1/5 RpyAii • B-^^KER By • Prof- 6* • Ru dmain i • LATECHEFDtCUlSINEOFTHENEWYORKCOOKlNGSeHOOL- 7^ -RoyalBaKing Powder- BAKINO CO, 1888. (OMPANX- •l06Wall5b- •NEW YORK- A LETTER FROM MARION HARLAND. [P^AC SIMILE.] (?a^k^^ iZe^ CH^t^t^^ y^./iy^'^ej " c^^^^^U^ ^tf--^^ y/z-A^ -^-Ait/^t^ /^^^ (L^^z^^^-^ t/r" 4^ ^k-pu^ ^IS^^^^V ^2^^y7^2.t''^i^ £-yuii^e^ GENERAL INDEX. PAGE. BREAD, ROLLS AND MUFFINS 1 BISCUITS, BUNS, Etc 3 CRACKERS 4 , . WAFFLES, PUFFS, Etc 4 ^ \ GRIDDLE CAKES, Etc 5 J A:. PANCAKES AND FRITTERS 6 ( . PASTRY 6 I ^NCAKE 7 I " aCINGS FOR CAKE 11 , ' SHORTCAKES 13 [ CHEESE CAKES 12 DUMPLINGS 12 PUDDINGS 13 PIES 16 SAUCES FOR PUDDINGS, Etc 18 .CUSTARDS, TARTS, Etc 19 - JELLIES AND JAMS 20 . - PRESERVES 21 • UTENSILS FOR COOKING 21 SOUPS AND BROTHS 21 PAGE. FISH 23 SHELLFISH 24 MEATS 24 RELISHES 28 EGGS 28 POULTRY 29 TOAST 30 SAUCES AND DRESSINGS FOR MEATS 30 SALADS 32 OMELETTES 32 VEGETABLES .-33 PICKLES 36 CATSUPS 37 SPICED FRUITS 37 CORDIALS 38 ICE CREAM AND FRUIT ICES 39 BEVERAGES, TEA. COFFEE. Etc 39 COOKERY FOR THE SICK 40 CANDIES 41 MARMALADES 41 ALPHABETICAL INDEX TO RECEIPTS. i Apple Sauce 29 Artichokes, Boiled 33 Artichokes, Boiled Jerusalem . .33 Asi)arag:us 33 Asparagus on Toast 33 I Asparagus with Eggs 36 Bacon and Eggs 25 I Bacon and Liver 26 Beans, Baked 33 Beans, Boiled 36 Beans, Boston Baked 33 Beaus, Lima 33 Beans, String 3:3, 36 Beef, Braised 25 Beef, Corned, and Turnips. .26, 35 Beef, Minced 25 Beef, Rissolees of 28 Beef, Roast 25 Beef, Roast Sirloin 25 Beef Tea 21, 40 Beef Tongue 25 Beefsteak, Broiled 26 Beefsteak Pie, French 25, 26 Beefsteak Pudding 25 Beer, Maple .40 Biscuit, Abernethy 4 Biscuit, Breakfast 3 Biscuit, English 3 Biscuit, Hot 3 Biscuit, Lemon 3 Biscuit, Sugar 3 Bread, Brown 2 Bread, Brown, Boston 1 Bread, Corn, New Orleans 2 Bread, German Unfermented. . 1 Bread, Graham 1,2 Bread, Graham Lunch .,2 Bread, Graham Unfermented. . 1 Bread, Norweg. , for Dyspeptics 1 Bread, Oatmeal 1 Bread, Royal Unfermented ... 1 Bread, Rye 2 Bread, Scotch Short 4 Bouillon Souj), for sick 40 Broth, Chicken 22, 40 Broth, Mutton 23, 40 Broth, Scotch 23, 40 Buns, Bath 7 Buns, Sweet Potato 3 Cabbage 33 Cake, Adelaide 7 Cake, Almond 7 Cake, Angels' Food 7 Cake, Apple Butter 10 Cake, Apple Jelly 7 Cake, Bride 11 Cake, Caraway 7 Cake, Chocolate 7 Cake. Chocola t-e Cream 9 PAGE. Cake, Chocolate Cream Glace. 7 Cake, Citron 7 Cake, Cocoanut 7 Cake, Cocoanut Meringue 7 Cake, Coffee 7 Cake, Composition 7 Cake, Confederate 8 Cake, Cream 7, 8 Cake, Cup 8 Cake, Currant 8 Cake, Delicious Little 10 Cake, Dried Apple 8 Cake, Drop 8 Cake, Duchess 8 Cake, Dundee 8 Cake, Election 8 Cake, French 8 Cake, Ginger 9 Cake, Ginger Snaps 9 Cake, Gingerbread 9 Cake, Gold 9 Cake,' Graham Cup 8 Cake, Honey 9 Cake, Jelly 9 Cake, Jelly, Currant 8 Cake, Jumbles 9 Cake, Lady 9 Cake, Lafayette 9 Cake, Lemon 9 Cake, Lunch, Boston 9 Cake, Marbled 9 Cake, Molasses 10 Cake, Mountain 9 Cake, Nut 10 Cake, Orange 10 Cake, Peach Blossom 10 Cake, Pond Lilv 10 Cake, Pound 10 Cake, Queen 10 Cake, Reception 10 Cake, Royal Cookies 11 Cake, Sponge 10 Cake, Sponge, Almond 10 Cake, Sponge, Berwick 10 Cake, Sponge, Ginger 9 Cake, Scotch 11 Cake, Shrewsburj' 11 Cake, Silver 11 Cake, Spice 11 Cake, Tea 10 Cake, Vanilla 11 Cake, Washington (St. L., 1870) 11' Cake, Webster 11 Cake, Wedding 11 Cake, White Mountain 11 Cake, Wine 11 Cake, Wild Rose 11 Cakes, Buckwheat 5 Cakes, Cheese, Cocoanut 12 Cakes, Cheese, Lemon 12 Cakes, Cheese, Regent 13 PAGE. Cakes, Griddle, Apple 5 Cakes, Griddle, Bread 5 Cakes, Griddle, Geneva 5 Cakes, Griddle, Graham 5 Cakes, Griddle, Hominy 5 Cakes, Griddle, Huckleberry.. . 5 Cakes, Griddle, Indian 5 Cakes, Griddle, Rice 5 Cakes, Griddle, Rye 6 Cakes, Griddle, Wheat (Flannel) 5 Cakes, Griddle, Wheat (Crashed )5 Cakes, Pan 6 Cakes, Rice 10 Cakes, Short 12 Cakes, Spencer 11 Candy, Butter Scotch 41 Candy, Caromels, Chocolate. ..41 Candy, Cocoanut, Cream 41 Candy, C;!ream 41 Candy, Hickory Nut 41 Candy, Honey 41 Candy, Hoarhound 41 Candy, Ice Cream 41 Candy, Pop Corn 41 Candy, Molasses 41 (3andy, Walnut, Ci-eam 41 Cabbage, Pickled 37 Canned Peas 35 Canned Pineapple 37 (I'arrots, Mashed 35 Carrots, Stewed 35 Catsup, Tomato 37 (Catsup, Walnut 37 Cauliflower : . . .33 Cauliflower, Boiled 35 Cauliflower, Pickled 36 Celery 33 Celei-y, Raw 35 Celery, Minced, Egg Dressing. 35 Charlotte Russe 14, 19 Chicken, a la It-aliene . .30 Chicken, Boned 29 Chicken Broth 22, 40 Chicken, Fricasseed 29 Chicken, Fi'ied Spring 29 Chicken Fritters 3i» Chicken Pates 20 Chicken Pie 29, 30 Chicken Pie, a la Reine 29 Chicken Pot-Pie 30 Chicken, Roast 29 Chicken, Rissolees of 30 Chicken, Stewed 30 Chocolate 39 Chow Chow 36 Chowder, Clam 24 Chowder, Fish 21 Clam Chowder . .■ 24 Clam Fritters 24 Cocoa 39 Coffee. French 39-40 PAGE. Coffee, Vienna 40 Coffee for six persons 39 Cold Slaw 34 Colfl Slaw, Sauce for 34 Cookies, Royal 11 Cordial, Blackberry 38 Cordial, Noyeau 38 Corn, Green, Boiled 33-35 Corn, Green, out from cob 35 Corn, Stewed 35 Corned Beef and Turnips 85 Crabs, Boiled 24 Crabs, Deviled 2t Crabs Soft Shell 24 Crackers, Corn Starch 4 Crackers, Cream 5 Crackers, Gem 4 Crackers, Graham 4 Crackers, Rice Flour 5 Cracknels, Ejrg 5 Cranljerries, Stewed 29 Crullers 8 Crumpets, London 3 Cucumbers, Pickeled 37 Cucumbers, Raw 36 Currants, Spiced -..38 Curry Powder 31 Custard, Apple Meringue 20 Custard, Banana 19 Custard, Blanc M'ge Chocolate.19 Custard, Boiled, Plain 19 Custai'd, Charlotte Russe 19 Custard, Chocolate 19 Custard, Floating Island 20 Custard, Vanilla 19 Dressing for Fowls and Meats. 30 Dressing, Oyster 31 Dressing, Sage and Onion for Roast Pig 31 Dressing, Salad 31 Doughnuts 8 Duck, Roast 29 Dumplings, Apple 12 Dumplings, Batter 12 Dumplings, Farina 12 Dumplings, Huckleberi'y 13 Dumplings, Liver " 12 Dumphngs, Peach ] 3 Dumplings, Potato 12 Dumplings, StrawbeiTy 13 Dumplings, Suet (Danish) 12 Egg Plant, Fried ; 34 Eggs and Bacon 25, 27 Eggs on Toast 30,40 Eggs, Poached 2S Eggs, Poached, and Ham 26 Eggs, To Keep 28 E2gs, with Mushrooms 36 Elderberries, Spiced 38 Fish, Baked 23 Fish, Bass, Boiled 23 Fish, Blue, Fried 23 Fish, Boiled 23 Fish, Broiled 23 Fish, Brook Trout 23 Fish Cakes 24 Fish Chowder 24 Fish, Cod, Balls 23 Fish, Cod, Fresh 23 Fish, Directions for Cooking. .23 Fish, Halibut, Broiled 23 Fish, Mackerel, Salt 23 Fish, Salmon, Salt 23 Fish, Sauc^ 'or 31 Floating Island 20 Food for the Sick 40 Fowls, to Roast 29 Fritters, Apple 6 Fritters, Banana 6 Fritters, Blackberry 6 Fritters, Clam 24 Fritters, Chicken 30 Fritters, Custard 6 Fritters, Orange 6 Fritters. Rice..' 6 Frogs' Legs 27 Fruits, Iced for Dessert 20 Gems, Graham Royal 3 HvnEX. PAGE. Gems, Peculiars 1 Gt ms. Poor Man's Corn 3 Gingerbread, Soft 8, 9 Golden Buck 28 Goose, Roast 29 Grapes, Spiced 38 Gruel 40 Ham, Boiled 26 Ham, Broiled and Eggs 26 Ham Omelette 32 Hominy, Baked 36 Ice, Currant 39 Ice, Lemon 39 Ice, Orange 39 Ice, Raspberry 39 Ice Cream, Biscuit Glace 39 Ice Cream, Chocolate 39 Ice Cream, Coffee 39 Ice Cream, Lemon 39 Ice Cream, Orange, Italian 39 Ice Cream, Peach 3y Ice Cream, Strawberry 39 Ice Cream, Vanilla, French 39 Iced Fruits 20 Icing, Almond 11 Icing, Chocolate Transparent.il Icing, Clear 12 Icing, Transparent 12 Icing, White 12 Infants' Food 40 Jani, Cherry 20 Jam, Currant 20 Jam, Gooseberry 20 Jam, Pineapple 20 Jelly, Apple 20 Jelly, Calf's Foot 20, 40 Jelly, Cider 20 Jelly, Crab- Apple 20 Jelly, Currant 20 Jelly, How to Make 20 Jelly, Lemon 20 Jelly, Plum 20 Jelly, Quince 20 Jelly, Raspberry iO Jelly, Strawben-y 20 Jelly, Wine 20 Johnny Cake, Golden 4 Johnny Cake, New England. . . 4 Jumbles *. . . . 9 Kidney, Omelette 32 Kidney, Stewed 27 Koumiss . . . ; 39 Lamb Cutlets 26 Lamb, Roast 27 Lamb, to give delicious flavor . 27 Liver and Bacon 26 Lobster, Boiled 24 Lobster Deviled 24 Lobster, Pates 24 Lobster, Salad 32 Macaroni, Baked 33 Mangoes, Pickled ST Marmalade, Orange 41 Marmalade, Transparent 41 Meats, Directions tor Cooking. 24 Melons, How to Serve 34 Menus, Some Choice 38 Meringues 20 Mint Sauce 27, 31 Muffins, Boston 2 Muffins, Corn, Royal 3 Muffins, Egg, Royal 3 Muffins, English 3 Muffins, French 2 Muffins, Graham 3 Muffins, Oatmeal 3 Muffins, Rice 2 Blufflns, Rye 2 Muffins, Royal Sally Lunn 2 Mushrooms, Stewed 34 Mussels, Pickled 37 Mustard. To Make 28 Mutton, Boiled 26 Mutton Broth 23, 40 Mutton Chops, Breaded 25 Mutton Chops, Broiled. 26 Mutton Chops, Larded 26 Mutton, Leg of. Roast 26 PAGE. Mutton, Ragout of 27 Mutton, Roast 27 Omelette, Baked 32 Omelette, French 33 Omelette, Ham 32 Omelette, Kidney 32 Omelette, Oyster a2 Omelette, Souffle 32 Omelette, Tomato 32 Onions, Baked 35 Onions, Boiled 30 Onions, Boiled, with Sauce 36 Onions, Fried 33, 36 Onions, Stewed with Tomatoes,35 Oy ster.s. Fricassee 24 Oysters, Fried 24 Oyster Omelette 32 Oysters. Pat6s 24 Oysters, Pickled 24 Oyster Pie 24 Oyster Salad 32 Oysters, Scalloped 24 Oyster Stew 23 P&ncakes, English fi Pancakes, French 6 Pancakes, Potato 6 Pancakes, Scotch 6 Parsnips, Boiled 33 Par.suips, Buttered 33 Parsnips, Fried 34 Partridge, Koast 29 Paste Pie 16 Pastry, Hints on 6 Pastry, W'ghtsand Meas'es for 6 Peaches and Cream 19 Peaches, Brandied 37 Peaches, Pickled 37, 33 Peaches, Pickled, Sweet 37 Peaches, Spiced 38 Peas, Canned 35 Peas, Green 33,35 Pheasant, Roast 29 Peculiai's 1 PiccaliUy 37 Pickle, Sweet 37 Pickled Cabbage 37 Pickled Cauliflower .36 Pickled Cucumbers 37 Pickled Mangoes 37 Pickled Mussels 37 Pickled Peaches '. . .37 Picked Tomatoes 38 Pickles, Chow Chow 36 Pickles, East India 37 Pickles, French 37 Pie, Apple 16 Pie, Apple, Dried 17 Pie, Apple Pot 16 Pie, Banana 19 Pie, Blackberry 16 Pie, Cherry 17 Pie, Chicken ..29,32 Pie, Chocolate Custard 17 Pie, Cocoanut 17 Pie, Cranberry 17 Pie, Custard 17 Pie, Custard. Apple 17 Pie, Custard, Peach 17 Pie, Cream 16, 17 Pie, Currant.. 17 Pie, Gooseberry 17 Pie, HucklebeiTy 18 Pie, Lemon 17 Pie, Lemon Cream 17 Pie, Lemon Cream Meringue.. 17 Pie, Marlborough 17 Pie, Mince 17 Pie, Mince Meat 17 Pie, Mince, to distrib. raisins in.l7 Pie, Orarge 17 Pie, Oyster ..24 Pie, Paste for 16 Pie, Peach 17 Pie, Plum 17,18 Pie, Pumpkin 18 Pie, Raspberry 18 Pie, Rhubarb 18 Pie, Rice 18 PAGE, Vie, Strawberry 18 Pie, Sweet Potato 34 Pig, Roast 27 Pigeon Pie 26 Pigs' Feet, Boiled 26 Pineapple, Canned 37 Plums, Pickled, Sweet 37 Pork, Roast Leg of 28 Pork Chops with Tomato Sauce '^7 Posset, Wme 40 Potato Croquettes 34 Potato Pie, Sweet 34 Potato Scones 6 Potatoes, Baked 3t Potatoes, Boiled 34 Potatoes, Fried 34 Potatoes, Lyonnaise 34 Potatoes, Mashed 34 Potatoes, Roasted 34 Potatoes, Saratoga .34 Potatoes, Stewed 34, 36 Potatoes, Three Ways to Prep.34 Preserves, Am't of Sugar to Q't.2 1 Pi-eserves, Apple 21 Preserves, Citron 21 Preserves, Currants 21 Preserves, Directions for 21 Preserves, Peaches 21, 37 Preserves, Preparing Fruit for.21 Preserves, Quinces 2i Preserves, Strawberries 21 Preserves, Tomatoes 21 Pinines, Stewed 40 Pudding, Almond 13 Pudding, Apple ( Boston) 13 Pudding, Apple ( English ) . ... 1 3 Puddmg, Apple, Tapioca 13 Pudding, Arrowroot 13 Pudding, Batter ( Baked ) 13 Pudding, Batter ( Boiled ) 13 Pudding, Batter ( Fruit ) 13 Pudding, Blackberry 13 Pudding, Bread 13 Pudding, Bread and Butter 13 Pudding, Cabinet 14 Pudding, Chocolate 14 Pudding, Cocoanut 13 Pudding, College 14 Pudding, Corn Starch 13 Pudding, Cottage 13, 14 Pudding, Cracker and Jam 14 Pudding, Custard 14 Pudding, Farina 14 Pudding. Fig 14 Pudding, German 14 Pudding, Hominy 14 Pudding, Huckleberrv 14 Pudding, Indian 13, 14 Pudding, Lemon 14 Pudding, Lemon Suet 14 Pudding, Macaroni 14 Pudding, Meringue Rice 15 Pudding, Orange 15 Pudding, Plum 15 Pudding, Plum ( Boston ) 13 Pudding, Plum ( English ) 15 Pudding, Plum ( French) 15 Pudding, Plum (Royal Xmas).15 Pudding, Poor Man"s 15 Pudding, Princess 15 Pudding, Rice 15 Pudding, Sago 15 Pudding, Sauces for 18 Pudding, SoufHe, Frait 16 Pudding, Sweet Potato 16 Pudding, Tapioca 16 Pudding, Tap. and Cocoanut.. 16 Pudding, Vermicelli 16 PuffK, German 4 Puffs, Graham 4 Punch, Roman 38 Rabbit, Stew 'J7 Rabbit, Roast 26 Rarebit, Welsh 28 Rarebit, Yorkshire 28 Rice, Baked 36 Rice, Boiled, 35 Rice Croquettes 36 12fDEX. PAGE. Rolls, Breakfast 2 Rolls, Dinner 2 Rolls, French 3 Rolls, Graham 2 Rolls, Lunch 2 Rolls, Vienna ., 2, 3 Rusks 4 Salad, Cabbage 32 Sdlad, Celery 32 Salad, Chicken 32 Salad, Cucumber and Onion. . .32 Salad, Lettuce 32 Salad, Lettuce, with Cream 32 Salad Dressing 31, 32 Salad, Lobster 32 Salad, Oyster 32 Salad, Potato 3:i Salad, Tomato Si Sally Lunns 4 Salsify, Fried...; 36 Salsify, Stewed 86 Sauce, Apple 29 Sauce for Ducks, Teal, etc 31 Sauce for Fish 23, 31 Sauce for Meats 30 Bread 30 Bread, For Game 30 Caper 30 Celery 31 D)-awn Butter 30 Egg 31 Gra\'y, For Roast Meat 31 Gravy, For Turkey 31 Horse Radish 31 Mayonnaise 31 Mint 27, 31 Onion 31 Oyster 31 Piquant.., 31 Shrimp ..CI Italian 31 For Venison 31 Tomato 31 Yorkshire Pudding 31 Sauce for Puddings 18 Aux Quatre Fruits 19 Brandy 18 Cream 18 Cream, Hygienic 18 Currant Jelly 18 Custard 18 Duchesse 18 German 18 Hard 18 Lemon 18 Maple 18 Peach 18 Rexford 18 Royal 18 Spice 18 Sugar 18 Vanilla 19 Wine 19 Sauerkraut 35 Sausage 27 Sausage, to Season 27 Scones, Potato 6 Scones, Scotch 6 Shell Fish, to Cook 23, 24 Sherbet, Orange 38 Shortcake, Blackberry 32 Shortcake. Hucklebeny 12 Shortcake, Peach.... 12 Shortcake, Raspberry . 12 Shortcake, Strawberry 12 Shrimp Sauce 31 Slaw, Cold 34 Slaw, Hot 34 Soup, Bean 22 Soup, Beef 21 Soup, Bouillon 22 Soup, Chicken 22 Soup, Clam 22 S"up, Clear 23 Soup. Consomm6 22 Soup, Family 22 Soup, French 22 Soup, Macaroni 23 PAQB. Soup, Mutton Broth, Scotch. ..23 Soup, Oxtail 23 Soup, Oyster 23 Soup, Pea, Green 23 Soup, Potato 22 Soup, Stock 23 Soup, Tomato 22 Soup, Turtle, Green 22 Soup, Turtle, Mock 22 Soup, Vermicelli 23 Souse 28 Spiced Grapes 38 Spiced Currants 38 Spiced Peaches 38 Spiced Tomatoes 37 Spinach 33 Spinach with Egg 35 Squash, Baked 38 Squash, Mashed 36 Squash, Stewed 34, 36 Squash, Winter 33 Squirrel Stew 27 Stew, Irish 28 Stew, Kidney 27 Stew, Oyster 23 Stew, Rabbits 2" Stew, Squin-el 27 Stew, Veal 28 Succotash 35 Sweetbreads 2h Sweetbreads, Croquettes 26 Tartlets IS' Tarts, Apple Meringue 20 Tarts, Currant 19 Tarts, Gooseberry 19 Tarts, Jam 19 Tarts, Meringue 20 Tea 40 Tea, Beef 21,40 Tea, Flaxseed .40 Tea, Iced 40 Tea, Mint... 40 Toast Anchovy 30 Toast, Canapees au Fromage (Fried bread with Melted Cheese) 30 Toast, Graham, Cream 30 Toast, Ham 30 Toast, Zwieback 30 Tomato Catsup 37 Tomato Omelette 32 Tomato Sauce 31 Tomato Soy 37 Tomatoes, Fried 34 Tomatoes, Pickled 37 Tomatoes, Raw 35 Tomatoes, Spiced 37 Tomatoes, Stewed 35 Tomatoes, Stewed, with Onion 35 Tomatoes, Stuffed 34 Tripe, Cun-y 28 Tripe, Fried 28 Tripe, To Prepeire 27 Turkey, Baked 29 Turkey, Dressing for 30 Turkey Hash, and P'ched Eggs.30 Turnips, Boiled 33 Utensils, Required in Kitchen. 21 Veal Chops, with Tomato sauce 28 Veal Cutlets 28 Veal Cutlets, Breaded 28 Veal Croquettes 28 Veal Fillet, Roast 27 Veal, Rissolees of 28 Veal, Stew 28 Veal, Stuffed with Green Peas. 28 Vegetables, Hints on Cooking. 38 , Vegetables, Ragout of 36 I Venison, Roast 27 j Venison, Smoked 27 Venison, Steak 26 Waffles, German 4 Waffles, Rice 4 Waffles, Soft 4 Walnut Catsup 37 Wine, Blackberry 38 Wine, Posset 40 Wine, Whey 40 THE RO¥AL BAKER AND PASTRY COOK. The cuts oil this page represent pans used in tlie various kinds of baking, and are referred to in the Receipts according to numbers. DO NOT BUY BAKINa POWDER LOOSE — (What is meant by loose is weighing out in any quantity asked for.) All examinations made by Boards of Health Government Chemists, and others prove loose powders are, almost without exception, made froni alum, and at a cost of about one lAth of what a pm-e Cream Tartar powder, like the " Royal" Baking Po^'-'f '^ can be made fo. 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 sellmg an a'^^i^bulk, or loost powder at the expense of the unsuspecting consumer, than can be made by selhiig the absolutely nure " Royal " brand. Remember this, and insist on getting the Royal ' in cans. ^ Dr. Mott, the Government Chemist, in an article published in the Scientific Amei-ican, T^^^^^rt r f deception carried on by selling loose or bulk poisonous baking powder. The label and trade-mark of some well-known and responsible manufacturer, the Doctor recommended as the best protection the 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 and Muffins. "V^OYAL UNFERMENTED BREAD. iS^' — 1 quart flom-, 1 teaspoonful salt, J^ tea- sA-^ spoonful sugar, 2 teaspoonfuls Royal Bak- ing Powder, IJ^ pints mUk. Sift together thor- oughly flour, salt, sugar, and powder ; add the milk ; mix smoothly and rapidly into a softer dough than can be handled. Turn ft-om bowl into greased bread pan (flg. XII). Bake m moderate oven 45 minutes. Protect by placing paper on top dm-ing fli-st fifteen minutes'" baking. German TJiifermented. Bread. — 1 quart flour, IV^ tablespoonfuls sugar, 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 large tablespoonful lard, 1 egg, 1 pint water. Sift to- gether flour, sugar, salt, and powder, i-ub in the lard cold ; add the beaten egg and w ater ; mix into a smooth dough that can be handled. Flom* the board, timi it out, form into shape of a loaf deftly as possible — don't handle much, but get it, into a greased tin (flg. XII). Bake in fair, steady oven for 45 minutes. Protect the loaf with paper 20jninutes. Graham XJnfermented Bread. — 1}^ pints Graham flour, \i, pint flour, 1 tablespoonfufsugar, 1 teaspoonful salt, two teaspoonfuls Royal Baking Powder, 1^ pints milk, or equal parts milk and water. Sift together Graham flom-, flour, sugar, .salt, and powder ; add the milk, or uulk and water ; mix rapidly into soft dough, which pour from bowl into greased tin (fig. XII). Bake in i-ather hot oven 40 minutes. Protect loaf with paper fli-st 15 minutes. Boston Brown Bread. ^ Flour i^ pint, 1 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. Sift flour, corn meal, rye flour, sugar, salt and powder together thoroughly ; peel, wash and boil well 2 mealy potatoes, rub them through sieve, diluting with water. When this is quite cold use it to mix flour, etc., into batter like cake ; pom- into well greased mold (flg. VI), having a cover. Place it in saucepan half full of boiling water, where the loaf will simmer 1 hoiu-, without water getting into it. Remove it then, take off cover, finish by baking in fau-Iy hot oven £0 minutes. Norwegian Bread (For Dyspeptics). — 1 pint barley meal, },^ pint Graliain tlmir. i^pint flour, 1 teaspoonful salt, two teaspoontiils Royal Baking Powder, 1 pint milk. Sift toiietlier barley meal, Graham flour, flom-, salt, and powiU'r ; nii.x into firm batter with the milk: pom- int" ^ireased tin (fig. XU), bake in moderate oven 40 minutes. Cover with paper 25 minutes. Oatmeal Bread. —i^ pint oatmeal, \% of flom-, Vi teaspoonful salt, 3 of Royal Baking Pow- der, % pint milk. Boil oatmeal in IJ^ pints salted water one horn-; add milk ; set aside imtil cold. Then place in bowl, sift together flour, salt, and powder, and add. Mix smoothly and deftlj-. Bake in greased tin (flg. XII ) 45 minutes, protected with paper ^0 minutes. Peculiars.— 1 pint flour sifted with 1 teaspoon- ful Royal Baking Powder, a little salt, one egg ; mix with one pint sweet milk, beat well to a bat- ter, and bake quick in buttered "Gem" pans al- ready hot. THE ROYAL BAKIMG POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. Brown Bread. — Corn meal 1 pint, 1 pint rye flour, 1 teaspoouful brown sugar, 1 teaspoonful salt, -^ teaspoonfuls Royal Baking Pow er, i table- spoonful lard, % pint milk. Sift together corn meal, rye flour, sugar, salt and powder. Rub in the lard cold ; add the milk, and mis the whole into a batter like cake. Pour into greased tin (flg. Xn), and bake 40 minutes iu rather hot oven. Protect at first with paper. Graham Lunch Bread. —1}^ pints Graham flour, 1^ pint flour, 1 tablespoonful sugar, 1 tea- spoonful salt, 2 teaspoonfuls Royal Baking Powder, ?4 pint of milk. Sift together Graham flour, flour, sugar, salt and powder, add the milk ; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness ; then divide into four large pieces, which form into long loaves, lay them just touch- ing in a square shallow cake pan (flg. XIII), wash them over with milk. Bake in rather hot oven 30 minutes. When removing from oven rub them over with a little butter on a clean piece of linen. Corn Bread (New Orleans).—!^ pints corn meal, Y^ pint flour, 1 tablespoonful sugar, 1 teaspoonful salt, two hearing teaspoonfuls Royal Baking Powder, 1 table.spoonful lard, 154 pints milk, i eggs. Sift together corn meal, flour, sugar, salt, and powder ; rub in lard cold, add eggs (beaten), and the milk ; mix into a moderately stiff batter ; pour from bowl into shallow cake pan (flg. Xin). Bake in rather hot oven 30 minutes. Delicate Graham Bread (for Invalids). — 1 pint l^ialiaiii ll.iiir. 1 pint. Ilniir. 1 tt-a.spuonful of sugar, I ..r salt,;.', if Royal ISakiiiu: rowder. Siftall well t(it;etlu-r, rcji^cti/ig coarse bran left in sieve. Add \]/3 pints milk. Mix quickly into smooth, soft dough. Bake in 2 small greased tins (flg. XII) 25 minutes. Protect with paper 10 minutes. Rye Bread.— 1 pint lye flour, 14 pint com meal, 1^ pint flour, 1 teaspoonful sugar, 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 table- spoonful lard, % pint milk. Sift together rye flour, com meal, flour, sugAr, salt, and powder ; rub in lard cold ; add mflk ; mix into smooth batter, as for cake ; pour into well-greased tin (flg. XII), bake in moderate oven 45 minutes. Protect loaf with paper first 20 minutes. Graham Bolls. — 1 pint Graham flour, 1 pint flour, 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 tablespoonful lard, % pint milk. Sift together Graham flour, flour, salt, and pow- der ; rub in lard cold ; add milk, and mix the whole into smooth dough that can be handled — not too soft; flour board, turn it out. and form into rolls shape and size of large finu'cis. La> them on baking sheet (fig. XIVj, so tlu\ will not touch. Wash their surfaces with soft Ijru.sh (flg. XI), dipped in milk to glaze them. Bake iu hot oven from 10 to 12 minutes. Lunch Rolls. - 1 quart flour. 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 tablespoonf id lard, 1 pint milk. Sift together flour, salt, and powder ; rub in lard cold ; add milk, mix to a smooth dough to be easily handled. Flour the board, turn out dough, give 1 or 2 quick kneadings to give it smoothness. Roll out little over 1^ inch thick, cut out with I'ound cutter about 25^ inches in diameter ; lay them on greased bak- ing tin (fig. XIV), just touching (in rows evenly), wash over with milk, bake in fairly hot oven 25 minutes. Wash them over again with milk when taken from oven. French Muffins. — \M pmts flour, 1 cupful honey, }^ teaspuonf ul salt, 2 teaspoonfuls Royal Baking Powder, 2 tablespoonfuls butter, 3 eggs, and little over % Pi"* niilk or thin cream. Sift together flom*, salt, and powder ; rub in butter, cold ; add lieaten eggs, milk, or thin cream, and honey. Mix smoothly into batter as for pound cake ; about y^ flll sponge cake tins, cold and care- fully greased, and bake iu good, steady oven 7 or 8 minutes. Breakfast Rolls. — 1}^ pmts flour, y^ pint corn meal (white), 1 teaspoonful salt, 2 teaspoon- fuls Royal Baking Powder, 1 tablespoonful lard, ?4 pint milk. Sift together flour, corn meal, salt, and powder ; rub in lard cold, add the milk, mix smoothly into rather firmer dough than usual. Flour the board, turn out the dough, give it 1 or 2 tm-ns to complete its smoothness, Divide it, thus prepared, into pieces size of an egg ; again divide these in half, which roll out under the hand until they are long and half the size of one's little finger. Lay on greased baking tin (flg. XIV), so that they do not touch, wash them over with milK, bake in hot oven 7 or 8 minutes. Dinner Rolls. — 1 quart flour, 1 teaspoonful sugar, 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 2 tablespoonfuls lard, % pint milk. Sift together flour, sugar, salt, and powder ; rub in the lai-d cold, add the milk, and mix into smooth, rather stilfcr di msh than usual. Flour the board, turn out tlic (loii-h, give it 1 or 2 quick, vigorous kneadings to complete its smoothness. Roll out about 1^ of it at a time with rolling-pin, very thin, cut in three-inch strips, then roll these strips up tight ; they should be the thickness of a large lead pencil, as long as can be conveniently laid ou greased baking tin (flg. XTV). (The longer the rolls are when baked, the nicer they are). Bake in a pretty hot oven 8 or 10 minutes. They need to be crisp and not too dark colored. Vienna Twist Rolls. — Divide the dough, as described for Vienna rolls, size of a small egg, then divide each piece in 2 unequal pieces, largest piece form with hands into plain roll tapering at each end ; lay them thus formed on greased baking tin (flg. XIV), without touchihe', flatten each a little and wash over with milk, divide remaining pieces each into 3, roll pieces out under the liands into sti-ips a little longer than roll already made, and braid them ; then lay each braid soon as formed on top of other plain half ; when all are made wash over with milk. Bake in hot oven 20 minutes. A very handsome roll for dinner party. • Boston Muffins.— IJ^ pints flour, 1^ pint corn meal, 1 tablespoonful sugar, 1 teaspoonful salt, 3 teaspoonfuls Royal Baking Powder, 1 tablespoon- ful butter, 3 eggs, and one pint (full measure) milk, 1 teaspoonful Koyal Extract Cinnamon. Sift to- gether flom-, corn meal, sugar, salt, and powder ; rub in lard cold, add eggs, beaten, milk, and ex- tract cinnamon ; mix into batter a little stiffer than ordinary griddle cake batter ; have griddle heated regularly all over, grease it, lav on it muflin rings, also greased ; half flll them with batter. As soon as risen to tops of rings, turn them over gently \\ ith cake fiu'ner ; bake nice brown on either side. They should bake in 7 or 8 minutes. Rice Muffins. — 2 cupfuls cold boiled rice, 1 pint flom-, 1 teaspoonful salt, 1 tablespoonful sugar, ly teaspoonfuls Royal Baking Powder, }^ pint milk, 3 eggs. Dilute rice, f i-ee from kunps, with milk and beaten eggs ; sift together flour, sugar, salt, and powder ; add to rice preparation, mix into smooth, rather firm batter ; nmffin pans (flg. VII) to be cold and well greased, then fill 7^; bake in hot oven 15 minutes. Royal Sally Lunn Muffins. - 1 quart flour, 1 tablespoonful sugar, 1 teaspoonful salt, 3 tea- spoonfuls Royal Baking Powder, 1 tablespoonful lard, 1 egg, 1% pints milk. Sift together flom-, sugar, salt and powder ; rub in lard cold : add egg, beaten, and milk ; mix into rather firm batter : muffin pans to be cold and well greased, then fill y^. Bake in hot oven 15 minutes. Rye Muffins. — 1 pint rye flom% % pint corn meal, U pint flour, 1 teaspoonful sugar, 1 tea spoonful salt, 3 teaspoonfuls Royal Baking Powder, 1 tablespoonful lard, 2 eggs, 1 pint milk. Sift together i-ye flour, corn meal, flour, sugar, salt, and powder ; rub in lai'd cold ; adtl beaten eggs, and milk ; mix into smooth, rather firm batter ; muffin pans to be cold and well greased, 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 salt, 3 teaspoonf uls Royal Baking Powder, 1 table- spoonful lard, nearly 1 pint milk. Sift flour, salt, and lard together thoroughly ; rub in lard cold, add milk, and mix into rather firmer dough than ordinary Flour board, turn out dough, and immediately give it 1 or 2 quick, vigorous knead- 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. 