The Toronto Cook Book

Whites of three eggs well beaten, add one cup of granulated sugar, and put on top of teakettle until dissolved; remove and add three cups shredded cocoanut, one tablespoon of cornstarch and a teaspoon vanilla. Mix well and drop on well buttered tin. Bake in moderate oven until brown. Small Afternoon Cakes Fruit Jumbles One and three-quarters cups sugar, one cup butter, three eggs, three cups flour, vanilla, one cup chopped date, one cup chopped walnuts, one cup chopped raisins one teaspoon soda in hot water. Drop in greased tins and bake. Lady Fingers One egg, one cup granulated sugar, half a cup butter, quarter cup of milk, one pint flour, two teaspoons baking powder, one teaspoon vanilla; beat butter, eggs and sugar together until very light. Add vanilla and milk last, baking powder and flour sifted together. Cut in little strips, roll in sugar and bake in quick oven, using hands to roll instead of pin. Cocoanut Macaroons One and a half cups cocoanut, one cup white sugar, whites of two eggs beaten stiff. Mix well and set in hot water to warm for five minutes. Add two teaspoons of cornstarch, a pinch of salt and mix well. Drop on buttered pans and bake in a slow oven for fifteen minutes. This quantity makes about four dozen. Little Rock Cakes Put one cup of flour into mixing bowl, add a pinch of salt and 1 tablespoon baking powder, then rub in quarter pound butter or lard, and quarter pound sultana raisins and small quantity of candied peel and quarter pound powdered (or brown) sugar. Beat an egg until it is frothy, then add it gradually to dry ingredients, and work mixture to smooth and fairly stiff paste, adding sufficient cold milk to bring to right consistency. Take up small portions at a time and drop them into little heaps on a floured tin, using a fork to give necessary rough appearance, and bake in a quick oven. If oven is not hot enough mixture will run and spoil the appearance of the cakes. Cocoanut Cookies One cup and a half of sugar, one cup of lard or drippings, one teaspoonful salt, one cup of either sweet or sour milk (sour is the best), half teaspoon of soda dissolved in same, flour to mix stiff. You may flavor it to suit your fancy with either lemon, vanilla or sometimes I add cocoanut. Add before putting in flour. The Toronto Cook Book Cream Cake Shells One cup cold water, half cup butter. Let come to a boil and stir in one heaping cup flour. When cold add three eggs, one at a time. Beat thoroughly. Bake in a quick oven twenty minutes. Kisses Whites of two eggs beaten until they stand up, one cup white sugar, one tablespoon corn starch, set in a pan of boiling water, cook until corn starch is done, then add cocoanut until stiff. Drop on buttered paper. Hermits One pound raisins seeded and chopped, two cups light brown sugar, one heaping cup butter and lard mixed, three tablespoonsful milk, three eggs, one teaspoonful soda dissolved in tablespoon boiling water, half grated nutmeg, half teaspoonful salt, enough Rainbow flour to make a soft dough (generally about three cups). Roll and cut out, bake in quick oven, wash off with sweet milk before cooking. CAKES, FROSTINGS AND ICINGS Cakes "She measured out the butter with a very solemn air; The milk and sugar also, and she took the greatest care To count the eggs correctly and add a little bit