GUS GAGIDIS & BROS

Telephone Albany 3285 3547 ARMITAGE AVENUE

Phone Belmont 2283

Josephine Peterson

PETERSON'S WAIST AND GIFT SHOP

Silk Underwear, Brassiers, Silk Sweaters and Silk Waists our Specialties

3065 Armitage Avenue C H I C A G O

watch our windows For Real Bargains in

Cut Glass, Sherbets, Water Sets, Tumblers, Etc.

Very appropriate for Wedding and Birthday Gifts

EL, J. R E h a

Manufacturer of

CUT GLASS — Wholesale and Retail

3330 Armitage Ave., near Kimball Ave.

Phone Belmont 1408

10 BISCUITS, ROLLS, COFFEE CAKE

Biscuits, Rolls, Coffee Cake

"They that have no other meat Rolls and muffins are glad to eat."

APPLE CAKE

Cream two tablespoonsful shortening with one -fourth cup sugar. add one scant cup milk, one and three-fourths cups flour sifted with two teaspoonsful baking powder; cut apples in eighths and lay on cake after putting in pan; crush three or more slices of soft white bread into tine crumbs, add four tablespoonfuls sugar, a little nutmeg or cinnamon and sprinkle over cake; bake until apples are soft.

Clara Swanson.

One pint milk, one tablespoonful shortening, two tablespoonfuls sugar, one-half teaspoonful salt, one cake yeast, flour enough to knead; let raise, roll out with rolling pin, cover with sugar, melted butter and cinnamon; roll again, cut into biscuits two inches long; raise again; make a caramel by boiling one-half pound brown sugar, two table- spoonfuls water, one teaspoonful butter; pour this over biscuits just before putting in oven. Selma Olsen.

BAKING POWDER BISCUITS

One quart sifted flour, one teaspoonful salt, four teaspoonfuls baking powder, two teaspoonfuls butter, one and seven-eighths cups milk; sift the dry ingredients together four times, cut and rub the butter into the mixture with the fingers, add the milk gradually, mixing lightly until the whole is a light spongy mass; turn on a well-floured board and roll lightly to one inch thick; cut and bake in a hot oven fifteen to twenty minutes. This will make about eighteen biscuits.

Marguerite B. Taylor.

BAKING POWDER BISCUIT

To make a dozen large biscuits use one quart of flour, two heaping teaspoonsful of baking powder, one teaspoonful of salt, two even table - spoonsful of lard or butter and sweet milk to moisten; sift the salt and baking powder twice, then rub the lard in the flour, add milk enough to moisten; the dough should be so that it will not stick to the board; roll an inch thick and cut in cakes; bake thirty minutes jn a moderate oven.

Lillian McQuillan.

BAKING POWDER COFFEE CAKE

Three cups of flour, three heaping teaspoonfuls baking powder, eight teaspoonfuls sugar, one teaspoonful salt, lump of butter size of an egg; then add two eggs and two cups of milk; mix altogether and sprinkle with sugar and cinnamon; bake in a moderate oven.

Christine Ericksen.

BRAN MUFFINS

Two cups bran Hour < r bran, one cup white flour, three-fourths cup raisins, two teaspoonsful baking powder, one cup milk, one egg; if sour milk or cream is used use three-fourths teaspoonful soda. Makes twelve large muffins. Lillian Sriver.

BISCUITS, ROLLS, COFFEE CAKE ll

BRAN MUFFINS

Two cups bran, two cups wheat flour, one and one-half teaspoon salt, two cups sour milk or buttermilk, one-half cup sugar, one tablespoon lard or butter, one egg, one and one -half level teaspoon baking soda, one-half cup boiling water. Beat butter, sugar and egg together well. Dissolve soda in boiling water and add to sour milk. Then add bran, white flour, salt and the butter, sugar and egg mixture. Mix well. Bake 20 minutes in hot oven in muffin tins. If sweet milk is used substitute three teaspoons baking powder for soda.

Coralie Goodall.

BRAN ROLLS Twenty-five Per Cent Substitute One cake Fleischmann's yeast, one and one-fourth cups milk (scalded and cooled), two teaspoonfuls corn syrup or brown sugar, one and one-quarter cup rolled oats (ground), one cup bran, two cups flour, two tablespoonfuls shortening, one teaspoonful salt; dissolve yeast and sugar in lukewarm milk; mix flours, add two cups to liquid and beat well, add shortening, the rest of the flour, and salt; knead until smooth, let raise in warm place free from draft, about two hours; shape as for Parker House rolls, let raise one hour; bake twenty min- utes; serve hot.

COFFEE CAKE One-half cup shortening and one cup water, heated together; add one cup milk; pour this on one-half cup sugar, mixed with one tea- spoonful salt. Then add two cups flour, one beaten egg and a yeast cake, dissolved in warm water. Beat well, set to raise in warm place, add flour and let raise for the second time. Put in pan and bake.

Christine Vorpahl.

