THE

ROYAL

BAKER
AND

COOK

PASTRY

OF

MANUAL

ORIGINAL

WITH

CH.

PRACTICAL

DIRECTOR

FOOD

ASSOCIATION

ENG.

LONDON,

BY

SENN

AND

COOKERY

UNIVERSAL

BECKIPTS

HERMAN
HON.

COOKERY

^4"

NEW
ROYAL

YORK

BAKING

POWDER
1902

CO.

Ai'^''
t

'^\"

LIBRARY

THF

OF

CONGRESS,
Copiae

~wo

OCT.

Reokivec

1902

i^^

COPVmOHT

ENTqV

CLASS^C^XXo.

COPY

No,

B.

Copyright,

By

Royal

Baking

1902,

Powder

Company.

THE

TRAINING

NATIONAL

COOKERY

OF

SCHOOL

the Royal Baking Powder

factured
(manuadopted and uses
Company) in its
by the Royal Baking Powder
work, having found it superior to every other brand of
baking powder or quick-raisingagent.

has

C.

of

Director

Hon.

Senn,

Herman

Universal

the

nal
Association,recommends, in his origiof Royal Baking Powder.
receipts herein, the use
perfectlyand easily
quickly risen flour foods are more
"

Cookery
All
made

Food

its

by

employment.

and
Britain
throughout Great
Ireland have adopted generallythe' Royal Baking Powder
in their schools, their tests having proved it to be
for use
and efficiency.
of highest usefulness
of

Teachers

cookery

Cecil,

Hotel

To

the

I have

obtained

powder

at aU

in

pleasure

great

results

its

by

testifying

employment
with

comparable

Strand,

superiority of

the

to

truly

are

found

Cookery "

Universal

of

The

Powder.
other

baking

offers.

Chef.

COSTE,

Association

Food

of tJie Lords

iy specialpermission

Enrolled

no

occasion

it whenever

I shall recommend

it,and

Baking

your

I have

marvellous.

A.

The

C.

W.

London,

York:

Co., New

Powder

Royal Baking

tlee T^eojury.

PATRONS
MAJESTY

HER
R.

H.

THE

DUKE

OF

CONNAUGHT,

K.G.,

K.T.

H.

R.

H.

THE

DUKE

OF

CAMBRIDGE,

K.G.,

G.C.B,

And

THE
further

To

Bdacation
every

branch

tlie
for

of the

of

and

PRINCIPAL
Sciences

the

of

Cookery

Noblemen.

M.P.

of

and

ARE:

OBJECTS
Domestic

and

in England
Cookery
in the
Apprenticeship

of tlie Art

Confectioners,

and

other

of

To

Economy.
countries.

Youtlis

to

To

organize

assist

fully qualify

in the

them

Art.

C.

HERMAN
329

Royal Baking
Company

Ladies

ESQ.,

ASSOCIATION'S

promotion
and

Distingtiished

BURDETT-COUTTS,

advancement

the

of Cooks

other
W,

PRESIDENT,

competitions

ALEXANDRA.

QUEEN

THE

H.

Powder
of New

SENN,
Vauxhall

Is manufactured
York.

HON.

DIRECTOR,

Bridge Road,. London,

in America

by the Royal Baking Powder

See facsimile of label

on

cover

of this book.

for

INDEX

GENERAL

TO

RECEIPTS

PAGE

PAGE

Batter, Prying
Beef

Tea

Beverages

Ices,

28

Icings

18
44

Infants'
Pood
Jams
Jellies
Jelly, Calf's Feet
Johnny Cake

Jumbles

Ketchup

Measures
Meats

4
31

1,

Bread, Graham
Household
Indian

Bread,

Bread,
Bread, Royal Baking
Bread, Rye
Broth
Buckwheat
Buns
Cake
Cake
Cake

Powder

2
31, 44
9

Cakes

9-16
18

Fillings

9
18, 19

Buckwheat

Cheese
Griddle
Pancake
SmaU
Wheat

Cakes,

Candies
Fruits
Canned
Caramels
Cheese
Cakes
Chicken
Pie
Cocoa
Cocoanut
Drops
Coffee

Cookery

8,

Fish
Pish

33

40
9
38

Partridge
for

Paste

Pies

Popcorn
Posset, Wine

44

44

Poultry

21-25

28,

29

Rolls

43,

44

Rusks

16

Salads

19,

20

Sally-Lunn
for

Meats

6
39

for

Puddings

25

39

Scones
Shell Fish
Sherbets
Short
Cakes,
Cakes
Small

44

34

33

Souse
Stock

28

StuflBng, Meat

Tea

Tea,
Tea,

Golden
Griddle
Grouse
Gruel

37

for

17

30, 31, 32
30, 31

Soup
and

38

Poultry

36

Beef

28
43

Flaxseed

44
30

Fruits

40,
41,

Vegetables

44

Weights

38

Welsh
Wheat

3, 4

and

157
in

37
8

other
than
has
leavening
Powder
any
greater raising power
of
each
that
London
ounce
Royal evolves
city analyst reports
of leavening
inches
This
shows
greatly
a practical usefulness
gas.
of the
than
and
three
times
of other
raising
more
powders,
many
of Royal Baking Powder
that an ounce
or
or
a teaspoonful
powders,
ordi=
than
the
food
times
more
cake, bread, or other
light three

The

cubic
excess

flours
will
nary
ent

or

make

preparations.
to

42

10

Measures

Rarebit
Cakes

Royal Baking
agent.

41

7, 8

Waffles

37

17

26, 27

Tinned
Toast

17

8,

19

16,

Tarts

13

28
Fruit

Sweetbreads

19

33

36

30

Ginger Bread
Ginger Snaps

32,

Snaps, Ginger
Soups

29, 30

Biscuit

33, 40

Scallops

21

20

7, 8

Turkey

1,

23

33

Buck
Cakes

7
37

Sauces
Sauces

32, 33

Fruit, Canned

44

37, 38
29, 30

Fruits

Preserved

16

Fritters

26
11
42, 43
26
26, 27

Paste

Puffs
Relishes

Salad

Hot

Oysters

28

32, 33,

Hash,

5, 6

30

18

Ices
Preserves
Short Cakes
Prying Batter
Gems

17

27

Puddings

20,
40,

Fruit
Fruit
Fruit

Meringues

38

19,

Fish, Shell

10

34, 35, 36

44

Doughnuts
Dressing for Meats
Dumplings
Eggs
Fillings for Cake

17
43

Pies

18, 19

Custards

43

Mincemeat
MufiSns
Omelets

Pie

Crumpets

29
29

Pickles

Cookies
Crullers

.28

Pastry Cream

16, 17

Sick

for

Fruit

Pancakes

18

Icings

Cakes,
Cakes,
Cakes,
Cakes,
Cakes,

2
2

Brown

Bread,

28

43

Biscuit, Hot
Bouillon
Bread

Ice Cream

every

The

housewife.

great

economy

in the
The

use

genuine

of the

Royal

Royal

is made

will

be appar=
in America.

DIRECTIONS;

GENERAL
MUST

BE

READ

CAREFULLY

BAKING.

ON

HINTS

achieve

To

"

and

Some

care.

cook

the

perfect success,
requires more

must

BOOK

crimination
dis-

judgment,

use

i. e., water

moisture,

flour

THIS

USING

ONE

EVERY

BY

milk, than

or

have
to make
to be varied
the quantity may
sistency.
condough of a proper
bakings will vary as to time and heat required, and should, therefore, be
in the centre
is sufficientlydone
the bread
of
whether
examined
occasionally. To ascertain
the
be
If
skewer
when
skewer
into
there
will
the loaf or cake, thrust
it.
no
on
done,
dough
a
with
it the baking powder in a dry state,
Measure
be careful to mix
drawn
out.
the flour, and
atid before sieving. You
water
for milk, or milk for water
for
can
generally substitute
; butter
number
be increased
The
of eggs
or
diminished, or, in plainer
lard, or lard for butter.
may
used than
fewer
are
a
directed, always use
cake, etc., dispensed with
entirely. Where
eggs
milk or
little more
Never
use
sour
self-raising" flour.
prepared " or
baking powder.
about
When
bread
to cut new
or
cake, heat the knife ; this will prevent its crumbling.

others

that

so

Different

"

"

CAKE

BAKING.

etc., the
IV4

time

Very

hours.

much

brown

at

The

old

an

be

oven

heat

must

of

that

be

reduced.

time

little flour

it is of

baking loaf cake, remember

first,a top crust will be formed
for browning
the paper
remove
from

TO

THE

COOK.

cook.

go ; put

Keep your
scalding water

rich

before

saucepans

put

you

at

Great

"

saucepan

them

the

not
of

the

door

cake

may

be

the

prevents

Powder,
than

more

course,

very
On

2 hours.

to

to
is, hot enough
sufficientlybaked.
is not always successful;

that

"

is

heat

shut

place

you

in

interior

test

to

the

cleanliness,

clean

very

each

the

and

light brown,

that

is put

door

oven

unless

cake
before

the

inside

once

outside

eggs

burned

that

Royal Baking

the

; at

for

about

for

piece of paper over

raising. When

if

minutes;

if burned

in, but

put

the

protection

at

is well raised

cake

top.

on

hands
into

when
be

of the

handle
a

In

ADVICE

hot

I hour

predominate, take,
1 Ms
equal weight taking from
and

of

will

of flour.

pound

one

about

be

butter

cake

too

outside

plan of feeling the

to sprinkle

end

which

pound

it is better
at the

in

cakes,

; if so, the

once

with

in

bake,

to

should

account

no

plain cake made

baking would

allowed

rich

time

longer

For

"

be

to

stewpan

shelf.

the

on

or

well

as

as

in

clean

up

you

as

using it. Dry your

of a frying- or omeletpudding-cloths
your

done

inside

the

scrub

Never

kitchen

your

have

you

attention, is required

and

care

as

scatter"

"

; don't

Wash
;
wipe
before
dry directly after using them ; air them
away,
you put them
or
they will be musty ; keep in dry place. Be careful not to use a knife that has cut onions
to throw
till it has been cleaned.
careful
Be
clean.
never
Keep sink and sink-brush
very
it away
it ; throw
out
of
down
down
sink.
Do not
throw
anything but water
cabbage water
hot
for
water
doors ; its smell
is very
bad.
Never
have
sticky plates or dishes ; use
very
fine
with vinegar or turpentine and
washing them ; when
change it. Clean coppers
greasy,
with
flannel
and
little dry brick-dust.
with
chamois
brick-dust, rubbed
on
a
; polish them
Rub
Clean
and
tins with
into a thick
with hot water.
cream
whiting mixed, made
your
soap
it on with flannel ; when
dry, rub off with clean cloth and dry whiting. Take care that you look
at the meat
the butcher
in the kitchen.
Let there be no waste
brings, to see that it is good.
; rub

pan
scald

and

it with

paper

Bread

first

was

and

solid.

and

throughout
baking powder
use

well

Rolls

made

was

yeast

civilized

world.

devised, the

most

part of the
THE

flour,and

this

ROYAL

BAKING

The

entangled
it
making

and

covered,
dis-

into

came

Finally

produces

car-

POWDER

part of

in

of this

bubbles

come
be-

gas

In

spongy.

the

in

of

this

hours

many

bread

for

the

is that

in

without

is

ways
al-

delay

to rise.

an

the

wheat

available

or

food

of its valuable
loss of any
properties.
is now
used largely in
Powder

Royal Baking
IS

of

is

there

there

which

into

ever,
how-

)is destroyed

gas;

and

it up

elements

cent.

sponge

grain is transposed

other

process,

nutritious

most

(estimated at ten per

producing the leavening
danger of sourdough,

Perfect

swelling

dough,

the

the flour

ful,
health-

of all leavening
economical, and convenient
lightening agents.
Yeast
is a living plant.
Mixed
with
the
fermentation
and
destruction
dough it causes
a

afterward.

cloth

bonic-a

leaven,
was

or

of

gas.

without

Then

yeast-risen bread

the

with

to

and

BREAD
heavy

them

hang

it out

ABSOLUTELY

PURE.

THE

place of yeast
the

dough

work

and

it porous

makes

and

It

it

the

baking powder
dough that

; add

the

out

the milk ;

be
erjily
dough, give
plete
quick, vigorous additional kneading to com-

handled.

But

spongy.

destructive:

COOK

salt,and
cisely sugar,
premix
into smooth

does

is, inflates the

that

"

PASTRY

AND

BAKER

bread.

leaven

to

same

ROYAL

Flour

board,

turn

can

baking
its smoothness
in
four
divide
; then
itself produces the leavening gas.
powder
in long loaves, lay
form
large pieces, which
No
stroyed.
deor
them just touching into a square
shallow
cakepart of the flour is decomposed
there
is no
Moreover,
mixing or tin, brush them over with milk. Bake in rather
30 minutes.
hot oven
When
removing from
kneading with the hands, no setting of sponge
rub
them
with a littlebutter.
oven
over
loaf
is
mixed
and
for
the
as
ready
overnight,
the

is

process

the

at

oven

not

thus

Bread

once.

will retain
sour, but
be eaten
freshness, and may

become

without

distress

even

made

Entire

cannot

and

its moisture

while

hot

by persons

of

fresh

or

delicate

digestion.
The

ease

bread

is

ness,

have

with

many

with

made,

which

caused
of

Royal Baking

its cleanliness
the

it to
best

Powder

greased

wholesome-

and

sils
making this bread the materials and utenbe
brought together before the
mixing of the dough is begun. The fire must
be looked to so as to secure
a steady, moderate
the flour and
to mix
heat.
Remember
Royal
Baking Powder
together before
sieving, and
TtiiY
thoroughly before wetting.
should

flour,

teaspoon

Bread.

Powder

"

salt, Vi teaspoon

heaped teaspoons Royal Baking

"

quart entire wheat

and

bake

about

hour

in

oven.

1 pint rye flour, Mi pint maize

Rye Bread.
flour,% pint wheaten
flour,1 teaspoon sugar,
1 teaspoon
salt, 2 teaspoons
Royal Baking
Sieve
Powder, 1 tablespoon lard, % pint milk.
flour,
together rye flour, maize flour,wheaten
sugar, salt,and baking powder ; rub in lard ; add
"

In

Royal Baking

Bread.

bread-tin,

moderate

bread

supersede yeast
pastry cooks.

Wheat

flour,1 teaspoon salt,1 teaspoon sugar, 2 tear

Mix
all well
Royal Baking Powder.
spoons
together ; add sufiicient liquid (water, milk, or
thick
a very
equal quantitiesof each) to make
batter
Turn
into
soft dough.
at once
or
a

quart

sugar,

Powder,

2
half

milk

; mix

pour

into

oven

for

into

smooth

batter,

well-greased tin,

bake

Protect

45 minutes.

as

for

in

cake

moderate

loaf with

paper

first 20 minutes.

Brown

Bread.

"

pint

maize

flour,1 pint

flour, 1 teaspoon moist sugar, 1 teaspoon

spoon
salt,2 teaspoons Royal Baking Powder, 1 tablelard, % pint milk. Sieve together maize
flour, rye flour, sugar,
salt,and baking powder.
Rub
in the lard ; add
the milk, and
mix
rye

cold
water.
boiled potato, and
medium-sized
Sieve
together thoroughly flour, salt, sugar,
in the
and baking powder ; rub
potato ; add
into
batter-like mixture.
Pour
a
to mix
sufficient water
smoothly and rapidly the whole
40 minutes
in rather
and bake
into a moist
to into greased tin,
a
dough ; about
pint of water
Protect at first with paper.
less hot oven.
more
or
a quart of flour will be required
and
the
of
flour
according to the brand
quality
Bread.
Vfe pint flour, 1
Boston
Brown
Do not make
used.
for yeast
a stiff dough, as
2 potatoes, 1
%
maize
flour,
flour,
pint
pint
rye
Put
into
bread.
the dough
a
greased bread2 teaspoons
salt. 1 tablespoon moist
sugar,
tin, 4Vfe by 8 inches, and 4 inches
deep, fillingteaspoon
^ pint water.
Royal Baking Powder,
3
loaf
baked
will
about
when
parts. The
Sieve flour, maize
flour, rye flour, sugar, salt,
about
fillthe tin.
Bake in
rise
hot
"

"

to

oven

very

and
baking powder together thoroughly ; peel,
first 15 minutes'
over
minutes, placing paper
wash, and boil well 2 mealy potatoes, rub them
on
baking, to prevent crusting too soon
When
this
through sieve, dilutingwith water.
top. Bake immediately after mixing.
with
it to mix
the flour,etc.,
is quite cold, use
into batter-like consistency; put it into wellBread.
Household
Sieve twice together 1
Place
it in saucewith
lid.
pan
greased bread-tin
quart flour, I teaspoon salt,2 heaped teaspoons
where
of

45

"

the loaf
% full
boiling water,
Make
in the cena well
tre
Royal Baking Powder.
into
will simmer
1 hour, without
water
getting
sufiicient
cold
add
liquid
ter,
wagradually
;
take off cover,
finish by baking in
it. Remove,
of
mix
each
to
milk, or equal quantities
30 minutes.
oven
a fairlyhot
to a stiff batter or soft dough ; this wiU require
into
about
1 pint of liquid. Turn
at once
a
Bread.
Mi pint oatmeal, 1% pints
Oatmeal
greased bread-tin, and bake immediately in a flour, % t"aspoon salt,2 teaspoons Royal Baking
1
hour.
about
moderate
oven
in IV^
Boil oatmeal
Powder, % pint milk.
for 1 hour ; add
pints of slightlysalted water
Unfermented
Bread.
His pints milk
Qraham
Then
placein bowl,
; set aside until cold.
flour
Graham
(whole meal), Mi pint wheaten
sieve together flour, salt, and baking powder,
spoons and
flour, 1 tablespoon sugar, 1 teaspoon salt,2 teaMix
add.
thoroughly till quite smooth.
Royal Baking Powder. 1 V4 pints mUk, or Bake in greased tin 45 minutes, protected with
Sieve together
equal parts of milk and water.
paper.
Graham
salt, and baking
flour, flour, sugar,
Bread
Indian
Corn
(New Orleans)." l^.^
mix
milk
and
water
powder ; add the milk, or
;
pints maize flour, Vi pint flour, 1 tablespoon
from
quickly into soft dough, which
pour
1 teaspoon
salt, 2 heaped teaspoons
Bake
in rather
bowl
into greased bread-tin.
sugar,
1 tablespoon lard, IV4
40 minutes.
Protect
loaf Royal Baking Powder,
for about
hot oven
Sieve together maize
flour,
pints milk, 2 eggs.
with
first 15 minutes.
paper
floxxr,sugar, salt,and baking powder ; rub in
lard ; add eggs previously beaten, and the milk ;
Bread."
H4
Graham
Lanch
pints whole
into
into a moderately stiff batter ; pour
spoon mix
meal, % pint flour, 1 tablespoon sugar, 1 tea,')0
hot oven
Bake in rather
shallow
cake-tin.
salt,2 teaspoons Royal Baking Powder,
and
% pint milk.
Sieve together meal
flour. minutes.
"

"

"

"

Be

sure

to

demand

Company

the
of

ROYAL
See
York.

gMiuine
New

Baking
facsimile

Powder,
of label

made
on

by
cover

the
Eoyal Baking
of this hook.

Powder

THE
Bread

Graham

Delicate

ROYAL

BAKER

AND

(for Invalids)."

sugar,

"

Sieve all well together

1%
left in sieve). Add

bran

first 10

for

paper

25

tins

small, greased

(rejectingcoarse
Mix
pints milk.
in 2
dough. Bake

soft

smooth,

into

quickly

minutes.

Protect

with

handled;

be

minutes.

1%

"

pints flour, V2 pint %

flour, 1 teaspoon
1
Royal Baking Powder,
tablespoon lard, % pint
milk.
Sieve
together

board,

the

out

the

turn

dough,

it

give

or

its

to the very
essential.
work

shape in small
them
on
Lay
greased baking-tin so
that
they do not touch.
Bake

hot

in

them

add

rub

mix

to

that

dough

out

kneadings
little

do

in

quick

cutter
diameter
in

out

lay them
on
greased balung-tin,
just touching (in rows
evenly), bake in fairly hot
from

hot

These

will

be

the

the

results

; if

and

them

over

even-sized

and

Fruit

teaspoon

Bake

oven.

in

Hot

very

sugar,

Royal

Baking

spoons
tea-

pound

finely,seed
sins.
pound raifruit
Mix
evenly
dry ingredients,
a firm
dough with
citron

halve

to

"4

Knead

on

board

divide in
moment,
in long rolls,lay 1 inch
milk.
with
tins, bnish

make

hot

gether
to-

spoons
in 2 table; rub
Cut
butter.
"4

and

egg,

Mix

quart flour, 1
spoons
salt, 2 table-

Powder

flat, greased

on

milk

with

Rolls."
1

for

apart

rolls,

baking-

on

bake.

gence,
intelli-

pieces size of

used

are

them

milk.
25
for about
when
milk

terms

place

with

with

the

into

mix

oven

ration
sepa-

bran

sheet, brush

not

oven.

Biscuits,
Scones, Cakes,
and

Muffins

oven.

in different
be
moulded
folded together, or shaped
in crescents
horseshoes.
or
Bread
sticks may
be made
rule,
by the same

forms,

pression
ex-

sometimes

followed

French
for lunch
Rolls." Make
dough
as
Knead
board.
Divide
in pieces
rolls.
on
size of an
Form
each in a short, thick,
egg.
together by twos, side by
tapering roll. Put
side, pinching ends together a little. Place on
Brush
Bake
in
with mUk.
flat,greased tins.
very

same

accurately

more

the

Royal Baking Powder.

Sieve together the flour,
maize
flour, and baking
powder, rub in butter,
add
gradually the milk.
Mix
and
thoroughly
knead
lightly. Shape

Brush

minutes.

