The Cook County cook book

TOASTED ENGLISH MUFFINS.— Open the sides of the muffin, insert the toasting fork and toast lightly. Then pull it apart, lay butter on each half, and close again. Put on a hot plate. Serve with maple syrup. — Mrs. C. J. Jeffries, Winnetka, 111. SQUASH MUFFINS.— Add to 1 pt. sifted squash, 1 beaten egg V2 cup sugar, 1 tablespoon butter, 3 pts. flour, Yz cake yeast, milk enough to make a stiff batter, not quite as stiff as for bread; beat the egg, sugar and butter with the squash. Let rise, knead into muffin shapes, let rise again and bake. — Mrs. D. O. Dooley, Bensen, 111. POP-OVERS POP-OVERS.— Beat 4 eggs, add 1 pt. of sifted flour, and thin with 1 pt. of milk; add Vt teaspoon of salt and 1 tablespoon of melted butter. Beat vigorously for 10 minutes and pour into hot pop-over cups or gem tins and bake in a quick oven. — Mrs. Gust. W. Youngstedt, 403 S. 3rd Ave., Maywood', 111. ILLINOIS POP-OVERS.— Sift twice 1 cup of flour; add to it gradually 2 eggs mixed thoroughly together, 1 cup of milk and a little salt; beat until smooth. Put into greased hot gem-pans and bake in moderately quick oven for 45 minutes. If properly baked they will swell 6 times their original bulk. — Mrs. C. J. Jeffries, Winnetka, 111. PUFFS BREAKFAST PUFFS.— Mix H cup water, J^ cup milk; add the 1 cup flour gradually, beat until light, pour into hot buttered gems. Bake 30 to 35 minutes in hot oven. — Mrs. Ernest D. Dean, Glen View, 111. GRAHAM PUFFS.— To 1 qt. graham flour add Yi pt. fine white flour, and enough warm milk or water to make a thick batter, no salt or baking powder required; have your oven hotter than for biscuit and your gem pans standing in the oven until you get ready; beat batter thoroughly, grease your pans and drop in while the irons are smoking hot. Bake quickly a nice brown. — Mrs. Frank Ferguson, Franklin, 111. STEAM PUFFS.— Cream together 2 eggs, 4 tablespoons sugar, 4 tablespoons melted butter; add cup sweet milk, 1 cup chopped raisins, 2 cups flour sifted with 3 teaspoons baking powder. Steam >2 hr. in cups; to be eaten with niaple syrup. — Mrs. C. Buttercup, Bensen, 111. "BELVIDERE PLANTATION" BRANDON PUFFS.— 1 yeast cake. Make into a stiff batter over night with sweet milk, 1 qt. of flour, 1 teacup butter, 4 eggs. Next morning add a teacup of cornmeal, sifted finely, beait well and put to rise in cups or muffin pans, and bake when light. — Mrs. Joseph Dunlop, Bartlett, 111. ROLLS ROLLS. — Bring to a boil 1 qt. sweet milk, 1 teaspoon sugar, 2 tablespoons butter, salt as for bread. Allow the mixture to cool to lukewarm, add 1 yeast cake; stir in flour enough to make a thin batter, then cover warm and let stand over night. In the morning mix same as bread (not very stiff) and let rise, then roll out like biscuits and fold one side over on other and press down once. Put in tin, let rise and bake in moderate oven. — Mrs. Alex. Drexel, Park Ridge, 111. BAKERS* ROLLS.— Scald 1 pt. sweet milk, while hot add tablespoon butter; when milk is lukewarm add the well beaten white of 1 egg, Yt. cup granulated sugar, 1 yeast cake; stir in flour and mould into a loaf. Let rise over night and mould 3 times, then roll out to an inch in thickness, cut into biscuits, butter on Yz and fold over, let rise and bake in quick oven. — Mrs. H. B. Sanborn, Bartlett, Jll.