The Cook County cook book

STEAMED CORN BREAD.— Mix 1 cup of flour with 3 cups of Indian meal, also add 1 teaspoon of salt. Then mix together 2 cups of sweet milk and 1 of sour, and 2/3 cup of molasses. Dissolve a teaspoon of soda in 1 tablespoon of cold water and stir into the milk and molasses; then add the liquid to the dry ingredients, beat thoroughly and pour into a buttered 2-qt. tin. Steam 3 hrs.— Mrs. D. O. Dooley, Bensen, 111. CURRANT BREAD.— Mix together 2 cakes of yeast dissolved in lukewarm water, 1 tablespoon of sugar, let foam till it comes to top. A package of each of raisins and currants. V^ lb. of sugar, 2 eggs. 1 qt. of water, stir in sifted flour to make stiff. Let rise, knead into loaves, let rise and bake. Put butter over top when removed from the oven. — Mrs. Frank R. Webber, 1001 S. 7th Ave.,Maywood, 111. VARIATION I. — When bread sponge is ready to mix into dough, take 4 cups of light sponge. 1 cup of lukewarm water or milk. 3 tablespoons of lard or butter. 2 cups of brown sugar, a little salt, 1 cup of currants, 1 cup of seeded raisins, 1 teaspoon each of essence of lemon and cinnamon, ^4 of nutmeg, grated. Then cover and leave in a warm place to rise, after which proceed as for other bread. — Mrs. Andrew Anderson, Kenilworth, 111. VARIATION II.— Scald 1 cup new milk, let it cool and add 2 cups potato yeast and flour enough to make soft batter, set in warm place to rise until light, then add 1 cup brown sugar, 5^ cup butter, 1 cup currants, 2 well-beaten eggs, a little nutmeg, flour enough to knead soft; let rise again. When light tuck into tins, set in a warm place, and let rise about 2 hrs. Bake in a moderate oven. — Mrs. John Barber, Mayfair, 111. VARIATION III.— 3 cups flour, ^ cup butter, ^ cup sugar, J^^ teaspoon salt, 1 cup cleaned currants, grated rind of 1 lemon, 2 teaspoons baking powder; mix dry ingredients, rub in butter, add currants and lemon rind, mix to a thick batter with cold milk; turn into a well-greased pan. Bake 1 hr. in moderate oven. — 'Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. GERMAN BREAD,— To 2 cups light bread dough add a scant Vi cup butter and lard mixed, 1 cup sugar, 2 cups milk in which dissolve J^ teaspoon soda, 1 teaspoon each of cinnamon and vanilla, and 1 cup of seeded raisins. Stir with flour as stiff as bread dough, let rise, mix, let rise again, then mould into loaves, score the tops several times with a sharp knife, brush with milk, sprinkle with sugar, let rise, and when light, bake. — Mrs. J. C. Appleton, Bartlett, 111. GERMAN CINNAMON BREAD.— Make a rich biscuit dough with 1 qt. of flour, 1 teaspoon salt, 2 tablespoons baking powder, 2 teaspoons sugar, 3 teaspoons butter, 1 tz%, 1 pt. of sweet milk, flavor with cream or vanilla. Mix all into a soft dough, roll y^ inch thick and put dough in a shallow pan, cover top with a mixture of sugar, cinnamon and melted butter. Bake in a quick oven. — Mrs. James Ellis, Palatine, 111. GERMAN SWEET BREAD.— To 1 qt. of light bread sponge add 2 oz. of butter, 4 oz. of sugar, and 1 tablespoon each of cinnamon and caraway seed. Knead thoroughly, let rise, knead again 10 minutes, then put in greased 'baking pan, brush the tops with melted butter, and when light bake in a moderate oven. — Mrs. E. D. Adkins, Wheeling, 111.