TRANSCRIBER’S NOTE

Some minor changes to the text are noted at the [end of the book].

For the convenience of the reader a Table of Contents has been generated for this book

Table Of Contents

[ALPHABETICAL INDEX TO RECEIPTS]
GENERAL DIRECTIONS	[1]
Bread and Rolls	[1]
Hot Biscuits, Cakes, and Muffins	[4]
Fritters and Waffles	[8]
Griddle Cakes, Etc.	[9]
Cakes	[11]
Cookies and Small Cakes	[17]
Fillings and Icings for Cake	[19]
Plain Cakes	[20]
Fruit Short Cakes	[21]
Doughnuts and Crullers	[22]
Dumplings	[23]
Puddings	[24]
Sauces for Puddings, Etc.	[26]
Pies	[27]
Other Desserts	[29]
Frozen Desserts	[30]
Canning and Preserving	[30]
Soups	[31]
Fish	[32]
Shell Fish	[33]
Meats	[34]
Stuffings	[36]
Poultry	[36]
Meat and Fish Sauces	[37]
Salads and Cheese	[38]
Eggs	[39]
Vegetables	[39]
Pickles, Etc.	[41]
Beverages	[41]
Cookery for the Sick	[41]
Candies	[42]

THE
ROYAL BAKER
AND
PASTRY COOK

A MANUAL OF PRACTICAL COOKERY

BY THE CHEFS
OF THE
NEW YORK COOKING SCHOOL

NEW YORK
ROYAL BAKING POWDER CO.
1902

ALPHABETICAL INDEX TO RECEIPTS

PAGE
Apple Snow		[29]
Asparagus on Toast		[39]
Bannocks		[7]
Barley Water		[42]
Batter, Fritter, Plain		[8]
Beans, Kidney, Brown Sauce		[39]
Beans, String		[39]
Beef, Braised		[34]
Beef, Corned, and Turnips		[35]
Beef Stew, Brown		[35]
Beef Tea		[42]
Beefsteak, Broiled		[34]
Beefsteak, or Chops, Panned		[34]
Beefsteak Pie, French		[34]
Beets, Cream Sauce		[39]
Biscuit, Breakfast		[5]
Biscuit, Eccles		[20]
Biscuit, Egg		[5]
Biscuit, Emergency		[5]
Biscuit, Nut		[5]
Biscuit, Royal Hot		[5]
Biscuit, Sandwich		[5]
Blanc Mange, Chocolate		[29]
Boys, Jolly		[9]
Bread, Brown		[2]
Bread, Brown, No. [2]		[2]
Bread, Brown, Boston		[2]
Bread, Brown, Boston, No. 2		[2]
Bread, Brown, Boston, No. 3		[2]
Bread, Brown, Pennsylvania		[3]
Bread, Corn-loaf		[3]
Bread, Corn, New Orleans		[3]
Bread, Corn, Nonpareil		[3]
Bread, Corn, St. Charles		[3]
Bread, Corn, Spider		[3]
Bread, Entire Wheat		[3]
Bread, Graham, Delicate		[3]
Bread, Graham Lunch		[3]
Bread, Graham Unfermented		[2]
Bread, Hominy		[3]
Bread, Household		[2]
Bread, Mush		[3]
Bread, Norwegian, for Dyspeptics		[2]
Bread, Oatmeal		[2]
Bread, Rice		[3]
Bread, Rice and Indian		[3]
Bread, Royal Baking Powder		[2]
Bread, Rye		[3]
Broth, Scotch		[31]
Buchtels		[20]
Buns, Bath		[20]
Buns, Cinnamon		[20]
Buns, Hot Cross		[7]
Buttercups		[18]
Cabbage, Boiled		[40]
Cake		[11]
Cake, Adelaide		[11]
Cake, Almond		[11]
Cake, Almond, No. 2		[11]
Cake, Angel Food		[12]
Cake, Apple Jelly		[12]
Cake, Banana		[12]
Cake, Bride’s		[12]
Cake, Centennial		[12]
Cake, Chocolate		[12]
Cake, Chocolate Cream		[12]
Cake, Chocolate Layer		[12]
Cake, Chocolate Loaf		[12]
Cake, Cinnamon Chocolate		[12]
Cake, Citron		[12]
Cake, Cocoanut Layer		[12]
Cake, Cocoanut Loaf		[12]
Cake, Coffee		[12], [20]
Cake, Coffee, No. 2		[13]
Cake, Coffee, German		[7]
Cake, Continental Fruit		[13]
Cake, Cream		[13]
Cake, Cup		[13]
Cake, Currant		[13]
Cake, Currant, No. 2		[13]
Cake, Currant, English		[13]
Cake, Duchesse		[13]
Cake, Dutch Peach		[20]
Cake, Fig		[14]
Cake, French		[14]
Cake, Fruit, Dark		[13]
Cake, Fruit, Delicate		[13]
Cake, Fruit, Light		[14]
Cake, Fruit, Wedding		[17]
Cake, Geranium		[14]
Cake, German Apple		[20]
Cake, Ginger		[14]
Cake, Ginger Sponge		[14]
Cake, Gingerbread		[14]
Cake, Gold		[14]
Cake, Gold, No. 2		[14]
Cake, Harrison		[14]
Cake, Hazelnut		[14]
Cake, Honey		[14]
Cake, Ice Cream		[14]
Cake, Imperial		[14]
Cake, Jelly		[15]
Cake, Jumbles		[18]
Cake, Lady		[15]
Cake, Lemon		[15]
Cake, Lightning		[15]
Cake, Lunch, Boston		[15]
Cake, Marbled		[15]
Cake, Marshmallow		[15]
Cake, Minnehaha		[15]
Cake, Molasses		[16]
Cake, Nut		[15]
Cake, Orange		[15]
Cake, Peach Blossom		[15]
Cake, Pond Lily		[16]
Cake, Pound		[16]
Cake, Queen		[16]
Cake, Rolled Jelly		[15]
Cake, Royal Cookies		[17]
Cake, Scotch		[16]
Cake, Shrewsbury		[17]
Cake, Silver		[16]
Cake, Snow		[16]
Cake, Spice		[16]
Cake, Spice, Delicate		[16]
Cake, Sponge		[16]
Cake, Sponge, Almond		[16]
Cake, Sponge, Berwick		[16]
Cake, Sponge, Cream		[16]
Cake, Vanilla		[17]
Cake, Wash. (St. L., 1780)		[16]
Cake, Webster		[17]
Cake, Wedding (or Bride)		[17]
Cake, White Mountain		[17]
Cake, Wild Rose		[17]
Cake, Wine		[17]
Cake, Yorkshire Breakfast		[7]
Cakes, Albert		[18]
Cakes, Anise-seed		[17]
Cakes, Bread		[10]
Cakes, Buckwheat		[10]
Cakes, Buckwheat, Royal		[10]
Cakes, Butter		[6]
Cakes, Chocolate, Little		[18]
Cakes, Cigarettes		[18]
Cakes, Cinnamon		[18]
Cakes, Cream		[13]
Cakes, Delicious Little		[18]
Cakes, Drop (Breakfast)		[7]
Cakes, Drop (Sweet)		[18]
Cakes, Edenkobers		[18]
Cakes, Fried		[22]
Cakes, Griddle Corn-meal		[10]
Cakes, Griddle, Crushed Wheat		[10]
Cakes, Griddle, Egg		[9]
Cakes, Griddle, Geneva		[9]
Cakes, Griddle, Graham		[9]
Cakes, Griddle, Hominy		[10]
Cakes, Griddle, Huckleberry		[10]
Cakes, Griddle, Indian		[10]
Cakes, Griddle, Rice		[10]
Cakes, Griddle, Rye		[9]
Cakes, Griddle, Three Egg		[10]
Cakes, Hermits		[18]
Cakes, Little Chocolate		[18]
Cakes, Little Spice		[18]
Cakes, Rice		[18]
Cakes, Rye Drop		[22]
Cakes, Scotch		[18]
Cakes, Soft Gingerbread		[19]
Cakes, Spencer		[18]
Cakes, Spice Drop		[19]
Cakes, Spice, Little		[18]
Cakes, Strudel		[20]
Cakes, Tarts, Sand		[19]
Cakes, Tea		[20]
Cakes, Walnut Wafers		[19]
Cakes, Wheat or Flannel		[10]
Cakes, Wheat, Royal		[9]
Cake Fillings		[19]
	Chocolate	[19]
	Chocolate, No. 2	[19]
	Cocoanut	[19]
	Cocoanut, No. 2	[19]
	Cream	[19]
	Cream, No. 2	[19]
	Cream, No. 3	[19]
	Cream, Chocolate	[19]
	Fig	[19]
	Fruit	[19]
	Lemon	[19]
	Orange	[19]
	Prune and Nut	[19]
Candy, Butter Scotch		[42]
Candy, Butter Taffy		[42]
Candy, Caramels, Chocolate		[42]
Candy, Cocoanut Cream		[42]
Candy, Cream		[42]
Candy, Creamed Nuts		[42]
Candy, Fudge		[42]
Candy, Hickory Nut		[42]
Candy, Ice Cream		[42]
Candy, Molasses		[42]
Candy, Peanut Brittle		[42]
Candy, Popcorn, Candied		[42]
Candy, Velvet Molasses		[42]
Candy, Walnut Cream		[42]
Canning		[30]
Carrots and other Root Vegetables		[40]
Catsup, Tomato		[41]
Catsup, Walnut		[41]
Cauliflower, Pickling		[41]
Celery Stuffing		[36]
Charlotte Russe		[29]
Cheese Straws		[39]
Chestnut Stuffing for Poultry		[36]
Chicken, Boned		[37]
Chicken, Broiled		[36]
Chicken, Brown Fricassee		[36]
Chicken, Creamed		[37]
Chicken, Fricassee		[36]
Chicken, Fried Spring		[36]
Chicken Pâtés		[37]
Chicken Pie		[37]
Chicken Pot-pie		[37]
Chicken Pot-pie, No. 2		[37]
Chocolate		[41]
Chocolate Blanc-Mange		[29]
Chops, Panned		[34]
Chow Chow		[41]
Chowder, Clam		[33]
Chowder, Fish		[33]
Clam Chowder		[33]
Clam Fritters		[8]
Cocoa		[41]
Coffee, Boiled		[41]
Coffee for Six Persons		[41]
Coffee, French		[41]
Coffee, Vienna		[41]
Cold Slaw		[39]
Consommé		[31]
Cookies, Cocoanut		[17]
Cookies, Plain		[17]
Cookies, Royal		[17]
Cookies, Soft		[17]
Corn, Dried Sweet		[40]
Corn Pudding		[40]
Corn, Stewed		[40]
Corned Beef and Turnips, Boiled		[35]
Crabs, Deviled		[33]
Crabs, Soft Shell		[33]
Croutons		[32]
Crullers		[22]
Crullers, No. 2		[22]
Crullers, No. 3		[22]
Crullers, No. 4		[22]
Crullers, Dutch		[22]
Crumpets		[7]
Crumpets, Hominy		[7]
Crumpets, London		[7]
Crumpets, Rice		[7]
Currant Loaf		[21]
Custard, Baked		[29]
Custard, Corn Starch		[29]
Custard, Tapioca		[29]
Diamonds		[5]
Dressing, Boiled		[38]
Dressing, Cream		[38]
Dressing, French		[38]
Doughnuts		[22]
Doughnuts, No. 2		[22]
Doughnuts, No. 3		[22]
Doughnuts, No. 4		[22]
Doughnuts, No. 5		[22]
Doughnuts, German		[22]
Doughnuts, Puff Ball		[22]
Dumpling, English		[23]
Dumplings, Apple, Royal		[23]
Dumplings, Apple, No. 2		[23]
Dumplings, Apple, No. 3		[23]
Dumplings, Berry		[23]
Dumplings, Egg, for Soup		[23]
Dumplings, Farina		[23]
Dumplings for Soup		[23]
Dumplings for Stews		[23]
Dumplings for Stews, No. 2		[23]
Dumplings, Peach		[23]
Dumplings, Peach, No. 2		[23]
Dumplings, Potato		[24]
Dumplings, Royal Apple		[23]
Dumplings, Suet		[24]
Dumplings, Suet, Danish		[24]
Éclaires à la Crême		[13]
Egg Plant, Fried		[40]
Eggs, Baked, Fancy		[39]
Eggs, Baked, Plain		[39]
Eggs, Boiled, Hard		[39]
Eggs, Boiled, Soft		[39]
Eggs, Poached		[39]
Eggs, Scrambled		[39]
Eggs, Snow		[29]
Fish, Blue, Fried and other Kinds		[32]
Fish, Boiled, Bass or other Fish		[32]
Fish, Broiled		[32]
Fish, Brook Trout or other Small Fish, To Fry		[33]
Fish Cakes		[32]
Fish Chowder		[33]
Fish, Cod, Balls		[32]
Fish, Creamed		[32]
Fish, Directions for Preparing		[32]
Fish, Halibut, Broiled		[32]
Fish, Mackerel, Salt, Broiled		[32]
Fish, To Broil		[32]
Floating Island		[30]
Food for the Sick		[41]
Freeze, How to		[30]
Fritter Batter, Plain		[8]
Fritters, Apple		[8]
Fritters, Banana		[8]
Fritters, Clam		[8]
Fritters, Corn		[8]
Fritters, Fruit		[8]
Fritters, Hominy		[8]
Fritters, Meat		[8]
Fritters, Oyster		[8]
Fritters, Pineapple		[8]
Fritters, Rice		[8]
Fritters, Strawberry		[8]
Frosting, Maple Sugar		[20]
Frosting, Marshmallow		[20]
Fruits, Iced		[29]
Fruits, Spiced		[31]
Fruit Wheels		[21]
Geese and Duck Stuffing		[36]
Gems		[6]
Gems, Apple		[6]
Gems, Graham, Royal		[6]
Gems, Rice		[6]
German Puffs		[7]
Gingerbread, Soft		[13], [19]
Ginger Snaps		[18]
Glacé, Biscuit		[30]
Gravy, Poultry		[36]
Gruel, Corn-meal		[42]
Ham, Boiled		[35]
Ham, Broiled, and Eggs		[34]
Ice, Orange Water		[30]
Ice, Raspberry Water		[30]
Ice Cream, Biscuit Glacé		[30]
Ice Cream, Chocolate		[30]
Ice Cream, Crushed Strawberry		[30]
Ice Cream, Delmonico		[30]
Ice Cream, Peach		[30]
Ice Cream, Philadelphia		[30]
Ice Cream, Plain		[30]
Iced Fruits for Dessert		[29]
Ices, Water		[30]
Icing, Almond		[19]
Icing, Bakers’ Soft		[19]
Icing, Boiled		[20]
Icing, Chocolate Transparent		[19]
Icing, Chocolate Water		[20]
Icing, Clear		[19]
Icing, Plain		[20]
Icing, Royal		[20]
Icing, Transparent		[19]
Icing, Water		[20]
Icing, White		[19]
Jams		[31]
Jellies		[31]
Jelly, Restorative		[42]
Jolly Boys		[9]
Jumbles		[18]
Jumbles, Peanut		[18]
Kidney, Brown Stew		[35]
Liver and Bacon		[35]
Lobster Newburg		[33]
Lobster Salad		[38]
Lobster, To Open		[33]
Lobsters or Crabs, To Boil		[33]
Macaroni		[40]
Mayonnaise		[38]
Meats, Boiling and Stewing		[34]
Meats, Broiling		[34]
Meats, Frying		[34]
Meats, Roasting		[34]
Mince-meat		[28]
Mince-meat, No. 2		[29]
Muffins, Berry		[6]
Muffins, Boston		[5]
Muffins, Corn, Royal		[6]
Muffins, Egg, Royal		[6]
Muffins, English		[6]
Muffins, French		[5]
Muffins, Graham		[6]
Muffins, Hominy		[6]
Muffins, Mountain		[6]
Muffins, Oatmeal		[6]
Muffins, Potato		[6]
Muffins, Rice		[6]
Muffins, Royal		[5]
Muffins, Royal Sally Lunn		[6]
Muffins, Rye		[6]
Muffins, Sweet		[6]
Mutton Haricot		[35]
Mutton or Lamb, Boiled		[35]
Omelet		[39]
Omelet, Orange and other Sweet		[39]
Omelet Soufflé		[39]
Omelets, Fancy		[39]
Onions, Fried		[40]
Oyster Pâtés		[33]
Oyster Pie		[33]
Oyster Stuffing for Poultry		[36]
Oysters, Broiled		[33]
Oysters, Creamed		[33]
Oysters, Fried		[33]
Oysters, Panned		[33]
Oysters, Pickled		[33]
Oysters, Roasted in the Shell		[33]
Oysters, Scalloped		[33]
Oysters, Stewed		[33]
Pancakes		[10]
Pancakes, English		[10]
Pancakes, French		[10]
Paste for Pies		[27]
Paste for Pies, No. 2		[27]
Paste for Pies, No. 3		[27]
Paste for Pies, No. 4		[27]
Paste for Pies, No. 5 (Puff Paste)		[27]
Paste for Pies, No. 6		[27]
Peach Tart		[29]
Peculiars		[2]
Piccalilly		[41]
Pickled Red Cabbage		[41]
Pickles		[41]
Pickles, Chow Chow		[41]
Pickling Cauliflower		[41]
Pie, Apple		[28]
Pie, Apple, No. 2		[28]
Pie, Apple, Dried		[28]
Pie, Apple Pot		[28]
Pie, Chocolate Custard		[28]
Pie, Cocoanut		[28]
Pie, Cranberry		[28]
Pie, Cream and Orange		[28]
Pie, Custard (Plain)		[28]
Pie, Custard, Apple		[28]
Pie, Custard, Peach		[28]
Pie, Gooseberry		[28]
Pie, Lemon Cream		[28]
Pie, Lemon Cream Meringue		[28]
Pie, Mince		[28]
Pie, Mince-meat		[28]
Pie, Paste for		[27]
Pie, Plum		[29]
Pie, Pumpkin		[29]
Pie, Rhubarb		[29]
Pie, Squash		[29]
Pies, Fruit		[28]
Pork and Beans		[35]
Pork Chops, with Tomato Gravy		[35]
Pork, Roast Leg of		[36]
Pork, Salt, Fried		[35]
Pork, Stuffing for		[36]
Potato Croquettes		[40]
Potatoes, Baked		[40]
Potatoes, Creamed		[40]
Potatoes, Fried		[40]
Potatoes, Fried, No. 2		[40]
Potatoes, Lyonnaise		[40]
Potatoes, Mashed		[40]
Poultry Gravy		[36]
Poultry Stuffing		[36]
Poultry, To Clean		[36]
Poultry, To Roast		[36]
Poultry, To Truss		[36]
Preserves, Amount Sugar to Quart		[31]
Preserving		[31]
Pudding, Apple (Boston)		[24]
Pudding, Apple (English)		[24]
Pudding, Apple, Tapioca		[24]
Pudding, Batter (Baked)		[24]
Pudding, Batter (Boiled)		[24]
Pudding, Batter (Fruit)		[24]
Pudding, Blackberry		[24]
Pudding, Blackberry, No. 2		[24]
Pudding, Cabinet		[24]
Pudding, Cherry		[24]
Pudding, Chocolate		[24]
Pudding, Cottage		[24]
Pudding, Cottage, No. 2		[24]
Pudding, Custard		[25]
Pudding, Fig		[25]
Pudding, Fine Peach		[25]
Pudding, Indian		[25]
Pudding, Lemon Suet		[25]
Pudding, Orange		[25]
Pudding, Peach Cottage		[25]
Pudding, Plum (Boston Baked)		[24]
Pudding, Plum (Royal Christmas)		[25]
Pudding, Plum, No. 2		[25]
Pudding, Poor Man’s		[25]
Pudding, Princess		[25]
Pudding, Raisin		[25]
Pudding, Rice		[25]
Pudding, Rice, No. 2		[25]
Pudding, Sago		[26]
Pudding, Sauces for		[26]
Pudding, Soufflé, Fruit		[26]
Pudding, Suet		[26]
Pudding, Tapioca		[26]
Pudding, Tapioca and Cocoanut		[26]
Pudding, Yorkshire		[34]
Puffs, German		[7]
Puffs, Yankee		[7]
Rarebit, Welsh		[39]
Rice, Boiled		[40]
Rolls, Breakfast		[3]
Rolls, Dinner		[4]
Rolls, French		[4]
Rolls, Fruit		[4]
Rolls, Graham		[3]
Rolls, Lunch		[4]
Rolls, Parker House		[4]
Rolls, Twist		[4]
Roly Poly, Raisin		[25]
Rusks		[7]
Salad, Celery		[38]
Salad, Chicken		[38]
Salad, Cucumber and Onion		[38]
Salad, Lobster		[38]
Salad, Potato		[38]
Salad, Potato and Egg		[38]
Salad, Salmon		[38]
Salad, Tomato		[38]
Sally Lunns, Royal		[7]
Salt Pork, Fried		[35]
Sauces for Meats and Fish		[37]
	Allemande	[37]
	Bechamel	[37]
	Bread	[37]
	Brown	[37]
	Caper	[37]
	Cream	[37]
	Currant Jelly	[38]
	Curry	[37]
	Drawn Butter	[37]
	Egg, for Fish	[37]
	Hollandaise	[38]
	Horse-radish	[38]
	Italian Tomato	[38]
	Maître d’Hôtel Butter	[38]
	Mint	[38]
	Mushroom	[37]
	Olive	[37]
	Piquante	[37]
	Robert	[37]
	Sharp Brown	[37]
	Soubise	[37]
	Spanish	[37]
	Tartare	[38]
	Thick White or Cream	[37]
	Tomato	[38]
	White	[37]
Sauces for Puddings		[26]
	Brandy	[26]
	Canned Fruit	[26]
	Cream	[26]
	Cream, Hygienic	[26]
	Creamy	[26]
	Currant Jelly	[26]
	Currant Jelly, No. 2	[26]
	Custard	[26]
	Duchesse	[26]
	Foaming	[26]
	Golden	[26]
	Hard	[26]
	Lemon	[26]
	Molasses	[26]
	Orange	[26]
	Peach	[26]
	Rexford	[26]
	Royal Wine	[27]
	Sugar	[27]
	Vanilla	[27]
	Wine	[27]
	Wine, No. 2	[27]
Sausages		[35]
Scallops in Batter		[33]
Scones, Scotch		[7]
Scotch Broth		[31]
Short Cake		[21]
Short Cake, No. 2		[21]
Short Cake, No. 3		[21]
Short Cake, No. 4		[21]
Short Cake, Apple		[21]
Short Cake, Banana		[21]
Short Cake, Blackberry		[21]
Short Cake, Canned Fruit		[21]
Short Cake, Cherry		[21]
Short Cake, Huckleberry		[21]
Short Cake, Individual		[21]
Short Cake, Peach		[21]
Short Cake, Raspberry		[21]
Short Cake, Strawberry		[21]
Slappers		[7]
Slaw, Cold		[39]
Snow, Apple		[29]
Snow Eggs		[29]
Soup, Bean		[32]
Soup, Clam		[32]
Soup, Consommé		[31]
Soup, Family		[32]
Soup, Mock Bisque		[31]
Soup, Ox-tail		[32]
Soup Stock		[31]
Soup, Tomato		[31]
Soups of Dried Peas or Beans		[32]
Soups With Pastes or Vegetables		[31]
Spiced Fruits		[31]
Squash, Stewed		[40]
Steak or Chops, Panned		[34]
Stew, Brown Beef		[35]
Stew, Brown Kidney		[35]
Stew, Irish		[35]
Stew, Oyster		[33]
Straws, Cheese		[39]
Stuffing for Geese and Ducks		[36]
Stuffing, Pork		[36]
Stuffing, Poultry		[36]
Stuffing, Poultry, Celery		[36]
Stuffing, Poultry, Chestnut		[36]
Stuffing, Poultry, Oyster		[36]
Stuffing, Tomatoes, Green Peppers, etc.		[36]
Stuffing, Veal		[36]
Sweetbreads		[36]
Tart, Peach		[29]
Tartlets		[29]
Tarts, Banbury		[28]
Tarts, Gooseberry, Currant, Apple, or any other Fruit		[29]
Tarts, Open Jam		[29]
Tarts, Sand		[19]
Tea		[41]
Tea, Beef		[42]
Tomato Catsup		[41]
Tomato Sauce		[38]
Tomatoes, Panned		[40]
Tomatoes, Stewed		[40]
Tomatoes, Stuffed		[40]
Tomatoes, Stuffing for		[36]
Triangles		[20]
Turnips, Mashed		[40]
Veal, Braised Shoulder		[34]
Veal Cutlets, Breaded		[36]
Veal Stuffing		[36]
Vegetables, Hints on Cooking		[39]
Vegetables, Ragout of		[40]
Waffles		[8]
Waffles, No. 2		[8]
Waffles, German		[9]
Waffles, Rice		[9]
Waffles, Soft		[9]
Waffles, Virginia		[9]
Walnut Catsup		[41]
Walnut Wafers		[19]
Wheels, Fruit		[21]
Wine Whey		[42]
Wonders		[23]
Yankee Puffs		[7]
Yorkshire Pudding		[34]

