The Cook County cook book

BROILED EELS. — Skin and clean a good-sized eel; remove the backbone and cut into 5 or 6 pieces. Dip each piece into egg, and then in salted and peppered bread crumbs. Put on a greased gridiron with the skin downward, over a clear fire, broil, turning over when done on one side. Put on a hot dish, garnish with parsley, ad serve with tartar sauce. — Mrs. E. D. Kelley, Winnetka, 111. FRICASEED EELS.— After skinning, cleaning and cutting 5 or 6 eels in pieces of 2 inches in length, cover with water and boil until tender. Add a good-sized bit of butter, with a teaspoon of wheat flour or rolled cracker worked into it, and a little scalded, and chopped parsley; add salt and pepper to taste, and a wineglass of vinegar, if liked; let them simmer for 10 minutes, and serve. hot—Mrs. Ella Bosell, 2628 S. State St., Chicago, 111. FRIED EELS. — Clean and cut the eels into pieces 3 inches in length, cover them in a saucepan with cold water, adding salt, pepper, thyme, onions, thin sliced carrots, and Yz glass of vinegar. When boiling take from the fire, and let them become cool. Then drain and dry them. Mix egg and bread crumbs, beating the egg first, and dip in each piece. Fry them brown in drippings. Place on a dish, and serve w^ith tartar sauce. — Mrs. E. D. Kelley, Winnetka. 111. STEWED EELS.— Clean and skin 3 lbs. of eels, and remove every vestige of fat from the inside. Chop an onion fine, add 4 tablespoons of butter and chopped parsley, season to taste. Cut the eels in pieces about 2 inches in length, season, and lay in saucepan containing the melted butter. Strew the onion and parsley over all, cover the saucepan closely, and set in a pot of cold water. Bring gradually to a boil, then cook very gently for 1^4 hrs., or until tender. Turn out into a deep pan. — Mrs. E. D. Kelley, Winnetka, 111. BOILED FLOUNDERS.— Lay the fish in a kettle with salt and water in the proportion of 6 oz. of salt to each gallon, and a little vinegar. Let the water boil a minute or so, remove it to the side to simmer until done. The fish must not boil fast or they will break. Let them simmer 15 minutes. — Mrs. Kelley, Winnetka, 111. ^ FRIED FILLETS OF FLOUNDERS.— Cut, trim, and prepare as for baking. When you take them from the ice, salt and pepper, skewer, roll in crumbs, then in egg, and again in crumbs. Leave on ice forj^ an hr. longer, and fry in deep fat. Drain, withdraw the skewers, and serve with sauce tartare. — Mrs. William Boss, 169 Locust St., Chicago, 111. BROILED FROGS' LEGS.— Lay 2 doz. frogs on their backs. Cut from the neck along the sides of the belly and cut again across the middle of the belly. Take out the entrails and cut away the head, leaving only the back and legs. Skin and chop off the feet, then wash thoroughly and blanch in scalding salted water. Lay on a dish and pour over a little olive oil, season with salt and pepper. Turn over several times in this seasoning and broil for 3 or 4 minutes on one side, then turn. Broil together about 7 minutes, and serve with a maitre d' hotel sauce. — Mrs. C. J. Jeffries, Winnetka, 111.