EGGS AND OMELETS

Baked Eggs.

1 c. milk Pepper

1 t. flour 1 T. butter

1 t. salt

Thicken the milk with the flour and add the salt, pepper and butter. Break the eggs into this sauce and bake until done.

Deviled Eggs.

Boil six or eight eggs until hard. Put them into cold water until cold and cut in halves. Take out yolks and rub to a smooth paste with a very little butter, a dash of cayenne pepper, mustard and vinegar. Fill the whites with this mix- ture, and send to the table on a bed of chopped cress or lettuce.

Eggs a La Golden Rod.

Boil two eggs for twenty minutes. Remove from shell and separate. Mix the chopped whites with a white sauce, which is seasoned with salt and pepper. Pour over two pieces of toast. Rub the yolks through a strainer or ricer. Sprinkle over the whites. A little paprika or parsley may be used for garnishing. Enough for two.

Eggs a La Newburg.

5 hard-boiled eggs 1 T. flour

1 T. butter 1 gill cream or milk

Yolks of 2 eggs Salt

y2 glass of sherry wine Pepper

Cut eggs into thick slices. Make sauce of the butter, flour and cream. Season with salt and pepper. Then add beaten yolks of the eggs and the wine. Serve hot over the eggs.

Rice Omelet.

1 c. boiled rice 1 T. butter

1 c. sweet milk Yz lb. grated ham

Beat eggs well and mix with other ingredients. Bake until a nice brown.

68 THE SHOREWOOD COOK BOOK

WE SHINE SHOES We carry a complete line of Children's Shoes

ATWATER SHOE REPAIR SERVICE

BYRNES BROS., Props.

Corner Maryland and Atwater Phone Edgewood 2825-W We Call and Deliver

HIGHEST GRADE FAMILY

BEST IN THE WORLD

Wabasha Roller Mill Co., Wabasha, Minn.

WM. STEINMEYER CO.,

THE SHOREWOOD COOK BOOK 69

Spanish Omelet.

1 egg 1 T. water

1 t. salt 1 t. butter

Separate egg. Add to each, pepper and salt. Beat yolk until thick. Add water and mix well. Beat whites until stiff. Fold yolk into the white. Place the butter into a hot pan. Add the egg and cook at a low temperature. Place into hot oven to dry top. Fold and serve with tomato sauce.

Sweet Omelet.

2 egg yolks 1 t. sugar

3 egg whites y2 oz. butter 1 t. vanilla

Put sugar, vanilla, yolks, and beaten whites of the eggs, and salt into a bowl and mix all together. Melt butter in a small pan and pour into batter. Let stand on top of stove for one minute and then put into oven for five minutes.

THE SHOREWOOD COOK BOOK

'T^O do effective cooking and baking you will

-*■ require the proper cooking and baking

utensils ; also mixing spoons and cream whips.

We carry a complete line of house utensils.

We also carry a full line of hardware, gas ranges, kitchen heaters, paints, oil and var- nishes, crockery, glassware, dinner sets, and a full stock of toys.

R. C. FREIHUBE

3815 North Ave.

Milwaukee, Wis.

Take the work out of Wash Day

Why should you keep on wasting strength and time on washday — using the tub and washboard? That is the most tiresome, most expensive way to get your washing done. It wears out clothes, it costs too much for help (if you hire a laundress) and it makes a whole day of drudgery.

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THE SHOREWOOD COOK BOOK 71

Apple Pudding — No. 1.

1 scant pt. of apple sauce 3 eggs

1 c. powdered sugar 2 T. melted butter

1 c. grated bread or cake

Cook spicy apples to pulp and add the powdered sugar, grated bread or cake, yolks of the eggs beaten. Place in buttered dish and stir in the melted butter. Add the stiffly beaten whites of the eggs and bake twenty minutes. Serve with cream or sauce.

Apple Pudding — No. 2.

4 good, juicy apples 2/3 c. sugar

Pinch of salt 1 ^gg

Pinch of cinnamon y2 c. flour

Butter, size of a nut 1 T. butter

1 t. baking powder 2/3 c. cold water

Pare four apples, tart ones are best. Cut into eighths, put into pudding dish and pour in hot water to depth of one inch. Add sugar to sweeten, pinch of salt, cinnamon, and butter, size of a nut. Put on slow fire to simmer. Stir up cake. Pour cake batter over apples and bake in quick oven. Serve with cream and sugfar.

Bread Pudding.

1 pt. bread crumbs 1 qt. milk

1 c sugar 4 eggs

Soak crumbs in milk for one-half hour. Beat yolks and sugar together until light, then add to the crumbs and milk. Pour into baking dish and bake in moderate oven, half an hour. Very good with hard sauce.

Brown Betty Pudding.

1 c. bread crumbs 1 t. cinnamon

2 c. sliced tart apples 2 T. butter ]/2 c. sugar

Butter a pudding dish and put a layer of apples in the bottom. Sprinkle with sugar, butter, cinnamon and crumbs, and so on until the dish is filled, having a layer of crumbs at the top. Bake in a moderate oven. Serve with sugar and cream.

