The Cook County cook book

HOT WATER CAKE.— Beat 2 eggs well, then add 1 cup sugar, a tablespoon of butter, and pour J^ cup of hot boiling water over it; add 1 cup flour with XYz teaspoons baking powder and a little salt; flavor with vanilla. Bake in loaf or layer. — Mrs. F. E. Ellington, Oaklawn, 111. JAM CAKE. — Cream J^ cup butter and 1 cup sugar, add 3 eggs, unbeaten; beat well, and add 3 tablespoons of sour milk, then 1 cup of jam, jelly or any kind of canned fruit; bake in layers and frost with white icing. — Mrs. C. A. Corbett, Orland, 111. JELLY ROLL. — Cream together 1 cup of granulated sugar, 2 eggs; add XYi cups flour, 1 teaspoon cream of tartar, Y2 teaspoon soda, 2 tablespoons hot water, a pinch of salt. Beat the eggs until light, add the sugar and salt, and stir until dissolved. Sift the flour and cream of tartar together twice, add to the above and beat until light; then add the soda, dissolved in the hot water, put in a flat pan, and bake 10 or 15 minutes. Take out on a napkin, spread the under side with jelly, and roll. — Mrs. Don Brown, Hazel Crest, JUMBO CAKE. — Cream 1 cup butter and 2 cups sugar; add beaten yolks of 4 eggs, then spices to taste; mix with 2 cups bread dough and 1 lb. raisins, and well beaten whites of 4 eggs; then 1 teaspoon dissolved soda. Bake in a slow oven 1^ hrs. — Mrs. B. E. Dallas, Orland, 111. APPLE KUCHEN (German).— Beat V2 cup of butter; add ^ cup of sugar. 2 eggs, rind and juice of Yz lemon, a pinch of salt and cinnamon, enough flour to roll dough. Slice 6 apples in eighths. Put the apples on the crust, sprinkle with sugar and cinnamon. Beat the yolk of 1 egg in one dish and whites in another. Add XYz tablespoons sugar, 1 tablespoon of vanilla to white, and yolk. Spread over apples, and bake. — Mrs. Schmallfried. Maywood. 111. BUND KUCHEN.— 1 yeast cake, 5 oz. butter, 4 oz. sugar, VA pts. flour, 1 cup milk, 4 eggs, adding 1 at a time,, rind of a lemon. Bake 1 hr.— Mrs. Klug, 25 X. 5th Ave., Maywood, 111. LADY BALTIMORE CAKE.— Mix well 1^ cups granulated sugar, 1 cup of milk, nearly a cup of butter, 3 cups flour, 2 teaspoons baking powder, and add the beaten whites of 6 eggs. Bake in 2 layers. Frosting. — 2 cups granulated sugar, ^ cup of water; boil until it strings. To half of this ^add 1 cup finely chopped raisins and 1 cup of chopped nuts, put between layers with plain icing on top.— Mrs. David E. Allen, 423 9th St., Wilmette. 111. - For Layer and Loaf Cakes, see Index. MINUTE CAKE.— Beat 3 eggs 1 minute; 1^/^ cups granulated sugar, beat together 5 minutes, 1 cup flour, beat 1 minute, Yo cup of hot water. 1 cup of flour, into which put lYi teaspoons baking powder, beat 1 minute; bake in a moderate oven; do not open the door for 15 minutes. — Mrs. Chester Cushman, Niles Center, 111. PEANUT CAKE.— Cream together 4 tablespoons butter, 1 cup sugar and the beaten yolk of 1 egg, add ^ cup flour, sifted with XYz teaspoons baking powder twice, Y2 cup milk, and another Ya, cup of flour. Lastly, fold in 1 cup finely chopped peanuts and the stiffly beaten white of the egg- Bake in a loaf. — Mrs. R. E. Turner, Hazel Crest, 111. PEANUT POUND CAKE.— Have the ingredients nearly ice cold. Beat the yolks of 3 eggs, adding sifted sugar gradually. When stiff, add a little ice water and add more sugar. Beat, add