The

the

or

of

Milk Rolls." V4 pound

maize
flour, *4 pound
flour, '4 pint milk, 2
ounces
butter,! teaspoon

provided the baking

gether,
powder is not forgotten altois easily
good food
and readily made.

insure

inch thick,
round
with
out
about
2^2 inches

taken

of the

one

first advocated

of flour from
the
out
withgrain, made

synonomously.

not

the

use

ice,
nov-

tive
impera-

some

used,

attention

dough,

Roll

oven

from
the
finer
parts of the
flour is
flour.
Graham
"
whole
the
same
as
ceipts
meal," and in these re-

to
always succeed
you
remember
that
liking,
your
practice makes
perfect. But
with
and
erate
modordinary care

over

stamp

if

is

are

receipts are

better

the

to

smoothness.

the

easily

several

it

give

be

Flour
turn

another.

smooth

can

handled.

board,

haste

is

milk,

the

minutes.

bolting

"

lard;
and

when

cups, all mean

thing. Sometimes

flour, 1

baking powder;

15

whole

good

of the

four

1 quart
Rolls.
teaspoon salt, 2
teaspoons Royal Baking
1
Powder,
tablespoon
Sieve
lard, 1 pint milk.
together flour, salt, and

Lunch

10

who

exactly
the rightproportions,will give
A quart
satisfactoryresults.
of flour,or sixteen
or
ounces,

When

nearly baked brush

with milk.
over

hot

the

not

are

assures

hands

; and, even
materials
used

for

oven

10 minutes.

ounce

Royal

in the
or

which
rolls.

about

in

to

with
from

surfaces

Bake

them

of the great advantages

using Eoyal Baking Povfder
is that it makes
cooking easy.
With
this baking powder exact
of ingredimeasurements
ents

half,

in

these

glaze

to

their

One

it
Divide
smoothness.
in equal portions about
the size of an egg ; again
divide

milk

baking-sheet about

on

Brush

apart.

of

complete

to

turns

inch

board, and
large, even-

floured

size of

"

rather

Flour

on

rolls

in

Graham
Note.
bread,
Graham
flour, takes
or
from
Dr. Graits name
ham

flour, salt,
flour, maize
and,baking powder; rub
in lard, add the milk, mix

smoothly into
firm
dough.

'

salt,2 teaspoons

it out

turn

shape and
fingers.Lay them

form
sized

Rolls.

Breakfast
white maize

COOK

1 pint whole
Graham
Rolls.
meal, 1 pint
ordinary flour, 1 teaspoon salt, 2 teaspoons
Royal Baking Powder, 1 tablespoon lard, ^4 pint
milk.
Sieve together whole
meal, flour, salt,
and
baking powder; rub in lard; add mUk,
into smooth
and mix
the whole
dough that can

spoon
sieved, 1 pint flour, 1 teader.
1 of salt, 2 of Royal Baking Pow-

meal,

pint whole

PASTRY

rolls

braided

may
or

housekeepers

EXPERIENCED
breakfast

is difficult to cater

the

agree
for.

that
Even

appetite ordinarilyeasy to satisfyis

captious when
approaching the
ing
taking
portions of the dough and formfirst
the
meal
of
article of food
day.
Every
the
with
in
hands
pencil-shaped rolls.
the breakfast-table, therefore,should
be
these
Brush
milk
over
with
and
bake
from
upon
10 to 15 minutes
in a fairlyhot oven.
perfect the coffee as clear as amber, th6
small

likely to

be

"

THE

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE.

ROYAL

THE
white

bacon

BAKER

AND

der,
crisp,the biscuits flaky,ten-

and

them

delicious.

without
of

may,

biscuits

and

rolls,cakes,

Hot

PASTRY

stay
main-

the

are

as

more

COOK
fear of consequences.
The
cuit
bisbe made
thicker or ner,
thin-

course,

less of the soft inside part may

or

they be preferred,but the time of baking must be

be
with
introduced
more
regulated accordingly.
advantage,
might,
The same
directions will apply to hot baking
Many of
frequently into the English menu.
the following receiptsare of American
origin, powder breads made with a batter. If baked
doubt
most
will prove
and
no
acceptable to in a sheet the batter should
rarely be more
inch
readers
an
who
familiar with the than
less ;
are
those of our
deep in the pan, sometimes
in the if in cups
moulds
or
they should not be more
hot, crisp, lightrolls, and flakybiscuits,
of

of which

manufacture

unknown

are

them

as

those

to

full.

This

allows the heat

to

penetrate

they the mixture

and
heat
quickly; the moisture
the baking powder
cause
to act; each
tiny
rounding
grain of the powder acts on the materials surit ; the dough or batter expands, then
all the starch
is stiffened by the heat, and
grains are thoroughly and evenly cooked.

speciallyrecommend
introducing considerable

of

than

cousins

to whom

would

we
means

and

transatlantic

our

And

greatly excel.

so

breakfast,

American

the

with
a
tively
comparavarietyto the breakfast-table
small outlay of time and money.
With
a basis of flour, salt,and
Royal Baking
add other ingredients to vary
Powder,
we
may
1 quart flour, 1 teaspoon
Royal Hot Biscuit.
the cakes
and biscuits generally
and enrich
salt,2 teaspoons Royal Baking Powder,
most 1 tablespoon lard or butter, 1 pint sweet
mUk,
known
to the housewife, and
produce in alcold
cold
water
sour
(never use
milk) ; use
endless
variety breakfast and luncheon
milk
be obtained.
when
Sieve together
cannot
delicious
that
shall be dainty and
foods
or
ing;
flour,salt,and baking powder ; rub in shortenand
substantial
hearty.
add
milk; form into smooth, consistent
"

When

are

eggs

both

of

of

finished

or

the

dough.
to

out

digestibility

can

biscuit.

in

Royal Baking Powder

is pure

and

wholesome,

be
oven

Breakfast

fresh

made
until

by moistening
through.

cing
pla-

and

heated

Biscuit.

"

Take

quart

sweet

produce no harm
; yet
spoons
milk, % cup melted butter, a little salt,2 teait is best to be guided by the quantity specified
Royal Baking Powder, flour enough to
in the receipts. Baking powder could be added
make
knead
into dough,
a stiff batter ; do not
but drop into buttered
tins from a spoon ; bake
until a dry, powdery biscuit resulted.
in a hot oven
not
unless it is hot they wiU
The
and
mixing of the baking powder, floiu-,
be lightand tender.
should
be
other
thorough.
dry ingredients
vened
This
is imperative if a delicate,evenly leaMix and sieve well together 1
Egg Biscuit.
The other ingredients pint flour, li teaspoon salt,1 teaspoon sugar, 1
biscviit is wanted.
Beat 1 egg,
then be added, following the specialdirections
teaspoon Royal Baking Powder.
may
add Ml cup milk, stir into dry mixture, adding
as
given in each receipt.
to mix
to soft dough.
milk if necessary
more
In using shortening for biscuits,
especially Turn
out on
board, knead for a moment, cut
tions
limitawith some
season,
through the winter
in circles,place 1 inch
apart on greased pans.
lard may
take the
Brush
with little beaten egg, and bake in very
good, sweet, home-made
Butter will colour the biscuits hot oven.
place of butter.
lard
This
will whiten
them.
slightlyyellow ;
Biscuit.
Sieve together 1 pint
Sandwich
a
substitution will not do when
large quantity flour, % teaspoon salt,1 teaspoon Royal Baking
of shortening is called for.
ter.
Powder.
Rub in 1 heaped tablespoon butRoll out
Mix
to a soft dough with milk.
is
Biscuits are mixed
to a soft dough, which
and

its

in

shortr

of

member

impairing the dehcacy

without

of the

either

or

Flour the board, turn

out dough, roll
of
thickness
% inch, cut with
small
round
in diameter
1%
inches
to 2 inches
cutter,
sening
permits the lesclose together on
greased
; lay them
these ingredients,
cuit
Cold bisbaking-tin ; bake in good hot oven.

if too much

or

scarce,

ening disagrees with some

family, Royal Baking Powder

use

excess

can

"

"

"

On
Mi of the
Cut in rounds.
% inch thick.
rounds
spread a little soft butter, add a thick
From
thickness,and then cut out and baked.
layer of finelychopped and seasoned cold meat;
sult
and
gether.
torounds
long experience it has been found that the rewith
cover
remaining
press
gestible
diBrush
is much
the food
more
better and
tops with milk, place 1 inch
apart on greased tins,and bake in hot oven.
biscuit is small
when
the finished
turned

and

out, patted down,

not

if

they

the outside
baked
rolled

as

oven

to

Be

heat

oven

are

made

before
%

necessary

proper

for

reason

for

cuits,
bis-

large,will brown
is as thoroughly
The
dough should be

very

be.

thick

inch

size,
"

the biscuits should

2 inches

or

less across,

"

A good
placed slightlyapart in the pans.
heat wiU bake them
perfectlyin from 15
20 nmiutes, and
even
a
dyspeptic may eat
sure

to demand

Company

the genuine ROTAL

of New
York.
See

castor
Scones."
Ml pound flour, 1 ounce
sultanas, 1 gUl
or
currants
2 ounces
butter, l^^ level teaspoons Royal
milk, 2 ounces
Baking Powder, a small pinch salt. Dry and
sieve the flour ; add the salt ; rub in the butter
the
oatmeal ; mix
resembles
till the mixture
to the
baking powder with the sugar and add
(well cleaned),
flour; then add the currants
dough.
to a smooth
stir in the milk, and work
rounds, flatten with
or
in small scones
Divide
sugar.

the centre

it should

about

be of medium
and

the

scientific

The

thick.

too

this is that

rolled to

or

the

palm of the hand

Baking Powder, made

facsimile
of label on

on

by the
cover

floured board,

Royal

Baking

of this book.

place

Powder

THE

ROYAL

BAKER

AND

wise
on
a buttered
baking-tin; mark each crossfor
of a knife, and
bake
with the back
When
3 parts done, brush
over
about % hour.
milk to give them
with sweetened
colour,after
finish baking.
which

them

PASTRY

English

COOK

Muffins."

1 quart
flour, Ms teaspoon
teaspoon salt,2 heaped
IV4 pints
teaspoons Royal Baking Powder,
milk.
Mix
ing
together flour,sugar, salt,and bakpowder ; sieve into a basin, add milk and mix
into smooth
batter trifle stifler than
for griddle
castor

sugar,

Scotch
Scones.
12 ounces
best flour, 2
cakes.
Have
griddle heated evenly, grease it
fine oatmeal, % gillmUk, 1 egg, 1 salt- and
lay on
muflin-rings, Mi fill them, and
2
level
1
spoons
teaounce
salt,
ground rice,
spoon
batter
has
when
risen well up to top of rings
"

ounces

sugar,
Royal Baking Powder, 2 ounces
butter.
Dry the flour,add the baking

ounces

powder,

and

into

sieve

basin

with
the
in the butter
rice ; add
the sugar
; mix
milk, and work quickly into
rub

and

ground
and

in three-cornered

Make

greased baking-tin, and

the

; add

salt

oatmeal

and

with

egg

the

stiff

dough.

shapes,place them on a
in a fairly hot
bake

25 minutes.
When
for about
oven
with a little mUk, return
brush
over
till a nice golden colour.
and bake

Vi done
to

oven,

turn

Scones."

Ms teaspoon

with

cake-turner.

be

They
just a buff colour.
in half,toast delifolded napkin, piled

too brown
cold, pull each
open
butter
on
weU, serve
catelj'',

high

not

and

"

hot.

very

Royal Egg

Muffins.

1 quart

"

flour, 1 tablespoon

spoon
tablespoon salt, 1 large tablelard, 2 teaspoons Royal Baking Powder,
3 eggs,
IV4 pints mUk.
Sieve together flour,
salt,and powder ; rub in the lard ; add
sugar,
miy
the beaten
and
mUk;
quickly into
eggs
a smooth
batter, a little firmer than for griddle
cakes; % fill cold, carefully greased muffinsugar,

1 quart flour, 1 teaspoon sugar,

salt,2 teaspoons Royal Baking
Powder, 1 large tablespoon lard, 2 eggs, nearly
1 pint milk.
Sieve together flour, sugar,
salt, pans
and
baking powder; rub in lard; add beaten

Milk

gently

over

should
When

; bake

in hot

15 to 20 minutes.

oven

Boston
Muffins.
IMs pints flour, Ms pint
1 teaspoon
maize
flour, 1 tablespoon sugar,
"

milk;

and

eggs

mix

into

dough

smooth

and

Flour
the
just consistent enough to handle.
board, turn out dough, give it 1 or 2 quick
kneadingsto complete its smoothness ; roll it
out
with
rolling-pinto y" inch in thickness,
fold each in
cut with
sharp knife in squares,
half to form three-cornered
pieces. Bake on hot
both sides.
on
griddle 10 to 15 minutes ; brown

salt, 2 teaspoons
Royal
tablespoon butter, 3 eggs,
milk,

and

may

be

1
Baking Powder,
pint (fuU measure)
essence
teaspoon cinnamon
(which

omitted

without

Sieve

detriment).

together flour,maize flour, sugar, salt,and

powder ; rub in butter or lard ; add
beaten, milk,
batter

and

cinnamon

little stiffer

than

essence.

ing
bakeggs,

Mix

into

for

a
ordinary griddle
potatoes, Vi pint whole
cakes.
Have
griddle heated evenly ; grease it,
ing
salt, Vi teaspoon Royal Bakit muflfin-rings,
also
greased; Mi fill
lay on
Powder, 1 tablespoon butter, 1 cup cream,
with batter.
As soon
to tops of
as risen
Boil 6 mod1 egg. Vi teaspoon clove essence.
erately them
them
turn
over
gently with cake-turner ;
large potatoes (peeled)until very well rings,
bake
nice
either side.
brown
on
They should
done, drain off water, set them by fire with
bake
in 7 or 8 minutes.
off to dry ; mash
cover
exceedingly smooth,
Sieve together
adding butter, egg, and cream.
1 quart Graham
Graham
Muffins.
flour,
add
to
meal, salt, and
baking powder, which
1
whole
or
meal, 1 tablespoon moist
sugar,
when
add
clove
quite cold,
potato preparation ;
3 teaspoons Royal Baking Powder,
salt,
teaspoon
mix into firm
which
will
essence

Potato
Scones.
meal, Ms teaspoon

"

"

dough,
require
;
1 pint milk.
Sieve
1 egg,
together the
handling, as it is very short. Flour the
salt, and
baking powder, add
board, turn out dough, roll it to thickness of Vi, flour, sugar,
and
into
batter
beaten
like
milk; mix
egg
inch, cut with sharp knife in oblong pieces.
"/z
cake ; fill mufiin-pans, well
greased,
pound
Bake
hot griddle, pricking them
with fork
on
15 to 20 minutes.
fuU ; bake
in hot oven
to prevent blistering. Very light and delicate
in

care

be

to

"

with

eaten

butter.

1 pint maize
Royal Indian Corn Muffins.
flour,1 tablespoon sugar,
pint wheaten
1 teaspoon
salt, 2 teaspoons Royal Baking
Powder, 1 tablespoon lard, 2 eggs, 1 pint mUk.
Sieve together maize
flour,flour,sugar, salt,and
powder ; rub in lard, eggs previously beaten,
"

Nut

Biscuit.

together 2 cups flour,Ms

ing
teaspoon salt,1 heaping teaspoon
Royal Bakter,
Powder.
Rub
in 1 heaped tablespoon butadd
1 cup
ground or very
finelychopped
walnuts
nuts
almonds
and 2 tablespoons
or
to a soft dough with
milk.
Mould
sugar
; mix
in small
with the hands
balls, place well apart
"

Sieve

"

on

"

greased

tins, brush

pinch of chopped

nuts

each
on

with

top, and

milk, put
bake

in hot

flour, 1

the milk

and

or

Bake

in

batter

small,

some

miilfin-pans,and

batter.
about

oven.

into

; mix

; grease

of moderate

deep

parts

sistency
con-

tartlet-moulds

fiU them

moderately heated

with

the

oven

for

15 minutes.

Muffins.
1 cup oatmeal, 1^ pints
Oatmeal
Diamonds.
Prepare dough as for Royal
ing
and
roll out Ms inch thick.
flour, 1 teaspoon salt,2 teaspoons Royal Bakhot biscuit.
Knead
Powder, 1 tablespoon lard, 2 eggs, 1 pint
Cut in strips 2 inches wide, then
cut
strips
milk.
Sieve together oatmeal, flour, salt,and
in diamonds
; place on greased tins 1 inch apart,
eggs
baking powder ; rub in lard, add beaten
brush with milk, and bake in very
hot oven.
ter
and
milk; mix smoothly into a rather thin batfull ; bake
3 eggs,
add
1 pint
Beat
Royal Muffins.
; fill well-greased muffin-pans %
15 minutes.
and
milk, Vi teaspoon salt, 1 teaspoon sugar,
in good hot oven
sufi"cient
flour (about 3 cups,
into which
has
2 cups
cold boiled rice, 1
ing
been thoroughly sieved 2 teaspoons Royal BakRice Muffins.
Beat hard
a drop batter.
Powder) to make
pint flour, 1 teaspoon salt, 1 tablespoon sugarfor 1 minute, fill greased mufBn-pans
Powder, Ms pLai
% full, IMs teaspoons Royal Baking
Dilute
bake in hot oven
about
20 minutes.
rice, free from
lumps,
milk, 3 eggs.
"

"

"

"

THE

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE,

ROYAL

iriE

BAKER

AND

PASTRY

COOK

milk

with

and beaten eggs ; sieve togetherflour,

1 quart flour,
Royal Sally-Lunn Muffins.
the
to
1 tablespoon sugar,
1 teaspoon salt,
2 teaspoons
salt,and baking powder ; add
and
rather
rice,mix into a smooth
Royal Baking Powder, 1 tablespoon lard, 1 egg.
rm
some
batter; grease
muffin-pans and fill IV4 pintsmilk. Sieve together flour, sugar, salt,
them
3 parts; bake
in hot
for about
15 and
oven
baking powder; rub in lard; add egg,
minutes.
beaten, and milk; mix into rather firm batter ;
"

sugar,

Erepared

Muffins.

Sweet

1 cup sugar,
1 egg, 1 tablespoon
butter, 1 pint sweet milk, 3 cups

melted

"

2 Yorkshire

grease
them.

Bake

in

cake-tins
a

and

fairlyhot

parts fill
20

oven

to

25

minutes.

spoon
flour,2 teaspoons Royal Baking Powder, 1 teasalt. Mix
and sieve dry ingredients ; add

Hot
Cross
Buns."
Sieve together 1 quart
spoons
flour,1/2teaspoon salt,1 cup sugar, 3 scant teaRub
in V2 cup
bake in greased muffin-pans.
Royal Baking Powder.
butter,then add Vi pound cleaned
currants, M"
1 pint rye
flour, Vi pint teaspoon nutmeg, Vi pound cut citron,Vi pound
Rye Muffins.
2
maize
raisins, V3 teaspoon allspice. Beat
flour, 1 teaspoon seeded
flour,\^ pint wheaten
add
stir into
the
'^M cup milk, and
1 teaspoon salt,2 teaspoons Royal Baking
eggs,
dry
sugar,
milk
to mix
to
Powder, 1 tablespoon lard, 2 eggs, 1 pint mixture, adding enough more
Mould
in round
milk.
Sieve
buns, lay 2
flour, a firm dough.
together rye flour, maize
with
milk.
flour, sugar, salt, and baking powder; rub in inches apart on greased tins, brush
Cut cross
lard ; add
and
milk
on
beaten
into
each, sprinklecut with granulated
eggs
; mix
smooth, rather firm batter ; grease muffin-pans, sugar, bake in hot oven.

milk

and

beaten

and

egg

butter.

Beat

hard,

"

and

parts

in hot

Qems.

flU them

the

with

for about

oven

mixture.

Bake
Buns.
cup butter,1^
cups
sugar,
2 eggs,
IV2 teaspoons Royal Baking Powder,
Vi
candied
lemon
peel cut in small, thin
cup
Beat the
strips,IV2 pints flour,% pint milk.
butter and sugar to a smooth, light cream
; add
the eggs, beat a few minutes
longer ; then add
the baking powder sieved
into
the flour with
Mix
erately
into a modit,tne lemon
peel and milk.

1 pint flour, 1 teaspoon Royal Baking

Powder, \k teaspoon salt, 1 teaspoon sugar,
3 teaspoons
melted
butter, 1 cup milk, 3 eggs,
whites
and
as
yolks beaten
separately. Mix
for muffins, adding beaten
whites
last ; bake
in hot,weU-greased gem-pans.
"

Rice Gems.
boiled
rice, 1
Powder,
melted

bake

1 egg,

"

V4

teaspoon
Mix

butter.
in hot

1 cup
milk, 1 cup cold
Bakflour, 1 teaspoon Royal ing

cup

as

salt,

for

plain

tablespoon
gems,

"

fii'm batter.
Lay buttered
niuffin-rings
greased baking-tin,and put a large spoonful
into each.
Sift sugar on them, and bake 15

on

minutes

in

hot

oven.

and

Crumpets.

in gem-pans.

oven

'^

Bath

15 minutes.

add

Melt

"

2 beaten

heaped tablespoon lard

1%

and

eggs

milk.

cups

Beat

well, add 1 teaspoon salt,2 teaspoons sugar, 3

Qems.
\%
Royal Graham
pints Graham
sieved
with
teaspoons Royal Baking Powder
spoon
flour, or whole meal, V2 pint maize
flour,1 tea2 ^^ cups
flour.
Crumpet- rings are larger than
salt,2 teaspoons Royal Baking Powder,
Put greased rings on hot,greased
Sieve
IVi pints milk.
together whole meal, muffin-rings.
fill %
full with
Turn
when
batter.
griddle
;
maize
and
Add
flour, salt,
baking powder.
"

milk
and mix
into a moderately stiff batter.
Vi fill well-greased sponge-cake tins. Bake in a
12 to 15 minutes.
brisk, hot oven
the

"

Poor

"

Man's

Corn

Gems.

"

pint maize

flour, 1 pint wheaten

flour, 1 teaspoon salt,2
teaspoons Royal Baking Powder, Vz pint each
of milk

and

Sieve

water.

the

maize

flour,wheat
together. Add

baking powder

flour, salt,and

and
into a firm batter
the milk
water, mix
% fill well-greasedcold sponge-cake tins.
Bake
in a weU-heated
for about
15 minutes.
oven

V^ done.

