TX 715 .R88 1907 Copy Class _ TX-nS P)()()k rK-s*^ \307 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. 1907 A ^" A' ^ .-v T«n( Coolu Received SEP 17 \dOr Cepyriff^t »ttrv cufesA \Xc., No. COPY a. Copyright, 1907. By Royal Baking Powder Company. ALPHABETICAL INDEX TO RECEIPTS PAGE Apple Snow 29 Asparagus on Toast 3'J Bannocks 7 Barley Water 42 Batter, Fritter, Plain 8 Beans, Kidney, Brown Sauce 39 Beans, String 39 Beef, Braised 34 Beef, Corned, and T\imips.35 Beef Stew, Brown 33 Beef Tea 42 Beefsteak, BroUed 34 Beef steak,or Chops, Panned 34 Beefsteak Pie, French. 34 Beets, Cream Sauco 33 Biscuit, Breakfast 5 Biscuit, Eccles 20 Biscuit, Egg 5 Biscuit, Emergency 5 Biscuit, Nut 5 Biscuit, Royal Hot 5 Biscuit, Sandwich 5 Blanc Mango, 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 \Vheat 3 Bread, Graham, Delicate. . . 3 Bread, Graham Lunch 3 Bread,QrahamU'nfermented 2 Bread, Hominy 3 Bread, Household 2 Bread, Mush 3 Bread, Norwegian, for Dys- peptics 2 Bread, Oatmeal 2 Bread, Rice 3 Bread, Rice and Indian 3 Bread, Royal Baking Pow- der 2 Bread, Rye 3 Broth, Scotch 31 Buchtels 20 Buns, Bath 20 Buns, Cinnamon 20 Buns, Hot Cross 7 Buttercups 18 Cabbage, BoUed 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 PAGE 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, Limch, Boston 15 Cake, Marbled 15 Cake, MarshmaUow 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 IG 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) .10 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 PAOS 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, Eve 9 Cakes, Griddle, Three Egg. 10 Cakes, Hermits 18 Cakes, Little Chocolate 18 Cakes, Little Spice 18 Cakes, Rico 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, Choco- late 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 Poul- try 36 Chicken, Boned 37 Chicken, Broiled 36 Chicken, Brown Fricassee .36 Chicken, Creamed 37 Chicken, Fricassee 36 Chicken, Fried Spring 36 Chicken Pat<5s 37 Chicken Pie 37 PAGE 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 Consomm6 31 Cookies, Cocoanut 17 Cookies, Plain 17 Cookies, Royal 17 Cookies, Soft 17 Com, Dried Sweet 40 Com 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 CruUers, No. 4 22 Crullers, Dutch 22 Crumpets 7 Crumpets, Hominy 7 Crumpets, London 7 Crumpets, Rice 7 Currant Loaf 21 Custard, Baked 29 Custard, Com 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 ficlaires k la Cr§me 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 INDEX PAGE Fish, Blue, Fried and other Kinds 32 Fish, Boiled, Bass or other Fish 32 Pish, 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 Prepar- ing 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 Fritters, Apple , Fritters, Banana Fritters, Clam , Fritters, Corn Fritters, Fruit Fritters, Hominy Fritters, Meat Fritters, Oyster Fritters, Pineapple Fritters, Rice Fritters, Strawberry Frosting, Maple Sugar 20 Frosting, Marshmallow 20 Fruits, Iced 29 Fruits, Spiced 31 Fmit 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 Glac^, 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 Glac6. . .30 Ic6 Cream, Chocolate 30 Ice Cream, Crushed Straw- berry 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 Icmg, Bakers' Soft 19 Icing, BoUed 20 Icing, Chocolate Transpa- rent 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 PAGE 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 Stew- ing 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, Cora, 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 Souffl6 39 Omelets, Fancy 39 Onions, Fried 40 Oyster PS-t^s 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 PAOE Pie, Custard. Peach 28 Pie, Gooseberry 28 Pie, Lemon Cream 28 Pie,LemoiiCreamMeringue.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 Qean 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, Souffle, Fruit 26 Pudding, Suet 26 Pudding. Tapioca 26 Pudding, Tapioca and Cocoa- nut 26 Pudding, Yorkshire 34 Puffs, German 7 Puffs, Yankee 7 Rarebit, Welsh 39 Rice, Boiled 40 Rolls, Breakfast 3 Rolls, Dinner 4 Jlolls, French 4 INDEX PAGE 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 AUemande 37 Bechamel 37 Bread 37 Brown 37 Caper 37 Cream 37 Currant Jelly 38 Curry 37 Drawn Butter 37 Egg, for Fish 37 HoUandaise 38 Horse-radish 38 Italian Tomato 38 Maitre d'Hotel Butter. . . .38 IVIint 38 Mushroom 37 OUve 37 Piquante 37 Robert 37 Sharp Brown 37 Soubise 37 Spanish 37 Tartare 38 Thick WTiite 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 Duehesse 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 Shortcake 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 PAGE 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, Consomm^ 31 Soup, Family 32 Soup, Mock Bisque 31 Soup, Oxtail 32 Soup Stock 31 Soup, Tomato 31 Soups of Dried Peas or Beans 32 Soups -with Pastes or Vege- tables 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 Cook- ing 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 Piiffs 7 Yorkshire Pudding 34 THE ROYAL BAKER AND PASTRY COOK The cuts on this page represent ut€7i^ils used in the various hinds of baking j and are re- ferred to in the Beccipts according to numbers. Fig. L 2 Qt. Cake MolJ. Fig. V. Timbale Mold. Fig. IX. Lemon Cake Pan. Fig. XIII. Square Cake Pan. Fig. XVII. Muffin Rings. Fig. II. 3 Qt. Pudding Mold. Fig. VI. Pudding Mold. Fig. X. Cast Gem Pans. Fig. XIV. Baking Sheet. Fig. XVIII. Oval Tin Pan. Fig. in. a Qt. Cake Mold. Muffin Pans. Fig. XI. Wash Brush. Fig. XV. One Gallon Ice Cream Freezer. Fig. XIX. Waffle Iron. Fig. IV. 3 Qt. Calce Mold. Fig. VIII. Oval Pudding Pan. Tin Bread Pan. Fig. XVI. Flour Sieve. Fig. XX. Family Scale. DO NOT BUY BAKINQ POWDER LOOSE OR IN BULK.— (TThat is meant by loose is ■weighed out in any quantity asked for. ) All examinations made by Boards of Health, Govern- ment Chemists, and others, prove loose powders are, almost -without exception, made 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 perfecu 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 fioui-, and be careful to mix with it the baking powder in a dry state, and before sift- ing. You can always substitute water for milk, or milk for water ; butter for lard, or lard 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 bakiag powder. JS'ever use sour milk. When about to cut new bread or cake, heat the knife very hot; this will prevent its crumbUng. 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 l^ to 2 hours, and a bride's cake 3V^. 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 httle 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 radsing. 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 stowpan 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. Bo 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 dis- covered, and yeast-risen bread came into use throughout the civUized world. Finally baking powder was devised, the most health- ful, 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 car- bonic-acid gas. The hubbies 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 al- ways 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 trans- posed into an available food without loss of any of its valuable properties. Royal Baking Powder is now largely used iu THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK place of yeast to leaven bread. It does pre- cisely 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 de- stroyed. 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 healthful- ness, 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, Mi teaspoon sugar, 2 heap- ing teaspoons Royal Baking Powder,* ^^ medium-sized cold boiled potato, and water. Sift together thoroughly flour, salt, sugar, and baking powder ; rub in the potato ; add sufii- cient water to mix smoothly and rapidly into a stiff dough, about the consistency of cake bat- ter : 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 cot make a stiff dough as in yeast bread. Put the dough into a greased pan 4% by 8 inches, and 4 inches deep, filling about half fuU. 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 crust- ing too soon on top. Bake immediately after mixing. Household Bread.