Royal baker pastry cook 1000043226 by Doina Ilie

RpyAii B-^^KER "

By Prof-6*Ru "

dmain i

LATECHEFDtCUlSINEOFTHENEWYORKCOOKlNGSeHOOL-

Powder7^ -RoyalBaKing (OMPANX- "l06Wall5b"NEW YORKBAKINO

CO, 1888.

LETTER

FROM

MARION

HARLAND.

[P^ACSIMILE.]

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GENERAL

INDEX. PAGE.

CRACKERS

WAFFLES,

AND

FRITTERS

PASTRY .

POULTRY

aCINGS

5 6 6

^NCAKE

FISH SHELLFISH MEATS RELISHES

Etc PUFFS, Etc CAKES,

GRIDDLE

J A:. PANCAKES (

PAGE.

AND ROLLS MUFFINS BREAD, BISCUITS, BUNS, Etc

FOR

CAKE

SHORTCAKES

[

CHEESE

13 12 12 13 16 18 19 20

CAKES

DUMPLINGS PUDDINGS PIES SAUCES

FOR

.CUSTARDS, -

. "

JELLIES PRESERVES UTENSILS

SOUPS

PUDDINGS, TARTS, Etc

AND

Etc

JAMS

FOR COOKING BROTHS

ALPHABETICAL

23 24 24 28 28 29 30 30 32 32 .-33 36 37 37 38 39 39 40

EGGS TOAST SAUCES

AND DRESSINGS SALADS OMELETTES VEGETABLES PICKLES CATSUPS SPICED FRUITS CORDIALS ICE CREAM AND FRUIT

BEVERAGES, COOKERY

21 21

CANDIES MARMALADES

INDEX

TEA. FOR

FOR

ICES

COFFEE.

THE

MEATS

Etc

SICK

RECEIPTS.

TO PAGE.

I I

Apple Sauce Artichokes, Boiled Artichokes, Boiled Jerusalem Asi)arag:us Asparagus on Toast Asparagus with Eggs Bacon and Eggs Bacon

and

33 .33 33 33 36 25 26

Liver

Beans, Baked Beans, Boiled Beans, Boston

33 36 33

Baked

33 Beaus, Lima 3:3,36 Beans, String 25 Beef, Braised Beef, Corned, and Turnips. .26,35 25 Beef, Minced 28 Beef, Rissolees of Roast 25 Beef, 25 Roast Sirloin Beef,

Beef Beef

Tea

21, 40

Tongue Beefsteak, Broiled Beefsteak Pie, French Beefsteak Pudding Beer, Maple

26 25, 26 25 .40

PAGE.

Cream Glace. 7 Cake, Chocolate 7 Cake, Citron Cocoanut 7 Cake, 7 Cake, Cocoanut Meringue 7 Cake, Coffee 7 Cake, Composition 8 Cake, Confederate Cake, Cream 7, 8 8 Cake, Cup 8 Cake, Currant Delicious Little 10 Cake, Dried 8 Cake, Apple 8 Cake, Drop 8 Cake, Duchess 8 Cake, Dundee 8 Cake, Election 8 Cake, French 9 Cake, Ginger 9 Cake, Ginger Snaps 9 Cake, Gingerbread 9 Cake, Gold 8 Cake,'Graham Cup 9 Cake, Honey 9 Cake, Jelly 8 Cake, Jelly, Currant 9 Cake, Jumbles

Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Cakes, Candy,

5 Griddle, Apple 5 Griddle, Bread 5 Griddle, Geneva 5 Griddle, Graham 5 Griddle, Hominy Griddle, Huckleberry.. 5 5 Griddle, Indian 5 Griddle, Rice 6 Griddle, Rye (Flannel) 5 Griddle, Wheat Griddle,Wheat (Crashed )5 .

Pan Rice Short

6 10

Spencer

Butter

Scotch Chocolate. Cocoanut, Cream C;!ream Hickory Nut

Candy, Caromels,

..41

Candy, Candy, Candy, Candy, Honey Candy, Hoarhound Candy, Ice Cream Candy, Pop Corn Candy, Molasses (3andy, Walnut, Ci-eam 9 Cabbage, Pickled

41 41 41 41

41 41

41 41 41 37 Cake, Lady 4 Peas 9 Canned Biscuit,Abernethy 35 Cake, Lafayette Breakfast 9 3 Lemon Canned Biscuit, Cake, 37 Pineapple 3 Cake, Lunch, Boston 9 (I'arrots, Biscuit, English Mashed 35 3 Cake, Marbled 9 Carrots, Stewed 35 Biscuit,Hot 3 Cake, Molasses 10 Catsup, Tomato 37 Biscuit,Lemon 3 Cake, Mountain 9 Biscuit,Sugar 37 (Catsup,Walnut 2 Cake, Nut 10 Cauliflower .33 : Bread, Brown 1 Cake, Orange 10 Cauliflower, Boiled 35 Bread, Brown, Boston Orleans 2 Cake, Peach Blossom 10 Cauliflower,Pickled Bread, Corn, New 36 German Unfermented. 1 Pond 10 Celery Lilv Cake, 33 Bread, Pound 10 Raw Bread, Graham 1,2 Cake, 35 Celei-y, Lunch 10 Celery, Minced, Egg Dressing. 35 Bread, Graham .,2 Cake, Queen Unfermented. 1 Cake, Reception 10 Charlotte Russe Bread, Graham 14, 19 11 Bread, Norweg. for Dyspeptics 1 Cake, Royal Cookies .30 Chicken, a la It-aliene 1 Cake, Sponge 10 Chicken, Boned Bread, Oatmeal 29 1 Cake, Sponge, Almond 10 Chicken Broth Bread, Royal Unfermented 22, 40 2 Cake, Sponge, Berwick 10 Chicken, Fricasseed Bread, Rye 29 4 9 Chicken, Fi'ied Spring Bread, Scotch Short 29 Cake, Sponge, Ginger Bouillon for sick 40 Scotch 11 Souj), Cake, Chicken Fritters 3i" 11 Chicken Pates Broth, Chicken 20 22, 40 Cake, Shrewsburj' 11 Chicken Pie Broth, Mutton 23, 40 Cake, Silver 30 29, Broth, Scotch 23, 40 Cake, Spice 11 Chicken Pie, a la Reine 29 7 Cake, Tea 10 Chicken Pot-Pie 30 Buns, Bath 3 Cake, Vanilla 11 Buns, Sweet Potato 29 Chicken, Roast 33 Cake, Washington (St. L., 1870) 11' Chicken, Rissolees Cabbage of 30 Adelaide 11 7 Cake, Webster Cake, 30 Chicken, Stewed Almond 7 11 Chocolate Cake, Cake, Wedding 39 7 Cake, White Mountain 11 Chow Chow Cake, Angels' Food 36 10 Cake, Wine 11 Chowder, Clam Cake, Apple Butter 24 7 Cake, Wild Rose 11 Chowder, Fish 21 Cake, Apple Jelly 11 Cakes, Buckwheat Cake, Bride 5 Clam Chowder ." 24 7 Cakes, Cheese, Cocoanut 12 Clam Fritters Cake, Caraway 24 7 Cakes, Cheese, Lemon 12 Cocoa Cake, Chocolate 39 9 Cakes, Cheese, Regent Cake. Chocola t-eCream 13 Coffee. French 39-40 .

...

HvnEX. PAGE.

PAGE.

Coffee, Vienna Coffee

for six persons

Cold Slaw

Slaw, Sauce for Cookies, Royal Cordial,Blackberry Cordial, Noyeau Corn, Green, Boiled Corn, Green, out from Colfl

cob

Corn, Stewed Corned

Beef and Turnips Boiled Crabs, Deviled Crabs Soft Shell Crackers, Corn Starch

Crabs,

Crackers, Cream Crackers, Gem Crackers, Graham Crackers, Rice

Flour

Cracknels, Ejrg Cranljerries,Stewed Crullers

40 39 34 34 11 38 38 33-35 35 35 85 24 2t 24 4 5 4 4 5 5 29 8 3 37 36 -..38 31 20 19

Crumpets, London Cucumbers, Pickeled Cucumbers, Raw Currants, Spiced Curry Powder Custard, Apple Meringue Custard, Banana Custard, Blanc M'ge Chocolate.19 19 Custard, Boiled, Plain 19 Custai'd,Charlotte Russe 19 Custard, Chocolate 20 Custard, Floating Island 19 Custard, Vanilla Dressing for Fowls and Meats. 30 31 Dressing, Oyster Dressing, Sage and Onion for 31 Roast Pig 31 Dressing, Salad 8 Doughnuts 29 Duck, Roast 12 Dumplings, Apple 12 Dumplings, Batter 12 Dumplings, Farina 13 Dumplings, Huckleberi'y 12 Dumplings, Liver Peach ]3 Dumphngs, 12 Dumplings, Potato 13 Dumplings, StrawbeiTy 12 Dumplings, Suet (Danish) ; 34 Egg Plant, Fried Eggs and Bacon 25,27 Eggs on Toast 30,40 2S Eggs, Poached and Ham 26 Eggs, Poached, To 28 Eggs, Keep 36 E2gs, with Mushrooms 38 Elderberries,Spiced Baked 23 Fish, 23 Fish, Bass, Boiled 23 Fish, Blue, Fried 23 Fish, Boiled 23 Fish, Broiled 23 Fish, Brook Trout "

Fish Fish

Cakes Chowder Fish, Cod, Balls Fish, Cod, Fresh Fish, Directions

for Cooking. Fish, Halibut, Broiled Fish, Mackerel, Salt Fish, Salmon, Salt 'or Fish, Sauc^ Floating Island Food

for the Sick

Fowls, to Roast Fritters,Apple Fritters,Banana Fritters,Blackberry Fritters,Clam Fritters,Chicken Fritters, Custard

Fritters,Orange Fritters.

Rice..'

Frogs' Legs

Fruits, Iced Gems,

24 24 23 23 .23 23 23 23 31 20 40 29 6 6 6 24 30 6 6 6

27 for Dessert

Graham

Royal

20 3

Gems, Peculiars Man's Gingerbread,Soft Buck Golden Goose, Roast Gt ms.

Poor

Corn

3 8, 9 28 29 38 40 26 26 32 36 39 39 39 39 39 39 39 39 39 3y 39 39 20 11

Grapes, Spiced Gruel

Ham, Ham, Ham

Boiled Broiled and Omelette

PAGE.

Eggs

Hominy, Baked Ice, Currant Ice, Lemon Ice, Orange Ice,Raspberry Ice Cream, Biscuit Glace Ice Cream, Chocolate Ice Cream, Coffee Ice Cream, Lemon Ice Cream, Orange, Italian Ice Cream, Peach Ice Cream, Strawberry Ice Cream, Vanilla,French Iced Fruits

Icing,Almond

Transparent.il Icing, Chocolate 12 Icing, Clear 12 Icing,Transparent 12 Icing, White Infants'

Food

Jani, Cherry Jam, Currant Jam, Gooseberry Jam, Pineapple Jelly,Apple Jelly,Calf's Foot Jelly,Cider Jelly,Crab- Apple Jelly,Currant

Jelly,How

to Make

Jelly,Lemon Jelly, Plum Jelly,Quince Jelly,Raspberry

Jelly,Strawben-y Jelly, Wine Johnny Cake, Johnny Cake,

40 20 20 20 20 20 20, 40 20 20 20 20 20 20 20 iO 20 20

Golden New England.

Mutton, Ragout Mutton, Roast Omelette, Baked Omelette, French

27 27 32 33 32 32 a2 32 32 35 30 36 33,36

Omelette,Ham

Omelette, Kidney Omelette, Oyster Omelette, Souffle Omelette, Tomato Onions, Baked Onions, Boiled Onions, Boiled, with Sauce Onions, Fried Onions, Stewed with Tomatoes,35 24 Oy ster.s.Fricassee 24 Oysters, Fried 32 Oyster Omelette 24 Oysters. Pat6s 24 Oysters, Pickled 24 Oyster Pie 32 Oyster Salad 24 Oysters, Scalloped 23 Oyster Stew

P"ncakes, English

Pancakes, French Pancakes, Potato Pancakes, Scotch Parsnips, Boiled Par.suips,Buttered Parsnips, Fried Partridge, Koast Paste

6 6

Pie

Pastry, Hints on Pastry, W'ghtsand

Meas'es

Peaches

and Cream Peaches, Brandied Peaches, Pickled

Peaches, Pickled, Sweet Peaches, Spiced Peas, Canned Peas, Green Pheasant, Roast Peculiai's

PiccaliUy Pickle, Sweet Pickled Cabbage

6 33 33 34 29 16 6 for 6 19 37 37,33 37 38 35

33,35 29 1 37 37 37 .36 37 37 37 '. .37 38 36 37 37 16 17 16 19 16 17

Pickled Cauliflower 4 Pickled Cucumbers 9 Pickled Jumbles *. Mangoes 32 Pickled Mussels Kidney, Omelette 27 Pickled Peaches Kidney, Stewed Koumiss 39 Picked Tomatoes 26 Pickles, Chow Lamb Chow Cutlets 27 Pickles, East India Lamb, Roast Lamb, to give delicious flavor 27 Pickles,French 26 Pie, Apple Liver and Bacon 24 Pie, Apple, Dried Lobster, Boiled Lobster Deviled 24 Pie, Apple Pot 24 Pie, Banana Lobster, Pates 32 Pie, Blackberry Lobster, Salad 33 Pie, Cherry Macaroni, Baked ST Pie, Chicken Mangoes, Pickled ..29,32 17 41 Pie, Chocolate Custard Marmalade, Orange 17 41 Pie, Cocoanut Marmalade, Transparent 17 Meats, Directions tor Cooking.24 Pie, Cranberry 17 to Serve 34 Pie, Custard Melons, How 17 Choice 38 Pie, Custard. Apple Menus, Some 20 Pie, Custard, Peach 17 Meringues Mint Sauce 16,17 27, 31 Pie, Cream 17 2 Pie, Currant.. Muffins, Boston 3 Pie, Gooseberry 17 Muffins, Corn, Royal 18 3 Pie, HucklebeiTy Muffins, Egg, Royal 17 3 Pie, Lemon Muffins, English 17 2 Pie, Lemon Cream Muffins, French 3 Pie, Lemon Cream Muffins, Graham Meringue.. 17 17 3 Pie, Marlborough Muffins, Oatmeal 17 2 Pie, Mince Muffins, Rice 17 Meat Blufflns,Rye 2 Pie, Mince Muffins, Royal Sally Lunn 2 Pie, Mince, to distrib. raisins in.l7 17 Stewed 34 Pie, Orarge Mushrooms, ..24 Mussels, Pickled 37 Pie, Oyster 16 Mustard. To Make 28 Pie, Paste for 17 26 Pie, Peach Mutton, Boiled Mutton Broth 17,18 23, 40 Pie, Plum Mutton 18 25 Pie, Pumpkin Chops, Breaded Mutton 18 26 Pie, Raspberry Chops, Broiled. Mutton 18 26 Pie, Rhubarb Chops, Larded 18 Mutton, Leg of. Roast 26 Pie, Rice .

;

12fDEX. PAGE,

PAQB.

PAGE.

Vie,Strawberry

18 Rolls,Breakfast 2 Soup, Mutton Broth, Scotch. ..23 34 Rolls,Dinner 23 2 Soup, Oxtail Pie, Sweet Potato 27 Rolls,French 23 3 Soup, Oyster Pig, Roast 26 Rolls,Graham 23 2 Soup, Pea, Green Pigeon Pie 26 Rolls,Lunch 22 2 Soup, Potato Pigs' Feet, Boiled 37 Rolls,Vienna 23 Pineapple, Canned ., 2, 3 Soup, Stock 22 37 Rusks 4 Soup, Tomato Plums, Pickled, Sweet 22 28 Salad, Cabbage 32 Soup, Turtle, Green Pork, Roast Leg of 32 Mock 22 Sauce '^7 Sdlad, Celery Pork Chops with Tomato Soup, Turtle, 23 32 Soup, Vermicelli 40 Salad, Chicken Posset, Wme 28 Souse Cucumber and Onion. .32 34 Salad, Potato Croquettes 38 32 Spiced Grapes 34 Salad, Lettuce Potato Pie, Sweet 38 32 Potato Scones 6 Salad, Lettuce, with Cream Spiced Currants 38 3t Salad Dressing 31, 32 Spiced Peaches Potatoes, Baked 37 34 Salad, Lobster 32 Spiced Tomatoes Potatoes, Boiled 33 32 Spinach 34 Salad, Oyster Potatoes, Fried 35 34 Salad, Potato 3:i Spinach with Egg Potatoes, Lyonnaise 38 Si Squash, Baked 34 Salad, Tomato Potatoes, Mashed 36 34 Sally Lunns 4 Squash, Mashed Potatoes, Roasted 36 Squash, Stewed .34 Salsify,Fried...; 34, 36 Potatoes, Saratoga 33 86 Squash, Winter Potatoes, Stewed 34,36 Salsify,Stewed 29 27 SquirrelStew Potatoes, Three Ways to Prep.34 Sauce, Apple 28 31 Stew, Irish Preserves,Am't of Sugar to Q't.21 Sauce for Ducks, Teal, etc 27 for Fish 21 Sauce 23, 31 Stew, Kidney Pi-eserves,Apple 23 for Meats 30 Stew, Oyster 21 Sauce Preserves, Citron 2" Bread 30 Stew, Rabbits 21 Preserves, Currants 27 30 Stew, Squin-el for 21 Bread, For Game Preserves, Directions 28 30 Stew, Veal Caper Preserves, Peaches 21, 37 35 31 Succotash Celery Preserves, Preparing Fruit for.21 2h D)-awn Butter 30 Sweetbreads 2i Preserves, Quinces 26 31 Sweetbreads, Croquettes 21 Egg Preserves, Strawberries IS' 31 Tartlets 21 Preserves, Tomatoes Gra\'y, For Roast Meat 20 31 Tarts, Apple Meringue 40 Pinines, Stewed Gravy, For Turkey 19 13 Horse Radish 31 Tarts, Currant Pudding, Almond 19 31 Tarts, Gooseberry 13 Mayonnaise Pudding, Apple ( Boston) 19 Mint 13 27, 31 Tarts, Jam Pudding, Apple ( English ) 20 Onion 13 31 Tarts, Meringue Puddmg, Apple, Tapioca 40 13 31 Tea Pudding, Arrowroot Oyster 13 31 Tea, Beef Piquant.., 21,40 Pudding, Batter ( Baked ) .40 13 ..CI Tea, Flaxseed Pudding, Batter ( Boiled ) Shrimp 40 Italian 31 Tea, Iced 13 Pudding, Batter ( Fruit ) 40 13 For Venison 31 Tea, Mint... Pudding, Blackberry 30 13 Tomato 31 Toast Anchovy Pudding, Bread Yorkshire 13 31 Toast, Canapees au Fromage Pudding, Bread and Butter Pudding with bread Melted 14 Sauce for Puddings 18 (Fried Pudding, Cabinet 30 14 Aux 19 Cheese) Quatre Fruits Pudding, Chocolate Cream 30 13 18 Toast, Graham, Brandy Pudding, Cocoanut 30 Cream 18 Toast, Ham 14 Pudding, College 30 13 18 Toast, Zwieback Cream, Hygienic Pudding, Corn Starch 37 Currant 18 Tomato Catsup Pudding, Cottage 13,14 Jelly Omelette 32 and Jam Custard 18 Tomato 14 Pudding, Cracker Duchesse 31 18 Tomato Sauce 14 Pudding, Custard 37 German 18 Tomato 14 Soy Pudding, Farina Fried 34 14 Hard 18 Tomatoes, Pudding. Fig Lemon 37 18 Tomatoes, Pickled 14 Pudding, German 35 14 18 Tomatoes, Raw Maple Pudding, Hominy Peach 37 14 18 Tomatoes, Spiced Pudding, Huckleberrv 35 Rexford 18 Tomatoes, Stewed Pudding, Indian 13,14 35 14 18 Tomatoes, Stewed, with Onion Royal Pudding, Lemon 34 Stuffed Suet 14 18 Tomatoes, Spice Pudding, Lemon 28 14 18 Tripe, Cun-y Sugar Pudding, Macaroni 28 Vanilla 15 19 Tripe, Fried Pudding, Meringue Rice 27 Wine 15 19 Tripe, To Prepeire Pudding, Orange 29 15 Sauerkraut 35 Turkey, Baked Pudding, Plum 30 13 Sausage 27 Turkey, Dressing for Pudding, Plum ( Boston ) 15 Sausage, to Season 27 Turkey Hash, and P'ched Eggs.30 Pudding, Plum ( English ) 33 Boiled 15 Scones, Potato 6 Turnips, Pudding, Plum ( French) 21 6 Utensils,Required in Kitchen. Scones, Scotch Pudding, Plum (Royal Xmas).15 28 sauce 15 Shell Fish, to Cook Pudding, Poor Man"s 23, 24 Veal Chops, with Tomato 28 15 Sherbet, Orange 38 Veal Cutlets Pudding, Princess 28 15 Shortcake, Blackberry 32 Veal Cutlets, Breaded Pudding, Rice 28 12 Veal 15 Shortcake. Hucklebeny Croquettes Pudding, Sago 27 Roast for 18 Shortcake, Peach.... 12 Veal Fillet, Pudding, Sauces of 28 16 Shortcake, Raspberry 12 Veal, Rissolees Pudding, SoufHe, Frait 28 16 Shortcake, Strawberry 12 Veal, Stew Pudding, Sweet Potato Peas. 28 16 Shrimp Sauce 31 Veal, Stuffed with Green Pudding, Tapioca 16 Slaw, Cold 34 Vegetables, Hints on Cooking. 38 Pudding, Tap. and Cocoanut.. 36 16 Slaw, Hot 34 Vegetables,Ragout of Pudding, Vermicelli 27 4 Soup, Bean 22 PuffK, German Venison, Roast 27 4 21 jVenison, Smoked Puffs, Graham Soup, Beef 26 38 Soup, Bouillon 22 Venison, Steak Punch, Roman 4 'J7 Soup, Chicken 22 Waffles, German Rabbit, Stew .

...

Rabbit, Roast Rarebit, Welsh Rarebit, Yorkshire Rice, Baked Rice, Boiled, Rice Croquettes

26 28 28 36 35 36

Soup, Clam S"up, Clear Soup. Consomm6 Soup, Family Soup, French Soup, Macaroni

23 22 22 22 23

Waffles, Rice Waffles, Soft Walnut Catsup Wine, Blackberry Wine, Posset Wine,

Whey

4 4

37 38 40 40

THE The cuts

oil

this page

RO"AL

BAKER

PASTRY

AND

COOK.

kinds of baking, pans used in tlievarious represent numbers. to according to in the Receipts

and

are

referred

LOOSE by loose is weighing out POWDER BAKINa (What is meant Chemists, and Government made by Boards of Health asked for.) All examinations and at a cost of about froni made alum, without almost exception, others prove loose powders are, fo. be made Royal" '^ can Baking Tartar Cream powder, like the of what a pm-e one of such poisonous stuff, the cost of in the will save purchase the that consumer The argument loost or a larger profitin sellmg an label, etc., is used simply to enable the seller to make the absolutely be made selhiig than by can consumer, of the the unsuspecting at expense powder ' in cans. Royal Remember this, and insist on gettingthe brand. Royal nure ^ Chemist, in an article publishedin the ScientificAmei-ican, Dr. Mott, the Government r f The label and trade-mark of loose or bulk poisonousbaking powder. deception carried on by selling best protection the as the recommended the Doctor manufacturer, and responsible well-known some nulilic could have. DO

BUY

NOT

quantity

in any

lAth

Po^'-'f

can^^

a'^^i^bulk,

T^^^^^rt

HINTS O ACHIEVE

Some flour must use judgment and care. have to be varied tliat the quantity may to make Different bakings will vary as to time and dough of a heat required, and should, therefore, be examined occasionally. To ascertain whether the l)read is sufficientlydone of the loaf or cake, thrust a clean straw in center or long thin splinter into it. If done, there will be no drawn Measure out. dough on it when before with it the baking powder in a dry state, and the tlour, and be careful to mix You for lard, or lard for for uiilk,or milk for water can always substitute water ; butter fewer The number of eggs may be increased, diminished, or dispensed with entirely. Where milk. used than directed, always use Never a little more use sour baking powder.

requires

sifting. butter. are

eggs

Heat

BAKING.

the

bread

knife

PERFECT water,

very

SUCCESS,

the

cook

milk, than others consistency. proper

; so

hot when

about

to cut

bread

new

; this will

prevent

its

crumbling.

BAKING. with CAKE "For made a plain cake one pound of flom-. Royal Baking Powder, etc., than -JO to 50 minutes not the time in baking would be from to be allowed one more ; at the outside horn-. lougertime Very I'ich cakes, in which butin- and i'.:;.4.s predominate, take, of com-se, very much should brides account froni lo and cake On to bake, a fjouudcake -3 Imhus. an no a taking SJ^g. I'.j the be too hot when the cake is put fn tliat i-. liot enough at once to brown oven ; if so, in 5 minutes The old plan of whole will be burned and the inti'iiOr ^\ill stand little chance of being baked. outside to sprinkle a of the oven door to test the heat is not always successful feeling the handle ; it is better it is of a rich light little tloiu- inside and shut the door for about 3 minutes of that time : if at the end the heat must be lessened. be put in, but if bm-ned brown, the cake may that unless you place a piece of paper for protectionat first, In baking loaf cake, remember over will be fonned that prevents the raising. When cake is well raised at once remove a top crust paper for

browning

top.

ADVICE TO THE Great COOK. cleanliness, as well as care and attention, are required from a clean ; try to prevent your cook. nails from ; getting black and discolored Keep yom- hands very don't " scatter in your into each saucepan or stewpan kitchen, clean up as you go, put scalding water inside of finish using it. Diy yom* before the shelf. scrub Never on as you saucepans you put them afterwards. Wash wet a fryingpan silver-sand,rinse it out well with hot water ; rub it with your pudding-cloths,scald and hang them to dry directly after using them ; air them before you put them till that has cut onions not to use or they will be musty a knife ; keep in diy place. Be careful away, cleaned. clean ; be careful it has been to throw never anything but Keep sink and sink-brush very is very down sink. Do notthrow it throw ovit of doors, its smell it away water cabbage water down bad. have Never for wasliiug them sticky plates or dishes ; use very hot water ; w lien f,'ivasy, change ith with and fine leather with tliem it. Clean rubbed ilaiinel. jMilisli " on turpentine brickdust, coppers tliick Clean tins with and into and a little dry brickdust. a cream whiting mi.\;ed, made your soap with hot water. whisk it Rub off with clean leather and it on with flannel ; when dry, diy whiting. that you look at the meat the butcher Take care brings,to see that it is good. Let there be no waste in the kitchen. "

Bread, Rolls and "V^OYAL iS^'

Boston

Muffins.

UNFERMENTED quart flom-,1 teaspoonful

BREAD. salt, J^

Flour Bread. Brown i^ pint, 1 spoonful meal, J4 pint rye flour,2 potatoes, 1 teaspoonfuls salt, 1 tablespoonful brown sugar, 2 teaRoyal Baking Powder, i^ pint water. Sift flour, corn meal, rye flour, sugar, salt and powder together thoroughly ; peel, wash and boil well 2 mealy through sieve, potatoes, rub them When this is quite cold use diluting with water. it to mix flour, etc., into batter like cake ; pominto well greased mold (flg.VI), having a cover. Place it in saucepan half full of boiling water,

pint

tea-

sA-^

ing spoonful sugar, 2 teaspoonfuls Royal BakSift together thoroughly Powder, IJ^ pints mUk. powder ; add the flour, salt, sugar, and milk smoothly and rapidly into a softer ; mix ft-om bowl into Turn dough than can be handled. moderate m (flg.XII). Bake greased bread pan Protect 45 minutes. oven by placing paper on top dm-ing fli-stfifteen minutes'" baking.

Bread. 1 quart TJiifermented. German flour, IV^ tablespoonfuls sugar, 1 teaspoonful salt,

where

corn

the

loaf will simmer 1 hoiu-, without water it then, take off cover, Remove in fau-Iy hot oven "0 minutes.

getting into it. finish by baking

1 Bread Dyspeptics). (For Norwegian tlmir. i^pint pint barley meal, },^pint Graliain teaspoonfuls Royal Baking Powder, 1 large flour,1 teaspoonful salt, two teaspoontiils Royal Sift together tablespoonful lard, 1 egg, 1 pint water. Sift toiietlier barley Baking Powder, 1 pint milk. flour, sugar, salt, and powder, i-ub in the meal, Graham flour,flom-, salt, and powiU'r ; nii.x add the beaten and lard cold w ater ; mix "

egg be handled. Flom* that can into shape of a loaf board, timi it out, form handle but get it, don't much, deftly as possible Bake in fair, steady into a greased tin (flg.XII). Protect loaf for 45 minutes. the with oven paper 20jninutes. into the

; smooth

dough

into firm batter with the milk: tin (fig.XU), bake in moderate 25 minutes. Cover with paper

pomoven

int" 40

^ireased

minutes.

Graham

salt,two teaspoonfulsRoyal Baking pints milk, or equal parts milk and Sift together Graham water. flom-, flour, sugar, uulk and .salt,and powder ; add the milk, or water rapidly into soft dough, which ; mix pour into greased tin (fig. Bake in bowl from XII). i-ather paper

in IJ^ pints salted Boil oatmeal % pint milk. one horn-; add milk ; set aside imtil cold. place in bowl, sift together flour, salt, and add. Mix and smoothly deftlj-. powder, and Bake in greased tin (flg.XII ) 45 minutes, protected water

Bread. XJnfermented 1}^ pints Then flour, \i,pint flour,1 tablespoonfufsugar,

Graham 1 teaspoonful

Powder,

Oatmeal Bread. "i^ pint oatmeal, \% of der, flom-, Vi teaspoonful salt,3 of Royal Baking Pow-

hot 40 minutes. oven fli-st15 minutes.

THE

ROYAL

Protect

BAKIMG

loaf

with

POWDER

with

paper

^0 minutes.

1 teaspoon1 pint flour sifted with ful Royal Baking Powder, a little salt, one egg ; ter, with one well sweet to a batpint milk, beat

Peculiars." mix

and bake hot.

quick

in buttered

ABSOLUTELY

"Gem"

PURE.

pans

ready al-

THE

ROYAL

AND

BAKER

PASTRY

COOK.

Rolls. Breakfast Corn meal 1 pint, 1 pint rye 1}^ pmts flour, y^ pint Bread. meal 1 teaspoonful corn (white), 1 teaspoonful salt,2 teaspoonfuls sugar, teaspoouful brown Royal Baking Powder, 1 tablespoonful lard, er, i tablesalt, teaspoonfulsRoyal Baking Pow Sift together flour, corn Sift together corn meal, salt, ?4 pint milk. spoonful lard, % pint milk. Brown flour, 1

Rub in meal, rye flour,sugar, salt and powder. the whole mis the milk, and the lard cold ; add Pour into greased tin (flg. into a batter like cake. hot oven. iu rather 40 minutes Xn), and bake Protect at first with paper.

Bread. Lunch Graham "1}^ pints Graham 1 teaflour,1^ pint flour, 1 tablespoonful sugar, Baking spoonful salt, 2 teaspoonfuls Royal Sift together Graham Powder, ?4 pint of milk. flour,flour,sugar, salt and powder, add the milk ; mix into smooth dough that can be easilyhandled. Flour the board, turn out dough, give it a quick, kneading to complete its vigorous additional

powder ; rub in lard cold, add the milk, mix firmer smoothly into rather dough than usual. out the dough, give it 1 or Flour the board, turn its smoothness, to complete Divide 2 tm-ns it, thus prepared, into pieces size of an egg ; again

and

divide these in half, which roll out under the hand until they are long and half the size of one's little finger. Lay on greased baking tin (flg.XIV), them that they do not touch, wash with so over 7 or 8 minutes. milK, bake in hot oven

1 quart flour, 1 teaspoonful Rolls. teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 2 tablespoonfuls lard,% pint milk. divide into four large pieces, Sift together flour,sugar, salt,and powder ; rub in smoothness ; then mix ing the milk, and into smooth, the lai-d cold, add which form into long loaves, lay them just touchcake rather stilfcr di msh than usual. Flour the board, in a square shallow (flg.XIII), wash pan hot tlic 30 it 1 Bake in rather 2 turn them with milk. oven out or (loii-h, give over quick, vigorous rub them Roll out minutes. When oven removing from kneadings to complete its smoothness. linen. with clean of at with little butter about of it time a a over a on piece rolling-pin,very thin, 1^ cut in three-inch strips,then roll these strips up Corn (New Bread pints Orleans)."!^ tight ; they should be the thickness of a large lead 1 1 flour, corn tablespoonful sugar, meal, Y^ pint be conveniently laid ou pencil, as long as can teaspoonful salt,two hearing teaspoonfuls Royal baking tin (flg. XTV). (The longer the greased 1 Powder, table.spoonful lard, Baking 154 pints rolls are when baked, the nicer they are). Bake milk, i eggs. Sift together corn meal, flour,sugar, in a pretty hot oven 8 or 10 minutes. They need salt, and powder ; rub in lard cold, add eggs to be crisp and not too dark colored. into a moderately (beaten), and the milk ; mix bowl into shallow cake pan stiff batter ; pour from Divide the dough, as Vienna Rolls. Twist 30 minutes. described for Vienna (flg.Xin). Bake in rather hot oven rolls,size of a small egg, then divide each piece in 2 unequal pieces,largestpiece (for Invalids). Graham Bread Delicate into plain roll tapering at each form with hands 1 pint. of 1 pint l^ialiaiii ll.iiir. Ilniir. 1 tt-a.spuonful end ; lay them thus formed on greased baking tin if Royal ISakiiiu: rowder. Siftall sugar, I ..r salt,;.', flatten each a little touchihe', (flg.XIV), without bran left in sieve. well t(it;etlu-r, rcji^cti/igcoarse and wash with milk, divide remaining pieces over Add Mix \]/3pints milk. quickly into smooth, each into 3, roll pieces out under the liands into soft dough. Bake in 2 small greased tins (flg.XII) roll already made, and a little longer than sti-ips 25 minutes. Protect with paper 10 minutes. braid braid them as soon lay each ; then 1 pint lye flour,14pintcom all are meal, formed on Rye Bread." top of other plain half ; when in hot oven Bake 20 1^ pint flour, 1 teaspoonful sugar, 1 teaspoonful made wash over with milk. spoonful minutes. roll for dinner party. A very handsome salt,2 teaspoonfuls Royal Baking Powder, 1 tableSift together rye lard, % pint milk. Muffins." Boston IJ^ pints flour, 1^pint corn flour, com meal, flour,sugAr, salt, and powder ; meal, 1 tablespoonful sugar, 1 teaspoonful salt, 3 in add cold mflk into smooth rub lard ; mix ; ful teaspoonfuls Royal Baking Powder, 1 tablespooninto well-greased tin batter, as for cake ; pour butter,3 eggs, and one pint (fullmeasure) milk, in moderate 45 minutes. oven (flg.XII), bake Sift toCinnamon. gether 1 teaspoonful Koyal Extract loaf with paper first 20 minutes. Protect meal, sugar, salt,and powder ; flom-,corn 1 pint Graham 1 Bolls. Graham flour, pint rub in lard cold, add eggs, beaten, milk, and extract flour, 1 teaspoonful salt, 2 teaspoonfuls Royal cinnamon ; mix into batter a littlestiffer than 1 milk. Powder, tablespoonful lard,% pint Baking ordinarygriddle cake batter ; have griddle heated Sift together Graham flour, flour,salt,and powder regularly all over, grease it,lav on it muflin rings, in lard cold ; add milk, and mix the ; rub with batter. also greased ; half flllthem As soon be handled whole into smooth dough that can risen to tops of rings,turn them over as gently form it out. and not too soft; flour board, turn cake side. either ith bake nice brown fiu'ner ; on \\ size of large finu'cis. La" into rolls shape and in minutes. should bake 8 7 or They them on baking sheet (fig.XIVj, so tlu\ will not 2 cupfuls cold boiled Rice Muffins. rice, 1 with touch. Wash their surfaces soft Ijru.sh (flg. pint flom-, 1 teaspoonful salt, 1 tablespoonful Bake iu hot XI), dipped in milk to glaze them. ly teaspoonfuls Royal Baking Powder, }^ sugar, from 10 to 12 minutes. oven Dilute rice, f i-ee from kunps, pint milk, 3 eggs. 1 quart Rolls. flour. 1 teaspoonful with milk and beaten Lunch eggs ; sift together flour, salt, 2 teaspoonfuls Royal Baking Powder, 1 sugar, salt,and powder ; add to rice preparation, tablespoonf id lard,1 pint milk. Sift together flour, mix into smooth, rather firm batter ; nmffin pans salt,and powder ; rub in lard cold ; add milk, (flg.VII) to be cold and well greased,then fill 7^; mix to a smooth dough to be easily handled. bake in hot oven 15 minutes. Flour the board, turn out dough, give 1 or 2 quick 1 quart flour, Lunn Muffins. out Royal it smoothness. little Roll Sally kneadings to give spoonfuls 1 teaspoonful salt, 3 tea1 tablespoonful sugar, over 1^ inch thick, cut out with I'ound cutter about Royal Baking Powder, 1 tablespoonful ing on ; lay them greased bak25^ inches in diameter Sift together flom-, tin (fig. XIV), just touching (in rows evenly), lard, 1 egg, 1% pints milk. with milk, bake in fairly hot oven 25 sugar, salt and powder ; rub in lard cold : add egg, wash over into rather firm batter : beaten, and milk ; mix Wash them minutes. over again with milk when fill muffin pans to be cold and well greased, then taken from oven. 15 minutes. y^. Bake in hot oven Muffins. French \M pmts flour, 1 cupful 1 pint rye flom% % pint corn Rye Muffins. honey, }^teaspuonf ul salt, 2 teaspoonfuls Royal 1 tea Baking Powder, 2 tablespoonfuls butter, 3 eggs, meal, U pint flour, 1 teaspoonful sugar, Sift and little over spoonful salt, 3 teaspoonfuls Royal Baking % Pi"* niilk or thin cream. together flom*, salt, and powder ; rub in butter, Powder, 1 tablespoonful lard, 2 eggs, 1 pint milk. meal, and Sift together i-ye flour, corn cold ; add lieaten eggs, milk, or thin cream, flour, sugar, salt,and powder ; rub in lai'd cold ; adtl beaten honey. Mix smoothly into batter as for pound rather firm into smooth, and milk ; mix fully cake ; about eggs, y^ flllsponge cake tins,cold and caregreased,and bake iu good, steady oven 7 or batter ; muffin pans to be cold and well greased,

Dinner

sugar,

then

8 minutes.

THE

ROYAL

BAKING

POWDER

fillYa. Bake

in hot

IS ABSOLUTELY

oven

15 minutes.

PURE.

THE

ROYAL

AND

BAKER

PASTRY

COOK.

1 quart flour,1 teaspoonful French Rolls." Gems. 1% pints Graham, Royal Graham meal, 1 teaspoonful salt,2 teaspoonsalt,3 teaspoonf uls Royal Baking Powder, 1 table}4 phit corn fuls Sift flour,salt, Sift spoonful lard,nearly 1 pint milk. Royal Baking Powder, 1^4 pints mUk. in and lard together thoroughly ; rub lard cold, together Graham, com meal, salt,and powder. add and mix into rather firmer than Add the and mix into stiff a milk, moderately milk, dough Flour batter. out ordinary board, turn dough, and }4 fillcold gem pans (fig.X), well greased. it to kneadBake in solid hot 1 2 10 la minutes. a or oven quick, vigorous immediately give divide it Now ings to complete its smoothness. in into pieces size of egg, then each half, piece "

of which form under the hands into appearance end. short thick rolls tapering sharply at each of these Put two pieces together side by side, lay them on greased pinching ends together a little, Bake baking tin ( fig.XTV ), wash over with milk. in hot oven 15 minutes.

Mufl^ns.

meal, 1 pint flour,1 tablespoonf ul sugar, 1 teaspoonful salt, 3 teaspooufuls Royal Baking Powder, 1 tableSift together spoonful lard, 2 eggs, 1 pint milk. corn meal, flour,sugar, salt,and powder ; rub in lard cold, and beaten, and milk ; mix into eggs

Royal

Corn

pint

corn

Biscuit,Buns, Etc. 'V^

REAKFAST

BISCUIT.

"Take

quart

sweet fi-f-S'x milk, J.^cupful melted butter, a gA^ salt,2 tablespoonfuls Royal Baking

little Powder, flour enough to make a stiff batter ; do not knead into dough, but drop into buttered tins in a hot oven from unless it is a spoon ; bake hot they will not be Ught and tender. "

1 quart flour, 1 teaspoonful Hot Biscuit. spoonful salt,3 teaspoonfuls Royal Baking Powder, 1 tableuse lard, 1 pint sweet milk, cold (never when milk be cannot sour milk) ; use cold water obtained. Sift together flour,salt,and powder ; 1 quart flour, J^ teaspoonful rub "Vienna Rolls. in lard cold ; add into smooth, milk, form salt,2 teaspooufuls Roj'al Baking Powder, 1 table- consistent the out board, turn dough. Flour 'milk. 1 Sift spoonful lard, pint together flour, dough, roU out to thickness of ^ inch, cut with and and rub in lard add salt, powder ; cold, milk, close together on small round cutter ; lay them mix in the bowl into smooth dough, easilyhandled Old greased baking tin ; bake in good hot oven. without hands board. Flour to and sticking ibiscuit fresh by moistening, placing be made can turn knead and it out a board, give dough quick untU heated in oven through. to equalize it ; then roll it out with rollingor two Biscuits. English 1}4 pints flour,1 coffeethickness of with to cut out J^ inch, large pin corn starch, 3 tablespoonfuls sugar, large round the other cutter, fold J^ over by doubling cupful 2 it ; lay them on greased baking sheet (fig.XIV), pinch salt, teaspoonfuls Royal Baking Powder, 3 tablespoonfuls lard, 1 egg, }4 pint milk, 14 cup without them with a httle over touching. Wash seed sired). currants, 1 tablespoonful coriander (if deto glaze them. milk Bake in hot utes. 15 minoven Sift together flour, corn starch, sugar, in lard cold ; add salt,and powaer ; rub eggs, Muflans. 1 quart flour,)4 teaspoonEng-Ush ful (well washed), picked, and beaten, milk, cm-rants coriander seeds ; mix into smooth teaspoonfuls dried, and sugar, 1 teaspoonful salt,2 lai-ge Sift together dough, soft enough to handle. Flour the board, Royal Baking Powder, I14 pints mUk. flour,sugar, salt,and powder ; add milk, turn out dough, roll to }4 ii^ch thickness,cut with and mix into smooth batter trifle stiffer than for round on cutler, laj^them greased baking tin Have all f fig. XIV), bake griddle heated in rather hot oven griddle cakes. i-egiflarly 20 minutes. it and lay on muffin grease over, rings ( ttg.XVII), Rub over with little butter on clean pieceof linen, "

of cup cake ; muflin batter of consistence jjans to Bake in hot be cold and well greased, then fiU %. fifteen minutes. oven "

fill them and when risen well up to top of when from taken oven. tiu-n over gently with cake turner. They 1 cupful butter, 2J^cupfuls Lemon Biscuit. When should not be too brown, just a buff color. sugar, 4 eggs, IJ^ pints flour, 1 teaspoonful Royal in half,toast delicately, all cooked, pud each open 1 teaspoonful Royal Extract Baking Powder, folded butter on well, serve napkin, piled high Lemon. the butter, sugar, and Mix beaten eggs, and very hot. smooth the flour,sifted with the powder, ; add Flour the 1 quart Graham Graham Muflans. board, roll out the flour,1 and the extract. 1 teaspoonful salt, 3 dough 14 inch thick, and cut out with a large tablespoouful brown sugar, out round cutter, lay on a greased tin ( fig.XIV), teaspoonfuls Royal Baking Powder, 1 egg, 1 pint wash with milk, and lay a thin slice of citron over milk. Sift together Graham flour,sugar, salt,and each. Bake in hot 10 minutes. on oven beaten and milk ; mix inio powder, add egg batter like pound cake, muffin pans (fig.VII), well London spoonful i}4 pints flour,^ teaCrumpets, 15 mmutes. greased, % full ; b;ikein hot oven salt,1 teaspoonful sugar, 2 teaspoonfuls Baking Powder, 1 egg, nearly a pint of oatmeal, 1}^ Royal Oatmeal Mufllns. 1 cup in equal parts, 1 teaspoonful cream pintsflom',1 teaspoonful salt,2 teaspoonfuls Royal milk and Cinnamon. Sift together flour, Baking Powder, 1 tablespoonful lard, 2 eggs, 1 Royal Extract and salt,sugar powder ; add beaten Sift together oatmeal, egg. milk, pint milk. flour,salt,and extract and into rather firm bat ter, cream ; mix povs'der; rub in lard cold, add beaten eggs and half fill large greased nmifin rings (fig. XVII) milk ; mix smoothly into batter rather thinner side of than cup cake : fillmuffin pans ( fig.VII ) % full ; on hot, well greased griddle ; bake on one them only. Serve hot with cottage cheese. bake in good hot oven 15 minutes. half

rings

-x

Biscuit. Sugar IH pints flour, pinch salt,1 coffeecupful sugar, 2 teaspoonfuls Royal Baking Powder, 1 tablespoonful lanl,2 eggs, ^ pint milk, 1 teaspoonful gether Koyal Extract Niitmey. Sift toflour, salt,sugar aud powder ; rub in lard "

" Poor Man's Com Grems. 1 pint corn meal, 1 pint flom-, 1 teaspoonful salt,2 tea^poo fuls Royal Baking Powder, % pint each of milk and water. Sift the corn mea), flour;salt,and powder together. Add the milk and water, mix into batter a firm ; % fillwell greased, cold gem pans in a well heated ( fig.X). Bake 15 minutes. oven "

cold ; add batter as

beaten milk ; mix in smooth eggs and for muffins, drop with tablespoon on tin sift greased baking (fig.XIV) ; tops ; sugar over bake in hot oven 8 or 10 minutes.

