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ROYAL BAKERAND

PASTRY COOK

A MANUAL OF PRACTICAL COOKERY

BY THE CHEFSOF THE

NEW YORK COOKING SCHOOL

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NEW YORKROYAL BAKING POWDER CO.

1902

THF LIBRARY OFCONGRESS,

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AsXXo No

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Copyright, 1902,

By Royal Baking Powder Company.

ALPHABETICAL INDEX TO RECEIPTSPAGE

Apple Snow 29Asparagus on Toast 39Bannocks 7Barley Water 42Batter, Fritter, Plain 8Beans, Kidney, BrownSauce 39

Beans, String 39Beef, Braised 34Beef, Corned, and Turnips. 35Beef Stew, Brown 35Beef Tea 42Beefsteak, Broiled 34Beefsteak, or Chops, Panned 34Beefsteak Pie, French 34Beets, Cream Sauce 39Biscuit, Breakfast 5Biscuit, Eccles 20Biscuit, Egg 5Biscuit, Emergency 5Biscuit, Nut 5Biscuit, Royal Hot 5Biscuit, Sandwich 5Blanc Mange, Chocolate . . .29Boys, Jolly 9Bread, Brown 2Bread, Brown, No. 2 2Bread, Brown, Boston 2Bread, Brown, Boston, No. 2 2Bread, Brown, Boston, No. 3 2Bread, Brown,Pennsylvania 3Bread, Corn-loaf 3Bread, Corn, New Orleans . 3Bread, Corn, Nonpareil .... 3Bread, Corn, St. Charles ... 3Bread, Corn, Spider 3Bread, Entire Wheat 3Bread, Graham, Delicate. . . 3Bread, Graham Lunch 3Bread,GrahamUnfermented 2Bread, Hominy 3Bread, Household 2Bread, Mush 3Bread, Norwegian, for Dys-

peptics 2Bread, Oatmeal 2Bread, Rice 3Bread, Rice and Indian 3Bread, Royal Baking Pow-der 2

Bread, Rye 3Broth, Scotch 31Buchtels 20Buns, Bath 20Buns, Cinnamon 20Buns, Hot Cross 7Buttercups 18Cabbage, Boiled 40Cake 11Cake, Adelaide 11Cake, Almond 11Cake, Almond, No. 2 11Cake, Angel Food 12Cake, Apple Jelly 12Cake, Banana 12Cake, Bride's 12Cake, Centennial 12Cake, Chocolate 12Cake, Chocolate Cream 12Cake, Chocolate Layer 12Cake, Chocolate Loaf 12Cake, Cinnamon Chocolate. 12Cake, Citron 12Cake, Cocoanut Layer 12Cake, Cocoanut Loaf 12Cake, Coffee 12,20Cake, Coffee, No. 2 13

PAGECake, Coffee, German 7Cake, Continental Fruit . . .13Cake, Cream 13Cake, Cup 13Cake, Currant 13Cake, Currant, No. 2 13Cake, Currant, English 13Cake, Duchesse 13Cake, Dutch Peach 20Cake, Fig 14Cake, French 14Cake, Fruit, Dark 13Cake, Fruit, Delicate 13Cake, Fruit, Light 14Cake, Fruit, Wedding 17Cake, Geranium 14Cake, German Apple 20Cake, Ginger 14Cake, Ginger Sponge 14Cake, Gingerbread 14Cake, Gold 14Cake, Gold, No. 2 14Cake, Harrison 14Cake, Hazelnut 14Cake, Honey 14Cake, Ice Cream 14Cake, Imperial 14Cake, Jelly 15Cake, Jumbles 18Cake, Lady 15Cake, Lemon 15Cake, Lightning 15Cake, Lunch, Boston 15Cake, Marbled 15Cake, Marshmallow 15Cake, Minnehaha 15Cake, Molasses 16Cake, Nut 15Cake, Orange 15Cake, Peach Blossom 15Cake, Pond Lily 16Cake, Pound 16Cake, Queen 16Cake, Rolled Jelly 15Cake, Royal Cookies 17Cake, Scotch 16Cake, Shrewsbury 17Cake, Silver 16Cake, Snow 16Cake, Spice 16Cake, Spice, Delicate 16Cake, Sponge 16Cake, Sponge, Almond 16Cake, Sponge, Berwick 16Cake, Sponge, Cream 16Cake, Vanilla 17Cake, Wash. (St. L., 1780) .16Cake, Webster 17Cake, Wedding (or Bride). .17Cake, White Mountain 17Cake, Wild Rose 17Cake, Wine 17Cake, Yorkshire Breakfast. 7Cakes, Albert 18Cakes, Anise-seed 17Cakes, Bread 10Cakes, Buckwheat 10Cakes, Buckwheat, Royal . . 10Cakes, Butter 6Cakes, Chocolate, Little. . . .18Cakes, Cigarettes 18Cakes, Cinnamon 18Cakes, Cream 13Cakes, Delicious Little 18Cakes, Drop (Breakfast) .... 7Cakes, Drop (Sweet) 18Cakes, Edenkobers 18

PAGECakes, Fried 22Cakes, Griddle, Corn-meal .10Cakes, Griddle, CrushedWheat 10

Cakes, Griddle, Egg 9Cakes, Griddle, Geneva 9Cakes, Griddle, Graham ... 9Cakes, Griddle, Hominy ... 10Cakes, Griddle, Huckleberry 10Cakes, Griddle, Indian 10Cakes, Griddle, Rice 10Cakes, Griddle, Rye 9Cakes, Griddle, Three Egg. 10Cakes, Hermits 18Cakes, Little Chocolate 18Cakes, Little Spice 18Cakes, Rice 18Cakes, Rye Drop 22Cakes, Scotch 18Cakes, Soft Gingerbread. . .19Cakes, Spencer 18Cakes, Spice Drop 19Cakes, Spice, Little 18Cakes, Strudel 20Cakes, Tarts, Sand 19Cakes, Tea 20Cakes, Walnut Wafers 19Cakes, Wheat or Flannel . . 10Cakes, Wheat, Royal 9Cake Fillings 19Chocolate 19Chocolate, No. 2 19Cocoanut 19Cocoanut, No. 2 19Cream 19Cream, No. 2 19Cream, No. 3 19Cream, Chocolate 19Fig 19Fruit 19Lemon 19Orange 19Prune and Nut 19

Candy, Butter Scotch 42Candy, Butter Taffy 42Candy, Caramels, Choco-

late 42Candy, Cocoanut Cream ... 42Candy, Cream 42Candy, Creamed Nuts 42Candy, Fudge 42Candy, Hickory-nut 42Candy, Ice Cream 42Candy, Molasses 42Candy, Peanut Brittle 42Candy, Popcorn, Candied . .42Candy, Velvet Molasses ...42Candy, Walnut Cream 42Canning 30Carrots and other RootVegetables 40

Catsup, Tomato 41Catsup, Walnut 41Cauliflower, Pickling 41Celery Stuffing 36Charlotte Russe 29Cheese Straws 39Chestnut Stuffing for Poul-try 36

Chicken, Boned 37Chicken, Broiled 36Chicken, Brown Fricassee .36Chicken, Creamed 37Chicken, Fricassee 36Chicken, Fried Spring 36Chicken Pat6s 37Chicken Pie 37

PAGEChicken Pot-pie 37Chicken Pot-pie, No. 2 37Chocolate 41Chocolate Blanc Mange .... 29Chops, Panned 34Chow Chow 41Chowder, Clam 33Chowder, Fish 33Clam Chowder 33Clam Fritters 8Cocoa 41Coffee, Boiled 41Coffee for Six Persons 41Coffee, French 41Coffee, Vienna 41Cold Slaw 39Consomme 31Cookies, Cocoanut 17Cookies, Plain 17Cookies, Royal 17Cookies, Soft 17Corn, Dried Sweet 40Corn Pudding 40Corn, Stewed 40Corned Beef and Turnips,

Boiled 35Crabs, Deviled 33Crabs, Soft Shell 33Croutons 32Crullers 22Crullers, No. 2 22Crullers, No. 3 22Crullers, No. 4 22Crullers, Dutch 22Crumpets 7Crumpets, Hominy 7Crumpets, London 7Crumpets, Rice 7Currant Loaf 21Custard, Baked 29Custard, Corn Starch 29Custard, Tapioca 29Diamonds 5Dressing, Boiled 38Dressing, Cream. . . 38Dressing, French 38Doughnuts 22Doughnuts, No. 2 22Doughnuts, No. 3 22Doughnuts, No. 4 22Doughnuts, No. 5 22Doughnuts, German 22Doughnuts, Puff Ball 22Dumpling, English .23Dumplings, Apple, Royal . . 23Dumplings, Apple, No. 2. . .23Dumplings, Apple, No. 3. . .23Dumplings, Berry 23Dumplings, Egg, for Soup .23Dumplings, Farina 23Dumplings for Soup 23Dumplings for Stews 23Dumplings for Stews, No. 2 .23Dumplings, Peach 23Dumplings, Peach, No. 2 ..23Dumplings, Potato 24Dumplings, Royal Apple ... 23Dumplings, Suet 24Dumplings, Suet, Danish.. 24ficlaires a la Creme 13Egg Plant, Fried 40Eggs, Baked, Fancv 39Eggs, Baked, Plain .39Eggs, Boiled, Hard 39Eggs, Boiled, Soft 39Eggs, Poached 39Eggs, Scrambled 39Eggs, Snow 29

PAGEFish, Blue, Fried and otherKinds 32

Fish, Boiled, Bass or otherFish 32

Fish, Broiled 32Fish, Brook Trout or otherSmall Fish, To Fry 33

Fish Cakes 32Fish Chowder 33Fish, Cod, Balls 32Fish, Creamed 32Fish, Directions for Prepar-ing 32

Fish, Halibut, Broiled 32Fish, Mackerel, Salt, Broiled 32Fish, To Broil 32Floating Island 30Food for the Sick 41Freeze, How to 30Fritter Batter, Plain 8Fritters, Apple 8Fritters, Banana 8Fritters, Clam 8Fritters, Corn 8Fritters, Fruit 8Fritters, Hominy 8Fritters, Meat 8Fritters, Oyster 8Fritters, Pineapple 8Fritters, Rice 8Fritters, Strawberry 8Frosting, Maple Sugar 20Frosting, Marshmallow ... 20Fruits, Iced 29Fruits, Spiced 31Fruit Wheels 21Geese anu Duck Stuffing. . 36Gems 6Gems, Apple 6Gems, Graham, Royal 6Gems, Rice 6German Puffs 7Gingerbread, Soft 13,19Ginger Snaps 18Glac

PAGEPie, Custard, Peach 28Pie, Gooseberry 28Pie, Lemon Cream 28Pie,LeinonCreauiALeringue.28Pie, Mince 28Pie, Mince-meat 28Pie, Paste for 27Pie, Plum 29Pie, Pumpkin 29Pie. Rhubarb 29Pie, Squash 29Pies, Fruit 28Pork and Beans 33Pork Chops, with TomatoGravy 35

Pork, Roast Leg of 36Pork, Salt, Pried 35Pork, Stuffing for 36Potato Croquettes 40Potatoes, Baked 40Potatoes, Creamed 40Potatoes, Fried 40Potatoes, Fried. No. 2 40Potatoes, Lyonnaise 40Potatoes, Mashed 40Poultry Gravy 36Poultry Stuffing 36Poultry, To Clean 36Poultry, To Roast 36Poultry, To Truss 36Preserves, Amount Sugar

to Quart 31Preserving 31Pudding, Apple (Boston) . .24Pudding, Apple (English) . .24Pudding, Apple, Tapioca ... 24Pudding, Batter

I Baked). . .24Pudding. Batter (Boiled). . .24Pudding, Batter (Fruit) 24Pudding, Blackberry 24Pudding, Blackberry, No. 2.24Pudding, Cabinet 24Pudding, Cherry 24Pudding, Chocolate 24Pudding, Cottage 24Pudding, Cottage, No. 2. . . .24Pudding, Custard 25Pudding, Fig 25Pudding, Fine Peach 25Pudding, Indian 25Pudding, Lemon Suet 25Pudding, Orange 25Pudding, Peach Cottage . . .25Pudding, Plum (BostonBaked) 24

Pudding, Plum (RoyalChristmas) 25

Pudding, Plum, No. 2 25Pudding, Poor Man's 25Pudding, Princess 25Pulding, Raisin 25Pudding, Rice 25Pudding, Rice, No. 2 25Pudding, Sago 26Pudding, Sauces for 26Pudding, Souffle^ Fruit 26Pudding, Suet 26Pudding, Tapioca 26Pudding. Tapioca and Cocoa-nut 26

Pudding, Yorkshire 34Puffs, German 7Puffs, Yankee 7Rarebit, Welsh 39Rice, Boiled 40Rolls, Breakfast 3Rolls, Dinner 4Rolls, French 4

PAGERolls, Fruit 4Rolls, Graham 3Rolls, Lunch 4Rolls, Parker House 4Rolls, Twist 4Roly Poly, iiaisin 25Rusks . . 7Salad, Celery 38Salad, Chicken 38Salad, Cucumber and Onion 38Salad, Lobster 38Salad, Potato 38Salad, Potato and Egg 38Salad, Salmon 38Salad, Tomato 38Sally Lunns, Royal 7Salt Pork, Fried 35Sauces for Meats and Fish . 37Allemande 37Bechamel 37Bread 37Brown 37Caper 37Cream 37Currant Jelly 38Curry 37Drawn Butter 37Egg, for Fish 37Hollandaise 38Horse-radish 38Italian Tomato 38Maitre d'Hotel Butter 38Mint 38Mushroom 37Olive 37Piquante 37Robert 37Sharp Brown 37Soubise 37Spanish 37Tartare 38Thick White or Cream !

