The Toronto Cook Book

Three cups rye meal, two cups sour milk, third of a cup molasses, two tablespoons of lard, two tablespoons baking soda, a little salt. The Toronto Cook Book Cream Tartar Biscuit One quart sifted flour, butter size of an egg, a little salt, one and a half tea cups milk, two teaspoons cream of tartar, put into the flour, one teaspoon soda dissolved in a little water. Roll out, cut the biscuit, and bake in a quick oven. Brighton Biscuit Four pounds of flour, two pounds white sugar, one pound butter, ten eggs, juice and pulp of two oranges, half teaspoon soda. Roll out quite thin, and cut in any shape desired. Waffles Make the same as muffins, only much thinner. Heat the irons well, fill and bake very quickly. Cream Toast Put a piece of butter the size of an egg into one pint of boiling milk; stir one tablespoonful flour into one cup of cream and add some of the boiled milk to this; beat gradually, then put it into the boiling milk and cook a few minutes; add salt to taste. After taking from fire, pour over a well-beaten egg; strain the mixture over buttered toast. Bread Crisped Brown Take a loaf of stale bread, slice it thin; place on a pie plate in the oven to dry; when entirely dry, close the door and brown. This is mostly used in cases of stomach affections. French Cinnamon Toast Beat two eggs, add two cups sweet milk and a little salt, sugar may be added to the milk, as it helps to brown it nicely. Dip slices of bread into the mixture, allowing them to absorb it; then brown the slices on a hot, well-buttered frying pan. Sprinkle with cinnamon; butter and serve very hot. Buttered Toast Toast bread which is about two days old until crisp and a rich brown on both sides. Butter when hot, and serve. Breakfast Gems One cup sweet milk, one and a half cups flour, one tablespoon butter, two teaspoons baking powder. Bake in quick oven. Breakfast and Tea Cakes Graham Gems Two cups Graham flour, half cup white flour, one egg, three teaspoons baking powder, half cup sugar, a little salt and sweet milk to mix. Rye Gems One egg, one cup sweet milk, one-quarter cup sugar, two teaspoons baking powder, one cup flour, one cup rye meal. Hominy Gems Take one cup well-cooked hominy, add one well-beaten egg, three tablespoons melted butter, and two-thirds cup milk; stir into it two cups flour, two teaspoons baking powder, mix all together and bake in gem pans twenty minutes in a quick oven. For these gems either fresh-boiled hominy or some which has been set aside cold may be used. Gems One egg, half a cup sugar; beat together one cup milk, one heaping teaspoon baking powder, one heaping cup Graham flour, one tablespoon melted butter, pinch of salt; bake in gem pans. Rhode Island Puffs Half a cup butter, two eggs, two teaspoons baking powder, two and a half cups flour, one cup sugar, a pinch of salt, one cup milk; cream the butter and sugar; add the well-beaten eggs and milk, then the flour, salt and baking powder, sifted together. The mixture should be a little stiffer than cake. Bake in shallow, well-greased pans about half an hour; split, butter and serve hot. Boston Oddities