The Toronto Cook Book

Two cups of flour, one teaspoon baking powder, yolk of one egg, pinch af salt, one tablespoon butter, about half a cup of water, sift together the flour, salt and baking powder; rub in the butter and mix to a stiff paste with the yolk of egg and water. Knead two minutes, then roll out very thinly and cut into rounds. Fry in hot fat and when golden brown drain and sift sugar over them. Biscuits One sifterful of flour, two tablespoons of lard, two teaspoons baking powder, one teaspoon salt. The Toronto Cook Book Muffins Cream one-third cup butter, add quarter cup sugar, quarter teaspoon salt, one egg beaten light, three-quarters cup milk, three cups sifted flour, four level teaspoons baking powder; bake in hot buttered gem tins for twenty-five minutes. Graham Muffins One small cup flour, one-half cup Graham flour, one-half cup sugar, two teaspoons baking powder, one cup milk; mix all ingredients together and just before ready to put in gem pans, add melted butter size of an egg; bake twenty minutes in hot oven. — G. D. P. Mrs. Langton's Muffins Cream one-third cup butter, add gradually half cup sugar and quarter teaspoon salt, one egg beaten light, three-quarters cup milk, three cups sifted flour, four level teaspoons baking powder. Bake in hot buttered gem tins for twenty-five minutes. Lovely Muffins One and a half cups flour, pinch of salt, one tablespoon butter, two eggs, two teaspoons baking powder, one tablespoon sugar, one cup milk; sift the flour, salt and baking powder together; rub in the butter, add sugar and mix to a batter with the yolks of eggs and milk. Last of all add the whites of eggs beaten to a stiff froth. Bake at once in a quick oven. Squash Muffins Two well-beaten eggs, one cup cooked and strained squash, one cup milk, a little salt, two cups flour, two teaspoons baking powder, one tablepoon melted butter; after all the ingredients are mixed together, add melted butter last. Bake thirty minutes in a slow oven, having oven very hot when first put in. — Mrs. E. J. Powell. Rye Muffins One pint of rye meal, one pint of flour, one pint sweet milk, one-half cup sugar, one teaspoon salt, three teaspoons baking powder, two eggs; bake twenty minutes. This quantity makes twenty-four muffins. Breakfast and Tea Cakes 35 Congress Muffins Three cups flour, two cups sweet milk, one egg, half a cup sugar, piece of butter size of a walnut, three tablespoons baking powder. Corn Muffins One cup Indian meal, two cups white flour, one-half cup sugar, three teaspoons baking powder, two cups milk, two eggs well beaten. Scones One egg, well beaten, one scoop sugar, one piece of butter size of an egg, one pint milk, half teaspoon salt, one scoop currants, one and a quarter sifter of flour, four teaspoons baking powder. Shortbread One pound flour, ten ounces butter and lard, quarter pound brown sugar, one egg. Mix all together on board till firm enough to roll. Then cut in squares and bake in moderate oven* Potato Scones Take one tablespoon well mashed potatoes and work into it a small handful of flour until it feels firm and sticks close together. Roll out and cut. Potato Cake