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 in hot oven 15 minutes. Royal Corn Mufl^ns. — 1 pint corn meal, 1 pint flour, 1 tablespoonf ul sugar, 1 teaspoonful salt, 3 teaspooufuls Royal Baking Powder, 1 table- spoonful lard, 2 eggs, 1 pint milk. Sift together corn meal, flour, sugar, salt, and powder ; rub in lard cold, and eggs beaten, and milk ; mix into batter of consistence of cup cake ; muflin jjans to be cold and well greased, then fiU %. Bake in hot oven fifteen minutes. "Vienna Rolls. — 1 quart flour, J^ teaspoonful salt, 2 teaspooufuls Roj'al Baking Powder, 1 table- spoonful lard, 1 pint 'milk. Sift together flour, salt, and powder ; rub in lard cold, add milk, and mix in the bowl into smooth dough, easily handled without sticking to hands and board. Flour board, turn out dough and give it a quick knead or two to equalize it ; then roll it out with rolling- pin to thickness of J^ inch, cut out with large round cutter, fold J^ over the other by doubling it ; lay them on greased baking sheet (fig. XIV), without touching. Wash them over with a httle milk to glaze them. Bake in hot oven 15 min- utes. Eng-Ush Muflans. — 1 quart flour, )4 teaspoon- ful sugar, 1 teaspoonful salt, 2 lai-ge teaspoonfuls Royal Baking Powder, I14 pints mUk. Sift to- gether flour, sugar, salt, and powder ; add milk, and mix into smooth batter trifle stiffer than for griddle cakes. Have griddle heated i-egiflarly all over, grease it and lay on muffin rings ( ttg. XVII), half fill them and when risen well up to top of rings tiu-n over gently with cake turner. They should not be too brown, just a buff color. When all cooked, pud each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot. Graham Muflans. — 1 quart Graham flour, 1 tablespoouful brown sugar, 1 teaspoonful salt, 3 teaspoonfuls Royal Baking Powder, 1 egg, 1 pint milk. Sift together Graham flour, sugar, salt, and powder, add beaten egg and milk ; mix inio batter like pound cake, muffin pans (fig. VII), well greased, % full ; b;ike in hot oven 15 mmutes. Oatmeal Mufllns. — 1 cup of oatmeal, 1}^ pints flom', 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 tablespoonful lard, 2 eggs, 1 pint milk. Sift together oatmeal, flour, salt, and povs'der ; rub in lard cold, add beaten eggs and milk ; mix smoothly into batter rather thinner than cup cake : fill muffin pans ( fig. VII ) % full ; bake in good hot oven 15 minutes. " Poor Man's " Com Grems. — 1 pint corn meal, 1 pint flom-, 1 teaspoonful salt, 2 tea^poo - fuls Royal Baking Powder, % pint each of milk and water. Sift the corn mea), flour; salt, and pow- der together. Add the milk and water, mix into a firm batter ; % fill well greased, cold gem pans ( fig. X). Bake in a well heated oven 15 minutes. Royal Eg'e Muflans. — 1 quart flom-, 1 table- spoonful sugar, 1 tablespoonful salt, 1 large table- spoonful lard, 2 teaspoonfuls Royal Baking Powder. 3 eggs, 1 1.4 pints milk. Sift together flour, sugar, salt, and powder : rub in the lard cold : add the beaten eggs and milk ; mix quickly into a smooth batter, a little firmer than for griddle cakes ; % fill cold, carefully greased muflin pans (fig. VII) ; bake in hot oven 15 minutes. Royal Graham Gems. — 1% pints Graham, }4 phit corn meal, 1 teaspoonful salt, 2 teaspoon- fuls Royal Baking Powder, 1^4 pints mUk. Sift together Graham, com meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. }4 fill cold gem pans (fig. X), well greased. Bake in a solid hot oven 10 to la minutes. Biscuit, Buns, Etc. 'V^ REAKFAST BISCUIT. —Take 1 quart fi-f-S'x sweet milk, J.^ cupful melted butter, a little gA^ salt, 2 tablespoonfuls Royal Baking Pow- der, flour enough to make a stiff batter ; do not knead into dough, but drop into buttered tins from a spoon ; bake in a hot oven — unless it is hot they will not be Ught and tender. Hot Biscuit. — 1 quart flour, 1 teaspoonful salt, 3 teaspoonfuls Royal Baking Powder, 1 table- spoonful lard, 1 pint sweet milk, cold ( never use sour milk) ; use cold water when milk cannot be obtained. Sift together flour, salt, and powder ; rub in lard cold ; add milk, form into smooth, consistent dough. Flour the board, turn out dough, roU out to thickness of ^ inch, cut with small round cutter ; lay them close together on greased baking tin ; bake in good hot oven. Old ibiscuit can be made fresh by moistening, placing in oven untU heated through. English Biscuits. — 1}4 pints flour, 1 coffee- cupful corn starch, 3 tablespoonfuls sugar, large pinch salt, 2 teaspoonfuls Royal Baking Powder, 3 tablespoonfuls lard, 1 egg, }4 pint milk, 14 cup currants, 1 tablespoonful coriander seed (if de- sired). Sift together flour, corn starch, sugar, salt, and powaer ; rub in lard cold ; add eggs, beaten, milk, cm-rants (well washed), picked, and dried, and coriander seeds ; mix into smooth dough, soft enough to handle. Flour the board, turn out dough, roll to }4 ii^ch thickness, cut with round cutler, laj^ them on greased baking tin f fig. XIV), bake in rather hot oven 20 minutes. Rub over with little butter on clean piece of linen, when taken from oven. Lemon Biscuit. — 1 cupful butter, 2J^ cupfuls sugar, 4 eggs, IJ^ pints flour, 1 teaspoonful Royal Baking Powder, 1 teaspoonful Royal Extract Lemon. Mix the butter, sugar, and beaten eggs, smooth ; add the flour, sifted with the powder, and the extract. Flour the board, roll out the dough 14 inch thick, and cut out with a large round cutter, lay out on a greased tin ( fig. XIV), wash over with milk, and lay a thin slice of citron on each. Bake in hot oven 10 minutes. London Crumpets, -x i}4 pints flour, ^ tea- spoonful salt, 1 teaspoonful sugar, 2 teaspoonfuls Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoonful Royal Extract Cinnamon. Sift together flour, salt, sugar and powder ; add beaten egg. milk, cream and extract ; mix into rather firm bat ter, half fill large greased nmifin rings (fig. XVII) on hot, well greased griddle ; bake on one side of them only. Serve hot with cottage cheese. Sugar Biscuit. — IH pints flour, pinch salt, 1 coffeecupful sugar, 2 teaspoonfuls Royal Baking Powder, 1 tablespoonful lanl, 2 eggs, ^ pint milk, 1 teaspoonful Koyal Extract Niitmey. Sift to- gether flour, salt, sugar aud powder ; rub in lard cold ; add beaten eggs and milk ; mix in smooth batter as for muffins, drop with tablespoon on greased baking tin (fig. XIV) ; sift sugar over tops ; bake in hot oven 8 or 10 minutes. Sweet Potato Buns.— 3 large sweet potatoes, 1)4 pints flour, pinch .salt, 1],^ teaspoonfuls Royal Baking Powder. 1 pint cream. Boil potatoes ten- der, rub them very fine with cream. Sift together flour, salt and powder ; add to potato preparation ; mix into rather firm, smooth dough : form into round pieces size of small egg ; lay on greased 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- spoouf Ills sugar, 1 teaspoonful salt, 1}^ teaspoon- f uls Royal Baking Powder, 4 tablespoouf uls lard, 2 tablespoonfuls caraway seeds, 2 eggs, 1 pint milk. Sift together flour, sugar, salt and powder, rub in lard cold, add seeds, beaten eggs, and milk; mix into smooth, firm dough. Flour the board, turn out the dough, give it a few quick vigoi'ous kneadiugs, roll out to thickness of 14 inch. Cut into biscuits the size of pudding saucer, prick with fork, lay on greased baking tin fig. XIV), bake in rather hot oven 15 minutes. Store when cold. Waffles, Puffs, Etc. :^«ERMAN WAFFLES. —1 quart flour, ]4 '\(^. teaspoonful salt, 3 tablespoonfuls sugar, 2 ^SM large teaspoonfuls Ro3^al Baking Powder, 2 I ai)k-spooufuls lard, rind of 1 lemon, grated, 1 tea- spoonful Royal Extract Cinnamon, 4 eggs, and 1 pint thin cream. Sift together flour, sugar, salt, and powder ; rub iu lard cold ; add beaten eggs. lemon rind, extract and milk. Mix into smooth, rather thick batter. Bake in hot wafQe-iron, serve with sugar flavored with Royal Extract of Lemon. Soft WaflEles.— 1 quart flour, 1^ teaspoonful salt, 1 teaspoonful sugar, 2 teaspoonfuls Royal Baking Powder, 1 large tablespoonful butter, 2 eggs, 1}4 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 waffie-iron hot, and carefully greased each time ; till %, close it up, when brown tm-n over. Sift sugar on them, serve hot. German Puffs.— 1 pint flour, 2 tablespoonfuls sugar, pinch of salt, l}^ teaspoonfuls Royal Baking Powder, 3 tablespoonfuls butter, 4 eggs, 2 ounces sweet almonds, 3 drops Royal Extract Bitter Almonds, J^ pint cream, % cupful sultana raisins, 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 ; blanch the almonds. (See receipt for Almond Pudding.) Sift together floui', salt and powder, which add to butter, etc., with almonds, raisins, extract bitter almonds, cream and rum. Mix whole together into smooth batter as for pound cake : % till well greased cups ; bake in fairly hot oven 20 minutes ; at end of that time insert straw gently. If it comes out clean they are ready ; if any of uncooked batter "adheres to straw, must be set carefully back few minutes longer. Golden Johnny Ca^e. — Cook in steamer and pulp fine 1 tine grain squash (Hubbard is best), thicken 1 pint sweet milk with the squash pulp until the consistency of rich cream, sweeten lightly with white sugar. Take 3 pai-ts Indian meal, 1 part best flour, the quantity being suffl- cient to make usual Johnny cake batter. Add about two teaspoonfuls Royal Baking Powder, 14 teacupful raisins, 3 teacupful currants, 1 pinch salt. A little good butter worked in when pulping the squash improves the cake. Graham. Flour Puffs. — 1}^ pints Graham flour, 1 teaspoonful salt, 2 large teapoonf uls Royal Baking Powder, 2 eggs and 1 pint milk. Sift together Graham, salt and powder, add beaten eggs and milk ; mix together into smooth batter, as for cup cake, half fill cold gem pans (fig. X), well greased, bake in hot oven 10 minutes. Johnny Cake (New Eng-landi.— l pint corn meal, 1 pint lloiii'. i;> cupful sugar, 14 teasijoouful salt, 1 tablespoonful lard, 2 teaspoouJiils Royal Baking Powcfer, 3 eggs, and I14 pints milk. Sift together corn meal, flour, sugar, salt and powder; rub in lard cold ; add beaten eggs and milk ; mix into firm, smooth batter, pour into square shallow cake pan (tig. XIII). Bake in rather hot oven 45 minutes. Royal Sally Lunns. — 1 quart flour, 1 tea- spoonful salt, 2 teaspoonfuls Royal Baking Pow- der, ~4 cup butter, 4 eggs, ^ pint milk. Sift together flour, salt, and powder ; rub in butter cold ; add beaten eggs and milk ; mix into firm batter like cup cake, pour into two round cake tins size of pie plates ; bake 25 minutes in pretty hot oven, or until a straw thrust into them gently comes up free of dough. Rusks. — IJ^ pints flour, 14 teaspoonful salt, 2 tablespoonfuls sugar, 2 teaspoonfuls Royal Baking Powder, 2 tablespoonfuls lard, 3 eggs, 1 teaspoon- ful each Royal Extract Nutmeg and Cinnamon, % pint milk. Sift together flour, salt, sugar and powder ; rub in lard cold ; 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 them under the hands into round balls size of a small egg ; lay them on greased shallow cake pan (flg. Xlll), put very close together; bake in moderately heated oven 30 minutes; when cold sift sugar over them. Rice Waflies.- Into a batter as directed for Soft Waffles, stir 1 cupful of rice, free from lumps; cook as du-ected in same receipt. Scotch Short Bread. — IJ^ pints flour, % tea- spoonful salt, 4 tablespoonfuls sugar, 4 tablesjjoon- f uls butter, 1 teaspoonful Royal Baking Powder, 3 eggs, 1 teacupful milk, 1 teaspoonful Royal Ex- tract of Orange. Sift together flour, sugar, salt and powder; rub in butter cold ; add beaten eggs, nearly all the milk and extract, mix into smooth dough without much handling. Flour the board, turn out dough, roll with the rolling-pin to ^4 inch in thickness, cut with knife into shape of small envelopes, lay them on a baking tin (flg. XTV), wash them over with remainder of milk, lay on each three large, thin slices citron and few cara- way seeds. Bake in moderate hot oven 20 minutes. Crackers. )^rMORN STARCH CRACKERS. -IJ^ pints WJ^k flour, y^ pint corn starch, 1^ teaspoonful salt, «gI^ 1 tablespoonful sugar, 1 tablespoonful lard, 1 teaspoonful Royal Baking Powder, ^^ pint milk. Sift together flour, corn starch, salt, sugar and powder ; rub in lard cold ; add milk, and mix into smooth, firm dough. Flour the board a little, turn out dough, give few quick, vigoi-ous kneadiugs to complete smoothness. Set it under cloth 10 min- utes. Then roll it with rolling-pin exceed inglj' thin, cut with round cutter, prick each cracker with fork, lay upon slightly greased baking tin (fig. XIV), wash over with milk„bake in hot oven 7 or 8 minutes. \Mien cold, store them for use. Graham Crackers.— 1 quart best Graham flour, 1 tablespoonful sugar, l^ teaspoonful salt, I/2 teaspoonful Rojal Baking Powder, 2 tablespoon- fuls butter, little more than y^ pint milk. Sift together Graham, sugar, salt, and powder ; rub in lard cold, add milk, mix into smooth, consistent dough. Flour the board, turn out dough, knead well 5 minutes. Roll with rolling-pin to thickness of 14 inch ; cut with knife into small envelope- shaped crackers. Bake in rather hot oven with care (as they bum readily) 10 miautes. Handle carefully while hot ; when cold store for use. Gem Crackers.- IJ'^ pints flour, ^ pint corn meal, 1 teaspoonful salt, 1 teaspoonful Royal Baking Powder, 2 tablespoonfuls butt€fr, httle more than % pint milk. Sift together flour, com meal, salt, powder ; rub in butler cold ; add milk, mix into smooth, rather firm dough. Flom- tlie board, turn out dough, give it a turn or two quickly, roll to thickness of J4 inch. Cut with small oval cutter, prick each cracker with a fork, lay them on greased baking tin (fig. XIV), wash over with milk, and bake in hot oven 8 to 10 minutes. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE JROYAL BAKER AND PA8TR7 COOK. Egg Cracknels (Cream Crackers). — 1 quart flour, large pinch salt, 5 tablespoonfuls sugar, 1 teaspoonf ul Royal Baking Powder, 4 tablespoon- fuls butter, 5 eggs. Sift together flour, sugar, salt, and powder ; rub in butter cold, add eggs, beaten, and mix into firm, smooth dough. Flour board, tiu-n out dough, give it few minutes rapid kneadiug ; cover with damp towel 15 minutes, then roll out to thickness of % inch. Cut with biscuit cutter. When all cut, have large pot boiling, and large tin pan cold water. Drop them, few at a time, into the boiling water. When they appear at surface, and curl at edges, take them up with skimmer, and drop them into the cold water. When aU are thus served, lay on greased baking tins and bake in fairly hot oven 15 minutes. Rice Flour Crackers.— Proceed as directed for Com Starch Crackers ; substitute rice flour for starch. Griddle Cakes, Etc. ^PBAHAM GRIDDLE CAKES. -1 pint 'J|ite Graham Hour, y^ pint corn meal, }^ pint <^^ flour, 1 heaping teaspoouful brown sugar, ^ teaspoonful salt, 2 teaspoonfuls Royal Bak- ing Powder, 1 egg, )4 pi^t each of milk and water. Sift together Graham flour, corn meal, flour, sugar, salt, and powder. Add beaten egg, milk and water Mix together into a smooth bat- ter without being too thin (if too thick it will not run but break otf and drop.) Heat griddle hot, pour batter into cakes as large as a tea saucer. Bake brown ou one side, carefully turn and brown other side. Pile one on the other, serve veiy hot, with sugar, milk, cream, or maple syrup. Geneva Griddle Cakes.— IJ^ pints flour, 4 tablespoonfuls sugar, i^ teaspoonful salt, IJ-^ tea- spoonfuls Royal Baking Powder, 2 tablespoonfuls butter, 4 eggs, nearly J^ pint milk. Rub to white, light cream butter and sugar, add yelks of eggs, 1 at a time. Sift flour, salt, and powder together; add to butter, etc., with mUk 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 raspbeiry jam over them; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plen- tifully over them, place in a moderate oven to finish cooking. Huckleberry Griddle Cakes. — J^ pint huckleberries, \y, pints flour, 1 teaspoonful salt, 1 tablespoonful bi'own sugar, 2 teaspoonfuls Royal Baking Power, 2 eggs, 1 pint milk. Sift together flovu-, sugar, salt, and powder; add beaten eggs, milk, and huckleberries ( waslied and picked over). Mix into batter that will i-im from pitcher in thick, continuous stream. Have griddle hot enough to form cnist soon as batter touches it. In order to confine juice of berries, turn quickly, so as to form crust on other side; turn once more on each side to complete baking. Blackberry or Raspberry Griddle Cakes in same manner. • Bye Griddle Cakes. -1 pint rye floiu-, % pint Graham floin, % pint flour, 1 tablespoonful sugar, J^ teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 egg and 1 pint uulk. Sift together i-ye flour, Graham flour, sugar, salt, and baking pow- der, add beaten egg and milk, mix into smooth batter. Bake deep brown color on hot griddle. Rice Griddle Cakes.— 2 cupfuls cold boiled rice, 1 pint flour, 1 teaspoonful sugar, J^ teaspoou- ful salt, IJ^ teaspoonfuls Royal Baking Powder, 1 egg, little more than }^ pint milk. Sift together flour, sugar, salt and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well heated, make cakes large, bake nicely brown, serve with" maple syrtip. Crushed Wheat Griddle Cakes.— 1 cupful crushed wheat, \% pints flom-, 1 teaspoonful brown sugar, i^ teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 egg, 1 pint milk. BoU 1 cupful crashed wheat in 5i pint of water 1 hour, then di- lute with beaten egg and milk. Sift together floiu-, sugar, salt, and powder; add to crashed wheat preparation when quite cold, mix into smooth bat- ter. Bake on hot griddle; brown delicately on both sides; serve with Hygienic Cream Sauce. Indian Griddle Cakes.— ?i quart com meal, 1^ quart flom-, 1 teaspoonful bro«-n sugar, y^ tea- spoonful salt, 2 heaping teaspoonfuls Royal Bak- ing Powder, 2 eggs, 1 pint milk. Sift together com meal, flom*, salt, sugar, and powder, add beaten eggs and milk, mix into a smooth batter. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrap. Bread Griddle Cakes.— }^ lb. bread, 1 pint floui', 1 teaspoonful brown sugar, 14 teaspoonful salt, 1^ teaspoonfuls Royal Baking Powder, 3^ 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 and mUk. Sift together flour, sugar, salt, and powder ; add to prepared bread, mix together into a smooth batter. Bake on well heated grid- dle. Serve with sugar and cream. Gluick Buckwheat Cakes No. 1.— To 1 pint buckwheat flour, while dry, add 2 heaping tea- spoonfuls Royal Baking Powder, teaspoonful salt, 1 scant tablespoonful Drown sugar or New Or- leans molasses to make them brown, mix well to- gether; when ready to bake add 1 pint cold water or sufficient to form a batter, stir but little, bake immediately on hot griddle. The baking powder shovfld never be put mto batter, but always mixed with floiu- in dry state. Some prefer addition of a little wheat flour and Indian meal, like No. 2. Buckwheat Cakes No. 2.— To li,^ pints pure buckwheat flour, add J.4 pmt each wheat flour and Indian meal, 3 heaping teaspoonfuls Royal Bak- ing Powder, 1 teaspoonful salt, 1 tablespoonful brown sugar or molasses. Sift well together in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder; when ready to bake add 1 pint water or sufficient to form smooth batter that will run in a stream (not too thin) from pitcher; make griddle hot and cakes large as a saucer. When surface is covered with air holes it is time to turn cakes over; take off when sufficiently bro-svned. Wheat (or Flannel) Cakes.— IJ^ pints floiu-, 1 tablespoonful brown sugar, 1 teaspoonful salt, 2 heaping teaspoonfuls Royal Baking Powder, 2 eggs, 1^ pints milk. Sift together flour, sugar, salt, and powder; add beaten eggs and millc, mix into smooth batter, that will run in rather con- tinuous stream from pitcher. Bake ou good hot griddle, rich brown color, in cakes large as tea saucers. (It is not in good taste to have griddle cakes larger.) Sei-ve with maple syrap. Scotch Scones.— 1 quai-t flour, 1 teaspoonful sugar, 1^ teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 large tablespoonful lard, 2 eggs, nearly 1 pint milk. Sift together flour, sugar, salt, and powder; rub in lard cold; add beaten eggs and milk ; mix into dough smooth and just con- sistent enough to handle. Flom- the board, turn out dough, give it one or two quick kneadings to complete its smoothness; roll it out with i-olliu^- pin to % inch in thickness, cut with sharp kuite into squares larger than soda crackers, fold each in half to form three-cornered pieces. Bake on hot griddle 8 or 10 minutes; brown on both sides. Apple Griddle Cakes.— Proceed as du-ected for 8quash or i*iimpkin Griddle Cakes, excepting this particular : Apples are usually thinner than the squash, consequently will not need so much milk. Hominy Griddle Cakes. — Proceed as di- reeled for Bice Griddle CaA;es ; serve with maple syrup. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 6 THE ROYAL BAKER A^'P PASTRY 000 K. Potato Scones.— 6 potatoes, i^ pint Graham flour. % teaspoouful salt, 14 teaspoonful Royal Baking Powder, 1 tablespoouful butter, 1 cupful cream, 1 egg, J^ teaspoonful Royal Extract Cloves. Boil 6 moderately large potatoes, peeled, until very well done, drain off water, set them by Are with cover off to dry ; mash exceedingly smooth, add- ing butter, egg and cream. Sift together Graham salt and powder, which add to potato prepa- ration; when quite cold, add extract ; mix into firm dough, which will require care in handling, as it is very short. Flour board with Graham, turn out do'ugh. r(vll it to thickness of J^ inch, cut with sharp knir'p into dlilong pieces— say length of soda crackers and -.j as wide. Bake on hot grid- dle, pricking them with fork to prevent blistering. Very liglit and delicate -to be eaten with butter. Pancakes and Fritters. plenty sprinkh PUCSyPPLE fritters.— 4 large. sound ap- ^Keik-' l''''^- l"''''t'd, cored, and cut each into 4 s^Y^ slirc^, ':_, -ill wine, 2tablespoonfulssugar, 1 tea>|i()oiiriil i;.>>al ExtractiVittniefif. Place shoes of api'lfs in \h,\\\ with sugar, wine, and extract ; cover with jilate, set aside to steep two hours, then dip each slice in Common Batter, fry to light brown in plenty of lard made hot for the purpose ; serve with sugar. Banana Fritters.— 5 bananas, stripped of skins and sliced in half lengthwise, Common Bat- ter. Proceed as directed for Apple Fritters. Custard Fritters.— ]4 pint milk, 5 eggs, i^ cupful sugar, 1 gill cream, Common Batter. Beat milk, cream, sugar, and eggs together; strain, put into small bowl, set in saucepan with boiling water to reach halfway up the sides of bowl; steam very gently until set, about 20 minutes ; place on ice until cold ; cut into pieces about 1}^ inches long by ' square ; dip into common batter and fry, in ' ?nty of hot lard, a deep fawn color ; serve rinkled with sugar. Orang'e Fritters.— 4 oranges. Common Bat- ter. Peel oranges, taking off all the white pith without breaking into pulp, dividing each in 4 or 5 pieces through natural divisions of the orange ; dip each piece into batter and fry deep yellow, in plenty of lard made hot for the purpose ; serve on naijkin with powdered sugar. Rice Fritters.— 1 cud rice, 1 pint milk, 3 eggs, 1 tablespoouful sugar, 2 tablespoonfuls butter. Boil rice in milk until soft and all the milk is ab- sorbed, then remove, add yelks of eggs, sugar and butter ; when cold add whites, whipped to diy 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. Pancakes.— 1 pint flour, 6 eggs, 1 saltspoonful salt, 1 teaspoonful Royal Baking Powder and milk to make a thin batter. Add the baking powder to the flour, beat the whites and yelks of eggs sepa- rately, add the yelks, salt, 2 cupf uls milk, then the whites and the flour alternately with milk, until the batter is of right consistency. Run 1 teaspoonful lard over the bottom of a hot fryuig-pan, pour in a large ladlef ul of batter, and fry quickly. Roll pan- cake up like a sheet of paper, lay upon a hot dish, put in more lard and fry another pancake. Keep hot over boiling water. Send ]^ dozen to table at a time. Serve with sauce, jelly, or preserves. Potato Pancakes,— 12 large potatoes, 3heap- ing tablespoonfuls flour, 1 teaspoonful Royal Baking Powder, i^ teaspoonful salt, 1 or 2 eggs, 2 teacupfuls boiling milk. The potatoes are peeled, washed and grated into a little cold water (, which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour mixed with the baking powder ; if agreeable flavor with a little fine chopped onion, bake like any other pancakes, allowing a little more lard or butter. Serve with stewed or preserved fruit, especially with huckleberries. French Pancakes.— [Proceed as directed for English, Pancakes ; when all are done, spread each with any kind of preserves, roll up, sift over plenty sugar, glaze with red-hot poker. Blackberry Fritters,— 1 cupful blackberries, 1)4 cupf uls Common Batter. Mix berries in batter in bowl, and drop by tablespoonfuls in plenty of lard made hot for the purpose ; serve with Sauce. All berry fritters can be made as directed for the above. Scotch Pancakes.— 1 pint milk, 2 talilespoon fuls butter, 4 eggs, % cupful flour, 1 teaspoonful Royal Baking Powder, piuch salt. Sift flour, salt, and powder together, add milk, eggs, and butter melted, mix into thin batter ; have small rounkk«. fxtract, and milk. Mix into a smooth dough, and just sdfteuough to handle con- veniently. Riill out w ith the rolhng pin on a well floured board : cut into strips about 14 inch square, twist in different sliapes, and fry to a light brown color in plenty hot lard. Serve with sifted sugar. Currant Jelly Cake. — Proceed as directed for Cream inkc Xn. 2, snb.stituting Currant Jelly forth.- I',ixtr!i Crriiiu. Confederate Cake. -2 cupfuls butter, 2 cup- fuls sugar, 10 eggs, 1^ teaspoonf ul Royal Baking Powder, IJ.