London

\Vi, pints flour, \^ teaspoon

Crumpets.
salt,1 teaspoon sugar, 2 teaspoons Royal
Baking Powder, 1 egg, nearly a pint milk and
of cinin equal parts, 1 teaspoon essence
namon.
cream
Sieve together flour,salt,sugar, and
baking powder; add beaten
egg, milk, cream,
into rather
firm batter, V2 fill
and
essence
; mix
large greased muffin-rings on hot, well-greased

griddle; bake

on

cold

both

toast
hot.

serve

Johnny^Cake.

pint

maize

"

flour,1 pint

on

side of them

sides, butter

only. When
liberallyand

1 pint flour sieved

with 1 teaspoon
Royal Baking Powder, a pinch of salt,
1
Mix
with
1 pint sweet
1 egg.
milk, beat
Sieve togetherwell to a smooth
Powder, 3 eggs, and 1 '4 pints milk.
bake
batter, and
quickly in
maize
ing
bakflour,flour,sugar, salt,and
buttered
patty-pans already hot.
beaten
powder ; rub in lard ; add
eggs
milk
and
into
batter, pour
firm, smooth
; mix
Mis
1 quart
flour, 1 teaCakes.
spoon
Butter
into square,
Bake
shallow cake-tins.
in rather
salt,2 teaspoons Royal Baking Powder.
for about
25 minutes.
hot oven
Mix
in 3 tablespoons butter.
to a soft
Rub
dough with milk, roll out % inch thick, cut in
1 quart flour,
Royal SaIly=Lunn.
Iteaspoon round cakes.
Lay on a moderately hot,greased
salt,2 teaspoons Royal Baking Powder, % cup
and
brown
turn
pale brown
griddle,and when
Sieve together on other side.
butter, 4 eggs, '^ pint milk.
and
Tear open, butter liberally,
flour, salt,and baking powder ; rub in butter ; send to table.
"

Peculiars.

one

"

wheaten

flour, \i cup sugar, ^ teaspoon salt,

tablespoon lard, 2 teaspoons Royal Baking and

"

"

add
pour

beaten

eggs

and

into 2 round

milk

bake 25 minutes
skewer thrust

gently into

if

not,

few

Be

sure

bake
to

; mix into firm batter,

size of pie-dishes;

cake-tins
in

demand

Company

pretty

hot

them

minutes
the

oven,
comes

Puffs." 1 pint flour,2 tablespoons

German
ing
until a sugar,
pinch of salt, 1 Vi teaspoons Royal Bakout clean ;
Powder, 3 tablespoons butter, 4 eggs, ^

or

longer.
ROYAL
York.
See

genuine

of New

ounces

Baking
facsimile

sweet

made
of label on

Powder,

almonds,
by the
cover

drops

Royal

essence

Baking

of this book.

bitter

Powder

THE

ROYAL

^^ pint cream,
M2 wine-glass rum.

white, light cream;

time, beating 3 or

to

addition

receipt

AND

PASTRY

COOK

sultana
%
sins, fritter batter may
raicup
Beat butter and sugar
and
which
a menu

almonds,

BAKER

add

(whole)

eggs
minutes

after

1 at
each

the almonds, as directed in

; blanch
for almond
Sieve together
pudding.

to extend

of

be

can

be

moment,

be

tasty dish.

fritter batter

in

up

thought necessary
supplemented by the addition

delicate and

stirred

it may

which

is

be

to

used

as

for whole
sliced fruit should
add
or
not be
to butter, medium
flour,salt, and
powder, which
of bitter
too
etc., with almonds, raisins, essence
for the
thin, as it is to serve
as
a
cover
and rum.
Mix whole
almonds, cream,
together fruit. When
chopped fruits or vegetables are
into smooth
batter as
for pound
cake, work it stirred
the batter is to be used
it
or

in,
plain,
V3 fill well-greasedcup-shaped
should
be
thick
enough to retain its shape
20 minutes
; at
fah'ly hot oven
end
dropped by spoonfuls into the fryingtime
insert a skewer
gently. If it when
fat should
clean
The
out
be
comes
cooked kettle.
they are ready ; if any of undeep enough to
batter
to skewer, must
be set cover
adheres
the fritters, and
it should
be smoking
carefullyback a few minutes longer.
liot when
used.
Most
fritters are done
within
thoroughly, and

tins

; bake
of that

in

Qraham

Flour

Puffs."
IVi pints whole
meal,
teaspoon salt, 2 large teaspoons Royal
Sieve
Baking Powder, 2 eggs, and 1 pint milk.
together whole
meal, salt, and
powder, add
1

beaten

milk

; mix

in smooth

together

fill well-buttered
sponge-cake
for 15 minutes.
oven

batter, %
bake

and

and

eggs

in hot

the

minutes,

time

being determined
cooked

to test the

The

host

of

tins, chief
drawback,
be

must

of the

heat

cook

to
which

one

them

should

be

fat.

word

very

minds

needed

by

started

"waffles"
brings to our
The
pleasant recollections.
in the old days, was
that they
so
long before
they were

together IV4 cups flour, ready for the irons, for home-made
yeast took
V4 teaspoon salt, scant teaspoon Royal Baking time
to raise the batter to the requisitedegree
Powder.
1 tablespoon sugar.
Cream
1 tablespoon
of lightness. Now,
ing
by the use of Royal Bakbutter, add the beaten
yolks of 2 eggs,
be prepared in 5 minutes.
Powder,
can
they
then alternatelythe dry mixture
and
H"j cups
They ai-e better than of old, too, for
of vanilla, whipped
milk, Vi teaspoon essence
is no
there
Bake
in hot greased muffinwhites of 2 eggs.
yeasty taste to them; they are
Ught, tender, and palatable,and, what is most
pans in a hot oven.
important, entirelydigestibleand wholesome.
Yorkshire
Breakfast
Cake."
Sieve together
Yankee

3 cups

Puffs."

flour, %

Powder.

cutting
Place

sup

on

off

on

out

Mi inch

hot

greased

moderate
on

to

thick.

Plain

Fritter

Batter

blespoon
heaped taflour. Ml teaspoon
soft dough with
salt, 2
Place

without

griddle, and

fire,bake

board,

in

Rub

Mix

butter.
Roll

salt, 3 level teaspoons

teaspoon

Royal Baking
milk.

Mix

about

cover.

teaspoon

without
turn
breaking, re10 minutes
bake
longer.

eggs,

ingredients together;
milk

turn

1 cup
add

cup

Powder,

V4

milk.

Sieve

dry

beaten

eggs

and

flour,
(English). 3 ounces
1 dessert-spoon
Royal Baking Powder,
sweet
oil,about IV4 gillstepidwater,
the white
of an
Sieve the
egg, a pinch salt.
American
1^
Rusk Cakes.
pints flour, Mi
and
mix
with
flour into a basin
the baking
teaspoon salt,2 tablespoons sugar, 2 teaspoons
add
salt by degrees, stir
the oil and
Royal Baking Powder, 2 tablespoons lard, 3 powder ;
Beat
in
the
till quite
water.
thoroughly
%
of
%
cinnamon,
essence
eggs,
to griddle and
in pieces and
Break

serve

with

butter.

Frying

Baking

till smooth.

; beat

10 minutes,

(American)."

Royal

Batter

1 level

teaspoon

smooth

and

"

"

teaspoon
pint milk, Sieve together flour, salt, sugar,
and
baking powder ; rub in lard ; add milk,
beaten
out
and

and

Mix
into
extract.
dough
handle
; flour the board, turn
plete
dough, give it quick turn or two to comoff small
its smoothness.
Break
pieces
eggs,

soft enough

to

roll them
under the hands
a small
egg ; lay them

into

size of
in

on

round

balls

greased

low
shal-

cake-tins,put them close together ; bake

30 minutes
oven
moderately heated
; when

cold sieve sugar

them.

over

the

The

of fish,

Two
1

sieved

teaspoon

hour.

and

Whisk

amalgamate.

ready, and

meat,

be used
can
for fruit fritters

or

for
; or

Royal Baking
together, 2 tablespoons cream,

flour. 1 teaspoon

ounces

Powder,

an

stiff froth

to a
is then

batter

all kinds

for half

let stand

egg-white

castor

sugar,

M2

butter

ounce

and
1 yolk of
(melted),a pinch of salt,1 whole
Put
the flour and
baking powder into a
egg.

basin,
and

add

the

the salt and

yolks of

eggs

stir in the
sugar,
well for
; beat

cream
some

When
minutes; then add the melted butter.
the white of egg_to
the batter is required whisk
stir carefullyinto it.
a stiff froth,and
4 large,sound, sour
ing-apples,
cookApple Fritters.
peeled, cored, and cut each into 4
spoons
slices,1 glass sherry or Marsala
wine, 2 tableslices of apples in bowl
Place
sugar.
and wine, cover
with
with sugar
plate,set aside
then
to steep 2 hours,
ing
dip each slice into fryin plenty of lard
batter, fry to lightbrown
"

Fritters and
served

FRITTERS
are

sweet,

for

Waffles
as

vegetable or

lunch, dinner,

or

supper,

ing
according to the ingredientsused in makthem.
Whether
sweet
dation
or
plain,the founbatter is much
the same,
and
receipts
kinds of
given below can be used for many
fritters, By the use of Royal Baking Powder
a

THE

ROYAL

BAKING

POWDER

made

hot

for the purpose

serve

with

sugar.

5 bananas, stripped of
Fritters.
in half lengthwise, frying batter.
directed for apple fritters.
Proceed
as

Banana
skins

and

IS

"

sliced

ABSOLUTELY

PURE.

THE

Blackberry
1 Ml cups
bowl, and

made
All

Fritters.

"

ROYAL

BAKER

AND

1 cup

blackberries,

frying batter. Mix berries in batter in

drop by tablespoons into plenty of lard

hot

berry

for the
fritters

purpose
be
can

; serve
made

as

with sauce.
directed for

the above.
Fruit Fritters."
be
Any kind of fruit may
into fritters as directed for apple fritters.
canned
Whole
fruits, drained from syrup,
also be used.
Apples and other fruits
may
also be prepared, coarselychopped, stirred
may

PASTRY

Virginia
maize

flour

COOi^

Waffles."
Cook
Mt cup
white
H"j cups
utes,
boiling water 30 minl\*i teaspoons salt.
Add
1% cups

in

adding

milk, 2 tablespoons sugar,

2 tablespoons melted
with 2 heaped teaspoons
butter, 2 cups flour mixed
Royal Baking Powder, and 2 eggs,
whites and
yolks beaten
separately. Bake in
hot, well-greasedwaffle-iron.

made

into

a plain fritter batter, and

spoonfuls into smoking-hot
already directed.

"

dropped by small
fat, finishing as

Griddle

Cakes,

Etc.

griddle cake as made

to-day with
is another
article
Royal Baking Powder
Peel oranges,
taking
of food which
is received
with high favor
breaking into pulp, dividing each into 4 or
wherever
its merits are known.
The heavy,
5 piecesthrough natural
divisions
of the orange
;
dip each piece into batter and fry deep yellow sour, grease-soaked, indigestiblegriddle cake
modern
methods
in plenty of lard made
hot
for the purpose
are
employed,
; of old is,where
on
serve
The properly made
napkin with powdered sugar.
a thing of the past.
griddle
cake is a delicious food, wholesome, appetizing,
1 cup
Rice Fritters."
rice,1 pint milk, 3 and nutritious.
2 tablespoons butter.
eggs, 1 tablespoon sugar,
gether
Raising the griddle cake with yeast is altoBoil rice in milk until soft and all the milk
is
Fritters.

Orange

THE

4 oranges,
frying batter.
off all the white
out
pith with-

"

obsolete
with
Mixtures
expert cooks.
gar,
yolks of eggs, suof
wise
likesour
soda,
buttermilk, etc.,are
milk,
whites, whipped
to dry froth ; drop by spoonfuls into plenty of
not
permissible. Royal Baking Powder
hot for the purpose,
lard made
fry them
deep has altogether redeemed
the griddle cake.
It
buff colour.
Serve with cream,
wine, or lemon
makes
the cake
light,tender, digestible,and

absorbed, then
and

add

remove,

butter ; when

cold add

sauce.

its preparation and baking are

the work
of a
only.
Sprinkle i/"j-inchthick few moments
slices of fresh pineapple with sugar and sherry
milk,
Royal Baking Powder,
plain, sweet
wine
1 hour.
Dip each into plain flour,and a Uttle salt make
; let stand
food fit for a
a
fritter batter, drop into deep kettle of smokingfeast.
What
so
simple, so easily prepared ?
hot fat,fry brown.
Drain
on
paper and sprinkle
unessential.
are
altogether
Eggs
with
powdered
sugar.
be
must
The batter
thin, the cakes made
Waffles.
Sieve together 1 quai-t flour, Mi small and not too thick,
about
inch
a good %
2 teaspoons
teaspoon salt, 1 teaspoon sugar,
thick
and
when
baked,
browned,
neatly
in Vs cup butter.
Rub
Royal Baking Powder.
be merely rubbed
turned.
The
griddle must
Add
3 eggs, whites and yolks beaten
separately,
with
not
This is highly
grease-soaked.
grease,
milk
and
sufficient
make
batter.
to
thin
a
thick
a
Bake in hot greased waffle-irons.
important. Take
piece of salt pork
a
fork, or a lump of suet in a piece of
Note.
In
making waffles it is absolutely on
rub
the
hot
to have
waffle-iron.
No
cheese-cloth, and
lightly over
a
proper
necessary
substitute
be used
for it.
can
griddle,and pour the batter on immediately.
Do
so-called "prepared"
"selfnot
use
or
1 quart flour,^"2teaspoon
German
Waffles.
flours.
raising
3
2
salt, tablespoons sugar,
heaped teaspoons

Pineapple Fritters."

"

"

"

"

"

"

Eoyal Baking Powder, 2 tablespoons lard, rind

of
of one
lemon, grated, 1 teaspoon essence
Sieve
cinnamon, 4 eggs, and 1 pint thin cream.
together flour, sugar, salt,and powder; rub in
lemon
rind, essence,
lard; add beaten
eggs,
and

milk.

Mix

into

smooth,

rather

in hot waffle-iron,serve
Bake
of lemon.
flavoured with essence

thick

ter.
bat-

difficult

most
is used

directed

cakes

by every

be

can

in

is

one

of

the

lighten. Where

to

griddle cakes

for

manner

sugar

Soft Waffles.
1 quart flour, %
teaspoon
ing
salt,1 teaspoon sugar, 2 teaspoons Royal BakPowder, 1 large tablespoon butter, 2 eggs,
1% pintsmilk. Sieve together flour, salt,sugar,

flours

this

recognized and a somewhat

of Royal Baking
Powder
the

with

buckwheat

that

Remember

fact

must

it

be

larger proportion
allowed.
these

safely and

Made

in

wheat
receipts buckprofusely eaten

one.

"

and

Cakes.
This
is the best
Royal Wheat
without
eggs.
plain, hot griddle cake made
cakes will be light,tender, and wholesome.
The
der,
1 quart flour, 3 teaspoons Royal Baking Pow-

and
that

add

powder; rub in butter; add beaten

eggs
batter
milk; mix into smooth, consistent
will run
of jug. Have
easilyfrom mouth
waffle-iron hot and carefullygreased each time
fill

%,

Dredge

close
with

it

up,
sugar,

Rice Waffles."

when
serve

Into

soft waffles

bake
Be

as

sure

brown
hot.
batter

turn

as

Company

the

sweet

Bake

for

lumps

genuine
ROTAL
of New
York.
See

milk

to

immediately
1/" inch

full

over.

directed

salt.

Vi teaspoon

butter

stir 1 cup of rice free from

directed in same
receipt.

to demand

"

and

on

when

thick

maple

Sieve well together and

into
soft batter.
make
a
be
hot griddle. Should

syrup,

baked.
Spread with
marmalade, or honey.

1% pints flour,
with Eggs."
Cakes
1 teaspoon
salt, 2
sugar,
tablespoon moist
2
heaped teaspoons Royal Baking Powder,
Wheat

Baking
facsimile

made
of label on

Powder,

by the Eoyal Baking

of this book.

cover

Powder

THE

pints

eggs,

IMj

sugar,

salt,and
mix

milk,

griddle

smooth

rich

maple

together

; add
batter

beaten
that

Serve

with

AND

PASTRY

flour,

hot

on

cakes

"

or

COOK

self-raising"flours),1

wheat

cup

pared"

and
eggs
will run
in

Bake

jug.
colour,in

brown

small tea-saucers.
or

BAKER

from

stream

Sieve

milk.

powder

into

continuous

ROYAL

size

of

flour, 2 tablespoons Royal Baking Powder, \^

weU
teaspoon salt, all sieved
together. Mix
with

sweet

once

on

milk

hot

jam, maple syrup,

marmalade,

syrup.
"

salt,

milk

to

thin

batter,and

Butter

marmalade,

Pancakes.

2 cups
cold
Cakes.
boiled
Rice Griddle
rice,1 pint flour,1 teaspoon sugar, i/^teaspoon
1
salt, lV"j teaspoons Royal Baking Powder,

into

griddle.

or

and

bake

at

with

serve

honey.

pint flour, 6 eggs, 1 saltspoon

Royal Baking Powder, and
make
thin batter.
Add
a
the baking
to the flour, beat the whites and
yolks
separately ; add the yolks, salt,2 cups
"

teaspoon

powder

than
Vi pint milk.
Sieve togetherof egga
little more
the
whites
flour, sugar, salt, and powder ; add rice, milk, then
and
the
flour alternately
free from
with milk, until the batter is of proper
lumps, diluted with beaten egg and
batter.
Have
milk
into smooth
1 teaspoon
lard over
the
griddle consistency. Run
; mix
well
with
bottom
of a hot frying-pan, pour
in a large
nicely brown, serve
heated, bake
ladle of batter, and fry quickly. Roll pancake
or
golden syrup
honey.
egg,

Qriddle

Geneva

lay

up,

Calces.
IVi
%
teaspoon

pints flour,

"

fry

upon
another

add

to

hot

dish, put

pancake.

in

Keep

lard, and

more

hot

boiling
salt, IVa teaspoons water.
tablespoons sugar,
Send
'".'i
dozen
to table at a time.
Serve
Royal Baking Powder, 2 tablespoons with lemon
and
or
sugar,
preserves.
milk.
4
Mj
Beat
to
pint
butter, eggs, nearly
and
the butter
add
white, light cream
sugar,
1 pint milk, 2 eggs,
1
English Pancakes."
Sieve flour,salt,and
yolks of eggs, 1 at a time.
tablespoon sugar, 1 cup flour, 1 teaspoon Royal
baking powder together; add to butter, etc., Baking Powder, 1 cup cream,
a
pinch of salt.
with
milk
and
whites
whipped to dry Sieve flour,salt,and baking powder together,
egg
froth
Bake
brown

mix

in

into

together

small

buttered

and

turn

smooth

cake-tins;

brown

the

other

batter.
as

soon

side.

as

Have

with

it eggs
and

with
and
sugar
into
thin
mix
cream,
round
frying-pan, melt

milk

have

over

small

beaten

diluted

batter;
little

buttered

baking-tin; fast as browned,

lay lard in it, pour in about V" cup batter, turn pan
them
on
it,and spread raspberry jam over
the pan, put on
round, that batter
cover
may
which
them; then bake
lay on others hot fire ; turn it and brown other side ; squeeze
more,
have
already done.
Repeat this until
you
a few
drops of lemon
juice on each and roll it
used
another
jam twice, then bake
batch, up.
Sprinkle with powdered sugar.
them.
which
to cover
use
Dredge plentifully
with sugar,
to finish
French
oven
Proceed
place in a moderate
Pancakes.
directed for
as
all are
cooking.
English pancakes; when
done, spread
each with
roll up, dredge
any kind of preserves,
Graham
Griddle
Calces.
1 pint whole
with
glaze with red-hot poker.
sugar,
maize
1
meal, Ms pint
flour,% pint flour, heaped
Scotch
1 pint milk, 2 table"
Mi teaspoon salt,2 teaPancakes.
spoons
teaspoon moist
sugar.
Royal Baking Powder, 1 egg, % pint spoons butter, 4 eggs, % cup flour,1 teaspoon
each of mUk
and
Sieve together whole
water.
Royal Baking Powder, pinch salt. Sieve flour,
salt,and baking powder together ; add milk,
meal, maize
flour, flour,sugar,
salt, and powder.
"

"

"

Add

beaten

and

milk,

egg,

Mix

water.

batter
without
together in a smooth
being too
thin (if too thick
it will not
but
break
run,
off and
griddle hot, pour batter
drop). Make
into cakes
Bake
large as small tea-saucers.
brown
and
brown
on
one
side, carefullyturn

other
hot

side.

with

Pile

one

milk,

sugar,

the

on

other,
or

cream,

serve

maple

very
syrup.

eggs,

and

have

small

lard

butter

melted

into

frying-pan,

thin
with

batter

little

in

it ; pour
in V" cup
batter, turu
the batter, place on
it with
brown, then hold it up in front of

round

pan
hot

; mix

melted

round
to

fire to

cover

fire,and the pancake will rise right up ;

each with
marmalade
or
jam ; roll up.
sliced
also be served
lemon
with
may

spread
They
and

sugar.
Indian

Com

Griddle

Cakes.

% quart maize
flour,1 teaspoon moist
sugar, Ml teaspoon salt, 2 heaping teaspoons
2 eggs, 1 pint milk.
Royal Baking Powder,
Sieve together maize
flour, flour, salt, sugar,
and
baking powder, add beaten eggs and mUk,
mix
in a smooth
batter.
Bake on very hot griddle
"

flour,M} quart wheaten

to

nice

brown.

