SPICED RHUBARB

Sprinkle two and one-half pounds of sliced rhubarb with one pound of sugar and let stand over night. Drain in the morning and add to the juice one cupful of water, one cup of sugar and one-half cup of cider vinegar. Put on to boil with a spice bag containing one-half teaspoon each of cloves, mace, allspice, ginger and cinnamon. Boil until it forms a nice syrup, then add rhubarb and boil until thick.

^ ^ ^ ^

CANNED ASPARAGUS

Select the best asparagus in the market. Scrape away the outer woody skin, wash free from dust and grit, and cut to lengths of the jars, cutting from the tips down. Arrange the stalks evenly in each can as compactly as possible, fill with cold water, adjust new rubbers and screw down lightly. Place the filled cans in a boiler. Protect from breaking by heat or by touching each other with wisps of hay. Fill with cold water to within half an inch of cover.

Bring slowly to boiling point, then boil without ceasing for 3 hours, re- newing water from time to time as it evaporates. Unscrew the covers and from boiling teakettle fill the cans to overflowing. Seal the cans at once tightly as possible and pour boiling water over them until the cans are all immersed. Boil for another hour, remove, tighten covers, wipe dry with towel, and invert to test for leakage. "When cool place in a dark, dry place. Peas, beans, corn may be put up in the same way.

■ CANNED PINEAPPLE

For six pounds of fruit, when cut and ready to can make a syrup with two and a half pounds sugar and nearly three pints water ; boil syrup 5 minutes and skim or strain if necessary ; then add the fruit and let come to a boil. Have cans hot, fill to overflowing and seal up as soon as possible. Use the best white sugar, and as the cans cool keep tightening them. Cut the fruit one-half inch thick.

# # * # #

CANNED TOMATOES

Can tomatoes for tomato soup. Select firm red tomatoes, wipe, cut off the stem end, and slice without pealing. Cook in a granite saucepan until very soft, then run through a coarse sieve. Return to the fire again, salt to taste, and boil 10 minutes; seal hot in well sterilized jars. Tomatoes canned this way are all ready for the soup, and will need no straining.

THE GREATER OMAHA COOK BOOK

NEW WAY TO CAN TOMATOES

Scald and peel the tomatoes as usual. Have the cans sterilized. Place the raw tomatoes in them whole, pour in boiling water to fill the cans, running a knife around in the cans so that all the crevices are filled, then put on the covers. Place the cans in a boiler or large vessel, pour in boiling water until it reaches the neck of the can, put the lid on the boiler, wrap it with a blanket or rug, and leave until the water is cold. Which is the next morning. The cans are then ready to put away. When the cans are opened the tomatoes are whole and firm enough to slice easily.

# # # # #

CANNED TOMATO SOUP

Fourteen quarts of unpeeled and cut tomatoes, seven small onions, fourteen stalks or more of celery, fourteen sprigs of parsley, fourteen bay leaves, ten cloves, eight teaspoons of salt, four salt spoons of pepper, thirty teaspoons of sugar. Boil all together about 30 minutes, strain and thicken with fourteen tablespoons of butter and fourteen tablespoons of flour. Can while hot.

TO CAN CORN

The best jars to use are the ones having glass tops with springs, the Queen or Easy Seal. Take tender perfect ears of corn, wash and free it from all the silk; pack in jars tightly adding one tablespoon of salt and fill to overflowing with cold water, put on cover, but do not press down spring.

Have a wooden rack in the bottom of a boiler, place jars on rack so they do not touch ; fill the boiler with cold water, to about two inches from the top of the jars, cover the boiler and let water boil slowly for 6 hours after it begins to boil. Then remove top of boiler and turn out fire. After 30 minutes jars can be taken out of boiler, tightening the springs on them and then cover with a thick cloth until cold; then release springs and try them by lifting jars by the covers, if they have been properly sterilized the covers will not come off. They are then ready to be put away. If some covers should come off the boiling process will have to be repeated.

PIE CRUST

One cup flour, pinch salt and sugar, one-half cup shortening. Rub all together with hands, add four tablespoons of ice water, mix with spoon. Do not lift from pan to board with hands, lift with spoon on to floured board, pat with rolling pin until size of pie pan. Never use hands after water is added.

# * * * # PIE CRUST

One and one-half cups of sifted flour, one-half cup of lard (or butter), one-third cup of ice water, one even teaspoon of salt. Knead as little as possible, also as dry as can be kneaded together. This makes two crusts.

To make a good piecrust that requires less shortening and gives better results, use sour milk instead of water, with just a little soda in the flour. Any dyspeptic can eat this crust.

When making pies, if the pans are greased with a little butter it will make the bottom crust brown and flaky and prevent the crust from becoming soft, which is so often the case with custard or pumpkin pies. It also makes the pie easier to remove from the pans.

PUFF PASTE

One pound of flour, three-fourths pound of butter, a little salt and cold water to prepare dough. One pound sweet butter used in rolling out dough, repeat four times and between each time let dough rest 30 minutes on ice. After fourth time roll out about one-fourth inch thick, cover with yolk of egg, ground almond and sugar and bake in quick oven.

^ # * * #

HOT APPLE PIE

Line a pie plate with short pastry, pare and cut apples into eights, lay the apples close together, sprinkle with sugar and grated nutmeg. Beat an egg with two tablespoons of cream, pour over the apples, dot with bits of butter, bake quickly in a hot oven and serve while hot.

