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RpyAii • B-^^KER

• • 6* • By Prof- Ru dmain i

LATECHEFDtCUlSINEOFTHENEWYORKCOOKlNGSeHOOL- 7^ -RoyalBaKing Powder- •l06Wall5b- (OMPANX- •NEW YORK- BAKINO CO, 1888. A LETTER FROM MARION HARLAND. [P^AC SIMILE.]

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t/r" 4^ ^k-pu^ ^IS^^^^V ^2^^y7^2.t''^i^ £-yuii^e^ GENERAL INDEX. PAGE. PAGE. , ROLLS AND 1 FISH 23 , BUNS, Etc 3 SHELLFISH 24 CRACKERS 4 MEATS 24 . , WAFFLES, PUFFS, Etc 4 RELISHES 28 ^ \ GRIDDLE , Etc 5 EGGS 28 J A:. AND FRITTERS 6 POULTRY 29

( . PASTRY 6 TOAST 30 ^NCAKE 7 SAUCES DRESSINGS 30 I AND FOR MEATS I " aCINGS FOR 11 SALADS 32

' , SHORTCAKES 13 OMELETTES 32

[ CHEESE CAKES 12 VEGETABLES .-33 DUMPLINGS 12 PICKLES 36 PUDDINGS 13 CATSUPS 37 PIES 16 SPICED FRUITS 37 SAUCES FOR PUDDINGS, Etc 18 CORDIALS 38 .CUSTARDS, TARTS, Etc 19 ICE CREAM AND FRUIT ICES 39 - JELLIES AND JAMS 20 BEVERAGES, TEA. COFFEE. Etc 39 - . PRESERVES 21 COOKERY FOR THE SICK 40 • UTENSILS FOR COOKING 21 CANDIES 41 SOUPS AND BROTHS 21 41

ALPHABETICAL INDEX TO RECEIPTS. PAGE. PAGE. 29 i Apple Sauce Cake, Chocolate Cream Glace. 7 Cakes, Griddle, Apple 5 Artichokes, Boiled 33 Cake, Citron 7 Cakes, Griddle, Bread 5

Artichokes, Boiled Jerusalem . .33 Cake, Cocoanut 7 Cakes, Griddle, Geneva 5 Asi)arag:us 33 Cake, Cocoanut 7 Cakes, Griddle, Graham 5 Asparagus on Toast 33 Cake, Coffee 7 Cakes, Griddle, Hominy 5

I Asparagus with Eggs 36 Cake, Composition 7 Cakes, Griddle, Huckleberry.. . 5 Bacon and Eggs 25 Cake, Confederate 8 Cakes, Griddle, Indian 5 Bacon and Liver 26 Cake, Cream 8 Cakes, Griddle, I 7, Rice 5 Cake, Cup 8 Cakes, Griddle, Rye 6 Beans, Baked 33 Cake, Currant 8 Cakes, Griddle, Wheat (Flannel) 5 Beans, Boiled 36 Cake, Delicious Little 10 Cakes, Griddle, Wheat (Crashed )5 Beans, Boston Baked 33 Cake, Dried Apple 8 Cakes, Pan 6 Beaus, Lima 33 Cake, Drop 8 Cakes, Rice 10 Beans, String 3:3, 36 Cake, Duchess 8 Cakes, Short 12 Beef, Braised 25 Cake, Dundee 8 Cakes, Spencer 11 Beef, Corned, and Turnips. .26, 35 Cake, Election 8 Candy, Butter Scotch 41 Beef, Minced 25 Cake, French 8 Candy, Caromels, Chocolate. ..41 Beef, Rissolees of 28 Cake, Ginger 9 Candy, Cocoanut, Cream 41 Beef, Roast 25 Cake, Ginger Snaps 9 Candy, C;!ream 41 Beef, Roast Sirloin 25 Cake, 9 Candy, Hickory Nut 41 Beef Tea 21, 40 Cake, Gold 9 Candy, Honey 41 Beef Tongue 25 Cake,' Graham Cup 8 Candy, Hoarhound 41 Beefsteak, Broiled 26 Cake, Honey 9 Candy, Ice Cream 41 Beefsteak Pie, French 25, 26 Cake, Jelly 9 Candy, Pop Corn 41 Beefsteak Pudding 25 Cake, Jelly, Currant 8 Candy, Molasses 41 Beer, Maple .40 Cake, Jumbles 9 (3andy, Walnut, Ci-eam 41 Cake, Lady 9 Cabbage, Pickled 37 , Abernethy 4 Cake, Lafayette 9 Canned Peas 35 Biscuit, Breakfast 3 Cake, Lemon 9 Canned Pineapple 37 Biscuit, English 3 Cake, Lunch, Boston 9 (I'arrots, Mashed 35 Biscuit, Hot 3 Cake, Marbled 9 Carrots, Stewed 35 Biscuit, Lemon 3 Cake, Molasses 10 Catsup, Tomato 37 Biscuit, Sugar 3 Cake, Mountain 9 (Catsup, Walnut 37

Bread, Brown 2 Cake, Nut 10 Cauliflower : . . .33 Bread, Brown, Boston 1 Cake, Orange 10 Cauliflower, Boiled 35 Bread, Corn, New Orleans 2 Cake, Peach Blossom 10 Cauliflower, Pickled 36

Bread, German Unfermented. . 1 Cake, Pond Lilv 10 Celery 33 Bread, Graham 1,2 Cake, Pound 10 Celei-y, Raw 35 Bread, Graham Lunch .,2 Cake, Queen 10 Celery, Minced, Egg Dressing. 35