Serve

with

molasses

Cakes
Flour

or

makers

prefer to

Royal Buckwheats.
this is the most
cakes.
Buckwheat

yeast

or

light and

"

delicious

When
of

properly made
all the
griddle

made
cakes, when
diflicult
overnight, were
unwholesome.
sweet, and were

risen

ROYAL

BAKING

cakes

It is

POWDER

"

use

and

grade

different

from
to make

found
that by the use
of the
Royal Baking
Powder
to raise the batter
these
objections
have
been
and
that
wheat
buckentirely overcome,
made
cakes are
delicious food,
most
a
light,sweet, tender, and perfectlywholesome,
which
be
the
without
eaten
can
by any one
2 cups
slightestdigestiveinconvenience.
pure
"
buckwheat
the
so-called
(do not use
pre-

THE

and

FANCY-CAKE

maple syrup.

pastry"

confectioners

flour

pastry,

which

is

that

used

for

from

for
a

making
flour

of

and

bread

Bread flour contains

general baking purposes.
a
large proportion of gluten, the nitrogenous
gives bone
property of the wheat grain, which

muscle,

and

When

bread
the

as

in

making
IS

makes

flour

be,

bread

is used

result is not

it should

flour.

and

because

special sack
fine cakes

ABSOLUTELY

quite

for
as

of the

nutritous
cake

food.

and

crust
pieflaky and light
gluten in the

of pastry flour for

and
pastry will be

PURE.

use

ad-

THE

10
vantageous.

In

whiter

bread

tlian

ROYAL

flour.

flour

pastry

appearance

When

rubbed

PASTRY

AND

BAKER

COOK

is
tween
be-

To
Thin

cakes

Bake

need

Cakes
hotter

than

oven

loaf

the

fingers,it feels as soft and fine as cakes.

Cakes
without
butter
(sponge cakes)
corn-flour; if squeezed in the hand it forms
have
should
a
more
moderate, longer baking
firm
ball.
Because
of this
a
tendency to than
cakes
of sanae
size containing butter.
oughly.
pack "it should always be sieved very thorThe
of baking
be
into
divided
"

process

Generally speaking, Royal Baking Powder

cake which
used
with
any good flour vdll make
and
creditable
will be
satisfactory to any
housekeeper.
Royal Baking
In

of

department

no

of

Powder

Powder

cookery

ing
Royal Bak-

is

than

in

the

quarters

or

cake

begins
it is still risingand

quarter
quarter
third

quarter it
quarter it shrinks
To test, insert
skewer

greater usefulness

may

periods

four

browns

clean

Line

loaf-cake

in

in

first

second

begins to

colour

all

over

in

; in
last

broom-straw

steel

or

of the cake ; if it comes

into the middle

clean, the cake

out

time:

rise

sides of tins.

from
a

of
to

is done.

with
buttered
pans
several
thicknesses

paper

too
of the
Eggs are
making fine cake.
expensive fruit cakes need
same.
nowadays to be used so lavishlyas they were
Not
ten or more
Do not use
to a cake.
sour
mUk, buttermilk, or any of
a generation ago,
the
so-called "prepared"
do
or
a substitute
"self-raising"
as
wholly, but as an accessory,
find
flours.
the Royal Baking Powder
we
we
use
; and
that it enables
to dispense with part of the
us
time
at the same
giving equal lightness
and
Measures
eggs,
Weights
to the food.
We thereby
and greater digestibility
1 cup, medium
size, equals % pint or V4 pound
obtain
uniformly good results and do a large 4
1 pound
size, of flour weigh
cups, medium
The
at a minimum
amount
of work
expense.
1 pint flour weighs
'^^pound
1 pound
quantity of baking powder called for by the 1 pint white sugar
weighs
1 ounce
2 tablespoons of liquid weigh
with the
receipt should be thoroughly mixed
1 ounce
8 teaspoons of liquidweigh
flour before
the latter is sieved.
4 ounces
1 gUl of liquidweighs
worked
has
The
a
Royal Baking Powder
16 ounces
1 pint of liquidweighs
revolution
in
no
cake-making. It is now
.

...

...

trouble

make

to

home,

at

in

endless

almost

delicacy and beauty

rival the finest productions of the confectioner.
If you
follow
the directions
here given there
will be no
spoiled or heavy cakes, no wasted
materials
or
through failures in mixing
baking.
variety,cakes

earthenware

An

basin
for

best

always

are

and

butter

In

common

used,

clear

up

them

beat

To
Cream
add

from

iu

until

you

Cakes

the
the

Powder,
cup cream,
biitter and
eggs, 2 at
addition.

1 cup

"

butter, 1%

cups

gar,
su-

ing
pint flour, 1 teaspoon Royal Bak1 cup
dried, stoned
cherries,%

teaspoon

essence

Beat

of vanilla.

white, light cream

; add
after each
a time, beating 5 minutes
Sieve
flour and
powder together,
to

sugar

can

wooden

with

few

take

eggs
a

paper.

are

spoonful

Cake.
Mi cup butter, 2 cups sugar,
blanched
V2 cup almonds
by pouring
and
them
until skins easilyshp off
on
ter
of bitfine shreds, % teaspoon essence
1 pint flour, IV2 teaspoons Royal
almonds,
Baking Powder, 1 glass brandy, M" cup milk.
to smooth, white cream
Beat butter and sugar
;
Almond

"

4 eggs,
water
cut in

strings.

Mix

Cake.

4 eggs,

and
add
to butter, etc.,with
cherries, cream,
Mix
vanilla
essence.
smoothly and gently into
spoon
firm batter.
Bake
in paper-lined caketures. rather
mixcake
or
eggs
40 minutes
in
tin
moderate,
steady oven.
cake
the
to beat
Watch
carefully; if getting too brovni, protect
to a light cream.

and

beating
making
powdered sugar
cakes, when
only

It is weU

Adelaide

for

which

Containing

Butter

butter, beating till light; gradually

beating till light and
sugar,

"

"

add
1 at a time, beating 3 or 4 minutes
eggs,
till after each.
yolks of eggs beaten
Sieve flour and
powder together,
of
light,then the flavouring. Beat in alternately add to butter, etc., with almonds, essence
into
almonds, brandy, and milk ; mix
with
salt bitter
the liquidand
flour, the latter mixed
carefully in
smooth, medium
batter, bake
and
baking powder. Lastly, add the beaten
in a buttered,fluted
20 minutes
rather
hot oven
if
and
used.
whites,
fruit,
cake-tin.
creamy.

To

Add

Mix

the

Cakes

1 scant
butter, 3 cups
cup
whites 12 eggs, 3 teaspoons
until
1 cup
corn-flour, 3 cups
light and
very
Royal Baking Powder,
and
butter
gar.
sugradually, beating till flour,1/4teaspoon salt. Cream

Containing

No

Bride's

Butter

sugar.

Beat

the

thick.

Add

egg
the

yolks
sugar

Cake.

1 cup

"

mUk,

Mix
flour, baking powder, and corn-flour,
Add
the flavouring
light and spongj'.
and
milk
and
add
the
whipped whites ; stir
Have
if
used.
the
whites
and
of
liquid,
eggs
Flavour
and sugar.
them
into the butter
lightly
in
whipped to a stiff froth. Add them alternately with vaniUa or almond
bake
and
essence,
flour (mixed with baking powwith the sieved
of paper; have
der), loaf -tin lined with 4 thicknesses
and
moderate.
mix in very lightlyand quickly.
oven

very

Be

sure

to demand

Company

the genuine ROYAL

of New
York.
See

BaMng
facsimile

made
of label on

Powder,

by
cover

the

Royal

of tMs

Baking
book.

Powder

THE

the

Set

water

butter

flour with
it leaves

as

soon

wooden

as

fingers,on
Bake

apart.

in

the

cold, cut

forcing-bag having

the

out

greased tin,
15
steady oven

sides,

fill with

and

boU

bottom

fire,beat
cool put this batter
into
pipe at small end, press

remove

batter

egg
to

shape

1 cup

sugar,

of

of

corn-flour, yolks
butter, 2 teaspoons
milk
to
a boil, with
blended
as

the

egg
cook

the

the

with

the

cream

with

or

chocolate

Icings and

large tablespoons
1

tablespoon good
vanilla.
Bring the

add
sugar
little cold

milk.
and

Royal
1

to
;

eggs,
5 minutes

the

add

the

time, beating

add

the
in

well
15

milk.
thin

bake

Mix

will

into
and

batter,

flour.

hot

oven.

Put

2.

(See Cake

Chocolate
chocolate

in hot

-20 minutes.

oven

icing.
Cake.

beat

of eggs
whipped
layer-cake tins in
chocolate
filling

in 3
with

together

Cream

Proceed
finish by

(Glac^).
and

saucepan
it become.s

Vi
butter, '4
pound grated chocolate,
4 eggs. Ml teaspoon vanilla

; take

smooth
add

the

As

are

chocolate

use

flour, 1

of
stir

icing
V^

hot,

gill of

water;

fire tillquite
This
smooth.

and

hot

moisten

sugar,

the

over

mixture

be

must

but

very
be
not

should
to boil.

allowed

Cake."
IMi
Citron
cups butter, 2 cups sugar,
1

teaspoon

Royal
pint

Powder,

slices.

citron cut in thin

candied

ounce

chocolate on a
until
plate in the oven
soft, then put it in a
with
Vi pound
stewpan
of

ounces

6 eggs,

teaspoon

icing
Put

follows;

as

Baking
1

the

sides of the cake.

comes
it cools the icing be-

made

"

essence,

beating ;

firmer.

home

the

oft' the fire,

whites of 2

hot, covering

with

These

til
un-

and

and

Or

the

to

comes

top

the

thick

without
it

use

of

admiration

; boil

small

eggs,

the

Vt"
sugar,
in a
chocolate

IMi cups

grated

and

for

glazing
following: Place
fire
1
gill of

the

cup

is also

who

one

as

"

layer cake,

beside

flour,

yolks till
egg
in the sugar.

Beat

Fillings.)

at the

bujdng

But

2 cups

Mix

vanUla.

whites

Bake

triumphs made possibleby the

of Royal Baking Powder
use
which
add
to the pleasure of
both guests and family.

When

cold spread pastry cream

the layers,and
between
ice
clear
the top with
Chocolate
fresh
pound

of

arouse

every
table.

jelly-cake tins

greased,

or

and
stiffly,

2 eggs,

"

flour,2 level
Powder, V4 teaspoon

and

add

mUk,

pride and
satisfaction
in serving novel
and healthful
cuits,
food, raised bisfrosted
layer cakes, or
other dainties,that have been
made
or daughby the mother
ters
of the family, and which

white,

instead

bake-shop.
saving there

and

rather

and

to save
in
way
money
household
is by baking at

home

dition.
adafter each
Sieve the flour
the powder, which
to the
butter, etc.,

with

Gradually
vanilla

2.

milk, 2 cups

water,

cup
butter

the

cream
a

Add

The

Powder,

2 at

Cake,

1 cup

cold,

Fillings.)

sugar

light

Layer
sugar,

icing.(See

Beat

essence.

with the

teaspoon

Baking

vanilla

on

Cream
Layer Cake.
% cup
butter, 2 cups
IMi pints flour, 5
sugar,
eggs,

the

teaspoons Royal Baking

salt, 1 teaspoon essence
salt,and baking powder.

the

thick.

add

Chocolate

the cornflour,
water;
as
from the fire ; beat in
to the
fire 2 minutes

then

add
eggs;
and
butter.

Spread tops,when

"

essence

reboils,take
yolks; return

essence

with

eggs,

it

soon

to

the
the
fire, add
minutes; take from
yoUis, stirringrapidly the while ; return
the fire to cook the eggs, add the butter, cool,

terior,
inpowdered

the

CREAM.

pint milk,

and

little distance
minutes.
When

following :
PASTRY

11

some

whipped

in

COOK

follows:
1 pint milk, 1 tableas
spoon
Mi cup grated
good butter, 1 cup sugar,
chocolate, 2 teaspoons corn-flour, yolks 3 eggs,
1 teaspoon essence
vanilla ; bring milk to boU,
stir in the chocolate, the sugar, and
corn-flour,

stir vigorously until

spoon;
and
sides of pan ; remove
When
in the eggs, 1 at a time.

the

PASTRY

fillingmade

)."4 eggs,
flour, 1 pint water.
fire in a stewpan
with
it boUs, stir in the sieved

the

on

from

of

AND

butter, % pound

ounces

the

BAKER

(Eclaires h la Creme

Cakes

Cream
2

ROYAL

Beat
the
butter
essence.
Royal Baking Powder
(heaped-up measure), Mi teaspoon orange
add the eggs,
V4 pound castor
V4 pound flour (sieved),1 and sugar to a smooth, lightcream
sugar,
tion.
after each addiounce
icing. Beat the 2 at a time, beating 5 minutes
ground rice,chocolate
gether,
add
to a cream,
butter
and
the grated
Sieve the flour and
baking powder tosugar
,

in the eggs,
1 at a time;
chocolate, and work
add
the flour, ground rice, baking
powder, aU
ing.
sieved
together, and lastlythe vanilla flavourBeat

the

longer

if

mould,

and

on

sieve

icing,and

Fill

at

least

10

add

to

flavouring

and

batter,and

bake

oven,

the
etc., with
Mix into a firm

butter,

essence.

flat cake-tin

in

moderate

50 minutes.

Cake."

Currant
eggs,

the

low,
carefullyin paper-lined,shal-

well-buttered

minutes,

cakewell-buttered
bake
% of an
hour in a
for about
heated
When
out
done turn
oven.
and
let cool, cover
with chocolate

possible.

moderately

for

mixture

which
citron

1 cup

butter, 1 cup

pint flour, 1 teaspoon

sugar,

Baking

Royal

to taste with
Royal icing. Powder, 1 "-icups currants, washed and picked,
put into a buttered
pudding- flavouring to taste. Beat the butter and sugar to
mould
and
steamed
will make
for IM? hours
a
1 at a time, beating a
the eggs,
a cream
; add
For
delicious pudding.
chocolate
icing few minutes
Stir in the
very
after each addition.
see
Icings and Fillings.
gether,
flour and
baking powder, previously sieved to-

The

decorate

mixture

same

and

Chocolate
for

Proceed
as
Layer Cake.
cream
layer cake, spreading

the

layersof

"

THE

ROYAL

cake

chocolate

BAKING

rected
dicake-tin
tween
be-

cream

POWDER

mixture,
hot

add

lined
and

the

currants.

Have

with greased paper,

in a
1 hour
bake about

oven.

IS

ABSOLUTELY

PURE.

ready
put

in the

moderately

12

THE
Cake.

Caraway

ROYAL

Proceed

BAKER

directed

as

AND

for

PASTRY

COOK

well-greased thin white

paper, in a steady oven

When
cold, ice them.
seeds for the currants.
Dundee
2 cups
Cake."
butter, \^l cups
sugar, 8 eggs, IMs pints flour,1 teaspoon Royal
Cocoanut
Proceed as directed
Layer Cake.
peel cut in thin, small
for cream
the Baking Powder, ^felemon
layer cake, spreading between
slices,1 cup washed, picked, dried currants,
in
and pastry cream
layers grated cocoanut
sence
proportion of a cup of the former to 2 of the \y% cups sultana raisins,1 teaspoon each esof nutmeg, cloves, and
vaniUa, V^ cup
latter. Dust sugar
the top.
over
1 cup
almonds.
the butter
Beat
and
cream,
Cocoanut
V^ cup butter,
Layer Cake, 2.
to a white, light cream
the eggs, 1
sugar
; add
H4 cups sugar, whites 8 eggs, 2'^hcups flour, V4 at a time,
after each addition
beating 5 minutes
teaspoon salt,1 teaspoon Royal Baking Powder,
the flour,previously sieved with the
; add
Mix
1 teaspoon essence
of vanilla.
flour, salt, baking powder, the lemon
sins,
peel,currants, raiand
baking powder. Cream butter and sugar.
and the milk ; mix
into a rather
essences,
Add
essence
firm batter ; pour
; then, alternately,the flour and
into a shallow, square
cakein 3 layerBeat hard ; bake
whipped whites.
tin,previously lined with well-greased paper.
cake tins. When
cold put together with cocoathe
Chop the almonds
coarsely,sprinkle over
nut fiUing,2.
(See Fillings.)
H"j hours.
oven
top, and bake in a moderate
"

cake, substituting 2 tablespoons

currant

30 minutes.

way
cara-

"

"

"

Proceed
Cocoanut
rected Election
dias
Meringue Cake.
Cake.
IMj'cups butter, 2 cups
finished
for cream
layer cake ; when
Wi
sugar,
pints flour, 3 eggs, IV2 teaspoons
lows
the top and sides with a meringue as folcover
Royal Baking Powder, 2 cups raisins, stoned,
of 6 eggs, 1 cup
1 cup cocoanut. 1
: Whites
sugar,
and
currants, washed
picked, V^ cu]i
cup
Beat
the whites to a stiff froth, then
chopped citron, V""lemon
peel,chopped, V^ cup
all
add the sugar,
mixed
the
at
with
cocoanut,
and cut in shreds, 20 drops
almonds, blanched
gether
once
gently,but mix thoroughly to; stir very
and
each
of bitter almonds
essence
vanilla,
directed
as
over.
; use
; dust
sugar
1 cup milk.
the
to a
Beat
butter' and
sugar
the cake is masked, put into a very slow
When
the eggs,
white, light cream
beating
; add
until
it
colour.
oven
acquires a fine fawn
the baking
a little longer,the flour ^sieved with
1 cup very strong coffee,1 cup
lemon
Coffee Cake."
powder, raisins, citron, currants,*
peel,
butter, 2 cups sugar, 3 eggs, l'^ pintsflour, XVi. almonds, essences, and suffici6nt milk to mix
into
stiff batter.
Put
into a tin lined with
a
teaspoons Royal Baking Powder, 1 cup stoned
raisins cut in two, i/"2cup
chopped citron, 1 well-greased paper, and bake in a moderate
IMs hours.
and
milk.
oven
vanilla essence,
'^h cup
teaspoon
to a white
Beat the butter and
cream
sugar
;
Cake.
Wi cups sugar, ^4 cup butter, V^
Fig
utes
add the eggs, 1 at a time, beating 3 or 4 minmilk, V^h cups flour, Vi teaspoon salt,
cup sweet
ing
Sieve together flour and bakafter each.
1 teaspoon Royal Bakiiig
flour,
Powder, ^ cup cornpowder, which add to the butter, etc.,with
whites
of 6 eggs.
Put together as for
the coffee,raisins, citron, milk, and essence.
corn-flour cake, and
bake in 2 shallow oblong
in paperMix
into a smooth
batter.
Bake
tins in a quick oven.
Put
together with fig
in
hot
50
lined
buttered
a
cake-tin,
oven,
filling.(See Cake Fillings.)
"

"

"

minutes.

French
Cake.
H4 cups butter, 2 cups sugar,
Cake."
Flour
3,4 cup wheat
flour, ^h
ing
12 eggs, 1 quart flour, '^hteaspoon Royal Bak1
der,
Powcorn-flour,
teaspoon
Royal
Baking
cup
of cream,
1 gilleach
an"i
Powder,
wine,
2
Vi
Beat
V4 cup butter,
cup sugar,
eggs.
"

Corn

the butter
eggs, and

and

to a
sugar
well.
Sieve

mix

and baking powder, add

them,
Pour
into a buttered
minutes.

Ave

half

bake

and

in

break

cream,

and

drops each

of bitter almondi

essence

IVi cups
raisins, stoned, y% cup
nutmeg,
almonds, blanched ; 1 cup chopped citron. Beat
and
butter
to a white, light cream
sugar
; add
after
the eggs, 2 at a time, beating 5 minutes
and

beat

cake-tin

hour.

an

20

brandy,

the

flour,
together flour, corn-

with the
addition ; add the flour,sieved
sences,
baking powder, raisins, almonds, citron, es4 eggs, 2 teaspoons Royal Baking Powder,
wine, and
sugar,
brandy. Mix into a
cream,
and
1 quart flour, IV^ cups
raisins,stoned
in a thickly
batter ; bake
smooth, consistent
chopped, \^k cups currants, washed and picked, paper-lined cake-tin, in a steady oven, 2 hours.
each

Composition

Cake.

almond

Vi teaspoon
Rub
milk.

1 cup

"

lemon

or

and

butter

the

butter, ^Vi cups

1 cup

essence,
to a

2 cups
Cake."
butter, 2 cup"
4 cups
flour, 1 teaspoon RoyaJ
rants,
Baking Powder, Vi teaspoon salt,1 pound cur1 poimd sliced citron, 3 pounds seeded

cream
; add the eggs,
minutes
after each.
Sieve the flour with
a few
the baking powder, add to the butter, etc., put

white

the

in

and

into

mix

essence,
in
paper-lined,

smooth

shallow,

sugar,

flat

hour.
and

\'^h cups

"

sugar, 6 eggs, 1 teaspoon

1 pint flour, 1 teaspoon

Beat

the

1 at
eggs.
each addition.

powder,
; mix

essence

bake

Be

in
sure

add

the

to

into

butter,

to demand

Company

etc., with
batter,

fairly thick

small, shallow, square

and

Powder,

and
a

cup

spices. Clean

tins, lined

the genuine EOYAL

See
York.
of New

butter

lemon

and

juice.

sugar,
Alternate

the

prepare

beaten

add

and

flour

and

fruit.

yolks

wine, add

Stir
whipped whites, and beat for 10 minutes.
nesses
prepared fruit. Line loaf -tins with 4 thickin
batter.
well-greased paper ; pour

of cinnamon.

to a light cream
sugar
time, beating 5 minutes
Sieve together flour and

butter

the

butter,

essence

kind

juice,2

mace,

and

Royal Baking

any

each
cloves
Vi teaspoon
cinnamon,
meg.
% teaspoon each
allspiceand nutSieve together flour,salt,baking powder,

and

When
ice the

Cream
Cake.

pound chopped figs,^ cup

tablespoons strained lemon

(well teaspoons

cake-tin

1
greased),in a moderate
oven,
nearly cold, strip off the papyer
bottom
with clear icing.