^ pints flour. Rub the butter and sugar to a hght, white cream ; add the eggs, 2 at a time, beating 10 minutes between the two fu'st addi- tions, and five minutes between the rest. Add the flour sifted with the powder, and mix into a smooth medium batter. Bake very carefully in rather small paper lined tins (fig. XII), iu a mod- erate oven, :i.') to 40 minutes. Cream Cake No. 2. —34 cupfifl butter, 2 cups sugai-, 1'.. pints tlour, 5 egg.s, 1 teaspoonful Royal Baking I'owdei-, 1 cupful milk. Rub the butter and sugar to a whili', li^lit cream : add the eggs, 2 at a time. bcathigT) minutes between each addition. Sift the Hour with the powder, which add to the butter, etc., and the milk. Mix into rather thin batter, and bake in jelly cake tins well greased, in hot oven 15 minutes. When cold spread Pastry Cream between each layer, and ice the top with Clear Icing. (See Pastry Cream page 7.) Cup Cake. — 1 cupful butter, 2 cupfuls sugar, 4 eggs, 1 teaspoonful Ro3'al Baking Powder, 3 cup- fuls flour, 20 drops Royal Extract Bitter Almonds. Rub the butter and sugar to a cream ; add the eggs, 2 at a time, beating it five minutes between each addition. Sift together the flour and ijow- der, which add to the butter, etc., with the ex- tract. Mix into a smooth, medium batter ; bake in well greased cups or muffin pans (flg. VII), in a rather hot oven 20 minutes. Currant Cake. — 1 cupful butter, 1 cupful sugar, 4 eggs, 1 teaspoonful Royal Baking Pow- der, 1 pint flour, I14 cupfuls cm-rants, washed and picked, 2 teaspoonfuls Royal Extract of Cinna- mon, and 1 teaspoonful Royal Extract Lemon. Rub the butter and sugar to a white, light cream ; add the eggs, one at a time, beating a few min- utes between each ; add the flour sifted with the powder, the currants, and the extracts. Mix into a medium batter. Bake in paper lined cake tin (fig. IX), 50 minutes in a moderate oven. Currant Cake (Engrlish). -IJ^ cupfuls but- ter, 2 cupfuls sugar, 7 eggs, 1 teaspoonfid Royal Baking Powder, ]4, cupful citron, in small thin slices, the lind of an orange, peeled very thin, and cut in shreds. -J cupfuls currants, washed and picked, IJs pini s tlour, 1 teaspoonful Royal Extract Nut:it((i. Rnb the butter and sugar to a white, light cream : aiM the eggs, 2 at a time, beating 5 minutes between each addition. Sift the fiour and the powdei- to^'^ether; add it to the butter, etc., with the citi-ou, orange peel, currants, and the extract. Bake in a thickly paper lined tin (fig. XIII), 1 horn- 25 minutes, in a moderate oven. Dundee Cake. -2 cupfuls butter, IJ^ cupfuls sugar, s i-u;;s. 11.^ pints flour, 1 teaspoonful Royal Baking I'oU'lei. I.J lemon peel cut in thin small slices, 1 cuptnl washed, picked, dried currants, IJ^ cupfuls sultana raisins, 1 teaspoonful each Royal Extract Nutmeg, Cloves, and Vanilla, J^^ cupful cream, 1 cupful almonds, if at hand. Rub the l)utter aud sugar to a white, light cream ; add the eggs, 2 at a time, beating 5 minutes between each addition ; add the Horn-, sifted with the powder, the lemon peel, cun-ants, raisins, extracts, and the milk ; mix into a rather firm batter, pour into a paper lined, shallow, square, cake pan (fig. XIII I, trhop the almonds coarsely, sprinkle over the top, and bake in a moderate oven 1}^ hours. Duchesse Cake. - 1^4 cupfuls butter, 1 cup- ful sugar, 6 eggs, 1 teaspoonful Royal Baking Powder, 1 pint fiour, 1 teaspoonful Royal Extract Cinnamon. Rub the butter aud sugar to a light cream ; add the eggs, 2 at a time, beating 10 min- utes between each addition. Sift together flour and powder, add to the butter, etc., with the ex- tract ; mix into a medium thick batter, and bake in small, shallow, square pans (flg. XII), lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven, ice them. Soft Gingerbread. —}^ cupful butter, 2 cup- fids molasses, 1 cupful sugar, 4 cupfuls flour, 1 cupful milk, 4 egg.s, 1 teaspoonful Royal Baking Powder, ginger and cloves to taste. Doug-hnuts. — ]4 cupful butter, 1 cupful sugar. 1).^ l)ints flom-, ^}4 teaspoonfuls Royal Baking Powder, 1 egg, 114 cupfuls udlk, 1 teaspoonful Royal Extract i\"u^/«egr. Rub the butter, sugai-, and egg together smooth. Sift the flour and pow- der together, add it to the butter, the milk, etc. Mix into a soft dough ; well flour the board, roll out the dough to }4 inch in thickness, cut out with large biscuit cutter, and fry to a light brown in plenty of lard made hot for the purpose. Serve with sifted sugar over them. Drop Cake. — 1 cupful butter, ]4 cupful sugar, 3 eggs, 1 small teaspoonful Royal Baking Powder, 1 pmt flour, 1 cupful washed and picked currants, 1 teaspoonful each Royal Extract Nutmeg and Lemon, ]4 cupful milk. Rub the butter and sugar to a white Ught cream ; add the eggs, beat 10 minutes longer ; add the flour aud powder sifted together, the mUk and extracts. Mix into a rather firm batter, and drop with a spoon on a greased baking tin (fig. XIV) ; bake in a quick oven 10 minutes. Dried Apple Cake. — Soak 3 cups dried ajj- ples in warm water over night, drain off the wa- ter through a sieve, chop the apples slightly, then simmer them for 2 hours in 3 cups molasses, then add 2 eggs, 1 cup sugar, 1 cup sweet milk or water, then 14 cup butter or lard, fiom- to make a stitt' batter, 2 heaping teaspoonfuls baking powder hi flour. Cinnamon, cloves, nutmeg, etc., to taste. Raisins added improve the cake very much. Election Cake. — 1]4 cupfuls butter, 2 cupfuls sugar, 1}4 pints flour, 3 eggs, IJ^ teaspoonfuls Royal Baking Powder, 2 cupfuls raisins, stoned, 1 cupful currants, washed and picked, 1.', cupful chopped citron, 1/^ lemon peel chop] "I I. l] cujirul almonds, blanched and cut in sbieils, -M (lidi)s each Royal Extract of Bitter Ahii,,„,l^ and Va- nilla, 1 cupful milk. Rub the butter .ind sni;a|- to a white, light cream; add the e^us. beaiinL;- a while longer, the flour sifted with llie jxiwilei-. raisins, citron, currants, lemon peel, almonds, extracts, and milk ; mix into a consistent batter : put in a paper lined tin (fig. Xlll), and bake in a moderate oven \)^ hours. French Cake. —1}4 cupfuls butter, 2 cupfuls sugar, 12 eggs, 1 quart flour, y^ teaspoonfid Roya 1 Baking Powder, 1 giU each of cream, wine, and brandy, 20 drops each Royal Extract Bitter Al- monds, and Nutmeg, ly^ cupful raisius, stoned, y^ cupful almonds, 1 blanched, 1 cupful chopped cit~ ron. Rub butter and sugar to a white, light cream ; add the eggs, 2 at a time, beating 10 minutes be- tween the 3 fli-st additions, and 5 minutes between the rest ; add the flour, sifted with the powder, raisins, almonds, citron, extracts, cream, wine, and brandy. Mix into a smooth, consistent bat ter ; bake in a thickly paper fined cake pan (fig. XTIT), in a steady oven 2 hours. Graham Cup Cake. — % cupful butter, 1 cupful sugar, y^ cupful cream, 2 eggs, 2 cupfuls Graham flour, 1 teaspoonful Royal Baking Pow- der, 1 teaspoonful Royal Extract Lemon. Rub the butter and sugar to a light, white cream ; add the eggs, 1 at a time, beating a few minutes be- tween each ; sift the Graham and powder together, which add to the butter, etc., the cream, and ex- tract ; mix into a moderately thin batter, bake in well greased cups, or mufifin pans (fig. VII), 20 minutes in a mcJderate, steady oven. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. 9 Ging'er Spong-e Cake. — 2 cupfuls brAwn sugar, 4 eg^s, 1 pint flour, two-thirds cup water, IJ^ teaspoonfuls Royal Bakiug Powder, 1 tablespoon- f ul Royal Extract Ginger, 1 teaspoonf ul Royal Ex- tract Lemon. Beat the eggs and sugar together for 10 minutes ; add the water, the flour sifted with the powder, and the extracts ; mix into a smooth sponge, and bake in quick oven 30 minutes. Gingrerbread.— 1 cupful brown sugar, and 1 tablespoonful butter, stirred to a cream ; add 1 cupful New Orleans molasses, and mix well ; stir dry 2 teaspoonfuls Royal Baking Powder in 214 cup- fuls flour ; put in ginger or spice to taste. Bake in 1 large loaf 1 hour, or 2 small loaves }4 hour. Gingrer Cake. — % cupful butter, 2 cupfuls sugar, 4 eggs, IJ^ teaspoonfuls Royal Baking Pow- der, 1}4 pints flour, 1 cupful milk, 1 tablespoonful Royal Extract Ginger. Rub the butter and sugar to a light cream ; add the eggs, two at a time, beating 5 minutes between ; add the flour, sifted with the powder, the milk and extract : mix into a smooth batter : bake in a cake tin (flg. LX), in rather hot oven 40 minutes. Ginger Snaps. — Vi cupful lard, }4 cupful but- ter, 1 large cupful brown sugar, 1 cupful water. 1 tablespoonful Royal Extract Ginger, 1 teaspoonful each Royal Extract Cinnamon and Cloves, 1 quart flour, 134 teaspoonfuls Royal Baking Powder. Rub to a smooth paste the lard, butter and sugar ; then rub it into the flour and powder sifted together. Mix into a firm dough with the flour and extracts. Roll out the dough thin on a floured board, cut out A\ith a round biscuit cutter, and bake on greased pan (flg. XIV), in a hot, steady oven 8 minutes. Gold Cake. — M cupful butter, 2 cupfuls sugar, yelks of 10 eggs, IJ^ pints flour, 2 teaspooiuuls Royal Baking Powder, 1 cupful thin cream, one teaspoonful each Royal Extract Lemon and Nut- meg. Rub the butter and sugar to a white cream ; add the yelks, three at a time, beating a little be- tween each addition ; add the flour sifted with the powder, the thin cream and the extracts ; mix into a pretty firm batter ; bake in a paper-lined cake tin (flg. IX), in a steady oven, 50 minutes. Honey Cake. — H cupful butter, l cupful sugar, 1 cupful honey, 1 pint flour, 1 teaspoonful Royal Baking Powder, 2 eggs, 1 teaspoonful caraway seeds. Mix the honey with the sugar ; add the butter melted, the eggs slightly beaten, the flour, sifted with the powder, and the seeds ; mix into a smooth batter of the consistency of Sponge Cake, and bake in a fairly hot oven 35 minutes. Jelly Cake. — Beat 3 eggs well, whites and yelks separately : take a cupful of fine white sugar and beat in well with yelks, and cupful sifted flour, stirred in gently ; then stir in the whites, a little at a time, teaspoonful Royal Baking Powder and I tablespoonful milk ; pour it into 3 jelly cake plates and bake from 5 to 10 minutes in a well- heated oven ; when cold spread with currant jelly, place each layer on top of the other, and sift powdered sugar on top. Jelly Cake. — ; bake in fairly hot oven 10 minutes. Jumbles No. 2. — 114 cupfuls butter, 2 cup- fuls sugar, 6 eggs, 1}^ pints flour, 14 cupful corn starcli, 1 teaspoonful Royal Baking Powder, 1 tea- spoonful Royal Extract Lemon, ^ cupful chopped peanuts, mixed with }4 cupful granulated sugar. Beat the butter and sugar smooth ; add the beaten eggs, the flour, corn starch, and powder, sifted together, and the extract ; flour the board, roll out the dough rather thin, cut out with biscuit cutter, roll in the chopped peanuts and sugar, lay on greased baking tin (fig. XUI) ; bake in rather hot oven 8 to 10 minutes. Lemon Cake No. 1. —1 cupful butter, 3 cup- fuls sugar, 7 eggs, i}4 pints flour, 1 teaspoonful Royal Baking Powder, 1 teaspoonful Royal Ex- tract of Lemon. Rub to a light cream the butter and sugar ; add the eggs, 2 at a time, beating 5 minutes between each addition ; add the flour, sifted with the powder, and the extract ; mix into a medium batter; bake in paper-lined tin (flg. XIII), in a moderate oven, 40 minutes. Lemon Cake No. 2. -;- Proceed as directed for Cream Cake (Eclairs d la Creme). flavoring the Pastry Cream with 1 teaspoonful Royal Ex- tract Lemon. Lady Cake. — 1^4 cupfuls butter, 3 cupfids sugar, whites 8 eggs, 1 pint flour, ^ teaspoonful Royal Baking Powder, 1 cupful milk, 20 drops Royal Extract Bitter Almonds. Rub the butter and sugar to a cream ; add the flour, sifted with the powder, milk and extract ; mix into a smooth batter ; then gently mix the 8 egg whites, whipped to a dry froth ; when thoroughly mixed, put into a shallow cake pan (fig. XIII), papered, and bake carefully in steady oven 40 minutes. When cool, ice the bottom and sides with White Icing. Lafayette Cake. — Proceed as directed for Gateaux d la Meniere, substituting Chocolate Cream for the fruit, jam or jelly, and ice the top with Transparent Icing, colored pink with a few drops of extract of cochineal. Strew the top of the icing with finely chopped citron. Lunch Cake (Boston). —2 cupfuls butter, 2 cupfuls sugar, \% pints flour, 1 teaspoonful Royal Baking Powder, 6 eggs, 1 gill wine, 1 teaspoonful each Koyal Extract Rose, Cinnamon and Nutmeg. Rub the buttei- and sugar to a very light cream : add the eggs, 2 at a time, beating ,". minutes be- tween each addition : add till' flciiir. sifted with the powder, wine, extracts ; mix into a sine loth batter, put into a thickly papered, sliallow cake pan (flg. XIII), and liake in moderate oven lj4 hours. When cold, ice the bottom and sides with White Icing. Marbled Cake.— This is made in separate batters, a dark and a light one. For the dark one, take J^ cupful butter, 1 cupful brown sugar, 2^4 cupfuls flour, 1 teaspoonf ul Royal Baking Powder" 4 yelks of eggs, ^4 cupful milk, 1 teasjn ponf ul each Royal Extract Cinnamon, Clove.^i and Allspice. For the light one take ]4 cupful biittt-r, 1 cupful sugar, 214 cupfuls flour, 1 teaspoonful Royal Baking Powder, whites of 4 eggs, y^ cupful milk, 1 teaspoonful Royal Extract Lemon. Both batters are made by rubbing the butter and sugar to a cream ; adding the eggs, beat a few minutes, then add the flour, sifted with the powder, the extracts and milk, and mix into smooth batter, rather firm. Have a paper-lined tin (fig. IX) : with a spoon drop the two batters alternately into it, and bake in a rather quick oven 35 minutes. Chocolate Cream Cake. — 1}^ pounds each butter, sugar and flour, 18 eggs. Beat the yelks separate with sugar and butter. Beat the whites separately, and add to above. To ^ of the dough mix 34 poimd chocolate, and bake of each part (the dark and light) 6 cakes. In place of jelly put % pint of cream and yelks of 8 eggs. Sugar to taste, flavor with Royal Extract Vanilla. Put on fire and stir until it thickens, then put between the cakes. Mountain Cake.— 1 cupful butter, 234 cup- fuls sugar, 3 whole eggs, and 3 yelks, 1 pint flour, 134 teaspoonfuls Royal Baking' Powdei-, 1 cupful milk, 1 teaspoonful Royal Extract Vanilla, 1 cup- ful red currant jelly, 2 cupfuls sugar, 3 whites eggs. Rub the butter and sugar to a light white cream : add the eggs 1 at a time, and the yelks all at once, beating .5 minutes between each addition ; add the floursittiil \\ itli the powder, the milk and extract ; mix tlie « hole into a smooth light batter ; put in' a shallow, square pan (flg. XIII), bake in a moderate oven 40 minutes. When cold, cover the top with the following : Beat up the jelly with the whites of eggs and sugar, until light and stiff', then use as directed. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 10 THE ROYAL BAKER AND PASTRY COOK Molasses Cake.— 1 cupful butter, 1 cupful brown sugar, )^ cu]iful in(>lass(>s, 1 cupful milk, \)4 pints flour, lio t.asp.M.ntnls Royal Baking Powder, 1 egg. Ruli. smooth the l)utter and sugar ; add the milk, egg ami molassfs. stir in the flour, sifted with the powder ; mix into a con^^istent batter, and bake in cake tin (flg. IX), 40 minutes. Orangre Cake No. l. — }4 cupful butter, 2 mipfuls sugar, .5 eggs, 1 pint flour. IJ^ fuls Royal Baking Powder, 1 teaspoonful Royal Extract Orange, 1 cupful milk. Rub the butter and sugar to a cream ; add the eggs, 2 at a time, beating 5 minutes between each addition ; add the flour, sifted with the powder ; the milk and extract ; mix into a smooth, fine batter, put in a paper lined cake tin (fig. IX), and bake in a mod- erate oven 30 minutes. When cool, cover the top with the following preparation : Whip the whites of 3 eggs to a dry froth ; then carefully mix in 4 cups sugar, the juice, grated rind and .soft pulp, free of white pitii and seeds, of 2 sour oranges. Orangre Cake No. 2.— Proceed as drected for Criaiii Cahf No. -2, substituting orange mar- malafle for the Pastry Cream. Apple Butter Cake.— 2 cups brown sugar, 4 eggs, 1 pint flour, % cup of water, 1}^ teaspoon- fuls of Royal Baking Powder, 1 tablespoouful of Royal Extract of Ginger, 1 teaspoonful of Royal Extract of Lemon. Beat the eggs and sugar together for 10 minutes, add the water, the flour, sifted with the powder, and the extracts. Mix into a smooth batter, and bake in jelly tins, and when done lay the cakes together, with sweet apple butter between, and ice. Delicious Little Cakes can be made by mak- uig a rich jumble paste — rolling out in any desired .shape ; cut some paste in thick, narrow strips and lay around your cakes so as to form a deep cup- like edge ; place on a well-buttered tin and bake. When done, fill with iced fruit, prepared as fol- lows : Take rich, ripe peaches (canned ones will do if flne and well drained from all juice), cut in halves; plums, st raw lierries, pineapples cut in s(iuares, or small triangles, or any other available fruit, and dip in the white of an egg that has been very slightly beaten and then in pulverized sugar, and lay in the centre of your cakes. Nut Cake. — ^ cupful butter, 1 J^ cupfuls sugar, 3 eggs. 214 cupfuls flour, 1^ teaspoonfuis Royal Baking I'owd.r. U, cup milk, 1 cuptul of any meats of nuts iiniViied or at hand. Rub the butter and siiKar to a liKht, white cream ; add the eggs, beaten a little, tlien the flour, sifted with the powder ; mix with the milk and nuts into a rather firm batter, and bake in a paper lined tin (fig. IX), in a steady oven 35 minutes. Pound Cake. -li-S cupfuls l)utter, 2 cupfuls .sugar. VeK^s. )i., pints Hour. 1 teaspoonful Royal Baking Poud.-r. 1 icaspoouful Koyal E.xtract J^'i(^ meg. Rub the liutter and sugar tea white, light cream ; add 3 of the eggs, 1 at a time, and the rest 2 at a time, beating .5 minutes between each addition ; add the flour, sifted with the powder : add the extract ; mix into a smooth, medium batter, and bake in a paper lined cake tin (flg. XIII), in a steady oven, ,50 minutes. Rice Cakes.— % cupful butter, 2 cupfuls sugar, 4 eggs, \]4, cups rice flour. IJ^ cups flour, 1 tea- spoonful Royal Baking Powder, J^ cup cream, 1 teaspoonful Royal Extract Lemon. Beat the eggs and sugar together 10 minutes ; add the butter, melted : sift together flour, rice flour, and the pow- iler, which add to the eggs, etx^., with the cream and (he extract : mix into a thin batter, and bake in patty pans, well greased, in a hot oven, 10 minutes. Pond liily Cake. — 1 cup of butter, t]A cups of sugar, whites of 5 eggs, 1}^ pints flour. 1^ tea- spoonfuls Royal Baking Powder, 1 cup milk ; flavor with Royal Extract Peach and a few drops of Royal Extract Rose. Bake in 2 cakes, in very deep jelly or sponge tins, and when done piit together Avith freshly grated cocoanut and pulver- ized sugar between and on top of the cakes, and ice with Clear Tring. Peach Slossom Cake. — 1 cup of pulverized sugar, ^ cup butter, stirred together until it looks like thick cream, 2 teaspoonfuis of Royal Bak- ing Powder, J^ teacupful of sweet milk ; beat the whites of 3 eggs, and add to a teacupful of flour mixed with the baking powder; stir and add % teaspoonful of corn starch . F lavor strongly with Royal Extract Peach. Bake in 2 square sponge tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with Clear Icing, and sprinkle this with pulverized pink sugar. Queen Cake.— 2 cupfifls butter, 2i^ cupfuls sugar, IJ^ pints flour, 8 eggs, }/> teaspoonful Royal Baking Powder, 1 wineglassf uleach wine, brandy, iind cream, J^ teaspoonful each Royal Extract Nut- meg, Rose and Lemon, 1 cupful dried currants, washed and picked, 1 cupful raisins, stoned and cut in two. 1 cupful citron, cut in smaU, thin slices. Rub the butter and sugar to a very light cream ; add the eggs, 2 at a time, beating .5 minutes be- tween each addition ; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron and extracts ; mix into a batter, and bake carefully in a papered cake tin (flg. XIII), in a moderately steady oven, IJ^ hours. Reception Cake.— 2 cupfuls butter, 2 cupfuls sugar, 10 eggs, 1 quart flour, 1 teaspoonful Royal Baking Powder, 2 cupfuls currants, washed and picked, 1 cupful citron, in thin, small slices, J^ orange rind, jieeled very thin and cut small, 14 cupful almonils. lilamhi'd by pouring boiling water on th^■ln until the skins slip oft" easily — and cut in shreds, 1 tea spoonful each Royal Extract Allspice and Cinnumon. Rub the butter and sugar to a white, Ught cream ; add the eggs, 2 at a time, beating 5 minutes between each addition ; add the flour sifted with the powder, currants, citron, orange peel, almonds, and extracts ; mix carefully into a rather soft batter ; put it into a paper lined shallow cake tin (flg. XIII), using 3 thicknesses of stout paper ; bake it carefully in a moderate, steady oven 2J4 hours. Spongre Cake.— 2 cupfuls sugar, 7 eggs, 1 cup flour, 1 teaspoonful Royal Baking Powder, a pinch salt, 1 teaspoonful Royal Extract Lemon. Whip sugar and eggs together until thick and white ; add flour, sifted with jiowder, and salt, and the extract ; mix together quickly, bake in tin (fig. XII), lined with buttered paper, in hot oven, 35 minutes. Spongre Cake (Almond).— 1]4 cupfuls sugar (cut), 8 eggs, i]4 cupfuls flour, ^4 teaspoonful Royal Baking Powder, 1 teaspoonful Royal Ex- tract Bitter Almonds. Boil sugar in 1% gills of water until, taking some up on end of spoon handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previouslj' whipped 10 minutes ; continue the whipping 20 minutes longer ; add flour, sifted with powder, and extract ; bake in well buttered cake mould (flg. I), in quick oven, 30 minutes. Spong'e Cake (Berwick).— 6 eggs, 3 cupfuls sugar, 4 cupfuls flour, 2 teaspoonfuis Royal Baking Powder, 1 cupful cold water, pinch salt, 1 tea- spoonful Royal Extract Lemon. Beat eggs and sugar together 5 minutes ; add flour, sifted with salt and powder, water, and extract ; bake in shallow square cake pan (fig. XIII), in quick, steady oven, 35 minutes ; when removed from oven, ice it with Clear Icing. Tea Cake No. 1.— % cupfid butter, I14 cup- fuls sugar, 11^ pints flour, i^ teaspoonfuis Royal Baking Powder, 1 teaspoonful Royal Extract Nut- meg. Sift flour, sugar, and powder together ; rub in butter cold ; add milk and extract ; mix into dough soft enough to handle easily ; flour the board, roll out dough to the thickness of 14 inch : cut out with biscuit cutter ; lay on greased baking tin (flg. XIII), wash over with milk ; bake in hot oven 20 minutes. Tea Cake No. 2.— Proceed as directed for CoflW Call', substituting tea for coft'ee. THE ROYAL BAKlN(i POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. 11 Koyal Cookies. — 1 cupful butter, 2 cupfuls sugar, 5 eggs, li^ pints floui-, J^ teaspoonful Royal Baking Powder, 1 cup milk. Mix butter, sugar and eggs smooth ; add flour, sifted with powder, and mUk ; mix into dough, soft enough to handle conveniently ; flour the board, roll out dough, thin ; cut out witli biscuit cutter ; lay on baking tin, bake in hot oven 5 or 6 minutes. Spice Cake. — 1 cupful butter, 1 cupful brown sugar, 1 pint flour, 2 teaspoonfuls Royal Baking Powder, 1 teaspoonful each caraway and corian- der seeds. 1 teaspoonful each Royal Extract tint- meg. Cinnamon and Ginger, 1 cupful milk. Sift rtoiu', sugar and powder together ; rub in butter ; add milk, seeds, and extracts ; mix smooth into liatter of medium thickne.ss ; fill greased pati6 pans % full ; bake in hot oven, 8 or 10 minutes. Spencer Cakes. — 2 cupfuls sugar, 8 eggs, 1^ pints flour, 1 teaspoonful Royal Baking Powder, a tablespoonfuls coriander seed, 1 teaspoonful Royal Extract Lemon. Beat eggs and sugar together, until they get thick and white ; add flour, sifted with powder, the seed, and extract ; mix into rather thick sponge ; drop in spoonfuls on greased tin (fig. XJV), bake in hot oven 5 or 6 minutes. Scotch Cake. — IJ^ cupfifls butter, 2^ cupfuls sugar, 8 eggs, 1}^ pints flour, j4 teaspoonful Royal Baking Powder, 3 cupfuls raisms, stoned, 1 table- spoonful Royal Extract Lemon. Rub butter and sugar to light, white cream ; add eggs, 2 at a time, beating 5 minutes between each addition ; add flour, sifted with powder, raisins, and extract ; mix into smooth batter ; put into paper lined, square, shallow cake pan (fig. XIII), bake in moderate oven 1 hour. Shrewsbury Cake. — 1 cupful butter, 3 cup- fuls sugar, 114 pints flour, 3 eggs, 1 teaspoonful Royal Baking Powder, 1 cupful 111 ilk, 1 teaspoon- ful Royal Extract Rose. Rub butter and sugar to smooth white cream ; add eggs, 1 at a titSie, heating 5 minutes between each ; add flour, sifted with powder, and extract ; mix into medium batter; bake in cake mould (flg. I), well and carefully greased, in quick oven, 40 minutes. Silver Cake. — Proceed as directed for Gold Cake, substituting whites of eggs for the yelks. "Vanilla Cake. — i]4 cupfuLs butter, 2 cupfuls sugar, 6 yelks eggs, 1 pint floiu-, 1}^ teaspoonfuls Royal Baking Powder, 1 cupful cream, 1 teaspoon- ful Royal Extract Vanilla. Rub butter and sugar to very light cream ; add egg yelks and cream, flour, sifted with powder, and extract ; mix into smooth, rather firm batter ; bake in shallow square pan (fig Xlllj, m fairly hot oven, 35 minutes. ■Washington Cake (St. Louis, 1780).— 2 cupfuls butter. 3 cupfuls sugar, 4 cupfuls Hour, 2 teaspoonfuls Royal Baking Powder, 5 eggs, 1 cupful milk, 1 cupful stoned raisins, ig cupful washed and picked currants, J4 cupful chopped Wine Cake. — 1J4 cupfuls butter, 2 cupfuls sugar, 3 cupfuls flour, J^ teaspoonful Royal Bak- ing Powder, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beat- ing 5 mmutes between each ; add flour, sifted with powder, and wine ; mix into medium firm batter; bake iu shallow, square cake pan (flg. XIU), in moderate oven, 40 'minutes ; when taken from oven carefully ice with Transparent Icing. Wedding- (or Bride) Cake. —t5 cupfuls but- ter, 4 cupfuls sugar, IS eggs, 3 pints flour, ti cup- fuls currants, washed, dried, and picked. 3 cupfuls sultana raisins, 3 cupfuls citron, 2 cupfuls candied lemon peel, 3 cupfuls almonds, blanched and cut in shreds, J^ pint brandy, 2 ounces each nutmeg, mace and cinnamon, tablespoonful each cloves and allspice. Prepare all the.se ingredients in fol- lowing manner : place butter and sugar in large bowl, break eggs into quart measure or pitcher; cover small waiter with clean sheet of paper ; on it lay sifted flour, fi-uit, citron, and lemon peel, cut into shreds, the almonds and spices, with brandy measured at hand ; also get ready lai'ge cake tin (fig. XVIII), by papering it inside with white paper and outside and bottom with 4~ or 5 thickues,ses of coarse wrapping paper, which can be tied on. Having thus prepared everything, and fire banked up to last, with addition from time to time of a shovelfiU of ooal, liy w hieli means you will not reduce oven heat, pmcHeil to beat to very light cream the butter and sugar, adding e^gs, 2 at a time, beating a little between each addition, until all are used ; then put in contents of waiter all at once, with brandy ; mix very thoroughly and smooth, put into prepared cake tin, smooth over the top, put plenty of paper on to protect it ; bake 8 hours, keeping oven steadily up to clear, moderate heat ; watch carefully and you •will pro- duce a cake worthy of the occasion ; remove from oven very carefully, and suffer itto stay on tin until quite cold ; next day ice it with thin coat of White Icing, both top and sides ; place in cool oven tf> dry the icing. Now si^read a second coat of icing, which will prevent any crmnbs or fruit being mixed up with the Icing when you are icing to finish ; now with broad knife proceed, when first coat is dry, to ice sides, then pour icing on center of cake, in quantity sufficient to reach the edges, when stop ; decorate with vase of white, made flowers, etc., to taste. Wedding Fruit Cake No. 2. — 1 pound flour, 1 pound sugar. 