Royal baker and pastry cook : a manual of practical receipts for home baking and cooking

              of Practical
Recei_pts for
Home Baking
and Cooking
ROYAL
BAKING POWDER
COMPANY I
NEW YORK, U.S.A.
I N all baking and cooking receipts calling
for baking powder use "Royal." Better
and finer food will be the result, and you
will safeguard it against alum.
In receipts calling for one teaspoonful of
soda and two of cream of tartar, use two
spoonfuls of Royal, and leave the cream of
tartar and soda out. You get the better food
and save much trouble and guess work.
Look. out for alum baking powders. Do
not permit them to come into your house
under any consideration. They add an in­jurious
substance to your food, destroying in
part its digestibility. Physicians will tell
you this, and it is unquestionable. The use
of alum in whiskey is absolutely prohibited;
why not equally protect the food of our
women and children ?
Alum baking powders may be known by
their price. Baking powders at a cent an
ounce or ten or twenty-five cents a pound are
made from alum. A void them. Use no
baking powder unless the label shows it is
made from cream of tartar.
Copyright, 1911, by Royal Bakinl: Powder Co.
THE ROYAL BAKER AND PASTRY COOK
Index to Receipts
Baked Beans. . . . . . . . . . . . . . . . . . . . . . . 35
Batter, Frying.. . . . . . . . . . . . . . . . . . . . 7
Beef. ......... . ................... 34
Beef Tea .. . . ... . . ........... . . . . . . 42
Beverages....... . . . . . . . . . . . . . 42
Biscuit, Breakfast . . . . . . . . . . . . . . . 4, 5
Biscuit, Egg. . . . . . . . . . . . . . 5
Biscuit, Royal Hot. . . . . . . . . . . . . . . . . 4
Biscuit, Sandwich........ . .... . . .. . 5
.ad, Brown. . . . . . . . . . . . . . . . 2
Jad, Corn.......... . ............. 3
~ ,ad, Graham.... ..... . . . ......... 2
Bread, Royal Baking Powder . . . . . . . . 2
Bread, Rye. . . . . . . . . . . . . . . . . . . . . . . . 3
Bread & Rolls ........ . .......... . 1, 2, 3
~~~~~.~ :. ::: : : : : : : : : : : : : : : : : : : : : : ~!
Buns Hot Cross. . . . . . . . . . . . . . . . . . . . 6
Cake: ................... .. . . ... 10 to 20
Cake Fillings . .................. 13, 18, 19
Cake Icings . . . . . .......... . ....... 18, 19
Cakes, Plain .. ... ..... ............ 19, 20
Cakes, Royal Buckwheat. . . . . . . . . . . . 9
Cakes, ~oyal Wheat . . . . . . . . . . . . . 9
Cakes Wlth more than 4 eggs,
10, 11, 12, 13, 14
Cakes with 4 eggs or less . ....... 15, 16, 17
Candies & Confectionery. 43
Canning & Preserving ........ ·. . . . . . . 30
Charlotte Russe....... . . . . . . . . . . . . . 28
Chick~JnS . .. ...................... 36, 37
Chicken Pie.. .. . .. . . . . . . . . .. .. . . . . . 37
g~ff=e~~~ ·. ·: .......' .· :: : : : : : : : : : : : : : : : : : :~
Cookery for Sick ............ : . . . . . . . 42
Cookies and Sil!.all Cakes Wlth more
than 4 eggs .... .. . .. .... : ....... 14, 15
Cookies and Small Cakes With 4 eggs
or less . ... . ..... .. ............. 17, 18
Cooking Directions, General. . . . . . . . . . 1
Corn Bread. . . . . . . . . . . . . . . . . . . . . 3
8~ii~~: ::·:·:·:·: ': ': ': ': ': ': .:': ': ': ': ': ': ': ·: ~1 , :i
Desserts ........ ... ... .. .. . 26, 27, 28, 29
Desserts, Frozen. . . . . . . . . . . . . . . . . . . 29
Doughnuts .... . .. . . .. ..... .... ... 21, 22
Dumplings, Fruit . .......... .. .. . ... ? 22
Dumplings for Soups, Stews, &c ... .. 2~, 23
Eggs..... . . .. . . ............. . ..... 39
Fillmgs for Cakes .............. . ... 18, 19
Fish ....................... .. .... 31, 32
Fish Balls.......... .. .. .. .. .. .. .. . 32
Fish, Shell . ................. . .... 32, 33
French Rolls. . . . . .. . . . . . . 2
Fritters.. . ..... . . . .. . ..... 7, 8
Frozen Desserts. . . . . . . . . . . . . . . . . . . . 29
Fruit Canned... . . .. . . ...... . . . . . . . 30
Fruit'Ices ...... . ......... ·. . . . . . . . 29
Fruit Short Cakes ............. . . .. 20, 21
Fruit Rolls ................. · . . . . . . 3 Ei:::::: :::::::::.:::::::::::::: :!
Gingerbread .............. ·........ 16
Glossary of Coqkery Terms. . . . . . . . . . . 44
Griddle Cakes ......... .... ....... 8, 9, 10
Ham, to boil. . . . . . . . . . . . . . . . . . . . . . . 34
Hot Biscuit .... . ...... . . . . .. ...... . 4, 5
Hot Cross Buns . . . . . . . . . . . . . . . . . . . . 6
Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . 29
Ices, Water... . ........... . ..... . .. 29
Icings for Cakes .... . ....... . ..... . 18, 19
Invalids, Cookery for. . . . . . . . . . . . . . . . 42
Irish Stew. . . . . . . . . . . . . . . . . . . . . . . . . 35
Jams & Jellies. . .... . . . . . . . . . . . . . . . . 30
Jumbles. . .............. .. ......... 17
Macaroni.................... . . . . . . 41
Measures..... . . . . . . . . . . . . . . . . . . . . . 30
Meats ............. ...... .. 33, 34, 35, 36
Meat Sauces . .. .... . ... . .......... 37, 38
~feat Stuffings . ..... . ........ . ...... 36
Mince Meat. . . . . . . . . . . . . . . . . . . . . . . . 28
Mock Duck. . . . . . . . . . . . . . . . . . . . . . . . 37
Muffins .......... . .... . . . . . ..... .4, 5, 6
Mutton and Lamb. . . . . . . . . . . . . . . . . . 34
Omelets.. . .... . ...... . . . . . . . . . . . 39
Oysters . ........ . .. . ........ .. .. . 32, 33
Pancakes....... . . . . . . . . . . . . . . . . . . . 10
Paste for Pies. ....... . . . . . . . . . . . . . . 26
Pastry Cream. . . . . . . . . . . . . . . . . . . . . . 11
Pecul!ars. . . . . . . . . . . . . . . . . . . . . . . . . . 7
Pickles ........... .. .... . ....... . .41, 42
Pies & Pie Paste ..... . ... ... ... 26, 27, 28
Pork.. ... .... ... ..... . .. . ... .... . . 35
Pork and Beans.. .. . .. . . . . . . . . . . . . . 35
Pot Pie .... . . . ................ .. . 27, 37
Poultry ........ . . . ............. .. 36, 37
Preserves. . . . . . . . . . . . . . . . . . . . . . . . . . 30
Puddings ... . .... . .. .... ... 23, 24, 25, 34
~~l'i:tin·~· . .... ::::::::::::::::::::::: 2,3~
Royal Cookies.. .. ... . ...... ... .. . .. 14
Royal Wheat Cakes.. . . . . . . . . . . . . . . . 9
Rusks. . ....... . .......... . ....... 7
Salads ............ .. ............. 38, 39
Sally Lunns . . . . . . . . . . . . . . . . . . . . . . . 7
Sauces for Fish.. . . . . . . . . . . . . . . . . . . . 37
Sauces for Meats ....... .. ........ . 37, 38
Sauces for Puddings . ..... . . . ..... . 25, 26
Sausage.......... . . .. ..... . ..... .. 35
Scones.. . ........... ... ........... 6
Scotch Woodcock. . . . . . . . . . . . . . . . 39
Shell Fish ..... . . . ..... . . . ........ 32, 33
Sherbets. . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Souffle, Fruit . . . . . . . . . . . . . . . . . . . . . . 25
Soups ................... . ........ 30, 31
Soup Stock. . . . . . . . . . . . . . . . . . . . . . . . 30
Stews . ......... . . . ................ 35
Stuffings, Meat & Poultry . . . . . . . . . . . 36
Sweetbreads . . . . . . . . . . . . . . . . . . . . . . . 35
Tarts, Fruit . . . . . . . . . . . . . . . . . . . . . . . 27
Tea... . ........... . .. ... .... . ..... 42
Veal. ..................... . . . 36
Vegetables.. . ......... . . . . . . . . . . . . . 39
Vegetables, Time of Cooking.. . . . . . . . 39
Waffles..... . ....... . ... .. ... 7, 8
Water Ices....... ... . . . . . . . . . . . . . . . 29
Weights & Meas ures.... . ..... .. .... 11
Welsh Rarebit.. . ... . ...... . ....... 39
ROYAL BAKING POWDER IS ABSOLUTELY PURE
Royal Baking Powder
Is a superior preparation for raising or leavening biscuit,
cake, griddle-cakes, rolls, muffins, crusts, puddings,
doughnuts, hotbreads and other similar flour foods.
Royal Baking Powder
Is absolutely pure and wholesome. Royal is the only
baking powder made from Royal grape cream of tartar,
a derivative of rich, ripe grapes, and chemically pure
baking soda. It perfectly aerates and leavens the batter
or dough, and makes the food finer in appearance, more
delicious to the taste, and more healthful.
It possesses the greatest practicable leavening strength,
never varies in quality, and will- keep fresh and perfect
in all climates until used.
Royal Baking Powder
Is specially useful in making fine cake. For this purpose,
with highest class bakers in America and Great Britain,
it has generally superseded other leavening agents.
Royal Baking Powder
Is recommended by expert bakers and pastry cooks
because it makes the preparation of good food 'easier.
Experienced housekeepers find that it makes the food of
finer and better quality. Physicians commend it because
it improves the healthfulness of the food.
Royal Baking Powder
Is used by the prominent pastry chefs in America, in­cluding
those of the White House, Delmonico's and
Sherry's famous restaurants, the Waldorf-Astoria, the
Belmont, the Plaza, the Astor, and other hotels in New
York. It is used upon the great transatlantic steamships
and generally in the leading hotels, public institutions,
and private families throughout the world.
FOR MAKING THE FINEST AND MOST HEALTHFUL FOOD, ROYAL
BAKING POWDER IS INDISPENSABLE
GENERAL DIRECTIONS
MUST BE CAREFULLY READ BY EVERYONE USING THIS BOOK
HINTS ON BAKING.-To achieve perfect success, the cook must u.~e discrimination
and care. Some flour requires more water, or milk, than others; so that the quan­tity
may require to be varied for dough of a proper consistency. Different
bakings will vary as to time and heat required, and should, therefore, be examined
occasionally. To ascertain whether the bread is sufficiently done in the center of the
loaf or cake, thrust a clean straw or long thin splinter into it. If done, there will be no
dough on it when drawn out. Measure the flour, and be careful to mix with it the baking
powder in a dry 3tate, and before sifting. You can always substitute water for milk, or
milk for water; butter for lard, or lard for butter. The number of eggs may be increased
or diminished, or, in plainer cake, etc., dispensed with entirely. 'Vhere fewer eggs are
used than directed, always use a little more baking powder. Never use sou1· milk. When
flour and liquid are to be mixed, always stir liquid gradually into the flour-to add
flour to liquid usually means lumps, especially for an inexperienced cook.
\Vhen about to cut naw bread or cake, heat the knife very hot; this will prevent its
crumbling.
CAKE BAKING.-For a plain cake made with one pound of flour, Royal Baking
Powder, etc., the time to be allowed in baking would be from 40 to 50 minutes; at the
outside not more than one hour. Very rich cakes, in which butter and eggs predominate,
take, of course, very much longer time to bake, a pound cake taking from lY:; to 2 hours,
and a bride's cake 3Y:;. On no account should an oven be too hot when the cake is put
in-Lhat is, hot enough to brown at once; if so, in 5 minutes the whole outside will be
burned and the interior will stand little chance of being baked. T~ old plan of feeling
the handle of the oven door to test the heat is not always successful; it is better to
sprinkle a little flour inside and shut the doorfor about three minutes; if at the end of that
time it is of a rich light brown, the cake may be put in, but if burned the heat must be
lessened.
In baking loaf cake, remember that unless you place a piece of paper over for protec­tion
at first, a top crust will be formed at once that prevents the raising. When cake is
well raised, remove the paper for browning on top.
ADVICE TO THE COOK-Great cleanliness, as well as care and attention, is
required from a cook. Keep your hands very clean; try to prevent your nails from get­ting
black or discolored; don't" scatter" in your kitchen; clean up as you go; put cold
water into each saucepan or stewpan as you finish using it. Dry your saucepans before
you put them on the shelf. Scour tins with good mineral soap and rinse thoroughly in
hot water. In cleaning a frying-pan, scour the outside as well as the inside. In cleaning
greasy utensils, such as the soup-pot a:rnd frying-pan, wipe off the worst of the grease
with soft paper (which can be burned), then soak in warm water to which soap-powder
or a little ammonia has been added, finishing with mineral soap. Wash your pudding­cloths,
scald, and hang them to dry directly after using them; air them before you put
them away, or they will be musty; keep in dry place. Be careful not to use a knife
that has cut onions till it has been cleaned. Keep sink and sink-brush very clean; be
careful never to throw anything but water down sink. Do not throw cabbage water
down it; throw it away out of doors; its smell is very bad. Never have sticky plates
or dishes; use very hot water for washing them; when greasy, change it. Take care
that you look at the meat the butcher brings, t.o see that it is good .. Let there be no
waste in the kitchen. ·
Bread and Rolls healthful, economical, anJ convenient of all
leavening or lightening agents.
BREAD was first made without leaven, Yeast is a living plant. Mixed with the
heavy and solid. Then yeast was dis- dough it causes fermentation and destruction
covered, and yeast-risen bread came of a part of the flour, and this produces car­into
use throughout the civilized world. bonic-acid gas. - The bubbles of this gas
Fiv.ally baking powder was devised, the most become entangled in the dough, swelling it up
ROYAL BAKING POWDER IS ABSOLUTELY PURE
THE ROYAL BAKER AND PASTRY COOK
and making it spongy. In this process, how­ever,
a part of the most nutritious elements
of the flour (estimated at ten per cent.) is
destroyed in producing the leavening gas;
there is always danger of sour dough, and
there is a delay of many hours for the sponge
to rise.
Perfect bread is that in which wheat is
transposed into an available food without
loss of any of its valuable properties.
Royal Baking Powder is now largely used
in place of yeast to leaven bread. It does pre­cisely
the same work-that is, swells up the
dough and makes it porous and spongy. But
the process is not destructive: the baking
powder by itself produces the leavening gas.
No part of the flour is decomposed or de­stroyed.
Moreover, there is no mixing or
kneading with the hands, no setting of sponge
overnight, as the loaf is mixed and ready for
the oven at once. Bread thus made cannot
sour, but will retain its moisture and freshness,
and may be eaten while hot or fresh without
distress even by persons of delicate digestion.
The ease with which Royal Baking Powder
bread is made, its cleanliness and healthful­ness,
haxe caused it to supersede yeast bread
with J;D.any of the best pastry cooks.
In making this bread the materials and
utensils should be brought together before the
mixing of the dough is begtm. The fire must
be looked to so as to secure a steady, moderate
heat. Remember to mix the flour and Royal
Baking Powder together before sifting, and
sift thoroughly before wetting.
Royal Baking Powder Bread.-1 quart
flour, 1 teaspoon salt, y. teaspoon sugar, 2
heaping teaspoons Royal Baking Powder, y.
medium-sized cold well-boiled potato, and
water, milk or equal quantities of each. Sift
thoroughly together flour, salt, sugar, and
baking powder; rub in the potato; add
sufficient liquid to mix rapidly and smoothly
into a stiff batter or soft dough. This will
require about one pint of liquid. Turn at once
into greased loaf-pan, smooth the top with
knife dipped in melted butter and bake
immediately in moderate oven about one
hour. When done take from the pan, moisten
with the hand dipped in cold water, wrap in
bread cloth until cold.
Boston Brown Bread.-Y. pint flour, 1
pint Indian corn meal, Y. pint rye flour, 2 po­tatoes,
1 teaspoon salt, 1 tablespoon brown
sugar, 2 teaspoons Royal Baking Powder, Y.
pint water. Sift flour, corn meal, rye flour,
sugar, salt,. and baking powder together thor­oughly.
Peel, wash, and boil well2mealy:po­tatoes,
rub them through a sieve, dilutmg
with water. When this is quite cold use it to
mix flour, etc., into a batter. Pour into well­greased
mold having a cover. Place it in
saucepan half full of boiling water, where the
loaf will simmer 1 hour, without water getting
into it. Remove it then, take off cover, finish
by baking in fairly hot oven about 30 minutes.
Boston Brown Bread, 2.-2 cups yellow
Indian com meal, 1 cup rye meal, 1 cup flour,
2 cups milk, 1 cup molasses, y. teaspoon salt,
3 teaspoon~ Royal Baking Powder. Mix well
together, pour into greased brown-bread
mold, steam 4 hours. Dry off 10 minutes in
moderate oven.
