MILWAUKEE STEAM APLLIANCE CO

Tel. West Allis 126

West Allis, Wis.

THE SHOREWOOD COOK BOOK 105

Devil's Food.

Devil's Food Cake— No. 1.

y2 lb. Baker's bitter chocolate 1 egg yolk

y2 c. sweet milk y2 c. sugar

y2 c. butter 1 t. vanilla

1 c. sugar 3 egg whites, beaten

2 t. baking powder 2 c. flour

Boil chocolate, milk, yolk of the egg and the sugar to a custard. When cool, add the vanilla and other ingredients. When baked in a loaf add one cup of nuts.

Devil's Food Cake— No. 2.

1 c. sugar 1 iarge c. flour

% c. butter 1 t. soda

1 egg 1 t. vanilla

% c. sour milk 2 squares chocolate

Dissolve chocolate in one-half cup boiling water.

Devil's Food Cake— No. 3.

2 square grated chocolate 1 level t. soda, mixed with

Pour one-half cup boiling water over chocolate and let stand until other ingredients are mixed.

\y2 c. sugar y2 c. sour milk

y2 c. butter 1 level t. baking powder

2 eggs 2 c. flour

Flavor with vanilla. Bake in loaf.

Egg Torte.

6 eggs 1 pk. dates

1 c. sugar 1 c. walnuts, chopped

y2 c. bread crumbs 1 t. vanilla

1 t. baking powder

Beat yolks, add sugar and beat. Add baking powder and crumbs, then dates cut in small pieces and nuts, then whites of eggs beaten stiff and vanilla. Bake in coffee cake pan forty minutes. Serve with whipped cream.

106 THE SHOREWOOD COOK BOOK

Eggless Cake.

y2 c. butter 1 t. grated nutmeg

\y2 c. sugar y2 t. cinnamon

1 c. sour milk 3 level c. sifted flour

1 c. raisins, chopped fine and 1 t. soda well floured

Cream butter and sugar, add sour milk, spices, raisins, flour, and soda. Bake in a moderate oven.

Ever Best Cake.

1 c. sugar 1 egg

1 T. butter lJ/2 c. flour

Over 1 cup of chopped dates sprinkle 1 teapsoon of soda. Over this pour 1 cup of hot water. Cream butter, add sugar and egg, and date mixture. 1 t. vanilla y2 c. nuts, chopped

Add flour.

Farina Cake.

1 c. granulated sugar 1 t. cream of tartar

y2 c. powdered sugar y2 t. soda

1 c. farina \y2 c. rolled and sifted oven

24 c. ground walnuts dried bread crumbs

Beat yolks, add the sifted sugar, and beat five minutes. Whip the whites with cream of tartar until stiff; add this to yolks and whip two minutes. Mix all dry ingredients, add to the eggs and beat well. Bake in two or three layers. Serve with whipped cream and sprinkle top with chopped walnuts.

Frozen Angel Food.

5 egg whites 1 scant c. sugar

1 c. heavy cream 1 t. vanilla

First beat whites until stiff, adding half the sugar, beating gradually. Then beat cream, adding the rest of the sugar gradually. Then mix eggs and cream together lightly. Add flavoring and turn into loaf cake tin. Have ready a box of snow and salt mixed, and pack the mixture into this. Be sure you have a tight cover on the tin to prevent the snow and salt from falling in. Let stand five hours and serve as brick ice cream.

THE SHOREWOOD COOK BOOK 107

Frozen Coffee Cake.

1 lb. flour 1 t. salt

y2 lb. shortening IT. sugar

Mix like pie crust. Add : 3 egg yolks lc yeast

1 c. milk

Set in cool place over night. In morning roll out on board. Beat whites of 3 eggs, 1 cup sugar, spread over rolled dough. Add raisins, nuts and cinnamon. Let raise in warm place.

