The Cook County cook book

Icing. — White of 1 egg, ½ cup milk, ½ cup of sugar, 4 tablespoons grated chocolate. Boil until thick and smooth. Just before serving split and fill with the following custard: 1 pt. of milk, yolk of 3 eggs, little salt, ½ cup sugar, 2 tablespoons of corn starch; flavor with vanilla. — Mrs. Parke Hamilton Akin, 1015 N. 3rd Ave., Maywood, 111. FOOD FOR THE GODS.— 3 eggs, 3 heaping tablespoons cracker crumbs, 1 cup sugar, ½ lb. English walnut meats, chopped, 1 teaspoon baking powder, ¾ lb. dates, seeded and chopped. Beat the eggs thoroughly and mix with the sugar; add the baking powder and cracker crumbs mixed together. Stir in nuts and dates last. Bake 1 hr. in slow oven. Serve with whipped cream. — ^Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. GELATIN PUDDING.— Make a custard with yolks of 4 eggs, 1 pt. of milk, and sugar to taste. Set ½ box of gelatin to soak a few minutes in a little cold water, then dissolve it with ¾ cup of boiling water. When the custard has cooled, add the gelatin, water, and the whites of the eggs, beaten to a stiff froth, flavor with vanilla, stir all together, and put it into a mould (or moulds). It will settle in 3 layers. — Mrs. D. E, Gentry, Glencoe, GINGER CREAM.— Boil 1 pt. milk, add beaten yolks of 4 eggs, ½ saltspoon salt, ½ cup sugar, and cook till it thickens. Soak ½ box gelatin in ¼ cup cold water, and strain, cool, add to milk mixture, also 1 tablespoon wine, 1 of brandy, 4 tablespoons ginger syrup, and ½ lb. ginger (preserved ginger) cut in small pieces; stir rapidly, on ice if the weather is warm till thick, then add 1 pt. whipped cream. — Mrs. D. E. Remley, Willow Springs, GRAHAM PUDDING.— 1 cup each of sweet milk and molasses, 2 cups of flour, 1 large cup of raisins and currants. Steam 3 hrs. in a covered pail; remove, cover and place in oven for a few minutes. Sauce. — 1 cup sugar, ¼ cup butter, 1 small teaspoon flour, ½ pt. boiling water, flavor to taste. — Boil slowly 5 or 10 minutes. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. HOMINY PUDDING.— Take an equal quantity of chopped tart apple, a little lemon juice, and a few raisins or dates for sweetening, to the amount of hominy. If too thick add enough water to make the required consistency. Bake until the apples are entirely soft. Serve either warm or cold. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. JUNKET. — Dissolve 1 junket tablet in a tablespoon of water, and stir into a qt. of milk in which ¼ cup of sugar has been dissolved. Bring to a blood heat, flavor with vanilla, and pour immediately into junket cups. Let stand 10 minutes, being careful not to jolt. When ready to serve, pour any kind of fruit or nuts over it and add flavored whipped cream with a candied cherry or other fruit on top. Care should be used not to have milk above blood heat.— Miss Frieda Zeeb, 318 N. 1st Ave., Maywood, 111.