.

"37Tomato 38White..... 37

Sauces for Puddings 26Brandy 26Canned Fruit 26Cream 26Cream, Hygienic 26Creamy 26Currant Jelly 26Currant Jelly, No. 2 26Custard 26Duchesse 26Foaming 26Golden 26Hard 26Lemon 26Molasses 26Orange 26Peach 26Rexford 26Roval Wine 27Sugar 27Vanilla 27Wine 27Wine, No. 2 27

Sausages 35Scallops in Batter 33Scones, Scotch 7Scotch Broth 31ShortCake 21ShortCake, No. 2 21Short Cake, No. 3 21Short Cake, No. 4 21Short Cake, Apple 21Short Cake, Banana 21Short Cake, Blackberry. . . .21

PAOKShort Cake, Canned Fruit .21Short Cake, Cherry 21Short Cake, Huckleberry ..21Short Cake, Individual 21Short Cake, Peach 21Short Cake, Raspberry 21Short Cake, Strawberry 21Slappers ~

Slaw, Cold 39Snow, Apple 29Snow Eggs 29Soup, Bean 32Soup, Clam 32Soup, Consomme

1

31Soup, Family 32Soup, Mock Bisque 31Soup, Oxtail 32Soup Stock 31Soup, Tomato 31Soups of Dried Peas orBeans 32

Soups with Pastes or Vege-tables 31

Spiced Fruits 31Squash, Stewed 40Steak or Chops, Panned ... 34Stew, Brown Beef 35Stew, Brown Kidney 35Stew, Irish 35Stew, Oyster 33Straws, Cheese 39Stuffing for Geese and .Ducks 36

Stuffing, Pork 36Stuffing, Poultry 36Stuffing, Poultry, Celery. . .36Stuffing, Poultry, Chestnut. 36Stuffing, Poultry, Oyster . . 36Stuffing, Tomatoes, GreenPeppers, etc 36

Stuffing, Veal 36Sweetbreads 36Tart, Peach 29Tartlets 29Tarts, Banbury 28Tarts, Gooseberry, Currant,Apple, or any other Fruit 29

Tarts, Open Jam 29Tarts, Sand 19Tea 41Tea, Beef 42Tomato Catsup 41Tomato Sauce 38Tomatoes, Panned 40Tomatoes, Stewed 40Tomatoes, Stuffed 40Tomatoes, Stuffing for 36Triangles 20Turnips, Mashed 40Veal, Braised Shoulder 34Veal Cutlets, Breaded 36Veal Stuffing 36Vegetables, Hints on Cook-ing 39

Vegetables, Ragout of 40Waffles 8Waffles, No. 2 8Waffles, German 9Waffles, Rice 9Waffles, Soft 9Waffles, Virginia 9Walnut Catsup 41Walnut Wafers 19Wheels, Fruit 21Wine Whey 42Wonders 23Yankee Puffs 7Yorkshire Pudding 34

THE ROYAL BAKER AND PASTRY COOK

Tlie cuts on this page represent utensils used in the various kinds of baking, and are re-ferred to in the Receipts according to numbers.

DO NOT BUY BAKING POWDER LOOSE OR IN BULK.—(What is meant by loose isweighed out in any quantity asked for.) All examinations made by Boards of Health, Govern-ment Chemists, and others, prove loose powders are, almost without exception, made fromalum, and at a cost of about one tenth of what a pure Cream Tartar powder, like the " RoyalBaking Powder, can be made for. The argument that the consumer will save, in the purchaseof such poisonous stuff, the cost of can, label, etc., is used simply to enable the seller to makea larger profit in selling an alum bulk, or loose, powder at the expense of the unsuspectingconsumer, than can be made by selling the absolutely pure " Royal " brand. Remember this,and insist on getting the " Royal " in cans.

Do not buy alum baking powders under any circumstances.

GENERAL DIRECTIONSMUST BE CAREFULLY READ BY EVERY ONE USING THIS BOOK

HINTS ON BAKING.— To achieve perfect success, the cook must use discrimination andcare. Some flour requires more water, or milk, than others ; so that the quantitymay have to he varied to make dough of a proper consistency. Different bakings will

vary as to time and heat required, and should, therefore, be examined occasionally. Toascertain whether the bread is sufficiently done in the center of the loaf or cake, thrust a cleanstraw or long thin splinter into it. If done, there will be no dough on it when drawn out.Measure the flour, and be careful to mix with it the baking powder in a dry state, and before sift-ing. You can always substitute water for milk, or milk for water ; butter for lard, or lard forbutter. The number of eggs may be increased or diminished, or, in plainer cake, etc. , dispensedwith entirely. Where fewer eggs are used than directed, always use a little more bakingpowder. Never use sour milk.

When about to cut new bread or cake, heat the knife very hot ; this will prevent itscrumbling.

CAKE BAKING.— For a plain cake made with one pound of flour, Royal Baking Powder,etc., the time to be allowed in baking would be from 40 to 50 minutes ; at the outside not morethan 1 hour. Very rich cakes, in which butter and eggs predominate, take, of course, verymuch longer time to bake, a pound cake taking from IVij to 2 hours, and a bride's cake 3Vk.On no account should an oven be too hot when the cake is put in— that is, hot enough tobrown at once ; if so, in 5 minutes the whole outside will be burned and the interior will standlittle chance of being baked. The old plan of feeling the handle of the oven door to test theheat is not always successful ; it is better to sprinkle a little flour inside and shut the door forabout 3 minutes ; if at the end of that time it is of a rich light brown, the cake may be put in,but if burned the heat must be lessened.

In baking loaf cake, remember that unless you place a piece of paper over for protection atfirst, a top crust will be formed at once that prevents the raising. When cake is well raised,remove the paper for browning on top.

ADVICE TO THE COOK.— Great cleanliness, as well as care and attention, are requiredfrom a cook. Keep your hands very clean ; try to prevent your nails from getting black ordiscolored; don't "scatter "in your kitchen; clean up as you go; put cold water into eachsaucepan or stewpan as you finish using it. Dry your saucepans before you put them on theshelf. Scour tins with good mineral soap and rinse thoroughly in hot water. In cleaning afrying-pan, scour the outside as well as the inside. In cleaning greasy utensils, such as thesoup-pot and frying-pan, wipe off the worst of the grease with soft paper (which can beburned), then soak in warm water to which soap-powder or a little ammonia has been added,finishing with mineral soap. Wash your pudding-cloths, scald, and hang them to dry directlyafter using them ; air them before you put them away, or they will be musty : keep in dryplace. Be careful not to use a knife that has cut onions till it has been cleaned. Keep sinkand sink-brush very clean ; be careful never to throw anything but water down sink. Do notthrow cabbage water down it ; throw it away out of doors ; its smell is very bad. Never haveSticky plates or dishes ; use very hot water for washing them ; when greasy, change it. Takecare that you look at the meat the butcher brings, to see that it is good. Let there be nowaste in the kitchen.

Bread and Rolls

BREAD was first made without leaven,heavy and solid. Then yeast was dis-covered, and yeast-risen bread came into

use throughout the civilized world. Finallybaking powder was devised, the most health-ful, economical, and convenient of all leaveningor lightening agents.

Yeast is a living plant. Mixed with thedough it causes fermentation and destruction©f a part of the flour, and this produces car-

bonic-acid gas. The bubbles of this gas becomeentangled in the dough, swelling it up andmaking it spongy. In this process, however,a part of the most nutritious elements of theflour (estimated at ten per cent.) is destroyedin producing the leavening gas ; there is al-ways danger of sour dough, and there is adelay of many hours for the sponge to rise.Perfect bread is that in which wheat is trans-

posed into an available food without loss ofany of its valuable properties.Royal Baking Powder is now largely used in

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.


place of yeast to leaven bread. It does pre-

cisely the same work— that is, swells up thedough and makes it porous and spongy. Butthe process is not destructive: the bakingpowder by itself produces the leavening gas.No part of the flour is decomposed or de-stroyed. Moreover, there is no mixing orkneading with the hands, no setting of spongeovernight, as the loaf is mixed and ready forthe oven at once. Bread thus made cannotsour, but will retain its moisture and freshness,and may be eaten while hot or fresh withoutdistress even by persons of delicate digestion.The ease with which Royal Baking Powder

bread is made, its cleanliness and healthful-ness, have caused it to supersede yeast breadwith many of the best pastry cooks.In making this bread the materials and

utensils should be brought together before themixing of the dough is begun. Tbe fire mustbe looked to so as to secure a steady, moderateheat. Remember to mix the flour and RoyalBaking Powder together before sifting, andsift thoroughly before wetting.

Royal Baking PowderBread.—1 quart flour,1 teaspoon salt, Mi teaspoon sugar, 2 heap-ing teaspoons Royal Baking Powder,* Mimedium-sized cold boiled potato, and water.Sift together thoroughly flour, salt, sugar, andbaking powder ; rub in the potato ; add suffi

spoon salt, 2 teaspoons Royal Baking Powder,1 tablespoon butter or lard, \ pint milk. Sifttogether corn meal, rye flour, sugar, salt, andpowder. Rub in the shortening ; add the milk,and mix the whole into a batter. Put intogreased tin (fig. XII), and bake about 40 min-utes in rather hot oven. Protect at first withpaper.

Brown Bread, 2.— Mix together 3 cupsGraham flour, 1 cup wheat flour, 2 teaspoonsRoyal Baking Powder, 1 teaspoon salt ; rub in1 tablespoon butter or other shortening. Beat3 eggs ; add 1 cup milk and 1 tablespoon mo-lasses ; stir into dry mixture. Add more milkif needed to make a drop batter. Put into agreased loaf-pan (fig. XII), smooth with knifedipped in cold water. Bake about 1 hour inmoderate oven.

Boston Brown Bread.— Mi pint flour, 1pint Indian corn meal, Mi pint rye flour, 2 po-tatoes, 1 teaspoon salt, 1 tablespoon brownsugar, 2 teaspoons Royal Baking Powder, Mipint water. Sift flour, corn meal, rye flour,sugar, salt, and baking powder together thor-oughly. Peel, wash, and boil well 2 mealy po-tatoes, rub them through a sieve, diluting withwater. When this is quite cold use it to mixflour, etc. , into a batter. Pour into well-greasedmold (tig. VI) having a cover. Place it insaucepan half full of boiling water, where theloaf will simmer 1 hour, without water gettinginto it. Remove it then, take off cover, finishby baking in fairly hot oven about 30 minutes.

cient water to mrx smoothly and rapidly into aJ Boston Brown Bread, 2.- 1 cup com meal,

stiff dough, about the consistency of cake bat-, 2 beaping cups j^ meal x teaspoon salt, m\

ter: about a pint of water to a quart of flour, teaspoon soda, 1 teaspoon Royal Baking Pow--more or less according to the d ^ cupmolas8e8 . Mix dry ingredients ; addwill be required

brand and quality of the flour used Do not molasses and 1 pint warm water ; beat smooth.make a stiff dough as in yeast bread. Put thej

pour at once^ greased mold\&gm VI)^

dough into a greased pan iMi by 8 inches, and4 inches deep, filling about half full. The loafwill rise to fill the pan when baked. Bake invery hot oven about 45 minutes, placing paperover first 15 minutes' baking, to prevent crusting too soon on top.mixing.