* # # # #

DRIED APPLE CUSTARD PIE

Stew apples until done and rub through a colander. Then add two yolks and one Avhite, well beaten, one-half cup butter, one-half cup sugar, one scant teaspoon cornstarch, juice of one lemon and one-fourth nutmeg. Beat all together and bake with bottom crust only. When done cover with meringue and brown in the oven.

BUTTER SCOTCH PIE

Two tablespoons melted butter, one cup light brown sugar, one-fourth cup milk. Put this in double Boiler and boil 5 minutes. Take the yolks of three eggs, one and three-fourths cup milk, and one-half tablespoon flour. Mix this together and add to first part, stir well until it thickens. Add one teaspoon vanilla, put in baked pie crust with beaten whites on top.

THE GREATER OMAHA COOK BOOK

CHOCOLATE PIE

Cover a pie plate with pastry, cut an inch larger than the plate, folded in under and raised on the edge and scalloped with the thumb and finger. Beat the yolks of four eggs and the whites of two, add three rounding table- spoons of sugar and enough hot milk to fill the pie half full. To the milk, add one or two squares of chocolate and allow it to dissolve ; beat all well to- gether and fill into the crust. Begin in a hot oven, then reduce heat when the crust is browned slightly, that the custard may not boil, and bake until set. Beat the two remaining egg whites, add two tablespoons of pulverized sugar and beat again; spread over the baked pie, return to the oven and brown slowly.

COCOANUT PIE

One cup cocoanut One-half cup sugar

Three eggs, separated One teaspoon vanilla

One cup milk

Cream eggs and sugar, add milk, cocoanut and vanilla. Put in unbaked crust. Bake in moderate oven about 45 minutes.

* # * # , #

CHEESE PIE

Three pounds of cottage cheese strained, three cups granulated sugar, a little salt, six eggs, added whole, one at at time; six tablespoons of cream, three scant tablespoons of flour, blanche and cut as many almonds as desired, three teaspoons of lemon juice and three teaspoons of vanilla. Bake slowly 1 hour.

Crust — Cream one heaping tablespoon butter, one tablespoon sugar, one whole egg beaten with this mixture, one-half cup milk, one teaspoon baking powder, flour enough to roll.

• * ' # # # #

EXCELLENT CUSTARD FOR PIES OR PUDDINGS

One pint of milk, half a cup of sugar, one large tablespoon of cornstarch, the yolks of two eggs, reserving the whites for frosting ; one teaspoon of vanilla extract.

Heat the milk to the boiling point. Mix sugar and cornstarch together and dissolve with a little milk. Beat in the yolks; stir into the hot milk and cook until it thickens. Remove from the fire and let it cool. "When it is cold stir in the vanilla.

For fruit pies, spread the fruit thickly upon the lower crust — already baked — sprinkle with sugar ; pour the custard over this and cover with frosting. Brown in oven.

-Use this recipe for banana, pineapple, raspberry, orange and peach pud- dings, also for fillings for crust pies — banana, peach, cocoanut and chocolate. The cocoanut and chocolate are mixed with the custard.

SIX VARIETIES OF CREAM PIE

For each pie one cup of milk, one cup of sugar, one tablespoon of butter, well beaten yolks of two eggs, one tablespoon of cornstarch. Cook until thick, flavor to taste, and put in crust previously baked.

Beat the whites of the two eggs until stiff. Put two tablespoons of sugar in, put on pie and set in oven to brown. The variations are following, which

THE GREATER OMAHA COOK BOOK

are : When the filling is cooked stir through it one scant teaspoon each of ground cinnamon and cloves. This is a favorite and is called "spice pie."

Cocoanut Pie — Cook filling as directed and beat two tablespoons of cocoa- nut in the white of the eggs.

Chocolate Pie — Grate two heaping tablespoons of chocolate in each pie and cook in the filling.

Banana Pie — Slice two bananas into baked crust, then pour filling over same and bake as directed.

Orange Pie — Prepare same as banana pie, using oranges instead of bananas.

Nut Pie — Cook filling as directed, then stir in one cup of finely chopped nuts through the pie, reserving a few to dot on top.

# # # * #

CUSTARD PIE

Scald and let cool one pint of milk. Stir one tablespoon of sifted flour into five of sugar. Beat yolks of three eggs to a cream. Add to the mixed flour and sugar, one teaspoon vanilla, the whites of three eggs, and lastly, the milk, by degrees. Grate nutmeg on top. Bake 20 minutes.

CRANBERRY PIE

Line a pie plate with plain paste and fill with stemmed sweetened cran- berries ; scatter sugar and flour over the cranberries and cover with strips of pastry. Bake about 1 hour.

FILLING FOR LEMON PIE No. 1

Yolks of four eggs, four tablespoons sugar. Mix well. Bake crust first.

Put in double boiler juice and rind of one lemon with one-fourth cup water, after hot pour over eggs and sugar, put back to boil and boil until egg color grows faint and mixture becomes thick; take half beaten whites of eggs and mix with boiled filling and let all come to a boil until it looks like foam, stirring, constantly. Pour in crust and make meringue for top with other two stiffly beaten whites, two tablespoons sugar, brown in oven not in broiler as it will fall.