Graham Unfermented Bread.-1)1 pints
Graham flour, Y.pintflour, 1 tablespoon sugar,
1 teaspoon salt, 2 teaspoons Royal Baking
Powder, 1)4 pints milk, or equal parts milk
and water. Sift together Graham flour,
flour, sugar, salt, and powder; add t.hemilk,
or milk and water; mix rapidly into soft
dough, which put into greased tin. Bake in
rather hot oven about 40 minutes. Protect
loaf with paper first 15 minutes.
Graham Bread with Eggs.-Mix together
3 cups Graham flour, 1 cup wheat flour, 2
teaspoons Royal Baking Powder, 1 teaspoon
salt; rub in 1 tablespoon butter or other
shortening. Beat 3 eggs; add 1 cup milk and
1 tablespoon molasses; stir into dry mixture.
Add more milk if needed to make a drop bat­ter.
Put into a greased loaf-pan, smooth
with knife dipped in cold water. Bake about
1 hour in moderate oven.
Graha~ Lunch Bread.-1)1 pints Graham
flour, Y. pint flour, 1 tablespoon sugar, 1
teaspoon salt, 2 teaspoons Royal Baking
Powder, ~ pint milk. Sift together Graham
flour, flour, sugar, salt, and powder; add the
milk; mix into smooth dough that can be
easily handled. Flour the board, turn out
dough, give it a quick, vigorous additional
kneading to complete its smoothness; then
divide into four large pieces, which form into
long loaves, lay them just touching in a
square shallow cake-pan, 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.
Delicate Graham Bread (for Invalids).-
1 pint Graham flour, 1 pint flour, 1 teaspoon
sugar, 1 of salt, 2 of Royal Baking Powder.
Sift all well together, rejeocting coarse bran
left in sieve; add 1)1 pints milk. Mix quickly
into smooth, soft dough. Bake in 2 small
greased tins 25 minutes. Protect with paper
10 minutes.
Graham Rolls.-1 pint Graham flour, 1
pint wheat flour, 1 teaspoon salt, 2 teaspoons
Royal Baking Powder, 1 tablespoon butter or
lard, ~ pint milk. Sift together Graham
flour, flour, salt, and powder; rub in the
shortening; add milk, and mix the whole
into smooth dough that can be handled-·
not too soft; flour board, turn it out, and
form into rolls shape and size of large fingers.
Lay them on baking-sheet so that they will
not touch. Wash their surfaces with soft
brush dipped in mille to glaze them. Ba.ke
in hot oven from 10 to 12 minutes.
French Rolls.-Make dough as for lunch
rolls. Knead on board. Divide into pieces
size of an egg. Form each into a short, thick,
tapering roll. Put together by twos, side by
side, pinching ends together a little. Place
on flat greased pans. Brush with milk Bake
in very hot oven.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
THE ROYAL BAKER AND PASTRY COOK 3
· Rice and Indian Bread.-Beat 3 eggs very
light; add 1 pint milk, 2 cups white Indian
corn meal, 1 cup cold boiled rice, 2 table­spoons
melted butter, Y. teaspoon salt, 2
t easpoons Royal Baking Powder, Y. cup more
milk. Beat hard, bake in shallow greased
pan in hot oven.
Norwegian Bread (for Dyspeptics).-!
pint barley meal, Y. pint Graham flour, Y.
pint flour, 1 teaspoon salt, 2 teaspoons Royal
Baking Powder, 1 pint milk. Sift together
barley meal, Graham flour, flour, salt, and
powder; mix into firm batter with the milk;
pour into greased tin, bake in moderate oven
about 40 minutes. Cover with paper 20
minutes.
Oatmeal Bread.-Y. pint oatmeal, 1)1 pints
flour, Y. teaspoon salt, 3 teaspoons Royal Bak­ing
Powder, ~pint milk. Boil oatmeal in 1)1
pints salted water 1 hour; add milk; set
aside until cold. Then place in bowl, sift to­gether
flour, salt, and powder, and add. Mix
smoothly and deftly. Bake in greased tin
about 45 minutes, protected with paper
20minutes.
Corn Bread (New Orleans).-1Y. pints In­dian
corn meal, Y. pint flour, 1 tablespoon
sugar, 1 teaspoon salt, 2 heaping teaspoons
Royal Baking Powder, 1 tablespoon butter or
lard, 1)4 pints milk, 2 eggs. Sift together
corn meal, flour, sugar, salt, and powder; rub
in the shortening, add eggs (beaten) and the
milk; mix into a moderately stiff batter;
pour from bowl into shallow cake-pan. Bake
m rather hot oven 30 minutes.
St. Charles Corn Bread.-1 pint Indian
corn meal, 1 pint milk, 2 eggs, 1 tablespoon
melted butter, 1 teaspoon salt, 1 teaspoon
Royal Baking Powder; sift baking powder
and salt with the corn meal; mix milk,
melted butter and beaten eggs together, stir
into the meal and beat hard for 2 minutes;
pour into greased pan, bake about 30 min­utes
in hot oven.
Nonpareil Com Bread.-2 heaping cups
Indian com meal, 1 cup flour, 2Y, cups milk, 1
tablespoon lard, 2 tablespoons sugar, 2 tea­spoons
Royal Baking Powder, 1 teaspoon salt.
Beat 2 eggs, whites and yolks separately.
Sift together dry ingredients, melt lard. Mix
all together, beat hard 1 minute, turn into
~reased shallow pan, and bake about y. hour
mhcit oven. ·
Spider Corn Bread.-Beat 2 eg~s with 2
tablespoons sugar. Add 1 pint zrulk, 1 tea­spoon
salt, l Y. cup Indian corn meal, y. cup
flour, 1 teaspoon Royal Baking Powder. Ina
spider melt 2 tablespoons butter; turn so as
to grease sides. Pour in batter, add 1 cup
milk, but do not stir. Bake about 30 minutes
in hot oven. When done it should have a
streak of custard through the middle.
Hominy Bread.-Mix together 1 pint soft­boiled
hominy, 1 teaspoon salt, 2 tablespoons
melted butter, 4 beaten eggs, 2 cups milk.
Mix together 1 cup flour, 2 teaspoons Royal
Baking Powder; add to batter, with more
flour if needed to mix to a drop batter. Beat
hard, bake in a shallow pan in very hot oven.
Entire Wheat Bread.-1 quart entire
wheat flour, 1 teaspoon salt, 1 teaspoon sugar,
2 teaspoons Royal Baking Powder. Sift all
well together; add sufficient liquid (water,
milk, or equal quantities of each) to mix to a
yery thick batter or soft dough. Turn at once
mto a greased loaf-pan, smooth with knife
dipped in cold water, and bake about 1 hour
in moderate oven.
Rye Bread.-1 pint rye flour, y. pintindian
corn meal, Y. pint wheat flour, 1 teaspoon
sugar, 1 teaspoon salt, 2 teaspoons Royal
Baking Powder, 1 tablespoon butter or lard,
~ pint milk. Sift together rye flour, corn
meal, flour, sugar, salt, and powder; rub in
the shortening; add milk. Mix into smooth
batter. Pour into well-greased tin, bake in
moderate oven about 45 minutes. Protect
loaf with paper first 20 minutes.
Mush Bread.-1 pint milk cooked in a
double boiler, with sufficient Indian corn
meal to make a thick mush. Cook 1 hour;
add 1 tablespoon butter; stir, let cool; add
3 eggs, whites and yolks beaten separately,
1 cup flour, Y. teaspoon salt, 1 teaspoon Royal
Baking Powder. Turn into shallow greased
pan, bake 40 minutes in moderate oven.
Lunch Rolls.-1 quart flour, 1 teaspoon
salt, 2 teaspoons Royal Baking Powder, 1
tablespoon butter, 1 pint milk. Sift together
flour, salt and baking powder. Melt butter
and add to milk; stir this into flour, etc.
With spoon mix to a smooth dough easily
handled. · Flour molding board, turn out
dough, give 1 or 2 quick kneadings to give it
smoothness. Roll out about y. inch thick,
cut out with round cutter not too large; lay
them in greased baking tin in even rows just
touching; smooth over with clean muslin
dipped m milk; bake in fairly hot oven 25
mmutes or less; or, divide kneaded dough
into pieces size of an egg, form each by hand
into short, thick, tapering roll. Put together
in twos, side by side, pinching ends together
a little. Place on flat greased pans. Brush
with milk. Bake in very hot oven.
Parker House Rolls.-Prepare firm dough
as for lunch rolls. Knead and roll out y.
inch thick. Cut into 3-inch circles. Press
pencil down across middle of each; rub edges
with soft butter. Double each, lay 1 inch
apart on fiat greased pans. Brush with milk,
and bake in hot oven. If sweetening is liked
sprinkle granulated sugar over rolls before
folding.
Fruit Rolls.-Mix together 1 quart flour, 1
teaspoon salt, 2 .tablespoons sugar, 2 tea,
spoons Royal Bakmg Powder; rub in 2 table­spoons
butter. Cut fine J4 pound citron seed
and halve J4 pound raisins. Mix fruit e~enly
with dry ingredients, make to a firm dough
with milk. Knead on board for a moment
divide into J?ieces size of egg, make into long
rolls, lay 1 mch apart on flat greased pans,
brush with milk. Bake in a very hot oven.
By baking at home with Royal
Baking Powder instead of buying
ready-made, you save money and
get better and cleaner food,
ROYAL BAKING POWDER IS ABSOLUTELY PURE
THE ROYAL BAKER AND PASTRY COOK
k d substitution ·will not do when considerable Hot Biscuits, Ca es, an shortening is called for, as in cake; but in
1\tl uffins receipts where the quantity does not exceed
2 ounces or tablespoons to the quart of flour, EXPERIENCED housekeepers agree that butter may, in the majority of cases, be rc­breakfast
is difficult to cater for. Even placed by lard without impairing the taste.
the appetite ordinarily easy to satisfy is Biscuits are mixed to a soft dough, which is
likely to be captious when approaching the
1
first meal of the day. Every article of food ;~~~~e:.t~~:~~ee~ ~~;~t~tr:~~~~l~~:. P~~~~
upon the breakfast-table, therefore, should be long experience it has been found that the re­pcrfect-
the coffee as clear as amber, the sult is much better and the food more digest­bacon
white and crisp, the biscuits flaky, ten- ible when the finished biscuit is small and not
dcr' delicious. too thick. The scientific reason for this i~
As a nation we approve of hot-breads, and that the oven heat necessary for biscuit, if
most of all at the breakfast-table. And while they are made very large, will brown the
we eat and enjoy them, we have the satisfac- outside before the center is as thoroughly
tion of knowing that American methods and baked as it ought to be. The dough should
American cookery have made them healthful be rolled out until y. inch thick; the biscuits
as well as appetizing and nutritious. should be of medium size,-2 inches or less
And of all the breakfast foods, nothing is across,-and placed slightly apart in tho
so appetizing, so appetite-whetting, so always pans. A favorite cutter of expert biscuit­dependable,
so satisfying, as the light, flaky, makers is the open end (not the cover) of a
hot biscuit, with a crisp, brown crust, just %"-pound Royal Baking Powder can. A good
from the oven, broken apart without use of oven heat will bake the biscuits perfectly in
knife, and spread with butter; or, to top off from 15 to 20 minutes, and even a dyspeptic
the meal, with honey, jam, or marmalade. can eat them without fear of consequences.
The very simplicity of the methods of mak- The biscuits may, of course, be made thicker
ing and the familiar, every-day use of this or thinner, as more or less of the soft inside
little hot bread-morsel have, however, some- part may be preferred, but the time of baking
times led to lack of care in its preparation, so must be regulated accordingly.
that we too seldom find it in perfection upon The same directions will apply to hot bak-our
tables. ing powder breads made with a batter. If
With a basis of flour, salt, and Royal Bak- baked in a sheet the batter should rarely be
ing Powder, we can add other ingredients to more than an inch deep in the pan, some­Yary
and enrich the cakes and biscuits gen- times less; if in cups or molds they should
erally known to the housewife, and produce in not be more than % full. This allows the
almost endless variety breakfast and lunch- heat to penetrate the mixture quickly; the
con foods that shall be dainty and delicious moisture and heat start the baking powder
or substantial and hearty. into life; each tiny grain of the powder acts on
If eggs are scarce a ..' 1d high, if too much the materials surrounding it; the dough or
shorteningdisagreeswithsomememberof the batter expands, then is stiffened by the heat,
family, lloyal Baking Powder permits the and all the starch grains are thoroughly and
lessening of both or either of these ingredients, evenly cooked.
withoutimpairingthedelicacyordigestibility Royal Hot Biscuit.-1 quart flour, 1 tea-of
the finished biscuit. spoon salt, 2 teaspoons Royal B~g Powder,
Royal Baking Powder is pure and health- 1 tablespoon lard or but~er, 1 pmtsweetrmlk,
ful; and its use in excess can produce no cold (never use sour rmlk); use .cold water
harm; yet for cooking results it is best to be when milk cannot be obtamed. 81ft together
guided by the quantity specified in the re- flour, salt, and powder .. ¥elt lard or butt.er,
add to cold milk and stlr mto flour, etc., With
ceipts. Baking powder could be added until spoon, mixing thoroughly to smooth con-a
dry, powdery biscuit resulted. sistent dough. Flour the board, turn out
The mixing of the baking powder, flour, dough, roll out to thickness of Y. inch, cut
and other dry ingredients should be thorough with small round cutter, lay them close to- •
and the liquid always added gradually. This gether on greased baking-tin; bak.e in good
is imperative if a delicate, evenly leavened hot oven. Old biscuits can be made fresh by
biscuit is wanted. The other ingredients moistening and placing in oven until heated
can then be added, following the special direc- through.
Breakfast Biscuit.-Take 1 quart sweet
tions as given in each receipt. milk y. cup melted butter, a little salt, 2 tea-
In using shortening for biscuits, especially spoo~ Royal Baking Powder, flour enough to
through the winter season, with some limita- make a stiff batter; do not knead into dough,
tion, good, sweet home-made lard may take but drop into buttered tin~ from a spoon; bake
the place of butter. Butter will give a light in a hot oven-unless 1t 1s hot they Wlll not
•.:eam color; lard whitens the biscuits. This be light and tender.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
THE ROYAL BAKER AND PASTRY COOK 5
Emergency Biscuit.-2 cups flour, 7!! tea­spoon
c:1lt, 1 teaspoon Royal J:lakmg Powder;
m•x and sift; rub in 1 tablespoon butter M1x
to a thick batter with milk, drop by small
spoonfuls on greased pans, and bake in quick
oven.
Egg Biscuit.-Mix and sift well together 1
pint flour, 7!! teaspoon salt, 1 teaspoon sugar,
1 teaspoon Royal Baking Powder. Beat 1 egg,
add !1 cup milk, stir into dry mixture, adding
more milk if necessary to mix to soft dough.
Turn out on board, knead for a moment, cut
into circles, place 1 inch apart on greased pans.
Brush with little beaten egg, and bake in very
hot oven.
Sandwich Biscuit.-8ift together 1 pint
flour,~ teaspoon salt, 1 teaspoon Royal Bak­ing
Powder. Rub in 1 heaping tablespoon but­ter.
Mix to a soft dough with milk. Roll out
%inch thick. Cut into rounds. On 7!! of the
rounds spread a little soft butter, add a thick
layer of finely chopped and seasoned cold
meat;' cover with remaining rounds and press
together. Brush tops with milk, place 1 inch
apart on greased pans, and bake in hot oven.
Nut Biscuit.-Sift together 2 cups flour, 7!!
teaspoon salt, 1 heaping teaspoon Royal Bak­ing
Powder. Rub in 1 heaping tablespoon
butter, add 1 cup ground or very finely chop­ped
nuts-English walnuts, hickory-nuts, or
almonds-and 2 tablespoons sugar; mix to a
soft dough with milk. Mold with the hands
into small balls, place well apart on f!;reased
pans, brush each with milk, put a pmch.of
chopped nuts on top, and bake in hot oven.
Royal Muffins.-Beat 3 eggs, add 1 pint
milk, !1 teaspoon salt, 1 teaspoon sugar, and
sufficient flour to make a drop batter-about
3 cups-into which has been thoroughly
sifted 2 teaspoons Royal Baking Powder.
Beat hard fcf 1 minute, fill greased muffin­cups
or -pans % full, bake in hot oven about
20 minutes.
Boston Muffins.-17!! pints flour, ~pint
Indian corn meal, 1 tablespoon sugar, 1 tea­spoon
salt, 2 teaspoons Royal Baking Powder,
1 tablespoon butter, 3 eggs, and 1 pint (full
measure) milk, 1 teaspoon extract cinnamon
(which may be omitted without detriment).
Sift together flour, corn meal, sugar, salt, and
powder; rub in butter or lard; add eggs,
beaten, milk, and extract cinnamon. Mix
into batter a little stiffer than ordinary
griddle-cake batter. Have griddle heated
regularly all over; grease it, lay on it muffin­rings,
also greased; half fill them with batter.
As soon as risen to tops of rings, turn them
over gently with cake-turner; bake nice
brown on either side. Tiley should bake in
7 or 8 minutes. ·
French Muffins.-17!! pints flour, 1 cup
honey, ~ teaspoon salt, 2 teaspoons Royal
Baking Powder, 2 tablespoons butter, 3 eggs,
and little over 7!! pint milk or thin cream.
