The Toronto Cook Book

Three eggs, one cup sugar, one cup flour, butter the size of an egg, one teaspoon cream tartar, half teaspoon soda. The Toronto Cook Book Cream Pie One cup sugar, two cups flour, half cup milk, three eggs, one teaspoon cream tartar, half teaspoon soda. Cream. — One pint of milk, one cup sugar, half cup flour, two eggs. Flavor with lemon. Lemon Pie Two lemons, two cups sugar, five eggs, two tablespoons corn starch, one pint milk. Grate the lemons, add the juice, stir together; scald the corn starch with the milk. This will make two pies, which must be baked in rich, puff paste. Lemon Pie Grate the rind of one lemon for spice, press out the juice, and add to it one cup powdered sugar, the yolks of two eggs and one whole egg, one teaspoon corn starch scalded in half cup milk. Line a deep plate with pastry, and pour in the mixture, beat the whites to a stiff froth; pour over the pie when done, and brown. Raisin Pie One pint chopped raisins, one cup molasses, one cup sugar, half cup vinegar, half cup butter; boil it all together two minutes, then add three crackers pounded and sifted, two beaten eggs, and all kinds spices. Mock Mince Pie Six soda biscuits, two cups cold water, one cup molasses, one cup brown sugar, one and a half cups melted butter, one cup chopped raisins, one cup currants, two eggs beaten light, one tablespoon cinnamon, one teaspoon nutmeg, one teaspoon cloves, one teaspoon salt, one teaspoon black pepper, wineglass of brandy or cider. Chocolate Pie Two cups sugar, one cup butter, four eggs, four cups flour, two teaspoons cream tartar, one teaspoon soda, one teacup milk, one teaspoon lemon ; this will fill six tins. Filling. — Two cups sweet chocolate grated, one cup sugar, one cup milk; boil until thick. For frosting, take the whites of two eggs, two cups sugar, a little lemon. Pies Cocoanut Pie Make gold cake in the form of Washington pie. Beat the whites to a froth and make stiff with powdered sugar and flour. In making the pies, put a layer of cake, then frosting, then the desiccated cocoanut, then cake, frosting, etc. Nice Apple Pie One cup of stewed and sifted apple, one and a half cups sugar, yolks of three eggs, juice and rind of two lemons, two tablespoons melted butter. Mix well, and bake in puff paste. When done, take the three whites with two tablespoons sugar beaten to a froth, and brown five or ten minutes. Skeletons Two eggs, two tablespoons sugar, one tablespoon butter, flour enough to make stiff ; roll very thin, and cut in fancy shapes. Crullers Five tablespoons melted butter, three eggs, one cup white sugar, half nutmeg. Tartlets One pound flour, three quarters pound butter, one quarter pound water. PUDDINGS Carrot Pudding One cup raisins, cut, one cup currants, three-quarters cup flour, three-quarters cup bread crumbs, one cup suet, one cup grated carrot, one cup grated potato, one cup brown sugar, spice and peel to taste, one small teaspoon baking soda; steam three hours. Carrot Pudding Two cups raisins, one cup each of currants, sugar, flour, suet, raw potato, carrots, half cup brandy, two eggs, lemon peel, citron, mixed spice to taste. Steam three hours. — Mrs. H. C. Tomlin. Carrot Pudding