The Toronto Cook Book

One cup sifted squash, one cup boiling milk, one tablespoon sugar, one tablespoon butter, one-half teaspoon salt, one egg, two teaspoons baking powder and one cup of flour. The milk should be poured into the squash, the butter, sugar, and salt added; when cool add the beaten egg, then the flour into which the yeast powder has been well mixed. If too thin, add more flour; if too thick, add milk. Breakfast and Tea Cakes Berry Griddle Cakes One-half pint berries, one and a half pints flour, one teaspoon salt, one tablespoon sugar, three teaspoons baking powder, two eggs, one pint milk. The griddle should be hot enough to form a crust as soon as the batter touches it and the cakes should be turned quickly so as to form a crust on both sides to confine the juice of the berries. Indian Pancakes One pint of Indian meal, one teaspoon salt, mixed with enough boiling water to make a little thinner than mush, when cool add the yolks of four eggs, half a cup of flour sifted with three teaspoons baking powder, enough sweet milk to make batter as for griddle cakes, and the beaten whites of four eggs, added just before baking. Pancakes Two eggs, two ounces of butter, four ounces of flour, one pint of sweet milk, and one teaspoon of baking powder. Bake on jelly-cake tins or on a griddle, serve with cut lemon and sifted sugar; or pile the pancakes high on a dish, with preserves or marmalade between them. French Pancakes One egg, one cup of milk, pinch of salt, one teaspoon baking powder, and about two tablespoons of flour. It needs to be very thin, so it will run over the griddle; when done, spread with jelly and roll up. Sprinkle with powdered sugar. To be used as a side dish. Trifles One quart flour, one cup sugar, two tablespoons melted butter, one egg, two teaspoons baking powder, sifted with flour and enough sweet milk to make stiff as crullers. Roll into thin sheets and cut in pieces about two by four inches. Make as many cuts across the short way as possible. Pass two knitting needles under every other strip. Spread the needles as far apart as possible, and with them hold the trifles in the fat until a light brown. The Toronto Cook Book Fried Muffins One egg, one-half cup sugar, three-quarters cup milk, one teaspoon baking powder, one salt-spoon salt, flour. Beat the egg very light, add the sugar and beat again; add the milk and then two cups of flour into which baking powder and salt have been mixed; if needed, add more flour to make a stiff batter. Drop from a spoon into hot fat. Fried Rye Muffins Three-quarters cup rye meal, three-quarters cup flour, two teaspoons baking powder, one tablespoon sugar, one saltspoon salt, one egg, one-half cup milk. Drop from a spoon into hot fat and cook until they will not stick when tried with a fork. Congress Crullers. Two cups sugar, one of milk, four eggs, two tablespoons butter, nutmeg or other spice to taste, three teaspoons baking powder, flour enough to roll out. Fry in hot lard. Cream Crullers One and a half cups sugar, two cups cream, two eggs, two teaspoons baking powder mixed in enough flour to roll out soft. Cut in desired shapes and fry in very hot lard. Pancakes One cup Indian meal, scalded very soft, one cup rye meal, or one cup flour, half cup yeast, cinnamon, and a little molasses. Buckwheat Cakes