Duchess

12 eggs,

and
flavouring raisins, 1
of wine, 2
batter.
Bake

milk,

raisins, currants,

Fruit

Dark

thick,
time, beating

sugar
1 at a

in

; add

after

Bake

ing
bak-

with

the
and
with

3 to
from
in slow oven
until % baked.

hours, covering

paper

Vi. cup butter, 1 cup

Light Fruit Cake."
|sugar, % cup milk, 2 cups flour, iMj teaspoons

Baking
facsimile

Powcier, made
of label on

by tlie Royal
cover

Baking

of this book.

Powder

THE

raisins,

almonds,

flour, baking
the fruit.
prepare
Mix

cup

Clean

salt.

butter

Cream

AND

citron, Mi cup
salt.
V4 teaspoon

and

powder,

BAKER
4 eggs,

sliced

cup

blanched

chopped

whites

Powder,

Royal Baking
seeded

ROYAL

and

and

sugar,

whites, and beat hard; add flour

milk, and beat again ; stir in the prepared

add

beaten

and

Line

fruit.

loaf-tin

in

the

in moderate
1 Mi hours
paper for first hour.

bake

of

thicknesses

with

put

well-greased paper,

mixture,

and

covering with

oven,

% cup butter, 2 cups sugar, 4

teaspoons Royal Baking Powder, 1 ^
of
pints flour, 1 cup milk, 1 tablespoon essence

Ginger Cake.

"

1%

eggs,

the

Beat

ginger.

butter

and

to

sugar

light

PASTRY

medium

COOK

5 eggs,

when

and

oven,

icing.
Imperial Cake.

13
boiled

butter, 1 cup sugar,

1 cup

"

ice with

cold

spoon
rind, 1 tableteaspoon grated lemon
lemon
juice, % pound seeded raisins,Mi
sliced
V2 pound
blanched
almonds,
flour,
cup
V4 teaspoon salt, 1 teaspoon Royal Baking Powder.
Mix
butter and
dry ingredients. Cream
1

1 whole

Add

well untU
and beat
nate
of the flour;alterand
flour in same
until all the
eggs
way
10 minutes.
beat well
are
added, then
eggs
Add lemon
juice,almonds, and dredged raisins.
Line loaf -tin with 3 thicknesses
of well-greased
in moderate
Bake
about
IV4 hours.
oven
paper.
sugar.

incorporated. Stir

egg

in

some

Beat 3 eggs
Jelly Cake.
well, whites and
yolks separately ; beat a cup of fine white sugar
together, mix lightlywith the butter, etc., well into the yolks,and stir lightlyin 1 cup sieved
and essence,
and
beat well.
add the milk
Have
flour with
1 teaspoon
of Royal Baking
which
has been mixed
ready a well-greasedcake- tin,put in the mixture, Powder
; then stir in the whites,
in a fairlyhot oven.
bake
and
1 tablespoon milk ; pour
about 40 minutes
a little at a time, and
from
8 to 10 minutes
into 3 jelly-caketins, andbake
2 cups
moist
Ginger Sponge Cake.
sugar,
cold
in a well-heated
oven
spread
; when
4 eggs,
1 pint flour, %
1%
spoons
teawater,
cup
with
currant
jeUy, place the layers on top of
Royal Baking Powder, 1 tablespoon each other, and dust powdered
all.
over
sugar
of ginger, 1 teaspoon essence
of lemon.
essence
Beat the eggsandsugar togetherfor 10 minutes;
Swiss
Roll.
3 ounces
castor
flour,2 ounces
add
the water, the flour sieved
with the baking sugar, 1 tablespoon
milk, IMi ounces
butter, 2
into a smooth
1 level teaspoon
powder, and the essences
Royal Baking Powder,
; mis
eggs,
30 minutes.
3 drops vanilla essence,
batter,and bake in quick oven
apricot or raspberry
jam. Sieve the baking powder with the flour.
flour, 2 teaspoons
Gingerbread.-- -2Mj cups
and
and beat
Put into a basin the butter
sugar
Royal Baking Powder, 1 cup moist sugar, and
to a cream
light stir in the eggs and
; when
3 tablespoons butter, beaten
1
to a cream
; add
half the flour (add eggs 1 at a time); lastlyadd
cream

; add the eggs,

after each.
Sieve

1 at

utes
time, beating 3 min-

the flour and

baking

"

der
pow-

"

"

2 eggs ; mis well.

Sieve
or syrup,
cup molasses
the flour and baking powder
together, stir into
the butter, add ginger and spice to taste.
Have
ready a well-greased tin, pour in the mixture,
and
bake 1 hour.

Gingerbread.

Soft

and

ground ginger
Graham
%

Royal

Baking

cloves

Cake.

cream,

cup

butter, 2 cups
flour, 1 cup milk,

Spread

with

flour, 1 teaspoon

Royal Baking

Powder,

1 teaspoon

and
of lemon.
Beat the butter
the eggs, 1 at
to a light, white cream
sugar
; add
after each.
Sieve
a time, beating a few minutes
and
the flour
baking powder
together, stir
essence

Cake.

Lemon
I'j"

board, spread with

up

1 cup

"

cake

time,

be

rolled

butter, 2 cups sugar,

Royal Baking

of lemon.

Powder, 1 teaspoon essence

and
the butter
lightcream
a

must

pints flour, 1 teaspoon

Beat

to

sugar
; add the eggs,
after each addi3 minutes
tion

1 at

jam
dredge

carefully,and

The

castor
sugar.
it is hot.

while

Powder,

"

turn
quickly on
(made warm), roll it

to taste.

% cup butter, 1 cup

2 cups
Graham
2 eggs,

remainder
of the flour.
the
ing-sheet,
buttered
placed on a bakpaper
10 minutes
bake slowly about
and
;
and

on

then

eggs,

Cup

sugar,

^4 cup

4 cups

"

molasses, 1 cup sugar,

4
1 teaspoon
eggs,

milk

the

beating

and
; add the essence
the baking
sieved
with

the

flour,previously
and

powder,

Have
together.
ready a tin lined
greased paper, put in the mixture,

mix

well

with

well-

and

bake

in a moderately hot oven.

about
40 minutes
and
the
lightlyinto the butter, add the essence
erately
cream
(which should form the whole into a mod6 ounces
Cake.
Cocoanut
flour, 6
Lemon
thin
batter),and bake in weU-greased
Mi lemon, 1 heaped teaspoon
castor
ounces
sugar,
in
20
minutes
or
a moderate,
muffin-pans
cups
fondant
icing,3 eggs, 1
Royal Baking Powder,
steady oven.
desiccated
coanut.
copeel, 1 ounce
ounce
glac6lemon
"

Gold

Cake.

"

butter, 2

cup

1%
yolks 10 eggs,
pints flour,
Royal Baking Powder, 1 cup thin
each
the

the

butter

and

to

sugar

and

addition

1 teaspoon

cream,

Beat

nutmeg.

white

cream,
littleafter

yolks,3

powder,
into

of lemon

essence

cups
sugar,
2
teaspoons

at a time, beating a
the flour sieved
with
the
; add
the thin cream,
and
the essences

add
each

baking
; mix

rather firm batter ; bake in a paper-fined

cake-tin, in a steady oven, 50 minutes.
a

Hazelnut

butter, 4

Cake.

ounces

"

sugar,

flour, 4

ounces

ounces

ounces

nuts,
chopped hazel-

1 teaspoon essence
spoon
vanilla, V4 teasalt,1 teaspoon Royal Baking Powder.
Cream
flour, salt, and
baking powder.

well and add to the sugar.

add the lemon juice,
Line
flour and baking powder.
and
rim
with buttered
a pastry
paper, and put on
into it,
Put half the mixture
a baking-sheet.
peel and half the rind of the
chop the lemon
spread
lemon
finely,and mis with cocoanut;
Cover the fniit
this lightlyover
the misture.
of the preparation. Bake in
with
the remainder
20 to 25 minutes.
from
oven
a moderately heated
cold cover
When
completely with fondant icing,
slightlytinted with powdered saffron to give it
fully
the top with fancitint.
Ornament
the lemon
Beat

Work

4 eggs,

Mis
butter
and

and

beaten

whites, and

add vanilla,chopped nuts,

flour, then whipped
yolks. Add
in shallow
tin in
beat well.
Bake

sugar,

THE

ROYAL

BAKING

POWDER

the

cut

Powder,
almonds.

IS

1%

"

8 eggs,

Baking
bitter

slices of candied
Cake.

Lady
whites

eggs

lightcream,

to a very
stir in the

cups

lemon

peel.

butter,

3 cups

sugar,

pint flour, Mj teaspoon Royal

1 cup
milk, 20 drops essence
Beat

ABSOLUTELY

the

butter

and

PURE.

sugar

to

ROYAL

THE

14

BAKER

AND

PASTRY

COOK

the flour,previously sieved with the the milk, egg, and molasses ; stir in flour sieved
with
the
into
stiff
powder, also the milk and essence, and
baking powder ; mix
a
beat well.
Whip the whites of eggs to a stiff batter, and bake in well-greased cake-tin 40
froth and add them
lightlyto the rest of the minutes.
cake-tin
with
wellingredients. Line a round
Cake.
Nut
Va cup butter, 1 % cups sugar,
greased paper, pour in the mixture, and bake 3
ing
eggs, 2V2 cups flour,1% teaspoons Royal Bakin a fairlyhot oven.
When
about
40 minutes
Powder, ^^icup milk, 1 cup of meats of any
the bottom
the cake is cold, invert it and cover
kind of nuts
Beat the
preferred or at hand.
and sides with white
icing.
butter and sugar
to a light,white
cream
; add
Princess
Cake.
^M cup butter,H4 cups suthe eggs, previously beaten
gar,
a
then the
little,
3 cups
flour, 1 cup milk, the whites of 5 flour, sieved with the baking powder; mix
and
1 teaspoon flavouring,2 teaspoons Royal with
into
the milk
nuts
a
rather firm
eggs,
and
in a paper-lined tin in a
bake
Beat the butter
Powder.
batter, and
Baking
sugar
35 minutes.
thoroughly, sieve the flour and baking powder steady oven
alternately with the
together, and add them
V2 cup butter,2 cups sugar,
Orange Cake."
milk.
When
well mixed
put in the flavouring
5 eggs, 1 pint flour,1 Mi teaspoons Royal Baking
and the whites of the eggs beaten to a stiff froth.
; add

cream

baking

"

"

in

Bake

lightlygreased tins about % of

Lunch
cups

sugar,

Cake
(Boston)." 2 cups
1 ^M pints flour,1 teaspoon

hour.

an

butter,

Royal

ing
Bak-

6 eggs, 1 gillwine, 1 teaspoon each

and
Beat
of rose, cinnamon,
nutmeg.

Powder,
essence

the

butter

and

the eggs, 1 at a
Add
addition.

to

sugar

very

time,beating 3

; add

lightcream

after each

minutes
and

the wine, essences,

the flour

of orange,
1 cup
Powder, 1 teaspoon essence
and
milk.
Beat the butter
to a cream
sugar
;
add the eggs, 1 at a time, beating 3 minutes
after
and essence, also the
each addition
; add the milk
flour

and
baking powder, previously passed
through a sieve, and beat well. Prepare a caketin by lining it with greased paper,
put in the
in a moderately
and bake 20 minutes
mixture,
hot

When

even.

the top with

cool, cover

the

baking powder, previously sieved together. following preparation : Whip the whites of 3
in 3
to a stiff froth ; then carefullymix
shallow
Line
cake-tin with
eggs
a
greased paper,
in a moderately
in the mixture, and bake
cups
sugar, the juice,grated rind, and soft pulp,
pour
hot oven
the cake is cold, free of white pith and seeds,of 2 sour
for 1^4 hovirs. When
oranges.
and

invert

it and

the

cover

and

bottom

sides with

1 cup pulverized suCake.

Peach
Blossom
gar,
\'2cup butter, stirred together until it has
1 cup butter, 2% cups
2 teaspoons
Mountain
Cake.
the
of thick cream,
gar,
suappearance
3 whole
and 3 yolks, 1 pint flour, I Va Royal Baking Powder, Mj cup sweet milk. Beat
eggs
1 cup milk, 1 the whites
of 3 eggs, and add to a cup of flour,
teaspoons Royal Baking Powder,
red currant
of vaniUa, 1 cup
mixed
Ms teaspoon
with the baking powder ; add
teaspoon essence
ter
Flavour
Beat the butof corn-flour.
sence
jelly,1 cup sugar, whites 3 eggs.
strongly with esand
in 2 square
to alight,white
of peach. Bake
cream.
Separate
sponge-tinsin
sugar
the whites and
wich
sanddone
yolks of 3 eggs ; put the former
moderately quick oven, and when
"

white

icing.

"

aside,and
add
beat

the

add

also the

each

the milk;

yolks

to

the

butter

and

eggs, separately,and
Put in the essence
well in.
and
one
sieve the flour and
baking powder

finely grated

with

gar,
su-

3 whole

Frost

sugar.

with

pulverized pink

clear

cocoanut

and

pink

icing,and

dust

with

sugar.

Pound
Cake.
miy
l'^ cups butter, 2 cups sugar,
them
mainder
lightly with the re7 eggs, IMj pints flour, 1 teaspoon Royal Baking
of the ingredients. Line
a
square
of nutmeg.
Beat
ture,
shallow tin with greased paper, put in the mixPowder, 1 teaspoon essence
the butter
to a white, Ught eream
and
and
in a moderately hot
bake 40 minutes
sugar
;
add
the eggs, 1 at a time, beating 3 minutes
of 3 eggs
When
oven.
cold, beat the whites
Add
the essence
and
addition.
add
the cup
and
of sugar
to them
the after each
stiffly,
jelly,and spread lightlyon the top of the cake. the flour and baking powder (sieved)and mis
cake-tin with greased
well together. Line
a
Dry in a cool oven.
put in the mixture, and bake 50 minutes
paper,
ters, in a fairlyhot oven.
Marbled
Cake.
This is madein
separate batFor the dark one,
and a lightone.
a dark
1 cup
Pond
butter, IMj cups
Lily Cake.
take
Ml cup butter, 1 cup moist
sugar, 2V2 cups
spoons
of 5 eggs, 1% pints flour, IM2 teaflour,1 teaspoon Royal Baking Powder, yolks sugar, whites

together, and

"

"

"

mUk, ^h teaspoon each essence

the
cloves, and
allspice. For
light one take Ms cup butter, 1 cup sugar, 2%
flour,1 teaspoon Royal Baking Powder,
cups
whites
of 4 eggs, Mj cup milk, 1 teaspoon essence
of 4 eggs,

Royal

^2 cup

cinnamon,

flavour
of

with
of

essence

rose.

deep sponge-tins,and
with
freshly grated

of

Powder,

Baking

essence

peach

Bake

when

in

and
2

done

cup
few

milk;
drops

cakes, in very
put together

and pulverized
cocoanut
and
on
top of the cakes, and ice
by beating sugar between
before
the butter and sugar
to a cream
adding with clear icing.
the eggs, which
be lightlyand
must
thoroughly
2 cups butter, 2^ cups sugar,
Queen Cake."
beaten
in.
Then
add
the essence,
milk, and
ing
Wi pints flour, 8 eggs, Ms teaspoon Royal Bakthe flour'and baking powder, previously sieved.
1 wine-glass each
wine,
brandy,
Powder,
Beat well. Have
ready a tin lined with greased
lemon.

Both

and
put
paper,
the two
batters.

hot

batters

are

made

of nutmeg,
Mi teaspoon each essence
lemon, 1 cup dried cuiTants, washed
and
cut in
and
picked, 1 cup raisins, stoned
two, 1 cup citron, cut in small, thin slices. Beat

in, alternately,tablespoons of and

25 minutes
in a fairly rose,
Bake

oven.

cream,

and

Molasses
Cake.
1 cup butter, 1 cup moist
the butter and sugar to a very lightcream
; add
after
Mi cup
molasses, 1 cup mUk, lV"s pints the eggs, 1 at a time, beating 3 minutes
flour,lV"j teaspoons Royal Baking Powder, 1 each addition ; add the flour, sieved with the
and
the butter
Beat smooth
baking powder, the raisins, currants, wine,
sugar ; add
egg.
"

sugar,

Be

sure

to demand

Company

the

genuine

of Mew

ROYAL

York.

See

Baking
facsimile

Powder,

made

of label

on

by the Royal Baking

of this book.

cover

Powder

THE

ROYAL

BAKER

AND

PASTRY

COOK

15

into
remainder
of the ingredients. Have
essences
; mix
ready 3
carefully in well-greased well-greased round
baking-tins,put V3 of the
for 25 or 30 mixture
into each, and
small tins, in a fairly hot oven,
bake
8 or 10 minutes
in
minutes.
a
When
fairly hot oven.
cold, spread with
currant
jeUy, place cakes on top of one another,
2 cups
butter, 2 cups
Reception Cake.
and
dredge with tine sugar.
10 eggs,
1 quart flour, 1 teaspoon Royal
sugar,
2 cups
and
Sponge Cake."
7 eggs, 1 cup
Baking Powder, 2 cups currants, washed
sugar,
slices, % flour,1 teaspoon Royal Baking Powder, a pinch
picked, 1 cup citron, in thin, small
Beat
lemon.
rind, peeled very thin and cut small, Mi salt, 1 teaspoon essence
orange
sugar
blanched
almonds,
(by pouring boiling and eggs together until thick and white ; add
cup
the skins
uutU
them
water
on
slipoff easily) flour,sieved with baking powder and salt,and
of the essence
and
together quickly,bake in tin
cut in shreds, 1 teaspoon each
essence
; mix
lined
with
buttered
in hot
Beat
the butter
and
35
paper,
allspiceand cinnamon.
oven,
1 minutes.
to a white, lightcream
sugar
; add the eggs,
at a time, beating 3 minutes
tion.
after each addiCake
11^
Sponge
(Almond).

brandy,

batter

citron, and

cream,
and

bake

"

cups

"

Add

the

almonds,

citron,

currants,
and

essences,

orange
flour and

the

powder (sieved),and mix well together.

with
a cake-tin
well-greased paper, put
mixtui-e, and

bake

Cakes."
IV2 cups

Rice
4 eggs,

in

moderate

Va cup
rice

Royal Baking
teaspoon

butter,

Powder,

of lemon.

essence

; sieve
the

and

"A cup

sugar,

flour,1

1 cup

"

add

the

to

in

Baking

well

10 minutes.

flour,
teaspoon

milk.
cup
1 egg, and

and
the butter
add
sugar,
V2 the
flour, gi-ound rice, and
baking
powder sieved together. Then
put in the
of the flour, adding
"other egg and the remainder

Cream
then

milk

Bake

to

the

form

in small

whole

greased tins

into
about

bake

stiff

Rich

Cake.

Pound

"

dough.

15 minutes.

pound butter, IV4

pound currants,

1
sugar,
citron, 1 ounce

citron, and

almonds,

the

pieces. When
the eggs, thoroughly
from
in a steady oven
IV2 to 2
beaten.
Bake
the cake-tin
with well-buttered
Line
hours.
and
sides of the
paper to protect the bottom
cake.
these

are

mixed

well

in

minutes

eggs

essence;

quick

oven,

shallow

and

35

clear

with

and

salt

essence

in

bake

cake-tin, in quick, steady

square
minutes
;

with

3 cups

eggs,

Royal Baking

pinch salt,1 teaspoon

and
together
sugar

flour, sieved

add

water,

Beat

baking powder, water,

when

oven,
ice
oven,

from,

^removed

icing.

6 eggs, their weight

Sponge Cake.
their weight in flour,
powdered sugar, and i/Sj
V2 teaspoon Royal Baking Powder, pinch salt,
Beat
yolks and
grated rind of 1 orange.
egg

Cream

"

in

till thick.

sugar

and

in

moderate

in

the

flour,

Cake.

"

Put

oven.

flavoured
filling

cream

Sunshine

sieve

and

Mix
lightly,add
powder.
Bake
stiffly
whipped whites.

tins

with

eggs,

gether
to-

with orange.

cup

sugar,

ing
Royal Bakflour, pinch of salt,1 teaspoon
Beat
Powder.
yolks of eggs and sugar 20

cup

add

minutes;
the

grated
about

eggs
rind

beaten

stir in
to

Mj lemon.

of

baking powder
gently the whites
the
stiff froth,and
in a large tin
Bake

and

flour

the

together, then

sieved
of

Mix

baking

rind
orange
in 2 shaUow

small

add

cold

lemon.

essence

"

flour, 2 teaspoons

cups
1 cup

Powder,

sweet
almonds,
9 eggs, 2 ounces
Beat
the
1 % teaspoons
Royal Baking Powder.
add the flour sieved with the
butter to a cream,

baking powder, sugar,

latter two
being cut

and

cake-tin. in

(Berwick),

Cake

Sponge
sugar,

salt, and

pounds flour,1 pound

baking powder,

in well-buttered

30 minutes.

rice,V2 cup
I

with

flour, sieved

the

eggs, etc.,
into a
; mix

patty-pans,

ground

sugar,

IV2 cups flour, Vi teaspoon Royal Baking

bitter
almonds.
Powder, 1 teaspoon
essence
Boil
in IMj gillsof water
until, taking
sugar
end
handle
and cooling in
of spoon
some
up on
it
at once
water, it breaks
brittle,when
pour
the eggs, previously whipped 10 minutes
on
;
continue
the whipping 20 minutes
longer ; add
8 eggs,

butter,

the

V2 cup butter, 2 eggs,

about
Vs
Powder,

sugar,

spoon
tea-

% cup
1
cream,
Beat the eggs and

essence

bake

hot oven,

Rice Buns.

Royal

add

the

and

cream

batter,

gi-eased,in

Line
in the

together flour,rice floor,and

baking powder, which

with
thin

2 cups

cups

togetheriJlOminutes;

sugar
melted

baking

2 '4 hours.

oven

flour,IV2

peel,

40 minutes.

