The Cook County cook book

IRISH BUNS.— Put 2 cups flour in dish, 1 tablespoon of butter, 2 teaspoons of baking powder and a little salt, rub well together, beat an egg in a cup, fill up with sweet milk; stir into flour; then drop into a hot greased pan. Bake 20 minutes in a hot oven. — Mrs. Julius Casper, Wheeling, 111, MILK BUNS. — Let 2 cups new milk come to a boil, then stir in 1 cup of granulated sugar and 1 heaping tablespoon lard; when lukewarm put in ^ yeast cake or ^ liquid yeast and enough flour to make a batter as thick as for sponge cake; let rise till morning and keep very warm, then mix as stiff as soft bread; let rise again till light (but before mixing in the morning put in 1 tgg and a little salt); when very light take out on bake board and roll out l^ inch thick; cut in round cakes, butter, turn over double and pinch ends. Let rise 1 hr.; bake in quick oven. — Mrs. J. S. Putnam, Wheeling, 111. SCOTCH CURRANT BUN.— ^ lb. flour, H lb. sugar, 3 lbs. blue raisins, 2 lbs. currants, % lb. orange peeU ^ lb. almonds, 5^ oz. ground ginger, ^ oz. cinnamon, ^ oz. Jamaica ginger, ^ teaspoon black pepper, 1 small teaspoon soda, 1 teaspoon cream tartar, 1 small cup sweet milk; prepare the fruit carefully, and moisten with the milk, only sufficient milk should be used to bind ingredients together; then prepare this paste to line the cake tins, 1J4 cups flour, J4 lb. butter, % teaspoon baking powder, mix butter into flour, add baking powder and enough cold water to make a firtm paste; roll out rather thin and cut out a piece for bottom of tin, also one for top; roll out the scraps into a long-shaped piece, have a cake-tin well greased, put the paste in the bottom, then line sides and pack in mixture of fruit tightly as possible; press into corners firmly, turn in an edge of paste, wet it and put on top of paste, put on loosely to avoid cracks; when the mixture begins to cook, brush top with whites of eggs, prick over this with fork, and bake in a moderate oven 4 hrs. This will keep a year and improves with age. — Mrs. Edith Fairchild, Glen View, 111. SPANISH BUN.— Cream together 2 eggs, keeping out white of 1 for icing, 1 cup brown sugar, butter size of an egg, 1 level teaspoon cinnamon, a little nutmeg, 1 teaspoon soda, 2 teaspoons cream tartar; add 1 cup milk and flour enough to make a batter, not too stiff. — Mrs. H. A. Sherman, Palatine, 111. ICING. — Take the white of the egg you save, beat it very light and thicken with 1 cup brown sugar; when the cake is done spread it on the top and return to the oven to brown slightly. — Mrs. H. A. Sherman, Palatine, 111. VARIATION I. — Cream together 1 cup brown sugar, J4 cup butter, 3 eggs. Reserve whites of 2 for icing. Beat the rest of eggs light. 1 cup sweet (milk, 2 teaspoons cream tartar, 1 teaspoon soda sifted through 2 cups flour, j^ teaspoon cinnamon, % teaspoon ground cloves. Take whites of eggs, beat light, and add 1 cup brown sugar, just a little cinnamon and cloves, beat all together and spread over cake; after it is baked, set it in the oven again to brown. — Mrs. Castle Hopkins, Winnetka, 111. BISCUIT