1 quart flom-, 1 tableRoyal Eg'e Muflans. spoonful sugar, 1 tablespoonful salt, 1 largetable3 large sweet Sweet Potato Buns." potatoes, spoonful lard, 2 teaspoonfuls Royal Baking 1)4 pints flour,pinch .salt, 1],^teaspoonfuls Royal Powder. 3 eggs, 1 1.4 Sift together flour, Baking Powder. 1 pint cream. Boil potatoes tenpints milk. der, rub them Sift together sugar, salt,and powder : rub in the lard cold : add very fine with cream. the beaten and milk ; mix quickly into a flour,salt and powder ; add to potato preparation ; eggs smooth batter, a little firmer than for griddle mix into rather firm, smooth into dough : form cakes ; % fill cold,carefully greased muflin round pieces size of small egg ; lay on greased pans 15 minutes. tin ( fig.XIV) in hot oven (fig.VII) ; bake in hot oven 20 minutes, ; bake "

THE

ROYAL

BAKIiyG

POWDER

IS ABSOLUTELY

PURE.

ROYAL

THE

Biscuit. "3 pints flour, 2 tableAbernethy spoouf Illssugar, 1 teaspoonful salt, 1}^ teaspoonfuls Royal Baking Powder, 4 tablespoouf uls lard, 2 seeds, 2 eggs, 1 pint tablespoonfuls caraway milk. Sift together flour,sugar, salt and powder, rub in lard cold, add seeds, beaten eggs, and milk; Flour the board, mix into smooth, firm dough. few turn out the dough, give it a quick vigoi'ous Cut to thickness of 14 inch. kneadiugs, roll out the size of pudding prick into biscuits saucer, with fork, lay on greased baking tin fig.XIV), bake cold.

in rather

hot

oven

15 minutes.

Store

PASTRY

AND

BAKER

when

COOK

spoonful 1 quart flour, 1 teaLunns. der, salt,2 teaspoonfuls Royal Baking PowSift ~4 cup butter, 4 eggs, ^ pint milk. together flour, salt,and powder ; rub in butter

Royal Sally

and milk ; mix add beaten into eggs like cup batter into two round cake, pour 25 minutes tins size of pie plates ; bake in pretty hot oven, or until a straw thrust into them gently comes up free of dough. cold firm cake

;

Rusks. IJ^pints flour,14 teaspoonfulsalt,2 tablespoonfuls sugar, 2 teaspoonfuls Royal Baking "

2 tablespoonfuls lard,3 eggs, 1 teaspoonful each Royal Extract Nutmeg and Cinnamon, Sift together flour,salt,sugar and % pint milk. powder ; rub in lard cold ; add milk, beaten eggs and Mix into extracts. dough soft enough to handle ; flour the board, turn out dough, give it quick turn or two to complete its smoothness. under the hands into round balls size of Roll them on a small greased shallow cake pan egg ; lay them "1 WAFFLES. quart flour,]4 close in together; bake Xlll), put very teaspoonfulsalt,3 tablespoonfuls sugar, 2 (flg. 30 minutes; when cold ^SM large teaspoonfuls Ro3^al Baking Powder, 2 moderately heated oven sift sugar over them. spoonful I ai)k-spooufuls lard,rind of 1 lemon, grated,1 teaInto a batter directed for Waflies.as Rice Royal Extract Cinnamon, 4 eggs, and 1 Sift together flour,sugar, salt, Soft Waffles,stir 1 cupful of rice,free from lumps; pint thin cream. and receipt. powder ; rub iu lard cold ; add beaten eggs. cook as du-ected in same into smooth, Mix lemon rind, extract and milk. spoonful Bread. Scotch Short pintsflour,% teaBake in hot wafQe-iron, serve rather thick batter. salt,4 tablespoonfuls sugar, 4 tablesjjoonof Lemon. with sugar flavored with Royal Extract f uls 1 Powder, 3

Powder,

Waffles, Puffs,Etc.

:^"ERMAN '\(^.

IJ^

butter, teaspoonfulRoyal Baking tract quart flour, 1^ teaspoonful eggs, 1 teacupful milk, 1 teaspoonful Royal Exof Orange. Sift together flour,sugar, salt salt, 1 teaspoonful sugar, 2 teaspoonfulsRoyal Baking Powder, 1 large tablespoonful butter, 2 and powder; rub in butter cold ; add beaten eggs, into smooth Sift together flour, salt, nearly all the milk and extract, mix 1}4 pints milk. eggs, much handling. Flour the board, dough without sugar and powder ; rub in butter cold ; add beaten to ^4 inch in consistent and milk ; mix into smooth batter, turn out dough, roll with the rolling-pin eggs mouth of that will run thickness, cut with knife into shape of small easily and limpid from tin them a baking on waffie-iron (flg.XTV), carefully envelopes, lay hot, and pitcher. Have with of milk, lay on remainder wash them over greased each time ; till%, close it up, when brown and three thin slices citron few each way carahot. Sift sugar on them, serve tm-n over. large, hot oven 20 minutes. seeds. Bake in moderate 1 pint flour,2 tablespoonfuls Puffs." German sugar, pinch of salt,l}^teaspoonfuls Royal Baking Powder, 3 tablespoonfulsbutter,4 eggs, 2 ounces Bitter sweet almonds, 3 drops Royal Extract Almonds, J^ pint cream, % cupful sultana raisins, Crackers. butter and sugar to white, Rub i^wineglass rum. at ing beatadd 1 a (whole) time, lightcream eggs ; Soft

WaflEles."

each addition four minutes between ; STARCH CRACKERS. -IJ^ pints almonds. (See receipt for Almond flour,y^ pint corn starch,1^ teaspoonful salt, salt and Pudding.) Sift together floui', powder, "gI^ 1 tablespoonful sugar, 1 tablespoonful lard, which add to butter, etc., with almonds, raisins, 1 teaspoonful Royal Baking Powder, ^^ pint milk. and bitter almonds, Mix extract cream rum. Sift together flour,corn starch, salt,sugar and batter as for pound whole together into smooth powder ; rub in lard cold ; add milk, and mix into in fairlyhot cake : % tillwell greased cups ; bake turn smooth, firm dough. Flour the board a little, 20 minutes oven ; at end of that time insert straw out dough, give few quick,vigoi-ouskneadiugs to out clean they are ready ; if complete smoothness. gently. If it comes cloth 10 minutes. Set it under be batter "adheres to straw, must any of uncooked roll it with Then exceed inglj' rolling-pin set carefully back few minutes longer. with round each cracker cut three or the blanch

)^rMORN WJ^k

thin,

Johnny Ca^e. Cook in steamer and is best), pulp fine 1 tine grain squash (Hubbard milk with the squash pulp thicken 1 pint sweet until the sweeten consistency of rich cream, Take 3 pai-tsIndian lightlywith white sugar. meal, 1 part best flour,the quantity being sufflusual Add cient to make Johnny cake batter. two about teaspoonfuls Royal Baking Powder, 14 teacupful raisins,3 teacupful currants, 1 pinch in when salt. A little good butter worked pulping the squash improves the cake. Golden

Graham.

Flour

Puffs.

1}^ pints Graham

uls Royal flour,1 teaspoonful salt,2 large teapoonf Sift Baking Powder, 2 eggs and 1 pint milk. together Graham, salt and powder, add beaten batter, eggs and milk ; mix together into smooth as for cup (fig.X), cake, half fill cold gem pans well greased, bake in hot oven 10 minutes. Cake (New Johnny Eng-landi." l pint corn meal, 1 pint lloiii'.i;"cupful sugar, 14 teasijoouful salt, 1 tablespoonful lard, 2 teaspoouJiilsRoyal 3 eggs, and Sift Baking Powcfer, I14 pints milk. together corn meal, flour, sugar, salt and powder; rub in lard cold ; add beaten eggs and milk ; mix into firm, smooth batter,pour into square shallow in rather hot cake pan oven (tig.XIII). Bake 45 minutes.

THE

ROYAL

BAKING

POWDER

cutter, prick slightly greased baking tin over milk"bake in hot oven 7 or 8 minutes. \Mien cold, store them for use. Graham Crackers." 1 quart best Graham flour,1 tablespoonful sugar, l^ teaspoonfulsalt,I/2 fuls teaspoonful Rojal Baking Powder, 2 tablespoonthan butter, little more y^ pint milk. Sift together Graham, sugar, salt, and powder ; rub in lard cold, add milk, mix into smooth, consistent dough. Flour the board, turn out dough, knead well 5 minutes. Roll with rolling-pinto thickness of 14 inch ; cut with knife into small envelopewith hot oven Bake in rather shaped crackers. Handle (as they bum care readily) 10 miautes. with

fork, lay (fig.XIV), wash

carefullywhile

upon

with

hot

; when

cold store for

use.

Gem

Crackers.IJ'^pints flour,^ pint corn meal, 1 teaspoonful salt, 1 teaspoonful Royal Baking Powder, 2 tablespoonfuls butt"fr,httle than % pint milk. Sift together flour, com more meal, salt,powder ; rub in butler cold ; add milk, tlie Flommix into smooth, rather firm dough. board, turn out dough, give it a turn or two with of J4 inch. Cut to thickness with a fork, small oval cutter, prick each cracker lay them on greased baking tin (fig.XIV), wash 8 to 10 in hot oven with over milk, and bake minutes.

quickly,roll

IS ABSOLUTELY

PURE.

THE

JROYAL

AND

BAKER

1 quart (Cream Crackers). Egg Cracknels flour,large pinch salt,5 tablespoonfuls sugar, 1 teaspoonf ul Royal Baking Powder, 4 tablespoonfuls Sift together flour, sugar, butter, 5 eggs. and rub butter in powder ; salt, cold,add eggs, beaten, and mix into firm, smooth dough. Flour board, tiu-n out dough, give it few minutes rapid with damp towel 15 minutes, then kneadiug ; cover roll out to thickness of % inch. biscuit Cut with When cutter. all cut, have large pot boiling,and tin cold water. large Drop them, few at a pan When time, into the boiling water. they appear at surface, and curl at edges, take them up with and them the cold water. into skimmer, drop When aU are thus served, lay on greased baking tins and bake in fairlyhot oven 15 minutes. "

Rice

Flour

for Com starch.

Crackers."

Starch

Crackers

Proceed ; substitute

directed as rice flour for

PA8TR7

Crushed

COOK. Griddle

Wheat

Cakes."

cupful

wheat, \% pintsflom-,1 teaspoonfulbrown sugar, i^ teaspoonful salt, 2 teaspoonfulsRoyal BoU 1 cupful Baking Powder, 1 egg, 1 pint milk. lute crashed wheat 1 hour, then diin 5i pintof water with beaten Sift together floiu-, egg and milk. wheat salt, and powder; add to crashed sugar, ter. preparation when quitecold,mix into smooth batBake hot griddle; brown on delicately on with Hygienic Cream Sauce. both sides; serve crushed

Cakes." Indian Griddle ?i quart com meal, spoonful 1^ quart flom-, 1 teaspoonful bro"-n sugar, y^ teaing salt,2 heaping teaspoonfuls Royal BakPowder, 2 eggs, 1 pint milk. Sift together com meal, flom*, salt, sugar, and powder, add beaten batter. Bake into a smooth eggs and milk, mix Serve with on very hot griddle to a nice brown. molasses

maple

syrap.

Cakes." }^ lb. bread, 1 pint 1 teaspoonful brown floui', 14 teaspoonful sugar, salt, 1^ teaspoonfuls Royal Baking Powder, 3^ Etc. Griddle Put bread, free from crust, to pintmilk, 1 eg^. When water. thoroughly soaked, steep in warm wring dry in a towel ; dilute with beaten egg -1 GRIDDLE CAKES. pint and mUk. ^PBAHAM Sift together flour,sugar, salt, and Graham Hour, corn meal, }^ y^ pint pint 'J|ite powder ; add to prepared bread, mix together "^^ flour,1 heaping teaspoouful brown sugar, Bake well heated batter. on into a smooth dle. griding ^ teaspoonful salt, 2 teaspoonfuls Royal BakServe with sugar and cream. Bread

Griddle

Cakes,

Powder,

1 egg,

)4 pi^t

each

milk

and

meal, flour, corn together Graham Add beaten flour,sugar, salt,and powder. egg, ter batmilk and water Mix together into a smooth without being too thin (iftoo thick it will not but break otf and run drop.) Heat griddle hot, as large as a tea saucer. pour batter into cakes Bake brown ou one side,carefullyturn and brown other side. Pile one the other, serve on veiy hot, with sugar, milk, cream, or maple syrup. water.

Sift

Griddle Cakes." Geneva IJ^ pints flour, 4 tablespoonfuls sugar, i^ teaspoonful salt,IJ-^teaspoonfuls Royal Baking Powder, 2 tablespoonfuls Rub to white, butter, 4 eggs, nearly J^ pint milk. add butter and sugar, light cream yelks of eggs, Sift flour,salt,and powder together; 1 at a time. mUk and to butter, etc., with add whites egg whipped to dry froth; mix together into a smooth

Cakes No. 1." To 1 pint Gluick Buckwheat spoonfuls flour, while dry, add 2 heaping teaRoyal Baking Powder, teaspoonfulsalt,

buckwheat

1 scant New leans Oror tablespoonful Drown sugar molasses them to make gether; brown, mix well towhen ready to bake add 1 pint cold water a or sufficient to form batter, stir but little,bake immediately on hot griddle. The baking powder shovfld never be put mto batter,but always mixed with floiu- in dry state. Some prefer addition of a little wheat flour and Indian meal, like No. 2.

Cakes No. 2." To li,^ Buckwheat pintspure flour and buckwheat flour, add J.4pmt each wheat ing Indian meal, 3 heaping teaspoonfuls Royal BakPowder, 1 teaspoonful salt, 1 tablespoonful Sift well togetherin dry brown sugar or molasses. meal, wheat flour,and state, buckwheat, Indian add remainder; when ready baking powder, then add sufficient to form 1 pint water or to bake in a stream smooth batter that will run (not too make griddle hot and cakes thin) from pitcher; When surface is covered with large as a saucer. to turn cakes over; take off air holes it is time bro-svned. when sufficiently

Bake in small brown cakes; as soon as side. Have buttered brown the other them on it,and baking tin; fast as browned, lay spread raspbeiryjam over them; then bake more, done. which Repeat this lay on others already until you have used jam twice, then bake another Sift sugar them. tifully plenbatch, which use to cover Cakes." oven to Wheat (or Flannel) over them, place in a moderate IJ^pintsfloiu-, finish cooking. 1 tablespoonful brown sugar, 1 teaspoonful salt,2 Royal Baking Powder, 2 Griddle Cakes. J^ pint heaping teaspoonfuls Huckleberry Sift together flour, sugar, milk. huckleberries,\y, pints flour,1 teaspoonful salt,1 eggs, 1^ pints beaten eggs and millc,mix tablespoonful bi'own sugar, 2 teaspoonfuls Royal salt,and powder; add in rather tinuous conbatter, that will run Sift together into smooth Baking Power, 2 eggs, 1 pint milk. from ou stream good hot pitcher. Bake flovu-,sugar, salt, and powder; add beaten eggs, color, in cakes large as tea griddle,rich brown (waslied and picked over). milk, and huckleberries (Itis not in good taste to have griddle from that will i-im Mix into batter pitcher in saucers. cakes larger.) Sei-ve with maple syrap. continuous Have hot stream. batter.

turn, and

thick, enough

griddle

cnist form batter touches it. as soon 1 quai-t flour, 1 teaspoonful Scotch Scones." In order to confine juice of berries, turn quickly, sugar, 1^ teaspoonful salt, 2 teaspoonfuls Royal crust on other side; turn once so as to form more Baking Powder, 1 large tablespoonful lard,2 eggs, each side to complete baking. on Sift together flour,sugar, salt, Blackberry or nearly 1 pint milk. manner. beaten Raspberry Griddle Cakes in same in lard cold; add and powder; rub eggs and mix into dough smooth sistent just conBye Griddle Cakes. -1 pint rye floiu-, % pint and milk ; Flom- the board, turn enough to handle. Graham floin, % pint flour,1 tablespoonful sugar, out dough, give it one two quick kneadings to or J^ teaspoonful salt,2 teaspoonfuls Royal Baking Sift together i-ye complete its smoothness; roll it out with Powder, 1 egg and 1 pint uulk. pin to % inch in thickness, cut with sharp kuite flour,Graham flour,sugar, salt,and baking powder, into squares largerthan soda crackers, fold each add beaten and into smooth milk, mix egg three-cornered in half to form pieces. Bake on batter. color on hot griddle. Bake deep brown both sides. hot griddle 8 or 10 minutes; brown on 2 cupfuls cold boiled Rice Griddle Cakes." Proceed du-ected Griddle Cakes." as Apple ful rice,1 pint flour, 1 teaspoonful sugar, J^ teaspoouGriddle Cakes, excepting salt, IJ^ teaspoonfuls Royal Baking Powder, 1 for 8quash or i*iimpkin : Apples are usually thinner than Sift together this particular than }^ pint milk. egg, little more the squash, consequently will not need so much flour,sugar, salt and powder; add rice free from milk. lumps, diluted with beaten egg and milk; mix into smooth batter. Have diGriddle Proceed as Cakes. griddlewell heated, make Hominy with" maple Griddle cakes large, bake nicely brown, serve reeled for Bice CaA;es ; serve with maple to

i-olliu^-

syrup.

syrtip.

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

A^'P

BAKER

ROYAL

PASTRY

French

6 potatoes, i^ pint Graham Scones." teaspoouful salt,14 teaspoonful Royal Baking Powder, 1 tablespoouful butter, 1 cupful Cloves. 1 egg, J^ teaspoonful Royal Extract cream, Boil 6 moderately largepotatoes,peeled, until very with Are well done, drain off water, set them by ing off to dry ; mash cover exceedinglysmooth, addSift togetherGraham butter,egg and cream. add to potato prepasalt and ration; powder, which when quite cold, add extract ; mix into in will firm dough, which handling, requirecare

Potato flour. %

000

Pancakes." ; when

English,Pancakes with

any

kind

[Proceed as directed for all are done, spread each roll up,

preserves,

sift

over

plenty sugar, glaze with red-hot poker. 1 cupful blackberries, Fritters," Blackberry Mix berries in batter Batter. 1)4 cupf uls Common in bowl, and drop by tablespoonfuls in plenty of hot for the purpose lard made All berry fritters can be made above.

with Sauce. directed for the

; serve as

1 pint milk, 2 talilespoon Scotch Pancakes." with board Flour it is very short. Graham, fuls butter, 4 eggs, % cupful flour, 1 teaspoonful of J^ inch, cut out do'ugh.r(vllit to thickness Royal Baking Powder, piuch salt. Sift flour,salt, with sharp knir'p into dlilongpieces" say length of and powder together, add milk, eggs, and butter hot gridBake on soda crackers and -.j as wide. dle, small roun"i mix into thin batter ; have melted, with fork them to prevent blistering. pricking in it ; pour with a little butter melted frying-pan, with butter. eaten be -to delicate a nd Very liglit in 1^ cupful batter,turn pan round to cover it with the batter, place on hot fire to brown, then hold it up in front of fire,and the pancake w illrise right or jelly; roll up, up ; spread each with marmalade and sugar. with sliced lemon serve as

turn

Pancakes

Fritters.

and

1 pintmilk, 2 eggs, 3 Pancakes." English tablespoouful sugar. 1 cupful flour,1 teaspoonful pinch salt. Royal Baking Powder, 1 cupful cream, s^Y^ slirc^, ':_, -ill wine, 2tablespoonfulssugar, Sift flour,salt,and powder together, add to it eggs Place shoes 1 tea"|i()oiiriil i;.""alExtractiVittniefif. diluted with and with milk beaten and sugar of api'lfs in \h,\\\ with sugar, wine, and extract ; into thin batter ; have small mix round cream, with jilate, set aside to steep two hours, then cover melt little butter in it, pour about dip each slice in Common Batter, fry to light frying-pan, batter in ter half a cupful it,tui-n pan round, that batbrown in plenty of lard made hot for the purpose ; the pan, put on hot fire ; turn it and cover may with sugar. serve

PUCSyPPLE fritters."

l''''^l"''''t'd, cored, ^Keik-'

and

large.sound

cut

apinto 4

each

brown

Banana skins

Fritters."

and sliced Proceed as

bananas, stripped of

in half lengthwise, Common directed for Apple Fritters.

other

side ; butter each sugar.

and

roll it up.

Sprinkle with powdered

ter. Bat-

Pastry.

Custard Fritters." ]4 pint milk, 5 eggs, i^ Common Batter. Beat cupful sugar, 1 gillcream, milk, cream, sugar, and eggs together; strain,put into small bowl, set in saucepan with boilingwater to reach halfway up the sidesof bowl; steam very ice gently until set, about 20 minutes ; place on until cold ; cut into pieces about 1}^ inches long by into batter and common fry, in square ; dip color ; serve plenty ?nty of hot lard, a deep fawn rinkled with sprinkh sugar. 4 oranges. Common ter. BatOrang'e Fritters." Peel oranges, taking off all the white pith without breaking into pulp, dividing each in 4 or divisions of the orange 5 pieces through natural ; dip each piece into batter and fry deep yellow, in hot for the purpose serve plenty of lard made on ; with powdered sugar. naijkin 1 cud rice,1 pint milk, 3 eggs, Rice Fritters." 2 1 tablespoouful sugar, tablespoonfuls butter.

Hints

Pastry.

Flour." Should always be sifted just before you wish to use it. Royal Powder. Should be thoroughly Baking mixed with the flour dry. Butter Cake." Sugar and for Should always be beaten to a cream. Eggs. Beat take yelks until you can a up spoonful ; whip whites to stiff froth, and stir them into cake with the flour the last thing before put ting cake into tius. To Boil a Pudding in a Bag." Dip bag ( which of thick cotton should be made linen ) in hot or water, and rub the inside with flour before putting in the pudding ; when done dip bag in cold water and the pudding will turnout easily. Always put bottom of kettle to keep pudding from Boil rice in milk until soft and all the milk is aba plate on sorbed, then remove, add yelks of eggs, sugar and burning. To Steam Pudding." Put it into tin pan butter ; when cold add a or whites, whipped to diy earthen in froth ; drop dish, tie a cloth over top and set it into a spoonfuls in plenty of lard,made the hot for the purpose, steamer fry them closely;allow a little ; cover deep buff color. steamer Serve with Cream, Wine Sauce. or Lemon longer time than you do for boiling. To Make Crust foh Pies, Tarts and Puddings. 1 pint flour,6 eggs, 1 saltspoonful Pancakes." Make pastry with clean, cold hands. Dip your and milk salt,1 teaspoonful Royal Baking Powder hands in cold water in hot ( after washing them to make Add the baking powder to a thin batter. before water will crust not be ) you begin,or your the flour, beat the whites and yelks of eggs separately, table is or the master's good. Crust for company add the yelks,salt,2 cupf uls milk, then the with butter : for home made the servants, of or whites and the flour alternatelywith milk, until the clarified di-ipping Look to the oven or lard. ; if it batter is of right consistency. Run 1 teaspoonful is too cold it will make if too cmst heavy, your the bottom of a hot fryuig-pan, lard over in a pour hot it will burn it. Try it,by baking a tiny piece large ladlef ul of batter,and fry quickly. Roll pancake of crust in it first. Make a little hole in top crust up like a sheet of paper, lay upon a hot dish, of meat pies to let out gas. lard and fry another pancake. Keep put in more Apple sauce, ready for table use or pies,may be hot over Send ]^ dozen to table at boiling water. preserved by putting in hot jars and sealingat Serve with sauce, jelly,or preserves. a time. Remember cold fruit requires cold jars, once. 12 largepotatoes,3heap- hot fruit hot Pancakes," Potato jars. ing tablespoonfuls flour, 1 teaspoonful Royal Measures. and Weights Baking Powder, i^ teaspoonful salt,1 or 2 eggs, 2 The teacupfuls boiling milk. are potatoes size. ]4 pint or 14 pound. cup, mediimi and grated into a little cold water 2 cupS; medium peeled, washed size of sifted flour flon (,which keeps them white), then strain off water about 1 pound. weigh and stir in salt on and 1 pint of sifted flour weighs 1 poimd. boilingmilk, pour eggs, flour mixed with the baking powder ; if agreeable 1 pint of white sugar 1 pound. flavor with a little fine chopped onion, bake 2 tablespoonfuls of liquid like 1 ounce. little other lard a 8 more pancakes, allowing 1 ounce. or any teaspoonfuls of liquid " Serve with stewed butter. or 4 ounces. preserved fruit, 1 gillof liquid ( 14 lb.) with huckleberries. of 1 especially IGounces. pint liquid( 1 lb.) ..." '

weighs

THE

ROYAL

BAKIISIG

POWDER

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

AND

PASTRY

Caraway

Cake.

Currant

Cake.

seeds

Adelaide

Cake.

Proceed

directed

for

away carCake, substituting 2 tablespoonfuls

for the

Chocolate -An earthen basin is best for beating cake mixture. Cake should be or eggs beaten with a wooden It is well in spoon. cake the butter and to beat making powdered In common cakes, when sugar to a lightcream. only a few eggs are used, beat them until you can take a spoonful up clear from tain strings. To ascerwhether is baked a cake enough, pass a small knife-blade through it ; if not done enough, some of the unbaked to it ; dough will he found sticking if done, it will como out clean.

COOK

Chocolate

cm-rants.

Cream

Proceed (Glace). by glazing with "

Cake and finish Set on the fire 1

for as the lowing fol-

: gillof water, li^ cupfuls in a small Yi cup grated chocolate sugar, and looks vety velsaucepan ; boil until it gets thick the whites add of 2 ; take off the fire,and eggs, without beating ; use it hot,covering the top and sides of the cake. As it cools it grows fu-m.

Cocoanut Cream

Cake. Proceed as directed for the layers 2, spreading between "

Cake

No.

and in proportion grated Pastry Cream of a cupful of the former to two of the latter. Sift the top. sugar over cocoanut

l cupful butter, 1)^ cupfuls ing pint flour,1 teaspoouf ul Royal BakCitron Cake. I}^ cupfuls butter,2 cupfuls Powder, 1 cupful dried, stoned cherries, J^ cupful 1 teaspoonlul Royal Baking der, Powsugar, 6 eggs, Vanilla. 1 ul Extract Royal cream, teaspoon) 1 pint flour, 1 cupful citron,cut in thin large Rub to white, lightcream butter and sugar ; add Rub slices,1 teaspoonful Royal Extract Nutmeg. between each eggs, 3 at a time, beating5 minutes the butter and to a smooth, light cream, sugar addition. Sift flour and powder together,add to add the tween beeggs, 2 at a time, beating 5 minutes and extract cherries, cream, butter, etc., with each addition. Sift the flour and powder Mix vanilla. smoothly and gently into batter together,which add to the butter, etc., with the rather firm. Bake IX ) citron and extract in paper-11 ned cake tin ( fig. nutmeg. Mix into a firm batter, Watch 40 minutes in moderate, steady oven. fully careand bake carefully in jmper lined shallow flat cake ; if getting too brown, protect with paper. XIII), in a moderate pan (flg. oven, 50 minutes. Almond Cake. V3 cupful butter, 2 cupfuls Cocoanut rected dias Meringne Cake." Proceed 4 eggs, l^ cupful almonds, blanched" by sugar, for Cream finished cover Cuke No. 2 ; when until skins easilyslipoff them on pouring water the top and side with a meringue as follows: and cut in fine shreds, ]/^teaspoonf ul extract ter bitWhites of 6 eggs, 1 cupful sugar, 1 cup of cocoanut. almonds, 1 pint flour,\^ teaspoonf uls Royal Beat the whiles to a dry froth,then add the sugar Baking Powder, 1 gla.ssbrandy, ^ cupful milk. the cocoanut mixed with all at once ; siu" very smooth white Rub butter and to cream ; sugar but mix rected thoroughly together ; use as digently, tween beadd eggs, 1 at a time, beating 3 or 4 minutes the cake is masked, When ; sift sugar over. each. Sift flour and powder together, add until a fine fawn color. put in a very slow oven of bitter to butter, etc., with almonds, extract 1 cupful very strong coffee, 1 Coffee Cake. and mix milk into ; almonds, brandy, smooth, cupful butter,2 cupfuls sugar, 3 eggs, IJ^ pints medium batter, bake carefully in rather hot oven flour,13^ teaspoonfuls Royal Baking Powder, 1 20 minutes in a fluted mould ^fig.I). cupful stoned raisins,cut in two, J^cupful chopped Dissolve box in 1 Angels' Food. gelatine y^ citron,10 drops each Royal Extract Allspice and quart milk ; beat together yelks 3 eggs ; 1 cupful Nutmeg, and J^ cupful milk. Rub the butter and of sugar, and juice of 1 lemon ; stir into gelatine sugar add white the to a cream ; eggs, 1 at a time, and milk, and let barely come to a boil ; flavor between each. Sift together beating 3 or 4 minutes with Royal E.xtraet Vanilla. When nearly cold, flour and powder, which add to the butter, whip whites of egssto stiff froth, and stirthrough etc., with the coffee,raisins,citron, niilK,and extracts.

sugar,

4 eggs,

custard.

Pour

into moulds

and

set away

to cool.

Mix

into

smooth

batter.

Bake

in paper

lined cake tin (fig.IX), in a hot oven 50 minutes. 1 cupful butter, 2 cupJelly Cake. fuls 4 eggs, 3 cupfuls floiu-,IJ^ teaspoonsugar, 1 cupful butter, 2^ Cake. Composition f uls Royal Baking Powder, 1 cupful milk, 6 apples, ing cupfuls sugar, 4 eggs, 2 teaspoonfulsRoyal Bak1 teaspoonful butter. gether to6 ounces Rub sugar, Powder, 1 quart flour, li^ cupfuls raisiiiS, butter and sugar to flue light,white cream, stoned and chopped, 3^ cupfuls currants, washed add eggs 2 at a time, beating 10 minutes between and picked, 1 teaspoontul each Royal Extract namon Cineach addition. Sift flour and Royal Baking der Powand Nutmeg, milk. 1 cup Rub the butter add to with and buttei',etc., together, milk, to a thick, white and sugar cream ; add the eggs, thin batter. Bake mix into rather in jelly cake 1 at a time, beatmg a few minutes between h. ea tins carefully greased. Meanwhile have apples Sift the flour with the powder, which add to the^ and flre with on when peeled sliced,put sugar ; butter, etc., the raisins, cm-rants, milk, and extract rub thtough fine sieve, and add tenJer remove, into a smooth batter. Bake in paper ; mix butter. When cold use to spread between layers. lined shallow, flat cake pan (flg.XIII ), in a moderate Cover cake plentifullyvdih. sugar, sifted over 1 hour. When oven nearly cold, strip off top. the paper and ice the bottom with Clear Icing. Half Bath. Buns. cupful butter, V^ cupfuls Cream Cakes, No. 1 (Ecliars a la Creme). der, sugar, 2 eggs, l)4 teaspoonf uls Royal Baking Pow-10 eggs, }i cupful butter,^ lb. flour, 1 pint V^ cupful candied lemon peel,cut in small thin water, IJ^pints milk, 3 large tablespoonfids corn slices,] )4pints flom*. U pint milk. Rub the butter starch,2 cupfuls sugar, yelks 5 eggs, 1 largetableand sugar to a smooth, light cream ; add the eggs, 2 teaspoon! uls Royspoonful good butter, and al beat a few minutes longer ; then add the flour, Extract Vanilla. Set the water the fire in a on with the powder sifted in it, the lemon peel and it boils,stu* as stewpan with the butter ; as soon milk. Mix into a modei-ately Arm batter. Lay in the sifted flour ^^ ith a wooden ; stir vigspoon orously greased muffln rings on a greased baking tin (flg. until it leaves the bottom and sides of the XIV Sift ), and put a large spoonful into each. removed from the fire,and beat in stewpan when in a hot oven. on them, and bake 15 minutes at a time. sugar the eggs, Place this batter one in a bag, having a nozzle at the small pointed canvas as Chocolate Cake. "Proceed directed for end. Press out the batter in the shape of fingers, Cream Cake No. 2, spreading between the layers of a greased baking-tin, a little distance apart. on cake the following : Chocolate 1 pint milk, cream, 20 Bake in a steady brick minutes. oven When 1 tablespoonf ul good butter, 1 cup sugar, one-half cut the sides and fillwith the following: 2 teaspoonfuls corn cup grated chocolate. starch, cold, PASTRY CREAM. yelks 3 eggs, I teaspnonful Royal Extract T'ctu/i/a. Bring the milk to boil, stir in the chocolate, the Bring the milk to boil with the sugar ; add the starch dissolved in littlewater as it reboils, starch,boil 5 minutes ; as soon sugar, and corn ; take from the nre, add take from the fire ; beat in the ( gg yelks ; r" urn the egg yelks, stirringrapidly the

Apple

while ; return to the fire to set the eggs, butter cool, and then add the vanilla.

THE

ROYAL

BAKING

adcl

the

POWDER

the fire two minutes to set the eggs ; add the and butter. When cold use as directed. extract

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

1 quart flour,Yz cvipfiillard,% cupful butter, 1 cupful sugar, 1)^teaspoonfuls Royal Baking Powder, % pint milk, 2 eggs, 1 teaspoouf ul Sift the flour,sugar, and Royal Extract Nutmeg. powder together ; rub in the lard and butter; add

Crullers.

AND

PASTRY

COOK.

Duchesse

Cake. 1^4 cupfuls butter,1 cupful 6 eggs, 1 teaspoonful sugar, Royal Baking Powder, 1 pint fiour,1 teaspoonful Royal Extract Cinnamon. the butter Rub aud to a light sugar the eggs, 2 at a time, beating 10 mincream utes ; add milk. Mix into a between each addition. Sift together flour the beaten ""kk". fxtract, and veniently.and smooth tract dough, and just sdfteuoughto handle conpowder,add to the butter, etc., with the exinto a medium thick batter, and bake Riill out w ith the rolhng pin on a well ; mix in small, shallow, square pans (flg. floured board XII), lined with : cut into stripsabout 14 inch square, thin white in a steady oven twist in different sliapes,and 30 minutes. fry to a light brown paper, When Serve with sifted sugar. color in plenty hot lard. they are taken from the oven, ice them. "

Soft Gingerbread. "}^ cupful butter, 2 cup4 cupfuls flour, 1 1 cupful sugar, Jelly fids molasses, 4 1 cupful milk, egg.s, teaspoonful Royal Baking Powder, ginger and cloves to taste. -2 cupfuls butter, 2 cupCake. Confederate fuls sugar, 10 eggs, Doug-hnuts. ]4 cupful butter,1 cupful sugar. 1^ teaspoonf ul Royal Baking 1).^ l)intsflom-, ^}4 teaspoonfuls Royal Baking Powder, IJ.^pints flour. Rub the butter and sugar Powder, 1 egg, 114 cupfuls udlk, 1 teaspoonful to a hght, white cream ; add the eggs, 2 at a time, the butter, sugai-, between the two fu'st additions, Royal Extract i\"u^/"egr.Rub beating 10 minutes and egg together smooth. Add Sift the flour and powthe rest. the between and five minutes der mix the powder, and into a together, add it to the butter, the milk, etc. flour sifted with Bake medium batter. smooth carefully in Mix into a soft dough ; well flour the board, roll very out the dough to }4 inch lined tins (fig.XII), iu a modin thickness, cut erate out rather small paper with largebiscuit cutter, and fry to a light brown :i.') to 40 minutes. oven, in plenty of lard made hot for the purpose. Serve 2. "34 cupfiflbutter, 2 cups No. Cake Cream with sifted sugar over them. sugai-, 1'.. pints tlour, 5 egg.s, 1 teaspoonful Royal Rub the butter and 1 cupful butter,]4cupfulsugar, 1 cupful milk. Drop Cake. Baking I'owdei-, 3 eggs, 1 small teaspoonful Royal Baking Powder, the eggs, 2 at : add to a whili', li^litcream sugar minutes each addition. 1 pmt flour,1 cupful washed between and picked currants, 1 a time. bcathigT) add to the the powder, which with and Sift the Hour teaspoonful each Nutmeg Royal Extract Mix into rather thin Lemon, ]4 cupful milk. Rub the butter and sugar to butter, etc., and the milk. 10 minutes ; add the eggs, beat batter, and bake in jelly cake tins well greased, in a white Ught cream cold spread Pastry When 15 minutes. hot oven longer ; add the flour aud powder sifted together, the mUk each layer, and ice the top with and Mix firm into a rather extracts. between Cream Clear Icing. (See Pastry Cream batter,and drop with a spoon on a greased baking page 7.) tin (fig.XIV) ; bake 10 minutes. in a quick oven 1 cupful butter, 2 cupfuls sugar, Cup Cake. Dried Soak 3 cups dried ajj4 eggs, 1 teaspoonful Ro3'al Baking Powder, 3 cupApple Cake. fuls Bitter Almonds. water over ples in warm ter flour, 20 drops Royal Extract night, drain off the waand to a cream the butter the Rub ; add through a sieve,chop the apples slightly,then sugar it five simmer minutes them for hours in at between 2 3 a time, beating cups molasses, then eggs, 2

Jelly

Currant

Cake.

Proceed

directed

inkc Xn. 2, snb.stitutingCurrant for Cream Crriiiu. forth.- I',ixtr!i

Sift together the flour and addition. ijowadd to the butter, etc., with the extract. batter ; bake Mix into a smooth, medium in in well greased cups or muffin a V II), pans (flg. 20 minutes. rather hot oven each

der, which

1 cupful butter, 1 cupful der, teaspoonful Royal Baking Powand pintflour, I14 cupfuls cm-rants, washed of mon, Cinnapicked, 2 teaspoonfuls Royal Extract and Lemon. 1 teaspoonful Royal Extract Rub the butter and sugar to a white, lightcream ; at a time, beating a few minutes add the eggs, one

Currant

sugar, 1

Cake.

4 eggs,

between

each

; add

powder, the currants, and a

medium

batter.

(fig.IX), 50 minutes

Bake in a

the flour sifted the extracts. in paper lined moderate oven.

with the Mix into cake tin

ter, Cake (Engrlish). -IJ^ cupfuls butcupfuls sugar, 7 eggs, 1 teaspoonfid Royal thin ]4,cupful citron, in small Baking Powder, slices, the lind of an orange, peeled very thin,and -J cupfuls currants, washed and cut in shreds. picked, IJspinis tlour,1 teaspoonful Royal Extract and the butter to a white, Nut:it((i. Rnb sugar the eggs, 2 at a time, beating 5 : aiM light cream

Currant 2

add 2 eggs, 1 cup sugar, 1 cup sweet milk or water, then 14 cup butter or stitt' a lard, fiom- to make batter, 2 heaping teaspoonfuls baking powder hi flour. Cinnamon, cloves, nutmeg, etc., to taste. Raisins added improve the cake very much.

Election

Cake. 1]4 cupfuls butter,2 cupfuls 1}4 pints flour, 3 eggs, IJ^ teaspoonfuls Royal Baking Powder, 2 cupfuls raisins, stoned, 1 cupful currants, washed and picked, 1.',cupful chopped citron,1/^lemon peel chop] "I I. l] cujirul and cut in sbieils, almonds, blanched (lidi)s each Royal Extract of Bitter Ahii,,",l^ and nilla, Va1 cupful milk. Rub the butter .ind sni;a|- to add the e^us. a beaiinL;- a white, light cream; while longer, the flour sifted with llie jxiwilei-. raisins,citron, currants, lemon peel, almonds, "

sugar,

-M

extracts, and

put in

moderate

paper oven

French

milk ; mix into a consistent batter lined tin (fig. Xlll), and bake in \)^ hours.

Cake.

: a

"1}4 cupfulsbutter, 2 cupfuls y^ teaspoonfid Roya 1 quart flour, Baking Powder, 1 giU each of cream, wine, and Bitter Almonds, brandy, 20 drops each Royal Extract and Nutmeg, ly^ cupful raisius,stoned, y^ between each addition. Sift the fiour and minutes cupful almonds, 1blanched, 1 cupful chopped cit~ it to the butter, etc., ron. Rub butter and sugar to a white, lightcream the powdei- to^'^ether; add ; add the eggs, 2 at a time, beating10 minutes with the citi-ou, orange tween bepeel, currants, and the the 3 fli-stadditions,and 5 minutes Bake in a thickly paper lined tin (fig. extract. between the rest ; add the flour, sifted with the powder, oven. XIII), 1 horn- 25 minutes, in a moderate wine, -2 cupfuls butter, IJ^ cupfuls raisins, almonds, citron, extracts, cream, Cake. Dundee and brandy. Mix into a smooth, consistent bat sugar, s i-u;;s. 11.^pints flour, 1 teaspoonful Royal ter ; bake in a thickly paper fined cake pan (fig. I'oU'lei. peel cut in thin small Baking I.Jlemon in a steady oven 2 hours. slices, 1 cuptnl washed, picked, dried currants, IJ^ XTIT), Graham cupfuls sultana raisins,1 teaspoonful each Royal Cup Cake. % cupful butter, 1 Extract 2 cupfuls 2 eggs, Nutmeg, Cloves, and Vanilla, J^^cupful cupful sugar, y^ cupful cream, Rub the Graham 1 cupful almonds, if at hand. der, flour,1 teaspoonful Royal Baking Powcream, 1 teaspoonful Royal Extract l)utter aud sugar to a white, light cream Rub Lemon. ; add the between each the butter and sugar to a light, white cream ; add eggs, 2 at a time, beating 5 minutes the Horn-, sifted with the powder, addition the eggs, 1 at a time, beating a few minutes tween be; add each ; sift the Graham and powder together, the lemon peel, cun-ants, raisins,extracts, and the firm batter, pour into a milk ; mix into a rather which add to the butter, etc., the cream, and extract XIII I, into a moderately thin batter, bake in lined,shallow, square, cake pan (fig. ; mix paper coarsely, sprinkle over the top, well greased cups, or mufifin pans (fig. VII), 20 trhop the almonds in a moderate and bake minutes in a mcJderate, steady oven. oven 1}^ hours. sugar,

12 eggs,

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

AND

PASTRY

COOK.

