The Cook County cook book

TARTARE SAUCE.— Mix and chop very fine each of the following: 1 tablespoon of capers, olives, green cucumber pickles, and parsley. Press dry in a cloth. Then add gradually to 1 cup of mayonnaise. — Mrs. F. C. Winter, Winnetka, 111. ALMOND PUDDING.— Soak 3 tablespoons of finely grated bread crumbs in milk. Add ½ lb. of blanched and pounded al- monds, a piece of butter size of an egg, melted in a pt. of new milk, sugar to taste, a teaspoon of grated lemon rind, a little nutmeg, and 3 eggs, well beaten. Place in a pudding dish lined with paste, and bake in a moderate oven, — Mrs. E. D. Kelley, VVinnetka, 111. BAKED APPLES. — Pare and core greening apples and fill the holes with sugar, sprinkle cinnamon over, and bake. Serve with cream. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. APPLE DUMPLINGS.— Ipt. flour, 1 heaping teaspoon baking powder, pinch of salt, 1 heaping tablespoon lard. Mix well together, add water enough to roll thin. Peel 2 big apples and slice thin. Divide the dough and apples into 4 or 5 parts, as desired. Cover the apples with the dough, seasoning the apples with a very little sugar, cinnamon or nutmeg. Place in baking pan, with a large cup of boiling water in which a small J^ cup of brown sugar has been dissolved. Baste often while baking. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. APPLE PUDDING.— Cream together 1 cup sugar and 1 tablespoon butter; add 1 beaten egg, ¾ cup milk, 1 heaping cup flour in which 1 teaspoon baking powder has been sifted. The batter should be quite stiff. Have the pudding pan well greased, cover with a layer of thinly sliced apples, add a layer of the batter, etc. Serve with pudding sauce. Any kind of canned or fresh fruits may be used in the same way. If raisins or berries are used, mix with flour. If canned or stewed fruits are used, use the juice for the sauce. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. VARIATION I. — 5 apples, pared and quartered, sprinkle with sugar and small spices to taste. Cream 1 tablespoon of butter and ¼ cup sugar, add 1 beaten egg, ¼ cup milk, flavor with cinnamon, nutmeg or vanilla, and flour enough to make a stiff dough, sifted with 1 heaping teaspoon of baking powder; mix little stiffer than cake dough. Pour over the apples and bake slowly. Serve hot with milk, cream or pudding sauce. It may be served cold with plain or whipped cream. Nice to put up with cold lunches. — Mrs. Mary Herring, 404 S. 11th Ave., Maywood, 111. APPLE FLOAT. — Pare and core 6 large apples and bake. Beat 1 cup powdered sugar and the beaten white of 1 egg until very light; add 1½ pts. milk, the yolk of 1 egg, 1 teaspoon of corn starch, and a little salt. Put in a double 'boiler and stir until thick, place in a dish and float the baked apples upon it. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. APPLE GRAHAM PUDDING.— Mix together 2 cups of white flour, 1 cup graham flour, 2 cups chopped apples, 2 scant teaspoons of soda, ½ cup sour milk, 1 cup molasses, ½ cup butter, 1 teaspoon of nutmeg, 1 teaspoon of mace, 1 teaspoon of cinnamon. Pour into buttered pan large enough to permit rising; cover closely and steam 2 hrs. Use hard sauce for dressing or a boiled corn starch dressing flavored vv^ith grated lemon rind and juice. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.