Sift together flour, salt, and powder; rub in
butter, cold; add beaten eggs, milk or thin
cream, and honey. Mix smoothly into batter
as for pound cake; about 7!! fill sponge-cake
tins, cold and fully greased, and bake in good
steady oven 7 or 8 minutes.
Rice Muffi.ns.-2 cups cold boiled rice, 1
pint flour, 1 teaspoon salt, 1 tablespoon sugar,
1!1 teaspoons Royal Ilaking Powder, Y;, pmt
milk, 3 eggs. Dilute rice, made free from
lumps, with milk and beaten eggs; sift to­gether
flour, sugar, salt, and powder, add to
rice preparation, mix into smooth, rather firm
batter; muffin-pans to be cold and well
greased, then fill %; bake in hot oven 15
minutes. 1 cup cold boiled hominy may be
substituted for rice.
Rye Muffins.-1 pint rye flour, ).1! pint corn
meal, ).1! pint flour, 1 teaspoon sugar, 1 tea­spoon
salt, 3 teaspoons Royal Baking Powder,
1 tablespoon butter, 2 eggs, 1 pint milk. Sift
together rye flour, corn meal, flour, sugar,
salt, and powder; rub in butter; add beaten
eggs, and milk; mix into smooth, rather firm
batter; muffin-pans to be cold and well
greased, then fill %. Bake in hot oven 15
minutes.
Royal Corn Muffins.-1 pint Indian corn
meal, 1 pint flour, 1 tablespoon sugar, 1 tea­spoon
salt, 2 teaspoons Royal Baking Powder,
1 tablespoon butter or lard, 2 eggs, 1 pint
milk. Sift together corn meal, flour, sugar,
salt, and powder; rub in the shortening, add
eggs, beaten, and milk; mix into batter of
consistence of cup cake; muffin-pans to be
cold and well greased, then fill %. Bake in
hot oven 15 minutes.
English Muffins.-1 quart flour, 7!! tea­spoon
sugar, 1 teaspoon salt, 2large teaspoons
Royal Baking Powder, 1Y.t pints milk. Sift
together flour, sugar, salt, and powder; add
milk, and mix into smooth batter trifle stiffer
than for griddle cakes. Have griddle heated
regularly all over, grease it, and lay on muffin­rings;
half fill them, and when risen well up
to top of rings, turn over gently with cake­turner.
They should not be too brown-just
a buff color. When all cooked, pull each open
in half, toast delicately, butter well, serve on
folded napkin, piled high and very hot.
Mountain Muffins.-Pour 1 Y.l cups scalding
milk on 1 cup white Indian corn meal; cover;
let stand 10 minutes; add 1 cup cold boiled
rice; mix; add 1 cup flour mixed with 3
teaspoons Royal Baking Powder, 2 table­spoons
sugar, 1 teaspoon salt, 2 well-beaten
eggs, 2 tablespoons melted butter. Beat
hard; bake in greased muffin-pans in hot
oven.
Blueberry Muffins.-1 pint flour, Yo( tea­spoon
salt, 2 tablepoons melted butter, Yo( cup
sugar, 2 small teaspoons Royal Baking
Powder, 1 egg, 1 cup milk, 1 cup berries.
Mix as for plain muffins; add berries last,
dusting them with a little flour. Bake in
muffin-pans in hot oven.
Royal Egg Muffi.ns.-1 quart flour, 1
tablespoon sugar, 1 teaspoon salt, 1 large
tablespoon butter, 2 teaspoons Royal Baking
Powder, 3 eggs, 17.{ pints milk. Sift together
flour, sugar, salt, and powder; rub in the
butter; add the beaten eggs and milk; mix
quickly into a smooth batter, a little firmer
than for griddle cakes; % fill cold, carefully
greased muffin-pans; bake in hot oven 15
minutes.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
6 THE ROYAL BAKER AND PASTRY COOK
Graham Muffi.ns.-1 quart Graham flour,
1 tablespoon brown sugar, 1 teaspoon salt, 2
teaspoons Royal Baking Powder, 1 egg, 1
pint milk. Sift together Graham flour, sugar,
salt, and powder; add beaten egg and milk;
mix into batter like pound cake; muffin­pans,
well greased,% full; bake in hot oven
15 minutes.
Oatmeal Muffins.-! cup oatmeal, lY. pints
flour, 1 teaspoon salt, 2 teaspoons Royal
Baking Powder, 1 tablespoon lard, 2 eggs, 1
pint milk. Sift together oatmeal, flour, salt,
and powder; rub in lard cold, add beaten
eggs and milk; mix smoothly into batter
rather thinner than cup cake; fill muffin-pans
% full; bake in good hot oven 15 minutes.
Potato Muffins.-Boil and mash 3 pota­toes;
add 1 teaspoon salt, 1 tablespoon
butter; beat well. Add 2 beaten eggs, Y. cup
milk, flour to make a drop batter, and 1 tea­spoon
Royal Baking Powder. Bake on hot
greased griddle in greased rings.
Sweet Muffins.-! cup sugar, 1 egg, 1
tablespoon melted butter, 1 pint sweet milk,
3 cups flour, 2 teaspoons Royal Baking
Powder, 1 teaspoon salt. Mix and sift dry
ingredients; add milk and beaten egg and
butter. Beat hard, bake in greased muffin­pans.
Butter Cakes.-Mix 1 quart flour, 1 tea­spoon
salt, 2 teaspoons Royal Baking Powder.
Rub in 3 tablespoons butter. Mix to a soft
dough with milk, roll out%: inch thick, cut in
round cakes. Lay on a moderately . hot
greased griddle, and when pale brown turn
and brown on other side. Tear open, butter
liberally, and send to table.
Gems.-1 pint flour, 1 teaspoon Royal
Baking Powder, Y. teaspoon salt, 1 teaspoon
sugar, 3 teaspoons melted butter, 1 cup milk,
3 eggs, whites and yolks beaten separately.
Mix as for muffins, adding beaten whites
last; bake in hot, well-greased iron gem­pans.
Royal Graham Gems.-1Y. pints Graham
flour, :V. pint Indian corn meal, 1 teaspoon
salt, 2 teaspoons Royal Baking Powder, 1U
pints milk. Sift together Graham flour, corn
meal, salt, and powder. Add the milk, and
mix into a moderately stiff batter. Y. fill
cold gem-pans well greased. Bake in a hot
oven 10 to 12 minutes.
Rice Gems.-1 egg, 1 cup milk, 1 cup cold
boiled rice, 1 cup flour, 1 teaspoon Royal Bak­ing
powder, U teaspoon salt, 1 tablespoon
melted butter. Mix as for plain gems, and
bake in hot oven in gem-pans.
Apple Gems. -Chop fine 4 sour apples, add
1 beaten egg, 2 tablespoons molasses, lYz cups
Indian corn meal, 1Yz cups flour, Y. teaspoon
salt, 2 teaspoons Royal Baking Powder.
Add sufficient milk to make thick drop batter,
and bake in hot greased gem-pans.
Rice Crumpets.-3 eggs, 1Y. cups milk, 1
cup cold boiled rice, 1 tablespoon melted
butter, 1 cup Indian corn meal, Y. cup flour,
2 teaspoons Royal Baking Powder, % tea­spoon
salt. Mix in order named, and bake
in crumpet-rings on hot greased griddle.
Crumpets.-Melt 1 heaping tablespoon
lard; add 2 beaten eggs and lY. cups milk.
Beat well, add 1 teaspoon salt, 2 teaspoons
sugar, 3 teaspoons Royal Baking Powder
sifted with 2Yz cups flour. Crumpet-rings are
larger than muffin-rings. Put greased rings
on hot greased griddle; fill% full with batter.
Turn when half done.
London Crumpets.-lY, pints flour, Y. tea­spoon
salt, 1 teaspoon sugar, 2 teaspoons
Royal Baking Powder, 1 egg, nearly a pint
milk and cream in equal parts, 1 teaspoon
extract cinnamon. Sift together flour, salt,
sugar, and powder; add beaten egg, milk,
cream, and extract; mix into rather firm
batter; half fill large greased muffin-rings on
hot, well-greased griddle. Bake on one side
of them only. Serve hot with cottage cheese.
Hominy Crumpets.-! scant cup boiled
hominy, 2 cupsmilk,l tablespoonsugar,1 tea­spoon
salt, 2 tablespoons melted butter,
enough flour to make thin drop batter, with 2
teaspoons Royal Baking Powder sifted into
the first cup. Bake as directed for plain crum­pets.
Bannocks.-Scald 2 cups Indian corn meal
with just enough boiling water to moisten.
Cover; let stand 30 minutes; add 4 beaten
eggs, 2 cups milk, 1 teaspoon salt, 2 table­spoons
melted butter, 1 cup flour, 1 teaspoon
Royal Bakin~ Powder. Bake in greased
shallow pans rn hot oven.
Slappers.-Put 2 cups Indian corn meal in
bowl with Yz teaspoon salt and 2 tablespoons
butter. Pour on slowly sufficient boiling
water to thoroughly moisten without being
sloppy. Cover; let stand for some hours or
overnight. Add 3 well-beaten eggs, 1 cup
milk, and 1 cup wheat flour, the first half­cupful
of flour being mixed with 2 teaspoons
Royal Baking Powder, to make a very thick
drop batter. Drop by spoonfuls on a hot
greased griddle, cook slowly till brown, turn
and brown other side.
Scotch Scones.-1 quart flour, 1 teaspoon
sugar, Y. teaspoon salt, 2 teaspoons Royal
Baking Powder, 1 large tablespoon lard, 2
eggs, nearly 1 pint milk. Sift together flour,
suglft',salt,andpowder; rubinlardcold; add
beaten eggs and milk; mix into dough smooth
and just consistent enough to handle. Flour
the board, turn out dough, give it one or two
quick kneadings to complete its smoothness;
roll it out with rolling-pin to .Ys inch in thick­ness,
cut with sharp knife into squares larger
than soda crackers, fold each in half to form
three-cornered pieces. Bake on hot griddle
8 or 10 minutes; brown on both sides.
Hot Cross Buns.-8ift together 1 quart
flour, Y. teaspoon salt, 1 cup sugar, 3 scant
teaspoons Royal Baking Powder. Rub in :V.
cup butter, then add Y. pound cleaned cur­rants,
Y. teaspoon nutmeg, U pound cut
citron, U pound seeded raisins, Y. teaspoon
allspice. Beat 2 eggs, add y. cup milk, and
stir into the dry mixture, adding enough
more milk to mix to a firm dough. Mold into
round buns, lay 2 inches· apart on greased
pans, brush with milk. Cut cross on each,
sprinkle cut with granulated sugar, bake in
hot oven.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
•
•
TBE ROYAL BAKER. AND PASTRY COOK 7
German Coffee Cake.-8ift together 3 cups
flour, ~teaspoon salt, 3 tablespoons sugar, 2
scant teaspoons Royal Baking Powder. Rub
in 2 heaping tablespoons butter. Beat 2 eggs,
add% cup milk, stir into dry mixture, adding
more milk if necessary to mix to very stiff
batter. Spread %inch thick in well-buttered
shallow pan. Mix together 2 tablespoons
flour, 4 tablespoons granulated sugar, 1 heap­ing
tablespoon cinnamon. Rub in 2 table­spoons
butter until it is crumbly. Spread
thickly over top of dough, bake about )1 hour
in moderate oven.
Drop Cakes.-1 pint flour, )1teaspoonsalt,
)1 teaspoon sugar, 1 teaspoon Royal Baking
Powder sifted together. Rub in Yo tablespoon
lard. Mix with milk to a thick batter. Drop
by spoonfuls on greased pans, and bake in a
very hot oven.
Yorkshire Breakfast Cake.-8ift together
3 cups flour, )1 teaspoon salt, 3level teaspoons
Royal Baking Powder. Rub in 1 heaping
tablespoon butter. Mix to a soft dough with
milk. Roll out )1 inch thick. Place without
cutting on hot greased griddle, and cover.
Place on moderate fire, cook about 10 minutes.
Slip off on board, turn without breaking, re­turn
to griddle and cook 10 minutes longer.
Break into pieces and serve with butter.
Royal Sally Lunns.-8ift together 1 pint
:flour, 1)1 teaspoons Royal Baking Powder, )1
·teaspoon salt. Stir in the beaten yolks of 2
,eggs mixed with )1 cup milk and Yo cup melted
:butter. Beat hard, add the whites whipped
:to a stiff froth. Bake in well-~.:reased muffin­pans
in a hot oven.
Rusks.-1)1 pints flour, Yo teaspoon salt, 2
·tablespoons sugar, 2 teaspoons Royal Baking
:Powder, 2 tablespoons butter, 3 eggs, 1 tea­:
spoon each extract nutmeg and cinnamon, %:
:pint milk. Sift ~ogether flour, salt, sugar,
.and powder; rub m butter; add milk, beaten
•eggs, and extracts. Mix into dough soft
.enough to handle; flour the board, turn out
·dough, give it quick turn or two to complete
its smoothness. Roll under the hands into
round balls size of a small ·egg; lay them on
greased shallow cake-pan, put very close to­;
gether, sprinkle a little sugar over, bake in
moderately heated oven about 30 minutes.
Yankee Puffs.-Mix together 1Yo cups flour,
~teaspoon salt, scant teaspoon Royal Baking
Powder, 1 tablespoon sugar. Cream 1 table­spoon
butter, add the beaten yolks of 2 eggs,
then alternately the dry mixture and 1V. cups
milk, Yo teaspoon vanilla, whipped whites of
2 eggs. Bake in hot greased muffin-pans in a
hot oven.
German Puffs.-1 pint flour, 2 tablespoons
sugar, 1Yo teaspoons Royal Baking Powder,
3 tablespoons butter, 4 eggs, 1 cup cream.
Cream butter and sugar; add beaten eggs,
then, alternately, the cream and dry ingre­dients
sifted together. Bake in well-greased
cups in hot oven.
Peculiars.-1 pint flour, sifted with 1 tea­spoon
Royal Baking Powder and a little salt;
add 1 egg; mix with 1 pint sweet milk, beat
well to a batter, and bake quickly in buttered
gem-pans already hot.
Fritters and WnfHes
FRITTERS are served as a vegetable or a
sweet, for a lunch, dinner, or supper,
according to the ingredients used in
making them. Whether sweet or plain, the
foundation batter is much the same, and, with
some additions, the first receipt given in this
chapter can be used for many kinds of fritters.
By the use of Royal Baking Powder a fine
fritter batter may be stirred up in a moment,
and a meal which it may be thought necessary
to extend, perhaps because of unexpected
guests, can be embellished by the addition of
a delicate and tasty dish.
A fritter batter which is to be used as a
medium for whole or sliced fruit should be
quite thin, as it is to serve as a cover for the
fruit. "When chopped fruits or vegetables are
stirred in, or the batter is to be used plain, it
should be thick enough to retain its shape
when dropped by spoonfuls into the frying­kettle.
The fat should be deep enough to
cover the fritters, and it should be smoking
hot when used. Each fritter will at first sink
to the bottom of the kettle; then, as the heat
starts the baking powder into action and the
dough begins to swell, it will rise to the sur­face,
and should be gently turned, the turning
to be repeated until the fritter is finely colored.
Most fritters are done within five minutes,
the time needed to cook them being deter­mined
by one which should be cooked as a
tester.
The very word "wafi:les" brings to our
minds a host of pleasant recollsctions. The
only drawback, in the old days, was that they
must be started so long before they were
ready for the irons, for home-made yeast took
time to raise the batter to the requisite degree
of lightness. Now, bytheuse of Royal Bak­ing
Powder, they can be prepared in five min­utes.
They are better than of old, too, for
there is no yeasty taste to them; they are
light, tender, and toothsome, and, what is
most important, entirely digestible and
wholesome.
Plain Fritter Batter.-1 cup flour, Yo tea.­spoon
Royal Baking Powder, J4 teaspoon salt,
2 eggs, 1 cup milk. Sift dry ing:edients to­gether;
add beaten eggs and milk; beat till
smooth.
Fruit Fritters.-Any kind of fruit may be
made into fritters, as directed for apple fritters.
Whole canned fruits drained from syrup,
may also be used. Apples and other fruits
may also be prepared, coarsely chopped,
stirred into a plain fritter batter, and dropped
b}r small spoonfuls into smoking hot fat,
finishing as already directed.
Banana. Fritters.-Peel bananas, cut in
lengthwise slices. Let them steep an hour
with sugar and lemon juice, dip in fritter bat­ter,
and fry as directed for apple fritters.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
THE ROYAL BAKER AND PASTRY COOK
Apple Fritters.-4 large sound apples,
peeled, cored, and cut each into 4 slices, .V.
gill wine, 2 tablespoons sugar, 1 teaspoon
extract nutmeg. Place slwes of apples in
bowl with sugar, wine, and extract; cover
with plate; set a.side to steep two hours, then
dip each slice in plain fritter batter, fry to
light brown in plenty of lard made hot for the
purpose; serve with sugar.
Corn Fritters.-To 1 p int scraped corn add
.V. cup milk, .V. cup flour, 1 tablespoon melted
butter, 2 beaten eggs, 1 teaspoon salt, .V. tea­spoon
pepper, 1 teaspoon Royal Baking Pow­der.
Beat well, and fry in small spoonfuls a.s
directed.