Household Bread.— Sift twice together 1quart of flour, 1 teaspoon salt, 2 heaping tea-spoons Royal Baking Powder. Make a wellin the center ; add gradually sufficient coldliquid— water, milk, or equal quantities ofeach— to mix to a stiff batter or soft dough

;

this will require about 1 pint of liquid. Turnat once into a greased loaf-pan (fig. XII),smooth the top with a knife clipped in meltedbutter, and bake immediately in a moderateoven about 1 hour. When done take from thepan, moisten with the hand dipped in coldwater, wrap in bread-cloth till cold.

Graham Unfermented Bread.— lMi pintsGraham flour, Mi pint flour, 1 tablespoon sugar,1 teaspoon salt, 2 teaspoons Royal BakingPowder, l l4 pints milk, or equal parts milkand water. Sift together Graham flour, flour,sugar, salt, and powder; add the milk, or milkand water ; mix rapidly into soft dough, whichput into greased tin (fig. XII). Bake in ratherhot oven about 40 minutes. Protect loaf withpaper first 15 minutes.

Brown Bread.— 1 pint Indian corn meal, 1pint rye flour, 1 teaspoon brown sugar, 1 tea-* Perfect success can be had only with the Royal Baking

Powder.

cover, steam or boil 3 hours,in oven 10 minutes.

Uncover, set

Boston Brown Bread, 3.— 2 cups yellowIndian corn meal, 1 cup rye meal, 1 cup flour,

Bake immediately after|2 cups milk, 1 cup molasses, Mi teaspoon salt,3 teaspoons Royal Baking Powder. Mix welltogether, pour into greased brown-bread mold,steam 4 hours. Dry off 10 minutes in mod-erate oven.

Norwegian Bread (for Dyspeptics).— 1pint barley meal, V2 pint Graham flour. Mi pintflour, 1 teaspoon salt, 2 teaspoons Royal Bak-ing Powder, 1 pint milk. Sift together barleymeal, Graham flour, flour, salt, and powder

;

mix into firm batter with the milk ; pour intogreased tin (fig. XII), bake in moderate ovenabout 40 minutes. Cover with paper 20minutes.

Oatmeal Bread.— Mi pint oatmeal, 1 Mi pintsflour. Mi teaspoon salt, 3 teaspoons Royal Bak-ing Powder, 34 pint milk. Boil oatmeal in lMipints salted water 1 hour ; add milk ; setaside until cold. Then place in bowl, sift to-gether flour, salt, and powder, and add. Mixsmoothly and deftly. Bake in greased tin (fig.XII) about 45 minutes, protected with paper20 minutes.

Peculiars.—1 pint flour, sifted with 1 tea-spoon Royal Baking Powder and a little salt

;

add 1 egg ; mix with 1 pint sweet milk, beatwell to a batter, and bake quickly in butteredgem-pans already hot.



Pennsylvania Brown Bread.— Mix welltogether 1 quart Graham flour, 1 pint Indiancorn meal, 2 scant teaspoons salt, 2 scant tea-

spoons Royal Baking Powder. Dissolve 1 scantteaspoon soda in 1 teaspoon boiling water;

mix with 1 cup molasses. To the dry ingre-dients add 1 quart cold water, then the mo-lasses. Beat 1 minute, pour into 2 well-greasedmolds, steam or boil 4 hours. Dry off on panin moderate oven 10 minutes.

Graham Lunch Bread.— lMi pints Gra-ham flour, Mi pint flour, 1 tablespoon sugar, 1teaspoon salt, 2 teaspoons Royal Baking Pow-der, 34 pint milk. Sift together Grahamflour, flour, sugar, salt, and powder ; add themilk ; mix into smooth dough that can be easilyhandled. Flour the board, turn out dough,give it a quick, vigorous additional kneading tocomplete its smoothness ; then divide into fourlarge pieces, which form into long loaves, laythem just touching in a square shallow cake-pan (fig. XIII), wash them over with milk.Bake in rather hot oven 30 minutes. Whenremoving from oven rub them over with a lit-tle butter on a clean piece of linen.

Corn Bread (New Orleans).— lMi pints In-dian corn meal, Mi pint flour. 1 tablespoonsugar, 1 teaspoon salt, 2 heaping teaspoonsRoyal Baking Powder, 1 tablespoon butter orlard, 114 pints milk, 2 eggs. Sift together cornmeal, flour, sugar, salt, and powder ; rub in theshortening, add eggs (beaten) and the milk

;

mix into a moderately stiff batter ; pour frombowl into shallow cake-pan (fig. XIII). Bakein rather hot oven 30 minutes.

St. Charles Corn Bread.—Beat 2 eggs, add1 pint milk, 1 pint Indian corn meal, 1 table-spoon melted butter, 1 teaspoon salt, 1 tea-spoon Royal Baking Powder. Beat hard 2minutes, pour into greased pan (fig. XIII),bake about 30 minutes in hot oven.

Loaf Corn-Bread.— Scald 1 pint milk; dis-solve in it 1 tablespoon butter, Mi cup sugar,1 teaspoon salt. While on fire sift in sufficientIndian corn meal to make a thick mush, cook 5minutes, and set away till cold ; add 3 beateneggs, 2 cups flour mixed with 2 teaspoons RoyalBaking Powder, and turn into greased loaf-pan. Bake about 2 hours in moderate oven,and serve hot.

Nonpareil Corn Bread.— 2 heaping cups In-dian corn meal, 1 cup flour, 2Mi cups milk, 1tablespoon lard, 2 tablespoons sugar, 2 tea-spoons Royal Baking Powder, 1 teaspoon salt.Beat 2 eggs, whites and yolks separately. Sifttogether dry ingredients, melt lard. Mix alltogether, beat hard 1 minute, turn into greasedshallow pan, and bake about Mi hour in hotoven.

Spider Corn Bread.— Beat 2 eggs with 2tablespoons sugar. Add 1 pint milk, 1 tea-spoon salt, lMs cup Indian corn meal, Mi cupflour, 1 teaspoon Royal Baking Powder. In aspider melt 2 tablespoons butter ; turn so as togrease sides. Pour in batter, add 1 cup milk,but do not stir. Bake about 30 minutes in hotoven. When done it should have a streak ofcustard through the middle.

Rice and Indian Bread.— Beat 3 eggs verylight; add 1 pint milk, 2 cups white Indiancorn meal, 1 cup cold boiled rice, 2 tablespoons

melted butter, Mi teaspoon sa't, 2 teaspoonsRoyal Baking Powder, Mi cup more milk. Beathard, bake in shallow greased pan in hot oven.

Delicate Graham Bread (for Invalids).—1 pint Graham flour, 1 pint flour, 1 teaspoonsugar, 1 of salt, 2 of Royal Baking Powder.Sift all well together, rejecting coarse branleft in sieve ; addlVa pints milk. Mis quicklyinto smooth, soft dough. Bake in 2 smallgreased tins (fig. XII) 25 minutes. Protectwith paper 10 minutes.

Entire Wheat Bread.— 1 quart entirewheat flour, 1 teaspoon salt, 1 teaspoon sugar,2 teaspoons Royal Baking Powder. Sift allwell together; add sufficient liquid (water,milk, or equal quantities of each) to mix to avery thick batter or soft dough. Turn at onceinto a greased loaf-pan (fig. XII), smooth withknife dipped in cold water, and bake about 1hour in moderate oven.

Rye Bread.— 1 pint rye flour, Mi pint Indiancorn meal, Mi pint wheat flour, 1 teaspoonsugar, 1 teaspoon salt, 2 teaspoons Royal Bak-ing Powder, 1 tablespoon butter or lard, 34 pintmilk. Sift together rye flour, corn meal, flour,sugar, salt, and powder ; rub in the shorten-ing ; add milk. Mix into smooth batter. Pourinto well-greased tin (fig. XII), bake in moder-ate oven about 45 minutes. Protect loaf withpaper first 20 minutes.

Mush Bread.—1 pint milk cooked in a dou-ble boiler, with sufficient Indian corn meal tomake a thick mush. Cook 1 hour ; add 1 table-spoon butter ; stir, let cool ; add 3 eggs, whitesand yolks beaten separately, 1 cup flour, Mi tea-spoon salt, 1 teaspoon Royal Baking Powder.Turn into shallow greased pan, bake 40 min-utes in moderate oven.

Rice Bread.—1 cup cold boiled rice, 1 cupwhite Indian corn meal, 1 cup wheat flour, 1teaspoon Royal Baking Powder. 2 eggs, Mi tea-spoon salt, 1 tablespoon melted butter, 1 cupmilk. Mix the dry ingredients ; add beateneggs mixed with milk and the melted butter.Pour into shallow greased pans. Bake 30 min-utes in a moderate oven.

Hominy Bread.— Mix together 1 pint soft-boiled hominy, 1 teaspoon salt, 2 tablespoonsmelted butter, 4 beaten eggs, 2 cups milk.Mix together 1 cup flour, 2 teaspoons RoyalBaking Powder ; add to batter, with more flourif needed to mix to a drop batter. Beat hard,bake in a shallow pan in very hot oven.

Graham Rolls.— 1 pint Graham flour, 1 pintwheat flour, 1 teaspoon salt, 2 teaspoons RoyalBaking Powder, 1 tablespoon butter or lard,\ pint milk. Sift together Graham flour, flour,salt, and powder; rub in the shortening; addmilk, and mix the whole into smooth doughthat can be handled— not too soft ; flour board,turn it out, and form into rolls shape and sizeof large fingers. Lay them on baking-sheet(fig. XIV) so that they will not touch. Washtheir surfaces with soft brush (fig. XI) dippedin milk to glaze them. Bake in hot ovenfrom 10 to 12 minutes.

Breakfast Rolls.— 1% pints flour, Mz pintIndian corn meal (white), 1 teaspoon salt, 2teaspoons Royal Baking Powder, 1 tablespoonbutter or lard, 34 pint milk. Sift together



flour, corn meal, salt, and powder; rub inshortening ; add the milk, mix smoothly intorather firmer dough than usual. Flour theboard, turn out the dough, give it 1 or 2 turnsto complete its smoothness. Divide it, thusprepared, into pieces size of an egg ; again di-vide these in half, which roll out under thehand until they are long and half the size ofone's little finger. Lay on greased baking-tin (fig XIV) so that they do not touch, washthem over with milk. Bake in hot oven 7 or 8minutes.

Lunch Rolls.— 1 quart flour, 1 teaspoon salt,2 teaspoons Royal Baking Powder, 1 tablespoonbutter or lard, 1 pint milk. Sift togetherflour, salt, and powder ; rub in the shortening

;

add milk, mix to a smooth dough to be easilyhandled. Flour the board, turn out dough, give1 or 2 quick kneadings to give it smoothness.Roll out little over Mi inch thick, cut out withround cutter about 2Mi inches in diameter

;

lay them on greased baking-tin (fig. XIV),just touching (in rows evenly), wash over withmilk, bake in fairly hot oven 25 minutes.Wash them over again with milk when takenfrom oven.

Twist Rolls.— Prepare dough as for lunchrolls. Cut in pieces size of egg. Roll eachwith hands into plain roll tapering at endsand 5 inches long. Lay 3 together ; begin inmiddle and braid to end ; turn over and braidopposite end. Mold and twist all the pieces ofdough in the same way. Lay well apart onflat greased pans. Brush with milk, bakegolden brown in very hot oven.

Dinner Rolls.— Prepare dough as for lunchrolls, but slightly stiffer. Knead and roll outquite thin. Cut in strips 3 inches wide. Rollstrips up very tight; they should not be toothick. Lay well apart on greased flat pans,brush with milk, and bake in very hot oven.

French Rolls.—Make dough as for lunchrolls. Knead on board. Divide into piecessize of an egg. Form each into a short, thick,tapering roll. Put together by twos, side byside, pinching ends together a little. Placeon flat greased pans. Brush with milk. Bakein very hot oven.