Bread, Graham Unfermented. . 1 Cake, Reception 10 Russe 14, 19

Bread, Norweg. , for Dyspeptics 1 Cake, Royal Cookies 11 Chicken, a la It-aliene . .30 Bread, Oatmeal 1 Cake, Sponge 10 Chicken, Boned 29 Bread, Royal Unfermented ... 1 Cake, Sponge, 10 Chicken Broth 22, 40 Bread, Rye 2 Cake, Sponge, Berwick 10 Chicken, Fricasseed 29 Bread, Scotch Short 4 Cake, Sponge, Ginger 9 Chicken, Fi'ied Spring 29 Bouillon Souj), for sick 40 Cake, Scotch 11 Chicken Fritters 3i» Broth, Chicken 22, 40 Cake, Shrewsburj' 11 Chicken Pates 20 Broth, Mutton 23, 40 Cake, Silver 11 Chicken Pie 29, 30 Broth, Scotch 23, 40 Cake, Spice 11 Chicken Pie, a la Reine 29 Buns, Bath 7 Cake, Tea 10 Chicken Pot-Pie 30 Buns, Sweet 3 Cake, Vanilla 11 Chicken, Roast 29 Cabbage 33 Cake, Washington (St. L., 1870) 11' Chicken, Rissolees of 30 Cake, Adelaide 7 Cake, Webster 11 Chicken, Stewed 30 Cake, Almond 7 Cake, Wedding 11 Chocolate 39 Cake, Angels' Food 7 Cake, White Mountain 11 Chow Chow 36 Cake, Apple Butter 10 Cake, Wine 11 Chowder, Clam 24 Cake, Apple Jelly 7 Cake, Wild Rose 11 Chowder, Fish 21 . Cake, Bride 11 Cakes, Buckwheat 5 Clam Chowder . 24 Cake, Caraway 7 Cakes, Cheese, Cocoanut 12 Clam Fritters 24 Cake, Chocolate 7 Cakes, Cheese, Lemon 12 Cocoa 39 Cake. Chocola t-e Cream 9 Cakes, Cheese, Regent 13 Coffee. French 39-40 HvnEX. PAGE. PAGE. PAGE. Coffee, Vienna 40 Gems, Peculiars 1 Mutton, Ragout of 27 Coffee for six persons 39 Gt ms. Poor Man's Corn 3 Mutton, Roast 27 Cold Slaw 34 Gingerbread, Soft 8, 9 Omelette, Baked 32 Colfl Slaw, Sauce for 34 Golden Buck 28 Omelette, French 33 Cookies, Royal 11 Goose, Roast 29 Omelette, Ham 32 Cordial, Blackberry 38 Grapes, Spiced 38 Omelette, Kidney 32 Cordial, Noyeau 38 Gruel 40 Omelette, Oyster a2 Corn, Green, Boiled 33-35 Ham, Boiled 26 Omelette, Souffle 32 Corn, Green, out from cob 35 Ham, Broiled and Eggs 26 Omelette, Tomato 32 Corn, Stewed 35 Ham Omelette 32 Onions, Baked 35 Corned Beef and Turnips 85 Hominy, Baked 36 Onions, Boiled 30 Crabs, Boiled 24 Ice, Currant 39 Onions, Boiled, with Sauce 36 Crabs, Deviled 2t Ice, Lemon 39 Onions, Fried 33, 36 Crabs Soft Shell 24 Ice, Orange 39 Onions, Stewed with Tomatoes,35 Crackers, Corn Starch 4 Ice, Raspberry 39 Oy ster.s. Fricassee 24 Crackers, Cream 5 Ice Cream, Biscuit Glace 39 Oysters, Fried 24 Crackers, Gem 4 Ice Cream, Chocolate 39 Oyster Omelette 32 Crackers, Graham 4 Ice Cream, Coffee 39 Oysters. Pat6s 24 Crackers, Rice Flour 5 Ice Cream, Lemon 39 Oysters, Pickled 24 Cracknels, Ejrg 5 Ice Cream, Orange, Italian 39 Oyster Pie 24 Cranljerries, Stewed 29 Ice Cream, Peach 3y Oyster Salad 32 Crullers 8 Ice Cream, Strawberry 39 Oysters, Scalloped 24 , London 3 Ice Cream, Vanilla, French 39 Oyster Stew 23 Cucumbers, Pickeled 37 Iced Fruits 20 P&ncakes, English fi Cucumbers, Raw 36 Icing, Almond 11 Pancakes, French 6 Currants, Spiced -..38 Icing, Chocolate Transparent.il Pancakes, Potato 6 Curry Powder 31 Icing, Clear 12 Pancakes, Scotch 6 Custard, Apple Meringue 20 Icing, Transparent 12 Parsnips, Boiled 33 Custard, Banana 19 Icing, White 12 Par.suips, Buttered 33 Custard, Blanc M'ge Chocolate.19 Infants' Food 40 Parsnips, Fried 34 Custard, Boiled, Plain 19 Jani, Cherry 20 Partridge, Koast 29 Custai'd, Charlotte Russe 19 Jam, Currant 20 Paste Pie 16 Custard, Chocolate 19 Jam, Gooseberry 20 Pastry, Hints on 6 Custard, Floating Island 20 Jam, Pineapple 20 Pastry, W'ghtsand Meas'es for 6 Custard, Vanilla 19 Jelly, Apple 20 Peaches and Cream 19 Dressing for Fowls and Meats. 30 Jelly, Calf's Foot 20, 40 Peaches, Brandied 37 Dressing, Oyster 31 Jelly, Cider 20 Peaches, Pickled 37, 33 Dressing, Sage and Onion for Jelly, Crab-Apple 20 Peaches, Pickled, Sweet 37 Roast Pig 31 Jelly, Currant 20 Peaches, Spiced 38 Dressing, Salad 31 Jelly, How to Make 20 Peas, Canned 35 Doughnuts 8 Jelly, Lemon 20 Peas, Green 33,35 Duck, Roast 29 Jelly, Plum 20 Pheasant, Roast 29 Dumplings, Apple 12 Jelly, Quince 20 Peculiai's 1 Dumplings, Batter 12 Jelly, Raspberry iO PiccaliUy 37 Dumplings, Farina 12 Jelly, Strawben-y 20 Pickle, Sweet 37 Dumplings, Huckleberi'y 13 Jelly, Wine 20 Pickled Cabbage 37 Dumplings, Liver " 12 Johnny Cake, Golden 4 Pickled Cauliflower .36

] Dumphngs, Peach 3 Johnny Cake, New England. . . 4 Pickled Cucumbers 37 *. Dumplings, Potato 12 Jumbles . . . 9 Pickled Mangoes 37 Dumplings, StrawbeiTy 13 Kidney, Omelette 32 Pickled Mussels 37

'. Dumplings, Suet (Danish) 12 Kidney, Stewed 27 Pickled Peaches . .37

Egg Plant, Fried ; 34 Koumiss . . . ; 39 Picked Tomatoes 38 Eggs and Bacon 25, 27 Lamb Cutlets 26 Pickles, Chow Chow 36 Eggs on Toast 30,40 Lamb, Roast 27 Pickles, East India 37

Eggs, Poached 2S Lamb, to give delicious flavor . 27 Pickles, French 37 Eggs, Poached, and Ham 26 Liver and Bacon 26 Pie, Apple 16 Eggs, To Keep 28 Lobster, Boiled 24 Pie, Apple, Dried 17 E2gs, with Mushrooms 36 Lobster Deviled 24 Pie, Apple Pot 16 Elderberries, Spiced 38 Lobster, Pates 24 Pie, Banana 19 Fish, Baked 23 Lobster, Salad 32 Pie, Blackberry 16 Fish, Bass, Boiled 23 Macaroni, Baked 33 Pie, Cherry 17 Fish, Blue, Fried 23 Mangoes, Pickled ST Pie, Chicken ..29,32 Fish, Boiled 23 , Orange 41 Pie, Chocolate Custard 17 Fish, Broiled 23 Marmalade, Transparent 41 Pie, Cocoanut 17 Fish, Brook Trout 23 Meats, Directions tor Cooking. 24 Pie, Cranberry 17 Fish Cakes 24 Melons, How to Serve 34 Pie, Custard 17 Fish Chowder 24 Menus, Some Choice 38 Pie, Custard. Apple 17 Fish, Cod, Balls 23 20 Pie, Custard, Peach 17 Fish, Cod, Fresh 23 Mint Sauce 27, 31 Pie, Cream 16, 17 Fish, Directions for Cooking. .23 Muffins, Boston 2 Pie, Currant.. 17 Fish, Halibut, Broiled 23 Muffins, Corn, Royal 3 Pie, Gooseberry 17 Fish, Mackerel, Salt 23 Muffins, Egg, Royal 3 Pie, HucklebeiTy 18 Fish, Salmon, Salt 23 Muffins, English 3 Pie, Lemon 17 Fish, Sauc^ 'or 31 Muffins, French 2 Pie, Lemon Cream 17 Floating Island 20 Muffins, Graham 3 Pie, Lemon Cream Meringue.. 17 Food for the Sick 40 Muffins, Oatmeal 3 Pie, Marlborough 17 Fowls, to Roast 29 Muffins, Rice 2 Pie, Mince 17 Fritters, Apple 6 Blufflns, Rye 2 Pie, Mince Meat 17 Fritters, Banana 6 Muffins, Royal Sally Lunn 2 Pie, Mince, to distrib. raisins in.l7 Fritters, Blackberry 6 Mushrooms, Stewed 34 Pie, Orarge 17 Fritters, Clam 24 Mussels, Pickled 37 Pie, Oyster ..24 Fritters, Chicken 30 Mustard. To Make 28 Pie, Paste for 16 Fritters, Custard 6 Mutton, Boiled 26 Pie, Peach 17 Fritters, Orange 6 Mutton Broth 23, 40 Pie, Plum 17,18 Fritters. Rice..' 6 Mutton Chops, Breaded 25 Pie, Pumpkin 18 Frogs' Legs 27 Mutton Chops, Broiled. 26 Pie, Raspberry 18 Fruits, Iced for 20 Mutton Chops, Larded 26 Pie, Rhubarb 18 Gems, Graham Royal 3 Mutton, Leg of. Roast 26 Pie, Rice 18 31

12fDEX. PAGE, PAGE. PAQB. Vie, Strawberry 18 Rolls, Breakfast 2 Soup, Mutton Broth, Scotch. ..23 Pie, Sweet Potato 34 Rolls, Dinner 2 Soup, Oxtail 23 Pig, Roast 27 Rolls, French 3 Soup, Oyster 23 Pigeon Pie 26 Rolls, Graham 2 Soup, Pea, Green 23 Pigs' Feet, Boiled 26 Rolls, Lunch 2 Soup, Potato 22 Pineapple, Canned 37 Rolls, Vienna ., 2, 3 Soup, Stock 23 Plums, Pickled, Sweet 37 Rusks 4 Soup, Tomato 22 Pork, Roast Leg of 28 Salad, Cabbage 32 Soup, Turtle, Green 22 Pork Chops with Tomato Sauce '^7 Sdlad, Celery 32 Soup, Turtle, Mock 22 Posset, Wme 40 Salad, Chicken 32 Soup, Vermicelli 23

