The Toronto Cook Book

Cheap and good. One cup molasses, two-thirds cup of lard, two-thirds cup sugar, two-thirds cup hot water, one teaspoonful ginger, two dessertspoonfuls of soda and one dessertspoonful of cream of tartar. Put the molasses in mixing bowl first, then add cream of tartar and soda. Add also a pinch of salt and flour to roll. Cut out and bake. Do not roll too thin. Peanut Cookies One tablespoon of butter, one-quarter cup sugar, one egg, one teaspoon baking powder, one-half cup flour, one-half teaspoon lemon juice, one-quarter teaspoon salt, two tablespoons milk, one-half cup finely chopped peanuts. Cream butter and sugar together, add an egg well beaten. Mix and sift baking powder, salt and flour, add to the first mixture, then add the milk, peanuts and lemon juice. Drop on a buttered tin in teaspoons one inch apart. Bake fifteen minutes -in a slow oven. Fruit Cookies Two cups sugar, two-thirds cup butter, one cup chopped raisins, one egg, three teaspoons baking powder, two-thirds cup water, cloves, cinnamon and nutmeg. Cocoanut Cookies One cup sugar, one-half cup butter, three eggs, one quarter cup milk, one cup cocoanut, one heaping teaspoon baking powder, flour enough to roll and cut nicely; add cocoanut last; flavor with vanilla and lemon; after being rolled to cut, shake a little sugar over them. Macaroons Blanch one half pound of sweet almonds; pound them fine with a little rose water. Beat very stiff the whites of three eggs, and stir in one half pound of powdered sugar; mix well, and add the almonds; drop with a teaspoon upon buttered tin sheets. Bake in a slow oven. Sponge Drops Half pound sugar, quarter pound flour, four eggs, whites and yolks, beaten separately, juice of one lemon. Drop on buttered tins. Cream Cakes One pint of water, half pint of flour. When the water boils put in the butter to melt, and stir in the flour. Set it away to cook, then add seven eggs, drop in a tin, and bake in a quick oven. Filling. — One pint of milk, four eggs, two cups sugar, one cup of flour. Beat sugar, eggs and flour together and stir in the milk while boiling. Flavor to taste. Cranberry Shortcake One pint flour, half teaspoon salt, half teaspoon soda, one teaspoon cream of tartar, two tablespoons butter worked into the flour, half pint sweet milk. Mix into a smooth dough and bake in a round pan in a hot oven twenty minutes. When done tear apart, as cutting makes it heavy. Wash and pick over one pint of cranberries with one-quarter pint water. Set on fire and stew one-half hour. Stir often to prevent burning. Spread between the cakes and heap on top whipped cream, sweetened and flavored with vanilla. The Toronto Cook Book Strawberry Shortcake Beat together one teacup of sugar and one tablespoon butter, beat three eggs very light and add two cups of flour sifted with two teaspoons of baking powder. Mix and spread on greased layer tins. Strawberry Shortcake