LEMON PIE No. 2

Line a deep pie plate with a rich pie crust and bake. Beat the yolks of eight eggs with a cup of sugar and juice of three lemons. Beat whites and mix all together. Put some on crust, put in oven until set, put another layer on, let this set, and repeat till all has been used.

LEMON SEA FOAM PIE

Juice and grated rind of one large lemon, four heaping tablespoons of sugar, four tablespoons of water, and the yolks of four eggs. Cook until like custard. Beat the whites of four eggs until of a light froth. Stir custard while hot into the beaten whites. Have ready the baked shells, fill the shells with the foam. Beat the whites of two more eggs until light, sweeten with a heaping- tablespoon of sugar, spread the meringue over the foam, return the pies to the oven and brown lightly.

MINCE DUMPLING

Prepare a good puff paste. Roll thin and cut inthree inch squares.

THE GREATER OMAHA COOK BOOK

In the center of each of these put a little mound of mincemeat made as for pies, gather up the four corners of the pastry, pinching the edges close to- gether, brush with melted butter, sprinkle with granulated sugar, and bake to a light brown in a hot oven. Serve with hard sauce flavored with lemon juice and nutmeg.

***** MINCE PIE

Two cups of prepared mince meat, a tablespoon of brandy or cider, one peeled and sliced apple. Line a plate with plain paste, cover bottom with tablespoon of flour and half cup of sugar ; fill in the mince meat and cover with strips of pie crust placed across in two directions to form diamonds.

***** NUT PIE

Crust — One and a half pounds of flour, one-half pound butter, one egg, one teaspoon baking powder. Add water, beer or wine as preferred.

Filling — Two pounds English walnuts with shells, remove meat and chop fine ; four eggs, separated ; juice of one lemon, one cup sugar, two tablespoons milk. Cream sugar and yolks of eggs; add lemon, chopped nuts, and milk. Mix together well. Roll the above crust thin and add filling.

ORANGE PIE

Take two large oranges, grate the rind from one and squeeze the juice from both, straining out the seeds, and mix with the rind and one-half pound of granulated sugar, adding a large tablespoon of flour, then stir in the well beaten yolks of three eggs and two tablespoons of melted butter. Turn into a deep pie plate which has been lined with pie paste, and bake until firm in a quick oven. Beat the white of the eggs until dry and firm with two tablespoons of sugar. Spread the pie smoothly with this meringue and return to the oven for a minute or two to set and brown.

ORANGE CREAM PIE

Mix or shake together one-half cup of granulated sugar, two tablespoons of corn starch, and a tiny pinch of salt. To the juice and grated rind of one finely flavored orange add one cup of cold water. Pour this mixture over well beaten yolks of two eggs. Add this liquid to sugar and corn starch, pouring on gradually, stirring continually to prevent lumps forming.

Cook in double boiler, stirring often, until thick. Remove from fire, add small teaspoon of butter and three tablespoons of sweet cream.

Pour into previously baked shell. Beat to a stiff froth the whites of two eggs, add two tablespoons of granulated sugar and one-half teaspoon of lemon juice. Spread lightly on pie, and put into moderately heated oven to brown slowly.

CREAM PEACH PIE

Cream well one cup of sugar with one tablespoon of flour. Make bottom crust for pie and spread with half this sugar mixture. Fill with peaches sliced thin. Cover with remaining sugar and enough cream to cover the peaches well. Bake.

* * * * *

PEACH PAN DOWDY, OR PEACH SPIDER PIE

Pare and slice the peaches and fill baking dish (no under crust), sprinkling

THE GREATER OMAHA COOK BOOK

with sugar, butter and cinnamon. Cover as for cobbler and bake slowly. When browned remove the crust whole. Place half the peaches on a platter, and put the crust over them, upside down, then the rest of the fruit. Serve with cream.

PINEAPPLE CREAM PIE

Crust — One-half cup of butter, one-half cup of sugar, one cup of flour, one teaspoon of baking powder, one egg. Cream butter and sugar, all flour and baking powder sifted, then add the beaten egg. Grease tin and press crust into it, as it cannot be rolled.

Cream Filling — Mix one cup of sugar, one-third cup of flour, add a pinch of salt and two yolks of eggs, and pour on gradually one and three- quarters cups of scalded milk. Cook in double boiler 15 minutes. Add a small piece of butter. When cold add one pint can of grated pineapple drained of its juice.

Meringue — Two beaten whites of eggs ; add one cup of powdered sugar and one-half teaspoon of vanilla. Spread over cream and set in hot oven to lightly brown.

* * * * *

PRUNE PIE No. 1

One pound of prunes, one large juicy orange, one-half cup nut meats.

Cook prunes a couple of hours until very tender, pit and mash thoroughly. Add the juice and pulp of orange, then nut meats and put in a baked crust. Use two whites of eggs with a little powdered sugar and beat to a stiff froth, spread, and put in oven until its a golden brown.

PRUNE PIE No. 2

Make an ordinary pie crust, line tin, and bake. Then make a filling as follows : One cup of sugar, yolks of two eggs, two tablespoons of flour, one teaspoon vanilla, one teacup of cooked, mashed prunes; one teacup of water, and butter about the size of a walnut. Boil filling. Beat the whites of the two eggs to a froth, mix with two teaspoons of sugar, spread on filled crust, and brown.

