The Cook County cook book

MINCED FOWL. — Mince very fine all the white meat from any kind of cold roast fowl, removing the bones and skin. Put into a stewpan with all the trimmings, a 'bunch of savory herbs, ^ a blade of mace and a pt. of soup stock or water, let stew far nearly an hr., and then strain it off. Chop 2 hard-boiled eggs very fine, season the fowl with a little pepper, salt, and pounded mace, mix it with the eggs, pour in the gravy, having previously added butter and flour enough to thicken, and a little cream; let it get very hot, but not boil, and serve with sippets of toasted bread. — Mrs. I. Armentro, 3839 Vernon Ave., Chicago, 111. TO ROAST OLD FOWL.— Dress and soak in cold water for 2 hrs. Boil until tender, put into roaster and stuff with a sage dressing. Spread 2 tablespoons of flour mixed with butter over the chicken. Put in oven and bake until a nice brown. — Mrs. E. D. Kelley, Winnetka, 111. STEAMED FOWL. — Clean and wipe dry a plump hen weighing about 3 or 4 lbs. Make a filling of 1 head of celery, chopped fine, 1 onion, chopped fine, 3 cups of bread crumbs, without crusts, 1 teaspoon of salt and y^ of pepper, 1 egg, well beaten, and butter size of a large egg. Mix well, stuff the fowl, sew up and steam at least 2 hrs., or until tender. Have not more than 3 pts. of water in the granite or porcelain kettle or pan, keep adding a little boiling water to this, as needed, and let boil down to at least 1 qt. For the Sauce. — Rub 2 tablespoons of flour until smooth, 1^4 teaspoons of salt, a little black and red pepper, J/2 pt. of the water in which the chicken was steamed. Rub altogether, cook till smooth and creamy, have ready 1 pt. of celery, cut fine, and boil until tender; add' to the sauce; boil up briskly and pour over the fowl. Garnish with sprigs of parsley. — Mrs. Eloise Jennings, Winnetka, III. STUFFING OR DRESSING FOR FOWL.— 3 cups bread crumbs, 1 cup onions, finely chopped, 1 tablespoon summer savory, 1 tablespoon sage, 1 teaspoon black pepper, 1 teaspoon salt, J^ cup butter, bacon drippings or salt pork, chopped fine; put butter in the frying-pan, heat, then add the ingredients; when hot add ^2 cup hot water, cover, let steam a few minutes; when it will mash nicely it is ready for use. — Mrs. Jennie Austin, 3826 S. La Salle St., Chicago, 111. FORCEMEAT FOR STUFFING BONED FOWLS.— Use meat of another fowl or veal, or a mixture of both. Chop fine, and add a cup crumbs, and if convenient some chopped ham or tongue; season with 1 tablespoon chopped parsley, 1 teaspoon onion juice, 1 teaspoon salt, % teaspoon pepper, 1 teaspoon thyme, moisten with stock. If veal is used take it from knuckle and use the bone in braizing pot, as it will leave a good jelly. In stuffing, be careful that too much is not used, as allowance must be made for the swelling. — Mrs. Isaac Avas, 164 W. Chicago, Ave., Chicago, 111. SAGE AND ONION STUFFING.— Skin, blanch, and chop lYz Spanish onions and cook in 1 tablespoon butter for 15 minutes. Add sage and seasoning to taste, 1 cup bread crumbs, and 1 egg. Mix well together, and it is ready for use. — Mrs. C. Baker, 1118 N. Clark St., Chicago, 111.