The Cook County cook book

GERMAN POULTRY DRESSING.— 2 cups bread crumbs, ^ cup raisins, 1 large sour apple, sugar to sweeten and milk to moisten; raisins and apples to be chopped fine, season with salt and pepper to taste. — Mrs. P. A. Badorf, 423-5 Prairie Ave., Chicago, 111. GRAVY. — Boil tomatoes with same quantity and a half of water and amount desired of onions, garlic, celery, parsley, and some bones of roast beef or -chicken bones. Marrow or butter can be used instead of the bones, as it is simply the oil from the bones that is desired. Boil 3 hrs. and then add bouillon. Steam and boil again with flour to thicken slightly, and salt and pepper to suit taste. — Mrs. Chias. Becker, 38 E. 47th St., Chicago, 111. DUMPLINGS.— Put a pt. of sifted flour into a bowl with 2 teaspoons baking powder and a J4 of a teaspoon of salt; mix thoroughly; wet with milk to make a soft dough. Toss on a floured board, roll out lightly to about a thickness of 1/2 an inch, and cut into fine round biscuits or squares, and place on top of the stew. Cover closely and let the steam from the boiling stew cook them for at least 20 minutes. Do not uncover them in the meantime, or they will be heavy. — Mrs. H. M. Bremner, 1725 Ogden Place, Chicago, 111. VARIATION I. — 1 qt. flour, 2 teaspoons baking powder, little salt. Whip up well with fork. Sift baking powder all through, pour on cold water, a little at a time, and whip with fork, and add water until smooth and thick batter. Then dip a tablespoon into flour and take up dumpling batter and drop in kettle, then in flour, and repeat. This keeps the dumplings from running together. Stop kettle airtight, and do not remove cover for 30 minutes. Cook over moderate fire. — Ida Burke, 704 N. State St., Chicago, VARIATION II. — 1 cup flour, teaspoon of baking powder, little salt, make quite stiff enough to drop from spoon. Turn some 3 or 4 times in kettle. Cook with lid off. — ^Mrs. Mary Buckner, 2817 S. State St., Chicago, 111. FOWL WITH RICE.— Clean and prepare a fowl. Put 3 qts. of water in a pot large enough to contain it with the fowl. Add stalt, pepper, a few sprigs of parsley, tied up with 1 or 2 bay leaves, 1 or 2 cloves of garlic, 2 small carrots, left whole, or 1 large one cut in several pieces, and 3 onions. Set on a good fire, and when it boils put in the fowl. Cover and boil about 3 hrs. One hour before it is done, clean and wash a small ^ pt. of rice put it to cook with enough cold water to cover it. When it thickens, as it is needed, a small quantity of the water in which the fowl is cooking. Keep the rice thick and do not stir it while cooking, if you wisih to keep it from burning. Let simmer slowly. When done arrange it around the fowl on the dish and serve with the following sauce in a sauce-boat: Ten minutes before serving put in a small saucepan a piece of butter the size of an egg. When it is melted stir in a tablespoon of flour, ^ pt. of water in which the fowl is cooking. Stir until smooth. Boil and take off the fire. Stir in 2 beaten yolks of eggs, a few drops of lemon juice, and serve. — Mrs. M. C. Cauler, 3245 S. State St., Chicago, 111. CHICKEN