The Cook County cook book

SOUTHERN FRIED CHICKEN.— Prepare chicken, cut up, and allow to stand over night in salt and water; when about to cook, dry, sprinkle with pepper and roll thoroughly in sifted flour. Take equal parts of lard and butter, and when boiling hot in the frying-pan, drop in the chicken, turning constantly. Cook fast, at first, then slowly, until well 'browned. For gravy, dredge in flour and add a little water, allow to simmer. Cut a bunch of parsley up fine and stir in, at last add 1 pt. of cream. — Mrs. J. Caters, 3620 Calumet Ave., Chicago, 111. VIRGINIA FRIED CHICKEN.— Joint a tender chicken. Dip each piece in beaten egg, then roll in salted cracker dust until thoroughly coated. Fry ^ a lb. of bacon, sliced thin. When crisp, but not browned, strain off the fat and return to the pan. Keep the bacon hot while you fry the chicken in. the fat, turning twice. Should there not be fat enough, add dripping, or cottolene, or other fat, turning twice. When done, arrange upon a hot dish and garnish with bacon. — Mrs. W. J. Bruce, 712 La Salle Ave., Chicago, 111. LEFT-OVER CHICKEN FRIED.— Cut cold chicken in pieces, dip in paste and fry in hot fat or oil. Raw chicken may be treated in the same way. — Mrs. F. C. Winter, Winnetka, 111. CHICKEN FRITTERS.— Cook a heaping tablespoon of flour in 1 tablespoon of hot butter, and 1 cup of chicken stock, added gradually. Season with celery salt and pepper and pour half of this sauce into a small, shallow, buttered pan. Chop 1 cup of cold chicken, quite fine, season and spread it evenly over the top of the sauce after it has thickened. Cover with the remainder of the sauce, place on ice, and when very cold and hard cut into rounds; or squares. Dip them quickly into batter, and fry in deep hot cottolene or other fat, or in clarified chicken dripping. These should be prepared over hight. The fritters will keep their shape if left a long time before the paste is cut up. — Mrs. Allan George, Park Ridge, 111. VARIATION I. — Take a cold chicken or turkey and remove all the meat from the bones. Dip the pieces in batter, and fry in hot fat until a light 'brown. Serve hot. Egg and bread crumbs may be used instead of the batter, if desired. — Mrs. Gorman, 3855 Cottage Grove Ave., Chicago, 111. CHICKEN GIBLETS OR MOCK.— When poultry is in full season and the weather is cold, save the giblets of half a dozen fowls, boiling them, salting slightly to keep them, and setting in a cool place. When you have enough, chop them, rejecting tough portions, and run through a vegetable press. Work to a smooth paste with melted butter, season with paprika, salt and a dash of onion juice. Pack down in small jars, pour melted butter over the top, and keep in a cool, dry place. If you will boil a few mushrooms in salted water, strain, cut them into coarse dice and intersperse throughout the paste, you will have a veritable imitation of the veritable Strasburg pates. Calf's, lamb's or pig's liver may be substituted for fowls. — Mrs. S. A. Liefbin, 3638 Cottage Grove Ave., Chicago, 111.