The Toronto Cook Book

Gem Crackers One and a half pints flour, half a pint corn meal, one teaspoon salt, one teaspoon baking powder, one tablespoon butter, little more than one-half pint milk. Sift together flour, corn meal, salt and powder; rub in the butter cold; add the milk, mix into a smooth rather firm dough. Flour the board, turn out the dough, give it a turn or two quickly, and roll it to the thickness of one-quarter inch. Cut out with a small oval cutter, prick each cracker with a fork; lay them on greased baking tin, wash over with milk, and bake in hot oven eight to ten minutes. When cold, store for use. Fruit Crackers Prepare a dough as described for Gem Crackers, divide it in half, roll out each half exceedingly thin. On one half spread a close layer of well washed, picked, and dried currants, sprinkle thoroughly with milk, and cover with the other half. Allow it to stay thus prepared, covered with a cloth five minutes, then cut with a knife into square crackers, not too large. Lay on a greased baking tin and bake in good hot oven fifteen minutes. When cold, store for use. Griddle Cakes In making griddle cakes the flour, meal, salt, baking powder and other dry materials should be thoroughly mixed together, then the milk or water added to form a smooth, consistent batter that will run from the mouth of a pitcher in a thick stream. Pour upon a hot griddle, greased with a small piece of fat pork, and bake to a brown color, turning them so that both sides will be a rich brown. Serve with sugar, molasses, or maple syrup. Griddle Cakes Three cups flour, two teaspoons baking powder, one teaspoon salt. Mix well and add two well beaten eggs. Add enough sweet milk to make a soft batter and bake at once. Buckwheat Cakes Two teacups buckwheat flour, one teacup wheat flour, four teaspoons baking powder, one teaspoon salt. Mix all together and add sufficient sweet milk or water to make a soft batter. Bake on griddle at once. The Toronto Cook Book Economical Griddle Cakes One quart stale bread, soaked to a pulp in milk or water; add one beaten egg, pinch of salt, and one teaspoon baking powder, sifted into one-half cup flour. Indian Griddle Cakes Two-thirds quart corn meal, one- third quart flour, one teaspoon brown sugar, one-half teaspoon salt, three teaspoons baking powder, two eggs and one pint milk. Rye Griddle Cakes One pint rye flour, one-half pint Graham, one-half pint flour, one tablespoon sugar, one-half teaspoon salt, three teaspoons baking powder, one egg, and one pint milk. Graham Griddle Cakes One pint Graham flour, one half pint corn meal, one-half pint flour, one teaspoon sugar, one-half teaspoon salt, three teaspoons baking powder, one egg, one-half pint each of milk and water. Apple Griddle Cakes One-half pint cold stewed apple, one -half pint Graham flour, one-half pint corn meal, one-half teaspoon salt, two teaspoons baking powder, two eggs, one-half pint milk. The apple should be free from lumps; add to it the beaten eggs and milk, then the Graham, corn meal, salt and baking powder, after they have been thoroughly mixed together. Squash Griddle Cakes can be made the same as above using one-half pint sifted squash in place of the apple. Squash Griddle Cakes