Parker House Rolls.— Prepare firm doughas for dinner rolls. Knead and roll out %inch thick. Cut into 3-inch circles. Presspencil down across middle of each ; rub edgeswith soft butter. Double each, lay 1 inchapart on flat greased pans. Brush with milk,and bake in hot oven.

Fruit Rolls.— Mix together 1 quart flour, 1teaspoon salt, 2 tablespoons sugar, 2 teaspoonsRoyal Baking Powder; rub in 2 tablespoonsbutter. Cut fine V4 pound citron, seed andhalve V\ pound raisins. Mix fruit evenly withdry ingredients, make to a firm dough withmilk. Knead on board for a moment, divideinto pieces size of egg, make into long rolls,lay 1 inch apart on flat greased pans, brushwith milk. Bake in a very hot oven.

THE ROYAL BAKING

Hot Biscuits, Cakes, andMuffins

EXPERIENCED housekeepers agree thatbreakfast is difficult to cater for. Eventhe appetite ordinarily easy to satisfy is

likely to be captious when approaching thefirst meal of the day. Every article of foodupon the breakfast-table, therefore, should beperfect— the coffee as clear as amber, thebacon white and crisp, the biscuits flaky, ten-der, delicious.

As a nation we approve of hot-breads, andmost of all at the breakfast-table. And whilewe eat and enjoy them, we have the satisfac-tion of knowing that American methods andAmerican cookery have made them healthfulas well as appetizing and nutritious.And of all the breakfast foods, nothing is

so appetizing, so appetite-whetting, so alwaysdependable, so satisfying, as the light, flaky,hot biscuit, with a crisp, brown crust, justfrom the oven, broken apart without use ofknife, and spread with butter; or, to top offthe meal, with honey, jam, or marmalade.The very simplicity of the methods of mak-

ing and the familiar, every-day use of thislittle hot bread-morsel have, however, some-times led to lack of care in its preparation, sothat we too seldom find it in perfection uponour tables.

It is the object of this chapter to stimulate

an interest in and awaken a love for this mosthealthful and economical of our purely Ameri-can foods, so that it will be found, as it de-serves to be, a prominent part of every day'sfood in every household.With a basis of flour, salt, and Royal Baking

Powder, we can add other ingredients to varyand enrich the cakes and biscuits generallyknown to the housewife, and produce in al-most endless variety breakfast and luncheonfoods that shall be dainty and delicious or sub-stantial and hearty.Are eggs scarce and high, does too much

shortening disagree with some member of thefamily, Royal Baking Powder permits the les-sening of both or either of these ingredients,

without impairing the delicacy or digestibility

of the finished biscuit.

Royal Baking Powder is pure and healthful,and its use in excess can produce no harm ; yetfor cooking results it is best to be guided by thequantity specified in the receipts. Baking

powder could be added until a dry, powderybiscuit resulted.

The mixing of the baking powder, flour, andother dry ingredients should be thorough.

This is imperative if a delicate, evenly leav-

ened biscuit is wanted. The other ingredientscan then be added, following the special direc-

tions as given in each receipt.

POWDER IS ABSOLUTELY PURE.


In using shortening for biscuits, especiallythrough the winter season, with some limita-tion, good, sweet home-made lard may takethe place of butter. Butter will color slightly

yellow ; lard will whiten the biscuits. Thissubstitution will not do when considerableshortening is called for, as in cake ; but inreceipts where the quantity does not exceed2 ounces or tablespoons to the quart of flour,butter may, in the majority of cases, be replacedby lard without impairing the taste.

Biscuits are mixed to a soft dough, which isturned out, patted down or rolled to a properthickness, and then cut out and baked. Fromlong experience it has been found that the re-sult is much better and the food more digestiblewhen the finished biscuit is small and not toothick. The scientific reason for this is that theoven heat necessaryforbiscuit,if they aremadevery large, will brown the outside before thecenter is as thoroughly baked as it ought to be.The dough should be rolled out until Mi inchthick ; the biscuits should be of medium size,

—

2 inches or less across,— and placed slightlyapart in the pans. A favorite cutter of expertbiscuit-makers is the open end (not the cover)of a V4 -pound Royal Baking Powder can. Agood oven heat will bake the biscuit perfectlyin from 15 to 20 minutes, and even a dyspepticcan eat them without fear of consequences.The biscuit may, of course, be made thicker orthinner, as more or less of the soft inside partmay be preferred, but the time of baking mustbe regulated accordingly.The same directions will apply to hot baking

powder breads made with a batter. If bakedin a sheet the batter should rarely be morethan an inch deep in the pan, sometimes less

;

if in cups or molds they should not be morethan % full. This allows the heat to pene-trate the mixture quickly ; the moisture andheat start the baking powder into life ; eachtiny grain of the powder acts on the materialssurrounding it ; the dough or batter expands,then is stiffened by the heat, and all the starchgrains are thoroughly and evenly cooked.

Royal Hot Biscuit.— 1 quart flour, 1 tea-spoon salt, 2 teaspoons Royal Baking Powder,1 tablespoon lard or butter, 1 pint sweet milk,cold (never use sour milk) ; use cold waterwhen milk cannot be obtained. Sift togetherflour, salt, and powder; rub in shortening;add milk; form into smooth, consistent dough.Flour the board, turn out dough, roll out tothickness of Mi inch, cut with small round cut-ter ; lay them close together on greased bak-ing-tin ; bake in good hot oven. Old biscuitcan be made fresh by moistening and placing inoven until heated through.

Breakfast Biscuit.— Take 1 quart sweetmilk, Mi cup melted butter, a little salt, 2 tea-spoons Royal Baking Powder, flour enough tomake a stiff batter ; do not knead into dough,but drop into buttered tins from a spoon ; bakein a hot oven— unless it is hot they will notbe light and tender.

Emergency Biscuit.— 2 cups flour, Mi tea-spoon salt, 1 teaspoon Royal Baking Powder;mix and sift ; rub in 1 tablespoon butter. Mixto a thick batter with milk, drop by smallspoonfuls on greased pans, and bake in quickoven.

Egg Biscuit.— Mix and sift well together 1pint flour, Mi teaspoon salt, 1 teaspoon sugar,1 teaspoon Royal Baking Powder. Beat 1 egg,add Mi cup milk, stir into dry mixture, addingmore milk if necessary to mix to soft dough.Turn out on board, knead for a moment, cutinto circles, place 1 inch apart on greased pans.Brush with little beaten egg, and bake in veryhot oven.

Sandwich Biscuit.— Sift together 1 pintflour, % teaspoon salt, 1 teaspoon Royal Bak-ing Powder. Rub in 1 heaping tablespoon but-ter. Mix to a soft dough with milk. Roll out% inch thick. Cut into rounds. On Mt of therounds spread a little soft butter, add a thicklayer of finely chopped and seasoned coldmeat ; cover with remaining rounds and presstogether. Brush tops with milk, place 1 inchapart on greased pans, and bake in hot oven.

Nut Biscuit.— Sift together 2 cups flour, %teaspoon salt, 1 heaping teaspoon Royal Bak-ing Powder. Rub in 1 heaping tablespoon but-ter, add 1 cup ground or very finely choppednuts— English walnuts, hickory-nuts, oralmonds— and 2 tablespoons sugar ; mix to asoft dough with milk. Mold with the handsinto small balls, place well apart on greasedpans, brush each with milk, put a pinch ofchopped nuts on top, and bake in hot oven.

Diamonds.— Prepare dough as for Royalbiscuit. Knead and roll out M> inch thick.Cut in strips 2 inches wide, then cut stripsinto diamonds ; place on greased pans 1 inchapart, brush with milk, and bake in very hotoven.

Royal Muffins.— Beat 3 eggs, add 1 pintmilk, Mi teaspoon salt, 1 teaspoon sugar, andsufficient flour to make a drop batter— about3 cups— into which has been thoroughly sifted2 teaspoons Royal Baking Powder. Beat hardfor 1 minute, fill greased muffin-cups or -pans% full, bake in hot oven about 20 minutes.

Boston Muffins.— lMi pints flour, Mi pintIndian corn meal, 1 tablespoon sugar, 1 tea-spoon salt, 2 teaspoons Royal Baking Powder,1 tablespoon butter, 3 eggs, and 1 pint (fullmeasure) milk, 1 teaspoon extract cinnamon(which may be omitted without detriment).Sift together flour, corn meal, sugar, salt, andpowder ; rub in butter or lard ; add eggs,beaten, milk, and extract cinnamon. Mix intobatter a little stiffer than ordinary griddle-cake batter. Have griddle heated regularly allover; grease it, lay on it muffin-rings, alsogreased ; half fill them with batter. As soonas risen to tops of rings, turn them over gentlywith cake-turner; bake nice brown on eitherside. They should bake in 7 or 8 minutes.

French Muffins.— lMi pints flour, 1 cuphoney, Mi teaspoon salt, 2 teaspoons RoyalBaking Powder, 2 tablespoons butter, 3 eggs,and little over Mi pint milk or thin cream.Sift together flour, salt, and powder; rub inbutter, cold; add beaten eggs, milk or thin


6 THE ROYAL BAKER AND PASTRY COOK

cream, and honey. Mix smoothly into batteras for pound cake; about Mi fill sponge-caketins, cold and fully greased, and bake in goodsteady oven 7 or 8 minutes.

Rice Muffins.— 2 cups cold boiled rice, 1pint flour, 1 teaspoon salt, 1 tablespoon sugar,

IMi teaspoons Royal Baking Powder, Mi pintmilk, 3 eggs. Dilute rice, made free fromlumps, with milk and beaten eggs; sift to-gether flour, sugar, salt, and powder ; add torice preparation, mix into smooth, rather firmbatter; muffin-pans (fig. VII) to be cold andwell greased, then fill % ; bake in hot oven 15minutes.

Hominy Muffins.— Same as rice muffins,substituting 1 cup boiled hominy for the rice.

Royal Sally-Lunn Muffins.— 1 quart flour,1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons

Royal Baking Powder, 1 tablespoon butter orlard, 1 egg, 1V4 pints milk. Sift togetherflour, sugar, salt, and powder ; rub in shorten-ing; add egg, beaten, and milk; mix intorather firm batter ; muffin-pans to be cold andwell greased, then fill %. Bake in hot oven15 minutes.

Rye Muffins.— 1 pint rye flour, Mi pint cornmeal, Mi pint flour, 1 teaspoon sugar, 1 tea-

spoon salt, 3 teaspoons Royal Baking Powder,1 tablespoon butter, 2 eggs, 1 pint milk. Sift

together rye flour, corn meal, flour, sugar,

salt, and powder ; rub in butter ; add beateneggs, and milk ; mix into smooth, rather firmbatter ; muffin-pans to be cold and well greased,then fill %. Bake in hot oven 15 minutes.

Royal Corn Muffins.—1 pint Indian cornmeal, 1 pint flour, 1 tablespoon sugar, 1 tea-

spoon salt, 2 teaspoons Royal Baking Powder,1 tablespoon butter or lard, 2 eggs, 1 pint milk.

Sift together corn meal, flour, sugar, salt, andpowder ; rub in the shortening, add eggs, beaten,and milk ; mix into batter of consistence of cupcake ; muffin-pans to be cold and well greased,then fill %. Bake in hot oven 15 minutes.

English Muffins.— 1 quart flour, Mi tea-spoon sugar, 1 teaspoon salt, 2 large teaspoonsRoyal Baking Powder, IV4 pints milk. Sifttogether flour, sugar, salt, and powder; addmilk, and mi-x into smooth batter trifle stifferthan for griddle cakes. Have griddle heatedregularly all over, grease it, and lay on muffin-rings (fig. XVII) ; half fill them, and when risenwell up to top of rings, turn over gently withcake-turner. They should not be too brown—just a buff color. When all cooked, pull eachopen in half, toast delicately, butter well, serveon folded napkin, piled high and very hot.

Mountain Muffins.— Pour IV4 cups scald-ing milk on 1 cup white Indian corn meal

;

cover ; let stand 10 minutes ; add 1 cup coldboiled rice ; mix ; add 1 cup flour mixed with3 teaspoons Royal Baking Powder, 2 tablespoonssugar, 1 teaspoon salt, 2 well-beaten eggs, 2tablespoons melted butter. Beathard; bake ingreased muffin-pans in hot oven.