2 Cake. Lemon cupfuls brAwn Cake No. 1. "1 cupful butter,3 cupfuls pint flour,two-thirds cup water, IJ^ i}4 pints flour, 1 teaspoonful sugar, 7 eggs, teaspoonfuls Royal Bakiug Powder, 1 tablespoon- Royal Baking Powder, 1 teaspoonful Royal Extract ful Royal Extract tract of Lemon. Rub the butter to a light cream Ginger, 1 teaspoonf ul Royal ExLemon. Beat the eggs and together and sugar ; add the eggs, 2 at a time, beating 5 sugar for 10 minutes minutes between each addition the flour, ; add the water, the flour sifted with ; add mix the powder, and the extracts into sifted with the powder, and the extract a smooth ; ; mix into and bake in minutes. 30 medium bake in a quick oven sponge, batter; paper-lined tin (flg. 40 minutes. XIII), in a moderate oven, 1 and Gingrerbread." 1 cupful brown sugar, 2. -;- Proceed Lemon Cake No. directed as 1 tablespoonful butter, stirred to a cream ; add Cake (Eclairs d la Creme). flavoring cupful New Orleans molasses, and mix well ; stir for Cream the Pastry Cream with 1 teaspoonful Royal Extract in 214 cupdry 2 teaspoonfuls Royal Baking Powder fuls Lemon. flour ; put in ginger or spice to taste. Bake in 1 large loaf 1 hour, or 2 small loaves }4 hour. 1^4 cupfuls butter, 3 cupfids Lady Cake. Cake. Gingrer % cupful butter, 2 cupfuls sugar, whites 8 eggs, 1 pint flour, ^ teaspoonful Royal Baking Powder, 1 cupful milk, 20 drops der, sugar, 4 eggs, IJ^ teaspoonfuls Royal Baking PowBitter Almonds. Rub the butter 1}4 pints flour,1 cupful milk, 1 tablespoonful Royal Extract to a cream the flour,sifted with and sugar ; add Royal Extract Ginger. Rub the butter and sugar into a smooth ; mix the eggs, two at a to a light cream time, the powder, milk and extract ; add batter ; then gently mix the 8 egg whites,whipped between the flour,sifted beating 5 minutes ; add to a dry froth ; when thoroughly mixed, put into the powder, the milk and extract with into : mix cake a shallow (fig.XIII), papered, and bake pan batter : bake in a cake tin (flg.LX), in a smooth 40 minutes. in When carefully steady oven cool, 40 minutes. rather hot oven ice the bottom and sides with White Icing. ter, Ginger Snaps. Vi cupful lard,}4 cupful butProceed directed Cake. for as Lafayette 1 large cupful brown 1 sugar, 1 cupful water. d la Meniere, substituting Chocolate tablespoonful Royal Extract Ginger, 1 teaspoonful Gateaux for the fruit, jam or jelly,and Cream ice the top each Royal Extract Cinnamon and Cloves, 1 quart with Transparent Icing, colored pink with a few flour, 134 teaspoonfuls Royal Baking Powder. of cochineal. Strew the top of Rub to a smooth paste the lard,butter and sugar ; drops of extract then rub itinto the flour and powder sifted together. the icing with finelychopped citron. Mix into a firm dough with the flour and extracts. "2 Lunch Cake cupfuls butter, 2 (Boston). Roll out the dough thin on a floured board, cut out cupfuls sugar, \% pints flour, 1 teaspoonful Royal A\ith a round biscuit cutter, and bake on greased Baking Powder, 6 eggs, 1 gillwine, 1 teaspoonful 8 minutes. each Koyal Extract and Nutmeg. XIV), in a hot, steady oven pan (flg. Rose, Cinnamon Rub the buttei- and to a very : light cream sugar Gold Cake. M cupful butter,2 cupfuls sugar, 2 at a time, beating ,".minutes tween beyelks of 10 eggs, IJ^ pints flour,2 teaspooiuuls add the eggs, each addition till'flciiir.sifted with the : add 1 cupful thin cream, one Royal Baking Powder, powder, wine, extracts ; mix into a sine loth batter, Lemon and meg. Nutteaspoonful each Royal Extract into a thickly papered, sliallow cake the butter and sugar pan (flg. to a white Rub cream ; put liake in moderate oven add the yelks, three at a time, beating a little between XIII), and lj4 hours. When ice bottom and sides the with White cold, each addition the flour sifted with ; add Icing. the powder, the thin cream and the extracts ; mix This is made in separate into a pretty firm batter ; bake in a paper-lined Marbled Cake." For the dark one, cake tin (flg. batters,a dark and a light one. IX), in a steady oven, 50 minutes. take 1 brown J^ cupful butter, cupful sugar, 2^4 Cake. Honey H cupful butter, l cupful sugar, cupfuls flour, 1 teaspoonf ul Royal Baking Powder" 1 cupful honey, 1 pint flour,1 teaspoonful Royal 4 yelks of eggs, ^4 cupful milk, 1 teasjn ponf ul each Baking Powder, 2 eggs, 1 teaspoonful caraway Clove.^i and Cinnamon, Royal Extract Allspice. seeds. Mix the honey with the sugar ; add the take ]4 cupful biittt-r,1 cupful For the light one butter melted, the eggs slightlybeaten, the flour, 1 cupfuls 214 flour, teaspoonful Royal sugar, sifted with the powder, and the seeds ; mix into a Baking Powder, whites of 4 eggs, y^ cupful milk, smooth batter of the consistency of Sponge Cake, Lemon. Both batters 1 teaspoonful Royal Extract and bake in a fairlyhot oven 35 minutes. made are by rubbing the butter and sugar to a Beat 3 eggs and well, whites Jelly Cake. cream ; adding the eggs, beat a few minutes, then yelks separately : take a cupful of fine white sugar add the flour, sifted with the powder, the extracts and beat in well with yelks, and cupful sifted and into smooth milk, and mix batter, rather flour,stirred in gently ; then stir in the whites, a firm. Have a paper-lined tin (fig.IX) : with a little at a time, teaspoonful Royal Baking Powder the two batters alternately into it,and drop spoon and I tablespoonful milk ; pour it into 3 jellycake bake in a rather quick oven 35 minutes. 5 to 10 minutes in a wellplates and bake from Cream Cake. Chocolate 1}^ pounds each heated cold spread with currant oven ; when jelly, the yelks Beat place each layer on top of the other, and sift butter, sugar and flour, 18 eggs. Beat the whites separate with sugar and butter. powdered sugar on top. To ^ of the dough separately,and add to above. "S'eeCwrrant Jelly Cake. Jelly Cake. mix 34 poimd chocolate, and bake of each part In place of jellyput Jumbles 1." 1 cupful butter, 1 cupful (the dark and light)6 cakes. No. and yelks of 8 eggs. Sugar to % pint of cream sugar, 4 eggs, 2 cupfuls flour,y^ teaspoonful Royal with Extract Vanilla. Put on Powder. flavor Rub and together the butter Royal Baking taste, stir until it then between add the beaten and sifted fire and the with thickens, put flour, sugar ; eggs the powder ; flour the board, roll out the dough cakes. rather thin, cut with jumble cutter, or any you 1 cupful butter, 234 cupCake." Mountain fuls have ; roll in sugar, lay out on greased tin may sugar, 3 whole eggs, and 3 yelks, 1 pint flour, in fairlyhot oven ( flg.XIII " ; bake 10 minutes. 134 teaspoonfuls Royal Baking'Powdei-, 1 cupful Vanilla,1 cupJumbles No. 2. 114 cupfuls butter, 2 cupmilk, 1 teaspoonful Royal Extract ful fuls 6 red currant jelly,2 cupfuls sugar, 3 whites eggs. sugar, eggs, 1}^ pints flour,14 cupful corn 1 and white the butter spoonfulRub teacream starcli,1 teaspoonful Royal Baking Powder, : sugar to a light add the eggs 1 at a time, and the yelks all at once, Royal Extract Lemon, ^ cupful chopped with each addition add the mixed .5 minutes between beating peanuts, }4 cupful granulated sugar. ; Beat the butter and smooth the floursittiil \\ itli the powder, the milk and extract ; sugar ; add beaten into a smooth tlie " hole mix light batter ; put in' starch, and powder, eggs, the flour,corn sifted together, and the extract in a ; flour the board, a shallow, square (flg. XIII), bake pan roll out the dough When the rather with moderate 40 minutes. out oven cold, cover thin, cut biscuit cutter, roll in the chopped top with the following : Beat up the jellywith the peanuts and until light and stiff', and whites of eggs lay on greased baking tin (fig.XUI) ; bake sugar, sugar,

Spong-e

Ging'er

sugar,

4 eg^s,

in rather

hot

oven

THE

8 to 10 minutes.

ROYAL

BAKING

then

POWDER

use

directed.

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

AND

PASTRY

COOK

1 cup Peach 1 cupful butter, 1 cupful Slossom Cake. of pulverized 1 cupful milk, sugar, )^ cu]iful in("lass("s, ^ cup butter, stirred together until it looks like thick 2 teaspoonfuis of Royal Baking cream, \)4 pints flour, lio t.asp.M.ntnls Royal Baking the l)utter and milk ; beat Powder, J^ teacupful of sweet ; Powder, 1 egg. Ruli. smooth sugar of 3 eggs, and add to a teacupful of stir in the flour, the whites add the milk, egg ami molassfs. flour mixed with the baking powder; sifted with the powder ; mix into a con^^istent stir and add % teaspoonful of corn starch F lavor strongly batter, and bake in cake tin (flg.IX), 40 minutes. Peach. Bake in 2 square No. l. Orangre Cake }4 cupful butter, 2 with Royal Extract tins in moderately quick oven, and when sponge mipfuls sugar, .5 eggs, 1 pint flour. IJ^ done sandwich with and finely grated cocoanut fuls Royal Baking Powder, 1 teaspoonful Royal with Frost Clear Icing, and pink sugar. sprinkle the butter Extract Rub Orange, 1 cupful milk. this with pulverized pink sugar. and sugar to a cream the eggs, 2 at a time, ; add between each addition beating 5 minutes ; add 2 cupfifls butter, 2i^ cupfuls Cake." Queen and the flour,sifted with the powder ; the milk sugar, IJ^ pints flour, 8 eggs, }/"teaspoonful Royal into a smooth, fine batter, put in a extract ; mix Baking Powder, 1 wineglassf uleach wine, brandy, lined cake tin (fig. in a moderate IX), and bake paper iind cream, meg, J^ teaspoonful each Royal Extract NutWhen the top 30 minutes. cool, cover oven 1 Rose and dried Lemon, cupful currants, the whites with the following preparation : Whip washed and picked, 1 cupful raisins,stoned and of 3 eggs to a dry froth ; then carefully mix in 4 cut in two. 1 cupful citron, cut in smaU, thin slices. .soft pulp, Rub the juice,grated rind and sugar, the butter and cups to a very lightcream sugar ; free of white pitii and seeds, of 2 sour oranges. add the eggs, 2 at a time, beating .5 minutes tween bedrected each addition the flour, sifted with Cake No. 2." Proceed as ; add Orangre for Criaiii Cahf the powder, the raisins, currants, wine, brandy, No. mar-2, substituting orange citron and extracts malafle for the Pastry Cream. into a batter,and cream, ; mix bake carefully in a papered cake tin (flg.XIII),in 2 cups brown Cake." Apple Butter sugar, 4 eggs, 1 pint flour,% cup of water, 1}^ teaspoon- a moderately steady oven, IJ^ hours. fuls of Royal Baking Powder, 1 tablespoouful of 2 cupfuls butter, 2 cupfuls Reception Cake." of Ginger, 1 teaspoonful of Royal Royal Extract sugar, 10 eggs, 1 quart flour, 1 teaspoonful Royal Extract of Lemon. the eggs and Beat sugar and Baking Powder, 2 cupfuls currants, washed together for 10 minutes, add the water, the flour, picked, 1 cupful citron, in thin, small slices,J^ the powder, and sifted with the extracts. Mix rind, jieeled very thin and cut small, 14 orange into a smooth batter, and bake in jellytins,and cupful almonils. lilamhi'd by pouring boiling when the sweet done cakes with lay together, th^"ln until the skins slipoft"easily water and on apple butter between, and ice. in shreds, 1 tea spoonful each cut Royal Extract be made Cinnumon. Rub the butter Delicious Little Cakes and can Allspice and by makto a white, Ught cream the eggs, 2 at sugar rollingout in any desired ; add uig a rich jumble paste between each addition a time, beating 5 minutes stripsand ; .shape; cut some paste in thick, narrow add the flour sifted with the powder, currants, cakes so as to form lay around a deep cupyour like citron, orange peel, almonds, and extracts ; mix edge ; place on a well-buttered tin and bake. When soft batter ; put it into a lows carefully into a rather done, fill with iced fruit,prepared as follined shallow cake tin (flg.XIII), using 3 will : Take rich, ripe peaches (canned ones paper do if flne and thicknesses of stout paper it carefully in a well drained from all juice), cut ; bake in halves; plums, st raw lierries,pineapples cut in moderate, steady oven 2J4 hours. s(iuares, or small triangles,or any other available 2 cupfuls sugar, 7 eggs, 1 Spongre Cake." cup fruit, and dip in the white of an egg that has been 1 teaspoonful Royal Baking Powder, a pinch flour, and then in pulverized sugar, very slightlybeaten Lemon. salt,1 teaspoonful Royal Extract Whip and lay in the centre of your cakes. and together until thick and white ; sugar eggs Nut Cake. ^ cupful butter, 1 J^ cupfuls add flour, sifted with jiowder, and salt, and the 214 cupfuls flour, 1^ teaspoonfuis sugar, 3 eggs. extract together quickly, bake in tin (fig. ; mix U, cup I'owd.r. Royal Baking milk, 1 cuptul of XII), lined with buttered in hot 35 oven, paper, of nuts iiniViied or at hand. Rub the any meats minutes. butter and siiKar to a liKht,white cream the ; add 1]4 cupfuls sugar Spongre Cake (Almond)." a little,tlien the flour, sifted with eggs, beaten (cut), 8 eggs, i]4 cupfuls flour, ^4 teaspoonful the powder ; mix with the milk and nuts into a 1 tract Royal Baking Powder, teaspoonful Royal Exrather firm batter, and bake in a paper lined tin Boil sugar of Bitter Almonds. in 1% gills 35 minutes. (fig. IX), in a steady oven water end of spoon on until, taking some up Pound Cake. -li-S cupfuls l)utter, 2 cupfuls handle and brittle, cooling in water, it breaks .sugar. VeK^s. )i., pints Hour. 1 teaspoonful Royal at once when it on the eggs, previouslj' pour Baking Poud.-r. 1 icaspoouful Koyal E.xtract J^'i(^ the whipped 10 minutes ; continue whipping 20 the liutter and Rub tea meg. white, light minutes sugar longer ; add flour, sifted with powder, 3 of the add 1 at a cream and the

Molasses

brown

Cake."

sugar,

; time, eggs, in well buttered extract and cake mould ; bake 2 at a time, beating .5 minutes between each (flg.I),in quick oven, 30 minutes. addition the flour,sifted with the powder : ; add add the extract into 6 eggs, 3 cupfuls (Berwick)." a Spong'e Cake ; mix smooth, medium 4 cupfulsflour, 2 teaspoonfuis Royal Baking bake in a paper batter, and lined cake tin (flg. sugar, 1 cupful cold water, spoonful XIII), in a steady oven, ,50minutes. Powder, pinch salt, 1 teaand Lemon. Beat Royal Extract eggs Rice Cakes." % cupful butter,2 cupfuls sugar, 4 eggs, together 5 minutes ; add flour,sifted with spoonfulsugar \]4,cups rice flour. IJ^ cups flour, 1 teain salt and and extract powder, water, ; bake 1 Royal Baking Powder, J^ cup cream, shallow cake (fig.XIII), in quick, pan square teaspoonful Royal Extract Lemon. Beat the eggs removed from 35 minutes ; when and sugar the butter, steady oven, together 10 minutes ; add ice it with Clear Icing. oven, melted : sift together flour,rice flour, and the powiler,which add to the eggs, etx^., with the cream and Tea Cake No. 1." % cupfid butter, I14 cupfuls (he extract into a thin batter, and bake in : mix sugar, 11^ pints flour, i^ teaspoonfuis Royal patty pans, well greased, in a hot oven, 10 minutes. 1 Extract meg. Nutteaspoonful Royal Baking Powder, Sift flour,sugar, and powder together ; rub Pond 1 cup of butter, t]A cups liily Cake. add into in butter cold milk and extract ; mix of sugar, whites of 5 eggs, 1}^ pints flour. ; teato handle easily ; flour the spoonfuls Royal Baking Powder, 1 cup milk ; dough soft enough flavor with Royal Extract Peach and a few drops board, roll out dough to the thickness of 14 inch : cut out with biscuit cutter ; lay on greased baking of Royal Extract Bake Rose. in 2 cakes, in very done tins, and when deep jelly or sponge piit tin (flg.XIII), wash over with milk ; bake in hot 20 minutes. oven and togetherAvith freshlygrated cocoanut rest

between and sugar ice with Clear Tring.

THE

ROYAL

ized pulvertop of the cakes, and

Tea

Cake

No.

2."

Proceed

directed

CoflW Call', substituting tea for coft'ee.

BAKlN(i

POWDER

IS ABSOLUTELY

PURE.

for

ROYAL

THE

BAKER

1 cupful butter, 2 cupfuls J^ teaspoonful Royal li^ pints floui-, Mix butter, sugar Baking Powder, 1 cup milk. and eggs smooth flour,sifted with powder, ; add mUk into dough, soft enough to handle and ; mix conveniently ; flour the board, roll out dough, witli biscuit cutter thin ; cut out ; lay on 5 or 6 minutes. baking tin, bake in hot oven 1 cupful butter, 1 cupful brown Spice Cake. 1 pint flour, 2 teaspoonfuls Royal Baking sugar, and coriander Powder, 1 teaspoonful each caraway tintseeds. 1 teaspoonfuleach Royal Extract Sift and Cinnamon Ginger, 1 cupful milk. meg. rtoiu', sugar and powder together ; rub in butter ; smooth into add milk, seeds, and extracts ; mix thickne.ss ; fill greased pati6 liatter of medium in hot oven, 8 or 10 minutes. pans % full ; bake 2 cupfuls sugar, 8 eggs, 1^ Cakes. Spencer pints flour, 1 teaspoonful Royal Baking Powder, a tablespoonfuls coriander seed, 1 teaspoonful Royal Lemon. Beat Extract together, eggs and sugar until they get thick and white flour,sifted ; add into with powder, the seed, and extract ; mix rather thick sponge ; drop in spoonfuls on greased 5 or 6 minutes. tin (fig. XJV), bake in hot oven Cake. Scotch IJ^ cupfiflsbutter,2^ cupfuls sugar, 8 eggs, 1}^pints flour, j4 teaspoonful Royal Baking Powder, 3 cupfuls raisms, stoned, 1 tableLemon. Rub butter and spoonful Royal Extract ; add eggs, 2 at a time, sugar to light,white cream between each addition ; add beating 5 minutes flour, sifted with ; powder, raisins, and extract

Koyal

sugar,

Cookies.

5 eggs,

AND

PASTRY

COOK.

Wine

Cake. 1J4 cupfuls butter, 2 cupfuls ing cupfuls flour,J^ teaspoonful Royal BakRub butter and Powder, 1 gillwine, 3 eggs. to light cream, add ing sugar eggs, 1 at a time, beat"

sugar,

between 5 mmutes each ; add flour, sifted with and wine ; mix into medium firm batter; bake iu shallow, square in cake (flg.XIU), pan moderate from 40 'minutes ; when taken oven, oven carefullyice with Transparent Icing.

powder,

"t5 cupfuls butter, pints flour, ti cupfuls currants, washed, dried, and picked. 3 cupfuls sultana raisins,3 cupfuls citron, 2 cupfuls candied lemon and cut peel, 3 cupfuls almonds, blanched in shreds, J^ pint brandy, 2 ounces each nutmeg, and mace cinnamon, tablespoonful each cloves lowing and allspice. Prepare all the.se ingredients in foland in large manner : place butter sugar or pitcher; bowl, break eggs into quart measure

Wedding4

cupfuls

(or

Bride)

sugar,

Cake. 3

eggs,

small clean sheet of paper waiter with ; on sifted flour,fi-uit, peel, citron, and lemon cut and into shreds, the almonds spices, with at hand ; also get ready lai'ge brandy measured cake tin (fig.XVIII), by papering it inside with outside and bottom with 4~ or 5 white and paper thickues,ses of coarse can wrapping paper, which be tied on. Having thus prepared everything, and with addition fire banked from time to up to last, of ooal, liy w hieli means time of a shovelfiU you will not reduce heat, pmcHeil to beat to very oven the butter and light cream sugar, adding e^gs, 2 each at a time, beating a little between addition, until all are used ; then of waiter put in contents into smooth batter ; put into paper mix lined, mix all at once, with brandy ; very thoroughly in shallow cake (fig.XIII), bake square, pan and smooth, put into prepared cake tin, smooth moderate 1 hour. oven the of to over top, put plenty protect it ; paper on 1 cupful butter, 3 cupCake. Shrewsbury fuls bake 8 hours, keeping oven steadily up to clear, 114 pints flour, 3 eggs, 1 teaspoonful moderate sugar, heat ; watch carefully and you "will produce 1 cupful 111 ilk, 1 teaspoonful Royal Baking Powder, from a cake worthy of the occasion ; remove butter Rub and Rose. Royal Extract sugar and suffer itto tin until oven stay on very carefully, to smooth white 1 at a titSie, cream ; add eggs, quite cold ; next day ice it with thin coat of White between each ; add flour,sifted heating 5 minutes both and sides in cool oven tf" ; place Icing, top extract into medium with ; mix powder, and coat of dry the icing. Now si^read a second in cake mould (flg.I), well and batter; bake icing,which will prevent any crmnbs or fruit being carefullygreased, in quick oven, 40 minutes. mixed the Icing when are icing to up with you Proceed directed for Gold Silver finish ; now Cake. broad knife proceed, when as with first coat is dry, to ice sides, then Cake, substituting whites of eggs for the yelks. pour icing on center "Vanilla Cake. i]4 cupfuLs butter, 2 cupfuls of cake, in quantity sufficient to reach the edges, with of white, made vase stop ; decorate 1}^ teaspoonfuls when sugar, 6 yelks eggs, 1 pint floiu-, flowers,etc., to taste. 1 teaspoonful Royal Baking Powder, 1 cupful cream, cover

lay

Rub butter and sugar Vanilla. Royal Extract to very light cream yelks and cream, ; add egg into flour,sifted with powder, and extract ; mix smooth, rather firm batter ; bake in shallow square 35 minutes. pan (figXlllj,m fairlyhot oven,

1 pound Cake Fruit No. 2. Wedding flour, 1 pound sugar. 1 pnuud butter, 2 pounds currants, 1 pound raisins, U^ P'lUiid citron,1 ounce "

cinnaiimn.

nutmegs,

ounce

cloves, 8 eggs, wineglassful Royal Extract Rose.

brandy,

ounce

mace,

ounce

Cake (St. Louis, 1780)." "Washington 1 cupful butter, 3 White Cake. cupfuls butter. 3 cupfuls sugar, 4 cupfuls Hour, Mountain teaspoonfuls Royal Baking Powder, 5 eggs, 1 cupfuls sugar, 1 pint flour, 1],^teaspoonfuls Royal cupful milk, 1 cupful stoned raisins,ig cupful Baking Powder, whites of 6 eggs, 1 cupful milk. washed and Rub Extract 20 drops Royal Bitter Almonds. picked currants, J4 cupful chopped butter and sugar to light,white cream the (i citron,1 teaspoonful each Royal Extract Nutmeg ; add and Cinnamon. Rub butter and to white, whites, whipped to dry froth, the flom-, sifted sugar extract gether tolightcream ; add beaten eggs gradually, the flour, with the powder, the milk, and ; mix sifted with powder, milk, raisins, in currants, citron, thoroughly, but carefully, and bake and extracts into smooth, medium batter ; jeUy cake tins in a quick oven 15 minutes ; mix ; then bake in shaflow, square cake in layers with White (flg.XIII), iu arrange pan Icing and grated rather quick, steady oven, cold cocoaut i}^ hours ; when mixed, in the proportion of two cupfuls of ice with White to one former of latter. Icing. 1 cupful butter, 3 cupfuls Webster Cake. sugar, 2 eRgs. .5 cupfuls ttnwv. 1 teaspoonfid Royal For Cake. spoonful Baking I'ciwder, 2 cupfias raisins, seeded, 1 teaeach and Rciyal E.xtract Hitter Almonds Rub butter, sugar, and Vanilla, IJa cupfuls milk. 3 whites sifted with flom^7C^ LMOND ICING. powder, ; add eggs, 1 pound eggs smooth extracts into AA 3 cupfuls sugar. medium .Icii'ilaiL 1 almonds, isweet raisins, milk and ; mix mould in cake E.xtract/?ose. batter; bake (flg.I), in quick, s^Y*^ lodii.i.sKiiyal Poundtoflne with a little sugar steady oven, 4.5 minutes. paste almonds, ; then add whites of eggs, rest of sugai-, and extract few ; pound Make the dough after the Wild Rose Cake." to thoroughly mix. minutes Take up in bowl and recipe given for Fond Lily Cake, flavoringwith dh-ected. as use Royal Rose and Strawberry instead of peach. Bake iu 2 incli deep jellytins,and sandwich with Chocolate Transparent 3 oz. pink Icing. "Melt with flue chocolate small on icing,and the same in pan top. (Made by substitute quantity water jover fire (stirring constantly)until it becomes soft, ing finelypulverized pink sugar for white.) When until peryou have put the last layer of pink icing on top, sift Dilute this with U a gillof syrup ; work I fectly smooth. the top granulated white sugar. Then add to boiied sugar as above. very lightlyover 2 2

Icings

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

ROYAL

THE

12 Icing, For

BAKER

Put 1 cupful sugar in Cake. tablespoonful lemon juice and Mix together smooth and pomof 2 eggs. whites is not hot enough to the cake : if the cake over of a moderately warm dry it,place it ia the mouth

Clear

bowl, with

PAtiTRV

AJSU

Short for Peach for peaches.

oven.

Place 1 pound pulverized Icing. Boil iu basin with \"ipint water. with eousisteiicyof nincilai;r, ih. n nil) su^ar white

spatula againsi

wooden

^idi-s

Poiuto

hot while it.

this

Short

ed for Peach fur peaches.

Proceed as direct Cake. Cuke, substitutingraspberries "

sumes as-

over

ill two

completely cover

whites of 4 eggs, IJ^ Icing. -The white dust, y^ teaspoonful acetic sugar W oz. Royal acid (or the juice of half a lemon i, the sugar in with Place the whites Rose. Extract with and Beat exti-act. bowl with the acid a from run wooden xmtil, letting some a spoon the thread-like the spoon, it maintains appearance use as directed. for several minutes, when

White

Dumplings.

pounds

A\ ^Y-^

Cakes.

Cheese ii^HEESE

CAKES (Cocoanut)." Paste, No. cupful cdcoauut, 1 cupful milk curd, 1 Ssli cupful cr.'ain, 5 yelks eggs. 1 cupful sugar, 1 ^

curd, eggs,

Place cream, fire in thick add extract when the pans, lined with

Rose.

Kx(ia-t

teaspoonful Ri'\al

aiul

suL^ai

cocoanut

wlu-ii fhiek, icniove, saucepan, quitecold ; us"" it to till pate 10 minutes. paste, bake in steady oveu "

until then add wine ; suffer to staud to strain thi-ough flue sieve ; add

it curds,

curds

then

butter,

2 : ti

with more of the sugar, cover paste, apples, some stewpan, large enough to contain (lutin shallow to reach them, with boiling water half-way up the out thus 45 minutes on ; tmii dish, cups ; steam them: with Spice Sauce. sift sugar serve over No. 3; 2,."Paste, No. Apple Dumpling-s, Roll 8 apples, peeled and cored, 1 cupful sugar. of 4 inches, into 8 squares out the iiasle thin, cut lay on each an apple with sugar iu aperture made of paste, and by removing core, wet four corners bring them to top of apple aud fasten, sift sugar them, lay ou baking sheet and bake in hot over 25 minutes

oven

Paste, No. 5 ; 1 quart milk. \." |"intwhite wine, yelks (i es-.a-s.1 cup l.lan.-l,e,land almonds, i.ounded to enp sugar, U Kx1 teas|,oonlul Royal paste, 1..,eniitul Imtler. tract hraiidy. Koilmilk, Cnf/ii/c. 2taljlc"spoontuls (Reg-ent).

Cakes

Cheese

1. -Paste.

jieeled,cored, and sliced, ajijiles. Line 6 cups, well greased, ciiiilnl siinar. edges, fill with paste rolled out thin, wet

1 ith I lie

No.

DUMPLINGS,

r3W[^PPLE

Wm"

-Proceed rected dias Cake. berries Cake, substituting black-

Proceed di as Cake. Short Huckleberry tableberries rected for Peach Short Cake, substituting hucklemix gether. well tofor peaches. top of cake, so

Stir milky aii|"Mi;nnv. \'iMii\ta\ spoonfuls Royal Extract

white

uiilil

..i jian,

Short

Raspberry

sugar

Short

Blackberry

Proceed rected dias Cake. berries Cake, substituting straw"

for Peach Short for peaches.

Transparent

Short

Strawberry

UOOK.

Common

with

; serve

Batter.

Hard

Sauce.

cupful flour, i/^teaspoonful Powder, pinch salt,two eggs, 1 "

Royal Baking oil. Sift flour, cupful milk, 1 tablespoonfulsweet the oil,eggs beaten salt and powder together, add aud use

milk ; mix directed.

into batter

for

griddle cakes,

1 quart milk, 10 ounces Farina Dumpling-s. farina,3 eggs, \% teaspoonfuls of Royal Baking Powder, a tablespoonful of fresh butter,J^ pound fine flour. Bring milk to a boil, stir in farina and ed, boil tillwell done, continually stirring. After coolbutter and stir in the melted eggs previously last add sifted flour with beaten baking up, and ing powder and salt. Drop with tablespoon into boil"

and almonds, paste, extract melted, cream, brandy ; mix smoothly, use to fillpat6 pans, lined oven 10 minutes. with the paste ; bake in moderate Pie Paste, No. 3 ; 2 cupf uls Cakes. Cheese JVittmec/,\i, milk curd. 1 teaspoonfulRoyal Extract tablespoonful yelks two eggs, cupful cream, Put 2 quarts clabbered of brandy, 1 cupful sugar. "

till it measures two in fine sieve : when water, well salted ; boil aV)out 15 minutes with skimmer and out it sugar, rise ; take tract, they serve brandy, egg yelks, exaud it to fill with fruit sauce. smooth, use and cream ; mix pat6 pans, lined with the paste ; bake in quick A calf's liver well washed, Liver Dumplings." 10 minutes. oven well skinned and scraped with a sharp knife, taking (Lemon). Cakes "Paste, No. 3; 1 out all stringy parts ; add to this same quantityot Cheese bread, grated fine, pepper and salt to tablespoonful Imtter. -y^cupful milk curd, yelks 3 stale wheat iu a Uttle butter fine cut onions stewed ful i.jcupf id sugar, 1 teaspoontaste, some eggs, 1 (upfnl cream, Li-iiwn. if liked ; mix well, form into balls, l-^xtract Place on fire in small be added Roval may witli butter, sugar, curd, aud cream; put into boiling water, well salted, and boil for stewpan, and thick rewith skimmer add as move, about 15 minutes a stu- until little wanii, eggs, soon ; take out it to fill pat6 when with potatoes and sauce cold aild extract; use serve piquante. 8 oven pans, lineil witli the paste ; bake in hot 1 dozen Potato Dumplings. large potatoes, minutes. 6 tablespoonfulsflour, 2 tablespoonfuls Royal Baking Powder, 1 tablespoonfulbutter, 3 eggs, salt and nutmeg. Grate potatoes,which have been with the the day before boiled and skinned ; mix flour, previously sifted together with baking powder, and butter add the melted by one, eggs one 1 quart flour,1 CAKE. SHORT balls to taste form into salt and and ; nutmeg teaspoonful salt, 2 heaping teaspoonfuls apple, put into boilingwater, s!^^ Royal Baking Powder, 2 tablespoonfuls about size of a small which has been well salted,boil 15 minutes ; take Sift the flour,salt and Butter, 1 pint milk. der powwith kind of and with skimmer, out serve any together, inib in the butter cold ; add the fricassee or pot roast. into a smooth dough, just soft milk, and mix Suet (Danish). -1 cupful suet, Dtimplings enough to handle ; divide in half, and i-oU out to ing chopped tine, 1 cupful grated English muffins or the size of bi-eakf ast plates; lay on a greased bakbake in hot oven 20 minutes bread, 1 cupful flour, t.jteaspoonful Royal Baking tin (fig.XTV), and e eggs, 1 pint milk, large ting siigal-, Powder, J^.cu|itiil cutting, as cutseparate the cakes without , them makes heavy. Have two dozen peaches pinch salt. Silt together powder and flour, add beaten eggs, Ki"ited imiilius, sugar, suet, and milk, peeled and cut in slices ; use half of them to cover spoonfuls hatter form into smooth which halves of short cake ; sprinkle plentidrop by tablefully the bottom into pint boilmg milk, three or four at a with sugar and cream ; lay on the top halves milk them the rest of the time ; when the crust downwards done, dish, and pour over with ; use boiled in. they were fruit over them, and sugar plentifully. milk

drain

cupfuls, add

Short

Cakes.

I^^EACH

W^M

THE

ROYAT.

BAKING

POWDER

ABSOLUTELY

PURE.

THtl

BOYAL

BAKER

AND

PASTUY

UOOK.

"Proceed rected Bread distale Rolls or as 2.-3 No. Dumplings. Huckleberry Pudding No. 1. for Apple Dumplings Muffins, 3 eggs, 1^ pints milk, 1 cupful sugar, 1 teaspoonful Royal Extract Lemon. Steep mufHns Proceed for as directed Feacli Dumplings. in milk ; when soaked a little thoroughly squeeze No. 1. Apple Dumplings with milk to boil; beat with dry, put in bowl Proceed rectedsoaked dias Dumplings. Strawberry muffins, sugar, eggs, and extract; when for Apple Dumplings No. 1. milk boils, pour on muffins,etc.,stir smooth, pour into buttered pudding dish, and bake % hour in with Hard Sauce moderate, steady oven ; serve (see Sauces). Bread No. 3." 3 stale Sugar MufPudding fins, 1 pint milk, 5 eggs, 2 tablespoonfuls butter, pinch salt, 1 cupful seedless raisins,J^ cupful PUDDING.J^ pound sugar, /ÔCOANUT chopped citron,1 cupful sugar, 1 glass brandy, 1 1^ ^ pound butter,J^ pound grated cocoanut, teaôonf ul Royal Extract Bitter Almonds. Grate Hi^ whites of three eggs, 1 teaspoonful Royal muffins fine ; pour on them. In bowl, the milk, lixtract Rose, 2 tablespoonfuls sherry wine. Beat with boiling; cover plate for }4 hour ; then beat and butter whites until to a cream ; beat sugar in eggs, sugar, half the raisins,brandy, and tract exto butter stiff and add and Add cocoanut sugar it in plain oval mould, well buttered ; pour with sauce. last. Bake, and serve and decorated, with the raisins left out ; set it in Apple Pudding(English)." Pasê, No. 2 ; saucepan, with boiling water to reach two-thirds and 13 or 14 apples, peeled, cored sliced;1 tea- up sides of mould; steam thus 1 hour; turnout, Extract spoonful Koyal with Sugar Sauce. Nutmeg, \}4 cupfuls and serve Line earthenware with pudding mould sugar. Bread Butter 4 and Vienna Pudding. extract wet in and pack apples, ; paste, sugar, Rolls or Bread, sliced and buttered, ^ cupful currants, cover, pinch edges ; edges together firmly ; place 1 cupful 1 teaspoonful 1}4 pints milk, 4 "

Puddings.

in saucepan

eggs,

]^full boilmg water.

sugar,

Royal Extract Beat eggs and Nutmeg. Pudding (Boston). -Paste, No. 3; 12 sugar together, add milk and extract; pour over Apple and sliced ; 1 teaspoonslices of rolls laid in buttered or 14 apples, peeled, cored ful pudding dish, with cuiTants Royal Extract Nutmeg, IJ^ cupfuls sugar. sprinkled between ; bake J^ hour in quick Line dish with the with Brandy Sauce. edge of deep earthenware oven ; serve paste: pack in the apples, add sugar, J^ cupful Batter (with 1 cupful Pudding Pruit). extract; wet edge of paste; lay on water, and flour,1 teaspoonful Royal Baking Powder, pint of paste: press two together, ornament the cover mOk, 4 eggs, 2 cupfuls of any kind fruit prepared with milk, bake in moderate edge, wash oven; Sift flom-,sugar, and as usual, 1]4 cupfuls sugar. with rich cream. serve powder together, add eggs, beaten, milk, and fruit,pour into well buttered Tapioca pudding dish, bake Apple Pudding." Pare and core 40 minutes with Wine Sauce. ; serve enough apples to filldish; put into each apple bit in quick oven of lemon peel. Soak y^ pint tapioca in 1 quart Batter (Boiled). Pudding 1}^cupfuls flour, water 1 hour, add lukewarm a little salt; flavor 1 teaspoonful Royal Baking Powder, }4 teaspoonful with lemon imtil apples apples. Bake ; pour over salt, 1 tablespoonful butter, 10 drops Royal and sugar. tender. Eat when cold, with cream are Extract Sift flour, Nutmeg, 2 eggs, 1 pint milk. "3 Almond Pudding. Royal Egg Muffins, 1 salt,and powder together ; i-ub in butter cold ; add and into batter as for blanched milk; mix eggs, beaten, cupful almonds by pommg boiling muffins into well buttered mould till skins them water ; pour on slip off easily and ; set in water with two-thirds boiling saucepan, pounded to fine paste, IJ^ cupfuls sugar, 4 eggs, up sides of steam moifld and 1 with serve hour, ; Spice l^ pints milk, 1 teaspoonful each Royal Extract Sauce. Bitter Almonds and Rose. Cut off top crust from niuflflns very thin; steep them in milk; beat yelks Batter (Baked). Proceed rected diPudding as of eggs and sugar with almonds, then add steeped for Batter Pudding (boiled),baking it in muffins little squeezed a dry; dilute with milk, well buttered pudding dish .35 minutes; serve with add exti-act ; put it thus tered Rexford Sauce. prepared into well butearthenware dish ; then stir in gently whites Boiled 2 cups of Indian Indian Pudding. to dry froth; bake beaten in moderately quick meal, 1 pint of milk, 1 cup of floiu-, J^ cup of suet, about }4 hour. oven ]4 gillof molasses, 2 cups of dried apples, salt to Arrowroot Pudding. quart milk, S]4 taste. Boil the milk and pour it scaldingon the tablespoonfuls arrowroot, 4 eggs, 1 cupful sugai-, meal, add the flour, chop the suet fine,soak the 1 teaspoonful each water and Royal Extract ajjplesin a little warm to swell them, and Nutmeg Boil milk, add mix them in the molasses arrowroot Cinnamon. dissolved the ot^her ingre; add dients, in little water, and the let reboil; take tie in a pudding to cloth, allowing room sugar; from 5 hours. Are, beat in eggs, whipped a little,and extracts; swell one-third; boil or steam "

pour bake

in well

buttered earthenware dish, hour; fore beminutes a few sift 2 tablespoonfuls sugar oven, to back glaze. This pudding is cold.

quick oven taking from

}^ an

Boston beef

Baked Pltun Pudding. suet, freed of skin, chopped

IJ^ very

fuls cup-

fine,

1}4 cupfuls raisins,stoned, 1\4 cupfuls cun-ants, and picked, 1 cupful brown 2 cupsugar, fuls flom-,1 teaspoonful Royal Baking Powder, 4 No. 1. "Paste, No. 3; eggs, 1 cupful milk, ^4 cupful citron, chopped, Blackberry Pudding 1 quart berries,\}^ cupfuls sugar. rectedpinch salt, 1 tablespoonful Royal Extract Proceed as diMitfor Apple Pudding. Put all these ingredients in meg, 1 glassbrandy. from the as a bowl, they drop eggs shell, flour No. 2." Proceed Blackberry as Pudding brandy; mix into rather directed for Cottage Pudding, adding \% cupfuls sifted with powder, and short batter; pour into well buttered,clean cake blackben-ies;serve with Spice Sauce. 2 hours tin,bake in steady oven with nilla Va; serve Bread No. 1. 3 Lunch Pudding Rolls, 1 Sauce. pint milk, i^ pint cream, }4 cupful sugar, 1 table1 cupful sugar, 2 eggs, 2 Cottage Pudding. spoonful butter,5 eggs, ]^ cupful currants, 1 table1 pint flom-, ]}^teaspoonfuls Roycupfuls cream, al spoonful chopped orange peel. Cut off very thin Powder. Beat the Baking gether toof rolls;steep them in milk; eggs and sugar tops and bottoms add with flour, the powder sifted ; cream, when soaked, place in bowl, after squeezing dry. and salt mix into in, smooth pinch batter as for ; and milk and fli-e to boil; beat eggs, cream on or oval, buttered cup cake ; put into long narrow and picked, and orange sugar, currants, washed bake in hot 30 mould, oven minutes; serve with milk peel well together; when on boils, pomAux Sauce Quatre Fruits. Put in well buttered them, stiri'ingthe while. 40 minutes. Proceed Com Starch pudding dish ; bake in steady oven Pudding. as directed over

it,and

set

generallyeaten

washed

Serve

with

Duchesse

THE

for Arroivroot

Sauce.

ROYAL

BAKING

POWDER

Pudding.

IS ABSOLUTELY

PURE.

4 English vivf4 eggs, pint cream, and 4 yelks, 1 cupful sugar, ^ cupful almonds, tbem on til unblauclied by pouring boiling water cut and into shreds, 1 skins slip off easily cupful each dried cherries,apricots,greengages, fruits. or preserved,whole, or canned any other Well butter a mould layer of muffins cut ; make so on, until very thin, then of fruit,almonds, and used ; beat milk, cream, all the ingredientsare of contents and together, pour over eggs sugar mould, and let stand before baking at least }4 an to with boiling water hour, then set in saucepan

No. Cabinet Pudding Hiis or Rolls, ^ pint milk,

two-thirds out on dish Sauce. reach

thus 1 hour ; steam with Cream serve

mould

COOK.