72 THE SHOREWOOD COOK BOOK

Community Market

Julius Heimann, Proprietor

Dealer in and Smoked ■"■CiMl 9 and Sausage

Fresh, Salt ftfl^fe stf'tf Hams* Bacon

POULTRY, GAME AND OYSTERS IN SEASON

Corner Prospect V Atwater Road

TELEPHONE EDGEWOOD 826

QUALITY AND SERVICE THE BEST

O'NEILL'S CREAMERY

Dealer in ARROW BRAND BUTTER

and STRICTLY FRESH EGGS

Phone Lincoln 589 1024 Wright St., Milwaukee, Wis.

THE SHOREWOOD COOK BOOK 73

Cottage Pudding.

1 c. sugar 1 egg

1 c. sweet milk 3 T. melted butter Flour to make a thick batter 1 t. baking powder

Danish Pudding.

y2 c. minute tapioca 1 ssp. salt

3 c. hot water 1 small tumbler grape jelly

y2 c. sugar

Cook tapioca with hot water fifteen minutes and add sugar, salt and grape jelly. Stir until dissolved. Serve ice- cold with sweetened whipped cream. One pint ripe straw- berries may be used instead of jelly.

Delicate Pudding.

ly2 c, water y2 ssp. salt

y2 c. sugar 3 T. cornstarch

Bring water, sugar and salt to boiling point, wet the corn- starch in a little water. Stir into boiling syrup and cook ten minutes. Beat whites of three eggs to a dry froth and whip the boiling mixture into them. Return to fire one minute to set egg, add juice of half a lemon and turn into molds wet with cold water. Let cool. Serve with strawberries, pine- apple or other fruit piled up in center.

Maple Nut Pudding.

2 c. brown sugar 2 eggs (well beaten) 1 qt. milk 2 T. cornstarch

y2 to 1 c. chopped nuts 1 t. vanilla

Let sugar and milk come to a boil and add the eggs and mix with the cornstarch. When thick remove from fire, add the vanilla extract and the nuts. Serve cold with plain or whipped cream.

Meat Pudding.

Cut into pieces left over veal or lamb. Soak in gravy. Line buttered baking dish with sliced potatoes. Cover with meat, and add chopped onions, salt, pepper, and then another layer of potatoes and then meat. Bake in oven until potatoes are well done.

74 THE SHOREWOOD COOK BOOK

THE SHOREWOOD COOK BOOK 75

Old English

Plum Pudding.

1 lb. raisins, stoned and cut

Y\ lb. suet, chopped very fine

1 lb. currants, washed and

y2 lb. brown sugar

34 lb. citron, cut fine

1 t. allspice

2 t. cinnamon

1 t. nutmeg

y2 t. cloves

]/2 pt. milk

1 t. salt

6 oz. bread crumb

6 oz. flour

Boil five hours without stopping. Wet the pudding bag and flour it well.

Peach Tapioca Pudding.

Drain canned peaches, sprinkle with sugar and let stand. To two tablespoons of peach juice add three-fourths cup water. Stir into this one tablespoon minute tapioca. Add one-half tablespoon sugar, a little salt, and cook over hot water until tapioca is transparent. Line a dish with peaches. Fill with tapioca and bake about twenty-five minutes.

Poor Man's Pudding.

2 heaping T. rice Nutmeg

1 qt. milk Raisins

A little salt

Put the rice, milk and salt in a pudding dish and sweeten to taste. Flavor with nutmeg and add raisins, if desired. Bake very slowly until the rice is soft. Then set away to partly cool. It will be very creamy and delicious.

Rice Pudding.

3 c. milk

2 eggs y2 c. raisins

Boil rice in the milk until tender. Beat eggs and sugar slightly, add salt, raisins or grated rind of an orange. Bake slowly three-fourths of an hour. Let cool a little. Turn out of dish and serve with cream.

76 THE SHOREWOOD COOK BOOK

CHAS. NUNKWITZ

Dealer in All Kinds of

FANCY CUT MEATS

HOTEL, RESTAURANT and FAMILY TRADE A SPECIALTY

Telephone: Broadway 4072-4073 431 Milwaukee St.

WRAPS GOWNS

THE UNITY

67 Wisconsin St.

SUITS BLOUSES

THE SHOREWOOD COOK BOOK 77

Sally Lunn. 34 c. sugar l/2 c. milk

J/2 c. butter 2 eggs

2 t. baking powder 2 c. flour

Bake in cups twenty minutes and serve hot with hard sauce.

Snow Pudding. 1 T. gelatine 1 c. sugar

34 e. cold water % c- lemon juice

1 c. boiling water 3 eggs

1 pt. milk % c. sugar

Dissolve gelatine in cold water ten minutes. Then add the boiling water, sugar, lemon juice and put in cool place. When beginning to set beat into it the well beaten whites of the eggs. Rinse a mold with cold water and fill with the mixture. Set in a cool place and cut in pieces. Serve with a custard made of the yolks of the eggs, one-fourth cup sugar and the milk. Vanilla, if desired.

Steamed Pudding.

y2 c. molasses y2 c. raisins

y2 c. brown sugar 1^ c. flour

y2 c. butter 1 t. baking powder

y2 c. sour milk

Steam forty-five minutes and serve with hard sauce.