1 pnuud butter, 2 pounds currants, 1 pound raisins, U^ P'lUiid citron, 1 ounce mace, 1 ounce cinnaiimn. 4 nutmegs, 1 ounce cloves, 8 eggs, wineglassful brandy, J^ ounce Royal Extract Rose. White Mountain Cake. — 1 cupful butter, 3 cupfuls sugar, 1 pint flour, 1],^ teaspoonfuls Royal Baking Powder, whites of 6 eggs, 1 cupful milk. 20 drops Royal Extract Bitter Almonds. Rub butter and sugar to light, white cream ; add the (i whites, whipped to dry froth, the • flom-, sifted with the powder, the milk, and extract ; mix to- gether thoroughly, but carefully, and bake in jeUy cake tins in a quick oven 15 minutes ; then arrange in layers with White Icing and grated cocoaut mixed, in the proportion of two cupfuls of former to one of latter. citron, 1 teaspoonful each Royal Extract Nutmeg and Cinnamon. Rub butter and sugar to white, light cream ; add beaten eggs gradually, the flour, sifted with powder, milk, raisins, currants, citron, and extracts ; mix into smooth, medium batter ; bake in shaflow, square cake pan (flg. XIII), iu rather quick, steady oven, i}^ hours ; when cold ice with White Icing. Webster Cake. — 1 cupful butter, 3 cupfuls sugar, 2 eRgs. .5 cupfuls ttnwv. 1 teaspoonfid Royal Baking I'ciwder, 2 cupfias raisins, seeded, 1 tea- spoonful each Rciyal E.xtract Hitter Almonds and Vanilla, IJa cupfuls milk. Rub butter, sugar, and eggs smooth ; add flom- sifted with powder, raisins, milk and extracts ; mix into medium batter; bake in cake mould (flg. I), in quick, steady oven, 4.5 minutes. Wild Rose Cake.— Make the dough after the recipe given for Fond Lily Cake, flavoring with Royal Rose and Strawberry instead of peach. Bake iu 2 incli deep jelly tins, and sandwich with pink Chocolate Transparent Icing. —Melt 3 oz. icing, and the same on top. (Made by substitute flue chocolate with small quantity water in pan ing finely pulverized pink sugar for white.) When j over fire (stirring constantly) until it becomes soft, you have put the last layer of pink icing on top, sift Dilute this with U a gill of syrup ; work until per- very lightly over the top granulated white sugar. I fectly smooth. Then add to boiied sugar as above. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. Icings For Cake. ^7C^ LMOND ICING. — 3 whites eggs, 1 pound , AA . .Icii'ilaiL isweet 1 almonds, 3 cupfuls sugar. s^Y*^ lodii.i.sKiiyal E.xtract/?ose. Poundtoflne paste almonds, with a little sugar ; then add whites of eggs, rest of sugai-, and extract ; pound few minutes to thoroughly mix. Take up in bowl and use as dh-ected. THE ROYAL BAKER AJSU PAtiTRV UOOK. 12 Clear Icing, For Cake. — Put 1 cupful sugar in a bowl, with a tablespoonful lemon juice and whites of 2 eggs. Mix together smooth and pom- over the cake : if the cake is not hot enough to dry it, place it ia the mouth of a moderately warm oven. Transparent Icing. — Place 1 pound pulver- ized white sugar iu basin with \ ^ ' 1 cupful cdcoauut, 1 cupful milk curd, 1 Ssli cupful cr.'ain, 5 yelks eggs. 1 cupful sugar, 1 teaspoonful Ri'\al Kx(ia-t Rose. Place cream, curd, eggs, suL^ai aiul cocoanut on fire in thick saucepan, wlu-ii fhiek, icniove, add extract when quite cold ; us<" it to till pate pans, lined with the paste, bake in steady oveu 10 minutes. Cheese Cakes (Reg-ent). — Paste, No. 5 ; 1 quart milk. \.> |>int white wine, yelks (i es-.a-s. 1 cup sugar, U enp almonds, l.lan.-l,e,l and i.ounded to paste, 1.., eniitul Imtler. 1 teas|,oonlul Royal Kx- tract Cnf/ii/c. 2taljlc>spoontuls hraiidy. Koilmilk, then add wine ; suffer to staud until it curds, then strain thi-ough flue sieve ; add to curds butter, melted, cream, almonds, paste, extract and brandy ; mix smoothly, use to fill pat6 pans, lined with the paste ; bake in moderate oven 10 minutes. Cheese Cakes. — Pie Paste, No. 3 ; 2 cupf uls milk curd. 1 teaspoonful Royal Extract JVittmec/, \i, cupful cream, yelks two eggs, tablespoonful of brandy, 1 cupful sugar. Put 2 quarts clabbered milk to drain in fine sieve : when it measures two cupfuls, add to it sugar, brandy, egg yelks, ex- tract, and cream ; mix smooth, aud use it to fill pat6 pans, lined with the paste ; bake in quick oven 10 minutes. Cheese Cakes (Lemon). —Paste, No. 3; 1 tablespoonful Imtter. -y^ cupful milk curd, yelks 3 eggs, 1 (upfnl cream, i.j cupf id sugar, 1 teaspoon- ful Roval l-^xtract Li-iiwn. Place on fire in small stewpan, witli butter, sugar, curd, aud cream; stu- until little wanii, add eggs, soon as thick re- move, when cold aild extract; use it to fill pat6 pans, lineil witli the paste ; bake in hot oven 8 minutes. Short Cakes. I^^EACH SHORT CAKE. - 1 quart flour, 1 W^M teaspoonful salt, 2 heaping teaspoonfuls s!^^ Royal Baking Powder, 2 tablespoonfuls Butter, 1 pint milk. Sift the flour, salt and pow- der together, inib in the butter cold ; add the milk, and mix into a smooth dough, just soft enough to handle ; divide in half, and i-oU out to the size of bi-eakf ast plates ; lay on a greased bak- ing tin (fig. XTV), and bake in hot oven 20 min- utes , separate the cakes without cutting, as cut- ting makes them heavy. Have two dozen peaches peeled and cut in slices ; use half of them to cover the bottom halves of short cake ; sprinkle plenti- fully with sugar and cream ; lay on the top halves with the crust downwards ; use the rest of the fruit over them, and sugar plentifully. Strawberry Short Cake. — Proceed as di- rected for Peach Short Cake, substituting straw- berries for peaches. Blackberry Short Cake. -Proceed as di- rected for Peach Short Cake, substituting black- berries for peaches. Raspberry Short Cake. — Proceed as direct ed for Peach Short Cuke, substituting raspberries fur peaches. Huckleberry Short Cake. — Proceed as di rected for Peach Short Cake, substituting huckle- berries for peaches. Dumplings. r3W[^ PPLE DUMPLINGS, No. 1. -Paste. A\ Xo 2 : ti ajijiles. jieeled, cored, and sliced, ^Y-^ 1 ciiiilnl siinar. Line 6 cups, well greased, w ith I lie paste rolled out thin, wet edges, fill with apples, some of the sugar, cover with more paste, (lutin shallow stewpan, large enough to contain them, with boiling water to reach half-way up the cups ; steam thus 45 minutes ; tmii out on dish, sift sugar over them: serve with Spice Sauce. Apple Dumpling-s, No. 2,. —Paste, No. 3; 8 apples, peeled and cored, 1 cupful sugar. Roll out the iiasle thin, cut into 8 squares of 4 inches, lay on each an apple with sugar iu aperture made by removing core, wet four corners of paste, and bring them to top of apple aud fasten, sift sugar over them, lay ou baking sheet and bake in hot oven 25 minutes ; serve with Hard Sauce. Common Batter. — 1 cupful flour, i/^ teaspoon- ful Royal Baking Powder, pinch salt, two eggs, 1 cupful milk, 1 tablespoonful sweet oil. Sift flour, salt and powder together, add the oil, eggs beaten aud milk ; mix into batter as for griddle cakes, use as directed. Farina Dumpling-s. — 1 quart milk, 10 ounces farina, 3 eggs, \% teaspoonfuls of Royal Baking Powder, a tablespoonful of fresh butter, J^ pound fine flour. Bring milk to a boil, stir in farina and boil till well done, continually stirring. After cool- ed, stir in the melted butter and eggs previously beaten up, and last add sifted flour with baking powder and salt. Drop with tablespoon into boil- ing water, well salted ; boil aV)out 15 minutes till they rise ; take out with skimmer and serve with fruit sauce. Liver Dumplings.— A calf's liver well washed, well skinned and scraped with a sharp knife, taking out all stringy parts ; add to this same quantity ot stale wheat bread, grated fine, pepper and salt to taste, some fine cut onions stewed iu a Uttle butter may be added if liked ; mix well, form into balls, put into boiling water, well salted, and boil for about 15 minutes ; take out with a skimmer and serve with potatoes and sauce piquante. Potato Dumplings. — 1 dozen large potatoes, 6 tablespoonfuls flour, 2 tablespoonfuls Royal Baking Powder, 1 tablespoonful butter, 3 eggs, salt and nutmeg. Grate potatoes, which have been boiled and skinned the day before ; mix with the flour, previously sifted together with baking pow- der, add the melted butter and eggs one by one, and salt and nutmeg to taste ; form into balls about size of a small apple, put into boiling water, which has been well salted, boil 15 minutes ; take out with skimmer, and serve with any kind of fricassee or pot roast. Suet Dtimplings (Danish). -1 cupful suet, chopped tine, 1 cupful grated English muffins or bread, 1 cupful flour, t.j teaspoonful Royal Baking Powder, J^. cu|itiil siigal-, e eggs, 1 pint milk, large pinch salt. Silt together powder and flour, add beaten eggs, Ki"ited imiilius, sugar, suet, and milk, form into smooth hatter which drop by table- spoonfuls into pint boilmg milk, three or four at a time ; when done, dish, and pour over them milk they were boiled in. THE ROYAT. BAKING POWDER IS ABSOLUTELY PURE. THtl BOYAL BAKER AND PASTUY UOOK. 13 Huckleberry Dumplings. —Proceed as di- rected for Apple Dumplings No. 1. Feacli Dumplings. — Proceed as directed for Apple Dumplings No. 1. Strawberry Dumplings. — Proceed as di- rected for Apple Dumplings No. 1. Puddings. /^OCOANUT PUDDING.- J^ pound sugar, 1^ ^ pound butter, J^ pound grated cocoanut, Hi^ whites of three eggs, 1 teaspoonful Royal lixtract Rose, 2 tablespoonfuls sherry wine. Beat sugar and butter to a cream ; beat whites until stiff and add to butter and sugar Add cocoanut last. Bake, and serve with sauce. Apple Pudding- (English).— Pas^e, No. 2 ; 13 or 14 apples, peeled, cored and sliced; 1 tea- spoonful Koyal Extract Nutmeg, \}4 cupfuls sugar. Line earthenware pudding mould with paste, pack in apples, sugar, and extract ; wet edges ; cover, pinch edges together firmly ; place in saucepan ]^ full boilmg water. Apple Pudding (Boston). -Paste, No. 3; 12 or 14 apples, peeled, cored and sliced ; 1 teaspoon- ful Royal Extract Nutmeg, IJ^ cupfuls sugar. Line edge of deep earthenware dish with the paste: pack in the apples, add sugar, J^ cupful water, and extract; wet edge of paste; lay on cover of paste: press two together, ornament the edge, wash with milk, bake in moderate oven; serve with rich cream. Apple Tapioca Pudding.— Pare and core enough apples to fill dish; put into each apple bit of lemon peel. Soak y^ pint tapioca in 1 quart lukewarm water 1 hour, add a little salt; flavor with lemon ; pour over apples. Bake imtil apples are tender. Eat when cold, with cream and sugar. Almond Pudding. —3 Royal Egg Muffins, 1 cupful almonds blanched — by pommg boiling water on them till skins slip off easily — and pounded to fine paste, IJ^ cupfuls sugar, 4 eggs, l^ pints milk, 1 teaspoonful each Royal Extract Bitter Almonds and Rose. Cut off top crust from niuflflns very thin; steep them in milk; beat yelks of eggs and sugar with almonds, then add steeped muffins squeezed a little dry; dilute with milk, add exti-act ; put it thus prepared into well but- tered earthenware dish ; then stir in gently whites beaten to dry froth; bake in moderately quick oven about }4 hour. Arrowroot Pudding. quart milk, S]4 tablespoonfuls arrowroot, 4 eggs, 1 cupful sugai-, 1 teaspoonful each Royal Extract Nutmeg and Cinnamon. Boil milk, add arrowroot dissolved in little water, and the sugar; let reboil; take from Are, beat in eggs, whipped a little, and ex- tracts; pour in well buttered earthenware dish, bake in quick oven }^ an hour; a few minutes be- fore taking from oven, sift 2 tablespoonfuls sugar over it, and set back to glaze. This pudding is generally eaten cold. Blackberry Pudding No. 1. —Paste, No. 3; 1 quart berries, \}^ cupfuls sugar. Proceed as di- rected for Apple Pudding. Blackberry Pudding No. 2.— Proceed as directed for Cottage Pudding, adding \% cupfuls blackben-ies; serve with Spice Sauce. Bread Pudding No. 1. — 3 Lunch Rolls, 1 pint milk, i^ pint cream, }4 cupful sugar, 1 table- spoonful butter, 5 eggs, ]^ cupful currants, 1 table- spoonful chopped orange peel. Cut off very thin tops and bottoms of rolls; steep them in milk; when soaked, place in bowl, after squeezing dry. and milk and cream on fli-e to boil; beat eggs, sugar, currants, washed and picked, and orange peel well together; when milk boils, pom- on them, stiri'ing the while. Put in well buttered pudding dish ; bake in steady oven 40 minutes. Serve with Duchesse Sauce. Bread Pudding No. 2.-3 stale Rolls or Muffins, 3 eggs, 1^ pints milk, 1 cupful sugar, 1 teaspoonful Royal Extract Lemon. Steep mufHns in milk ; when soaked thoroughly squeeze a little dry, put in bowl with milk to boil; beat with soaked muffins, sugar, eggs, and extract; when milk boils, pour on muffins, etc., stir smooth, pour into buttered pudding dish, and bake % hour in moderate, steady oven ; serve with Hard Sauce (see Sauces). Bread Pudding No. 3.— 3 stale Sugar Muf- fins, 1 pint milk, 5 eggs, 2 tablespoonfuls butter, pinch salt, 1 cupful seedless raisins, J^ cupful chopped citron, 1 cupful sugar, 1 glass brandy, 1 tea^oonf ul Royal Extract Bitter Almonds. Grate muffins fine ; pour on them. In bowl, the milk, boiling ; cover with plate for }4 hour ; then beat in eggs, sugar, half the raisins, brandy, and ex- tract ; pour it in plain oval mould, well buttered and decorated, with the raisins left out ; set it in saucepan, with boiling water to reach two-thirds up sides of mould; steam thus 1 hour; turnout, and serve with Sugar Sauce. Bread and Butter Pudding. — 4 Vienna Rolls or Bread, sliced and buttered, ^ cupful cur- rants, 1}4 pints milk, 4 eggs, 1 cupful sugar, 1 tea- spoonful Royal Extract Nutmeg. Beat eggs and sugar together, add milk and extract; pour over slices of rolls laid in buttered pudding dish, with cuiTants sprinkled between ; bake J^ hour in quick oven ; serve with Brandy Sauce. Batter Pudding (with Pruit). — 1 cupful flour, 1 teaspoonful Royal Baking Powder, pint mOk, 4 eggs, 2 cupfuls of any kind fruit prepared as usual, 1]4 cupfuls sugar. Sift flom-, sugar, and powder together, add eggs, beaten, milk, and fruit, pour into well buttered pudding dish, bake in quick oven 40 minutes ; serve with Wine Sauce. Batter Pudding (Boiled). - 1}^ cupfuls flour, 1 teaspoonful Royal Baking Powder, }4 teaspoon- ful salt, 1 tablespoonful butter, 10 drops Royal Extract Nutmeg, 2 eggs, 1 pint milk. Sift flour, salt, and powder together ; i-ub in butter cold ; add eggs, beaten, and milk; mix into batter as for muffins ; pour into well buttered mould ; set in saucepan, with boiling water two-thirds up sides of moifld ; steam 1 hour, and serve with Spice Sauce. Batter Pudding (Baked). — Proceed as di- rected for Batter Pudding (boiled), baking it in well buttered pudding dish .35 minutes; serve with Rexford Sauce. Boiled Indian Pudding. — 2 cups of Indian meal, 1 pint of milk, 1 cup of floiu-, J^ cup of suet, ]4 gill of molasses, 2 cups of dried apples, salt to taste. Boil the milk and pour it scalding on the meal, add the flour, chop the suet fine, soak the ajjples in a little warm water to swell them, and mix them in the molasses ; add the ot^her ingre- dients, tie in a pudding cloth, allowing room to swell one-third; boil or steam 5 hours. Boston Baked Pltun Pudding. — IJ^ cup- fuls beef suet, freed of skin, chopped very fine, 1}4 cupfuls raisins, stoned, 1\4 cupfuls cun-ants, washed and picked, 1 cupful brown sugar, 2 cup- fuls flom-, 1 teaspoonful Royal Baking Powder, 4 eggs, 1 cupful milk, ^4 cupful citron, chopped, pinch salt, 1 tablespoonful Royal Extract Mit- meg, 1 glass brandy. Put all these ingredients in a bowl, eggs as they drop from the shell, flour sifted with powder, and brandy; mix into rather short batter; pour into well buttered, clean cake tin, bake in steady oven 2 hours ; serve with Va- nilla Sauce. Cottage Pudding. — 1 cupful sugar, 2 eggs, 2 cupfuls cream, 1 pint flom-, ]}^ teaspoonfuls Roy- al Baking Powder. Beat the eggs and sugar to- gether ; add cream, flour, with the powder sifted in, and pinch salt ; mix into smooth batter as for cup cake ; put into long narrow or oval, buttered mould, bake in hot oven 30 minutes; serve with Sauce Aux Quatre Fruits. Com Starch Pudding. — Proceed as directed for Arroivroot Pudding. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 14 THE ROYAL BAKER AND PASTRY COOK. Cabinet Pudding No. 1. — 4 English vivf- Hiis or Rolls, ^ pint milk, i pint cream, 4 eggs, and 4 yelks, 1 cupful sugar, ^ cupful almonds, blauclied — by pouring boiling water on tbem un- til skins slip off easily — and cut into shreds, 1 cupful each dried cherries, apricots, greengages, or any other preserved, whole, or canned fruits. Well butter a mould ; make layer of muffins cut very thin, then of fruit, almonds, and so on, until all the ingredients are used ; beat milk, cream, sugar and eggs together, pour over contents of mould, and let stand before baking at least }4 an hour, then set in saucepan with boiling water to reach two-thirds up mould ; steam thus 1 hour ; turn out on dish carefully, and serve with Cream Sauce. Cabinet Pudding No. 2. — % pound stale sponge cake, y^ cupfiU raisins, Yz canned peaches, 4 eggs, ly, pints milk. Butter plain oval mould ; lay in some stale cake, third of the raisins stoned, % of peaches ; make '2 layers of remainder 9f cake, raisins, and peaches ; cover with very thin shce of bread ; then pour over milk beaten with eggs and sugar ; set in saucepan with boiling wa- ter to reach two-thirds up sides of mould, steam it % hour, turn out carefully on dish, and serve with Peach Sauce. College Pudding. — 3 stale Royal Eqg Muf- fins or Bread, }4 cupful currants, 34 cuptiil each chopped citron, orange, and lemon peel, 14 cupful sugar, 3 eggs, 1 pint milk, 1 tablespoonful butter. Gi-ate muffins, place in bowl, pom- over milk, boiling ; cover with plate 30 minutes, then add beaten eggs, sugar, citron, orange, and lemon peels, melted butter, and currants well washed and picked ; mix and fill 6 well greased cups, bake in quick oven 25 minutes ; when about to serve, turn out on platter, pour roimd it Wine Sauce No. 2, and serve. Cracker and Jam Pudding. — 3 eggs, ^4 cup cracker crumbs, }^ cup sugar, 1 tablespoonful but- ter, 1 cup milk, j^ lemon— juice and grated peel, 3 tablespoonfuls of jam. Heat milk and crumbs to- gether until scalding. Tui'n out to cool, while you rub butter and sugar to a cream, adding the lemon. Stir in beaten yelks, soaked cracker and milk, at last the whites. Butter bake-dish, put jam at the bottom, fill up with the mixture and bake, covered, J^ hour, then brown. Eat cold, with sifted sugar on top, or, if you like, put a meringue over it before taking from oven. Cottage Pudding. — 1 cup of sugar, 1 cup of milk, 1 egg, lump butter size of egg, 1 pint of flour, salt, 2 heaping teaspoonfuls Royal Baking Powder. Sauce. — 1 cup sugar, 1 egg, 1 tea- spoouful flour, small piece of butter mixed. Add Ijoiling water, let come to boil, flavor with Royal Extract Vanilla. Oustard Pudding. — i}4 pints milk, 4 eggs, 1 cupful sugar, 2 teaspoonfuls Royal Extract Va- nilla. Beat eggs and sugar together ; dilute with milk, and extract ; pour into buttered pudding dish, set in oven in dripping pan, two-thirds full of boUing water ; bake until firm, about 40 min- utes in moderate oven. Chocolate Pudding. — 1 quart of milk scalded ; 1)4 squares of chocolate, grated ; wet with cold mws., and stir into scalded milk. When chocolate is dissolved, pour into pudding dish ; add yelks of 6 eggs, well beaten, and 6 table- spoonfuls of sugar. Bake about % of an hour. Beat whites of eggs to stiff froth ; add 6 table- spoonfuls sugar. Spread the frosting over top ; set again in oven until a light brown. Charlotte Susse. — 1 pint of cream, kept on ice 5 or G hours until perfectly cool, beat until stiff. Then take a large teaspoonful of gelatine, dis- solve over the fire in a little milk. When cold mix with cream. Add J^ pound of powdered sugar, 8 teaspoonfuls of Royal Extract Vanilla. Put in moulds lined with sponge cake and set on ice till perfectly cold. Farina Pudding. — Proceed as directed for Arroun-oot Puddimj. Fig Pudding. — J^ pound good dried flgs, washed, wiped and minced ; 2 cups fine dry bread crumbs, 3 eggs, J^ cup beef suet, powdered ; 2 scant cups of sweet milk, }4 cup white sugar, little salt, J^ teaspoonful Royal Baking Powder, dis- solved in hot water and stirred into milk. Soak the crumbs in milk, add eggs, beaten light with sugar, salt, suet and figs. Beat 3 minutes, put in buttered mould with tight top set in boiling water with weight on cover to prevent mould from up- setting, and boil 3 hours. Eat hot with hard sauce or butter, powdered sugar, 1 teaspoonful Royal extract Nutmeg. German Pudding. — 3 large potatoes, pinch salt, 1 cupful suet chopped, 14 cupfid coffee su- gar, 1 egg, }4 teaspoonful Royal Baking Powder. 1 tablespoonful flour, )4 cupful cream. Peel, boil, and mash potatoes very fine ; add egg, cream, su- gar, and salt ; when cold add suet and flour sifted with powder ; bake in buttered pudding dish 30 minutes, in rather quick oven ; serve with Wine Sauce No. 1. Hominy Pudding.—?^ cupful hominy, IJ^ pints milk, 2 eggs, 1 tablespoonful butter, 1 tea- spoonful Royal Extract Rose, 1 cupful sugar. Boil hominy in milk 1 hour ; then pour it on eggs, ex- tract, and sugar, beaten together ; add butter, pour in buttered pudding dish, bake in hot oven 20 minutes. Huckleberry Pudding.— 3 stale Sugar Muf- fins or bread, 3 cupfuls huckleberries, 1 cupful sugar, 1 teaspoonful each Royal Extract Cinna- mon and Cloiyes,'iy2 pints milk, 3 eggs, pinch salt. Grate muffins, place in bowl, pour over milk, boil- ing, cover with plate, stand 30 minutes ; add eggs, beaten, sugar, salt, extract, and berries ; mix and put into buttered pudding dish, and bake in mod- erate oven 45 minutes ; serve with Spice Sauce. Indian Pudding No. 1.-3 Corn Muffins or Bread, IJ^ pints milk, % cupful sugar, 3 eggs, 1 teaspoonful each Royal Extract Ginger and Cin- namon, 1 pinch salt. Steep muffins in niilk ; when soaked, squeeze rather dry, place in bowl, beat up with sugar, salt, eggs, ana extracts, pour milk over them, boiling, stirring all the while, pour in buttered pudding dish, and bake 1 hour in moder- ate oven ; serve with Hard Sauce. Indian Pudding No. 2.—}4 cupful flour, 1}4 cupfuls corn meal, J^ cupful syrup, J^ tea- spoonfid salt, 1 quart milk. Mix flour, corn meal, salt and cupful of milk together, pom- the rest on it, boiling, stir once in a while for 30 minutes ; bake in moderate oven 2 hours, in well buttered Iludding dish ; sei've with Wine Sauce. Lemon Pudding.— 2 stale SalUj Lunn Muf- fins or Bread, juice 2 lemons, 1 teaspoonful Royal Extract Lemon, 1 cupful sugar, 4 eggs, 1 table- spoonful butter, 1 pint milk. Grate muffins, put in bowl, pour in milk, boiling, cover with plate, set aside for 30 minutes, then add sugar, butter, beat- en eggs, extract, and juice ; mix together, and pour into well buttered pudding dish ; bake in rather hot oven 45 minutes ; serve with Lemon sauce. Lemon Suet Pudding. — 4 English Muffin.-: or stale Bread, 1 cupful suet, }4 cupful sugar, -1 eggs, 1 tablespoonful Royal Extract Lemon. IJ^ pints milk, pinch salt. Grate muffins, chop suet, fi-eed of skin, very fine, put them in bowl, add sugar, eggs, beaten, salt and extract, pour over boiling milk, stirring it the while, suffer it h> stand 30 minutes covered ; then pour into well but tered pudding dish, bake in moderate oven 4o minutes ; serve with Sugar Sauce. Macaroni Pudding. — 1 cupful broken Ital- ian macaroni, 1]4 pints milk, 4 eggs, 1 cupful su- gar, 1 large tablespoonful butter, 1 teaspoonful Royal Extract Vanilla. Boil macaroni in well salted water 10 minutes, then add to the boiling milk and simmer 20 minutes longer ; remove from fire, pour on sugar, eggs, and butter beaten to- gether, lastly add extract ; put in well buttered pudding dish, bake in steady oven 35 minutes ; serve with Cream Sauce. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. 15 Meringrue Rice Pudding. —Take teacup- ful rice to 1 pint water ; when rice is boiled dry add 1 iiint milk, a piece butter size of an egg, and 5 eggs. Beat yelks and grated rind of lemon, and mix with rice. Butter dish, pour in mixtiu-e, bake lightly. Beat whites to stiff froth ; add cup of sugar and juice of a lemon. When pudding is 7iearly done, spread on frosting, bake in slow oven till top is light brown. Orauire Pudding. — 15^ cupfuls stale Royal Vnfermented Bread, 1 cupful finely chopped suet, 1 cupful sugar, 3 eggs, juice of 1 orange, 1 table- spoonful Royal Extract Orange, ^ cupful milk. Mix all thoroughly tegether, fill 6 cups well greased, boil 30 minutes. Tm-n out on dish, serve with Hard Sauce, flavored with 1 teaspoonful Royal Extract Orange. Plum Pudding, No. 1 (Royal Christmas). — 2 cupfuls raisins, 2 cupfuls ciurants, 2 cupfuls suet, 14 cupful almonds, blanched, 2 cupfuls flour, 2 cupfuls grated Royal Sugar Muffins or Bread, \^ cupful each, citron, orange, and lemon peel, 8 eggs, 1 cupful sugar, \^ cupful cream, 1 gill each wine and brandy, large pinch salt, 1 tablespoonful Royal Extract Nutmeg, 1 teaspoonful Royal Bak- ing Powder. Put in large bowl raisins, seeded, currants, washed and picked, suet, chopped very fine, almonds cut fine, citron, orange, and lemon peels, chopped, lemon, sugar, wine, brandy, and cream, lastly ; add flour, sifted with powder, mix all well together ; put in large, well buttered mould (fig. II) ; set in saucepan with boiling water to reach half up sides of mould, st«am thus five hours ; turn out on dish carefully ; serve with Royal Wine Sauce. Plum Pudding No. 2. —1}^ cupfuls each grated Lunch Rolls or Bread, very finely chopped suet, raisins, seeded, currants, washed and picked, and coffee sugar, }4 cupful each citron, milk and orange marmalade, 4 eggs, two cupfuls flour. 1 teaspoonful Royal Baking Powder, 1 teaspoonful each Royal Extract Cinnamon, Cloves, and Nut- meg. Mix all these ingredients well together in lai-ge bowl, put in well buttered mould ; set in saucepan with boiling water to reach half up its sides ; steam thus S}^ hours ; turn out carefully on , dish, and sem-e wth Royal Wine Sauce. Plum Pudding No. 8. — IJ^ cupfuls finely chopped suet, 2 cupfuls raisins, seeded, 1 cupful currants, washed and picked, }4 cupful coffee sugar, J^ cupful chopped citron, 1 glass white wine, 2]4 cupfuls flour. 