The Toronto Cook Book

One cup flour, half cup butter, half cup brown sugar, one egg, pinch of salt. Roll into three cakes and bake in slow oven until light brown. Cook a few apples until tender with a little sugar. When cold add cinnamon to taste and spread between the cakes, but not on top. Then cover cake with the following, letting it cover top and sides thickly: One good cup milk heated in double boiler, half cup sugar, one egg, one tablespoon cornstarch, dissolved in cold milk and lemon extract. Let stand twenty-four hours in cool place. This is not as much work as it sounds, and it is delicious. Cream Almond Cake One-half cup butter, one cup fine granulated or powdered sugar, one and three-quarters cups of flour, three teaspoons baking powder, half cup milk, whites of four eggs, half teaspoon almond flavoring. Cream butter and sugar, sift flour and baking powder, add milk and flavoring, and fold in the whites of eggs last. Raised Cake 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, raisins and spice. Let it raise a day or two, put into pans, raise again and bake. Cakes, Frostings and Icings 141 Lady's Cake One and a half cups sugar, two and a half cups flour, half a cup butter, half a cup milk, whites of five eggs, half teaspoon cream tartar, quarter teaspoon soda. Flavor with vanilla. Wedding Cake Six pounds butter, six pounds sugar, six pounds currants, six pounds raisins, two pounds citron, nearly seven pounds flour, fifty eggs, half pint brandy, small bottle lemon, a gill of boiled cider, one pint of molasses, quarter pound of cloves, cinnamon, mace, nutmeg, to suit, two teaspoons baking soda dissolved in hot water. Cup Cake Four cups flour, two cups sugar, one cup butter, one cup of cream, four eggs, one nutmeg, half teaspoon soda, one cup raisins, one cup currants. Salem Cake One pint molasses, warmed enough to melt quarter of a pound of butter, one pound flour, one pound currants, five eggs, one teaspoon soda, spice. Pound Cake One pound butter, one pound sugar, nine eggs. Beat twenty minutes. Mix in lightly one pound of flour. Avon Snow Cake One cup of butter, two cups sugar, three cups flour, one cup sweet milk, whites of five eggs, one teaspoon cream tartar, half teaspoon baking soda. Bake in layers, spread with frosting and grated cocoanut. Barrow's Cake Three fourths of a pound butter, seven eggs, one pound flour, one cup milk, half teaspoon baking soda, two pounds raisins, one pound of sugar, spice. Cream Cake Two cups sugar, half cup butter, five eggs, one cup milk, three cups flour, three teaspoons baking powder, or one teaspoon soda and two of cream tartar. The Toronto Cook Book Wentworth Cake One cup sugar, half cup butter, two-thirds cup of flour, three eggs, half teaspoon baking soda, one teaspoon cream tartar. Chocolate Cake Half cup butter, one and a half cups sugar, whites of four eggs, beaten to a stiff froth, half cup milk with half teaspoon baking soda and one teaspoon cream tartar beaten in it, two and a half cups of flour. Flavor with vanilla. Bake in two thin sheets. Frosting. — Two bars of prepared chocolate, grated fine; one cup of a powdered fine sugar, whites of two eggs beaten to a stiff froth. Mix and put half between the two layers of cake and half on top. Quick Cake