The Cook County cook book

SWEDISH MACAROONS.— 12 oz. shredded almonds, 4 oz. ground almonds, 4 oz. corn starch, 2 whole eggs, grated rind of 2 oranges; sift 1 lb. sugar and 4 oz. corn starch through sieve twice; add 12 oz. shredded almonds, and 4 oz. ground almonds, grated rind of 2 oranges, and 2 eggs, beaten light, without separating. With buttered hands shape mixture into balls the size of walnuts; bake in slow oven on tins with waxed or oiled paper. — Mrs. C. E. Nelson, Thornton, 111. RAISIN PUFFS.— To 2 beaten eggs add ^ cup milk, add 2 cups flour, sifted with 2 heaping teaspoons baking powder; add 1 cup seeded raisins, 2 tablespoons sugar, 1 cup sweet milk, 2 cups flour, steam Y^ hr.- in buttered cup. Serve with a good pudding sauce. — Mrs. Mary Camming, West Hammond, 111. GROUND RICE CHEESE CAKES.— Mix 1 tablespoon of ground rice smoothly with 2 tablespoons of milk, and pour over J4 pt. of boiling milk. Stir 3 or 4 minutes, till thick, adding 1 oz. of butter and 4 lumps of sugar, which have been well rubbed on the rind of a fresh lemon. When cold, stir in the yolks of 3 eggs, well beaten, and a dessertspoon of lemon juice. Line some patty pans with a puff paste, fill three parts with the mixture, and bake in a quick oven. Before baking dust over with powdered cinnamon or grated lemon rind. — Mrs. C. E. Watkins, Grossdale, 111. COOKIES COOKIES. — 7 oz. sugar, ^ lb. grated hazlenuts, beaten whites of 3 eggs. Stir J^ hr. in one direction. — Mrs. Herman Klug, 25 N. 5th Ave., Maywood, 111. * ALICE COOKIES. — Beat 1 egg with 1 cup of sugar and 1 cup of sour milk, in which has been stirred l^ teaspoon of soda and ^ teaspoon salt. Stir stiff with flour, in which has been sifted J^ teaspoon of baking powder. Put the dough in a cool place for an hr., then roll out rather thin, and bake in a quick oven. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. ALMOND COOKIES (German— very good). Beat the whites of 5 eggs to a stiff froth, add 2 cups of powdered sugar and beat together for ^ hr. Then add 14 lb. of ground almonds, juice of 1 lemon and J^ saltspoon powdered ammonia. Shape the cookies like a star. Bake in a moderate oven. Frosting. — Beat the whites of 2 eggs to a stiff froth, add powdered sugar and a little vanilla. — Mrs. Schmalzried, Maywood, 111. BUTTERMILK COOKIES.— Cream together 1 egg, V/z cups brown sugar, small cup buttermilk, 1 cup butter and lard mixed, 1 cup currants, 1 teaspoon soda, little nutmeg, flour to roll, sprinkle with white sugar, and nutmeg. — Mrs. Robert Davis, Evergreen Park, 111. CINNAMON COOKIES.— 1 large sifter full of flour, 1 large cup sugar, 1 teaspoon cinnamon, 1 teaspoon soda, 2 teaspoons cream tartar. Sift all well together, add a little salt and good, rich cream to make into a dough, roll out and bake in a hot oven. — Mrs. Henry James, Homewood, 111. CITRON COOKIES (German).— Beat 4 whole eggs with 2 cups of sugar for J/^ hr. Add 1 teaspoon of lemon extract, ]4 cup finely chopped lemon and citron peel, 2 cups of flour, 2 teaspoons of baking powder. Place the cookies on a greased pan and sprinkle over them a little chopped lemon and orange peel. Bake in a moderate oven. — Mrs. Schmalzried, Maywood, 111.