The Toronto Cook Book

water, and four and one-half cups flour. Let rise, beat thoroughly, turn into buttered bread pans, let rise again and bake. By using half a cup less of flour the dough is better suited for biscuits; but, being soft, is difficult to handle. To make the shaping of the biscuits easy, take up the mixture by spoonsful, drop into a plate of flour and have the palms of the hands well covered with flour before attempting to shape the dough. Clover Leaf Rolls Shape into tiny biscuits and put three into each tins of buttered individual round cake tins. Cover, let rise, and bake; brush over with melted butter just before taking from oven. Salad Rolls Shape into small biscuits, place in rows on a floured board, cover with a cloth and pan, and let rise until light and well puffed. Flour the handle of a wooden spoon, and make a deep crease in the middle of each biscuit; take up and press the edges thus made together. Place closely in parallel rows in a buttered pan; cover, let rise and bake twelve to fifteen minutes in a hot oven. Horseshoe Rolls Shape as for small biscuits, roll on a board to six inches in length, twist together in pairs and shape in the form of a horseshoe. Cover, let rise, brush over with the yolk of an egg slightly beaten and diluted with two teaspoons of cold water, and bake in a hot oven. Raised Doughnuts Three pints flour, two-thirds cup butter, one and a half cup sugar, one cup yeast or half a yeast cake, salt and spice. Mix and let rise over night; in morning mix thoroughly and drop in small balls into the hot fat. Raised Doughnuts Three pints of flour, two-thirds of a cup of butter, one and a half cups sugar, one cup yeast, one cup milk, salt and spice. Boston Baked Beans and Brown Bread You will find a number of different ways to bake beans and make brown bread in the following recipes, which have been Bread given me by a number of my friends and each pronounced as being really excellent. As it is rather difficult to locate these particular recipes in most of our cook books, I considered it a wise idea to have these recipes set up together, in a way that they may be easily found when needed. Pork and Beans Put one pound of beans to soak over night, boil in morning till soft, put into baking pan two tablespoons of molasses, one small onion, one pound fat pickled pork and a dash of pepper; cover with water, put in moderate oven and bake all day, adding a cup of water every little while to keep from burning. Boston Brown Bread One cup Graham flour, one cup white flour, one cup Indian meal, two tablespoons brown sugar, one teaspoon salt, one cup of sweet milk, one cup sour milk with one-half teaspoon baking soda and half a cup of blackstrap ; stir all together and steam four hours. — Mrs. Jno. Rufus Skinner. Boston Baked Beans Soak two cups of pea beans over night. Boil them until the skin of the bean cracks when you blow on it. Put into bean pot two tablespoons of molasses and a small onion; if wanted, salt and a dash of pepper, a little mustard, and half a pound of salt pork. Fill up with water and keep covered with water while cooking to prevent burning. — Mrs. Wm. R. Hudson, Boston, Mass. Steamed Graham Bread; or as called in Canada, Brown Bread