PUMPKIN OR SQUASH PIE

One quart pumpkin, while warm put through sieve ; two cups butter, four eggs beaten light with one cup sugar, one-half pint milk, one teaspoon ground ginger, one teaspoon nutmeg, one teaspoon cinnamon, one wine glass brandy.

This is enough for two large pies. Put in unbaked crust and cover with strips of pie crust. Bake in moderate oven about 45 minutes to 1 hour.

* * * * * PUMPKIN PIE

To one and one-half cups of sifted pumpkin add two cups of hot milk, two eggs, an even tablespoon of ginger, a teaspoon of cinnamon, a tablespoon of brandy, and a little salt; sweeten to taste. Line a deep plate with plain paste and fill with the stirred mixture. Bake 1 hour.

RAISIN PIE

One-half cup of large soft raisins. Cover with one cup of cold water and soak two hours. Beat one egg until light, add one cup of sugar ,the juice and grated rind of one lemon, and one tablespoon of flour. Add the raisins

THE GREATER OMAHA COOK BOOK

and water in which, they have been soaking and cook until mixture thickens. Bake in two crusts.

RHUBARB PIE

Cut stalks of rhubarb in one-half inch pieces. There should be one and one-half cups. Mix seven-eighths cup sugar, two tablespoons of flour, and one egg slightly beaten. Add to rhubarb and bake between two crusts slowly about 1 hour.

STRAWBERRY PIE No. 1

One quart berries Whites of two eggs

One and a half cups sugar Four tablespoons powdered sugar

One tablespoon butter One-half teaspoon vanilla

One tablespoon cornstarch

Let the berries and sugar simmer for 10 minutes, then stir into it the butter and cornstarch. Put this mixture on pie crust previously baked, and cover with the meringue made of the whites of the eggs beaten stiffly, sugar and vanilla. Put in oven and brown slightly.

STRAWBERRY PIE No. 2

Bake a rich crust. When done, and about an hour before serving, sprinkle over the bottom of crust a little flour, then put in evenly fresh strawberries, uncooked; cover with pulverized sugar. Make a thick frosting of whites of eggs and broAvn quickly to avoid cooking the berries.

CREAM OF STRAWBERRY PIE

Make a shell and six strips of puff paste ; plain pastry will do. To one box of crushed strawberries add one-half cup of sugar, thoroughly blended, cover, set aside. Whip one cup of rich sweet cream until it begins to thicken, then slowly acid one-half cup of poA\dered sugar and continue to whip until it is quite thick; then acid one-half teaspoon of vanilla extract. Mix the strawberries with the cream and fill the pie. Then lay the strips on top. Serve at once. A delicious pie, quickly and easily prepared.

SWEET POTATO PIE

Wash or rub through colander four good sized boiled sweet potatoes, cold. Add three eggs, whites and yolks beaten separately; then add teaspoon each of cinnamon and nutmeg, one-half teaspoon cloves (optional) tablespoon New Orleans molasses, one cup of sugar; lastly add one pint milk or enough to make quite a thin batter. Bake in one crust very slowly exactly as pumpkin pie. After baked spread over plain meringue, flavor if desired. Whipped cream meringue is excellent.

; * * * * *

VINEGAR PIE

Six eggs, separated ; two cups brown sugar, one cup vinegar, if strong dilute to make one cup ; two tablespoons butter, two tablespoons cornstarch, dissolved.

Cream butter and sugar, add yolks of eggs, then the vinegar and boil. Add cornstarch and boil until thick like custard. Then add beaten whites of

THE GREATER OMAHA COOK BOOK

four eggs. For meringue whites of two eggs, six tablespoons sugar. Bake crust first.

WASHINGTON PIE

One cup of sugar, two eggs, butter size of hickory nut and a little vanilla, beat thoroughly, then add one cup of flour, one-half cup of milk, putting in a little at a time and stirring; two teaspoons of baking powder. Bake in two tins, when cold split the pies and put in this filling.

Two eggs, one cup of sugar, butter the size of a nut, flavoring, two table- spoons of flour. Put one pint of milk in double boiler and when to the boiling point pour in the other ingredients, stirring constantly. Serve with whipped cream if desired.

WAY TO SELECT POULTRY

In choosing poultry try the tip of the breast bone. If the cartilage gives readily and springs back slowly it is young. Look also for hairs on the body, and hard, horney scales on the legs, for scrauny neck and a livid hue in the flesh — all unfavorable signs.

* * # # #

HOW TO PREPARE CHICKEN FOR COOKING

Scald, pick, and plunge in lukewarm soda water and rub well. If pin feathers cling use the back of a knife, scraping slightly backwards while the chicken is in the water. Rinse thoroughly in cold water before drawing or carving. Sprinkle salt over; let it lie in a cool place some hours or over night. This takes all barnyard or chicken park odor from the fowl. If carvved before cooking cut the wings and limbs, then run the knife up under the shoulder blade to the neck, where the entrials can be removed easily.

WHEN STUFFING A FOWL

When stuffing a fowl stick toothpicks through both sides of the opening, near the edges, and the dressing can be placed in much less time than it can be sewed, and it can also be much more easily served at the table.

* * * * *

COOKING HINTS

To make old chickens tender get a piece of white paper and butter it well, flour and salt the chicken, roll the paper round it and tie up in a cloth I and steam for 4 hours. Then take it out of the cloth and put in a hot oven to brown for 20 minutes. Take the gravy out of the cloth and add a little water, then pour on chicken when served.

