The Cook County cook book

MEAT FRITTERS.— Batter.— Add 34 teaspoon salt to whites of 2 eggs, beat stifif, beat yolks and add J/2 cup milk to 1 cup flour, add 1 tablespoon of melted butter and just before frying add the beaten whites. Take 1 cup of cold chopped meat, >2 cup of grated bread crumbs or cooked rice, % teaspoon of salt and pepper, add the yolk of 1 egg, beaten, and enough warm water to make the 'mixture stick together; form into balls, dip them into the batter and fry in hot lard; drain on paper in a hot oven. Oysters can be drained and dipped in batter and fired. — Mrs. Conklin, 914 N Sth Ave., Maywood, 111. IMITATION GOOSE. — This is a very savory dish made from the remains of cold meat. Make a good quantity of sage and onion dressing, grease a pie dish and place alternate layers of dressing and small pieces of meat until the dish is full, have dressing for the top layer; have ready enough gravy, thickened and flavored to taste, to moisten the whole. Bake about 1 hr. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. GRILLED BEEF ON TOAST.— Melt a large spoonful of butter in a skillet, and when it is hot lay in slices of cold beef and let them heat through. If the beef "left-overs" are not in slices, but scraps, then chop coarsely, and heat. Make a sauce of 2 tablespoons of hot water, 2 of butter, 1 tablespoon each of Worcestershire sauce and tomato catsup, 1 dessertspoon of made mustard, H teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of lemon juice or vinegar. If onion is liked, chop finely ]/2 a medium-sized onion, brown it in a tablespoon of butter, and add. Thicken with a tablespoon of flour, rubbed smooth, with a teaspoon of water. Lay delicately browned slices of hot 'buttered toast on a hot platter, place the grilled beef on the toast and pour the sauce over it. Serve hot. — Mrs. J. Cunningham, 2735 S. Dearborn St., Chicago, HASH.— Take any kind of left-over meat and mince fine, add a large onion, then add as many cold potatoes as the meat and onions together, add salt and pepper to taste, and fry in either butter or dripping. Add water, and cook 15 minutes. Serve hot, garnished with squares of toast. — Mrs, Clara Browder, 3849 S. State St., Chicago, 111. BAKED HASH. — 1 cup chopped meat, 2 cups chopped cold potatoes, 2 cups bread crumbs, 1 small onion or little sage, season with pepper and salt, pour over 1 cup sweet milk, cover, and bake slowly 1 hr.— Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111. VARIATION I. — Take cold boiled or roasted beef and chop with food chopper or a knife into small bits. Cut 3 carrots, 1 large onion fine; have the frying-pan hot with good dripping or butter, and 1 cup of hot water, drop in the vegetables and boil until tender, without the addition of more water, then add the meat and pepper and salt to taste, and if any gravy left over. If no gravy is on hand, water may be added, in the proportion required. The quantity may be increased and a very palatable soup made with the above ingredients, to which dumplings, vermicelli, rice, noodle or egg balls may be added, if desired, — Mabel Sturtevant, *105 S. Dearborn St., Chicago, 111.