The Cook County cook book

CHOCOLATE BISCUITS.— Cover 3 large baking-pans with paper that has been well-oiled with washed butter. Sprinkle with powdered sugar. Melt in a cup 1 oz. of chocolate. Add to the yolks of 4 eggs Yz cup of powdered sugar, and beat until light and firm. Add the melted chocolate and beat a few minutes longer. Add f4 cup of sifted flour and stir in the whites beaten to a stiff froth. The whites and flour must be cut in as lightly as possible and with very little stirring. Drop the mixture in teaspoons on the buttered paper. Sprinkle powdered sugar over the cakes and bake in a slow oven 14 or 15 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. DELAWARE BISCUIT.— To every lb. of flour add ly^ oz. of lard, y^ teaspoon yeast powder, pinch of salt and 6 oz. of cold water. Work 30 minutes with bread worker or 1 hr. can be kneaded with the hands. Make into small balls, flatten down a little; prick with a table fork and bake in a quick oven. These biscuits are elegant for lunch with chicken salad. — Mrs. C. C. Cleveland, Bartlett, 111. EGG BISCUIT.— 1 cup yeast, 1 qt. water or milk, 1 cup shortening, a little sugar, salt and soda, 2 eggs; wet up soft at night; in the morning put on a board and cut with a small cutter and let rise, and bake 20 minutes. — Mrs. D. O. Dooley, Bensen, 111. FRUIT BISCUITS.— Mix graham flour with just enough of scalded figs to \make an adherent dough by much kneading; roll or cut into 'biscuits ^ inch thick, and 2 or 3 inches square. Bake in a quick oven. — Mrs. E. D. Kelley, Winnetka, 111. HOT ROLL BISCUITS.— Mix well 6 cups flour, 3 teaspoons baking powder, 2 tablespoons lard or butter, 2 pinches of salt; make a soft dough and roll out thin and spread with this filling; 1 cup of white sugar, 1 egg, beaten well; roll like a jelly roll and cut in slices 1 inch thick; flour the pans well and bake in a hot oven, — Mrs. Erjiest P. Dean, Glen View, 111. LUNCH BISCUIT — Sift together 4 cups flour, 1 teaspoon soda, 2 teaspoons cream tartar, and add 2 tablespoons currants, 1 cup milk. Mix 54 cup sugar, 2 tablespoons butter to a cream; add 2 beaten eggs and milk. Mix soft and bake in a quick oven. — Mrs. Frank Ferguson, Franklin, 111. MARYLAND BISCUIT.— ¼ lb. butter, to 1 qt. of flour and 1 teaspoon salt. Rub the butter well into the flour; then add sufficient water or milk to make a stiff dough, which must be worked until perfectly smooth. Prick each biscuit with a fork and bake in a hot oven. — ^Mrs. Frank Ferguson, Franklin, 111. MILK BISCUITS.— Sift 1 cup of flour, 2 teaspoons baking powder, and J4 teaspoon salt. Add ys cup milk, mixing gradually with a knife to a soft dough. Ij^ teaspoons shortening should be rubbed into the flour before adding the milk. Turn out on a slightly floured board, knead to make the outside smooth, roll or press about K of an inch thick and cut. Place in a greased baking tin and bake in a hot oven about* 30 minutes. — Mrs. C. Buttercup, Bensen, 111. MINUTE BISCUITS.— One pt. sour or buttermilk, 1 teaspoon soda, V/s teaspoons cottolene, flour to make soft dough. Have dough just stiff enough to handle; mix, roll and cut out rapidly, with as little handling as possible. Bake in quick oven. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.