— Sift twice together 1 quart of flour, 1 teaspoon salt, 2 heaping tea- spoons Royal Baking Powder. Make a well in the center; add gradually sufficient cold liquid — water, mUk, 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.— Hi teaspoon salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out V^ 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, re- turn to griddle and cook 10 minutes longer. Break into pieces and serve with butter. Royal Sally Lunns.— Sift together 1 pint flour, IMi teaspoons Royal Baking Powder, Mi teaspoon salt. Stir in the beaten yolks of 2 eggs mixed with Mi cup milk and Mt cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well-greased muffin- pans in a hot oven. Rusks. — IMi pints flour, Mi teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1 tea- spoon each extract nutmeg and cinnamon, \ 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 roimd balls size of a small egg; lay them on greased shallow cake-pan (fig. XIII), put very close to- gether, sprinkle a Bttle sugar over, bake in moderately heated oven about 30 minutes. Yankee Puffs.— Mix together IMj cups flour, V4 teaspoon salt, scant teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 table- spoon butter, add the beaten yolks of 2 eggs, then alternately the dry mixture and IMi cups milk, % 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, IMi 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. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK Fritters and Waffles FRITTERS are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in mak- ing them. Whether sweet or plain, the foun- dation batt«r is much the same, and, with some additions, the first receipt given in this chap- ter can be used for many kinds of fritters. By the use of Royal Baking Powder a fine frit^ ter batter may be stirred up in a moment, 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 shoiild be quito 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 Lot 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, en- tirely digestible and wholesome. Plain Fritter Batter.— 1 cup flour, % tea- spoon Royal Baking Powder, V4 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, ^ 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 frit- ters. Whole canned fruits, drained from syrup, may also be used. Apples and other THE ROYAL BAKING POWDER fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finish- ing as already directed. Banana Fritters.— Peel bananas, cut in lengthwise slices. Let them steep an hour with sugar and lemon jiuce, dip in fritter bat- ter, and fry as directed for apple fritters. Com Fritters. — To 1 pint scrai)ed com add ^ cup milk, hi cup flour, 1 tablespoon melted butt«r, 2 beaten eggs, 1 teaspoon salt, Mj tea- spoon pepper, 1 teaspoon Royal Baking Pow- der. Beat well, and fry in small spoonfuls as directed. Clam Fritters. — Wash and dry 25 good- sized clams or 2 strings soft-shell clams, dis- cai'ding 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 pxilp. 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 mUk 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, Mi teaspoon salt, dash of pepper, % cup milk. When cool add flour to make a thin drop batter, and 1 tea- spoon Royal Baking Powder. Beat and di'op in hot fat by small spoonfuls. Waffles.— Sift together 1 quart flour, Vj teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Rub in Mj 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, 3.— Iquartmilk, 2 teaspoons Royal Baking Powder mixed with 3 cups flour, 1 cup melted butter, Ms teaspoon salt, whites and yolks 6 eggs, more flour to make thin batter. Bake at once. IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 9 German Waffles.— 1 quart flour, ^ tea- spoon salt, 3 tablespoons sugar, 2 large teaspoons Royal Baking Powder, 2 tablespoons lard, rind of 1 lemon, grated, 1 teaspoon extract cinna- mon, 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 nulk. Mis into smooth, rather thick bat- ter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon. Soft Waffles. — 1 quart flour, ^ teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Bak- ing Powder, 1 large tablespoon butter, 2 eggs, 1 Mi 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 %, close itup ; 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 Mi cup white Indian com meal in 1"^ cups boiling water 30 minutes, adding IMi teaspoons salt. Add 1^ cups milk, 2 tablespoons sugar, 2 tablespoons melted butter, 2 cups flour mixed with 2 heap- ing 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, ^ cup Indian corn meal, Vi teaspoon powdered cinnamon, Mj 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 arti- cle of food which has taken high rank upon the American table. The heavy, sour, grease-soaked, indigestible griddle cake of old is, where modem 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 alto- gether 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, digest- ible, and its preparation and baking ai'e 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 imessential. THE ROYAL BAKING POWDER The batter must be thin, the cakes made small and not too thick, — about a good '/fe 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 grid- dle and pour the batter on immediately. Remember that buckwheat is one of the most difficult flours to lighten. Where it en- ters into combination with other materials 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 bo safely and profusely eaten by every one. Royal Wheat Cakes.— This is the best plain hot griddle cake without eggs. The cakes will be Ught, tender, and healthful. 1 quart flour, 3 teaspoons Royal Baking Powder, Vi teaspoon salt. Sift well together and add sweet milk to make into a soft batter. Bake immediately on hot griddle. Should be full Vs 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, weU- greased griddle. Make them thin. Graham Griddle Cakes. — 1 pint Graham flour, M2 pint Indian com meal, Ms pint flour, 1 heaping teaspoon brown sugar, Mi teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, % pint each of milk and water. Sift together Graham flour, com 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, care- fully turn and brown other side. Pile one on the other, serve very hot, with sugar, mUk, cream, or maple syrup. Rye Griddle Cakes. — 1 pint rye flour, Mi pint Graham flour, Mi pint flour, 1 tablespoon sugar, ^ 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.— 1^ pints flour, 4 tablespoons sugar, Mt teaspoon salt, 1% tea- spoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly Mi pint milk. Rub but- ter and sugar to white, light cream ; add yolks of eggs, 1 at a time. Sift flour, salt, and pow- der 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, IS ABSOLUTELY PURE. 10 THE ROYAL BAKER AND PASTRY COOK which use to cover them. Sift sugar plenti- fully over them, place in a moderate oven to finish cooking. Three-Egg Qriddle Cakes.— 3 cups milk, 2 heaping cups flour, ^ teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mis as for plain griddle cakes, adding whites and yolks of eggs beaten separately. Huckleberry Griddle Cakes. — ^ pint huck- leberries, 1^2 pints flour, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, 2 eggs, 1 pint mUk. 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 raspben-y griddle cakes in same manner. Rice Griddle Cakes. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sugar, ^ teaspoon salt, IMi teaspoons Royal Baking Powder, 1 egg, little more than ^ pint milk. Sift to- gether 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, l^i pints flour, 1 teaspoon brown sugar, Mi teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Boil 1 cup crushed wheat in ?4 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. Com Meal Griddle Cakes. — 2 cups com meal, 1 cup flour, ^% 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, ^ teaspoon Royal Baking Powder. Rub together the butter and sugar ; add the beaten eggs, and flour sifted with the powder; flour the board, roU out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin (fig. Xni); bake in fairly hot oven 10 minutes. Peanut Jumbles.