Potato Croquettes 34 Salad, Cucumber and Onion. . .32 Souse 28 Potato Pie, Sweet 34 Salad, Lettuce 32 Spiced Grapes 38 Potato 6 Salad, Lettuce, with Cream 32 Spiced Currants 38 Potatoes, Baked 3t Salad Dressing 31, 32 Spiced Peaches 38 Potatoes, Boiled 34 Salad, Lobster 32 Spiced Tomatoes 37 Potatoes, Fried 34 Salad, Oyster 32 Spinach 33 Potatoes, Lyonnaise 34 Salad, Potato 3:i Spinach with Egg 35 Potatoes, Mashed 34 Salad, Tomato Si Squash, Baked 38 Potatoes, Roasted 34 Sally Lunns 4 Squash, Mashed 36 Potatoes, Saratoga .34 Salsify, Fried...; 36 Squash, Stewed 34, 36 Potatoes, Stewed 34, 36 Salsify, Stewed 86 Squash, Winter 33 Potatoes, Three Ways to Prep.34 Sauce, Apple 29 Squirrel Stew 27 Preserves, Am't of Sugar to Q't.2 Sauce for Ducks, Teal, etc 31 Stew, Irish 28 Pi-eserves, Apple 21 Sauce for Fish 23, 31 Stew, Kidney 27 Preserves, Citron 21 Sauce for Meats 30 Stew, Oyster 23 Preserves, Currants 21 Bread 30 Stew, Rabbits 2" Preserves, Directions for 21 Bread, For Game 30 Stew, Squin-el 27 Preserves, Peaches 21, 37 Caper 30 Stew, Veal 28 Preserves, Preparing Fruit for.21 Celery 31 Succotash 35 Preserves, Quinces 2i D)-awn Butter 30 Sweetbreads 2h Preserves, Strawberries 21 Egg 31 Sweetbreads, Croquettes 26 Preserves, Tomatoes 21 Gra\'y, For Roast Meat 31 Tartlets IS' Pinines, Stewed 40 Gravy, For Turkey 31 Tarts, Apple Meringue 20 Pudding, Almond 13 Horse Radish 31 Tarts, Currant 19 Pudding, Apple ( Boston) 13 Mayonnaise 31 Tarts, Gooseberry 19

Pudding, Apple ( English ) . ... 1 Mint 27, 31 Tarts, Jam 19 Puddmg, Apple, Tapioca 13 Onion 31 Tarts, Meringue 20 Pudding, Arrowroot 13 Oyster 31 Tea 40

Pudding, Batter ( Baked ) 13 Piquant.., 31 Tea, Beef 21,40

Pudding, Batter ( Boiled ) 13 Shrimp ..CI Tea, Flaxseed .40 Pudding, Batter ( Fruit ) 13 Italian 31 Tea, Iced 40 Pudding, Blackberry 13 For Venison 31 Tea, Mint... 40 Pudding, Bread 13 Tomato 31 Toast Anchovy 30 Pudding, Bread and Butter 13 Yorkshire Pudding 31 Toast, Canapees au Fromage Pudding, Cabinet 14 Sauce for Puddings 18 (Fried bread with Melted Pudding, Chocolate 14 Aux Quatre Fruits 19 Cheese) 30 Pudding, Cocoanut 13 Brandy 18 Toast, Graham, Cream 30 Pudding, College 14 Cream 18 Toast, Ham 30 Pudding, Corn Starch 13 Cream, Hygienic 18 Toast, Zwieback 30 Pudding, Cottage 13, 14 Currant Jelly 18 Tomato Catsup 37 Pudding, Cracker and Jam 14 Custard 18 Tomato Omelette 32 Pudding, Custard 14 Duchesse 18 Tomato Sauce 31 Pudding, Farina 14 German 18 Tomato Soy 37 Pudding. Fig 14 Hard 18 Tomatoes, Fried 34 Pudding, German 14 Lemon 18 Tomatoes, Pickled 37 Pudding, Hominy 14 Maple 18 Tomatoes, Raw 35 Pudding, Huckleberrv 14 Peach 18 Tomatoes, Spiced 37 Pudding, Indian 13, 14 Rexford 18 Tomatoes, Stewed 35 Pudding, Lemon 14 Royal 18 Tomatoes, Stewed, with Onion 35 Pudding, Lemon Suet 14 Spice 18 Tomatoes, Stuffed 34 Pudding, Macaroni 14 Sugar 18 Tripe, Cun-y 28 Pudding, Meringue Rice 15 Vanilla 19 Tripe, Fried 28 Pudding, Orange 15 Wine 19 Tripe, To Prepeire 27 Pudding, Plum 15 Sauerkraut 35 Turkey, Baked 29 Pudding, Plum ( Boston ) 13 27 Turkey, Dressing for 30 Pudding, Plum ( English ) 15 Sausage, to Season 27 Turkey Hash, and P'ched Eggs.30 Pudding, Plum ( French) 15 Scones, Potato 6 Turnips, Boiled 33 Pudding, Plum (Royal Xmas).15 Scones, Scotch 6 Utensils, Required in Kitchen. 21 Pudding, Poor Man"s 15 Shell Fish, to Cook 23, 24 Veal Chops, with Tomato sauce 28 Pudding, Princess 15 Sherbet, Orange 38 Veal Cutlets 28 Pudding, Rice 15 , Blackberry 32 Veal Cutlets, Breaded 28 Pudding, Sago 15 Shortcake. Hucklebeny 12 Veal Croquettes 28 Pudding, Sauces for 18 Shortcake, Peach.... 12 Veal Fillet, Roast 27

Pudding, SoufHe, Frait 16 Shortcake, Raspberry . 12 Veal, Rissolees of 28 Pudding, Sweet Potato 16 Shortcake, Strawberry 12 Veal, Stew 28 Pudding, Tapioca 16 Shrimp Sauce 31 Veal, Stuffed with Green Peas. 28 Pudding, Tap. and Cocoanut.. 16 Slaw, Cold 34 Vegetables, Hints on Cooking. 38

Pudding, Vermicelli 16 Slaw, Hot 34 , Vegetables, Ragout of 36 PuffK, German 4 Soup, Bean 22 Venison, Roast 27 I Puffs, Graham 4 Soup, Beef 21 Venison, Smoked 27 j Punch, Roman 38 Soup, Bouillon 22 Venison, Steak 26 Rabbit, Stew 'J7 Soup, Chicken 22 Waffles, German 4 Rabbit, Roast 26 Soup, Clam 22 Waffles, Rice 4 Rarebit, Welsh 28 S"up, Clear 23 Waffles, Soft 4 Rarebit, Yorkshire 28 Soup. Consomm6 22 Walnut Catsup 37 Rice, Baked 36 Soup, Family 22 Wine, Blackberry 38 Rice, Boiled, 35 Soup, French 22 Wine, Posset 40 Rice Croquettes 36 Soup, Macaroni 23 Wine, Whey 40 THE RO¥AL BAKER AND PASTRY COOK.

tlie various kinds of baking, and are referred The cuts oil this page represent pans used in to in the Receipts according to numbers.

out NOT BUY BAKINa POWDER LOOSE—(What is meant by loose is weighing DO Government Chemists, and any quantity asked for.) All examinations made by Boards of Health in at cost of about prove loose powders are, almost without exception, made froni alum, and a others " can be made fo. one lAth of what a pm-e Cream Tartar powder, like the Royal" Baking Po^'-'f '^ stuff, the cost of can^^ The argument that the consumer will save in the purchase of such poisonous larger profit in sellmg an a'^^i^bulk, or loost label, etc., is used simply to enable the seller to make a be by selhiig the absolutely powder at the expense of the unsuspecting consumer, than can made nure " Royal " brand. Remember this, and insist on getting the Royal ' in cans. ^ Amei-ican, Dr. Mott, the Government Chemist, in an article published in the Scientific and trade-markT^^^^^rt ofr f carried on by selling loose or bulk poisonous baking powder. The label deception protection the some well-known and responsible manufacturer, the Doctor recommended as the best nulilic could have. HINTS OM BAKING.