Berry Muffins.— 1 pint flour, V4 teaspoonsalt, 2 tablespoons melted butter, V4 cup sugar,2 small teaspoons Royal Baking Powder, 1 egg,1 cup milk, 1 cup berries. Mix as for plainmuffins ; add berries last, dusting them with alittle flour. Bake in muffin-pans in hot oven.

Graham Muffins.— 1 quart Graham flour,1 tablespoon brown sugar, 1 teaspoon salt, 2teaspoons Royal Baking Powder, 1 egg, 1 pintmilk. Sift together Graham flour, sugar, salt,and powder ; add beaten egg and milk ; mixinto batter like pound cake ; muffin-pans (fig.VII.), well greased, % full ; bake in hot oven15 minutes.

Oatmeal Muffins.— 1 cup oatmeal, IMi pintsflour, 1 teaspoon salt, 2 teaspoons Royal BakingPowder, 1 tablespoon lard, 2 eggs, 1 pint milk.Sift together oatmeal, flour, salt, and powder ;rub in lard cold, add beaten eggs and milk

;

mix smoothly into batter rather thinner thancup cake; fill muffin-pans (fig. VII) % full;bake in good hot oven 15 minutes.

Potato Muffins.—Boil and mash 3 potatoes;add 1 teaspoon salt, 1 tablespoon butter ; beatwell. Add 2 beaten eggs, Mi cup milk, flour tomake a drop batter, and 1 teaspoon Royal Bak-ing Powder. Bake on hot greased griddle ingreased rings.

Royal Egg Muffins.—1 quart flour, 1 table-spoon sugar, 1 teaspoon salt, 1 large table-spoon butter, 2 teaspoons Royal Baking Powder,3 eggs, IV4 pints milk. Sift together flour,sugar, salt, and powder; rub in the butter;add the beaten eggs and milk ; mix quickly intoa smooth batter, a little firmer than for grid-dle cakes ; % fill cold, carefully greased muffin-pans (fig. VII) ; bake in hot oven 15 minutes.

Sweet Muffins.— 1 cup sugar, 1 egg, 1 table-spoon melted butter, 1 pint sweet milk, 3 cupsflour, 2 teaspoons Royal Baking Powder, 1teaspoon salt. Mix and sift dry ingredients;add milk and beaten egg and butter. Beathard, bake in greased muffin-pans.

Butter Cakes.— Mix 1 quart flour, 1 tea-spoon salt, 2 teaspoons Royal Baking Powder.Rub in 3 tablespoons butter. Mix to a softdough with milk, roll out % inch thick, cut inround cakes. Lay on a moderately hot greasedgriddle, and when pale brown turn and brownon other side. Tear open, butter liberally, andsend to table.

Gems.—1 pint flour, 1 teaspoon Royal BakingPowder, Mi teaspoon salt, 1 teaspoon sugar, 3teaspoons melted butter, 1 cup milk, 3 eggs,whites and yolks beaten separately. Mix asfor muffins, adding beaten whites last; bake inhot, well-greased iron gem-pans.

Royal Graham Gems.—IMi pints Grahamflour, Mi pint Indian corn meal, 1 teaspoon salt,

2 teaspoons Royal Baking Powder, IV4 pintsmilk. Sift together Graham flour, corn meal,salt, and powder. Add the milk, and mix intoa moderately stiff batter. Mi fill cold gem-pans(fig. X), well greased. Bake in a solid hot oven10 to 12 minutes.

Rice Gems.— 1 egg, 1 cup milk, 1 cup coldboiled rice, 1 cup flour, 1 teaspoon Royal Bak-

ing Powder, V4 teaspoon salt, 1 tablespoon

melted butter. Mix as for plain gems, and bakein hot oven in gem-pans.

Apple Gems.—Chop fine 4 sour apples, add1 beaten egg, 2 tablespoons molasses, IMi cups

Indian corn meal, 1^2 cups flour, Mi teaspoon

salt, 2 teaspoons Royal Baking Powder. Addsufficient milk to make thick drop batter, andbake in hot greased gem-pans.



Crumpets.— Melt 1 heaping tablespoon lard

;

add 2 beaten eggs and IMi cups milk. Beatwell, add 1 teaspoon salt, 2 teaspoons sugar,3 teaspoons Royal Baking Powder sifted with2Mi cups flour. Crumpet-rings are larger thanmuffin-rings. Put greased rings on hot greasedgriddle; fill % full with batter. Turn whenhalf done.

London Crumpets.— IMi pints flour, Mi tea-spoon salt, 1 teaspoon sugar, 2 teaspoons RoyalBaking Powder, 1 egg, nearly a pint milkand cream in equal parts, 1 teaspoon extractcinnamon. Sift together flour, salt, sugar,and powder ; add beaten egg, milk, cream,and extract ; mix into rather firm batter ; halffill large greased muffin-rings (fig. XVII) onhot, well-greased griddle. Bake on one sideof them only. Serve hot with cottage cheese.

Rice Crumpets.— 3 eggs, IMi cups milk, 1cup cold boiled rice, 1 tablespoon melted butter,1 cup Indian corn meal, Mi cup flour, 2 tea-spoons Royal Baking Powder, Mi teaspoon salt.Mix in order named, and bake in crumpet-rings on hot greased griddle.

Hominy Crumpets.— 1 scant cup boiledhominy, 2 cups milk, 1 tablespoon sugar, 1 tea-spoon salt, 2 tablespoons melted butter, enoughflour to make thin drop batter, with 2 tea-spoons Royal Baking Powder sifted into thefirst cup. Bake as directed for plain crum-pets.

Bannocks.— Scald 2 cups Indian corn mealwith just enough boiling water to moisten.Cover; let stand 30 minutes; add 4 beateneggs, 2 cups milk, 1 teaspoon salt, 2 tablespoonsmelted butter, 1 cup flour, 1 teaspoon RoyalBaking Powder. Bake in greased shallowpans in hot oven.

Slappers.— Put 2 cups Indian corn meal inbowl with Mi teaspoon salt and 2 tablespoonsbutter. Pour on slowly sufficient boilingwater to thoroughly moisten without beingsloppy. Cover; let stand for some hours orovernight. Add 3 well-beaten eggs, 1 cup milk,and 1 cup wheat flour, the first half-cupful offlour being mixed with 2 teaspoons Royal Bak-ing Powder, to make a very thick drop batter.Drop by spoonfuls on a hot greased griddle,cook slowly till brown, turn and brown otherside.

Scotch Scones.— 1 quart flour, 1 teaspoonsugar, Mi teaspoon salt, 2 teaspoonsRoyal BakingPowder, 1 large tablespoon lard, 2 eggs, nearly1 pint milk. Sift together flour, sugar, salt,and powder ; rub in lard cold ; add beaten eggsand milk; mix into dough smooth and justconsistent enough to handle. Flour the board,turn out dough, give it one or two quiekkneadings to complete its smoothness; roll itout with rolling-pin to Ms inch in thickness,cut with sharp knife into squares larger thansoda crackers, fold each in half to form three-cornered pieces. Bake on hot griddle 8 or 10minutes ; brown on both sides.

Hot Cross Buns.—Sift together 1 quartflour, Mi teaspoon salt, 1 cup sugar, 3 scantteaspoons Royal Baking Powder. Rub in Micup butter, then add Vi pound cleaned currants,Mi teaspoon nutmeg, >4 pound cut citron, Vipound seeded raisins, Mi teaspoon allspice.Beat 2 eggs, add Mi cup milk, and stir into the

dry mixture, adding enough more milk to mixto a firm dough. Mold into round buns, lay 2inches apart on greased pans, brush with milk.Cut cross on each, sprinkle cut with granulatedsugar, bake in hot oven.

German Coffee Cake.—Sift together 3 cupsflour, Mi teaspoon salt, 3 tablespoons sugar, 2scant teaspoons Royal Baking Powder. Rubin 2 beaping tablespoons butter. Beat 2 eggs,add % cup milk, stir into dry mixture, addingmore milk if necessary to mix to very stiffbatter. Spread % inch thick in well-butteredshallow pan. Mix together 2 tablespoons flour,4 tablespoons granulated sugar, 1 heapingtablespoon cinnamon. Rub in 2 tablespoonsbutter until it is crumbly. Spread thicklyover top of dough, bake about Mi hour inmoderate oven.

Drop Cakes.— 1 pint flour, Mi teaspoon salt,Mi teaspoon sugar, 1 teaspoon Royal BakingPowder sifted together. Rub in Mi tablespoonlard. Mix with milk to a thick batter. Dropby spoonfuls on greased pans, and bake in avery hot oven.

Yorkshire Breakfast Cake.— Sift together3 cups flour, Mi teaspoon salt, 3 level teaspoonsRoyal Baking Powder. Rub in 1 heapingtablespoon butter. Mix to a soft dough withmilk. Roll out Mi inch thick. Place withoutcutting on hot greased griddle, and cover.Place on moderate fire, cook about 10 minutes.Slip off on board, turn without breaking, re-turn to griddle and cook 10 minutes longer.Break into pieces and serve with butter.

Royal Sally Lunns.— Sift together 1 pintflour, IMi teaspoons Royal Baking Powder, Miteaspoon salt. Stir in the beaten yolks of 2eggs mixed with Mi cup niilk and Mi cup meltedbutter. Beat hard, add the whites whipped toa stiff froth. Bake in well-greased muffin-pans in a hot oven.

Rusks.— IMi pints flour, Mi teaspoon salt, 2tablespoons sugar, 2 teaspoons Royal BakingPowder, 2 tablespoons butter, 3 eggs, 1 tea-spoon each extract nutmeg and cinnamon, 34pint milk. Sift together flour, salt, sugar,and powder ; rub in butter ; add milk, beateneggs, and extracts. Mix into dough soft enoughto handle; flour the board, turn out dough,give it quick turn or two to complete itssmoothness. Roll under the hands into roundballs size of a small egg; lay them on greasedshallow cake-pan (fig. XIII), put very close to-gether, sprinkle a little sugar over, bake inmoderately heated oven about 30 minutes.

Yankee Puffs.—Mix together 1 Mi cups flour,V4 teaspoon salt, scant teaspoon Royal BakingPowder, 1 tablespoon sugar. Cream 1 table-spoon butter, add the beaten yolks of 2 eggs,then alternately the dry mixture and IMi cupsmilk, Mi teaspoon vanilla, whipped whites of2 eggs. Bake in hot greased muffin-pans in ahot oven.

German Puffs.—1 pint flour, 2 tablespoonssugar, IMi teaspoons Royal Baking Powder,3 tablespoons butter, 4 eggs, 1 cup cream.Cream butterand sugar; add beaten eggs, then,alternately, the cream and dry ingredientssifted together. Bake in well-greased cups inhot oven.



Fritters and Waffles

FRITTERS are served as a vegetable or asweet, for a lunch, dinner, or supper,according to the ingredients used in mak-

ing them. Whether sweet or plain, the foun-dation batter is much the same, and, with someadditions, the first receipt given in this chap-ter can be used for many kinds of fritters.By the use of Royal Baking Powder a fine frit-ter batter may be stirred up in a moment, anda meal which it may be thought necessary toextend, perhaps because of unexpected guests,can be embellished by the addition of a delicateand tasty dish.A fritter batter which is to be used as a

medium for whole or sliced fruit should bequite thin, as it is to serve as a cover for thefruit. When chopped fruits or vegetables arestirred in, or the batter is to be used plain, itshould be thick enough to retain its shapewhen dropped by spoonfuls into the frying-kettle. The fat should be deep enough tocover the fritters, and it should be smokinghot when used. Each fritter will at first sinkto the bottom of the kettle ; then, as the heatstarts the baking powder into action and thedough begins to swell, it will rise to the surface,and should be gently turned, the turning to berepeated until the fritter is finely colored. Mostfritters are done within five minutes, the timeneeded to cook them being determined by onewhich should be cooked as a tester.The very word " waffles " brings to our minds

a host of pleasant recollections. The onlydrawback, in the old days, was that they mustbestarted so long before they were ready for theirons, for home-made yeast took time to raisethe batter to the requisite degree of lightness.