Clam Fritters.-Wash and dry 25 good­sized
clams or 2 strings soft-shell clams, dis­carding
black part. Chop fine. Make a plain
fritter batter, using the clam liquor (or that
and mille) in place of milk. Stir in the chopped
clams, season well with salt and pepper, and
fry as directed.
Oyster Fritters.--Substitute oysters for
clams a.s in above receipt.
Pineapple Fritters.-Sprinkle half-inch
slices of fresh pineapple with sugar and sherry;
let stand 1 hour. Dip each into plain fritter
batter, drop into deep kettle of smokin~ hot
fat, fry brown. Drain on paper and sprlllkle
with powdered sugar.
Meat Fritters.-Cut cold cooked meat in
slices or fingers and dip in batter; or chop and
stir into the batter, seasoned with salt, pepper
and herbs or chopped onion, as desired. Fry
as directed.
Rice Fritters.-! cup rice, 1 pint milk, 3
eggs, 1 tablespoon sugar, 2 tablespoons butter.
Boil rice in milk unt1l soft and all the milk is
absorbed, then remove, add yolks of eggs,
sugar, and butter; when cold add whites,
whipped to dry froth; drop in spoonfuls in
plenty of lard, made hot for the purpose; fry
them deep buff color. Serve with cream, wine
or lemon sauce.
Hominy Fritters.-To 1 pint hot boiled
hominy add 2 beaten eggs, .V. teaspoon salt,
dash of pepper, .V. cup milk. When cool add
flour to make a thin drop batter, and 1 tea­spoon
Royal Baking Powder. Beat and drop
in hot fat by small spoonfuls.
Waffies.-Sift together 1 quart flour, .V.
teaspoon salt, 1 teaspoon sugar, 2 teaspoons
Roy>tl Baking Powder. Rub in .V. cup butter.
Add 3 eggs, whites and yolks beaten separatelv,
and sufficient milk to make a thin batter.
Cook in hot greased waffie-irons.
German Waffies.-1 quart flour, .V. tea­spoon
salt, 3 tablespoons sugar, 2 l::trge tea­spoons
Royal Baking Powder, 2 tablespoons
lard, rind of 1 lemon, grated, 1 teaspoon ex­tract
cinnamon, 4 eggs, and 1 pint thin cream.
Sift together flour, sugar, salt, and powder;
rub in lard cold; add beaten eggs, lemon rind,
extract, and milk. Mix into smooth, rather
thick batter. Bake in hot waffle-iron. serve
with sugar flavored with extract of lemon.
Rice Waffies.-Into a batter a.s directed
for soft waffles stir 1 cup of rice, free from
lumps; cook as directed in same receipt.
Soft Waffies.-1 quart flour, .V. teaspoon
salt, 1 teaspoon sugar, 2 teaspoons Royal Bak­ing
Powder, !large tablespoon butter, 2 eggs,
l.V. pints milk. Sift together flour, salt, sugar,
and powder; rub in butter cold; add beaten
eggs and milk; mix into smooth, consistent
batter that will run easily and limpid from
mouth of pitcher. Have waffle-iron hot and
carefully greased each time; fill%, close it up;
when brown turn over. Sift sugar on them,
serve hot .
Virginia Waffies.-Cook .V. cup white
Indian corn meal in 1.V. cups boiling water 30
minutes, adding l),j) teaspoons salt. Add l.V.
cups milk, 2 tablespoons sugar, 2 tablespoons
melted butter, 2 cups flour mixed with 2 heap­ing
teaspoons Royal Baking Powder, and 2
eggs, whites and yolks beaten separately.
Cook in hot, well-greased waffie-iron.
Jolly-boys.-Mix and sift together 3 cups
rye meal, 1 cup flour, .V. cup Ind1an corn meal,
)4 teaspoon powdered cinnamon, .V. teaspoon
salt, 2 teaspoons Royal Baking Powder, and
2 tablespoons sugar. Add 1 beaten egg, 2
tablespoons molasses, and sufficient cold wa­ter
to make a thick batter. Drop by small
spoonfuls in a kettle of smoking-hot fat, and
cook till brown
Griddle Cakes, Etc.
THE griddle cake as made to-day with
Royal Baking Powder is another arti­cle
of food which has taken high rank
upon the American table. The heavy, sour,
grease-soaked, indigestible griddle cake of old
is, where modern methods are employed, a
thing of the past. The properly made griddle
cake is a delicious food, healthful, appetizing,
and nutritious.
Raising the griddle cake with yeast is alto­gether
obsolete with expert cooks. Mixtures
of soda, saleratus, sour milk, buttermilk, etc.,
are likewise not permissible. Royal Baking
Puwder has altogether redeemed the griddle
cake. It makes the cake light, tender, digest­ible,
and its preparation and baking are the
work of a moment only.
Royal Baking Powder, plain, sweet milk,
flour, and a little salt make a food fit for a
feast. Eggs add to richness of griddle cakeB
but are really non-essential.
The batter must be thin, the cakes made
small and not too thick,-about a good H
inch thick when baked,-browned, and neatly
turned. The griddle must be merely rubbed
with grease, not grease-soaked. This is highly
important. Take a thick piece of salt pork
on a fork, or a lump of suet in a piece of
cheese-cloth, and rub lightly over the hot
griddle and pour the batter on immediately.
Remember that buckwheat is one of the
most difficult flours to lighten. Where it en­ters
into combination with other material&
this fact must be recognized and a some-
ROYAL BAKING POWDER IS ABSOLUTELY PURE
THE ROYAL BAKER AND PASTRY COOK 9
wh~t larger proportion of Royal Baking Pow­der
allowed. Made in the manner directed in
these receipts buckwheat cakes can be safely
and profusely eaten by every one.
Royal Wheat Cakes.-This is the best plain
hot griddle cake without eggs. The cakes will
be light, tender, and healthful. 1 quart flour,
3 teaspoons Royal Baking Powder, .!1 tea­spoon
salt. Sift well together and add sweet
milk to make into a soft batter. Bake imme­diately
on hot griddle. Should be full Ys inch
thick when baked. Smother with butter and
maple syrup or honey.
Griddle Cakes with Eggs.-3 cups flour, 2
teaspoons Royal Baking Powder, 1 teaspoon
salt. Mix well together, add 2 well-beaten
eggs and sufficient sweet milk to make a thin
drop batter. Bake at once on a hot, well­greased
griddle. Make them thin.
Graham Griddle Cakes.-1 pint Graham
flour, J1 pint Indian corn meal, J1 pint flour,
1 heaping teaspoon brown sugar, .!1 teaspoon
salt, 2 teaspoons Royal Baking Powder, 1 egg,
J1 pint each of milk and water. Sift together
Graham flour, corn meal, flour, sugar, salt,
and powder. Add beaten egg, milk, and
water. Mix together into a smooth batter.
Heat griddle hot, pour batter into cakes as
!ar11;e as a tea saucer Bake brown on one s!de,
carefully turn and brown other side. Pile cne
on theother,serve very hot, with sugar, milk,
cream, or maple syrup.
Cereal Griddle Cakes.-1 cup any cold
cooked cereal, mash fine to free from lumps,
:uid 1 beaten egg, yolk and white separate, J1
teaspoon Royal Baking Powder, beat thor­ou~
hly. Drop by spoonfuls on hot griddle
and serve when brown with syrup.
Geneva Griddle Cakes.-1)1 pints flour,
4 tablespoons sugar, .!1 teaspoon salt, 1.!1 tea­spoons
Royal Baking Powder, 2 tablespoons
butter, 4 eggs, nearly .!1 pint milk. Rub but­ter
and sugar to white, light cream; add yolks
of eggs, 1 at a time. Sift flour, salt, and pow­der
together; add to butter, etc., with milk
and egg whites whipped to dry froth; mix
together into a smooth batter. Bake in small
cakes; as soon as brown, turn and brown the
other side. Have buttered baking-tin; fast
as browned, lay them on it, and spread rasp­berry
jam over them; then bake more, which
lay on others already done. Repeat this until
you have used jam twice, then bake another
batch, which use to cover them. Sift sugar
plentifully over them, place in a moderate
oyen to finish cooking.
Three-egg Griddle Cakes.-3 cups milk, 2
heaping cups flour, .!1 teaspoon salt, 3 eggs, 2
teaspoons Royal Baking Powder. Mix as for
plain griddle cakes, adding whites and yolks
of eggs beaten separately.
Indian Griddle Cakes.-% quart com meal,
).3 quart flour, 1 teaspoon brownsugar,)1tea­spoon
salt, 2 heaping teaspoons Royal Baking
Powder, 2 eggs, 1 pint milk. Sift together
corn meal, flour, salt, sugar, and powder, add
beaten eggs and milk, mix into a smooth bat­ter.
Bake on very hot griddle to a nice brown.
Serve with molasses or maple syrup.
Rice Griddle Cakes.-2 cups cold boiled
rice, 1 pint flour, 1 teaspoon sugar, .!1 tea­spoon
sait, 1)1 teaspoons .Royal baking Pow­der,
1 egg, little more than J1 pint milk. Sift
together flour, sugar, salt, and powder; add
rice free from lumps, diluted with beaten egg
and milk; mix into smooth batter. Have
griddle well heated, bake nice brown, not too
thick; serve with maple syrup. 1 cup of cold
boiled hominy may be substituted for rice.
Crushed Wheat Griddle Cakes.-1 cup
crushed wheat, 1)1 pints flour, 1 teaspoon
brown sugar, J1 teaspoon salt, 2 teaspoons
Royal Baking Powder, 1 egg, 1 pint milk.
Boil1 cup crushed wheat in :!4 pint of water
1 hour, then dilute with beaten egg and milk.
Sift together flour, sugar, salt, and powder;
add to crushed wheat preparation when quite
cold; mix into smooth batter. Bake on hot
griddle; brown delicately on both sides; serve
with hygienic cream sauce.
Com Mea.! Criddle Cakes.-2 cups corn
meal, 1 cup flour, .!1 teaspoon salt, 1 table­spoon
molasses, 2 teaspoons Royal Baking
Powder, milk or milk and water to mix to
thin batter. Bake as already directed.
Royal Buckwheats.-This is the most de­licious
of all the griddle cakes. The old­fashioned
buckwheat cakes made with yeast
or raised overnight by means of batter from
previous day were apt to be either sour a.­heavy
and disagreeable effects naturall)
followed their eating. Now by the use of
Royal Baking Powder to raise. the batter,
these objections have been entirely overcome,
and buckwheat cakes are made a most deli­cious
and perfectly wholesome food that can
be eaten by any O!le without the slightest
digestive inconvenience. 2 cups pure buck­wheat
(do not us~ the so-called "prepared"
or "self-raisin<~" flours), 1 cup wheat flour, 2
tablespoons Royal Baking Powder, J1 tea­spoon
salt, all sifted well together. Mix with
sweet milk into thin ba.tter, and bake at once
on a hot griddle.
Buckwheat Cakes.-To 1~ pints pure
buckwheat flour (never use prepared or self­raising
flour) add J4 pint each wheat flour
and Indian meal, 3 heaping teaspoons Royal
Baking Powder. 1 teaspoon salt, 1 tablespoon
brown sugar or molasses. Sift well together,
in dry state, buckwheat, Indian meal, wheat
flour, and baking powder, then add remainder;
when ready to bake add 1 pint water or suffi­cient
to form smooth batter that will run in a
stream (not too thin) from pitcher; make
griddle hot and cakes as large as a saucer.
When surface is covered with air-holes it is
time to turn cakes over; take off when suffi­ciently
browned.
Bread Cakes.-)1 pound bread, 1 pint flour,
1 teaspoon brown sugar, J1 teaspoon salt, 1)1
teaspoons Royal Baking Powder, :!4 pint milk,
1 egg. Put bread, free from crust, to steep in
warm water. 'Vhen thorou~hly soaked,
wring dry in a towel; dilute with beaten egg
and milk. Sift together flour, sugar, salt, and
powder, add to prepared bread, mix together
mto a smooth batter. Bake on well-heated
griddle. Serve with sugar and cream,
ROYAL BAKING POWDER IS ABSOLUTELY PURE
10 THE ROYAL BAKER AND PASTRY COOK
Wheat(or Flannel) Cakes.-l~pints flour,
1 tablespoon brown sugar, 1 teaspoon salt, 2
heaping teaspoons Royal Baking Powder, 2
eggs, 1~ pints milk. Sift together flour,
sugar, salt, and powder; add beaten eggs and
milk, mix into smooth batter that will run
in rather continuous stream from pitcher.
Bake on good hot griddle rich brown color, in
cakes large as tea saucers. Serve with maple
syrup.
Pancakes.-! pint flour, 6 eggs, 1 saltspoon
salt, 1 teaspoon Royal Baking Powder, and
milk to make a thin batter. Add the baking
powder to the flour, beat the whites and yolks
of eggs separately; add the yolks, salt, 2 cups
milk, then the whites and the flour alternately
with milk, until the batter is of right consis­tency.
Run 1 teaspoon lard over the bottom
of a hot frying-pan, pour in a large ladleful of
batter, and fry quickly. Roll pancake up like
a sheet of paper, Jay upon a hot dish, put in
more lard, and fry another pancake. Keep
hot over boiling water. Send J1 dozen to:table
at a time. Serve with sauce, jelly, or pre­serves.
English Pancakes.-! pint milk, 2 eggs, 1
tablespoon sugar, 1 cup flour, 1 teaspoon
Royal Baking Powder, 1 cup cream, pinch
salt. Sift flour, salt, and powder together;
add to it eggs beaten with sugar and diluted
with milk and cream; mix into thin batter.
Have small round frying-pan; melt little
butter in it; pour about J1 cup batter in it,
turn pan round, that batter may cover the
pan, put on hot fire; tum it and brown other
side. Butter each and roll it up; sprinkle
with powdered sugar.
French Pancakes.-Proceed as directed for
English pancakes; when all are done, spread
each with any kind of preserves, roll up, sift
over plenty sugar, glaze with red-hot poker.
used with any good flour will make satis­factory
cake which will be creditable to any
housekeeper.
Royal Baking Powder
In no department of cookery is Royal Bak­ing
Powder of greater use and importance
than in making fine cake. Eggs are too
expensive nowadays to be used as lavishly
as they were a generation ago--ten or more to
a cake. Not as a substitute wholly, but as an
accessory,-as an aid toward producing the
lightness and digestibility of the food,-we
use the Royal Baking Powder. We thereby
obtain uniformly good results and do a large
amount of work at a minimum expense. The
quantity called for by the receipt should be
thoroughly mixed with the flour before the
latter is sifted.
The Royal Baking Powder has worked a
revolution in cake-making. It is now no
trouble to make at home the finest cakes in
almost endless variety, which shall rival the
productions of the confectioner. If you follow
these directions there will be no spoiled or
heavy cakes, no wasted materials through
failures in mixing or baking.
To Mix Cakes Containing Butter
Cream the butter, beating till light. Gradu­ally
add the sugar, beating till light and
creamy. Add the yolks of.eggs beaten till
light, then the flavoring. Beat in alternately
the liquid and flour, the latter mixed with
salt and baking powder. Lastly, add the
beaten whites, and fruit, if used.
~
Cakes
Flour
To Mix Cakes Containing No Butter
Beat the egg yolks until very light and
thick. Add the sugar gradually, beating
till very light and spongy. Add the flavor­~
ing and liquid, if used. Have the whites of
FANCY-CAKE makers and confectioners
prefer to use "pastry" flour for the
making of cakes and pastry, which is a
flour of different grade from that' used for
bread and general baking purposes. Bread
flour contains a large proportion of gluten, the
nitrogenous property of the wheat grain,
which gives bone and muscle, and makes
bread a nutritious food. When bread flour
is used for cake and pie crust the result is not
quite as flaky and light as it should be, be­cause
of the gluten in the flour. A special
sack of pastry flour for use in making fine
cakes and pastry will be advantageous. In ap­pearance
pastry flour is whiter than bread
flour. When rubbed between the fingers it
feels as soft and fine as corn-starch; if squeezed
in the hand it forms a firm ball. Because of
this tendency to "pack" it should always be
sifted very thoroughly.
Generally speaking, Royal Baking Powder
eggs whipped to a stiff froth. Add them
alternately with the sifted flour (mixed with
baking powder), and cut both in very lightly
and quickly.
To Bake Cakes
Thin cakes need a hotter oven than loaf
cakes. Cakes without butter (sponge cakes)
should have a more moderate, longer baking
than cakes of same size containing butter.
The process of baking may be divided into
four periods or quarters of time: in first quar­ter
the cake begins to rise; in second quarter
it is still rising and begins to color; in third
quarter it browns all over; in last quarter it
shrinks from sides of pan.
To test, insert a clean broom-straw into the
middle of the cake; if it comes out clean, the
cake is done. Hold the pan to the ear; it
should scarcely "sing."
Line loaf-cake pans with buttered paper;
fruit cakes need several thicknesses of the
same.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
t_
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THE ROYAL BAKER AND PASTRY COOK II
Donotusesour milk, buttermilk, or any of
the so-ealled prepared or self-raising flours.
Weights and Measures
1 cup, medium size . . )1 pint or J.i pound
4 cups, medium size, of flour weigh 1 pound.
1 pint flour weighs . . . . )1 pound.
1 pint white sugar weighs . . . 1 pound.
2 tablespoons of liquid weigh . . 1 ounce.
8 teaspoons of liqurd weigh . . 1 ounce.
1 gill of liquid wei~hs . . 4 ounces.
