The Toronto Cook Book

One quart buckwheat flour, one teaspoon salt. Stir in water to make a thin batter; beat thoroughly four tablespoons yeast, set batter in a warm place, let it rise over night. Add one teaspoon of soda in the morning, also two tablespoons of molasses. DOUGHNUTS, GINGER- BREADS AND COOKIES Doughnuts One cup of sugar, brown or white, Now add an egg, and beat it light, A little salt, with spice to taste, Baking powder, too, must now be placed ; Three teaspoonfuls bought of Gillett, I find as good as any yet, One cup of milk now stir together, They will prove as light as any feather; Just flour enough to roll them out, But you must mind what you're about, And keep your lard at proper heat — You'll find these doughnuts hard to beat. Molasses Doughnuts One cup of molasses, one egg, one rounded tablespoon of butter, two-thirds cup of milk, two teaspoons of cream of tartar, one of soda, one-half teaspoon of nutmeg and ginger, or cinnamon, little salt and flour to roll and handle nicely. Sour Milk Doughnuts Two eggs well beaten, add one cup of sugar, one cup of sour milk, one teaspoon of soda in the milk to foam, teaspoonful of melted butter, a little salt, nutmeg, and don't forget to add a pinch of ginger to make them light. Now sift in flour with one teaspoonful of any kind of baking powder or one of soda and onehalf of cream of tartar in the flour. Mix soft. They are fine rolled in sugar when hot. Doughnuts One cup sugar, one teaspoon salt, one of nutmeg, one cup of milk, two cups flour, two teaspoons baking powder. — N.H. Doughnuts One quart flour, half cup sugar, half teaspoon salt, two teaspoons baking powder, a saltspoon cinnamon or nutmeg, one egg, milk enough to make a stiff dough. The Toronto Cook Book Doughnuts Two eggs, one and a quarter cups sugar, small piece of butter, one cup sweet milk, one good sized teaspoon baking powder, flour to roll, cut out with a doughnut cutter and fry in hot fat. Doughnuts One cup sugar, one cup milk, two eggs, one teaspoon baking soda, three teaspoons melted butter, a little salt, one nutmeg; beat the eggs, then add sugar and beat until very light, then put in butter and flour enough to make a stiff dough; roll out and then cut. Doughnuts One cup sugar, one egg, one spoonful cream tartar, half a spoonful soda, one nutmeg, half a teaspoon salt, two-thirds cup milk, one dessertspoon butter. Doughnuts One cup granulated sugar, one teaspoon butter, two teaspoons baking powder, one teaspoon salt, two eggs, one-half grated nutmeg, two cups Rainbow flour, one cup milk. Rub butter into sugar, beat eggs light, add them to butter and sugar, then add milk. Sift flour, baking powder and salt, grate in nutmeg, add to mixture enough Rainbow flour to make a dough as soft as can be handled, not necessarily the two cups. Roll one-quarter inch thick and cook in boiling fat. Try fat first by small piece of dough. Soft Gingerbread One cup molasses, one-half cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, one tablespoon ginger, one teaspoon allspice, two cups flour sifted with one and a half teaspoons baking powder. Bake in shallow pan, or small pans. Soft Gingerbread One-half cup butter, one cup brown sugar, one cup molasses, one cup sweet milk, three cups flour, three teaspoons baking powder, one teaspoon each of ginger, cloves and cinnamon.