Now, by the use of Royal Baking Powder, theycan be prepared in five minutes. They arebetter than of old, too, for there is no yeastytaste to them ; they are light, tender, andtoothsome, and, what is most important, en-tirely digestible and wholesome.

Plain Fritter Batter.— 1 cup flour, Vj, tea-spoon Royal Baking Powder, Vi teaspoon salt, 2eggs, 1 cup milk. Siftdry ingredients together;add beaten eggs and milk ; beat till smooth.

Apple Fritters.— 4 large sound apples,peeled, cored, and cut each into 4 slices, ^ sillwine, 2 tablespoons sugar, 1 teaspoon extractnutmeg. Place slices of apples in bowl withsugar, wine, and extract ; cover with plate

;

set aside to steep two hours, then dip each slicein plain fritter batter, fry to light brown inplenty of lard made hot for the purpose ; servewith sugar.

Fruit Fritters.—Any kind of fruit may bemade into fritters, as directed for apple frit-ters. Whole canned fruits, drained fromsyrup, may also be used. Apples and other

fruits may also be prepared, coarsely chopped,stirred into a plain fritter batter, and droppedby small spoonfuls into smoking hot fat, finish-ing as already directed.

Banana Fritters.— Peel bananas, cut inlengthwise slices. Let them steep an hourwith sugar and lemon juice, dip in fritter bat-ter, and fry as directed for apple fritters.

Corn Fritters.— To 1 pint scraped corn add% cup milk, Vi. cup flour, 1 tablespoon meltedbutter, 2 beaten eggs, 1 teaspoon salt, M» tea-spoon pepper, 1 teaspoon Royal Baking Pow-der. Beat well, and fry in small spoonfuls asdirected.

Clam Fritters.—Wash and dry 25 good-sized clams or 2 strings soft-shell clams, dis-carding black part. Chop fine. Make a plainfritter batter, using the clam liquor (or thatand milk) in place of milk. Stir in the choppedclams, season well with salt and pepper, andfry as directed.

Oyster Fritters.— Substitute oysters forclams as in above receipt.

Pineapple Fritters— Sprinkte half-inchslices of fresh pineapple with sugar and sherry

;

let stand 1 hour. Dip each into plain fritterbatter, drop into deep kettle of smoking hotfat, fry brown. Drain on paper and sprinklewith powdered sugar.

Strawberry Fritters.— Crush and sievefresh berries to make 1 cup pulp. Add 3 beateneggs, 1 teaspoon sugar, 1 cup flour mixed with1 teaspoon Royal Baking Powder and enoughmore flour to make thick drop batter. Fry indeep kettle of smoking hot fat, and serve withplenty of mashed berries.

Meat Fritters.— Cut cold cooked meat inslices or fingers and dip in batter ; or chop andstir into the batter, seasoned with salt, pepper,and herbs or chopped onion, as desired. Fryas directed.

Rice Fritters.— 1 cup rice, 1 pint milk, 3eggs, 1 tablespoon sugar, 2 tablespoons butter.Boil rice in milk until soft and all the milk isabsorbed, then remove, add yolks of eggs,sugar, and butter; when cold add whites,whipped to dry froth ; drop in spoonfuls inplenty of lard, made hot for the purpose ; frythem deep buff color. Serve with cream, wineor lemon sauce.

Hominy Fritters.— To 1 pint hot wodedhominy add 2 beaten eggs, Mi teaspoon salt,dash of pepper, Vz cup milk. When cool addflour to make a thin drop batter, and 1 tea-spoon Royal Baking Powder. Beat and dropin h»t fat by small spoonfuls.

Waffles.— Sift together 1 quart flour, Vateaspoon salt, 1 teaspoon sugar, 2 teaspoons

Royal Baking Powder. Rub in Ms cup butter.Add 3 eggs, whites and yolks beaten separately,and sufficient milk to make a thin batter.Cook in hot greased waffle-irons.

Waffles, 2.— 1 quart milk, 2 teaspoons RoyalBaking Powder mixed with 3 cups flour, 1 cupmelted butter, Vi teaspoon salt, whites andyolks 6 eggs, more flour to make thin batter.Bake at once.


THE ROYAL BAKER AND PASTRY COOK 9

German Waffles.— 1 quart flour, V2 tea-spoon salt, 3 tablespoons sugar, 2 large teaspoonsKoyal Baking Powder, 2 tablespoons lard, rindof 1 lemon, grated, 1 teaspoon extract cinna-mon, 4eggs, audi pint thin cream. Sifttogetherflour, sugar, salt, and powder; rub in lardcold ; add beaten eggs, lemon rind, extract,and milk. Mix into smooth, rather thick bat-ter. Bake in hot waffle-iron, serve with sugarflavored with extract of lemon.

Soft Waffles.—1 quart flour, Mi teaspoonsalt, 1 teaspoon sugar, 2 teaspoons Royal Bak-ing Powder, 1 large tablespoon butter, 2 eggs,lMi pints milk. Sift together flour, salt, sugar,and powder; rub in butter cold; add beateneggs and milk ; mix into smooth, consistentbatter that will run easily and limpid frommouth of pitcher. Have waffle-iron hot andcarefully greased each time ; fill %, close it up

;

when brown turn over. Sift sugar on them,serve hot.

Rice Waffles.—Into a batter as directed forsoft waffles stir 1 cup of rice, free from lumps

;

cook as directed in same receipt.

Virginia Waffles.— Cook Mi cup whiteIndian corn meal in 1 Mi cups boiling water 30minutes, adding lMi teaspoons salt. Add IM2cups milk, 2 tablespoons sugar, 2 tablespoonsmelted butter, 2 cups flour mixed with 2 heap-ing teaspoons;Royal Baking Powder, and 2 eggs,whites and yolks beaten separately. Cook inhot, well-greased waffle-iron.

Jolly-Boys.— Mix and sift together 3 cupsrye meal, 1 cup flour, Mi cup Indian corn meal,Vi teaspoon powdered cinnamon, Mi teaspoonsalt, 2 teaspoons Royal Baking Powder, and2 tablespoons sugar. Add 1 beaten egg, 2tablespoons molasses, and sufficient cold waterto make a thick batter. Drop by smallspoonfuls in a kettle of smoking hot fat, andcook till brown.

Griddle Cakes, Etc.

THE griddle cake as made to-day withRoyal Baking Powder is another arti-cle of food which has taken high rank

upon the American table. The heavy, sour,grease-soaked, indigestible griddle cake of oldis. where modern methods are employed, athing of the past. The properly made griddlecake is a delicious food, healthful, appetizing,and nutritious.Raising the griddle cake with yeast is alto-

gether obsolete with expert cooks. Mixturesof soda, saleratus, sour milk, buttermilk, etc.,are likewise not permissible. Royal BakingPowder has altogether redeemed the griddlecake. It makes the cake light, tender, digest-ible, and its preparation and baking are thework of a moment only.Royal Baking Powder, plain, sweet milk,

flour, and a little salt make a food fit for afeast. What so simple, so easily prepared ?Eggs are altogether unessential.

The batter must be thin, the cakes madesmall and not too thick,— about a good ^ inchthick when baked,—browned, and neatlyturned. The griddle must be merely rubbedwith grease, not grease-soaked. This is highlyimportant. Take a thick piece of salt porkon a fork, or a lump of suet in a piece ofcheese-cloth, and rub lightly over the hot grid-dle and pour the batter on immediately.Remember that buckwheat is one of the

most difficult flours to lighten. Where it en-ters into combination with other materials thisfact must be recognized and a somewhat largerproportion of Royal Baking Powder allowed.Made in the manner directed in these receiptsbuckwheat cakes can be safely and profuselyeaten by every one.

Royal Wheat Cakes.—This is the best plainhot griddle cake without eggs. The cakes willbe light, tender, and healthful. 1 quart flour,3 teaspoons Royal Baking Powder, Mi teaspoonsalt. Sift well together and add sweet milk tomake into a soft batter. Bake immediately onhot griddle. Should be full Vs inch thick whenbaked. Smother with butter and maple syrupor honey.

Griddle Cakes with Eggs.— 3 cups flour, 2teaspoons Royal Baking Powder, 1 teaspoonsalt. Mix well together, add 2 well-beateneggs and sufficient sweet milk to make a thindrop batter. Bake at once on a hot, well-greased griddle. Make them thin.

Graham Griddle Cakes.— 1 pint Grahamflour, Mi pint Indian corn meal, Mi pint flour,1 heaping teaspoon brown sugar, Mi teaspoonsalt, 2 teaspoons Royal Baking Powder, 1 egg,Mi pint each of milk and water. Sift togetherGraham flour, corn meal, flour, sugar, salt,and powder. Add beaten egg, milk, and water.Mix together into a smooth batter. Heatgriddle hot, pour batter into cakes as large asa tea saucer. Bake brown on one side, care-fully turn and brown other side. Pile one onthe other, serve very hot, with sugar, milk,cream, or maple syrup.

Rye Griddle Cakes.— 1 pint rye flour, Mipint Graham flour, Mi pint flour, 1 tablespoonsugar, Mi teaspoon salt, 2 teaspoons RoyalBaking Powder, 1 egg, 1 pint milk. Sifttogether rye flour, Graham flour, sugar, salt,and baking powder, add beaten egg and milk,mix into smooth batter. Bake deep browncolor on hot griddle.

Geneva Griddle Cakes.— \Mt pints flour,4 tablespoons sugar, Mi teaspoon salt, lMi tea-spoons Royal Baking Powder, 2 tablespoonsbutter, 4 eggs, nearly V2 pint milk. Rub but-ter and sugar to white, light cream ; add yolksof eggs, 1 at a time. Sift flour, salt, and pow-der together; add to butter, etc., with milkand egg whites whipped to dry froth ; mixtogether into a smooth batter. Bake in smallcakes ; as soon as brown, turn and brown theother side. Have buttered baking-tin ; fast asbrowned, lay them on it, and spread raspberryjam over them ; then bake more, which lay onothers already done. Repeat this until youhave used jam twice, then bake another batch,



which use to cover them. Sift sugar plenti-fully over them, place in a moderate oven tofinish cooking.

Three-Egg Griddle Cakes.— 3 cups milk, 2heaping cups flour, Mt teaspoon salt, 3 eggs, 2teaspoons Royal Baking Powder. Mix as forplain griddle cakes, adding whites and yolksof eggs beaten separately.

Huckleberry Q riddle Cakes.— Mi pint huck-leberries, lMi pints flour, 1 teaspoon salt, 1tablespoon brown sugar, 2 teaspoons RoyalBaking Powder, 2 eggs, 1 pint milk. Sifttogether flour, sugar, salt, and powder; addbeaten eggs, milk, and huckleberries (washedand picked over). Mix into batter that willrun from pitcher in thick, continuous stream.Have griddle hot enough to form crust soon asbatter"touches it. In order to confine juice ofberries, turn quickly, so as to form crust onother side ; turn once more on each side tocomplete baking. Blackberry or raspberrygriddle cakes in same manner.

Rice Griddle Cakes.— 2 cups cold boiledrice, 1 pint flour, 1 teaspoon sugar, Mi teaspoonsalt, lMi teaspoons Royal Baking Powder, 1egg, little more than Mi pint milk. Sift to-gether flour, sugar, salt, and powder ; addrice free from lumps, diluted with beaten eggand milk; mix into smooth batter. Havegriddle well heated, bake nice brown, not toothick ; serve with maple syrup.

Crushed Wheat Griddle Cakes.— 1 cupcrushed wheat, lMi pints flour, 1 teaspoonbrown sugar, Mi teaspoon salt, 2 teaspoonsRoyal Baking Powder, 1 egg, 1 pint milk.Boil 1 cup crushed wheat in % pint of water1 hour, then dilute with beaten egg and milk.Sift together flour, sugar, salt, and powder

;

add to crushed wheat preparation when quitecold; mix into smooth batter. Bake on hotgriddle ; brown delicately on both sides ; servewith hygienic cream sauce.

Corn Meal Griddle Cakes.— 2 cups cornmeal, 1 cup flour, Mi teaspoon salt, 1 tablespoonmolasses, 2 teaspoons Royal Baking Powder,milk or milk and water to mix to thin batter.Bake as already directed.