The cuts on this page represent utensils used in the various kinds of baking, and are referred to in the Receipts according to numbers.
Fig. I. 2 Qt. Cake Mold.	Fig. II. 3 Qt. Pudding Mold.	Fig. III. 2 Qt. Cake Mold.	Fig. IV. 3 Qt. Cake Mold.
Fig. V. Timbale Mold.	Fig. VI. Pudding Mold.	Fig. VII. Muffin Pans.	Fig. VIII. Oval Pudding Pan.
Fig. IX. Lemon Cake Pan.	Fig. X. Cast Gem Pans.	Fig. XI. Wash Brush.	Fig. XII. Tin Bread Pan.
Fig. XIII. Square Cake Pan.	Fig. XIV. Baking Sheet.	Fig. XV. One Gallon Ice Cream Freezer.	Fig. XVI. Flour Sieve.
Fig. XVII. Muffin Rings.	Fig. XVIII. Oval Tin Pan.	Fig. XIX. Waffle Iron.	Fig. XX. Family Scale.

DO NOT BUY BAKING POWDER LOOSE OR IN BULK.—(What is meant by loose is weighed out in any quantity asked for.) All examinations made by Boards of Health, Government Chemists, and others, prove loose powders are, almost without exception, made from alum, and at a cost of about one tenth of what a pure Cream Tartar powder, like the “Royal” Baking Powder, can be made for. The argument that the consumer will save, in the purchase of such poisonous stuff, the cost of can, label, etc., is used simply to enable the seller to make a larger profit in selling an alum bulk, or loose, powder at the expense of the unsuspecting consumer, 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 DIRECTIONS

MUST BE CAREFULLY READ BY EVERY ONE USING THIS BOOK

Hints on Baking.—To achieve perfect success, the cook must use discrimination and care. Some flour requires more water, or milk, than others; so that the quantity may have to be varied to make dough of a proper consistency. Different bakings will vary as to time and heat required, and should, therefore, be examined occasionally. To ascertain whether the bread is sufficiently done in the center of the loaf or cake, thrust a clean straw 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 sifting. You can always substitute water for milk, or milk for water; butter for lard, or lard for butter. The number of eggs may be increased or diminished, or, in plainer cake, etc., dispensed with entirely. Where fewer eggs are used than directed, always use a little more baking powder. Never use sour milk.

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

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 more than 1 hour. Very rich cakes, in which butter and eggs predominate, take, of course, very much longer time to bake, a pound cake taking from 1½ to 2 hours, and a bride’s cake 3½. On no account should an oven be too hot when the cake is put in—that is, hot enough to brown at once; if so, in 5 minutes the whole outside will be burned and the interior will stand little chance of being baked. The old plan of feeling the handle of the oven door to test the heat is not always successful; it is better to sprinkle a little flour inside and shut the door for about 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 at first, 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 required from a cook. Keep your hands very clean; try to prevent your nails from getting black or discolored; don’t “scatter” in your kitchen; clean up as you go; put cold water into each saucepan or stewpan as you finish using it. Dry your saucepans before you put them on the shelf. Scour tins with good mineral soap and rinse thoroughly in hot water. In cleaning a frying-pan, scour the outside as well as the inside. In cleaning greasy utensils, such as the soup-pot and frying-pan, wipe off the worst of the grease with soft paper (which can be burned), 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 directly after using them; air them before you put them away, or they will be musty: keep in dry place. Be careful not to use a knife that has cut onions till it has been cleaned. Keep sink and sink-brush very clean; be careful never to throw anything but water down sink. Do not throw cabbage water down it; throw it away out of doors; its smell is very bad. Never have sticky plates or dishes; use very hot water for washing them; when greasy, change it. Take care that you look at the meat the butcher brings, to see that it is good. Let there be no waste in the kitchen.

Bread and Rolls

Bread was first made without leaven, heavy and solid. Then yeast was discovered, and yeast-risen bread came into use throughout the civilized world. Finally baking powder was devised, the most healthful, economical, and convenient of all leavening or lightening agents.