* * * * * f

CHICKEN A LA KING

Two tablespoons butter, chop half a green pepper fine, fry pepper in butter, one cup muchrooms carefully peeled and broken into pieces, two ! tablespoons flour. Cook all until flour is smooth, but not brown. Two cups cream; simmer until sauce is thickened and flour thoroughly cooked. Add three cups cooked diced chicken. Put mixture over hot water. Beat one- j quarter cup butter to a cream, add three yolks of eggs, one at a time, beating | steadily. Stir this into hot chicken. Stir carefully until egg thickens. Be careful to not cook too rapidly; sauce should be smooth. Season with onion juice, few drops lemon juice, salt, half teaspoon paprika. Serve at once on toast.

* * * * *

CHICKEN A LA TERRAPIN

One chicken Two tablespoons flour

One-half pint cream Three hard boiled eggs

One-fourth pound butter Salt and pepper to taste

Cut the boiled chicken into small pieces, removing all bones. Put into a skillet the cream and butter and chicken rolled in the flour and seasoning. Have ready the hard boiled eggs chopped fine, and when the chicken has come to a boil, stir in the eggs and a wine glass of sherry. Serve hot.

THE GREATER OMAHA COOK BOOK 159

CHICKEN CATALANI

Cut up a large fowl and put in pot covering it with water. Add salt, I pepper and a small can of tomatoes, and cook until tender.

In another pot put a small can of pimentoes, a can of green peas and a can of muchrooms. Cut them up and let them cook about 30 minutes with a tablespoon of butter and two tablespoons of flour. Mix this with the chicken. Cook together thoroughly.

CHICKEN EN CASSEROLE No. 1

Separate the chicken into pieces at the joints and wipe each with a wet cloth ; saute in butter, melted in a frying pan, first on one side and then on the other, until delicately browned, then transfer the pieces to the casserole : add about a pint of hot white broth (made from veal or chicken) or boiling water, put on the cover and let cook in a moderately heated oven about 1 hour and 15 minutes. Melt two or three tablespoons of butter in the frying pan and in it saute six or eight peeled mushroom caps, a dozen slices or balls (cut with French cutter) of carrot, two dozen potato balls and six peeled onions, the size of the potato balls. As soon as these are browned, remove them to the casserole,

| add more broth, if needed, four tablespoons of sherry wine, and salt to season ;

I set the cover in place and return the dish to the oven for another 30 minutes or until the vegetables are tender, when the chicken should be cooked. In theory, the casserole should not be opened after the vegetables and wine are added, until it reaches the table. To retain the flavor more fully, flour and water, mixed to a dough and rolled under the hand into a rope or string, may be pressed upon the dish and cover where they meet (after the vegetables have been added) This, of course, should be scrapd from the dish before it is sent to the table.

* # * * *

CHICKEN EN CASSEROLE No. 2

Boil a large fowl until it can be easily disjointed, then let it cool. Make a Creole gravy as follows : Cook a minced onion in two tablespoons of butter until soft, then rub in two tablespoons of flour, and add liquid contents of a can of tomatoes. If too thick, thin with gravy in which chicken was cooked. Put this gravy in large baking dish, season with salt, pepper, two or three diced carrots, one diced onion , celery and a sweet green pepper. Add chicken which has been disjointed and bake in moderate oven 1 hour. Canned mush- rooms may also be added to the gravy.

1 # # * * *

CREAMED CHICKEN

One pound of cold chicken or turkey cut as for salad. Rub two ounces of butter in two tablespoons of flour. Add one pint of milk, salt, red and black pepper, and a glass of sherry. Cook slowly 2 or 3 minutes. Add the chicken and two hard boiled eggs chopped fine.

*}(" ;<> 'X*

CHICKEN WITH CREAM GRAVY

Prepare chicken as for stewing and cut up in small pieces. Put it in a stew pan with just enough boiling water to barely cover it. Let it simmer gently until tender. Add salt about 15 minutes before removing from the stove. Take chicken out of the broth and roll each piece in flour to which has been added a little pepper. Put a generous piece of butter in a skillet and brown

THE GREATER OMAHA COOK BOOK

chicken in it. Add flour to the butter in skillet and let it brown a trifle, then add broth, and finely a cup of cream, salt and pepper. Pour gravy over chicken on platter.

* # * * *

CHICKEN COMETS

Boil chicken slowly until tender. Boil one sweetbread by itself. When cooked put it away to cool, then grind the sweetbread and chicken after it is cut off from bones. Keep chicken bones for soup. Grind one green pepper, one stalk of celery, one teaspoon of onion juice, mix all together, then add one cup of cream sauce, salt and pepper. Roll into oblongs, flour and fry slowly until brown. Serve with gravy from the chicken broth, thickened. Add one cup of canned peas, one cup of mushrooms, sprinkle with chopped parsley.

CHILI-CON-CARNE

Wash and split in two a dozen chilies ; remove the the seeds and put them through a food chopper or chop very fine ; peel and cut in halves six large tomatoes or use one can of them • put with chili, peppers and a teaspoon of salt and cook slowly 30 minutes ; then rub through a coarse sieve, add a large onion, sliced, a level teaspoon of salt and the dark meat of a boiled chicken, cut in small mouthfuls. Let it stand where it will be just below the boiling point for 30 minutes, covered. Serve with hot boiled rice, pouring the chili over the rice. By some it is liked with more liquid than this recipe gives, in which case add when the chicken is put in a cup or more of boiling water.

