The Toronto Cook Book

One cup sugar and half a cup of butter beaten together, one egg, quarter cup of milk, one pint flour, two teaspoons baking powder; flavor with vanilla. Cut in little strips, roll in sugar and bake in quick oven. Sand Tarts One cup butter, one and a half cups sugar, three eggs, whites and yolks beaten separately, one tablespoon water, half teaspoon baking powder mixed in enough flour to make stiff enough to roll. Roll out thin, cut in squares, sprinkle sugar and cinnamon on top and bake. The Toronto Cook Book Crumpets One egg, one cup white sugar, one cup butter, one cup chopped raisins, two teaspoons baking powder. Spice Drop Cakes Yolks of three eggs, half cup shortening, one cup molasses, half cup sweet milk, three cups flour, three teaspoons baking powder; spice with nutmeg, cinnamon, cloves and flavor with vanilla. Drop on buttered paper on tins and bake very quickly. 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. Cream Puffs Allow one cup of water and half a cup of butter to come to a boil together; then stir in a cup of flour and remove the mixture from the stove; set aside to cool and when cold stir in three eggs and stir till the batter is smooth; drop in spoonfuls on a greased pan some distance apart. Bake in a hot pan for twentyfive minutes. Do not open the oven door after they go in till they are almost done or they will fall. Cream. — Bring one and a half cups milk to a boil, then add one teaspoon corn starch blended with a little cold milk, then add two eggs beaten with sugar to taste; boil five minutes and add any desired flavoring; when cool, fill the puffs with it. Triscuits Two and a half cups Tillson's oats, two teaspoon baking powder, yolks of two eggs, one cup sugar, one tablespoon melted butter, vanilla, whites of two eggs well beaten; mix well together and bake. Nut Wafers One half tablespoon butter, one tablespoon sugar, two eggs, quarter tablespoon flour, half tablespoon milk, a few drops essence of any kind, two tablespoons finely chopped nuts. Small Afternoon Cakes Charlotte Russe One tablespoon gelatine, one pint whipping cream, one tablespoon fruit sugar; melt gelatine in milk and flavor with vanilla. Small Mocha Cakes Make a plain cake, using not more than the size of an egg or less of butter; bake in a shallow pan. Icing — Two cups icing sugar, half cup butter, five tablespoons milk, half or three-quarters pound almonds; cream sugar and butter together; then add milk, stir, put in a double boiler and leave on stove until all melts; blanch the almonds, put them in an oven and leave until they are a dark brown and dry; use neither butter nor salt; when cold crush nuts with rolling pin; put a square of cake on a fork; dip into the warm liquid in double boiler; then roll in the crushed nuts. — Mr. J. R. Skinner. Lady Fingers One egg, one cup sugar, half cup butter, quarter cup sweet milk; two teaspoons baking powder, one teaspoon vanilla. Roll strips in sugar and bake. Hermits