The Toronto Cook Book

Three cups flour, half cup sugar, one cup milk, one cup nuts, four teaspoons baking powder, one egg; let stand for twenty minutes. Bake for forty minutes. This is Mrs. H. C. Tomlin's recipe for her famous Nut Loaf. Bread 15 Delicious Fruit Biscuit Take two cups sifted flour, three teaspoons baking powder, a little salt; two thirds cup milk, one-half cup seeded raisins, one dessertspoon citron chopped very fine, one teaspoon chopped nuts, two tablespoons sugar, a dash of cinnamon. Mix together gently, place on board and roll quarter of an inch thick; spread over with melted butter; sprinkle with fruit sugar and a little cinnamon; roll as for jelly roll, cut into pieces of half inch thickness, and bake in quick oven about twelve to fifteen minutes. Raised Nut Loaf Place mixing bowl on table, put in yeast cake or prepared yeast sponge with one quart lukewarm water, one tablespoon sugar, one tablespoon salt, two tablespoons melted lard. All these ingredients should be lukewarm; then add two and a half quarts sifted whole wheat flour, or the same quantity of white bread flour; mix together and lastly add one cup of English walnuts. Mix and knead same as when making white bread. Raised Cake (Generally made for Christmas) Five cups flour, two and a half cups sugar, one and a half cups butter, one cup milk, two eggs, three tablespoons molasses, one cup yeast, or one yeast cake, raisins and spice. Mix well together and let raise for day or two; put into pans, raise again and bake. — Mrs. J. Harrington, Boston. Rye Bread Two cups rye meal, four cups flour, half cup yeast, or half of a yeast cake; one tablespoon sugar, one hot mashed potato, one teaspoon baking soda, salt, and mix with warm water. Cover and let rise. Nut Bread One egg, one and a half cups sweet milk, four cups flour, one teaspoon melted butter, half cup sugar, one cup chopped walnuts, one teaspoon salt, four teaspoons baking powder. Mix all well together, place in a loaf tin and set to raise for half an hour. Then bake in good oven for three-quarters of an hour, or until done. The Toronto Cook Book Swedish Buns Take one pound light bread dough, add one-half cup butter; roll out about half an inch thick; spread with butter, sugar, cinnamon, currants; fold as for jelly roll; cut in half inch slices. Lay ring side up in pan; let rise to double their original size; bake and when cold, ice. It is very little trouble to make these buns when making a batch of bread. Swedish Coffee Bread Put two cups milk on to scald; when lukewarm add one yeast cake, half a teaspoon salt, one egg, three-quarters cup sugar; butter size of an egg; if desired, a few walnuts may be added by putting through meat-chopper and pounding well after, then mixing with little sugar. This really improves this bread. Add enough flour, to knead. It is better to set this bread in the morning; but if set at night, just make a sponge of flour, milk, yeast and salt, and add the other ingredients in the morning. The reason for setting in the morning is that it holds the goodness, while at night it raises out on account of standing so much longer. Raised Nut Bread