1 pint of liquid weighs . .16 ounces.
Cakes Requiring More Than
Four Eggs
ANGEL FOOD CAKE.-Whites 11 eggs,
1)1 cups fine granulated sugar, 1 cup
flour sifted four times with 1 teaspoon
Royal Baking Powder, 1 teaspoon vanilla.
Whip the whites to a firm, stiff froth. Cut
in lightly the sugar, then the flour mixed with
the baking powder, lastly the vanilla. Pour
into an ungreased pan and bake 40 minutes
in moderate oven. When baked invert pan
on 2 cups; let stand till cold.
Bride's Cake.-1 scant cup butter, 3 cups
sugar, 1 cup milk, whites 12 eggs, 3 t easpoons
Royal Baking Powder, 1 cup corn-starch. 3
cups flour.~ teaspoon salt. Cream butter and
sugar. Mix flour, baking powder, and com­starch,
and add alternately with milk a.nd
whipped whites. Flavor with vanilla or
almond extract and bake in loaf-tin lined
with 4 thicknesses of paper; have oven
moderate.
Chocolate Cream Cake.-1)1 pounds each
butter, sugar, and flour, 14 eggs. Beat the
yolks separate with sugar and butter. Beat
the whites separately, and add to above.
To )1 of the dough mix~ pound chocolate,
and bake of each part (the dark and light)
6 cakes. For filling take %: pint cream, yolks u 0 !!!!;S. Sugar to taste; flavor with extract
•.·arulla, put on fire and stir until it thickens,
then put between the cakes.
Centennial Cake.-%: pound butter, 1)1
pounds brown sugar, 6 eggs, 2 cups milk, 1%:
pounds flour, H teaspoon salt, 2 teaspoons
Royal Baking Powder, %:pound cleaned cur­rants,
~ pound seeded raisins, ~ pound
sliced citron, 1 grated nutmeg, 1 glass wine.
Dredge fruit well with a little of the flour.
Mix flour, salt, and baking powder. Cream
butter and sugar. Add beaten yolks, nutmeg,
and wine. Beat in alternately the milk and
flour, add whipped whites, and beat hard.
Stir in prepared fruit. Line 2loaf-pans with
3 thicknesses of paper. Divide the batter
between the pans and bake about 1~ hours
in moderate oven.
Cocoanut Loaf Cake.-)1 cup butter, 1 cup
sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 tea­spoons
Royal Baking Powder, ~ teaspoon
salt, 2 cups freshly grated cocoanut. Put
together same as chocolate loaf cake, and
bake in loaf-pan in moderate oven.
Cocoanut Layer Cake.-)1 cup butter, 1~
cups sugar, whites 8 eggs, 2)1 cups flour, ~
teaspoon salt, 1 teaspoon Royal Baking
Powder, 1 teaspoon vanilla. Mix flour, salt,
and baking powder. Cream butter and sugar.
Add vanilla, then, alternately, the flour and
whipped whites. Beat hard; bake in 3layer­cake
pans. When cold put together with
cocoanut filling, No. 2 (see Fillings).
Citron Cake.-1)1 cups butter, 2 cups
sugar, 6 eggs, 1 teaspoon Royal BakiJ;Ig Po:w­der,
1 pint flour, 1 cup citron cut m thm,
large slices, 1 teaspoon extract nutmeg. Rub
the butter and sugar to a smooth, light cream,
add the eggs, 2 at a time, beating 5 minutes
after each addition. Sift the flour and powder
together, which add to the butter, ~tc.1 with
the citron and extract nutmeg. MIX mto a
firm batter, and bake carefully in paper-lined
shallow, flat cake-pan, in a moderate oven,
50 minutes.
Cream Cakes CEclaires l Ia Creme).-10
eggs, )1 cup butter, %: pound .flour, 1 pint
wa ter. Set the water on the fire m a stew pan
with the butter; as soon as it boils, stir in the
sifted flour with a wooden spoon; stir vigor­ously
until it leaves the bottom and sides of
pan; remove from fire, b~at in t~e eggs, 1 at
a time. Place this batter m a pomted canvas
bag having a nozzle at small end, press out
the batter, in shape of fingers, on ~ greased
tin, a little distance apart. Bake m ste~y
oven 20 minutes. When cold, cut the sides
and fill with following:
PASTRY CREAM
2 cups sugar, 1)1 pints milk, 3 large table­spoons
corn-starch, yolks of 5 eggs, 1 table­spoon
good butter, . 2 teaspo'?ns ~xtract
vanilla. Bring the milk to a bml; With the
sugar add the starch dissolved in a little cold
water; as soon as it reboils, take from the fire.
Beat in the egg yolks. Return to the fire 2
minutes to set the eggs. Add the extract and
butter. Spread tops, when cold, with choco­late
or vanilla icing.
Cream Cake.-%: cup butter, 2 cups sugar,
1)1 pints flour, 5 eggs, 1 teaspoon Royal
Bakmg Powder, 1 cup milk. Rub the butter
and sugar to a white, light cream. Add the
eggs, 2 at a time, beating 5 minutes after
each addition Sift the flour with the powder,
which add to the butter, etc., and the. milk.
Mix into rather thin batter, and bake in jelly­cake
tins, well greased, in hot oven 15minutes.
When cold spread pastry cream between the
layers, and ice the top with clear icing. (See
Pastry Cream, above.)
Currant Cake (English).-1Y. cups butter,
2cupssugar, 7 eggs, 1 teaspoon Royal Baking
Powder, Yz cup citron, in small, thii?- slices, the
rind of an orange, peeled very thm ~d cut
in shreds, 2 cups currants, washed and pwked,
1 V. pints flour, 1 teaspoon extract nutmeg.
Rub the butter and sugar to a white, light
cream. Add the eggs, 2 at a time, beating 5
minutes after each addition. Sift the flour
and powder together. Add it to the butter,
etc., with the citron, orange peel, currants,
and the extract. Bake i!' a thi?kly paper­lined
tin 1 hour and 25 =utes, m a model'•
ate oven.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
12 THE ROYAL BAKER AND PASTRY COOK
Continental Fruit Cake.-1 pound butter,
1 pound sugar, 172 pounds flour, 1 cup cream,
1 wine-glass each brandy and wine, 1 grated
nutmeg, 1 teaspoon each mace and cloves, 2
teaspoons cinnamon, ~teaspoon salt, 8 eggs,
N pound each raisins and currants, 72 pound
shred citron. Put together as for centennial
cake, and bake in 2 loaves in moderate oven,
lining pans with 3 thicknesses of paper.
Duchesse Cake.-172 cups butter, 1 cup
sugar, 6 eggs, 1 teaspoon Royal Baking
Powder, 1 pint flour, 1 teaspoon extract cin­namon.
Rub the butter and sugar to a light
cream. Add the eggs, 2 at a time, beating 10
minutes after each addition. Sift together
flour and powder, add to the butter, etc., with
the extract. Mix into a medium thick batter,
and bake in small, shallow, square pans,
lined with thin white paper, in a steady oven
30 minutes. When they are taken from the
oven, ice them.
Dark Fruit Cake.-2 cups butter, 2 cups
sw~a;r, 12 eggs, 4 cups flour, 1 teaspoon Royal
Ba.J<ing Powder, 72 teaspoon salt, 1 pound
currants, 1 pound sliced citron, 3 pounds
seeded raisins, 1 pound chopped figs, 72 cup
any kind of wine, 2 tablespoons stramed lem­on
juice, 2 teaspoons cinnamon, 72 teaspoon
each cloves and mace, % teaspoon each all­spice
and nutmeg. Sift together flour, salt,
baking powder, and spices. Dredge fruit
thoroughly. Cream butter and sugar, add
beaten yolks and lemon juice. Alternate
flour and wine, add whipped whites, and beat
for 10 minutes. Stir in prepared fruit. Line
loaf-pans with 4 thicknesses paper; pour in
batter. Bake in slow oven from 3 to 5 hours,
covering pans with paper until % baked.
Delicate Fruit Cake.--",4 cup butter, 2 cups
sugar, 1 cup milk, 272 cups flour, U teaspoon
salt, 2 teaspoons Royal Baking Powder,
whites 5 eggs, 1 tablespoon grated lemon rind.
Cream butter and sugar and mix dry ingre­dients.
Add whipped whites, flour, and milk,
and beat hard. To 5 tablespoons of this
batter add spices to taste, and 1 cup raisins
and 72 cup sliced citron, and bake in 1 layer.
Bake remainder of batter in 2 layer-pans.
When cold put together with boiled icing
having dark layer in center.
Fig Cake.-172 cups sugar, 72 cup butter, 72
cup sweet milk, 172 cups flour, U teaspoon
salt, 1 teaspoon Royal Baking Powder, 72 cup
corn-starch, whites 6 eggs. Put together as
for corn-starch cake, and bake in 2 shallow
oblong pans in a quick oven. Put together
with fig filling (see Cake Fillings).
Harrison Cake:-172 cups sugar, 172. cups
butter, 1 cup thick molasses =ed Wlth :Ji
teaspoon soda, 72 cup milk, 1 teaspoon each
cinnamon and cloves, 5 eggs, 2 cups stoned
raisins, 5 cups flour, 2 teaspoons Royal Bak­ing
Powder. Mix flour, spices, and baking
powder. Cream butter and sugar Add mo­lasses,
then beat in 72 of flour. Add milk and
beaten yolks, add remainder of flour, then
egg whites whipped stiff. Beat hard, and
bake in a loaf-pan in moderate oven about 172
hours.
French Cake.-172 cups butter, 2 cups
sugar, 12 eggs, 1 quart flour, 72 teaspoon
Royal Baking Powder, 1 gill each of cream,
wine, and brandy, 20 drops each extract
bitter almonds and nutmeg, 172 cups raisins,
stoned, 72 cup almonds, blanched, 1 cup
chopped citron. Rub butter and sugar to a
white, light cream; add the eggs, 2 at a time,
beating 10 minutes between the first 3 addi­tions,
and 5 minutes between the rest; add
the flour, sifted with the powder, raisins, al­monds,
citron, extfacts, cream, wine, and
brandy. Mix into a smooth, consistent bat­ter;
bake in a thickly paper-lined cake-pan
in a steady oven, 2 hours.
Gold Cake.-72 cup butter, 1 cup su­gar,
yolks 6 eggs, 2 cups flour, U teaspoon
salt, 1 heaping teaspoon Royal Baking Pow­der,
grated rind and strained juice 1 large
orange. Mix the dry ingredients. Cream ~e
butter and sugar, add well-beaten yolks, or­ange
rind and juice, and flour. Bake in shal­low
pan in moderate oven, and ice with
orange-water icing. Make silver cake at
same time.
Ice-cream Cake.-1 cup butter, 2 cups
sugar, 1 cup milk, 372 cups flour, 2 teaspoons
Royal Baking Powder, whites 8 eggs, U tea­spoon
salt. Mix dry ingredients. Cream but­ter
and sugar, add milk, then flour, and beat.
Add whipped whites and beat again. Flavor
with almond extract. Bake in three jelly-tins
in hot oven, and when cold put together with
boiled icing flavored with almond extract.
Imperial Cake.-1 cup butter, 1 cup sugar,
5 eggs, 1 teas-poon grated lemon rind, 1 table­spoon
lemon Juice, 72 pound seeded raisins, 72
cup sliced blanched almonds, 72 pound flour,
~ teaspoon salt, 1 teaspoon Royal Baking
Powder. Mix dry ingredients. Cream butter
and sugar. Add 1 whole egg and beat bard
until incorporated. Stir in some of the flour.
Alternate eggs and flour in same way until all
the eggs are added, then beat hard 10minutes.
Add ·lemon juice, almonds, and dredged
raisins. Line loaf-pan with 3 thicknesses pa­per.
Bake in moderate oven about 1U hours.
Lady Cake.-172 cups butter, 3 cups suga~
whites 8 eggs, 1 pint flour, 72 teaspoon Royal
Baking Powder, 1 cup milk, 20 drops extract
bitter almonds. Rub the butter and sugar to
a cream; add the flour sifted with the pow­der,
milk, and e«:tract; 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, papered,
and bake carefully in steady oven 40 minutes.
When cool, ice the bottom and sides with
white icing.
Lunch Cake (Boston).-2 cups butter, 2
cups sugar, 172 pints flour, 1 teaspoon Royal
Baking Powder, 6 eggs, 1 gill wine, 1 tea­spoon
each extract rose, cinnamon, and nut­meg.
Rub the butter and sugar to a very
light cream; add the eggs, 2 at a time, beat­ing
5 minutes after each addition; add the
flour sifted with the powder, wine, extracts;
mix into a smooth batter, put into a thickly
papered shallow cake-pan, and bake in mod­erate
oven lU hours. When cold, ice the
bottom and sides with white icing.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
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THE ROYAL BAKER AND PASTRY COOK 18
Lemon Cake.-1 cup butter, 2 cups sugar,
7 eggs, 1).1 pints flour, 1 teaspoon Royal Bak­ing
Powder, 1 teaspoon extract lemon. Rub
to a light cream the butter and sugar; add the
eggs, 2 at a time, beating 5 mmutes after
each addition; add the flour, sifted with the
powder, and the extract; mix into a medium
batter; bake in paper-lined tin, in a moderate
oven, 40 minutes.
Lady Baltimore Cake.-Cream J-1 pound of
butter and 1 pound of sugar. Add the beaten
yolks of 8 eggs and ).1 pint of milk; then add
1 pound of flour into which has been sifted
4 teaspoons of Royal Baking Powder. Lastly
add the beaten whites. Flavorwithalmondor
vanilla extract, and bake in layers in a quick
oven.
FILLING FOR CAKE
Boil 3 cups of powdered sugar and ~ cup
of water until it spins a thread. Stir the
boiling syrup into 4 whole eggs beaten to­gether.
Mix with two cups of chopped
raisins and 2 cups of chopped blanched
almonds. Flavor with vanilla and spread
between the layers. Finally make a white
frosting and spread over the whole cake.
Half of this receipt makes a fair sized cake.
Orange Cake.-).1 cup butter, 2 cups sugar,
5 eggs, 1 pint flour, 1).1 teaspoons Royal Bak­ing
Powder, 1 teaspoon extract orange, 1 cup
milk. Rub the butter and sugar to a cream;
add the eggs, 2 at a time, beating 5 minutes
after each addition; add the flour sifted with
the powder, the milk and extract; mix into
a smooth, fine batter, put in a paper-lined
cake-tin, and bake in a moderate oven 30
minutes. When cool, cover the top with the
following preparation: Whip the whites of 3
eggs to a dry froth; then carefully mix in
4 cups sugar, the juice, grated rind, and soft
pulp, free of white pith and seeds, of 2 sour
oranges.
PoundCake.-1Y,cupsbutter,2cups sugar,
7 eggs, lY, pints flour, 1 teaspoon Royal Bak­ing
Powder, 1 teaspoon extract nutmeg. Rub
the butter and sugar to a white, light cream;
add 3 of the eggs, 1 at a time, and the rest, 2
at a time, beating 5 minutes after each addi­tion;
add the flour, sifted with the powder;
add the extract; mix into a smooth, medium
batter, and bake in a paper-lined cake-tin,
in a steady oven, 50 minutes.
Pond-lily Cake.-1 cup butter, 1Y, cups
sugar, whites 5 eggs, 1Yz pints flour, 1).1 tea­spoons
Royal Baking Powder, 1 cup milk;
:flavor with extract peach and a few drops ex­tract
rose. Bake m 2 cakes, in very deep
jelly- or sponge-tins, and when done put to­gether
with freshly grated cocoanut and pul­verized
sugar between and on top of the cakes,
and ice with clear icing.
Silver Cake.-Whites 6 eggs, 1 cup milk, 2
cups sugar,% cup butter, 4 cups flour, U tea­spoon
salt, 2 teaspoons Royal Baking Powder,
1 teaspoon almond extract. Cream butter
and sugar; add alternately the milk and flour
mixed with salt and baking powder; then the
extract and the whipped whites. Beat well,
and bake in loaf-pan in moderate oven.
Queen Cake.-2 cups butter, 2).1 cups su­gar,
lY, pints flour, 8 eggs, Yz teaspoon Royal
Baking Powder, 1 wine-glass each wine,
brandy, and cream, ).1 teaspoon each extract
nutmeg, rose, and lemon, 1 cup dried currants,
washed and picked, 1 cup raisins, stoned and
cut in two, 1 cup citron, cut in small, thin
~!ices. Rub the butter and sugar to a very
light cream; add the eggs, 2 at a time, beat­ing
5 minutes after each addition; add the
flour, sifted with the powder, the raisins,
currants, wine, brandy, cream, citron, and
extracts; mix into a batter, and balce care­fully
in a papered cake-tin, in a moderately
steady oven, 1).1 hours.
Sponge Cake.-2 cups sugar, 7 eggs, 1 cup
flour, 1 teaspoon Royal Baking Powder, pinch
salt, 1 teaspoon extract lemon. Whip sugar
and eggs together until thick and white; add
flour, sifted with powder and salt, and the ex­tract;
mix together quickly; bake in tin
lined with buttered paper, in hot oven, 35
minutes.
Sponge Cake (Almond).-1).1 cups sugar, 8
eggs, 1Y, cups flour, Yz teaspoon Royal Baking
Powder, 1 teaspoon extract bitter almonds.