PASTRY

AND

BAKER

ROYAL

THE

Fig Pudding. J^ pound good dried flgs, fine dry bread washed, wiped and minced ; 2 cups crumbs, 3 eggs, J^ cup beef suet, powdered ; 2 scant cups of sweet milk, }4 cup white sugar, little solved salt, J^ teaspoonful Royal Baking Powder, dis"

in hot water and stirred into milk. Soak in milk, add eggs, beaten light with figs. Beat 3 minutes, put in sugar, salt,suet and mould with tight top set in boiling water buttered from with weight on cover to prevent mould setting, uphot with hard and boil 3 hours. Eat 1 teaspoonful sauce or butter, powdered sugar, Royal extract Nutmeg. the

crumbs

;

3 large potatoes, pinch German Pudding. gar, salt,1 cupful suet chopped, 14 cupfid coffee su1 egg, }4 teaspoonful Royal Baking Powder. Peel, boil, 2. No. Cabinet % pound stale 1 tablespoonful flour, )4 cupful cream. Pudding gar, peaches, and mash potatoes very fine ; add egg, cream, sucake, y^ cupfiU raisins,Yz canned sponge cold add suet and flour sifted and salt ; when Butter 4 eggs, ly, pints milk. plainoval mould ; stale cake, third of the raisins stoned, with pudding dish 30 powder ; bake in buttered lay in some layers of remainder % of peaches ; make 9f minutes, in rather quick oven ; serve with Wine Sauce with very thin No. 1. cake, raisins,and peaches ; cover with milk beaten shce of bread over pour ; then Pudding."?^ cupful hominy, IJ^ Hominy with boiling water spoonful ; set in saucepan eggs and sugar pints milk, 2 eggs, 1 tablespoonful butter, 1 teatwo-thirds to reach Boil Extract 1 up sides of mould, steam Rose, cupful sugar. Royal it % hour, turn out carefullyon dish,and serve tract, hominy in milk 1 hour ; then pour it on eggs, exwith Peach Sauce. beaten and together ; add butter, sugar, in hot oven in buttered pudding dish, bake 3 stale Royal Eqg Muffins pour College Pudding. 20 minutes. or Bread, }4 cupful currants, 34 cuptiileach 3 stale Sugar Mufchopped citron, orange, and lemon peel,14 cupful fins Pudding." Huckleberry or sugar, 3 eggs, 1 pint milk, 1 tablespoonful butter. bread, 3 cupfuls huckleberries, 1 cupful over Gi-ate muffins, place in bowl, pommilk, sugar, 1 teaspoonful each Royal Extract mon Cinnawith and Cloiyes,'iy2 plate 30 minutes, then add boiling; cover pintsmilk, 3 eggs, pinch salt. and lemon beaten ing, citron, orange, Grate eggs, sugar, muffins, place in bowl, pour over milk, boilwell washed stand 30 minutes with plate, peels, melted butter, and currants cover ; add eggs, and picked ; mix and fill6 well greased cups, bake beaten, sugar, salt,extract, and berries ; mix and about in quick oven to serve, 25 minutes erate ; when pudding dish, and bake in modput into buttered out on turn with Spice Sauce. platter,pour roimd it Wine Sauce No. 45 minutes oven ; serve 2, and serve. Corn 1.-3 No. Indian Muffins or Pudding 3 eggs, ^4 cup Jam Cracker and Pudding. Bread, IJ^ pints milk, % cupful sugar, 3 eggs, 1 ter, cracker crumbs, }^ cup sugar, 1 tablespoonful butnamon, Ginger and Cinteaspoonfuleach Royal Extract 1 cup milk, j^lemon" juice and grated peel,3 in niilk ; when 1 pinch salt. Steep muffins gether tocrumbs Heat milk and tablespoonfuls of jam. soaked, squeeze rather dry, place in bowl, beat up until scalding. Tui'n out to cool, while milk with extracts, pour salt,eggs, ana sugar, the to rub butter and a cream, adding sugar over you them, boiling,stirring all the while, pour in and soaked cracker Stir in beaten lemon. yelks, ate buttered pudding dish, and bake 1 hour in moderButter bake-dish, put milk, at last the whites. with Hard Sauce. oven ; serve the fill with mixture and the bottom, jam at up Indian No. 2."}4 cupful flour, Pudding Eat cold, bake, covered, J^ hour, then brown. cupfuls corn meal, J^ cupful syrup, J^ tea1}4 if with sifted sugar a on top, or, like,put you milk. Mix 1 corn meal, flour, spoonfid salt, quart meringue over it before taking from oven. the rest on salt and cupful of milk together, pom1 cup of sugar, 1 cup of for 30 minutes Cottage in a while Pudding. ; it, boiling, stir once milk, 1 egg, lump butter size of egg, 1 pint of bake in moderate 2 hours, in well buttered oven flour, salt,2 heaping teaspoonfuls Royal Baking Iluddingdish ; sei've with Wine Sauce. up

and carefully,

turn

Powder.

Sauce.

1 egg, sugar, of butter mixed. to boil,flavor with

cup

teaAdd

2 stale SalUj Lunn Pudding." fins MufBread, juice 2 lemons, 1 teaspoonful Royal spoonful tableExtract Lemon, 1 cupful sugar, 4 eggs, 1 Vanilla. Extract Grate muffins, put butter, 1 pint milk. Oustard i}4 pints milk, 4 eggs, Pudding. with plate,set in bowl, pour in milk, boiling,cover nilla. aside for 30 minutes, then add Va1 cupful sugar, 2 teaspoonfuls Royal Extract en sugar, butter, beatBeat eggs and sugar together ; dilute with together, and juice ; mix eggs, extract, and into buttered extract pudding milk, and into well buttered ; pour pudding dish ; bake in pour in dripping pan, two-thirds full rather with Lemon dish, set in oven hot 45 minutes oven ; serve until firm, about utes 40 minof boUing water ; bake sauce.

spoouful flour,small piece Ijoilingwater, let

come

Lemon or

Royal

in moderate

oven.

Charlotte ice 5 Then

Susse.

G hours

take

4 English Muffin.-: Suet Pudding. Bread, 1 cupful suet, }4 cupful sugar, -1 Lemon. IJ^ tablespoonful Royal Extract When pints milk, pinch salt. Grate muffins, chop suet, dish ; fi-eed of skin, in bowl, add fine, put them very tableextract, pour over sugar, eggs, beaten, salt and hour. boiling milk, stirring it the while, suffer it h"

Lemon

of 1 quart of chocolate, grated scalded ; 1)4 squares stir into scalded milk. and with cold mws., into pudding chocolate is dissolved, pour add yelks of 6 eggs, well beaten, and 6 Bake about % of an spoonfulsof sugar. of eggs 6 whites to stiff froth ; add Beat Spread the frostingover spoonfuls sugar. until a lightbrown. set again in oven

Pudding.

Chocolate

pint of cream,

milk

table-

top

kept

;

until stiff. solve of gelatine, discold mix When

perfectlycool,beat

until

large teaspoonful

the fire in a little milk. with cream. Add J^ pound of powdered sugar, Vanilla. Put 8 teaspoonfuls of Royal Extract lined with cake and set on ice in moulds sponge till perfectlycold. over

Farina Arroun-oot

Pudding.

Proceed

directed

for

Puddimj.

THE

ROYAL

BAKING

stale eggs, 1 or

; wet

POWDER

into well but stand 30 minutes covered ; then pour 4o tered oven pudding dish, bake in moderate with Sugar Sauce. minutes ; serve ian Ital1 cupful broken gar, 1]4 pints milk, 4 eggs, 1 cupful sularge tablespoonful butter, 1 teaspoonful

Macaroni macaroni, 1

Pudding.

in well Vanilla. Boil macaroni Extract to the boiling salted water 10 minutes, then add from milk and simmer 20 minutes longer ; remove gether, tobeaten butter fire, pour on sugar, eggs, and lastly add extract ; put in well buttered 35 minutes ; pudding dish, bake in steady oven with Cream Sauce. serve

Royal

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

AND

PASTRY

COOK.

"Take Rice Plum (French). Pudding. teacupMeringrue "J4 pound beef Pudding ful rice to 1 pint water rice is boiled raisins dry kidney suet, \^ poimd ; when ( Smj-rna and add 1 iiint milk, a piece butter size of an Malaga mixed), \i pound fresh bread crumbs, 1 egg, and 5 eggs. Beat yelks and grated rind of lemon, brown tablespoonful flour, 6 ounces 4 sugar, and mix with rice. Butter dish, pour in mixtiu-e, ounces and citrod peel mixed, a littlesalt., orange bake lightly. Beat whites to stiff froth ; add cup J4 of a grated nutmeg, a pinch of pulverized of sugar and juice of a lemon. When and a little lemon pudding is gmger peel chopped fine, about bake in slow oven 5 eggs, about 2 tablespoonfuls good brandy or 7iearlydone, spread on frosting, till top is light brown. and J^ tablespoonful sweet This is cream. rum, sufficient for a the good-sized pudding. Wash Orauire Pudding. 15^ cupfuls stale Royal raisins in lukewarm in basin or water, place them Vnfermented Bread, 1 cupful finelychopped suet, wooden bowl, with the peel already cut into square 1 cupful sugar, 3 eggs, juice of 1 orange, 1 tablepieces,and steep in a little brandy. Now trim the spoonful Royal Extract Orange, ^ cupful milk. beef kidney fat and chop it very fine, with one all thoroughly Mix tegether, fill 6 cups well it well with the crumbs spoonful flour, mix of Tm-n out on dish,serve greased,boil 30 minutes. and the eggs ; then bread, brown add the sugar with with Hard 1 teaspoonful Sauce, flavored the the of rest the brandy, salt,nutraisins, meg, peel, Royal Extract Orange. ginger, and, last of all,and after it is all well 1 the all this Plum No. Christmas). cream. in mixed, Spread a Pudding, (Royal large napkin, well 2 cupfuls raisins,2 cupfuls ciurants, 2 cupfuls of the buttered, fold up the corners suet, 14 cupful almonds, blanched, 2 cupfuls flour, napkin, and tie to the level of the pudding, so as 2 cupfuls grated Royal Sugar Muffins or Bread, \^ to make it round plunge the pudding into a ; then of boiling water, and let it bod at least 4 cupful each, citron,orange, and lemon peel,8 eggs, saucepan hours" 1 cupful sugar, \^ cupful cream, 1 gilleach wine constant boiJing. Take out and let drain the top so as to keep on a and brandy, large pinch salt, 1 tablespoonful in a sieve ; cut it from ing level,then turn it out on a dish, removing the Royal Extract Nutmeg, 1 teaspoonful Royal BakPowder. Put in large bowl raisins,seeded, napkin carefully,so as not to distm-b the fine part of the pudding. and Sprinkle with a little rum picked, suet, chopped very currants, washed sauce. You and lemon to the pudding when cut fine, citron,orange, apply a match it is fine,almonds may the table. Sei-ve a little nun on sauce peels,chopped, lemon, sugar, wine, brandy, and separate. This pudding may be cooked in a mould, the mould lastly ; add flour,sifted with powder, mix cream, well buttered, and buttered the pudding all well together ; put in large, well tied in a napkin, also well buttered. Boil 4 hours. water mould in with set (fig.II) ; boiling saucepan to reach half up sides of mould, st"am thus five Princess Pudding. y^ cupful butter, 1 cupful dish carefully ; serve with hours out on ; turn : large cupful flour,3 eggs, J^ teaspoonsugar, ful Wine Sauce. Royal Royal Baking Powder, small glass brandy. Rub to smooth butter and cream Plum No. 2. "1}^ cupfuls each Pudding sugar, add eggs, 1 at a time, beating few minutes Rolls or Bread, very finelychopped grated Lunch between, add and picked, flour,sifted with powder, and brandy; put into suet,raisins,seeded, currants, washed with boiling and coffee sugar, }4 cupful each and citron, milk mould, well buttered, set in saucepan half up its sides ; steam to reach thus IJ^ marmalade, 4 eggs, two cupfuls flour. 1 water orange with teaspoonful Royal Baking Powder, 1 teaspoonful hours ; turn out on dish carefully ; serve Lemon Sauce. each meg. Royal Extract Cinnamon, Cloves,and NutMix all these ingredientswell together in Rice No. Pudding l."}4 cupful rice, 1^4 mould lai-gebowl, put in well buttered ; set in pints milk, 14 cupful sugar, large pinch salt, 1 half up its with boiling water to reach saucepan rind chopped fine. Put rice, tablespoonful lemon sides ; steam thus S}^ hours on ; turn out carefully and picked, sugar, salt,and milk in quart washed wth dish, and sem-e Royal Wine Sauce. 2 hours, pudding dish : bake in moderate oven No. 8. Plum IJ^ cupfuls finely stirringfrequently first I14 hours, then permit it Pudding chopped suet, 2 cupfuls raisins,seeded, 1 cupful to finish cooking, with light colored crust, disEat cold, with cream. turbmg it no more. washed and currants, picked, }4 cupful coffee "

J^cupful chopped citron,1 glass white wine, Rice No. 1 cupful rice,1 quart 2. Pudding der, 2]4 cupfuls flour. 1 teaspoonful Royal Baking Powmilk, 4 eggs, 1 tablespoonful butter, 1 cupful su1 cupful milk, 1 teaspoonful each tract Royal Expinch salt. Boil rice in 1 pint milk untU tenPlace all these ingreNutmeg and Lemon. dients far, from er, then remove fire;add eggs, sugar, salt, in bowl, with eggs beaten, and floiu-,sitted and milk, beaten together, mix ; pour in pudding with powder, mix into firm batter ; put in well break butter in small pieces on surf ace ; bake dish, buttered with boiling water mould, set in saucepan in steady oven 30 minutes v"'ith Brandy ; serve to reach half up its sides ; steam thus 214 hom's ; Sauce. tiUTi out carefully on dish; sei-ve with Hard Saiice. Rice No. Pudding 3."]4 cupful rice, ^ Plum No. 4 (English. ChristPudding pint milk, 4 apples, peeled, cored, and stewed, J^ 2 cupfuls each Boii rice in milk stoned imtil recupful sugar, 4 eggs. duced m.as). raisins,ciurants. and washed to pulp, beat well with apple sauce and sugar picked, beef suet, chopped fine, and then set aside coffee sugar, 3 cupfuls grated English Muffins or for 10 mmutes, to cool, then Bread, 8 eggs, 1 cupful each chopped citron,and carefully mix in whites of eggs, whipped to stiff them butter the almonds on mould, pour in pudding, set in blanched-~by pouring hot water froth, with boiling water until the skins sUp off easily to reach 1 lemon half up its peel, and saucepan salt. sides steam Mix all these in slowly for 25 minutes ; ingredients large ; permit it to largepinch stand 3 minutes before well buttered set out in in with bowl, put mould, tm-ning saucepan ; senre with boiling water Sauce. to reach two-thirds up its sides, Custard steam out thus 5 hours, turn carefully on dish, 1 quart milk, 4 tablespoonSago Pudding. fuls with serve brandy poured over it, and Brandy boiled in the milk till soft; set dish in Sauce in bowl. When about to serve on table, kettlesago of hot water, and let sago swell gradually. brandy should be set on fli-e. sugar,

"Poor

Man's

Pudding."

}^ cupful suet,

chopped, 1^ cupful

seeded raisins,}/^cupful cm-picked, IJ^ cupfuls grated Com 1 teaspoonful Muffins or Bread, 1 cupful floiu-^ 1 Royal Baking Powder, X^ cupful Drown sugar, Mix all well together, put into well pint milk. with boiling water greased mould, set in saucepan to reach half up sides of mould; steam two hours; turn out on dish,carefully; serve with butter and

rants, washed

and

sugar.

THE

ROYAL

BAKING

POWDER

Beat 3 eggs, and stir into cooked milk and up Then sago ; salt and sugar to taste. put in oven and bake very lightly. Sauce for this : % cupful butter tillquite beaten to cream, stir in sugar thick. To cupful boiling water, add com starch mixed with cold water, till the whole is of consistency of thin starch : mix this with sugar and butter, and other pudding while warm, pour 1^ over half just before serving, after adding 1 teaspoonful Royal Extract Vanilla, Lemon or Nutmeg to rich flavor. a give

IS ABSOLUTELY

PURE.

ROYAL

THE

BAKER

PASTRY

AND

COOK.

Puff Paste No. 5.-3 cupfuls sifted flour,2 spoonful cupfuls butter, 1 egg yelk, a little salt, 1 teaThis is difficult Royal Baking Powder. apricots,bananas, etc., proceed in this manner: essentials to make. The A cool are : place to the kernels and press the fruit through a Remove make it in, ice, broken shallow cake up in two sieve ; put what you have thus obtained in a bowl, and with salt and butter, firm, good flour, adding J^ pound of powdered sugar and the vhites Eans, worked out. uttennilk Sift flour with powder in an t)f three eggs ; beat well with egg-beater Jor 5 it in a ring with back of it on of 6 or 7 eggs pastry slab, form take the whites Then or 6 minutes. the egg yelk and salt, hand well together.your ; place in center them into a stiff fmth and beat ; mix inside of ring from 5 "add a little ice water, and Put this on a dish in a well-lieated oven before serving. S|iiiiikie powdered graduallytake flour,adding a little at a time, as or 6 minutes gether, ice water, about a cupful toas fruits, surh apples, you require it,more on top. For hard sugar until you have smooth, fine paste, very first and then press through pears, etc., cook them and lithe. Place in ice-box tenacious 15 minutes, as for is exactly the same The treatment a sieve. then roll out to size of a dinner plate ; lay on it the others. butter,and wrap over it edges of dough, carefully Six good sized Potato Sweet Pudding. it ; turn it upside down, roll out very ul of butter, 1 covering ; 1 tablespoonf Iiotatoes, grated raw turn face down the face is side of thin ; then spoonf tablespoonful of lard, 1 pint molasses, 3 tableto rolling-pin the paste next foldingit in three, uls brown sugar, ]4 pint milk, 1 egg, 1 teasquarely ; repeat this three times more, placing it spoonful each cloves, allspice and ginger, 2 teain thin tin on the broken taining ice, and other tin consoft batter ; stir to make a spoonfuls salt ; water each turn or operation ice on it, between times while baking ; bake two slowly for or three of folding and this difficult rolling. By this method JJ hours. be made test successfullyin hotPuff Paste may soaked 1 tapioca, cupful Tapioca Pudding." weather. 1 in 1 quart cold water over cupful night, sugar, Paste No. 6." 3 cupfuls sj/"edflom-,llarge cup dli-ected for Proceed as \)4,pints milk. 4 eggs. ful butter,]4 teaspoonful Royal Baking Powder, 3 2. Rice Pudclino No. Sift flour tablespoonf uls sugar, }4 cupful milk. 1 small cupful tapioca,1 with Pudding. Tapioca powder and sugar, rub in butter, add milk ; quart milk, 1 teaspoonful butter, 3 tablespoonf uls mix into a smooth stifi'ness. dough of medium 4 or 5 hours, then Soak tapioca in water sugar. 3 cupfuls Paste No. Paste). 7 (Timbale add the milk ; flavor with Royal Extract Lemon, sifted flour, 1]4 cupfuls butter,yelks 2 eggs, %cup or anything else you prefer. Bake slowly 1 hour. ice water. ^ teaspoonful Royal Baking Powder. To bo made day before it is wanted, and eaten and powder on pastry slab, Some and sugar. cold with cream or milk prefer Sift together flour form it in ring with back of the hand ; put in with 3 pints milk and no water. the pudding made middle the butter and egg yelks, which gradually 1 and Cocoanut Pudding. cup Tapioca work together; then add water, a little at a time, over night, 1 quart milk, yelks4 using the flour from inside of the ring,imtil the tapioca, soaked uls 3 whites of 1 tablespoonf 2, cupful sugar, eggs, into a very smooth is formed whole paste. Make }4 hour. frostingof ; bake grated cocoanut 5 or 6 apples, 1 cupful Apple Pie No. 1. whites 2 eggs, 3 tablespoonf uls sugar, 2 tablespoonsugar, % cup water, 1 teaspoonftd Royal Extract fuls grated cocoanut pudding when ; spread over No. core 4. Peel, quarter, and Lemon, Paste until a light brown. baked. Set in oven apples, put in stewpan with sugar and water : Proceed directed as Vermicelli Pudding. when cold, add extract and ; when tender, remove for Macaroni Pudding. fill pie plate,lined with the paste ; wet the edges, wa.sh with with paste rolled out thin, and cover 20 minutes. milk ; bake in steady, moderate oven tart apples, 14 cupful Apple Pie No. 2.-3 Pies. I'ind gi'ated, Paste No. 4. Peel, sugar, 1^ lemon thin ; line pie plate slice apples very core, and 1.-3 cupfuls with paste ; put in apples, sugar, and httle water : PIES, No. I^^ASTE FOR the edges with paste roOed out very thin ; jiMM sifted flour, 14 teaspoonful Royal Baking wet 25 oven ^^^ Powder, large pinch salt, 1 cupful cream, 14 wash with liiilk.bake in steady, moderate cooked. or till apples are gether minutes Sift flour, salt,and powder tocupful butter. rather into smooth, ; mix 14 apples, peeled,cored and Pot Pie. Apple ; add the cream firm paste ; flour the board, roll it out thin ; spread sliced,114 pintsflour,1 teaspoonful Royal Baking it evenly, fold in three ; roll out on the butter Powder, 1 cupful sugar, }4 cupful butter, 1 cupful thin, and fold in thi-ee ; repeat twice more, and milk, large pinch salt. Sift flour with powder and use. salt,rub in butter cold, add milk, mix into dough 2.-3 No. cupfuls flom-,)4 teaspoonful as for tea biscuits ; with it line shallow stewpan to Paste in 1]4 cupfuls ; pour Royal Baking Powder, 14 pound beef suet, freed of within two inches of bottom Place water, apples, and sugar ; wet edges and cover skin, and chopped very fine,1 cupfulwater. rest of dough ; put cover with on, set it to boil 20 the flour, sifted with the powder, in bowl, add suet until apples oven into smooth, rather firm dough. minutes, then place in moderate and water ; mix cut top crust from cooked remove are ; then oven, 3.-3 No. cupfuls siftedflour, 1^ cupPaste ful in four equal parts ; dish apples, lay on them lard,1)4 cupfuls butter, J^ teaspoonful Royal and piecesof fueces of side crust cut in diamonds, lard into Cut Baking Powder, 1 cupful water. with cream. top crust on a plate ; serve into smooth, firm flour, sifted with powder ; mix Desert and Rich is of Cream utes A Delicate ; place it to cool for 15 minpaste with the water the in thin salt from Oranges. "Cut oranges butter, Pie and ; meanwhile, press milk and them over slices and ; let them sprinkle sugar by pressingin clean, wet towel, and flour it. Roll for 2 or 3 hours stand on ordinary fruit well floured ; serve out dough on board, place butter on bottom with crust a it,fold dough over it,completely covering butter ; plates. The pie is made it only, and that not thick,but lightand flaky. Take to % inch in thickness, turn roll it out, lightly, ul of thick, sweet 1 cofifeecupf cream, }4 cupful of fold each end to middle, flour it,roll out over, again ; fold ends to middle, and turn it ; repeat pulverizedsugar, 1 tablespoonful flour, 1 egg : until you flavor with ; bake Royal Extract Lemon and If this paste is made this 3 times more, use. and is brown the crust hard, so that it sure each operation of are in summer, put on ice between the custard. will not absorb folding and rolling. Tie." Paste No. 4, J^ cup sugar, ter, but1 Blackberry "5 flour, No. 4. Paste cupfuls cupful and three cupfuls berries to each pie. Line pie 1 cupful lard, 1 cupful water, 14 teaspoonful Sift flour with powder ; plate with paste, put in berries and sugar, wet the Royal Baking Powder. with milk ; bake in quick, and wash the water, mix butt"r cold ; add rub in lard and edges, cover 20 minutes. steady oven lithe dough. into a smooth SouflEle

soft and

Fruits."

Different

juicy nature,

such

With

fruits

peaches, plums,

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

for Custard Pie." Proceed as Cocoanut Pie, plain, adding IJ^ cupfuls grated cocoanut, and leaving out ^ pint mUk. ries, Tie." Paste No. 4, 3 cups cranberCranberry stewed with 114 cupfuls sugar, and strained. Line pie plate with paste ; put in cranberry jam, wash the edges, lay 3 narrow bars across ; fasten at edge, then 3 more forming diamond across, ; shaped spaces, lay rim of Paste 5, or of same until wash with wash, bake in quick oven egg paste is cooked. No. 6, lii pints Custard Pie CPlain).Paste milk, 4 eggs, 1 cup sugar, 1 teaspoonful Royal well greased pie plate 14 Extract Lemon. Line inch thick, take b"dl of paste, flour it well, and proceed with pahn of left hand, pressed against edge, to push the paste from center into a thick, liighrim on edge of plate. Fill while in oven with with milk, beaten extract, and sugar, eggs, and strained

; bake

Custard Pie

in moderate

Pie

oven

(Apple)."

20 minutes.

Proceed

{Peach) substitutingthick,stewed

Proceed Custard Pie (Peach)." Pie, j}lain, laj"iDg in bottom

cooked, fresh, or canned

peaches, then

AND

PASTRY

Lemon lemons,

\% .cupfuls coffee

6, 2 soda crackers, 2 sugar, 2 eggs, lU cupfuls Roll crackers fine ; place in boilingwater. with bowl, pour on boiling water ; cover plate ; when cold add eggs, beaten, sugar, grated rind of and Line pie plate one, juice of both lemons. with paste ; add preparation ; wet edges ; cover, 25 wash in quick oven with over milk, bake minutes.

apples. for

tard Cus-

pie some adding the

Paste

No.

3, 3 cupfuls cherries,

Line pie plate with the cupful sugar. in edges, add cherries, cover, bake 25 minutes. steady, quick oven Currant Pie." -Paste No. 3, 3 cupfuls ripe 10 minutes with currants, stewed cupful sugar, to make and strained. Proceed as for Cranberry

paste,

wet

Pie.

No.

Pie."

apples, 3 eggs,

Paste No. 5, IJ^ cups tablespoonful butter, 1 2 tablespoonfuls brandy,

gillcream, 8 macaroons, 2 tablespoonfuls chopped citron. Beat macaroons fine ; add apples and ; then eggs, beat 5 minutes add melted butter, cream, citron and brandy ; mix together well. Line deep pie plate ; wash edges : lay thin rim on ; wash with egg wash ; pour in the utes. 25 minoven preparations, and bake in moderate Pie."

No.

Paste

of two

and

oranges

rind

spoonfuls 2 table1 cup sugar, juice Beat butter and

5, 4 eggs,

butter, V^ pint cream, one.

beaten light cream ; add eggs gradually with juice and rind, grated ; lastly add cream froth line stiff to ; whipped pie plate with paste ; wash edges ; put on rim ; pour in mixture, bake to

sugar

in slow

Pie."

Paste

Marlborough stewed

tard Cus-

custard.

Cherry stemmed,

Pie.

Orange

for

COOK.

25 minutes.

oven

Mince

Paste

Pie."

3, 2 cupfuls mince

meat.

lbs. currants, 3)^ lbs. peeled and cored apples, ?,% lbs. beef,3}^ lbs. suet, and peel, ^ lbs. 1^ lb. each citron, lemon orange mon, coffee sugar, 2 lbs. raisins,4 nutmegs, 1 oz. cinna1 cloves and mace, 1^ oz. each pint brandy, Wash and 1 pint white wine. currants, dry, pick skin and sinews them, stone the raisins,remove each from beef and ingredient separsuet, chop ately, ished, very fine,put into large pan as they are finand wine ; brandy finally adding spices, thoroughly mix together ; pack in jars ; store in will keep from cold, dry place. This mince-meat be floured The fruit should never 12 to 18 months. in making mince pie.

Mince-meat

No.

1.-7

Stew Pie." apples until quite them through a colander, have juicy. two Beat of one : }^ cup eggs, saving the white to taste. butter, 1^ cup sugar to every pie ; season be governed somewhat Quantity of sugar must by Bake with the acidity of the apples. a bottom crust a frosting of ; while they are baking make of 1 egg ; when the white pies are done spread lbs. currants, 5 lbs. Mince-meat No. 2.-2 the frosting evenly over top ; set again in the peeled and cored apples, 2 lbs. lean, boiled beef, 1 and brown oven sUghtly. lb. beef suet, % lb. citron,2i^ lbs. coffee sugar, 2 No. Pie. Paste French Plum 4, 2 cups lbs. raisins,1 lb. seedless raisins, 2 tablespoonfuls French in water 1 over steeped night, prunes cup 1 nutmeg, 1 tablespoonful each cinnamon, mace, Lemon. Line sugar, 1 teaspoonful Royal Extract wine and cloves and allspice,1 pint each Madeira pie plate with paste ; wet edges ; add prunes with Wash currants, dry, pick them, stone brandy. extract and wash ; cover, sugar, 1^ cupful water skin and sinews from the beef, the raisins,remove with milk, bake in rather hot oven 25 minutes. chop each ingredient up separately, very fine ; in large pan, finallyadding done Pie." Paste No. 5, 3 cups gooseas Grooseberry berries, place soon 15 minutes, and stewed with 1}^ cupfuls sugar brandy ; mix thoroughly ; spices, Madeira and strained. Proceed directed for Cranberry as pack in jars ; keep in cold place.

Dried

Apple

soft, rub

Pie.

Lemon

Cream

Pie."

Paste

No.

lbs. cun-ants, 3.-2 No. Mince-meat suet, 1 lb. raisins,1^ lbs. coffee sugar,

starch, 1 cup sugar, milk, 3 tablespoonfuls corn 2 tablespoonfuls butter, 1 teaspoonful each Royal Extract Lemon, Cloves and Cinnamon, juice of 2 Boil milk, add starch corn lemons, yelks 4 eggs. dissolved in a little milk ; when it reboils,take off, beat in yelks, butter, lemon juice and extracts ; into pie plateslined with paste, having pour at once in Custard in Pie "bake as described high rim hot oven, until paste is cooked, about 20 minutes. Lemon Cream Pie." Meringue Having the Leni on made "_'ream Pie, whip 4 whites of eggs to dry froth ; gently incorporate 1 cupful sugar ; to set fawn spread over top of pie ; return to oven "

color.

Lovers

of Chocolate, in any and evei-y form, make to a common this addition custard pie. Beat 1 egg to a stiff froth, then add pulverized and with 14 teaspoonful grated* chocolate sugar 'Vanilla ; spread this on the top of Royal Extract the pie and let it harden for a moment in the Or it in still another oven. you may prepare Put the chocolate in a basin on the back of way. the stove, and let it melt (do not put a drop of water with it) ; when melted beat 1 egg and some in with it ; in the latter case it wUl be a sugar in brown regular chocolate color,and in the other a sort of gray.

can

THE

ROYAL

BAKING

POWDER

4 each

5, 1]4 pints beef

lbs. ozs.

1^ peel, red and white wine orange pint, peels of 2 lemons very thin, 1 teaspoonful each rants, curcinnamon, cloves and nutmeg ; wash stone the raisins,free suet of skin ; chop each ingredient separately, very fine ; put soon as done in pan, finallyadding spices and wines ; mix thoroughly ; pack in jar ; store in cold place. Line pie plate with the paste ; wet edges ; put in candied

wash ; cover, 25 minutes.

mince-meat

quick oven How Pie.

Distribute

over

with

Raisins

egg,

bake

Mince

is ready to be put mince-meat in a the raisins and put them in the crust, prepare to cover with the stove basin on enough water them. Cook until tender ; after you fillthe crust number put raisins in so that about same you can will come in each piece. Then, if you wet the edges of the crust so that no juice can escape, you know will never by the taste that the raisins were with the mince-meat. not cooked

When

the

No. Pie." Paste 5, 8 peaches peeled Line pie plate with the stoned, 1 cup sugar. peaches ; add sugar : paste ; wet edges ; arrange bars paste across ; fasten ends, lay 3 lay 3 narrow diamond bars, to form again more spaces ; wet with in and over lay rim over ; wash egg ; bake

Peach

and

moderate

oven

20 minutes.

IS ABSOLUTELY

PURE.

AND

BAKER

ROYAL

THE

No. 5, 3 cupfuls p)ums ; Paste Tie." with in water, cover 114 cupfuls sugar, Line until tender. pie plate with the paste ; wet edges ; cover, wash with egg, bake iu quick oven 20 minutes.

PASTRY

COOK.

Plunx

Sauces

simmer

Pumpkin

large .sized pumpkin,

Pie. "Take

firm, of

boil just as you and deep color, wash would thoroughly potatoes with skin on ; when cooked carefully through sieve, clearingit pass 1 cup brown of all lumps, seeds, etc. Take sugar, 1 cup the molasses, nii.x: well together. Beat whites and yelks of 4 eggs well together and mix with the pumpkin lasses thoroughly ; then add the mol.csf and sugar, pinch of salt,4teasii()nnfiils "ginger, 1 teaspoouful ground cinnaiinin ; laki- ] milk, mix well altogether. This is intended cup to make 6 pies ; should be a large not pumpkin add less milk so as not to get too thin. B"ike one, in deep plate lined with plain pastry. Squash pie iu same made way.

Pie No. No. 1," Paste Pumpkin 4, 1 pint stewed pumpkin, 3 eggs, 1)^pints milk, 2 teaspoonfuls ginger, 1 teaspoonful each cloves, nutmeg, and mace, cinnamon pinch salt and 1 cupful light brown Stew follows : Cut as pumpkin sugar. pumpkin, of deep color, firm and close in texture, in half ; remove seeds, but do not peel it ; cut in small slices,put in shallow .stewpan, with about J^ cupful water ; cover as steam very tight ; soon it will not burn forms, set where pumpkin ; when is tender, turn off liquor and set it liack on stove to steam dry ; then measure out, after straining, 1 pint, add milk boiling,sugar mixed with spices and salt, and well mix altogether; add eggs, described beaten, last. Line pie plate in manner for Custard in prepared pumpPie, plain, pour kin bake in quick, steady oven about 30 minutes, ; until pie is firm in center.

For

^^JRANBY ^TXJ for Wine

Puddings,Etc.

SAUCE.

Proceed

directed

Sauce, Ho. 2, substituting brandy

tfiftrir? for wine.

Melt 1 cupful red Jelly Sauce. 1 glass white .jelly, wine, and 1 teaspoouful Ra-tpberry. Royal Extract Sauce. Cream Bring % pint cream slowly it of boilingwater to boil ; set in stewpan ; when reaches boiling point add sugar, then pour slowly whipped whites of 2 eggs in bowl ; add 1 teaon spoonfulRoyal Extract Vanilla, and use. 1 pint milk, yelks 4 eggs, 1^ Sauce. Custard Set over fu-e,and stir until thick. cupful sugar.

Currant

currant

Boil 2 ounces late grated choco5 minutes i on ; strain with and % yelks of eggs beaten )4 gill cream, cupful sugar, strain,retui-n to Are, stir until thick and add 1 teaspoonful Royal as noney ; remove, Vanilla. Extract

Sauce."

Duchesse in

half

pint milk

Sauce. stewpan

Set on the fire in tin pail, half full boiling water, 1 cupful and cupful milk ; when it reaches ing boilcream point, add sugar and yelks of 4 eggs with small pinch salt ; whisk very quickly until it has of thick cream fore frothy ; just beappearance very add tablespoonful very good butter, 1 sen'ing, Extract each Roj'al teaspoouful Nutmeg and Vanil a, and 1 wineglasswhite rum.

German

placed in

Hard

Sauce.

cupful butter

Beat

to white

beat few minutes and teaspoonful ice untU needed.

cupful sugar

one

; add

cream

whites

and y, 2 eggsT

longer ; tablespoonful brandj-. Royal Extract Nutmeg ; put on

Sauce. Pie No. 2. }4 pint milk, y^ Paste Hygienic Cream No. 4, 1 t)int Pumpkin pumpkin stewed as for Pie No. 1, 1 egg, 3 table- pint cream, yelk 1 egg, 1 tablespoonful buckwheat dissolved in little milk, large pinch salt. Bring spoonfuls molasses, J4 pintmilk, ^ pint thin cream, milk and cream to boil,in thick, well lined saucepan 14 cupful sugar, 1 tablespoonful Royal Extract dissolved to add it buckwheat in ring milk, stir; Ginger. Place pumpkin in bowl, beat in molasses, rapidly to pi-event lumping, allow it to boil 5 in milk and sugar, ginger ; then pom* egg, and minutes from beat in the remove fire, thin cream, yelk of ; boiling. Line tin as described for This is Custard Pie, plain, pour in pumpkin preparation, egg diluted with a tablespoonful milk. healthful belter and far more dren) bake in good hot oven until firm iu center tespeciallyfor chilabout much than butter and so 30 minutes. Syrup, syrup. "

Paste No. Pie. 3, 3 cupfuls Line pie plate " ith raspberries, 1 cupful sugar. the paste, prick over with fork to prevent shrinking and blistering; cut a top crust out a little than the other, prick also and bake larger ; put the fruitand in the pie plate,and cover with sugar the top crust ; if the fruit is ripe they will steam tender if to the oven until hot ; not, just return

Raspberry

minus butter, is well enough, but use be recommended. with hot cakes cannot

Lemon

Sauce.

Boil 1

cupful sugar

of and

butter 1 cupful

together 15 minutes, then remove ; when cooled a little,add y^ teaspoonful Royal Extract and 1 tablespoonful lemon Lemon juice. Place Sauce. Peach can peach juice from in small of water; equal volume ; add saucepan little and 8 10 10 boil this or more raisins, sugar, through. minutes, strain and just before serving,add 8 drops Pie." Pas^e No. Rice 4, ]4 cup rice, }4 pint Royal Extract Bitter Almonds. 3 eggs, pinch salt, 1 cupful milk, }4 pint cream, 1 14 pound maple sugar, Syrup. Boil rice in sugar. 14 pint water and milk, liiitil Maple 3 pints water. Break lioiind cut maple sugar, very soft ; then rub through sieve, add the crcani, and su-ar small, place on fire,with cut sugar beaten Line eggs, salt, and pie plate as sugar. water ; boil 5 minutes directed for Custard ; skim, then cool. Pie,plain, pour in rice mix ture ; bake in hot oven about 25 minutes. Sauce. Dissolve 1 teaspoonful corn Rexford add it to one starch in little water cupful boiling brown with utes water, % cupful ; boil 10 minsugar Rhubarb Pie. "Pas^e No. 4, 1}^ bunches fire from add remove ; ; }4 cupful cider, rhubarb, Ji^ cupfuls sugar. Cut fruit iu small pieces after stripping off skin, cook it very fast in scalding hot, 1 large tablespoonfulgood butter, and yelks 2 eggs. shallow Line pie plate with stewpan, with sugar. the paste ; wet rim ; add Sauce. Bring slowlyto boiling Royal Wine rhubarb, cold ; lay 3 bars paste across, fastening ends ; lay 3 more point U. [lintwine ; then add yelks of 4 eggs, and 1 across, forming diamond-shaped spaces ; lay enpinl sugar ; whip it on fii-euntil in state of high water

round

quick

oven

rim, wash

with

over

egg,

and

bake

15 minutes.

Strawberry

little

thick;

remove,

and

use

to light cream Sauce. "Beat ]4 cupful flavored with y teaspoonful Royal Extract Lemon, and y cupful butter ; add yelks of 2 eggs, and place on ice until wanted.

Sugar

Pie.

Proceed

directed

for

Raspberry Pie. Pie. Pa.'ite No. 3, 3 cupfuls Huckleberry Line pie plate with huckleberries, 1 cupful sugar. the paste, wet the edges, add berries, washed and wash with picked over, and sugar ; cover, milk, bake in quick oven 20 minutes. "

THE

froth and directed.

ROYAL

BAKING

POWDER

sugar,

Set on Are % pint water, 1 cupful 20 minutes, remove from fire and 1 teaspoonful each Cloves and Royal Extract

sugar add

; boil

Ginger.

IS. ABSOLUTELY

PURE.

THE

ROYAL

BAKER

AND

PASTRY

meringue.

Put }4 pint milk in small fue ; when over scalding hot, add yelks 3 saucepan ; add, when eggs ; stir until thick as boiled custard taken from fire and cooled, 1 tablespoonful Royal Extract Vanilla, and whites of eggs whipped stiff.

Q,uatre

Aux

Vanilla

Wine

Sauce.

Sauce

No.

l."M

pintwater,

cupful

starch, 1 teaspoonsugar, 1 small teaspoonf ul corn ful each Royal Extract and Ltnion Cinnamon, ^ Boil water, add corn gillwine. starch,dissolved in little cold water, and the sugar ; boil 15 minutes, strain ; when about to serve, add extracts and wine. Wine

Sauce

No.

2."%

pint water, 1 cupful

11)

By using the yelks as well as the whites of eggs, and using the grated rind and juice and or of lemons both, delicious orange oranges, shoidd These be made and lemon pies are made. with only one crust.

Remove Fruits. very and 1 orange the rind of 1 lemon ; remainder with the thick white skin very remove close to pulp ; then cut each in small dice, removing seeds ; lay in bowl ; peel, core, and cut in dice 2 sour apples,which add to well made Wine Sauce,until tender ; then add simmer 1 cupful seedless and and raisins,lemon dice, with lemon orange peel,cut into shreds, and boil in very little orange to flavor ; when to about water, which add to sauce Almonds. 1 teaspoonf ul Royal Extract sei-ve, add

Sauce

thinly one-third

COOK.

is made by using a white custard anas, mixing with the pulp of ripe banor sieve, and pressed through a colander

Banana above,

baked with

in a

Pie

and

rich

crust, and

pastry

open

finished

meringue. Custards.

2 tablespoonfuls of grated chocolate the fire till perfectly dissolved. near ; let it stand with pint of Put into pint of milk mixed of sugar, pinch of salt, and three ounces cream, fire 10 minutes simmer over by degrees ; then add stir to a froth yelks of 8 well-beaten eggs, and out to cool. while it thickens ; then pour

Chocolate

boiling

Plain eggs,

water

Boiled

peel of

over

Pour

ounces

1 quart of milk, 8 Custard. large lemon, 3 laurel leaves, 14 "

Pour milk into clean saucepound of loaf sugar. lam-el leaves and peel of lemon, set at l)au with side of fire 20 minutes, when on point of boilingto cool ; then .stir in powdered strain into basin eggs ; again strain it into a sugar and well-beaten of boilingplace in deep saucepan jug, which until it thickens and stir one ; thenwater, way cups. pour into glassdish or custard

starch, 1 teaspoouful' 1^ teaspoonful corn sugar, each Royal Extract Bitter Almonds and Vanilla. wine. Stir 2 tablespoonfuls of 14 cupful white 1 tablewth sugar on the fire in thick saucepan, spoonful water, vmtil very dark, but not Imrned ," Boil 1 pint of cream with CustardVanilla water add starch boiling, rest of sugar, the corn of sugar, for 14 of an 4 ounces hour, then strain dissolved, boil 10 minutes about to serve, ; when well yelks of 6 eggs, and Beat through muslin. strain, add extracts, and wine. milk them into a bowl, placing bowl over pour over pan of boiling water, and stirringrapidly till Let it cool gradually ; add 1 teaspoonit thickens. ful to suit taste, and stir Vanilla Royal Extract cold in dish, covered serve continually. AVhen with with whipped white of eggs, sifted over "

Custards,Tarts,Etc.

i^ta^USTARDSrequire

to be made carefully, occasion demands it,be \M. made expensively. The plain boiled custard, usually served in with tarts or puddings,may be

\r",and

need

not, imless

cheaply prepared.

sugar.

