The Cook County cook book

VARIATION I. — Boil a chicken the day before it is to be used. When the liquor is cold, skim from it every bit of fat. Soak Y2 cup of gelatine in a cup of cold water for 2 hrs. Remove all skin from the chicken and cut the meat into neat dice. Cut 24 French mushrooms into halves. Stone and halve 24 large olives. Bring to a boil and strain a pt. of the chicken liquor; stir into it the soaked gelatine and set aside to cool. As it begins to thicken lay a stratum of the chicken in a buttered mould, sprinkle with pepper and salt and a few halved olives and mushrooms, pour upon this the liquid jelly. Then add more chickens, mushrooms and olives; pour upon them more jelly, and proceed until the mould is full. Set in a cool place for 24 hrs. before using. Lay a warm cloth for a moment about the mould, then invert it upon a chilled platter. This loaf is delicious served with lettuce and mayonnaise.— Mrs. Bessie Hammond, 3200 S. Wabash Ave., Chicago, 111. VARIATION II.— Cook the chicken tender, then take out chicken, remove all the meat and skin, and return and bring to simmer for an hr. Take yi box gelatin, dissolve in water, strain the liquor from the bones, then add the gelatin to the liquor, add 1 small onion, when boiling, add 3 cloves; when done put layer of chicken and hard-boiled eggs, put some of liquor in a mould first, then after it hardens, layer of chicken, then eggs. When full, pour remainder of liquor over cold. W'hen all done, put in cold place. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CHICKEN AND MACARONI.— Boil J^ a package of macaroni or spaghetti tender; drain, drop into cold water and drain again. Lay on a biscuit 'board and cut into pieces about Y2 inch long. Thicken a pan of chicken stock with a tablespoon of flour rubbed into 1 of butter. Stir into this a cup of cold boiled or roast chicken, chopped fine, and the cold macaroni. Last of all, beat in slowly a whipped egg, remove from the fire, season to taste, turn into a greased pudding dish, sprinkle crumbs over the top and bake for Yz hr. Serve with grated cheese. You may use veal if you have no chicken. — Mrs. Joseph King, Kenilworth, 111. MINCED CHICKEN IN GREEN PEPPERS.— Mince enough cold chicken to make a cupful, and stir into it 1 tablespoon of minced ham and 1 of melted butter. Season to taste. Cut the stems from green peppers, so that they will stand upright. Cut off the tops of the peppers, remove the seeds and membrane and fill with the minced chicken and ham. Stand the peppers on end in a bakingdish, pour about them a cup of chicken stock and bake ^ an hr. — Mrs. E. D. Bennett, Bartlett, 111. CHICKEN MINCED ON THE HALF SHELL.— Cut fine sweet peppers in half lengthwise; remove core and seeds, taking care not to touch the sides of the peppers, and soak for an hr. in cold water, slightly salted. Mince fine the cold meat of a chicken, ■and add to it one-fourth as much fine crumbs as you have chicken, moisten with gravy or sauce; fill the peppers, sprinkle fine 'crumbs over the top, dot with bits of butter, bake J^ an hr., then brown. — Mrs. Allan George, Park Ridge, 111.