Indian Griddle Cakes.— % quart corn meal,Mi quart flour, 1 teaspoon brown sugar, Mi tea-spoon salt, 2 heaping teaspoons Royal BakingPowder, 2 eggs, 1 pint milk. Sift togethercorn meal, flour, salt, sugar, and powder, addbeaten eggs and milk, mix into a smooth bat-ter. Bake on very hot griddle to a nice brown.Serve with molasses or maple syrup.

Royal Buckwheats.— This is the most de-licious of all the griddle cakes. It has beenagainst buckwheat cakes when made fromyeast or risen overnight that it was difficultto make them light and sweet, and that dis-agreeable effects followed their eating. It isfound that by the use of the Royal BakingPowder to raise the batter these objectionshave been entirely overcome, and that buck-wheat cakes are made a most delicious food,light, sweet, tender, and perfectly wholesome,that can be eaten by any one without theslightest digestive inconvenience. 2 cupspure buckwheat (do not use the so-called " pre-pared" or " self-raising" flours), 1 cup wheat

flour, 2 tablespoons Royal Baking Powder,Mi teaspoon salt, all sifted well together.Mix with sweet milk into thin batter, and bakeat once on a hot griddle.

Buckwheat Cakes.— To lMi pints purebuckwheat flour (never use prepared or self-raising flour) add Mt pint each wheat flourand Indian meal, 3 heaping teaspoons RoyalBaking Powder, 1 teaspoon salt, 1 tablespoonbrown sugar or molasses. Sift well together,in dry state, buckwheat, Indian meal, wheatflour, and baking powder, then add remainder

;

when ready to bake add 1 pint water or suffi-cient to form smooth batter that will run in astream (not too thin) from pitcher; makegriddle hot and cakes as large as a saucer.When surface is covered with air-hples it istime to turn cakes over ; take off when suffi-ciently browned.

Bread Cakes.— Mi pound bread, 1 pint flour,1 teaspoon brown sugar, Mi teaspoon salt, \Miteaspoons Royal Baking Powder, 3A pint milk,1 egg. Put bread, free from crust, to steep inwarm water. When thoroughly soaked, wringdry in a towel ; dilute with beaten egg andmilk. Sift together flour, sugar, salt, andpowder, add to prepared bread, mix togetherinto a smooth batter. Bake on well-heatedgriddle. Serve with sugar and cream.

Wheat (or Flannel) Cakes.—lMi pints flour,1 tablespoon brown sugar, 1 teaspoon salt, 2heaping teaspoons Royal Baking Powder, 2eggs, lMi pints milk. Sift together flour,sugar, salt, and powder ; add beaten eggs andmuk, mix into smooth batter that will runin rather continuous stream from pitcher.Bake on good hot griddle rich brown color, incakes large as tea saucers. Serve with maplesyrup.

Hominy Griddle Cakes.— Proceed as di-rected for rice griddle cakes ; serve with ma-ple syrup.

Pancakes.— 1 pint flour, 6 eggs, 1 saltspoonsalt, 1 teaspoon Royal Baking Powder, andmilk to make a thin batter. Add the bakingpowder to the flour, beat the whites and yolksof eggs separately ; add the yolks, salt, 2 cupsmilk, then the whites and the flour alternatelywith milk, until the batter is of right consis-tency. Run 1 teaspoon lard over the bottomof a hot frying-pan, pour in a large ladleful ofbatter, and fry quickly. Roll pancake up like asheet of paper, lay upon a hot dish, put in morelard, and fry another pancake. Keep hot overboiling water. Send Mi dozen to table at atime. Serve with sauce, jelly, or preserves.

English Pancakes.— 1 pint milk, 2 eggs, 1tablespoon sugar, 1 cup flour, 1 teaspoon RoyalBaking Powder, 1 cup cream, pinch salt. Siftflour, salt, and powder together ; add to it eggsbeaten with sugar and diluted with milk andcream; mix into thin batter. Have smallround frying-pan ; melt little butter in it ; pourabout Mi cup batter in it, turn pan round, thatbatter may cover the pan, put on hot fire;turn it and brown other side. Butter each androll it up ; sprinkle with powdered sugar.

French Pancakes.— Proceed as directed forEnglish pancakes ; when all are done, spreadeach with any kind of preserves, roll up, siftover plenty sugar, glaze with red-hot poker.


THE ROYAL BAKER AND PASTRY COOK 1 1

Mi pound.1 pound.1 ounce.1 ounce.4 ounces.16 ounces.

CakesFlour

FANCY-CAKE makers and confectionersprefer to use "pastry" flour for the

making of cakes and pastry, which is aflour of different grade from that used for

bread and general baking purposes. Bread

flour contains a large proportion of gluten, the

nitrogenous property of the wheat grain, which

gives bone and muscle, and makes bread a

nutritious food. When bread flour is used forcake and pie crust the result is not quite as

flaky and light as it should be, because of the

gluten in the flour. A special sack of pastry flourfor use in making fine cakes and pastry will beadvantageous. In appearance pastry flour is

whiter than bread flour. When rubbed betweenthe fingers it feels as soft and fine as corn-starch ; if squeezed in the hand it forms a firmball. Because of this tendency to "pack "itshould always be sifted very thoroughly.Generally speaking. Royal Baking Powder

used with any good flour will make satisfactorycake which will be creditable to any house-keeper.

Royal Baking PowderIn no department of cookery is Royal Bak-

ing Powder of greater use and importance thanin making fine cake. Eggs are too expensivenowadays to be used as lavishly as they werea generation ago — ten or more to a cake. Notas a substitute wholly, but as an accessory,

—

as an aid toward producing the lightness anddigestibility of the food.— we use the RoyalBaking Powder. We thereby obtain uniformlygood results and do a large amount of work ata minimum expense. The quantity called forby the receipt should be thoroughly mixedwith the flour before the latter is sifted.The Royal Baking Powder has worked a

revolution in cake-making. It is now notrouble to make at home the finest cakes inalmost endless variety, which shall rival theproductions of the confectioner. If you followthese directions there will be no spoiled orheavy cakes, no wasted materials through fail-ures in mixing or baking.

To Mix Cakes Containing ButterCream the butter, beating till light. Gradu-

ally add the sugar, beating till light andcreamy. Add the yolks of eggs beaten tilllight, then the flavoring. Beat in alternatelythe liquid and flour, the latter mixed with saltand baking powder. Lastly, add the beatenwhites, and fruit, if used.

To Mix Cakes Containing No ButterBeat the egg yolks until very light and thick.

laa !.„ „ j ii i. 2 ^-ii yolks, then, alternately, the milk and the flourAdd the sugar gradually, beating till very £ifted^ the baking' powder . Lastly , addlight and spongy. Add the flavoring and the whites whipped to a stiff frot"liquid, if used. Have the whites of eggs almonds. Bake in a loaf in a mode]

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE

whipped to a stiff froth. Add them alternatelywith the sifted flour (mixed with baking pow-der), and cut both in very lightly and quickly.

To Bake CakesThin cakes need a hotter oven than loaf

cakes. Cakes without butter (sponge cakes)should have a more moderate, longer bakingthan cakes of same size containing butter.The process of baking may be divided intofour periods or quarters of time : in first quar-ter the cake begins to rise ; in second quarterit is still rising and begins to color ; in thirdquarter it browns all over ; in last quarter itshrinks from sides of pan.To test, insert a clean broom-straw into the

middle of the cake ; if it comes out clean, thecake is done. Hold the pan to the ear; itshould scarcely " sing."

Line loaf-cake pans with buttered paper

;

fruit cakes need several thicknesses of thesame.

Do not use sour milk, buttermilk, or any ofthe so-called prepared or self-raising flours.

Weights and Measures1 cup, medium size . . Mi pint or "4 pound.4 cups, medium size, of flour weigh 1 pound.1 pint flour weighs1 pint white sugar weighs .2 tablespoons of liquid weigh8 teaspoons of liquid weigh1 gill of liquid weighs .1 pint of liquid weighs

Adelaide Cake.— 1 cup butter, IV2 cups su-gar, 4 eggs, 1 pint flour, 1 teaspoon Royal Bak-ing Powder, 1 cup dried, stoned cherries, Micup cream, 1 teaspoon extract vanilla. Rubbutter and sugar to white, light cream ; addeggs, 2 at a time, beating 5 minutes after eachaddition. Sift flour and powder together,add to butter, etc., with cherries, cream, andextract vanilla. Mix smoothly and gently intorather firm batter. Bake in paper-lined cake-tin (fig. IX) 40 minutes in moderate, steadyoven. Watch carefully ; if getting too brown,protect with paper.

Almond Cake.

—

Mi cup butter, 2 cups sugar,4 eggs, V*. cup almonds blanched— by pouringwater on them until skins easily slip off— andcut in fine shreds, Mi teaspoon extract bitteralmonds, 1 pint flour, IMt teaspoons RoyalBaking Powder, 1 glass brandy, Mi cup milk.Rub butter and sugar to smooth white cream

;

add eggs, 1 at a time, beating 3 or 4 minutesafter each. Sift flour and powder together,add to butter, etc., with almonds, extract ofbitter almonds, brandy, and milk ; mix intosmooth, medium batter, bake carefully inrather hot oven 20 minutes in a fluted mold(fig. I).

Almond Cake, 2.— 34 cup butter, 1 cup su-gar. Mi cup milk, 3 eggs, 2 cups flour, 2 level tea-spoons Royal Baking Powder, 1 pound almondsblanched and cut in strips. Cream the butter,add the sugar, and cream again ; add the beaten


Angel Food Cake.—Whites 11 eggs, IMi cupsfine granulated sugar, 1 cup flour sifted fourtimes with 1 teaspoon Royal Baking Powder,1 teaspoon vanilla. Whip the whites to a firm,stiff froth. Cut in lightly the sugar, then theflour mixed with the baking powder, lastlythe vanilla. Pour into an ungreased pan (fig.IV) and bake 40 minutes in moderate oven.When baked invert pan on 2 cups ; let standtill cold.

Apple Jelly Cake.— 1 cup butter, 2 cups su-gar, 4 eggs, 3 cups flour, IV2 teaspoons RoyalBaking Powder, 1 cup milk, 6 apples, 6 ouncessugar, 1 teaspoon butter. Rub together butterand sugar to fine, light, white cream, add eggs2 at a time, beating 10 minutes after each ad-dition. Sift flour and Royal Baking Powdertogether, add to butter, etc., with milk, andmix into rather thin batter. Bake in jelly-cake tins carefully greased. Meanwhile haveapples peeled and sliced, put on fire with su-gar ; when tender remove, rub through finesieve, and add butter. When cold use to spreadbetween layers. Cover cake plentifully withsugar sifted over top.

Bride's Cake.— 1 scant cup butter, 3 cupssugar, 1 cup milk, whites 12 eggs, 3 teaspoonsRoyal Baking Powder, 1 cup corn-starch, 3cups flour, V4 teaspoon salt. Cream butter andsugar. Mix flour, baking powder, and corn-starch, and add alternately with milk andwhipped whites. Flavor with vanilla or aimondextract and bake in loaf-tin lined with 4 thick-nesses of paper ; have oven moderate.

Banana Cake.— V-i cup butter, 1 cup sugar,Mi cup milk, 2 scant cups flour, 1^ teaspoonsRoyal Baking Powder, whites 4 eggs, Mi tea-spoon vanilla. Mix flour and baking powder.Cream butter and sugar, add milk and flouralternately, then vanilla and beaten whites.Bake in 3 layer-tins in hot oven. To receiptfor boiled icing (see Cake Fillings) add Mi cupmashed banana and use as filling. Dust topwith powdered sugar.

Chocolate Cake.— Make a cake as for ba-nana cake, and bake in 3 layers. Put togetherwith chocolate filling (see Cake Fillings).

Chocolate Cream Cake.

—

lMt pounds eachbutter, sugar, and flour, 14 eggs. Beat the yolksseparate with sugar and butter. Beat thewhites separately, and add to above. To Mi ofthe dough mix V4 pound chocolate, and bake ofeach part (the dark and light) 6 cakes. Forfilling take 34 pint cream, yolks 8 eggs. Sugarto taste ; flavor with extract vanilla, put onfire and stir until it thickens, then putbetween the cakes.

