The Toronto Cook Book

Mix half a teaspoon of salt and two teaspoons baking powder with two cups flour. Rub in a quarter of a cup of butter; beat one egg light, mix it with a scant cup of milk and stir it into the flour. Spread the dough about half an inch thick on a shallow, oblong pan. Cut several apples into quarters, pare « and core them, and cut in two. Arrange in parallel rows on the surface of the dough, and press the cored edge down into the dough. Sprinkle about two tablespoons of sugar over the apple. Bake quickly, cut into squares, and serve with lemon sauce. Puddings and Pudding Sauces Cottage Pudding One cup milk, one cup sugar, half cup melted butter, two cups flour, one egg, one teaspoon soda, two teaspoons cream tartar. Lowell Pudding Pare and core twelve apples and place in pudding dish. Put a little sugar and cinnamon in the centre of each apple (from which core has been taken) ; take one cup tapioca, soak it well in water, and when properly soaked pour it over the apples and bake. To be eaten with sauce. Berry Pudding One pint milk, two eggs, one saltspoon salt, one teaspoon baking powder mixed in one cup flour to make a thick batter and then stir in a pint of blueberries, blackberries, raspberries, huckleberries or currants well dredged with flour. Boil two hours. Blueberry Pudding One cup of sugar, two cups sweet milk, two eggs well beaten, one tablespoon of butter, four cups of flour with three teaspoons baking powder sifted through it; stir in a pint of berries. Boston Pudding One cup sugar, two- thirds cup butter or one-quarter pound suet minced, one cup sweet milk, three cups flour, two teaspoons baking powder, two tablespoons molasses, one cup seeded raisins, a little salt. Boil four hours. One pint of milk can be used instead of one cup, with bread crumbs soaked in, and only one cup flour. Serve with rich liquid sauce. Cup Cake Pudding Mix two teaspoons baking powder and half a teaspoon salt with two cups flour. Cream one tablespoon butter with half a cup of sugar; add one egg, well beaten, and one cup milk. Stir in the flour mixture and beat well; then turn into small buttered moulds or cups, and steam one hour. Cottage Pudding Half a cup of butter, one teacup sugar, one cup milk, one pint of flour, one egg, two teaspoons baking powder. Serve with hot sauce. The Toronto Cook Book Cracker Pudding One dozen crackers soaked in one quart milk three hours; add four eggs, half a cup sugar, salt, nutmeg, one tablespoon butter, two teaspoons baking powder; heat all together, add half a cup raisins; bake one hour. Fruit Puff Pudding Mix well one pint flour, one and a half teaspoons baking powder and a little salt. Make into a soft batter; put into well greased cups a spoonful of batter, then one of strawberries, or any fruit preferred, then another of batter. Steam twenty minutes. Serve with liquid sauce. Ginger Pudding One cup butter, two cups sugar, one cup milk, four cups flour, one tablespoon ginger, three teaspoons baking powder, four eggs; beat the sugar and butter to a cream, then stir in the eggs which are well beaten, then the milk and lastly the flour; in which the baking powder and ginger are well mixed. Bake and serve with hot sauce. Jelly Pudding