The Toronto Cook Book

Boil a saucepan of good floury potatoes; peel while hot and set aside until cool enough to handle; then break them with your hands and as they become sticky and moist, dredge a little flour over your fingers. Do not use more flour than is necessary. Knead well, adding a little salt; then form it into the round of frying-pan and have it about two inches thick and let cook on top of stove, turning frequently. When done, which will be in half an hour, cut in quarters; slit these and butter while hot. Potato Balls To one pint mashed and seasoned potatoes add part of an egg, well beaten. Mix thoroughly and roll into balls. Brush these over with remaining egg. Dip in cracker or bread crumbs and bake in buttered pan until brown. The Toronto Cook Book Apple Johnny Cake One pint white meal, two tablespoons sugar, one-half teaspoon salt, two teaspoons baking powder, milk enough to make quite soft, three apples, pared and sliced; bake in shallow cake pans thirty minutes. Sponge Corn Cake One cup Indian meal, one-half cup flour, one-half teaspoon salt, two tablespoons of baking powder, one tablespoon sugar, one tablespoon melted butter, yolks of two eggs and white of one egg, beaten separately, one and a quarter cups milk; if desired, quantity of corn meal and flour may be reversed. Suet Johnny Cake Take one cup beef suet, chopped fine, one heaping cup maple sugar, one and a half cups Indian meal, one and one-half cups flour; mix with the flour one teaspoon baking powder. After mixing the above ingredients, add two tablespoons melted butter and one cup milk; mix thoroughly; pour into baking pan and bake in quick oven. Note — If maple sugar cannot be had, common brown sugar may be used; but to make the cake perfect there is no substitute for maple sugar. Corn Cake One quart of flour, four teaspoons of baking powder, one teacup Indian meal, two eggs, one-half cup sugar, two tablespoons butter. This makes two sheets. Corn Cake (One of the best) Two cups flour, one cup Indian meal, one-half cup sugar, two heaping teaspoons baking powder. Mix altogether thoroughly, and rub in piece of butter the size of an egg ; add two eggs well beaten and mix up with sweet milk so that the mixture will just run. Bake at once. Rhode Island Johnny Cakes White bolted meal or corn meal (white preferred), one teaspoon sugar, salt (use judgment as to quantity) ; scald with madly boiling water; stir it. The hot water cooks the meal and swells it; thin to the right consistency for frying with cold milk. Fry in cakes. — Mrs. W. R. Hudson. The hot water cooks the meal and swells it; thin to the right consistency for frying with cold milk. Breakfast and Tea Cakes Johnny Cake Two eggs, two tablespoons melted butter, three-quarters cup sugar, two cups corn meal, two cups flour, one teaspoon baking soda dissolved in hot water, one teaspoon salt. Southern Johnny Cake Mix one teaspoon salt with one cup white corn meal, scald it with just enough hot water to dampen it. Then add enough cold milk to form a very stiff batter (almost a dough). Stir it well and drop in cakes about three-quarters of an inch in thickness on a buttered pan. Bake in a hot oven for twenty-five minutes. Split open and butter while hot. Serve with syrup. Corn Cake