Hard Sauce.

1/3 c. butter Lemon and vanilla

1 c. powdered sugar

Cream butter and add sugar slowly. Mix well and flavor with lemon or vanilla. Set away to harden.

What Not.

Y± c. milk 1 T. butter

1 egg 1 t. baking powder

1 c. sugar Flour

Take a granite pan or one that will not discolor the fruit, and slice the apples or peaches in the bottom. Then make a batter by using milk, egg, sugar, butter, baking powder. Add enough flour to make the batter not quite as thick as cake. Pour the above batter over apples and bake. Serve with cream. This is simple, but good.

78 THE SHOREWOOD COOK BOOK

For Pure Drugs go to

COR. 27th ST. AND NORTH AVE.

If you can't come

PHONE KILBOURN 450 & 5581

We Deliver Promptly

If you want to buy

TRY THE DRUG STORE FIRST

Phone Edgewood 2140 Repairing Promptly Attended To

Albert F. Lutz

SHOREWOOD CARPENTER AND CABINET MAKER

1567 MURRAY AVE. MILWAUKEE, WIS.

THE SHOREWOOD COOK BOOK 79

Blackberry

blackberry

Mix flour with sugar, add blackberry juice, cream and yolks of eggs, well beaten. Line a deep dish with good paste, rolled thin. Fill with jam, and bake in a quick oven, until crust is set, continue baking in slow oven until rilling is thick and firm. Add a pinch of salt to white of eggs, beat these until stiff and bake.

Banana Pie

2 eggs 1 c. milk

y2 c. sugar A pinch of salt

2 T. flour y2 t. vanilla

1 T. powdered sugar 3 bananas

Cook in double boiler the yolks of the eggs, sugar, flour, milk, and salt. Add vanilla when custard has finished boiling. Slice the bananas into a rich pastry crust baked delicately brown and cover with custard. Whip the egg whites and add the powdered sugar to this. Put on top and brown in oven.

Lemon Pie — No. 1. 1 c. sugar 3 eggs

1 c. water 1 heaping T. flour Rind and juice of 1 lemon 2 t. sugar

Dissolve the sugar in the water and add the rind and juice of the lemon, the yolks of the eggs and the flour, which was rubbed smooth in water. Boil all in a porcelain kettle until well thickened. Add the white of one egg, well beaten, and pour into baked crust. Beat the remaining two whites with two teaspoons sugar and spread over the top. Brown in oven.

Lemon Pie — No. 2.

2 c. sugar 2 T. flour Grated rind and juice of 2 IT. cornstarch

lemons * 2 c. wrater

3 eggs, yolks Butter, size of a walnut

Cook until thick. Let cool and fill in baked crust. Make a meringue of whites of the eggs and sugar.

80 THE SHOREWOOD COOK BOOK

J. DRUECKER SONS CO.

Building Material

WASHED SAND AND GRAVEL, FUEL

Atwater and Northwestern Tracks Phone Edgewood 34 Shorewood, Milwaukee

SPECIAL ATTENTION GIVEN TO ORDERS FOR PARTIES, LUNCHEONS, ETC.

Atwater Delicatessen

"Good Things to Eat" Phone Edgewood 1852 459 Atwater Road

A complete line of fancy fruits, vegetables, etc.,

put up in glass jars Our bakery goods are all made on the premises

THE SHOREWOOD COOK BOOK 81

Butterscotch

brown water

2 T. butter 4 T. flour 4 eggs

Boil brown sugar, water, and butter until thick. To the beaten yolks of the eggs, add the flour and mix smooth with the milk. Pour slowly into the boiling syrup and cook until smooth. Pour into the baked crusts and spread top with beaten whites of eggs. This makes two pies. Very good.

French Puff Paste.

1 lb. flour 1 lb. butter

Mix the flour with one-fourth of the butter by rubbing it together. Add enough ice water to make it the consistency of bread dough. Roll this out to the thickness of one-half inch. Put the balance of the butter on this, in one lump. Fold the corners of the dough over the butter, entirely cover- ing it. Roll out to the thickness of one-fourth of an inch, as nearly square as possible. Fold the ends over the center. The sheet is about four inches in width. Roll again. Let it stand one-half hour each time. Roll out four times.

Sweet Apple Pie. jj

2 c. stewed sweet apples T/2 t. ginger

1 small c. white sugar 2 well beaten eggs y2 t. cinnamon

Line a deep pie-tin with rich pastry. The pie may be baked with upper crust or without. Take the stewed sweet apples, using as little water as possible in stewing. When well cooked, put through a potato ricer. Add the sugar, cinna- mon, ginger and eggs. A crust or meringue on top may be used. This pie is as good as pumpkin and is much easier to prepare. Apples that will not bake can be used for this.

Mince Pie.