Yeast is a living plant. Mixed with the dough it causes fermentation and destruction of a part of the flour, and this produces carbonic-acid gas. The bubbles of this gas become entangled in the dough, swelling it up and making it spongy. In this process, however, a part of the most nutritious elements of the flour (estimated at ten per cent.) is destroyed in producing the leavening gas; there is always danger of sour dough, and there is a delay of many hours for the sponge to rise.

Perfect bread is that in which wheat is transposed into an available food without loss of any of its valuable properties.

Royal Baking Powder is now largely used in place of yeast to leaven bread. It does precisely the same work—that is, swells up the dough and makes it porous and spongy. But the process is not destructive: the baking powder by itself produces the leavening gas. No part of the flour is decomposed or destroyed. Moreover, there is no mixing or kneading with the hands, no setting of sponge overnight, as the loaf is mixed and ready for the oven at once. Bread thus made cannot sour, but will retain its moisture and freshness, and may be eaten while hot or fresh without distress even by persons of delicate digestion.

The ease with which Royal Baking Powder bread is made, its cleanliness and healthfulness, have caused it to supersede yeast bread with many of the best pastry cooks.

In making this bread the materials and utensils should be brought together before the mixing of the dough is begun. The fire must be looked to so as to secure a steady, moderate heat. Remember to mix the flour and Royal Baking Powder together before sifting, and sift thoroughly before wetting.

Royal Baking Powder Bread.—1 quart flour, 1 teaspoon salt, ½ teaspoon sugar, 2 heaping teaspoons Royal Baking Powder,[*] ½ medium-sized cold boiled potato, and water. Sift together thoroughly flour, salt, sugar, and baking powder; rub in the potato; add sufficient water to mix smoothly and rapidly into a stiff dough, about the consistency of cake batter: about a pint of water to a quart of flour will be required—more or less according to the brand and quality of the flour used. Do not make a stiff dough as in yeast bread. Put the dough into a greased pan 4½ by 8 inches, and 4 inches deep, filling about half full. The loaf will rise to fill the pan when baked. Bake in very hot oven about 45 minutes, placing paper over first 15 minutes’ baking, to prevent crusting too soon on top. Bake immediately after mixing.

[*] Perfect success can be had only with the Royal Baking Powder.

Household Bread.—Sift twice together 1 quart of flour, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder. Make a well in the center; add gradually sufficient cold liquid—water, milk, or equal quantities of each—to mix to a stiff batter or soft dough; this will require about 1 pint of liquid. Turn at once into a greased loaf-pan ([fig. XII]), smooth the top with a knife dipped in melted butter, and bake immediately in a moderate oven about 1 hour. When done take from the pan, moisten with the hand dipped in cold water, wrap in bread-cloth till cold.

Graham Unfermented Bread.—1½ pints Graham flour, ½ pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1¼ pints milk, or equal parts milk and water. Sift together Graham flour, flour, sugar, salt, and powder; add the milk, or milk and water; mix rapidly into soft dough, which put into greased tin ([fig. XII]). Bake in rather hot oven about 40 minutes. Protect loaf with paper first 15 minutes.

Brown Bread.—1 pint Indian corn meal, 1 pint rye flour, 1 teaspoon brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together corn meal, rye flour, sugar, salt, and powder. Rub in the shortening; add the milk, and mix the whole into a batter. Put into greased tin ([fig. XII]), and bake about 40 minutes in rather hot oven. Protect at first with paper.

Brown Bread, 2.—Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in 1 tablespoon butter or other shortening. Beat 3 eggs; add 1 cup milk and 1 tablespoon molasses; stir into dry mixture. Add more milk if needed to make a drop batter. Put into a greased loaf-pan ([fig. XII]), smooth with knife dipped in cold water. Bake about 1 hour in moderate oven.

Boston Brown Bread.—½ pint flour, 1 pint Indian corn meal, ½ pint rye flour, 2 potatoes, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, ½ pint water. Sift flour, corn meal, rye flour, sugar, salt, and baking powder together thoroughly. Peel, wash, and boil well 2 mealy potatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flour, etc., into a batter. Pour into well-greased mold ([fig. VI]) having a cover. Place it in saucepan half full of boiling water, where the loaf will simmer 1 hour, without water getting into it. Remove it, then take off cover, finish by baking in fairly hot oven about 30 minutes.

Boston Brown Bread, 2.—1 cup corn meal, 2 heaping cups rye meal, 1 teaspoon salt, ½ teaspoon soda, 1 teaspoon Royal Baking Powder, 1 cup molasses. Mix dry ingredients; add molasses and 1 pint warm water; beat smooth. Pour at once into greased mold ([fig. VI]) with cover, steam or boil 3 hours. Uncover, set in oven 10 minutes.

Boston Brown Bread, 3.—2 cups yellow Indian corn meal, 1 cup rye meal, 1 cup flour, 2 cups milk, 1 cup molasses, ½ teaspoon salt, 3 teaspoons Royal Baking Powder. Mix well together, pour into greased brown-bread mold, steam 4 hours. Dry off 10 minutes in moderate oven.

Norwegian Bread (for Dyspeptics).—1 pint barley meal, ½ pint Graham flour, ½ pint flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 pint milk. Sift together barley meal, Graham flour, flour, salt, and powder; mix into firm batter with the milk; pour into greased tin ([fig. XII]), bake in moderate oven about 40 minutes. Cover with paper 20 minutes.

Oatmeal Bread.—½ pint oatmeal, 1½ pints flour, ½ teaspoon salt, 3 teaspoons Royal Baking Powder, ¾ pint milk. Boil oatmeal in 1½ pints salted water 1 hour; add milk; set aside until cold. Then place in bowl, sift together flour, salt, and powder, and add. Mix smoothly and deftly. Bake in greased tin ([fig. XII]) about 45 minutes, protected with paper 20 minutes.

Peculiars.—1 pint flour, sifted with 1 teaspoon Royal Baking Powder and a little salt; add 1 egg; mix with 1 pint sweet milk, beat well to a batter, and bake quickly in buttered gem-pans already hot.

Pennsylvania Brown Bread.—Mix well together 1 quart Graham flour, 1 pint Indian corn meal, 2 scant teaspoons salt, 2 scant teaspoons Royal Baking Powder. Dissolve 1 scant teaspoon soda in 1 teaspoon boiling water; mix with 1 cup molasses. To the dry ingredients add 1 quart cold water, then the molasses. Beat 1 minute, pour into 2 well-greased molds, steam or boil 4 hours. Dry off on pan in moderate oven 10 minutes.

Graham Lunch Bread.—1½ pints Graham flour, ½ pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, ¾ pint milk. Sift together Graham flour, flour, sugar, salt, and powder; add the milk; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness; then divide into four large pieces, which form into long loaves, lay them just touching in a square shallow cake-pan ([fig. XIII]), wash them over with milk. Bake in rather hot oven 30 minutes. When removing from oven rub them over with a little butter on a clean piece of linen.

Corn Bread (New Orleans).—1½ pints Indian corn meal, ½ pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1¼ pints milk, 2 eggs. Sift together corn meal, flour, sugar, salt, and powder; rub in the shortening, add eggs (beaten) and the milk; mix into a moderately stiff batter; pour from bowl into shallow cake-pan ([fig. XIII]). Bake in rather hot oven 30 minutes.

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

Loaf Corn Bread.—Scald 1 pint milk; dissolve in it 1 tablespoon butter, ½ cup sugar, 1 teaspoon salt. While on fire sift in sufficient Indian corn meal to make a thick mush, cook 5 minutes, and set away till cold; add 3 beaten eggs, 2 cups flour mixed with 2 teaspoons Royal Baking Powder, and turn into greased loaf-pan. Bake about 2 hours in moderate oven, and serve hot.

Nonpareil Corn Bread.—2 heaping cups Indian corn meal, 1 cup flour, 2½ cups milk, 1 tablespoon lard, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Beat 2 eggs, whites and yolks separately. Sift together dry ingredients, melt lard. Mix all together, beat hard 1 minute, turn into greased shallow pan, and bake about ½ hour in hot oven.

Spider Corn Bread.—Beat 2 eggs with 2 tablespoons sugar. Add 1 pint milk, 1 teaspoon salt, 1⅓ cup Indian corn meal, ⅓ cup flour, 1 teaspoon Royal Baking Powder. In a spider melt 2 tablespoons butter; turn so as to grease sides. Pour in batter, add 1 cup milk, but do not stir. Bake about 30 minutes in hot oven. When done it should have a streak of custard through the middle.

Rice and Indian Bread.—Beat 3 eggs very light; add 1 pint milk, 2 cups white Indian corn meal, 1 cup cold boiled rice, 2 tablespoons melted butter, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, ½ cup more milk. Beat hard, bake in shallow greased pan in hot oven.

Delicate Graham Bread (for Invalids).—1 pint Graham flour, 1 pint flour, 1 teaspoon sugar, 1 of salt, 2 of Royal Baking Powder. Sift all well together, rejecting coarse bran left in sieve; add 1½ pints milk. Mix quickly into smooth, soft dough. Bake in 2 small greased tins ([fig. XII]) 25 minutes. Protect with paper 10 minutes.

Entire Wheat Bread.—1 quart entire wheat flour, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Sift all well together; add sufficient liquid (water, milk, or equal quantities of each) to mix to a very thick batter or soft dough. Turn at once into a greased loaf-pan ([fig. XII]), smooth with knife dipped in cold water, and bake about 1 hour in moderate oven.

Rye Bread.—1 pint rye flour, ½ pint Indian corn meal, ½ pint wheat flour, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder; rub in the shortening; add milk. Mix into smooth batter. Pour into well-greased tin ([fig. XII]), bake in moderate oven about 45 minutes. Protect loaf with paper first 20 minutes.

Mush Bread.—1 pint milk cooked in a double boiler, with sufficient Indian corn meal to make a thick mush. Cook 1 hour; add 1 tablespoon butter; stir, let cool; add 3 eggs, whites and yolks beaten separately, 1 cup flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder. Turn into shallow greased pan, bake 40 minutes in moderate oven.

Rice Bread.—1 cup cold boiled rice, 1 cup white Indian corn meal, 1 cup wheat flour, 1 teaspoon Royal Baking Powder, 2 eggs, ½ teaspoon salt, 1 tablespoon melted butter, 1 cup milk. Mix the dry ingredients; add beaten eggs mixed with milk and the melted butter. Pour into shallow greased pans. Bake 30 minutes in a moderate oven.

Hominy Bread.—Mix together 1 pint soft-boiled hominy, 1 teaspoon salt, 2 tablespoons melted butter, 4 beaten eggs, 2 cups milk. Mix together 1 cup flour, 2 teaspoons Royal Baking Powder; add to batter, with more flour if 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 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together Graham flour, flour, salt, and powder; rub in the shortening; add milk, and mix the whole into smooth dough that can be handled—not too soft; flour board, turn it out, and form into rolls shape and size of large fingers. Lay them on baking-sheet ([fig. XIV]) so that they will not touch. Wash their surfaces with soft brush ([fig. XI]) dipped in milk to glaze them. Bake in hot oven from 10 to 12 minutes.

Breakfast Rolls.—1½ pints flour, ½ pint Indian corn meal (white), 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together flour, corn meal, salt, and powder; rub in shortening; add the milk, mix smoothly into rather firmer dough than usual. Flour the board, turn out the dough, give it 1 or 2 turns to complete its smoothness. Divide it, thus prepared, into pieces size of an egg; again divide these in half, which roll out under the hand until they are long and half the size of one’s little finger. Lay on greased baking-tin ([fig. XIV]) so that they do not touch, wash them over with milk. Bake in hot oven 7 or 8 minutes.

Lunch Rolls.—1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 pint milk. Sift together flour, salt, and powder; rub in the shortening; add milk, mix to a smooth dough to be easily handled. Flour the board, turn out dough, give 1 or 2 quick kneadings to give it smoothness. Roll out little over ½ inch thick, cut out with round cutter about 2½ inches in diameter; lay them on greased baking-tin ([fig. XIV]), just touching (in rows evenly), wash over with milk, bake in fairly hot oven 25 minutes. Wash them over again with milk when taken from oven.

Twist Rolls.—Prepare dough as for lunch rolls. Cut in pieces size of egg. Roll each with hands into plain roll tapering at ends and 5 inches long. Lay 3 together; begin in middle and braid to end; turn over and braid opposite end. Mold and twist all the pieces of dough in the same way. Lay well apart on flat greased pans. Brush with milk, bake golden brown in very hot oven.

Dinner Rolls.—Prepare dough as for lunch rolls, but slightly stiffer. Knead and roll out quite thin. Cut in strips 3 inches wide. Roll strips up very tight; they should not be too thick. Lay well apart on greased flat pans, brush with milk, and bake in very hot oven.

French Rolls.—Make dough as for lunch rolls. Knead on board. Divide into pieces size of an egg. Form each into a short, thick, tapering roll. Put together by twos, side by side, pinching ends together a little. Place on flat greased pans. Brush with milk. Bake in very hot oven.

Parker House Rolls.—Prepare firm dough as for dinner rolls. Knead and roll out ½ inch thick. Cut into 3-inch circles. Press pencil down across middle of each; rub edges with soft butter. Double each, lay 1 inch apart on flat greased pans. Brush with milk, and bake in hot oven.

Fruit Rolls.—Mix together 1 quart flour, 1 teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder; rub in 2 tablespoons butter. Cut fine ¼ pound citron, seed and halve ¼ pound raisins. Mix fruit evenly with dry ingredients, make to a firm dough with milk. Knead on board for a moment, divide into pieces size of egg, make into long rolls, lay 1 inch apart on flat greased pans, brush with milk. Bake in a very hot oven.

Hot Biscuits, Cakes, and Muffins

Experienced housekeepers agree that breakfast is difficult to cater for. Even the appetite ordinarily easy to satisfy is likely to be captious when approaching the first meal of the day. Every article of food upon the breakfast-table, therefore, should be perfect—the coffee as clear as amber, the bacon white and crisp, the biscuits flaky, tender, delicious.

As a nation we approve of hot-breads, and most of all at the breakfast-table. And while we eat and enjoy them, we have the satisfaction of knowing that American methods and American cookery have made them healthful as well as appetizing and nutritious.

And of all the breakfast foods, nothing is so appetizing, so appetite-whetting, so always dependable, so satisfying, as the light, flaky, hot biscuit, with a crisp, brown crust, just from the oven, broken apart without use of knife, and spread with butter; or, to top off the meal, with honey, jam, or marmalade.

The very simplicity of the methods of making and the familiar, every-day use of this little hot bread-morsel have, however, sometimes led to lack of care in its preparation, so that we too seldom find it in perfection upon our tables.