^\Tiites 6 eggs, 1 cup milk, 2

Silver Cake."
ter,
but2 tablespoons
melted
spoon
% cup butter, 4 cups flour, '4 teasugar,
cups
3
2
V2
milk,
yolks
eggs,
sugar,
cup
2 teaspoons Royal Baking Powder,
salt,
flour,IMj teaspoons Royal Baking Powder,
cups
and
butter
Cream
essence.
abnond
the 1 teaspoon
Cream
% teaspoon powdered cinnamon.
flour
mUk
and
the
add
alternately
add
the eggs, beaten
oughly. sugar;
thorbutter
and
sugar,
the
with salt and baking powder ; then
mixed
Sieve the flour, baking powder, and
Beat
whites.
and the stiffly
w
hipped
essence
milk.
the
and
add
cinnamon,
alternatelywith
oven.
well, and bake in cake-tin in moderate
cake
in layers. If the
either
Bake
as
one
or
the following: l^i ciips moist
l^^ cups
butter, 2Mt cups
Cake."
latter,fill with
Scotch
1 taljlespoon
butter, cooked
3/4cup cream,
1%
8
pints flour, Vi teaspoon
sugar,
eggs,
suo-ar,
until cool and
Beat
together till quite thick.
BakiiigPowder, 3 cups raisins, stoned,

Spanish

Cake.

"

1 cup

Royal

spread between

the

layers

and

on

top of the

";ake.

teaspoon

sugar

to

lemon

essence.

light,white

time, beating

5 minutes

cream

and

butter

Beat
; add

eggs,

after each

at

addition

Separate the yolks add flour sieved with baking powder, raisins,
and
whites
of 3 eggs.
to the yolks 1 cup
Add
batter ; put into
smooth
and essence
; mix into
fine white
and
beat well together. Stir
cake-tin ; bake in
sugar
shallow
paper-linedsquare,
in lightly 1 cup
flour and
1 teaspoon
Royal moderate
1 hour.
oven
Add
to
Baking Powder,
previously sieved.
butter, 2 cups
IM2
Cake."
Vanilla
cups
1 tablespoon milk
the mixture
; beat the whites
G eggs, 1 pint flour, l";^ teaspoons
the
into
"of eggs stiffly
and
yolks
stir them
sugar,
lightly
Sandwich

JellyCake.

THE

ROYAL

"

BAKING

POWDER

IS

ABSOLUTELY

PURE.

THE

16

Royal Baking

ROYAL
1

Powder,

vanilla

cup

Cream

essence.

BAKER
1

cream,
butter
and

AND
spoon
tea-

sugar

PASTRY

soft

dough.

in

cut

COOK
Dust

with

rounds, bake

in

before

sugar

quick

rolling,

oven.

until very light; add egg

yolks and cream,
Cocoanut
Cookies."
1 cup butter, 2 cups
flour sieved with baking powder, and essence
;
2 eggs, 1 cup grated cocoanut,
1 teaspoon
mix
into smooth, rather
firm batter ; bake in sugar,
of vanilla, 2 teaspoons Royal Baking
essence
in
hot
35
shallow
tin,
fairly
oven,
square
Bake pale brown.
Powder, flour to roU out.
minutes.
Albert
Cakes."
Yolks of 6 eggs, white of 1
1 cup
Cake.
butter, 3
5 ounces
5^2 ounces
and
blanched
sugar,
egg,
pint flour,1% teaspoons Royal
cups
sugar,
Ms teaspoon
almonds, 3 ounces
chopped
flour,
Baking Powder, whites of 6 eggs, 1 cup milk,
Royal Baking Powder, 1 ounce
chopped candied
20 drops essence
Beat
bitter almonds.
butter
of cinnamon,
peel, % teaspoon essence
orange
and
the
6
to
white
add
cream
light,
sugar
;
cloves, grated rind Mi lemon.
Bake
in
pinch
flour
sieved
whites, whipped to stiff froth, the
small patty-pans in moderate
oven.
with the baking powder, the milk, and essence
;
White

Mountain

"

mix

together thoroughly,

bake

in

round, shallow

15 minutes
icing and

; then

Wild

of former

Cake."

Rose

carefully,and
a quick oven
layers,with white

in

arrange
cocoanut

grated

of 2 cups

but

cake- tins in
mixed

in the proportion

to 1 of latter.

Make

Buttercups.
yolks of
%

Baking
boiled

the batter

tablespoons butter,

icing,tinted

Cinnamon

after the

"

9 eggs,
cup milk, 3 cups
Bake
Powder.

sugar,

1 teaspoon
essence
flour,2 teaspoons
in

cup
nilla,
va-

Royal

patty-pans, ice with

yellow.

Bars.

"

moist

cups

sugar,

receiptgiven for pond lUy cake, flavouringwith

and
rose
strawberry instead of peach. Bake in
with pink
2-inch deep round
tins,and sandwich
tuting
on
icing,and the same
top. (Made by substifinelypulverized pink sugar for white
have
When
of pink icing
put the lastjlayer
you
on
top, dredge lightlywith granulated sugar.

ground almonds, the grated rind

Ms teaspoon ground cinnamon,
\it
pinch ground cloves,1 teaspoon Royal Baking

1 cup butter, 3 cups

Webster
Cake.
2 eggs, 5 cups
flour, 1 teaspoon Royal

about

sugar,

"

eggs, 2 ounces
of Ms lemon,

Powder,

flour.

3 cups

Beat

the

eggs

and

sugar

rind,
together, then add the spices and lemon
and
lastlythe flour and baking powder sieved
out
thinly,cut in bars, place
together. RoU
them
a
on
greased baking-tin, and bake for
15 minutes.

Bakaug

Sieve
Cinnamon
Buns.
together 1 pint
flour,1 tablespoon sugar, Ms teaspoon salt,1
vanilla,IMj cups
Rub
milk.
Beat butter,sugar, and eggs smoothly ; heaped teaspoon Royal Baking Powder.
add
flour sieved with
baking powder, raisins, in 2 tablespoons butter, mix with milk to soft
% inch thick, spread with
Roll out
into medium
batter ; dough.
milk, and essences
; mix
and j)0wdered
bake
in cake-mould, in quick, steady oven,
45 soft butter, granulated sugar,
cinnamon.
RoU
minutes.
up like jellyroll,cut in inch
slices, lay close together on
greased tin, and
Wine
1 cup butter, 2 cups
2
Cake.
sugar,
bake in quick oven.
cups flour, Ms teaspoon Royal Baking Powder, 1
Ms pound
desiccated
Cocoanut
Beat butter and
to
gill wine, 3 eggs.
Drops.
sugar
the whites
castor
V/^ ounces
sugar,
light cream
; add eggs, 1 at a time, beating 5 cocoanut,
minutes
ing
of 3 eggs, 2 ounces
after each ; add flour sieved with bakpotato flour or ground rice,
Line a 1 lieaped teaspoon
Royal Baking Powder.
powder, and wine, and mix well.
to a (stiff
froth.
of eggs
cake-tin with well-greasedpaper, put in Beat up the whites
square
the sugar,
mis
40 minutes
in a fairly Thoroughly
the mixture, and
bake
cocoanut,
baking
hot oven.
When
cold cover
with
transparent powder, and potato flour, stir into the whites.
in little heaps, about
V^ inch
icing.
Drop the mixture
apart, on wafer or rice paper laid on a baking-

Powder,

2 cups
bitter

essence

raisins,seeded, 1 teaspoon each

"

and

almonds

"

"

Bake

sheet.

Cookies

Small

and

baking by

Cakes

but

if

CAKES.

l\
J. V

pound
Baking Powder,
scant

Beat

aniseed.
then

eggs

add

and

flour

mixed

ing
bak-

in

fancy

oven.

and

eggs

until

smooth

enough

and

; add

milk

flour

; mix

into

sieved

with

dough soft

to handle

conveniently; flour the board,

dough thinly ; cut out with biscuitcutter; place on
greased baking-tin, bake in
roll

hot

out

oven

or

corn-flour, 3

Rub

the

fine, add

"

1 cup

butter,IMi

cups

to demand

Company

the genuine R07AL

of New
York.
See

desiccated

ounces

cocoanut.

flour

ounces

milk

and

cocoanut
over
sprinkle some
Bake in a moderately hot

egg,

the
oven

15 minutes.

sugar,

3 tablespoons milk, 1 teaspoon

Royal
Baking Powder, just enough flour to roU out to
sure

and

Mix
of the desiccated cocoanut.
a well in the centre, beat
up
the
into a smooth
add
work
and
them,
eggs
dough ; if the paste is found too stiff a little
^/k inch
be
milk
added; roll out about
may
oblong biscuit
thick, cut or stamp out some
buttered
on
a
shapes or fingers,place them
baking-sheet,brush over with a little sweetened

2 eggs,
Be

for

out

or

together until very

the corn-flour,baking powder, sugar,
butter

top of each.

6 minutes.

Cookies.

laid

be

forcing bag ;
quantity is required this
a

thoroughly,make

for about
Soft

biscuit

oven.

advisable.

is not

ounces

and

1 cup butter,2 cups sugar,

Royal Cookies."
ing
eggs, 1^ pints flour. Mi teaspoon Royal BakBeat butter, sugar,
Powder, 1 cup milk.

baking powder,

also

sugar,

with

roll out thinly. Cut

flat tins in quick
on

powder,
shapes and bake

smaU

slow

very
may
of

Cocoanut
castor
Fingers.^ 4 ounces
sugar,
Royal 4
ounces
butter, 3 eggs, 1 level teaspoon Royal
pinch salt,1 tablespoon
flour, 2
Baking Powder, a Uttle milk, 6 ounces
utes,
together 30 minsugar

aniseed,

and

8 eggs, 1 pound
flour, 1 teaspoon
"

means

only

method
11 NISEED

in

mixture

This

Drop
eggs,

Baking
facsimile

Cake."

1 small

made
of label on

Powder,

1 cup

butter.

Ms cup

sugar,

teaspoon Royal Baking Powder, 1

by the
cover

Royal

Baking

of this book.

Powder

THE

pint flour,1

washed

cup

and

each essence
teaspoon
Beat
milk.
the
cup

sieved
into a

and

and
to a
sugar
utes
beat 10 mineggs,
and
baking powder
Mix
and
essences.

mUk

firm batter,
drop
greased baking-tin; bake in
and

Spice Drop

Cakes.

3 eggs,
Yolks
mUk,
molasses, % cup
"

butter,
flour, 2 teaspoons Royal Baking Powder,
of salt,spice to taste.
Drop on buttered
on
tins, and bake in hot oven.
1 cup

PASTRY

cake,sprinklewith
bake

Chocolate

butter, 1 cup
pinch salt,1

about

sugar,

10 minutes

Lemon
Jumbles."
butter, IMi cups

17

place on a greased tin,

in fairlyhot oven.
1 cup

egg,

sugar,

flour,2 tablespoons milk, 1

Royal Baking Powder, the juice and

cup

teaspoon
Beat the butter,sugar,
grated rind of 1 lemon.
a
and
stir in the milk, lemon
egg together, then
quick rind, and
juice alternatelywith the flour and
Roll out thinly,cut in small
baking powder.

%
3

cup
cups

pinch
paper

cakes, and

bake

in

Jumbles.

Peanut

quick

1^

"

10 minutes.

oven

cups

butter,

cups

6 eggs. 1 Mi
sugar,
1 teaspoon Royal

pints flour.Mi cup corn-flour,

Baking Powder, 1 teaspoon
lemon, Mi cup chopped peanuts, mixed
Beat the butter
Ml cup granulated sugar.

essence

with

Little

COOK

with

10 minutes.

oven

lemon. Mi and

the

rather
a

AND

butter
flour

together,the
on

spoon

the

BAKER

picked currants,

nutmeg

; add

white, light cream

longer ; add

ROYAL

2
Cakes.
tablespoons and
^"2cup water,H"j cups flour, the
"

sugar,

sugar

until

smooth

the

; add

beaten

eggs,

flour,corn-flour, and baking powder, sieved

teaspoon Royal Baking Powder, 2 together,and the essence
; flour the board, roll
4 tablespoons grated chocolate dissolved
eggs,
cuit-cutter
out the dough rather
thinly,cut out with bisvaniUa.
Put
hot water, 1 teaspoon essence
over
roll in the chopped peanuts and
in
cake
butter
with
pattypans
together as for
; bake
in
lay on
greased baMng-tin, bake
sugar,
in moderate

oven.

rather

hot

oven

10 minutes.

or

4
1 cup butter, 1 cup
Cakes.
sugar,
2 cups
Shortbread.
Scotch
flour, 1 cup
2 cups
flour, V2 teaspoon
Royal Baking
eggs,
ing
butter. Ml cup sugar, IMi teaspoons Royal Bakand
butter
to
Beat the
a cream
Powder.
sugar
;
and
flour (with
Rub
the butter
Powder.
add each egg
separately,jand beat 3 minutes
gether.
which
has
been sieved the baking powder) toMix
and pass the flour and
after each addition.
Roll
and
well.
Add
the
work
sugar
add
to
a
sieve,
lightly
baking powder through
or
out thinly and
cut in rounds
squares ; bake
Cut
the rest of the ingredients,and mix well.
in a slow
until pale brown
oven.

Fruit

"

"

the

paste

in

thick,narrow

stripsand lay around

deep, cuplike edge

8 eggs, Hfe
2 cups
sugar,
;
Spencer Cakes.
When
tin and bake.
well-buttered
pints flour, 1 teaspoon Royal Baking Powder, 2
seed, 1 teaspoon essence
done, fillwith iced fruit,prepared as follows : tablespoons coriander
will do if lemon.
Beat
and
Take rich, ripe peaches (canned ones
together until
sugar
eggs
from
aU juice),cut
in they become
di-ained
well
fine and
thick and white ; add flour,sieved
halves, plums, strawberries, pineapples cut in with
baking powder, the seed, and essence;
small
able
mix into rather thick batter ; drop in spoonfuls
or
triangles,or any other availsquares
5 or 6 minutes.
fruit, and dip into the white of an egg that on greased tin,bake in hot oven
has been
slightly beaten, and then into
very
1
gar,
su1
Cake."
cup moist
Spice
cup butter,
of the cakes.
pulverized sugar, and fill centre

cakes

the

place

on

so

as

to

form

"

1 pint flour, 2 teaspoons

Royal Baking
and coriander
Vi cup lard, % cup
butter, Powder, 1 teaspoon each caraway
Ginger Snaps.
mon,
spoon
1 large cup
moist
nutmeg, cinnawater, 1 tableseeds, 1 teaspoon each essence
sugar, 1 cup
Sieve flour, sugar,
and
essence
ginger, 1 teaspoon each essence
ginger, 1 cup milk.
IMi teaand
spoons
cinnamon
and baking powder together ; rub in butter
;
cloves, 1 quart flour,]|
mix into smooth
Beat to a smooth
add milk, seeds, and
essences;
Royal Baking Powder.
thickness ; fill greased pattypans
paste the lard, butter, and sugar ; then stir in batter of medium
8 or 10 minutes.
the flour and baking powder previously sieved
% full ; bake in hot oven
and
sufficient
together, and add the essences
1 cup
Cakes."
butter, 1 cup
Roll out the
Shrewsbury
cold water
to form
a firm
dough.
Royal
1 pint flour, V4 teaspoon
2 eggs,
sugar,
board, cut out with
dough thinly on a floured
seed.
1 teaspoon
caraway
Powder,
a round
biscuit-cutter,and bake on a greased Baking
to a cream
and sugar
; add the
Beat the butter
baking-sheet,in a hot, steady oven, 8 minutes.
well
in.
beat
each
one
separately and
eggs
the flour and
baking powder, stir lightly
2 cups
lasses. Sieve
flour, % cup moGinger Snaps, 2.
the
other
the
into
carawayingredients, add
2 teaspoons
ground ginger,V2 cup butter
milk
to form
sufficient
if
and,
seed,
necessary,
Vs
lard, pinch of salt, teaspoon Royal Baking
or
Roll out
into a stiff paste.
the whole
thinly,
Sieve together the salt,flour,baking
Powder.
cakes, place on a greased
the butter
and add
cut in small round
Warm
and
ginger.
powder,
Pour
baking-sheet, and bake in a moderately hot
it to the molasses, andistirwelltogether.
until crisp.
and
when
oven
well
flour,
the
into
dry
this nuxture
thinly and cut in rounds
roll out very
mixed
"

"

with

small biscuit-cutter.
oven.
in a moderate
a

Bake

about

15 minutes

Mi cup butter,
Tea Cake."
IMi pints flour, IMi teaspoons
1

Powder,
butter, 1 cup sugar, 4 eggs,
2 cups flour,M2 teaspoon Royal Baking Powder.
add
the
and
Beat
sugar,
togetlier the butter
Sieve the flour
eggs, 1 at a time, and beat well.
to
them
add
and
bakini? powder together and
the board,
Flour
the rest of the ingredients.
roll out the dough
thinly,and cut in narrow
strips. Roll each strip lightlywith the palm of
Jumbles."

1 cup

in
thick macaroni
the hand, until it resembles
shape and size. Curl each strip in a small

THE

ROYAL

BAKING

POWDER

flour, sugar,
in butter;

dough

soft

IM2 cups

Royal

sugar,

Baking

Sieve
nutmeg.
teaspoon essence
and
baking powder together ; rub
add

milk

enough

to

and

essence;

handle

easily ;

mix

into

flour the

of Mi
thickness
to the
board, roU out dough
biscuit-cutter;
with
lay on
out
cut
inch;
with
milk;
over
greased baking-tin, brush
bake

in hot

oven

20 minutes.

the whites of 4 eggs

Whisk
Meringues.
froth, stir in Mi pound finelypowdered
"

stiff

IS

ABSOLUTELY

PURE.

to
su-

ROYAL

THE

18
with
gar ; flavour
continue
whisking
mixture

BAKER

vanilla

essence

until

or

lemon

stiff,then

very

AND

lay

PASTRY

partly cool;
Use

at

COOK

add

Mi teaspoon

vaniUa.

essence

once.

letter-paper,in shapes of half eggs,

on

Cream
Filling. 2 cups sugar, 3 cups milk,
about
Ms
placing them
3 heaped tablespoons corn-flour,
yolks 5 eggs,
containing
place paper
1 tablespoon butter, 2 teaspoons essence
vanilla.
them
into
a
put
baking-sheet;
on
m"ringues
in double
Scald
mUk
corn-flour
boiler, add
it
watch
close
them
do
not
when
;
cool oven
;
;
mixed
with a little cold mUk, stir till smooth.
Remove
carefullyAdd
paper
they are set take out.
cook 10 minutes.
Add
sugar,
yolks,
egg
cool for 2 or
let them
3
from
baking-sheet,
cook 4 minutes, take off,and add vanilla.
thin
then
knife
sUp
minutes,
carefully
very
it into
under
left hand, take
one, turn
Cream
your
Filling, 2." 1 cup
thick
cream
in same
another from
sides whipped to a solid froth. Mi
paper
way, join two
gar,
powdered sucup
nest the paper
soft
which were
The
together.
1 teaspoon
vanilla.
Mix
essence
lightly
inside
be
with
handle
taken out
of small
may
together and use at once.
the shells filled with jam, jelly,
or cream,
spoon,
Cocoanut
Filling.^ 1 cup grated cocoanut,
then joined together as above, cementing them
"

moulding with

inch

apart.

with

spoon,

Then

1 cup

of the mixture.

some

Wafers."

Walnut

pound moist

sugar.

buttered

tins,bake

in

quick

2 eggs.

mUk,

Cook

all together

Mi
Chocolate

walnut meats, 2 level tablespoons

pound broken
flour, V4 teaspoon Royal Baking Powder, ^/s
salt,2 eggs.
Drop small
spoonfuls
teaspoon
on

1 cup
sugar,
5 minutes.

late,
choco-

spoon
milk, V2 cup sugar, 1 tablebutter, pinch salt, 1 teaspoon essence
cup

Boil

vanilla.

oven.

Filling." Mi cake

Cream

grated, %

gently

Chocolate

grated, ^
teaspoon

till thick.

Filling. V4

cake

"

milk, yolk 1 egg,

cup

BoU

vanilla.

essence

chocolate,

1 cup

sugar,

sugar,

late,
choco-

milk
till thickened, add
yolk,
egg
add flavouring.
minutes, take from fire,

and
cook

for
Icingsand Fillings

Cakes

Chocolate

Filling,2.

chocolate,cream
ICING."

Whites

ALMOND

3 eggs,

tbe

juice

teaspoon

to

"

tablespoons grated

moisten, 1 cup sugar,

1 egg,

vanilla.
Beat
add
egg,
fire till thick,
cook over

essence

and
chocolate
1 pound ground
sugar,
almonds,
1 teaspoon orange-flower add flavouring.
sugar,
the almonds
water.
Pound
in a mortar
to a
Lemon
Filling. Grated rind 2 lemons, their
fine paste, with a little sugar ; then add whites
strained
juice,2 cups sugar, whites 2 eggs, 1
of eggs, remainder
of sugar,
flavouring,and
boiling water, 2 tablespoons flour mixed
cup
lemon
juice; pound few minutes
longer to with cold water, 1 tablespoon melted butter.
Take
as
thoroughly mix.
up in bowl and use
Cook together in double boiler, adding beaten
directed.
of

Mi lemon,

3 cups

"

whites

Chocolate
Transparent
ounces
chocolate with 3 ounces
a few
drops of water in pan
constantly) until it becomes

last.