CHICKEN CROQUETTES

One pound chicken Three tablespoons cream

One-half pound butter One teaspoon onion chopped fine

Four eggs Three teaspoons parsley.

Nutmeg, salt and cayenne pepper to taste. Pour over stale bread enough water to soften. Break into this the yolks of two eggs. Stir until it begins to thicken. Set away to cool. Chop the meat, parsley and onion, mix all together. Break the other two eggs. Mix well. Shape as pears and fry in hot fat.

-S? ^ ^ ^

CHICKEN DINNER

Procure a moderately fat stewing chicken, cut up, and put on to stew in about two quarts of cold water. Have ready a small bag of cheese cloth and into this put one cup of washed rice. Tie the end with a string and place in the kettle with the chicken. It will require about 1 hour to cook chicken and rice tender. Lift out the chicken and rice and have ready the dumplings made in the following way: Three pints of sifted flour, one and one-half teaspoons baking powder, one-half teaspoon of salt; mix well, then in a hole in the center put one well beaten egg, and one cup of sweet milk. Work to- gether until quite stiff. Do not roll out, but lift by the spoonful and place in the boiling broth. Cook 10 minutes and after removing these, thicken the remaining broth and season with salt, pepper and butter for gravy.

^ ^ •}? ^ ^

FRIED CHICKEN No. 1

Cut one or two small chickens in half and dredge with flour. Heat some fat until smoking hot, then lay in the chicken. After the first few minutes

THE GREATER OMAHA COOK BOOK 161

cook slowly, turning so it can brown on all sides. When done take up and place on a platter, pour off all the fat excepting one tablespoon, place this over the fire again and add a heaping tablespoon of flour, stir until it is brown, then add slowly one cup of milk, some butter, pepper, and salt, and let cook five minutes ; pour over the chicken and serve immediately.

^ 3& ^ # #

FRIED CHICKEN No. 2

Clean, singe and cut the chicken in pieces for serving. Plunge in cold water, drain, but do not wipe. Sprinkle with salt, pepper and paprika, and roll in flour. Fry slowly in plenty of hot fat until tender and well browned.

* # # # #

HUNTINGTON CHICKEN

Cook a chicken in plenty of water until tender and pick to pieces. Add one cup cooked macaroni, two cans mushrooms and one can pimentos, thicken one- half pound butter with a little onion, flour and chicken stock. Place in cas- serole, sprinkle with cracker crumbs and brown in oven.

, . 4? *5£ 'A* ^

CHICKEN JELLY

Take 'one hen, cut as for stewing, and a veal bone, and cover with water. Season to taste ; if liked use onion, clove of garlic, few chili peppers, stew slow- ly until liquid has boiled down one-half, and chicken is tender. Line shallow dish with slices of hard boiled eggs, arrange pieces of chicken in dish and strain liquor over all. Set on ice to harden, (it will take 5 or 6 hours), and when ready to serve turn out on a platter. Garnish with cress or parsley.

JELLIED CHICKEN PIES

Joint a pair of tender chickens as for fricassee. Cover with cold water, putting the cleaned giblets with them. Set at the side of the range and bring slowly to a gentle boil. Keep this up for 30 minutes. Take out the meat and set aside to cool. Add to the gravy a teaspoon of onion juice, a stalk of celery, chopped; a tablespoon of minced parsley, pepper and salt to taste. Boil for 30 minutes longer, closely covered.

Soak two tablespoons of Knox's gelatine in cold water for an hour, and while the gravy is still hot strain it oved the soaked gelatine. Then pour upon the chicken. Have ready a good puff paste nearly an inch thick. Arrange the chicken neatly in a deep dish, pour in the gravy, which should cover the meat entirely, put on the crust, printing it all around the edge to prevent shrinking and "crawling," and bake in a moderate oven for an hour with a paper over the crust. Remove the paper and brown.

Should be eaten cold with sauce.

* * * * *

LENOX VEAL OR CHICKEN

Dissolve a teaspoon of Knox's gelatine in three-fourths of a cup of hot chicken or veal stock. When this begins to thicken, beat until frothy and add three-fourths cup of heavy cream beaten until stiff, and one and a half cups of cold chicken or veal cut into dice ; season with salt and pepper, turn into individual molds, and serve. A slice of lemon put into the bottom of each mold makes a pretty dish for a luncheon.

THE GREATER OMAHA COOK BOOK

CHICKEN LOAF

Boil slowly until the meat falls from the bones. Strain and put the liquor back on the range and simmer until it is reduced to about a pint and a half; remove and mix with it about a fourth of a box of Knox's gelatine. Into a square or round mold, lay a few slices of hard boiled egg, then a layer of the chicken, first a row of white, then the dark meat. Season the soup with salt, pepper, pour over the chicken in the mold, set away to harden. Slice and arrange on a dish with parsley.

HOT CHICKEN MOUSSE

One chicken, boil and grind; one tablespoon goose liver sausage, one cup hot chicken broth strained and stirred slowly into two beaten yolks of eggs. One tablespoon salt,, little paprika and dash celery salt, one tablespoon of Knox's gelatine in a little water, one cup whipped cream, whites of three eggs beaten stiff, two-thirds cup bread crumbs.

