The Toronto Cook Book

Take one tablespoon sugar and one egg beaten five minutes, one cup milk, one cup Indian meal, one cup flour, two teaspoons cream of tartar, one teaspoon baking soda, dissolve in a little hot water. Corn Cake Two cups Indian meal, one teaspoon molasses, three cups milk, one cup of flour, half teaspoon soda, a little salt. Hominy Cakes Two tablespoons fine hominy, one-half teaspoon salt, one tablespoon butter, one-half cup boiling water; place this over the tea-kettle or on the back of the stove until the hominy absorbs all the water. Pour one cup of boiling milk on one scant cup of corn meal, add two tablespoons of sugar and the hominy. When cooked add two eggs, yolks and whites beaten separately, and one heaping teaspoon of baking powder. Bake in hot buttered gem-pans about twenty minutes. Spider Corn Cake Mix one and a half cups corn meal, one-half cup flour, two tablespoons sugar, one teaspoon salt, four teaspoons baking powder; beat two eggs and add two cups milk; mix with the dry ingredients. Put two tablespoons butter into a spider, and when melted pour in the mixture; add one cup milk, one tablespoon at a time. Bake twenty minutes in a hot oven. The Toronto Cook Book Rye Cake One cup flour, one cup rye meal, one cup Indian meal, one cup milk, two teaspoons baking powder, a small piece of butter, two eggs, a little salt. Bake in gem pans. Batter Cakes One quart flour, three teaspoons baking powder, three eggs, whites and yolks beaten separately, one quart sweet milk, one tablespoon melted butter, a little salt. Add whites last. Bake at once. German Breakfast Cake One quart flour, two teaspoons baking powder, two tablespoons sugar, one tablespoon butter, one teaspoon ground cinnamon, a little salt. Mix all the dry ingredients together, rub in the butter and add enough sweet milk to make a soft dough. Roll into two sheets, put in pie tins, allowing to come up on the side a little, and sprinkle with sugar, cinnamon and bits of butter. Bake and serve hot. Coffee Cakes One cup sweet milk, one-half cup of sugar, one-half cup of butter, two eggs, two teaspoons baking powder. Work in enough flour to make a stiff dough, roll out, and sift on the whole sheet some ground cinnamon, and roll up. Cut from the roll slices and place on tins. Before baking, sprinkle with sugar. Coffee Cake Two cups brown sugar, one cup butter, four eggs, one cup cold coffee, one teaspoon baking soda, three cups flour, quarter teaspoon cinnamon, cloves, allspice, mace, ginger and small nutmeg. Sally Lunn One quart of flour, four eggs, one cup milk, one cup of lard and butter mixed, two teaspoons of baking powder, one teaspoon of salt. Beat the eggs very light, yolks and whites separately, melt the shortening, sift the baking powder into the flour, add the whites the last thing. Bake steadily threequarters of an hour, or until a straw thrust into it comes up clean. Eat while hot. Breakfast and Tea Cakes 39 Mt. Hor Tea Cake One quart flour, three teaspoons baking powder, one teaspoon salt, two eggs, one cup sugar, one pint milk, onequarter cup melted butter. Mix the baking powder and salt with the flour. Beat the eggs till thick and creamy, add the sugar then the milk. Stir this into the flour, add melted butter last, and beat it well. Bake in a shallow pan. Break and eat it hot. Sally Lunn