Icing.
Orange Filling. As lemon filling,
using but
and
instead
of lemons.
icing sugar and
Mj cup sugar
oranges
fire (stirring
over
spoons
Fig Filling. Mi pound chopped figs,2 tableuntil
soft ; work
3 tablespoons boiling water, 1
sugar,
perfectlysmooth, and use as directed.
juice. Cook in double boiler
tablespoon lemon
Clear Icing for Cake."
Put Mi pound icing till thick enough.
in a bowl, with
a tablespoon lemon
sugar
juice
Fruit Filling. 4 tablespoons finelychopped
and
whites
of 2 eggs.
Mix
together smooth
of chopped seeded
raisins, Mi cup
citron, same
the cake";if the cake
and pour over
is not
hot
chopped blanched almonds, V4 pound chopped
enough to dry it,place it in a moderately warm
figs,whipped whites 3 eggs. Mi cup sugar.
oven.
with sugar, add
fruits,and beat
Whip whites
Transparent Icing. Place 1 pound pulverized
weU.
with
in basin
white sugar
Mi pint water.
V2 pound
and
Nut
Prune
Filling. Soak
Boil to consistency of very
thick syrup ; stir
with wooden
spatula against sides of pan, until large prunes overnight. Steam until plumpand
Mi cup
Remove
cold add
pits. When
it assumes
2 soft.
Add
white, creamy
appearance.
almonds, and stir into this
vanilla
well
essence
teaspoons
; mix
together. chopped blanched
with % cup powdered
this while hot over
Pour
top of cake so as to whites 3 eggs, beaten stiff,
it.
sugar.
completely cover
"

Dissolve

"

"

"

"

"

whites
Royal Icing. The
pounds icing sugar, the juice

4 eggs,
V^
Mi a lemon.
Place the sugar in a bowl with the lemon
juice.
Beat the egg whites in gradually with a wooden
all whites are thus used continue
When
spoon.
to beat
for at least 10 minutes,
then
use
as
directed for covering and decorative purposes.
"

of

of

Cheese

Cakes

CAKES
(Cocoanut)." Paste, 3;
curd, 1 cup
cocoanut. 1 cup milk
yolks of 5 eggs, 1 cup sugar, 1
cream,
Place
Marshmallow
Icing. Heat 2 tablespoons teaspoon flavouring essence.
cream,
milk and 6 tablespoons sugar
fire in thick
fire ; boil 6 curd, eggs, sugar, and cocoanut
on
over
without
minutes
ing
thick remove
boiler saucepan
stirring. In double
; add the flavour; when
heat
V4 pound cut marshmaUows.
it to filltartlet- or
when
When
quite cold ; use
very
soft add 2 tablespoons boiling water, cook till patty-pans, lined with the paste ; bake in steady
smooth.
Beat in hot sugar ; keep beating till oven
10 minutes.

CHEESE
1 cup

"

Be

sure

to

demand

Company

the

genuine

of New

ROYAL
York.
See

BaMng
facsimile

Powder,

made

of label

on

by the Royal Baking

cover

of tMs

book.

Powder

THE

ROYAL

BAKER

AND

PASTRY

COOK

19

Cakes

(Regent)." Paste,3; 1 quart For the old-fashioned

short cake no eggs are
wine, the yolks of 6 eggs, 1 needed, the dough being put together in the
Vz cup
blanched
and
almonds,
same
way as for baking powder biscuit.
Mi
1

Cheese

milk, Mi pint white

sugar,

cup

pounded

to paste,
butter,
teaspoon
cup
of orange,
2 tablespoons brandy.
Boil
then add
until it
wine; allow to stand

essence

milk,
curds, then
curds

lined with
10 minutes.

patty -pans
oven

Cheese
1

through fine sieve ;

melted, cream,
almonds,
brandy ; mix smoothly ; use

and

essence,

Cakes."

teaspoon

paste; bake

the

tablespoon brandy.

Put 2 quarts clabbered

it measures
sieve ; when

milk

1 cup sugar.
drain
in fine

to

2 cups,

add

the

paste

bake

Cakes,
butter, % cup

Cheese

in

quick
Paste.

2."

lined

spoon
5; 1 table-

or

in the butter ; add

the milk and
smooth
dough, just soft enough
to handle
roll out
to the
; divide in haU, and
size of breakfast
ing-tin,
plates; lay on a greased bakand
in hot
bake
20 minutes;
oven
separate the cakes without
cutting, as cutting
them
makes
Have
12 large peaches
heavy.

slightly warm,

add

oven

soon

eggs;

cold
add
when
patty-pans lined with the

essence

with

remainder

of

paste; bake

and

to

sprinkle
lay on the
;

the

use

sugar

Cake.

Proceed

"

rected
di-

as

berries
cake, substitutingblack-

8 minutes.

Cheese
Cakes.
Lemon
Paste, 5 ; Mi pound
2 ounces
loaf sugar,
butter, 3 eggs, 2 lemons.
Grate the lemon
rind, squeeze and strain the

rected
diShort
Cake."
Proceed
as
Raspberry
for peach short cake, substitutingraspberries
for peaches.

"

juice ; put

into

and

sugar,
Add
the
until

with

saucepan
the
over

stir

and
eggs
mixture

the
in

stir

the

the

by

dissolved.

side

of

the

use

as

fire

Cake."
Proceed
directed
as
Cherry Short
for peach short cake, using pitted sweet
or tart
cherries.
-

quired;
re-

Cake.
Pare, core, and cut 8
Apple Short
dish
apples in eighths. Put into earthen
with
1 tablespoon butter, 1 tablespoon lemon
juice. Ml cup sugar, and a pinch of cinnamon
"

closely,and

jar, cover
cool,dry place.

and

butter

fire until

thickens, then

put into

or

keep

sugar

cream

them

of

the crust
downward
;
the fruit over
them, and

Short
Blackberry
for peach short
for peaches.

hot

in

half

of short cake

Short
Cake."
rected
diProceed
Strawberry
as
for peach shortcake, substitutingstrawberries
for peaches.

fill

to

slices;use

halves

plentifully.

thick

as
use

in

cut

bottom

top halves

milk

remove;

and

plentifullywith

curd, yolks of 3 eggs,

1 cup
1 teaspoon essence
Mi cup sugar,
cream,
fire in small
of lemon.
Place on
stew-pan,
with
curd, and
cream
butter, sugar,
; stir
until

the

cover

mix

10 minutes.

oven

Rub

into

mix

peeled

to it sugar,

and
brandy, egg yolks, essence,
cream;
it to fill patty-pans
smoothly, and use

with

fill

to

in moderate

Paste, 3 ; 2 cups milk curd,

Vi cup
nutmeg,
cream,

essence

2 eggs,

yolks

Short
1 quart flour,1 teaCake."
spoon
salt,2 heaped teaspoons
Royal Baking
add
2 tablespoons butter, 1 pint milk.
to
Powder,
paste, Sieve the flour,salt, and
baking powder together.

strain

butter

Peach

sour

or

red

bake

and

Cover

nutmeg.

till dark

and

in moderate
When

tender.

oven

cold

spread

with
layers of short cake and serve
or a cold boiled custard.
plainor whipped cream
between

Cakes

Short

Fruit

2 cups
Cake.
Short
Huckleberry
sugar,
butter, 1 teaspoon salt, 1 pint milk, 2
cup
sieved
heaped teaspoons Royal Baking Powder
"

THE

old-fashioned

fruit short

cakes

were

made
with
flour, soda, sour
restricted
shortening, andwere
to the strawberry season.
We
use
now
Royal
for lightening them, employ
Baking Powder

generally

milk, and

fruits

all the

in

ourselves

upon

the whole

year

their

Royal Baking Powder

incomparably better, surer,
much
and

the

skill

was

milk.

sour

right stage of
soda

could

be

short

The
and

and

old-fashioned

milk

sourness

used

than

more

; not
was

the acid in the milk,

sufficient
or

the

cake

thick

very

break

Bake

batter.

in squares,

serve

in

and
to

well-

make

greased baking-tin,

hot with

butter.

made

milk

is

some
whole-

and

Doughnuts

Crullers

Too

combining soda
to be at just the
of
a grain more

had

cups

feast

concoction.

requii'ed in
The

cake

sweet

flour, 1 quart washed

flour
huckleberries, more

drained

almost

the delicate confections

through.

with

than

thus

and

seasons,

with

to

tralize
neu-

would

old-fashioned

THESE
them.

"fried

cakes,"

as

formerly called, require the

they were
to perfectlymake
Royal Baking Powder
sary
less shortening is necesBy its use

and

the cakes

are

more

tender

and

more

yellow, with a disagreeable odour and taste ; digestible. After the baking powder is mixed
the
if too little,
the cake was
with the flour the other
heavy. But even
ingredients are added
will
find
or
and the dough quickly rolled out, cut, and at
housekeeper
inexperienced
young
be in a deep pot
The
to make
that with
fat should
cooked.
a perRoyal Baking Powder
once
fect
short cake
is an easy and agreeable task. (to obviate
danger of boiling over), and
any
the dough
The baking powder only needs to be thoroughly should be of sufficient depth to cover
be smoking
It should
sieved with
the flour, so that it may
first dropped in.
evenly when
come
bewill absorb
Use sweet
milk always, and
hot. or the dough
lighten the cake.
grease and
half
dozen
than
a
never
or
"prepared"
"self-raising" flour.
heavy. Not more

be

THE

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE.

THE

20
should

dropped in at one
submerged

be

cakes

the

when

light. One

cooked

BAKER

AND

will be

and

greasy

not

proper

When

temperature.
drained

powdered

done

unglazed

on

the

should

cakes

Roll out,

dough.
times

brown

in

in

centre

deep pot of

Dumplings

rolled in

then

paper,

to a soft
cut
several

smoking-hot fat.

be
pieces of dough should
first to ascertain
if the dough is of
the lard
of proper
consistency, and

cooked

COOK

jag^ng-iron
; fry

with

two

or

PASTRY

of cient flour to mix

time, or some
in squares,
cut
ing,
during the cook-

will be

and

be

ROYAL

sugar.

APPLE

DUMPLINGS,

ROYAL."

1 quart

1 ounce
butter, 1 cup castor
ZA
Doughnuts.
with
it 2 teaflour; thoroughly mix
ing
1%. pints flour, 1% teaspoons Royal BakJ. \. spoons
sugar,
and
a
Royal Baking Powder
Beat the
Powder, 1 egg, IMs cups milk.
small teaspoon salt ; rub in a piece of butter or
butter, sugar, and egg together to a cream.
lard the size of an egg, and
then add
1 mediimi
Sieve the flour and baking powder together,
potato, grated in the flour ; after the butter is
"

add

into
the

milk.

it to the butter, then add the

soft dough ; well flour the
a

Mix

board,

roU

dough V^ inch in thickness, cut out with

large biscuit-cutter, and fry until light brown
in plenty of hot lard.
Dredge with sugar, and
cold.

serve

well mixed, stir in milk

of soft biscuit

knead
; break

to the consistency
off pieces

dough large enough to close over 4 quarters

an
apple (or other fruit, as desired) without
rolling,and lay in an earthen dish and steam
of

of

until the

Beat well together 2 eggs

2.
Doughnuts,
Add
1 pint milk
and 2 cups
granulated sugar.

and

dough

fruit is tender.

"

and

flour in which

mixed

and

are
quart
teaspoons Royal Baking Powder,
Beat
salt, and 1 grated nutmeg.

add

flour to make

more

V"2inch

out

thick, cut

and fry brown

lard.

in

teaspoon

well, then
dough. Roll

soft

in

sieved

small

balls,

rings
deep pot of smoking-hot
or

Apple

Dumplings,

ter, baking
paste. Peel

1 cup

flour

mixed

whites

and

teaspoons

hot

beaten
2

flour
Royal Baking Powder, and more
a soft dough.
Roll, cut, and fry.

Crullers.

to

into

water

the

core

apples

and

light

fill the

join downward
a

moderate

on

oven

baking-sheet,
20 minutes.

about

nearly done brush over with cold water,

Serve either
dredge well with fine sugar.
or

cold.

make

Use berries of any kind,

Berry Dumplings.
carefuUy picked, hulled, or prepared, and make
for apple dumplings, putting 1 or 2 tablespoons
as
into each dumpling.
berries
"

quart flour, % cup lard, % cup

ing
IMj teaspoons Royal BakPowder, % pint milk, 2 eggs. Mi teaspoon
Sieve
the
of cinnamon
essence
or
nutmeg.
1

"

butter, 1 cup

and

the currants.
Roll out the paste,
of
rounds, place an apple in the centre
each, wet the edges of the paste and
press
the top of the apple.
them
to a point on
up

spoon When
butter, 1 tea-

with

and

powder,

in

cut

German
Scald 1 pint milk,
Doughnuts."
them
1 pint flour,and beat till smooth
hot over
; Place
and
bake
in
add Mi teaspoon salt,and
Add
let cool.
beaten

of the eggs,

flour,4

ounces

cavity with

pour

yolks of 4 eggs, 1 tablespoon melted

flavouring, Vi cup sugar,

2.-8

fat or butter, 1 teaspoon Royal Baking

spoon
Powder, V4 pint water, 6 apples,1 heaped tablecurrants
(cleaned). Mix the flour,but^-

ounces

sugar,

Oxford

Dumplings.

ounces

flour, 4

bread
crumbs,
finely
chopped
suet,
flour,sugar, and baking powder together ; rub 4 ounces
currants
picked), the
(cleaned and
in the lard and
add
butter
the
beaten
eggs,
;
grated rind of Mi a lemon, a good pinch of salt,
Mix
into
and
milk.
a
flavouring essence,
2 eggs, and [a little
a
good pinch of nutmeg,
to
smooth
handle
dough, just soft enough
milk.
Mix
all the dry ingredients together,
the
out
with
a
easily. RoU
rolling-pin on
milk
is required
and as much
as
add the eggs
well-floured board
Mi inch
; cut in stripsabout
moist
mixture
the
to drop
to make
enough
twist
in
dififerent
and
light
shapes,
fry
.square,
Divide in 6 equal poreasilyfrom the spoon.
tions,
brown
colour
in plenty of hot lard. Dredg-" with
tie in small
pudding-cloths (previously
and
cold.
serve
sugar
and
weU
floured) or
dipped into boiling water

Crullers,

2.

IMi cups

"

sugar,

milk, 2 in the

1 cup

tablespoons butter, melted, 1 teaspoon

essence
vanilla, 1 teaspoon powdered cinnamon.
Ml teaspoon
salt, 2 teaspoons Royal Baking
eggs,

corners

boiling water,
with

sweet

"

ounces

ounces

Put
into
of two
large cloths.
Serve
boil gently 1 hour.

and

sauce.

Fricassee."
ceipts
Reor
for Stew
Dumplings
for a stew
assee
fricor
for making
dumplings
make
a soft
out, cut in squares,
dough.
shortening.
frequently call for too much
cut slits in each
with jagging-iron, and braid
is a mistake, for light,easily digested
This
lard.
together.
Dredge
Pry in smoking-hot
suitable accompaniment
dumplings form a more
with sugar,
cold.
serve
of suet, which,
than
those made
to a rich stew
in consequence
of the large proportion of fat
1
3
Crullers,
tablespoons
3.
sugar,
cup
the digestive
in them, severely tax
3 cups
flour mixed
with 2 contained
butter, 1 cup cream,
made
of this class are
Dumplings
Mi teaspoon system.
teaspoons Royal Baking Powder, and
the lightness
ordinary bread dough, and owe
soft from
salt, adding enough flour to make
tirely
enwhich
is their chief recommendation
dough. Roll out, cut in 2-inch squares, and
of
to the gas produced by the action
slash with jagging-iron. Fry, drain, and
roll
Powder

mixed

with

2 cups
Roll

flour, more

flour

to

"

in

yeast.

sugar.

be

Dutch

nutmeg,

Crullers."
1 cup

salt,1 teaspoon
Be

STire

2 eggs,
1 teaspoon grated
1 cup cream,
V4 teaspoon
Royal Baking Powder, sufii-

sugar.

to demand

Company

the genuine ROYAL

of New
York.
See

Powder
needed

Baking
facsimile

Yet

very

much

better

results

may

by substituting Royal Baking

is
and
for
nothing more
yeast;
make
to
lings
dumplight, wholesome
of this description than flour,salt.Royal

obtained

made
of label on

Powder,

by the
cover

Royal
of tMs

Baking
book.

Powder

THE

ROYAL

BAKER

AND

Baking Powder, and sweet milk. Their extreme

of care
in
amount
a certain
lightnessdemands
The liquor must
be quite boiling
cooking them.
when
they are added, and kept at that
ing
temperature while they are cooking ; the boilliquor should provide space for the dumplings
to float side by side on the surface,for if
of their lightness;
submerged they lose some
is also sometimes
heaviness
caused when
by
of
raising the lid of the boiling-pot a current

PASTRY

COOK

21

Line a pudding-basin with paste, put in

with
add the cloves
fruit,cover
sugar,
of the fruit.

Wet

half

the

and

mainder
re-

the

edges of the pastry,

press the edges firmly

the cover, and

Have
half full of
ready a saucepan
boiling water ; cover
the top of the pudding
with
two
folds of greased paper, put it into the
and
about
2 hours.
steam
saucepan,

put on
together.

"

Apple Amber.

"

pound

sour
cooking apples,
glac6 cherries,3 ounces

"

cold

air

exerts
lightness and

its pressure

them

causes

their

on

to

extreme

partiallycollapse.

butter,

ounces

loaf

sugar,

few

whole

eggs,

puff paste trimmings.

or

lemon,
Peel

short crust
the apples, cut
the cores;
slice
with the
sugar
thinly, add the

halves,
remove
1 cup
spoon
flour, Vi teaSoup.
and
into a stewpan
put
them,
Powder,
Royal Baking
and
butter; peel the lemon
sieved together. Add
M? cup
finely chopped
rind to the apples,cover
the stewpan, and
suet
and
milk
stifl' dough.
to make
enough
until
the
apples are tender, then
Form
in dumplings
size of marbles, drop into slowly
the apple pur^e through a hair
sieve.
soup, cover, and boil 10 minutes.

Dumplings

them

for

in

and

"

salt,1 teaspoon

Egg

for

Dumplings

add

V4 teaspoon
1 cup flour with

Powder,

Soup.

Beat

"

eggs,

Sieve
salt,2 tablespoons milk.
1 level teaspoon Royal Baking

add

egg
to make
teaspooniuls in

mixture

thick

necessary

and

more

batter.

boiling

soup

minutes.

flour

if

"

on

boara, roU

circles.

RoU

out

each

inch

thick, cut in
in flour, drop on top
1

simmering stew.
Cover, cook
opening pot.

rub

Roll
out the paste, stamp
small
out some
rounds
about
the width
of the pie-dishedge. Line the
edge of the pie-dish with a narrow
strip of
with a little white
of egg,
over
paste, brush
and

the

arrange

rounds

of

paste

on

same

as

Drop by half- neatly as possible. Stir the yolks of eggs into

lemon
half the
10 the apple pur^e, add
cook
juice.
cover,
Pour this into the pie-dish,and bake for about

for Stews.
Mix
and
sieve
1
Dumplings
pint flour,2iteaspoonsRoyal Baking Powder, Vi
milk.
to soft dough with
teaspoon salt. Mix
Turn
small

cook

10

or

15 minutes

15 minutes.
Whisk
the whites of 2 eggs
to a
stiff froth.
Spread this roughly on top
very
of the apple mixture
in the pie-dish,decorate
with

halves

of

glac6 chen-ies, dredge

bake
in
and
sugar,
15 minutes, or until

castor

another

slack
the top
a

with

for

oven

acquires a

colour.

light brown

without

and
Pare
core
Apple Tapioca Pudding.
1 cup
bread
crumbs, 2 enough apples to fill dish ; put into each apple
Dumplings.
bit of lemon
peel. Soak Mi pint tapioca in 1
tablespoonsfinelychopped beef suet, whites and
1 hour ; add a little salt ;
water
yolks of 2 eggs, beaten separately,% teaspoon quart lukewarm
with
lemon
flavour
over
apples. Bake
sieved
; pour
salt, 1 teaspoon Royal Baking Powder
tender.
Eat, when cold,vdth
with
to mix
1 cup flour, sufficient milk
to stiff until apples are
and
cream
in balls.
and make
sugar.
Flour hands
Wring
paste.
small
cloths in hot water, dust with
flour, lay
1 pint milk, 1 good
Arrowroot
Pudding.
ball in each, and
to swell.
tie, leaving room
arrowroot, 1 level tablespoon fine
tablespoon
45 minutes, and
Cook in rapidly boiling water
white sugar, 3 eggs. Mix the arrowroot
smoothly
with liquid sauce.
serve
(See Sauces.)
with
of the milk, boiling the remainder.
a Uttle
"

Suet

"

"

Pour

Whip

Puddings

To

on

the

ring
stir-

arrowroot,

and
to the saucepan
; return
the sugar
and the yolks
Add
cook 2 or 3 minutes.
about
3 minutes.
cook
of the eggs ; stir and

"

BOIL

boiling milk

the

all the

PUDDING

IN

very
A

CLOTH."

of thick
Dip cloth (which should be made
cotton or linen)in hot water, and rub the
inside with flour before putting in the pudding ;
and
the
done
when
dip cloth into cold water
pudding will turn out easily. Always put a
plate on bottom of kettle to keep pudding from
burning.

the

time

whites

lightlyinto

to

the

stiff froth
other

stir them

and

ingredients.

Have

in
pie-dish, pour
ready a well-buttered
mixture, and bake gently about 20 minutes.

Plum

Boston

Pudding

(Baked).
"

the

Bounces

flour, 6 ounces
finely chopped suet, 6 ounces
currants, cleaned and
raisins, stoned, 6 ounces

picked, 4 ounces
finelyshredded,
Powder,
of nutmeg,

sugar,
2 eggs,

ounces

mixed

peel,

ing
teaspoon Royal Baka good
pinch of salt,a good pinch
Mix
all the dry ingrelittle milk.
dients
1

together, add the eggs and sufficient mUk

into a
Pour
the whole.
to thoroughly moisten
Put it into tin pan or
To Steam
a Pudding.
pudding-tin, and bake
well-greased Yorkshire
with
To
earthen dish,cover
a
greased paper, and
in a moderately hot oven.
about
IVi hours
the
cut
of serve,
over
pudding in 3-inch squares,
a
place either in a steamer
saucepan
the
in 2 rows
on
dish, and sprinkle
arrange
and
surround
boiling water, or in a saucepan,
with castor sugar.
liberaJly
it to half its depth with
boiling water ; cover
Batter
(Boiled)." ! pint milk, 6
Pudding
closely; allow a little longer time than for
flour. Mi teaspoon Royal Baking Powder,
ounces
boiling.
Put, the flour and salt
3 eggs, a good pinch salt.
Apple Pudding. % pound paste, 4 (page into a basin, break the eggs into the centre,
add milk
gradually
with the flour, and
26); I'/ij
pounds apples,peeled,cored, and sliced, mix
until all the floiir is thoroughly moistened,
6 cloves, if liked.
2 tablespoons moist
sugar,
"

"

THE

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE.