Chocolate Blano Quart of milk, Jlange. in 1 cup of water 1^ box (if gelatine,soaked ; four rubbed smooth tablespoonfuls grated chocolate, in a little milk 3 Extract to Vanilla ; eggs. Royal taste. milk until boiling,then add other inHeat gredients "

have the delicate flavors of Pour into mould. Serve ; boil 5 minutes. municated etc., comrose, vanilla, nutmeg, cold with sugar and cream, or custard. to them tracts. by using Royal Flavoring Exwhere A few drops of Ro"e will answer a Tarts : Gooseberry, Currant, Apple or be required. any to bake, Other Fruit." Time from teaspoonful or two of Vanilla would % to 1 1 quart of gooseberries, rather than more By their use you avoid the necessity of straining hour. should be used the custard after boiling y^ lb. of paste, moist sugar ; flavor to taste. Cut off tops it to save from driving off the fine aroma by the heat. and tails from gooseberries, or pick currants their stalks,or pare and quarter the apples; put Banana Custard. Make custard as a white them into pie-dish with sugar, line edge of dish follows : 2 tablespoonfuls corn starch, wetted with in a little water, put on paste, pour cover, with to it ; 1 cup dissolve enough cold water and edge of paste in the usual manner, granulated sugar, ]^ cup butter ; stir together in ornament bake it in a ijriskoven. earthen a or on pudding mould dish, and pour to make Time thick custard Tartlets. to bake, 14 hour. Line enough boiling water some ; beat the whites of three eggs to snow, stir into the cuswith any jam tard, patty-pans with puff paste, fillthem and set it in the oven to bake for 15 minutes, and bake lightly. or preserve, or for the same length of time in a pot of boiling to bake, until paste Tart. "Time Open Jam water aside until ; set perfectly cold ; then loosens from the dish. Line shallow tin dish with the slight cvust that will have remove formed on of pa.ste, puff paste, put in the jam, roll out some to are serve top ; have ready dish in which you wetit lightlywith yelk of an egg beaten with a fresh ripe"bananas, minced your custard, and some little milk, and a tablespoonful of powdered sugar. into the finely; mix with the custard and pour Cut it in very narrow stnps, then lay them across dish and add a meringue made of the beaten whites ihe tart, lay another strip round the edge, trim off of 3 eggs, and 1^ teacupf ul of pulverized pink sugar. outside,and bake in quick oven. A fine custard be made according to above may Charlotte Russe. 2 tablespoonfuls gelatine receiptby using peaches, instead of bananas, or 2 hours soaked in a little cold milk coffeeBartlett pears. Milk should be used with ; two never rich cream acid fruits,particularly in warm ; one teacup milk. Whip cream cups weather, and in bowl dish set stiff ice. Boil or large on ; in any cream tax on a milk, pm'e quantity is a severe and pour gradually over gelatine until dissolved, weak stomach. The custai-ds for which fornnilas when then cold add strain; nearly be made are whipped cream, thus as real cream, given here can the same powdered sua answer are quite as palatable spoonfulat a time, Sweetenwith purpose, with dish flavor Extract Vanilla. Line in most Royt the ordinary milk cases and as cream, cake ; pour iu cream without danger of being curdled by the acidity of with lady fingers or sponge the fruit. be substitutedand set in cool place to harden. Tapioca, arrowroot, etc., may for corn in the making starch of these "Pare Peaches Cream. and shoe the and custards, and pineapples, straw t erries, raspberries, peaches just before sending to table. Cover the delicious served in this way. Custards are to exclude the air as glass dish containing them with an extra allowance of butter and a flavoring much as possible,as Do they soon change color of Royal Extract make or Vanilla, Almond them dish in not Rose, they then become sugar serves, predelicious cream with either 1 or 2 pies. Bake not fresh fruit. Pass the powdered sugar crusts of rich puff paste. If the former, add with them. a and cream

Custards

may

lemon, orange,

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

AND

BAKER

ROYAL

THE

PASTRY

COOK

[

Calf's Feet apple Jelly. Boil 2 calf's feet, well Spice and sweeten till reduced to a quart, Pour into pudding dish, cleaned, in gallonof water in 3 or 3 eggs. then into When with a cold,skim off all fat, well crusted over, cover pan. bake quickly. When pour take clean with at bottom leave of whites 3 jelly settlings ; ; put up eggs meringue made by whipping with pint white w ine, y^ pound door and tinge slightly.jellyinto saucepan, Shut oven a little sugar. and loaf of 4 lemons. dd the whites of A juice sugar, of 4 eggs to the whites Whisk Meriugnies. 6 eggs, well beaten ; stir all well together, put on dered high froth,then stir into it J^ pound finely pow15 minutes without fire,let boil about stirring. Vanilla ov flavor with Royal Extract sugar; Pour into large flannel bag, repeat stirringuntil it Lemon, repeat whisking until it will lie in a heap, clear ; then have ready large-china basin. runs letter paper, in a shape of then on lay mixture Cider laying half an Jelly. 1 box gelatinedis.solved in 1 pint moulding it with a spoon, egg, cold water. In 20 minutes add 1 pint boiling water, each about half an inch apart. Then place paper containing meringues on piece of hard wood, put 1 quart cider,1 pint sugar (granulated),and grated them and do not close it,watch juice of 2 lemon's. Let stand on stove ; rind them into quick oven, take until hot, but do not boil. Then strain into moulds. when they begin to have yellow appearance, Remove out. paper carefully from wood, let them Take Plum as Jelly. many plums as you cool for 2 or 3 miimtes, then slip thin knife very to cover have, pour sufficient boilingwater over left hand, turn it into your one, carefully under them. Pour off water immediately, draining in same from take another way, join two paper Put in them. ing plums preserving kettle with boilthe paper next sides which together. The were water enough to cover again ; then boil till of small soft inside may be taken out with handle to and is extracted. some plums begin juice open, jam, jellyor cream, spoon, the shells filled with Then to each pound pour off liquid,strain it,add then joined together as above, cementing them return to kettle ; of juice 1 pound white sugar, of the mixture. with some to J^ hour, as it may boil it from 20 minutes quire, reand you will have most delicious jelly.The Fruits for Desserts. Iced Any desirable be easily iced by dipping first in the fruit may plums may be used for pies or sauce. in sugar white of an finelypulverized,Quince beaten egg, then either Jelly. Slice quinces without and again in egg, and so on until you into preserving tle ketparing or coring. Put them For this have the icing of the desired thickness. with water fk'e,boil im; put over ; just cover be carefully should lemons or purpose oranges from strain off til soft. Remove liquor. stove, that pared,and all the white inner skin removed To every gallon allow 4 pounds white sugar ; boil bitterness cut either IS possible,to prevent ; then until it becomes stiff fast a jelly. very slices if lemons, or in quarters in thin horizontal Lemon Jelly. % box gelatine,soaked in J^ For if oranges. cherries,strawberries, currants, 1 hour 1 pint boiling water, ; add pint cold water etc.,choose the largest and finest,leaving stems Lemonto taste. cut in halves, and \% cups sugar, Royal Extract be pared and Peaches should out. until boiling. Strain stove Stand into mould, on be treated in the same and sweet juicy pears may set in cool place. look nicely when or pared, leaving on the way, Get fineStrawberry Jelly. or Raspberry stems, and iced. Pineapplesshould be cut in thin fire at sufficient colored, fresh, ripe fruit: put oxer slices,and these again divided into quarters. for juice to tlow distance slowly : do not 1 quart milk, 4 eggs, yelks Floating Island. whites beaten and separately,4 tablespoonfuls allow it to run longer after it is perfectly clear, probably 20 minutes ; then run through jellybag Vanilla or 2 teaspoonfuls Royal Extract sugar, without pressing. If juice is at all turbid, strain Almonds Bitter jelly. Heat ; Yz cupful currant into pan, simmer it Vi of an milk to scalding,but not boiling. Beat the yelks ; again through muslin add fine sugar to eacli pint hour ; then 1 pound the S'Ugar, and stir into them pour iipon them longer. juice and boil 10 minutes gradually,mixing well, a cup full of the hot milk. and boil until it begins to to saucepan Return 1 package (2 ounces) gelatine, Wine Jelly. When thicken. cool, flavor and pour into a glass soaked 2 hours in a large cup cold water ; 2 cups dish. white wine or sherry ; 1 lemon, all the juice and )^ Heap upon top meringue of whites whipped have beaten until you can cut it,into which the you grated peel ; 1 teaspoonful Royal Extract the jelly, a teaspoonful at a time. Bitter Almonds, 2 cups white sugar, 2 cuiJS boiling soaked Put water. gelatine, lemon, sugar, and close )^ hour. together, and cover Royal Extract wine, Pom' on boiling water, stir and strain. Add sti-ain again through flannel and bag, without with cold squeezing, and leave in mould, wet until solid. water Put the JELLIES. TO MAKE Red Currant Jam. Black or "Time, % of fitiit in stone jar placed in boiler of hot To every pound of currants fruit is sufficiently sl^iftwater. When softened, an hour to 1 hour. Gather allow %ot a pound of sugar. currants on strain through jelly-bag,place juicein preserving from stalks. Put them into preserving kettle and allow 1 pound of sugar to pint of juice. fine day, pick broken small with into pieces. sugar pan While heating juice place sugar in dish in Oven ; Bring graduallyto boil,then let simmer, remo^"allow juice to boil 20 minutes, then add heated it rises, stirring jam as constantly. ing scum from to a boil and remove Let all come sugar. When done, put into pots with brandy paper, or in brimming fire ; having glasses scalded, pour them, and tie them steeped in starch, over paper for at least to stand in the sun full and allow them down closely. with is set till cover

MeringTie.

Apple

; beat

sauce

Jelliesand

Jams.

Ip^OW #^afe

day,

tissue

paste

thoroughly brandy,

jelly

saturated with paper thick white or brown

Apple

Jelly.

Take

;

and

over

all

paper.

apples, wipe

and

slice

seeds, skins and all ; cook soft in cider ; use them enough to cover ; strain through cloth laid of sugar to pint of juice inpieve a pound ; add them

and

boil up

few

minutes.

12 pounds cherries, when To Jam. Cherry the stones of ripe,weigh 1 pound sugar ; break to fruit them ; then put them part, and blanch clear and sugar ; boil all gently till jam comes "

from

the pan.

Gooseberry

Jam."

Time,

labours. %

pound

loaf sugar to 1 pound red goosfjberries. Pick oft from buds stalks and gooseberries, bruise them quickly for 8 or 10 niiiuitcs, lightly,boil them stirring all the time ; then add sugar, pounded and sifted,to fruit,boil quickly, removing sciun cold into pots, when it rises. Put cover as as All jams are made much in the same above. way

1 box (2 ounces) gelatine, Jelly. pint,cold water, 1 pint wine, 1 quart 1 boiling water, quart granulated sugar, and 3 lemons, grated. just Jelly. "Boil apples with Crab-apple Mash until tender. them water enough to cover Jam. "Peel, grate, and weigh the and Pineapple strain out with juice. Take pint of spoon, of pineapple and apple. Put pound to pound Juice to pound of sugar ; boil 30 minutes, strain Boil it in preserving kettle 30 or 40 minutes. ihrough a hair sieve. sugar.

Currant

dissolved

in 1

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

ROYAL

THE

BAKER

AND

PASTRY

QiUince

Preserves.

then

sugar

sSiilRECTIONS aWW, FRUTT. fi?b#^fully from

PRESERVING

FOR

Preserves

should

kept care-

; if they stand in warm They place they will mould. should looked at 2 or 3 times be in first 2 months, that they may be gently boiled again if not Ukely to keep. It is supposed by some that cheap sugar will do for preserves idea ; the ; this is a mistaken be best should if used sugar ; very elieap sugar is all taken off. used, it should be cleansed and skum

Amount

air, in very

Sugar

dry place

Q,uart

Jar.

Cherries Strawberries

6 ounces

Raspberries

Lawton Field

Blackberries

6 6 10 8 8

Quince Soui- Pears Wild Grapes Peaches Bartlett Pears

" "

4 6

Pineapples Crab-apples

6 8

Plums Pie Plant Sour apples, quartered Ripe Currants Cranberries

Preparing: Fruits

8 IS

for

and

equal amount them,

Preserving:,

COOK Apple

of sweet take by

quarter

; pare,

21 Preserves.

Take

apples and quinces ; weigh of weight an equal amount and

the

core

fi-uit. When

quince is boiled tender, take it out ; boil apples in quince water, put them into syrup, let them boil till they look red and clear hour and a an half is not too long. Do not boil quinces in syrup, but put layers of the apple, when done, into jars with quince, previously cooked tender in water, "

and

pour

synip

Preserved

them.

over

Q,uinces.

Pare, quarter and core Put quinces over enough to cover them, and simmer tillsoft, but do not let them cook till they break. out Take fruit and spread on dishes to cool ; add in which to water parings and cores boiled ; stew it an hour ; then strain quinces were through jelly-bag ; to each pint of this liquor allow a pound of sugar. Boil and skim this,put in f niit,and boil 15 minutes. Take all off the fire, let and stand in deep dish 24 hours. Then drain off syi-up, let it boil, put in quinces, and boil 15 minutes. Take out fruit again, spread on dishes ; boil syrup down to a jelly, nearly. Put fruit into with the syrup. The quinces jars % flUl,and cover them, saving skins fire with just water

wUl

tine

and

cores.

red color.

deep

7 pounds round Preserves. Ripe yellow tomatoes peeled, 7 pounds sugar, juice 3 lemons, let stand together over night. Drain off toes well, then put in the toma.syrup and boil it,skim and boil gently 20 minutes. out Take fruit with skimmer, spread on dishes. Boil syrup down tillit thickens,adding, just before take it off you Put fruit into jars and fire,juice of the lemons. fillup with hot syrup. When cold, seal up.

Tomato

Preserve

Currants.

10 pounds currants, from 7 pounds other 3 pounds. currants, press the juice from When is made into hot syrup, put in currants; sugar boil until thick and rich. 7

pounds sugar

; take

stems

Utensils. Absolutely

required

Kitchen.

1 Iron

Pot. 1 Fish Kettle. 2 Large Iron Saucepans"one with a steamer. 1 Stewpan. 2 Small for Butter Vegetables. 2 Saucepans. Saucepans 1 Small Saucepan lined with china, for boiling milk. 1 Frying-pan. 1 Roasting 1 Gridiron. Jack and stand. 1 Bunch of Skewers. 1 Basting Ladle and sUce. 1 Toasting Fork.

Citron

Preserves. Prepare rind into any For Miners Stockmen. desire,boil very hard 30 or 40 minutes or in alum-water, tolerably strong ; take from alum 1 Gridu-on. 3 Saucepans. 1 Ii-on Pot. Fr\' and put into clear cold water water ; allow them ing-pan. Poor Man's Jack for toasting. stand to over night ; in morning change water to boil ; let cook and put them until they have entirelychanged color and are quite soft ; then and Broths. make syrup, allowing \% pounds white sugar to 1 pound fruit ; then add fruit,which needs but little flavors more cooking. Mace, ginger or lemon nicely. Boil soup bone day EEF SOUP No. 1. ht'f ore Take ripe,but not .so/7 wanting it ; skim grease off next day, Preserved Peaches. and melt jelly ; add spices to taste, little peaches. Pour boiling water over them to take off rubbed iu teacupful of butter will pull off easily. Weigh skins, which equal braudy, small flour,little vermicelli,and grated carrot. fruit and sugar together in browned quantities ; put them smooth, put in tureen, and earthen off Bod 3 eggs hard, mash over night. In morning pour pan them. boil few minutes syrup, ; set off kettle,take off pour soup over fire when Put back kettle on scum. syi-up boils Beef Soup No. 2. "Time, 9 hours ; 5 pounds Boil them slowly 5^ of an up, put in peaches. of shin of beef, a quart of water to each pound of hoiu- ; take out and 15 meat, 1 head put in jars. Boil symp celery, 1 onion, 4 small or 3 large and pour over minutes them. more, of sweet herbs, pepper carrots, 2 turnips, a bunch and salt. Cut off meat from To one To Preserve Strawberries." bone, put bone into pound with been water, let boU strawberries, after they have slowly for 4 hours ; picked over, stewpan strain into basin then add one large ; when cold, remove pound clean sugar ; put them in preserving into small pieces, put them slow kettle, over fire, until sugar is melted, cake of fat ; cut meat with strained herbs tied together, fast as possiinto stewpan then boil them precisely 25 minutes ble gravy, celery,onions, carrots, and tm-nips cut jar ready and put fruit in boilinghot : ; have small ; let simmer before hot fruit is poured slowly for 5 hours, seasoning jar should be heated with and salt to taste. it will break. When into it, otherwise Cover and done, take seal pepper out herbs, and it will be ready for use. jarsimmediately ; set in a cool place. form

you

Soups

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

BAKER

HOYAL

AND

PASTRY

COOK.

fowl Broth. "Cut into Chicken of beef quarters. Soup. "6 pounds of round good shape with tape, 3 small carrots, Lay it in salt and water an hour ; put on in soup kettle with onion and 4 water. an and one one quarts Bring large " small onions, 3 turnips, young keep this up imtil very slowly to gentle boil and stuck with 4 cloves, bunch sweet herbs, 1 pint each shrinks from J^ and meat liquidhas diminished string beans and peas, 1 small head cauliflower or salt, noodles, bones. Take out chicken, salt it and set aside with cabbage, 4 quarts water, pepper, cupful of broth, in bowl (covered),until next day. and whole in the water beef Put rice or sago. rest of broth and Season flre. Boil over put back heat slowly to a boil. Skim, dip out a pint of the up and skim, add nearly cupful of rice, previously liquor and put by for cooking the vegetables. Add soaked bowl in of Cook water. slowly until rice the beef 1 sliced carrot, 1 to the liquor left with is tender. Stir cupful hot milk into 2 beaten eggs, turnip also sliced,the large onion and the herbs ; then into broth. Let all come barely to a boil. stew slowly 4 hours ; take out the beef and keep When have added handful of minced you finely Strain the soup, pulping hot over boiling water. and serve. skim, return to the fire parsley, pour out into tureen the vegetables. Cool and soaked boiled rice or itheats add noodles, and when Consomme 1 chicken, 3 pounds lean Soup. into 5 minntes, and Simmer German pour sweet beef, 1 onion, 1 turnip, 2 carrots, bunch sago. tureen. the in herbs, 7 quarts cold water, J^ cup sago soaked cold and beef in strips salt. Cut water, pepper beans over Soak quart white Bean Soup." and sUce joint chicken, vegetables, chop herbs, fresh, and ; add night ; in morning pour off water to cook slowly for 6 hours. put all on with water fire until skins will easilyslipoff ; throw set over Take and out chicken beef and skins will rise ; salt and pepper them into cold water, rub well, and Boil beans put into jar. Strain soup, pulping vegetables be removed. to top where they may to 1 through a sieve. Season and divide it,pouring }..^ until perfectlysoft,allowing 3 quarts water meat in jar,and to on setting in pot hot water beans, add flour and butter ciuart beans ; mash Heat the rest am I Cut cold cook, covered, 2 hours more. rubbed together, also salt and pepper. skim foi J^ hour, then pom; put in sago, simmer into small hread pieces, toast and drop on soup When out. 2 hours have passed, pour out stock. iu when you serve. bowl ; when cold put on ice. Cut beef into small 1 pound beef. Beef Tea." Skin carefully 1 gallon ripe Tomato in common Soup. preserve pieces like dice, put them in soup-pot, pour over 2 quarts all tomatoes, put them all day, or all night. When jar, keep in oven rich soup stock. Let simmer an hour, run through extracted has been by heat, add juice of meat with pepper, salt ani I sieve,return to pot, season till it is of strength you require boiling water clove of garlic ; dish soup it boils ui as soon as to taste. Season

Bouillon bound into

6 hours ; 3 or 4 quarts mutton in which or saltwater dressed from boiled. beef has been Any bones of meat 1 or meat, trimmings of poultry, scraps 1 turnip, 2 carrots, beer, 2 large onions pound gravy in tied a little celery seed piece muslin, a bunch herbs, 1 sprig parsley, 5 cloves, 2 savory and salt few blades a pepper mace, peppercorns, Put all your meat trimmings, meat bones, to taste. Stick onions with cloves,add etc., into stewpan. with other them vegetables,to meat ; pour over let simmer slow fire and all the pot liquor ; set over Strain as it rises. gently, removing all scum

through

fine hair

sieve.

Soup." Time, 3 hours ; 3 quarts water, 4 pounds meat, 3 teaspoonf uls salt,3 small carrots, with 2 (1 being stuck 3 middling-sized onions Royal thyme, 1 bay cloves), 1 head celery,1 bunch leaf,little parsley tied together, 2 turnips, 1 burnt into stockPut meat onion or a little browning. slow fire and let it gently pot with water, set over that will liseto top. boil,carefullytaking off scum to rise. to help scum in teacupful cold water Pour French

When

scum-

rises, it is time

put

vegetables, which you should have ready washed and prepared. Cut carrots in slices,stick onions into with cloves,cut turnips in 4 pieces. Put them boils away If water pot, let boil gently 2 hours. A few in addition. too much, add a littlehot water bones improve the soup very much. Clam Soup." Boil juice of clams, make a little with the juice ; stir till it drawn butter and mix in ; season to boils,chop up clams and put them with taste salt, and little lemon-juice ; pepper, to be added, nutmeg and crackers are cream or milk if you

Green

like.

Turtle

second

time.

Time,

Family Soup." pot liquor,i. e. the

Boil

over

Soup." hang over

slow Take

fire

1}4hours.

off shell,head, off the to drain

Mock

Turtle

1 calf's head, 2 onions. Soup." herl:)s,5 tablespoonfulsbutter, .t tablespoonfuls bi-owned flour, 1 tablespoonful 1 teaspoonful pej)allspice,3^ teaspocjnful mace, 2 teaspoonfuls salt,2 raw eggs, a little per, about flour,2 glasses brown sherry, or Madeira -wine,1 walnut or tablespoonful mushroom catsup, 5 quarts cold water, 1 sliced lemon. 1 calf's head, well cleaned, with the skin on. Soak the head 1 1 bunch

sweet

hour in cold water and boil in 5 quarts water until the bones will slipeasily from the flesh. Take out the head, leave bones and broth in the pot. Take out the tongue and brains and put on separate, and plates ; set aside also the cheeks fleshyparts to cool. the Chop rest,including the ears, very fine. Reserve 4 tablespoonfuls of this for foi-ce meatballs. with Season the rest salt, pepper, and put back intc onion, allspice,herbs and mace close and cook for 4 hours. Should the pot, cover 4 quarts replenish willi Uquor sink to less than before Just water. bo'iling straining the soup heat and take out 14 cupful put into a frying-pan, watei-. stii-in the browned flour wet up in cold Simmer these utes, also the butter. together 10 minthe scaM stirringconstantly. Strain soup, the pot and return the broth to the flre. HaAiready the tongue and fleshyparts of the head, cut also almut after cooling, into small i."i squares, balls made of the chopped meat, highly seasoueii. worked into proper consistency with little Hour a and bound with the raw into paste. egK-s, beaten They should be as soft as can b 'landled. Grease til unpie plate,flour the balls an"l set in quick oven en thickcrust forms them, then v" "o\. Now upon the strained broth with the mixture iu the frying-pan, stirred in well. If not sufficient to make it almost like custard add more floiu-. Then drop in the dice of tongue and fat meat, cook slowly 5 minutes. Put the force-meat balls and thin slices of a peeled lemon into the tureen. Poiu- the soup 5 minutes them, add catsup and wine, cover upon and ser\e. Mock turtle soup is regarded as the of all soups, and far superior to turtle soup. queen i

and flippers; let night blood ; cook the neck and flippersinboilingwater be scraped off. the scales can 1 minute, so that Take a 3-pound shin of beef, carrots, onions, whole black peppers, cloves,thyme, leeks, cclcrv, "! 1 r and parsley to taste ; cook in boiling w au , i I. m\ inj;2 Then Potato hour. cut the turtle in small ]ii.-,is. Soup (4 quarts). Put in saucepan and vi-ctalil. s, 6 bacon onions ounces the liquid to cook with the bones chopped, peeled and floiu- chopped, 1 saltspoonful pepper, butter and 3 tablespoonfuls 1 teaspoonful adding 2 ounces while the soup ; simmer cooking, and to thicken salt, and 4 quarts hot water, boil 15 minutes ; meantime until it has lost the strong smell ; then put cook peel and slice 1 quart potatoes, add. with to first-mentioned them ("cut turtle and shin beef),season in the meat ingredients, boil % hour and 1 tablespoonful of sherry or red peppers, longer, or until potat":)es are boiled to a pulp ; season palatably, serve hot. brandv, and then serve. " "

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

ROYAL

AND

BAKER

3 quarts Pea Green Soup. "Put green peas with 4 quarts water, boil 2 hours, keeping steam strain waste supplied by fresh boihag water from them liquor,return that to pot, rub the peas through sieve,chop an onion fine, and small sprig mint, let boil 10 minutes, stir a tablespoonful flomand into 2 of butter, add salt to taste, stir pepper Serve with well buttered smoothly into boiling soup. toasted bread. of sippets "

Macaroni,

Vermicelli

onions,

Soup."

small

and

pour will boiled.

only need

Scotch

over

soup

Mutton

turnips, 2 onions,

the

last

to be soaked

of mutton,

lbs. neck

Put

celli Vermitime" not

thing. short

Broth. "Time, 3i^ hours ; 3 quarts water, 5 carrots,

6 5

tablespoonfuls Scotch

barley, for an hour,

mutton in water little salt. Soak cut off scrag, and put it In stewpan with 3 quarts As soon it boils skim well and then of water. as Cut best end of mutton for 1% hours. simmer in each; take into cutlets,dividing it with 2 bones ofiE nearly all fat before put it into broth ; you skim the moment meat boils, and every 10 minutes afterwards onions, all ; add carrots, turnips and cut into 2 or 3 pieces, then into soup put them soon enough to be thoroughly done ; stir in Scotch barley ; add salt to taste, let all stew together for 'i]4hours ; about 14 an hour before sending it to table,put in little chopped parsley and serve. a

Soup. "5 pounds of Soup Stock or Clear beef from the roimd, 5 quarts of water, 1 onion, 3 stalks of celery,herbs, 6 cloves, salt and pepper. be lean ) and the water Put the beef ( which must 8 hours and let it boil slowly the fire, on it, ; skim and strain ; when cold, take off the fat, then add boil the vegetables, utes, gently 20 minetc., seasoning, This is now strain through a cloth. ready for clear soup, or stock for any other kind. 1 ox-tail, 2 pounds lean beef, Ox-Tail Soup. 4 carrots, 3 onions, thyme and parsley, pepper and tail into salt to taste, 4 quarts cold water. Cut in good dripping. Slice onions joints,fry brown two carrots and and when fry in the same, you have taken out the pieces of tail. When done tie them, the thyme and par.sleyin lace bag, and drop into the soup pot. Put in the tail,then the beef cut into strips. Grate 2 whole them over carrots, all the water and boil slowly 4 hours over ; pour strain and season with brown flour wet ; thicken with cold water ; boil 15 minutes longerand serve. "Take the oysters vAth. their liquor,adding a little water, if not sufficient liquor; 1 tablespoonful butter, pepper and salt to taste ; the stewpan ; place over cover fire,then remove is desired, the bottom as soon as it boils ; if mUk of the soup plates should with simply be covered cold milk, then serve the stew.

Stew,

Note. case

stew

prefer oysters well done, in which be boiled 5 minutes.

Many should

Fish. almwly^"'' "^i^

^^^

FOR

COOKING.

carefully,slit it low enough

Clean so

the backbone, but do not large a cut so as to spoil look of must fish. The be sound to bone, and adheres must U'ft,so must the hard and soft roes ; care lie-taken fish is not to break in most liver,which leijlaced: great care must be taken not to break Never fish bitter. gal!,for it would make fry fish in butter ; f i-y them oil in good dinpptng or lard is best, but it is very expensive. to have too make

not

any

blood

THE

ROYAL

BAKING

POWDER

it and

over

Fresh

Cod.

send

to table.

Sew

the piece of up cloth, fitted to shape, bod in salted allow about (boilingfrom the first), 15 minutes to the Douud. and Carefully unwrap, pour it

over

Bass,

water

for codfish.

sauce

Boiled

pot

See Sauces.

Other Fish. "Put sufficient enable fish, if alive,to swim easily. or

Add 14 cup vinegar, 1 teaspoonful salt,1 onion, 1 dozen whole black peppers, 1 blade mace. Sew up in fish piece of clean net or muslin, fitted to shape. Heat slowly for first }4 hour ; then boil 8 minutes, at least,to pound, quite fast. Unwrap, and pour it butter based over the liquor cup of drawn upon in which fish was with boiled, juice of ^ lemon stu-red into it.

Baked

Fish.

fish

from 4 to e be cooked to whole look weU. Make dressing of bread crumbs, butter, salt,and a little salt pork chopped fine (parsley and onions, if you please) ; mix this with 1 egg. Fill the body, sew it up, lay in large it some dripper ; put across strips of salt pork to flavor it. Put and little salt in pan. pint water Bake an hoiu" and a half. Baste frequently.After it. taking up fish,thicken gravy and pom- over "

pounds is good size

weighing

to bake.

It should

Cream Gbavy Baked Fish. Have fob ready in 1 cup cream, diluted with a few saucepan fuls spoonhot water stir in 2 ; carefully tablespoonfuls melted butter and little chopped a parsley ; heat this in ves.sel filled with hot water Pom* in gravy from dripping pan of fish. Boil thick. "

Broiled Salt Mackerel." Fieshen by soaking it over that the skin night in water, taking care lies uppermost. In the morning dry it without breaking, cut off the head and tip of the tail,place it between the bars of a buttered fish gridiron,and broil to a hght brown hot dish, and a ; lay it on dress with a little butter, pepper and lemon juice,

vinegar, or choiiped i)iokle. Broiled Soak

Salt

Salmon

Other

Salt

Fish.

in te|jidor cold water 24 hours, seveial times, or let stand under changing water faucet of running water. If in a hurry or desiring salt reUsh, it may do to soak a short very and time, having water changing, parboilwarm, ing slightly. At the hour wanted, broil sharply. to suit taste, covering with Season butter. This for all kinds of salt fish. (For receipt will answer Salmon Sauce see Sauces.) "

salmon

Slices Broiled Halibut. of halibut, salt, butter. Cut the slices of fish about pepper, an inch thick, season with and salt,and lay pepper in melted butter i^ hour, allowing 3 tablethem spoonfuls of butter to a pound of fish, then roll and them in flour, broil about SO minutes. Serve hot. very "

Codfish

Put fish in cold water, set on Balls. of stove water ; when gets hot, pour off and put on cold again until fish is fresh enough ; then them pick it up. Boil potatoes and mash ; mix fish and potatoes together while potatoes are hot. taking ^ potatoes and ^ fish. Put in plenty of into balls and butter ; make fry in plenty of lard. lard hot before Have putting in balls. "

back

Blue

Fried

ilUlRECTIONS

cover

fish in thin

Oyster

hot

Broiled

COOK.

To Broil Fish. Clean, wash, and wipe dry. will "Ibe Split,so that when laid flat,the backbone in the middle. Sprinkle with salt and lay, inside clear fire down, upon a buttered a gridiron over imtil it is nicely colored, then turn. When done, and pepper. put upon a hot dish, butter plentifully,

water

turnips, 2 cloves, 1 tablespoonful to taste. salt ; pepper Royal herbs ram, marjocooked or cooked unparsley and thyme. Any to Put soup bones in enough water meat. they boil,skim, add the vegetables. cover ; when 3 or 4 hom-s, strain through colander Simmer and to reheat. Boil J^ pound put back in saucepan imtil quite tender, place in soup tureen, macaroni

carrots,

I'AS'J'RY

Fish, and

other

Kinds."

Clean,

dry, inside

out. and Sprinkle with flour, with salt. Fry in hot butter or sweet and season lard and lard. butter make mixture a good J4 J^ fish are done to gooil for frying fish. The moment them from take fat and drain in hot brown, strainer ; garnish with pai'sley.

wipe

To Fry Brook Trout Clean Fish. fish,and

other Small or any let them lie few minutes with wrapped singly in clean dry towel ; sea.son and salt ; roll iu corn meal, fry in 1^ butter pepper and 73 lard ; drain on sieve, and sei-\e hot.' "

IS ABSOLUTELY

PURE.

71IE

ROYAL

BAKER

Cut 2 or 3 slices of salt pork Fish. Chowder. turn the whole into dice pieces ; fry to crisp,and sized potainto chowder kettle. Pare 6 medium toes Peel small onion and and in two. cut them chop fine. Put potatoes into kettle with part of be fresh cod onion. Cut flsh (which should or haddock) into convenient pieces, and lay over son Seapotatoes ; sprinkle over it rest of the onion. add just enough well with salt and pepper, the over water to come to top of fish. Pour whole tomatoes closely and quart can ; cover takes to boil potaallow about as as long to cook toes let it scald up ; then add 2 quarts milk, and with Sauce again. Season Piquant or tomato if required. salt and pepper catsup and more "

1. Put bones of flsh,with head and with about a pint of water, add sized and salt to taste; 1 good onion, pepper handful sweet herbs, if you like ; stew all slowly of flsh, Then mince flne clear meat about 2 hom-s. and cold mashed mixing well with bread crumbs small quantity finely chopped potatoes, and with salt and to taste, parsley ; season pepper well beaten. with make whole into cake an egg Brush it over hghtly with white of egg, strew with bread crumbs and fry rich amber brown. Strain from made bones, etc., and pour it over ; gravy hour. Serve stir gently for 10 minutes or veiy slices. 2. hot, with garnish of parsley and lemon skin from bones and fish left Carefully remove water for short from dinner, and put it into warm After time. taking it out press dry and beat in fine paste, with to mortar equal quantity of Then to taste. mashed makeup potatoes ; season in butter flat cakes, fry them the mass into round color. lard till they are of flne golden brown or Codflsh is excellent reBe sure they do not burn. cooked after this fashion.

Fish

Cake.

fins,into stewpan,

AND

PASTRY

COOK.

Oyster Pates.

1 quart oysters, minced flne butter based ; 1 cup rich drawn milk ; cayenne and black to taste. upon pepper butter Stir minced and cook 5 oysters in drawn minutes. Have ready some shapes of pastry, baked in pate-pans, then slipped out. Fill these 2 minutes with the mixture to heat, ; set in oven and send to table.

with

knife

sharp

Scalloped Oysters. coffeecupful pounded butter, 1^cupful rich

flne oysters, 1 tablespoonfuls Pepper and

quart

cracker,

milk or cream. tom bota baking dish and cover with Wet pounded cracker. pretty thickly with oyster liquor and few spoonfuls cream, next these. lay oysters, 1 deep, closely over Pepper and each. on salt, and small piece of butter Another layer of crumbs, wet as before, more until dish is full, oysters ; proceed in same way making top layer of crumbs, with butter dotted it. Set in oven, invert plate or tin pan over over dish, bake until juice bubbles up to top. Uncover, set upon to brown. Serve grating of oven upper sliced lemon with it. in bake dish. Pass around Oysters, like flsh,follow immediately after soup, and are a course by themselves. salt to taste.

Butter

1 quart of oysters, drained ; butter to taste. 1 quart flour,2 tablespoonfuls lard, 1 tablespoonful salt, mix Butter with water for pie crust. plate,then line ; pie plate with crust ; flll with oysters,seasoned put over a crust, and bake.

Oyster

pepper,

Pie.

salt and

The lobster is To Boil Lobsters or Crabs. from in good season September to June, and should be purchased alive and plunged into boiling water mixed. in which a good proportion of salt has been utes 20 minContinue to boil,according to size,from should in the hour. Crabs be boiled to an than half the time but a little more same manner, is necessai-y. "

crab Deviled Crabs. 1 cup meat, picked shells of well boiled from crabs, 2 tablespoonfuls crumbs flue bread or roUed cracker, yelks of two hard boiled eggs chopped, juice of a lemon, J^ teaand pepper spoonful mustard, a little cayenne Mix butter. 1 spoonful salt,1 cup good drawn with chopped crab meat, yelks,seasoning, crumbs Fill scallop shells butter. drawn large clam with the mixture shells will do or small pat6-pans ing over top, heat to slightbrown; sift crumbs in quick oven. "

Shell Fish. a^LAM

"25 CHOWDER. clams, 14 pound mK salt pork, chopped flne,6 potatoes sliced '.loiSs thin,4 onions sliced thin. Put pork in kettle ;

add time a short potatoes, onions clams. Cook 2% hours, then add before serving add 2 quarts milk. ; 15 minutes 50 small 25 large clams or Fritters. Olam ; in two ; dry them in napkin. If large,cut them Crabs. Soft Shell Fry in butter or lard. add well beaten into of flour two basin, put pint 1 can Lobster. Deviled preserved lobster,3 and much of clam as nearly eggs, y^ pint milk, butter,4 tablespoonfuls vinegar,% liquor ; beat batter tillfree from lumps, then stir tablespoonfuls ul made mustard, 1 good pinch cayenne Put lard or beef drippings into frying teaspoonf in clams. boiled egg" for garnishing, salt. Empty pepper, pan, heat it to boiling,then drop in clam batter by lobster into bowl 1 hour before using contents can then and brown turn on one side, spoonful. Fry butter and Put it. Mince soning seaevenly. vinegar, other. the fry on ster. lobit simmers add into saucepan ; when Set 75 oysters on the of Oysters. Fricassee Cook casionally. slowly, covered, y^ hour, stirring ocflre with their liquor and equal quantity of chicken into deep Turn dish, and garnish wine, 2 blades mace ; when broth, 1 glass white with slices of egg. from from flre and then boiling they boil remove Make Lobster Pates. puff paste and spread retiu-n to flre ; in clean stewpan put braise, which pieceof butter size of an egg, IJ^ tablespoonfuls on very deep pat6-pans. Bake it empty. Having all the boiled well 2 or 3 flne lobsters, extract where it will not color,add flour ; stir 5 minutes coral and mince add very small, mixing it with to it the liquor,stir 5 minutes, then yelks 5 meat and white pepper and salt,1 tablesmoothly mashed yelk of hard-boiled egg, eggs; 1 saltspoonful and little salt,cayenne, with a grated. Season spoonfulchopped parsley ; don't let boil ; make or powdei-ed mace nutmeg, adding a little yellow the oysters hot in it ; use as directed. well with mixture lemon rind, grated. Moisten Select largest and flnest Fried Oysters. pan, fresh Dutter, or salad oil. Put it into stewcream, oysters. Drain and wipe them by spreading upon till it just add little water, let stew very over them, pressing lightly. cloth, laying another and the pat6s Take off the fli-e, to a boil. comes in cracker crumbs Roll each in beaten egg, then tin pans, place them from being baked, remove been mixed little pepper. have a very with which them on large dish, and flll them up to top with of equal parts of lard and butter. Fry in mixture made of be Similar the mixture. pat"s may of 2 Pickled Oysters. gallons large oysters, prawns or crabs. drain and rinse them ; put 1 pint of oyster juice in 1 skim until fire ; scald and quart of vinegar over 1 tableclear ; add 1 tablespoonful whole pepper, spoonfulcloves,1 tablespoonful mace, 1 even tableters spoonfulsalt ; scald a minute, then throw in oysThe Broiling. The rules for roasting meat to a boil. apply oysters just come ; let them of cooking it in that instead should be pickled day before being wanted, as they to broiling,except one first on it is to be quickly browned tough after standing a few days in vinegar. the oven grow

after and clams

cooking juice of

Meats.

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

BAKER

ROYAL

AND

side and then the other, over hot Are, and on a removed the fire to finish cooking. a little from Meat an inch thick will broil in about 20 minutes. after it is cooked. be seasoned It should Stewing. Fresh Boiling and should be put into boiling water gently about 20 minutes tor each

for boiling boiled very pound. A little be boiled in the salt, spice or vegetables may for seasoning. A little vinewater with the meat gar with tough meat makes it put in the water tender. The broth of boiled meat should always stews and gravies. Stewbe saved to use in soups, ing meats and simmering mean to place them to the fire water them near enough to keep the on bubbling moderately, constantly and slowly. Salt should be put over the fire in cold water, meats and that as soon be replaced by as it boils should to be changed until it fresh cold water, the water remains fresh enough to give the meat a palatable done. Salted and flavor when smoked meat.s requireabout .30 minutes very slow boiling,from the time the water boils,to each pound. Vegetables and herbs may be boiled with them to flavor When the vessel containthem. ing they are cooked should be set where them they will keep hot without boiling until required if they are to be served hot ; if they are to be served cold they should be allowed to cool in the pot liquor in which boiled. Very salt meats, or those tlieywere dried much in smoking, should be soaked over night in cold water before boiling. "

Frying.

There

two

are

meat and

distinct

methods

PASTRY

COOK.

Beefs Wash Tongrue. a large perfectly fresh well with tongue in 3 waters cover boiling ; then cook about 12 minutes to water, a little salt,and the pound. Strip off the skin. Dish when you "

have

trimmed

the root, and lowing folover away pour Strain cup of the liquor in which boiled ; set over tongue was flre, and stir in 2 tablespoonfuls butter cut up in flour,pepper to tast", the juice of 1 lemon, and when this has thickened, 2 small pickled cucumbers chopped, and serve. sauce

Beefsteak Pie (French Style)." Take a nice piece of beef, rump sirloin,cut in small or slices ; slice also a little raw ham ; put both in a butter and small quantity frying-pan,with some let them simmer chopped onions; together a short time on the fli-e or in the oven ; add a little flour and sauce enough stock to make ; salt,pepper, chopped parsley and a little Worcestershire sauce also a few sliced potatoes, and as seasoning ; add cook together for about 20 minutes ; put this into a pie-dish,with few slices of hard boiled eggs a the top, and on with cover a layer of common paste. Bake from 15 to 20 minutes in a well heated All dark meat oven. pies can be treated precisely the same If poultry, leave the potatoes out. way. Beefsteak

small

onion,

hand,

made

Sauce

Piquaiite.

hot fat to cover that degree of heat until the food is brown. It should then be taken uj) and laid upon brown with a skimmer for a paper moment to free it from grease.

^^READED

smoking

CHOPS. -Trim off all fat and skin, roll in 'W^^ beaten egg, then in cracker crumbs, and the under side as fry ih hot dripping. Turn browns, drain and serve.

53^^

neatly,

Roast

MUTTON

cut

Rib roast is best. Have butcher Beef. off about of ribs clear of ^ bone. Cut ends to thick meat ; fold flap neatly around part, and with skewers. The secure trimmings are yours. As meat is weighed it all will make first,take for soup Put beef in or good material gravy. it. over dripping pan ; pour cup of boiling water Rub fat parts : roast 10 minutes a little salt into for every pound. Bake soon as juice begins to flow. If meat has much fat on top cover fatty When portion with paste made of flour and water. done beef with flour ; remove nearly this,dredge baste well with gravy. Sprinkle salt over top and fat retui-n to Pour from thicken serve. fu-e, gravy, with browned and boil up season once. gravy, Roast most all other meats in same way. "

saw

Roast Sirloin of Beef." Time, 14 of a of meat. 1 pound horn- to each Make up good flre ; spit or hang joint evenly at short distance from it ; put a Tittle clarified dripping in pan, baste the joint well soon to dress; asitis put down baste again every },^of an hour till about 20 minutes it is done before it stir flre and make ; then clear ; sprinkle a little salt,dredge a little flomthe meat, turn over and again till it is brown frothed. Take from the spit,put on hot dish,pour it some well made over mix the gravy or gravy, left at bottom of dripping pan with a little hot with fine scrapwater, and pour it over it. Garnish ings of horse-radish in little heaps. Serve Yorkshire pudding with it on separate dish. an

THE

ROYAL

BAKIISIG

POWDER

and

salt

to be cooked

in sufficient

No.

white

pepper

taste,

sprigs parsley. Line well buttered pudding mould with the jiaste,wet edges, make layer of beef, cut in neat sea IIcj] and parsley is, sprinkle with onion minced line, mixed on plate with celery salt, very then another thyme, maijorani, salt,and pepper; layer of beef, and seasoning, and so on until each is used

keeping the fat

l."Pasie

No.

