FoodNetArchive

The Cook County cook book

1912

Page 374 · 8 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
SOUTHERN FRUIT CAKE.— Brown 1 lb. of , flour in the oven, stirring occasionally, sift, chop 1 lb. pecan meats, and slice 1 lb. each of candy, orange, citron, and lemon peel; add these and 1 lb. of currants, and 1 lb. raisins to the flour, and beat all up to- gether; then add 2 teaspoons of baking powder. Cream 1 lb. sugar and 1 lb. of butter, and add 12 beaten eggs, and 1 cup molasses; add to the other ingredients and season with 1 teaspoon each of nut- meg, cloves, allspice; a gill of brandy may be used in the cake or may be brushed over it each week for 2 months, allowing the flavor to permeate it. Bake from 3 to 4 hrs., or steam 3 hrs. and bake 1 hr,, or put in fireless cooker all day, heating the stones twice. This makes a 6-lb. cake. — Mrs. G. E. Hamilton, 508 S. 4th Ave., May- wood, 111, VARIATION I.— 1 lb. of currants, 1 lb. of raisins✪ Southern Fruit Cake, 1 lb. of citron, 1 lb. butter, 1 lb. flour, 1 lb. sugar, 1 lb. each candied orange and lemon peel, 1 lb. pecan meats, 12 eggs, 2 tea- spoons baking powder added after everything else is in, 1 tea- spoon of nutmeg, chopped nuts, slice peel, roll all fruit and nuts in flour, beat all up together, then add the baking powder. Bake 3 or 4 hrs., or steam and bake 1 hr., or cook in fireless cooker all day, heating stones about twice. Is a 6-lb. cake when done. — Mrs. G. E. Hamilton, 508 S. 4th Ave., Ma>^ood, 111. WHITE FRUIT CAKE.— Cream together 2 cups sugar and 1 cup butter; add the whites of 8 eggs, 3 cups flour, in which sift 2 teaspoons baking powder, J/2 lb. chopped almonds, 1 cup grated cocoanut, Y^ glass white wine, ^ lb. fine cut citron✪ White Fruit Cake. Many use water instead of wine. This makes 2 loaves. Bake about 1 hr. — Mrs. Jennie Rice, Bartlett, 111. FUDGE CAKE. — Cream together 1 cup sugar, Yj, cup butter; add 1 cup sweet milk, 2J^ cups flour, in which 1 teaspoon baking powder has been sifted, stir in J4 cup chocolate, melted; add J/2 cup walnuts, broken up, and lastly 3 eggs, yolks and whites beaten separately✪ Fudge Cake. Fudge Frosting. — Melt 1]^ teaspoons butter, add H cup cocoa, a few grains salt, 1^ cups sugar and J4 cup milk, 1 teaspoon vanil- la. Boil 8 minutes. — Mrs. Lee Fletcher, Dalton, 111. GINGER BREAD. — Ij/^ cups molasses, sift in it 1 teaspoon soda, beat well, and leave it 10 or 15 minutes; then add y^ cup boiling COOK COUNTY COOK BOOK 547 water, J^ cup melted butter, a little salt, 1 teaspoon each of cinna- mon and ginger, and mix with flour✪ Ginger Bread. — Mrs. C. A. Grady, Morton Grove, 111. FRUIT GINGER BREAD.— Cream together V2 cup brown sugar, Yi cup butter, ^ cup sour milk^ ^ cup molasses, 2 cups sifted flour, Y^ tablespoon ginger, Y^ teaspoon soda, dissolved in a little water, 2 eggs, 2 cups raisins, 1 cup chopped walnuts, spice to taste✪ Fruit Ginger Bread. Put soda in last, when well mixed. — Mrs. Martin Cullen, Harvey, 111.' GEKIifAN ''•;>^.;:^EL.HO^-i^6N."— Beat H lb. butter and 1 cup of sugar to a cream, or about Y2 hr. Add alternately 1 egg, some flour, a little sweet cream, until 5 eggs, 2 cups of flour, and 1 pt. of cream are used. Add the juice and rind of Y2 lemon. Dissolve 2 cakes of compressed yeast in a little warm milk✪ German Cake. Mix the yeast with the rest and put into a greased form and let stand until it is double the size. Bake in a moderate oven. — Mrs. Schmalzried, Maywood, III.