Chocolate Layer Cake.— 2 eggs, 2 cupspowdered sugar, 1 cup milk, 2 cups flour, 2scant teaspoons Royal Baking Powder, V4 tea-spoon salt, 1 teaspoon vanilla. Mix flour, salt,and baking powder. Beat egg yolks till thick.Gradually add and beat in the sugar. Addvanilla and milk, whites whipped stiff, andflour. Bake in 3 layer-cake pans in hot oven.Put together with chocolate filling, No. 2 (seeCake Fillings).

Chocolate Loaf Cake.— Mi cup butter, lMtcups sugar, 2 cups flour, 2 teaspoons RoyalBaking Powder, V4 teaspoon salt, Mi cup mUk,

THE ROYAL BAKING POWDER

4 eggs, 4 ounces chocolate dissolved in 5 table-spoons boiling water, 1 teaspoon vanilla. Mixflour, salt, and baking powder. Cream butterand sugar, add egg yolks, vanilla, and dissolvedchocolate. Alternate* the milk and flour andbeat hard, then add whipped whites, turn intobuttered ioaf-pan lined with 3 thicknesses ofpaper. Bake in moderate oven.

Cinnamon Chocolate Cake.— Mi cup but-ter, 1 cup sugar, 2 eggs, Mi cup milk, lMt cupsflour, IV2 teaspoons Royal Baking Powder, V*teaspoon salt, 3 teaspoons powdered cinnamon-Mix flour, salt, and baking powder. Creambutter and sugar. Add cinnamon and beatenyolks, then alternate milk and flour. Addwhipped whites, beat hard, and bake in 3 layer-pans in quick oven. When cold put togetherwith boiled icing containing melted chocolate.

Centennial Cake.— % pound butter, IM2pounds brown sugar, 6 eggs, 2 cups milk, 134pounds flour, V3 teaspoon salt, 2 teaspoonsRoyal Baking Powder, % pound cleaned cur-rants, V4 pound seeded raisins, V4 pound slicedcitron, 1 grated nutmeg, 1 glass wine. Dredgefruit well with a little of the flour. Mix flour,salt, and baking powder. Cream butter andsugar. Add beaten yolks, nutmeg, and wine.Beat in alternately the milk and flour, addwhipped whites, and beat hard. Stir in pre-pared fruit. Line 2 loaf-pans with 3 thick-nesses of paper. Divide the batter betweenthe pans and bake about IV4 hours in moderateoven.

Cocoanut Layer Cake.— Mi cup butter, IV4cups sugar, whites 8 eggs, 2Mi cups flour, V4teaspoon salt, 1 teaspoon Royal Baking Powder,1 teaspoon vanilla. Mix flour, salt, and bakingpowder. Cream butter and sugar. Add vanilla,then , alternately, the flour and whipped whites.Beat hard ; bake in 3 layer-cake pans. Whencold put together with cocoanut filling, No. 2(see Fillings).

Cocoanut Loaf Cake.— Mi cup butter, 1 cupsugar, 5 eggs, 2 cups flour, 1 cup milk, 2 tea-spoons Royal Baking Powder, V4 teaspoon salt,2 cups freshly grated cocoanut. Put togethersame as chocolate loaf cake, and bake in loaf-pan in moderate oven.

Citron Cake.— \Mt cups butter, 2 cups sugar,6 eggs, 1 teaspoon Royal Baking Powder, 1pint flour, 1 cup citron cut in thin, large slices,1 teaspoon extract nutmeg. Rub the butterand sugar to a smooth, light cream, add theeggs, 2 at a time, beating 5 minutes aftereach addition. Sift the flour and powder to-gether, which add to the butter, etc., with thecitron and extract nutmeg. Mix into a firmbatter, and bake carefully in paper-lined shal-low, flat cake-pan (fig. XIII), in a moderateoven, 50 minutes.

Coffee Cake.— 1 cup very strong coffee, 1cup butter, 2 cups sugar, 3 eggs, IMi pintsflour, IMi teaspoons Royal Baking Powder, 1cup stoned raisins, cut in two, Mi cup choppedcitron, 10 drops each extract allspice and nut-meg, and Mi cup milk. Rub the butter andsugar to a white cream ; add the eggs, 1 ata time, beating 3 or 4 minutes after each.Sift together flour and powder, which add tothe butter, etc., with the coffee, raisins, citron,

milk, and extracts. Mix into a smooth batter.

IS ABSOLUTELY PURE.

THE ROYAL BAKER AND PASTRY COOK 13

Bake in paper-lined cake-tin (fig. IX), in a hotoven, 50 minutes.

Coffee Cake, No. 2.— 1 cup brown sugar,1 cup butter, 2 eggs, Mi cup molasses, 1 cupstrong coffee, V& teaspoon soda dissolved inthe molasses. 2 teaspoons powdered cinnamon,1 teaspoon cloves, V4 teaspoon salt, 1 cupchopped raisins, 5 cups flour, 2 teaspoonsRoyal Baking Powder. Sift together the flour,salt, baking powder,and spices. Dredge raisinswith some of the flour. Cream butter andsugar. Add beaten yolks and molasses, thenalternate the coffee and flour; lastly beat inwhipped whites. Divide into 2 loaves andbake in moderate oven.

Cream Cakes (Eclaires a la Creme).— 10eggs, Mi cup butter, 34 pound flour, 1 pint water.Set the water on the fire in a stewpan with thebutter; as soon as it boils, stir in the siftedflour with a wooden spoon ; stir vigorouslyuntil it leaves the bottom and sides of pan

;

remove from fire, beat in the eggs, 1 at a time.Place this batter in a pointed canvas baghaving a nozzle at small end, press out thebatter, in shape of fingers, on a greased tin, alittle distance apart. Bake in steady oven20 minutes. When cold, cut the sides and fillwith following

:

PASTRY CREAM

2 cups sugar, ltyj pints milk, 3 large table-spoons corn-starch, yolks of 5 eggs, 1 table-spoon good butter, 2 teaspoons extract vanilla.Bring the milk to a boil ; with the sugar addthe starch dissolved in a little cold water ; assoon as it reboils, take from the fire. Beat inthe egg yolks. Return to the fire 2 minutesto set the eggs. Add the extract and butter.Spread tops, when cold, with chocolate or va-nilla icing.

Cream Cake.— 34 cup butter, 2 cups sugar,IMi pints flour, 5 eggs, 1 teaspoon RoyalBaking Powder, 1 cup milk. Rub the butterand sugar to a white, light cream. Add theeggs, 2 at a time, beating 5 minutes aftereach addition. Sift the flour with the powder,which add to the butter, etc., and the milk.Mix into rather thin batter, and bake in jelly-cake tins, well greased, in hot oven 15 minutes.When cold spread pastry cream between thelayers, and ice the top with clear icing. (Seepastry cream, above.)

Continental Fruit Cake.— 1 pound butter,1 pound sugar, 1% pounds flour, 1 cup cream,1 wine-glass each brandy and wine, 1 gratednutmeg, 1 teaspoon each mace and cloves, 2teaspoons cinnamon, *4 teaspoon salt, 8 eggs,\ pound each raisins and currants, Mi poundshred citron. Put together as for centennialcake, and bake in 2 loaves in moderate oven,lining pans with 3 thicknesses of paper.

Cup Cake.— 1 cup butter, 2 cups sugar, 4eggs, 1 teaspoon Royal Baking Powder, 3 cupsflour, 20 drops extract bitter almonds. Rubthe butter and sugar to a cream. Add theeggs, 2 at a time, beating 5 minutes aftereach addition. Sift together the flour andpowder, which add to the butter, etc., with theextract. Mix into a smooth, medium batter.Bake in well-greased cups or muffin-pans (fig.VII), in a rather hot oven, 20 minutes.

Currant Cake.— 1 cup butter, 1 cup sugar,4 eggs, 1 teaspoon Royal Baking Powder, 1pint flour, lMt cups currants, washed andpicked, 2 teaspoons extract cinnamon, and1 teaspoon extract lemon. Rub the butterand sugar to a white, light cream. Add theeggs, 1 at a time, beating a few minutesafter each. Add the flour sifted with thepowder, the currants, and the extracts. Mixinto a medium batter. Bake in paper-linedcake-tin (fig. IX) 50 minutes, in a moderateoven.

Currant Cake, No 2.— ^ cup butter, 1 cupsugar, 3 eggs, Mi cup milk, 2 cups flour, V4 tea-spoon salt, IMj teaspoons Royal Baking Pow-der, 1 cup cleaned currants, 1 teaspoon vanilla.Mix flour, salt, and baking powder, dredge thecurrants. Cream butter and sugar. Addbeaten yolks and vanilla. Beat in flour andmilk; add whipped whites and currants, andbeat hard. Bake in shallow pan in moderatelyhot oven.

Currant Cake (English).— IMi cups butter,2 cups sugar, 7 eggs, 1 teaspoon Royal BakingPowder, Mi cup citron, in small thin slices, therind of an orange, peeled very thin and cutin shreds, 2 cups currants, washed and picked,lMs pints flour, 1 teaspoon extract nutmeg.Rub the butter and sugar to a white, lightcream. Add the eggs, 2 at a time, beating 5minutes after each addition. Sift the flourand powder together. Add it to the butter,etc., with the citron, orange peel, currants,and the extract. Bake in a thickly paper-lined tin (fig. XIII), 1 hour and 25 minutes, ina moderate oven.

Duchesse Cake.— IM2 cups butter, 1 cupsugar, 6 eggs, 1 teaspoon Royal BakingPowder, 1 pint flour, ] teaspoon extract cin-namon. Rub the butter and sugar to a lightcream. Add the eggs, 2 at a time, beating 10minutes after each addition. Sift togetherflour and powder, add to the butter, etc., withthe extract. Mix into a medium thick batter,and bake in small, shallow, square pans (fig.XII), lined with thin white paper, in a steadyoven 30 minutes. When they are taken fromthe oven, ice them.

Soft Gingerbread.

—

Mi cup butter, 2 cupsmolasses, 1 cup sugar, 4 cups flour, 1 cup milk,4 eggs, 1 teaspoon Royal Baking Powder, gin-ger and cloves to taste.

Dark Fruit Cake.—2 cups butter, 2 cupssugar, 12 eggs, 4 cups flour, 1 teaspoon RoyalBaking Powder, Mi teaspoon salt, 1 pound cur-rants, 1 pound sliced citron, 3 pounds seededraisins, 1 pound chopped figs, Mi cup any kindof wine, 2 tablespoons strained lemon juice, 2teaspoons cinnamon, Mi teaspoon each clovesand mace, 34 teaspoon each allspice and nut-meg. Sift together flour, salt, baking powder,and spices. Dredge fruit thoroughly. Creambutter and sugar, add beaten yolks and lemonjuice. Alternate flour and wine, add whippedwhites, and beat for 10 minutes. Stir in pre-pared fruit. Line loaf-pans with 4 thicknessespaper

;pour in batter. Bake in slow oven from

3 to 5 hours, covering pans with paper until %baked.

Delicate Fruit Cake.—% cup butter, 2 cupssugar, 1 cup milk, 2Mt cupsflour, "4 teaspoon salt,



2 teaspoons Royal Baking Powder, whites 5eggs, 1 tablespoon grated lemon rind. Creambutter and mix dry ingredients. Cream butterand sugar. Add whipped whites, flour, andmilk, and beat hard. To 5 tablespoons of thisbatter add spices to taste, and 1 cup raisinsand Mi cup sliced citron, and bake in 1 layer.Bake remainder of batter in 2 layer-pans.When cold put together with boiled icing, hav-ing dark layer in center.

Fig Cake.—1M> cups sugar, Mi cup butter, %cup sweet milk, lMi cups flour, Ma teaspoon salt, 1teaspoon Royal Baking Powder, Mi cup corn-starch, whites 6 eggs. Put together as for corn-starch cake, and bake in 2 shallow oblong pansin a quick oven. Put together with fig filling(see Cake Fillings).

French Cake.—\Mi cups butter, 2 cups sugar,12 eggs, 1 quart flour, Mi teaspoon Royal Bak-ing Powder, 1 gill each of cream, wine, andbrandy, 20 drops each extract bitter almondsand nutmeg, lMi cups raisins, stoned, Mi cupalmonds, blanched, 1 cup chopped citron. Rubbutter and sugar to a white, light cream ; addthe eggs, 2 at a

The royal baker and pastry cook; a manual of practical cookery€¦ · PAGE Pie,Custard,Peach 28...

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