FoodNetArchive

The Cook County cook book

1912

Page 371 · 11 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.
BELFAST CAKE.— Cream together y. cup butter, V/2 cups sugar; add 1 cup sour milk, 2 cups graham flour, ^ cup white flour, 1 cup raisins, 1 teaspoon soda, ^ teaspoon cinnamon, ^ tea- spoon salt, a saltspoon of nutmeg✪ Belfast Cake. Bake rather slowly. This may be used as either a loaf or layer cake. Sour cream my be used, and use less butter. — Mrs. G. A. Love, Hubbard Woods, 111. BERRY CAKE. — Cream together 3 eggs, }i cup of butter and 1 cup of sugar; add 1 cup of berries, 1 teaspoon of soda, 2 table- spoons of sour cream or milk, 1^ cups of flour; bake in layers. — Mrs. L. A. Robertson, Austin, 111. . BLACK CAKE (Famous) — 1 cup white sugar, }i cup butter, 1 egg, K cup sour milk, 1 heaping teaspoon soda, 1 teaspoon va- 542 CAKE nilla, 1 large cup flour. Dissolve two squares of chocolate in J/2 a cup boiling water✪ Black Cake (Famous), and add last. — Mrs. Wm. P. Williams, 4463 VVoodlawn Ave., Chicago, 111. BLUEBERRY TEA CAKE.— Cream ^ cup butter and 1 cup of sugar; add the beaten yolks of 3 eggs, y^ cup of milk, 1 tea- spoon baking powder, and Yi salt, sifted in 4 cups flour. Mix well together and fold in the whites of 3 eggs, beaten stif?, and 1 pt. blueberries, lightly dredged with flour. Bake Y^ hr. in a shallow pan. Serve hot. — ^Miss Frieda Zeeb, 318 N. 1st Ave., Maywood, 111. BRAN CAKE. — Cream together 2 eggs, 1 cup brown sugar, ^4 cup shortening; add 1 cup sweet milk, 1 teaspoon each baking pow- der and soda, ^ cup currants, salt, 1 cup flour, then mix stiff with bran✪ Bran Cake. — Mrs. B. A. Bennett, Austin, 111. BREAD CAKE. — Cream ^ cup butter and 2 cups sugar to- gether; add yolks of 2 eggs, mix with 2 cups of light bread sponge; add 1 tablespoon sweet milk, 1 teaspoon soda, 1 cup seeded raisins, 1 teaspoon cloves and 2 of cinnamon✪ Bread Cake. Flour enough to make a dough. Let rise a little and put in slow oven to bake about 1 hr, — Mrs. Wm. Ableman, 604 S..9th Ave., May^vood, 111. VARIATION I. — 1 cup sugar, 1 cup grated rye bread, 4 eggs, J4 lb. almonds, Yz teaspoon each of cloves and baking powder, and the rind of a lemon. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. BURNT SUGAR CAKE.— Beat Y^ cup butter to a cream; add gradually IJ/2 cups sugar, yolks of 2 eggs, 1 cup watpr and 2 cups of flour. Beat constantly for 5 minutes 3 tablespoons burnt sugar, 1 of vanilla, Yi cup flour. Stir carefully 2 teaspoons of baking powder and the w^ell-beaten whites of 2 eggs✪ Burnt Sugar Cake. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. BUTTER DOUGH.— J^ cup butter, 1 tablespoon sugar, mixed with \Y2 cups flour, 1 tablespoon water, yolk of 1 t%^✪ Butter Dough. Cut the dough into strips, place apples between them. Fry in lard, and sprinkle with sugar. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. CHECKERBOARD LAYER CAKE.— Light part: cream to- gether 1 cup white sugar, Y^ cup butter and whites of 3 eggs; add Y2. cup milk. 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups flour, lemon or vanilla, Dark part: cream together J^ cup brown COOK COUNTY COOK BOOK 543 sugar, Yi cup molasses, and ^ cup butter; add Y^ cup milk, yolks of 3 eggs, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon each of cloves and nutmeg, 2 cups flour. This will make 3 layers. Arrange the batter on tins in alternate rows of dark and light, so that when the cake is cut it will resemble a checkerboard.^ — Mrs. C. C. Cash, Hubbard Woods, 111. ✪ Checkerboard Layer Cake