The Toronto Cook Book

Two cups brown sugar, one cup butter and lard mixed, one cup sour milk, one teaspoon baking soda dissolved in hot water, half pound walnuts, one pound dates, three and a half cups flour, two eggs, a pinch of salt. Nut Drop Cakes One cup brown sugar, one cup butter, one cup chopped raisins, half teaspoon soda, one cup chopped walnuts, two eggs, one and a quarter cups flour, mixed spices to taste. Cream butter and sugar. Stir in the well beaten eggs. Mix the raisins, nuts and spices with the flour and add to the other mixture with the soda dissolved in a little warm water. Beat well and drop in teaspoon onto a buttered baking sheet about one inch apart. Cocoanut Drops Break a cocoanut in pieces, and lay it in cold water, then cut off the dark rind, and grate the white meat on a coarse grater; put the whites of four eggs with half a pound of powdered sugar; beat it until it is light and white, then add to it a teaspoon of lemon extract, and gradually as much grated cocoanut as will make it as thick as can be stirred easily with a spoon; lay it in heaps the size of a large nutmeg on sheets of white paper, place them the distance of half an inch apart; when the paper is full, lay it on a baking-tin, set them in a quick oven; when they begin to look yellowish, they are done; let them remain on the paper until nearly cold, then take them off with a thin-bladed knife. The Toronto Cook Book Chocolate Macaroons Put three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not quick oven. Citron Heart Cakes Beat half a pound of butter to a cream, take six eggs, beat the whites to a froth, and the yolks with half a pound of sugar, and rather more than half a pound of sifted flour, beat these well together, add a wineglass of brandy, and quarter of a pound of citron cut in thin slips, bake it in small heart-shaped tins, or a square baking tin, line tin with well buttered paper; bake in quick oven but do not burn. These are delicious cakes. Shredded almonds may be used instead of citron. Small Sponge Cakes The weight of five eggs in flour, the weight of eight in pounded loaf sugar; flavor to taste. Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge in the flour by degrees, add the flavoring; butter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much color, as they should be rather pale. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, then store away in closed tin canister or wide-mouthed glass bottle. Cocoanut Macaroons