O ACHIEVE PERFECT SUCCESS, the cook must use judgment and care. Some flour

requires more water, or milk, than others ; so tliat 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 l)read is sufficiently done in 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 tlour, and be careful to mix with it the baking powder in a dry state, and before sifting. You can always substitute water for uiilk, or milk for water ; butter for lard, or lard for butter. The number of eggs may be increased, diminished, or dispensed with entirely. Where fewer eggs are used than directed, always use a little more baking powder. Never use sour milk.

Heat the bread knife very hot when about to cut new bread ; this will prevent its crumbling.

CAKE BAKING. —For a plain cake made with one pound of flom-. Royal Baking Powder, etc.,

the time to be allowed in baking would be from -JO to 50 minutes ; at the outside not more than one horn-. Very I'ich cakes, in which butin- and i'.:;.4.s predominate, take, of com-se, very much lougertime to bake, a fjouud cake taking froni I'.j lo -3 Imhus. and a brides cake SJ^g. On no account should an oven be too hot when the cake is put fn tliat i-. liot enough to brown at once ; if so, in 5 minutes the whole outside will be burned and the inti'iiOr ^\ill 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 tloiu- 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 bm-ned 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 fonned at once that prevents the raising. When cake is well raised remove paper for browning on top. ADVICE TO THE COOK. — Great cleanliness, as well as care and attention, are required from a

cook. Keep yom- hands very clean ; try to prevent your nails from getting black and discolored ; don't " scatter "' in your kitchen, clean up as you go, put scalding water into each saucepan or stewpan as you finish using it. Diy yom* saucepans before you put them on the shelf. Never scrub inside of

a fryingpan ; rub it with wet silver-sand, rinse it out well with hot water afterwards. 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 diy 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 notthrow cabbage water down it — throw it away ovit of doors, its smell is very

bad. Never have sticky plates or dishes ; use very hot water for wasliiug them ; w lien f,'ivasy, change it. Clean coppers with turpentine and fine brickdust, rubbed on with ilaiinel. jMilisli tliem « ith leather and a little dry brickdust. Clean your tins with soap and whiting mi.\;ed, made into a tliick cream with hot water. Rub it on with flannel ; when dry, whisk it off with clean leather and diy whiting. 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, Rolls Muffins. Boston . ^ Flour i^ pint, 1 and pint corn meal, J4 pint rye flour, 2 potatoes, 1 tea- spoonful salt, 1 tablespoonful brown sugar, 2 tea- spoonfuls Royal Baking Powder, i^ pint water. "V^OYAL UNFERMENTED BREAD. Sift flour, corn meal, rye flour, sugar, salt and iS^' —1 quart flom-, 1 teaspoonful salt, tea- J^ powder together thoroughly peel, wash and boil sA-^ spoonful sugar, 2 teaspoonfuls Royal Bak- ; well 2 mealy potatoes, rub them through sieve, ing Powder, IJ^ pints mUk. Sift together thor- diluting with water. When this is quite cold use oughly flour, salt, sugar, and powder ; add the it to mix flour, etc., into batter like cake ; pom- milk ; mix smoothly and rapidly into a softer into well greased mold (flg. VI), having a cover. dough than can be handled. Turn ft-om bowl into Place it in saucepan half full of boiling water, greased bread pan (flg. XII). Bake m moderate where the loaf will simmer 1 hoiu-, without water oven 45 minutes. Protect by placing paper on top getting into it. Remove it then, take off cover, dm-ing fli-st fifteen minutes'" baking. finish by baking in fau-Iy hot oven £0 minutes. German TJiifermented. Bread. — 1 quart Norwegian Bread (For Dyspeptics). — 1 flour, IV^ tablespoonfuls sugar, 1 teaspoonful salt, pint barley meal, pint Graliain tlmir. i^pint 2 teaspoonfuls Royal Baking Powder, 1 large },^ flour, 1 teaspoonful salt, two teaspoontiils Royal tablespoonful lard, 1 egg, 1 pint water. Sift to- Baking Powder, 1 pint milk. Sift toiietlier barley gether flour, sugar, salt, and powder, i-ub in the meal, Graham flour, flom-, salt, and powiU'r ; nii.x lard cold ; add the beaten egg and w ater ; mix into firm batter with the milk: pom- int" ^ireased into a smooth dough that can be handled. Flom* tin (fig. XU), bake in moderate oven 40 minutes. the board, timi it out, form into shape of a loaf Cover with paper 25 minutes. deftly as possible — don't handle much, but get it, into a greased tin (flg. XII). Bake in fair, steady Oatmeal Bread. —i^ pint oatmeal, \% of oven for 45 minutes. Protect the loaf with paper flom-, Vi teaspoonful salt, 3 of Royal Baking Pow- 20jninutes. der, % pint milk. Boil oatmeal in IJ^ pints salted water one horn-; add milk ; set aside imtil cold. Graham XJnfermented Bread. — 1}^ pints Then place in bowl, sift together flour, salt, and Graham flour, pint flour, 1 tablespoonfufsugar, \i, powder, and add. Mix smoothly and deftlj-. 1 teaspoonful salt, two teaspoonfuls Royal Baking in greased tin (flg. XII ) 45 minutes, protected Powder, pints milk, or equal parts milk and Bake 1^ with paper ^0 minutes. water. Sift together Graham flom-, flour, sugar,

.salt, and powder ; add the milk, or uulk and Peculiars.— 1 pint flour sifted with 1 teaspoon-

water ; mix rapidly into soft dough, which pour ful Royal Baking Powder, a little salt, one egg ; from bowl into greased tin (fig. XII). Bake in mix with one pint sweet milk, beat well to a bat- i-ather hot oven 40 minutes. Protect loaf with ter, and bake quick in buttered "Gem" pans al- paper fli-st 15 minutes. ready hot. THE ROYAL BAKIMG POWDER IS ABSOLUTELY PURE. — :

THE ROYAL BAKER AND PASTRY COOK.

Brown Bread. — Corn meal 1 pint, 1 pint rye Breakfast Rolls. — 1}^ pmts flour, y^ pint flour, 1 teaspoouful brown sugar, 1 teaspoonful corn meal (white), 1 teaspoonful salt, 2 teaspoon- salt, -^ teaspoonfuls Royal Baking Pow er, i table- fuls Royal Baking Powder, 1 tablespoonful lard, spoonful lard, % pint milk. Sift together corn ?4 pint milk. Sift together flour, corn meal, salt, in lard meal, rye flour, sugar, salt and powder. Rub in and powder ; rub cold, add the milk, mix the whole smoothly into rather firmer dough than usual. the lard cold ; add the milk, and mis into a batter like cake. Pour into greased tin (flg. Flour the board, turn out the dough, give it 1 or Xn), and bake 40 minutes iu rather hot oven. 2 tm-ns to complete its smoothness, Divide it, prepared, into pieces size Protect at first with paper. thus of an egg ; again divide these in half, which roll out under the hand pints Graham Graham Lunch Bread. —1}^ until they are long and half the size of one's flour, pint flour, 1 tablespoonful sugar, 1 tea- 1^ little finger. Lay on greased baking tin (flg. XIV), teaspoonfuls Royal Baking spoonful salt, 2 so that they do not touch, wash them over with pint milk. Sift together Graham Powder, ?4 of milK, bake in hot oven 7 or 8 minutes.