YA lb. butter

2 lb. currants

1 lb. brown sugar

1 lb. dates

y2 lb. citron

1 c. sour milk

or buttermilk

y2 lb. candied cherries

1 t. soda

y2 lb. candied pineapple

1 t. cinnamon

1 lb. walnuts

1 t. nutmeg

1 lb. brazil nuts

1 t. allspice

2 wine glasses brandy

2 lb. raisins

1 lb. flour

German Coffee Cake.

y2 c. sugar 1/3 c. butter

1 c. milk y2 t. salt

Heat these ingredients, then let cool while you dissolve one cent yeast in one-half cup lukewarm water. Beat all together with two eggs and three heaping cups of flour. Flavor with grated rind of lemon. Set in evening.

Good Date Cake.

1 lb. dates, chopped 4 eggs, well beaten

1 lb. walnuts, coarsely 4 T. flour

chopped 1 t. baking powder 1 c. powdered sugar

Serve with whipped cream.

108 THE SHOREWOOD COOK BOOK

Silver Buckle Coffee

Milwaukee's Favorite

E. R. GODFREY & SON CO. ALBERT C. BIERSACH

Dealer in and Importer of

BOOKS, PERIODICALS. FINE STATIONERY, FOUNTAIN PENS AND BLANK BOOKS

CONGRATULATION CARDS for all occasions

315 Third St., Opp. Wm. Steinmeyer Co. Phone Grand 4682

Telephone Grand 4570 Pub^Lforary

STEINFUHR & KRIVANEK TAILORS

801 Grand Avenue Milwaukee

L. SHAPIRO

Dealer in

GROCERIES, FRUITS AND VEGETABLES

1382 Oakland Edgewood 142

THE SHOREWOOD COOK BOOK 109

Graham Cake — No. 1.

1 c. sugar 17 graham crackers

y2 c. butter \y2 t. baking powder

Y^ c. milk 3 T. confectioner's sugar

y2 c. flour 1 t. vanilla

3 eggs, well beaten 2 T. melted butter

Roll graham crackers fine and put through flour sieve. Mix all well. Make a frosting of the confectioner's sugar, melted butter and vanilla. Add a little milk to make smooth enough to spread on top layer. Sprinkle frosting with chopped riuts. Bake in two layers.

Graham Cake — No. 2.

1 c. sugar 2y?. c. graham crackers, rolled y2 c. butter 1 t. baking powder

2 eggs 1 t. vanilla 24 c. milk

Bake in two layers.

Graham Cracker Cake — No. 3.

\y T. butter \y> c. flour

iy2 c. sugar \y2 c. rolled graham crackers

3 eggs (16 to 18 crackers) 1 c. milk 2 t. baking powder

Beat dough well and bake in three layers. Filling.

4 T. sweet cream y2 c. butter 3 c. confectioner's sugar 1 t. vanilla

Stir creamy and put between layers and on top of cake.

Graham Cracker Torte — No. 4.

1 c. sugar Pinch of salt

3 eggs (well beaten) 2 t. baking powder

1 c. sweet milk 27 graham crackers y2 c. butter

Bake in layers and spread with any tart jelly. Put together with whipped cream.

110 THE SHOREWOOD COOK BOOK

Gugelhopf.

y2 lb. butter y> pt. milk

Y\ lb. sugar 1 t. salt

Grated rind of 1 lemon 2c yeast

6 eggs, beaten separately 1 lb. flour

Beat well (herein lies the success of the cake). Grease- tin well and sprinkle with broken almonds. Put dough into- tin and let rise until it reaches the top. Bake in slow oven-

Hazelnut Cake.

y lb. sugar

iy c. grated hazelnuts

7 T. cracker meal

Rind of 1 orange

1 t. baking powder

Juice of y2 lemon

2 T. brandy

Stir sugar and yolks of the eggs to a cream. Then add the beaten whites of the eggs. Stir very little and slowly- Bake in loaf about fifty minutes, or in layers.

Kaiser Torte.

y c. butter 2 c. and 2 T. flour

1 c. sugar 2y t. baking powder

3 eggs 1 c. raisins

Rind of a lemon 1 c. walnuts (cut in pieces)

y c. milk

Bake and cover with butter frosting.

Krummel Torte.

5 eggs 3 t. baking powder

2 c. sugar 1 lb. English walnuts

10 T. rolled soda crackers y lb. dates

Beat yolks, add sugar, beaten whites, crackers mixed with baking powder, lastly nuts and dates cut fine. Bake in shallow pans twenty minutes in hot oven. Serve with whipped cream- This will serve sixteen people.