— IMj cups butter, 2 cups sugar, 6 eggs, IMj pints flour, ^ cup corn-starch, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon, ^cutter, and bake on greased pan (fig. XTV), in a hot, steady oven, 8 minutes. Edenkobers.— 2eggs, 1 cup sugar. Vi pound almonds, pounded to paste, V4 pound chopped citron, V4 pound chopped candied lemon peel, 2 tablespoons drained honey, 2 cups flour, Mi 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, 1% cups sugar, 1 cup chopped raisins, 2 tablespoons chopped citron, 1 teaspoon each extract cloves, THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 19 allspice, and cinnamon, pincli of salt, 1 tea- spoon Royal Baking Powder, flour to roll out. Cut in rounds, bake in moderate oven- Soft Gingerbread. — 1 cup molasses, % cup sugar, Ml cup butter, ^ cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1^ teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in moderate oven. Spice Drop Cakes. — Yolks 3 eggs, ^4 cup butter, 1 cup molasses, ^ cup nulk, 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, m cups sugar, 3 eggs. 1 tablespoon water, ^ 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.— ^ pound brown sugar, Ml pound broken walnut meats, 2 level table- spoons flour, '4 teaspoon Royal Baking Pow- der, Mj teaspoon salt, 2 eggs. Drop small spoonfuls on buttered pans, bake in omck oven. Fillings and Icings for Cake CREAM FILLING.— 2 cups sugar, 3 cups tailk, 3 heaping tablespoons corn-starch, yolks 5 eggs, 1 tablespoon butter, 2 tea- spoons extract vanilla. Scald milk in double boiler, add corn-starch dissolved in little cold milk, stir till smooth. Add sugar, cook 10 min- utes. Add egg yolks, cook 4 minutes, take off and add vanilla. Cream Filling, 2. — 2 cups milk, 2 eggs, 3 tablespoons sifted flour, 1 cup sugar, flavoring. Cook as above. Cream Filling, 3. — 1 cup thick cream ■whipped to a solid froth, Mi cup powdered sugar, 1 teaspoon extract vanilla. 3llx lightly together and use at once. Cocoanut Filling. — 1 cup grated cocoanut, 1 cup sugar, 1 cup milk, 2 eggs. Cook aU to- gether 5 minutes. Cocoanut Filling, 2.— To cream filling, 2 add 2 cups freshly grated cocoanut, and 2 teaspoons extract vanilla. Chocolate Cream Filling. — Ms cake choco- late, grated. % cup milk, Mi cup sugar, I table- spoon butter, pinch salt. 1 teaspoon extract vanilla. Boil gently tiU thick. Chocolate Filling. — V4 cake chocolate, grated, Mi cup milk, yolk 1 egg, 1 cup sugar, 1 teaspoon extract vanilla. Boil sugar, choco- late, and milk till thickened, add egg yolk, cook 2 minutes, take from fire, add vamlla. Chocolate Filling, 2.— 5 tablespoons grated chocolate, cream to moisten, 1 cup sugar, 1 egs. 1 teaspoon extract vanilla. Beat egg, add chocolate and sugar, cook over fire till thick, add flavoring. Lemon Filling. — Grated rind 2 lemons, their strained juice, 2 cups sugar, whites 2 eggs, 1 cup boiling water, 2 tablespoons flour mixed with cold water, 1 tablespoon melted butter. Cook together in double boiler, adding beaten whites last. Orange Filling. — As lemon filling, using but % cup sugar and oranges instead of lemons. Fig Filling. — Mi pound chopped figs, 2 table- spoons sugar, 3 tablespoons boiling water, 1 tablespoon lemon juice. Cook in double boiler till thick enough. Fruit Filling. — 4 tablespoons finely chopped citron, same of chopped seeded raisins, \i cup chopped blanched akuonds, V4 pound chopped figs, whipped whites 3 eggs, ^ cup sugar. Whip whites with sugar, add fruits, and beat weU. Prune and Nut Filling.— Soak \^ pound large prunes over night. Steam until plump and soft. Remove pits. When cold add Mt cup chopped blanched almonds and stir into this whites 3 eggs, beaten stiff, with % cup powdered sugar. Almond Icing. — Whites 3 eggs, 1 pound Jordan (sweet) almonds, 3 cups sugar, 10 drops extract rose. Pound to fine paste almonds, with a little sugar ; then add whites of eggs, rest of sugar, and extract ; pound few minutes to thoroughly mix. Take up in bowl and use as directed. Clear Icing, for Cake. — Put 1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs. Mix together smooth and pour over the cake ; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven. Transparent Icing. — Place 1 pound pulver- ized white sugar in saucepan with Mi pint water. Boil to consistency of mucilage, then rub sugar with wooden spatula against sides of pan until it assumes white, milky appearance. Stir in 2 tablespoons extract vanilla; mix well to- gether. Pour this while hot over top of cake so as to completely cover it. Chocolate Transparent Icing. — Melt 3 ovmces fine chocolate with small quantity water in pan over fire (stirring constantly) until it becomes soft. Dilute this with Mi gill of syrup; work until perfectly smooth. Thea add to boiled sugar as above. White Icing. — The whites of 4 eggs, IMi pounds white sugar dust, the juice of h^ lemon, ^4 ounce extract rose. Place the whites and the sugar in a bowl with the juice and ex- tract. Beat with a wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance for several minutes, when use as directed. Bakers' Soft Icing.— Boil 2 cups granulated sugar with 1 cup water without stirring till it ropes when dropped from fork. Take quickly from fire, let stand untouched till blood-warm. Beat till thick as soft dough, take in hands and knead till soft, smooth, and creamy. Pack in covered glass and keep in cold place. To use, put some in bowl, set in hot water, stir con- stantly tiU soft enough to spread. Flavor and. use. Will keep indefinitely. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 20 THE ROYAL BAKER AND PASTRY COOK Boiled Icing. — Boil 1 cup granulated sugar with % cup water till it ropes when dropped from fork. Pour gradually over stiffly whipped whites of 2 eggs, beating hard. Add flavoring and use at once. Chocolate Water icing. — Melt 3 ounces fine chocolate in a few spoons water until creamy. Bon 2 cups granulated sugar with 1 cup water without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it becomes slightly cloudy. Add chocolate and use at once on cake. Plain Icing. — Whip white 1 egg till frothy. Add 1 teaspoon cold water, then 1 tablespoon at a time, sufficient sifted confectioners' sugar to make stiff enough to spread. Flavor as desired. Royal Icing. — Put whites 2 eggs in a bowl, add 1 tablespoon sifted confectioners' sugar, beat 3 minutes. Add another tablespoon sugar, beat again, continue till icing is very stiff and glossy, adding 1 teaspoon lemon juice. Spread on cake, let stand tiU dry. Water icing. — To 2 tablespoons boiling water add enough confectioners' sugar to make thick enough to spread. Add any flavoring desired. Maple Sugar Frosting. — Boil % pound broken maple sugar with 3 tablespoons water till dissolved and thick enough to rope when dropped from fork. Pour gradually on whipped whites of 2 eggs. Beat tUl thick enough to spread. Marshmallow Frosting. — Heat 2 table- spoons milk and 6 tablespoons sugar over fire ; boil 6 minutes without stining. In double boiler heat V4 pound cut marshmallows. When very soft add 2 tablespoons boiling water, cook tiU smooth. Beat in hot sugar; keep beating till partly cool, add % teaspoon extract vanilla- Use at once. Plain CoKes GERMAN APPLE CAKE.— 1 pint flour, IMj teaspoons Royal Baking Powder, Mi teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1 beaten egg, and milk to m^e very thick batter. Spread 1 inch deep in greased shallow tin ; have ready sev- eral pared, cored, and quartered apples. Press points into dough, sprinkle thickly with sugar mixed with little cinnamon. Bake in hot oven. Dutch Peach Cake.— Make a soft biscuit- dough with 1 quart flour, 2 tablespoons but- ter. Mi teaspoon salt, 2 teaspoons Royal Baking Powder, and sufficient cold mUk to mis. Roll put % inch thick, lay on flat greased pans. Have ready some peaches pared and quartered. Press these into the top of the dough in rows. Sprinkle with granulated sugar and bake in a quick oven. Cut in squares while hot. Coffee Cake. — Mix 1 pint flour, Vis teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add V^ cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, serve hot. Tea Cakes. — 3 cups flour, 1% teaspoons Royal Baking Powder, Mi teaspoon salt, % cup sugar, 3 tablespoons butter, 1 teaspoon cara- way-seeds, mUk to mix to soft biscuit-dough. Roll out Vi inch thick, cut in circles, and bake in flat pan in hot oven. Strudel Cakes.