Boil sugar in lY, gills water until, taking
some up on end of spoon-handle and cooling
in water, it breaks brittle, when at once pour
it on the eggs, previously whipped 10 min­utes;
continue the whipping 20 minutes
longer; add flour, sifted with powder and
extract; bake in well-buttered cake-mold, in
quick oven, 30 minutes.
Cream Sponge Cake.-6 eggs, their weight
in powdered sugar; and Yz their weight in
flour, Yz teaspoon Royal Baking Powder,
pinch salt, grated rind 1 orange. Beat egg
yolks and sugar till thick. Sift in the mixed
flour, salt, and baking powder. Mix lightly,
add orange rind and stiffiy whipped whites.
Cut them in lightly, and bake in 2 shallow
pans in moderate oven. Put together with
cream filling flavored with orange.
Snow Cake.-1 pound arrowroot, U pound
sugar, 1 cup butter, whites 6 eggs, ).1 teaspoon
Royal Baking Powder, 1 teaspoon almond
extract. Cream butter and sugar. Add
whipped whites and Ji teaspoon salt, then the
arrowroot mixed with baking powder. Beat
well for 10 minutes; add extract, and bake in
loaf-pan lined with 3 thicknesses paper. Have
oven moderate, bake 1Y, hours, and cover pan
with paper for first hour.
Scotch Cake.-1Y. cups butter, 2Y, cups
sugar, 8 eggs, 1Y, pints flour, Yz teaspoon
Royal Baking Powder, 3 cups raisins, stoned,
1 tablespoon extract lemon. Rub butter and
sugar to light, white cream; add eggs, 2 at a
time, beatmg 5 minutes after each addition;
add flour sifted with powder, raisins, and ex­tract;
mix into smooth batter; put into
paper-lined square, shallow cake-pan; bake in
moderate oven 1 hour.
Wedding Fruit Cake.-1 pound flour, 1
pound sugar, 1 pound butter, 2 pounds cur­rants,
1 pound raisins, Yz pound citron, 1
ounce mace, 1 ounce cinnamon, 4 nutmegs, 1
ounce cloves, 8 eggs, wine-glass brandy, Yz
ounce extract rose.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
TBE ROYAL BAKER AND PASTRY COOK
Washington Cake (St. Louis, 1780).-2
cups butter, 3 cups sugar, 4 cups flour, 2 tea­spoons
Royal Bakinl? Powder, 5 eggs, 1 cup
milk, 1 cup stoned ratsins, 72 cup washed and
picked currants, J4 cup chopped citron, 1 tea­spoon
each extract nutmeg and cinnamon.
Rub butter and sugar to light, white cream;
add beaten eggs gradually, the flour sifted
with powder, milk, raisins, currants, citron,
and extracts; mix into smooth, medium bat­ter;
bake in shallow square cake-pan, in
rather quick, steady oven, 172 hours; when
cold ice with white icing.
Vanilla Cake.-172 cups butter, 2 cups
sugar, 6 yolks eggs, 1 pint flour, 172 tea­spoons
Royal Baking Powder, 1 cup cream, 1
teaspoon extract vanilla. Rub butter and
sugar until very light and creamy; add egg
yolks and cream, flour, sifted with powder,
and extract; mix into smooth, rather firm
batter; bake in shallow square pan, in fairly
hot oven, 35 minutes.
Wedding (or Bride) Cake.-4 cups butter,
4 cups sugar, 10 eggs, 4 pints flour, 6 cups
currants, washed, dried, and picked, 3 cups
sultana raisins, 3 cups citron, 72 cup candied
lemon peel, 2 cups almonds, blanched and
cut in shreds, 72 pint brandy, 2 teaspoons
each nutmeg, mace, and cinnamon, table­spoon
each cloves and allspice. Prepare all
these ingredients in following manner: Place
butter and sugar in large bowl; break eggs
into quart measure or pitcher; cover small
waiter with clean sheet of/aper; on it lay
sifted flour, fruit, citron an lemon peel cut
into shreds, the almonds and spices, with
brandy measured' at hand; also get ready
lar(!;e cake-tin by papering it inside with
whtte paper and outside and bottom with 4
or 5 thicknesses of coarse wrapping-paper,
which can be tied on: Having thus prepared
everything, and banked up fire to last, with
addition from time to time of a shovel of coal,
by which means you will not reduce oven
heat, proceed to beat to very light cream the
butter and sugar; adding eggs, 2 at a time,
beating a little after each addition, until all
are used; then put in contents of waiter all
at once, with brandy; mix very thoroughly
and smooth, put mto prepared cake-tin,
smooth over the top, put plenty of paper on
to protect it; bake 8 hours, keeping oven
steadily up to clear, moderate heat; watch
carefully and you will produce a cake worthy
of the occasion; remove from oven very
carefully, and suffer it to stay on tin until
quite cold; next day ice it with thin coat of
white icing, both top and sides; place in cool
oven to dry the icing. Now spread a second
coat of icing, which will prevent any crumbs
or fruit being mixed up with the icing when
you are icing to finish; now with broad
knife proceed, when first coat is dry, to ice
sides, then pour icing on center of cake, in
quantity sufficient to reach the edges, when
stop; decorate with vase of white, made
flowers, etc., to taste.
White Mountain Cake.-1 cup butter, 3
cups sugar, 1 pint flour, 172 teaspoons Royal
Baking Powder, whites 6 eggs, 1 cup milk, 20
drops extract bitter almonds. Rub butter,
and sugar to light, white cream; add the 6
whites whipped to dry froth, the flour sifted
with the powder, the milk, and extract;
mix together thorou(!;hly, but carefully, and
bake in jelly-cake tms in a quick oven 15
minutes; then arrange in layers with white
icing and grated cocoanut mixed, in the
proportion of 2 cups of former to 1 of latter.
Wild Rose Cake.-Make the dough after
the receipt given for pond-lily cake, flavoring
with rose and strawberry instead of peach. •
Bake in 2-inch-deep jelly-tins, and sandwich
with pink icing, and the same on top. (Made
by substituting finely pulverized pink sugar
for white.) When you have put the last
layer of pink icing on top, sift very lightly
over with granulated white sugar
">-
Cookies and Small Cakes
Requiring More Than
Four Eggs
ROYAL COOKIES.-! cup butter, 2 cups
sugar, 5 eggs, 172pintsflour, 72 teaspoon
Royal Baking Powder, 1 cup milk.
Mix butter, sugar, and eggs smooth; add
flour sifted with powder, and milk; mix into
dough, soft enough to handle conveniently;
flour the board, roll out dough, thin; cut out
with biscuit-cutter; lay on greased baking­tin,
bake in hot oven 5 or 6 minutes.
Anise-seed Cakes.-8 eggs, 1 pound sugar,
1 scant pound flour, 1 teaspoon Royal Baking
Powder, pinch salt, 1 tablespoon anise-seed.
Beat eggs and sugar together 30 minutes,
then add anise, flour mixed with powder, and
roll out thin. Cut in fancy shapes and bake
on flat tins in quick oven.
Albert Cakes.-Yolks 6 eggs, white 1 egg,
5 ounces sugar, 572 ounces blanched and
chopped almonds, 3 ounces flour, 72 teaspoon
Royal Baking Powder, 1 ounce chopped can­died
orange peel, 72 teaspoon extract cinna­mon,
pinch cloves, grated rind 72lemon. Bake
in small patty-pans in moderate oven.
Buttercups.-2 tablespoons butter, 1 cup
sugar, yolks 9 eggs, 1 teaspoon vanilla, ~ cup
milk, 3 cups flour, 2 teaspoons Royal Baking
Powder. Bake in patty-pans, ice with boiled
icing, tinted yellow.
Little Spice Cakes.-1 cup butter, 1 cup
sugar, 5 eggs, 1 teaspoon vanilla, 1 tablespoon
black coffee, J4 teaspoon salt, 2 teaspoons
cocoa, 1 teaspoon extract cinnamon, 1 tea­spoon
extract nutmeg, 2 ounces com-starch,
1 cup flour, 1 teaspoon Royal Baking Pow­der.
Mix as for cakes with butter, and bake
in patty-pans in a hot oven.
Spencer Cakes.-2 cups sugar, 8 eggs, 172
pints flour, 1 teaspoon Royal Baking Powder,
2 tablespoons coriander-seed, 1 teaspoon ex­tract
lemon. Beat eggs and sugar together,
until they get thick and white; add flour
sifted with powder, the seed, and extract;
mix into rather thick sponge; drop in spoon­fuls
on greased tin, bake in hot oven 5 or
6 minutes.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
•
·~
•
• •
THE ROYAL BAKER AND PASTRY COOK 15
Peanut .Tumbles.-1~ cups butter, 2 cups
sugar, 6 eggs, 1~ pints flour, ~ cup corn­starch,
1 teaspoon Roya,l Baking Powder, 1
teaspoon extract lemon, ~ cup chopped pea­nuts,
mixed with·~ cup granulated sugar.
Rub the butter and sugar smooth; 'add the
beaten eggs, the flour, com-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 baking­tin;
bake in rather hot oven 8 to 10 minutes.
Cakes Requiring Four Eggs
or Less
ADELAIDE CAKE.-1 cup butter, 1~
cups sugar, 4 eggs, 1 pint flour, 1 tea­spoon
Royal Baking Powder, 1 cup
dried, stoned cherries, :V. cup cream, 1 tea­spoon
extract vanilla. Rub butter and sugar
to w!llte, light cream; add eggs, 2 at a time,
beatmg 5 minutes after each addition. Sift
flour and powder together, add to butter,
etc., with cherries, cream, and extract va­nilla.
Mix smoothly and gently into rather
firm batter. Bake in paper-lined cake-tin 40
minutes in moderate, steady oven. Watch
carefully; if getting too brown, protect with
paper.
Almond Cake.-~ cup butter, 2 cups sugar,
4 eggs, ~ cup almonds blanched-by pouring
wat':lr on them until skins easily slip off-and
cut m fine shreds, ~ teaspoon extract bitter
alm<;mds, 1 pint flour, 1:V. teaspoons Royal
Baloing Powder, 1 glass brandy, :V. cup milk.
Rub butter and sugar to smooth white cream;
add eggs, 1 at a time, beating 3 or 4 minutes
after each. Sift flour and powder together,
a?-d to butter, etc., with almonds, extract of
b1tter almonds, brandy, and milk; mix into
smooth, medium batter, bake carefully in
rather hot oven 20 minutes in a fluted mold.
Apple Jelly C&ke.-1 cup butter, 2 cups su­gar,
4 eggs, 3 cups flour, l:V. teaspoons Royal
Baking Powder, 1 cup milk, 6 apples, 6 ounces
sugar, 1 teaspoon butter. Rub together but­ter
and sugar to fine, light, white cream, add
eggs 2 at a time, beating lOminutes after each
addition. Sift flour and Royal Baking Pow­der
toll;ether, add to butter, etc., with milk,
and m1x into rather thin batter. Bake in
jelly-cake tins carefully greased. Meanwhile
have apples peeled and sliced, put on fire with
sugar; when tender remove, rub through fine
sieve, and add butter. When cold use to
spread between layers. Cover cake plenti­fully
with sugar sifted over top.
Banana. Cake.-~ cup butter 1 cup sugar
:V. cup milk, 2 scant cups flour, i:v. teaspoo~
Royal Ba~ing Po~der, whites 4 eggs, :V. tea­spoon
varulla. M1x flour and baking powder.
Cream _butter and su~ar, add milk and flour
altern~tely, then vanilla and beaten whites.
Bake m 3 layer-tins in hot oven. To receipt
for boiled icing (see Cake Fillings) add ~cup
m.ashed banana and use as filling. Dust top
With powdered sugar.
Chocolate Layer Cake.-2 eggs, 2 cu~
powdered sugar, 1 cup milk, 2 cups flour, 2
scant teaspoons Royal Baking Powder, U tea­spoon
salt, 1 teaspoon vanilla. Mix flour salt
and baking powder. Beat egg yolks till thick:
Gradually add and beat in the sugar. Add
vanilla and milk, whites whipped stiff, and
flour. Bake in 3 layer-cake pans in hot oven.
Put together with chocolate filling, No. 2 (see
Cake Fillings).
Chocolate Loaf Cake.-:V. cup butter, 1:V.
cups sugar, 2 cups flour, 2 teaspoons Royal
Baking Powder, U teaspoon salt, :V. cup milk,
4 eggs, 4 ounces chocolate dissolved in 5 table­spoons
boiling water, 1 teaspoon vanilla. Mix
flour, salt, and baking powder. Cream butter
and sugar, add egg yolks, vanilla, and dis­solved
chocolate. Alternate the milk and
flour and beat hard, then add whipped whites,
turn into buttered loaf-pan lined with 3
thicknesses of paper. Bake in moderate oven.
Cinnamon Chocolate Cake.-~ cup butter,
1 cup sugar, 2 eggs, ~ cup milk, 1:V. cups
flour, 1:V. teaspoons Royal Baking Powder, U
teaspoon salt, 3 teaspoons powdered cinna­mon.
Mix flour, salt, and baking powder.
Cream butter and sugar. Add cinnamon and
beaten yolks, then alternate milk and flour.
Add whipped whites, beat hard, and bake in
3 layer-pans in quick oven. When cold put
together with boiled icing containing melted
chocolate. ;;,
Coffee Cake.-1 cup very strong coffee, 1
cup butter, 2 cups sugar, 3 eggs, 1:V. pints
flour, 1~ teaspoons Royal Bakmg Powder, 1
cup stoned raisins, cut in two, :V. cup chopped
citron, 10 drops each extract allspice and nut­meg,
and :V. cup milk. Rub the butter and
sugar to a white cream; add the eggs, 1 at
a time, beating 3 or 4 minutes after each.
Sift together flour and powder, which add to
the butter, etc., with the coffee, rasins, citron,
milk, and extracts. Mix into a smooth batter.
Bake in paper-lined cake-tin, in a hot oven,
.'!Ominutes.
Coffee Cake, No. 2.-1 cup brown sugar,
1 cup butter, 2 eggs, :V. cup molasses, 1 cup
strong coffee, :V. teaspoon soda dissolved in
the molasses, 2 teaspoons powdered cinna­mon,
1 teaspoon cloves, U teaspoon salt, 1
cup chopped raisins, 5 cups flour, 2 teaspoons
Royal Baking Powder. Sift together the
flour, salt, baking powder, and spices. Dredge
raisins with some of the flour. Cream putter
and sugar. Add beaten yolks and molasses,
then alternate the coffee and flour; lastly
beat in whipped whites. Divide into 2loaves
and bake in moderate oven.
Light Fruit Cake.-~ cup butter, 1 cup
sugar, ~cup milk, 2 cups flour, 1~ teaspoons
Royal Baking Powder, whites 4 eggs, :V. cup
seeded raisins, ~ cup sliced citron, 7§ cup
chopped blanched almonds, U teaspoon salt.
Mix flour, baking powder, and salt. Dredge
fruit with flour. Cream butter and sugar,
add beaten whites, and beat hard; add flour
and Inilk and beat again; stir in the prepared
fruit. Line a loaf-pan with 3 thicknesses of
paper, and bake cake 1~ hours in moderate
oven, covering with paper for first hour.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
16 THE ROYAL BAKER AND PASTRY COOK
Cup Cake.-1 cup butter, 2 cups sugar, 4
eggs, 1 teaspoon Royal Baking Powder, 3
<;ups flour, 20 drops extract bitter aijnonds.
Rub the butter and sugar to a cream. Add
the eggs, 2 at a time, beating 5 minutes after
each addition. Sift together the flour and
powder, which add to the butter, etc., ·with
the extract. Mix into a smooth, medium
batter. Bake in well-greased cups or muffin­pans
in a rather hot oven, 20 minutes.
Currant Cake.-.Yz cup butter.~ 1 cup sugar,
3 eggs, Yz cup milk, 2 cups nour, ~ tea­spoon
salt, l.Yz teaspoons Royal Baking Pow­der,
1 cup cleaned currants, 1 teaspoon va­nilla.
Mix flour, salt, and baking powder,
dredge the currants. Cream butter and
sugar. Add beaten yolks and vanilla. Beat
in flour and milk; add whipped whites and
currants, and beat hard. Bake in shallow pan
in moderately hot oven.
Soft Gingerbrea.d.-.Yz cup butter, 2 cups
molasses, 1 cup sugar, 4 cups flour, 1 cup milk,
4 eggs, 1 teaspoon Royal Baking Powder,
ginger and cloves to taste.
Geranium Cake.-.Yz cup butter, 1 cup
sugar, % cup water, ~ teaspoon salt, 2 cups
flour, 1 teaspoon Royal Baking Powder,
whites 4 eggs. Mix flour, salt, and baking
powder. Cream butter and sugar. Add
alternately the water and flour, then whites
of eggs, and whip hard for 5 minutes. Line
loaf-pan with buttered paper, then with rose­geranium
leaves. Bake in a moderate oven.
The leaves can be pulled off with the paper.
Ginger Cake.-;li cup butter, 2 cups sugar,
4 eggs, 1.Yz teaspoons Royal Baking Powder,
1~ pints flour, 1 cup milk, 1 tablespoon ex­tract
ginger. Rub the butter and sugar to a
light cream; add the eggs, 2 at a time, beat­ing
5 minutes between; add the flour, sifted
with the powder, the milk and extract; mix
into a smooth batter; bake in a cake-tin, in
rather hot oven, 40 minutes.
