The Toronto Cook Book

Four cups flour, four teaspoons baking powder, one and a half cups sugar, one teaspoon salt, two eggs, one and three-quarters cups milk, one and a half cups walnuts; leave to rise and bake in a slow oven. Sponge Cake Four eggs, one cup sugar, one cup flour; put one teaspoon baking powder in flour; beat eggs separately; add half the sugar to each; beat well again separately, then beat together well; stir in flour, add flavoring. Bake forty minutes. Spiced Layer Cake Eight eggs, one cup brown sugar, quarter cup melted butter, quarter cup sour milk, half a teaspoon baking soda, one teaspoon ground cinnamon, one of ground cloves, quarter teaspoon nutmeg, one cup flcur, quarter cup syrup, three-quarters cup raisins. Walnut Cake Two cups sugar, half a cup butter, four eggs, beaten to a froth one cup sweet milk, two teaspoons baking powder, three cups flour, two cups chopped walnuts (fine) ; mix butter and sugar together, then milk, flour and nuts, lastly the beaten whites. Date Loaf Four cups flour, half cup white sugar, one teaspoon salt, one tablespoon butter; rub butter and sugar together; four teaspoons baking powder, one pound dates, one large cup broken walnuts, one egg, beat light, fill cup with milk, then add half cup of milk. Roll Jelly Cake One cup sugar, three eggs, one cup flour, one teaspoon baking powder; bake in a shallow pan; spread with currant jelly and roll while hot. Cakes, Frostings and Icings Christmas Cake One pound butter, one pound brown sugar, two pounds raisins, two pounds currants, quarter pound almonds, quarter pound mixed peel, one pound flour, ten eggs, one teaspoon cinnamon, one of cloves, half teaspoon mace, two teaspoons baking powder sifted into the flour, flavor with vanilla or lemon ; cream the butter and sugar, add eggs, and beat well, then add flour and spices and beat again; flour the raisins and currants and add fruit and nuts last; line tin with flour the thickness of well-greased paper. Bake three and one-half hours. Fruit Cake One and a half pounds butter, one and three-quarters pound sugar, twelve eggs, four pounds raisins, five pounds currants, half a pound lemon peel, half a pound citron peel, one pound blanched almonds, two pounds flour, two nutmegs, same quantity mace, half pint brandy, half pint cherry, one teaspoon each cloves and cinnamon. Cut butter and work to a cream, add sugar and yolks of the eggs, well beaten, (one at a time) ; put flour in with eggs, butter and sugar and beat well; one tablespoon molasses, one teaspoon baking soda; add a little boiling water; beat three-quarters of an hour. — -Mrs. John Morrish. Chocolate Cake Melt in one tablespoon of hot water two squares of chocolate ; when smooth mix the yolks of two eggs, half cup of sweet milk, two teaspoons vanilla; when all is melted mix with the following: one cup white sugar, half cup butter; cream butter and sugar; whites of three eggs, left from above, two tablespoons molasses, half cup sweet milk, one level teaspoon saleratus, two scant cups flour.— M. B. H. Lightning Cake (Two Layers) One cup sugar, one cup flour, one teaspoon baking powder, quarter cup butter melted; drop two eggs in butter; fill cup with milk; put this in dry ingredients. — Mrs. P. F. Sexton. Spanish Bun