Cook stock and eggs 1 minute. Add chicken and bread crumbs mixed. Add gelatine and whipped cream and whites. Bake 20 minutes in greased pan, setting pan in hot water. Serve with hot creamed peas or mushrooms. Will serve nine or ten people.

# # # * #

PAPRIKA CHICKEN

One large young chicken One-half tablespoon butter

One large onion One teaspoon paprika

One tablespoon flour One cup water

Dress, clean and salt down chicken and let stand over night. Wash chick- en thoroughly, and cut at joints in pieces ready to serve. Fry in butter .finely cut onion. Add chicken, sprinkling over each piece paprika. Cover chicken air-tight, allowing to steam 1 hour and 30 minutes on very small gas. When chicken starts to brown sprinkle with flour and shake. Let brown for 5 minutes and add little water. Then let simmer for 10 minutes and serve very hot.

CHICKEN PIE

Recipe for Pie Containing One Chicken

Cut chicken, wash clean, put in kettle and boil until tender in one quart of water. Remove bones and gristle. Add one tablespoon of flour to chicken' broth, smoothing- flour first in little water. Put in broth and let boil. Season to taste. Put chicken in pan lined with crust. Pour broth over chicken and cover with top crust. If you have too much broth save and use on pie when serving.

# * # * *

Crust for Chicken Pie

One quart flour, one cup of butter and fat mixed, one heaping teaspoon baking powder, one tablespoon of salt, rubbed thoroughly in the flour, water to mix like biscuit dough. Roll to thickness of one-fourth inch and line baking dish. Then put in chicken, that has been previously cooked.

# * # * #

CHICKEN AND OYSTER PIE

Parboil .a chicken. Cut up in small pieces and place in a deep baking dish. Over this place one pint of oysters. Add two hard boiled eggs cut in small pieces, a tablespoon of butter, some celery chopped fine, salt and cayenne

THE GREATER OMAHA COOK BOOK 163

pepper. Moisten with a little flonr and a gill of milk. Put a puff paste on top and bake about 40 minutes in moderate oven.

CHICKEN PIE WITH RICE

This may be made without a crust. If without a crust line the dish with slices of ham, cut up the boiled chicken, pour over it the gravy or melted butter, and fill in with boiled rice. Cover the top thickly with the same. Bake 45 minutes.

* * # # #

PRESSED CHICKEN No. 1

Take a good sized chicken and cook until the meat will drop from the bones. Chop the meat fine and season with salt and pepper. Take about a pint (or very little more) of the liquor in which the chicken was boiled, and to this add one teaspoon of Knox's gelatin which has been dissolved in cold water. Pour over the chicken while the liquid is hot, stir well and put in mold to press.

* # # * #

PRESSED CHICKEN No. 2

Disjoint the fowl, wash, cover with cold water and simmer gently until the flesh is ready to drop from the bones. When half done season with salt, pepper, celery salt and one small onion stuck with three or four cloves. When the chicken is perfectly tender remove skin and bones and shred the meat in good sized pieces. Boil two or three eggs hard, cool and cut in thin slices. Remove all fat from the chicken gravy, then boil down to about a cupful. Moisten the meat with this, then pack in layers in a well buttered mold, arranging slices of egg over each layer. Cover with a plate and set a weight on it. Stand in a cool place until the next day.

* * * *. *

PICKLED CHICKEN WINGS AND NECKS

Beat two eggs in a small pan. Add one-half cup vinegar and put on stove until thick. Season well with salt, pepper and one teaspoon of sugar. Thin with about one-half cup soup. Put cooked chicken feet, necks and joints of wings in deep dish, pour above mixture over same.

CHICKEN PUDDING

Two breasts of chicken, wine glass sherry wine, one cup thick cream gravy, little nutmeg, three eggs.

Take the meat of the two raw chicken breasts, put through meat grinder, add eggs beaten well, a little salt, pepper and nutmeg, and cream gravy. Mix well. Grease mold and sprinkle with tuffles if desired. Stand in water and bake 30 minutes before serving. Serve hot with mushroom sauce.

SMOTHERED CHICKEN

Cut up a medium sized chicken, sprinkle each piece with a little flour, and put them into a covered bean pot. Cover with water and season with a little salt and pepper. Bake slowly 4 or 5 hours. Then add five medium potatoes, two or three onions cut in pieces and one-half cup of peas previously cooked until nearly done, one-half cup of chopped celery, and, if needed, a cup of water. Cook until vegetables are done. If done as directed, the gravy will be thick and brown and delicious to taste. Serve hot.

THE GREATER OMAHA COOK BOOK

CHICKEN SOUFFLE WITH MUSHROOM SAUCE

Make a sauce with two cups of scalded milk, two tablespoons butter rubbed smooth in two tablespoons flour, one level teaspoon of salt, and one-fourth level teaspoon of pepper. Add one-half cup of stale bread crumbs and cook 10 minutes. Remove from the range, stir in two cups of cooked chicken chopped fine, one tablespoon minced parsley, the yolks of three eggs beaten light, and last fold in the whites of three egs beaten until stiff and dry. Put in well buttered muffin tins, filling about two-thirds full. Set the tins in a dripping pan, into which has been poured a little boiling water, and bake in a slow oven thirty-five minutes. Turn out on to the hot plates and serve with mush- room sauce. To make sauce melt butter, one-fourth cup, add one-fourth cup flour, one and a half cups of chicken stock, one-half cup of cream, salt and pepper to taste. Cook 5 minutes, then add three-fourths cup of cooked and chopped mushrooms. When the mushrooms are hot the sauce is ready to serve.

