The Toronto Cook Book

One quart flour, three teaspoons baking powder, a little shortening, and salt; roll out and spread with jelly; over this sprinkle flour; then roll together and steam two hours. Serve with hot or cold sauce. Log Cabin Pudding Three-quarters pound of lady-fingers spread with currant jelly (flat surface of cakes together), lay upon a flat dish in cross bars; beat whites of four eggs and pour over the cabin; brown slightly in the oven. Make a custard of the yolks of the eggs to serve it with. Directions for making the lady-fingers will be found under Cakes. Plum Pudding One cup finely chopped suet, two cups raisins, seeded, one cup currants, washed and picked, half cup sugar, half cup chopped citron, one glass white wine, two and a half cups flour, four eggs, one teaspoon baking powder, one cup milk. Steam three hours. Puddings and Pudding Sauces Peach Pudding Put in enough peaches with the skins removed to cover the bottom of a pudding dish and set in the oven; put in one cup and a half of water, cover, and when the peaches are soft take them out and drain; add to the juice after it is cold one pint of milk, four eggs, well beaten, one small cup of flour, one teaspoon baking powder, one tablespoon of melted butter and one cup of sugar; beat them all together and pour over the peaches; bake until the top is a rich brown in a quick oven thirty-five minutes. Serve with sugar and cream. Plum Roll Add one teaspoon baking powder, and a half teaspoon salt to one pint of sifted flour. Sift again. Rub in one tablespoon of butter, add sufficient milk to make a soft dough. Roll out, sprinkle with one cup chopped raisins and a half cup of chopped citron. Dust with ground cinnamon, roll up and steam for thirty minutes. Serve warm with hard sauce. Roly Poly Make a crust like biscuit, that is, put a piece of butter the size of an egg in one quart of flour, three teaspoons baking powder, and milk enough to make a paste that will roll. Into this, when rolled out, put any sort of fruit, fresh or preserved ; fold the parts together, that all the fruit may be retained, and steam one hour. Sponge Pudding Beat to a froth three eggs and one cup sugar; stir into this half a cup of cold water and then two cups flour into which have been mixed three teaspoons baking powder. Flavor with lemon, and bake in two shallow dishes. When baked frost with gelatine frosting and serve with lemon sauce. Short Cake Dip One quart flour, three teaspoons baking powder, little salt, butter size of an egg; wet up with milk and water to soft dough, roll out, cut in squares and bake. For the dip: — One quart milk, two tablespoons flour or cornstarch, good sized piece of butter, boil two or three minutes; split the cakes and put into the dip; when soaked through, put in a dish and pour the dip over them. The Toronto Cook Book Suet Pudding One cup fine chopped suet, one cup sugar, one cup chopped raisins, one-half cup currants, one teaspoon salt, two teaspoons baking powder, one-half teaspoon cinnamon, half teaspoon nutmeg, one cup hot water, flour for stiff batter. Steam three hours; serve with any hot liquid sauce.— Frances P. Sexton. Coffee Junket