It is the object of this chapter to stimulate an interest in and awaken a love for this most healthful and economical of our purely American foods, so that it will be found, as it deserves to be, a prominent part of every day’s food in every household.

With a basis of flour, salt, and Royal Baking Powder, we can add other ingredients to vary and enrich the cakes and biscuits generally known to the housewife, and produce in almost endless variety breakfast and luncheon foods that shall be dainty and delicious or substantial and hearty.

Are eggs scarce and high, does too much shortening disagree with some member of the family, Royal Baking Powder permits the lessening 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; yet for cooking results it is best to be guided by the quantity specified in the receipts. Baking powder could be added until a dry, powdery biscuit resulted.

The mixing of the baking powder, flour, and other dry ingredients should be thorough. This is imperative if a delicate, evenly leavened biscuit is wanted. The other ingredients can then be added, following the special directions as given in each receipt.

In using shortening for biscuits, especially through the winter season, with some limitation, good, sweet home-made lard may take the place of butter. Butter will color slightly yellow; lard will whiten the biscuits. This substitution will not do when considerable shortening is called for, as in cake; but in receipts where the quantity does not exceed 2 ounces or tablespoons to the quart of flour, butter may, in the majority of cases, be replaced by lard without impairing the taste.

Biscuits are mixed to a soft dough, which is turned out, patted down or rolled to a proper thickness, and then cut out and baked. From long experience it has been found that the result is much better and the food more digestible when the finished biscuit is small and not too thick. The scientific reason for this is that the oven heat necessary for biscuit, if they are made very large, will brown the outside before the center is as thoroughly baked as it ought to be. The dough should be rolled out until ½ inch thick; the biscuits should be of medium size,—2 inches or less across,—and placed slightly apart in the pans. A favorite cutter of expert biscuit-makers is the open end (not the cover) of a ¼-pound Royal Baking Powder can. A good oven heat will bake the biscuit perfectly in from 15 to 20 minutes, and even a dyspeptic can eat them without fear of consequences. The biscuit may, of course, be made thicker or thinner, as more or less of the soft inside part may be preferred, but the time of baking must be regulated accordingly.

The same directions will apply to hot baking powder breads made with a batter. If baked in a sheet the batter should rarely be more than an inch deep in the pan, sometimes less; if in cups or molds they should not be more than ⅔ full. This allows the heat to penetrate the mixture quickly; the moisture and heat start the baking powder into life; each tiny grain of the powder acts on the materials surrounding it; the dough or batter expands, then is stiffened by the heat, and all the starch grains are thoroughly and evenly cooked.

Royal Hot Biscuit.—1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard or butter, 1 pint sweet milk, cold (never use sour milk); use cold water when milk cannot be obtained. Sift together flour, salt, and powder; rub in shortening; add milk; form into smooth, consistent dough. Flour the board, turn out dough, roll out to thickness of ½ inch, cut with small round cutter; lay them close together on greased baking-tin; bake in good hot oven. Old biscuit can be made fresh by moistening and placing in oven until heated through.

Breakfast Biscuit.—Take 1 quart sweet milk, ½ cup melted butter, a little salt, 2 teaspoons Royal Baking Powder, flour enough to make a stiff batter; do not knead into dough, but drop into buttered tins from a spoon; bake in a hot oven—unless it is hot they will not be light and tender.

Emergency Biscuit.—2 cups flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder; mix and sift; rub in 1 tablespoon butter. Mix to a thick batter with milk, drop by small spoonfuls on greased pans, and bake in quick oven.

Egg Biscuit.—Mix and sift well together 1 pint flour, ½ teaspoon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg, add ½ cup milk, stir into dry mixture, adding more milk if necessary to mix to soft dough. Turn out on board, knead for a moment, cut into circles, place 1 inch apart on greased pans. Brush with little beaten egg, and bake in very hot oven.

Sandwich Biscuit.—Sift together 1 pint flour, ⅓ teaspoon salt, 1 teaspoon Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out ⅜ inch thick. Cut into rounds. On ½ of the rounds spread a little soft butter, add a thick layer of finely chopped and seasoned cold meat; cover with remaining rounds and press together. Brush tops with milk, place 1 inch apart on greased pans, and bake in hot oven.

Nut Biscuit.—Sift together 2 cups flour, ½ teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 1 heaping tablespoon butter, add 1 cup ground or very finely chopped nuts—English walnuts, hickory nuts, or almonds—and 2 tablespoons sugar; mix to a soft dough with milk. Mold with the hands into small balls, place well apart on greased pans, brush each with milk, put a pinch of chopped nuts on top, and bake in hot oven.

Diamonds.—Prepare dough as for Royal biscuit. Knead and roll out ½ inch thick. Cut in strips 2 inches wide, then cut strips into diamonds; place on greased pans 1 inch apart, brush with milk, and bake in very hot oven.

Royal Muffins.—Beat 3 eggs, add 1 pint milk, ½ teaspoon salt, 1 teaspoon sugar, and sufficient flour to make a drop batter—about 3 cups—into which has been thoroughly sifted 2 teaspoons Royal Baking Powder. Beat hard for 1 minute, fill greased muffin-cups or -pans ⅔ full, bake in hot oven about 20 minutes.

Boston Muffins.—1½ pints flour, ½ pint Indian corn meal, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, and 1 pint (full measure) milk, 1 teaspoon extract cinnamon (which may be omitted without detriment). Sift together flour, corn meal, sugar, salt, and powder; rub in butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stiffer than ordinary griddle cake batter. Have griddle heated regularly all over; grease it, lay on it muffin-rings, also greased; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turner; bake nice brown on either side. They should bake in 7 or 8 minutes.

French Muffins.—1½ pints flour, 1 cup honey, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, and little over ½ pint milk or thin cream. Sift together flour, salt, and powder; rub in butter, cold; add beaten eggs, milk or thin cream, and honey. Mix smoothly into batter as for pound cake; about ½ fill sponge-cake tins, cold and fully greased, and bake in good steady oven 7 or 8 minutes.

Rice Muffins.—2 cups cold boiled rice, 1 pint flour, 1 teaspoon salt, 1 tablespoon sugar, 1½ teaspoons Royal Baking Powder, ½ pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift together flour, sugar, salt, and powder; add to rice preparation, mix into smooth, rather firm batter; muffin-pans ([fig. VII]) to be cold and well greased, then fill ⅔; bake in hot oven 15 minutes.

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 or lard, 1 egg, 1¼ pints milk. Sift together flour, sugar, salt, and powder; rub in shortening; add egg, beaten, and milk; mix into rather firm batter; muffin-pans to be cold and well greased, then fill ⅔. Bake in hot oven 15 minutes.

Rye Muffins.—1 pint rye flour, ½ pint corn meal, ½ pint flour, 1 teaspoon sugar, 1 teaspoon 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 beaten eggs, and milk; mix into smooth, rather firm batter; muffin-pans to be cold and well greased, then fill ⅔. Bake in hot oven 15 minutes.

Royal Corn Muffins.—1 pint Indian corn meal, 1 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together corn meal, flour, sugar, salt, and powder; rub in the shortening, add eggs, beaten, and milk; mix into batter of consistence of cup cake; muffin-pans to be cold and well greased, then fill ⅔. Bake in hot oven 15 minutes.

English Muffins.—1 quart flour, ½ teaspoon sugar, 1 teaspoon salt, 2 large teaspoons Royal Baking Powder, 1¼ pints milk. Sift together flour, sugar, salt, and powder; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffin-rings ([fig. XVII]); half fill them, and when risen well up to top of rings, turn over gently with cake-turner. They should not be too brown—just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot.

Mountain Muffins.—Pour 1¼ cups scalding milk on 1 cup white Indian corn meal; cover; let stand 10 minutes; add 1 cup cold boiled rice; mix; add 1 cup flour mixed with 3 teaspoons Royal Baking Powder, 2 tablespoons sugar, 1 teaspoon salt, 2 well-beaten eggs, 2 tablespoons melted butter. Beat hard; bake in greased muffin-pans in hot oven.

Berry Muffins.—1 pint flour, ¼ teaspoon salt, 2 tablespoons melted butter, ¼ cup sugar, 2 small teaspoons Royal Baking Powder, 1 egg, 1 cup milk, 1 cup berries. Mix as for plain muffins; add berries last, dusting them with a little flour. Bake in muffin-pans in hot oven.

Graham Muffins.—1 quart Graham flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together Graham flour, sugar, salt, and powder; add beaten egg and milk; mix into batter like pound cake; muffin-pans ([fig. VII]), well greased, ⅔ full; bake in hot oven 15 minutes.

Oatmeal Muffins.—1 cup oatmeal, 1½ pints flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 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 than cup cake; fill muffin-pans ([fig. VII]) ⅔ full; bake in good hot oven 15 minutes.

Potato Muffins.—Boil and mash 3 potatoes; add 1 teaspoon salt, 1 tablespoon butter; beat well. Add 2 beaten eggs, ½ cup milk, flour to make a drop batter, and 1 teaspoon Royal Baking Powder. Bake on hot greased griddle in greased rings.

Royal Egg Muffins.—1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 1 large tablespoon butter, 2 teaspoons Royal Baking Powder, 3 eggs, 1¼ pints milk. Sift together flour, sugar, salt, and powder; rub in the butter; add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle cakes; ⅔ fill cold, carefully greased muffin-pans ([fig. VII]); bake in hot oven 15 minutes.

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

Butter Cakes.—Mix 1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder. Rub in 3 tablespoons butter. Mix to a soft dough with milk, roll out ¾ inch thick, cut in round cakes. Lay on a moderately hot greased griddle, and when pale brown turn and brown on other side. Tear open, butter liberally, and send to table.

Gems.—1 pint flour, 1 teaspoon Royal Baking Powder, ½ teaspoon salt, 1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately. Mix as for muffins, adding beaten whites last; bake in hot, well-greased iron gem-pans.

Royal Graham Gems.—1½ pints Graham flour, ½ pint Indian corn meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1¼ pints milk. Sift together Graham flour, corn meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. ½ fill cold gem-pans ([fig. X]), well greased. Bake in a solid hot oven 10 to 12 minutes.

Rice Gems.—1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour, 1 teaspoon Royal Baking Powder, ¼ teaspoon salt, 1 tablespoon melted butter. Mix as for plain gems, and bake in hot oven in gem-pans.

Apple Gems.—Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoons molasses, 1½ cups Indian corn meal, 1½ cups flour, ½ teaspoon salt, 2 teaspoons Royal Baking Powder. Add sufficient milk to make thick drop batter, and bake in hot greased gem-pans.

Crumpets.—Melt 1 heaping tablespoon lard; add 2 beaten eggs and 1½ cups milk. Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 2½ cups flour. Crumpet-rings are larger than muffin-rings. Put greased rings on hot greased griddle; fill ⅔ full with batter. Turn when half done.

London Crumpets.—1½ pints flour, ½ teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoon extract cinnamon. Sift together flour, salt, sugar, and powder; add beaten egg, milk, cream, and extract; mix into rather firm batter; half fill large greased muffin-rings ([fig. XVII]) on hot, well-greased griddle. Bake on one side of them only. Serve hot with cottage cheese.

Rice Crumpets.—3 eggs, 1½ cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian corn meal, ½ cup flour, 2 teaspoons Royal Baking Powder, ½ teaspoon salt. Mix in order named, and bake in crumpet-rings on hot greased griddle.

Hominy Crumpets.—1 scant cup boiled hominy, 2 cups milk, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 teaspoons Royal Baking Powder sifted into the first cup. Bake as directed for plain crumpets.

Bannocks.—Scald 2 cups Indian corn meal with just enough boiling water to moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 tablespoons melted butter, 1 cup flour, 1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot oven.

Slappers.—Put 2 cups Indian corn meal in bowl with ½ teaspoon salt and 2 tablespoons butter. Pour on slowly sufficient boiling water to thoroughly moisten without being sloppy. Cover; let stand for some hours or overnight. Add 3 well-beaten eggs, 1 cup milk, and 1 cup wheat flour, the first half-cupful of flour being mixed with 2 teaspoons Royal Baking Powder, to make a very thick drop batter. Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown other side.

Scotch Scones.—1 quart flour, 1 teaspoon sugar, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 large tablespoon lard, 2 eggs, nearly 1 pint milk. Sift together flour, sugar, salt, and powder; rub in lard cold; add beaten eggs and milk; mix into dough smooth and just consistent enough to handle. Flour the board, turn out dough, give it one or two quick kneadings to complete its smoothness; roll it out with rolling-pin to ⅛ inch in thickness, cut with sharp knife into squares larger than soda crackers, fold each in half to form three-cornered pieces. Bake on hot griddle 8 or 10 minutes; brown on both sides.

Hot Cross Buns.—Sift together 1 quart flour, ½ teaspoon salt, 1 cup sugar, 3 scant teaspoons Royal Baking Powder. Rub in ½ cup butter, then add ½ pound cleaned currants, ½ teaspoon nutmeg, ¼ pound cut citron, ¼ pound seeded raisins, ½ teaspoon allspice. Beat 2 eggs, add ½ cup milk, and stir into the dry mixture, adding enough more milk to mix to a firm dough. Mold into round buns, lay 2 inches apart on greased pans, brush with milk. Cut cross on each, sprinkle cut with granulated sugar, bake in hot oven.

German Coffee Cake.—Sift together 3 cups flour, ½ teaspoon salt, 3 tablespoons sugar, 2 scant teaspoons Royal Baking Powder. Rub in 2 heaping tablespoons butter. Beat 2 eggs, add ⅔ cup milk, stir into dry mixture, adding more milk if necessary to mix to very stiff batter. Spread ⅔ inch thick in well-buttered shallow pan. Mix together 2 tablespoons flour, 4 tablespoons granulated sugar, 1 heaping tablespoon cinnamon. Rub in 2 tablespoons butter until it is crumbly. Spread thickly over top of dough, bake about ½ hour in moderate oven.

Drop Cakes.—1 pint flour, ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon Royal Baking Powder sifted together. Rub in ½ tablespoon lard. Mix with milk to a thick batter. Drop by spoonfuls on greased pans, and bake in a very hot oven.

Yorkshire Breakfast Cake.—Sift together 3 cups flour, ½ teaspoon salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out ½ inch thick. Place without cutting on hot greased griddle, and cover. Place on moderate fire, cook about 10 minutes. Slip off on board, turn without breaking, return to griddle and cook 10 minutes longer. Break into pieces and serve with butter.

Royal Sally Lunns.—Sift together 1 pint flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt. Stir in the beaten yolks of 2 eggs mixed with ½ cup milk and ½ cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well-greased muffin-pans in a hot oven.