— Mix 1 quart flour, 1 tea- spoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter, mix to soft dough with mUk, roll out Ml inch thick. Have ready mixed 1 cup chopped almonds. Mi pound seedless raisins. Mi cup grated maple sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover with other piece, roU together with pin. Cut in 4- inch squares, brush tops with milk, sprinkle with maple sugar, bake in quick oven. Bath Buns. — Mix and sift 1 quart flour, 2 teaspoons Royal Baking Powder, % teaspoon salt, % cup sugar, 1 teaspoon powdered cinna- mon. Add grated rind 1 lemon. Mi cup chopped citron. Rub in \^ cup butter. Beat 6 egg yolks, add % cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round bims. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven. Cinnamon Buns. — Sift together 1 pint flour, 1 tablespoon sugar. Mi teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2 tablespoons butter, mix with mUk to soft dough. Roll out Ml inch thick, spread with soft butter, granulated sugar, and powdered cinnamon. RoU up like jelly roU, cut in inch sUces, lay close together in greased pan, and bake in quick oven. Buchtels. — Prepare dough as for cinnamon buns, but take double quantity butter. RoU out Ml inch thick, cut in 4-inch squares with jagging-iron. In center of each place 2 stewed and pitted prunes and pinch of grated lemon rind. Draw comers of dough together, pinch. Place close together in greased pan, brush with white of egg, sprinkle with granulated sugar, and bake in hot oven. Triangles. — Prepare dough asfor cinnamon buns. Roll out, cut in strips, then in 3-cor- nered pieces. Brush each with white of egg, press in center ^ii lump sugar, surround with seeded raisins, and bake in hot oven. Eccles Biscuit. — Sift together 1 pint flour, V<2 teaspoon salt, 1 teaspoon Royal Baking Powder. Rub in 2 scant tablespoons butter. Mix to a soft dough with milk ; roU out Vj inch thick. Have ready a mixtvire of Mi cup each chopped seeded raisins, citron, cleaned cur- rants, finely chopped almonds or other nuts, 2 tablespoons granulated sugar. Mi teaspoon cinnamon, V4 teaspoon allspice, pinch cloves, and just enough good sherry or brandy to moisten. Cut the dough in ovals. On each put a spoonful of the filling; brush edges with white of egg ; fold over to make pointed oval cakes. Turn plain side up, press lightly to fiatten. With sharp scissors make 3 short cuts THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. These are Facts Which Housekeepers Should Seriously Consider IF you wish the best food, you will be interested in the following facts, which show why Royal is the best baking powder, why it makes the best and most wholesome food, and why its use has become almost universal — its sale greater in this country than the sale of all other cream of tartar baking powders combined. The Royal Baking Powder NEVER FaUs. It is absolutely pure and whole- some. It is combined from the most approved and healthful ingredi- ents. It makes the finest flavored, most tender, delicious and health - fill food. It has greater leavenmg strength than any other baking powder, and is therefore the most economical. It does not lose its strength, but Mrill keep fresh and of full leaven- ing power until used. It acts slowly in the dough, so that none of its strength is lost before the baking is completed. It makes food that will keep sweet, moist, and fresh longer, or that may be eaten hot and fresh without distressing results. The reasons why the Royal Baking Powder is superior to all others in these respects are easily stated. One is because it is made from chemically pure materials ; another is because it is made with greater care and accuracy. It is always uniform in composition and leavening power. It has been the standard baking powder for thirty years. All the knowledge and skill attained by nearly a third of a centu- ry's experience is available in its pres- ent preparation. The consumer is not experimented upon by amateur manu- facturers or unscientific mixtures of unknown strength and doubtful Lugi-e- dients. The Royal Baking Powder is always certain and equal in its work ; a teaspoonful does the same perfect work to-day that it did yesterday, or last week or month, or last year. While the last teaspoonful in a can of Royal is as good as the first, other powders lose their strength after being made a short time, and particularly after the can is opened. No baking powder except Royal has its gas so fixed that its leavening power will be retained in all climates, dry or moist, hot or cold. No great efforts are made by other manufacturers to procure pure ma- terials. When they do not use alum, or a mixture of aliun and phosphate, they use the ordinary cream of tartar of the market, which contains tartrate of lime and is frequently mixed with alum, phosphates, or terra alba. The Be sure to demand ROYAL Baking Powder, made by the ROYAL BAKING POWDER CO., New York, U. S. A. frequent tests by the Massachusetts and New York State Boards of Health show the great extent of this adulter- ation. Such cream of tartar makes impure, unhealthful, and imreliable baking powder. But experiments that cost many hundred thousand dollars were made by the Royal Baking Powder Com- pany to secure for its use chemically pure ingredients, and to devise meth- ods and formulas that would make a perfect baking powder. In the manufacture of this powder there is used more than half of all the cream of tartar consumed in the United States for all purposes. This is refined in the mammoth works of the Company (erected at a €Ost of over naif a milHon dollars) by special patented processes, by which means there are secured to the Royal Baking Powder exclusively ingredients absolutely free from tartrate of Ume ©r other adulterant or inert matter. While there is no secret as to the ingredients used, the methods of their preparation, their relative pro- portions, and the manipulations which are indispensable to produce a powder so perfect in all respects as the Royal are unknown to or, because too expen- sive, unemployed by other manufac- turers. The exactness with which the active principle of each ingredient prior to mixing is ascertained by expert chem- ists, by which only can there be pre- vented an acid or alkali residuum in the food ; the actual prohibition enforced against the receipt into the works of an impure ingredient ; the care with which the materials are dried, coated, and prepared before their combination, and the precision in packing the pow- der so that it shall be delivered to the consumer in the perfect condition in which it leaves the factory, are some of the details never overlooked in ita manufacture. Are not the same means employed by other manufacturers? They are not. Ivlany have tried to imitate the Royal, but have never equaled it. Pure materials are not employed, care is not taken in their preparation and combination, while in the great ma- jority of baking powders alum is added to give them strength, while cheapen- ing their cost. No alum, amino uia, pIiospliates» or unwholesome or doubtful sub- stances are used in tbe Royal, while the superior purity and fineness of its ingredients are shown by the fact that it costs more to manufacture than any other brand. The gi*eat populaiity and general use of the Royal Baking Powder at- test its superiority. Scores of brands of baking powders have been placed upon the market since Royal was introduced. Most of these are forgotten ; none has achieved a general success, while the Royal has increased in popularity until its use is general in every city, town, and hamlet in the country. It is likewise employed exclusively upon the gi'eat ocean steamships, and has come to be the leading baking powder in Great Britain, France, Germany, South Africa, and other foreign coun- tries. Nothing but the superior qual- ity of the Royal Baking Powder could have effected this. Corroboi-ative of the foregoing are the official