The Cook County cook book

VARIATION II.— -Dissolve 1 cake of compressed yeast in 2 cups of lukewarm milk and add 2 cups flour, put away in a warm place until very light; add 3 pts. of flour, deducting for the 2 cups, 1 beaten egg, ^2 teaspoon of salt, % grated lemon, ^/^ cup butter, 1 cup sugar, % cup raisins, 34 cup currants. Knead for 3 minutes, turn out on a flat cake tin, sprinkle with chopped nuts, let rise and bake.— Mrs. C. Wurtz, 212 S. 2nd Ave., Maywood, 111. ENTIRE WHEAT CRACKERS.— Mix fresh-ground wheatmeal with pure soft water into a stiff dough. Roll out and cut the mass into thin crackers and bake in quick oven. Be careful not to burn. — Mrs. C. J. Jeffries, Winnetka, 111. CRISP CRACKERS.— To freshen crackers which have become stale, spread thickly with butter, place in a dripping pan and brown in hot oven. — Mrs. Conklin. 914 N. 5th Ave., Maywood, 111. CRISPED CRACKERS.— Split butter crackers, and spread with butter: put them into a pan buttered side up, and brown in hot oven. Serve with soups. — Eloise Jennings, Winnetka, 111. CRUMPETS. — 1 cup brown sugar, 1 cup chopped raisins, J^ cup butter. 1 egg, Yi teaspoon soda, 2 tablespoons sour milk, Xy^ cups flour, y^ teaspoon allspice. Mix the sugar, butter, egg together, then the flour, raisins, spices; add to the above, soda dissolved in sour milk. Make a rather stiff dough, drop with a teaspoon on a buttered dish and bake in a hot oven. — Mrs. C. E. Clarkson, Wilmette. 111. FADGE. — To 1 cup wheat flour add 1 cup cold water; mix and beat until light, pour into hot buttered gem pans and bake 30 or 35 minutes. — Mrs. Jane Evers, Winnetka, 111. GEMS GEMS. — 1 pt. flour, 2 teaspoons baking powder, 1 tablespoon of sugar, little salt, 1 tablespoon butter or shortening. Mix up and drop into gem pans. Put in 1 egg, flour first, then shortening and baking powder; then sugar and salt, then ⅞ cup flour to make stiff, — Mrs. Frank Cook, Wheeling, Ill. VARIATION I.— To ⅔ cup sugar add 2 tablespoons butter, 1 egg, 1 pt. milk, 1 teaspoon cream tartar, 1 teaspoon soda, flour tu mix as stiff as cake; can be cooked in baker sheet. Cut in squares or in muffin rings. — Mrs. Waldon Emmery, Glencoe, 111. BRAN GEMS. — Cream together butter size of an egg, Y^ cup brown sugar or y^ cup white sugar; add 1 cup sour milk, 1 cup flour, 2 cups bran, a little salt, 1 teaspoon soda dissolved in warm water, 1 cup currants. Bake about ^ minutes. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. VARIATION I. — 2 cups bran, 2 cups flour, 1 teaspoon soda; beat K cup butter, 1 cup sugar and 2 eggs together; then add the IJ^ cups sour milk and and last the soda sifted in the flour. — Mrs. Chas. Eggleson, Wheeling, 111. CORNMEAL GEMS.— Beat together 1 egg, 1⅔ cups milk, % cup sugar, 2 level teaspoons baking powder. Then mix 1 cup cornmeal and }/2 cup flour, adding a little at a time, beat well for at least 5 minutes; then add the stiffly beaten whites of egg, and bake in gem pans in moderate oven. — Mrs. Ella Fairchild, Palatine, 111. GINGER GEMS. — Mix together 1 cup molasses, 1 cup sour cream, I egg, 1 teaspoon soda, 1 tablespoon ginger, 2J/^ cups flour, a little salt; bake in patty-pan tins. — Mrs. Chas. Ellis, Winnetka.