1 teaspoonful Royal Baking Pow- der, 1 cupful milk, 1 teaspoonful each Royal Ex- tract Nutmeg and Lemon. Place all these ingre- dients in bowl, with eggs beaten, and floiu-, sitted with powder, mix into firm batter ; put in well buttered mould, set in saucepan with boiling water to reach half up its sides ; steam thus 214 hom's ; tiUTi out carefully on dish; sei-ve with Hard Saiice. Plum Pudding No. 4 (English. Christ- m.as). — 2 cupfuls each stoned raisins, ciurants. washed and picked, beef suet, chopped fine, and coffee sugar, 3 cupfuls grated English Muffins or Bread, 8 eggs, 1 cupful each chopped citron, and almonds blanched-~by pouring hot water on them until the skins sUp off easily — 1 lemon peel, and large pinch salt. Mix all these ingredients in large bowl, put in well buttered mould, set in saucepan with boiling water to reach two-thirds up its sides, steam thus 5 hours, turn out carefully on dish, serve with brandy poured over it, and Brandy Sauce in bowl. When about to serve on table, brandy should be set on fli-e. "Poor Man's Pudding." — }^ cupful suet, chopped, 1^ cupful seeded raisins, }/^ cupful cm-- rants, washed and picked, IJ^ cupfuls grated Com Muffins or Bread, 1 cupful floiu-^ 1 teaspoonful Royal Baking Powder, X^ cupful Drown sugar, 1 pint milk. Mix all well together, put into well greased mould, set in saucepan with boiling water to reach half up sides of mould; steam two hours; turn out on dish, carefully; serve with butter and sugar. Plum Pudding (French). —J4 pound beef kidney suet, \^ poimd raisins ( Smj-rna and Malaga mixed), \i pound fresh bread crumbs, 1 tablespoonful flour, 6 ounces brown sugar, 4 ounces orange peel and citrod mixed, a little salt., J4 of a grated nutmeg, a pinch of pulverized gmger and a little lemon peel chopped fine, about 5 eggs, about 2 tablespoonfuls good brandy or rum, and J^ tablespoonful sweet cream. This is sufficient for a good-sized pudding. Wash the raisins in lukewarm water, place them in basin or wooden bowl, with the peel already cut into square pieces, and steep in a little brandy. Now trim the beef kidney fat and chop it very fine, with one spoonful flour, mix it well with the crumbs of bread, brown sugar and the eggs ; then add the raisins, the peel, the rest of the brandy, salt, nut- meg, ginger, and, last of all, and after it is all well mixed, the cream. Spread all this in a large nap- kin, well buttered, fold up the corners of the napkin, and tie to the level of the pudding, so as to make it round ; then plunge the pudding into a saucepan of boiling water, and let it bod at least 4 hours— constant boiJing. Take out and let drain in a sieve ; cut it from the top so as to keep on a level, then turn it out on a dish, removing the napkin carefully, so as not to distm-b the fine part of the pudding. Sprinkle with a little rum sauce. You may apply a match to the pudding when it is on the table. Sei-ve a little nun sauce separate. This pudding may be cooked in a mould, the mould well buttered, and the pudding tied in a napkin, also well buttered. Boil 4 hours. Princess Pudding. — y^ cupful butter, 1 cup- ful sugar, : large cupful flour, 3 eggs, J^ teaspoon- ful Royal Baking Powder, small glass brandy. Rub to smooth cream butter and sugar, add eggs, 1 at a time, beating few minutes between, add flour, sifted with powder, and brandy; put into mould, well buttered, set in saucepan with boiling water to reach half up its sides ; steam thus IJ^ hours ; turn out on dish carefully ; serve with Lemon Sauce. Rice Pudding No. l.—}4 cupful rice, 1^4 pints milk, 14 cupful sugar, large pinch salt, 1 tablespoonful lemon rind chopped fine. Put rice, washed and picked, sugar, salt, and milk in quart pudding dish : bake in moderate oven 2 hours, stirring frequently first I14 hours, then permit it to finish cooking, with light colored crust, dis- turbmg it no more. Eat cold, with cream. Rice Pudding No. 2. — 1 cupful rice, 1 quart milk, 4 eggs, 1 tablespoonful butter, 1 cupful su- far, pinch salt. Boil rice in 1 pint milk untU ten- er, then remove from fire; add eggs, sugar, salt, and milk, beaten together, mix ; pour in pudding dish, break butter in small pieces on surf ace ; bake in steady oven 30 minutes ; serve v»'ith Brandy Sauce. Rice Pudding No. 3.—]4 cupful rice, ^ pint milk, 4 apples, peeled, cored, and stewed, J^ cupful sugar, 4 eggs. Boii rice in milk imtil re- duced to pulp, beat well with apple sauce and su- gar for 10 mmutes, then set aside to cool, then carefully mix in whites of eggs, whipped to stiff froth, butter the mould, pour in pudding, set in saucepan with boiling water to reach half up its sides ; steam slowly for 25 minutes ; permit it to stand 3 minutes before tm-ning out ; senre with Custard Sauce. Sago Pudding. — 1 quart milk, 4 tablespoon- fuls sago boiled in the milk till soft; set dish in kettle of hot water, and let sago swell gradually. Beat up 3 eggs, and stir into cooked milk and sago ; salt and sugar to taste. Then put in oven and bake very lightly. Sauce for this : % cupful butter beaten to cream, stir in sugar till quite thick. To cupful boiling water, add com starch mixed with cold water, till the whole is of consist- ency of thin starch : mix this with sugar and but- ter, pour 1^ over pudding while warm, and other half just before serving, after adding 1 teaspoon- ful Royal Extract Vanilla, Lemon or Nutmeg to give a rich flavor. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. SouflEle of Different Fruits.— With fruits of a soft and juicy nature, such as peaches, plums, apricots, bananas, etc., proceed in this manner: Remove the kernels and press the fruit through a sieve ; put what you have thus obtained in a bowl, adding J^ pound of powdered sugar and the vhites t)f three eggs ; beat well with an egg-beater Jor 5 or 6 minutes. Then take the whites of 6 or 7 eggs and beat them into a stiff fmth ; mix well to- gether. Put this on a dish in a well-lieated oven 5 or 6 minutes before serving. S|iiiiikie powdered sugar on top. For hard fruits, surh as apples, pears, etc., cook them first and then press through a sieve. The treatment is exactly the same as for the others. Sweet Potato Pudding. — Six good sized Iiotatoes, grated raw ; 1 tablespoonf ul of butter, 1 tablespoonful of lard, 1 pint molasses, 3 table- spoonf uls brown sugar, ]4 pint milk, 1 egg, 1 tea- spoonful each cloves, allspice and ginger, 2 tea- spoonfuls salt ; water to make a soft batter ; stir two or three times while baking ; bake slowly for JJ hours. Tapioca Pudding.— 1 cupful tapioca, soaked in 1 quart cold water over night, 1 cupful sugar, \)4, pints milk. 4 eggs. Proceed as dli-ected for Rice Pudclino No. 2. Tapioca Pudding. — 1 small cupful tapioca, 1 quart milk, 1 teaspoonful butter, 3 tablespoonf uls sugar. Soak tapioca in water 4 or 5 hours, then add the milk ; flavor with Royal Extract Lemon, or anything else you prefer. Bake slowly 1 hour. To bo made day before it is wanted, and eaten cold with cream or milk and sugar. Some prefer the pudding made with 3 pints milk and no water. Tapioca and Cocoanut Pudding. — 1 cup tapioca, soaked over night, 1 quart milk, yelks 4 eggs, whites of 2, 1 cupful sugar, 3 tablespoonf uls grated cocoanut ; bake }4 hour. Make frosting of whites 2 eggs, 3 tablespoonf uls sugar, 2 tablespoon- fuls grated cocoanut ; spread over pudding when baked. Set in oven until a light brown. Vermicelli Pudding. — Proceed as directed for Macaroni Pudding. Pies. I^^ASTE FOR PIES, No. 1.-3 cupfuls jiMM sifted flour, 14 teaspoonful Royal Baking ^^^ Powder, large pinch salt, 1 cupful cream, 14 cupful butter. Sift flour, salt, and powder to- gether ; add the cream ; mix into smooth, rather firm paste ; flour the board, roll it out thin ; spread the butter on it evenly, fold in three ; roll out thin, and fold in thi-ee ; repeat twice more, and use. Paste No. 2.-3 cupfuls flom-, )4 teaspoonful Royal Baking Powder, 14 pound beef suet, freed of skin, and chopped very fine, 1 cupful water. Place the flour, sifted with the powder, in bowl, add suet and water ; mix into smooth, rather firm dough. Paste No. 3.-3 cupfuls sifted flour, 1^ cup- ful lard, 1)4 cupfuls butter, J^ teaspoonful Royal Baking Powder, 1 cupful water. Cut lard into flour, sifted with powder ; mix into smooth, firm paste with the water ; place it to cool for 15 min- utes ; meanwhile, press milk and salt from butter, by pressing in clean, wet towel, and flour it. Roll out dough on well floured board, place butter on it, fold dough over it, completely covering butter ; roll it out, lightly, to % inch in thickness, turn it over, fold each end to middle, flour it, roll out again ; fold ends to middle, and turn it ; repeat this 3 times more, and use. If this paste is made in summer, put on ice between each operation of folding and rolling. Paste No. 4. —5 cupfuls flour, 1 cupful but- ter, 1 cupful lard, 1 cupful water, 14 teaspoonful Royal Baking Powder. Sift flour with powder ; rub in lard and butt«r cold ; add the water, mix into a smooth lithe dough. Puff Paste No. 5.-3 cupfuls sifted flour, 2 cupfuls butter, 1 egg yelk, a little salt, 1 tea- spoonful Royal Baking Powder. This is difficult to make. . The essentials are : A cool place to make it in, ice, broken up in two shallow cake Eans, good flour, and butter, firm, with salt and uttennilk worked out. Sift flour with powder in it on pastry slab, form it in a ring with back of your hand ; place in center the egg yelk and salt, "add a little ice water, and from inside of ring gradually take flour, adding a little at a time, as you require it, more ice water, about a cupful to- gether, until you have smooth, fine paste, very tenacious and lithe. Place in ice-box 15 minutes, then roll out to size of a dinner plate ; lay on it butter, and wrap over it edges of dough, carefully covering it ; turn it upside down, roll out very thin ; then turn face down — the face is side of the paste next to rolling-pin — folding it in three, squarely ; repeat this three times more, placing it in thin tin on the broken ice, and other tin con- taining ice on it, between each turn or operation of folding and rolling. By this method this diffi- cult Puff Paste may be made successfully in hot- test weather. Paste No. 6.— 3 cupfuls sj/ 1 hour. Then cut the turtle in small ]ii.-,is. I. m\ inj;- the liquid to cook with the bones and vi-ctalil. s, adding 2 ounces butter and 3 tablespoonfuls floiu- to thicken the soup ; simmer while cooking, and cook until it has lost the strong smell ; then put in the meat ("cut turtle and shin beef), season with red peppers, and 1 tablespoonful of sherry or brandv, and then serve. Chicken Broth. —Cut fowl into quarters. Lay it in salt and water an hour ; put on in soup kettle with an onion and 4 quarts water. Bring very slowly to gentle boil and keep this up imtil liquid has diminished J^ and meat shrinks from bones. Take out chicken, salt it and set aside with cupful of broth, in bowl (covered), until next day. Season rest of broth and put back over flre. Boil up and skim, add nearly cupful of rice, previously soaked in bowl of water. Cook slowly until rice is tender. Stir cupful hot milk into 2 beaten eggs, then into broth. Let all come barely to a boil. When you have added handful of finely minced parsley, pour out into tureen and serve. Consomme Soup. — 1 chicken, 3 pounds lean beef, 1 onion, 1 turnip, 2 carrots, bunch sweet herbs, 7 quarts cold water, J^ cup sago soaked in cold water, pepper and salt. Cut beef in strips and joint chicken, sUce vegetables, chop herbs, put all on with water to cook slowly for 6 hours. Take out chicken and beef ; salt and pepper and put into jar. Strain soup, pulping vegetables through a sieve. Season and divide it, pouring }..^ on meat in jar, and setting in pot hot water to cook, covered, 2 hours more. Heat the rest am I skim ; put in sago, simmer foi J^ hour, then pom- out. When 2 hours have passed, pour out stock. iu bowl ; when cold put on ice. Tomato Soup. — Skin carefully 1 gallon ripe tomatoes, put them in soup-pot, pour over 2 quarts rich soup stock. Let simmer an hour, run through sieve, return to pot, season with pepper, salt ani I clove of garlic ; dish soup as soon as it boils ui < second time. Mock Turtle Soup.— 1 calf's head, 2 onions. 1 bunch sweet herl:)s, 5 tablespoonfuls butter, .t tablespoonfuls bi-owned flour, 1 tablespoonful allspice, 3^ teaspocjnful mace, 1 teaspoonful pej)- per, about 2 teaspoonfuls salt, 2 raw eggs, a little flour, 2 glasses brown sherry, or Madeira -wine, 1 tablespoonful mushroom or walnut catsup, 5 quarts cold water, 1 sliced lemon. 1 calf's head, well cleaned, with the skin on. Soak the head 1 hour in cold water and boil in 5 quarts water until the bones will slip easily from the flesh. Take out the head, leave bones and broth in the pot. Take out the tongue and brains and put on separate, plates ; set aside also the cheeks and fleshy parts to cool. Chop the rest, including the ears, very fine. Reserve 4 tablespoonfuls of this for foi-ce meatballs. Season the rest with pepper, salt, onion, allspice, herbs and mace and put back intc i the pot, cover close and cook for 4 hours. Should Uquor sink to less than 4 quarts replenish willi bo'iling water. Just before straining the soup take out 14 cupful put into a frying-pan, heat and stii- in the browned flour wet up in cold watei-. also the butter. Simmer these together 10 min- utes, stirring constantly. Strain the soup, scaM the pot and return the broth to the flre. HaAi- ready the tongue and fleshy parts of the head, cut . after cooling, into small squares, also almut i."i balls made of the chopped meat, highly seasoueii. worked into proper consistency with a little Hour and bound with the raw egK-s, beaten into paste. They should be as soft as can b ■ 'landled. Grease pie plate, flour the balls an >o\. Now thick- en the strained broth with the mixture iu the fry- ing-pan, stirred in well. If not sufficient to make it almost like custard add more floiu-. Then drop in the dice of tongue and fat meat, cook slowly 5 minutes. Put the force-meat balls and thin slices of a peeled lemon into the tureen. Poiu- the soup upon them, add catsup and wine, cover 5 minutes and ser\e. Mock turtle soup is regarded as the queen of all soups, and far superior to turtle soup. Potato Soup (4 quarts). — Put in saucepan 2 ounces bacon chopped, 6 onions peeled and chopped, 1 saltspoonful pepper, 1 teaspoonful salt, and 4 quarts hot water, boil 15 minutes ; meantime peel and slice 1 quart potatoes, add. them to first-mentioned ingredients, boil % hour longer, or until potat<:)es are boiled to a pulp ; season palatably, serve hot. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND I'AS'J'RY COOK. Green Pea Soup. —Put 3 quarts green peas with 4 quarts water, boil 2 hours, keeping steam waste supplied by fresh boihag water — strain them from liquor, return that to pot, rub the peas through sieve, chop an onion fine, and small sprig mint, let boil 10 minutes, stir a tablespoonful flom- into 2 of butter, add pepper and salt to taste, stir smoothly into boiling soup. Serve with well but- tered sippets of toasted bread. Macaroni, or Vermicelli Soup.— 2 small carrots, 4 onions, 3 turnips, 2 cloves, 1 tablespoon- ful salt ; pepper to taste. Royal herbs — marjo- ram, parsley and thyme. Any cooked or un- cooked meat. Put soup bones in enough water to cover ; when they boil, skim, add the vegetables. Simmer 3 or 4 hom-s, strain through colander and put back in saucepan to reheat. Boil J^ pound macaroni imtil quite tender, place in soup tureen, and pour soup over it — the last thing. Vermi- celli will only need to be soaked a short time— not boiled. Scotch Mutton Broth. —Time, 3i^ hours ; 6 lbs. neck of mutton, 3 quarts water, 5 carrots, 5 turnips, 2 onions, 4 tablespoonfuls Scotch barley, a little salt. Soak mutton in water for an hour, cut off scrag, and put it In stewpan with 3 quarts of water. As soon as it boils skim well and then simmer for 1% hours. Cut best end of mutton into cutlets, dividing it with 2 bones in each; take ofiE nearly all fat before you put it into broth ; skim the moment meat boils, and every 10 minutes afterwards ; add carrots, turnips and onions, all cut into 2 or 3 pieces, then put them into soup soon enough to be thoroughly done ; stir in Scotch barley ; add salt to taste, let all stew together for 'i]4 hours ; about 14 an hour before sending it to table, put in little chopped parsley and serve. Soup Stock or Clear Soup. —5 pounds of beef from the roimd, 5 quarts of water, 1 onion, 3 stalks of celery, herbs, 6 cloves, salt and pepper. Put the beef ( which must be lean ) and the water on the fire, and let it boil slowly 8 hours ; skim it, and strain ; when cold, take off the fat, then add the vegetables, etc., seasoning, boil gently 20 min- utes, strain through a cloth. This is now ready for clear soup, or stock for any other kind. Ox-Tail Soup. — 1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions, thyme and parsley, pepper and salt to taste, 4 quarts cold water. Cut tail into joints, fry brown in good dripping. Slice onions and two carrots and fry in the same, when you have taken out the pieces of tail. When done tie them, the thyme and par.sley in lace bag, and drop into the soup pot. Put in the tail, then the beef cut into strips. Grate over them 2 whole carrots, pour over all the water and boil slowly 4 hours ; strain and season ; thicken with brown flour wet with cold water ; boil 15 minutes longer and serve. Oyster Stew, —Take the oysters vAth. their liquor, adding a little water, if not sufficient liquor ; 1 tablespoonful butter, pepper and salt to taste ; cover the stewpan ; place over fire, then remove as soon as it boils ; if mUk is desired, the bottom of the soup plates should simply be covered with cold milk, then serve the stew. Note. — Many prefer oysters well done, in which case stew should be boiled 5 minutes. Fish. ilUlRECTIONS FOR COOKING. - Clean almwl y^"'' ^^^ carefully, slit it low enough so as <^i^ not to have any blood on the backbone, but do not make too large a cut so as to spoil look of fish. The sound adheres to bone, and must be U'ft, so must the hard and soft roes ; care must lie- taken not to break liver, which in most fish is leijlaced : great care must be taken not to break gal!, for it would make fish bitter. Never fry fish in butter ; f i-y them in good dinpptng or lard — oil is best, but it is very expensive. - Clean, wash, and wipe dry. "Ibe To Broil Fish. Split, so that when laid flat, the backbone will in the middle. Sprinkle with salt and lay, inside down, upon a buttered gridiron over a clear fire imtil it is nicely colored, then turn. When done, put upon a hot dish, butter plentifully, and pepper. Put a hot cover over it and send to table. Broiled Fresh Cod. — Sew up the piece of fish in thin cloth, fitted to shape, bod in salted water (boiling from the first), allow about 15 min- utes to the Douud. Carefully unwrap, and pour over it sauce for codfish. See Sauces. Boiled Bass, or Other Fish. —Put sufficient water in pot to enable fish, if alive, to swim easily. Add 14 cup vinegar, 1 teaspoonful salt, 1 onion, 1 dozen whole black peppers, 1 blade mace. Sew up fish in piece of clean net or muslin, fitted to shape. Heat slowly for first }4 hour ; then boil 8 minutes, at least, to pound, quite fast. Unwrap, and pour over it cup of drawn butter based upon the liquor in which fish was boiled, with juice of ^ lemon stu-red into it. Baked Fish. — A fish weighing from 4 to e pounds is good size to bake. It should be cooked whole to look weU. Make dressing of bread crumbs, butter, salt, and a little salt pork chopped fine (parsley and onions, if you please) ; mix this with 1 egg. Fill the body, sew it up, lay in large dripper ; put across it some strips of salt pork to flavor it. Put pint water and little salt in pan. Bake an hoiu" and a half. Baste frequently. After taking up fish, thicken gravy and pom- over it. Cream Gbavy fob Baked Fish. — Have ready in saucepan 1 cup cream, diluted with a few spoon- fuls hot water ; stir in carefully 2 tablespoonfuls melted butter and a little chopped parsley ; heat this in ves.sel filled with hot water Pom* in gravy from dripping pan of fish. Boil thick. Broiled Salt Mackerel.— Fieshen by soaking it over night in water, taking care that the skin lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail, place it between the bars of a buttered fish gridiron, and broil to a hght brown ; lay it on a hot dish, and dress with a little butter, pepper and lemon juice, vinegar, or choiiped i)iokle. Broiled Salt Salmon or Other Salt Fish. — Soak salmon in te|jid or cold water 24 hours, changing water seveial times, or let stand under faucet of running water. If in a hurry or desir- ing a very salt reUsh, it may do to soak short time, having water warm, and changing, parboil- ing slightly. At the hour wanted, broil sharply. Season to suit taste, covering with butter. This receipt will answer for all kinds of salt fish. (For Salmon Sauce see Sauces.) Broiled Halibut. — Slices of halibut, salt, pepper, butter. Cut the slices of fish about an inch thick, season with pepper and salt, and lay them in melted butter i^ hour, allowing 3 table- spoonfuls of butter to a pound of fish, then roll them in flour, and broil about SO minutes. Serve very hot. Codfish Balls. — Put fish in cold water, set on back of stove ; when water gets hot, pour off and put on cold again until fish is fresh enough ; then pick it up. Boil potatoes and mash them ; mix fish and potatoes together while potatoes are hot. taking ^ potatoes and ^ fish. Put in plenty of butter ; make into balls and fry in plenty of lard. Have lard hot before putting in balls. Fried Blue Fish, and other Kinds.— Clean, wipe dry, inside and out. Sprinkle with flour, and season with salt. Fry in hot butter or sweet lard. J4 lard and J^ butter make a good mixture for frying fish. The moment fish are done to gooil brown, take them from fat and drain in hot strainer ; garnish with pai'sley. To Fry Brook Trout or any other Small Fish. — Clean fish, and let them lie few minutes wrapped singly in clean dry towel ; sea.son with pepper and salt ; roll iu corn meal, fry in 1^ butter and 73 lard ; drain on sieve, and sei-\e hot.' THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 24 71IE ROYAL BAKER AND PASTRY COOK. Fish. Chowder. — Cut 2 or 3 slices of salt pork into dice pieces ; fry to crisp, and turn the whole into chowder kettle. Pare 6 medium sized pota- toes and cut them in two. Peel small onion and chop fine. Put potatoes into kettle with part of onion. Cut flsh (which should be fresh cod or haddock) into convenient pieces, and lay over potatoes ; sprinkle over it rest of the onion. Sea- son well with salt and pepper, add just enough water to come to top of fish. Pour over the whole quart can tomatoes ; cover closely and allow about as long to cook as takes to boil pota- toes ; then add 2 quarts milk, and let it scald up again. Season with Sauce Piquant or tomato catsup and more salt and pepper if required. Fish Cake. — 1. Put bones of flsh, with head and fins, into stewpan, with about a pint of water, add pepper and salt to taste; 1 good sized onion, handful sweet herbs, if you like ; stew all slowly about 2 hom-s. Then mince flne clear meat of flsh, mixing well with bread crumbs and cold mashed potatoes, and small quantity finely chopped parsley ; season with salt and pepper to taste, make whole into cake with an egg well beaten. Brush it over hghtly with white of egg, strew with bread crumbs and fry rich amber brown. Strain gravy made from bones, etc., and pour it over ; stir gently for 10 minutes or ^ hour. Serve veiy hot, with garnish of parsley and lemon slices. 2. Carefully remove bones and skin from fish left from dinner, and put it into warm water for short time. After taking it out press dry and beat in mortar to fine paste, with equal quantity of mashed potatoes ; season to taste. Then makeup the mass into round flat cakes, fry them in butter or lard till they are of flne golden brown color. Be sure they do not burn. Codflsh is excellent re- cooked after this fashion. Shell Fish. a^LAM CHOWDER. —25 clams, 14 pound mK salt pork, chopped flne, 6 potatoes sliced '.loiSs thin, 4 onions sliced thin. Put pork in kettle ; after cooking a short time add potatoes, onions and juice of clams. Cook 2% hours, then add clams ; 15 minutes before serving add 2 quarts milk. Olam Fritters. — 50 small or 25 large clams ; dry them in napkin. If large, cut them in two ; put pint of flour into basin, add two well beaten eggs, y^ pint milk, and nearly as much of clam liquor ; beat batter till free from lumps, then stir in clams. Put lard or beef drippings into frying pan, heat it to boiling, then drop in clam batter by spoonful. Fry brown on one side, then turn and fry on the other. Fricassee of Oysters. — Set 75 oysters on the flre with their liquor and equal quantity of chicken broth, 1 glass white wine, 2 blades mace ; when they boil remove from flre and then from boiling braise, which retiu-n to flre ; in clean stewpan put piece of butter size of an egg, IJ^ tablespoonfuls flour ; stir 5 minutes where it will not color, add to it the liquor, stir 5 minutes, then add yelks 5 eggs; 1 saltspoonful white pepper and salt, 1 table- spoonful chopped parsley ; don't let boil ; make the oysters hot in it ; use as directed. Fried Oysters. — Select largest and flnest oysters. Drain and wipe them by spreading upon cloth, laying another over them, pressing lightly. Roll each in beaten egg, then in cracker crumbs with which have been mixed a very little pepper. Fry in mixture of equal parts of lard and butter. Pickled Oysters. — 2 gallons of large oysters, drain and rinse them ; put 1 pint of oyster juice in 1 quart of vinegar over fire ; scald and skim until clear ; add 1 tablespoonful whole pepper, 1 table- spoonful cloves, 1 tablespoonful mace, 1 even table- spoonful salt ; scald a minute, then throw in oys- ters ; let them just come to a boil. The oysters should be pickled day before being wanted, as they grow tough after standing a few days in vinegar. Oyster Pates. — 1 quart oysters, minced flne with a sharp knife ; 1 cup rich drawn butter based upon milk ; cayenne and black pepper to taste. Stir minced oysters in drawn butter and cook 5 minutes. Have ready some shapes of pastry, baked in pate-pans, then slipped out. Fill these with the mixture ; set in oven 2 minutes to heat, and send to table. Scalloped Oysters. — 1 quart flne oysters, 1 coffeecupful pounded cracker, 2 tablespoonfuls butter, 1^ cupful rich milk or cream. Pepper and salt to taste. Butter a baking dish and cover bot- tom pretty thickly with pounded cracker. Wet with oyster liquor and few spoonfuls cream, next lay oysters, 1 deep, closely over these. Pepper and salt, and small piece of butter on each. Another layer of crumbs, wet as before, more oysters ; proceed in same way until dish is full, making top layer of crumbs, with butter dotted over it. Set in oven, invert plate or tin pan over dish, bake until juice bubbles up to top. Uncover, set upon upper grating of oven to brown. Serve in bake dish. Pass around sliced lemon with it. Oysters, like flsh, follow immediately after soup, and are a course by themselves. Oyster Pie. — 1 quart of oysters, drained ; pepper, salt and butter to taste. 