Gingerbread.-! cup brown sugar and 3
tablespoons butter, stirred to a cream; add 1
cup New Orleans molasses, 2 eggs; mix well;
stir dry 2 teaspoons Royal Eakin€: Powder in
2Yz cups flour, put in ginger or splCe to taste,
bake in 1 loaf 1 hour.
Hazelnut Cake.-9 ounces flour, 4 ounces
butter, 4 ounces sugar, 4 ounces chopped
hazelnuts, 4 eggs, 1 teaspoon vanilla, J4 tea­spoon
salt, 1 teaspoon Royal Baking Powder.
Mix flour, salt, and baking powder. Cream
butter and sugar, add vanilla, chopped nuts,
and beaten yolks. Add flour, then whipped
whites, and beat well. Bake in shallow pan
in medium oven, and when cold ice with
boiled icing.
Jelly Cake.-Beat 3 eggs well, whites and
yolks separately; take a cup of fine white
sugar and beat in well with yolks, and 1 cup
sifted flour, stirred in gently; then stir in the
whites a little at a time, 1 teaspoon Royal
Ba~ Powder, and 1 tablespoon milk; pour
into 3 Jelly-cake plates and bake from 5 to 10
minutes in a well-heated oven; when cold
spread with currant jelly, place each layer on
top of the other, and sift powdered sugar on
top.
Ginger Sponge Cake.-2 cups brown sugdo<·,
4 eggs, 1 pint flour, % cup water, 1~ tea­spoons
Royal Baking Powder, 1 tablespoon
extract ginger, 1 teaspoon extract lemon.
Beat the eggs and sugar tt>gether 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.
Honey Cake.-~ cup butter, 1 cup sugar,
1 cup honey, 1 pint flour, 1 teaspoon Royal
Baking Powder, 2 eggs, 1 teaspoon caraway
seeds. 1\fu 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 iri a fairly
hot oven 35 minutes.
RolledJ elly Cake.--4 eggs,% cup powdered
sugar, % cup pastry flour, ~ teaspoon salt, ~
teaspoon Royal Baking Powder. Beat egg
yolks and sugar till light. Add mixed dry in­gredients;
then stiflly beaten whites. Mi.-.:
lightly together. Bake in thin sheet in quick
oven. As soon as done turn quickly on a
towel wrung out of water, spread with jelly,
roll up, and dust with powdered sugar.
Lightning Cake.-1 cup butter, 1 cup gran­ulated
sugar, 3 eggs, 2 cups flour, ~teaspoon
Royal Baking Powder, grated rind 1 lemon.
Mix flour and baking powder. Cream butter
and sugar, add lemon and beaten eggs, add
flour, and beat well. Spread 1 inch thick on
flat but tered pans, sprinkle with a mixture of
granulated sugar, powdered cinnamon, and
few chopped almonds. Bake pale brown in
hot oven, and when cold cut in squares.
Marshmallow Cake.-1 egg, 1~ cups sugar,
1 tablespoon butter, 1 cup milk, 2 cups flour,
~ teaspoon salt, 2 teaspoons Royal Baking
Powder. Mix flour, salt, and baking powder.
Cream butter, add~ of sugar, and beat. Add
beaten egg and remainder of sugar, and beat 4
minutes. Add alternately flour and milk,
beating well. Add vanilla and bake in layer­cake
pans in quick oven. Cut fine ~ pound
marshmallows. Spread them between cake
layers, and stand in open oven till they melt.
Peach-blossom Cake.-1 cup pulverized
sugar, ~ cup butter, stirred together until
like thick cream, 2 teaspoons Royal Baking
Powder, ~ cup sweet milk; beat the whites
of 3 eggs, and add to a cup of flour, mixed
with the baking powder; strr and add Yz tea­spoon
com-starch. Flavor strongly with ex­tract
peach. Bake in 2 square sponge-tins
in moderately quick oven, and when done
sandwich with finely grated cocoanut and
pink sugar. Frost with clear icing, and
sprinkle this with pulverized pink sugar.
Wine Cake.-1 cup butter, 2 CUJ?S ougar,
2 cups flour, Yz teaspoon Royal Bakmg Pow­der,
1 gill wine, 3 eggs. Rub butter and sugar
to li&ht cream, add eggs, 1 at a time, beatmg
5 =utes after each addition; add flour
sifted with powder, and wine; mi.-.: into
medium, firm batter; bake in 2hallow square
cake-pan, in moderate oven, 40 minutes;
when taken from oven carefully ice with
transparent icing.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
f
THE ROYAL BAKER AND PASTRY COOK 1'7
Marbled Cake.-This is made in separate
batters, a dark and a light one. For the dark
one, take ~ cup butter, 1 cup brown sugar,
2~ cups flour, 1 teaspoon Royal Baking Pow­der,
yolks of 4 eggs, ~ cup milk, 1 teaspoon
each extract cinnamon, cloves, and allspice.
For the light one take ~ cup butter, 1 cup
sugar, 2~ cups flour, 1 teaspoon Royal Bak­ing
Powder, whites of 4 egcrs, ~cup milk, 1
teaspoon extract lemon. 'l'ioth batters are
made by rubbing the butter and sugar to a
cream, addina; the eggs, beating a few minutes,
then adding the flour, sifted with the powder,
the extracts and milk, and mixing into
smooth batter, rather firm. Have a paper­lined
tin: with a spoon drop the two batters
alternately into it, and bake in a rather quick
oven 35 minutes.
Minnehaha Cake.-~ cup butter, 1~ cups
sugar, 3 eggs, 1 CUJ? milk, 2~ cups flour, 2 tea­spoons
Royal Bakmg Powder, 1 teaspoon va­nilla.
Mix dry ingredients. Cream butter
and sugar, add beaten yolks and vanilla, then,
alternately, the milk and flour. Beat well,
and bake in 3 layers in quick oven. Put to­gether
with fruit filling (see Cake Fillings).
Nut Cake.-~ cup butter, 1~ cups sugar, 3
eggs, 2~ cups flour, 1~ teaspoons Royal Bak­ing
Powder, ~ cup milk, 1 cup of any meats
of nuts preferred or at hand. Rub the butter
and sugar to a light, white cream; add the
eggs, beaten a little, then the flour, sifted with
the powder; mix with the milk and nuts into
a rather firm batter, and bake in a paper­lined
tin, in a steady oven, 35 minutes.
Molasses Cake.-1 cup butter, 1 cup
brown sugar, ~cup molasses, 1 cup milk, 1~
pints flour, 1~ teaspoons Royal Baking Pow­der,
1 egg. Rub smooth the butter and sugar;
add the milk, egg, and molasses; stir in flour,
sifted with the powder; mix into a consis­tent
batter, and bake in cake-tin 40 minutes.
Spice Cake.-1 cup butter, 1 cup brown
sugar, 1 pint flour, 2 teaspoons Royal Baking
Powder, 1 teaspoon each caraway and corian­der
seeds, 1 teaspoon each extract nutmeg,
cinnamon, and ginger, 1 cup mille Sift flour,
sugar, and powder together; rub in butter;
add milk, seeds, and extracts; mix smooth
into batter of medium thickness; fill greased
patty-pans% full; bake in hot oven 8 or 10
minutes.
Delicate Spice Cake.-% cup melted but­ter,
%cup sugar, 2V. cups flour, 1 egg,% cup
molasses, 1 cup milk, 2 scant teaspoons Royal
Baking Powder, 1 tablespoon vinegar, 1 table­spoon
mixed ground spice, pinch salt. Beat
egg, add milk. Add mixed, flour, baking pow­der
and salt, spice, sugar, melted butter,
molasses, and vinegar. Bake in two shallow
pans in quick oven.
Shrewsbury Ca.k:e.-1 cup butter, 3 cups
sugar, 1~ pints flour, 3 eggs, 1 teaspoon Royal
Baking Powder, 1 cup milk, 1 teaspoon ex­tract
rose. Rub butter and sugar to smooth,
white cream; add eggs, 1 at a time, beating 5
minutes after each; add flour, sifted with pow­der,
and extract; mix into medium batter;
bake in cake-mold, well and carefully greased,
in quick oven, 40 minutes.
Plain Sponge Cake.--4 eggs, 1 cup sugar,
1 cup flour, ~teaspoon Royal Baking Powder,
pinch of salt. Beat yolks of eggs and mix ~
cup of sugar with them, beating tosether
thoroughly. Beat whites until very stiff,
add remaining half cup of sugar. When well
mixed add the beaten yolks and sugar and
tablespoon of lemon juice. Then lightly fold
in the flour which has been thoroughly sifted
with powder and salt. Bake in high pan,
lined ·with buttered paper, in moderate oven,
about 35 minutes. Do not open oven door
for 5 minutes after putting in.
Webster Cake.-1 cup butter, 3 cups sugar,
2 eggs, 5 cups flour, 1 teaspoon Royal Baking
Powder, 2 cups raisins, seeded, 1 teaspoon
each extract bitter almonds and vanilla, 1>1;
cups milk. Rub butter, sugar, and eggs
smooth; add flour sifted with powder, raisins,
milk, and extracts; mix into medium batter;
bake in cake-mold, in quick steady oven, 45
minutes, .,.
Cookies and Small Cakes
Requiring Four Eggs
or Less
SOFT COOKIES.-1 cup butter, 1~ cups
sugar, 2 eggs, 3 tablespoons milk, 1 tea­spoon
Royal Baking Powder, just enough
flour to roll out to a soft dough. Sprinkle
with sugar before rolling, cut in rounds,
bake in quick oven.
Cocoanut Cookies.-1 cup butter, 2 cups
sugar, 2 eggs, 1 cup grated cocoan,ut, 1 tea­spoon
vanilla, 2 teaspoons Royal Baking Pow­der,
flour to roll out. Bake pale brown.
Plain Cookies.-~ cup butter, 1~ cups
sugar, 2 beaten eggs, 1 cup water, 1 teaspoon
grated nutmeg, 1 cup flour sifted with 1 tea­spoon
Royal Baking Powder, sufficient flour
added to make a soft dough. Roll out, cut
into cookies, and bake pale brown in moder­ate
oven.
Jumbles.-1 cup butter, 1 cup sugar, 4
eggs, 2 cups flour, ~teaspoon Royal Baking
Powder. Rub together the butter and sugar;
add the beaten eggs, and flour sifted with the
powder; flour the board, roll out the dough
rather thin, cut with jumble-cutter, or any
you may have; roll in sugar, lay out on
greased tin; bake in fairly hot oven 10 min­utes.
Little Chocolate Cakes.-2 tablespoons
butter, 1 cup sugar, ~ cup water, 1~ cups
flour, pinch salt, 1 teaspoon Royal Baking
Powder, 2 eggs, 4 tablespoons grated choco­late
melted over hot water, 1 teaspoon ex­tract
vanilla. Put together as for cake with
butter; bake in patty-pans in moderate oven.
Oatmeal Cookies.-1 egg, ~ cup sugar, ~
cup sweet cream, ~ cup milk, ~ cup fine oat­meal,
2 cups flour, 2 teaspoons Royal Baking
Powder, 1 teaspoon salt. Beat egg until light,
add sugar, cream and milk, then these to oat­meal,
flour, powder and salt mixed and sifted.
Toss on a floured board, roll thin, cut in
shape, bake in moderate oven.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
18 THE ROYAL BAKER AND PASTRY COOK
Rice Cakes.-72 cup butter, 2 cups sugar, 4
eggs, 172 cups rice flour, 172 cups flour, 1 tea­spoon
Royal Baking Powder, 72 cup cream, 1
teaspoon extract lemon. Beat the eggs and
sugar together 10 minutes; add the butter,
melted; sift together flour, rice flour, and the
powder, which add to the eggs, etc., with the
cream and the extract; mix into a thin batter,
and bake in patty-pans, well greased, in a hot
oven, 10 minutes.
Cinnamon Cakes.-Whites 4 eggs, 72 cup
sugar, 1 cup flour, 72 teaspoon Royal Baking
Powder, 2 tablespoons cream, 1 teaspoon ex­tract
cinnamon. Mix as for cakes without
butter, and bake in patty-pans in a quick
oven. Ice with water icing flavored with
cinnamon extract.
Drop Cakes.-1 cup butter, 72 cup sugar, 2
eggs, 1 small teaspoon Royal Baking Powder,
1 pint flour, 1 cup washed and picked currants,
1 teaspoon each extract nutmeg and lemon, 72
cup milk. Rub the butter and sugar to a
white, light cream; add the eggs, beat lOmin­utes;
add the flour and powder sifted to­gether,
the milk and extracts. Mix into a
rather firm batter, and dro:p with a spoon on a
greased baking-tin; bake m a quick oven 10
minutes.
Scotch Cakes.-1 pound flour, 72 pound
butter, 72 teaspoon Royal Baking Powder,%
cup granulated sugar, 1 teaspoon extract va­nilla.
Mix flour and baking powder. Rub in
butter as for biscuits. I Work in the sugar and
flavoring. This gives a rather crumbly
dough. Work with hands to make it adhere,
pat out in cakes, sprinkle with caraway-seed.
Bake in moderate oven. Very rich.
Ginger ·snaps.-72 cup lard, 72 cup butter,
1large cup brown sugar, 1 cup water, 1 table­spoon
extract ginger, 1 teaspoon each extract
c1nnamon and cloves, 1 quart flour, 172 tea­spoons
Royal Baking Powder. Rub to a
smooth paste the lard, butter, and sugar;
then rub it into the flour and powder sifted
together. Mix into a firm dough with the
water and extracts. Roll out the dough thin
on a floured board, cut out with a round
biscuit-cutter, and bake on greased pan, in a
hot, steady oven, 8 minutes.
Soft Gingerbread.-! cup molasses, V. cup
sugar, V. CUJ? butter, V. cup milk, 2 eggs, 1
tablespoon gmger, 1 teaspoon allspice, 2 cups
flour, 1V. teaspoons Royal Baking; Powder.
Bake in shallow pans or gem-pans m moder­ate
oven.
Delicious Little Cakes can be made by
making a rich jumble-paste-rolling out in
any desired shape; cut some paste m thick,
narrow strips and lay around your cakes so as
to form a deep, cup-like edge;_ place on a
well-buttered tin and bake. When done,
fill with iced fruit, prepared as follows: Take
rich, ripe peaches (canned ones will do if fine
and well drained from all juice), cut in halves;
plums, strawberries, pineapples cut in squares
or small triangles, or any other available
fruit, and dip in the white of an egg that has
been very slightly beaten, and then in pul­verized
sugar, and lay in the center of your
cakes.
Edenkobers.-2 eggs, 1 cupilugar, Upound
almonds, pounded to paste, !4 pound chopped
citron, !4 pound chopped candied lemon peel,
2 tablespoons drained honey, 2 cups flour, V.
teaspoon Royal Baking Powder. Mix to a
paste, roll out, and cut in small cakes. Bake
m mod.;orate oven.
Hermits.-3 eggs, 1 cup butter, lV. cups
sugar, 1 cup chopped raisins, 2 tablespoons
chopped citron, 1 teaspoon each extract
cloves, allspice, and cinnamon, pinch of salt,
1 teaspoon Royal Baking Powder, flour to
roll out. Cut m rounds, bake in moderate
oven.
Spice Drop Cakes.-Yolks 3 eggs, V. cup
butter, 1 cup molasses, 72 cup milk, 3 cups
flour, 2 teaspoons Royal Baking Powder,
pinch of salt, spice to taste. Drop on buttered
paper on tins, and bake in hot oven.
Sand Tarts.-1 cup butter, lV. cups sugar,
3 eggs, 1 tablespoon water, 72 teaspoon Royal
Baking Powder, flour to roll out. Cut in
squares, sprinkle with granulated sugar and
powdered cinnamon before baking in hot oven.
Walnut Wafers.-V. pound brown sugar,
V. pound broken walnut meats, 2 level table­spoons
flour, !4 teaspoon Royal Baking Pow­der,
V. teaspoon salt, 2 eggs. Drop small
spoonfuls on buttered pans, bake in quick
oven.
~
Fillings and Icings for
Cakes
CUSTARD.-2 cups sugar, 3 cups milk,
3 heaping tablespoons corn-starch,
yolks 5 ;eggs, 1 tablespoon butter, 2 tea­spoons
extract vanilla. Scald milk in double
boiler, add corn-starch dissolved in little cold
milk, stir till smooth. Add sugar, cook 10
minutes. Add egg yolks, cook 4 minutes,
take off and add vanilla.
Cream Filling, 1.-2 cups milk, 2 eggs, 3
tablespoons corn-starch, 1 cup sugar, flavar­ing.
Cook as above.
Cream Filling, 2.-1 cup thick cream
whipped to a solid froth, V. cup_ powdered
sugar, 1 teaspoon extract vanilla. Mix lightly
together and use at once.
Fig Filling.-V. pQund chopped figs, 2
tablespoons sugar, 3 tablespoons boiling
water, 1 tablespoon lemon juice. Cook in
double boiler till thick enough.
Orange Filling.-As lemon filling, using
but V. cup sugar and oranges instead of lem­ons.
Lemon Filling.-Grated rind 2 lemons,
their strained juice, 2 cups sugar, whites 2
eggs, 1 cup boiling water, 2 tablespoons flour
mixed with cold water, 1 tablespoon melted
butt&r. Cook together in double boiler, add­ing
beaten whites last.