2 lb. meat, chopped fine 1 c. molasses

3 lb. apples, chopped fine 1 c. vinegar 1 c. raisins 1 c. suet

3 c. sugar 1 t. cloves

1 T. salt 1 t. cinnamon

82 THE SHOREWOOD COOK BOOK

Soda MBr ;i 8k Candy

Bakery ^^J^^^J^t Lunch

While shopping or after the theatre come in and enjoy a dainty luncheon

The PRINCESS 4th and Grand

SERVICE and QUALITY

E* II ■ WINZIL INSURANCE

Broadway 5017 212 Wells Bldg.

THE SHOREWOOD COOK BOOK 83

Pie Crust. 2 c. flour yA lb. lard

Y^ lb. butter 1 scant t. salt

1 big t. baking powder y2 c. milk

Mix flour, butter and lard with a knife until all is blended. Add the salt, and baking powder. Roll out on board and fill pie tins. Fill as desired.

Rhubarb Pie.

1 c. chopped rhubarb 1 t. lemon flavoring

1 c. sugar A little salt

Beat egg together with sugar. The juice of one lemon may be used instead of the flavoring, if desired. Bake with two crusts.

Chocolate Pie.

2 c. sweet milk 2 eggs

2//5 c. sugar 2 T. grated chocolate

Heat the milk, sugar and chocolate together. When hot, add 2 T. of cornstarch, mixed in a little cold milk, then add the beaten eggs. Let it come to a boil. Have your pie dish lined with a good pie crust and baked. Fill it with the choco- late cream. Beat the whites of the eggs to a stiff froth, add a little sugar, and set in a cool oven to brown. Very nice.

Elderberries (for Pies).

y bu. elderberries 5 lemons

8 lbs. sugar

Cook well and put in jars for use.

Raisin Pie. 1 egg 1 c. large seeded raisins

1 c. sour cream 1 t. lemon extract

1 c. sugar

Beat egg with sugar, add cream, raisins and flavoring. Bake between two crusts.

Economical Cocoanut Pie.

Add three tablespoonfuls sugar, a tablespoonful corn- starch and the yolk of one egg to one pint of milk. Then add 1 cup cocoanut. Bake in one crust. Cover with meringue.

THE SHOREWOOD COOK BOOK

Do You Take Pride in Your Cooking ?

Here's a Suggestion Worth Remembering:

YOU CAN DO IT BETTER WITH GAS

and a modern gas range with oven heat regulator

Milwaukee Ga5 LigHt Company

THE SHOREWOOD COOK BOOK 85

Baking Powder Biscuits.

2 c. flour 2 T. shortening

4 t. baking powder ^4 scant c. milk

1 t. salt

Mix dry ingredients together and then work in shorten- ing and add milk slowly. Put on floured board and pat about three-fourths of an inch thick. Dip cutter into flour and cut. Grease tin and bake in hot oven fifteen minutes. Two tea- spoons sugar may be added, if liked sweetened. This recipe makes an excellent crust for chicken or meat pie.

1 qt. milk y2 c. sugar 24 c. butter 2c yeast

2 eggs 2 t. sugar

Add two teaspoons of sugar to the yeast when you set sponge, flour enough to make a nice dough. Roll about one inch thick. Will make seventy biscuits.

Potato Biscuits.

1 potato ricer boiled potatoes 2 T. butter, melted

2 eggs 2 T. lard, melted lc yeast dissolved in warm 1 c. milk

water 1 T. sugar

1 c. flour, sifted 1 t. salt

Mix all together, then let rise in a warm place until double its bulk, cut down, roll and shape into biscuits. Let rise. Brush with butter, bake. To be eaten warm.

Bishop Bread.

3 eggs 1 t. baking powder

1 c. sugar 1 c. chopped nutmeats

1 c. flour 1 c. dates, cut small

Beat sugar and eggs for ten minutes. Add flour and baking powder. Lastly, add the nutmeats and dates. When in oven it will raise and then fall.

86 THE SHOREWOOD COOK BOOK

Atlas Fancy Flour

Made From Washed Wheat

Compliments of

Chocolates

THE SHOREWOOD COOK BOOK 87

Cinnamon Bread. Use enough light bread dough for a small loaf of bread. Roll out and spread with one tablespoon soft butter and one- half cup sugar. Roll up and knead a little. Roll out again and add two-thirds cup raisins or currants. Knead lightly and set to rise. Brush the top with warm butter and sprinkle with cinnamon and sugar. Bake when light.

Corn Meal Muffins. 2 c. corn meal 3 t. baking powder

1 c. flour 1 T. melted butter

21/:. c. milk 3 T. sugar

1 t. salt

Rub meal, flour, salt and baking powder through a sieve; beat eggs and sugar together and add butter and milk. Stir in meal and flour. Bake in a quick oven.

4j/2 T. shortening

1^2 level t. soda

Y\ c. sugar

Pinch of salt

24 c. molasses

2J/2 c. flour

94 c. water

. Muffins.

1 c. graham or entire

% c. sugar

1 t. salt

1 c. flour

1 c. milk

1 to 3 T. melted butter

4 t. baking powder

Mix and sift dry ingredients. Add milk gradually, then egg well beaten and melted butter. Bake twenty-five minutes in a hot oven in buttered gem pans.

