One quart sifted pastry flour, three teaspoons baking
powder, butter the size of two large eggs. Sift the powder
through the flour three times, rub in the butter and mix with
sweet milk about the same as biscuit dough. Bake in a flat cake
tin or dripping pan in two layers. Place the first layer in the
pan and spread the top with melted butter before putting the
other one on so that you will not have to split the cake when
done. Also mark it on the top with a knife into squares of the
size you wish the pieces to be when served. Upon taking it out
of the oven separate the layers and spread the sides that were
stuck together in baking with butter. Sweeten to taste one
quart berries and add one-half cup cream, mixing all well to-
gether and mashing and cutting the berries with the spoon.
Spread this between the cakes and serve with a sauce made of
one pint of strawberries✪ Strawberry Shortcake and one-half pint of cream sweetened
to taste, having the berries slightly cut and mashed.
Strawberry Shortcake
Into one cup of sour cream stir half a teaspoon of soda, add
one teaspoon melted butter and flour enough to make a stiff
dough. Roll it out to fit in a large pie pan and bake in a quick
oven. Split open, butter vwell and spread a pint of sugared
berries between the layers, and as many more over the top.
Make the dough as for soda biscuits; bake jn deep jelly pans or
pie tins, split the sides and spread with sugared berries. Rasp-
berries, peaches, etc., are nice to use in the same way
S3
EGGS AND OMELETS.
Proper Way to Cook Eggs
Eggs should not be boiled, but put into cold water and
allowed to heat gradually, or else drop into boiling water and
remove from the fire. Let stand for at least five minutes.
Eggs cooked in this manner they closely resemble poached eggs.
Baked Eggs on Toast
Toast slices of bread, cut about half an inch thick, butter
and trim to three and a half inches square; place on each a
stiffly beaten white of one egg, and carefully slip the unbroken
yolk into the depression in the centre; put in a hot oven and
cook very rapidly until edges of the white are delicately brown,
and the yolk sufficiently set; serve immediately.
Rice Omelet
One cup cold boiled rice, one cup warm milk, one tablespoon
melted butter, one teaspoon salt, a little pepper ; mix all together
thoroughly; take three well-beaten eggs✪ Rice Omelet, put a tablespoon in a
hot frying pan and when it boils, pour in the omelet; set the pan
in a hot oven. As soon as cooked through, fold, turn out on hot
dish and serve at once.
Egg Nests
Two cups mashed potatoes; shape into small nests in a
buttered baking dish. Into each nest put small piece of butter,
then break in the eggs, sprinkle salt and pepper over each one;
put in oven for few minutes until eggs are set; serve hot with
cold meats for luncheon.
Rice Cooked with Eggs
One cup rice, washed in enough water to get flour out; put
into four cups of boiling water and a teaspoon of butter; cook in
double boiler; when done, salt and add an egg; stir briskly; to
be eaten with sugar and milk.
Toad Omelet
One cup chopped ham, two teaspoonsbread crumbs; add to
a custard made of two eggs and one pint milk; pour into buttered
pudding dish and bake as a custard.
56
The Toronto Cook Book
Eggs Stuffed with Meat
Page 23 · 2 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
One quart sifted pastry flour, three teaspoons baking powder, butter the size of two large eggs. Sift the powder through the flour three times, rub in the butter and mix with sweet milk about the same as biscuit dough. Bake in a flat cake tin or dripping pan in two layers. Place the first layer in the pan and spread the top with melted butter before putting the other one on so that you will not have to split the cake when done. Also mark it on the top with a knife into squares of the size you wish the pieces to be when served. Upon taking it out of the oven separate the layers and spread the sides that were stuck together in baking with butter. Sweeten to taste one quart berries and add one-half cup cream, mixing all well together and mashing and cutting the berries with the spoon. Spread this between the cakes and serve with a sauce made of one pint of strawberries and one-half pint of cream sweetened to taste, having the berries slightly cut and mashed.
Strawberry Shortcake
Into one cup of sour cream stir half a teaspoon of soda, add one teaspoon melted butter and flour enough to make a stiff dough. Roll it out to fit in a large pie pan and bake in a quick oven. Split open, butter vwell and spread a pint of sugared berries between the layers, and as many more over the top. Make the dough as for soda biscuits; bake in deep jelly pans or pie tins, split the sides and spread with sugared berries. Raspberries, peaches, etc., are nice to use in the same way
EGGS AND OMELETS.
Proper Way to Cook Eggs
Eggs should not be boiled, but put into cold water and allowed to heat gradually, or else drop into boiling water and remove from the fire. Let stand for at least five minutes. Eggs cooked in this manner they closely resemble poached eggs.
Baked Eggs on Toast
Toast slices of bread, cut about half an inch thick, butter and trim to three and a half inches square; place on each a stiffly beaten white of one egg, and carefully slip the unbroken yolk into the depression in the centre; put in a hot oven and cook very rapidly until edges of the white are delicately brown, and the yolk sufficiently set; serve immediately.
Rice Omelet
One cup cold boiled rice, one cup warm milk, one tablespoon melted butter, one teaspoon salt, a little pepper ; mix all together thoroughly; take three well-beaten eggs, put a tablespoon in a hot frying pan and when it boils, pour in the omelet; set the pan in a hot oven. As soon as cooked through, fold, turn out on hot dish and serve at once.
Egg Nests
Two cups mashed potatoes; shape into small nests in a buttered baking dish. Into each nest put small piece of butter, then break in the eggs, sprinkle salt and pepper over each one; put in oven for few minutes until eggs are set; serve hot with cold meats for luncheon.
Rice Cooked with Eggs
One cup rice, washed in enough water to get flour out; put into four cups of boiling water and a teaspoon of butter; cook in double boiler; when done, salt and add an egg; stir briskly; to be eaten with sugar and milk.
Toad Omelet
One cup chopped ham, two teaspoonsbread crumbs; add to a custard made of two eggs and one pint milk; pour into buttered pudding dish and bake as a custard.
The Toronto Cook Book
Eggs Stuffed with Meat
Records on this page
Strawberry ShortcakeRice Omelet