Chocolate Filling.~ cake chocolate,
grated, 72 cup milk, yolk 1 egg, 1 cup sugar, 1
teaspoon extract vanilla. Boil sugar, t)hoco­late,
and milk till thickened, add egg yolk,
cook 2 minutes, take from fire, add vanilla.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
•
'
(
..
THE ROYAL BAKER AND PASTRY COOK 19
Chocolate Cream Filling.-31 cake choco­late,
grated, %cup milk, 31 cup sugar, 1 table­spoon
butter, pinch salt, 1 teaspoon extract
vanilla. Boil gently till thick.
Cocoanut Filling.-To custard filling, add
2 cups freshly grated cocoanut.
Fruit Filling.-4 tablespoons finely chopped
citron, same of chopped seeded raisins, 31
cup chopped blanched almonds, J4 pound
chopped figs, whipped whites 3 eggs, 31 cup
sugar. Whip whites with sugar, add fruits,
and beat well.
Prune and Nut Filling.-Soak 31l pound
large prunes over night. Steam until plump
and soft. Remove pits. When cold add Y.
cup chopped blanched almonds and stir into
this whites 3 eggs, beaten stiff, with 31 cup
powdered sugar.
Almond Icing.-Whites 3 eggs, 1 pound
Jordan (sweet) almonds, 3 cups sugar, 10
drops extract rose. Pound to fine paste al­monds,
with a little sugar; then add whites
of eggs, rest of sugar, and extract; pound few
minutes to thoroughly mix. Take up in bowl
and use as directed.
Clear Icing, for Cake.-Put 1 cup sugar
in a bowl with a tablespoon lemon juice and
whites of 2 eggs. Mix together smooth and
pour over the cake; if the cake is not hot
enough to dry it, place it in the mouth of a
moderately warm oven.
Transparent Iclng.-Place 1 pound pulver­ized
white sugar in saucepan with 31 pint
water. Boil to consistency of mucilage, then
rub sugar with wooden spatula against sides
of pan until it assumes white, milky appear­ance.
Stir in 2 tablespoons extract vanilla;
mix well together. Pour this willie hot over
top of cake so as to completely cover it.
Chocolate Transparent Iclng.-Melt 3
ounces fine chocolate with small quantity
water in pan over fire (stirring constantly)
until it becomes soft. Dilute this with Yz gill
of syrup; work until perfectly smooth. Then
add to boiled sugar as above.
White Icing.-The whites of 4 eggs, 1Yz
pounds white sugar dust, the juice of Yz
lemon, J4 ounce extract rose. Place the whites
and the sugar in a bowl with the juice and ex­tract.
Beat with a wooden spoon until, let­ting
some run from the spoon, it maintains
the thread-like appearance for several min­utes,
when use as directed.
Bakers' Soft Icing.-Boil2 cups granulated
sugar with 1 cup water without stirring till it
ropes when dropped from fork. Take quickly
from fire, let stand untouched till blood-warm.
Beat till thick as soft dough, take in hands
and knead till soft, smooth, and creamy.
Pack in covered glass and keep in cold place.
To use, put some in bowl, set in hot water,
stir constantly till soft enough to spread.
Flavor and use. Will keep indefinitely.
Boiled Icing.-Boil1 cup granulated sugar
with Yz cup water till it ropes when dropP-ed
from fork. Pour gradually over st1ffiy
whipped whites of 2 eggs, beating hard. Add
Bavoring and use at once.
Chocolate Water Icing.-Melt 3 ounces
fine chocolate in a few spoons water until
creamy. Boil 2 cups granulated sugar with 1
cup water without stirring till it can be rolled
in soft ball between fingers in cold water.
Take from fire, stir for a moment till it be­comes
slightly cloudy. Add chocolate and
use at once on cake.
Plain Icing.-Whlp white 1 egg till frothy.
Add 1 teaspoon cold water, then 1 tablespoon
at a time, sufficient sifted confectioners' sugar
to make stiff enough to spread. Flavor as
desired.
Royal Icing.-Put whites 2 eggs in a bowl,
add 1 tabiespoon sifted confectioners' sugar,
beat 3 minutes. Add another tablespoon su­gar,
beat again, continue till icing is very stiff
and glossy, adding 1 teaspoon lemon juice,
Spread on cake, let stand till dry.
Water Iclng.-To 2 tablespoons boiling
water add enough confectioners' sugar to
make thick enough to spread. Add any
flavoring desired.
Maple Sugar Frosting.-Boil y. pound
broken maple sugar with 3 tablespoons water
till dissolved and thick enough to rope when
dropped from fork. Pour gradually on
whipped whites of 2 eggs. Beat till thick
enough to spread.
Marshmallow Frostlng.-Heat 2 table­spoons
milk and 6 tablespoons sugar over fire;
boil 6 minutes without stirring. In double
boiler heat)4pound cut marshmallows. When
very soft add 2 tableSpoons boiling water,
cook till smooth. Beat in hot sugar; keep
beating till partly cool, add Y. teaspoon ex­tract
vanilla. Use at once.
Note.-A pinch of Royal Baking Powder
added to sugar before boiling makes boiled
frosting for cakes delicious and creamy;
~
Plain Cakes
GERMAN APPLE CAKE.-1 pint flour,
1Yz teaspoons Royal Baking Powder, Yz
teaspoon salt, mixed and sifted. Rub
in 2 tablespoons butter, add 1 beaten egg, and
milk to make very thick batter. Spread 1
inch deep in greased shallow tin; have ready
several pared, cored, and quartered apples.
Press pomts into dough, sprinkle thickly with
sugar mixed with little cmnamon. Bake in
hot oven.
·Dutch Peach Cake.-Make a soft biscuit­dough
with 1 quart flour, 2 tablespoons but­ter,
Yo teaspoon salt, 2 teaspoons Royal Bak­ing
Powder, and sufficient cold milk to mix.
Roll out % inch thick, lay on flat greased
pans. Have ready some peaches pared and
quartered. Press these into the top . of the
dough in rows. Sprinkle with granulated su­gar
and bake in a quick oven. Cut in squares
while hot. Apples may be used in same way.
Triangles.-Prepare dough as for cinna­mon
buns. Roll out, cut in strips, then in 3-
cornered pieces. Brush each with white of
egg, press in center Yz lump sugar, surround
with seeded raisins, and bake in hot oven.
ROYAL BAKING POWDER IS ABSOLUTELY PURE
THE ROYAL BAKER AND PASTRY COOK
Coffee Cake.-Mix through sieve 1 pint
flour, Y. teaspoon salt, 1 heaping teaspoon
Royal Baking Powder, 2 tablespoons sugar.
Rub in 2 tablespoons butter. Beat 2 eggs,
add Y. cup milk, add more milk if necessary
to mix to soft dough. Roll out 1 inch thick,
sprinkle with 1 cup chopped dates, almonds,
fi,"S, mbced together. Roll little thinner,
sprinkle with granulated sugar. Lay on
greased shallow pan, balce m hot oven.
Break in squares, serve hot.
Tea Cakes.-3 cups flour, lV. teaspoons
Royal Baking Powder, Y. teaspoon salt, 3i
cup sugar, 3 tablespoons butter, 1 teaspoon
caraway-seeds, milk to mix to soft biscuit­dough.
Roll out ~ inch thick, cut in circles,
and balce in flat pan in hot oven.
Strudel Cakes.-Mix 1 quart flour, 1 tea­spoon
salt, 1 tablespoon sugar, 2 teaspoons
Royal Baking Powder. Rub in 4 tablespoons
butter, mi.-.: to soft dough with milk, roll out
Y. inch thick. Have ready mixed 1 cup
chopped almonds, Y. pound seedless raisins,
Y. cup grated maple sugar. Cut dough in 2
pieces. On 1 piece spread nut mixture, cover
with other piece, roll together with pin. Cut
in 4-inch squares, brush tops With milk,
sprinkle with maple sugar, bake in quick oven.
Bath Buns.-Mix and sift 1 quart flour, 2
teaspoons Royal Baking Powder, Y. teaspoon
salt, 3i cup sugar, 1 teaspoon powdered cinna­mon.
Add grated rind 1 lemon, Y. cup
chopped citron. Rub in Y. cup butter. Beat
6 egg yolks, add 3i cup milk, and mbc all to
soft dough, adding more milk if needed.
Mold with the hands in round buns. Place
1 inch apart on greased pans. Brush with
milk, sprinkle with chopped citron, and balce
in quick oven.
Cinnamon Buns.-8ift together 1 pint
flour, 1 tablespoon sugar, Y. teaspoon salt, 1
heaping teaspoon Royal Ba!cing Powder.
Rub in 2 tablespoons butter, mix with- milk
to soft dough. Roll out Y. inch thick, spread
with soft butter, granulated sugar, and pow­dered
cinnamon. Roll up like jelly roll, cut
in inch slices, lay close together in greased
pan, and ba!ce in quick oven.
Buchtels.-Prepare dough as for cinnamon
buns, but take double quantity butter. Roll
out Y. inch thick, cut in 4-inch squares with
jagging-iron. In center of each place 2
stewed and pitted prunes and pinch of grated
lemon rind. Draw corners of dough together,
pinch. Place close together in greased pan,
brush with white of egg, sprinkle with granu­lated
sugar, and bake in hot oven.
Fruit Wheels.-8ift together 2 cups flour,
1 heaping teaspoon Royal Baking Powder, Y.
teaspoon salt, 1 tablespoon sugar. Rub in 2
large tablespoons butter. Mix to soft dough
with milk; roll out Y. inch thick. Spread
thickly with soft butter, dust with 1 teaspoon
flour, 4 tablespoons granulated sugar, 1 tea­spoon
cinnamon; sprinkle over Ys cup each of
seeded and cut raisins, chopped citron, and
cleaned currants. Roll up, cut in l-inch
slices, put 1 inch apart on greased flat pans,
and ba!ce in hot oven.
Eccles Biscuit.-8ift together 1 pint flour,
~ teaspoon salt, 1 teaspoon Royal Baking
Powder. Rub in 2 scant tablespoons butter.
Mix to a soft dough with milk; roll out Ys
inch thick. Have ready a mbcture of Y. cup
each chopped seeded raisins, citron, cleaned
currants, finely chopped almonds or other
nuts, 2 tablespoons granulated sugar, ~ tea­spoon
cinnamon, ~ teaspoon allspice, pinch
cloves, and just enough good sherry or brandy
to moisten. Cut the dough in ovals. On each
put a spoonful of the filling; brush edges
with white of egg; fold over to make pointed
oval cakes. Turn plain side up, press lightly
to flatten. With sharp scissors malce 3 short
cuts across top. Sift over little powdered
sugar, place well apart on greased pans, and
ba!ce in quick oven till pale brown. Good for
lunch.
Currant Loaf.-3 cups flour, 3i cup butter,
Y. cup sugar, Y. teaspoon salt, 1 cup cleaned
currants, grated rind 1 lemon, 2 teaspoons
Royal Baking Powder. Mix dry ingredients,
rub in butter, add currants and lemon rind,
mix to a very thick drop batter with cold
milk. Turn into well-greased loaf-pan, bake
1 hour in moderate oven.
'>'"
Fruit Short Cakes
THE old-fashioned fruit short cakes were
generally made with flour, soda, sour
milk, and shortening, and were restricted
to the strawberry season. We now use Royal
Baking Powder for lightening them, and em­ploy
all the fruits of the various seasons. The
short cake made with Royal Baking Powder
and sweet milk is incomparably better, surer,
and more healthful than the old-fashioned
concoction. Too much skill was required in
combining soda and sour milk. The milk had
to be at just the right stage of sourness; not a
grain more of soda could be used than was
sufficient to neutralize the acid in the milk
or the cake would be yellow, with a disagree­able
odor and soapy taste; if too little, the
calce was heavy. But even the young or
inexperienced housekeeper will find that with
Royal Baking Powder a perfect short cake is
an easy and agreeable task. The baking pow­der
only needs to be thoroughly sifted with
the flour, so that it may evenly lighten the
cake. Use sweet milk always. For the best
short cake no eggs are needed, the dough be­ing
put together in the same way as for bak­ing
powder biscuit.
Throughout the summer fresh fruit of all
kinds can be used. With cold weather substi­tutes
are found in tropical fruits such as
bananas and oranges, stewed fruits such as
prunes, dried, and all varieties of canned
fruits; but it is better to keep the fruit short
cake for those seasons when ripe, fresh fruits
are obtainable.
The cake part for a fruit short cake may be
made from any one of the following receipts:
ROYAL BAKING POWDER IS ABSOLUTELY PURE
j
THE ROYAL BAKER AND PASTRY COOK • 21
Short Cake.-1 quart flour, 1 teaspoon
salt, 2 heaping teaspoons Royal Baking Pow­der,
2 tablespoons butter, 1 pint milk. Sift
the flour, salt and powder together, rub in the
butter cold, add the milk and mix into a
smooth dough, just soft enough to handle; or
mix as directed in "Royal Hot Biscuit."
Divide in half, roll out J1 inch thick to size of
breakfast plates. Brush first layer with
melted butter and lay them on greased baking
tin. Bake in hot oven 20 minutes; separate
the cakes without cutting. Bake in separate
tins if liked more crusty.
Short Cake, 2.--Cream J1 cup butter and
1 cup sugar. Add 2 well-beaten eggs, J1 tea­spoon
salt; then, alternately, J1 cup milk and
2 cups flour in which is sifted 2 teaspoons
Royal Baking Powder. Bake in layer-cake
tins and use when cold.
Apple Short Cake.-Pare, core, and cut 8
sour apples into eighths. Put in earthen dish
with 1 tablespoon butter, 1 tablespoon lemon
juice, J1 cup sugar, and a pinch of cinnamon
or nutmeg. Cover and bake in moderate oven
till dark red and tender. When cold spread
between layers of short cake and serve with
plain or whipped cream or a cold boiled cus­tard.
Blackberry Short Cake.-Wash and drain
1 quart berries. Sweeten, spread between
layers of short cake, and serve with cream
or a cold custard.
Strawberry or Raspberry Short Cake.­Pick,
hull, wash, and drain berries. Sweeten,
spread between layers of short cake. Garnish
top layer with large whole berries, dust with
sugar, and serve with cream or custard.
Cherry Short Cake.-Make as for straw­berry
short cake, using pitted sweet or tart
cherries.
Peach Short Cake.-Pare andslicepeaches.
Finish as for strawber11 short cake.
Banana Short car11_;.-Peel and slice ba­nanas.
Finish as for strawberry short cake.
Canned Fruit Short Cake.-Any canned
fruit, drained from syrup, may be used in
place of fresh fruit, finishing as for other short
cakes.
The fat should be in a deep pot (to obviate
any danger of boiling over), and should be of
sufficient depth to cover the dough when first
dropped in. It should be smoking hot, or the
dough will absorb grease and be soggy. Not
more than half a dozen should be dropped in
at one time, or the fat will be unduly cooled
and some of the cakes submerged during the
entire cooking; in which case the cakes when
cooked will be greasy and not light. One
or two pieces of dough should be cooked first
as testers. When done the cakes should be
drained on unglazed paper, then rolled in pow­dered
sugar.
Doughnuts.-Beat well together 2 eggs and
2 cups granulated sugar. Add 1 pint milk and
1 quart flour in which are mixed and sifted 3
teaspoons Royal Baking Powder, 1 teaspoon
salt, and 1 grated nutmeg. Beat well, then
add more flour to make a soft dough. Roll
out J1 inch thick, cut in rings or small balls,
and fry brown in a deep kettle of smoking-hot
fat.
Doughnuts, 2.-)1 cup butter, 1 cup sugar,
1)1 pints flour, 1)1 teaspoons Royal Baking
Powder, 1 egg, 1)1 cups milk, 1 teaspoon ex­tract
nutmeg. Rub the butter, sugar, and
egg together smooth. Sift the flour and pow­der
togetfier, add it to the butter, the milk,
etc. Mix into a soft dough; well flour the
board, roll out the dough to J1 inch in thick­ness,
cut out wi~h large biscuit-cutter, and
fry to a light brown in plenty of lard made
hot for the purpose. Serve with sifted sugar
over them.
German Doughnuts.-Scald 1 pint milk.
pour hot over 1 pint flour, and beat till
smooth; add J1 teaspoon salt, and let cool,
Add beaten yolks 4 eggs, 1 tablespoon melted
butter, 1 teaspoon flavoring, )1 cup sugar,
beaten whites of eggs, 1 cup flour mixed with
2 teaspoons Royal Baking Powder, and more
flour to make a soft dough. Roll, cut, and
fry.
Huckleberry Short Cake.-2 cups sugar,
)1 cup butter, 1 teaspoon salt, 1 pint milk, 2
heapmg teaspoons Royal Baking Powder
sifted into 3 cups flour, 1 quart washed and
well-drained huckleberries, more flour to
make a very thick batter. Bake in greased
dripping-pan, break in squares, serve hot
with butter.
Puffball Doughnuts.-3 eggs, 1 cup sugar,
1 pint milk, V. teaspoon salt, 1 teaspoon ex­tract
vaoilla, 2 heaping teaspoons Royal Bak­ing
Powder sifted with 2 cups flour, more
flour to make a thick batter in which spoon
will stand upright. Drop by small spoonfuls
in kettle of smoking-hot fat and fry brown.
Crullers.-1V. cups sugar, 1 cup milk, 2
eggs, 2 tablespoons butter, melted, 1 teaspoon
vaililla, 1 t