1 quart flour, 2 tablespoonfuls lard, 1 tablespoonful salt, mix with water for pie crust. Butter plate, then line pie plate with crust ; flll with oysters, seasoned ; put over a crust, and bake. To Boil Lobsters or Crabs. — The lobster is in good season from September to June, and should be purchased alive and plunged into boiling water in which a good proportion of salt has been mixed. Continue to boil, according to size, from 20 min- utes to an hour. Crabs should be boiled in the same manner, but a little more than half the time is necessai-y. Deviled Crabs. — 1 cup crab meat, picked from shells of well boiled crabs, 2 tablespoonfuls flue bread crumbs or roUed cracker, yelks of two hard boiled eggs chopped, juice of a lemon, J^ tea- spoonful mustard, a little cayenne pepper and salt, 1 cup good drawn butter. Mix 1 spoonful crumbs with chopped crab meat, yelks, seasoning, drawn butter. Fill scallop shells — large clam shells will do — or small pat6-pans — with the mix- ture ; sift crumbs over top, heat to slight brown- ing in quick oven. Soft Shell Crabs. — Fry in butter or lard. Deviled Lobster. — 1 can preserved lobster, 3 tablespoonfuls butter, 4 tablespoonfuls vinegar, % teaspoonf ul made mustard, 1 good pinch cayenne pepper, boiled egg» for garnishing, salt. Empty contents lobster can into bowl 1 hour before using it. Mince evenly. Put vinegar, butter and sea- soning into saucepan ; when it simmers add lob- ster. Cook slowly, covered, y^ hour, stirring oc- casionally. Turn into deep dish, and garnish with slices of egg. Lobster Pates. — Make puff paste and spread on very deep pat6-pans. Bake it empty. Having boiled well 2 or 3 flne lobsters, extract all the meat and mince very small, mixing it with coral smoothly mashed and yelk of hard-boiled egg, grated. Season with a little salt, cayenne, and powdei-ed mace or nutmeg, adding a little yellow lemon rind, grated. Moisten mixture well with cream, fresh Dutter, or salad oil. Put it into stew- pan, add very little water, let stew till it just comes to a boil. Take off the fli-e, and the pat6s being baked, remove them from tin pans, place them on large dish, and flll them up to top with the mixture. Similar pat§s may be made of prawns or crabs. Meats. Broiling. — The rules for roasting meat apply to broiling, except that instead of cooking it in the oven it is to be quickly browned first on one THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. 25 side and then on the other, over a hot Are, and removed a little from the fire to finish cooking. Meat an inch thick will broil in about 20 minutes. It should be seasoned after it is cooked. Boiling and Stewing. — Fresh meat for boiling should be put into boiling water and boiled very gently about 20 minutes tor each pound. A little salt, spice or vegetables may be boiled in the water with the meat for seasoning. A little vine- gar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews and gravies. Stew- ing and simmering meats mean to place them near enough to the fire to keep the water on them bubbling moderately, constantly and slowly. Salt meats should be put over the fire in cold water, and that as soon as it boils should be replaced by fresh cold water, the water to be changed until it remains fresh enough to give the meat a palatable flavor when done. Salted and smoked meat.s require about .30 minutes very slow boiling, from the time the water boils, to each pound. Vegeta- bles and herbs may be boiled with them to flavor them. When they are cooked the vessel contain- ing them should be set where they will keep hot without boiling until required if they are to be served hot ; if they are to be served cold they should be allowed to cool in the pot liquor in which tliey were boiled. Very salt meats, or those much dried in smoking, should be soaked over night in cold water before boiling. Frying. — There are two distinct methods of frying, one with very little fat in the pan. To practice this successfully, the pan and fat must be hot before the article to be fried is put into it : for instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being maintained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in entirely immersing the article to be cooked in sufficient smoking hot fat to cover it, and keeping the fat at that degree of heat until the food is brown. It should then be taken uj) with a skimmer and laid upon brown paper for a moment to free it from grease. ^^READED MUTTON CHOPS. -Trim 53^^ neatly, cut off all fat and skin, roll in 'W^^ beaten egg, then in cracker crumbs, and fry ih hot dripping. Turn as the under side browns, drain and serve. Roast Beef. — Rib roast is best. Have butcher saw off about ^ bone. Cut ends of ribs clear of meat ; fold flap neatly around to thick part, and secure with skewers. The trimmings are yours. As meat is weighed first, take it all — will make good material for soup or gravy. Put beef in dripping pan ; pour cup of boiling water over it. Rub a little salt into fat parts : roast 10 minutes for every pound. Bake soon as juice begins to flow. If meat has much fat on top cover fatty portion with paste made of flour and water. When nearly done remove this, dredge beef with flour ; baste well with gravy. Sprinkle salt over top and serve. Pour fat from gravy, retui-n to fu-e, thicken with browned gravy, season and boil up once. Roast most all other meats in same way. To Roast a Sirloin of Beef.— Time, 14 of an horn- to each 1 pound of meat. Make up good flre ; spit or hang joint evenly at short distance from it ; put a Tittle clarified dripping in pan, baste the joint well soon asitis put down to dress; baste again every },^ of an hour till about 20 min- utes before it is done ; then stir flre and make it clear ; sprinkle a little salt, dredge a little flom- over the meat, turn again till it is brown and frothed. Take from the spit, put on hot dish, pour over it some well made gravy, or mix the gravy left at bottom of dripping pan with a little hot water, and pour it over it. Garnish with fine scrap- ings of horse-radish in little heaps. Serve York- shire pudding with it on separate dish. Beefs Tongrue. — Wash a large perfectly fresh tongue in 3 waters ; then cover well with boiling water, a little salt, and cook about 12 minutes to the pound. Strip off the skin. Dish when you have trimmed away the root, and pour over fol- lowing sauce : Strain cup of the liquor in which tongue was boiled ; set over flre, and stir in 2 tablespoonfuls butter cut up in flour, pepper to tast«, the juice of 1 lemon, and when this has thickened, 2 small pickled cucumbers chopped, and serve. Beefsteak Pie (French Style).— Take a nice piece of beef, rump or sirloin, cut in small slices ; slice also a little raw ham ; put both in a frying-pan, with some butter and small quantity chopped onions; let them simmer together a short time on the fli-e or in the oven ; add a little flour and enough stock to make sauce ; salt, pepper, chopped parsley and a little Worcestershire sauce as seasoning ; add also a few sliced potatoes, and cook together for about 20 minutes ; put this into a pie-dish, with a few slices of hard boiled eggs on the top, and cover with a layer of common paste. Bake from 15 to 20 minutes in a well heated oven. All dark meat pies can be treated precisely the same way. If poultry, leave the potatoes out. Beefsteak Pudding No. l.—Pasie No. 2. 214 pounds round steak, 1 level teaspoonful each Royal celery salt. Royal thyme, and marjoram, 1 small onion, salt and white pepper to taste, 4 sprigs parsley. Line well buttered pudding mould with the jiaste, wet edges, make layer of beef, cut in neat sea IIcj] is, sprinkle with onion and parsley minced very line, mixed on plate with celery salt, thyme, maijorani, salt, and pepper; then another layer of beef, and seasoning, and so on until each is used : fill up with cold water, cover it in with paste, place buttered paper over, set in saucepan with boiling water to reach two-thirds up outside of moidd ; steam thus 2}^ hours, turn carefulh- out on dish, pour over it gravy that may be at hand, made hot and flavored with any kind of Sauce Piquaiite. Broiled Steak. — Time, 8 to 10 minutes. Rump steak, 1 ounce butter, pepper and salt. Rump steak is best for broiling and frying ; beef steak for stewing. Have steak cut about % or 14 i^^h in thickness ; place gridu-on over clear fire and rub bars with fat. Place stea.k on it and broil, turning trequently, care fully pricking fork through fat. for if steak itself is pricked gravy will run out. and it will harden. Have ready hot dish on which you have placed lump of butter size of large wal- nut, catsup, pepper and salt. Lay steak (rubbing lightly over with butter) on dish; serve quickly as possible. Braised Beef. — Put piece beef flUet without bone, weighing 5 or 6 pounds, in a pot. Scatter sliced onions over it, salt slightly, and if you have any good gravy add it to the cup of boiling water you pour over the meat. Cover lightly ; cook slowly 1]4 hours. Add more boiling water should gravy sink too low. When done dredge with flour ; set in a hot oven. As the flour browns baste with butter to glaze. It should not remain longer in oven than ten minutes. Strain the gravy ; pour on the fat; put into saucepan with a little browned flotu" and a tablespoonful of catsup. Boil until thickened, pour few teaspoonfuls over the meat, and serve rest in a boat. To Mince Beef. — Shred the underdone part fine, with some of the fat; put it into a small stew- pan,. with some onions (a very little will do), a lit- tle water, pepper and salt. Boil it till the onion is quite soft, and then put some of the gravy of the meat to it, and the miace. Do not let it boil. Have a small hot dish with bits of bread ready, and pour the mince into it, but fli-st mix a large spoonful of vinegar with it. Bacon and "Eggs. — Cut bacon in thin slices and fry it. When bacon is done fry eggs in same pan. Break each egg separately in a cup, then throw quickly into pan. Lay fried egg on each slice of bacon. THE ROYAL BAKIISIG POWDER IS ABSOLUTELY PURE. 26 THE ROTAL BAKER AND PASTRY COOK. Broiled Beefsteak. — Flatten with the broad side of a hatchet, aad broil upon a buttered grid- iron over a clear fire; lay upou ahot dish, pepper, salt, and put a large spoonful butter cut in small bits upon it. Cover with a hot dish for 5 minutes before it is t-arvcd. Broiled Ham and Poached Egg-s. — Cut slices of iidiled luun of equal size; broil on a grid- iron over a clpar fire; lay on a hot dish. Lay on each a poached egg, neatly trimmed, and serve. To Boil a Ham. —Time 4 or 5 hours. A blade of mace, a few cloves, a sprig of thyme, and 2 bay leaves. Well soak ham in large quantity of water for 24 houi-s, then trim and scrape very clean ; put into large stewpan, with more than sufficient water to cover it; put in mace, cloves, thyme, and bay leaves. Boil for 4 or 5 hours, according to weight ; when done, let it become cold in liquor in which it was boiled. Then remove rind care- fully, without injuring the fat; press cloth over it to absorb as much of the grease as possible; shake some bread-raspings over the fat. Serve cold gar- nished with parsley. Ornament knuckle with paper frill. Boiled Ham. — Boil it 3 or 4 hours, according to size, then skin the whole and fit it for the table ; then set in oven for }4 an hour, cover thickly with pounded rusk or bread crumbs, set back for ^4 au hour longer. Boiled ham is always improved by setting in an o en for nearly an hour, till much of the fat dries out, and it alfso makes it more tender. Boiled Corned Beef and Turnips.— Select a piece not too salt. The bii.sket is a good cut for family use when not too fat. Cook beef in plenty cold water. Bring slowly to boil. Cook 18 minutes to the pound after it begins to simmer. When fully % done put in a dozen turnips, peeled and quartered. When both beef and turnips are thoroughly done dish out the beef, and lay the tm-nips unmashed about it. Serve with drawn butter, having as a base the pot liquor. Remain- ing liquor will make a good soup for next day's dinner. Boiled Pigs Feet.— Wash 12 pigs feet clean, Ijlace in deep pan, and pour scalding water over them; take them out, light piece paper and burn hair off each one iu same manner as a fowl is cleaned, then place them in w arm water ; boil slowly 114 hours, or until tender ; then put them in vinegar, let simmer very slowly for another J^ hour ; fill small mushn bag with equal portions of cloves and allspice, bag to be size of an egg, tie up and drop in the pig's feet and vinegar ; let all boil up for 10 minutes, salt to taste. Boiled Mutton. — Put on in plenty of boiling water, salted; cook 12 minutes to the pound; take out, wipe carefully with a hot wet cloth; butter all over, and serve with a cup of drawn butter sent up in sauceboat. Croquettes of Sweetbreads. — Blanch and braize 1 dozen sweetbreads. When cooked, cut them in small square pieces, also 14 can of mush rooms. Put in saucepan to cook, 2 finely chopped shalots or garlic with piece of butter ; add some Allemande sauce, reduce it, then add sweetbreads and mushrooms. Season with salt, pepper, nut- meg and a little chopped parsley, add the yelks of 2 eggs, stir well, then put in pan to cool. Shape them in any desired form: bread them with bread crumbs, fry in hot lard. Serve with mushroom or cream sauce. You may add beef tongues or truf- rtes, cut in small squares. mutton Chops Broiled. —Cut some chops from the best end of the loin or neck, trim them neatly, removing the skin or fat, leaving only enough of the latter to make them palatable. Place the chops on a gridiron over a very clear lire; turn them frequeutly, taking care that the fork is not put into the lean part of the chops. Season them with pepper and salt. When done put a piece of fresh butter over each chop, and send them to the table on a hot dish. Pork chops are cooked in the same manner. Time, 10 min- utes. Elk or Venison Steak. — Beat and prepare steak. Have ready 2 or 3 slices of breakfast bacon. Put steak on very hot f rymg-pan. Lay slices of bacon on t op. AVhen brown turn, and continue to do so until done to taate. Pepper, salt, and serve hot. Lamh Cutlets. —Trim carefully; lay in a lit- tle warm butter for an hour, turning several times; then broil on a greased gridiron, taking care they do not drip; butter, pepper and salt each, lay iu circle on plate, and serve. Liver and Bacon. — 3 lbs. fresh hver, 1 lb. streaked bacon, juice of one lemon, one table- spoonful each flour and butter, 1 onion, and pep- per and salt. Soak liver in cold water 20 minutes, wipe dry and cut in medium strips. Cut as many very thin strips of bacon and fry the bacon 3 minutes in its own fat. Salt, pepper and dredge the liver in flour before it goes in. When it is done lay in two rows the length of dish, with a strip of bacon between each piece of liver. Strain the fat, and return to the pan with a cupful of hot water, the butter rubbed into the flour, and when it has boiled up the juice of lemon; pour over the liver. Pass mustard with this dish. Leg of Mutton Roasted. — Time, M hour or 20 minutes to each pound. A leg of mutton in- tended for roasting can be kept much longer than for boiling, but must be wiped very diy, and dusted with flour and pepper. Cutoff knuckle, remove thick skin, and trim off piece of thick flank. Put a little salt and water into dripping- pan, baste joint for short time with it, then use gravy from meat itself, basting every 10 minutes. Serve with gravy poured round it. The wether leg of mutton is best for roasting. A leg of mutton, if too large, can be divided, and knuckle boiled. By placing a paste of flour and water over part cut off, to keep in gravy, it can be roasted, by which means two roast dinners can be had from one joint. Mutton Chops, Larded.— Trim off superflu- ous fat and skiti, beat each chop flat, and lard each with strips of fat salt pork, drawn quite through so as to protect both sides of the chop. Put into saucepan, sprinkle with minced onion, pepper and parsley, and barely cover with any weak broth you may chance to have. Put on the saucepan lid ; set it where it will not boil under 1 hour. Then increase heat and simmer I/3 hour, or until tender. Take up the chops and keep hot. Thicken gravy with browned flour, add juice of 1 lemon, 1 large spoonful mushroom catsup, 1 glass sherry wine and stn- 1 minute. Put back the chops and heat to a weak boil. Lay chops on dish, pour over the gravy and serve. Pigeon Pie. — Clean, wash, and cut pigeons into quarters, wipe dry, and fry lightly in butter or dripping. Sprinkle well with salt and pepper. Have ready a greased pudding-dish and a good paste. Lay some pieces of pigeon in the bottom of the dish, and cover with a mixtm-e of chopped eggs and the giblets boiled tender in a little water and then minced. More pigeon and another layer of the force-meat. Stir 2 tablespoonf uls of butter, rolled in flour, into the hot water in which the giblets were boiled. Season and pour enough into the pie to half cover the birds. Cover with a thick crust with slit in middle. Bake in 1 hour if pie be of fair size. Glaze with beaten egg just before it is taken from oven. Roast Rabbits. — Skin and clean with gi-eat care, and wash a pair of fat rabbits (or hares), stuff with a force-meat of crumbs and chopped fat pork, seasoned with onion, thyme, pepper and salt. Sew up with flue thread, bind the legs to the body in a kneeling posture, and place in dripping pan. Povir over them 1 cupful boiling water, and invert another pan over them to keep them in. Baste with butter twice, with their own gravy twice, and twice again with butter. Just before you take them up dredge with flour and give a final baste with butter. Dish when threads have been cut and drawn out. Thicken and season the gravy. Serve in gravy-boat. THK ROYAT. RAKING POWDER IS ARSOI.UTELY PURE. THE ROYAL BAKER AND PASTRY COOK. Pork Chops, with. Tomato Gravy. —Trim off skin and fat ; rub the chops over with a mix- ture of powdered sage and onion ; put small piece butter into a frying-pan ; put in the chops and cook slowly, as they should be well done. Lay chops on hot dish ; add a little hot water to gravy in pan ; 1 large spoonful butter, rolled in flour ; pepper, salt and sugar, and J^ cup juice drained from can tomatoes. The tomatoes themselves can be used for a tomato omelette. Stew 5 min- utes and pour over the chops and serve. Boast Pig. — Take a young pig. After thor- oughly cleaning inside, rinse it out with table soda and water, then again with cold water, wiping pig dry inside and out. Prepare following dressmg : 1 cupful ciiimbs, }^ onion (chopped), 2 teaspoon- f uls powdered sage, 3 tablespoonfuls melted but- ter, 1 saltspoonfid salt, same pepper, \^ nutmeg (grated), and yelks of 2 eggs well beaten, moisten mth 1^ cup soup stock, stuff pig into its original size and shape, sew up, place in kneeling posture in dripping pan, tying the legs in proper position; dredge with flour ; pour a little not salted water in dripping pan ; baste with butter and water 3 times as the pig warms ; afterwards with gravy from dripping pan. When it begins to smoke all over, rub eveiy 20 minutes with rag dipped in melted butter. This will keep skin from cracking. Roast in moderate steady oven 2 hours. Place the pig upon a large hot dish, surround with parsley and blanched celery tops, place a green wreath around neck and a sprig of celery in its mouth ; skim and strain gravy ; thicken with browned Horn", boil up, add a glass of any good wine and juice of a lemon. Serve in a boat. In carving cut off head first ; split down the back ; take off hams and shoiilders, and separate the ribs. Roast Fillet of Veal. —Veal, y^ pmt melted butter, 1^ poiuid force-meat, 1 lemon. Bone the joint: make deep incision between fillet and saddle, and fill with force-meat. Bind joint in round form ; fasten with skewers and twine ; cover with buttered paper. Roast slowly at first. Baste well ; take off paper just before done, dredge over a little flour,- and baste with butter. Replace skewers with silver one. Pour over melted butter with juice of lemon and bi'own gravy. Garnish with sliced lemon. Time, 4 hours for 12 pounds. Frogs. —Skin and dress the frogs, removing the head and feet ; wipe diy with a towel ; roll in seasoned cracker or br'ead crumbs. Fry in butter to a light brown. Boast Lamb.— Lay in dripping-pan, dash cup cold water over it, and roast in oven; time, say, 10 minutes to poimd. Baste often and freely, and aft«r ]4 horn- cover with sheet buttered paper ; 5 minutes before taking up,removethis,dredge with flour; as it browns bring to a froth with butler. Do not send gravy to table if you use mint sauce. Mint Sauce.— 2 tablespoonfuls green mint, chopped fuie, 1 tablespoonf ul white sugar, 1 cujj best cider vinegar. Put vinegar and sugar in sauce-boat and stir in mint ; stand 1.5 minutes be- fore serving. To Give a Delicious Flavor to Lamb which is to be eaten cold, put in the water in which it is boiled whole cloves and long sticks of cinnamon. To one leg of lamb allow one small handful of cloves, and two or three sticks of cinnamon. If the lamb is to be roasted, boil the cloves and cin- namon in water, and baste the lamb with it. Boast Venison or Mutton.— Take a leg of well-kept venison, wipe thoroughly, rub a little salt over it, cU-edge with flour. Place it in drip- ping-pan with ragged piece you have cut off, and a lictle water or wine. Put small bits of butter here and there over meat, set in oven and baste frequently until done If leg is not very fat, it is a good plan to lard with strips of bacon or pork. Serve with currant jelly. Ragout of Mutton.— 3 lbs. mutton without bone ; cut in strips 3 inches long by 1 inch wide ; 2 lamb sweetbreads, 1 cup gravy made from bones, skin, etc.— " trimmings " of the meat — 2 eggs, J4 lb. salt pork, 1 frit d onion, 1 cup green peas, pep- per, salt and parsley, dripping for frying browned flour. Fry the onion in plenty of dripping, then the meat for 5 minutes; parboil the sweetbreads, throw into cold water to blanch, wipe and slice, then fry also in the fat. Lay sliced pork in the bottom of a saucepan, upon this the mutton, then the sweetbreads, next the onion, green peas, then pepper and salt, cover with gravy, put on a close lid, stew gently for 1 hour after the boil sets in. Take up the meat and sweetbreads, thicken gravy with browned flour, pour it on 3 beaten eggs, stir 1 minute over the fire, and pour upon the meat and serve Have % lean and }4 fat pork, 1 lb. salt, J4 lb. pepper, and teacupful sage to every 40 lbs. meat. Warm the chopped very One. meat, that you can mix it well with your hands, do up a part in small patties with a little flour mixed with them, the rest pack in jars. When used, do it up in small cakes, flour the outside, fry in but- ter, or alone. They should not be covered while frying, or thej[ wUl fall to pieces. They should be kept where it is cool, but not damp. To prevent sausages from bursting when cooking, never make a hole in them with a fork while turning them. The " Pulton Market " Seasoning.— Is to 40 lbs. meat, 1 lb. salt, I4 lb. pepper, Yg, lb. pow- dered sage. Smoked Venison.— Smoked venison is found in the markets during the spring months, good as smoked, beef. Cut steaks, soak them in water, then broil as an ordinary steak; it can also be boiled like ham, but only requiring half the time. Smoked venison is usually tied up in canvas bags the same as Westphalia hams, and can be kept for a long time. Stewed Squirrels.— 3 fine gray squirrels, skinned and cleaned ; joint as you would chicken for fricassee; y^ lb. fat salt pork, 1 onion (if liked) sliced, 12 ears corn cut from the cob 6 large toma- toes, pared and sliced, 3 tablespoonfuls butter, rolled in floui-, parsley, enough water to cover squirrels. Put on squirrels, pork (cut up small), onion and parsley in the water and bring to boil. When this nas lasted 10 minutes put in com and stew until squin-els are tender. Then add the to- matoes, cut up thin, and 20 minutes later stir in butter and flour. Simmer 10 minutes, and serve in a large deep dish. Stewed Babbit. — 3 rabbits, 1.^ pound fat salt pork, 1 large onion, 1 tablespoonful burter. 1 lahl^- spoonful browned flour, pepper and salt, i^ Iimiuhi peeled and sliced thin, 1 gla.ss sherry \\uu~, X.^ cup fravy. Slice the onion, dredge with flour aud fry rown in the butter. Add J^ cupful gravy and when well mixed turn all into a saucepan. Put in the rabbits, jointed as for fricassee, the sliced bacou, and lemon. Season, cover close and stew 1 hour, or until meat is tender. Thicken with browned flom', boil once and serve. Stewed Beef Kidney. — Time, 30 minutes. A beef kidney ; cut kidney into slices, season highly with pepper and salt, fry a light brown ; then pour a little warm water into pan, dredge in some flour, put in slices of kidney ; let them stew very gently. Sheep's kidneys should be split open, broiled over a clear Are, aiid served with a piece of butter placed on each half. To Prepare Tripe for the table you should order it the day before you wish to serve it, scrape it thoroughly, wash it in several waters, then boil ill salt and water until it is perfectly tender ; let it drain in a platter all night. Next day cut it in small pieces and fry in hot lard after having rolled the pieces in flour. To sei-ve with this make a rich, brown gravy, using a little of the lard in which the tripe was fried. If for breakfast, send baked potatoes, fried apples, and tomatoes with it ; the tomatoes may be canned ones, cooked, and with thin slices of toasted bread put in the bottom of the dish. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 28 THE ROYAL BAKER AND PASTRY COOK. Stew, Irish. — Time, about 2 hours. 2Vs pounds of chops, 8 potatoes, 4 tui-nips, 1 snialf cniorts. nearly a quart of water. 1:\\>- s.mim- n\\v Imilins;- vincLrar over them, spiced with mace a ml iM-jiptT-i-Miiis.' ("Idves give them a dark color, l)ut iiuprove Mioir laste. If a little salt be added, they will keep good, pickled, for month or two. To Koast a Leg- of Pork. — Choose a small leg of tine young pork : cut a slit in the knuckle with a sliarp kuitV, and 1111 tin' space with sage and onions ,-lioiii>.'cl, and a littli- pepper and salt. When half ut the onions into a stew- pan -Willi thr.i. lal.l.-^i.oons butter. Let it stew till brow n. si iirint;- w ell, and mixing a tablespoon- ful cmiy puv\ del'. Now add 1 pint of milk and the cut up tripe. Let all stew for an hour skimming it well. Serve in a deep dish, with boiled rice, also, to eat with it. An East India curry powder is made thus: Pound very iuie in a mortar 6 ounces coriander mm-.I, (^ oinK-e cayenne, 1}4 ounces foenugreek se.,1, i ounn- cumin seed, and 3 ounces turmeric. These articles can be bought at a di-uggist's. Pound fine, sift through fine muslin, spread on a dish and dry before the fire for 3 hours, stirring frequently. Keep this in a bottle with a glass stopper. Tripe Fried. — Boil tripe tender and cut in pieces 3 or 4 inches square ; make batter of 4 beaten eggs, 4 tablespoonfuls flour, and 1 jjint of milk. Dip each piece of tripe in batter twice, lay in frying pan and fry brown. Serve hot. Veal Cutlets.