Graham Muffins. 4 T. wheat flour 1 level t. baking powder

3 T. graham flour % t. salt

1 T. sugar 1 T. beaten egg

s/4 T. lard 3 T. milk

Mix dry ingredients first, then mix with the egg and lastly the melted shortening. Bake about twenty minutes in moderate oven.

THE SHOREWOOD COOK BOOK

...... .■•■■■■•^■■■•■.•fi.»|l

KITCHEN TABLES

KITCHEN CABINETS

CHAMBERS FIRELESS GAS RANGE

YOUR MEAL IS COOKING WHILE YOU DO SOMETHING ELSE

You can get the meal all ready, put it in the Chambers Range, go about your other work, or dress for a trip to the theater or the shops, and when you are ready, turn off the gas and go along. Your kitchen will run as smoothly as if you were there, and when you come home the meal is ready to serve. Let us show you the convenience of this range.

"HOME OP MASTKRBItT FURHITURC ^ SECOND STREET AT WEST WATER.

THE SHOREWOOD COOK BOOK 89

Juden Schnecken.

Make a rich kuchen dough. Sprinkle the bottom of a spider with brown sugar and coarsely chopped nuts. Form into biscuits and fill spider with biscuits. Bake.

Milk and Water Bread.

1 pt. scalded milk 1 T. lard

1 cake compressed yeast 1 T. butter

2 t. salt 1 T. sugar

1 pt. warm water 3 qt. sifted flour

Jnto the quart measure put the shortening, sugar, salt and milk. Fill it up with warm water. When cooled to luke warm, pour into the breadmixer, reserving about one-half cup of the liquid in which to dissolve the yeast. Then add to the liquid in the breadmixer, and lastly add the flour.

2 c. 2 t.

baking pow c. milk . butter (me Bake fifteen

1 T. sugar der y2 t. salt

1 egg sited)

Nut Bread.

1 T. 1 t.

. sugar , molasses salt

1 t. soda

}i c. walnuts

\y2 c. graham

24 c. white flour

Parker House Rolls.

2 qt. sifted flour y2 c. sugar

3 T. butter y2 cake yeast

1 pt. cold, boiled milk ~^

Rub the butter into the flour. In a hole made in the center of the flour put the milk, sugar and yeast. Set at night. In the morning, mix with the flour (do not add more flour). Let rise until about three o'clock in the afternoon. Roll out and cut with a cake cutter. Spread half with butter and fold together. Let rise again and brush over with a little sugar dissolved in milk before putting into the oven.

90 THE SHOREWOOD COOK BOOK

Potato Rolls.

1 pt. mashed potatoes 1 pt. warm water

1 c. sugar 3 eggs (well beaten) A little salt 2c yeast

2 T. lard Flour

In the evening take the potatoes, sugar, salt and lard and stir well together. Add the water, eggs, yeast, and flour enough to make stiff. In the morning when more flour is added, add two teaspoons baking powder. Work up stiff and make into small biscuits and place in pan for baking. Grease well over the top and let rise until light enough to bake. Will make sixty rolls and can be out of the oven by 9 A. M.

Rye Bread.

1 pt. scalded milk 1 T. butter

1 pt. warm water 3 t. salt

2 T. sugar 2 qt. rye flour

1 qt. white flour 1 cake compressed yeast

1 T. lard

Put into the quart measure the shortening, sugar, salt, milk and fill up with warm water. Let cool to luke warm. Pour into the breadmixer, reserving only enough of the liquid to thoroughly dissolve the yeast. Pour the dissolved yeast into the breadmixer and add the wheat and rye flour. The shortening may be omitted, if desired, as also the sugar.

Steamed Brown Bread.

2 c. sour milk 1 c. molasses

1 c. rye flour 1 t. soda

2 c. corn meal 2 eggs

Steam two hours.

THE SHOREWOOD COOK BOOK 91

She measured out the butter with a very solemn air ;

The milk and sugar also ; she took the greatest care

To count the eggs correctly and to add a little bit

Of baking powder, which, you know, beginners oft omit

Then she stirred it all together, and she baked it full an hour ;

But she never quite forgave herself for leaving out the flour.

Cake Flour.

5 lb. bread flour 1 lb. cornstarch

Cake flour produces much better results in cake making than common flour. This is especially true of angel food cakes. Cake flour can easily and successfully be made at home and, if kept handy in a special place, you will not be tempted to use bread flour. Take five pounds of bread flour to one pound box of cornstarch and sift it together three times. You can make it in small quantities, if you wish, provided you are careful to keep the proportion of one to five.

Almond Bread (Christmas Cakes).

y2 c. butter y2 t. cinnamon

1 lb. brown sugar y2 t. cloves

y2 cake German sweet choco- 2 c. flour

late 3 t. baking powder

4 eggs y2 lb. blanched almonds, cut fine

Bake in shallow coffee cake tins and when cold put on following frosting and cut in squares :

1 c. sugar y2 c. water

Small piece of butter 1 t. vanilla

Boil five minutes, then beat until cold and creamy.

Almond Torte.

6 eggs y2 lb. grated or ground almonds 1 c. powdered sugar 1 t. baking powder

Beat eggs separately. Stir yolks and sugar together, add almonds (not blanched), baking powder and lastly, whites of eggs. Bake forty minutes.

