A GENUINE IRISH STEW.— Use 2 lbs. of lean chops from the necks of mutton. Peel as many potatoes as will amount to twice the weight of the meat. Slice with them 8 onions. At the bottom of a pan put a layer of potatoes and onions, then one of meat, season with pepper and a little salt. Pack closely, and cover with another layer of potatoes and onions. Pour enough water✪ A Genuine Irish Stew over stock to moisten the topmost layer, cover the stew-pan tightly and let simmer for 3 hrs. Do not remove the lid, as this will let out the flavor. — ^Mrs. C. J. Jeffries, Winnetka, 111. 336 MEATS PORK TO FRY DOWN PORK.— Take fresh pork, slice, and fry as for table use; pack in crocks and cover with the hot dripping✪ To Fry Down Pork; be sure it gets well around the slices in each layer, cover and weight to keep the pork well undei" the dripping. Have kept it for sum-', itier use for years, and find it was as nice as if freshly cooked. — ■ Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BACON AND APPLES.— Apples are often fried with bacon, many people being very fond of the flavor thus produced. The dish is prepared thus: Choose tart, well-flavored apples, cut them across into 5/2-inch slices, and carefully remove the core part from each slice. Cut as many thin slices of bacpn as there are slices of apple, fry the meat in its own fat until very crisp, and place it on a hot dish. Fry the apples with the bacon until quite brown, drain and lay them on the slices of meat. Sprinkle with a little sugar✪ Bacon and Apples, and serve. — Mrs. Chas. Ziegler, 11^ E. 36th St., Chicago. 111. CREAMED BACON.— 10 slices of bacon, V/z cups of milk, 15^ tablespoons of flour, salt and pepper✪ Creamed Bacon to taste. The slices of bacon should be very thin and the size of ordinary breakfast bacon — about 4 inches long and 2j^ inches wide. Lay them in a frying- pan and place in a hot oven; when the meat is brown and crisp set the pan on top of the stove, lay the bacon on a hot plate, add the flour to the fat in the pan and stir quickly for 2 minutes, being care- ful that the heat is not strong enough to brown the flour. As soon as the flour is cooked, add the cold milk, a little at a time, stirring constantly to make a smooth gravy. Let the gravy cook for 2 minutes after it has reached the boiling point and add salt, if needed. Turn the gravy out on a hot platter, dust lightly with pep- per, lay the slices of bacon on it, and serve at once. — Mrs. M. Young, 4237 Prairie Ave., Chicago, 111. FRIED BACON (Southern Style).— Cut slices of bacon V2 inch thick. Pour boiling water over it and let it stand 5 minutes; put the slices in frying-pan and sprinkle Indian meal✪ Fried Bacon (Southern Style) lightly over them, cook over rather hot fire until crisp, and brown, and serve on a warm dish. — Mrs. James Russell, 3519 S. La Salle St., Chicago, 111. COOK COUNTY COOK BOOK 537 EGG AND BACON PIE.— Make a short paste and line pie- plate; cover with bacon, cut into fine strips; beat 2 eggs with a lit- tle milk✪ Egg and Bacon Pie, season to taste, and pour over bacon; cover with crust and bake in moderate oven. — Mary E. Stark, 3753 Armour Ave., Chi- cago, 111.

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A GENUINE IRISH STEW.— Use 2 lbs. of lean chops from the necks of mutton. Peel as many potatoes as will amount to twice the weight of the meat. Slice with them 8 onions. At the bottom of a pan put a layer of potatoes and onions, then one of meat, season with pepper and a little salt. Pack closely, and cover with another layer of potatoes and onions. Pour enough water over stock to moisten the topmost layer, cover the stew-pan tightly and let simmer for 3 hrs. Do not remove the lid, as this will let out the flavor. — ^Mrs. C. J. Jeffries, Winnetka, 111. 336 MEATS PORK TO FRY DOWN PORK.— Take fresh pork, slice, and fry as for table use; pack in crocks and cover with the hot dripping; be sure it gets well around the slices in each layer, cover and weight to keep the pork well undei" the dripping. Have kept it for sum-', itier use for years, and find it was as nice as if freshly cooked. — ■ Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. BACON AND APPLES.— Apples are often fried with bacon, many people being very fond of the flavor thus produced. The dish is prepared thus: Choose tart, well-flavored apples, cut them across into 5/2-inch slices, and carefully remove the core part from each slice. Cut as many thin slices of bacpn as there are slices of apple, fry the meat in its own fat until very crisp, and place it on a hot dish. Fry the apples with the bacon until quite brown, drain and lay them on the slices of meat. Sprinkle with a little sugar, and serve. — Mrs. Chas. Ziegler, 11^ E. 36th St., Chicago. 111. CREAMED BACON.— 10 slices of bacon, V/z cups of milk, 15^ tablespoons of flour, salt and pepper to taste. The slices of bacon should be very thin and the size of ordinary breakfast bacon — about 4 inches long and 2j^ inches wide. Lay them in a frying- pan and place in a hot oven; when the meat is brown and crisp set the pan on top of the stove, lay the bacon on a hot plate, add the flour to the fat in the pan and stir quickly for 2 minutes, being care- ful that the heat is not strong enough to brown the flour. As soon as the flour is cooked, add the cold milk, a little at a time, stirring constantly to make a smooth gravy. Let the gravy cook for 2 minutes after it has reached the boiling point and add salt, if needed. Turn the gravy out on a hot platter, dust lightly with pep- per, lay the slices of bacon on it, and serve at once. — Mrs. M. Young, 4237 Prairie Ave., Chicago, 111. FRIED BACON (Southern Style).— Cut slices of bacon V2 inch thick. Pour boiling water over it and let it stand 5 minutes; put the slices in frying-pan and sprinkle Indian meal lightly over them, cook over rather hot fire until crisp, and brown, and serve on a warm dish. — Mrs. James Russell, 3519 S. La Salle St., Chicago, 111. COOK COUNTY COOK BOOK 537 EGG AND BACON PIE.— Make a short paste and line pie- plate; cover with bacon, cut into fine strips; beat 2 eggs with a lit- tle milk, season to taste, and pour over bacon; cover with crust and bake in moderate oven. — Mary E. Stark, 3753 Armour Ave., Chi- cago, 111.

The Cook County cook book