The Toronto Cook Book

Of baking powder, which, you know, beginners oft omit. Then she stirred it all together and she baked it full an hour, But she never quite forgave herself for leaving out the flour." In making cake it is a mistake to expect good results if the flour or any other important ingredients is left out, and it is equally true that it is a folly to expect good results unless good materials are used. If the eggs are old and poor, the cake will suffer in consequence of it; if the baking powder, spices or flavoring extracts are not of the best quality, the cake will be flat and tasteless. It is a well-known fact that spices are more commonly adulterated than almost any other articles used in the kitchen, and only by insisting upon having spices in sealed packages can the cook be sure of obtaining the absolutely pure. Bulk spices should always be avoided for even when pure they quickly lose the strength when exposed to the air, and they are not so clean and convenient as the neat attractive foil packages or tin cans; then again when you buy bulk spices you never know whether you are getting good, indifferent, or bad spices, but when you buy in packages you get the best and of uniform excellence. Cake should be mixed in an earthen bowl with a wooden or silver spoon. Fine granulated or powdered sugar should be used and pastry flour; where the latter is used a little less quantity is required. In every case sift the flour thoroughly before measuring and carefully mix the baking powder and spices with it, sifting them thoroughly through it. The oven should be just right before you begin to mix your cake and should be hotter for a thin cake than a thick one. The cake should be baked as soon as mixed. "With weight and measure just and true, Oven of even heat Well-buttered tins and quiet nerves, Success will be complete." The Toronto Cook Book Wedding Cake Mixture One pound of butter, one of sugar, one of flour, three of currants, two and a half of raisins, one citron, nine eggs, five drops oil of almond dropped on sugar; spice enough to taste. Bake in a slow oven. — Mrs. H. C. Tomlin. Christmas Cake One pound butter, one pound sugar, one pound almond nuts, two pounds of currants, two pounds of raisins, one pound flour; flour the fruit with the one pound of flour; one dozen of eggs, one-quarter pound of lemon peel, one-quarter pound of citron peel, one-quarter pound orange peel, two of liquid consisting of one glass of sherry, and one glass of brandy, one nutmeg and a dessertspoon of mixed spices. Bake three hours in a slow oven. — Mrs. Johnson. Jersey Lily Cake Whites of four eggs, beaten stiff; one cup white sugar; half a cup sweet milk, half a cup butter, beaten to a cream with the sugar, one and three-quarters cups sifted flour, one teaspoon baking powder; one teaspoon vanilla. Put in half the batter in a long tin, then a layer of raisins chopped and floured and half a cup chopped walnuts, then the rest of the batter. Roll Jelly Cake One cup sugar, one cup flour, three eggs, one teaspoon baking powder. Feather Cake One cup sugar, one tablespoon butter, one egg, half cup milk, two teaspoons baking powder; bake in layers, ice. Fruit Cake