The Toronto Cook Book

One cup sugar, half cup butter, half cup milk, two cups flour, two eggs, one teaspoon cream tartar, half of soda, one large cup raisins, one large cup nuts chopped fine. Flour the raisins and nuts before putting them in the cake. Hill Cake One and a half cups sugar, half cup butter, one cup of milk, two tablespoons molasses, one teaspoon soda, three and a half cups flour, one cup raisins, one egg, cloves, cinnamon, mace. Home Cake Five eggs, four cups flour, three cups sugar, one cup butter, one cup cream, one lemon, juice and grated rind, one teaspoon cream tartar, half teaspoon soda. Berwick Sponge Cake Beat six eggs, yolks and whites together, two minutes, add three cups sugar, and beat five minutes, two cups flour with two teaspoons cream tartar, and beat two minutes, one cup cold water with one teaspoon of soda dissolved in it and beat one minute; add two cups flour and beat one minute, the grated rin and juice of a lemon. Observe time exactly. Swiss Cake One and a half cups white sugar, four tablespoons of melted butter, two eggs, one cup milk, one teaspoon cream tartar, half teaspoon of soda, three cups flour. Flavor with lemon. Bride's Cake One and a half pounds butter, two pounds sugar, two and three-quarters pounds flour, and one and a half pints of the whites of eggs. Cakes, Frostings and Icings Jelly Cake Three eggs, one cup sugar, one cup flour, one teaspoon cream tartar, one half teaspoon soda. Bake in quick oven. Roll when hot with jelly. Silver Cake One half cup butter, one and a half cups sugar, one half cup milk, two and a half cups flour, whites of four eggs, half a teaspoon cream tartar, quarter teaspoon soda. Gold Cake Half cup butter, one and a half cups sugar, half cup milk, two and a half cups flour, yolks of four eggs, one whole egg, half teaspoon cream tartar, quarter teaspoon soda. FROSTINGS AND ICINGS There are many methods of making frosting or icing; it may be made by simply adding flavoring and enough water to confectioners' sugar to make it the right consistency; another method is to put the whites of eggs into a cool dish and then beat or whip them, gradually adding small quantities of powdered sugar until it is of a smooth and firm texture, using at least a quarter of a pound of sugar for each egg. Flavor to taste. Golden Frosting This is made by using the yolks instead of the whites. Boiled Frosting One cup granulated sugar, four tablespoons water, white of one egg, a saltspoon of cream tartar. Boil the sugar and water until it threads from the spoon and pour upon the white of the egg to which the cream tartar has been added and beaten to a froth; beat until cool, flavor to taste, and spread at once upon the cake. Gelatine Frosting Dissolve a teaspoon of gelatine in a tablespoon of cold water; let this stand one-half hour or more, then add two large spoons of hot water, one cup of powdered sugar, and beat well (the longer beaten the whiter) ; flavor to taste. Chocolate Frosting