat pork, uncooked. Bake in a moderately hot oven. — Mrs. C. A. Cook, 2630 S. State St., Chicago, 111. FARMERS' PIE.— Take a 2-qt. pudding-dish, slice a good layer raw potatoes, then a layer of any kind of cold meat, cut in