The Toronto Cook Book

One pint of flour, two teaspoons of baking powder, one salt spoon of salt, two eggs beaten separately, one-half cup of milk, one-half cup of melted butter. Scotch Scones One quart flour sifted with two teaspoons baking powder, one tablespoon sugar, one-half teaspoon salt, one tablespoon lard, two beaten eggs, and a pint of sweet milk. To be eaten hot with butter. Bake in muffin rings in hot oven. Popovers Two cups flour, two cups milk, one-half cup sugar, two eggs, butter the size of an egg, one teaspoon baking powder, a little salt. Rusks One and a half pints of flour, one-half teaspoon salt, three tablespoons sugar, two tablespoons baking powder, two tablespoons of lard, three eggs, one teaspoon each nutmeg and cinnamon, three-quarters pint of milk. Stir together flour, salt, sugar and powder; rub in the lard cold; add the milk, beaten eggs, and spices. Mix into a dough soft enough to handle; flour the board, turn out the dough, give it a quick turn or two to complete its smoothness. Roll them under the hands into balls the size of a small egg; lay them on a greased shallow cake pan, put very close together, bake in moderately heated oven thirty minutes; when cold, sift sugar over them. Snowballs One cup of sugar, one cup of flour, two tablespoons sweet milk, one teaspoon baking powder, three eggs; flavor with lemon. Put one tablespoon in a buttered cup and steam twenty minutes. Roll in white sugar while hot. The Toronto Cook Book Apple Rolls One cup of sweet milk, one-half cup sugar, one-quarter cup butter, two cups flour, one and a half cups chopped apple, two teaspoons baking powder. Put in the apple the last thing. Put gem pan on stove and grease with lard, leaving just a little lard in bottom of each pan. Have the pans sizzling hot and let the batter stand in pans about one minute on top of stove, then put in hot oven and bake quickly. This amount makes eight or nine rolls. Very nice for tea. Crumpets Melt one small tablespoon lard. Add to it one egg and one and a half gills milk. Beat well, then add one-half teaspoon salt, one teaspoon sugar, one and a half teaspoons baking powder sifted with two and one-half gills flour. Bake in muffin rings in a very hot oven at once, for five minutes. This quantity makes six crumpets. The secret of success is quick making and quick baking. Rice Waffles One cup boiled rice, one pint of milk, two eggs, lard the size of a walnut, two teaspoons baking powder, one teaspoon salt, flour for a thin batter. Oatmeal Crackers Three cups oatmeal, three cups flour, salt, two eggs, one cup brown sugar, two teaspoons baking powder, one piece butter or lard size of an egg; milk to moisten it; roll thin and bake in a quick oven. Graham Crackers One quart best Graham flour, one tablespoon sugar, onehalf teaspoon salt, one teaspoon baking powder, two tablespoons butter, little more than one-half pint milk. Sift together Graham, sugar, salt and powder; rub in the lard cold add the milk and mix into a smooth, consistent dough. Flour the board, turn out the dough and knead it well for five minutes. Roll it with the rolling-pin to thickness of one-quarter inch; cut it with a knife into small envelope-shaped crackers. Bake in rather hot oven with care (as they burn readily) for ten minutes. Handle carefully while hot; when cold, store for use. Breakfast and Tea Cakes