— Flatten with side of a hatchet. Pepper, salt, dip in raw egg, then in cracker dust ; fry m a little butter, turning as they brown. Dish and pour over them some drawn butter in which has been cooked large spoonful tomato catsup. Veal Chops with Tomato Sauce. — Trim and flatten tln^ chops; dip in raw egtc, then in crackerilnsi : fiy slowly in lard ordrii)ping ; open can of tomatoes and drain off liquor. (Salt the rest of tomatoes and reserve for stewing or soup. ) Put the liquor into saucepan with a sliced onion, and stew 10 minutes ; strain out the onion, return juice to the fire, thicken with a large spoonful Ijutter worked up in a teaspwonful corn-starch ; pepper and salt, boil up quickly, and when you have laid chops upon a dish pour sauce over them and serve. Veal Stew. —Cut 4 lbs. veal into strips 3 inches long and 1 inch thick, peel 12 large potatoes and cut into shces 1 inch thick, spread layer of veal on bottom of pot, sprinkle in a little salt and pepper, then layer of potatoes, then layer of veal .seasoned as before. Use up veal thus : Over last layer of veal put layer of slices of salt pork, and over the whole, layer of potatoes. Pour in water till it rises an inch over the whole, cover close, heat 15 minutes and simmer an horn-. Sweetbreads. — Scald in salted water ; remove stringy parts ; put in cold water 5 or 10 minutes ; drain in towel ; (lij) in egg and bread or cracker crumbs, fry in butter, or boil them plain. Veal Cutlets, Breaded. — Trim and flatten the cutlets, pe)iper and salt and roll in beaten eg^, then in pounded cracker. Fry rather slowly in good dripping, tm-uing when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a hot flat dish. Stuffed Veal and G-reen Peas.— Take large bones from piece of loin of veal. Stuff the cavi- ties thus made with a good force-meat of chopped pork, crumbs and sea.soning. A few chopped mushrooms will improve it. Cover the sides with greased sheets of thick writing-paper. Put cupful soup stock or other gravy in the dripping-pan and baste well for 1 hour with butter and water, after- ward with gravy. Cook fully 12 minutes to the pound. Take off paper during last % hoin- ; dredge with flour, baste with butter, and brown nicely. Take up. Keep hot while you skim fat from gravy. Stir into it J^ cupful chopped mush- rooms and a little browned flour. Have ready some green peas, boiled and seasoned, and make a circle of them about the veal when dished. Veal Croquettes for breakfast can be pre- pared the night before, and so be ready for the table in a few minutes. Chop the veal fine ; mix half a cup of sweet milk with about a teaspoonf ul of flour. Melt a piece of butter the size of an egg and stir the flour and milk in it ; then let it come to a boil. Mix this thoroughly with the meat ; form it in balls or flat cakes; lay on a platter: scatter a little pepper and salt over it, and let it stand mitil morning. Then beat one egg very light ; add a little milk ; dip the meat-balls in the egg, and then in cracker crumbs. Fry till brown in hot lard. Rissolees of Veal. — Proceed as directed for Chicken Rissolees, substituting veal for chicken. Rissolees of Beef. — Proceed as directed f or Chicken Rissolees, substituting beef for chicken. Eggs. ^rrfO KEEP EGC ■jl\: lime j.ut ;i tat c-^Nb of salt, and 4 ( EGGS.— To 4 quarts air-slacked I tablespoonfuls cream tartar, 2 luarts cold water. Put fresh eggs into stone jar, pour this mixture over them. This will keep 9 dozen ; if fresh when laid do-wn, they will keep many months. If water set- tles away, so as to leave upper layer uncovered, add more water. Cover close, keep in cool place. Eggs Poached.— Nearly fill f ryiug-pan with boiling water : add a little salt and vinegar. Break eggs one at a time into wet saucer ; slip from this upon surface ot water. Cook slowly 3 minutes : take uj) with perforated skimmer ; lay carefully upon buttered toast. Relishes. ci^OLDEN BUCK. -A "Golden Buck" is ;W(jj^- merely the addition of a poached egg, which '^£^ is put carefully on top of rarebit. Made Mustard. —4 tablespoonfuls Enghsh mustard, 2 teaspoonfuls salt, :i teaspoonfuls white sugar, 2 teaspoonfuls salad oil, 1 teaspoonf ul pepper, vinegar to make smooth paste — that from celery or onion jiickle is best. Rub mustard, oil, sugar, pepper and salt together. Wet by degrees with vinegar, beating \eiy hard at the last, when proper consistency has been gained. Will be found far superior to mustard usually mixed for the table. Welsh Rarebit. — Select richest and best American cheese, the milder the better, as melt- ing brings out strength. To make 5 rarebits, take 1 poimd cheese, grate and put in tin or porcelain- lined saucepan ; add ale Cold is best) enough to thin the cheese sufficiently, say about a wineglass- f ul to each rarebit. Place over fire, stir until it is melted. Have slice of toast ready for each rare- bit (crusts trimmed) ; put a slice on each plate, and pour cheese enough over each piece to cover it. Serve while hot. Yorkshire Rarebit.— Same as "Golden Buck," only it lias 2 thin slices of broiled bacon on top. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKJ£U AND PASTRY COOK. ay Poultry. WmO ROAST A FOWL.- Time, 1 hour. 1 g^lfflg large fowl, 2 or 3 large spoonfuls bread ^S^ crumbs, pepper and salt, ^ lb. butter. Pre- pare fowl for roasting ; put into inside bread crumbs, seasoned with pepper, salt and piece of butter size of large walnut. Roast at a clear fire, Ijasting well with butter ; just before done, dredge with flour, and baste again with butter. When done, add little warm water to butter in dripping- pan, or a little re/// thin- melted butter, and strain over fowl. Serve wAXXx bread sauce, or httle gi'avy iu tureen if preferred. Roast Chicken.— Singe and truss carefully. Broilers, as tliey are called, are better without stuffing, unless \ery lai'ge. Season with salt, put small bits of butter over meat and ijlace in pan with a little water ; baste occasionally and dredge with flour before taking from oveu. A spring eliickeu ecjoked in any style is not to be despised. But a well-known epicure once said : " To roast spring chicken is to spoil it. .Just split it down the back and broil it." Goose.— This requires keeping, ths same as fowls, some days before cooking. The goose is best in the autunm and early part of winter — never good in spring. What is called a green goose is four months old. It is insipid after that, though tender. Pick well and singe the goose, then clean carefully. Put the liver and gizzard on to cook as a turkey's. When the goose is washed, and ready for stuffing, have boiled thi-ee white po- tatoes, skin and mash them ; chop three onions very fine, throw them iuto cold water ; stir into the potatoes a spoonful of butter, a little salt and black pepper, a tablespoonful of finely-rubbed sage leaves ; drain off the onions and mix \\ it li the potato, sage, etc. When well mixed, stuff the goose with the mixture. Have ready a cveu uutil thoroughly cooked. Apple Sauce. Pare, core, and slice tart ap- ples, stew in watrr enough to cover tliem imtil they break to pirces. Beat to a pidp with a good lump of battel- and iileut.\ of sugai' ; serve cold. To Bake a Turkey.— Lft tlu- turkey be picked, singed and washed, aud « i|:ied dry, inside and out; joint only (o tlu- lirst jer, salt, and plenty of butter. Sweet milk will answer in place of cream, but will require more buttm-. Turkey Hash ana Poached Eggs. —Cold fowl may be turned into hot breakfast dish as follows : Chop meat very fine, put Y^ pin* g^a^^r into stew-pan with little piece of butter rolled in flour, teaspoonf ul catsup, some pepper and salt, and peel of J^ lemon, shred very fine; put in tm-key or chicken, and shake over clear fire till thor- oughly hot. Above proportions are for cold turkey. It may be served with 2 or more poached eggs. If there are not eggs enough to allow one for each guest, they should be brt)ken with spoon antl mixed with hash just before serving. Serve hot. Dressing: for Turkey or Roast Meats.— Mix stale l}i'ead crumbs or pounded cracker with butter, salt, p(-piier and an egg ; add Royal sum- mer savory or Royal sage ; if desired, oysters chopped niay be added. Mix thoroughly together, adding a little warm water for wetting if neces- sary. ^ Graham Cream Toast. — Cut 6 slices delicate Graham bread, 1 pint rich cream, butter, salt, to taste. Toast bread brown, scrape off the burnt, if any, remove cru.st. butter, cut in 4 pieces ; arrange them in suitable dish with cover, bring the cream to boil, with pinch of salt, poui- over toast, cover and serve. Canapees au Fromage (Tried Bread with melted Cheeset. — 4 lunch rolls, 'i oimces butter, 4 ounces rich cheese. Remove from rolls the topn and bottoms, very thin, cut in 2 slices, fry them yellow in butter ; lay cheese cut in thin slices, one on each canap^e. Set in oven a moment to melt cheese. Serve at once. Poached Eggs on Toast. —4 slices, cut thin, of uufermentetl Graham bread, butter, salt, vine- gar, 8 eggs, parsley. Toast bread delicately, cut off crust, divide half, and butter. Meanwhile have a shallow stewpan ^^ full of water, large pinch salt, 1 teaspoonful vinegar, and 2 sprigs parsley tied in a bouquet ; when water boils drop in eggs, 1 at a time ; at once set stewpan where it will not boil. Allow eggs to simmer 2 minutes, gently tal;e them up with skimmer, lay each one on piece of toast. Serve garnished with lettuce leaves. Anchovy Toast. —4 lunch rolls, liutter, 6 an- chovies, 14 pint cream, 3 iigg. yelks, salt. Remove tops and. oottoms from mils, very thin, cut in 2 slices, toast and buttn- tlicm. Wash and remove bones from anchovic^;, diup exceedingly fine, spread on 4 of the pieces 1 >f toast ; cover with re- mainder, arrange on their dish, and pour over custard prepared from cream and egg yelks in following manner : Place cream and little salt in small tin, which put in saucepan containing boil- ing water ; soon as cream comes to boiling point stir in yelks, which have been beaten with a little cream. Place over fire until it thickens, and use as directed. Ham Toast. —3 Graham muffins, butter, C ounces of ham, 3 anchovies, pinch of cayenne. Cut each muffln into 3 slices, toast brown and but- ter ; chop ham, pound it with cayenne and an- chovies washed, free of bones and skin ; use it equally spread on toast; lay on tin, with small piece of butter on each ; set in not vei-y hot oven to gently warm through ; serve at once, either for breakfast, lunoh or supper. Toast. yiT'W'IEBACK. — Yi pound flour, 14 pint milk, JjX ~ e;i;-s, i.> pound butter, 3 heaping teaspoon- ;4A fuls Royal Baking Powder, 14 teacupful sugar, and 1 teaspoonful salt. Sift together flour and baking powder. Rub in the butter, sugar and salt, adding the eggs 1 at a time ; then add milk and flour gradually, making a nice batter — not too stiff ; pour into well buttered, low cake pan, bake in moderate oven about 1^ hour. When done, take carefully out of pan and let cool. On the fol- lowing day cut with shsn-p knife into slices about 1^ inch thick, and toast in moderate oven. Sauces and Dressings for Meats. READ SAUCE. — Quarter and boil 1 larere (11 1 ion with some black peppers and milk, till onion is quite a pulp. Pour milk strained on grated white stale bread, and cover it. In an hour put it into saucepan, with a good piece of butter mixed with a little flour ; boil the whole up together and serve. Bread Sauce for Partridges or Grouse. — 1 cup of stale bread ciiimbs, 1 onion, 2ozs. butter, pepper and salt, a little mace. Cut the onion fine and boil it in milk till quite soft ; then strain the millc on to the stale bread crumbs, and let it stand an hour. Put it in a saucepan with the boiled onion, jiepper, salt and mace. Give it a boil, and serve in sauce tureen. This sauce can also be u.sed for grouse, and is veiy nice. Roast partridges are nice served with bread crumbs, fried brown in butter, with ci-anbeiTy or currant jelly laid beside them in the platter. Caper Sauce.— 2 tablespoonfids butter, 1 tablespoouful flour ; mix well ; pom- on boiling water till it thickens ; add one hard-bofled egg chopped fine, and 2 tablespoonfuls capers. Drawn Butter.— J^ a cup butter, 2 tablespoon- fids flour ; i-ubbed thoroughly together, then stii- into pint boiling water; little salt; parsley if wished. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRV COOK. 31 Celery, Mayonnaise.— Yelk of 1 egg, a pinch of mustard, a little salt, very little pepper, juice of 1^ lemon and some water. Beat all together, pour 4 ounces olive oil in drop by drop, then add smaU spoontul of boiling water to mayonnaise. Take 6 heads of well-washed celery, wipe with towel, and cut them in pieces in salad bowl. Throw the mayonnaise over celery ; mix all together, and serve. (Can ciu'l celery by twisting each branch roimd a skewer and throwing it in cold water.) Egrg Sauce.— l cup of chicken broth, heated and thickened, with tablespoonful of butter rolled thickly in flour, jioured over 3 Ijeaten eggs ; boiled 1 ininute, with tablespoonfid jiarsley stirred in: then seasoned and poured upon pounded yelks of 2 lioiled eggs placed in bottom of bo-svl. Stir up and it is ready. Gravy for Boast Meats.— After taking out meat, pour off fat ; add water, season, and thicken with Hour. Gravy for Turkey.— Boil giblets very tender; chop fine ; then take liquor in which they are boiled, thicken with flour ; season with salt, pep- per, and a little butter; add giblets, and dripping in which turkey Avas roasted. Horse-radish Sauce.— 1 dessert spoonful of olive oil, same quantity of powdered mustard, 1 tablespoonful of vinegar, 2 of grated horse-radish and 1 teaspoonf ul of salt. Mayonnaise Sauce.— Work yelks of 2 raw eggs to a smooth paste, add 2 saltspoonfuls salt, 1^ saltspoonful cayenne pepper, saltspoonful dry mustai'd, and teaspoonf id salad oil. Mix these in- gredients thoroughly and add strained Juice of % a lemon. Take remainder of }^ pint finest salad oil and add gradually teaspoonful at a time. Every fifth teaspoonful add few drops of lemon juice, until you have used 2 lemons and i^ pint of oil. There are almost as many ways of making may- onnaise sauce as there are of cooking eggs. Mint Sauce.— Mix 1 tablespoonful white sugar to J^ teacupful good vinegar; add mint chopped fine ; J^ teaspoonful salt . Sei^ve with roast lamb or mutton. Oyster Sauce. — 1 pint oystei-s, J^ lemon, 2 tablespoonf uls butter rolled well in flour, 1 teacup milk, cayenne pepper and nutmeg to taste. He^t the oyster liquor and when it boils skun, and put in oysters. Soon as they boil stir in butter, cut up and well floured, spice and lemon juice. Boil 5 minutes ; take from fire and put with milk which has been heated in another vessel. Stu- up well and serve. Onion Sauce. —Time, nearly y^ an hour. 4 or 5 white onions, ]^ pint hot milk, 1 oz. butter, pep- per and salt to taste. Peel onions and boil till tender, press water from them, chop them very fine, make milk hot, pulp onions with it; add but- ter, pepper and salt t<:) taste. To Make Sag-e and. Onion Dressing-, for Boast Pig- or Roast Pork. —Time 2.5 to 30 nunutes. 2 large on ions, double the quantity bread ci-undjs, 3 teasp(joufuls chopped sage, 2 oz. butter, 1 egg, pepper and salt. Boil onions in 2 or 3 waters, to take ofl: strong taste in them ; then drain them, chop up fine, m\x with bread ciiimbs, minced sage, butter, j^epperand .salt: mix the whole with well-beaten yelk of an egg to bind it. Salad Dressing-. — Beat 4 eggs light, add 1 tablespoonful mixed mustard, i.j teas)>()(iuful salt, 5 tablespoonf uls vinegar, a little i-;i\ miK' priipt r; mix well, then st;iiid in dish tilled with Imiiiug water ; when wat-med through avlil talilesi>ijoufid butter; cook until little thicker than custard, stir- ring constantly. If desired it may be boiled until thicker, then thinned with milk or crtiam. To Prepare Curry Powder. — 1 ounce gin- ger, 1 ounce mustard, 1 ounce pepper. 3 of corian- der seed, 3 of turmeric, J4 an ounce cardamons, 14 ounce cayenne pepper, ^ ounce cinnamon, and J4 ounce cumin seed. Potind fine, sift, and cork tight in bottle. • Oyster Dressing.— 2 tablespoonf uls flour, 2 tablespoonf uls butter; brown butter and flour in dripper; add water to make thin for gravy; boil; add 1 pint oysters chopped ; pepper and salt to Piquante. — 1 cupful liquor from tongue or any other kind of meat, 2 tablespoonf uls butter, 1 teaspoonful fi-esh made mustard, a little salt and pepper, 1 heaping tablespoonful browned flour, 1 teaspoonful mixed parsley and sweet marjoram, 1 tablespoonful onion vinegar. Brown butter by shaking it over a clear fire in saucepan. Heat cupful liquor to a boil, skim and season with salt and pepper, skim again before stirring in flour, wet up with cold water ; as it thickens put in liatter, herbs, mustard and vinegar. Boil up ; pour half over tongue, the rest into sauce bowl. Sauce for Boiled Cod, and other kinds of Fish. —To 1 gill boiling water add as much milk; stir into this while boiling 2 tablespoonfuls butter gradually, 1 tablespoonful flour wet up with cold water ; as it thickens, tlie chopped yelk 1 boiled egg and one raw egg beaten light. Take directly from fire, season with pepper, salt, a little chopped parsley and juice one lemon, and set cov- ered in boiling water (but not over fire ) 5 minutes, stirring occasionally. Pour part of sauce over fish when dished ; the rest in a boat. Serve mashed potatoes with it. Sauce for Salmon, and other Pish.- 1 cupful milk heated to a boil and thickened with tablespoonful cornstarch pre\ii>usly wet up with cold water, the liquor from the salmon. 1 gravy spoonful butter, 1 raw egg brati'n li^lit, juice J^ lemon, mace and cayenne ]ic|iiiir to taste. Add the egg to thickened milk will n \i>\\ lia\e stirred in butter and liquor; take- ti-'iu tiir. season and let stand in hot water 3 minutes, cnvered. Lastly put in lemon juice and turu out immediately. Pour it all over and around the salmon. Sauce for Wild Ducks, Teal, etc. — Take proper quantity of veal gravy, pepper and salt to taste ; squeeze in the juice of 2 good oranges, add a little red wine ; let wine boil some time in the gravy. Shrimp Sauce. — Wash clean \^ pint of shrimps, put them in stewpan with 1 spoonful an- chovy liquor, and J^ pound thick melted butter. Boil up for 5 minutes and squeeze in J^ lemon. Toss it up and pom- into sauce boat. Sauce (Italian). — Put a lump fresh butter into stewpan with some mushrooms, onions, parsley, and 14 laiu-el leaf, all cut fine ; set over the fire for some time and shake in a httle flour ; moi.sten it with a glass white wine, and as much good broth, adding salt, pepper, and a little mace beaten fine ; boil ^ horn- ; skim oft the fat and serve. Can give a fine flavor by putting in a bunch •sweet herbs while boiling; take them out before serving the sauce. Sauce for Venison. — 2 spoonfuls cunant jelly, 1 stick cinnamon. 1 blade mace, grated white bread, 10 tablespoonf uls water; let stew with little water ; serve in dish with venison steak. Tomato Sauce. — Pare, slice and stew toma- toes for 20 minutes, sti-aiu and i-ub through a sieve, leaving liard and tough parts behind. Put iiitosauc-epaii with a little miuced orion, parsley, pepper, salt atid supai-. 15ringtoboil ; stir in good .spooiifid butter lolled in flour, lioil up and serve. Tomato Sauce. — Place on fire tomatoes wash- ed, broth, onion, parsley, and seasonings. Boil to pulp — about 35 minutes ; rub through fine .sieve, return to fire, make it hot, stir in batter, and serve. Yorkshire Pudding. — % pint flour, 3 eggs, \% pints milk, phich salt, 1% teaspooufuls Royal Bakiug Powder. Sift doiii- and luiwdei- together, add eggs, beaten with milk. stir(|nielvl\ into rather thinner batter than for -li.ldle e.ike. pour into dripping pan, plentifully spread with fi-esh cold beef drippings, bake in hot oven 25 ndnutes ; sel-^ e with roast beef. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE HIE BOYAL BAKER AND PASTRY COOK. Salads. ^^ABBAGE SAIiAD.— Chop the cabbaiare WR fine, sprinkle with salt, and let stand over sbIk night; beat one egg thoroughly, and add to J^ pint boiling vinegar ; rub 2 tablespoonfuls inns tard into more vinegar to form a smootli jiastt- : add this to the boiling vinegar ; pepper and sugar to taste. Let all come to boil, and pour over tlie cabbage, stirring thoroughly. Celery Salad. —2 bunches celeiy, 1 table- spoonful salad oil; 4 tablespoonfuls vinegar; 1 small teas])oi)nful fine sugar; pepper and salt to taste. Wash and scrape celery ; lay in ice coM water until dinner time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad bowl. Chicken Salad. — Cut meat from your cold chicken ; add equal quantity of shred lettuce ; when you have cut chicken into narrow strips 2 inches long, mix in bowl, and prepare following dressing : Beat yelks of 2 eggs, salt lightly, and beat in, few drops at a time, 4 tablespoonfuls salad oil ; then, as gradually, 3 teaspoonf uls of Royal Ex- tract Celery. The mixture should be thick as cream. Pour over meat and lettuce. Stir up with fork (silver fork if you have it) ; place salad in glass dish. Lobster Salad. — Tear meat of lobster into shreds with two forks ; remove eggs ( if hen lob- ster) from fins ; scrape out all green fat from shell and set aside. Prepare for making a mayon- naise by working tablespooufuJ of fat with yelk of 1 raw egg, and 1 hard boiled egg. Let this be basis of your mayonnaise ; in all other parti- culars follow instructions for mayonnaise sauce. When complete, mix lobster meat with 3 table- spoonfuls sauce. Cover bottom of dish with let- tuce (the large leaves tear in two); put layer of lobster upon it. Next add layer of celery cut into narrow strips, and another layer of lobster ; arrange neatly on dish ; sprinkle eggs or chopped coral on lettuce round the edges ; pour sauce over meat, garnish with lobster legs, and serve. Tomato Salad. — Pare with sharp knife. Slice and lay in salad bowl. Make dressing as fol- lows : Work up saltspoonf ul each of salt, pepper, and fresh made mustard, with two tablespoonfuis of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg beaten 4 tablespoonfuls of 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 pro- portion of 1 onion to 3 large cucumbers ; arrange in salad bowl, and season with vinegar, pepper and salt. Lettuce Salad. — Use % as much salad oil as you do viiu'.^ar ; pepper and salt to suit taste. Cut up young lettuce with sharp knife, pile in .salad bowl ; sprinkle with powdered sugar, pour rest of ingredients, mixed together, over salad. Stir up with fork to mix well. Oyster Salad. — Cut oysters into thirds or quarters. Pull hearts out of nice lettuce heads and shred up i^ as much as you have oysters. Dressing to be made in following proportions : 2 tablespoonfuls salad oil to 4 of vinegar, 1 tea- spoonful salt and same of sugar, ^ teaspoonful each pepper and fresh made mustard. Rub up, mix thoroughly, and pour over oysters and let- tuce jiist before serving. Potato Salad. — Slice }4 dozen large cold, boiled potato, s ; i)ut into salad dish and season as follows : ■,' tal>lcspoonfuls best salad oil; add J^ tea- spoonful sugar, same of pepper, made mustard, and salt, and about same of Royal celery salt added improves salad greatly. Rub to smooth jiaste, and whip in teaspoonful at a time, 5 table- spoonfuls best vinegar. When thoroughly mixed l>()ur upon salad and sen'e. Lettuce Salad, With Cream Dressing'. — }^ cup new milk (cream is best), 1 teaspoon corn starch, whites 2 eggs beaten stiff, 3 table- spoonfuls vinegar, 2 tablespoonfuls best salad oil, 2 t^aspoonfids powdered sugar, 1 teaspoonful salt. 1.3 teaspoonful pt'i)per, 1 teaspoonful fresh made mustard. Ilrat milk (or cream) almost to boiling ; stir in lorn starch wet up with cold milk. TliiMi l)oil up. add siigarand take from Are. Cool; beat in frothed whites, oil, pepper, mustard and salt ; when lettuce is shred fine, add vinegar to dressing and pour over it. Stir up with a fork and serve. Omelettes. OMELETTE. — Soak teacup bread crumbs 5 in cup sweet milk over night, 3 eggs, beat '' yelks and whites .separately ; mix yelks with the bi'ead and milk ; stir in whites, add tea- spoonful salt, fry brown. This is sufficient for 6 persons. Baked Omelette. —4 or 6 eggs; beat whites separately ; small teacup milk, butter size of wal- nut ; 1 tablespoonful flour, a little salt. Beat yelks, add butter, milk, flour and salt, lastly the beaten whitrs. Butter a dish just the size to hold it ; bake in ((uick c>ven. Omelette Souffle. — Break 6 eggs into separate cups ; beat 4 of the yelks, mix with them tea- spoonful of flour, 3 talilespoonfuls of powdered sugar. Very little salt, t1a\(ir with Royal Extract Lemon or any other of the Roj'al flavors that may be ijref erred. Whisk the whites of the 6 eggs to firm froth ; mix them lightly with yelks ; pom- 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 pulver- ized sugar over and send to table. You can also pour some rum over it and set it on fire as for an omelette au rhum. Oyster Omelette. — Stew 6 oysters in their own liquor ; remove oysters and thicken liquid with butter rofled in flour ; season with salt, cay- enne pepper, mix with it teaspoonful chopped parsley. Chop up oysters and add them to sauce ; simmer gently until same thickens. Beat 3 eggs lightly with \% tablespoonfuls of cream, fry until they are delicately set ; before folding over put a few spoonfuls of mixture in center ; turn it care- fully on a hot dish, with balance of sauce around it. Serve immediately. If small oysters are used put them in center of omelette, whole ; fold and serve with sauce around it. Kidney^ Omelette. — Made same as Ham, ex- cept the kidney is first stewed. Beef kidney chop' ped very fine, same as mince-meat ; put in stew- pan and pepper and salt to taste. St^w for J^ hour or more. When done pour off juice. Beat together whites and yelks of 12 eggs. Stir kidney in the eggs ; add lump of butter size of an egg ; place again on fire, when done serve hot. Above makes two omelettes. Tomato Omelette. —Skin 2 or 3 tomatoes; cut in slices; fry in butter; beat up some eggs to make omelette': season with salt and pepper; warm some tmtter in pan ; put in eggs, stirring well to keep from adhering; mix in tomatoes, turn out oineli'lte on plate, doubling it in two. Another luce «ay is to roll up tomatoes in omel- ette, and serve with tomato sauce. Ham Omelette. — 3 pounds ham well broiled antl clioiiped veiy flue ( like mince-meat ), 7 eggs, 4 tablespoonfuls milk, pepper and a little salt, 1 large spoonful of butter; beat together the eggs ( white and yelks ) with a few whiiis of the beater; put in the milk and beat fast 1 minute; stir the ham in the eggs; then poiir into a frying-pan in which the butter is heating, not hissing; shake briskly over the fire, slipping cake turner under it to prevent sticking, and in 4 minutes double it over in the middle, and turn it out into a hot dish by a dexterous inversion of the pan, and serve. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. French Omelette. — Take 4 eggs, separate the yelks from the whites. Beat the whites to a snow on a dinner plate ; then beat the yelks in small basin, with sugar to taste; then add a small pinch of Royal Baking Powder, and 3 large table- spoonfuls of flour, and milk enough to make a thin batter. Then pour into an omelette pan, previously heated and greased. Spread the white over the top. Fry by holding high above the Are till set brown on the top ; double over and serve hot with jam. Vegetables. Syy^INTS ON COOKING VEGETA- t*l BLES. — First— Have tliem fresh as pos- <^^ ^ililf. Summer vegetables should be f( Hiked ijii same day thej' 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. Foiu-th — Always let water boil before putting them in, and continue to boil uutU 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 30 minutes. Parsnips — Boil from 20 to 30 minutes. Onions — Best boiled in two or three waters; adding milk the last time. String Beans — Should be boiled 1 hour. Shell Beans — Require J^ hour to 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 J^ horn- to 1 hoiu- in plenty of water; salt while boiling. AsparagTis on Toast. — Cut stalks of equal length, rejecting woody portions, and scrapings, the whiter parts retained. Tie in bunch with soft tape and cook about 30 minutes, if of fair size; if small, 20 minutes. Have ready 6 or 8 sUces nicely toasted bread. Dip in asparagus liquor, butter well and lay on hot dish. Drain the asparagus; untie, and arrange on toast. Pepper and salt to taste. Celery. — Wash, scrape, trim off green tops, and throw aside for seasoning soups, vinegar, etc., the rank green stalks. Lay better parts in cold water until wanted for table. Put into cetery boat. Baked Beans. — 1 quart beans soaked over night ; in morning put them in kettle with cold water and boU 10 minutes ; change water and fiut with them small piece of salt pork. Let boil until nearly tender, then take out of kettle with skim- mer, put in baking dish with pork in center ; cut rind in small squares ; sprinkle over the top 1 tablespoonful white sugar ; bake 3 hours. If they bake dry, add bean broth. Boston Baked Beans No. 2. —A quart of white beans, covered with 2 quarts lukewarm water in a tin pan, should be placed on back of range early in the morning, say 8 o'clock. At noon, if the heat has been sufficient, they will have a .shriveled appearance and be slightly soft to pres- sure. Now have ready an earthen bean-pot which comes for the pm-pose, with a poimd of salt pork, uncooked, in the bottom, which is to be covered with beans ; add pepper, no salt, as the pork is sufficiently salt, and about 1 large tablespoonful of New Orleans molasses, to give fine color, then All up with water and set in moderate oven to bake slowly 6 hours, occasionally adding water if neces- sary, to keep moist. Lima Beans. — Put a pint of select beans in boiling salted water enough to cover. Cook until tender, then drain them. Melt a piece of butter the size of an egg, and mix an even teaspoonf ul of flour with it. Add a little meat broth to make a smooth sauce, or use water instead. Put the beans in the sauce and set them at the side of the fire for 15 minutes. Just before serving add a table- spoonful of chopped parslej% and season to taste with salt and pepper. To Boil Asparagrus. — 1 tablespoonful of salt to }4 gallon of water. Scrape clean all the white parts of the stalks from the asparagus, and throw them into cold water ; tie ihem up in bvmdles, cut the root ends even, and put them in a piece of muslin to preserve the tops. Have ready a wide stewpan, with the salt and water boiling : lay in the asparagus, and boil it quickly until it is tender. Have a thin slice of toasted bread, cut in square pieces, laid at the bottom of the dish. Take up the asparagus, lay it on the toast with the white ends upwards, and the points meeting in the cen- ter. Serve with butter. Time, 15 to 18 minutes after the water boils. Baked Squash. — Boil, mash, and let get cold; then beat up light with 1 tablespoonful melted butter, 2 raw eggs, 3 tablespoonfuls milk, pepper and salt to taste. Put in butteretl bake dish, sift dry crumbs over the top, and bake in a quick oven. Buttered Parsnips. — Boil tender and scrape ; slice lengthwise. Put 3 tablespoonfuls butter in a saucepan, with pepper, salt, and a little chopped parsley. "UTien heated put in the parsnips. Shake and turn until mixture boils, then lay the parsnips in order upon a dish, and pour the butter over them and sene. To Boil Parsnips. — 1 large spoonful of salt to % gallon of water. If parsnips are young they require only to be scraped before boiling; old ones must be pared thin and cut into quarters. Put them into a stewpan of boiling salt and water. Boil them quickly until tender, take them up. drain them, and serve them on a vegetable dish. Time, 1 horn- to. IJ^ hom-s ; if small, J^ hour to 1 horn-. Baked Macaroni. — Break % pound maca- roni in pieces an inch long, cook in boiling water, slightly salted, 20 minutes. Drain, and put a layer in bottom of a greased bake dish, upon this some grated cheese and tiny bits of butter ; then more macaroni, and so on, filling dish, vrith grated cheese on top. Wet with a httle millc and .salt lightly. Cover and bake J4 hour ; brown, and serve in a bake dish. Boiled Artichokes. — Soak artichokes, wash them in several waters; cut stalks even, trim away . lower leaves and ends of the others ; boil in salted water with tops downwards ; let them remain un- til leaves can be easily drawn out. Before serving remove the choke ancl serve with melted butter. To Boil Jerusalem Artichokes.— To each gallon of water, 2 large spoonfuls of salt. Wash artichokes, peel or cut them into a rounil or oval form, and put them into a large savicepan of cold water, with salt in the above proportion. They will take 20 minutes from the time the water boils to become tender. When done, drain them, and serve them with a little melted butter pom-ed over them. Time, 20 minutes. Cauliflower.— Plunge a head of cauliflower in salt-water several tunes to remove any insect. Boil 10 minutes in salt-water, drain on sieve, put cauli- flower in buttered dish. Melt piece of butter size of an egg; add to it 1 tablespoonful flour, stir on the fire 1 minute; add gill of milk, a quantity of grated cheese, pepper and salt. Stir this sauce till it boils. Pour over the cauliflower, sprinkle over it a few browned bread ciiimbs, set it in moderate oven for a few minutes to bake. Fried Onions.— Peel (holding onions and hands imder water to prevent tears), wash and cut crosswise so as to form imdivided rings. Flour them, fry 5 or 6 minutes. Drain, sprinkle with salt and pepper, serve with beefsteak. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. Fried Egg Plant.— Peel egg plants, slice thlii, sprinkle little salt over them, and let them remain }4 an hour; wape slices dry, dip them into beaten yelk of tgg, then into grated cracker, fry them light brown in boiling lard, seasoning slightly with pepper while they are cooking. Another way is to parboil the egg plants, after they are peeled, in water with a little salt, then slice thin, dust them with corn meal, flour, or corn starch, and fry brown. How to Serve Melons. -Keep both water and musk melons on ice. Serve by wiping clean the water melon and laying whole upon dish, to be carved at table. If cut up too long before it is to be eaten it becomes insipid. Cut musk melon in two, take out the seeds, and place lump of ice on each half. Fried Parsnips.— Boil tender in a little hot water, salted: scrape, cut into long slices, dredge with flour, fry in hot lard or dripping. Drain off fat and serve. Potatoes, Lyonnaise.— Parboil a dozen or more potatoes at breakfast time and set aside after you have peeled them, as they should get per- fectly cold. When you are ready to cook them, heat some butter or good dripping in frying-pan; fry in it 1 small onion chopped flue, until it begins to change color— say, one minute or more. Then put in potatoes, cut into small squares (like dice), not too thick or broad. Stir well and cook 5 min- utes, taking care potatoes do not brealc to pieces. Tliey must not brown. Put in some minced pars- ley just before taking up. Drain dry by shaking in a heated colander. Serve very hot. Potatoes, Stewed. — Pare and cut into length- wise strips, cover with boiling water, and stew 2) minutes. Turn off nearly all the water, put in a cupful cold milk with salt. Fried Potatoes.— Time to fry, 10 minutes. Boil potatoes in sliins; when cold, peel and cut in slices 14-iuch thick, fry in butter or beef dripping a nice (li-liiMtc lpiiim1 |)aislr,\-. Stew 5 minutes longer, or until ti'iidei-. and serve. Onions, Fried. — After clearing off tops and tails, slice ilieni with a sharp knife ; place in pan with lieel dniiiiinji or good butter. Stir and shake them until they begin to brown. If served with steak, dish ami lay the onions on top of the steak ; cover, and let stand where they will keep hot, for 5 minutes, tlieu ser\-e. Beets. — Use care in cutting off the tops and washing them not to break the skins, or they will bleed away their color in the water. Cook in boil- ing water 1 hour. Scrape, slice, salt, pepper and butter, and pour a few spoonfuls of boiling vinegar upon them after they are dished. Eg-gs and Asparagus. — Cut about 2 dozen stalks of aspara.^-iis. lea\iiig out the hard parts, into inch len.uihs. and Ijoil tender. Drain; pour upon them a cupful drawn butter; stir until hot, then turn into a bake dish. Break 6 eggs upon the top ; put a bit of butter upon each ; salt and pepper, and put into a quick oven until the eggs are " set." Eggs with Mushrooms. — Slice the mush- rooms from cans into halves. Stew 10 minutes in a little butter seasoned with pepper and salt, and a very little water. Drain, put the mushrooms into a pie dish ; bi-eak enough eggs to cover them over the top ; pepper, salt, and scatter bits of butter over them ; strew with bread crumbs, and bake until the eggsare " set." Serve in the dish. Squash, Stewed. — Pare, slice, lay in cold water 15 minutes. Cook tender in boiling water, sa.ted : drain well, and mash with pepper, salt and butter, pressing out all the water. Squash, Mashed. — Peel, seed, and slice fresh summer squashes. Lay in cold water 10 minutes; put in boiling water, a little salt, and cook tender — 20 minutes, if the squash be yomig. Mash in a colander, pressing out all the water ; heap in a deep dish, seasoning with pepper, salt, and butter. Serve hot. Ragout of Vegetables.— Pai-boil 1 carrot, 1 turnijj, 2 potatoes, 2 ears of corn, 1 cup of Lima beans, and the same of peas, 1 onion, and with them J4 pound of fat salt pork. Drain off the water and lay aside the pork. Slice carrots, tur- nips, 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 }4 hour. Stir in a great lump of butter roiled in flour. Stew 5 minutes, and serve in a deep dish. Raw Cucumbers. — Pare and lay them in ice water 1 hour, then slice and season to taste with vinegar, pepper, and salt. Never omit the soak- ing in iee water. Bananas and Oranges. — Serve in same fruit basket or dish. Baked Hominy. — 1 cupful of cold hominy (small grained), 2 cups milk, 1 large teaspoonful each butter and sugar, little salt, 2 eggs. Work the melted butter well into the hominy, mashing all lumps, then the beaten yelks ; next sugar and salt ; then gradually the milk ; lastly the whites. Beat until perfectly smooth, and bake in a greased pudding dish until delicately browned. Serve hi the bake dish. Rice Croquettes. — 1 cup of cold boiled rice, 1 teaspoonful of sugar and half as much salt, 1 teaspoonful melted butter, 1 egg beaten light, enough milk to make the rice into stiff paste. Sweet lard for frying. Work rice, butter, egg, etc., into an adhesive paste, beating each ingre- dient thoroughly into the mixture. Flour your hands and make the rice into oval balls. Dip "each in beaten egg, then in flour or cracker dust, a nil fry in boiling lard, a few at a time, turning each with great care. When the croquettes are of a fine yellow brown, take out with a wire spoon and lay within a heated colander to drain off every drop of fat. Serve hot, with sprigs of parsley laid about them, in an uncovered dish. Rice, Baked.— Wash a cup of rice well. Take cup broth, strain through a thin cloth, and add twice as much boiling water, with a little salt. Put in the rice, and cook slowly until it has taken up all the water and is soft. Pour in a large cup of hot milk, in which have been mixed 2 eggs (raw i. 2 tablespoonfuls grated cheese and atablespoonful butter. Stir up well ; add about cupful minced veal and ham, taken from your soup, tui-n Into a greased mould ; cover and bake 1 hour in a drip- ping-pan of hot water, dip in cold water and in- vert upon a flat dish. Stewed Potatoes.— - Pare and cut potatoes into quarters, and these into long, even strips. Lay iu cold water J^ horn-, and cook in boiling water until tender, with half a minced onion. Drain off nearly all the water ; pepper and salt, and add a cup cold milk, with atablespoonful butter rolled in flour. When it thickens, stir in a little chopped parsley. Simmer 5 minutes and serve. Potatoes should not be allowed to break so much as to lose their shape. Stewed Salsify.— Scrape and cut each root in two, scrape them and drop into water. Stew in boiling water, a httle salt, until tender; pour off the water, add enough milk to cover the roots; when it boils, stir in a piece of butter rolled in flour, pepper and salt; simmer 5 minutes, and pour out. Fried Salsify.— Scrape and lay in cold water 10 minutes. Boil tender, drain, and when cold mash with a wooden spoon,picking out the fibrous parts. Wet to a paste with milk, work in a little butter, and 1}^ eggs for each cupful of salsify. Beat the eggs very light, season to taste, make into round flat cakes, dredge with flour, and fry to a light brown, drain off the fat and serve hot. Pickles. :0W CHOW.— 1 quart large cuciunbers, M£ 1 quart small cucumbers, 2 quarts onions, 4 k|i^ heads cauUflower, 6 green peppers, 1 quart green tomatoes, 1 gallon vinegar, 1 pound mus- tard, 2 cups sugar, 2 cups flour, 1 ounce turmeric. Put all in salt and water one night ; cook all the vegetaliles in brine until tender, except large cu- cumbers. 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 over night ; then drain with a hair sieve, and put in glass jars; fill up jars with vinegar; cover tight. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. East India Pickles. — 100 cucumbers (large and small), 1 peck green tomatoes, J^ peck onions, 4 cauliflowers, 4 red peppers (without seeds), 4 heads celery, 1 pint bottle horse-radish. Slice all, stand in salt twenty-four hours ; then drain, pour over weak vinegar, stand on stove until it comes to a boil, then drain again. 1 oimce groimd cinnamon, 1 oimce ground tm-meric, pound mustard. J4 pound brown sugar ; wet these with cold vinegar ; add sufficient vinegar to moisten all the pickles. Cook all together 10 minutes. Seal in bottles while hot. French Pickles. — 1 peck green tomatoes, .sliced ; 6 large onions, a teacup salt thrown on over night. Drain thoroughly, boil in 8 quarts water and 1 quart vinegar 1.5 or 20 minutes ; drain in colander ; then take 4 quarts vinegar, 2 pounds brown sugar, ]4 pound white mustard seed, 2 table- .spoonfuls cloves, 2 tablespoonfuls cinnamon, 2 tablespoonfuls ginger, 2 tablespoonfuls grotmd mustard, 1 teaspoonful cayenne pepper ; put all together, cook 15 minutes. Mangroes. —Take small musk melons and cut an oval piece out of one side ; take out the seeds with teaspoon, and fill this space with stuffing of chopped onion, scraped horse-radish, mustard seed, cloves, and whole pepper ; sew in the piece. Put in jar, pour boiling vinegar, with a little salt ia it, over them. Do this 3 times, then put in fresh vinegar, cover close. Pickles. —Use glass bottles for pickles, also wooden knives and forks in preparation of them. Fill bottles 3 parts full with articles to be pickled, then fill bottle with vinegar. Use saucepans lined with earthenware, or stone pipkins, to boil vinegar in. Piccalilly . — 1 peck gi-een tomatoes, .sliced ; J^ peck onions, sliced : 1 cauliflower, 1 peck small cucumbers. Leave in salt and water 24 hours ; then put in kettle with handful scraped horse-rad- ish, 1 ounce tm'meric, 1 ounce cloves (whole), Jr4 pound pepper (whole), 1 ounce cassia buds or cin- namon, 1 pound white mustard seed, 1 pound Eng- lish mustard. Place in kettle in layers, and cover with cold vinegar. Boil 15 minutes, constantly stirring. Pickled Mussels. —Boil them as directed in the previous receipt, put them in glass jars, and cover them with vinegar heated scalding hot, with whole pepper, mace, and allspice. Pickled Peaches. — Take ripe, but not too soft peaches, put a clove into one end of each l)each. Take 2 pounds brown sugar to gallon of vinegar, skim and boil up twice ; pour it hot over peaches and cover close. In a week or two pour off and scald vinegar again. After this they will keep any length of time. Pickled Red Cabbagre. — Slice it into a col- ander, sprinkle each layer with salt ; let it drain 2 days, then put into a^ jar, pour boiling vinegar enough to cover, put in few slices of red beet-root. Choose purple red cabbage. Those who like flavor of spice will boil it, vrith the vinegar. Cauliflower cut in bunches, and thrown in after being salted, will look red and beautiful. To Pickle Cucumbers. —Take 200 or 300, lay them (lu a disli. salt, and let them remain 8 or 9 hours : tlim ilrain. laying them in a jar, pour hoW- ing vini'jrar ii|hiu them. Place near the fire, cov- ered w ifh \ ill.' leaves. If they do not become suf- ficiently cji'<'i;. strain off the vinegar, boil it, and again pour it over them, covering with fresh leaves. Continue till they become green as you wish. To Pickle Tomatoes.— Always use tho.se that are thoroughly ripe. The small round ones are decidedly the best. Do not prick them, as most books direct. Let *hem lie in strong brine three or four days, then put down in layers in jars, mix- ing with small onions and pieces of horse-radish. Then pour on vinegar (cold), which should be first spiced ; let there be a spice-bag to throw into every pot. Cover carefidly, and set by in cellar full month before using. Sweet Pickle for Plums, Peaches or To- matoes. — 4 quarts cider vinegar, 5 pounds sugar, 14 pound cinnamon, 2 ounces cloves to 7 pounds fruit. Scald the vinegar and sugar together and skim, add spices, boil up once, and pour over the fruit. Pour off and scald vinegar twice more at intervals of three days, and then cover all close. A less expensive way : Take 4 pounds sugar to 8 pounds of fruit, 2 ounces cinnamon, 1 ounce cloves, 1 teaspoonful salt, 1 teaspoonful allspice. Catsups. mmM.'EES TOMATO CATSUP. -1 peck S^Ml green tomatoes, 1 dozen large onions, ^ 'I^K pint salt ; slice tomatoes and onions. To layer of these add layer of salt ; let stand 24 hours, then drain. Add 14 pound mustard seed, 3 dessert- spoons sweet oil, 1 ounce allspice, 1 ounce cloves, 1 ounce ground mustard, 1 ounce ground ginger, 2 tablespoonfuls black pepper, 2 teaspoonfuls celery seed, J4 pound brown sugar. Put all in preserving pan, cover with vinegar, and boil 2 hours. Tomato Catsup.— 1 peck ripe tomatoes, cut up, boil tender and sift through wire sieve ; add 1 large tablespoonf ul ground cloves, 1 large table- spoonful allspice, 1 large tablespoonful cinnamon, 1 teaspoonful cayenne pepper, J4 pound salt, 14 pound mustard, 1 pint vinegar. Boil gently 3 hours. Bottle and seal while wami. Tomato Catsup.— 1 gallon tomatoes (.strained*, 6 tablespoonfuls salt, 3 tablespoonfuls black pep- per, 1 tablespoonful cloves, 2 tablespoonfuls cin- namon, 2 tablespoonfuls allspice, 1^ pints vine- gar ; boil down one-half. 1 peck tomatoes will make 1 gallon strained. Tomato Soy.— J^ peck tomatoes, 1 large pep- per cut fine, 1 large onion cut in slices, 1 table- spoonful each of groiuid allspice, black pepper and celery seed, 14 cup of salt, 14 pint of vinegar. Boil all together slowly 1 hour ; cool, and bottle for use. Walnut Catsup.— Take green walnuts before the shell is formed (usually in a proper state early in August). Grind them or pound them in ah 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 till reduced to half the quantity. Pour off. and when cold bottle tight. Use in 3 mouths. Spiced Fruits. ;RANDY PEACHES.— Drop peaches in hot wa>er, let them remain till skin can be i^JPiS ripped off : make thin syrup, let it cover fruit ; boil fiout till they can be pierced with a straw ; take it out, make very rich syrup, and add, after it is taken from fire, while it is still hot, an equal quantity of brandy. Pour while still warm over the peaches in the jar. Peaches must be covered with it. Canned Pineapple. — Pare fniit— be very particular to cut out eyes. Wei^h and chop fine. Add same weight of sugar. Mix thoroughly in large crock, let it stand 24 hours. Then put in cans, fill full, seal tight. After leaving them about 3 weeks look and see if any signs of working. If so, pour into pan, warm through, then replace in cans. Spiced Tomatoes. — 20 pounds of ripe toma- toes scalded and peeled, 2 quarts of vinegar, 8 pounds of sugar, 4 tablespoonfuls each of cinna- mon, cloves, and allspice. Boil till thick, stirring often. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 3ft THE ROYAL BAKER AND PASTRY COOK. Spiced Currants.— 5 pounds currants, 4 lbs. brown sufcar, a tablespoonfuls cloves, 2 table- spoonfuls cinnamon, 1 pint vinegar; boil 2 hours or till quite thick. Spiced Peaches.— 7 pounds fruit, 1 pint vine- gar, 3 pounds sugar, 2 ounces cinnamon, J^ ounce cloves. Scald together sugar, vinegar and spices; pour over the fruit. Let stand 24 hours; drain off, scald again and pour over fruit, letting it stand an- other 24 hours. Boil all together until fnuit is ten- der. Skim it and boil liquor until thickened. Pour over fruit and set away in jar. Spiced Grapes.— 7 pounds grapes, 3 pounds sugar, 1 pint vinegar, 1 tablespoonful cloves, 1 tablespoonful cinnamon. Spiced Elderberries.— Take 9 lbs. cleaned elderberries, 3 lbs. brown sugar, 1 pint vinegar, 1 ounce cloves, 1 ounce allspice, 1 ounce cinna- mon ; put sugar and vinegar in a 2-gallon brass or copper kettle, and plarc it on the stove ; let it cometoaboil; theuaild luTn'.s and letit boil2i^ hours; when done grind spi..-. and tie in little bags and put in ; simmer a tew minutes ; take off and seal in cans. Pickled Peaches or Pears.— 1 quart -sdnegar to 41^ lbs. sugar, 14 lb. sugar to little over 1 lb. fruit ; place all the sugar and vinegar over the fire till it comes to a boil ; then lay a layer of fruit and cook until soft enough to run a fork through : then remove the fruit and fill the same way until all are done ; the syrup needs no more cooking ; before cooking the fruit, stick 4 cloves in each. Cordials. ^^LACKBERRY CORDIAL.- Simmer sfcjj5K blackberries till they break ; strain, and to W^^ each pint of juice put a pound of white sugar, 1^ ounce cinnamon, 14 ounce mace, 2 tea- spoonfuls Royal Extract Cloves. Boil 15 minutes, and when cool add a little brandy, thougti brandy is not an essential. Other fruit cordials in the same way. Blackberry Wine. — Berries should be ripe and plump. Put into a large wood or stone vessel with a tap. Pour on sufficient boiUng water to cover them. When cool enough to bear your hand bruise well until all the berries are broken. Cover up, let stand till 1m 1 lics liesin to rise to top, which will occur in 3 o\- 1 days. Then draw off the clear juice in another vessel, and add 1 pound sugar to every 10 quarts of the liquor, and stii- thdr-onulily. Let stand 6 to 10 days in first vessel w ii 1 1 tajx Then draw off through a jelly bag. Steep 1 unnees isinglass in a pint white wine for 12 hours; boil it over si >w fire till all dissolve, then place dissolve isinglass in a gallon of blackberry juice, give them a boil together, and pour all into the vessel. Let stand few days to ferment and settle, draw off and keep in cool place. Make all other berry wines in s ime manner. Roman Punch.— Make 2 quarts lemonade, rich with pure juice lemon fruit ; add 1 table- spoonful Royal Extract Lemon. Work well and freeze; just before serving, add for each quart of ice, V^ pint brandy, and U pint Jamaica rum. Mix well and serve in high glasses, as this mak^s what is called a semi or half ice. It is usually served at dinners as a coxLp de milieu. Noyeau Cordial.— To 1 gallon of proof spirit add 3 piiunds of loaf sugar and a tablespoonful of Royal Extract .4/;h o)i ds. Mix well together and allow to stand 4S hours, covered closely ; now strain through thick flaimel, and bottle. This liquor will be much improved by adding J^ pint of apricot or peach juice. Orange Sherbet.— 5 quarts of water, 4 pounds granulated sugar, 4 beaten eggs, juice and grated rinds of 4 oranges and juice of 2 1-mons. Beat sugar and eggs together, then add water and grated I'inds. Freeze like icecream. The strained juice of oranges and lemons should not be added until the mixture begins to freeze. Some Choice Menus AS SPECIMENS. Published in the New-York " Hebald " Cubist^ MAS Day. SERVICE CHAUD. Consoinm6 en tasses. Croquette de volaille. Terrapin h la Maryland. .SERVICE FROID, GROSSES PIECES. Bass ray6e h la Magellen. Filet de bceuf & la Noel. V^oliere de faisans a la Buffon. Pat6s de gibier & la Bacchus. Salade de homard. Salade de volaille. Grosses pieces de patisserias. Gateau Sicilien historic. Ice Cream. Nougat. St. Nicolas. Gateaux. Dessert. Epicurean bachelors, with no tables of their own, will feast as follows at a club famed for its cra'sme. Oysters. Greeu turtle clear. Pur^e ft la Reine. Petites Timballes k la Talleyrand. Striped bass h la Chambord. Cucumbers. Roast saddle Southdown mutton. Pommes Duchesse. Choux de Bruxelle. Supreme de volaille h PAmbassadrice. Petits pois. Chesapeake Terrapin A la Maryland. Sorbet an Kirsch. Roast canvas-back ducks. Hominy balls. Lettuce salad. Fromages varies. Neapolitan ice cream. Fruit. Caf6. Liqueurs. A leading hotel offers its guests to-day this lib- eral repast for dinner :— OYSTERS ON HALF SHELL. SOUPS. A la Reine. Vermicelli. FISH. Salmon trout, k la Bechamel. Broiled fresh mackerel, parsley sauce. Small potatoes. BOILED. Leg of nmtton, caper sauce. Corned beef and cabbage. Chicken and pork. Calfs head, brain sauce. Beef tongue. Ham. COLD DISHES. Beef tongue. A la mode beef. Roast beef. Boned turkey. Chicken salad . Lobster salad. Plain lobster. Ham. ENTREES. Terrapin a la Maryland. Fricaseed chicken, k la che^'alier. Oysters baked in the shell. Broiled quail on toast. Noix of beef, with vegetables. Macaroni, with Parmesan cheese. ROAST. Ham. champagne sauce. Mongrel goose. Saddle of mutton. Turkey. GAME. Redhead duck. VEGETABLES. Boiled jjotatoes. stewed tomatoes, onions, mashed potatoes, sweet potatoes, squash, beets, fried oyster plant, Lima beans, rice, spinach, corn. PASTRY. English plum pudding, wine sauce. Rice pudding. Mince pie. Vienna tarts. Pi^mpkin pie. Christmas cakes. Charlotte Russe. Almond cake. Lady's cake. Chicken. Beef. Bananas, pears, grapes, ajiples, raisins, Hickory nuts, oranges, almonds, English walnuts, Pecan nuts, vanilla ice cream, Roman punch. Coffee. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK. 39 Ice Cream and Fruit Ices. In all Ice Cream Receipts, Egy the (\ov] crnnicnt(l)emistyand Ho Other Ujfd ]?ytheArmv: N^vvyand lndi(xnPf{)arl:rTvt5 LIBRARV OF CONGRESS ■!!