tests. These have been made without prejudice, by absolutely unbiased officers, have been elaborate, exhaustive, and should be conclusive. Prof. Tucker, State chemist of New York, whose thorough and scientific work in examining articles of food for Be sure to demand ROYAL Baking Powder, made by the ROYAL BAKING POWDER CO.. New York, U. S. A. the State Board of Health is well known, says the Royal is a " baking powder unequaled for puiity, strength, and wholesomeness." The State chem- ists of Massachusetts, Ohio, Michigan, Iowa, Wisconsin, Illinois, Indiana, California, etc, etc., indorse it as su- perior to all other similar preparations, wbUe the United States Govern - ineut investigation, made under tlie authority of Congress, shows the Royal to be a cream of tartar baking powder sui)erior to all others in purity, wholesomeness, 4uid leavening strength. The day has come for a rigid dis- ci'imination in the pm-chase of baking powders by the housekeepers. Health and economy demand the use of that brand ascertained abso- lutely pure and wholesome and of greatest efficiency. Those who have tested all thor- ouglily, use Royal only. If you are not using it, the facts here given should induce you to give it a trial. No other Article of Human Food has ever received such emphatic commendation for purity, strength, and wholesomeness, from the most eminent authorities, as the Royal Bak- ing Powder. No other Article used in the domestic econ- omy of the household has so many enthu- siastic friends among the housekeepers of America. ^ AVOID ALUM BAKING POWDERS Do not use alum baking powders. They may be lower in price, but they will prove more expensive, because they are low in leavening strength, and make unhealthful food. They contain besides alum all kinds of adulterants from terra alba to ground flint and sulphuric aoid. Prof. Schweitzer, State University, Mo. : "Alum in baking powder is dangerous and should be restricted." Prof. Johnson, Yale College: "Alum in food must therefore act as a poison." Prof. Geo. F. Barker, University of Pennsylvania : " I consider the use of alum baking powder highly injurious to health." Prof. Tucker, State Chemist, New York : " The employment of alum in bread making is decidedly injurious." Prof. Prescott, University of Michigan : " The use of alum in baking powder should be prohibited by law." Geo. M. Sternberg, Surgeon Gen., U. S. Army : "No alum powder is furnished to the Army by the Subsistence Department." M. K. Van Reypen, Surgeon Gen., U. S. Navy; "There can be no question that the alums entering into the composition of alum baking powders are seriously injurious to the system." Be sure to demand ROYAL Baking Powder, made by the ROYAL BAKING POWDER CO., New York, U. S. A. ^ All Expert Cooks Use ^ Royal Baking Powder Perfect and uniform success in making finest food is more certain with Royal Baking Powder than with any other. Use it in every receipt calling for a baking powder, or cream of tartar and soda, and the best results in pure, wholesome, appe- tizing food are assured. Experts use it because it adds to their success. Physicians and Health Officers recommend it because it adds to the wholesomeness of the food. Marlon Harland : " I regajd the Royal Baking Powder as the best in the market. It is an act of simple Justice, and also a pleasure, to recommend it imquallfledly to American houee- wives." Miss Maxla Faxloa : " It seems to me that the Royal Baking Powder is as good as any can be. I have used it a great deal and always with satisfaction." Mrs. Baker, Principal of Washington, D. C, School of Cookery: "I say to you, without hesitation, use the Royal. I have tried all, but the Royal is the most satisfactory." A. Fortin, Chef, White House, for Presidents Arthur and Cleveland : " I have tested many baking powders, but for finest food can use none but Royal." GuBtav Ferand, Chef, Fifth Avenue Hotel, New York: "I use the Royal Baking Powder and find it superior." F. Fere, Ohef, Astor House, New York : " I have never found any equal to Royal Baking Powder. This is also the opinion of the priucipal chefs of the country." P. Dedtor, Ohef, Arlington Hotel, Washington, D. C. : "I have long used Royal Baking Powder, always obtaining the best results." A. Benxelin, Ohef, Queen City Club, Cincinnati, O. : "I find nothing superior to Royal Baking Powder. It is without doubt the best." L. Campagnon, Chef, Union League Club, Chicago, El. : " Royal Baking Powder has been used here many years, all others having been discarded." A. Tenu, Chef, Hotel Brunswick, New York : " We use only superior goods, and none deny that the Royal is the best baking powder made." G. Nauvel, Chef, Union Club, New York : " Royal Baking Powder is superior to all that I have tried." Louis Du Verdler, Chef, Leland's Hotel, Chicago, 111. : " We use exclusively Royal Baking Powder. I have tried many, but always return to the Royal." Hotel BeUevue, Philadelphia: " Royal Baking Powder is the best we have ever used. Wt have tested many brands, old and new, and this is our firm belief." Alex. KEuir, Chief Baker, Cunard Str. Lucania: "I have used Royal Baking Powder for twelve years. It is better than any other." H. Beattie,Chief Baker, Am. Line Str. St. Louis: "Anexperienceof many years warrants me in saying there is no baking powder so good as Royal for use on shipboard. It keeps its strength and gives excellent results." M. Hopkins, Chief Baker, White Star Str. Germanic: "Have used Royal Baking Powder (American made) for fifteen years. It is always reliable, keeps in perfect condition, and is the best of which I know." W. Sntton, Chief Baker American Line Steamship New York : "I have used many baking pow- ders, afloat and ashore, for 25 years, but can find none equal to Royal. It is in front of everything." United Cooks' and Pastry Cooks' Association of the United States: "We recommend the Royal Baktug Powder as superior to all others." Be sure to demand ROYAL Baking Powder, made by the ROYAL BAKING POWDER CO., New York, U. S. A. THE ROYAL BAKER AND PASTRY COOK 21 across top. Sift over little powdered sugar, place well apart on greased pans, and bake in quick oven till pale brown. Good for lunch. Currant Loaf. — 3 cups flour, % cup butter, ^4 cup sugar, Vfe teaspoon salt, 1 cup cleaned currants, grated rind 1 lemon, 2 teaspoons Royal Baking Powder. Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf -pan, bake 1 hour in moderate oven. Fruit Wheels. — Sift together 2 cups flour, 1 heaping teaspoon Royal Baking Powder, Mi teaspoon salt, 1 tablespoon sugar. Rub in 2 large tablespoons butter. Mix to soft dough with mUk ; roll out M inch thick. Spread thickly with soft butter, dust with 1 teaspoon flour, 4 tablespoons g^ranulated sugar, 1 tea- spoon cinnamon]; sprinkle over '4? cup each of seeded and cut raisins, chopped citron, and cleaned currants. RoU up, cut in 1-inch slices, put 1 inch apart on greased flat pans, and bake in hot oven. Fruit Short Cakes THE old-fashioned fruit short cakes were generally made with flour, soda, sour milk, and shortening, and were restricted to the strawberry season. We now use Royal Baking Powder for lightening them, employ all the fruits of the various seasons, and thus feast ourselves upon the delicate confections almost the whole year through. The short cake made with Royal Baking Powder and sweet milk is incomparably better, surer, and more healthful than the old-fashioned concoc- tion. Too much skill was required in combin- ing soda and sour milk. The milk had to be at just the right stage of sourness ; not a grain more of soda could be used than was sufficient to neutralize the acid in the niUk, or the cake would be yellow, with a disagreeable odor and soapy taste ; if too little, the cake was heavy. But even the young or inexperienced house- keeper will find that with Royal Baking Powder a perfect short cake is an easy and agreeable task. The baking powder only needs to be thoroughly sifted with the flour, so that it may evenly lighten the cake. Use sweet milk al- ways. For the old-fashioned short cake no eggs are needed, the dough being put together in the same way as for baking powder biscuit. Throughout the summer fresh fruit of all kinds can be used. With cold weather substi- tutes are found in tropical fruits such as ba- nanas and oranges, stewed fruits such as prunes, dried, and all varieties of canned fruits ; but it is better to keep the fruit short cake for those seasons when ripe, fresh fruits are obtainable. The cake part for a fruit short cake may be made from any one of the following receipts : Short Cake. — 1 quart flour, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 tablespoons butter, 1 pint mUk. Sift the flour, salt, and powder together, rub in the butter cold; add the milk and mix into a smooth dough, just soft enough to handle; divide in half, and roU out to the size of breakfast-plates ; lay on a greased baking-tin (fig. XIV), and bake in hot oven 20 minutes; separate the cakes without cutting, as cutting makes them heavy. Short Cake, 2.