The Cook County cook book

WHIRLED EGGS.— 1 qt. of boiling water, salted with a dessertspoon of salt; keep the water at a fast boil, stirring with a ladle or spoon in one direction until it whirls rapidly. Break the eggs one at a time, into a cup and drop into the center or vortex of the whirlpool, which must be kept in motion until the egg is a round ball. Remove carefully with a perforated spoon, put it on a slice of buttered toast and place the dish in the oven to keep warm. jProcecd in same way with each egg, when the desired number are cooked, add a dash of pepper, a bit of butter and send hot to the table. — Naomi T. Compton, Kenilworth, 111. * VARIATION I. — The Egyptian shepherds placed eggs in a sling and whirled them around so rapidly that the friction of the air heated them to the exact degree required to cook them. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS COOKED IN HOT ASHES (Nice for Campers).— In countries where wood fire is constantly used the cottager half buries his eggs in an upright position in hot ashes, upon the hearth, and when a clear drop oozes on the top of the shell the eggs are ready to serve — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. HOME MADE YEAST — Cover 1 cup hops with water and steep until the strength has been well extracted. Peel and grate 6 large potatoes, add 1 cup of flour, 1 cup "brown sugar, 1 tablespoon ginger, 1 tablespoon salt; mix thoroughly, pour the hop tea over, stir well and set aside to cool. Add a little more water to the hops and strain; when lukewarm add yeast cakes. When the sponge is cool add the dissolved yeast and beat till well 'mixed, set away in a warm place to rise; when light it is ready lor use. This yeast will keep any length of time in sealed jars or in a cool place but do not allow to freeze, as that kills the yeast germs. — Mrs. C. E. Westinghouse, Mayfair, 111. VARIATION I. — Mix well 1 cup flour, ^ cup sugar, }4 cup salt. Pour on boiling water, stirring all the time. Then have 1 qt. mashed potatoes, with 4 or 5 qts. water in which they were 'boiled. Soak 1 yeast cake, and add as soon as batter is cool. Set in a warm place over night, when it will be ready for use. To every loaf of bread, use 2 cups of the yeast. The yeast must be blood warm to set the bread. — Mrs. John Pallon, Wheeling, 111. METHODIST YEAST.— -Put into a nice sized crock 1 cup flour, y2 cup sugar, J4 cup salt, 1 cup lukewarm water, stir all together, then add 1 qt. of mashed potatoes, 2 pts. of lukewarm water, having all the right temperature before adding yeast cake already dissolved in J^ cup lukewarm water, keep warm and let rise till morning, then stir in enough flour to make a nice batter, let rise Ya, oi an hr., then (mix up stiff into loaves and leave to rise again; mix another time and let rise again, then put into pans and bake. This never failed making good sweet bread, the very best of bread. — Mrs. Wm. A. Lawrence, Bensen, 111. BREAD. — Crush a cake of yeast and put in a small basin with a teaspoon of sugar and ^ pt. of lukewarm water and milk, and set in a warm place to rise. When risen, pour in a p^an with 1 qt.