Pudding

214 pounds round steak, 1 level teaspoonful each Royal celery salt. Royal thyme, and marjoram, 1

little fat in the pan. with To frying, one very practice this successfully,the pan and fat must be hot before the article to be fried is put into it : for instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from that so sticking to it,the heat being maintained the chops cook quickly, they will be nearly as nice broiled. if they were as Frying by the other method consists in entirelyimmersing the article

it,and

fill up

with

cold

water,

it in with

cover

paste, place buttered paper over, set in saucepan to reach with boiling water two-thirds up outside of moidd thus ; steam 2}^ hours, turn carefulhthat out on it be at dish, pour over gravy may

Broiled

steak,

and

hot

flavored

with

any

Steak. Time, 8 to 10 minutes. and salt. butter, pepper "

ounce

kind

Rump Rump

steak is best for broiling and frying ; beef steak cut for stewing. Have steak about % or 14 i^^h clear in thickness fire and ; place gridu-on over stea.k on rub bars with fat. Place it and broil, turning trequently,care fully pricking fork through fat. for if steak itself is pricked gravy will run out. and it will harden. Have ready hot dish on which nut, placed lump of butter size of large walyou have catsup, pepper and salt. Lay steak (rubbing quickly as lightlyover with butter) on dish; serve

possible. Put piece beef flUet without 6 pounds, in a pot. Scatter sliced onions over it,salt slightly,and if you have add it to the cup of boiling water any good gravy the meat. Cover over lightly ; cook you pour Add more boiling water should slowly 1]4 hours. When done dredge with flour ; sink too low. gravy baste with As the flour browns set in a hot oven. butter to glaze. It should not remain longer in the gravy Strain than ten minutes. oven ; pour with a littlebrowned on the fat; put into saucepan flotu" and a tablespoonful of catsup. Boil until the meat, thickened, pour few teaspoonfuls over rest in a boat. and serve

Braised

Beef.

bone, weighing

5 or

Shred the underdone part of the fat; put it into a small stewonions little will tle with some (a very do), a litpan,. and salt. Boil it till the onion water, pepper of the gravy of is quitesoft,and then put some not the miace. Do let it boil. to it,and the meat bits of bread hot dish with Have a small ready, into it, but fli-st mix and pour the mince a large spoonful of vinegar with it.

To Mince fine, with some

Beef.

Cut bacon in thin slices is done fry eggs in same Break each separately in a cup, then egg pan. throw Lay fried egg on each quickly into pan. slice of bacon.

Bacon

and

and "Eggs. bacon fry it. When

IS ABSOLUTELY

PURE.

Broiled side

over

salt, and

BAKER

ROTAL

THE

the broad Flatten with broil upon a buttered iron gridahot dish, pepper, a clear fire; lay upou small cut in butter put a large spoonful with a hot dish for 5 minutes it. Cover

Beefsteak.

hatchet, aad

bits upon it is t-arvcd. before

AND

PASTRY

and Beat Elk Venison Steak. or prepare steak. Have ready 2 or 3 slices of breakfast bacon. Put steak on Lay slices of very hot f rymg-pan. brown bacon on t op. AVhen turn, and continue to do to taate. so until done Pepper, salt,and serve hot. "

Cut

"Trim

Cutlets.

Lamh

Egg-s.

Poached

and

COOK.

carefully;lay in

tle lit-

hour, turning several times; grid- then slices of iidiled luun of equal size; broil on a iron they greased gridiron,taking care dish. hot and salt each, lay iu a Lay on do not drip; butter, pepper over a clpar fire; lay on and serve. circle on plate, and serve. each a poached egg, neatly trimmed, A blade 4 or 5 hours. "Time 3 lbs. fresh Bacon. Liver and hver, 1 lb. To Boil a Ham. tablestreaked of mace, a few cloves, a sprig of thyme, and 2 bay lemon, one bacon, juice of one in large quantity of water Well soak ham leaves. spoonful each flour and butter, 1 onion, and pepper liver in cold water 20 minutes, and salt. Soak for 24 houi-s, then trim and scrape very clean ; put sufficient than with more into large stewpan, strips. Cut as wipe dry and cut in medium and water to cover fry the bacon it;put in mace, cloves,thyme, and many very thin stripsof bacon Boil for 4 or 5 hours, according to fat. and dredge 3 minutes in its own Salt,pepper bay leaves. cold in liquor the liver in flour before it goes in. When it is weight ; when done, let it become rind fully, careboiled. Then the length of dish, with remove done a in which it was lay in two rows cloth it over each piece of liver. Strain without injuring the fat; press strip of bacon between Ham

Broiled

butter broil on a

warm

for

to absorb

of the grease as the fat. Ornament

much

bread-raspings over with parsley.

some

paper

frill.

possible;shake

the fat, and return to the pan with a cupful of hot Serve cold garinto the flour,and when nished water, the butter rubbed with knuckle the it has boiled up the juice of lemon; pour over with this dish. liver. Pass mustard

Boil it 3 or 4 hours, according and fit it for the table ; skin the whole for }4 an hour, cover thickly with then set in oven pounded rusk or bread crumbs, set back for ^4 au is always improved by hour longer. Boiled ham of setting in an o en for nearly an hour, till much tender. it more it alfso makes the fat dries out, and Boiled

Ham.

size,then

Boiled

piece not family use a

Corned

Beef

too salt. when not

Turnips." is a good

and

bii.sket

The

Select cut for

Cook beef in plenty too fat. cold water. Bring slowly to boil. Cook 18 minutes When to the pound after it begins to simmer. turnips, peeled and fully % done put in a dozen and both beef turnips are quartered. When thoroughly done dish out the beef, and lay the with it. Serve drawn about tm-nips unmashed ing butter,having as a base the pot liquor. Remainnext for day's a good soup liquor will make

Wash 12 pigs feet scalding water pour pan, and them; take them out, light piece paper and fowl is as a iu same manner hair off each one in w arm water ; boil cleaned, then place them them slowly 114 hours, or until tender ; then put in vinegar,let simmer J^ very slowly for another mushn hour bag with equal portions of ; fillsmall of tie size to be an and cloves egg, allspice,bag vinegar ; let all up and drop in the pig's feet and boil up for 10 minutes, salt to taste.

Pigs Feet."

Ijlacein deep

Boiled

Mutton.

Put

in plenty of boiling to the pound; take wet cloth; butter butter sent of drawn

water, salted; cook 12 minutes out, wipe carefully with a hot all over, and serve up in sauceboat.

with

cup

Blanch and Croquettes of Sweetbreads. When sweetbreads. braize 1 dozen cooked, cut in small square them pieces,also 14 can of mush to cook, 2 finelychopped Put in saucepan rooms. shalots or garlicwith piece of butter ; add some Allemande it,then add sweetbreads sauce, reduce salt, pepper, with meg nutSeason and mushrooms. and a little chopped parsley, add the yelks of 2 eggs, stir well,then put in pan to cool. Shape with bread in any desired form: bread them them or crumbs, fry in hot lard. Serve with mushroom add beef tongues or trufYou cream sauce. may rtes,cut in small squares. "

"Cut Broiled. some chops of the loin or neck, trim them the skin fat, or leaving only neatly, removing them palatable. enough of the latter to make clear the chops on a very Place a gridiron over that the them care turn frequeutly, taking lire; fork is not put into the lean part of the chops. and salt. When done with pepper them Season each over chop, and put a piece of fresh butter Pork to the table on a hot dish. send them chops utes. manner. cooked in the same Time, 10 minare

mutton

from

joint.

one

Trim off superfluLarded." ous skiti,beat each chop flat,and lard quite strips of fat salt pork, drawn clean, through so as to protect both sides of the chop. over Put into saucepan, onion, sprinkle with minced burn with and parsley, and barely cover any pepper

dinner.

Boiled

Roasted. Time, M hour or Leg of Mutton tended into each 20 minutes pound. A leg of mutton for roasting can be kept much longer than must be wiped very for boiling, but diy, and Cutoff dusted with flour and knuckle, pepper. off piece of thick thick remove skin, and trim into drippingflank. Put a little salt and water with it,then use pan, baste joint for short time meat from itself, basting every 10 minutes. gravy Serve with gravy poured round it. The wether leg is best for roasting. A leg of mutton, of mutton knuckle boiled. be divided, and if too large, can over part By placing a paste of flour and water it be can cut off,to keep in gravy, roasted, by be had from two roast dinners which can means

Chops

the best end

Mutton

chance Put on the broth you may to have. it will not boil under 1 lid ; set it where saucepan simmer heat and Then hour. increase I/3hour, or hot. the and Take until tender. keep chops up with browned Thicken flour,add juice of 1 gravy mushroom 1 catsup, 1 glass lemon, large spoonful the Put back sherry wine and stn- 1 minute. boil. Lay chops on chops and heat to a weak and serve. the gravy dish, pour over weak

Pie. Clean, wash, and cut pigeons Pigeon quarters, wipe dry, and fry lightly in butter or dripping. Sprinklewell with salt and pepper. Have ready a greased pudding-dish and a good pieces of pigeon in the bottom paste. Lay some of chopped with a mixtm-e of the dish, and cover in a little water eggs and the gibletsboiled tender More and then minced. pigeon and another layer Stir 2 tablespoonf uls of butter, of the force-meat. "

into

in which the the hot water and pour enough into Season with a thick Cover the birds. Bake in 1 hour if pie be crust with slit in middle. beaten of fair size. Glaze with egg just before it from is taken oven.

rolled

ROYAT.

RAKING

POWDER

flour, into

boiled. gibletswere the pie to half cover

with gi-eat Skin and clean Roast Rabbits. wash a pair of fat rabbits (or hares), care, and of crumbs and chopped fat stuff with a force-meat and with onion, thyme, pepper pork, seasoned salt. Sew up with flue thread, bind the legs to the body in a kneeling posture, and place in dripping them 1 cupful boiling water, and Povir over pan. in. to keep them them invert another over pan their own with butter Baste twice, with gravy Just before twice, and twice again with butter. dredge with flour and give a up you take them have threads Dish when final baste with butter. the Thicken and season out. been cut and drawn "

Serve

gravy.

THK

Chops,

fat and with each

gravy-boat.

ARSOI.UTELY

PURE.

ROYAL

THE

BAKER

Pork Gravy. "Trim Chops, with. Tomato with a mixture fat ; rub the chops over off skin and of powdered sage and onion ; put small piece butter into a frying-pan ; put in the chops and cook be well done. slowly, as they should Lay chops on hot dish ; add a little hot water to gravy in pan ; 1 large spoonful butter, rolled in flour ; salt and J^ cup juice drained pepper, sugar, and tomatoes The themselves from tomatoes. can 5 minbe used Stew for a tomato omelette. utes can and pour over the chops and serve. Take oughly a Pig. pig. After thoryoung cleaning inside,rinse it out with table soda and water, then again with cold water, wiping pig Prepare following dressmg : dry inside and out. 1 cupful ciiimbs, }^ onion (chopped), 2 teaspoonter, fuls powdered 3 tablespoonfuls melted butsage, 1 saltspoonfid salt,same \^ nutmeg pepper, and yelks of 2 eggs well beaten, moisten (grated), mth 1^ cup soup stock, stuff pig into its original size and shape, sew up, place in kneelingposture in dripping pan, tying the legs in proper position; dredge with flour ; pour a little not salted water 3 in dripping pan ; baste with butter and water with times as the pig warms ; afterwards gravy from When it begins to smoke all dripping pan. with 20 minutes dipped in over, rub rag eveiy melted butter. This will keep skin from cracking. Place the in moderate Roast steady oven 2 hours. with parsley pig upon a large hot dish, surround and blanched celery tops, place a green wreath around neck and a sprig of celery in its mouth ;

Boast

with browned and strain gravy ; thicken Horn",boil up, add a glass of any good wine and Serve in a boat. In carving cut juice of a lemon. off head first ; splitdown the back ; take off hams and shoiilders, and separate the ribs.

skim

Roast Fillet of Veal. "Veal, y^ pmt melted the Bone butter,1^ poiuid force-meat, 1 lemon. fillet and between joint: make deep incision Bind saddle, and fill with force-meat. joint in skewers form with and twine ; ; fasten with buttered Roast cover slowly at first. paper. Baste well ; take off paper just before done, dredge and baste with butter. over a little flour,Replace with silver one. skewers Pour melted butter over with Garnish juice of lemon and bi'own gravy. with sliced lemon. Time, 4 hours for 12 pounds.

round

Frogs. "Skin

and dress the and feet ; wipe diy with cracker or br'ead crumbs. lightbrown.

the head seasoned to a

frogs, removing a

towel

Fry

; roll in in butter

Boast Lamb." Lay in dripping-pan, dash cup cold water over it,and roast in oven; time, say, Baste often and freely,and to poimd. 10 minutes aft"r ]4 horn- cover with sheet buttered ; 5 paper before taking up,removethis,dredge with minutes bring to a froth with butler. Do flour;as it browns to table if you use mint not send gravy sauce. Mint

Sauce."

tablespoonfuls

chopped fuie,1 tablespoonf ul white best cider vinegar. Put vinegar and

sauce-boat

stir in mint

; stand

mint, green sugar, 1 cujj and in sugar fore be1.5minutes

Give

of the meat 2 eggs, J4 skin, etc." trimmings lb. salt pork, 1 frit d onion, 1 cup green peas, pepper, salt and parsley,dripping for frying browned flour. Fry the onion in plenty of dripping, then the meat for 5 minutes; parboil the sweetbreads, throw into cold water to blanch, wipe and slice, then fry also in the fat. Lay sliced pork in the

Delicious cold, put

Flavor

bottom of a saucepan, this the mutton, then upon the sweetbreads, next the onion, green peas, then and salt, cover with gravy, put on a close pepper stew for lid, after the boil sets in. 1 hour gently Take and sweetbreads, thicken up the meat gravy with browned flour, pour it on 3 beaten eggs, stir 1 minute the and the meat over fire, pour upon and serve Have % lean and }4 fat pork, One. and 1 lb. salt,J4 lb. pepper, very Warm the teacupful sage to every 40 lbs. meat. meat, that you can mix it well with your hands, do up a part in small pattieswith a little flour mixed with them, the rest pack in jars. When used, do it up in small ter, cakes, flour the outside, fry in butwhile or alone. They should not be covered wUl fall to pieces. They should be frying,or thej[ To prevent kept where it is cool, but not damp. from bursting when cooking, never sausages make with a fork while a hole in them turning them. " " Is to Market Pulton Seasoning." The 40 lbs. meat, 1 lb. salt,I4 lb. pepper, Yg,lb. powdered

chopped

sage.

Smoked

Smoked venison is found Venison." in the markets during the spring months, good as Cut smoked, beef. steaks, soak them in water, then broil as an ordinary steak; it can also be boiled like ham, but only requiring half the time. Smoked is usually tied up in canvas venison bags the same be kept for as Westphalia hams, and can a long time.

Stewed Squirrels." 3 fine gray squirrels, skinned and cleaned ; joint as you would chicken for fricassee;y^ lb. fat salt pork, 1 onion (if liked) toes, sliced,12 ears corn cut from the cob 6 large tomapared and sliced, 3 tablespoonfuls butter, rolled in floui-,parsley, enough water to cover squirrels. Put on squirrels,pork (cut up small), onion and parsley in the water and bring to boil. When this nas lasted 10 minutes and put in com stew until squin-elsare tender. Then matoes, add the tolater stir in cut up thin, and 20 minutes butter and flour. Simmer 10 minutes, and serve in a large deep dish. Stewed 3 rabbits,1.^pound fat salt Babbit. pork, 1 large onion, 1 tablespoonful burter. 1 lahl^and salt, i^ Iimiuhi flour, pepper spoonful browned peeled and sliced thin, 1 gla.sssherry \\uu~, X.^cup Slice the onion, dredge with flour aud fry fravy. in the butter. Add J^ cupful gravy and when rown "

well

mixed

all into

turn

saucepan.

rabbits,jointed as for fricassee,the and lemon. close and Season, cover until meat flom',boil once or

which to Lamb is to be eaten in the water in which it is boiled whole cloves and long sticks of cinnamon. allow small To one handful of one leg of lamb If cloves,and two or three sticks of cinnamon. the lamb is to be roasted, boil the cloves and cinnamon in water, and baste the lamb with it. a

COOK.

PASTRY

Stewed

serving. To

AND

beef

highly then

is tender. and serve.

Beef

kidney

Thicken

Kidney. ;

cut

Put in the sliced bacou, stew

with

hour,

browned

Time, 30 minutes. kidney into slices,season and salt,fry a lightbrown "

with pepper water little warm a pour in some flour,put in slices of

;

into

pan, dredge kidney ; let stew them gently. Sheep's kidneys should very be splitopen, broiled over Are, aiid served a clear with a piece of butter placed on each half.

for the table you should To Prepare Tripe Take a leg of order itthe day before you wish to serve it,scrape well-kept venison, wipe thoroughly, rub a little it thoroughly, wash it in several waters, then boil salt over it in dripit,cU-edge with flour. Place ping-pan until it is perfectly tender illsalt and water ; let it with ragged piece you have cut off, and drain in a platter all night. Next cut it in day wine. Put small bits of butter a lictle water or small pieces and fry in hot lard after having rolled here and there over and baste meat, set in oven with this make the pieces in flour. To sei-ve a If leg is not very fat,it is frequentlyuntil done using a little of the lard in rich, brown gravy, lard with strips of bacon a good plan to or pork. fried. If for breakfast, send which the tripe was Serve with currant jelly. and tomatoes baked fried with

Boast

Venison

Mutton."

potatoes,

Ragout bone lamb

3 lbs. mutton without in strips3 inches long by 1 inch wide ; 2 ; cut from sweetbreads, 1 cup gravy made bones,

THE

Mutton."

ROYAL

BAKING

POWDER

it ; the tomatoes may and with thin slices of bottom of the dish.

IS ABSOLUTELY

apples,

be canned cooked, ones, toasted bread put in the

PURE.

THE

Stew, Irish.

ROYAL

BAKER

Time, about 2 hours. 2Vs pounds chops, 8 potatoes, 4 tui-nips, 1 snialf cniorts. 1:\\"- s.mimnearly a quart of water. "Ii..|isiioin in shwji.iii iualic rnate loin of mutton, place them layers of sliced potatoes and cln.ps; ;"(i(l turnips and onions cut into pieces,pour in nearly quart of L'old water stewpan closely, let it stew ; cover and !i;entlytill vegetables are ready "to mash is absorbed 2;reater part of gravy ; then place in a "

dish

it up

; serve

Souse.

hot.

Clean

pig's feet and ears thoroughly, soak them of days in salt and a number water, boil tender and split them. Tliey are t^ucidfried. To them cold. \"n\\v Imilins;-vincLrar over souse ("Idves a ml them, spiced with mace iM-jiptT-i-Miiis.' give them a dark color, l)ut iiuprove Mioir laste. If a little salt be added, they will keep good, or two. pickled, for month To

Koast

Choose Leg- of Pork. pork : cut a slit in the

a small knuckle with a sliarp kuitV, and 1111 tin' space with sage and onions and a littli-pepper salt. and ,-lioiii".'cl, half "loue sroi-c When the sUin iusliees,but do not cut deeper tliau the outer rind. and Apple sauce potatoes shoidd be served to eat with it.

leg of

tine

young

AND

PASTRY

COOK.

Take Veal and G-reen Peas." Stuffed large from ties bones piece of loin of veal. Stuff the caviwith a good force-meat of chopped thus made and pork, crumbs sea.soning.A few chopped mushrooms will improve it. Cover the sides with greased sheets of thick writing-paper. Put cupful in the dripping-panand soup stock or other gravy baste well for 1 hour with butter and water, afterward with Cook to the fully 12 minutes gravy. Take off paper pound. during last % hoin- ; dredge with flour,baste with butter, and brown nicely. Take up. Keep hot while you skim fat from Stir into it J^ cupful chopped mushrooms gravy. and little browned a flour. Have ready some seasoned, and make green peas, boiled and about the veal when a circle of them dished. be precan Croquettes for breakfast pared the night before, and be ready for the so table in a few minutes. Chop the veal fine ; mix half a cup of sweet milk with about a teaspoonf ul of flour. Melt a piece of butter the size of an egg and stir the flour and milk in it ; then let it come Mix this thoroughly with to a boil. the meat ; form it in balls or flat cakes; lay on a platter: scatter little pepper and salt over a it,and let it stand mitil morning. Then beat one egg very in the light ; add a little milk ; dip the meat-balls then in cracker crumbs. Fry till brown egg, and in hot lard.

Veal

Boil 2 pounds of tripe and cut Tripe Curry. into siriiis:iit^el two large onions and cut them and into sunaif ])iiM-rs. |"ut the onions into a stew-Willi thr.i. lal.l.-^i.oons butter. Let it stew pan Rissolees Proceed of Veal. till brow n. si iirint;for as directed w ell, and mixing a tablespoonChicken ful cmiy Rissolees,substituting veal for chicken. add 1 pint of milk and the puv\ del'. Now cut up tripe. Let all stew for an hour Rissolees Proceed directed f or skimming of Beef. as it well. in a deep dish, with Serve boiled rice, Chicken Rissolees, substituting beef for chicken. eat with it. to An East India also, powder curry is made Pound iuie thus: in a mortar 6 very coriander mm-.I, (^ oinK-e ounces 1}4 cayenne, ounces cumin foenugreek se.,1, i ounnseed, and 3 ounces turmeric. These articles can be bought at Pound sift a fine, di-uggist's. through fine KEEP EGC EGGS." To 4 quarts air-slacked muslin, spread on a dish and dry before the fire I tat "jl\: lime j.ut ;i tablespoonfuls cream tartar,2 for 3 hours, stirring frequently. Keep this in a c-^Nb of salt, and 4 (luarts cold water. Put fresh bottle with a glassstopper. stone into this mixture over jar, pour eggs Boil tripe tender and cut in Tripe Fried. them. This will keep 9 dozen laid ; if fresh when of 4 batter pieces 3 or 4 inches square ; make months. If water tles setdo-wn, they will keep many beaten 1 jjintof eggs, 4 tablespoonfuls flour,and to leave so as layer uncovered, away, upper milk. Dip each piece of tripe in batter twice, add more Cover water. close,keep in cool place. Serve hot. lay in fryingpan and fry brown. Poached." Eggs Nearly fill f ryiug-panwith Flatten with side of a hatchet. Veal Cutlets." : add a little salt and boiling water vinegar. Break Pepper,salt,dip in raw egg, then in cracker dust ; eggs one at a time into wet saucer this ; slipfrom Dish fry m a little butter, turning as they brown. ot water. surface Cook slowly 3 minutes : upon and them butter in which drawn some pour over take uj) with perforated skimmer ; lay carefully has been cooked large spoonful tomato catsup. toast. buttered upon "

Eggs.

^rrfO

Tomato Veal with Sauce. Trim Chops and flatten tln^ chops; dip in raw egtc, then in lard crackerilnsi in : fiy slowly ordrii)ping ; open of tomatoes and drain off liquor. (Salt the can and reserve for stewing or soup. ) rest of tomatoes Put the liquor into saucepan with a sliced onion, and stew 10 minutes out the onion, return ; strain with a large spoonful juice to the fire,thicken Ijutter worked ; up in a teaspwonful corn-starch and boil and when salt, quickly, pepper up you have laid chops upon them a dish pour sauce over and serve. "

Relishes. ci^OLDEN merely ;W(jj^'^"^

BUCK.

Buck"

"Golden

-A

the addition

poached egg, which

top of rarebit. tablespoonfuls Enghsh mustard, 2 teaspoonfuls salt, :iteaspoonfuls white 2 oil, 1 teaspoonf ul teaspoonfuls salad sugar, smooth that from vinegar to make paste pepper, mustard, oil, celery or onion jiickleis best. Rub and salt together. Wet by degrees sugar, pepper with vinegar, beating \eiy hard at the last, when has been gained. Will be consistency proper found far superior to mustard for usuallymixed is

Made

put carefully on Mustard.

Veal

Stew.

4 lbs. veal

into

strips3 inches thick, peel 12 large potatoes and long and shces inch into cut 1 thick, spread layer of veal of pot, sprinkle in a little salt and bottom on of then potatoes, then layer of veal layer pepper, "Cut

1 inch

.seasoned as before. Use up veal thus : Over last the table. layer of veal put layer of slices of salt pork, and Select richest and best Welsh Rarebit. in water the whole, layer of potatoes. Pour over American the better, as melting cheese, the milder the whole, cover till it rises an inch over close, 5 rarebits,take brings out strength. To make and simmer horn-. heat 15 minutes an and 1 in tin or "

poimd cheese, grate

in salted water ; remove water 5 or 10 minutes ; put ; in towel bread drain in and cracker or ; (lij) egg in boil them butter, or crumbs, fry plain.

Sweetbreads. stringy parts

Scald

in cold

Trim and Veal flatten Cutlets, Breaded. and salt and roll in beaten the cutlets, pe)iper eg^, cracker. then in pounded Fry rather slowly in the lower side is good dripping, tm-uing when Drain off the fat, squeeze little lemon brown. a in a hot flat dish. juice upon each, and serve "

THE

ROYAL

BAKING

POWDER

porcelain-

put

lined saucepan ale Cold is best) enough to ; add thin the cheese sufficiently, say about a wineglassPlace over ful to each rarebit. fire,stir until it is toast slice of melted. Have bit ready for each rare(crusts trimmed) ; put a slice on each plate, to cheese each and pour cover piece enough over it. Serve while hot.

Yorkshire

Rarebit."

Buck," only itlias top.

Same

2 thin slices of broiled

IS ABSOLUTELY

PURE.

"Golden bacon on

THE

ROYAL

BAKJ"U

AND

ROAST

FOWL.-

Time,

COOK.

until skins are tender,adding more water if necessary 1 pound sugar to each pound of berries. ; add Let them simmer 10 or 12 minutes, then set away in a bowl crock. or wide-mouthed

Poultry. WmO

PASTRY

1 hour.

Truss

Roast

and

Partridge or fowl, 2 or 3 large spoonfuls bread Time, 25 to 30 minutes. Partridges should ^S^ pare crumbs, pepper and salt,^ lb. butter. Prehang a few days. Pluck, draw and wipe partridge fowl for roasting ; put into inside bread neck : cut off head, leaving sufficient skin on with salt and piece of crumbs, seasoned pepper, to skewer back tween ; bring legs close to breast, beat a clear fire, Roast butter size of large walnut. it and side bones, pass skewer through pinions Ijastingwell with butter ; just before done, dredge and thick part of thighs. Roast anil serve baste with flour, and When again with butter. with a httle gravy poured over birds,and breadto butter in drippingwater done, add little warm in tureens. sauce and large g^lfflg

pan,

over

fowl.

iu tureen

little re/// thin- melted butter, and strain Serve wAXXx bread or httle gi'avy sauce, if preferred.

Chicken." Roast Broilers, as tliey are

ant." Pheas-

gravy

Fried

Spring- Chicken."

Clean and joint, in salt-water for 3 hours, irut in fryingall enough pan equal parts of lard and butter "in to cover chicken. Roll each piece in flour,or dip in beaten roll in cracker egg, then crumbs, and drop into the boiling fat. Fry until bro^vned on both sides. Serve flat platter garnished with on sprigs of parsley. Pour most of fat from fryingthe remainder with browned flour, pan, thicken add to it cup of boilingwater milk. Sei-ve in or then

soak

Singe and truss carefully. better without called, are with salt,put stuffing,unless \ery lai'ge. Season small bits of butter meat and ijlace in pan over with a little water ; baste occasionally and dredge flour A before with oveu. taking from spring eliickeu ecjoked in any style is not to be despised. said : But a well-known epicure once gravy-boat. is to spoil it. To roast spring chicken Fricasseed Chickens." Clean, wash and joint the back and broil it." .Just splitit down the fowls, lay in lold salt and water for an hour. Putm This pot with lo 11).salt pork, cut in strips,and Goose." requires keeping, ths same as them. Cover close and enough to cover is cold water days before cooking. The goose fowls, some heat slowly to a gentle boil ; when fowls and early part of winter full best in the autunm are size and fairlytender, stew 1 hour is called after or more never a good in spring. What green done add half -chopped old. It is insipid after that, they begin to boil. WTien goose is four months onions, parsley and pepper, Pick well and cover again for ten though tender. singe the goose, minutes. Stir up two tablespoonf uls flour in cold then clean carefully. Put the liver and gizzard on water, then into a cup of hot milk, and this in turn the goose is washed, to cook as a turkey's. When into 2 beaten and ready for stuffing,have boiled thi-ee white poeggs, then put in 1 large spoonful tatoes, all iuto the saucepan butter, and pour mash them skin and ; mix well, ; chop three onions boil fairly,place chickens iuto them cold water on your dish and pour very fine, throw ; stir into the gravy them and sen^e. over the potatoes a spoonful of butter, a little salt and black a tablespoonful of finely-rubbed Chicken Pates." of cold chicken pepper, Chop meat \\ itlithe fine and .season well. Make sage leaves ; drain off the onions and mix large cupful rich drawn well mixed, When stuff the potato, sage, etc. butter,and while on fire stir in 2 eggs, boiled hard, Have with the mixture. ready a c"Kirse minced goose flue, also a little chopped parsley, very for the sht made needle and thi-ead,and sew then chicken meat. Let almost boil. up Have ready introducing the stuffing. A full- some cleaning and of good paste, baked pate-pans quickly to it as Roast a requires !"% hom's. while fill with goose lightbrown. grown Slip from hot, pans and set in oveu to heat. turkey, dredging and basting. The gravy is prepared mixture Arrange upon for poultry, with the liver and gizzard. dish and serve as hot. Apple-sauce is indispensable for roast goose. Chicken Pie. Take 2 full-grown chickens, or Roast Goose Duck. or "Singe, draw, and if small, disjoint them, cut backbone, etc., more it ; best stuffing small truss fowl ; if an old one i)arl)oil Boil them with few slices of as convenient. If a strong flavor for a goose is sage and onions. salt pork in water enough to cover them, let boil be chopped raw. of onions is liked,they should If out then take breast bone. After quite tender, the case, should be boiled in 1 or 2 this is not and is taken scum off, put in a little they boil, with bread crimibs powdered waters, and mixed onion cut very fine to not enough taste distinctly, to and Royal Extract Natmey just enough to flavor a little ; rub some sage, salt, pepper, parsley Fill bird with stuffing,sew taste. when up with coarse cut fine when fine this or dry, very green set in pan and with a thread. spriid"lesalt over, flavor. Season well with gives pleasant pepper Baste watt*r. little warm frequently, and do not and salt,and few ounces good fresh butter. When uutil thoroughly cooked. lake from all is cooked t"veu well,have liquid enough to cover slice tart apsweet Pare, core, and Apple Sauce. ples, chicken, then beat 2 eggs and stir in some in watrr tliem imtil stew Line to cover like cream. enough .5-quart pan with crust made Soda biscuit,only more they break to pirces. Beat to a pidp with a good shortening, put in chicken of sugai' cold. and liquid,cover with crust same lump of battel- and iileut.\ as lining. Bake ; serve till crust is done, and you will have a good chicken Lft tlu- turkey To Bake be a Turkey." pie. picked, singedand washed, aud " i|:ied dry, inside in t tie legs, and out; joint only (o tlu- lirst j"iiiit Pas/e No. 3 ; 1 Chicken Pie, a la Reine." off if it is all Ijloody: nnk and of the cut some plump, tendei- cliickeu,]4 pound salt perk, J^ teathencutl dozen small gashes in the rieslis partsof spoonful each Royal celery,salt and thyme, 4 in diftVieut parts the turkey the outside and on sprigs parsley,white pepper and salt to taste. Cut 1 whole and chicken oyster iu each lops, gash, then press joints,the pork in neat scalup in small close the skin and flesh over each gash as tight'y stew gently in 114 pints water, until nearly si utt' your as possible ; then tle cooked. Line edge of pudding dish with the paste, turkey, leaving a litfor the stuffiugto swell. When room stuffed, make layers of chicken, pork and seasonings,when it up with a stout cord, rub over the chopped sew used, sprinkle over lightlywith parsley ; fillwith the gravy, cover, ornament, and flour,sprinkle a httle salt and pepper on wash with it,and over in your key, milk ; bake in steady oven 40 minutes. put some dripping-i)au ; put in your turbaste it ofteu with its own drippings ; bake to Boil chicken Chicken. Boned in little a "

nice brown with a little ; thicken your gravy flour and water. Be sure and keep the bottom of tlie dripping-pan covered water with it will or lnun the gravy it bitter. and make

Stewed

Cranberries.

-Wash

and look little more caiefully. Place in saucepan, ";overed with water. Cover and saui'epan

THE

ROYAL

BAKING

water remove

possible until all skin, chop

meat

will fall from

hones ; dark Boil down pour it on

together light and

than

with salt. and parts ; season pepper liquid in which chicken was boiled,then meat iti ; place tin,wrap tightly in cloth,press with heavy weight several hours. When served,

stew

cut

over

POWDER

iu thin

slices.

IS ABSOLUTELY

PURE.

chickens, jointed small ; cook Pie." : pepper with butter, salt and

CMcken

tender,

PASTRY

AND

BAKER

ROYAL

THE

;)0

COOK.

Cream

Graham

Toast.

Cut

6 slices delicate

season

Make crust as for soda flour. with thicken gravy crust )4 inch biscuit ; line sides of pie dish with and cliicken with thick ; fill dish gravy ; cover with crust ; bake y^ hour.

pint rich cream, butter, salt,to bread taste. Toast brown, scrape off the burnt, if cru.st. butter,cut in 4 pieces ; arrange any, remove suitable dish with cover, them in bring the cream to boil,with pinch of salt,poui- over toast,cover bread,

Graham

and serve. "2 large chickens jointed salt (Tried Bread slices few with Canapees au Fromage add a water and boiled ; 4 lunch rolls, oimces Cheeset. melted butter, When nearly cooked, add crust pork; season. rich cheese. Remove from rolls the topn 4 ounces 4 teaspoonfuls Royal Baking of 1 quart flour, made in 2 slices, and bottoms, very thin, cut fry them Powder 1 saltspoonfulsalt; stir in stiff batter yellow in butter ; lay cheese cut in thin slices,one boiling; cover with water ; drop into kettle while Set in oven to melt each canap^e. a moment on close and cook 25 minutes. Serve at once. cheese. No. 1 Paste Pie of Chicken." Rissolees

Pot-pie. in 2 quarts

Chicken

Roll out the paste very thm, {Chromsky Mixture). cut out with large biscuit cutter, wet the edges, put a teaspoouful of the mixture, fold the paste it,pressing the two edges. Fry in plenty of over until the paste is hot for the purpose, lard,made Serve

cooked.

napkin.

Cold chicken, salt and Cut the cold chicken IfiiKin Juice,batter. pepper. with salt, in small put in a dish, season jiieees, this stand 1 Let a-ud juice of a lemon. pepper of 2 eggs to a pint of make a batter Then hour. ter a batmilk, a little salt,and flour enough to make in this, and drop not too stiff. Stir the chicken drain Fry brown, it by sraoonfuls in boiling fat. be cold meat can and serve. Any kind of tender Fritters."

Chicken

used

in this way.

Chicken remains

lunch 6 anchovies, rolls,liutter, 3 iigg. yelks, salt. Remove from mils, very thin, cut in 2 and remove buttntlicm. Wash

pint

tops and. oottoms slices,toast and

Batter, broth, 2

chopped, 1 tablespoouful pepper. salt,white

onion

each 1 .saltspoonful pai-sley,

cream,

from anchovic^;, diup exceedingly fine, with re4 of the pieces 1 "f toast ; cover mainder, their dish, and over on pour arrange and custard cream yelks in prepared from egg and little salt in Place cream : following manner ing small tin,which containing boilput in saucepan

spread on

1 tablespoouful and summer savory, as water ; soon of cliickeii into small pieces; Cut remains butter. stir in yelks,which dip into batter, and fry crisp in plenty of lard made Place over cream. with Tomato Sauce. hot for the pui-pose ; serve

Royal thyme,

chicken for chicken pie; just before manner as in same "-hicken is qtiitedone quantity of potatoes, pare on in tvio lay them top of chicken, let cut them take potatoes upon boil until done them : then in plate Iiv themselves, tiirnpint of sweet cream with flour,wet with sweet with chicken, thicken with plenty of salt, and milk, season pepi"er, in place of cream, milk will answer Sweet butter.

Chicken.

Stewed

but

will

Hash

and

Prepare

cook

buttm-.

requiremore

Turkey

Toast.

Anchovy

bones

CoHiniow. I'ltalienne. 1 cup of chicken, 12 tomatoes, a

tablespoonfuls

Poached Eggs on Toast. "4 slices,cut thin, Graham of uufermentetl gar, bread, butter, salt, vinebread cut 8 eggs, parsley. Toast delicately, divide Meanwhile and butter. have off crust, half, full of shallow a water, large pinch stewpan ^^ salt,1 teaspoonful vinegar, and 2 sprigs parsley water boils drop in eggs, tied in a bouquet ; when it will not set stewpan where 1 at a time ; at once 2 minutes, gently tal;e boil. Allow eggs to simmer them skimmer, lay each one on piece of up with Serve garnishedwith lettuce leaves. toast.

ana

Poached

Eggs.

comes

cream

have been fire until

boiling point

beaten with a little it thickens, and use

directed.

Graham Toast. "3 muffins, butter, C of ham, 3 anchovies, pinch of cayenne. and butter into 3 slices,toast brown Cut each muffln and chovies anham, pound it with cayenne ; chop skin ; use it and washed, free of bones equally spread on toast; lay on tin, with small piece of butter on each ; set in not vei-y hot oven at once, either for to gently warm through ; serve breakfast, lunoh or supper.

Ham

ounces

"Cold

dish as into hot breakfast turned be fowl may follows : Chop meat very fine,put Y^ pin* g^a^^r little piece of butter rolled in into stew-pan with and salt, pepper flour, teaspoonful catsup, some and peelof J^ lemon, shred very fine;put in tm-key oughly clear fire till thorover or chicken, and shake cold for Above hot. proportions are SAUCE. READ Quarter and boil 1 larere poached turkey. It may be served with 2 or more black and milk, (11 1 ion with some peppers for If there are not eggs enough to allow one eggs. milk till onion is quite a pulp. Pour antl be brt)ken with spoon each guest, they should it. stale and cover strained on bread, grated white with hash just before serving. Serve hot. mixed with a good piece In an hour put it into saucepan, Roast Meats." or with a little flour ; boil the whole Dressing: for Turkey of butter mixed or Mix stale l}i'ead crumbs pounded cracker with up together and serve. mer butter,salt,p(-piier and an egg ; add Royal sumGrouse. Sauce for Partridges Bread or or Royal sage ; if desired, oysters 1 savory ciiimbs, 1 onion, 2ozs. butter, cup of stale bread chopped niaybe added. Mix thoroughly together, Cut the onion fine and salt,a little mace. pepper for wetting if necessary. water adding a little warm and boil it in milk till quite soft ; then strain the millc on to the stale bread crumbs, and let it stand with the boiled Put hour. it in a saucepan an Give it a boil,and onion, jiepper, salt and mace. also be u.sed This sauce tureen. can in sauce serve for grouse, and is veiy nice. Roast partridges are in crumbs, fried brown Yi pound flour,14 pint milk, nice served with bread yiT'W'IEBACK. jellylaid beside butter, with ci-anbeiTyor currant e;i;-s, i." pound butter, 3 heaping teaspoonJjX ;4A fuls Royal Baking Powder, 14 teacupful them in the platter. flour sugar, and 1 teaspoonful salt. Sift together 2 Sauce." tablespoonfids butter, 1 Caper and and baking powder. Rub in the butter, sugar tablespooufulflour ; mix well ; pom- on boiling milk add time then at the 1 a ; salt,adding eggs hard-bofled till it thickens water one egg ; add not nice batter and flour gradually, making a chopped fine,and 2 tablespoonfuls capers. stiff ; pour into well buttered, low cake pan, too Butter." J^ a cup butter, 2 tablespoonWhen Drawn about 1^ hour. bake in moderate done, oven lowing fids flour ; i-ubbed thoroughly together,then stiiOn the foltake carefully out of pan and let cool. little salt; parsley if into pint boiling water; day cut with shsn-p knife into slices about

Sauces

and

Dressings for

Meats. "

Toast. "

1^ inch thick, and

THE

toast

in moderate

ROYAL

wished.

oven.

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

AND

PASTRV

COOK.

Celery, Mayonnaise."

Yelk of 1 egg, a pinch Oyster Dressing." 2 tablespoonf uls flour,2 little salt,very little pepper, butter and flour in juice of tablespoonf uls butter; brown and some water. Beat all together, pour to make thin for gravy; dripper; add water boil; 4 ounces olive oil in drop by drop, then add smaU 1 pint oysters chopped ; pepper add salt to and of to water Take spoontul boiling mayonnaise. 6 heads of well-washed celery, wipe with towel, 1 cupful liquor from Piquante. and cut them in pieces in salad bowl. Throw the tongue or any other kind of meat, 2 tablespoonf uls mix all over and mayonnaise celery ; together, mustard, a little butter, 1 teaspoonful fi-esh made (Can ciu'l celery by twisting each serve. branch 1 heaping tablespoonful browned salt and pepper, roimd a skewer and throwing it in cold water.) 1 mixed and sweet of

mustard,

1^ lemon

l cup of chicken Egrg Sauce." broth, heated and thickened, with tablespoonful of butter rolled thickly in flour,jioured over 3 Ijeaten eggs ; boiled 1 ininute, with tablespoonfid jiarsley stirred in: and poured upon then seasoned pounded yelks of 2 lioiled eggs placed in bottom of bo-svl. Stir up and it is ready. After Gravy for Boast Meats." taking out

meat, pour with

off fat ; add

water,

season,

and

thicken

Hour.

Gravy

flour, teaspoonful parsley marjoram, 1 tablespoonful onion vinegar. Brown butter by shaking it over a clear fire in saucepan. Heat with cupful liquor to a boil,skim and season salt and skim again before stirringin pepper, with thickens water cold flour,wet up ; as it put in liatter,herbs, mustard and vinegar. Boil up ; half bowl. the into rest over sauce tongue, pour of

Sauce Fish.

Boiled

for

Cod, and

kinds

other

1 gillboiling water "To add much as milk; stir into this while boiling 2 tablespoonfuls butter gradually, 1 tablespoonful flour wet up with cold water it thickens, tlie chopped ; as yelk 1 boiled egg and beaten one raw light. Take egg with pepper, salt,a little directlyfrom fire,season and juice one ered lemon, and set covchopped parsley in boiling water (but not over fire ) 5 minutes, over stirring occasionally. Pour part of sauce Serve fish when dished ; the rest in a boat. mashed potatoes with it.

