The Toronto Cook Book

Two eggs, one and a half cups sugar, three-quarters cup butter, one teaspoon soda dissolved in quarter cup sour milk, half a cup each of raisins and currants, four cups flour, or little less, half a cup walnuts, half a teaspoon allspice, half a teaspoon cinnamon, half a nutmeg. Drop on buttered tins and bake. Cocoanut Macaroons One-half pound package of cocoanut, half a pound fruit sugar, whites of two eggs. The Toronto Cook Book Sand Snaps Beat half a pound of butter to a cream; add gradually one pound of sugar and the yolks of two eggs. Beat five minutes, then stir in the whites, well beaten; add gently sufficient flour to make a hard dough; knead lightly until smooth; roll out in a very thin sheet ; cut with a round cutter and bake in a slow oven for ten minutes to a golden brown. Brandy Snaps One and three-quarters pounds of flour, half a pound good butter, one pound of brown sugar, one pound syrup, one ounce of ginger, one teaspoon salt (level; put sugar and syrup together; let warm on stove, rub butter and sugar together. Nut Rocks Four cups flour; sift in three heaping teaspoons baking powder, half a teaspoon salt, three eggs, one tablespoon cream, a generous cup butter, one and a half cups sugar, one heaping cup walnuts. White Icing — Five tablespoons milk to one cup granulated sugar; stir until it boils and then stir until creamy. Collingwood Cookies One and a half cups brown sugar, one cup butter, two eggs, one cup currants, one small teaspoon baking soda, cinnamon, cloves, nutmeg to taste. Short Bread One pound of flour, ten ounces butter and lard, quarter pound brown sugar, one egg; mix all together on board till firm enough to roll ; then cut in squares and bake in moderate oven. Buttermilk Cake One and a half cups sugar, half cup butter, three eggs, half cup buttermilk, two cups flour, half a teaspoon soda, one teaspoon cream tartar. Ginger Snaps One-half cup butter, one cup sugar, one cup molasses, one teaspoon ginger, two teaspoons baking powder, flour enough to * make stiff to roll. Small Afternoon Cakes Cinnamon Rolls One-half cup butter, one-half cup lard, one tablespoon sugar, white of an egg beaten to a stiff froth, one teaspoon baking powder, two-thirds cup milk, flour enough to mix quite stiff. Roll thin and cut in pieces four inches long and two and a half inches wide; wet with milk and sprinkle with sugar and cinnamon through the centre. Roll and bake in quick oven. Hermits One and a half cups sugar, half cup butter, one egg, two thirds cup sweet milk, two thirds cup chopped raisins or currants, two teaspoons baking powder, saltspoon each of cinnamon, cloves, nutmeg and allspice; flour enough to roll. Jumbles Four eggs, two cups sugar, one cup butter, one cup sweet milk, one cup of raisins or walnuts chopped fine, two teaspoons baking powder, three cups flour. Beat butter and sugar with the hand to a cream, then add the rest. Bake in tins one inch deep. When first taken from the oven, grate nutmeg over the top and sprinkle on sugar. Jumbles One cup sugar, half a cup of butter, beaten together, one egg, quarter cup milk, one pint flour, two rounding teaspoons baking powder, flavor with lemon or vanilla; cut in little strips; roll in sugar; bake in quick oven. Lady Fingers