BROILED SQUABS

Split up the backs of squabs and spread out flat. Put in pan, season/ | dredge with a little flour and lay a strip of bacon across each. Broil in hot oven.

SQUABS STUFFED WITH CORN

Cut the kernels off from six ears of green corn, scraping out all the milk, but taking care to get in none of the cob. Put into a saucepan two tablespoons of butter, a half cup of hot water, salt and pepper to season. Cook a few moments, add one beaten egg, and cook until thickened. Stuff the birds, lay i in baking pan, with a thin slice of bacon blanketing each fat little breast, put a cup of hot water in the pan, and roast, basting frequently. This makes a delectable dish. Canned corn can be used instead of corn on the cob when j the latter is not in season.

# # * # *

BIRDS ROASTED IN THEIR FEATHERS

Open the birds in the usual manner and draw. Cover with wet clay I and bury in hot coals. In 40 minutes draw from the fire ; peel off clay, when feathers and skin will come too. They are very delicious cooked this way.

^ *>V -K* *K*

BROILED BIRDS

Clean and split down the back. Wipe dry and broil over a clear fire, if small 10 minutes, but if large 15. Season with salt and pepper and butter. | Serve on toast.

* * * # *

HOW TO SKIN A GOOSE AND PUT BREASTS IN FAT

Take a very heavy goose (14 pounds or more) and singe. Wash well. With a very sharp pointed knife start at breast and remove the skin, and when j the thighs, are reached, cut them off at joints, but leave skin on them. Now turn goose and cut skin down the middle of back and gently remove skin from meat. Remove wings and leave skin on them. Now part goose breast from the back. When open remove gizzard, heart and liver and fat from in- testines. Put skin and fat in water in one bowl and meat in another bowl. Chop back in three pieces, cut fat and skin in small pieces and put on to render, with a little salt, let boil slowly until a clear light brown. Strain fat and cracklings will remain. Put breast, after it has cooked, in this fat, in a crock j and cober well with fat and put in cold place. The rest of the goose makes a good stew.

Preserves and Jellies

A RULE FOR MAKING JELLY

Jelly is made from a hundred different fruits and foods, and each one re- quires a little different treatment. Therefore, it is impossible to give a general recipe. A few principles may help. In most fruits the pectin, or jelly making part, is situated close to the skin, therefore, it should not be removed until after the fruit is cooked until tender, when it should be turned into a jelly bag made of double cheesecloth, or thin flannel, and the juice drained from it slowly without much squeezing, as that brings away the pulpy part and the jelly will not be so clear.

The general rule for the use of sugar is equal quantities of sugar and juice by weight, which is best, but many use it by measure. Some fruits rich in pectin need only three quarters as much sugar as juice. After the juice is drained out and measured with the sugar the juice should be put in a kettle and boiled and the sugar in a pan and set in the oven to heat, but not to brown. When the juice is boiled down somewhat add the sugar and then boil, skimming off all scum until a small teaspoonful put on a cold saucer will jell as it cools. Then it should be poured into tumblers, and set in the sun if possible until it cools and becomes jelly-like, when a paper dipped in grain alcohol should be laid on top of the jelly, or pour a thin layer of melted paraffin over it, and the cover of the tumbler put on top.

If the tumbler has no tin cover paste with white of egg the edge of a piece of writing paper over the top. Peaches and strawberries and some other fruits do not jell very easily and half the amount of apple juice can be put with their juice, making a jelly in which the flavor of the berry or peach will pre- dominate.

APPLE AND RHUBARB JELLY

Wash and slice ten stalks qf rhubarb, cut and core three medium sized apples, then stew apples and rhubarb together. Hang up in a jelly bag. For every pint of juice take a pint of sugar. Boil till it jellies and pour into, tumblers.

.jfr j& «M» «M» -il*

■ft* W W "ft* w

BAR-LE-DUC JELLY No. 1

Take the currants one after another and remove the seeds through the stemside by means of a toothpick or sharp needle. Choose selected red or white currants of large size for this, and be careful not to damage the skin. For every pound of seeded fruit take a pound and a half of sugar. Make a syrup of the sugar, adding one cup of water to each pound of sugar. Beat the white of an egg in half a cup of water and add this to the syrup while it is cooking to clarify it, stir, skim and let boil a while. Then put in the seeded currants. Take them out at the first boil, and put into jars. Another way, after the currants have been prepared, is to take the weight of them in honey, heat the honey and add the currants. Let simmer a few minutes, then seal as for jelly.

BAR-LE-DUC JELLY No. 2

Three quarts ripe red currents, three quarts granulated sugar, one jelly glass honey. Let currants and sugar stand over night; in the morning add

THE GREATER OMAHA COOK BOOK

honey and boil 25 minutes. Pour into small jelly glasses and cover with paraffin when cold.

# # # # *

CRAB APPLE JELLY

Wash the apples, cut out blossom end and stems only, cover in the kettle with water, just cover well, boil till all in pieces, strain in a sack over night, measure juice and sugar evenly, boil the juice 20 minutes, and put the sugar in the oven to heat, then add heated sugar and boil not more than 8 minutes. Is fine and never fails.

* # * # #