Rusks.—1½ pints flour, ½ teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1 teaspoon each extract nutmeg and cinnamon, ¾ pint milk. Sift together flour, salt, sugar, and powder; rub in butter; add milk, beaten eggs, and extracts. Mix into dough soft enough to handle; flour the board, turn out dough, give it quick turn or two to complete its smoothness. Roll under the hands into round balls size of a small egg; lay them on greased shallow cake-pan ([fig. XIII]), put very close together, sprinkle a little sugar over, bake in moderately heated oven about 30 minutes.

Yankee Puffs.—Mix together 1½ cups flour, ¼ teaspoon salt, scant teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 tablespoon butter, add the beaten yolks of 2 eggs, then alternately the dry mixture and 1½ cups milk, ½ teaspoon vanilla, whipped whites of 2 eggs. Bake in hot greased muffin-pans in a hot oven.

German Puffs.—1 pint flour, 2 tablespoons sugar, 1½ teaspoons Royal Baking Powder, 3 tablespoons butter, 4 eggs, 1 cup cream. Cream butter and sugar; add beaten eggs, then, alternately, the cream and dry ingredients sifted together. Bake in well-greased cups in hot oven.

Fritters and Waffles

Fritters are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in making them. Whether sweet or plain, the foundation batter is much the same, and, with some additions, the first receipt given in this chapter can be used for many kinds of fritters. By the use of Royal Baking Powder a fine fritter batter may be stirred up in a moment, and a meal which it may be thought necessary to extend, perhaps because of unexpected guests, can be embellished by the addition of a delicate and tasty dish.

A fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin, as it is to serve as a cover for the fruit. When chopped fruits or vegetables are stirred in, or the batter is to be used plain, it should be thick enough to retain its shape when dropped by spoonfuls into the frying-kettle. The fat should be deep enough to cover the fritters, and it should be smoking hot when used. Each fritter will at first sink to the bottom of the kettle; then, as the heat starts the baking powder into action and the dough begins to swell, it will rise to the surface, and should be gently turned, the turning to be repeated until the fritter is finely colored. Most fritters are done within five minutes, the time needed to cook them being determined by one which should be cooked as a tester.

The very word “waffles” brings to our minds a host of pleasant recollections. The only drawback, in the old days, was that they must be started so long before they were ready for the irons, for home-made yeast took time to raise the batter to the requisite degree of lightness. Now, by the use of Royal Baking Powder, they can be prepared in five minutes. They are better than of old, too, for there is no yeasty taste to them; they are light, tender, and toothsome, and, what is most important, entirely digestible and wholesome.

Plain Fritter Batter.—1 cup flour, ½ teaspoon Royal Baking Powder, ¼ teaspoon salt, 2 eggs, 1 cup milk. Sift dry ingredients together; add beaten eggs and milk; beat till smooth.

Apple Fritters.—4 large sound apples, peeled, cored, and cut each into 4 slices, ½ gill wine, 2 tablespoons sugar, 1 teaspoon extract nutmeg. Place slices of apples in bowl with sugar, wine, and extract; cover with plate; set aside to steep two hours, then dip each slice in plain fritter batter, fry to light brown in plenty of lard made hot for the purpose; serve with sugar.

Fruit Fritters.—Any kind of fruit may be made into fritters, as directed for apple fritters. Whole canned fruits, drained from syrup, may also be used. Apples and other fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finishing as already directed.

Banana Fritters.—Peel bananas, cut in lengthwise slices. Let them steep an hour with sugar and lemon juice, dip in fritter batter, and fry as directed for apple fritters.

Corn Fritters.—To 1 pint scraped corn add ½ cup milk, ½ cup flour, 1 tablespoon melted butter, 2 beaten eggs, 1 teaspoon salt, ⅓ teaspoon pepper, 1 teaspoon Royal Baking Powder. Beat well, and fry in small spoonfuls as directed.

Clam Fritters.—Wash and dry 25 good-sized clams or 2 strings soft-shell clams, discarding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed.

Oyster Fritters.—Substitute oysters for clams as in above receipt.

Pineapple Fritters.—Sprinkle half-inch slices of fresh pineapple with sugar and sherry; let stand 1 hour. Dip each into plain fritter batter, drop into deep kettle of smoking hot fat, fry brown. Drain on paper and sprinkle with powdered sugar.

Strawberry Fritters.—Crush and sieve fresh berries to make 1 cup pulp. Add 3 beaten eggs, 1 teaspoon sugar, 1 cup flour mixed with 1 teaspoon Royal Baking Powder and enough more flour to make thick drop batter. Fry in deep kettle of smoking hot fat, and serve with plenty of mashed berries.

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

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

Hominy Fritters.—To 1 pint hot boiled hominy add 2 beaten eggs, ½ teaspoon salt, dash of pepper, ½ cup milk. When cool add flour to make a thin drop batter, and 1 teaspoon Royal Baking Powder. Beat and drop in hot fat by small spoonfuls.

Waffles.—Sift together 1 quart flour, ⅓ teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Rub in ⅓ 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 Royal Baking Powder mixed with 3 cups flour, 1 cup melted butter, ½ teaspoon salt, whites and yolks 6 eggs, more flour to make thin batter. Bake at once.

German Waffles.—1 quart flour, ½ teaspoon salt, 3 tablespoons sugar, 2 large teaspoons Royal Baking Powder, 2 tablespoons lard, rind of 1 lemon, grated, 1 teaspoon extract cinnamon, 4 eggs, and 1 pint thin cream. Sift together flour, sugar, salt, and powder; rub in lard cold; add beaten eggs, lemon rind, extract, and milk. Mix into smooth, rather thick batter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon.

Soft Waffles.—1 quart flour, ½ teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 large tablespoon butter, 2 eggs, 1½ pints milk. Sift together flour, salt, sugar, and powder; rub in butter cold; add beaten eggs and milk; mix into smooth, consistent batter that will run easily and limpid from mouth of pitcher. Have waffle-iron hot and carefully greased each time; fill ⅔, close it up; when brown turn over. Sift sugar on them, serve hot.

Rice Waffles.—Into a batter as directed for soft waffles stir 1 cup of rice, free from lumps; cook as directed in same receipt.

Virginia Waffles.—Cook ½ cup white Indian corn meal in 1½ cups boiling water 30 minutes, adding 1½ teaspoons salt. Add 1½ cups milk, 2 tablespoons sugar, 2 tablespoons melted butter, 2 cups flour mixed with 2 heaping teaspoons Royal Baking Powder, and 2 eggs, whites and yolks beaten separately. Cook in hot, well-greased waffle-iron.

Jolly-Boys.—Mix and sift together 3 cups rye meal, 1 cup flour, ½ cup Indian corn meal, ¼ teaspoon powdered cinnamon, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, and 2 tablespoons sugar. Add 1 beaten egg, 2 tablespoons molasses, and sufficient cold water to make a thick batter. Drop by small spoonfuls in a kettle of smoking hot fat, and cook till brown.

Griddle Cakes, Etc.

The griddle cake as made to-day with Royal Baking Powder is another article of food which has taken high rank upon the American table. The heavy, sour, grease-soaked, indigestible griddle cake of old is, where modern methods are employed, a thing of the past. The properly made griddle cake is a delicious food, healthful, appetizing, and nutritious.

Raising the griddle cake with yeast is altogether obsolete with expert cooks. Mixtures of soda, saleratus, sour milk, buttermilk, etc., are likewise not permissible. Royal Baking Powder has altogether redeemed the griddle cake. It makes the cake light, tender, digestible, and its preparation and baking are the work of a moment only.

Royal Baking Powder, plain, sweet milk, flour, and a little salt make a food fit for a feast. What so simple, so easily prepared? Eggs are altogether unessential.

The batter must be thin, the cakes made small and not too thick,—about a good ⅛ inch thick when baked,—browned, and neatly turned. The griddle must be merely rubbed with grease, not grease-soaked. This is highly important. Take a thick piece of salt pork on a fork, or a lump of suet in a piece of cheese-cloth, and rub lightly over the hot griddle and pour the batter on immediately.

Remember that buckwheat is one of the most difficult flours to lighten. Where it enters into combination with other materials this fact must be recognized and a somewhat larger proportion of Royal Baking Powder allowed. Made in the manner directed in these receipts buckwheat cakes can be safely and profusely eaten by every one.

Royal Wheat Cakes.—This is the best plain hot griddle cake without eggs. The cakes will be light, tender, and healthful. 1 quart flour, 3 teaspoons Royal Baking Powder, ½ teaspoon salt. Sift well together and add sweet milk to make into a soft batter. Bake immediately on hot griddle. Should be full ⅛ inch thick when baked. Smother with butter and maple syrup or honey.

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

Graham Griddle Cakes.—1 pint Graham flour, ½ pint Indian corn meal, ½ pint flour, 1 heaping teaspoon brown sugar, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, ½ pint each of milk and water. Sift together Graham flour, corn meal, flour, sugar, salt, and powder. Add beaten egg, milk, and water. Mix together into a smooth batter. Heat griddle hot, pour batter into cakes as large as a tea saucer. Bake brown on one side, carefully turn and brown other side. Pile one on the other, serve very hot, with sugar, milk, cream, or maple syrup.

Rye Griddle Cakes.—1 pint rye flour, ½ pint Graham flour, ½ pint flour, 1 tablespoon sugar, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together rye flour, Graham flour, sugar, salt, and baking powder, add beaten egg and milk, mix into smooth batter. Bake deep brown color on hot griddle.

Geneva Griddle Cakes.—1½ pints flour, 4 tablespoons sugar, ½ teaspoon salt, 1½ teaspoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly ½ pint milk. Rub butter and sugar to white, light cream; add yolks of eggs, 1 at a time. Sift flour, salt, and powder together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes; as soon as brown, turn and brown the other side. Have buttered baking-tin; fast as browned, lay them on it, and spread raspberry jam over them; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking.

Three-Egg Griddle Cakes.—3 cups milk, 2 heaping cups flour, ½ teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mix as for plain griddle cakes, adding whites and yolks of eggs beaten separately.

Huckleberry Griddle Cakes.-½ pint huckleberries, 1½ pints flour, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together flour, sugar, salt, and powder; add beaten eggs, milk, and huckleberries (washed and picked over). Mix into batter that will run from pitcher in thick, continuous stream. Have griddle hot enough to form crust soon as batter touches it. In order to confine juice of berries, turn quickly, so as to form crust on other side; turn once more on each side to complete baking. Blackberry or raspberry griddle cakes in same manner.

Rice Griddle Cakes.—2 cups cold boiled rice, 1 pint flour, 1 teaspoon sugar, ½ teaspoon salt, 1½ teaspoons Royal Baking Powder, 1 egg, little more than ½ pint milk. Sift together flour, sugar, salt, and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well-heated, bake nice brown, not too thick; serve with maple syrup.

Crushed Wheat Griddle Cakes.—1 cup crushed wheat, 1½ pints flour, 1 teaspoon brown sugar, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Boil 1 cup crushed wheat in ¾ pint of water 1 hour, then dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder; add to crushed wheat preparation when quite cold; mix into smooth batter. Bake on hot griddle; brown delicately on both sides; serve with hygienic cream sauce.

Corn Meal Griddle Cakes.—2 cups corn meal, 1 cup flour, ½ teaspoon salt, 1 tablespoon molasses, 2 teaspoons Royal Baking Powder, milk or milk and water to mix to thin batter. Bake as already directed.

Indian Griddle Cakes.-⅔ quart corn meal, ⅓ quart flour, 1 teaspoon brown sugar, ½ teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together corn meal, flour, salt, sugar, and powder, add beaten eggs and milk, mix into a smooth batter. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrup.

Royal Buckwheats.—This is the most delicious of all the griddle cakes. It has been against buckwheat cakes when made from yeast or risen overnight that it was difficult to make them light and sweet, and that disagreeable effects followed their eating. It is found that by the use of the Royal Baking Powder to raise the batter these objections have been entirely overcome, and that buckwheat cakes are made a most delicious food, light, sweet, tender, and perfectly wholesome, that can be eaten by any one without the slightest digestive inconvenience. 2 cups pure buckwheat (do not use the so-called “prepared” or “self-raising” flours), 1 cup wheat flour, 2 tablespoons Royal Baking Powder, ½ teaspoon salt, all sifted well together. Mix with sweet milk into thin batter, and bake at once on a hot griddle.

Buckwheat Cakes.—To 1½ pints pure buckwheat flour (never use prepared or self-raising flour) add ¼ pint each wheat flour and Indian meal, 3 heaping teaspoons Royal Baking Powder, 1 teaspoon salt, 1 tablespoon brown sugar or molasses. Sift well together, in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder; when ready to bake add 1 pint water or sufficient to form smooth batter that will run in a stream (not too thin) from pitcher; make griddle hot and cakes as large as a saucer. When surface is covered with air-holes it is time to turn cakes over; take off when sufficiently browned.

Bread Cakes.-½ pound bread, 1 pint flour, 1 teaspoon brown sugar, ½ teaspoon salt, 1½ teaspoons Royal Baking Powder, ¾ pint milk, 1 egg. Put bread, free from crust, to steep in warm water. When thoroughly soaked, wring dry in a towel; dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder, add to prepared bread, mix together into a smooth batter. Bake on well-heated griddle. Serve with sugar and cream.

Wheat (or Flannel) Cakes.—1½ pints flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1½ pints milk. Sift together flour, sugar, salt, and powder; add beaten eggs and milk, mix into smooth batter that will run in rather continuous stream from pitcher. Bake on good hot griddle rich brown color, in cakes large as tea saucers. Serve with maple syrup.

Hominy Griddle Cakes.—Proceed as directed for rice griddle cakes; serve with maple syrup.

Pancakes.—1 pint flour, 6 eggs, 1 saltspoon salt, 1 teaspoon Royal Baking Powder, and milk to make a thin batter. Add the baking powder to the flour, beat the whites and yolks of eggs separately; add the yolks, salt, 2 cups milk, then the whites and the flour alternately with milk, until the batter is of right consistency. Run 1 teaspoon lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll pancake up like a sheet of paper, lay upon a hot dish, put in more lard, and fry another pancake. Keep hot over boiling water. Send ½ dozen to table at a time. Serve with sauce, jelly, or preserves.

English Pancakes.—1 pint milk, 2 eggs, 1 tablespoon sugar, 1 cup flour, 1 teaspoon Royal Baking Powder, 1 cup cream, pinch salt. Sift flour, salt, and powder together; add to it eggs beaten with sugar and diluted with milk and cream; mix into thin batter. Have small round frying-pan; melt little butter in it; pour about ½ cup batter in it, turn pan round, that batter may cover the pan, put on hot fire; turn it and brown other side. Butter each and roll it up; sprinkle with powdered sugar.