92 THE SHOREWOOD COOK BOOK

RECIPE No. 1

For Economical Cooking

Buy Quality Meats Only.

Every Ounce of Meat Palatable.

LET US PROVE IT

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Hair Goods of Every Description

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Marinello Preparations and Human Hair Goods

Phone Lakeside 2840 413 Folsom PI.

THE SHOREWOOD COOK BOOK 93

Apple Sauce Cake.

1 c. sugar 1 c. raisins, chopped

y2 c. butter and lard 2 c. flour

1^2 c. hot apple sauce 2 t. soda

10c walnuts, chopped Cinnamon

A little nutmeg Salt

Cream, butter and sugar. Add hot apple sauce, flour, soda, nutmeg, salt, cinnamon, walnuts, and raisins. Bake in a moderate oven.

Apple Sauce Cake.

1 c. sugar \y> t. cloves

y2 c. shortening 1 t. cinnamon

1 t. salt y2 t. nutmeg

1 c. apple sauce 1 c. raisins

1 t. soda 2 c. flour

Dissolve the soda in a little hot water.

Apple Sauce Cake.

1 c. hot apple sauce 1 t. cinnamon

y2 c. butter 1 c. chopped walnuts

1 ( . sugar 1 c. raisins

\y± c. flour 1 t soda

1 t. cloves

Cream butter and sugar. Add the hot apple sauce, in which soda has been dissolved, and the rest of the ingredients.

Apple Spice Cake.

4 T. butter y2 c. sour milk

1 c. sugar 2 t. cinnamon

2 well beaten eggs 34 t. cloves

% t. grated nutmeg 1 heaping c. finely chopped

2 c. flour apples

1 t. soda

Cream the butter and sugar. Then add the well beaten eggs. Dissolve the soda in the sour milk. Add the cinnamon, cloves and grated nutmeg mixed with the flour. If necessary, add more flour as it depends on how juicy the apples are. Beat well. May be baked either in loaf or layer. Any plain frosting, if desired. This makes a moist cake and may be kept a week or more.

94 THE SHOREWOOD COOK BOOK

Apple Cake.

3 c. flour 4 T. shortening

3 t. baking powder ]/2 c. milk

Yz t. salt 2 eggs, beaten

1 T. sugar

Sift flour, baking powder, salt and sugar, rub in shorten- ing, add milk and eggs. Roll out y2 inch thick, put into shal- low pans, brush dough with butter. Wash, pare and quarter apples, press into dough, sprinkle with sugar and cinnamon,, bake in moderate oven until apples are tender and brown,, about one-half hour. To be eaten warm.

Apple Torte.

\y2 lb. apples, boiled and 1 heaping t. flour

sifted 5 eggs

2 oz. blanched almonds Rind of y2 lemon 6 oz. sugar Juice of 1 lemon

Fold whites of eggs in last.

6 oz. butter y2 t. baking powder

6 oz. flour 4 T. sugar

2 egg yolks Vanilla

Baking Powder Coffee Cake.

2 c. flour Y\ c. butter

1 c. sugar Y\ c. milk

2 t. baking powder 2 eggs

Mix flour, sugar, baking powder and butter like pie crust.. Set aside one cupful of this mixture. Add milk and eggs and bake in coffee cake pan. Strew the one cupful of crumbs; on top.

Baking Powder Coffee Cake.

2 c. flour 1 T. sugar

4 t. baking powder 2 T. butter y2 t. salt 2/3 c. milk

Sift dry ingredients four times. Then cut in shortening with two knives until it is as fine as cornmeal. Gradually add the cold milk by cutting with knife through dough. Sprinkle two tablespoons sugar and one-half teaspoon cinnamon on top.

THE SHOREWOOD COOK BOOK 95

Blueberry Torte.

6 oz. butter y2 c. sugar

2 T. sugar 2 heaping T. flour

1 egg 1 egg

y2 lb. flour y2 c. sugar

\y2 qt. blueberries y> c. sour cream

Cream butter and two tablespoons sugar, stir in one egg, then one-half pound flour. Line inside of spring form with this mixture. Take the blueberries and mix one-half cup sugar, two tablespoons flour and fill the crust. Put in slow oven and let bake one-half hour or until about one-half done. At this time, pour over the fruit a sauce made of the beaten yolk of one egg mixed with one-half cup sugar and the sour cream. Then stir in the beaten white of egg and let bake another one-half hour or until done. Let cool in form. Remove rim carefully and let torte remain on tin.

Blitz Torte— No. 1.

1 c. flour

1 t. baking powder 4 eggs (yolks) y{ c. powdered sugar

3 T. milk

Put in two large tins. On the top of this put beaten whites of the eggs with the powdered sugar. Sprinkle with a few chopped almonds. Bake twenty minutes.

Filling. 1 c. sour cream 1 T. cornstarch

3 T. sugar Yolk of 1 egg

Dissolve corn starch in cold water and boil with the above ingredients. When thick and cold add white of egg.

