The Cook County cook book

COCOANUT CREAM COOKIES.— Beat 2 eggs and 1 cup sugar gradually, then ^ cup shredded cocoanut, 1 cup cream, and 3 cups flour, with 3 teaspoons baking powder and 1 teaspoon salt sifted in it. Toss on floured board; pat and roll out ^ inch thick, sprinkle with cocoanut, cut and bake on buttered sheet. Seek cookies may be made by using seeds in place of cocoanut. —Mrs. R. E. Deering, Oak Park, 111. DATE COOKIES. — Rub together 2 cups sugar, 2 eggs, 1 cup melted butter, 2 tablespoons cinnamon, 2 tablespoons buttermilk, 1 teaspoon soda, 2^ cups graham flour, 2^ cups white flour. Roll thin and put dates between. — Mrs R. A. Turner, Franklin Park, FIG COOKIES.— Take ½ lb. figs. Chopped fine, and place in a saucepan on the stove. Add 1 cup of brown sugar, 1 cup water; boil till thick, and set away to cool. Then take a small cup full of white sugar, ^ cup butter and lard, ^ cup sour milk, 1 cup oat meal, a small teaspoon of soda, flour enough to make a dough; roll out and spread figs between; cut in squares and bake. — Mrs. C. C. Bettleheim, Golf, 111. FRIED CAKES.— Cream together 1 cup sugar and 2 tablespoons of shortening; add 2 beaten eggs, 1 cup sour milk, in which 1 teaspoon of soda has been dissolved, and 2 cups of flour. Mix and roll about H inch thick, cut. Drop into hot lard in which there is a peeled potato to keep lard from burning; they will come to top of lard when light. Fry a dark brown; when done, remove and sprinkle with sugar. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. FRUIT COOKIES.— 1 qt. flour, 1 teaspoon soda, 4 tablespoons butter, rubbed into flour, 1 cup sugar, 1 cup currants with y^. orange peel, cut fine; add enough sour milk to make a soft dough; roll ⅝ inch thick, cut any shape desired; bake in a moderate oven for 20 minutes. Nice eaten warm with maple syrup. — Mrs. Robt. Pratt, Glenview, 111. GINGER COOKIES. — Mix together 1 tablespoon ginger, 1 cup syrup, 54 cup lard, 1 cup granulated sugar, and let come to a boil; then add to this just before removing from the stove, 1 teaspoon soda, dissolved in a little warm water. Let this mix, cool, and then add enough flour to roll out thin, — Mrs. C. C. Clevenger, Glenwood, 111. GINGER CAKES.— Mix ^ cup butter, Yz cup sugar, 1 cup molasses, ^ teaspoon each of cloves, cinnamon and ginger, 2 level teaspoons of soda in a cup of boiling water. Let stand until cold. Then stir in 2^/2 cups flour and 2 well-beaten eggs. Bake in hot oven for 20 minutes. — Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111. GRAHAM COOKIES.— Beat to a cream ^ cup butter, add gradually 1 cup granulated sugar and the unbeathe white of 1 egg, beat vigorously for 2 minutes; dissolve Yt. teaspoon soda in 8 tablespoons warm water, add, and then stir in slowly 1 qt. graham flour. Knead until smooth, roll out a little at a time into a sheet as thin as a wafer. Cut in squares, bake in a slow oven until crisp and brown. Rye meal may be used instead of graham. — Mrs. L. E. Worth, Orland, 111. GRAPENUT COOKIES.— Mix 1 cup grapenut, 1 cup sugar, rub in 1 cup shortening, butter and lard mixed, add a scant ¾ cup milk, J/2 teaspoon soda, Y2 teaspoon baking powder, spices to taste, cinnamon or cloves, and flour to make stiff. Roll, cut and bake. — Mrs. Lew Brott, Grant Works, 111.