THE SHOREWOOD COOK BOOK 111

Lady-finger or Ice-Box Cake.

y2 lb. butter 3 eggs

1 c. powdered sugar Rind and juice of 1 lemon

4 doz. lady-fingers Juice of 2 oranges

Work butter with hands for fifteen minutes. Add pow- dered sugar and stir again. Add the eggs, one at a time. Then add the juice and rind of lemon and oranges. Make a fence of lady-fingers by separating them, putting the smooth side toward the outside of the spring form. Then make a layer of lady-fingers, then a layer of dough, and so on until all is used.

Lady-finger Torte.

6 eggs, beaten separately 6 lady-fingers

1 c. powdered sugar 1 t. baking powder

1 c. grated almonds

Measure almonds before grating. Use seven or eight lady-fingers if they are small. Dry them and brown in oven. Then roll and add the baking powder. Add beaten whites of the eggs last. Bake in three layers.

Filling. 1 T. cream Powdered sugar

Butter, size of an egg

Use enough powdered sugar to make a creamy filling.

Minute Cake.

1 c. sugar Pinch of salt \y2 c. flour 2 eggs

2 t. baking powder 3 T. melted butter

Sift the sugar, flour, baking powder, and salt. Break the eggs into a cup and fill with milk. Flavor with lemon. Add the melted butter. Beat all together with an egg beater until smooth. Bake in quick oven. Good for layer cake.

Molasses Cake.

1 egg 1 t. soda in

y2 c. boiling water 2y2 c. flour Flavor to taste

y2 c. hickory nuts

112 THE SHOREWOOD COOK BOOK

OAKLAND FOOD MARKET

KOEHLER & PREISS, Props. Phone Edgewood 2195 1039 Oakland Ave.

MEAT MARKET

We Carry a Full Line of

FRESH CUT MEATS

GROCERIES AND DELICATESSEN

Home Made Sausage Meat

BAKED HAM BAKERY WE DELIVER

Telephone Broadway 2676

CHAS. F. SCHLUETER CUSTOM TAILOR

Room 402 Iron Block MILWAUKEE, WIS.

SHOREWOOD SPECIALTY SHOP

1314 Maryland Ave., Cor. Maryland Ave. and Atwater Road

Complete Line of Notions and Baby Goods

Hand-Made Laces and Madeira

Cotton and Silk Negligee and Kimonas

Silk and Cotton Underwear

Large Assortment of Fancy Handkerchiefs

Phoenix Hosiery

Our Prices are as Reasonable as the Down-town Stores

Your esteemed patronage is kindly solieiteil

We specialize in HIGH GRADE Watches, Diamonds, and Diamond Mountings.

No Inferior Goods Sold Special Designs on Request

J. SAUERMANN

Official Watch Inspector C. & N. W. R. R.

166 Wisconsin Street Milwaukee, Wis.

Phone Broadway 2663

THE SHOREWOOD COOK BOOK 113

Molasses Nut Cake.

1 c. sugar 3 eggs

y2 scant c. butter 4 T. molasses

1 c. milk 1 t. cloves

2 c. flour 1 t. cinnamon

1 c. raisins 1 c. walnuts

2 t. baking powder

Napf Kuchen.

24 c. sugar 5 eggs

34 lb. butter Salt

1 c. milk Rind of 1 lemon

1 lb. flour 2c yeast 24 c. raisins

Napfkuchen with Baking Powder.

y2 c. butter 1 c. milk

\y> c. sugar 3 c. flour

4 eggs y2 lb. raisins

2 l. baking powder Lemon rind

Nut Cake.

y2 lb. butter 1 t. cream of tartar, in flour

1 c. sugar y2 t. soda, in milk

3 tgg whites l}/2 c. flour

y2 c. milk 1 c. chopped nuts

Bake in shallow pan and cut into squares.

Orange Cake.

1 c. powdered sugar 1 t. baking powder

6 eggs, beaten separately Juice of 1 orange

1 c. almonds Rind of 2 oranges

1 c. zwieback

Ottelo Torte.

