Small Afternoon Cakes Jumbles — Macaroons — Cookies, etc 109 Cakes, Frostings and Icings Wedding Cake — Christmas Cake — Apple Sauce Cake — Layer Cake — Loaf Cakes — Frostings — Icings — Fillings for Cakes (all of which recipes have been thoroughly tried and found to be excellent) 121 Pies Lemon — Rhubarb — Apple-Mince Meat Pies, etc 148 Puddings and Pudding Sauces Baked, Steamed and Boiled Puddings — Prune Whip — Cream, Lemon and Wine Sauces, etc 160 10 The Toronto Cook Book Salads and Salad Dressings Chicken — Oyster — Fruit — Spanish — Beef and Egg Salads, etc 184 Soups and Broths Remarks on Soup — Stock for Soup Pot — Stock Soup for Bouillon — Turkey — Rice — Tomato — Bean — Beef Soups, etc 199 Fish and Clam Chowders Chowders 214 Oysters Fried, Creamed, Deviled, etc 222 Lobsters Stewed, Creamed, Soup, etc 230 Fritters Pineapple, Potato, Orange, Tomato, Apple, etc 233 Croquettes Meat, Chicken, Salmon, Sweetbread 237 Fish and Fish Sauces Fish — Baked, Fried and Broiled — Fish Sauces, etc 239 Vegetables Scalloped Potatoes — Stuffed Egg Plant — Chopped Carrots — Stuffed Tomatoes — Baked Tomatoes, etc 252 Meats, Fowl, Entrees, Gravies and Fillings Beef — Pork — Veal — Fowl — Game — Boiled Corn Beef — Tongue — Heart — Sweetbreads — Meat Pies — Veal, Beef and Chicken Loaf — Entrees — Gravies, Fillings, etc 266 Preserving and Canning Remarks on Preserving — Canning — Jelly — Jams and Marmalades. . . . 308 Pickles and Relishes Pickled Pears, Peaches — Tomato, Apple and Peach Butter — Catsups — Canned Red Peppers — Chili Sauces — Relishes of all kinds — Mustard Pickles 329 Toilet Talk and the Sick Room Recipes for the toilet, etc 349 BREAD The following instructions have been generously donated to me by the E. W. Gillett Com pany, Ltd., which are thoroughly correct as to making and baking yeast bread. Mrs. E. J. Powell. To make Liquid Yeast with Royal Yeast Use two cups of flour and blend with a little cold water until smooth, then pour over this four quarts of boiling water and stir the flour and water together thoroughly. Add one quart finely mashed potatoes and one half cup of salt, and same quantity of sugar. Let this liquid cool until it is lukewarm, and add two Royal Yeast cakes that have been soaked previously for a few minutes in tepid water. Then put this mixture in a warm (not hot) place, well covered, for a few hours. Use a vessel sufficiently large to allow the liquid to rise. The liquid referred to above could be used four or five hours after making; but to get best results it should be allowed to stand over night, or about twelve hours, before using it. It will keep for two weeks in a moderately cool place. Above quantity of liquid yeast is sufficient to make ten or twelve large loaves of delicious bread. To Make Two Loaves of Bread ✪ Bread

AI-modernized reading of the original text

Small Afternoon Cakes Jumbles — Macaroons — Cookies, etc 109 Cakes, Frostings and Icings Wedding Cake — Christmas Cake — Apple Sauce Cake — Layer Cake — Loaf Cakes — Frostings — Icings — Fillings for Cakes (all of which recipes have been thoroughly tried and found to be excellent) 121 Pies Lemon — Rhubarb — Apple-Mince Meat Pies, etc 148 Puddings and Pudding Sauces Baked, Steamed and Boiled Puddings — Prune Whip — Cream, Lemon and Wine Sauces, etc 160 The Toronto Cook Book Salads and Salad Dressings Chicken — Oyster — Fruit — Spanish — Beef and Egg Salads, etc 184 Soups and Broths Remarks on Soup — Stock for Soup Pot — Stock Soup for Bouillon — Turkey — Rice — Tomato — Bean — Beef Soups, etc 199 Fish and Clam Chowders Chowders 214 Oysters Fried, Creamed, Deviled, etc 222 Lobsters Stewed, Creamed, Soup, etc 230 Fritters Pineapple, Potato, Orange, Tomato, Apple, etc 233 Croquettes Meat, Chicken, Salmon, Sweetbread 237 Fish and Fish Sauces Fish — Baked, Fried and Broiled — Fish Sauces, etc 239 Vegetables Scalloped Potatoes — Stuffed Egg Plant — Chopped Carrots — Stuffed Tomatoes — Baked Tomatoes, etc 252 Meats, Fowl, Entrees, Gravies and Fillings Beef — Pork — Veal — Fowl — Game — Boiled Corn Beef — Tongue — Heart — Sweetbreads — Meat Pies — Veal, Beef and Chicken Loaf — Entrees — Gravies, Fillings, etc 266 Preserving and Canning Remarks on Preserving — Canning — Jelly — Jams and Marmalades. . . . 308 Pickles and Relishes Pickled Pears, Peaches — Tomato, Apple and Peach Butter — Catsups — Canned Red Peppers — Chili Sauces — Relishes of all kinds — Mustard Pickles 329 Toilet Talk and the Sick Room Recipes for the toilet, etc 349 BREAD The following instructions have been generously donated to me by the E. W. Gillett Com pany, Ltd., which are thoroughly correct as to making and baking yeast bread. Mrs. E. J. Powell. To make Liquid Yeast with Royal Yeast Use two cups of flour and blend with a little cold water until smooth, then pour over this four quarts of boiling water and stir the flour and water together thoroughly. Add one quart finely mashed potatoes and one half cup of salt, and same quantity of sugar. Let this liquid cool until it is lukewarm, and add two Royal Yeast cakes that have been soaked previously for a few minutes in tepid water. Then put this mixture in a warm (not hot) place, well covered, for a few hours. Use a vessel sufficiently large to allow the liquid to rise. The liquid referred to above could be used four or five hours after making; but to get best results it should be allowed to stand over night, or about twelve hours, before using it. It will keep for two weeks in a moderately cool place. Above quantity of liquid yeast is sufficient to make ten or twelve large loaves of delicious bread. To Make Two Loaves of Bread

Records on this page

BreadBreadLiquid Yeast with Royal YeastTwo Loaves of Bread