The Cook County cook book

CHERRY CAKE.— Beat together 1 cup brown sugar, ^ cup butter, 1 cup cherry preserves, without pits, 2 eggs; add 1 tablespoon sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, J4 teaspoon nutmeg, 2 heaping cups flour. — Mrs. Ruth McLelland, Oak Park, 111. CHOCOLATE CAKE.— To Y^ cup chocolate, grated, add ^ cup sweet milk and J/^ cup brown sugar. Boil all together until thick as cream, and let cool; add 1 cup brown sugar, J/2 cup butter, 2 eggs, y^ cup milk, vanilla flavoring. Mix well, beat in the boiled mixture, add 2 cups of flour, sifted with a heaping teaspoon of baking powder. Bake in layers, and put together with chocolate filling. — Mrs. Dallas Dillon, Forest Park, 111. CIDER CAKE. — 5 cups flour. Work 1 cup butter to a cream, beat 5 eggs and 3 cups sugar together; pour 2 cups cider, in which 2 teaspoons of soda are dissolved, on 2 cups flour; add spice to taste; when the oven is ready mix all together, and bake. — Mrs. Leonard Lambert, Franklin Park, 111. COFFEE CAKE. — 3 teacups of light bread sponge, ^ teacup of sugar, butter size of an egg. Let rise all day; at night roll thin and put into pans. In the morning spread with butter, and sprinkle sugar and cinnamon on top. Bake in slow oven. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. COLD WATER CAKE.— Cream together Va cup butter, or any shortening, and 1 cup sugar; add ^ cup cold water, 2 cups flour, 2 teaspoons soda in the flour, 2 eggs, 1 cup fruit, Y2 teaspoon cloves, Y2 teaspoon allspice, 1 teaspoon of cinnamon. Bake in a slow oven. — Mrs. C. A. Lovell, Gross Point, 111. CORN STARCH CAKE.— ^ cup sweet milk. Cream 1 cup butter and Y\ lb. sugar together, mix ^ cup corn starch with milk and add, then add whites of 4 eggs, beaten stiff; next 1 cup flour, in which 2 teaspoons of baking powder has been sifted, add vanilla or lemon flavoring, put in well-greased mould and bake. If after greasing the cake tin a little flour is dusted over it, it will prevent the cake from sticking to tin. — Mrs. Max Aiken, Hubbard Woods, 111. DARK SECRET.— 1 cup sugar, 1 cup dates, cut fine, 1 cup walnuts, chopped, 3 eggs, 1 tablespoon flour. Bake in coffee cake tins. When cake is cold break into pieces, cover with 1 sliced banana and 1 orange. Put whipped cream over all. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. DEMON'S FOOD CAKE.— 2 cups brown sugar, y^ cup butter, y2 cup grated chocolate, J^ cup hot water. Pour over ^ cup sour milk, 2 eggs, 3 cups flour, 1 teaspoon of soda, 1 teaspoon of baking powder. Bake in layers. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. DEVIL'S FOOD CAKE.— Boil together i^ cup each of grated chocolate, milk and brown sugar; when as thick as cream take from fire and set aside to cool. Cream together ^ cup of butter and a cup of brown sugar; add 2 beaten eggs, 7^ cup milk; flavor to taste. Beat hard and whip in the boiled mixture and 2 cups of flour, sifted twice with 2 teaspoons of baking powder. Bake in a loaf or layers and put together with boiled icing. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. VARIATION I.— 2 cups of sugar, 1^ cups of butter, 2 eggs, Yz cake of Baker's chocolate. Dissolve in J/2*cup of boiling water a little salt; 1 teaspoon of soda in ^ cup of sour milk, and add 3 cups of flour. Bake in layers. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111.