The Toronto Cook Book

One-half pint granulated sugar, one-half pint Rainbow Flour, whites of seven eggs, yolks of five eggs, one-half teaspoonful of salt, flavoring to suit. Beat whites stiff, add sugar and beat, then add yolks, then beat until you cannot feel a grain. Fold in flour and bake in ungreased pan forty minutes. Frosting Two eggs, two cups granulated sugar, half pint boiling water. Boil until it strings. White Fruit Cake One cup of butter, two cups of white sugar, one cup of milk, five eggs, five teacups flour, 3 teaspoons baking powder, one pound of seeded raisins, half cup mixed peel, one teaspoon vanilla. Bake in a long pan. Bake slowly for an hour. Will keep moist for weeks. Chocolate Cake Dissolve two ounces of chocolate in five tablespoonfuls of boiling water, cream half cup butter adding gradually one and a half cups of sugar (granulated) add the yolks of four eggs, beat thoroughly, then add the chocolate. One-half cup of cream or milk, one and three-quarter cup Rainbow Flour, two rounding teaspoonsfuls Baking powder, one teaspoonful vanilla. Beat whites of eggs to a stiff froth then stir them carefully into butter. Bake in loaf or layers. Cakes, Frostings and Icings Ice Cream Cake Half cup of butter, one cup powdered sugar, whites of four eggs well beaten, half cup of sweet milk, half cup of corn starch, one cup of flour, two teaspoons baking powder. Angel Cake One cup or one-half pint granulated sugar, one cup Rainbow Flour, one teaspoonful cream tartar, whites of eleven good sized eggs, salt spoon of salt, flavoring to suit. Beat whites of eggs stiff, gradually sift in sugar, beat until you cannot feel a grain, add flavoring, sifted flour and cream tartar folded in (do not beat). Bake in an ungreased tube pan 40 minutes. Mock Angel Food Cake One cup sugar, one cup flour, three teaspoons baking powder, half a teaspoon salt; sift together five times; one cup boiling milk stirred in after sifting; fold in whites of two eggs, beaten stiff; bake in an ungreased tin for twenty minutes in moderate oven. Sponge Cake Four eggs, beaten separately, the weight of four eggs of sugar, the weight of two eggs of flour, flavor with vanilla; mix the yolks and sugar together and add the whites, well beaten; break the cake; do not cut it. Four eggs equal to one and a quarter cup sugar; two eggs equal to three-quarters cup of flour. Date Loaf One egg, three-quarters cup brown sugar, butter size of an egg, one cup sour milk, half a teaspoon baking soda, one and a half cups Graham flour, one cup white flour, one teaspoon salt, three-quarters pound chopped dates. Bake one hour in a slow oven. White Cake Two cups sifted sugar, one cup butter, cream butter and sugar, one cup sweet milk, four eggs beaten stiff, three cups flour, two teaspoons of baking powder; add eggs last. Frosting. — Two cups granulated sugar, half a cup cold water; mix, let boil till it drops hard, whites of two eggs beaten stiff; pour on syrup and beat well. 128 The Toronto Cook Book Sponge Cake Four eggs, one cup sugar, one cup flour; beat eggs well, separately; add half the sugar to each; beat well again separately; then beat together well; stir in flour and add flavoring. Walnut Loaf