Boil gibletsvery tender; for Turkey." chop fine ; then take liquor in which they are with boiled,thicken with flour ; season salt,pepper, and a little butter; add giblets,and dripping in which turkey Avas roasted. 1 dessert spoonful of Horse-radish Sauce." olive oil,same 1 quantity of powdered mustard, tablespoonful of vinegar, 2 of grated horse-radish and 1 teaspoonf ul of salt. 1 Sauce other Pish.for Salmon, and Work Sauce." Mayonnaise yelks of 2 raw with to a boil and thickened cupful milk heated 2 saltspoonfuls salt, tablespoonful cornstarch paste, add eggs to a smooth pre\ii"uslywet up with 1^saltspoonful cayenne the saltspoonful dry cold water, the liquor from salmon. 1 gravy pepper, gredients mustai'd,and teaspoonf id salad oil. Mix these inspoonful butter, 1 raw egg brati'n li^lit,juice J^ thoroughly and add strained Juice of % and Add lemon, mace cayenne ]ic|iiiir to taste. Take remainder of }^ pint finest salad oil a lemon. the egg to thickened milk will n \i"\\ lia\e stirred and add gradually teaspoonful at a time. in butter Every and and liquor; take- ti-'iu tiir. season fifth teaspoonful add few drops of lemon juice, let stand in hot water 3 minutes, cnvered. Lastly until you have used 2 lemons and i^ pint of oil. put in lemon juice and turu out immediately. There are almost of making mayas and around the salmon. many ways onnaise Pour it all over there of sauce are as cooking eggs. Take for Wild Sauce etc.

Ducks,

Mint

Sauce."

Mix

white tablespoonful

sugar

to J^ teacupful good vinegar; add mint chopped fine ; J^ teaspoonful salt Sei^ve with roast lamb or mutton. .

1 pint oystei-s,J^ lemon, 2 Oyster Sauce. tablespoonfuls butter rolled well in flour, 1 teacup and nutmeg to taste. He^t milk, cayenne pepper the oyster liquor and when it boils skun, and put in oysters. Soon as they boil stir in butter,cut up and well floured,spice and lemon juice. Boil 5 minutes fire and put with milk which ; take from "

has and

been

heated

in another

vessel.

Stu- up

well

proper taste a

;

Teal,

quantity of veal gravy, in the juice of squeeze

little red

; let wine

wine

and

pepper 2

boil

salt to add in the

good oranges, time

some

gravy. Wash clean Sauce. \^ pint of Shrimp chovy shrimps, put them in stewpan with 1 spoonful anbutter. liquor,and J^ pound thick melted and Boil up for 5 minutes in J^ lemon. squeeze "

it up

Toss

and

into

pom-

Sauce (Italian). into with stewpan

boat.

sauce

Put

lump

fresh

mushrooms,

some

butter

onions,

14 laiu-el leaf,all

cut fine ; set over in a httle flour and shake Onion Sauce. "Time, nearly y^ an hour. 4 or wine, and as much a glass white 5 white onions, ]^ pint hot milk, 1 oz. butter, pepper good broth, adding salt, pepper, and a little mace and salt to taste. Peel onions and boil till beaten oft the fat and fine ; boil ^ horn- ; skim from tender, press water them, chop them Can give a fine flavor by putting in a bunch serve. very milk hot, pulp onions with it; add butter, fine,make out before "sweet herbs while boiling;take them and salt t":)taste. pepper serving the sauce. serve.

the fire for some moi.sten it with

To Make Sag-e and. Boast Pig- or Roast nunutes.

bread

Onion Pork.

Dressing-, for

"Time double the

2.5 to

large on ions, quantity 3 teasp(joufuls chopped 2 sage,

ci-undjs,

butter, 1 egg, pepper

and salt. Boil onions in 2 or 3 waters, to take ofl: strong taste in them ; then drain them, chop up fine, m\x with bread ciiimbs,minced sage, butter, j^epperand .salt:mix the whole with well-beaten yelk of an egg to bind it. oz.

parsley, and

time

;

2 spoonfuls cunant Sauce for Venison. 1 blade grated mace, jelly, 1 stick cinnamon. let stew with white bread, 10 tablespoonf uls water; "

little water

;

serve

in dish

Sauce.

with

venison

steak.

Pare, slice and stew toes tomasti-aiu and i-ub through a for 20 minutes, Put sieve, leaving liard and tough parts behind. orion, parsley, iiitosauc-epaii with a little miuced stir salt in good atid supai-. 15ringtoboil ; pepper, butter lolled in flour, lioil up and serve. .spooiifid

Tomato

Salad Beat 4 eggs Dressing-. light, add 1 salt, mustard, i.jteas)"()(iuful tablespoonful mixed Place on fire tomatoes ed, washSauce. Tomato 5 tablespoonf uls vinegar, a little i-;i\ miK' priipt r; broth, onion, parsley, and seasonings. Boil to dish tilled st;iiid in mix well, then with Imiiiug pulp about 35 minutes ; rub through fine .sieve, water ; when wat-med through avlil talilesi"ijoufid it hot, stir in batter, and to fire, make return ring butter; cook until little thicker than custard, stirserve. constantly. If desired it may be boiled until Yorkshire Pudding. % pint flour, 3 eggs, milk then thinned with crtiam. or thicker, \% pints milk, phich salt, 1% teaspooufuls Royal Sift doiii- and To Prepare 1 ounce Powder. luiwdei-together, Curry ger, Bakiug Powder. ginwith milk. into rather 1 ounce 3 of coriander add eggs, beaten stir(|nielvl\ mustard, 1 ounce pepper. -li.ldle e.ike. into than for batter seed, 3 of turmeric, J4 an ounce cardamons, pour 14 thinner ounce cinnamon, and J4 dripping pan, plentifully spread with fi-esh cold cayenne ^ ounce pepper, in hot oven 25 ndnutes seed. Potind cork beef drippings, bake ounce cumin ; sel-^ fine, sift,and "

tightin

bottle.

THE

with

ROYAL

BAKING

POWDER

roast

beef.

IS ABSOLUTELY

PURE

HIE

BAKER

BOYAL

SAIiAD." Chop the cabbaiare fine,sprinkle with salt, and let stand over sbIk night; beat one egg thoroughly, and add to J^ pint boiling vinegar ; rub 2 tablespoonfuls inns tard into more vinegar to form a smootli jiastt-: and add this to the boilingvinegar ; pepper sugar tlie to boil,and Let all come over to taste. pour cabbage, stirringthoroughly. bunches Celery Salad. "2 celeiy, 1 tableoil; 4 tablespoonfulsvinegar; 1 spoonful salad and salt to small teas])oi)nfulfine sugar; pepper and Wash taste. celery ; lay in ice coM scrape

Then into inch cut seasoning. Stir well together in salad bowl.

COOK.

Salad, With milk whites

Cream

Dressing'.

(cream

is best), 1 teaspoon 2 eggs beaten spoonfuls corn starch, stiff,3 tablevinegar, 2 tablespoonfuls best salad oil, 1 teaspoonful 2 t^aspoonfids powdered sugar, salt. 1.3teaspoonful pt'i)per, 1 teaspoonful fresh Ilrat milk to almost made mustard. (or cream) starch wet up with cold milk. boiling ; stir in lorn TliiMi l)oil up. add siigarand take from Are. Cool; mustard and beat in frothed whites, oil,pepper, salt ; when lettuce is shred fine, add vinegar to dressing and pour over it. Stir up with a fork and

^^ABBAGE

new

cup

serve.

Omelettes.

time.

water

from cold your lettuce ; chicken equal quantityof shred ; add into narrow when have cut chicken strips 2 you inches long, mix in bowl, and prepare following dressing : Beat yelks of 2 eggs, salt lightly,and beat in,few drops at a time, 4 tablespoonfuls salad 3 teaspoonf uls of Royal Exoil ; then, as gradually, tract mixture should be thick as Celery. The meat and lettuce. Stir up with Pour over cream. have fork (silver fork if you it) ; place salad in glass dish.

Chicken

PASTRY

Lettuce

Salads.

until dinner lengths, add above with fork and serve

AND

Salad.

Cut

meat

0 with

OMELETTE.

Soak teacup bread crumbs milk over night, 3 eggs, beat .separately; mix yelks yelks and whites spoonful teathe bi'ead and milk ; stir in whites, add This is sufficient for 6 salt, fry brown.

in cup

sweet

persons. Baked

Omelette.

eggs;

beat

whites

nut separately ; small teacup milk, butter size of wallittle salt. Beat ; 1 tablespoonful flour, a yelks, add butter, milk, flour and salt, lastly the Butter beaten whitrs. a dish just the size to hold it ; bake in ((uickc"ven. Omelette Souffle. Break 6 eggs into separate of lobster Tear into meat Lobster Salad. 4 of the spoonful teawith them ; beat yelks, mix two forks ; remove shreds with ster) cups ( if hen lobeggs of flour, 3 talilespoonfulsof powdered shell from fins ; scrape out all green fat from t1a\(ir with Royal Extract Very little salt, sugar. and set aside. a Prepare for making naise mayonother of the Roj'al flavors that may Lemon or any by working tablespooufuJ of fat with yelk be to Whisk the erred. whites of the 6 eggs ijref boiled 1 hard of 1 raw Let this egg. egg, and with firm froth ; mix them lightly yelks ; pomin all other be basis of your mayonnaise ; culars the mixture partidish : bake into a greased pan in or follow instructions for mayonnaise sauce. When well risen and lightlybrowned oven. quick mix lobster 3 meat with spoonfuls tableWhen complete, the top it is done ; roll out in dish, sift pulverized on Cover bottom "

of dish with lettuce tear in two); put layer of add layer of celery cut into another layer of lobster ;

sauce.

(the large leaves

Next upon narrow strips, and neatly on dish ; sprinkle eggs or chopped arrange the edges ; pour sauce coral on lettuce round over meat, garnish with lobster legs,and serve. lobster

it.

Tomato Salad. Pare with sharp knife. Slice and lay in salad bowl. Make lows dressing as folWork : up saltspoonful each of salt,pepper, and fresh made mustard, with two tablespoonfuis of salad oil,adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg beaten 4 tablespoonfuls of vinegar ; toss up with fork. "

Cucumber

sugar pour some omelette au

Oyster

over

and

rum

over

send to it and

table. You set it on fire

can as

also for an

rhum.

Omelette.

Stew

oysters in their

thicken liquid with in flour ; season salt,cayenne with it teaspoonful chopped parsley. Chop up oysters and add them to sauce ; thickens. Beat 3 eggs simmer gently until same of until cream, fry lightlywith \% tablespoonfuls they are delicatelyset ; before folding over put a turn it careof mixture in center few spoonfuls fully ; of with balance around hot sauce dish, on a If small oysters are used it. Serve immediately. of omelette, whole ; fold and put them in center around it. with sauce serve own

liquor ;

with

butter

oysters and

remove

rofled mix pepper,

and Onion Salad. Pare cucumbers and 1 hour lay in ice-water with ; do same Made same as Ham, cept exKidney^ Omelette. onions in another bowl. Then slice them in proBeef kidney chop' portion the kidney is first stewed. of 1 onion to 3 large cucumbers ; arrange mince-meat as ped very fine,same ; put in stewin salad with bowl, and season vinegar,pepper and salt to taste. St^w for J^ and pepper pan and salt. When done hour or more. pour off juice. Beat 12 Stir Use % as much Lettuce salad Salad. oil as kidney together whites and yelks of eggs. in the eggs ; add do viiu'.^ar; pepper and salt to suit taste. lump of butter size of an egg ; you done hot. Above Cut when serve lettuce with up young sharp knife, pile in place again on fire, two .salad bowl ; sprinkle with makes omelettes. powdered sugar, pour rest of ingredients, mixed salad. 2 or 3 tomatoes; "Skin together, over Tomato Omelette. Stir up with fork to mix well. in slices; cut fry in butter; beat up some eggs to omelette': season with salt and make Cut pepper; oysters into thirds or Oyster Salad. tmtter in pan warm some ; put in eggs, stirring quarters. Pull hearts out of nice lettuce heads and shred have adhering; mix in tomatoes, as oysters. well to keep from up i^ as much you out oineli'lte on in following proportions : 2 turn plate, doubling it in two. Dressing to be made in omelette, is to roll up tomatoes luce "ay tablespoonfulssalad oil to 4 of vinegar, 1 tea- Another with and serve tomato sauce. of sugar, spoonful salt and same teaspoonful each pepper and fresh made mustard. Rub 3 pounds ham well broiled up, Ham Omelette. mix tuce antl thoroughly, and pour over oysters and let), 7 eggs, clioiipedveiy flue ( like mince-meat jiistbefore serving. little salt,1 and a 4 tablespoonfuls milk, pepper Potato Slice }4 dozen Salad. large cold, large spoonful of butter; beat together the eggs boiled potato, s ; i)ut into salad dish and season ( white and yelks ) with a few whiiis of the beater; as follows : ",' tal"lcspoonfulsbest salad oil; add J^ teaput in the milk and beat fast 1 minute; stir the then poiir into a frying-pan in of pepper, made in the eggs; ham spoonful sugar, same mustard, and is heating, not hissing; shake of Royal celery salt which the butter same salt,and about under added turner to smooth the fire,slipping cake improves salad greatly. Rub briskly over double it in 4 minutes spoonfuls it to prevent sticking, and jiaste,and whip in teaspoonful at a time, 5 tableit out into a hot dish turn best vinegar. When in the middle, and over thoroughly mixed of the pan, and serve. inversion salad and sen'e. by a dexterous l"()ur upon "

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

AND

Take 4 eggs, Omelette. separate to a from the whites. Beat the whites dinner a on snow plate ; then beat the yelks in small basin, with sugar to taste; then add a small pinch of Royal Baking Powder, and 3 large tablespoonfulsof flour,and milk enough to make a thin batter. Then pan, previously pour into an omelette the top. heated and greased. Spread the white over set brown till above the Are on Fry by holding high and serve hot with jam. the top ; double over

French

the

yelks

PASTRY Lima

Put a pint of select beans in until water Cook enough to cover. Melt tender, then drain them. a piece of butter the size of an egg, and mix an even teaspoonf ul of flour with it. Add to make broth a little meat a smooth instead. Put the beans sauce, or use water in the sauce and set them at the side of the fire for 15 minutes. Just before serving add a tablespoonful of chopped parslej% and season to taste with salt and pepper.

Syy^INTS t*l

"^^

COOKING

First" Summer

BLES.

^ililf.

VEGETA-

Have

tliem

fresh

pos-

be vegetables should ijii same f( Hiked day thej'are gathered, Second them and wash Look over well, cutting out all decayed or unripe parts. Third -Lay them, when time before peeled, in cold water for some using. boil before Foiu-th Always let water putting them in, and continue to boil uutU done. Should be peeled, and boiled from 40 Turnips "

Boil

Asparagrus.

1 tablespoonful of salt of water. Scrape clean all the white and throw parts of the stalks from the asparagus, them into cold water ; tie ihem up in bvmdles, cut the root ends in a piece of put them even, and to preserve muslin the tops. Have ready a wide stewpan, with the salt and water boiling : lay in the asparagus, and boil it quickly until it is tender. Have slice of toasted bread, cut in square a thin of the dish. Take pieces,laid at the bottom up the asparagus, lay it on the toast with the white ends upwards, and the points meeting in the center. with butter. Serve Time, 15 to 18 minutes after the water boils. "

}4 gallon

Baked

to an hour. minutes 1 to 2 hours; then Boil from Beets put in cold water and slip skin off. Boil 30 minutes. Spinach Boil from 20 to 30 minutes. Parsnips boiled in two Onions Best three or waters; adding milk the last time. Should be boiled 1 hour. String Beans Shell Beans Require J^ hour to an hour. Green Corn Boil 20 or ;30 minutes. Should be boiled in little water Peas Green as possible;boil 20 minutes. Same as peas; toast with serve on Asparagus"

Beans.

boilingsalted

Vegetables.

COOK.

then

Boil, mash, and let get cold; 1 tablespoonful melted light with

Squash.

beat

2 raw milk, pepper eggs, 3 tablespoonfuls salt to taste. Put in butteretl bake dish, sift crumbs the top, and bake in a quick oven. over

butter, and

dry

Buttered

slice

cream

gravy. Cut in pieces and boil 20 to 40 Winter Squash minutes in small quantity of water; when done, with butter, smooth, season press water out, mash and salt. pepper Should be boiled from Cabbage J^ horn- to 1 hoiu- in plenty of water; salt while boiling. "

Put

with pepper, "UTien heated until mixture

saucepan,

parsley.

Parsnips.

lengthwise.

and turn in order upon them and sene.

Boil tender

and

scrape

;

tablespoonfuls butter in a salt,and a little chopped put in the parsnips. Shake boils,then lay the parsnips

dish, and

pour

the

butter

over

1 large spoonful of salt Boil Parsnips. If parsnips are young they % gallon of water. require only to be scraped before boiling; old ones be pared thin and Put must cut into quarters.

into a stewpan of boiling salt and water. them Boil them quickly until tender, take them up. drain them on a vegetable dish. them, and serve Time, 1 horn- to.IJ^ hom-s ; if small, J^ hour to 1 horn-.

Break Baked Macaroni. roni % pound macain pieces an inch long, cook in boiling water, Cut stalks of equal Toast. AsparagTis on 20 minutes. Drain, and put a layer length, rejecting woody portions, and scrapings, slightlysalted, this some in bottom of a greased bake dish, upon the whiter Tie in bunch with soft parts retained. and cheese tiny bits of butter ; then more tape and cook about 30 minutes, if of fair size; if grated and so on, filling dish, vrith grated Have small, 20 minutes. ready 6 or 8 sUces nicely macaroni, httle millc and cheese with .salt on a top. Wet toasted bread. Dip in asparagus liquor, butter lightly. Cover and bake J4 hour ; brown, and well and lay on hot dish. Drain the "

untie,and

toast.

arrange

Pepper

asparagus; and salt to

Celery.

Wash,

trim

off

tops, and throw aside for seasoning soups, vinegar, etc., the rank green stalks. better in cold Lay parts water until wanted for table. Put into cetery "

scrape,

green

boat.

Baked

night

Beans.

; in

morning

with

quart them

and them

Boston

soaked beans over in kettle with cold and ; change water fiut salt pork. Let boil until mer, out of kettle with skimwith pork in center ; cut the top 1 sprinkle over If they 3 hours. ; bake

put

boU 10 minutes small piece of nearly tender, then take put in baking dish rind in small ; squares white tablespoonful sugar bake dry, add bean broth. water

Baked

Beans No. 2. "A quart of covered with lukewarm 2 quarts water in a tin pan, should be placed on back of range early in the morning, say 8 o'clock. At noon, if the heat has been they will have a sufficient, .shriveledappearance and be slightlysoft to pressure. Now have ready an earthen bean-pot which for the pm-pose, comes with a poimd of salt pork, uncooked, in the bottom, which is to be covered with beans ; add no salt,as the pork is pepper, 1 large tablespoonful sufficiently salt,and about of New Orleans molasses, to give fine color,then All up with water and set in moderate to bake oven slowly6 hours, occasionally sary, adding water if necesto keep moist. white

serve

Boiled

taste.

beans,

THE

ROYAL

BAKING

POWDER

bake

dish.

Artichokes.

them lower

artichokes, wash stalks even, trim away others ; boil in salted remain til un; let them Before out. serving butter. with melted

Soak

cut in several waters; leaves and ends of the with tops downwards water leaves can be easilydrawn the choke ancl serve remove

To each Boil Jerusalem Artichokes." of water, 2 large spoonfuls of salt. Wash into a rounil or oval artichokes, peel or cut them of cold into a large savicepan form, and put them salt in the above proportion. They water, with

gallon

the time the from will take 20 minutes When drain tender. done, to become butter with a little melted them serve them. Time, 20 minutes.

water

them,

pom-ed

boils

and over

Cauliflower." Plunge a head of cauliflower in several tunes to remove salt-water any insect. Boil flower in salt-water,drain on sieve, put cauli10 minutes Melt piece of butter size dish. in buttered stir of an egg; add to it 1 tablespoonful flour, on the fire 1 minute; add gill of milk, a quantity of salt. this till and Stir sauce grated cheese, pepper the cauliflower, sprinkle over Pour it boils. over in it bread moderate browned set it a few ciiimbs, for a few minutes to bake. oven and Peel (holding onions Onions." Fried and cut water to prevent tears), wash imder hands imdivided to form crosswise so as rings. Flour Drain, sprinkle with them, fry 5 or 6 minutes. with beefsteak. salt and pepper, serve

IS ABSOLUTELY

PURE.

THE

ROYAL

BAKER

AND

PASTRY

COOK.

Peel egg plants,slice thlii, To Mash Fried Potatoes." Egg Plant." Time, }4 hour, ^ of an hour if large. Potatoes, a piece of butter, a little sprinkle little salt over them, and let them remain milk and salt. Take off skins of potatoes and lay }4 an hour; wape slices dry, dip them into beaten them in cold water for an yelk of tgg, then into grated cracker, fry them hour, then put into a in boiling lard, seasoning slightlywith with little salt,cover with water and boil. lightbrown saucepan while they are cooking. Another is to When done, drain off water, put into bowl and pepper way fine. Blelt piece butter, size of a large egg, parboil the egg plants, after they are peeled, in mash with a little salt, then slice thin, dust them "with a little milk; mix water it well with mashed toes potawith until they are a smooth corn meal, flour, or corn starch, and fry paste,taking care potatoes brown. not too wet. Then are put mash into a dish, with a knife to serve; be or may piled up; smooth How Melons. to Serve -Keep both water and improved by browning them in the oven. musk melons ice. Serve by wiping clean the on melon and Take water Sweet Potato Pie." dish, to be laying whole upon largesweet potatoes carved If cut up too long before it is to till they are soft,slice thin; pastry at table. and steam melon in be eaten it becomes is made in usual way, lay potatoes in a deep pieinsipid. Cut musk flour over two, take out the seeds, and place lump of ice on them, add 2 tablepan, sprinkle some each half. spoonfuls vinegar, 1 teaspoonful butter, 14 teacup and nutmeg, or allspiceto suit taste. sugar Fried Parsnips." Boil tender in a little hot water, Sweet jjotatopies shoula be eaten warm. into long slices,dredge water, salted: scrape, cut off with flour,fry in hot lard or dripping. Drain Here Three toes Potato Prepare are Ways fat and

small I'lrst,boil some tatoes poiu their jackets. The moment they are done to betake them out of the water. Do not allow them come move soft,as they will not keep their shape. Rethe skins; have some lard, very hot, as for fried cakes fry till ; drop the potatoes in and side to side. brown, tm-uing them genily from The is to heap mashed next potatoes on a way small mound it like a pyraor oval platter; shape mid and perfectly smooth with a wellthen cover ; brown. beaten and it in the Still set to oven egg, is to make littie cakes of cold mashed another way well, and put on as potatoes ; flour your hands much flour as wfll stick on the outside of the cakes flour on the plate on which ; scatter you lay brown them in butter. ; fry them

for Breakfast."

serve.

Parboil dozen a or more potatoes at breakfast time and set aside after have get perpeeled them, as they should you fectly cold. When are ready to cook them, you heat some butter or good dripping in frying-pan; fry in it 1 small onion chopped flue, until it begins Then minute to change color" or more. say, one put in potatoes, cut into small squares (like dice), Stir well and cook 5 minutes, not too thick or broad. taking care potatoes do not brealc to pieces. Put in some minced Tliey must not brown. ley parsjust before taking up. Drain dry by shaking colander. Serve very hot. in a heated

Potatoes, Lyonnaise."

Pare and cut into lengthwise with boiling water, and stew 2) minutes. Turn off nearly all the water, put in a cupful cold milk with salt.

Potatoes, Stewed.

strips,cover

Mushrooms."

Stewed and

water

hour, then

Let them lie in salt with fresh water and with butter, salt and

cover

until tender; season stew Time Fried Potatoes." to fry, 10 minutes. if you wish. pepper; cream, Boil potatoes in sliins;when and in cut cold, peel matoes Fried Tomatoes." Dip thin slices of ripe toslices 14-iuch thick, fry in butter or beef dripping into flour; salt and pepper them and fry in When take drain nice (li-liiMtcl"r(ywn. a done, out, lard battel' until browned. or boiling i!i' m, and be Irnin or they may serve; greesi' Cut in slices Fried Tomatoes. tomatoes with pepper and salt, chopjH li iiiiMiiall,seasoned without and salt them; then skiiiuiug; pepper and fried lightly in butter, turning them several them aud fry in butter sprinklea little flour over times, that they may be nicely browned. until brown. Put them on a hot platter and pour Potato Croquettes." Season cold mashed tatoes milk pointo the butter and cream or juice. When with salt and Beat to nutmeg. pepper, boiUng hot pour over tomatoes. with butter to tablespoonful of melted cream, them Get Stuffed Tomatoes. as large and of Add beaten 2 3 or eggs potato. cupful every firm as possible ; cut a round place in ton of each, minced and some parsley. Roll into small balls; out all the soft parts; mix with stale bread dip in beaten egg, then in bread crumbs, f ly in hot scrape and crumbs, corn, onions, parsley, butter, pepper lard. fill tomatoes salt ; chop very fine, and ; carefully Take as Potatoes." Time, 1 hour. Baked in hot oven bake in moderate ; put a little butter large potatoes as you wish, wash clean,then pan ; see that they do not burn or become many dry. into quick oven for 1 hour. wipe dry, put them Stewed Squash. "Pare, seed, quarter, and cold butter, pepper in napkin, with Serve them cook a selected squash soft in boiling salted water. and salt. this off ; beat squash 10 pieces in saucepan Pour ; 18 to 20 minutes Time, from well and stir until stiff and smooth Potatoes, Boiled." as apple season boils ; large ones, ^ an hour. alter water is ready to serve. sauce, and it into cold water. Then Pare potatoes and throw shaved 1 quart of finely Slaw. cabbage, Cold with cold water, and cover put into saucepan, of weak yelks of 3 eggs w,.ll bea' en, I14 glassfuls boils check several the water pinch salt. When 2 teaspoonfulswhite ful Vinegar, sugar, 1 tablespoonslower times by throwing in cold water, as they of olive oil,}^ teacup of thick sweet cream, When boiled the better. are done, throw away piece of butter large as a hen's egg, heaping teathem; put at water and sprinkle a little salt over mustard. Mix all and spoonful of salt,pepper lid of saucepan off, then side of Are to dry with bage, fire till hot, then add cabwell together, put over serve quickly with lid of dish raised. is heated, place in china stew until the whole Potatoes." Boil potatoes, peel them cold ; add celeiyor Mashed dish and set aside to become of them add and break to paste ; to 2 poimds Royal celery salt before serving. pint milk, a little salt and 2 ounces butter,stir all 2 eggs well beaten, 1 for Cold Slaw. Sauce well over fire. Either in this manner, serve or 1 teaspoonful of sugar, small piece of vinegar, cup the top. place them on dish in a form, then brown these if desired. When butter, and a little mustard boil and pom* over slaw. well together, Select largest,wash and Roasted Potatoes." ai-e beaten wipe, then bake until soft to grasp ^ of an hour Cut a hard white head of cabbage Hot Slaw. done, wipe oft'ashes usuallysufficient time. When 1 piece as fine as possible, into 2 pieces. Shave in heated and dust, serve napkin. of butter with a and it into a "

put

Take white Potatoes." Saratoga peachblow potatoes ; peel and slice very thin with potato slicer;let stand in cold salt and waterfor }4 hour; dry them, and fr}-in boiling hot lard, taking out as they rattle against spoon: hot. soon serve

THE

ROYAL

BAKING

POWDER

stewpan

piece

egg, 1 small teaspoonful salt,and Add J4 teacupful water nearly as much pepper. 1 teacupful of vinegar. Cover the stewpan and and cook the cabbage until it is tender, stirringit

the size of

often

while

cooking.

IS ABSOLUTELY

PURE.

The

royal

baker

and

rastry

cook.

How to make Barrels having Sauerkraut. Stewed Stew Corn." 1 quart canned in corn held wine used the its own to pi-epare or vinegar are setting the vessel containing it in liquor, sauerkraut in. It is better,however, to have another of hot water. Should the corn a be too dry, add little cold water. a When special barrel for the piu-pose. Strasburg, as well tender, pour m all Alsace, has as the corn: a well-acquiredfame for prebring to a boil; put paring enough milk to cover the cabbages. in 1 tablespoonful butter rolled iu flour, and salt They slice very \\liite and to taste. firm cabbages in fine shreds with a luarljiin' made Stew gently, stirringwell, 3 or 4 minutes, for the purpose. and tui-n kito a deep dish. At the bottom of a sinall l.an-fl taining Keep the vessel conthe corn while it is cooking. they place a layer of coarse salt,and alternat-rly closely covered steam The facilitates the process layers of cabbage and salt,being careful to have and preserves of salt on the top. As each the color of the corn. one layer of cabbage is added, it must be pressed down by a large and Green Com Cut From the Cob." After heavy pestle,and fresh layers are added as soon boiling,cut the corn, with a sharp knife, from the the surface. The cabbage as the juicefloats on hot into stir in a dish; and cob, butter,pepper salt, must be seasoned with a few grains of coriander, and cover to keep hot until eaten. the barrel is full it juniper berries, etc. When Stewed Plain." Tomatoes, Open a can of be put in a dry cellar,covered with a cloth, must hour before cooking them; leave out tomatoes an under a plank, and on this heavy weights are placed. At the end of a few days it will begin to cores; cook always in a tin or porcelain saucepan. Iron injures both color and flavor. Stew gently for be time the pickle must ferment, during which to taste with salt, pepper, drawn off and replaced by fresh, until the liquor forty minutes; season and, if preferred, a little sugar, and 1 tablespoonful becomes clear. This should be done every day. butter. Cook gently, uncovered, 10 minutes Renew the cloth and wash the cover, put the longer, and turn into a deep dish. back and let stand month. that for "

weights

time

the sauerkraut will be ready for use. Care be taken to let the least air possibleenter the sauerkraut, and to have the cover perfectly clean. Each time the baiTel has to be opened it must be properly closed again. These precautions must not be neglected. must

Minced with Celery Egg Dressing." the celery and cut into J^ mch Scrape and wash Rub lengths, having first crisped it in cold water. the yelKS of 3 eg^s (boiled hard) to a paste, with 1 a tablespoonfid ot salad oil ; add salt, pepper, little powdered ture the mixsugar, vinegar to make and the celery,serve iu a over liquid, pour salad bowl, and eat at once, lest the celeryshould in the vinegar. toughen the Wash, trim and scrape Celery, Raw. stalks, selecting those that are white and tender, until in very cold water, crisp by leaving them for the table. wanted Arrange neatly in celery "

stand.

between

Serve

Carrots, Mashed."

the oyscers

and

meat.

Scrape, wash, lay in boihug tender

in cold

Raw knife.

Peel and slice with a sharp Tomatoes." fore (Tomatoes should always be cut just bewith using.) Lay in salad bowl and season in followingproportions : Beat together dressing, made 4 tablespoonf uls vinegar, 1 teaspoonf ul each of salt aud half as much mustard, and sugar, when these ai"e well mixed, add gradually3 tablespoonfuls best salad oil. and Cook Corned Beef the beef Turnips. in plenty cold water, bringing slowly to a boil. "

15 minutes

Cook

after it begins to simmer. pound When about % done put in a dozen turnips, and When quartered. peeled you dish the beef lay meat these unmashed about. Serve with drawn base the der pot liquor. Remainbutter,having as a of liquor can be saved for next day's soup. to the

Cauliflower.

Boiled

Cook

boiling salted

minutes, having tied the cauliflower up netting. Drain, untie ; lay in a deep dish, blossom made upward, and deluge white sauce the drawn butter, with juice of a lemon

25 water in white

the of

water. squeezed in. y^.hour, then cook Boil spinach in plenty or beetle, with well, mash with a wooden Spinach Egg. spoon, in a good piece of butter,and with hot water, salted,for 20 minutes. season Drain and press and salt. Heap the fire pepper up in a vegetable dish ; out the water. Chop fine ; put back over hot. with a large spoonful butter, and serve a teaspoonful to taste, also a little 45 sugar, with salt and pepper Carrots, Stewed." Scrape and boil whole water

Dram work

minutes. slices a quarter Drain, and cut in round of an inch thick. Put on in a cupful of weak broth and cook gently U hour. Then add 3 or 4 or soup, tablespoonfuls of milk, a lump of butter roUed in flour,with seasoning to taste. Boil up and dish. 8 ears Succotash." corn, cut off beaus, 1 tablespoonful floured

grains,1 pint

Lima

butter, pepper milk. Boil corn and beans cup hour in to them water an cover nearly enough ; this oft", turn add the milk; when this heats, butter, and salt. Simmer minutes. 10 pepper and

salt, 1

Succotash

No. 2." Cut the corn from 10 cobs; this with one-tbird the quantity of Lima to beans, and cook 1 hour in just enough water them. Drain of the water off most cover ; add a cupful of milk, with a pinch of soda stirred in. When this boils,stir in a great spoonful of butter rolled in flour; season with and salt,and pepper simmer 10 minutes longer. mix

Green

Boiled Whole." Strip off the turndown the innermost covering; Re-cover the ear pull off the silk with great care. with the thin inner husk a bit ; tie at the top with of thread, and cookin salted boilingwater labour. Cut off the stalks close to the cob, and serve ped wrapin a napkin. outer

Corn

husks;

Stewed

Empty

Tomatoes

With

Onion

and

Bread.

into a saucepan, place over hot when add small onion shced, with fire,and salt and a little sugar. Stew 20 minutes, pepper, and add tablesiaoonfulbutter and handful a good 5 or 10 minutes, and pour bread crumbs. Simmer "

can

tomatoes

out.

THE

ROYAL

BAKING

POWDER

Beat

nutmeg.

until hot

and

smooth

; turn

into

with a dressing of the hot, deep dish, and cover yelks of 4 hard boiled eggs ; left to cool, then to mortar, and rubbed pounded in a Wedgewood a teaspoonful melted a paste, with butter, one of juice. Spread cream, and, lastly,one of lemon surface of the spinach, and over garnish with a of the sliced whites

border

of the

eggs.

Shell the peas and well wash in cold water. Cook in boiling water for 25 minutes. A lump of sugar will be a pleasant addition well ; stir in a great lump Drain to market peas. and salt. Serve hot. of butter, and pepper

Green

Peas.

Open can peas 1 hour before When and turn into a bowl. ready for them, or one pan sauceput on iu a farina-kettle If dry, add within another of hot water. to cover cold water utes. them, and stew about 25 minDrain ; stir in a generous lump of butter, and salt. pepper Canned

Peas."

cooking tliem,

in two waters, the when tender drain ; dish ; pepper, butter set closelytogether in a bake little them over a and salt liberally; pour soupin a good stock strained through a cloth ; brown and them the over oven pour ; lay in a deep dish, thickened with browned flour,and cook one gravy

Onions,

Baked.

salted

second

Cook

boiling ;

and

minute.

Rice, Boiled. salted the

water, water is

Wash

well

and

cook

hot

shaking up from time to time until nearly all absorbed, and the rice soft, grain distinct ; put a good piece of

with every butter on the top after

IS ABSOLUTELY

it is dished.

PURE.

ROYAL

THE

BAKER

Clear ofC top and tail ; skin Onions. in boiling fresh water 15 minutes ; salt slightly and boil until tender all through ; drain, and salt. liutter well, and pepper If fresh, top and tail,and String Beans. with a sharp knife take off the strings on both ing sides ; cut into short pieces,and cook tender in boilwater, and a littlesalt ; drain well ; heap upon to taste. a hot dish ; butter freely,and season

Soiled

cook

and

Soak all night, and in the for luke-warm ; morning change the cold water let stand in this 2 hours ; drain off,and put them to boil in cold water, with a piece of fat salt pork 2 inches square. Cook slowly until soft ; take out the beans well ; season with the pork ; drain and serve. pepper,

Seans.

PASTRY

AND

COOK.

Baked Hominy. (small grained), 2 cups

cupful

cold

hominy

milk, 1 large teaspoonful each butter and sugar, little salt,2 eggs. Work the melted butter well into the hominy, mashing all and lumps, then the beaten yelks ; next sugar salt ; then gradually the milk ; lastlythe whites. Beat until perfectly smooth, and bake in a greased browned. Serve hi pudding dish until delicately the

bake

dish.

Rice

1 cup of cold boiled Croquettes. rice, 1 teaspoonful of sugar and half as much salt,1 teaspoonful melted butter, 1 egg beaten light, the rice into stiff paste. enough milk to make Sweet lard for frying. Work rice, butter, egg, etc.,into an adhesive paste, beating each ingredient Flour thoroughly into the mixture. your hands and make the rice into oval balls. Dip "each utes minOnions, Boiled, with Sauce. "BoillS dust, a nil egg, then in flour or cracker Throw this off ; add a little in beaten \\alcr. illsalmi fry in boiling lard,a few at a time, turning each follows : Boil a as ivady, make gravjf : if iiom' with great care. When the croquettes are of a fine and iv'iiin a pint water, until there chicken scray yellow brown, take out with a wire spoon and lay and thicken is less than a ciiplnli.f lu-uth ; season within off every colander to drain a heated drop this wilh Stew 5 minutes |)aislr,\-. longer, "'1ii"piiim1 of fat. Serve hot, with sprigs of parsley laid and or until ti'iidei-. serve.

Soiled

about

clearingoff tops and sharp knife ; place in pan Stir and shake with lieel dniiiiinji or good butter. them If served with until they begin to brown. steak, dish ami lay the onions on top of the steak ; and let stand where cover, they will keep hot, for 5 minutes, tlieu ser\-e. in cutting off the tops and Use Beets. care washing them not to break the skins, or they will Onions, Fried. tails,slice ilieni with

After

bleed

away

butter, and them

upon

their color 1 hour.

water

pour after

in the water.

Cook

in boiling

and Scrape, slice,salt, pepper a few spoonfulsof boilingvinegar they are dished.

Cut about 2 dozen Eg-gs and Asparagus. stalks of aspara.^-iis. lea\iiig out the hard parts, Ijoil tender. into inch len.uihs. and Drain; pour them a cupful drawn butter; stir until hot, upon dish. Break 6 eggs upon the into a bake then turn each ; salt and top ; put a bit of butter upon and put into a quick oven until the eggs pepper, " set." are "

Slice the mushrooms with Mushrooms. from into halves. Stew 10 minutes in cans with and salt,and seasoned a little butter pepper little the mushrooms water. a Drain, put very them into a pie dish ; bi-eak enough eggs to cover bits of the scatter salt, and over top ; pepper, bread them butter over crumbs, and ; strew with " set." Serve in the dish. bake until the eggsare

Eggs

Squash,

Stewed.

15 minutes.

water

Cook well, and

sa.ted : drain and butter, pressing out

Pare, slice,lay in cold tender in boiling water, mash with salt pepper, all the water.

Peel, seed, and slice fresh Mashed. 10 minutes; squashes. Lay in cold water little salt, and cook tender put in boilingwater, a Mash be in a if the 20 minutes, squash yomig. colander, pressing out all the water ; heap in a deep dish, seasoning with pepper, salt,and butter.

Squash,

summer

Serve

them,

Rice, Baked."

uncovered Wash

dish.

of rice well. Take broth, strain through a thin cloth,and add cup twice as much boilingwater, with a little salt. Put in the rice,and cook slowly until it has taken up all the water and is soft. Pour in a large cup of hot milk, in which have been mixed 2 eggs (raw i. 2 tablespoonfulsgrated cheese and atablespoonful butter. Stir up well ; add about cupful minced veal and tui-n Into ham, taken from a your soup, and bake 1 hour in a dripgreased mould ; cover ping-pan of hot water, dip in cold water and invert a flat dish. upon

Stewed

Potatoes."

cup

and Pare cut potatoes into long, even strips. J^ horn-, and cook in boiling Lay iu cold water until tender, with half a minced water onion. Drain off nearly all the water and salt, ; pepper add cold milk, with and a atablespoonful cup butter rolled in flour. When it thickens, stir in a little chopped parsley. Simmer 5 minutes and should Potatoes not be allowed serve. to break so much as to lose their shape. into

quarters, and

these

Stewed Salsify." Scrape and cut each root Stew in in two, scrape them and drop into water. boiling water, a httle salt, until tender; pour off the when

the roots; water, add enough milk to cover it boils,stir in a piece of butter rolled in and salt;simmer 5 minutes, and pour flour, pepper out.

Fried Salsify." Scrape and lay in cold water Boil tender, drain, and when cold 10 minutes. mash with a wooden spoon,picking out the fibrous parts. Wet to a paste with milk, work in a little butter, and 1}^ eggs for each cupful of salsify. to the eggs Beat taste, make light,season very into round flat cakes, dredge with flour,and fry to off the fat and serve hot. a lightbrown, drain

hot.

Pai-boil 1 carrot, 1 of Lima corn, 1 cup with of peas, 1 onion, and beans, and the same off the them J4 pound of fat salt pork. Drain nips, and lay aside the pork. Slice carrots, turwater Put into a saucepan potatoes, and onion. with a cup of some good meat soup before it has well ; cut the com from been thickened. Season the cob and add with the peas, beans, and a sliced all the rest are hot. Stew tomato as as soon Stir in a great lump of butter together }4 hour. roiled in flour. in a Stew 5 minutes, and serve deep dish. of Vegetables." Ragout 2 potatoes, 2 ears of turnijj,

Pickles. 1 quart large cuciunbers, CHOW." 1 quart small cucumbers, 2 quarts onions, 4 k|i^heads cauUflower, 6 green peppers, 1 quart 1 gallon vinegar, 1 pound mustard, tomatoes, green turmeric. 2 cups flour, 1 ounce sugar, 2 cups water Put all in salt and one night ; cook all the cumbers. vegetalilesin brine until tender, except large cuPour over vinegar and spices.

:0W

Take whitest and Pickling Cauliflowers. closest cauliflowers in bunches; spread on earthen with salt,and let stand 3 days to them dish, cover draw Then out all the water. put in jars,pour over them, let stand over boiling salt and water night ; then drain with a hair sieve, and put in tight. glass jars; fillup jars with vinegar; cover "

Raw water

Pare and lay them in ice to taste with slice and season ing and salt. Never omit the soak-

Cucumbers. hour, then

vinegar, pepper,

in iee water.

Bananas basket

and

Oranges.

Serve

same

fruit

dish.

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

ROYAL

THE Pickles.

India

East

BAKER

100 cucumbers

small),1 peck

French

Pickles.

peck

green

Sweet

(large

green tomatoes, J^ peck onions, 4 (without seeds),4 heads cauliflowers, 4 red peppers Slice all,stand celery,1 pint bottle horse-radish. drain, pour over in salt twenty-four hours ; then to a weak vinegar, stand on stove until it comes groimd cinnamon, boil,then drain again. 1 oimce 1 oimce J4 pound ground tm-meric,pound mustard. these with cold vinegar ; add brown sugar ; wet all the pickles. Cook sufficient vinegar to moisten Seal in bottles while hot. all together 10 minutes. and

PASTRY

AND

COOK.

Pickle

in. 1 peck gi-een tomatoes, .sliced ; J^ Piccalilly onions, sliced : 1 cauliflower, 1 peck small "

peck

Leave in salt and water 24 hours cucumbers. ; ish, then put in kettle with handful scraped horse-radcloves 1 ounce (whole), Jr4 tm'meric, 1 ounce cassia buds or cinnamon, pound pepper (whole), 1 ounce 1 1 pound white mustard seed, pound English mustard. Place in kettle in layers,and cover with cold vinegar. Boil 15 minutes, constantly

stirring. Mussels.

