SCHLOSS TARTAR.— Grate 1 bar of chocolate, add 4 eggs,
^ cup sugar, 1 scant cup of flour, 2 teaspoons baking powder.
Filling. — Yi, cup raisins, 1 cup sour milk, 1 sour apple, yolk of
COOK COUNTY COOK BOOK 537
1 ^SS, Vz teaspoon lemon oil, 1 cup sugar and 2 teaspoons water✪ Schloss Tartar.
Boil like cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
SHAUM TARTAR.— Whites of 6 eggs, 2 cups of sugar; stir
10 minutes; add 2 teaspoons vinegar; stir 5 minutes; 1 teaspoon
vanilla✪ Shaum Tartar; stir 15 minutes. Bake in a moderate oven Yi hr., in 2
sheets. Serve with cream. — Mrs. Klug, 25 N. 5th Ave., Maywood,
111.
STRAWBERRY SHORTCAKE.— Cream together 1 cup of
sugar, 1 tablespoon of butter; add 3 eggs, beaten very light; mix
thoroughly, and add 3 cups of flour, sifted 3 times with 1 heaping
teaspoon of baking powder, with a little salt. Stir in, and add
enough milk or cream to make it roll out easily. Bake in deep
tin plates. With 3 pts. of strawberries✪ Strawberry Shortcake mix 1 cup of sugar, and
spread between the laj^ers of cake. Serves 6. — Mrs. Lighthart,
811 X. 19th Ave., Maywood, 111.
WINTER STRAWBERRY SHORTCAKE.— Cream together
1 cup sugar and y^ cup butter; add 2 beaten eggs, and a pinch of
salt, and beat thoroughly; add 1 cup milk, 3 cups flour, in which 2
teaspoons of baking powder has been sifted. Stir thoroughly, and
bake in 3 layers. Remove the juice from a can of strawberries
and put fruit between the layers. Place Ya, cup of the juice o✪ Winter Strawberry Shortcaken the
stove and add enough sugar to make a good thick syrup, and cook
until it threads; add to the beaten white of 1 ^q,%, pouring gently,
and stirring constantly; use to frost the cake. Any kind of fruit
may be used instead of strawberries. — Mrs. Chas. F, Miller, 1509
St. Charles Ave., Maywood, 111,
SUET PUDDING,— Mix together 1 cup molasses, 1 cup milk,
1 cup suet, 1 cup currants and raisins, little baking powder. Steam
3 hrs.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
SUNSET PUDDING.— Break 4 sheets of isinglass into bits,
put in a bow^l with a gill of cold water. Put 3^ box of gelatin in
another bowl with 1 gill of cold water. Let both soak 3 or 4 hr.-^.
Have read}'- 1^/2 pts. of boiling water, and pour half into each bowl,
stirring until the isinglass and gelatin are dissolved. Put into
each bowl the juice of 1 lemon, ^ cup of sugar and M cup of Sher-
ry wine. Stir until the sugar is dissolved. Strain through a nap-
kin into separate bowls, put where they will cool, stirring occa-
538 PUDDING AND DESSERTS
sionally. When they begin to thicken, beat with a spoon until
quite stiff. Put into a mould 2 large spoonfuls of the pink in the
center, pour the light color around it and then the remainder of
the pink. Serve with whipped cream or a soft custard. — Mrs.
Charles Kramer, Sutton, 111.
TRIFLE. — Place 12 lady-fingers or slices of any kind of stale
cake or cookies in the bottom of a large glass dish, sprinkle over
diced pineapple, canned or fresh, or any preferred fruit. Make a
boiled custard with 1 pt. of milk, 3 eggs and 2 tablespoons of
sugar✪ Trifle; when partially cooled, but not set, pour over fruit and
cake. Serve cold. The lady-fingers or cake may be spread with
jelly, jam or preserves, or it may be soaked in wine or brandy.-^
Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111.