Blitz Torte — No. 2.

y c. sugar 1 t. vanilla

y c. butter 1 heaping c. flour

4 eggs 1 t. baking powder

5 T. milk

Bake in two layers. Beat whites of eggs very stiff and add one-half cup sugar, one-fourth pound almonds, finely chopped. Put beaten whites on cake mixture and strew almonds over top. Bake in moderate oven thirty minutes. Custard filling between layers.

96 THE SHOREWOOD COOK BOOK

FRED W. KATH

1364 Oakland Ave. Hardware, Electrical Supplies and Appliances

Paints, Oils and Varnishes

Electric Repairing and Tin Work

GENERAL REPARING

Telephone Connection

Telephone Edgewood 70 1236 Oakland Ave.

Shorewood Express Line

Local and Long Distance Hauling

Piano and Furniture Moving

L. M. Bermel Milwaukee, Wis.

THE SHOREWOOD COOK BOOK 97

Blitz Torte— -No. 3.

4 oz. sugar 4 T. milk

4 oz. butter 4 oz. flour

4 eggs 1 t. baking powder

Mix the ingredients well. Beat the whites of the eggs. Add one cup of sugar and spread on dough. Place blanched almonds on top and bake twenty minutes to one-half hour. Bake in two layers and fill with boiled custard.

Blitz Torte— No. 4.

y2 c. sugar 1 t. baking powder

34 c. butter 1 t. vanilla

4 eggs y2 c. sugar

3 T. milk 34 lb. almonds y2 c. flour

Spread a mixture of the sugar, butter, yolks of the eggs, milk, flour, baking powder, and vanilla on the bottom of the pan. Then put on one-half cup sugar, whites of the eggs whipped stiff, and the almonds. Bake in a moderate oven, oven.

1 c sour cream 1 T. corn starch

3 T. sugar 1 t. vanilla

Brown Cake.

3 c. flour y2 c. butter

1 c. currants Allspice

1 c. raisins y2 c. sugar 1 c. sour milk

1 c. molasses

1 t. saleratus

Brown Form Cake.

3 eggs 1 c. raisins

1 lb. dark brown sugar 10c citron

Butter, size of an egg 1 t. allspice

1 c. milk 1 t. cloves

1 t. nutmeg 1 t. cinnamon

3 t. baking powder Flour enough to stiffen

98 THE SHOREWOOD COOK BOOK

Butter, Egg and Milkless Cake.

1 c. brown sugar 2 T. lard

1 c. (or more) seeded raisins Pinch of salt

y2 t. cinnamon Little nutmeg

34 t. cloves 2 c. flour

1 t. baking soda y2 t. baking powder

1 c. water

Put sugar, raisins, water and lard in a sauce pan. Add the salt, nutmeg, cinnamon, and cloves. Boil all together for three minutes, let cool. Add the baking soda dissolved in a little warm water. Add the flour, sifted with the baking powder. Bake in loaf in moderate oven.

Cheap Sponge

flour (scant)

baking powder

Beat eggs and sugar together, then add the other ingredients in the order given.

Carrot Torte. 2 c. boiled mashed carrots 2 T. flour 2 c. sugar 2 t. baking powder

1 lemon, juice and rind 4 eggs, beaten, whites last

2 T. cornstarch

Baked in two layers.

Filling. Chopped pineapple and whipped cream inside, and plain whipped cream on top.

Bread Torte.

2 c. sugar 1 grated lemon rind & eggs 3 c, grated rye bread 1 c. almonds (chopped) 2 t. baking powder

Stir sugar, eggs, and lemon to cream. Add almonds, bread, and whites of eggs, well beaten. Stir again. Very good.

Filling. 1 slate chocolate 3 T. water

3 egg yolks 1 c. sugar Butter, size of an egg Boil.

THE SHOREWOOD COOK BOOK 99

Cheap Devil's

T. butter T. lard

c. flour T. cocoa

1 c 1 c. 1 i. 1 t.

sugar sour milk soda vanilla

Dissolve soda sugar.

a little water

cocoa with

egg whites c. powdered

vanilla uares o

Melt chocolate over hot water.

Caramel Cake.

1 c. sugar Piece of butter size of egg 2/3 c. milk 3 eggs

\y$ c. flour 2 t. baking powder

Bake in two large layers.

Filling for Caramel Cake.

2 c. brown sugar 3 T. milk or cream Small pieces of butter Pinch cream tartar

Boil just five minutes and flavor with vanilla. Beat well while it cools.

Cheese Cake.

1 c. sugar Grated rind and juice of 1

3 eggs lemon

2 T. flour 1 pt. sweet milk 1 lb. cottage cheese ^ c. currants

Beat the sugar and the yolks of the eggs until light. Add the flour, grated rind and juice of the lemon, and the cottage cheese. Beat well together and stir in the sweet milk. Lastly, add the whites of the eggs, beaten to a stiff froth. Bake in deep pan lined with pie crust. Currants may be added over top before baking. Bake as you would custard pie. Very good.

100 THE SHOREWOOD COOK BOOK

DRAKE BROS. CO.