Take Peaches. ripe, but not too end of each peaches, put a clove into one brown to gallon of l)each. Take 2 pounds sugar twice it hot and boil over ; pour vinegar, skim up close. In a week or two pour peaches and cover this they will off and scald vinegar again. After keep any length of time. "

soft

Red

Cabbagre.

sprinkle each

layer with a^ jar, pour

matoes. To-

Catsups. TOMATO tomatoes,

mmM.'EES

CATSUP. -1 peck dozen large onions, ^ onions. and To 'I^K pint salt ; slice tomatoes layer of these add layer of salt ; let stand 24 hours, then drain. Add spoons 14 pound mustard seed, 3 dessertsweet oil,1 ounce allspice,1 ounce cloves, 1 ounce ground mustard, 1 ounce ground ginger, 2 2 tablespoonfuls black teaspoonfuls pepper, Put all in celery seed, J4 pound brown sugar. with vinegar, and boil 2 preserving pan, cover hours.

S^Ml

green

teaspoonful cayenne

pound

mustard, Bottle

hours.

Tomato

and

J4 pound salt,14 pepper, pint vinegar. Boil gently 3

seal while

wami.

1 gallon tomatoes (.strained*, 6 tablespoonfuls salt,3 tablespoonfuls black per, pep1 tablespoonful cloves, 2 tablespoonfuls cinnamon, gar 2 tablespoonfuls allspice,1^ pints vineone-half. will 1 peck tomatoes ; boil down make 1 gallon strained.

Catsup."

1 large pepper spoonful large onion cut in slices,1 tableeach of groiuid allspice, black pepper and celery seed, 14 cup of salt,14 pint of vinegar. Boil all together slowly 1 hour bottle ; cool, and

Soy." J^ peck tomatoes,

Tomato cut

fine,

use.

before Catsup." Take green walnuts the shell is formed (usuallyin a proper state early Grind them in ah in August). or pound them earthen or marble mortar. Squeeze out the juice cloth,and add to every gallon of through a coarse juice 1 pound of anchovies, 1 pound salt,4 ounces 2 ounces black 1 ounce pepper, pepper, cayenne each ginger, cloves and mace, and the root of one to half horse-radish. Boil all together tillreduced cold bottle tight. off. and when the quantity. Pour Use in 3 mouths.

Walnut

Slice it into a colander, salt ; let it drain 2

boiling vinegar days, then put into enough to cover, put in few slices of red beet-root. Choose purple red cabbage. Those who like flavor of spice will boil it,vrith the vinegar. Cauliflower thrown in after being salted, cut in bunches, and

Tomato Catsup." 1 peck ripe tomatoes, cut and sift through wire sieve ; add up, boil tender 1 large tablespoonf ul ground cloves, 1 large tablespoonful allspice,1 large tablespoonful cinnamon,

for

directed in "Boil them as the previous receipt,put them in glass jars, and with vinegar heated them cover scalding hot, with and allspice. whole mace, pepper,

Pickled

Peaches

tomatoes,

on large onions, a teacup salt thrown over thoroughly, boil in 8 quarts night. Drain and 1 quart vinegar 1.5 or 20 minutes water ; drain take 4 quarts vinegar, 2 pounds in colander ; then brown seed,2 tablesugar, ]4 pound white mustard .spoonfuls cloves, 2 tablespoonfuls cinnamon, 2 tablespoonfuls ginger, 2 tablespoonfuls grotmd mustard, 1 teaspoonful cayenne pepper ; put all together, cook 15 minutes. melons and small musk cut Mangroes. "Take side ; take out the seeds oval piece out of one an with stuffingof with teaspoon, and fill this space chopped onion, scraped horse-radish, mustard in the piece. seed, cloves,and whole ; sew pepper Put in jar, pour boiling vinegar, with a little salt Do this 3 times, then put in fresh ia it,over them. close. vinegar, cover Pickles. "Use glass bottles for pickles, also forks in preparation of them. wooden knives and Fill bottles 3 parts full with articles to be pickled, lined then fillbottle with vinegar. Use saucepans with earthenware, or stone pipkins, to boil vinegar

Pickled

Plums,

.sliced ; 6

Pickled

for

quarts cider vinegar, 5 pounds sugar, cloves to 7 pounds 14 pound cinnamon, 2 ounces fruit. Scald the vinegar and sugar together and the skim, add spices,boil up once, and pour over fruit. scald vinegar twice more at Pour off and intervals of three all close. days, and then cover A less expensive way to 8 4 pounds sugar : Take 1 ounce cinnamon, cloves, pounds of fruit,2 ounces 1 1 teaspoonful salt, teaspoonful allspice. "

Spiced Fruits. ;RANDY

Drop peaches in remain till skin can be let it cover thin syrup, i^JPiS ripped off : make will look red and beautiful. fruit ; boil fiout till they can be pierced with a "Take 200 or 300,lay straw To Pickle Cucumbers. it out, make rich syrup, and ; take very let them remain 8 or 9 them (lu a disli. salt, and it it is taken from while is still after hot, fire, add, hours : tlim ilrain. laying them in a jar,pour hoWan equal quantity of brandy. Pour while still Place the fire,covnear ered ing vini'jrar ii|hiu them. must the peaches in the jar. Peaches warm over ficiently sufIf they do not become w ifh \ ill.'leaves. with it. be covered off the vinegar, boil it,and cji'"'i;. strain Pare fniit" be Canned Pineapple. very fresh them, again pour it over covering with particularto cut out eyes. Wei^h and chop fine. leaves. till they become as Continue you green in of Mix Add same weight thoroughly wish. sugar. Then put in large crock, let it stand 24 hours. that tho.se To Pickle Tomatoes." use Always about fillfull,seal tight. After leaving them cans, are ones are thoroughly ripe. The small round look and see if any 3 weeks signs of working. If decidedly the best. Do not prick them, as most into pan, warm through, then replace in so, pour books direct. Let *hem lie in strong brine three cans. in layers in jars,mixing or four days, then put down 20 pounds of ripe tomatoes with small onions and Spiced Tomatoes. pieces of horse-radish. Then scalded should and be first peeled, 2 quarts of vinegar, 8 pour on vinegar (cold),which mon, spiced ; let there be a spice-bag to throw into every pounds of sugar, 4 tablespoonfuls each of cinnacloves, and allspice. Boil till thick,stirring pot. Cover carefidly, and set by in cellar full month before using. often. hot

PEACHES." wa"er, let them

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

PASTRY

AND

BAKER

ROYAL

THE

3ft

5 pounds currants, 4 lbs. Spiced Currants." sufcar, a tablespoonfulscloves, 2 tablespoonfulscinnamon, 1 pint vinegar; boil 2 hours

Some

brown

Choice Menus AS

till quite thick.

gar, pounds fruit,1 pint vineounces cinnamon, J^ ounce

Peaches."

Spiced 3 pounds

sugar,

sugar, vinegar and spices; the fruit. Let stand 24 hours; drain off, other scald again and pour over fruit,lettingit stand ander. Boil all together until fnuit is ten24 hours. Pour Skim it and boil liquor until thickened. in jar. fruit and set away over

SPECIMENS. "

New-York

the

Hebald

Cubist^

Day.

MAS SERVICE

over

Spiced Grapes." 1

sugar,

pounds

grapes,

pounds

pint vinegar, 1 tablespoonfulcloves,

tablespoonfulcinnamon. Spiced Elderberries."

Take

lbs. cleaned

1 pint vinegar, elderberries, 3 lbs. brown sugar, mon cinna1 ounce allspice,1 ounce cloves, 1 ounce and vinegar in a 2-gallon brass ; put sugar kettle, and plarc it on the stove ; let it or copper luTn'.s and letit boil2i^ theuaild cometoaboil; done grind spi..-.and tie in little hours; when minutes a tew bags and put in ; simmer ; take off seal in

and

Published

Scald together

cloves. pour

COOK.

CHAUD.

Consoinm6

Croquette Terrapin h .SERVICE

FROID,

tasses. en de volaille. la Maryland. GROSSES

PIECES.

Bass ray6e h la Magellen. Filet de bceuf " la Noel. V^oliere de faisans a la Buffon. Pat6s de gibier " la Bacchus. de homard. de volaille. Salade Salade Grosses pieces de patisserias. Gateau Sicilien historic. Ice Cream. St. Nicolas. Nougat. Dessert. Gateaux.

Epicurean bachelors,with will feast

follows

club

tables of their own, famed for its cra'sme.

Oysters.

cans.

turtle clear. Pur^e Greeu ftla Reine. 1 quart -sdnegar Petites Timballes k la Talleyrand. to little over 14 lb. sugar 1 lb. to 41^ lbs. sugar, Stripedbass h la Chambord. the fire fruit ; place all the sugar and vinegar over Cucumbers. of fruit to a boil ; then till it comes lay a layer saddle Southdown Roast mutton. and cook until soft enough to run a fork through : Duchesse. de Bruxelle. Pommes Choux until fillthe the fruit and then same remove way Supreme de volaille h PAmbassadrice. done the all are needs no more cooking ; ; syrup Petits pois. before cooking the fruit,stick 4 cloves in each. Chesapeake Terrapin A la Maryland. Sorbet Kirsch. an ducks. Roast canvas-back Lettuce salad. Hominy balls. Fromages varies. Simmer CORDIAL.Neapolitan ice cream. blackberries till they break ; strain,and to Caf6. Fruit. Liqueurs. of of white each W^^ a pound pint juice put hotel offers its guests to-day this liberal A leading tea2 ounce ounce cinnamon, 14 1^ mace, sugar, repast for dinner :" Cloves. Boil 15 Extract

Peaches

Pickled

Pears."

Cordials.

^^LACKBERRY sfcjj5K

spoonfulsRoyal

and when is not an

cool add essential.

minutes,

a little brandy, thougti brandy Other fruit cordials in the same

OYSTERS

way.

HALF

SHELL.

SOUPS.

Vermicelli.

la Reine.

FISH. should Berries be ripe Salmon trout, k la Bechamel. vessel or stone a large wood Broiled fresh mackerel, parsley sauce. sufficient boiUng water to Small potatoes. them. When cool enough to bear your hand cover BOILED. Cover bruise well until all the berries are broken. Leg of nmtton, caper sauce. till 1m 1 lics liesin to rise to top, which up, let stand Corned beef and cabbage. off the clear Then draw will occur in 3 o\- 1 days. Calfs Chicken and pork. head, brain sauce. to add vessel, and 1 pound sugar juice in another Beef tongue. Ham. 10 quarts of the liquor,and stii- thdr-onulily. every COLD DISHES. 6 to 10 days in first vessel Let stand w ii11 tajx beef. Roast beef. Beef tongue. A la mode draw off through a jellybag. Steep 1 unnees Then Lobster salad. Boned turkey. Chicken salad isinglassin a pint white wine for 12 hours; boil it Ham. Plain lobster. then dissolve si fire till all

Wine. Blackberry and plump. Put into with a tap. Pour on

place dissolve, isinglassin a gallon of blackberry juice,give them all the vessel. and into Let boil a together, pour off stand few days to ferment and settle,draw all other berry wines and keep in cool place. Make "w

over

ENTREES.

Maryland. Fricaseed chicken, k la che^'alier. Oysters baked in the shell.

Terrapin

Broiled quailon toast. Noix of beef, with vegetables. Make 2 quarts lemonade, cheese. Macaroni, with Parmesan 1 tablespoonful fruit ; add rich with juice lemon pure ROAST. Work well and Lemon. Royal Extract Ham. Chicken. Mongrel goose. champagne sauce. freeze; just before serving, add for each quart of of mutton. Saddle Beef. Turkey. Mix rum. ice,V^ pint brandy, and U pint Jamaica GAME. what in high glasses,as this mak^s well and serve duck. Redhead is called a semi or half ice. It is usually served at VEGETABLES. dinners as a coxLp de milieu. stewed Boiled jjotatoes. tomatoes, onions, To 1 gallonof proof spirit mashed Cordial." Noyeau potatoes, sweet potatoes, squash,beets, and 3 piiunds of loaf sugar add a tablespoonful fried oyster plant, Lima beans, rice, .4/;h o)i ds. Mix well together and of Royal Extract spinach, corn. 4S hours, covered allow to stand closely ; now PASTRY. thick bottle. This strain through flaimel, and English plum pudding,wine sauce. improved by adding J^ pint Mince liquor will be much Rice pudding. pie.

s ime

manner.

Roman

Punch."

apricotor peach juice.

5 quarts of water, 4 pounds granulated sugar, 4 beaten eggs, juice and grated and Beat rinds of 4 oranges juice of 2 1-mons. and sugar together, then add water and eggs The strained grated I'inds. Freeze like icecream. not be added and lemons should juice of oranges until the mixture beginsto freeze.

Orange

Sherbet."

THE

ROYAL

BAKING

POWDER

Christmas

Vienna tarts. cakes. Charlotte

Lady's Bananas, pears, Hickory nuts, oranges, Pecan

nuts, vanilla

IS ABSOLUTELY

Pi^mpkin pie. Russe. cake.

Almond

cake.

ajiples,raisins, English walnuts, Roman punch. cream,

grapes,

almonds, ice Coffee.

PURE.

THE

ROYAL

BAKER

PASTRY

AND

Water

Orange

Ice Cream In

all Ice

Fruit Ices.

and

Receipts,Eg"is if Desirable.

Cream

l^ilSCTJIT GLACE. ounces sugar. S ir?a|^

can

Left Out

'^^^ spoonful Royal Extract of Vanilla. Take to 6 ounces crisp macaroons, pound in mortar dust. Mix cream, Place sugar, eggs, and extract. on fire,and stir composition until it begins to thicken. Strain and rub through hair sieve into basin. Put into fi-eezer; Avhen nearly frozen, mix in macaroon dust. Another tablespoonful Koyal Extract Vanilla, and fiuLsh freezing.

Ice. "Juice

6 oranges,

2 teaspoonfuls

Royal Extract Orange, juice of 1 lemon, 1 quart water, 1 pound powdered sugar, 1 gillrich, Freeze sweet cream altogether and strain. ; add same

Ice Cream.

Peach

12 -11^ pints cream, yelks of eggs, and 1 table-

COOK.

Ice

Cream.

"One

dozen

best

and

stone peaches : peel and ripest red-cheeked ; ized pulverplace in china basin, crush with 6 ounces Now take 1 quart best cream, 8 ounces sugar. Place all pulverized white sugar, 2 whole eggs. fu-e until it reaches on remove boiling point ; now and straia ; place in freezer freeze. and When nearly frozen stir in peach pulp, vith teaspoonful of turns more Royal Extract Almond ; give few

freezer

to harden.

Water Ice." Press sufficient raspRaspberry berries through hair sieve to give 3 pints of juice. 1 poimd pulverized while Add sugar, and juice of Coffee 1 quart bpst cream, Ice Cream. % with 1 lemon, one teaspoonful Royal Extract white pulcoffee, 1 4 ounces pint of strong Mocha verized Raspberry. Place in freezer and freeze. sugar, yelks 8 eggs. Mix these ingredients Put 3 pints of ripe Red Ctirrant Fruit Ice. in a porcelain-linedbasiul Place on fire to thiclcen. currants, 1 pint red raspberries, 14 P'nt of water, Rub Put into through hair sieve into a basin. to in basin. Place fire and allow "

freezer

and

freeze.

Chocolate

Ice

Cream,

No.

1. "3

pints best

simmer for on then few minutes, strain through hair sieve. To this add 12 ounces 14 pint of water. sugar, and all into Place freezing can and freeze.

pulverized white sugar, 4 whole Vanilla, a tablespoonful Royal Extract chocolate. solve Diswhipped, 6 ounces pint rich cream chocolate in small quantitj^of milk to smooth mix it with paste. Now cream, sugar, eggs, and all on Place Royal extract. fire,stir until begins to thicken. Strain through hair sieve. Place in freezer ; when nearly frozen, stir in lightly the tract l^s whipped ci-eam, and 1 tablespoonfulRoyal ExiS^ Vanilla, and finish. 12 ounces

cream,

eggs,

Beoerages.

y^HOCOLATE.

Chocolate sweet

Ice Cream., No. 2. "1 quart rich 14 pound granulated sugar, 2 ounces 2 teaspoonfuls of flavored with Royal

cream,

chocolate to have Extract Vanilla. Be very careful late chocorubbed to smooth paste by having milk warm and Add adding very small quantity at a time. all together and freeze.

"3 Crushed Ice Cream. Strawberry pints 12 ounces best cream, pulverized white sugar, 2 whole Mix all in porcelain-lined basin ; eggs. place on flre ; stir constantly to boiling point. Remove strain through hair sieve. Place in and freezer and freeze. Take 1 quart ripe strawberries, select,hull,and put in a cliiua bowl. Add ti ounces to pulp. pulverized white sugar, ( rusli all down Add this pulp to frozen with 2 tablespooncrtMui. mix VaniUn. fuls Royal Extract in well. Now give freezer few atldltional turns to harden.

1 tablespoonful choco'ate for each person. Pom- on boiling water and allow to thicken up ; milk enough to cool ; then stir in well beaten and to taste ; egg sugar add milk and boil 10 to 2u minutes with ; flavor Extract Van ilia. Beat whites of and Royal eggs when ready to serve. poiu- over "

6 tablespoonf uls cocoa to each pint much milk to taste. as water, sugar in little cold water smootli Rub cocoa : havereadj' the flre pint i)ciiliiiuwater on ; stir in grated cocoa utes paste. Boil '20 iniiintcs. add milk and boil 5 minofteu. Sweeten in cups stii-i-iiig more, so as to suit different tastes.

Cocoa. water, as

Coffee

for

Six

Persons.

Take

1 full cup

ground coffee,1 egg. a little cold water gether, ; stir toadd 1 pint boiling water, boil up ; then add another and set back settle pint boiling water, to before serving.

French Coffee, No. 1." 3 pints water to 1 cupful ground cuffee. Put coffee grounds in bowl : it about and let stand J^ pint cold water pour over 1 quart rich French "Vanilla Ice Cream. for 15 minutes to ; bring remaining 2^4 pints water sweet ],i, cream, pound granulated sugar, yelks of Take coffee in bowl, strain through flne a boil. and 6 eggs. Place cream keitle sugar in porcelaiji take French sieve, then coflfee-pot,put coffee to boil ; strain immeto come diately on fire,allow them grounds in strainer at top of French pot, leaving through hair sieve, and having the eggs in bowl. water Then take boiling water and pomwell beaten, add them and slowly to the cream coffee vei-y slowly. Then set coffee-pot on while hot. at same time stirring rapidly. over sugar stove 5 minutes not boil. Take off and ; m.ust Place on fli-eagain and stir for few minutes. Then from bowl that coffee was flrst into the freezer and flavor with 1 tablespoon- pour in cold water soaked in to settle. Serve in another ul Royal Extract pot. The Vanilla, and freeze. have the reputation of making French, who the Italian 1^^ pints best Orange Ice Cream." best coffee,use 3 parts Java, 1 part Mocha. 12 oimces whiie pulverized sugar, juice of cream, Koumiss : {Sometimes cnlled Milk 2 teaspoonfuls Royal Extract Beer)." Into 6 oranges, Orange, 1 quart of new milk put 1 gill of fresh buttermilk gredients yelks of 8 eggs, and pinch of salt. Mix these inMix well and see in porcelain-lined basin, stir over flre and 3 or 4 lumps of white sugar. that the sugar dissolves. Put in warm until the composition place to Rub begins to thicken. stand 10 hours, when it will be thick. Pour from and pass the cream through a hair .sieve, put into "

Fiour

vessel to another until it becomes smootli and uniform in consistency. Bottle and keep in warm The botplace 24 hoiu-s;it may take.3(j in whiter. tles must be tightly ccjrked and the corks tied down. Shake well .5 minutes before opening. It makes a very agreeable drink, which is especially recommended for persons who do not assimilate their food, and for young children be drank may Instead of buttermilk, as freelyas milk. some use Lemon Water Ice." Juice 6 lemons, 2 teaspoonfuls a teaspoonful of age beveryeast. It is the standard 1 quart water, 1 of the Tartars, who Royal Extract Lemon, almost live upon it in and is also used largelyby the Russians. pound powdered sugar, 1 gillrich,sweet cream ; summer, add Ice The richer your milk, which same altogether and strain. Freeze as should be unskimmed, Cream. the better will be your koumiss. freezer

Lemon

and

one

freeze.

Ice

Cream.

8 quart best cream, white ounces pulverized sugar, 3 whole eggs. Place flre. Stir continually,until it reaches on and boiling point. Then immediately remove strain. When cold, place iu freezer,and flavor with 1 tablespoonful and Royal Extract Lemon freeze.

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

French Coffee, No, 2. IV^ cups ground coffee, rut in a flannel bag, tie top and put in old fashioned coffee-pot ; pour on 3 pints water, boil 10 minutes ; serve in another coffee-pot. A very "

rich coffee can be made by adding to placed in bowl 1 egg, shell and all thoroughly mixed with coffee. Where omit soaking coffee groimds in water.

AND

BAKER

ROYAL

grounds

first

broken, and is used

egg

PASTRY

Calf's

Feet Jelly." Boil 2 calf's feet, well until reduced to 1 quart, then pour out into a pan. When cold skim off all the fat and take up the jelly, what settling leaving remain at the bottom. Put the may jellyinto a Pour it 1 pint good Sherry or over saucepan. Madeira wine, J^ pound white sugar, and the juice of four lemons. Add to these whites of (5or 8 eggs well beaten together. Stir all together thoroughly, place on fh-e and let boil a few minutes. Pour into a large flamiel bag, and repeat this until it clear ; then have runs ready a large china basin, and drop in it some lemon peel cut as thin as possible. Let the jellyrun into the basin ; the lemon peel will not only give it a pleasing color but a and it will be grateful flavor. Fill your glasses, ready to use.

cleaned, in 1 gallon water

Vienna and Java Coffee. Equal parts Mocha coffee ; allow 1 heaping tablespoonful of coffee to each person, and 3 extra to make good strength. Mix 1 egg with grounds, pour on coffee J^ as much boilingwater as will be needed, let coffee froth, then stir down grounds and let boil 5 minutes ; then let coffee stand where it will keep hot, but not boil, for 5 or 10 minutes, and add rest of water. To one of an add white pint of cream egg, well beaten Chicken ; this is to be put in cups with sugar, and hot coffee added. and Broths. "

To 4 gallons boiling water Maple Beer. put 1 quart maple syrup, and 1 tablespoonful essence of spruce when about milk-warm add 1 ; pint yeast ; when fermented, bottle it. In 3 days it will be fit for use. "

Tea.

make as difficult good tea is almost good coffee ; the failure in both cases from usually comes sufficient not using good and material. Following receipt makes good tea: Scald teapot, put in plenty tea, cover with boiling water, spread thick napkin over and about it and let stand 5 minutes ing boilbefore fillingwith more water ; let stand 10 or 12 minutes longer, and as

to make

pour

Tea.

Mixed better cold tea makes a drink than either black it into Strain or green. perfectlyclean bottle and keep on ice. When a drink is wanted, glass M full, sweeten pour ice. Drink lavishlyand fillup glass with broken

without

Broth.

the white egg with

hai-dens.

Butter lay it

skimmer,

the toast, take the toast and

the

serve.

Flaxseed. of unbruised Tea. Upon an ounce flaxseed and a little pulverized litjuorice root pour and rain) a pint of boiling \\ati r, (softor place the vessel containing these ingrcdu nts lu'ar, but not the for 4 fire hours. Stiaiu on, tiucngh a linen cloth. it fresh Make day. An excellent every drink in fever accompanied by a cough. "

Let 1 quart of milk Food. stand and upon it pour night ; skim off the cream, 1 pint of boiling water. In 1 quart of water let 1 2 hours boil about and tablespoonfid of oatmeal then strain. To 1 gillof the cream and water add "

over

tablespoonfulsof

it when

the

given. This nurse,

"YyOOD FOE,

heading of Sovps

the

Mint

the Sick.

under

Toast. Brown a slice of bread nicely coals,and while doing this break an egg into boiling water, and let it stand over the fire tin

Egg

over

cream.

Cookery for

See

Infants'

out.

Iced

COOK.

Tea.

oatmeal

receipt

and

has

been

Sweeten water. from an perienced exwell tested.

comes

In an earthen vessel put a handful of the young shoots of mint, pour them over boiling water, cover closelyand let it set near the Other herb teas are made fire for an hour. in the Mint tea is useful in allayingnausea same way. and vomiting. "

THE SICK. Always prepare toed fLir the sick in the neatest most and caret id manner. In sickness the senses are Mutton "3 Broth. pounds of lean mutton, 2 unusually acute, and far more lessness, susceptible to careturnips, 1 carrot, 2 onions, 1 bunch parsley, 1 cup in the pi-eparanegligences and mistakes mUk, 1 tablespoonful corn starch, 3 quarts water. tion and in health. serving of food than when Boil meat, the vegetables, cut into strips, and of the body show themselves in Special wants in water the hours. The shouM water sliced, 2^4 articles of food. special cravings for certain be reduced out the meat, and }^. Strain,taking These should be gratifiedwhen possible. ander. rubbing the vegetables to a pulp through the colCool, skim, season, and return to the fire. in the corn starch, wet up with water, Formula for making Beef Tea approved by the Heat, stu' and pour into the tureen. Add the milk boiling Board of Physicians of the Brooklyn, N. Y., Diet hot. Stir well, and serve. -

JM; 1?*^. Is

Dispensary.

To every pound of beef, cut fine Beef Tea. (not chopped),add 1 pint cold water, and let stand

Scotch

Broth.

-See

under

hours place over a slow fire, or place on ; then back part of a range, where the extreme it may heat through very gradually; then pull forward it may come where quickly to a simmer, or just the boilingpoint. Stir thoroughly at interbelow vals 10 of about In 2 hours from minutes. time it the fire it be considered is placed over done, may although no harm will be done if it remain ]4 hour it does not boil; strain through longer, provided into eai'then colander Strain an bowl. the a second time through a fine tin strainer. If it has not and been properly cooked allowed to boil or but little get hot too quickly, there will remain sediment from the last straining. If,on the other hand, these rules have not been observed, the body substance of the meat and will remain in the of little strainer, leaving a thin watery mixture Practice and watchfid value. care able only will ento bring the beef the cook tea up to the boiling point without lettingit boil. This is the test Do not salt while of the article. cooking,as that it to separate. causes 2

Bouillon and Broths.

Soup.

See

under

heading Soups

ROYAL

BAKING

POWDER

Soups

as Prunes. they Buy box prunes, Soak for of better quality than the open sort. hour in cold an water, put in a porcelain lined stew add little sugar. Let them and a saucepan hour an or more slowly, or vmtil they are soft. These are very good in smallpox, measles, scarlet cine fever, and the like,not only as food, but as medialso.

Stewed

are

Gruel.

make

"Time,

patent groats,

10 minutes.

1 spoonful tablecold groats with cold

tablespoonfuls

Mix boiling water. till smooth ; then on pom* boiling water Then set over fire in them, stirringall the time. clean saucepan, and boil for 10 minutes. Sweeten to taste and serve.

water, 1 pmt water

boil 2 or 3 In a pint of milk Posset. "Wine slices of bread. When it from the fii-e, soft remove and add a little grated nutmeg a teaspoonful of into it slowly i^ pint of sweet sugar ; then pour wine and serve it with toasted bread. "

Wine pour use

THE

heading

Brotlis.

and

"Whey.

sherry wine the whey.

1 pint sweet milk, boil and until it curdles ; then strain and "

IS ABSOLUTELY

PURE.

ROYAL

THE

"MY A

BAKER

AND

PAtiTRY

FAVORITE OF

COLLECTION

3,000

COOK.

RECEIPT." VALUABLE

COOKING

RECEIPTS.

has been compiled from the contributious received from our This unique Cook Book of their lady patrons in response to the request that they would send us one or more from every State favorite receipts for publication. These contributions have come Each receipt has attached the Union, and from Europe, Asia, Africa, Australia,etc. m and address of its contributor. the name Every department of cookery is considered, dishes in every conceivable and methods are given for making the innumerable cable practiremarkable for the largeamount and wide scope of It will be found most way. it contains. Being a compilationof formulas all thoroughlytested and the information vouched for by thorough housekeepers, My Favorite Receipt" will be found to be the and valuable cook 'book yet published. most practical essentially "My Favorite Receipt" is handsomely printedand bound, and will be sent to any address on receipt of price,fifty or postage stamps. cents, in money "

Address:

ROYAL

BAKING 106

sugar is preferable. Cand.y be stirred while boiling. Cream gins \rr\i tartar should not be added until syrup bebe put in when to boil. Butter should candy Flavors done. is almost are more 4eUcate when not boiled in candy, but added af tenvard. "

to moisten water Put sugai-, boil imtil brittle. in extract, then tm'n quickly out on buttered plates. ^Vllen cool,pull imtU white, and cut in

squares.

Walnuts.

S. A.

),3

Chocolate

Caramels.

2 cups molasses, 1 1 cuj) cream or milk, half poimd chocolate,piece of butter size of an egg. Beat all in water; turn into together; boil until thickens When large flat tins,well buttered. nearly cold, cut into small squares. cup

brown

3 cups sugar, 2 tablespoonBoil without piece butter size of an egg. Pour on a spoon. out stirringuntil it hardens buttered on plates to cool. Honey Cream Candy." 1 pound white sugar, 3 tableenough spoonfuls vinegar, 1 teaspoonful Royal Extract Add little honey. 1 teaspoonful cream tartar. Lemon,

Scotch.

fuls water,

Nut 1 cup Candy. hickory nuts Boil sugar cups sugar, half cup water. and water, without until thick enough to .stirring, spin a thread ; flavor with Royal Extract Lemon Vanilla. Set off into cold water or ; stu- quickly until white into flat tin ; ; then stir in nuts ; turn when cold cut into small squares.

( meats

apKRANUIiATED f (JY should not

CO.

St., Xeio-Yorh.,

Hickory

Candies.

Butter

POWDER

Wall

dropped Ice

sugar,

Candy.

1 pint of white sugar, water dissolve it, and 4 tablespoonfuls of Boil until it becomes brittle on being into cold water. Pull when coohng. "

Cream loaf,

3 cups of sugar, crushed Candy. little less than ]^ cup vinegar, 1}^ cups of cold water, piece of butter size of a waf Boil xmtil nut, flavor with Extract Royal Vanilla. it hardens, then pull until white. or

cut

two-thirds "2 cups sugar, without BoU stuTing untU it will spin Set a thread; flavor with Royal Extract Fam7to. Molasses 3 cups gar, Candy. yellow coffee suin ; stir briskljoff into dish with little cold water 1 cup molasses, 1 cup water, half teaspoonful and Have walnuts shelled ; until white creamy. butter size of a walnut. cream Follow tartar, into small round cakes with your finmake gers; directions cream for cream candy. either side, and drop on press half a walnut For cream into sifted granulated sugar. dates, take fresh dates, remove of stones, and fill center dates with this same cream. Drop into sugar.

Cream

cup

water.

Marmalades.

Boil horehound in Take your until juice is all extracted. water sugar the horehound and boil up to a feather; then add juice to the syrup ; boil up till again the same height; stir with a spoon againstthe sides of the it begins to grow When thick, pour sugar-pan. dusted with fine sugar and cut case out in a paper horehound The be dried in squares. and may then put in the sugar finelypowdered and sifted.

Candied

Horehound.

MARMALADE.Select best Florida Seville oranges. Cut them in or two, take out all the pulp and juice into a basin, pick out the sldns and seed. Boil the rinds till tender, change 1 he water 2 or H in hard water times while boiling. Then pound in a Wedgewood pulp, then put all mortar, add to it the juice aud double its w eight of loaf in preservingpan with slow fire. Boil ^ hour a or sugar, and set over tight with brandy more, put into pots, cover

ORANGE ,

Put into an u-on kettle 1 Candied Popcorn. tablespoonful butter, 3 tablespoonfuls water, 1 Boil until pulverized sugar. teacupful white ready to candy, then throw in 3 quarts of nicely paper. till Stir is tributed popped corn. briskly candy evenly disCut very Marmalade. pale Transparent Take kettle from over corn. fire,stir Seville or Florida oranges into quarters : take out until it is cooled a little and you have each grain pulp,put in basin and pick out seeds and take oft aud separate and crystallizedwith sugar, taking care the peel. Put the peels in a little salt water that corn does not burn. Nuts of any kind iu a good pared let stand preover night ; then boil them in same way. Cut into veiy thin slices and quantity tilltender. lade into the pulp. To each Cocoanut Cream put them pound marmaCandy. "1 cocoanut, ]U Put sugar and milk of poimds granulated sugar. put 11^ lbs. white powdered sugar, and boil cocoanut If not clear and transparent in is for 20 minutes. slowly until sugar together, heat ring longer. Keep stir( finely that time boil for few minutes melted; then boil 5 minutes; add cocoanut grated ), boil 10 minutes longer, stir constantly to gently all the time, taking care not to bi-eak cold put into jellyor sweetmeat keep from burning. Pour on buttered plates,cut the slices. When two in squares. AYill take about tightly with brandy paper, and days to harden. glasses,tie down when other cannot that a wet bladder. Use prepared cocoanut be had. over "

THE

ROYAL

BAKING

POWDER

IS ABSOLUTELY

PURE.

THE

BAKER

ROYAL

COOK.

PASTRY

AND

"ROYAL" The

Pure

Chemically

Only

The tests made

Baking

chemists have

tbe Government

that

shown

Known.

Powder

Yeast

the

Royal

is the

only-

Many baking powder absolutely pure. of the powders prominently advertised contain alum, lime, as pure and wholesome food. These substances are used to phosphates,etc., and are unsafe for use in human have make without any regard to the deleterious effect they may a cheap article, upon that contains

made

the health of the

neither alum,

lime, and is

consumer.

the fact that only arises from Royal Baking Powder character are employed in its manufacture, and that of The these articles are used only when chemically pure. process of refiningcream controlled of from is and lime are removed it, patented by tartar,by which all traces ing of tartar employed in other bakAll the cream the Royal Baking Powder Company. powders is refined in the old fashioned way, by which from five to ten per cent, of lime is inevitably left in it. Lime is therefore unavoidably one of their constituents. of tartar of removing the lime from Because of the supposed impossibility cream classed as "pure" refined under the old processes, the Pharmacopoeias have when of this than six per cent, impure. It is by the use of tartar that was not more cream those that chemists as definition (which is not now some certify pure baking correct) powders that actuallycontain this substance to a largeextent.

superiorqualityof

The

articles of the most

the

wholesome

REPORTS It is

CHEMISTS.

GOVERNMENT is

scientificfact that Royal Baking Powder

and

further

state

have

facilities that company

that, because

of the

of tartar, and

for other

cream

dependent upon

reasons

for

to the

reliable

baking

the

cream

M. D., Ph. D.

A. MOTT, Late

examined

used

of its preparation,

public. HENRY

I have

obtainingperfectly

the constituents

pure and tlie method in its manufacture, the proper proportionsof the same, Powder is the the Royal Baking undoubtedly purest and most

powder offered

I will go still

absolutelypure.

of tartar manufactured

U. S. Government

Chemist.

ing by the Royal Bakfind it be to baking powder, and for and used

of their Powder Company in the manufacture I have All chemical tests to which perfectlypure, and free from lime in any form. submitted it have proved the Royal Baking Powder perfectlyhealthful,of uniform, and free from any deleterious substance. excellent quality, WM. Chemist

E. M., Ph.

McMURTRIE, in Chief

Dept.

Washington,

I have

tested

market, and find tartar

powder

nhates, ^

I).

AgriculUire, I). C.

package of Royal Baking Powder, which I purchasedin the open of it composed of pure and wholesome ingredients. It is a cream alum or either contain phosdoes of and not merit, a high degree

other iniurious

substances. E.

Chem.

for U.

S. Gov't.

LOVE,

Pu.

Late Analyst N. Y. State B'd of Health.

BAKING

house

travel from

house,

and

PASTRY

POWDER

spurious baking powders

Many

AND

BAKER

ROYAL

THE

try

TRICKS.

introduced

are

COOK.

prove

by disreputabletricks. Peddlers that their baking powder is as by goods carried for testingare specially tests

Royal. The samples of their own other substance, prepared,by the addition of the white of an egg, gum, flour,or some the odor of to their chemicals or action, to show destroy some by peculiar gases when first-class All when with heated or mixed baking powders, water, given off in testing. of smell. to the sense will giveoff gases that are perceptible These pretended tests are dishonest tricks. Their object is to destroythe baking powder found in the kitchen, to weaken the faith of the housekeeper in it,and to introduce an impure and often dangerousarticle in its place. All who attempt to tamper with our food should be turned from the door, and their samples thrown away. The Royal Baking Powder has been in use for a quarter of a century. Its absolute are guaranteed by the impartialtests of the Government purity and wholesomeness chemists,as well as by all Boards of Health. Careful housekeeperswho desire pure have'a regard for the health of their families,will use no and perfectfood, and who the

good as

other.

DANGER The

FROM

AND

ALUM

PRIZE

BAKING

POWDERS.

public is cautioned againstbuying baking powders by weight

such powders are made from alum. All baking powders sold with a prizeor giftare

be avoided,as

bulk.

they are

from

All

to 60 per cent. alum.

poisonous by the most eminent physiciansand pound to make, and, being sold at from 30 to fraud. They cause 40 cents, are also a commercial heartburn, headache, indigestion, known of and liver be the and diseases kidneys. Tbey may by the lower dyspepsia, priceat which they are sold,or by the prizethat accompanies them, and by the bitter taste they impart to the bread or biscuit. Alum

chemists.

bakingpowders They cost but

are

ROYAL

classed

three cents

as a

ALL

WAYS

SUPERIOR.

of samples of the Royal Baking Powder, puranalysesof a number chased from in the dealers by myself Washington. I find it to be absolutelypure, The are containingno lime,no alum, or any injuriousarticle whatever. ingredients someness onlythose proper for a baking powder of the highestdegree of excellence as to wholeand strength. Its entire freedom from lime and alumina, which found in are all baking powders made from commercial of tartar,from phosphates,or with cream alum, is an evidence of the remarkable perfectionto which this most admirable baking and renders it preparationhas been brought in respect to the purityof its ingredients, much superior to any other I have examined, or whose composition has been made I have

made

known. E. Prof.

ChemistryColumbian

FRISTOE.

and National Medical College, University, D. C. Washington,

Tartar

Cream When

and

Soda.

and

to adulterated,or servants are not particular cake of each, they will produce unwholesome proportions

tliese articles

the jjroper with biscuit,

use

USE

IN^OT

are

alkaline taste, full disagreeable

yellowspecks or of the Board of

streaks. Prof. CliandUr, President reddish-yellow investiHealth of the Cityof Neio-York, states in his report,that upon sold by grocers of Tartar was o-ation he found nearlyall the Cream white with cent, Alum, 90 adulterated from 80 to clay(TerraAlba), per These hurtful other substances. or ingredientsare very dangerousto liealth ; they impoverishthe blood, produce Dyspepsia,serious Kidney complaints,and destroy the enamel of the teeth. Many housekeepers gerous is a chemical of the impressionthat Baking Powder compound danare mixed with the which are to use ; this is true of the cheap kincfe, of Tartar. used to adulterate Cream same ingredients Prof. Chandler, in his reportto the Board mends of Health, stronglyrecomthe use of a well-known the baking powder (like Royal) in all kinds of baking,as being more convenient,economical,and much better tlian the old-fashioned methods. It is absolutely from pure pure ; made drape Cream Tartar, and free from injurioussubstances of every kind. It is manufactured with the greatest of care, and in such exact proportions that it is impossible for a servant to fail with it. The housekeei^er should bear in mind that an absolutely pure powder like the Royal cannot be bought at the same the adulterated priceas While the priceof this powder is so low as to bring it within the kinds. reach of all,yet thei'e are storekeepers who urge cheaper kinds, because the pi-ofits to them are larger. The genuineRoyal is sold only in securely labeled tin cans. Baking Powdei' loose or in paper packages loses its wastes. Refuse to buy it in that "shape. and strength

I^BnyCEls/tBEH^ In all your failed

The

where receipts

old

for, you

results.

substitute

can

usual

THISRoyal Baking

in tlie old way proportions 2

teaspoonfuls

Cream

Soda teaspoonful Instead

USE and

mix

TEASPOONFULS

it with

the

flour while

tartar and soda.

soda

I'owdoi-

are

saleratus

f)r

and

get

are

better

Tartar, or

Saleratus;

of which ROYAL

dry.

combined, that one-third less perfectly cream

aud

tartar

creaiii

This

POWDER.

BAKING

powder

pure

of it will do better work

and

than

WORTH

COMPARATIVE BOYAL

(AbsolutelyPure)..I

GRAIVT'S

(Alum Powder) vf

RUMFORD'S,

fresh.

when

HAIf FORD'S, when

fresh.

BAKING

POWDERS.

J J .| I

REDHEAD'S

CHARM

Powder) *....!

(Alum

AMAZON

(Alum Powder) *

and DATIS'

DAVIS', New

York. (.\Jam

0. K.l

Powders.)^

CLEVELAND'S

PIONEER

(San

Francisco)...!

CZAR

DR.

PRICE'S

SNOW

FLAKE

(GrofiE's) .

LEWIS' PEARL

(Andrews

Co.).

HECKER'S GILLET'S ANDREWS

" CO.

Milwaukee,

RUMFO

"Regal''m^ Alum).

(Contains

RD'S,when

not fresh

REPORTS As

Purity

and

CHEMISTS

GOVERNMENT

Wholesomeness

of the

Boyal Baking

Powder.

" I purchased in the I have tested a package of Royal Baking Powder, which ingredients.It is a cream open market, and find it composed of pure and wholesome eithei' alum of tartar powder of a high degree of merit, and does not contain or E. G. Love, Ph.D. phosphates,or other injurious substances.

The scientific fact that the Royal Baking Powder is absolutelypure. Powder is undoubtedly the purest and most reliable baking powder H. A. Mott, Ph. D. offered to the public. "

It is

Royal Baking "

The Royal Baking Powder

bakingpowder

I have

of which

of any and highest in strength purest in quality Ph.D. Wm. McMuktrie,

knowledge.

The

Royal Baking Powder received the highest award over all competitors at 1876 ; at the World's Exposition,1873 ; at the Centennial, Philadelphia, American Institute, New York, and at State Fairs throughout the country. No other article of human versal food has ever received such high, emphatic, and uniendorsement from eminent chemists,physicians,scientists and Boards of

the Vienna

Health all over Note."

The above

Powders,as A

the world. Diagkam

shown

by Chemical of each powder

illustrates the Analysisand

comparative worth experiments made

of various Baking Prof. Schedler.

in or volume taken, the total leavening power indicated. This practicaltest for worth by Prof. Schedler of the Royal Baking only proves what every observant consumer Powder knows by practicalexperience, that, while it costs a few cents per pound age more than ordinarykinds, it is far more economical, besides affordingthe advant-

pound

each

can

the calculated,

of better work.

fair minded

person

result

was

being as

A singletrial of the of these facts.

Royal Baking

Powder

wiU

convince

any

* of the alum powders to be of a comparatively While the diagram shows some it is not to be taken high decree of strenffth, as indicatingthat they have any value. All alum powders,no matter how high their strength,are to be avoided as dangerous.

LIBRARY

Absolutely

IgN/treugth,

^JMng

014

488

CONGRESS

968

Pure

Purity

and

All Othcrlfavtriing:

1 ndTj-ed

A^entf

t"y the

(\ov]

Ho crnnicnt(l)emistyand Other Ujfd ]?ytheArmv: N^vvyand lndi(xnPf{)arl:rTvt5

CONGRESS

LIBRARV

"!!