pieces, 3 or 4 onions, season with pepper and salt, a little sage. Any left-over gravies, or fill dish nearly full with water✪ Farmers' Pie, set on stove till boiling; make a nice, rich crust, put over top and bake till potatoes are done, and crust a nice brown. — Mrs. Wm. O. Everson, 35 E, 22nd St., Chicago, 111. COTTAGE PIE. — Chop cold roast 'beef or veal fine. To each 2 cups of meat add 1 teaspoon onion juice, 1 teaspoon fine-cut parsley or 1 tablespoon chopped celery, 1 tablespoon chopped ^een peppers, if liked, 1 teaspoon salt, and Yz cup gravy stock or boiling water. Mix all together, pack in a buttered dish, cover with a layer of hot, very soft mashed potatoes, about 1 inch thick✪ Cottage Pie. Brush the top with milk or wthite of t^^. Bake in a hot oven un- til the potato is well browned. — Mrs. M. Evans, 2019 S. Clark St., Chicago, 111. VARIATION I. — Cold roast beef cut in thin slices; then in layers; add pepper, salt and a shake of flour, with a bit of onion; finish with mashed potato. Make rich with cream or milk and but- ter, and bake slowly. — ^^Mrs. Geo. Carey, 235 E. 35th St., Chicago, 111. VARIATION II. — Chop the remains of a roast of beef, or any kind of meat, mix with Y^ lb. of minced 'ham, season with pepper, salt, and a little grated lemon peel, if desired, add chopped onion, moisten with gravy, and bind with a beaten t.^^ or two. Make some pie paste, not too rich, roll out in an oblong sheet, put the beef mince in the middle, make the pastry into a long roll, enclos- ing the meat, close the ends with pieces of the pastry, and pinch the edges well together after moistening them, place in a dripping- pan the joined side of the roll downward, and bake until a nice •brown. If there is not enough meat use cold mashed potatoes or rolled cracker or bread crumbs, and moisten with gravy. — Mrs. Gus Evans, 2019 S. Clark St., Chicago, 111. SHEPHERD PIE.— Spread over a small platter, thoroughly buttered, warm mashed potatoes, mixed with enough milk to make it a little soft, and set in the oven to brown. When stiffened enough, and as browm as pie crust, pour over it minced cold mut- ton, warmed in a little thickened gravy✪ Shepherd Pie. Is a nice breakfast dish. —-Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111. COO'K COUNTY COOK BOOK 373 VARIATION I. — Cut any kind of meat in dice (veal is espe- cially nice), add onion or any preferred seasoning. Stew and thick- en with flour. Have cold, creamed potatoes, butter the bake-dish, put layer of meat and then layer of potatoes, and repeat till dish is filled, having potatoes on top. Put a few dots of butter on top and bake in a hot oven.— Mrs. B. Callahan, 1020 N. Clark St., Chicago, 111. VARIATION II. — Have 1 cup cold chopped meat, 1 cup mashed potatoes, 1 teaspoon onion juice, 2 tablespoons milk, 1 teaspoon butter, ^4 cup gravy or milk, salt and pepper. Beat po- tatoes with inilk and butter and line baking-dish, fill in other in- gredients, and cover with potatoes. Bake until thrown. — Mrs. A. Cohen, 454 E. 38th Place, Chicago, 111.

AI-modernized reading of the original text

pieces, 3 or 4 onions, season with pepper and salt, a little sage. Any left-over gravies, or fill dish nearly full with water, set on stove till boiling; make a nice, rich crust, put over top and bake till potatoes are done, and crust a nice brown. — Mrs. Wm. O. Everson, 35 E, 22nd St., Chicago, 111. COTTAGE PIE. — Chop cold roast 'beef or veal fine. To each 2 cups of meat add 1 teaspoon onion juice, 1 teaspoon fine-cut parsley or 1 tablespoon chopped celery, 1 tablespoon chopped ^een peppers, if liked, 1 teaspoon salt, and Yz cup gravy stock or boiling water. Mix all together, pack in a buttered dish, cover with a layer of hot, very soft mashed potatoes, about 1 inch thick. Brush the top with milk or white of egg. Bake in a hot oven until the potato is well browned. — Mrs. M. Evans, 2019 S. Clark St., Chicago, 111. VARIATION I. — Cold roast beef cut in thin slices; then in layers; add pepper, salt and a shake of flour, with a bit of onion; finish with mashed potato. make rich with cream or milk and butter, and bake slowly. — Mrs. Geo. Carey, 235 E. 35th St., Chicago, VARIATION II. — Chop the remains of a roast of beef, or any kind of meat, mix with 1/2 lb. of minced ham, season with pepper, salt, and a little grated lemon peel, if desired, add chopped onion, moisten with gravy, and bind with a beaten egg or two. Make some pie paste, not too rich, roll out in an oblong sheet, put the beef mince in the middle, make the pastry into a long roll, enclosing the meat, close the ends with pieces of the pastry, and pinch the edges well together after moistening them, place in a drippingpan the joined side of the roll downward, and Bake until a nice brown. If there is not enough meat use cold mashed potatoes or rolled cracker or bread crumbs, and moisten with gravy. — Mrs. Gus Evans, 2019 S. Clark St., Chicago, 111. SHEPHERD PIE.— Spread over a small platter, thoroughly buttered, warm mashed potatoes, mixed with enough milk to make it a little soft, and set in the oven to brown. When stiffened enough, and as browm as pie crust, pour over it minced cold mutton, warmed in a little thickened gravy. Is a nice breakfast dish. —-Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111. VARIATION I. — Cut any kind of meat in dice (veal is especially nice), add onion or any preferred seasoning. Stew and thicken with flour. Have cold, creamed potatoes, butter the bake-dish, put layer of meat and then layer of potatoes, and repeat till dish is filled, having potatoes on top. Put a few dots of butter on top and bake in a hot oven.— Mrs. B. Callahan, 1020 N. Clark St., Chicago, VARIATION II. — Have 1 cup cold chopped meat, 1 cup mashed potatoes, 1 teaspoon onion juice, 2 tablespoons milk, 1 teaspoon butter, ^4 cup gravy or milk, salt and pepper. Beat potatoes with inilk and butter and line baking-dish, fill in other ingredients, and cover with potatoes. Bake until brown. — Mrs. A. Cohen, 454 E. 38th Place, Chicago, 111.

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Farmers' PieCottage PieShepherd Pie

The Cook County cook book