— 1 quart flour, \^ cup but- ter, Mi teaspoon salt, 1 tablespoon sugar, 2 heaping teaspoons Royal Baking Powder, milk to make soft dough. Mix as in first receipt, and bake. Short Cake, 3. — 1 pint flour, 3 tablespoons butter. Mi teaspoon salt, 2 teaspoons sugar, 2 scant teaspoons Royal Baking Powder, milk to mix to stiff batter. Sift dry ingredients; add milk to make very thick batter in which spoon will stand upright. Turn into shallow greased pan (flg. XIII), and steam 30 minutes; place in hot oven 10 minutes. When cold split in 2 or 3 thicknesses. Short Cake, 4.— Cream Mi cup butter and 1 cup sugaa*. Add 2 well-beaten eggs. Mi tea- spoon salt ; then, alternately, Vtj cup milk and 2 cups flour in which is sifted 2 teaspoons Royal Baking Powder. Bake in layer-cake tins and use when cold. Apple Short Cake.— Pare, core, and cut 8 sour apples into eighths. Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon juice. Mi cup sugar, and a pinch of cinnamon or nutmeg. Cover and bake in moderate oven till dark red and tender. When cold spread between layers of short cake and serve with plain or whipped cream or a cold boiled custard. Blackberry Short Cake.— Wash and drain 1 quart berries. Sweeten, spread between lay- ers of short cake, and serve with cream or a cold custard. Strawberry Short Cake.— Pick, hull, wash, and drain berries. Sweeten, spread between bottom layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard. Raspberry Short Cake. — Prepare as for strawberry short cake. Cherry Short Cake. — Make as for straw- berry short cake, using pitted sweet or tart cherries. Peach Short Cake. — Pare and slice peaches. Finish as for strawberry short cake. Banana Short Cake. — Peel and slice ba- nanas. Finish as for strawberry short cake. Canned Fruit Short Cake. — Any canned fruit, drained from syrup, may be used in place of fresh fruit, finishing as for other shortcakes. Huckleberry Short Cake. — 2 cups sugar. Mi cup butter, 1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3 cups flour, 1 quart washed and well- drained huckleberries, more flour to make a very thick batter. Bake in greased dripping- pan, break in squares, serve hot with butter. Individual Short Cakes. — Make short cake, 2. Roll out Mi inch thick, cut in rounds size of small saucer. Bake and finish as for other short cakes. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 22 THE ROYAL BAKER AND PASTRY COOK Doughnuts and Crullers THESE old-fashioned "fried cakes," as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked. The fat should be in a deep pot (to obviate any danger of boiling over), and should be of suffi- cient depth to cover the dough when first dropped in. It shovdd be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking ; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on nnglazed paper, then rolled in pow- dered sugar. Doughnuts. — Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. RoU out J/ ■ blespoon vinegar, stirring rapidly until mix- cress with more French dressm ture is slightly thickened and vinegar cannot | dressing thinned with vinegar. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE be noticed. Mixture will separate after ab«ut 20 minutes. Boiled Dressing. — 3 beaten eggs, 1 cup rich milk, % teaspoon dry mustard, 2 teaspoons salt, 2 dashes cayenne, 2 tablespoons olive oil or melted butt«r, ^2 cup vinegar. Cook in double boiler till thick as custard. Strain and keep in cold place. Cream Dressing.— 1 cup cream, 1 tablespoon flour, 3 tablespoons vinegar, 2 tablespoons but- ter. Mi teaspoon powdered sugar, 1 teaspoon salt, M4 teaspoon pepper. Mi teaspoon dry mustard, whites 2 eggs. Cook in double boiler, stirring constantly, and adding whipped whites just be- fore taking from fire. Celery Salad. — 2 bunchescelery,! tablespoon salad oil, 4 tablespoons vinegar, 1 small tea- spoon fine sugar, pepper and salt to taste. Wash and scrape celery ; lay in ice-cold water until dinner-time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad-bowl. Chiclcen Salad. — Cut cold roast or boiled chicken in small dice, add Mi as much blanched celery cut fine, season with salt and pepper, idix with French dressing and set away for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayonnaise. Lobster Salad. — Tear the meat of lobster into shreds with two forks, and let it get cold. Mix with blanched celery cut in small pieces — 14 celery, % lobster. Mix with mayonnaise. Make cups of small blanched leaves of lettuc«, fiU with salad, garnish with mayonnaise, capers, and lobster coral. Keep on ice until served. Salmon Salad. — Remove bones and skin from can salmon. Drain off liquid. Mix with French dressing or thin mayonnaise ; set aside for a whUe. Finish same as lobster salad. Other fish salads may be prepared in same manner. Tomato Salad.— Pare with sharp knife. Slice and lay in salad-bowl. Make dressing as follows : Work up saltspoon each of salt, pep- per, and fresh made mustard with 2 table- spoons of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, 4 tablespoons vinegar; toss up with fork. Cucumber and Onion Salad.— Pare cucum- bers and lay in ice-water 1 hour ; do same with onions in another bowl. Then slice them in proportion of 1 onion to 3 large cucumbers; arrange in salad-bowl, and season with vine- gar, pepper, and salt. Potato Salad.— Make % amount of boiled dressing given ; when cold, thin wdth vinegar or lemon iiiice, and add 2 tablespoons onion iuice. Pour over diced boUed potatoes while hot When cold serve with watercress or field salad, garnishing with diced pickled beets and sliced hard boUed egg. Potato and Egg Salad.— Hard boil 3 eggs 30 minutes; shell and cut fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of water- " ■ ■ or boiled THE ROYAL BAKER AND PASTRY COOK 3& Cold Slaw. — Prepare % quantity boiled dressing. While hot pour over 1 quart shaved •abbage, cover closely; set away till cold. Red cabbage may also be used. Cheese Straws. — Roll out pie crust, 5, very thin. Sprinkle with grated sharp cheese and a dust of cayenne, fold in throe, roU out, and dust a second time with cheese. Fold, roll out quite thin, cut in fine strips or straws with jagging-iron, lay on flat pans and bake in very moderate oven. Welsh Rarebit.— Select richest and best American cheese, the milder the better, as melting brings out strength. To make 5 rare- bits, take 1 pound cheese, grate and put in tin or porcelain-lined saucepan; add ale (old is best) enough to thin the cheese sufttciently, say about a wine-glass to each rarebit. Place over fire, stir until it is melted. Have slice of toast ready for each rarebit (crusts trimmed) ; put a slice on each plate, and pour cheese enough over each piece to cover it. Serve while hot. Eggs SOFT AND HARD BOILED EGGS.— For soft boiled drop into boiling water and boil 3 to 3 Ms minutes. A better way is to have water boUing in a saucepan. Take from fire, add eggs quickly, cover, and let stand off fire away from drafts from 8 to 10 minutes, according to freshness of eggs. Hard boiled eggs should be simmered at least 20 minutes. This gives mealy yolks, which digest more readily than sodden ones. Poached Eggs.