The Cook County cook book

dry with a cloth. Now make the following stuffing:-! cup of fine bread crumbs, 1 tablespoon of butter; J/2 teaspoon salt; pepper to taste; Y^ teaspoon each of sage and summer savory, and enough milk to moisten all into a stiff mixture. Spread over the meat, roll the latter carefully, and secure it and the ends well with tape or ordinary cord. Next fry thin slices of pork in a saucepan or kettle; remove the pork when the fat is well fried out of it and put in the beef rolls, cook until a rich brown on all sides, and then put in J^ pt. of water, and stew until tender. Serve with the gravy, thickened and turned over the beef. Carve crosswise and in slices. If the flavor of onion is liked a slice may be chopped and mixed in with the dressing. — Mrs. R. Farley, 3819 S. La Salle St., Chicago, 111. SPANISH STEAK.— Cut a sirloin steak 1 inch thick, flour well, and fry on both sides in either hot lard or butter. Season with salt and pepper, add 1 can of tomatoes, cook for 15 or 20 minutes. Enough for 6 people. — Mrs. Pitt, 240 S. 20th Ave., Maywood, 111. STUFFED BEEFSTEAK.— A rather poor flank or round steak may be used for this. Pound well, season with pepper and salt, then spread with a nice dressing; pull out and tie closely with twine; put in a kettle a qt. of boiling water, boil slowly 1 hr., take out and place in a dripping pan, adding water in which it was boiled, basting until a nice 'brown, and make gravy of the drippings. It is delicious sliced cold. — Mrs. Chas. G. Clements, 316 W. Chicago Ave., Chicago, 111, CREOLE STEW.— Cut lib. round steak in cubes, brown in a skillet with 1 tablespoon each of butter and flour and 1 chopped onion. When well browned pour in the juice of 1 can of tomatoes and enough iboiling water to cover. iCook slowly lJ/2 hrs. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. TENDERLOIN CUTLETS.— Season the chopped meat with salt, 2 or 3 drops of tabasco sauce, onion juice and a little Worcestershire sauce. Form into cutlet shapes about % of an inch thick; egg and bread crum'b and fry in deep fat about 5 minutes; set the fat in a cooler place after the cutlets are immersed, to avoid coloring too brown before meat is cooked. Serve around a support or a sock of rice or hominy. Surround with slices of potato, cut lattice or other fashion, and fried in deep fat. — Mrs. E, M. Fay, 1239 N. Clark St., Chicago, 111. OLD-FASHIONED BOILED DINNER (New England Style), — Procure an aitch bone or brisket of corned beef (or if pork is preferred; a large piece of salt pork), put into the pot over a brisk fire with enough cold water to cover it; let it come lo a boil, then skim, in J^ hr. set the pot back on the fire and boil slowly, until tender. About % hr. before dishing skim the liquor free from fat; put a portion of it into another kettle with 1 cabbage, cleaned and cut in 4 quarters, Y^ doz. peeled white turnips of medium size, cut in halves, and 4 carrots, scraped, and the same num'ber of scraped parsnips, each cut in 4 pieces; boil till tender. Put into the kettle containing the meat, J/2 hr. before serving, as many medium-sized peeled potatoes as desired. Serve all together, meat and vegetables from 1 dish. Boiled beets, cooked separately, sliced hot, with vinegar over them, should also b^ served as a side dish.