The Cook County cook book

GLUTEN BREAD.— Make a sponge with 3 cups of milk or water, lukewarm, 1 yeast cake dissolved in a pt. of water and a pt. of gluten flour, when light add Yz teaspoon salt, 2 tablespoons "melted butter, 2 tablespoons sugar, and enough gluten flour to make batter stiff enough to knead. Knead until smooth and elastic, form into loaves and bake 1 hr. — Mrs, H. B. Sanborn, Bartlett, 111. GRAHAM BREAD — Take 4 heaping cups of graham flour, 1 teaspoon of salt, 1 heaping teaspoon of saleratus, dissolved in hot water and stirred in y^ cup of molasses until it foams. Add enough milk to make the dough as stiff as cake mixture; put it into 2 pans and bake. — Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I.— Add half a cup of granulated sugar to 1 beaten ^^z. Beat and add 1 cup of buttermilk or sour milk and 2 tablespoons of sour cream. Add Ij^ cups graham flour, mixed with 1 cup white. Beat in J4 teaspoon soda, dissolved in a little hot water. Bake slowly. — Mrs. B. Stiver, Palatine, 111. VARIATION II.— On baking day take out 2 cups of the sponge which has been set with the wheat flour — after the first rising. Put it in a howl, add 3 tablespoons of molasses, 1 pt. of graham flour, and Yt. pt. of wheat flour; knead for IS minutes, set it to rise again for 2 hrs., then form it into a loaf and let stand again for 1 hr. Bake in a slow oven for ^ of an hr. Graham bread burns so easily it should not be put into a hot oven. — "Mrs. E. D. Adkins, Wheeling, 111. GRAHAM BREAD.— At noon scald 2 cups white flour and let it stand until lukewarm. To this add 1 soaked yeast cake, then set in a warm place to rise. At night put 2^ qts. warm water, 1 cup sugar, 4 breadspoons baking syrup and about Ij^ sifters white flour, with the sponge. Finish setting with graham flour. In the morning put in 2 handfuls salt, and stiffen with white flour and set to rise. It rises faster than white bread. Put in pan and let rise again. This will make 5 or 6 loaves. — Mrs. William Barnes, Bartlett, Ill. HOMINY BREAD.— Boil 1 pt. of fine hominy until soft; when cool, add 1 tablespoon of butter, 3 tablespoons of cornmeal, 3 eggs well beaten, a teaspoon of salt, and 1 pt. of milk. Melt a teaspoon of butter in a baking pan, pour in the batter and bake in a quick oven about 10 minutes. — Mrs. C. C Clancy, Kenilworth, III. ' NUT BREAD. — Mix together 3^ cups flour, 1 cup brown sugar, 1 teaspoon salt, 2 teaspoons baking powder, 1 cup chopped walnuts, 1 cup sweet milk, 1 ^^^. Let stand Y-^ hr. Bake 25 or 30 minutes. — Mrs. Frank Cress, Park Ridge, 111. VARIATION I.— Sift together 4 cups flour, 4 teaspoons baking powder; add ^ teaspoon salt, 1 cup sugar, 1 cup chopped walnuts, 3 eggs, beaten light. Add milk enough to make dough. Knead, put in pan ready for oven; let rise for 20 minutes, then bake IJ^ hrs. in a slow oven. — Mrs. J. S. Putnam, Wheeling, 111. GRAHAM NUT BREAD.— Preparation— Beat 2 eggs, add 2 cups sour milk, 1 cup sugar, 1 cup chopped walnuts, 1 cup raisins, 2 teaspoons salt, 2 teaspoons soda, 1 cup white flour, adding graham flour to make a stiff batter. Stir well, and put into a greased pan (one loaf size). Bake in a moderate oven 1 hr. — Mrs. Julius Casper, Wheeling, 111.