— Toast small slice of bread for each egg; trim and lay on hot platter. Have frying-pan partly filled with salted water. When simmering, carefully break in 1 egg at a time. Baste with the water until white is firm, take up with skimmer, trim edge of white and slip on toast. Scrambled Eggs.— Beat together 4 eggs, ^i cup cream or rich milk. Mi teaspoon salt, V4 teaspoon pepper. T\irn into hot buttered pan, stir till set. Serve on toast. Chopped boiled ham or other cold meat may be mixed with the eggs before cooking. Omelet. — Break 3 eggs in bowl ; add 1 tea- spoon cold water. Beat with fork till mixed. Add ^ teaspoon salt. Turn into very hot but- tered pan, shake and stir till eggs begin to set. Let form, fold and turn out on hot platter. Fancy Omelets. — Finely chopped cooked meats, vegetables cut fine, chopped parsley, etc., may be added to plain omelet and dish named according to what is added, as ham omelet, omelet with peas, etc. Orange or other Sweet Omelet.- Sepa- rate and whip whites and yolks of 3 eggs. Pour yolks over whites, add grated rind of orange and 1 tablespoon of orange juice, 1 table- spoon powdered sugar. Mix and cook as above. Omelet Souffle?.— Break 6 eggs into sep- arate cups ; beat 4 of the yolks, mix with them teaspoon flour, 3 tablespoons powdered sugar, very little salt ; flavor with extract lemon or any other flavors that may be preferred. Whisk the whites of the 6 eggs to firm froth ; mix them lightly with yolks ; pour the mixture into a greased pan or dish ; bake in quick oven. When well risen and lightly browned on the top it is done ; roll out in dish, sift pulverized sugar over and send to table. You can also pour some rum over it and set_it on fire, as for an omelet au rhum. Plain and Fancy Baked Eggs.— Butter small stoneware dishes. Carefully break egg in each. Add salt, pepper, and bit of butter. Bake in oven till white is set. May be varied by buttering dish and adding chopped parsley or ham, soaked bread crumbs, chopped onions, or a little stewed tomato. Vegetables HINTS ON COOKING VEGETABLES.— First — Have them fresh as possible. Summer vegetables should be cooked on same day they are gathered. Second — Look them over and wash well, cutting out all decayed or unripe parts. Third — Lay them, when peeled, in cold water for some time before using. Fourth — Always let water boil before putting them in, and con- tinue to boil until done. Turnips. — Should be peeled, and boiled from 40 minutes to an hour. Beets. — Boil from 1 to 2 hours ; then put in cold water and slip skin off. Spinach. — Boil 20 minutes. Parsnips. — Boil from 20 to 30 minutes. Onions. — Best boiled in 2 or 3 waters, add- ing milk the last time. String iJeans.- Should be boiled IVij hours. Shell Beans. — Require an hour. Green Corn. — Boil 20 or 30 minutes. Green Peas. — Should be boiled in little water as possible ; boil 20 minutes. Asparagus. — Same as peas; serve on toast with cream gravy. Winter Squash. — Cut in pieces and boil 20 to 40 minutes in small quantity of water ; when done, press water out, mash smooth, season with butter, pepper, and salt. Cabbage. — Should be boiled from 1 to 2 hours in plenty of water ; salt while boiling. Asparagus on Toast.— Have stalks of equal length ; scrape lower ends ; tie in small bunches with tape. _ Cook 20 to 30 minutes, according to size. Dip 6 or 8 slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover with a white or drawn butter sauce ; in making sauce use asparagus liquor and water or milk in equal quantities. String Beans.— Top and tailthebeans, and strip off all strings carefully ; break into short lengths and wash. Boil in salted water until tender — from l^^j to 3 hours. Drain, season with butter, salt, and pepper. Kidney Beans, Brown Sauce.— Cook 1 pint fresh shelled beans in salted water till tender. Drain ; shake in saucepan with 1 teaspoon but- ter 3 minutes. Add 1 cup brown sauce (see Sauces), and simmer 5 minutes. Beets, Cream Sauce.— Wash and boil beets till tender. Rub off skins and shce or dice. To 1 pint add 1 cup white sauce (see Sauces) ; simmer 5 minutes. Other root vegetables may be finished same way. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 40 THE ROYAL BAKER AND PASTRY COOK Boiled Cabbage.— Strip off outer leaves, cut in quarters, cut out stalk. Soak in salted wa- ter 1 hour. Drain. Have kettle of rapidly boiling water. Add ^ teaspoon baking soda and cabbage. Cover and keep at galloping boU. Unless very old, cabbage will be done in 1 hour. Press out all water ; season well ; put in hot dish. Carrots and other Root Vegetables.— Scrape or pare carrots, parsnips, turnips. Dice and cook gently in unsalted water till tender. Drain and reheat in seasoned butter, 1 table- spoon to 1 pint, or in a drawn butter or white sauce. In early summer, when roots are small, water should be salted. Onions should also be boUed in salted water, then finished as here directed. Stewed Com. — Husk corn. Draw sharp knife down center of each row of grains ; press out pulp with back of knife. To 1 pint add ^^ teaspoon salt, \*i teaspoon sugar, dash pepper, Vij cup cream or rich milk. Heat and simmer 10 minutes. Corn Pudding.— To 1 pint scraped com pulp add 4 beaten eggs, 1 pint milk, 1 teaspoon salt. Mi teaspoon pepper. Mis, bake in moderate oven till set in center. Fried Egg Plant.— Wipe the egg plant, cut in V4-ineh slices, soak in salted cold water 1 hour. Dip each slice in beaten egg and fry in butter until inside is very soft, outside brown. Fried Onions. — Peel (holding onions and hands under water to prevent tears), wash and cut crosswise so as to form undivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, and serve with beefsteak. Fried Potatoes. — Pare raw potatoes ; cut thin as wafers with sharp knife or patent slicer. Soak 20 minutes in cold water ; dry on towel. Throw a handful at a time in kettle of smoking-hot fat ; skim out fast as browned and drain on unglazed paper. Sprinkle with salt. Fried Potatoes,2.— Cut cold boUed potatoes in thick slices, season and saut6 in a little hot fat in a frying-pan. Mashed Potatoes. — Boil potatoes in salted water; while hot put through ricer or mash with fork till smooth. Season with salt and pepper ; to 1 pint add 1 tablespoon butter and 2 tablespoons hot milk. Beat till light, heap in hot dish. Baked Potatoes. — Scrub potatoes of same size. Bake in very hot oven until tender. Press till skin breaks sUghtly, serve hot with butter. Potato Croquettes. — Mis together 1 pint hot mashed potato, 1 teaspoon salt, V3 teaspoon pepper, 1 teaspoon onion juice, 1 tablespoon butter, 1 tablespoon chopped parsley, yolks 2 beaten eggs. Stir over nre till misture leaves sides of saucepan. When cool, shape into cro- quettes, dip each in beaten egg, roll in crumbs, and fry brown in deep kettle oJ smoking-hot fat. Lyonnaise Potatoes.— Heat 1 tablespoon butter in frying-pan. Add 1 tablespoon chopped onion. When pale brown add 1 pint diced boiled potatoes, seasoned. Shake till butter is absorbed ; potatoes should not color. Add 1 tablespoon chopped parsley and take up. Creamed Potatoes.— To 3 cups diced boiled potatoes add 1 pint cream sauce (see Sauces), more seasoning if necessary, and simmer 10 minutes. Or, season cold sliced potatoes, cover with milk, and stew till milk is reduced one half, then add a little butter. Stewed Squash.— Pare small squash, re- move seeds, boil in salted water till tender. Drain, mash, season, and stir over slow fire till quite dry. Add butter and seasoning to taste. Stewed Tomatoes.