The Cook County cook book

cup sugar (put through sieve), ¼ teaspoon salt, about ½ of a nutmeg (grated), flavor with vanilla; beat all together thoroughly, then add 1 tablespoon of the melted (not hot) lard, beat again; then add an even ¼ cup of sour milk into which has been stirred a ½ teaspoon of soda until it is foamy. Mix with the above and then gradually add flour, with a scant ¼ teaspoon baking powder in it, until like stiff cake batter. Stir hard and then mix into a soft dough and roll out about 1 inch thick; cut into shapes and drop into hot lard. To try fat, drop piece of dough in, and if right temperature it will immediately rise to top and begin to swell. Keep turning cakes until done. — Mrs. H. P. Wilkins, 5114 Kenmore Ave., Chicago, III. VARIATION I.— Rub together 1 egg, 1 cup light brown sugar, 1 cup sweet milk, 2 tablespoons melted lard, a pinch of salt, nutmeg to taste, 2 teaspoons baking powder. Mix soft, and cut. Fry in deep fat. When taken from kettle drain on brown paper and dust with pulverized sugar. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. BREAKFAST DOUGHNUTS.— 2 cups of sugar, 1 of white and 1 of brown sugar, 1½ cups of sour milk, 1 pinch of salt, 2 tablespoons of melted lard, 2 eggs. Flavor to taste. Flour enough to make a stiff dough. Fry in hot lard. — Mrs. A. Morgan, 429 19th Ave., Maywood, Ill. DOMINO CAKE FOR CHILDREN'S PARTIES.— Make a sponge cake or any other simple cake mixture. Bake in shallow tins, making cake about ½ inch thick, when baked. When cool, ice with white icing. Allow this to set; then with a sharp knife cut it into small oblongs, about 3 inches long by 1½ inches wide; melt a little chocolate and with a small brush paint spots to represent dominoes. If wished, the little cakes may be split open and spread with jam before icing. — Mrs. Clarence Clarkson, Hubbard Woods, Ill. FRENCH CRULLERS.— Cream ¾ cup butter with 1 cup sugar; add 2 eggs, yolks beaten; add 3 cups flour, sifted with 3 teaspoons baking powder, 1 teaspoon vanilla, ¼ teaspoon salt, ½ teaspoon cinnamon, ¼ nutmeg, 1 cup milk. Fold in 3 egg whites, beaten stiff. Add enough flour to make stiff. Cut into oblong squares. Run fingers in and out. Sprinkle with powdered sugar. — Mrs. Ben B'arnett, Tessville, 111. MACAROONS OF NUTS.— Pound the meats of hickory nuts, and add nutmeg and allspice. Make a frosting as for cake, stirring in the nuts and spices. Butter the hands and work into little balls the size of hickory nuts; place them on buttered tins and bake in a hot oven. They will spread a little on the tins. — Mrs. C. E. Orland, Palos Park, 111. SURPRISE MACAROONS.— 2 rounded tablespoons butter, 4 eggs, 2 level cups sugar, 2 teaspoons baking powder, pinch of salt, 2 teaspoons vanilla, 4 cups full Quaker oats. Beat up stifi, adding more oats, if necessary; pick up with fingers about a teaspoonful and drop far apart on well-buttered tins. They will spread. Bake brown in slow oven. When done wait until partly cool before removing from pans. If too hot they will curl up. — Mrs. William P. Williams, 4463 Woodlawn Ave., Chicago, 111.