The Cook County cook book

GRAHAM GEMS. — Sift 3 cups graham flour with 2 teaspoons baking powder, and J/^ spoon of salt; add 1 egg, 1 cup milk, 1 cup water. Beat well and pour in heated gem pans. Bake 15 to 20 minutes. — Mrs. C. E. Rawlins, Glen View, 111. VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, 1 tablespoon butter, 1 tablespoon sugar, a little salt, 2 teaspoons baking powder and sweet milk to make a stiff batter, or use 1 tea- spoon soda and sour milk. Bake either in a loaf or gem pans. — Mrs. E. C. Westinghous, Mayfair, 111. VARIATION II. — 1 tgg, 1^ cups brown sugar, V/^ cups sour cream, pinch of salt, 1 small teaspoon cinnamon, a good ^2 cup currants, 3 cups graham flour. Beat tgg and sugar together, add ^p tQ\ir crearoi s»lt, cinnamon and currants; beat well together, COOK COUNTY COOK BOOK 95 then add the flour in which the soda has been thoroughly mixed. Bake in well-buttered gem rings. — Mrs. Ella Fairchild, Palatine, 111. HONEY GEMS.— To 2 qts. flour add 3 tablespoons melted lard, y^ pt. honey, Yi. pt. molasses, 4 'heaping teaspoons brown su- gar, 1^ level tablespoons soda, 1 level teaspoon salt, J^ pt. water, 54 teaspoon extract vanilla. — Mrs. C. C. Cleveland, Bartlett, 111. OATMEAL GEMS.— To 1 cup cold water and 1 cup sour milk add 2y2 cups fine oatmeal, 2 tablespoons sugar, 1 teaspoon salt, Yz teaspoon soda. — Mrs. D. O. Dooley, Bensen, 111. RYE GEMS. — Mix together 1 cup ;9f cornmeal and 1 cup of rye. Stir into the mixed meal 1^ cups '^j^rice water. Beat the latter vigorously for 10 or 15 minutes, then turn into hot irons and bake. — Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. ENTIRE WHEAT GEMS.— 2 cups of whole wheat flour, 1 pinch of salt, 1 piece of butter size of an ^zZi I cup of milk, 1 tea- spoon baking powder. Beat for 1 minute and bake in gem pans for % hr.— Mrs. C. J. Jeffries, Winnetka, 111. JOLLY BOYS.— Mix together thoroughly 1^ pts. of ryemcal, Yi pt. of flour, Yi. cup of cornmeal, 2 pinches of cinnamon, a little salt, and 2 teaspoons of baking powder. Add 1 well-beaten egg; 2 tablespoons each of molasses and sugar, and enough cold water to make a thick batter. Fry in hot lard 1 heaping tablespoon at a time and cook until well browned. — Mrs. C. J. Jeffries* Winnetka, 111. MUFFINS MUFFINS. — Cream together 1 cup sugar and Yi cup good shortening, add 7 beaten eggs, a large cup of milk, 1 teaspoon of salt and flour enough to inake a little stiffer than cake batter, sifted with 2 teaspoons baking powder. Bake in mufiin tins. — ^Mrs. Frank R. Webber, 1001 S. 7th Ave.. Maywood, 111. VARIATION I. — Cream together 1 t%^y 1 cup sugar (white or brown), 1 tablespoon butter, 1 cup sweet milk, 2 teaspoons baking powder sifted in flour enough to make a nice batter, same 96 BREAD as for cake. Put a tablespoon of batter in each muffin ring and bake. These are nice warm or cold. — Mrs. C. C. •Clevelari'^, Bart- lett, III. BERRY MUFFINS.— Sift together ^ cup of butter and 2 tablespoons of sugar and add the beaten yolks of 2 eggs. Stir into the mixture alternately 1 cup of sweet milk and a little salt, 2 teaspoons of baking powder, sift in 1 pt. of flour. When smooth stir in the beaten whites of 2 eggs. Stir in 1 cup of fresh black- berries or blueberries, thoroughly cleaned, and sprinkle with su- gar. Pour in buttered muffin-tins and bake about J^ 'hr. Serve warm. — Mrs. C. J. Jeffries, Winnetka, 111.