The Cook County cook book

POTATO BISCUITS.— Add a tablespoon each of flour and butter to mashed potatoes and rub thoroughly together, roll out and cut as biscuit and bake in a quick oven. When done to a light brown, cut open, butter and eat warm. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — To 2 cups fresh mashed potatoes add J^ cup sour milk, J^ teaspoon soda, flour enough to make a stiff dough; roll out to 14 an inch and cut in cakes. Bake in a hot oven. — Mrs. Joseph Dunlop, Bartlett, 111. VARIATION II. — 3 cups sifted flour, 2 cups mashed potatoes, 2 teaspoons baking powder, butter the size of an egg. Work the potatoes into the flour and cut in squares and bake in a quick oven. — Mrs. C. Buttercup, Bensen, 111. PAN-AMERICAN RICE BISCUITS^Beat ^ lb. of butter to a cream, stir in Yi I'b. rice flour and Ya, lb. sugar, and moisten with 2 well-beaten eggs. Roll out the paste, shape with a round paste cutter into small cakes and bake from 12 to 18 minutes in a slow oven. — ^Mrs. C. J. Jeffries, Winnetka, 111. SCOTCH TEA BISCUITS.— 1 saucer flour mixed with 1 cup dark sugar, 1 cup butter, 1 egg, unbeaten, 1 teaspoon soda, salt, butter; when cool break the ^%%, then stir in sugar and flour and soda. Mix middling stiff. — Mrs. Alex. Drexel, Park Ridge, 111. SODA BISCUITS.— Mix 4 cups flour, 1 cup cream, 1 cup sweet milk, 2 teaspoons cream tartar, 1 teaspoon soda, 1 teaspoon salt. Bake in a quick oven. — ^Mrs. H. B. Sanborn, Bartlett, 111. SQUASH BISCUIT.— 1 cup squash, ^ cup sugar, J4 cup yeast, 1 cup milk, Y^ teaspoon soda, and butter the size of an egg mix early in the (morning and they will be ready for tea. — Mrs. C. C. Clancy, Kenilworth, 111. GERMAN COFFEE CAKE OR GERMAN KAFFEE KUCHEN. — Scald 1 qt. of sweet milk, and IH cups of sugar, nutmeg to taste,, 1 heaping teaspoon of salt. Let cool until about blood heat and add 2 cakes compressed yeast, dissolved in J^ cup lukewarm water, 1 cup of half lard and butter melted (gives better flavor than all lard or butter). Add enough flour to make stiff enough to beat with spoon, then add 1 teaspoon of lemon extract and 1 egg Beat until it will not stick to spoon or about 15 minutes. Set in moderate warm place out of draft, until it doubles in size. Warm the pans and grease with equal parts of lard and butter. Make into loaves, filling the pans half full, and set to rise, until it is even with top of pan. Just before baking sprinkle 2 level teaspoons of cinnamon and sugar on the top. Raisins and citron peel may be added if desired. Bake in a moderate oven. This will make 6 coffee cakes. — Mrs. F. E. Glower, 1103 S. 7th Ave., Maywood, 111. VARIATION I.— Take 1 qt. of bread sponge, beat in 1 egg; ^ cup sugar, spices if desired, and flour enough to lift out of bowl. Sponge must be softer than bread dough; knead 2 minutes; sprinkle cinnamon and sugar on top with a little flour and a few lumps of butter; over this sprinkle a little water to prevent the top from scorching, — ^Jane Parker, 803 S. 2nd Ave., Maywood, 111. ^