— Scald and skin toma- toes, remove hard ends and cut up. Stew in agate saucepan till tender, add salt, pepper, and sugar to taste, also 1 teaspoon butter to each pint. If liked, thicken with fine crumbs or with a little flour dissolved in cold water. Stuffed Tomatoes. — Choose large toma- toes ; cut off stem ends and take out centers. Fill with stufBng (see StufSngs), lay on but- tered baking-pan, and bake in hot oven 30 minutes. Peppers, summer squash, large ripe cucumbers, onions, and egg plant may be pre- pared in same way. Panned Tomatoes. — Cut firm tomatoes in halves. For 4, heat 1 tablespoon butter in frying-pan. Dip tomatoes in flour, put cut side down in pan, cover, and cook over hot fire until browned. Transfer to hot dish, sprinkle 1 tablespoon flour in pan, stir, add 1 cup milk ; stir till thickened, season, boil 1 minute, and pour round tomatoes. Mashed Turnips. — Pare and dice turnips, boil in unsalted water till tender. Mash, adding salt, pepper, and butter to taste. If cut small they will cook in less time and be less odorous. Ragout of Vegetables. — Parboil 1 carrot, 1 turnip, 2 potatoes, 2 ears of com, 1 cup of lima beans, and the same of peas, 1 onion, and with them Vi poimd of fat salt pork. Drain off the water and lay aside the pork. Slice carrots, turnips, potatoes, and onion. Put into a saucepan with a cup of some good meat soup before it has been thickened. Season well ; cut the com from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together Ms hour. Stir in a great lump of butter rolled in flour. Stew 5 minutes, and serve in a deep dish. Dried Sweet Com. — Soak 1 pint overnight. Drain, add fresh cold water, and cook slowly. When tender drain, add ^ cup rich mUk, 1 tablespoon butter, salt and pepper to taste, simmer 10 minutes. Boiled Rice. — Wash 1 cup rice through sev- eral waters till water runs off clear. Have at least 4 quarts rapidly boiling water in kettle. Add rice and 1 tablespoon salt. Boil at a gallop until rice is tender — this takes 12 to 20 min- utes according to kind and age of rice. Drain, set colander over boiling water for 10 minutes or more to steam. Each grain will be distinct yet tender. Macaroni. — Have a large kettle nearly full of rapidly boiling salted water. Break maca- roni into 2 or 3 inch lengths, drop into the water, and boil as directed for rice until tender, which wiU take from 30 to 45 minutes. Drain, then pour cold water through the colander to remove pastiness. Reheat in a little butter, or in a white, brown, or tomato sauce. Before sending to table, sprinkle thickly with grated cheese or stir the cheese through it. Spaghetti, vermicelli, or any of the forms of paste may be prepared in the same way. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 41 Pickles, Etc. USE glass bottles for pickles, also wooden knives and forks in preparation of them. Fill bottles 3 parts fiill with articles to be pickled, then fill bottle with vinegar. Use saucepans lined with earthen- ware, or stone pipkins, to boil vinegar in. Chow Chow. — 1 quart large cucumbers, 1 quart small cucumbers, 2 quarts onions, 4 hesids cauliflower, 6 green peppers, 1 quart green tomatoes, 1 gallon vinegar, 1 pound mustard, 2 cups sugar, 2 cups flour, 1 ounce turmeric. Put all in salt and water one night ; cook all the vegetables in brine until tender, except large cucumbers. Pour over vinegar and spices. Pickling Cauliflowers.— Take whitest and closest cauliflowers in bunches ; spread on earthen dish, cover them with salt, and let stand 3 days to draw out all the water. Then put in jars, pour boiling salt and water over them, let stand overnight ; then drain with a hair-sieve, and put in glass jars ; fill up jars with vinegar ; cover tight. Piccalilly. — 1 peck green tomatoes, sliced; Ml peck onions, sliced; 1 cauliflower, 1 peck small cucumbers. Leave in salt and water 24 hours ; then put in kettle with handful scraped horse-radish, 1 ounce turmeric, 1 ounce cloves (whole), V4 pound pepper (whole), 1 ounce cassia-buds or cinnamon, 1 pound white mus- tard seed, 1 pound English mustard. Place in kettle in layers, and cover with cold vinegar. BoU 15 minutes, constantly stirring. Pickled Red Cabbage.— Slice it into a col- ander, sprinkle each layer with salt; let it drain 2 days, then put into a jar, pour boUing vinegar enough to cover, put in a few slices of red beet-root. Choose purple red cabbage. Those who like flavor of spice will boil it with the vinegar. Cauliflower cut in bunches, and thrown in after being salted, will look red and beautiful. Tomato Catsup. — 1 gallon tomatoes (strained), 6 tablespoons salt, 3 tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 tablespoons allspice, IMi pints vinegar ; boU down one half. 1 peck tomatoes will make 1 gallon strained. Walnut Catsup.— Take green walnuts be- fore the shell is formed (usually in a proper state early in August). Grind them or pound them in an earthen or marble mortar. Squeeze out the juice through a coarse cloth, and add to every gallon of juice 1 pound of anchovies, 1 pound salt, 4 ounces cayenne pepper, 2 ounces black pepper, 1 ounce each ginger, cloves, and mace, and the root of one horse-radish. Boil all together tiU reduced to half the quantity. Pour off, and when cold bottle tight. Use in 3 months. Beverages BOILED COFFEE.-For 4 heaping table- spoons ground coffee allow 1 quart freshly boiling water and ^ white 1 raw egg. Mis the egg white with 3 tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffee-pot, put in pre- pared coffee. Pour in boiling water, cover spout, and boil 5 minutes. Pour in quickly V4 cup cold water, let stand 3 minutes to set- tle. Strain into hot pot or have strainer on table. Coffee for Six Persons. — Take 1 full cup ground coffee, 1 egg, a little cold water ; stir together, add 1 pint boiUng water, boil up ; then add another pint boiling water, and set back to settle before serving. French Coffee. — 1 quart water to 1 cup very fine ground coffee. Put coffee grounds in bowl ; pour over about Ms pint cold water and let stand for 15 minutes ; bring remaining water to a boil. Take coffee in bowl, strain through fine sieve, then take French coffee- pot, put coffee grounds in strainer at top of French pot, leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee-pot on stove 5 min- utes; nmst not boil. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputation of mak- ing the best coffee, use 3 parts Java, 1 part Mocha. Vienna Coffee.— Equal parts Mocha and Java coffee ; allow 1 heaping tablespoon of coffee to each person, and 2 extra to make good strength. "Mik 1 egg with grounds, pour on coffee Mi as much boiling water as will be needed, let coffee froth, then stir down grounds and let boil 5 minutes; then let coffee stand where it will keep hot, but not boil, for 5 or 10 minutes, and add rest of water. To 1 pint cream add white of an egg, well beaten ; this is to be put in cups with sugar, and hot coffee added. Tea. — Water for tea should be freshly heated and just boiling. Teas are of differing strengths, but a safe rule is 1 teaspoon dry tea to Mi pint boiling water. Scald tea-pot ; put in dry tea and cover for 1 minute. Add boiling water, cover closely. Let stand 3 to 6 min- tites, strain off into second hot pot. A wadded cozy wiU keep tea hot for a long time off the fire. Cocoa. — The usual rule is 1 teaspoon cocoa to each cup. Mix dry cocoa with little cold water, add scalded milk or boiling water, and boil 1 minute. Chocolate. — 1 square unsweetened choco- late, 1 tablespoon sugar, 2 tablespoons hot wa- ter. Grate chocolate, boil all together till smooth, add gradually 1 pint scalded milk, cook in doiible boiler 5 minutes. Some like to add 1 teaspoon vanilla. It can be made stronger by using more chocolate. Cookery for the Sick ALWAYS prepare food for the sick in the neatest and most careful manner. In ^ sickness the senses are unusually acute, and far more susceptible to carelessness, neg- ligence, and mistakes in the preparation and serving of food than when in health. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 42 THE ROYAL BAKER AND PASTRY COOK Com Meal Qniel. — Mix 1 tablespoon com meal, ^ teaspoon salt, and 2 tablespoons cold water. Add 1 pint boiling water, simmer slowly 1 hour. In serving bowl put 2 table- spoons cream, 1 lump sugar, strain in gruel, stir for a moment, and serve. Flour and arrowroot gruel is made in the same way, but cooked only 10 minutes. Farina gruel is made with milk and cooked 1 hour in double boiler. Boil oatmeal gruel 1 hour and strain. Barley Water. — Wash 2 tablespoons pearl barley, scald with boiling water, boil 5 minutes, strain. Add 2 quarts cold water, simmer till reduced ^. Strain, add lemon juice to taste. Good in fevers. Wine Whey.— Scald 1 cup milk, add 1 cup wine, cook gently tiU it wheys. Strain through cheese-cloth. Beef Tea. — Chop very fine 1 pound lean beef round. Cover with Vj pint cold water. Stand in cold pla