French Pancakes.—Proceed as directed for English pancakes; when all are done, spread each with any kind of preserves, roll up, sift over plenty sugar, glaze with red-hot poker.

Cakes

Flour

Fancy-cake makers and confectioners prefer to use “pastry” flour for the making of cakes and pastry, which is a flour 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 for cake 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 flour for use in making fine cakes and pastry will be advantageous. In appearance pastry flour is whiter than bread flour. When rubbed between the fingers it feels as soft and fine as corn-starch; if squeezed in the hand it forms a firm ball. Because of this tendency to “pack” it should always be sifted very thoroughly.

Generally speaking, Royal Baking Powder used with any good flour will make satisfactory cake which will be creditable to any housekeeper.

Royal Baking Powder

In no department of cookery is Royal Baking Powder of greater use and importance than in making fine cake. Eggs are too expensive nowadays to be used as lavishly as they were a generation ago—ten or more to a cake. Not as a substitute wholly, but as an accessory,—as an aid toward producing the lightness and digestibility of the food,—we use the Royal Baking Powder. We thereby obtain uniformly good results and do a large amount of work at a minimum expense. The quantity called for by the receipt should be thoroughly mixed with the flour before the latter is sifted.

The Royal Baking Powder has worked a revolution in cake-making. It is now no trouble to make at home the finest cakes in almost endless variety, which shall rival the productions of the confectioner. If you follow these directions there will be no spoiled or heavy cakes, no wasted materials through failures in mixing or baking.

To Mix Cakes Containing Butter

Cream the butter, beating till light. Gradually add the sugar, beating till light and creamy. Add the yolks of eggs beaten till light, then the flavoring. Beat in alternately the liquid and flour, the latter mixed with salt and baking powder. Lastly, add the beaten whites, and fruit, if used.

To Mix Cakes Containing No Butter

Beat the egg yolks until very light and thick. Add the sugar gradually, beating till very light and spongy. Add the flavoring and liquid, if used. Have the whites of eggs whipped to a stiff froth. Add them alternately with the sifted flour (mixed with baking powder), and cut both in very lightly and quickly.

To Bake Cakes

Thin cakes need a hotter oven than loaf cakes. Cakes without butter (sponge cakes) should have a more moderate, longer baking than cakes of same size containing butter. The process of baking may be divided into four periods or quarters of time: in first quarter the cake begins to rise; in second quarter it is still rising and begins to color; in third quarter it browns all over; in last quarter it shrinks from sides of pan.

To test, insert a clean broom-straw into the middle of the cake; if it comes out clean, the cake is done. Hold the pan to the ear; it should scarcely “sing.”

Line loaf-cake pans with buttered paper; fruit cakes need several thicknesses of the same.

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

Weights and Measures

1 cup, medium size	½ pint or ¼ pound.
4 cups, medium size, of flour weigh	1 pound.
1 pint flour weighs	½ pound.
1 pint white sugar weighs	1 pound.
2 tablespoons of liquid weigh	1 ounce.
8 teaspoons of liquid weigh.	1 ounce.
1 gill of liquid weighs	4 ounces.
1 pint of liquid weighs	16 ounces.

Adelaide Cake.—1 cup butter, 1½ cups sugar, 4 eggs, 1 pint flour, 1 teaspoon Royal Baking Powder, 1 cup dried, stoned cherries, ½ cup cream, 1 teaspoon extract vanilla. Rub butter and sugar to white, light cream; add eggs, 2 at a time, beating 5 minutes after each addition. Sift flour and powder together, add to butter, etc., with cherries, cream, and extract vanilla. Mix smoothly and gently into rather firm batter. Bake in paper-lined cake-tin ([fig. IX]) 40 minutes in moderate, steady oven. Watch carefully; if getting too brown, protect with paper.

Almond Cake.-½ cup butter, 2 cups sugar, 4 eggs, ½ cup almonds blanched—by pouring water on them until skins easily slip off—and cut in fine shreds, ½ teaspoon extract bitter almonds, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 glass brandy, ½ cup milk. Rub butter and sugar to smooth white cream; add eggs, 1 at a time, beating 3 or 4 minutes after each. Sift flour and powder together, add to butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into smooth, medium batter, bake carefully in rather hot oven 20 minutes in a fluted mold ([fig. I]).

Almond Cake, 2.-¾ cup butter, 1 cup sugar, ½ cup milk, 3 eggs, 2 cups flour, 2 level teaspoons Royal Baking Powder, 1 pound almonds blanched and cut in strips. Cream the butter, add the sugar, and cream again; add the beaten yolks, then, alternately, the milk and the flour sifted with the baking powder. Lastly, add the whites whipped to a stiff froth and the almonds. Bake in a loaf in a moderate oven.

Angel Food Cake.—Whites 11 eggs, 1½ cups fine granulated sugar, 1 cup flour sifted four times with 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Whip the whites to a firm, stiff froth. Cut in lightly the sugar, then the flour mixed with the baking powder, lastly the vanilla. Pour into an ungreased pan ([fig. IV]) and bake 40 minutes in moderate oven. When baked invert pan on 2 cups; let stand till cold.

Apple Jelly Cake.—1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 1½ teaspoons Royal Baking Powder, 1 cup milk, 6 apples, 6 ounces sugar, 1 teaspoon butter. Rub together butter and sugar to fine, light, white cream, add eggs 2 at a time, beating 10 minutes after each addition. Sift flour and Royal Baking Powder together, add to butter, etc., with milk, and mix into rather thin batter. Bake in jelly-cake tins carefully greased. Meanwhile have apples peeled and sliced, put on fire with sugar; when tender remove, rub through fine sieve, and add butter. When cold use to spread between layers. Cover cake plentifully with sugar sifted over top.

Bride’s Cake.—1 scant cup butter, 3 cups sugar, 1 cup milk, whites 12 eggs, 3 teaspoons Royal Baking Powder, 1 cup corn-starch, 3 cups flour, ¼ teaspoon salt. Cream butter and sugar. Mix flour, baking powder, and corn-starch, and add alternately with milk and whipped whites. Flavor with vanilla or almond extract and bake in loaf-tin lined with 4 thicknesses of paper; have oven moderate.

Banana Cake.-½ cup butter, 1 cup sugar, ½ cup milk, 2 scant cups flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ teaspoon vanilla. Mix flour and baking powder. Cream butter and sugar, add milk and flour alternately, then vanilla and beaten whites. Bake in 3 layer-tins in hot oven. To receipt for boiled icing (see [Cake Fillings]) add ½ cup mashed banana and use as filling. Dust top with powdered sugar.

Chocolate Cake.—Make a cake as for banana cake, and bake in 3 layers. Put together with chocolate filling (see [Cake Fillings]).

Chocolate Cream Cake.—1½ pounds each butter, sugar, and flour, 14 eggs. Beat the yolks separate with sugar and butter. Beat the whites separately, and add to above. To ½ of the dough mix ¼ pound chocolate, and bake of each part (the dark and light) 6 cakes. For filling take ¾ pint cream, yolks 8 eggs. Sugar to taste; flavor with extract vanilla, put on fire and stir until it thickens, then put between the cakes.

Chocolate Layer Cake.—2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, ¼ teaspoon salt, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Beat egg yolks till thick. Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot oven. Put together with chocolate filling, No. 2 (see [Cake Fillings]).

Chocolate Loaf Cake.-½ cup butter, 1½ cups sugar, 2 cups flour, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, ½ cup milk, 4 eggs, 4 ounces chocolate dissolved in 5 tablespoons boiling water, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar, add egg yolks, vanilla, and dissolved chocolate. Alternate the milk and flour and beat hard, then add whipped whites, turn into buttered loaf-pan lined with 3 thicknesses of paper. Bake in moderate oven.

Cinnamon Chocolate Cake.-½ cup butter, 1 cup sugar, 2 eggs, ½ cup milk, 1½ cups flour, 1½ teaspoons Royal Baking Powder, ¼ teaspoon salt, 3 teaspoons powdered cinnamon. Mix flour, salt, and baking powder. Cream butter and sugar. Add cinnamon and beaten yolks, then alternate milk and flour. Add whipped whites, beat hard, and bake in 3 layer-pans in quick oven. When cold put together with boiled icing containing melted chocolate.

Centennial Cake.-¾ pound butter, 1½ pounds brown sugar, 6 eggs, 2 cups milk, 1¾ pounds flour, ⅓ teaspoon salt, 2 teaspoons Royal Baking Powder, ¾ pound cleaned currants, ¼ pound seeded raisins, ¼ pound sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well with a little of the flour. Mix flour, salt, and baking powder. Cream butter and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the milk and flour, add whipped whites, and beat hard. Stir in prepared fruit. Line 2 loaf-pans with 3 thicknesses of paper. Divide the batter between the pans and bake about 1¼ hours in moderate oven.

Cocoanut Layer Cake.-½ cup butter, 1¼ cups sugar, whites 8 eggs, 2½ cups flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar. Add vanilla, then, alternately, the flour and whipped whites. Beat hard; bake in 3 layer-cake pans. When cold put together with cocoanut filling, No. 2 (see [Fillings]).

Cocoanut Loaf Cake.-½ cup butter, 1 cup sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, 2 cups freshly grated cocoanut. Put together same as chocolate loaf cake, and bake in loaf-pan in moderate oven.

Citron Cake.—1½ cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shallow, flat cake-pan ([fig. XIII]), in a moderate oven, 50 minutes.

Coffee Cake.—1 cup very strong coffee, 1 cup butter, 2 cups sugar, 3 eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup stoned raisins, cut in two, ½ cup chopped citron, 10 drops each extract allspice and nutmeg, and ½ cup milk. Rub the butter and sugar to a white cream; add the eggs, 1 at a time, beating 3 or 4 minutes after each. Sift together flour and powder, which add to the butter, etc., with the coffee, raisins, citron, milk, and extracts. Mix into a smooth batter. Bake in paper-lined cake-tin ([fig. IX]), in a hot oven, 50 minutes.

Coffee Cake, No. 2.—1 cup brown sugar, 1 cup butter, 2 eggs, ½ cup molasses, 1 cup strong coffee, ½ teaspoon soda dissolved in the molasses, 2 teaspoons powdered cinnamon, 1 teaspoon cloves, ¼ teaspoon salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Sift together the flour, salt, baking powder, and spices. Dredge raisins with some of the flour. Cream butter and sugar. Add beaten yolks and molasses, then alternate the coffee and flour; lastly beat in whipped whites. Divide into 2 loaves and bake in moderate oven.

Cream Cakes (Éclaires à la Crême).—10 eggs, ½ cup butter, ¾ pound flour, 1 pint water. Set the water on the fire in a stewpan with the butter; as soon as it boils, stir in the sifted flour with a wooden spoon; stir vigorously until 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 bag having a nozzle at small end, press out the batter, in shape of fingers, on a greased tin, a little distance apart. Bake in steady oven 20 minutes. When cold, cut the sides and fill with following:

PASTRY CREAM

2 cups sugar, 1½ pints milk, 3 large tablespoons corn-starch, yolks of 5 eggs, 1 tablespoon good butter, 2 teaspoons extract vanilla. Bring the milk to a boil; with the sugar add the starch dissolved in a little cold water; as soon as it reboils, take from the fire. Beat in the egg yolks. Return to the fire 2 minutes to set the eggs. Add the extract and butter. Spread tops, when cold, with chocolate or vanilla icing.

Cream Cake.-¾ cup butter, 2 cups sugar, 1½ pints flour, 5 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk. Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, beating 5 minutes after each 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 the layers, and ice the top with clear icing. (See pastry cream, above.)

Continental Fruit Cake.—1 pound butter, 1 pound sugar, 1½ pounds flour, 1 cup cream, 1 wine-glass each brandy and wine, 1 grated nutmeg, 1 teaspoon each mace and cloves, 2 teaspoons cinnamon, ¼ teaspoon salt, 8 eggs, ¾ pound each raisins and currants, ½ pound shred citron. Put together as for centennial cake, and bake in 2 loaves in moderate oven, lining pans with 3 thicknesses of paper.

Cup Cake.—1 cup butter, 2 cups sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 3 cups flour, 20 drops extract bitter almonds. Rub the butter and sugar to a cream. Add the eggs, 2 at a time, beating 5 minutes after each addition. Sift together the flour and powder, which add to the butter, etc., with the extract. 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, 1 pint flour, 1½ cups currants, washed and picked, 2 teaspoons extract cinnamon, and 1 teaspoon extract lemon. Rub the butter and sugar to a white, light cream. Add the eggs, 1 at a time, beating a few minutes after each. Add the flour sifted with the powder, the currants, and the extracts. Mix into a medium batter. Bake in paper-lined cake-tin ([fig. IX]) 50 minutes, in a moderate oven.

Currant Cake, No. 2.-½ cup butter, 1 cup sugar, 3 eggs, ½ cup milk, 2 cups flour, ¼ teaspoon salt, 1½ teaspoons Royal Baking Powder, 1 cup cleaned currants, 1 teaspoon vanilla. Mix flour, salt, and baking powder, dredge the currants. Cream butter and sugar. Add beaten yolks and vanilla. Beat in flour and milk; add whipped whites and currants, and beat hard. Bake in shallow pan in moderately hot oven.

Currant Cake (English).—1½ cups butter, 2 cups sugar, 7 eggs, 1 teaspoon Royal Baking Powder, ½ cup citron, in small thin slices, the rind of an orange, peeled very thin and cut in shreds, 2 cups currants, washed and picked, 1½ pints flour, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, heating 5 minutes after each addition. Sift the flour and 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, in a moderate oven.

Duchesse Cake.—1½ cups butter, 1 cup sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 teaspoon extract cinnamon. Rub the butter and sugar to a light cream. Add the eggs, 2 at a time, beating 10 minutes after each addition. Sift together flour and powder, add to the butter, etc., with the extract. Mix into a medium thick batter, and bake in small, shallow, square pans ([fig. XII]), lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven, ice them.

Soft Gingerbread.-½ cup butter, 2 cups molasses, 1 cup sugar, 4 cups flour, 1 cup milk, 4 eggs, 1 teaspoon Royal Baking Powder, ginger and cloves to taste.

