The Cook County cook book

cold meat, sweetbreads or brains, mushrooms, any kind of nuts, sliced oranges or lemon, stoned olives, capers, parsley, Spanish peppers. Season with curry powder, sage, pepper, mustard, garlic, celery seed, anchovy paste, bread crumbs, cooked cauliflowerets, apple, grapefruit, carrots, cooked or raw, peas, parboiled, and fried oysters, truffles, tongue, pimentos. — Mabel Sturtevant, 105 S. Dearborn St., Chicago. VARIATION VII. — Use by measure twice as much chicken as celery; cut the chicken in small cubes, do not chop it. and marinade with French dressing. When ready to serve, drain, add the celery, and mix with mayonnaise dressing. If boiled dressing be used, marinate the chicken with part of that, adding more with the celery when ready to serve. — Mrs. Chris. Worthington, Des Plaines, 111. MOCK CASSEROLES OF CHICKEN.— Select large, smooth, tart apples of good flavor and uniform size. Remove core with knife. Mince cold chicken fine, season with salt, a dash of cayenne, pinch of powdered thyme, Yz cup of bread crumbs, moistened witli 3 or 4 teaspoons of sweet cream. Fill each apple, and bake in oven. Serve hot or cold, with mayonnaise as a salad. — Mrs. Clark Mason, Bensen, 111. DUTCH CHICKEN SALAD.— 1 cup each of cold chicken and German sausage, cut into dice, ^ cup each of chopped pickles and beets, and 2 cups of cold boiled potatoes, sliced. Add a small herring, skinned, boned and shredded, 2 chopped hard-boiled eggs, and 2 tablespoons of capers. Pour over a French dressing, season it with mustard, garnish with anchovies, and serve on lettuce. — Mrs. Abner Grant. Sherman, 111. CHICKEN LIVER SALAD.— Use 6 cooked chicken livers, or an equal quantity of cooked calf's liver. Cut into dice and add 4 hard-boiled eggs, cut into small pieces, and 3 small onions, chopped. Mix with French dressing, and serve on lettuce. — Mrs. E. D. Bennett, Bartlett, 111. CHICKEN AND OYSTER SALAD.— Clean, parboil, and drain 1 pt. of oysters. Remove tough muscles, and mix soft parts with an equal quantity of cold boiled fowl, cut in j4-inch dice. Moisten with any salad dressing, and serve on a bed of lettuce leaves.— Mrs. E. D. Bennett, Bartlett, 111. CLAM AND CELERY SALAD.— Remove skins and blackheads from cold cooked clams. Cut clams into small pieces, season with onion juice, mix with shredded lettuce or celery, and serve on lettuce with French dressing or mayonnaise. Either cooked or raw clams may be used. — Mrs. C. E. Worth, Wheeling, 111. CLAM AND GRAPEFRUIT SALAD.— Trim cooked clams, season with salt, paprika, lemon juice and chill. Mix with grapefruit pulp in pieces of equal size, removing the skin and seeds. Pour over a French dressing, made with lemon juice, and serve in the grapefruit shells, lined with lettuce. — Mrs. C. J. Canthorn. Wilmette. 111. CLUB SALAD.—Chop fine 2 boiled potatoes. 2 artichoke bottoms. 12 mushrooms and 2 truffles. Add 1 stalk of celery, cut fine. 12 shrimps, a cup of cooked asparagus tips, a pinch each of minced chervil and parsley, and 3 red Spanish peppers. Cooked oysters. Sliced olives and fillets of anchovies may be added. Marinate in French dressing, and serve very cold, with mayonnaise. — Mrs. D. C. Daniels, Arlington Heights, 111.