flour, flour, sugar, salt and powder, add the milk ; mix into smooth dough that can be easily handled. Dinner Rolls. — 1 quart flour, 1 teaspoonful Flour the board, turn out dough, give it a quick, sugar, 1 teaspoonful salt, 2 teaspoonfuls Royal vigorous additional kneading to complete its Baking Powder, 2 tablespoonfuls lard, % pint milk. smoothness ; then divide into four large pieces, Sift together flour, sugar, salt, and powder ; rub in which form into long loaves, lay them just touch- the lai-d cold, add the milk, and mix into smooth, ing in a square shallow cake pan (flg. XIII), wash rather stilfcr di msh than usual. Flour the board, them over with milk. Bake in rather hot oven 30 turn out tlic (loii-h, give it 1 or 2 quick, vigorous minutes. When removing from oven rub them kneadings to complete its smoothness. Roll out over with a little butter on a clean piece of linen. about 1^ of it at a time with rolling-pin, very thin, cut in three-inch strips, then roll these strips up Corn Bread (New Orleans).—!^ pints tight ; they should be the thickness of a large lead corn meal, pint flour, 1 tablespoonful sugar, 1 Y^ pencil, as long as can be conveniently laid ou teaspoonful salt, two hearing teaspoonfuls Royal greased baking tin (flg. XTV). (The longer the Baking Powder, 1 table.spoonful lard, pints 154 rolls are when baked, the nicer they are). Bake milk, i eggs. Sift together corn meal, flour, sugar, in a pretty hot oven 8 or 10 minutes. They need salt, and powder ; rub in lard cold, add eggs to be crisp and not too dark colored. (beaten), and the milk ; mix into a moderately stiff batter pour from bowl into shallow cake pan — Divide the dough, as ; Vienna Twist Rolls. (flg. Xin). Bake in rather hot oven 30 minutes. described for Vienna rolls, size of a small egg, then divide each piece in 2 unequal pieces, largest piece Delicate Graham Bread (for Invalids). — form with hands into plain roll tapering at each 1 pint l^ialiaiii ll.iiir. 1 pint. Ilniir. 1 tt-a.spuonful of end ; lay them thus formed on greased baking tin sugar, I ..r salt,;.', if Royal ISakiiiu: rowder. Siftall (flg. XIV), without touchihe', flatten each a little well t(it;etlu-r, rcji^cti/ig coarse bran left in sieve. and wash over with milk, divide remaining pieces Add \]/3 pints milk. Mix quickly into smooth, each into 3, roll pieces out under the liands into soft dough. Bake in 2 small greased tins (flg. XII) sti-ips a little longer than roll already made, and 25 minutes. Protect with paper 10 minutes. braid them ; then lay each braid soon as 1 Rye Bread.— pint lye flour, 14 pint com meal, formed on top of other plain half ; when all are 1^ pint flour, 1 teaspoonful sugar, 1 teaspoonful made wash over with milk. Bake in hot oven 20 salt, 2 teaspoonfuls Royal Baking Powder, 1 table- minutes. A very handsome roll for dinner party. • spoonful lard, % pint milk. Sift together rye Boston Muffins.— IJ^ pints flour, 1^ pint corn flour, com meal, flour, sugAr, salt, and powder ; meal, 1 tablespoonful sugar, 1 teaspoonful salt, 3 rub in lard cold ; add mflk ; mix into smooth teaspoonfuls Royal Baking Powder, 1 tablespoon- batter, as for cake ; pour into well-greased tin ful butter, eggs, pint (full measure) milk, (flg. XII), bake in moderate oven 45 minutes. 3 and one Protect loaf with paper first 20 minutes. 1 teaspoonful Koyal Extract Cinnamon. Sift to-

gether flom-, corn meal, sugar, salt, and powder ; Graham Bolls. — 1 pint Graham flour, 1 pint rub in lard cold, add eggs, beaten, milk, and ex- flour, 1 teaspoonful salt, 2 teaspoonfuls Royal tract cinnamon ; mix into batter a little stiffer than Baking Powder, 1 tablespoonful lard, pint milk. % ordinary griddle cake batter ; have griddle heated Sift together Graham flour, flour, salt, and pow- regularly all over, grease it, lav on it muflin rings,

der ; rub in lard cold ; add milk, and mix the also greased ; half flll them with batter. As soon whole into smooth dough that can be handled as risen to tops of rings, turn them over gently not too soft; flour board, turn it out. and form \\ ith cake fiu'ner ; bake nice brown on either side. into rolls shape and size of large finu'cis. La> They should bake in 7 or 8 minutes. them on baking sheet (fig. XIVj, so tlu\ will not rice, 1 touch. Wash their surfaces with soft Ijru.sh (flg. Rice Muffins. — 2 cupfuls cold boiled XI), dipped in milk to glaze them. Bake iu hot pint flom-, 1 teaspoonful salt, 1 tablespoonful oven from 10 to 12 minutes. sugar, ly teaspoonfuls Royal Baking Powder, }^ pint milk, 3 eggs. Dilute rice, f i-ee from kunps, Lunch Rolls. - 1 quart flour. 1 teaspoonful flour, with milk and beaten eggs ; sift together salt, 2 teaspoonfuls Royal Baking Powder, 1 sugar, salt, and powder ; add to rice preparation, tablespoonfid lard, 1 pint milk. Sift together flour, mix into smooth, rather firm batter ; nmffin pans salt, and powder ; rub in lard cold ; add milk, (flg. VII) to be cold and well greased, then fill 7^; mix to a smooth dough to be easily handled. bake in hot oven 15 minutes. Flour the board, turn out dough, give 1 or 2 quick kneadings to give it smoothness. Roll out little Royal Sally Lunn Muffins. - 1 quart flour, over 1^ inch thick, cut out with I'ound cutter about 1 tablespoonful sugar, 1 teaspoonful salt, 3 tea- spoonfuls Royal Baking Powder, 1 tablespoonful 25^ inches in diameter ; lay them on greased bak- flom-, ing tin (fig. XIV), just touching (in rows evenly), lard, 1 egg, 1% pints milk. Sift together wash over with milk, bake in fairly hot oven 25 sugar, salt and powder ; rub in lard cold : add egg, firm batter minutes. Wash them over again with milk when beaten, and milk ; mix into rather taken from oven. pans to be cold and well greased, then fill y^. Bake in hot oven 15 minutes. French Muffins. — \M pmts flour, 1 cupful honey, }^ teaspuonful salt, 2 teaspoonfuls Royal Rye Muffins. — 1 pint rye flom% % pint corn Baking Powder, 2 tablespoonfuls butter, 3 eggs, meal, U pint flour, 1 teaspoonful sugar, 1 tea and little over % Pi"* niilk or thin cream. Sift spoonful salt, 3 teaspoonfuls Royal Baking together flom*, salt, and powder ; rub in butter, Powder, 1 tablespoonful lard, 2 eggs, 1 pint milk. flour, sugar, cold ; add lieaten eggs, milk, or thin cream, and Sift together i-ye flour, corn meal,

honey. Mix smoothly into batter as for pound salt, and powder ; rub in lai'd cold ; adtl beaten

tins, care- ; smooth, rather firm cake ; about y^ flll cold and eggs, and milk mix into greased, fully greased, and bake iu good, steady oven 7 or batter ; muffin pans to be cold and well 8 minutes. then fill Ya. Bake in hot oven 15 minutes. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. ; ;

THE ROYAL BAKER AND PASTRY COOK.

French Rolls.— 1 quart flour, 1 teaspoonful Royal Graham Gems. — 1% pints Graham, salt, 3 teaspoonfuls Royal Baking Powder, 1 table- }4 phit corn meal, 1 teaspoonful salt, 2 teaspoon- spoonful lard, nearly 1 pint milk. Sift flour, salt, fuls Royal Baking Powder, 1^4 pints mUk. Sift