Dark Fruit Cake.—2 cups butter, 2 cups sugar, 12 eggs, 4 cups flour, 1 teaspoon Royal Baking Powder, ½ teaspoon salt, 1 pound currants, 1 pound sliced citron, 3 pounds seeded raisins, 1 pound chopped figs, ½ cup any kind of wine, 2 tablespoons strained lemon juice, 2 teaspoons cinnamon, ½ teaspoon each cloves and mace, ¾ teaspoon each allspice and nutmeg. Sift together flour, salt, baking powder, and spices. Dredge fruit thoroughly. Cream butter and sugar, add beaten yolks and lemon juice. Alternate flour and wine, add whipped whites, and beat for 10 minutes. Stir in prepared fruit. Line loaf-pans with 4 thicknesses paper; pour in batter. Bake in slow oven from 3 to 5 hours, covering pans with paper until ⅔ baked.

Delicate Fruit Cake.-¾ cup butter, 2 cups sugar, 1 cup milk, 2½ cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, whites 5 eggs, 2 tablespoon grated lemon rind. Cream butter and mix dry ingredients. Cream butter and sugar. Add whipped whites, flour, and milk, and beat hard. To 5 tablespoons of this batter add spices to taste, and 1 cup raisins and ½ cup sliced citron, and bake in 1 layer. Bake remainder of batter in 2 layer-pans. When cold put together with boiled icing, having dark layer in center.

Fig Cake.—1½ cups sugar, ½ cup butter, ½ cup sweet milk, 1½ cups flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, ½ cup corn-starch, whites 6 eggs. Put together as for corn-starch cake, and bake in 2 shallow oblong pans in a quick oven. Put together with fig filling (see [Cake Fillings]).

French Cake.—1½ cups butter, 2 cups sugar, 12 eggs, 1 quart flour, ½ teaspoon Royal Baking Powder, 1 gill each of cream, wine, and brandy, 20 drops each extract bitter almonds and nutmeg, 1½ cups raisins, stoned, ½ cup almonds, blanched, 1 cup chopped citron. Rub butter and sugar to a white, light cream; add the eggs, 2 at a time, beating 10 minutes between the first 3 additions, and 5 minutes between the rest; add the flour, sifted with the powder, raisins, almonds, citron, extracts, cream, wine, and brandy. Mix into a smooth, consistent batter; bake in a thickly paper-lined cake-pan ([fig. XIII]), in a steady oven, 2 hours.

Light Fruit Cake.-½ cup butter, 1 cup sugar, ½ cup milk, 2 cups flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ cup seeded raisins, ½ cup sliced citron, ⅓ cup chopped blanched almonds, ¼ teaspoon salt. Mix flour, baking powder, and salt. Dredge fruit with flour. Cream butter and sugar, add beaten whites, and beat hard; add flour and milk and beat again; stir in the prepared fruit. Line a loaf-pan with 3 thicknesses of paper, and bake cake 1½ hours in moderate oven, covering with paper for first hour.

Geranium Cake.-½ cup butter, 1 cup sugar, ⅔ cup water, ¼ teaspoon salt, 2 cups flour, 1 teaspoon Royal Baking Powder, whites 4 eggs. Mix flour, salt, and baking powder. Cream butter and sugar. Add alternately the water and flour, then whites of eggs, and whip hard for 5 minutes. Line loaf-pan with buttered paper, then with rose-geranium leaves. Bake in a moderate oven. The leaves can be pulled off with the paper.

Ginger Cake.-¾ cup butter, 2 cups sugar, 4 eggs, 1½ teaspoons Royal Baking Powder, 1½ pints flour, 1 cup milk, 1 tablespoon extract ginger. Rub the butter and sugar to a light cream; add the eggs, 2 at a time, beating 5 minutes between; add the flour, sifted with the powder, the milk and extract; mix into a smooth batter; bake in a cake-tin ([fig. IX]), in rather hot oven, 40 minutes.

Ginger Sponge Cake.—2 cups brown sugar, 4 eggs, 1 pint flour, ⅔ cup water, 1½ teaspoons Royal Baking Powder, 1 tablespoon extract ginger, 1 teaspoon extract lemon. Beat the eggs and sugar together for 10 minutes; add the water, the flour sifted with the powder, and the extracts; mix into a smooth sponge, and bake in quick oven 30 minutes.

Gingerbread.—1 cup brown sugar and 3 tablespoons butter, stirred to a cream; add 1 cup New Orleans molasses, 2 eggs; mix well; stir dry 2 teaspoons Royal Baking Powder in 2½ cups flour, put in ginger or spice to taste, bake in 1 loaf 1 hour.

Gold Cake.-¾ cup butter, 2 cups sugar, yolks 10 eggs, 1½ pints flour, 2 teaspoons Royal Baking Powder, 1 cup thin cream, 1 teaspoon each extract lemon and nutmeg. Rub the butter and sugar to a white cream; add the yolks, 3 at a time, beating a little after each addition; add the flour sifted with the powder, the thin cream, and the extracts; mix into a pretty firm batter; bake in a paper-lined cake-tin ([fig. IX]), in a steady oven, 50 minutes.

Gold Cake, No. 2.-½ cup butter, 1 cup sugar, yolks 6 eggs, 2 cups flour, ¼ teaspoon salt, 1 heaping teaspoon Royal Baking Powder, grated rind and strained juice 1 large orange. Mix the dry ingredients. Cream the butter and sugar, add well-beaten yolks, orange rind and juice, and flour. Bake in shallow pan in moderate oven, and ice with orange-water icing.

Harrison Cake.—1½ cups sugar, 1½ cups butter, 1 cup thick molasses mixed with ⅓ teaspoon soda, ½ cup milk, 1 teaspoon each cinnamon and cloves, 5 eggs, 2 cups stoned raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Mix flour, spices, and baking powder. Cream butter and sugar. Add molasses, then beat in ½ of flour. Add milk and beaten yolks, add remainder of flour, then egg whites whipped stiff. Beat hard, and bake in a loaf-pan in moderate oven about 1½ hours.

Hazelnut Cake.—9 ounces flour, 4 ounces butter, 4 ounces sugar, 4 ounces chopped hazelnuts, 4 eggs, 1 teaspoon vanilla, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter and sugar, add vanilla, chopped nuts, and beaten yolks. Add flour, then whipped whites, and beat well. Bake in shallow pan in medium oven, and when cold ice with boiled icing.

Honey Cake.-½ cup butter, 1 cup sugar, 1 cup honey, 1 pint flour, 1 teaspoon Royal Baking Powder, 2 eggs, 1 teaspoon caraway seeds. Mix the honey with the sugar; add the butter melted, the eggs slightly beaten, the flour, sifted with the powder, and the seeds; mix into a smooth batter of the consistency of sponge cake, and bake in a fairly hot oven 35 minutes.

Ice Cream Cake.—1 cup butter, 2 cups sugar, 1 cup milk, 3½ cups flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, ¼ teaspoon salt. Mix dry ingredients. Cream butter and sugar, add milk, then flour, and beat. Add whipped whites and beat again. Flavor with almond extract. Bake in three jelly-tins in hot oven, and when cold put together with boiled icing flavored with almond extract.

Imperial Cake.—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, ½ pound seeded raisins, ½ cup sliced blanched almonds, ½ pound flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder. Mix dry ingredients. Cream butter and sugar. Add 1 whole egg and beat hard until incorporated. Stir in some of the flour. Alternate eggs and flour in same way until all the eggs are added, then beat hard 10 minutes. Add lemon juice, almonds, and dredged raisins. Line loaf-pan with 3 thicknesses paper. Bake in moderate oven about 1¼ hours.

Jelly Cake.—Beat 3 eggs well, whites and yolks separately; take a cup of fine white sugar and beat in well with yolks, and 1 cup sifted flour, stirred in gently; then stir in the whites, a little at a time, 1 teaspoon Royal Baking Powder, and 1 tablespoon milk; pour into 3 jelly-cake plates and bake from 5 to 10 minutes in a well-heated oven; when cold spread with currant jelly, place each layer on top of the other, and sift powdered sugar on top.

Rolled Jelly Cake.—4 eggs, ⅔ cup powdered sugar, ⅔ cup pastry flour, ¼ teaspoon salt, ½ teaspoon Royal Baking Powder. Beat egg yolks and sugar till light. Add mixed dry ingredients; then stiffly beaten whites. Mix lightly together. Bake in thin sheet in quick oven. As soon as done turn quickly on a towel wrung out of water, spread with jelly, roll up, and dust with powdered sugar.

Lemon Cake.—1 cup butter, 2 cups sugar, 7 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon. Rub to a light cream the butter and sugar; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder, and the extract; mix into a medium batter; bake in paper-lined tin ([fig. XIII]), in a moderate oven, 40 minutes.

Lady Cake.—1½ cups butter, 3 cups sugar, whites 8 eggs, 1 pint flour, ½ teaspoon Royal Baking Powder, 1 cup milk, 20 drops extract bitter almonds. Rub the butter and sugar to a cream; add the flour sifted with the powder, milk, and extract; mix into a smooth batter; then gently mix the 8 egg whites, whipped to a dry froth; when thoroughly mixed, put into a shallow cake-pan ([fig. XIII]), papered, and bake carefully in steady oven 40 minutes. When cool, ice the bottom and sides with white icing.

Lightning Cake.—1 cup butter, 1 cup granulated sugar, 3 eggs, 2 cups flour, ½ teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour and baking powder. Cream butter and sugar, add lemon and beaten eggs, add flour, and beat well. Spread 1 inch thick on flat buttered pans, sprinkle with a mixture of granulated sugar, powdered cinnamon, and few chopped almonds. Bake pale brown in hot oven, and when cold cut in squares.

Lunch Cake (Boston).—2 cups butter, 2 cups sugar, 1½ pints flour, 1 teaspoon Royal Baking Powder, 6 eggs, 1 gill wine, 1 teaspoon each extract rose, cinnamon, and nutmeg. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, wine, extracts; mix into a smooth batter, put into a thickly papered shallow cake-pan ([fig. XIII]), and bake in moderate oven 1¼ hours. When cold, ice the bottom and sides with white icing.

Marshmallow Cake.—1 egg, 1½ cups sugar, 1 tablespoon butter, 1 cup milk, 2 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter, add ¼ of sugar, and beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add alternately flour and milk, beating well. Add vanilla and bake in layer-cake pans in quick oven. Cut fine ½ pound marshmallows. Spread them between cake layers, and stand in open oven till they melt.

Marbled Cake.—This is made in separate batters, a dark and a light one. For the dark one, take ½ cup butter, 1 cup brown sugar, 2½ cups flour, 1 teaspoon Royal Baking Powder, yolks of 4 eggs, ½ cup milk, 1 teaspoon each extract cinnamon, cloves, and allspice. For the light one take ½ cup butter, 1 cup sugar, 2½ cups flour, 1 teaspoon Royal Baking Powder, whites of 4 eggs, ½ cup milk, 1 teaspoon extract lemon. Both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the extracts and milk, and mixing into smooth batter, rather firm. Have a paper-lined tin ([fig. IX]); with a spoon drop the two batters alternately into it, and bake in a rather quick oven 35 minutes.

Minnehaha Cake.-½ cup butter, 1½ cups sugar, 3 eggs, 1 cup milk, 2½ cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon vanilla. Mix dry ingredients. Cream butter and sugar, add beaten yolks and vanilla, then, alternately, the milk and flour. Beat well, and bake in 3 layers in quick oven. Put together with fruit filling (see [Cake Fillings]).

Orange Cake.-½ cup butter, 2 cups sugar, 5 eggs, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 teaspoon extract orange, 1 cup milk. Rub the butter and sugar to a cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined cake-tin ([fig. IX]), and bake in a moderate oven 30 minutes. When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges.

Nut Cake.-½ cup butter, 1½ cups sugar, 3 eggs, 2½ cups flour, 1½ teaspoons Royal Baking Powder, ½ cup milk, 1 cup of any meats of nuts preferred or at hand. Rub the butter and sugar to a light, white cream; add the eggs, beaten a little, then the flour, sifted with the powder; mix with the milk and nuts into a rather firm batter, and bake in a paper-lined tin ([fig. IX]), in a steady oven, 35 minutes.

Peach-Blossom Cake.—1 cup pulverized sugar, ½ cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, ½ cup sweet milk; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add ½ teaspoon corn-starch. Flavor strongly with extract peach. Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprinkle this with pulverized pink sugar.

Molasses Cake.—1 cup butter, 1 cup brown sugar, ½ cup molasses, 1 cup milk, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 egg. Rub smooth the butter and sugar; add the milk, egg, and molasses; stir in flour, sifted with the powder; mix into a consistent batter, and bake in cake-tin ([fig. IX]) 40 minutes.

Pound Cake.—1½ cups butter, 2 cups sugar, 7 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream; add 3 of the eggs, 1 at a time, and the rest, two at a time, beating 5 minutes after each addition; add the flour, sifted with the powder; add the extract; mix into a smooth, medium batter, and bake in a paper-lined cake-tin ([fig. XIII]), in a steady oven, 50 minutes.

Pond-Lily Cake.—1 cup butter, 1½ cups sugar, whites 5 eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops extract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put together with freshly grated cocoanut and pulverized sugar between and on top of the cakes, and ice with clear icing.

Queen Cake.—2 cups butter, 2½ cups sugar, 1½ pints flour, 8 eggs, ½ teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, ½ teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake carefully in a papered cake-tin ([fig. XIII]), in a moderately steady oven, 1½ hours.

Sponge Cake.—2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and eggs together until thick and white; add flour, sifted with powder and salt, and the extract; mix together quickly; bake in tin ([fig. XII]) lined with buttered paper, in hot oven, 35 minutes.

Sponge Cake (Almond).—1½ cups sugar, 8 eggs, 1½ cups flour, ½ teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil sugar in 1½ gills water until, taking some up on end of spoon-handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previously whipped 10 minutes; continue the whipping 20 minutes longer; add flour, sifted with powder, and extract; bake in well-buttered cake-mold ([fig. I]), in quick oven, 30 minutes.

Sponge Cake (Berwick).—6 eggs, 3 cups sugar, 4 cups flour, 2 teaspoons Royal Baking Powder, 1 cup cold water, pinch salt, 1 teaspoon extract lemon. Beat eggs and sugar together 5 minutes; add flour, sifted with salt and powder, water, and extract; bake in shallow square cake-pan ([fig. XIII]), in quick, steady oven, 35 minutes; when removed from oven, ice it with clear icing.

Cream Sponge Cake.—6 eggs, their weight in powdered sugar, and ½ their weight in flour, ½ teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Cut them in lightly, and bake in 2 shallow pans in moderate oven. Put together with cream filling flavored with orange.

Silver Cake.—Whites 6 eggs, 1 cup milk, 2 cups sugar, ⅔ cup butter, 4 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar; add alternately the milk and flour mixed with salt and baking powder; then the extract and the stiffly whipped whites. Beat well, and bake in loaf-pan in moderate oven.