COFFEE CAKE

One-quarter cup soft butter, one-half cup sugar, one cup sour milk, one-half teaspoonful saleratus (dissolved in milk), one egg well beaten, two cups flour sifted with one teaspoonful baking powder and one- quarter teaspoonful salt; cream butter and sugar, then add milk, egg and flour; before baking sprinkle sugar and cinnamon over the top and dot with bits of butter. Esther Stevens, P. M.

CORNMEAL MUFFINS

One-half cup butter, one-half cup sugar (creamed), two eggs, one cup of either sweet or sour milk (when sweet milk is used three tea- spoonfuls baking powder; for sour milk one level teaspoonful of baking soda and two teaspoonfuls of baking powder), two cups of flour, one cup of cornmeal. Marie Egkild.

CORNMEAL MUFFINS Fifty Per Cent Substitute

One cake Fleischmann's yeast, two cups milk scalded and cooled, two tablespoonfuls sugar or corn syrup, four tablespoonfuls melted shortening, one egg well beaten, two and one -half cups cornmeal, two cups wheat, one teaspoon salt; dissolve yeast and sugar in lukewarm milk, add cornmeal and flour, the egg, shortening and salt; beat until smooth; All well-greased muffin pans two-thirds full; let raise until it fills pan; about one hour; bake in hot oven twenty minutes; split, butter and serve hot.

12 BISCUITS, ROLLS, COFFEE CAKE

CORNMEAL MUFFINS

One-half cup cornmeal, one cup flour, three teaspoonfuls baking powder, two tablespoonfuls sugar, one tablespoonful melted butter, one teaspoonful salt, three-quarters of a cup milk, one egg; mix the dry ingredients, add the milk gradually, the egg well beaten, and the melted butter; bake in a hot oven in buttered gem pans twenty-five minutes.

Edith L, Johnsen.

CRUMB COFFEE CAKE

Two cups flour, one-half cup sugar, three-quarters of a cup butter or lard, two teaspoonfuls baking powder, one -half teaspoonful salt; mix all together in fine crumbs with the shortening; take out one- quarter of the crumbs and set aside for top of cake; break two eggs into the other part of crumbs, add three-quarters of a cup milk gradu- ally, flavor with vanilla; beat hard until it looks like cream; sprinkle crumbs on top and bake slowly in one long tin.

Bertha Haneman.

DATE MUFFINS

Melt one tablespoonful shortening, add beaten yolk of one egg and two tablespoonsful sugar; beat well; add two cups milk and two cups Hour sifted with two teaspoonsful baking powder and one teaspoonful salt; add one -half pound dates, stoned and cut fine; lastly fold in beaten white of egg; bake in greased muffin tins about twenty-five minutes.

Coralie Goodall.

Two eggs well beaten, one cup sugar (granulated), four tablespoon- fuls of melted lard, one cup of buttermilk, salt and nutmeg, one level teaspoonful soda mixed in three cups of flour; enough flour on board to roll without sticking; fry in deep fat. This will make thirty-five doughnuts. Lillian Yerger.

DUTCH APPLE CAKE

One cup flour, one teaspoonful baking powder in flour; sift well; add one tablespoonful lard, rub in well, mix with fork, pinch of salt, tea- spoonful sugar and one egg beaten in cup; fill cup with milk; then just pour on enough to make it stick together and put in pan and work out with fingers dipped in flour; put thick slices of apple on top, sugar, cin- namon and nutmeg and small bits of butter. Bake about twenty minutes in hot oven. Grace Shoemaker.

GRAHAM GEMS

Scant one-half cup brown sugar, one-half teaspoonful salt, heaping tablespoonful lard; mix together and add one cup sour milk into which has been dissolved one teaspoonful soda; add a handful of white flour and enough graham flour to drop into gem tins and bake thirty or forty minutes. Edna M. Siebel.

GRAHAM MUFFINS

One-half cup sugar, two tablespoonsful butter and lard, one egg, one cup milk, one cup white flour, one cup graham flour, two teaspoonsful baking powder. Minnie Krempel.

BISCUITS, ROLLS, COFFEE CAKE 13

OATMEAL MUFFINS

Two-thirds of a cup oatmeal (ground), pour over this one cup scalded milk; let stand five minutes, add two tablespoonfuls melted butter, three tablespoonfuls sugar, one-half cup flour, four level tea- spoonfuls baking powder, one egg beaten light.

Laura Andersen.

PARKER HOUSE ROLLS

Dissolve one cake yeast in one-half cup lukewarm water with two tablespoons sugar and one teapsoon salt. Add one pint milk, scalded and cooled, four tablespoons melted lard and one pint flour. Beat till smooth. Let rise until light, then add about two pints more of flour or enough to make a stiff dough. Let rise again until twice its size. Roll out one-quarter inch thick. Brush with melted butter, cut with biscuit cutter, crease through center and fold over. Let rise again about one hour. Bake in hot oven fifteen minutes.

Dagmar Stevens, W. M.