Wholesale and Retail Druggists

Importers of

PURE OLIVE OIL

Your Phone Orders Promptly Delivered

Telephone East Water and

Broadway 123 Michigan Street

A BLEND FOR SHOREWOOD CUPS VAN ALSTINE'S

Pride Coffee

SHOREWOOD GROCERY

1325-1327 Downer Ave. Phones, Edgewood 145-146

SERVICE QUALITY

THE SHOREWOOD COOK BOOK 101

Cheese Cake.

2 lb.cottage cheese 1 c. milk or cream

3 eggs, well beaten 1 T. vanilla

1 T. flour Juice and rind of 1 lemon

\y2 c. sugar

Stir cottage cheese until smooth. Take either pie crust or coffee-cake dough.

Cheese Torte. 1 lb. zwieback, grated * 4 eggs

1 c. sugar 1 c. sugar

1 t. cinnamon y2 pt. sweet cream 54 c. melted butter Vanilla to taste

2 lb. cottage cheese

To make crust, mix zwieback, sugar, cinnamon and butter. Take out one cup of this mixture for top of cake, add cottage cheese and stir until very smooth. Then add the eggs, sugar, cream and vanilla, spread over crust and bake.

Chocolate Cake. 1 c. white sugar 2 c. flour

1 c. brown sugar 2 t. baking powder

4 eggs 1 c. grated bitter chocolate 1 c. butter 1 c. coffee

Beat the eggs separately. Boil the coffee, sugar and the chocolate and let cool. Bake in layers and fill with custard or chocolate filling.

Frosting. I1/?. T. butter 1 c. confectioner's sugar

\y2 T. chocolate

Chocolate Nut Cake. \y2 c. sugar 4 eggs, beaten, added, 1

J/2 c. butter at a time

y2 c. milk, to melt y2 bar l1/?. c. flour

chocolate 2 t. baking powder

y2 c. chopped walnuts Bake in spring form.

Chocolate Frosting. One-half bar bitter chocolate, a little milk and a piece of butter size of an egg. Melt all together, add powdered sugar and a little cream. Vanilla flavor.

102 THE SHOREWOOD COOK BOOK

Cocoa Cake.

1 c. sugar 1 t. vanilla

y2 c. cocoa \y2 c. flour

1 c. sour milk 1 t. baking soda (not heaping)

4 T. melted butter A pinch of salt

Add a little more flour if not stiff enough.

Cornstarch Cake.

1 c. sugar 2 c. flour

Piece of butter, size of an egg 1 T. cornstarch Piece of lard, size of an egg 2 t. baking powder Pinch of salt 1 c. milk

This cake does not require eggs and is delicious.

Cottage Cheese Torte.

10 large zwieback (grated) 2 c. sugar

% c. melted butter 3 eggs

1 T. cinnamon 2 lb. cottage cheese

1 c. sugar 1 T. flour

Lemon or vanilla extract y2 pt. cream

Spread a mixture of the zwieback, butter, cinnamon and one cup of sugar in spring form very carefully. Then pour in filling of the remaining ingredients. Sprinkle a little zwie- back over this. Bake slowly for an hour.

Cranberry Torte.

4 eggs 1 c. dates

\l/2 c. sugar 1 c. flour

1 c. walnuts 1 t. baking powder

Beat yolks of eggs and sugar together, add the walnuts and dates, chopped, the flour containing baking powder and the beaten whites of eggs. Bake in moderate oven. The day before serving, cook one quart of cranberries with one cup of sugar and when cool spread on cake. Just before serving cover the cranberries with whipped cream.

THE SHOREWOOD COOK BOOK 103

Crumb Cake. 2 c. brown sugar 1 egg

Little salt 1 c. sour milk

2 c. flour 1 t. soda y2 c. lard

Cream flour with lard. Take out three-fourths cup of the mixture of sugar, salt, flour and lard and put aside. To the remaining mixture add the well beaten egg, sour milk, and soda. Put into cake tins and then strew the three-fourths cupful of mixture over the top of the dough. Bake in mod- erate oven.

Date Cake — No. 1. 1 c. sugar 1 t. vanilla

1 lb. dates , y2 t. salt

3 t. baking powder Enough flour to mix to a stiff 3 eggs dough

Bake in flat tin ; slow oven. When cold, cut into small squares and roll in powdered sugar. Will keep a long time when placed in stone jar.

Date Cake — No. 2.

l/2 c. sugar Yz t. almond extract

y2 c. butter 1 c. milk

Yolks of 4 eggs y2 lb. chopped dates

34 t. salt Enough flour to slightly stiffen

1 t. vanilla 2 t. baking powder

Cream butter and sugar and add other ingredients.

Date Torte.

6 eggs, beaten well y2 lb. dates, cut fine

1 c. sifted sugar iy2 t. baking powder

y2 lb. grated almonds, not 2 powdered Uneeda Biscuits blanched

Bake in loaf or in layers and fill with custard.

Delicate Cake.

1 c. sugar y2 t. lemon extract

y2 c. butter y2 t. vanilla

y2 c. milk p 2 c. flour

3 eggs 1 t. baking powder

Bake in two layers and frost. Raisins may also be added and the cake baked in loaf form, if preferred.

THE SHOREWOOD COOK BOOK

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