The Cook County cook book

CHOCOLATE JOY.— Put 2 cups of water in a double boiler, add ¼ cup minute tapioca, 2 tablespoons each of grated chocolate and sugar, and a pinch of salt; boil until clear; add ¼ lb. washed and stoned dates, cut in small pieces. Eat cold, with cream. — Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111. CHOCOLATE PUDDING.— Boil 1 pt. milk, a pinch of salt, and ¼ cup sugar, and 2 tablespoons of corn starch, dissolved in an equal quantity of cold water. Boil until thick, stirring constantly. Remove from fire. Melt 1 square of. chocolate in a little hot water; add to mixture and cook a little longer, after removing from fire add 1 teaspoon of desired flavoring. — Mrs. Mary Herring, 404 S. 11th Ave., Maywood, 111. COCOANUT PUDDING.— Beat the yolks of 3 eggs, add 1 pt. of fine bread crumbs, a piece of butter size of an egg, a pinch of sugar, a cup of dessicated cocoanut which is soaked for an hr. in one-half of the milk; bake till like thick custard, then add the whites of eggs, beaten to a froth, and a tablespoon of pulverized sugar, beaten in with them. • Flavor with lemon extract. — Mrs. E. D. Blaine, Belmont, 111. CRACKER PUDDING.— 1 pt. of milk, yolks of 2 eggs. 3 crackers, rolled fine, 2 tablespoons sugar, pinch of salt, flavor with vanilla, bake in a slow oven; when cool spread with jelly. Beat the whites to a stiff froth; add ½ cup sugar; spread this on top. Place in the oven and brown. — Mrs. C. E. Rinnaker, Chicago Ridge, 111. CROQUARTE OF ORANGES.— Make a syrup of granulated sugar until it will spin a thread. Peel and remove the hard pith and inner white skin of 5 oranges. Butter a pudding mould and dip each piece of orange in the syrup and press against the sides of the mould. Place one against the other until all are used. Put on ice until hardened. Stir ½ box gelatin and ¼ cup sugar in 1 pt. boiling water. When dissolved put in cool place. Beat the whites of 3 eggs to a stiff froth, and beat gelatin to the same state; add whites of eggs, beat until smooth, and pour over prepared oranges. When well hardened turn out, and serve with cream. — Mrs. M. E. Holmes, Homewood, 111. STEAMED CRANBERRY PUDDING.— 1 egg, beaten light, 1 cup sweet milk in which dissolve 2 teaspoons baking powder, thoroughly mixed with 2 cups of flour, and a little salt. Add 1 cup of cranberries, and steam 1½ hrs. — Mrs. D. E. Gentry, Glencoe, 111. DATE PUDDING.— Mix in the order given: ½ cup butter, 2 cups sugar, 3 eggs, 1 cup milk, 3 cups flour, 2 teaspoons baking powder, 1 cup dates, ½ cup chopped nuts, a pinch of salt, 1 teaspoon vanilla. Figs may be used in this recipe instead of dates. Cookies may be made from this batter by dropping it from a spoon into a cookie-pan. To serve as a dessert, cut the cake in squares and serve with whipped cream or custard. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. ECLAIR PUDDING.— 4 eggs, 1 cup sugar, 1 of flour, 1 teaspoon of vanilla, 1 of baking powder. When baked spread the top with chocolate icing.