Beat three eggs very light. Add two cups milk and one teaspoon salt and pour this gradually into two cups flour, beating all the time. When very smooth, strain through sieve. Fill very hot, greased muffin tins half full. Bake in a hot oven 25 minutes. (Delicious.)

Clara Swanson.

POTATO BISCUITS

Three medium-sized boiled potatoes mashed, one cup of sweet milk, one or two eggs, two tablespoonfuls butter, two tablespoonfuls granulated sugar, one-half cake yeast, one-half teaspoonful salt, enough flour to make a medium stiff dough; let raise and bake.

Matilda L. Wallace.

QUICK COFFEE CAKE

One cup butter, three-fourths cup of sugar, two eggs, one-half cup water, one and one-half cups flour, one teaspoonful baking powder; beat well; sugar, cinnamon and nuts on top of cake.

Katherine Kallsefci.

RASPBERRY BUNS

Rub one-half cup butter into three cups flour, add one -half cu',j sugar and two well-beaten eggs; mix one teaspoonful cream of tartar and one-half teaspoonful baking soda with a little milk and stir into the mixture. If it is not wet enough add a little more milk, but the dough must be stiff. Mould into buns, make a hole in the top of each one and put in one teaspoonful raspberry jam, drawing up the dough to cover it. Bake in a moderate oven about fifteen minutes.

Jessie Glad.

RICE FLOUR MUFFINS Three-quarters of a cup rice flour, two-thirds of a cup sugar, one- half cup butter or butter substitute, two tablespoonfuls wheat flour, one teaspoonful baking powder, one egg, one-half cup seedless raisins or flavoring, one-half cup warm milk; mix rice, flour, sugar and raisins, add well-beaten egg, and melted butter: gradually warm milk and wheat flour, into which baking powder has been sifted; bake thirty minutes in muffin pan in moderate oven.

Ethel Held Young.

14 BISCUITS, ROLLS, COFFEE CAKE

( >ne cup bread sponge, whites of two eggs, one cup milk, two tablespoonfuls sugar, two tablespoonfuls melted butter; cook milk, butter and sugar together and let it cool; then add egg whites beaten stiff: mix with bread sponge; when it rises work it down with flour; two hours before needed work into rolls; then raise again and bake.

Sophie Knoeppel.

SCOTCH BUN

One-quarter pound butter, one and one-half cups sugar, three eggs, one and one-quarter cups milk, two and one-half cups flour, three tea- spoonfuls baking powder, one cup each of raisins, currants, and orange peel; spices if wanted: bake one and one-half hours in a slow oven.

Mary Milton.

SCOTCH SCONES

Two cups Hour, one-half teaspoonful soda, one-half teaspoonful cream of tartar; work in small piece of butter, one teaspoonful of sugar, little salt, buttermilk or sweet; don't handle much.

Mary Milton.

SOUR APPLE CAKE

One cup sugar, one-half cup of lard, one teaspoonful salt, one tea- spoonful cinnamon, one-half teaspoonful cloves, onerquarter teaspoon- ful nutmeg, one teaspoonful baking soda dissolved in a very little warm water; grate one cup of sour apples, add one and three-quarter cups of flour; bake in a moderate oven forty-five minutes: let cool before taking from pan. Christine Ericksen.

WAR MUFFINS

One large tablespoonful lard, one-half cup sugar, one-half teaspoon- ful salt, one egg, one cup oatmeal, one cup milk, two tablespoonsful each barley and wheat flour; cream lard, sugar and salt together: add egg. well beaten, then milk and oatmeal; beat well, then add two heaping teaspoonsful baking powder sifted with barley and wheat flour; use enough flour to make medium batter: bake twenty-five minutes in mod- erate oven. Ida Basedow.

WHOLE WHEAT MUFFINS Fifty per Cent Substitute

< )ne and one-half cakes Fleischmann's yeast, one tablespoon brown .sugar or corn syrup, two and one-half cups lukewarm water, three cups rolled oats ground, two cups whole wheat, one tablespoonful short- ening, one teaspoonful salt; dissolve yeast and sugar in lukewarm liquid, add half of the flour and beat well, add the shortening, the rest of the flour and the salt and beat well; batter should drop heavily from the spoon; let raise until light, about one hour; fill well-greased muffin pans two-thirds full: let raise forty-five minutes; bake twenty- five minutes in moderately hot oven; serve hot.

BISCUITS, ROLLS, COFFEE CAKE 15

HUMBOLDT PARK CHAPTER COOK BOOK

othing we can say in words speaks as eloquently of the merit of our work as the work itself

Our next best advertisement is the approval of our many satisfied customers for this —

"The House of Good Printing"

Have You a Safe Place to Keep Your Liberty Bonds?

Safe Deposit Boxes $2.50 and up

Whether you have One Bond or One Thousand, we

will provide the needed Protection at the nominal charge of $2.50 per year.

WE FURNISH ABSOLUTE SECURITY