and lard together thoroughly ; rub in lard cold, together Graham, com meal, salt, and powder. add milk, and mix into rather firmer dough than Add the milk, and mix into a moderately stiff ordinary Flour board, turn out dough, and batter. }4 fill cold gem pans (fig. X), well greased. immediately give it 1 or 2 quick, vigorous knead- Bake in a solid hot oven 10 to la minutes. ings to complete its smoothness. Now divide it into pieces size of egg, then each piece in half, which form under the hands into appearance of short thick rolls tapering sharply at each end. Biscuit, Buns, Etc. Put two of these pieces together side by side, pinching ends together a little, lay them on greased baking tin ( fig. XTV wash over with milk. Bake ), 'V^ REAKFAST BISCUIT. —Take 1 quart in hot oven 15 minutes. fi-f-S'x sweet milk, J.^ cupful melted butter, a little gA^ salt, 2 tablespoonfuls Royal Baking Pow- Royal Corn Mufl^ns. — 1 pint corn meal, 1 der, flour enough to make a stiff batter ; do not pint flour, 1 tablespoonful sugar, 1 teaspoonful salt, knead into dough, but drop into buttered tins 3 teaspooufuls Royal Baking Powder, 1 table- from a spoon ; bake in a hot oven — unless it is spoonful lard, 2 eggs, 1 pint milk. Sift together hot they will not be Ught and tender. corn meal, flour, sugar, salt, and powder ; rub in — 1 quart flour, 1 teaspoonful lard cold, and eggs beaten, and milk ; mix into Hot Biscuit. salt, 3 teaspoonfuls Royal Baking Powder, 1 table- batter of consistence of cup cake ; muflin jjans to be cold and well greased, then fiU %. Bake in hot spoonful lard, 1 pint sweet milk, cold ( never use oven fifteen minutes. sour milk) ; use cold water when milk cannot be obtained. Sift together flour, salt, and powder "Vienna Rolls. — 1 quart flour, teaspoonful J^ rub in lard cold ; add milk, form into smooth, salt, 2 teaspooufuls Roj'al Baking Powder, 1 table- consistent dough. Flour the board, turn out spoonful lard, 1 pint 'milk. Sift together flour, dough, roU out to thickness of ^ inch, cut with salt, and powder ; rub in lard cold, add milk, and small round cutter ; lay them close together on mix in the bowl into smooth dough, easily handled greased baking tin ; bake in good hot oven. Old without sticking to hands and board. Flour ibiscuit can be made fresh by moistening, placing board, turn out dough and give it a quick knead in oven untU heated through. or two to equalize it ; then roll it out with rolling- English Biscuits. — 1}4 pints flour, 1 coffee- pin to thickness of J^ inch, cut out with large cupful corn starch, 3 tablespoonfuls sugar, large round cutter, fold J^ over the other by doubling pinch salt, 2 teaspoonfuls Royal Baking Powder, it ; lay them on greased baking sheet (fig. XIV), without touching. Wash them over with a httle 3 tablespoonfuls lard, 1 egg, }4 pint milk, 14 cup milk to glaze them. Bake in hot oven 15 min- currants, 1 tablespoonful coriander seed (if de- utes. sired). Sift together flour, corn starch, sugar,

salt, and powaer ; rub in lard cold ; add eggs, Eng-Ush Muflans. — 1 quart flour, )4 teaspoon- beaten, milk, cm-rants (well washed), picked, and

ful sugar, 1 teaspoonful salt, 2 lai-ge teaspoonfuls dried, and coriander seeds ; mix into smooth Royal Baking Powder, I14 pints mUk. Sift to- dough, soft enough to handle. Flour the board, gether flour, sugar, salt, and powder ; add milk, turn out dough, roll to }4 ii^ch thickness, cut with and mix into smooth batter stiffer than for round cutler, laj^ them on greased baking tin griddle cakes. Have griddle heated i-egiflarly all f fig. XIV), bake in rather hot oven 20 minutes. over, grease it and lay on muffin rings ( ttg. XVII), Rub over with little butter on clean piece of linen, half fill them and when risen well up to top of when taken from oven. rings tiu-n over gently with cake turner. They Lemon Biscuit. — 1 cupful butter, cupfuls should not be too brown, just a buff color. When 2J^ sugar, 4 eggs, IJ^ pints flour, 1 teaspoonful Royal all cooked, pud each open in half, toast delicately, Baking Powder, 1 teaspoonful Royal Extract well, serve butter on folded napkin, piled high Lemon. Mix the butter, sugar, and beaten eggs, and very hot. smooth ; add the flour, sifted with the powder, Graham Muflans. — 1 quart Graham flour, 1 and the extract. Flour the board, roll out the tablespoouful brown sugar, 1 teaspoonful salt, 3 dough 14 inch thick, and cut out with a large teaspoonfuls Royal Baking Powder, 1 egg, 1 pint round cutter, lay out on a greased tin ( fig. XIV), milk. Sift together Graham flour, sugar, salt, and wash over with milk, and lay a thin slice of citron in powder, add beaten egg and milk ; mix inio on each. Bake hot oven 10 minutes. batter like , muffin pans (fig. VII), well London Crumpets, -x i}4 pints flour, ^ tea- greased, % full ; b;ike in hot oven 15 mmutes. spoonful salt, 1 teaspoonful sugar, 2 teaspoonfuls Baking Powder, 1 egg, pint Oatmeal Mufllns. — 1 cup of oatmeal, 1}^ Royal nearly a pints flom', 1 teaspoonful salt, 2 teaspoonfuls Royal milk and cream in equal parts, 1 teaspoonful Baking Powder, 1 tablespoonful lard, 2 eggs, 1 Royal Extract Cinnamon. Sift together flour, pint milk. Sift together oatmeal, flour, salt, and salt, sugar and powder ; add beaten egg. milk, cream and extract ; mix into rather firm bat ter, povs'der ; rub in lard cold, add beaten eggs and half fill large greased nmifin rings (fig. XVII) milk ; mix smoothly into batter rather thinner

on hot, well greased griddle ; bake on one side of than : fill fig. cup cake muffin pans ( VII ) % full bake in good hot oven 15 minutes. them only. Serve hot with cottage cheese. pints " " Sugar Biscuit. — IH flour, pinch salt, 1 Poor Man's Com Grems. — 1 pint corn coffeecupful sugar, 2 teaspoonfuls Royal Baking meal, 1 pint flom-, 1 teaspoonful salt, 2 tea^poo - Powder, 1 tablespoonful lanl, 2 eggs, pint milk, fuls Royal Baking Powder, pint each of milk ^ % 1 teaspoonful Koyal Extract Niitmey. Sift to- and water. Sift the corn mea), flour; salt, and pow- gether flour, salt, sugar aud powder ; rub in lard der together. Add the milk and water, mix into cold ; add beaten eggs and milk ; mix in smooth a firm batter fill well greased, cold ; % gem pans batter as for muffins, drop with tablespoon on ( fig. X). Bake in a well heated oven 15 minutes. greased baking tin (fig. XIV) sift ; sugar over tops ; bake in hot oven 8 or 10 minutes. Royal Eg'e Muflans. — 1 quart flom-, 1 table- spoonful sugar, 1 tablespoonful salt, 1 large table- Sweet Potato Buns.— 3 large sweet potatoes, spoonful lard, 2 teaspoonfuls Royal Baking 1)4 pints flour, pinch .salt, 1],^ teaspoonfuls Royal Powder. 3 eggs, 1 1.4 pints milk. Sift together flour, Baking Powder. 1 pint cream. Boil potatoes ten-

sugar, salt, and powder : rub in the lard cold : add der, rub them very fine with cream. Sift together

the beaten eggs and milk ; mix quickly into a flour, salt and powder ; add to potato preparation ; little smooth batter, a firmer than for griddle mix into rather firm, smooth dough : form into cakes fill cold, carefully greased ; % muflin pans round pieces size of small egg ; lay on greased

(fig. VII) ; in hot 15 bake oven minutes. tin ( fig. XIV) ; bake in hot oven 20 minutes, THE ROYAL BAKIiyG POWDER IS ABSOLUTELY PURE. '

THE ROYAL BAKER AND PASTRY COOK

Abernethy Biscuit. —3 pints flour, 2 table- Royal Sally Lunns. — 1 quart flour, 1 tea- spoouf Ills sugar, 1 teaspoonful salt, 1}^ teaspoon- spoonful salt, 2 teaspoonfuls Royal Baking Pow- f uls Royal Baking Powder, 4 tablespooufuls lard, der, ~4 cup butter, 4 eggs, ^ pint milk. Sift 2 tablespoonfuls caraway seeds, 2 eggs, 1 pint together flour, salt, and powder ; rub in butter milk. Sift together flour, sugar, salt and powder, cold ; add beaten eggs and milk ; mix into rub in lard cold, add seeds, beaten eggs, and milk; firm batter like cup cake, pour into two round mix into smooth, firm dough. Flour the board, cake tins size of pie plates ; bake 25 minutes in turn out the dough, give it a few quick vigoi'ous pretty hot oven, or until a straw thrust into them kneadiugs, roll out to thickness of 14 inch. Cut gently comes up free of dough. into biscuits the size of pudding saucer, prick Rusks. — IJ^ pints flour, 14 teaspoonful salt, 2 with fork, lay on greased baking tin fig. XIV), tablespoonfuls sugar, 2 teaspoonfuls Royal Baking bake in rather hot oven 15 minutes. Store when Powder, 2 tablespoonfuls lard, 3 eggs, 1 teaspoon- cold. ful each Royal Extract Nutmeg and Cinnamon, % pint milk. Sift together flour, salt, sugar and