TUTTI FRUTTI.— Chop V-z lb. of candied cherries, J^ lb. of
candied apricots, ^ lb. of candied pineapples, very fine, and when ✪ Tutti Frutti
Page 368 · 8 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SCHLOSS TARTAR.— Grate 1 bar of chocolate, add 4 eggs, ^ cup sugar, 1 scant cup of flour, 2 teaspoons baking powder. Filling. — Yi, cup raisins, 1 cup sour milk, 1 sour apple, yolk of
1 egg, ½ teaspoon lemon oil, 1 cup sugar and 2 teaspoons water. Boil like cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
SHAUM TARTAR.— Whites of 6 eggs, 2 cups of sugar; stir 10 minutes; add 2 teaspoons vinegar; stir 5 minutes; 1 teaspoon vanilla; stir 15 minutes. Bake in a moderate oven Yi hr., in 2 sheets. Serve with cream. — Mrs. Klug, 25 N. 5th Ave., Maywood,
STRAWBERRY SHORTCAKE.— Cream together 1 cup of sugar, 1 tablespoon of butter; add 3 eggs, beaten very light; mix thoroughly, and add 3 cups of flour, sifted 3 times with 1 heaping teaspoon of baking powder, with a little salt. Stir in, and add enough milk or cream to make it roll out easily. Bake in deep tin plates. With 3 pts. of strawberries mix 1 cup of sugar, and spread between the layers of cake. Serves 6. — Mrs. Lighthart, 811 X. 19th Ave., Maywood, 111.
WINTER STRAWBERRY SHORTCAKE.— Cream together 1 cup sugar and y^ cup butter; add 2 beaten eggs, and a pinch of salt, and beat thoroughly; add 1 cup milk, 3 cups flour, in which 2 teaspoons of baking powder has been sifted. Stir thoroughly, and bake in 3 layers. Remove the juice from a can of strawberries and put fruit between the layers. Place Ya, cup of the juice on the stove and add enough sugar to make a good thick syrup, and cook until it threads; add to the beaten white of 1 egg, pouring gently, and stirring constantly; use to frost the cake. Any kind of fruit may be used instead of strawberries. — Mrs. Chas. F, Miller, 1509 St. Charles Ave., Maywood, 111,
SUET PUDDING,— Mix together 1 cup molasses, 1 cup milk, 1 cup suet, 1 cup currants and raisins, little baking powder. Steam 3 hrs.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
SUNSET PUDDING.— Break 4 sheets of isinglass into bits, put in a bowl with a gill of cold water. Put 3^ box of gelatin in another bowl with 1 gill of cold water. Let both soak 3 or 4 hrs.. Have read}'- 1^/2 pts. of boiling water, and pour half into each bowl, stirring until the isinglass and gelatin are dissolved. Put into each bowl the juice of 1 lemon, ^ cup of sugar and M cup of Sherry wine. Stir until the sugar is dissolved. Strain through a napkin into separate bowls, put where they will cool, stirring occa-
sionally. When they begin to thicken, beat with a spoon until quite stiff. Put into a mould 2 large spoonfuls of the pink in the center, pour the light color around it and then the remainder of the pink. Serve with whipped cream or a soft custard. — Mrs. Charles Kramer, Sutton, Ill.
TRIFLE. — Place 12 lady-fingers or slices of any kind of stale cake or cookies in the bottom of a large glass dish, sprinkle over diced pineapple, canned or fresh, or any preferred fruit. Make a boiled custard with 1 pt. of milk, 3 eggs and 2 tablespoons of sugar; when partially cooled, but not set, pour over fruit and cake. Serve cold. The lady-fingers or cake may be spread with jelly, jam or preserves, or it may be soaked in wine or brandy. — Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111.
TUTTI FRUTTI.— Chop V-z lb. of candied cherries, J^ lb. of candied apricots, ^ lb. of candied pineapples, very fine, and when
Records on this page
Schloss TartarSuet PuddingShaum TartarSunset PuddingStrawberry ShortcakeWinter Strawberry ShortcakeTrifleTutti Frutti