1 c. powdered sugar 1 c. flour

5 eggs, beaten separately 1 t. baking powder

Bake in two layers.

Filling. 1 c. cream or milk 1 T. cornstarch

3 T. sugar 1 egg

Flavor to taste. When cool, add the beaten white of the esfjj;. Use chocolate frosting-.

114 THE SHOREWOOD COOK BOOK

Poppy Seed Cake — No. 1.

1 c. poppy seed 2 c. flour

\y2 c. milk 2 t. baking powder

ly2 c. sugar 4 whites of eggs, beaten

y2 c. butter 1 t. vanilla

Grind poppy seed. Heat one-half of the milk, pour over poppy seed, let stand over night. Cream butter and sugar and add poppy seed mixture. Add flour and baking powder mixed, and last, the beaten whites. Place in a well greased spring form and bake in a moderate oven 45 minutes. When cold cover with chocolate butter frosting or with fudge frosting.

Poppy Seed Cake — No. 2.

1 heaping c. sugar \y2 c. flour

y2 c. butter 2 t. baking powder

3 eggs J/2 c. poppy seed

y2 c. milk

Bake in three layers and fill with custard filling. Frost with the following:

1 c. confectioner's sugar 2 egg yolks

1 T. butter Vanilla

Stir smooth, flavor with vanilla and spread on cake.

Potato Torte.

y2 c. butter 2 c. sugar

1 t. cinnamon 1 t. allspice

y2 t. cloves y2 t. ginger

A little nutmeg 5 eggs

y^ lb. chopped almonds 1 cake sweet chocolate

1 c. grated boiled potatoes 1 T. vanilla

1 t. saleratus I c. sour milk

2 c. flour

Cream the butter with the sugar, then add the eggs, add sour milk and soda and spices, add the flour, chocolate and potatoes and almonds and vanilla. Bake one hour.

THE SHOREWOOD COOK BOOK 11

Potato Cake.

1 c. butter

4 eggs [ i

1 c. mashed

1/3 c. chocolate

y2 c. milk

y2 t. allspice

y2 t. cloves

y2 t. cinnamon

2Y-2 c. flour

4 t. baking powder

1 t. vanilla

1 c. nut meats

2 c. sugar

Cream butter and sugar and add the yolks of eggs, beaten lightly. Add in order, the potatoes, chocolate, milk, spices, vanilla, nuts, and the baking powder sifted into the flour. Lastly, add the beaten egg whites. Bake either in loaf or laver.

Puff Paste Cake. 2 large c. flour 1 egg

1 c. butter 1 whole eggshell of cold water

Prepare the above mixture in the evening, keeping it in a cool place. The next morning divide into six parts, roll out into thin sheets, prick with a fork and bake in jelly cake tins in a moderate oven. When cold, cover first sheet with custard filling, the second with red currant jelly, and continue alternating until the six sheets have been used, placing small dots of the jelly on the upper sheet.

Quick Coffee Cake. 1 egg 1 c. milk (scant)

1 c. sugar (scant) Salt

1 T. butter Lemon iy4 c. flour Vanilla

2 t. baking powder

Cream butter and sugar. Add egg and milk. Sift flour, salt, and baking powder together and put in cinnamon. Sugar and place almonds on the top before baking.

Railroad Cake.

1 c. sugar 2 t. baking powder 4 T. melted butter 2 c. flour

2 eggs Flavor to taste y2 c. sweet milk

Put all together, stir five minutes and bake in loaf or layers.

116 THE SHOREWOOD COOK BOOK

Where Economy Rules

ATWATER CASH MARKET

WM. TEMKIN, Prop.

Phone Edgewood 83 461 Atwater Road

If you want the Best — we have it

Choice Meats, Fresh , Fruits and Vegetables

Come ami Save the Big Difference

RUSSELLA SCOTT ATKINSON

Teacher of Piano — Shorewood 1297 Frederick Ave. Edgewood 1872

PERKINS HARDWARE

Where Service and Courtesy Prevail

Phone Edgewood 1875 463 Atwater Road