powder ; rub in lard cold ; add milk, beaten eggs Waffles, Puffs, Etc. 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 them under the hands into round balls size of

a small egg ; lay them on greased shallow cake pan —1 quart flour, ]4 :^«ERMAN WAFFLES. Xlll), put very close together; bake in teaspoonful salt, 3 tablespoonfuls sugar, 2 (flg. '\(^. moderately heated oven 30 minutes; when cold ^SM large teaspoonfuls Ro3^al Baking Powder, 2 sift sugar over them. I ai)k-spooufuls lard, rind of 1 lemon, grated, 1 tea- spoonful Royal Extract Cinnamon, 4 eggs, and 1 Rice Waflies.- Into a batter as directed for pint thin cream. Sift together flour, sugar, salt, Soft Waffles, stir 1 cupful of rice, free from lumps; and powder ; rub iu lard cold ; add beaten eggs. cook as du-ected in same receipt. rind, extract and milk. Mix into smooth, lemon Scotch Short Bread. — IJ^ pints flour, % tea- rather thick batter. Bake in hot wafQe-iron, serve spoonful salt, 4 tablespoonfuls sugar, 4 tablesjjoon- with sugar flavored with Royal Extract of Lemon. fuls butter, 1 teaspoonful Royal Baking Powder, 3 Soft WaflEles.— 1 quart flour, 1^ teaspoonful eggs, 1 teacupful milk, 1 teaspoonful Royal Ex- salt, 1 teaspoonful sugar, 2 teaspoonfuls Royal tract of Orange. Sift together flour, sugar, salt

Baking Powder, 1 large tablespoonful butter, 2 and powder; rub in butter cold ; add beaten eggs, eggs, 1}4 pints milk. Sift together flour, salt, nearly all the milk and extract, mix into smooth beaten without much handling. Flour the board, sugar and powder ; rub in butter cold ; add dough rolling-pin to in eggs and milk ; mix into smooth consistent batter, turn out dough, roll with the ^4 inch that will run easily and limpid from mouth of thickness, cut with knife into shape of small pitcher. Have waffie-iron hot, and carefully envelopes, lay them on a baking tin (flg. XTV), with remainder of milk, lay greased each time ; till %, close it up, when brown wash them over on tm-n over. Sift sugar on them, serve hot. each three large, thin slices citron and few cara- way seeds. Bake in moderate hot oven 20 minutes. German Puffs.— 1 pint flour, 2 tablespoonfuls sugar, pinch of salt, l}^ teaspoonfuls Royal Baking Powder, 3 tablespoonfuls butter, 4 eggs, 2 ounces sweet , 3 drops Royal Extract Bitter Almonds, J^ pint cream, % cupful sultana raisins, Crackers. i^ wineglass rum. Rub butter and sugar to white, light cream ; add eggs (whole) 1 at a time, beat- ing three or four minutes between each addition ; )^rMORN STARCH CRACKERS. -IJ^ pints blanch the almonds. (See receipt for Almond WJ^k flour, y^ pint corn starch, 1^ teaspoonful salt, Pudding.) Sift together floui', salt and powder, «gI^ 1 tablespoonful sugar, 1 tablespoonful lard, which add to butter, etc., with almonds, raisins, 1 teaspoonful Royal Baking Powder, ^^ pint milk. extract bitter almonds, cream and rum. Mix Sift together flour, corn starch, salt, sugar and whole together into smooth batter as for pound powder ; rub in lard cold ; add milk, and mix into till well in fairly cake : % greased cups ; bake hot smooth, firm dough. Flour the board a little, turn 20 insert straw oven minutes ; at end of that time out dough, give few quick, vigoi-ous kneadiugs to gently. If it comes clean they are ready ; if out complete smoothness. Set it under cloth 10 min- uncooked "adheres straw, any of batter to must be utes. Then roll it with rolling-pin exceed inglj' set carefully back few minutes longer. thin, cut with round cutter, prick each cracker Golden Johnny Ca^e. — Cook in steamer and with fork, lay upon slightly greased baking tin pulp fine 1 tine grain squash (Hubbard is best), (fig. XIV), wash over with milk„bake in hot oven thicken 1 pint sweet milk with the squash pulp 7 or 8 minutes. \Mien cold, store them for use. until the consistency of rich cream, sweeten Graham Crackers.— 1 quart best Graham lightly with white sugar. Take 3 pai-ts Indian flour, 1 tablespoonful sugar, l^ teaspoonful salt, I/2 meal, 1 part best flour, the quantity being suffl- teaspoonful Rojal Baking Powder, 2 tablespoon- usual cake batter. cient to make Johnny Add fuls butter, little more than pint milk. Sift about two teaspoonfuls Royal Baking Powder, y^ 14 together Graham, sugar, salt, and powder ; rub in 3 currants, teacupful raisins, teacupful 1 pinch lard cold, add milk, mix into smooth, consistent salt. A little good butter worked in when pulping dough. Flour the board, turn out dough, knead the squash improves the cake. well 5 minutes. Roll with rolling-pin to thickness

Graham. Flour Puffs. — 1}^ pints Graham of 14 inch ; cut with knife into small envelope- flour, 1 teaspoonful salt, 2 large teapoonfuls Royal shaped crackers. Bake in rather hot oven with Baking Powder, 2 eggs and 1 pint milk. Sift care (as they bum readily) 10 miautes. Handle together Graham, salt and powder, add beaten carefully while hot ; when cold store for use.

eggs and milk ; mix together into smooth batter, Gem Crackers.- IJ'^ pints flour, ^ pint corn for cake, half fill cold pans (fig. X), as cup gem meal, 1 teaspoonful salt, 1 teaspoonful Royal greased, in well bake hot oven 10 minutes. Baking Powder, 2 tablespoonfuls butt€fr, httle Johnny Cake (New Eng-landi.— l pint corn more than % pint milk. Sift together flour, com i;> meal, 1 pint lloiii'. cupful sugar, 14 teasijoouful meal, salt, powder ; rub in butler cold ; add milk, salt, 1 tablespoonful lard, 2 teaspoouJiils Royal mix into smooth, rather firm dough. Flom- tlie Baking Powcfer, 3 eggs, and I14 pints milk. Sift board, turn out dough, give it a turn or two together corn meal, flour, sugar, salt and powder; quickly, roll to thickness of J4 inch. Cut with

rub in lard cold ; add beaten eggs and milk ; mix small oval cutter, prick each cracker with a fork, into firm, smooth batter, pour into square shallow lay them on greased baking tin (fig. XIV), wash cake pan (tig. XIII). Bake in rather hot oven over with milk, and bake in hot oven 8 to 10 45 minutes. minutes. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE JROYAL BAKER AND PA8TR7 COOK.

Egg Cracknels (Cream Crackers). — 1 quart Crushed Wheat Griddle Cakes.—1 cupful flour, large pinch salt, 5 tablespoonfuls sugar, 1 crushed wheat, \% pints flom-, 1 teaspoonful brown teaspoonf ul Royal Baking Powder, 4 tablespoon- sugar, i^ teaspoonful salt, 2 teaspoonfuls Royal fuls butter, 5 eggs. Sift together flour, sugar, Baking Powder, 1 egg, 1 pint milk. BoU 1 cupful di- salt, and powder ; rub in butter cold, add eggs, crashed wheat in 5i pint of water 1 hour, then beaten, and mix into firm, smooth dough. Flour lute with beaten egg and milk. Sift together floiu-, board, tiu-n out dough, give it few minutes rapid sugar, salt, and powder; add to crashed wheat preparation when quite cold, mix into smooth bat- kneadiug ; cover with damp towel 15 minutes, then roll out to thickness of % inch. Cut with biscuit ter. Bake on hot griddle; brown delicately on cutter. When all cut, have large pot boiling, and both sides; serve with Hygienic Cream Sauce. large tin pan cold water. Drop them, few at a Indian Griddle Cakes.—?i quart com meal, time, into the boiling water. they appear When 1^ quart flom-, 1 teaspoonful bro«-n sugar, y^ tea- at surface, and curl with at edges, take them up spoonful salt, 2 heaping teaspoonfuls Royal Bak- skimmer, and drop into the cold water. them ing Powder, 2 eggs, 1 pint milk. Sift together com are thus served, baking When aU lay on greased meal, flom*, salt, sugar, and powder, add beaten tins and bake in fairly hot oven 15 minutes. eggs and milk, mix into a smooth batter. Bake Rice Flour Crackers.— Proceed as directed on very hot griddle to a nice brown. Serve with for Com Starch Crackers ; substitute rice flour for molasses or maple syrap. starch. Bread Griddle Cakes.—}^ lb. bread, 1 pint floui', 1 teaspoonful brown sugar, 14 teaspoonful salt, 1^ teaspoonfuls Royal Baking Powder, 3^ Griddle Cakes, Etc. pint milk, 1 eg^. Put bread, free from crust, to steep in warm water. When thoroughly soaked,

