The Toronto Cook Book

The yolks of three eggs, one cup brown sugar, half cup butter, half cup milk, one and a half cups flour, two teaspoons baking powder, one teaspoon cinnamon, half a nutmeg, grated. The Toronto Cook Book Lily White Cake Whites of three eggs, three-quarters cup sugar, quarter cup butter, three-quarters cup milk, one and a quarter cups flour, two teaspoons cornstarch, two of baking powder and one of vanilla. Walnut Cake Half cup butter, one cup sugar, yolks of three eggs, half cup milk, one and three-quarters cup flour, two and a half teaspoons baking powder, whites of two eggs, three-quarters cup chopped walnuts; mix in order given and cover with white frosting. Spice Cake Two eggs, one cup brown sugar, quarter cup butter, quarter teaspoon cinnamon, cloves and nutmeg, half cup currants, threequarters cup sour milk, one teaspoon soda, one and a half cups flour, custard filling and maple cream icing. Date Cake Half cup brown sugar, half pound butter or one good cupful, two eggs, two and a half cups flour, one pound dates cut up and floured, 10 cents worth broken walnuts, five cents worth peel, one teaspoon baking soda, moistened in milk. Bake slowly one and a half to two hours. Sponge Cake Two tablespoons cold water, yolks of two eggs, whites of two eggs, half cup sugar, three-quarters tablespoon cornstarch; add flour to fill half a cup of cornstarch and flour together, three-quarters teaspoon of baking powder; beat yolks thoroughly, add sugar gradually, then water; sift flour, cornstarch and baking powder together three times. Add beaten whites of eggs and flour mixture alternately; butter mould, sprinkle with flour and sugar mixed; pour cake in; bake in a moderate oven. Cream Cake Two tablespoons butter, quarter cup sugar, half a cup flour, half tablespoon baking powder, one-eighth cup milk, whites of one egg beaten stiff, flavoring of bitter almond ; cream butter and sugar; add milk and flour (baking powder mixed in flour) alternately; fold in white of egg; bake in moderate oven. Cakes, Frostings and Icings Nut Cake One-eighth cup butter, quarter cup sugar, half an egg, one-eighth cup milk, half cup flour, three-quarters teaspoon baking powder; prepare as ordinary cake; add nuts before adding well beaten white of egg. Bake in moderate oven. Mocha Cake One cup sugar, one of sifted flour, one heaping teaspoon baking powder; mix together; add half a cup boiling milk, one small teaspoon butter, two eggs not beaten; add all to dry ingredients. Almond Cream Cake One and three-quarters cups sugar, three-quarters cup butter, beaten to a cream, one cup sweet milk, whites of four eggs, three cups flour, one teaspoon baking powder; bake in three layers, top and bottom, flavored with almond, centre colored a light. pink and flavored with a few drops of rose extract. Filling for Cake One cup milk; when boiling hot add yolks of two eggs, one dessertspoon cornstarch; wet with cold milk; two tablespoons sugar; these last must be well-mixed before adding to the milk; remove from fire and add half a cup chopped almonds; flavor with vanilla. Lemon Peel Cake Two cups white sugar, one cup of butter, one cup of milk, three eggs, quarter lemon peel, two teaspoons of baking powder, three cups of flour; flavor with vanilla. Black Angel Cake