Snow Cake.—1 pound arrowroot, ¼ pound sugar, 1 cup butter, whites 6 eggs, ½ teaspoon Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar. Add whipped whites and ⅓ teaspoon salt, then the arrowroot mixed with baking powder. Beat well for 10 minutes; add extract, and bake in loaf-pan lined with 3 thicknesses paper. Have oven moderate, bake 1½ hours, and cover pan with paper for first hour.

Spice Cake.—1 cup butter, 1 cup brown sugar, 1 pint flour, 2 teaspoons Royal Baking Powder, 1 teaspoon each caraway and coriander seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup milk. Sift flour, sugar, and powder together; rub in butter; add milk, seeds, and extracts; mix smooth into batter of medium thickness; fill greased patty-pans ⅔ full; bake in hot oven 8 or 10 minutes.

Delicate Spice Cake.-⅔ cup melted butter, ⅔ cup sugar, 2½ cups flour, 1 egg, ⅔ cup molasses, 1 cup milk, 2 scant teaspoons Royal Baking Powder, 1 tablespoon vinegar, 1 tablespoon mixed ground spice, pinch salt. Beat egg, add milk. Add, mixed, flour, baking powder and salt, spice, sugar, melted butter, molasses, and vinegar. Bake in two shallow pans in quick oven.

Scotch Cake.—1½ cups butter, 2½ cups sugar, 8 eggs, 1½ pints flour, ½ teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon extract lemon. Rub butter and sugar to light, white cream; add eggs, 2 at a time, beating 5 minutes after each addition; add flour sifted with powder, raisins, and extract; mix into smooth batter; put into paper-lined square, shallow cake-pan ([fig. XIII]); bake in moderate oven 1 hour.

Washington Cake (St. Louis, 1780).—2 cups butter, 3 cups sugar, 4 cups flour, 2 teaspoons Royal Baking Powder, 5 eggs, 1 cup milk, 1 cup stoned raisins, ½ cup washed and picked currants, ¼ cup chopped citron, 1 teaspoon each extract nutmeg and cinnamon. Rub butter and sugar to light, white cream; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium batter; bake in shallow square cake-pan ([fig. XIII]), in rather quick, steady oven, 1½ hours; when cold ice with white icing.

Shrewsbury Cake.—1 cup butter, 3 cups sugar, 1½ pints flour, 3 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon extract rose. Rub butter and sugar to smooth, white cream; add eggs, 1 at a time, beating 5 minutes after each; add flour, sifted with powder, and extract; mix into medium batter; bake in cake-mold ([fig. I]), well and carefully greased, in quick oven, 40 minutes.

Vanilla Cake.—1½ cups butter, 2 cups sugar, 6 yolks eggs, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 cup cream, 1 teaspoon extract vanilla. Rub butter and sugar until very light and creamy; add egg yolks and cream, flour, sifted with powder, and extract; mix into smooth, rather firm batter; bake in shallow square pan ([fig. XIII]), in fairly hot oven, 35 minutes.

Wedding (or Bride) Cake.—4 cups butter, 4 cups sugar, 10 eggs, 4 pints flour, 6 cups currants, washed, dried, and picked, 3 cups sultana raisins, 3 cups citron, ½ cup candied lemon peel, 2 cups almonds, blanched and cut in shreds, ½ pint brandy, 2 teaspoons each nutmeg, mace, and cinnamon, tablespoon each cloves and allspice. Prepare all these ingredients in following manner: place butter and sugar in large bowl; break eggs into quart measure or pitcher; cover small waiter with clean sheet of paper; on it lay sifted flour, fruit, citron and lemon peel cut into shreds, the almonds and spices, with brandy measured at hand; also get ready large cake-tin ([fig. XVIII]), by papering it inside with white paper and outside and bottom with 4 or 5 thicknesses of coarse wrapping-paper, which can be tied on. Having thus prepared everything, and banked up fire to last, with addition from time to time of a shovel of coal, by which means you will not reduce oven heat, proceed to beat to very light cream the butter and sugar, adding eggs, 2 at a time, beating a little after each addition, until all are used; then put in contents of waiter all at once, with brandy; mix very thoroughly and smooth, put into prepared cake-tin, smooth over the top, put plenty of paper on to protect it; bake 8 hours, keeping oven steadily up to clear, moderate heat; watch carefully and you will produce a cake worthy of the occasion; remove from oven very carefully, and suffer it to stay on tin until quite cold; next day ice it with thin coat of white icing, both top and sides; place in cool oven to dry the icing. Now spread a second coat of icing, which will prevent any crumbs or fruit being mixed up with the icing when you are icing to finish; now with broad knife proceed, when first coat is dry, to ice sides, then pour icing on center of cake, in quantity sufficient to reach the edges, when stop; decorate with vase of white, made flowers, etc., to taste.

White Mountain Cake.—1 cup butter, 3 cups sugar, 1 pint flour, 1½ teaspoons Royal Baking Powder, whites 6 eggs, 1 cup milk, 20 drops extract bitter almonds. Rub butter and sugar to light, white cream; add the 6 whites whipped to dry froth, the flour sifted with the powder, the milk, and extract; mix together thoroughly, but carefully, and bake in jelly-cake tins in a quick oven 15 minutes; then arrange in layers with white icing and grated cocoanut mixed, in the proportion of 2 cups of former to 1 of latter.

Wild Rose Cake.—Make the dough after the receipt given for pond-lily cake, flavoring with rose and strawberry instead of peach. Bake in 2-inch-deep jelly-tins, and sandwich with pink icing, and the same on top. (Made by substituting finely pulverized pink sugar for white.) When you have put the last layer of pink icing on top, sift very lightly over with granulated white sugar.

Webster Cake.—1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour, 1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 teaspoon each extract bitter almonds and vanilla, 1½ cups milk. Rub butter, sugar, and eggs smooth; add flour sifted with powder, raisins, milk, and extracts; mix into medium batter; bake in cake-mold ([fig. I]), in quick, steady oven, 45 minutes.

Wedding Fruit Cake.—1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds currants, 1 pound raisins, ½ pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy, ½ ounce extract rose.

Wine Cake.—1 cup butter, 2 cups sugar, 2 cups flour, ½ teaspoon Royal Baking Powder, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition; add flour sifted with powder, and wine; mix into medium, firm batter; bake in shallow square cake-pan ([fig. XIII]), in moderate oven, 40 minutes; when taken from oven carefully ice with transparent icing.

Cookies and Small Cakes

Royal Cookies.—1 cup butter, 2 cups sugar, 5 eggs, 1½ pints flour, ½ teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk; mix into dough, soft enough to handle conveniently; flour the board, roll out dough, thin; cut out with biscuit-cutter; lay on greased baking-tin, bake in hot oven 5 or 6 minutes.

Soft Cookies.—1 cup butter, 1½ cups sugar, 2 eggs, 3 tablespoons milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to a soft dough. Sprinkle with sugar before rolling, cut in rounds, bake in quick oven.

Cocoanut Cookies.—1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 teaspoon vanilla, 2 teaspoons Royal Baking Powder, flour to roll out. Bake pale brown.

Plain Cookies.-½ cup butter, 1½ cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 teaspoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moderate oven.

Anise-seed Cakes.—8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed. Beat eggs and sugar together 30 minutes, then add anise, flour mixed with powder, and roll out thin. Cut in fancy shapes and bake on flat tins in quick oven.

Albert Cakes.—Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5½ ounces blanched and chopped almonds, 3 ounces flour, ½ teaspoon Royal Baking Powder, 1 ounce chopped candied orange peel, ½ teaspoon extract cinnamon, pinch cloves, grated rind ½ lemon. Bake in small patty-pans in moderate oven.

Buttercups.—2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla, ¾ cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder. Bake in patty-pans, ice with boiled icing, tinted yellow.

Jumbles.—1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour, ½ teaspoon Royal Baking Powder. Rub together the butter and sugar; add the beaten eggs, and flour sifted with the powder; flour the board, roll out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin ([fig. XIII]); bake in fairly hot oven 10 minutes.

Peanut Jumbles.—1½ cups butter, 2 cups sugar, 6 eggs, 1½ pints flour, ½ cup corn-starch, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon, ½ cup chopped peanuts, mixed with ½ cup granulated sugar. Rub the butter and sugar smooth; add the beaten eggs, the flour, corn-starch, and powder, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin ([fig. XIII]); bake in rather hot oven 8 to 10 minutes.

Little Spice Cakes.—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon vanilla, 1 tablespoon black coffee, ¼ teaspoon salt, 2 teaspoons cocoa, 1 teaspoon extract cinnamon, 1 teaspoon extract nutmeg, 2 ounces corn-starch, 1 cup flour, 1 teaspoon Royal Baking Powder. Mix as for cakes with butter, and bake in patty-pans in a hot oven.

Little Chocolate Cakes.—2 tablespoons butter, 1 cup sugar, ½ cup water, 1½ cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2 eggs, 4 tablespoons grated chocolate melted over hot water, 1 teaspoon extract vanilla. Put together as for cake with butter; bake in patty-pans in moderate oven.

Scotch Cakes.—1 pound flour, ½ pound butter, ½ teaspoon Royal Baking Powder, ⅔ cup granulated sugar, 1 teaspoon extract vanilla. Mix flour and baking powder. Rub in butter as for biscuits. Work in the sugar and flavoring. This gives a rather crumbly dough. Work with hands to make it adhere, pat out in cakes, sprinkle with caraway-seed. Bake in moderate oven. Very rich.

Spencer Cakes.—2 cups sugar, 8 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 2 tablespoons coriander-seed, 1 teaspoon extract lemon. Beat eggs and sugar together, until they get thick and white; add flour sifted with powder, the seed, and extract; mix into rather thick sponge; drop in spoonfuls on greased tin ([fig. XIV]), bake in hot oven 5 or 6 minutes.

Rice Cakes.-½ cup butter, 2 cups sugar, 4 eggs, 1½ cups rice flour, 1½ cups flour, 1 teaspoon Royal Baking Powder, ½ cup cream, 1 teaspoon extract lemon. Beat the eggs and sugar together 10 minutes; add the butter, melted; sift together flour, rice flour, and the powder, which add to the eggs, etc., with the cream and the extract; mix into a thin batter, and bake in patty-pans, well greased, in a hot oven, 10 minutes.

Delicious Little Cakes can be made by making a rich jumble-paste—rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes so as to form a deep, cup-like edge; place on a well-buttered tin and bake. When done, fill with iced fruit, prepared as follows: Take rich, ripe peaches (canned ones will do if fine and well drained from all juice), cut in halves; plums, strawberries, pineapples cut in squares or small triangles, or any other available fruit, and dip in the white of an egg that has been very slightly beaten, and then in pulverized sugar, and lay in the center of your cakes.

Cinnamon Cakes.—Whites 4 eggs, ½ cup sugar, 1 cup flour, ½ teaspoon Royal Baking Powder, 2 tablespoons cream, 1 teaspoon extract cinnamon. Mix as for cakes without butter, and bake in patty-pans in a quick oven. Ice with water icing flavored with cinnamon extract.

Cigarettes.—Mix and sift 2 cups flour, 1 teaspoon Royal Baking Powder, 2 tablespoons sugar, ½ teaspoon salt. Rub in 2 tablespoons butter, add ½ teaspoon extract cinnamon, 10 drops extract cloves, and milk to mix to a rather firm dough. Knead till smooth, cut off bits size of hickory nuts and mold into shape of cigarettes. Take ½ cup granulated sugar and 1 teaspoon powdered cinnamon, mix, and roll each cigarette in it. Lay on greased pans, bake in moderate oven.

Drop Cakes.—1 cup butter, ½ cup sugar, 2 eggs, 1 small teaspoon Royal Baking Powder, 1 pint flour, 1 cup washed and picked currants, 1 teaspoon each extract nutmeg and lemon, ½ cup milk. Rub the butter and sugar to a white, light cream; add the eggs, beat 10 minutes; add the flour and powder sifted together, the milk and extracts. Mix into a rather firm batter, and drop with a spoon on a greased baking-tin ([fig. XIV]); bake in a quick oven 10 minutes.

Ginger Snaps.-½ cup lard, ½ cup butter, 1 large cup brown sugar, 1 cup water, 1 tablespoon extract ginger, 1 teaspoon each extract cinnamon and cloves, 1 quart flour, 1½ teaspoons Royal Baking Powder. Rub to a smooth paste the lard, butter, and sugar; then rub it into the flour and powder sifted together. Mix into a firm dough with the water and extracts. Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on greased pan ([fig. XIV]), in a hot, steady oven, 8 minutes.

Edenkobers.—2 eggs, 1 cup sugar, ¼ pound almonds, pounded to paste, ¼ pound chopped citron, ¼ pound chopped candied lemon peel, 2 tablespoons drained honey, 2 cups flour, ½ teaspoon Royal Baking Powder. Mix to a paste, roll out, and cut in small cakes. Bake in moderate oven.

Hermits.—3 eggs, 1 cup butter, 1½ cups sugar, 1 cup chopped raisins, 2 tablespoons chopped citron, 1 teaspoon each extract cloves, allspice, and cinnamon, pinch of salt, 1 teaspoon Royal Baking Powder, flour to roll out. Cut in rounds, bake in moderate oven.

Soft Gingerbread.—1 cup molasses, ½ cup sugar, ½ cup butter, ½ cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1½ teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in moderate oven.

Spice Drop Cakes.—Yolks 3 eggs, ½ cup butter, 1 cup molasses, ½ cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder, pinch of salt, spice to taste. Drop on buttered paper on tins, and bake in hot oven.

Sand Tarts.—1 cup butter, 1½ cups sugar, 3 eggs, 1 tablespoon water, ½ teaspoon Royal Baking Powder, flour to roll out. Cut in squares, sprinkle with granulated sugar and powdered cinnamon before baking in hot oven.

Walnut Wafers.-½ pound brown sugar, ½ pound broken walnut meats, 2 level tablespoons flour, ¼ teaspoon Royal Baking Powder, ⅓ teaspoon salt, 2 eggs. Drop small spoonfuls on buttered pans, bake in quick oven.

Fillings and Icings for Cake

Cream Filling.—2 cups sugar, 3 cups milk, 3 heaping tablespoons corn-starch, yolks 5 eggs, 1 tablespoon butter, 2 teaspoons extract vanilla. Scald milk in double boiler, add corn-starch dissolved in little cold milk, stir till smooth. Add sugar, cook 10 minutes. Add egg yolks, cook 4 minutes, take off and add vanilla.

The royal baker and pastry cook

THEROYAL BAKERANDPASTRY COOK