wring dry in a towel ; dilute with beaten egg pint ^PBAHAM GRIDDLE CAKES. -1 and mUk. Sift together flour, sugar, salt, and 'J|ite Graham Hour, pint corn meal, pint y^ }^ powder ; add to prepared bread, mix together <^^ flour, 1 heaping teaspoouful brown sugar, into a smooth batter. Bake on well heated grid- teaspoonful salt, 2 teaspoonfuls ^ Royal Bak- dle. Serve with sugar and cream. ing Powder, 1 egg, )4 pi^t each of milk and water. Sift together Graham flour, corn meal, Gluick Buckwheat Cakes No. 1.—To 1 pint buckwheat flour, while dry, add 2 heaping tea- flour, sugar, salt, and powder. Add beaten egg, spoonfuls Baking Powder, milk and water Mix together into a smooth bat- Royal teaspoonful salt, 1 scant tablespoonful Drown sugar or Or- ter without being too thin (if too thick it will not New leans molasses to them brown, run but break otf and drop.) Heat griddle hot, make mix well to- gether; ready bake pour batter into cakes as large as a tea saucer. when to add 1 pint cold water or sufficient to form batter, stir but little, Bake brown ou one side, carefully turn and brown a bake immediately on hot griddle. baking other side. Pile one on the other, serve veiy hot, The powder shovfld never be put with sugar, milk, cream, or maple syrup. mto batter, but always mixed with floiu- in dry state. Some prefer addition of a Geneva Griddle Cakes.—IJ^ pints flour, 4 little wheat flour and Indian meal, like No. 2. tablespoonfuls sugar, i^ teaspoonful salt, IJ-^ tea- 2.—To li,^ pints pure spoonfuls Royal Baking Powder, 2 tablespoonfuls Buckwheat Cakes No. buckwheat flour, add pmt each wheat flour and butter, 4 eggs, nearly pint milk. Rub to white, J.4 J^ Indian meal, 3 heaping teaspoonfuls Royal Bak- light cream butter and sugar, add yelks of eggs, ing Powder, 1 teaspoonful salt, 1 tablespoonful 1 at a time. Sift flour, salt, and powder together; brown sugar or molasses. Sift well together in dry add to butter, etc., with mUk and egg whites state, buckwheat, Indian meal, wheat flour, and whipped to dry froth; mix together into a smooth baking powder, then add remainder; when ready batter. Bake in small cakes; as soon as brown to bake add 1 pint water or sufficient to form turn, and brown the other side. Have buttered smooth batter that will run in a stream (not too baking tin; fast as browned, lay them on it, and thin) from pitcher; make griddle hot and cakes spread raspbeiry jam over them; then bake more, large as a saucer. When surface is covered with which lay on others already done. Repeat this air holes it is time to turn cakes over; take off until you have used jam twice, then bake another when sufficiently bro-svned. batch, which use to cover them. Sift sugar plen- tifully over them, place in a moderate oven to Wheat (or Flannel) Cakes.—IJ^ pints floiu-, finish cooking. 1 tablespoonful brown sugar, 1 teaspoonful salt, 2 heaping teaspoonfuls Royal Baking Powder, 2 Huckleberry Griddle Cakes. — J^ pint eggs, pints milk. Sift together flour, sugar, huckleberries, \y, pints flour, 1 teaspoonful salt, 1 1^ tablespoonful bi'own sugar, 2 teaspoonfuls Royal salt, and powder; add beaten eggs and millc, mix batter, that will run in rather con- Baking Power, 2 eggs, 1 pint milk. Sift together into smooth from pitcher. Bake ou good hot flovu-, sugar, salt, and powder; add beaten eggs, tinuous stream griddle, rich brown color, in cakes large as tea milk, and huckleberries ( waslied and picked over). in taste to Mix into batter that will i-im from pitcher in saucers. (It is not good have griddle thick, continuous stream. Have griddle hot cakes larger.) Sei-ve with maple syrap. enough to form cnist soon as batter touches it. Scotch Scones.—1 quai-t flour, 1 teaspoonful In order to confine juice of berries, turn quickly, sugar, 1^ teaspoonful salt, 2 teaspoonfuls Royal so as to form crust on other side; turn once more Baking Powder, 1 large tablespoonful lard, 2 eggs, on each side to complete baking. Blackberry or nearly 1 pint milk. Sift together flour, sugar, salt, Raspberry Griddle Cakes in same manner. and powder; rub in lard cold; add beaten eggs

milk ; mix into dough smooth and just con- • and Bye Griddle Cakes. -1 pint rye floiu-, pint % sistent enough to handle. Flom- the board, turn Graham floin, % pint flour, 1 tablespoonful sugar, out dough, give it one or two quick kneadings to J^ teaspoonful salt, 2 teaspoonfuls Royal Baking its smoothness; roll it out with i-olliu^- Powder, 1 egg and 1 pint uulk. Sift together i-ye complete with sharp kuite flour, Graham flour, sugar, salt, and baking pow- pin to % inch in thickness, cut der, add beaten egg and milk, mix into smooth into squares larger than soda crackers, fold each batter. Bake deep brown color on hot griddle. in half to form three-cornered pieces. Bake on hot griddle 8 or 10 minutes; brown on both sides. Rice Griddle Cakes.—2 cupfuls cold boiled Cakes.—Proceed as du-ected rice, 1 pint flour, 1 teaspoonful sugar, J^ teaspoou- Apple Griddle for 8quash or i*iimpkin Griddle Cakes, excepting ful salt, IJ^ teaspoonfuls Royal Baking Powder, 1 this particular : Apples are usually thinner than egg, little more than }^ pint milk. Sift together will flour, sugar, salt and powder; add rice free from the squash, consequently not need so much lumps, diluted with beaten egg and milk; mix into milk. smooth batter. Have griddle well heated, make Hominy Griddle Cakes. — Proceed as di- cakes large, bake nicely brown, serve with" maple reeled for Bice Griddle CaA;es ; serve with maple syrtip. syrup. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. ;

6 THE ROYAL BAKER A^'P PASTRY 000 K.

Potato Scones.—6 potatoes, i^ pint Graham French Pancakes.—[Proceed as directed for flour. % teaspoouful salt, 14 teaspoonful Royal English, Pancakes ; when all are done, spread each Baking Powder, 1 tablespoouful butter, 1 cupful with any kind of preserves, roll up, sift over cream, 1 egg, J^ teaspoonful Royal Extract Cloves. plenty sugar, glaze with red-hot poker. until very Boil 6 moderately large potatoes, peeled, Blackberry Fritters,— 1 cupful blackberries, with well done, drain off water, set them by Are 1)4 cupf uls Common Batter. Mix berries in batter cover off to dry ; mash exceedingly smooth, add- in bowl, and drop by tablespoonfuls in plenty of ing butter, cream. Sift together Graham egg and lard made hot for the purpose ; serve with Sauce. salt and powder, which add to potato prepa- All berry fritters can be made as directed for the ration; when quite cold, add extract ; mix into above. firm dough, which will require care in handling, Scotch Pancakes.— 1 pint milk, 2 talilespoon as it is very short. Flour board with Graham, fuls butter, 4 eggs, cupful flour, 1 teaspoonful turn out do'ugh. r(vll it to thickness of J^ inch, cut % Royal Baking Powder, piuch salt. Sift flour, salt, with sharp knir'p into dlilong pieces—say length of and powder together, add milk, eggs, and butter soda crackers and -.j as wide. Bake on hot grid- melted, mix into thin batter ; have small roun