The Toronto Cook Book

Two squares of chocolate, whites of two eggs, two cups powdered sugar, four tablespoons boiling water; beat one and two-thirds cups of sugar into the unbeaten whites of the eggs; scrape the chocolate and put it and the remaining one-third cup sugar and the water in a small saucepan; stir over hot fire until smooth and glossy, and then stir into the beaten whites and sugar. This quantity will frost two sheets of cake. Orange Frosting One cup sugar, one-half cup milk, small piece of butter; boil until there are large bubbles. Grate the rind of an orange and add after taking from the stove. Cakes, Frostings and Icings Almond Icing Whites of three eggs and three cups powdered sugar should be mixed well together. Add to them one pound of almonds which have been blanched by lying in hot water till the skins could be removed and chopped fine. Flavor with rose. Red Frosting This is made by adding fruit juice, currant or cranberry jelly, to any white frosting or by using cake coloring. Walnut and Raisin Filling Two-thirds cup each, English walnuts and raisins, chopped. Add beaten white of one egg, two tablespoons cream, one-third cup sugar, pinch salt. Spread between layers. Make icing for top and place half walnuts on it. PIES Puddings "Pies and Puddings, puddings and pies, — From such a union what hopes arise! Now trimmed with sauce, a feast for the eyes, And giving the taste a sweet surprise." "A good dinner is hardly replete, Till a nice piece of pie you then have to eat." Pie Crust One heaping cup pastry flour, one saltspoon baking powder, one saltspoon of salt, and one-third to one-half cup butter and lard mixed. Mix the baking powder and salt with flour, rub in the lard and mix quite stiff with cold water. Roll out, put the butter on the paste in small pieces and sprinkle with flour. Fold over and roll out, then mix up like a jelly roll, cut in two parts and roll to fit the plate. This amount is for one pie. Line the pie plate with the pastry, wet edges, put in the filling, cover with the upper crust, press the two edges together and bake. Apple Pie Pare, core and stew green or ripe apples, mash smooth and while hot stir in a teaspoon butter for each pie and season with powdered nutmeg. When cool, fill your crust and bake. Sliced Apple Pie Pare, core and slice tart apples to well fill the plate ; sprinkle four to six tablespoons sugar, some little bits of butter, and a little cinnamon or nutmeg over the apples. Put on the upper crust and bake. Berry Pie Three cups berries and one-half cup sugar, a little nutmeg and butter. Custard Pie One pint milk, three eggs, a little salt, two tablespoons sugar, a little powdered nutmeg. Bake with under crust only. Pies Lemon Pie One lemon, juice and rind, three-quarters cup granulated sugar, one cup cold water, yolks of two eggs. Cocoanut Pie Soak two cups of desiccated cocoanut in one pint of milk; beat together the yolks of four eggs and one-half cup sugar, butter the size of an egg, and a little powdered nutmeg; mix all well together and put it in the crust; use no top crust, but beat the whites of the eggs with some sugar and spread over the top. French Lemon Pie