The Cook County cook book

* A NICE WAY TO ROAST CHICKEN.— Take a young chicken and bone, as for stewing, and roll each piece in flour till your pan is full, or till you have plenty, then sprinkle with pepper and salt and a liberal sprinkling of butter, and set in the oven and roast till done, or about 1 hr. — ^Mrs. M. Sims, 3717 S. La Salle St., Chicago, 111. CLARET OR BORDELAISE SAUCE FOR ROAST CHICKEN. — Make a brown sauce 'by substituting browned flour for white and adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil 1 minute, pour in a wineglass of claret, heat for Yz a minute more, and serve. Serve with any kind of roast meats and poultry. — Mrs. Amelia Scott, 2972 Armour Ave., Chicago, III. CHICKEN SAUTE.— Take a young, tender chicken, cut it up in pieces. Put in a saucepan a piece of butter the size of an egg and 1/4 lb. of pork, cut into dice. Set it on a good fire, and when the butter begins to brown put in the chicken. Let it brown well; then sprinkle a tablespoon of flour over it; stir and mix thoroughly. Add 1/2 cup of white wine and 1/2 cup of water. Stir again, add pepper, 1 clove of garlic, 2 shallots, a few sprigs of parsley tied with 1 bay leaf and about a dozen small, white onions. Cover and cook for 40 minutes. When cooked, serve with the meat on the center of the dish, the onions around it, and the gravy strained over; sprinkle chopped parsley on the top. Mushrooms can also be added, allowing them 25 minutes to cook. — Mrs. Agnes Scales, 3524 S. La Salle St., Chicago, 111. SCALLOPED CHICKEN.— Take equal parts of cold chicken, boiled rice, or macaroni and tomato sauce. Put in layers in a. shallow dish, and cover with buttered crumbs. Bake till brown. Cold roast turkey, using stuffing and gravy, may be prepared in the same way. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. CHICKEN SCALLOPS.— Chop the meat fine and to 2 cups add a tablespoon of butter, 2 tablespoons of bread crumbs, 1/2 a cup of boiling water, salt and pepper to taste. Put these all into a saucepan and stir while heating. Lastly, put in 2 raw eggs, beaten light, and take from the fire. Fill baking-cups two-thirds full of the mixture, set in a pan of boiling water, and bake about 25 minutes. Turn out carefully into a heated dish, and pour white sauce around them. — Mrs. Chris. Worthington, Des Plaines, 111. ' SMOTHERED CHICKEN.— Clean a chicken, too old for broiling; split down the back, and put in breast upwards in a shallow pan; pour over it 1 cup of boiling water and cover tightly to keep in the steam. Cook 1/2 an hr.; then baste with the hot water, rub all over with softened butter, and dredge with salt and pepper. Baste often, keep closely covered, and cook till tender. It should be yellow, not dark brown. Thicken the gravy; add chopped parsley, salt and pepper, and pour it over the chicken. — Mrs. Harry Silbiger, 2638 Cottage Grove Ave., Chicago, 111. CHICKEN STEW WITH BISCUIT.— Boil the chicken same as for fricasee, then take it out. Put it in a frying-pan with butter and let brown on both sides, pour in the gravy left in the kettle. Let come to a boil, thicken. Break open some cream biscuits, butter each half End pour over the gravy. — Mrs. E. D. Kelley, Winnetka, III.