The Toronto Cook Book

Two cups rye meal, four cups flour, half cup yeast, one tablespoonful sugar, one hot mashed potato, one teaspoon soda, salt, and mix with warm water. 30 The Toronto Cook Book Rye Drop Cakes One pint of sweet milk, two eggs, two and a half cups rye flour, one and a half cups of flour, half a teaspoon saleratus, one teaspoon cream of tartar, two tablespoons sugar, a little salt. Popovers One cup milk, one cup flour, one egg, a little salt. Graham Puffs Two cups Graham flour, one cup flour, two cups milk, two teaspoons cream tartar, one teaspoon soda, two teaspoons sugar, one teaspoon salt. Blueberry Cake Four cups flour, one cup milk, one cup sugar, two eggs, half a cup melted butter, one and a half teaspoons cream tartar, one teaspoon baking soda, one pint of berries rubbed in a dish of flour. Tea Cake Two eggs, two tablespoons of melted butter, two tablespoons sugar, one pint flour, one cup milk, two teaspoons cream of tartar, one teaspoon soda. — J. S. P. Buns One cup sugar, one cup yeast, three cups milk, flour for batter over night. Add in the morning one cup butter, one and a half cups sugar, spice to taste, knead, cut and put into pans and raise four or five hours; add two cups currants. Dip Cake One pint of milk, scant pint of flour, three eggs, a little salt; bake three-quarters of an hour in a quick oven. Currant Biscuit Sift three pints flour, one teaspoon salt, two heaping teaspoons sugar, four teaspoons baking powder together; rub in one tablespoon each of lard and butter, one small cup currants; mix to a soft dough with sweet milk; roll out one inch thick, cut with small biscuit cutter; bake in hot oven twenty minutes. Breakfast and Tea Cakes A Delicious Baking Powder Biscuit Three cups flour, three heaping teaspoons baking powder, one teaspoon salt; sift all together into mixing dish, and with a silver knife or the tips of the fingers, rub in one teaspoon lard ; add cold water a little at a time, until flour is all absorbed ; roll out, cut and place in pan to bake twenty to twenty-five minutes. If not accustomed to making biscuits with water, milk may be used. Riced Roll Cake Take two cups hot boiled rice, make into balls, dip into a beaten egg and then into Indian meal till thoroughly coated; fry in lard; serve them with sauce, butter, or cream and sugar. Sandwich Biscuit Make as biscuit dough, roll out one-half inch thick, cut and spread half the biscuit with butter, then a thick layer of chopped cold meat, well seasoned; press the other round on top, and bake in quick oven. Spiced Tea Biscuit Break two eggs into cup, melted butter size of an egg, fill cup with milk and turn into mixing dish; add one cup sugar; sift three times two cups flour with one teaspoon cream tartar and half a teaspoon baking soda, half a teaspoon each of allspice, cloves and cinnamon, a little nutmeg, raisins to suit; bake in gem tins, and ice when cold. Spiced Muffins One cup molasses, one teaspoon soda, half cup sugar, one cup boiling water, half a teaspoon cinnamon, half a teaspoon cloves, one egg well beaten, two cups flour well sifted. Dissolve soda in boiling water and stir into molasses. Then take rest as in order written. These ingredients make one dozen. Puffs Three eggs, three cups milk, four cups flour, a little salt. Rye Biscuit