The Cook County cook book

CLAM PIE. — Cut salt pork into dice and fry brown. Slice potatoes and onions, and boil until tender in milk to cover. Into a buttered pudding dish, put a layer of bread or cracker crumbs, then a layer of clams, a little of the fried salt pork, a layer of boiled potatoes and onions, sprinkle with salt and a little mace, and moisten with a little of the clam liquor. Bake. — Mrs. A. J. Alexander, 3717 Forest Ave., Chicago, 111. LITTLE-NECK CLAMS SERVED RAW.— Wash well and dry them. Open and cut them from their shell. Place 5 or 6 on a plate on the half shells on top of cracked ice. Put ^2 a lemon in the center of the plate. Serve with crackers and a small dish of finely-chopped cabbage, with fresh dressing. — Mrs. C. J. Jeffries, Winnetka, 111. ROASTED CLAMS.— Wash and lay them on a gridiron over the hot coals. As soon as the shells open take off the top shell and place a little butter and pepper on them. — Mrs. C. J. Jeffries, Winnetka, 111. SCALLOPED CLAMS.— Select 1 doz. large clams in the shell, and 2 doz. soft ones. Use care not to injure the shells, which are to be used in cooking. Clean the shells well, and put 2 soft clams into each one. Add to each a touch of white pepper, and Ij/^ teaspoons of minced celery. Cut into small dice a few slices of bacon, and add 4 of these to each shell; sprinkle bread crumbs over the top, put a piece of butter on top of each, and bake in the oven till brown.— Mrs. A. D. Allen, 2351 S. State St., Chicago 111. STEAMED CLAMS (New England Style).— Scrub the clams; place, when clean, in a saucepan over the fire without any water, and heat until the shells open. Take out the clams and pour the liquor into jar to settle. Remove the clams from their shells, pulling off the thin skin round the edge, and cutting off the black end. When the water has settled, pour it into a saucepan, add the clams and heat, but do not boil. Take out the clams and serve on brown bread. — Mrs. C. J. Jeffries, Winnetka, 111. BAKED COD. — Lay the middle part of a large codfish or a whole small one in cold, salted water, for Yz, an hr., wipe dry, and stuff with 1 cup of bread crumbs, salt and pepper, 2 cups of boiled salt pork, finely chopped, 1 tablespoon of herbs — sweet marjoram, thyme, a little minced onion, 1 teaspoon of Worcestershire sauce, Yi cup of melted butter, juice of Yz lemon, and 1 beaten egg. Lay in the baking dish, pour over it Yz cup of melted butter, season with the salt. Bake in a moderate oven for 1 hr. or so. When the fish is done, strain the gravy over and serve. — Mrs. E. D. Kelley, Winnetka, 111. BAKED COD'S HEAD.— Head and portion of the shoulders of cod, 1 teaspoon of onion juice; Yz lb. of veal or chrcken, 1 tablespoon of chopped parsley, 1 teaspoon of salt," and 1 teaspoon of pepper. Trim and wash the fish; chop the veal, adding to it the salt, pepper, parsley and onion juice; fill this into the fish, put into a baking pan, cover with a buttered paper, add y^ cup of water to the pan, and 4 tablespoons of white wine. Run into a moderately hot oven, and bake 1/2 of an hr., basting frequently. When the head is nearly done, remove the paper, baste with melted butter, and dust thickly with browned bread crumbs. When done, dish and serve with brown sauce in a boat. — Mrs. C. E. Anderson, 3647 Forest Ave., Chicago, 111.