The Cook County cook book

For spice cake add 114 teaspoons cinnamon, P/2 teaspoons allspice, and 1 of cloves. For chocolate, 2 squares of chocolate (melted) and about 94 cup less of flour. VARIATION I. — Cream together 1 cup sugar and 5 tablespoons butter, add 2 beaten eggs, and place in a cup, fdl with sweet milk, and 1^ cups flour, in which 2 teaspoons of baking powder have been sifted; flavor to taste. When thoroughly mixed, beat for 10 minutes, and bake. — Mrs. A. E. Rquland, 506 S. 4th Ave., Maywood, 111. VARIATION II. — Cream together 2 small cups sugar and ^ cup butter, add 4 beaten eggs, 1 cup milk, 3^ cups of flour, in which a teaspoon of baking powder has been sifted; flavor to taste. Bake. — Mrs. A. E. Rouland, 506 S. 4th Ave., Maywood, 111. VARIATION III. — Cream together >4 cup shortening, butter preferred^ and 1 cup sugar; add 2 beaten eggs, 1 cup milk and enough flour to make a batter, sifted with 2 teaspoons of baking powder.— Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111. VARIATION IV. — Lay a paper in the mixing dish and put all the dry ingredients into your sifter. Sift on to the paper and take up the paper and pour back into the sifter. Repeat the process several times, and the last time sift into the dish. — Mrs. E. J. McGrafif, 315 S. 5th Ave., Maywood, 111. ALMOND NUT CAKE.— Cream together 2 eggs, 1 cup granulated sugar, 14 cup butter, 1 cup sweet milk, l4 cup chopped nuts, 2 cups flour, sifted with 2 teaspoons of baking powder. — Mrs, Albert Francis, Franklin Park, 111. ALMOND PARLOR. — 6 eggs, lj4 cups sugar, rind of a lemon, J4 lb. each of almonds and citron, IJ^ cups wheat bread crumbs, 1 teaspoon baking powder, and }i teaspoon cinnamon. Boil the juice of 1 lemon and sugar, pour over the cake while hot. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. ANGEL FOOD CAKE.— Mix together and sift 8 times V/2 cups of powdered sugar, 1 cup of flour, 1 teaspoon of cream tartar, 1 teaspoon of salt; add rose or vanilla flavoring, and fold in carefully the beaten whites of 11 eggs. Put in a floured tin and bake very slowly at first, then increase the heat 1 hr. Angel food cake bakes well in a fireless cooker and requires the same length of time. When done invert and rest the edges of the pan on 4 cups and leave thus until cool. This prevents it from falling and it loosens from the pan easily. — Jessie Clevenger, Carbondale, 111. APPLE OR HUCKLEBERRY CAKE.— 2 cups flour, >4 teaspoon salt, 2 even teaspoons baking powder, ^ cup butter, ^ cup sugar. 1 egg, white and yolk beaten separately, 1 cup sweet milk, 1 heaping cup huckleberries, or very thin sliced apples, added last. Bake in a thin pan ^ an hr. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. APPLE SAUCE CAKE.— 1 cup brown sugar, creamed with ^ cup butter; add 1^ cups apple sauce, 1 cup raisins, 2 teaspoons of soda, dissolved in a little water, ]/^ teaspoon of cloves, J/2 teaspoon cinnamon, % teaspoon nutmeg and 2 cups flour. The apple sauce serves instead of milk or water and keeps the cake moist for a long time. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, III.