The Cook County cook book

joints, in pieces for serving. Cover with boiling water; add 1 heaping teaspoon of salt, and 14 a saltspoon of pepper. Simmer 1 hr., or until tender, reducing the water to nearly a pt. Remove all the large bones, dredge with salt and pepper, and flour and brown in hot butter. Put the chicken on a hot platter. Strain the liquor and remove the fat. Add to the liquor 1 cup of cream or milk, and heat it again. Melt 1 large tablespoon of butter in a saucepan; add 2 tablespoons flour; when well mixed, pour on slowly the chicken liquor. Add salt, pepper, ^ a teaspoon of celery salt, 1 teaspoon lemon juice. Beat 1 egg, pour the sauce slowly on the egg, stir well, and pour over the chicken. The chicken may be browned before cooking and then stewed in brown gravy made by browning the butter before adding the flour. Half a can of mush- rooms may be added to improve the flavor, letting them simmer in the sauce 5 minutes. Arrange the body of the chicken in the center of the dish, with the wings at the top, the thighs below, and the ends of the drumsticks crossed at the tail. If the chicken be not fried, it is simply chicken stew, and dumplings may be added. And if put into a deep dish with a rich gravy, made as for fricasee, but without the egg, and covered with a rich crust of pastry and baked, it is chicken pie. — Mrs. J. J. Clason, 940 Wells St., Chicago, 111, FRICASEED CHICKEN.— Carve remains of cold roast fowl into nice joints; make gravy by stewing legs and trimmings with herbs, onions, seasoning and water, then strain, put in fowl. Warm and thicken with flour; stir in 2 yolks of eggs, add these to the sauce; let it heat, but do not allow to boil, or it will curdle. — Mrs. J. Carey, 3248 S. State St., Chicago, 111. CANADIAN FRIED CHICKEN— Cut chicken up, boil 1 hr., dip each piece in flour. Put into a frying-pan of hot fat and, if desired, slice over it 1 large potato and 1 large onion, season with pepper and salt, and fry until brown. — Mrs. J. G. Gilbert, 24 E;, 21st St., Chicago, 111, CALIFORNIA FRIED CHICKEN.— 2 young chickens, 1 lb. fat salt pork, salt and pepper. Clean and cut chicken in pieces for serving. Plunge in cold water and drain well, season with salt and pepper, dredge with flour. Cut pork in pieces and fry out; cook chicken in fat slowly, until well browned and tender; lift chicken from pan; add boiling water to gravy, and serve. — Laura Saswell, 3734 S, La Salle St., Chicago, 111. MARYLAND FRIED CHICKEN WITH CORN DODG- ERS.— Clean and wipe a chicken and drop the pieces into boiling lard. Fry until well-browned and thoroughly cooked. As the pieces are cooked remove to a hot platter. When all done, pour off the lard, leaving in the pan the gravy of the chicken. Return the pan to the fire and pour in 1 cup or more of cream. Dredge a little flour; stir; bring it to a boil and let boil 3 minutes. Season with pepper and salt, and pour over the chicken. Sprinkle the top with some finely chopped parsley. Have ready firm, cold cornmeal mush. Cut it into slices, dip them lightly in egg, cover with flour, and fry in butter. Garnish the edge of the platter with the corn dodgers, and serve. — Mrs, E, D. Kelley, Winnetka, 111,