When ready to serve, unmould the jellied macedoine on a serving-dish, arrange the fillets upon it, one overlapping another, and fill the center with some of the vegetables used in the moulded macedoine; dress with either French of mayonnaise dressing. Surround the whole with chopped aspic. Medallions of sweetbread, fillets of birds, etc., Qiay be substituted for the chicken fillets. — Mrs. E. D. Bennett, Bart- lett, 111. CHICKEN CHEESE.— Take a plump chicken, weighing about 4 or 5 I'bs. when dressed, put on and boil till tender and well done, 268 FOWL remove all the bones and gristly parts and chop fine with a little salt and pepper; boil down the water it was cooked in to la pt.. and when it jellies stir it in with the chicken. Make a dressing as fol- lows: 1 small loaf of baker's bread put through the meat grinder^ and a lump of butter size of an egg, cut fine, a little sage, salt and pepper, 2 beaten eggs✪ Chicken Cheese, stirred in to hold it together; put hialf of the chicken, chopped, in a deep earthen or granite dish, spread level; put on the dressing, spread level, then the rest of the minced chicken; this will almost fill the dish; set in the oven till hot, then set in a cool place over night; when cold, slice and serve. — Mrs. Wm. Creger, 742 E. 48th St., Chicago, 111. CHOP SUEY (a Chinese Recipe). — Clean and scrape the meat from the bones of J^ chicken, cut into strips about 1^/^ in. long and ^ in. wide. If pork is used cut an equal quantity cut in strips the same length. Slice I large onion, thin; soak a handful of mush- rooms 10 minutes in water, then remove the stems; cut 1 stalk of celery into pieces 1 in. long. Chinese potatoes require no cook- ing; simply wash and slice. First put chicken and pork into a fry- ing pan with fat and fry until done, but not brown or hard. Then add the sliced onions and cook a little. Add mushrooms. Now pour enough Chinese sauce over the ingredients to make them brown. Add some water and stew a few minutes✪ Chop Suey. Add celery, and after a minute add the potatoes. Make a gravy with the broth. The Chinese potatoes, mushrooms and Chinese sauce can be pro- cured at any Chinese grocery. If the rice is not cooked properly it will detract greatly from the good taste of the chop suey. Other- wise it is a very palatable dish. — Mrs. C. A. Cook, 2630 S. State St., Chicago, 111. 0 CREAMED CHICKEN.— Make a white sauce of 2 tablespoons of butter and half as much flour; when it bubbles, add a cup of cold chicken, cut into dice, a teaspoon of onion juice, salt and pep- per to taste, and enough stock to keep all fro-m burning. Cook for 10 minutes before stirring in 2 hard-boiled eggs, chopped fine, and a cup of rich milk, heated, with a pinch of soda stirred in. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VARIATION I. — Put 1 pt. of cream or rich milk on stove to ^boil, mix 3 tablespoons of flour, 1 teaspoon of mustard, 2 table- spoons of butter, salt and pepper to taste✪ Creamed Chicken, and add 3 tablespoons COOK COUNTY COOK BOOK 269 of boiling milk; stir all into remaining milk and boil 2 minutes. Add 1 pt. of shredded chicken, salmon, fish or oyster meat and turn into pan, cover with bread or cracker crumbs, bits of butter on top. Bake 20 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

AI-modernized reading of the original text

When ready to serve, unmould the jellied macedoine on a serving-dish, arrange the fillets upon it, one overlapping another, and fill the center with some of the vegetables used in the moulded macedoine; dress with either French or mayonnaise dressing. Surround the whole with chopped aspic. Medallions of sweetbread, fillets of birds, etc., may be substituted for the chicken fillets. — Mrs. E. D. Bennett, Bartlett, 111. CHICKEN CHEESE.— Take a plump chicken, weighing about 4 or 5 I'bs. when dressed, put on to boil till tender and well done, remove all the bones and gristly parts and chop fine with a little salt and pepper; boil down the water it was cooked in to 1 pt.. and when it jellies stir it in with the chicken. Make a dressing as follows: 1 small loaf of baker's bread put through the meat grinder and a lump of butter size of an egg, cut fine, a little sage, salt and pepper, 2 beaten eggs, stirred in to hold it together; put half of the chicken, chopped, in a deep earthen or granite dish, spread level; put on the dressing, spread level, then the rest of the minced chicken; this will almost fill the dish; set in the oven till hot, then set in a cool place over night; when cold, slice and serve. — Mrs. Wm. Creger, 742 E. 48th St., Chicago, 111. CHOP SUEY (a Chinese Recipe). — Clean and scrape the meat from the bones of J^ chicken, cut into strips about 1^/^ in. long and ^ in. wide. If pork is used cut an equal quantity cut in strips the same length. Slice I large onion, thin; soak a handful of mushrooms 10 minutes in water, then remove the stems; cut 1 stalk of celery into pieces 1 in. long. Chinese potatoes require no cooking; simply wash and slice. First put chicken and pork into a frying pan with fat and fry until done, but not brown or hard. Then add the sliced onions and cook a little. Add mushrooms. Now pour enough Chinese sauce over the ingredients to make them brown. Add some water and stew a few minutes. Add celery, and after a minute add the potatoes. Make a gravy with the broth. The Chinese potatoes, mushrooms and Chinese sauce can be procured at any Chinese grocery. If the rice is not cooked properly it will detract greatly from the good taste of the chop suey. Otherwise it is a very palatable dish. — Mrs. C. A. Cook, 2630 S. State St., Chicago, 111. 0 CREAMED CHICKEN.— Make a white sauce of 2 tablespoons of butter and half as much flour; when it bubbles, add a cup of cold chicken, cut into dice, a teaspoon of onion juice, salt and pepper to taste, and enough stock to keep all from burning. Cook for 10 minutes before stirring in 2 hard-boiled eggs, chopped fine, and a cup of rich milk, heated, with a pinch of soda stirred in. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. VARIATION I. — Put 1 pt. of cream or rich milk on stove to ^boil, mix 3 tablespoons of flour, 1 teaspoon of mustard, 2 tablespoons of butter, salt and pepper to taste, and add 3 tablespoons of boiling milk; stir all into remaining milk and boil 2 minutes. Add 1 pt. of shredded chicken, salmon, fish or oyster meat and turn into pan, cover with bread or cracker crumbs, bits of butter on top. Bake 20 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood,

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