THE

22
beat

then

Have

boUing

scalded

Pour

water.

saucepan
the batter

with
boil 1 V-2hours.
cover

golden syrup,

sugar,

AND

of milk, and

ready

basin,

cloth, and

and

butter

BAKER

remainder

hour.

well-buttered

into
a
floured

with

Add

well.

set aside for an

nearly full of

ROYAL

well-

Serve

jam.

or

PASTRY

COOK

butter
and
1 at a
sug.'j to a cream, add the eggs
time, mix in the soaked bread crumbs, and add
little grated nutmeg.
Put
the mixture
a
into
well-buttered
a
with
buttered
mould, cover
a
and
for about
steam
2 hours.
1" wine
paper,
is used, it should be added
last of all. Unmould
the pudding on a hot dish,and serve
with
fruit
or custard
This pudding is equally
sauce.
syrup
nice served
cold.

di
Pudding (Baked)." Proceed
as
pudding (boUed). Bake in an
dish (in which
earthenware
has been previously
melted and made
Blackberry
Pudding." % pound paste, 4
very hot sufficient sweet
drip
of the dish) for about
the bottom
ping to cover
(page 26) ; 1 quart blackberries,2 tablespoons
half an hour
in a quick oven.
Serve with good moist
Proceed
directed for apple
as
sugar.
pudding.
gravy, jam, or golden syrup.
Batter

rected

for batter

Pudding

Batter

as
(witii Fruit). Proceed
pudding (baked). Use a
dish ; after heating the
dripping, place in the prepared fruit, pour in
the batter, and bake
in a quick oven
for about

directed

Canary

"

for

batter
larger earthenware

V2 hour.

add

one

well

in, add

Pudding.
2

sugar,

"

suet, 2

ounces

hot

the

milk

in

bread

until

small

soft, then

ounces

the

mixture.

Bake

1 hour.
be used instead

about

with

add

or

stewed

2.

oven

fruit may

V2 pound bread, 4

"

sugar,

of

nutmeg,

mixed

ounces

finelychopped

ounces

with

teaspoon

the

bread.

in cold water
until
soft, then
beat out the lumps with
a fork.

little milk.

pie-dish,and

hot

bake

about

Pour
1 hour

and

into
in

if
a

sary
neces-

greased

moderately

oven.

ounces

teaspoons

taljlespoons
and

and
a
the
other egg
of flour and

and

milk

together,
flour, mix

sugar
tablespoon of

little flour.

baking powder

gether,
to-

then

into a weU-buttered
mould
and
pour
about
40 minutes
put into G dariol
; or

moulds

with

and

Cabinet

10

steam

custard

jam

or

Pudding.

15

or

minutes.

Serve

sauce.

"

pi^t milk,

yolks of

2 whites
of eggs, 1 level tablespoon castor
cakes or Savoy biscuits,
sponge
sugar, 4 stale penny
stripsof angelica,dried cherries or raisins.

eggs,

souffle-mould
; place the cherries or
in a pattern at
for decoration
is used
slices of
line the sides with
the bottom, and
cake
or
Savoy biscuits. Beat the 4
sponge
add to them
yolks and 2 whites of eggs slightly,
the sugar
also
essence
(a few drops of vaniUa
Butter

Half
fill the
mould
liked)and the mUk.
cake, pour in the milk,
pieces of sponge
half filled with
Have
etc.
ready a saucepan
with
boiling water, put in the pudding, cover
if

with

3 folds

or

gently

and
Butter
Pudding
4 thin slices of stale bread

(Steamed).
3 or
(buttered),2
and
tablespoons cleaned
picked sultanas, 1
dessert-spoon moist sugar. 2 eggs, % pint milk.
in small stripsor squares
Cut the bread
; place
a
layer in a well-greased basin, sprinkle on a

sauce

and
paper,
hour.
Serve

buttered

about

an

or

steam
very
hot with
a

syrup.

"

and
little sugar
few
a
sultanas, repeat until
Beat
the basin is nearly fuU.
the eggs, add
and
to them
the
the sugar
over
mUk, pour
and put the pudding
aside for at least 1
Have
half full of boUhour.
ing
ready a saucepan
the top
water, put in the pudding, cover
with
a
greased paper, and steam
gently for
about 1 hour.

bread,

Pudding
manner

of

for

suitable

Bread

Bread
and
Butter
in the same
This is made

butter

eggs,

whatever

ingredients together,
a

to

jam.

Powder,

bread
dry and

Add

moderately

good piuch

the

squeeze
Mix
all the

hot

of

ounces

Royal Baking
Soak

in

Marmalade

Pudding,

Bread

currants, 2
suet, 1 egg,

beat

disappear.

flour, 3

ounces

to form
stir them lightlyin, add milk
utes,
fairlythick batter, beat well for a few min-

fork until
the bread
and the eggs well beateu.
ter
Butthe mixture
a pie-dish,spread
a layer of
the bottom, then a layer of jam, and
on
repeat
until the dish is full ; the top layer must
be of
all the lumps
the suet, sugar,

remainder

2 pints milk
eggs,
a
Chop the suet finely.
in
the
pieces,soak
steam

(hot),8 tablespoons jam.

Break

bread, 2

pound

egg

"

butter, 2
Powder, 2

ounces

Royal Baking
(about). Beat the

Mix

Bread

Pudding.

sugar,

(Baked).
as

V2 pound grated cocoaCocoanut

Pudding.
% pint
nut, 2 ounces
butter, 2 ounces
sugar,
4
1 stale penny
milk, 1/4 pint cream,
eggs,
vanilla.
cake, grated,1 teaspoon essence
sponge
for V2 hour.
the cocoanut
in the mUk
Simmer
and
to a cream.
Beat the butter
arate
Sepsugar
and add the former
the yolks and
whites
aside and
and
to the butter
sugar
; put 2 whites
Pour
beat the remaining 2 to a stiff froth.
the
the butter, etc., add
the
milk
and
cocoanut
on
"

whites

the above,

The
pie-dishbeing used instead of a basin.
dish
be only half filled with
must
bread
and
2 hours
stand
butter, and the pudding must
before baking. It must
bake in a moderately

of eggs.

bake

pie-dish and
Ten

whites

froth, spread
return

to

brown.

paste.

maining
serving have ready the rewhipped to a stiff
eggs
lightly on top of the pudding,
bake
until crisp and
and
oven

before

minutes

"

and
lastly
cream,
essence,
into a well-buttered
Pour
gently for about 40 minutes.

sponge-cake crumbs,
the

the
If

of

liked, the

dish

may

be

lined

with

(See Apple Amber.)

bread
Chocolate
Pudding." 3V"j ounces
2 ounces
chocolate, IMi ounces
crumbs,
sugar,
Bread
6 ounces
Brown
Pudding.
brownl'^ ounces
butter, 2 eggs, a few drops essence
bread
3 ounces
crumbs,
Grate the chocolate
of vanilla, V4 pint milk.
butter, 4 ounces
sugar,
2 ounces
mixed
candied
for a few
it gently in the mUk
peel,1 teaspoon ground and simmer
cinnamon, Mi pint milk, 3 eggs, grated nutmeg,
minutes.
Separate the yolks and whites of the
stir in the
a pinch of salt, 1 glass sherry (if liked). Boil
and
the butter
sugar,
ggs ; cream
and
the bread
bread
crumbs
over
crumbs, also
up the milk
pour
; yolks, add the vanilla and
add the cinnamon,
add
candied
etc.
stiffly,
peel finelychopped the milk,
Whip the whites
or
the them
shredded, and a pinch of salt. Work
lightly to the rest of the ingredients,
cool

oven

for

1 hour.

"

Be

sure

to

demand

Company

the

R07AL
genuine
York.
See

of New

Baking
facsimile

made
of label on

Powder,

by the
cover

Royal

of tMs

Baking
book.

Powder

ROYAL

THE
the

pour

mixture

into

BAKER

AND

large, well-buttered

and

mould,

steam
gently for an hour ; or divide
into 6 dariol moulds
and
20 minutes.
steam
Serve with custard
sauce.

Cherry

Pudding.

"

1 cup

eggs,

Mix

salt.

in

order

given

milk, %

moderate

oven

with

hot

; serve

and

cream

or

23

it thickens; then
custard-cups.

to them
in the milk

Over
shallow greased pan.
top put 2 pounds
-cherries,press into the batter, sprinkle with 3
tablespoons granulated sugar. Bake 30 minutes
in

until

dish

add

into

turn

way

COOK
into

pour

glass

Custard
Pudding (Steamed)." 3 eggs, \i
pint milk, 1 dessert-spoon castor sugar, a few
Beat
the
essence.
drops vanilla
well,
eggs

teaspoon salt, 1 tablespoon melted butter, 1%

Royal Baking Powder,
"cups flour, 1 teaspoon

pinch

PASTRY

buttered

the sugar,
and

and

vanilla

mould

or

basin,

30 to 35 minutes.

when

dissolved
Pour

essence.

and

Serve

gently from

steam

with

put
into

jam

sauce.

Custard
1

eggs,

Pudding (Balied)." ^ pint milk, 2

Beat
tablespoon (level)moist
sugar.

the eggs,

add

in the milk.

the sugar, and when

into a buttered

Pour

dissolved

put

grate
pie-dish,

little nutmeg
the top, and
bake
in a slow
on
until
set (about 35 minutes). Wben
the
is rather hot stand
oven
the dish in a tin of boiling
a

Cottage
^ups

Pudding.

Powder.
add

together;

powder

sieved

smooth

batter

narrow

the

.sugar

cup

buttered

bake

mould;

in

water.

Corn
Flour
for arrowroot

hot

30 minutes.

oven

oven

baking

pinch of salt ; mix into

cake; j^ut into long

for

as

oval

or

flour

cream,
in, and

and

eggs
with

Royal

teaspoons

the

Beat

2 eggs,

sugar,

pint flour, 1%

cream,

Baking

1 cup

"

Banana

Custard.
4

custard,

Chestnut
Amber.
^
pint milk, 2 eggs, 1
2
small lemon, 2 tablespoons chestnut
puree,
bread
1 ounce
1
castor
crumbs,
ounces
sugar,
butter, vanilla flavouring. Boil the milk
ounce

the

Pudding.
pudding.

custard

is

the

thin

the

bread

with
over

after
butter

to

pur^e.
strained

Beat

cream,

Mis

the

lemon,

and

pour
rind

; take out the lemon

the egg
yolks, sugar, and
add
chestnut
to it the
and

crumbs

while.

of half

rind

ingredients together,

all the

juice

the

of

and

lemon,

add

the

into a
pour
till firm
and

banana,

and

be

used

may

Banana

use

in the

of

whites

stiff

Dredge

the

return

to

and

sugar,

froth

and

top

with

the

up

boilingmilk. Stir
the yolk.,of

add

hot

or

When

to it the

Peaches

boiled

dice

and

of

pears

way.
"

quart mUk,

2 bananas,

vaniUa

the fire until

over

and

eggs
bind, and

put

it thickens

flavouring essence.

Peel
to cool.
set aside
with
thin
slices ; mix
fill into 1 or 2 wetted
moulds
;
the
When
ice to set.
ready immerse
in tepid water, turn
out on
a dish, and

on

moulds

oven

browned.

plain
dice.

2 ounces
essence,
yolks of 2 eggs. Boil
sugar,
the milk, add the sugar.
Moisten
the cornflour
with
little cold milk, and
stir into the
a

with

serve

nicely

is

meringue
be served

can

to

sugar.

icing

castor
or
until
the
dish

whisked

eggs
with

sweetened

same

Mange.

% teaspoon
corn-flour, 2 ounces

pie-dish. Bake
Let the eggs
in a moderately heated
oven
slightly brown
; the bananas
and
with
with
the
then cover
a meringue
produced
the above, and

well-buttered

add

desired.

as

Blanc

cold

small

directed

as

of

quart
in

cut

quite

"

"

bananas

Proceed

"

cold

in

cut

fruit

This

syrup.

Confectioner's
Custard.
%
pint milk,
gelatine, 4
yolks of 4 eggs, 3 sheets French
ounces
potato flour,flavoiu-ing
sugar, V2 ounce

cold.

"

% pound bread
crumbs,
College Pudding.
rants,
and
the
pound finely chopped suet, V4 poiand curBoil
the
essence.
milk, add
sugar
washed
and picked, V4 pound sultanas, flavouring. Beat
with
the
the yolks of eggs
mixed
"!leaned
and
peel,finely potato flour, pour the hot milk gradually upon
picked, 2 ounces
2 eggs,
a good
shredded, V4 pound moist
sugar,
fire until it begins to
a slow
this, and stir over
Mix
all thicken.
mix
pinch of salt,a good pinch of nutmeg.
with
the gelatine and
Dissolve
the
the dry ingredients, add
Put into
eggs.
the above, strain through a fine sieve, let cool,
"

dariol
or
cups
35 minutes.

well-buttered
bake

or

about

moulds,

and

steam

and

use

directed.

as

Pudding."

Caramel

carefully,and
need
it,be made
not, unless occasion demands
expensively. The plain boiled custard,usually
be cheaply
served
in tarts
or
puddings, may
prepared.
Custards

require to

be

made

castor

sugar,

pint milk, V4 pound

2 eggs.
Stir the
few
drops of water

sugar

in

pan
sauce-

until it acquires
the colour
and consistency of treacle, then pour
round and round
turn
into a dry mould, which
caramel.
Put
until it is completely lined with
with

boil 5 minutes,
ha\ d the delicate flavoui's of the milk
and
into
a saucepan
may
vanilla, nutmeg,
the
municated then
etc., comadd
rose,
(well beaten), sugar, and
orange,
eggs
to them
by using flavouringessences.
flavouring to taste ; pour into the mould, cover
spoon
will answer
where
for
a teawith
drops of rose
a
piece of gi-easedpaper, and steam
would
be required. By
until firm,then
turn
fully
caretwo of vaniUa
about
30 minutes
or
or

Custards

lemon,
A

few

their
the

use

the necessity of straining

to
be added
flavourings should
after they are made, to avoid driving

custards
off the

avoid

you

custard

fine

aroma

on

the

Cold

by the heat.

Plain

Boiled
1

Custard."

quart milk, 8

large lemon, V4 pound powdered

eggs,

sugar.
peel of

in

dish.

No

is

sauce

cooking becomes

Apricot Pudding."

required,for
liquid.

gillapricotpulp,

castor
a few
sugar,
gelatine, 2 ounces
milk or cream,
yolks of
drops cochineal, 1% gills
spoon
1 ounce
2 eggs,
chopped almonds, 1 dessert-

34

peel of

hot

caramel

ounce

lemon
with
juice. Soak the gelatinein a little
clean
saucepan
the yolks of eggs
Beat
the mUk.
Boil
when
water.
minutes
20
side
of
fire
on
lemon, set at
;
stir in the boiling
with the sugar,
in a basin
point of boiling strain into basin to cool ; then
the fire,and
to the stewpan
over
well-beaten
and
stir in powdered
eggs ; milk, return
sugar
not
must
it thickens
boU); pour
stir
till
in
(it
it
which
strain
into
place
a
pitcher,
again
the gelatine and Jet
into the basin, add
back
of boiling water, and stir one
deep saucepan
Pour

milk

into

THE

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE.

ROYAL

THE

24
add
; then
and lemon

basin.

When

COOK

small

and

out

with

decorated

to

the

several

large or
quite set turn
one

be

PASTRY

AND

apricot pulp, chopped whites of eggs

gently. Three
juice; strain into another
nearly cold and well stirred, fill mixture, and

almonds,

dissolve

BAKER

moulds.
The

serve.

jeUy

may

fruit before

and

from
steam
hot with a suitable

Serve

When

moulds

Pudding

Lemon

they

stiff froth,and

incorporate

parts fill the mould

IVij
sauce

(Baked).

or

"

with the
1%
hours.

to

syrup.
of pastry,

oimces

1 ounce
3; V2 pint milk, 2 ounces
sugar,
butter, 3 small sponge
cakes, 3 eggs, 2 lemons.
Trifle.
Cut
V2 dozen
Line the sides and edges of a pie-dishvsdth the
Cobourg
sponge
with
cakes in slices,spread them
Dissolve the sugar
raspberry or pastry (see apple amber).
wiches. in the lemon
apricot jam, and placethem
together like sandjuice,add to it the grated lemon
cakes.
Make
the
Arrange them
neatly in a glass dish, rind and crumbled
sponge
milk
1 glass of good sherry or Marsala
it is
hot, put in the butter, and when
pour over

filled.

are

"

soak
10 minutes.
let them
for about
which
the whole with macaroons,
should

and

wine,
Cover
be

arranged in the form of a pyramid ; pour

1 gillof rich custard, and
garnish with
V2 pint cream
halves of glac6 cherries.
Whisk
till stiff,cover
the whole
of a
with it by means
with peeled and
forcing-bag,decorate tastefully
sweet almonds, angelica, and cherries.
shredded
over

Curate's
Pudding.
butter, 3 tablespoons

"

sugar, 1

ounces

ounce

spoons
potato, 2 tablemilk, 1 egg, 1 lemon, a good pinch of
salt.
the butter
and
Sieve the potato. Cream
add
beat
the egg, and
well; grate the
sugar,
lemon
and
strain the juice,add
rind, squeeze
them, together with the potato, salt, and milk,

other

the

to

bake

cook

add

the

few

minutes, then

Pour

about

Stir and
eggs.
the rest of the
2 eggs
of
stiffly

of

the

add

ingredients, also whites

whipped. Pour into a buttered
pie-dish and
bake
gently for 35 or 40 minutes; have ready
the remaining 2 whites whipped to a stiff froth,
and
10 minutes
before
serving spread lightly
the pudding and sprinklewith castor
on
sugar.
Return
until the meringue mixture
to the oven
is crisp and lightlycoloured,then serve.

into

hour

in

buttered

ounces

(Boiled). 12 ounces
finely chopped

2 eggs,

sugar,

make

to

suet, 6
1 teaspoon of

lemon,

hours.

stiff mixture.

mould

basin

or

Serve

bread

"

of

ounces

Royal Baking Powder, a little milk.

dry ingredients together,add the eggs,
of the lemon, and
the rind grated, and
mUk

moderate

Pudding

Lemon

crumbs,

oven.

Fig Pudding.

yolks

mashed

ingredients.

pie-dishand

melted

with

and

Put

the

juice
enough

into

from

steam

suitable sweet

Mix
the

tered
but-

2^

to 3

sauce.

6 ounces
bread
2
crumbs,
Macaroni
1 cup
broken
Italian,
Pudding.
flour, 8 ounces
figs, finelychopped, 6
1 Vfepints milk, 4 eggs, 1 cup
macaroni.
4
moist
sugar,
ounces
ounces
suet, finelychopped,
1 large tablespoon butter, 1 teaspoon essence
2 eggs,
der,
M2 teaspoon Royal Baking Powsugar,
Boil macaroni
10
in well-salted
water
of salt vanilla.
% pint milk, a good pinch each
mer
minutes, then add to the boiling milk and simMi.x all the dry ingredients toand
gether,
nutmeg.
20 minutes
from
fire,pour
longer ; remove
and
add
the eggs
and
milk.
Put
the
"

"

ounces

mixture

with

into

greased mould

greased

and

paper,

Island.

Floating
yolks and

whites

beaten

sugar,

quart

teaspoons

eggs,
spoons
tablevanilla
or

essence

sugar,

and

eggs,

butter

beaten
together;
well-buttered

lastly add flavouring; put in

pudding-dish, bake in steady oven

5 hours.

milk, 4
separately, 4

"

on

basin, cover

or

steam

with

serve

cream

35 minutes

sauce.

1 teacup
Take
Rice Pudding.
Meringue
rice is boiled
dry
pint water ; when
size of an egg,
add
1 pint milk, a piece butter
and
5 eggs.
Beat
yolks and grated rind of
"

rice to 1

cun-ant
bitter almonds,
Va cup
jelly. Heat
to scalding, but
not boiling. Beat
milk
the
yolks ; stir into them the sugar, and pour upon
Butter
dish, pour
lemon, and mix vnth rice.
them
gradually,mixing well,a cup of the hot in mixture, bake lightly. Beat whites to stiff
boil until it
milk.
Return
and
to saucepan
froth ; add
and
1 cup sugar
juice of a lemon.
and
When
cool, flavour
begins to thicken.
When
ringue
pudding is nearly done, spread on meringue
Heap upon top mepour into a glass dish.
till top is
mixture, bake in slow oven

of whites

into

which

whipped

have

you
time.

until

you

the

beaten

it, light brown.

cut

can

jelly,a

spoon
tea-

6 ounces
malade,
marPudding.
orange
finelychopped beef suet, Mi
% cup hominy, IMj pints teaspoon
Hominy Pudding.
Powder
thoroughly
Royal Baking
milk, 2 eggs, 1 tablespoon butter, 1 teaspoon mixed
bread
crumbs, 2 eggs,
through 8 ounces
in
1 cup
Boil hominy
essence
bread
sugar.
rose,
a
pinch of salt. Put the marmalade,
milk
it on eggs, flavouring, crumbs, and
1 hour ; then pour
suet into a basin,mix
well, stir in
at

Marmalade
6

"

ounces

"

and
into

beaten
together ; add
sugar,
buttered
pudding-dish, bake

butter, pour
in

hot

20 minutes.

milk

V4 pound honey, 1 small

Honey Pudding.
lemon, hfiteaspoon ground ginger, 1 giilmilk,
"

fresh

ounces

butter, 1
in
the
add

the

bread

crumbs, 2 eggs, 1
florador
or
ground rice.

ounce

basin

the

honey and bread crumbs.

in the
for 10 minutes
milk,
well
mixed
the above.
When

it to

of

half

ginger, and
mixture
butter
sure

to

the

lemon

Stir
Cook

of 2 eggs.
Beat
minutes.
Butter

some

and

add

to demand

Company

the

the

genuine

of New

up
a

remainder

mixture.

above

add

Whisk
ROYAL

York.

See

few

or

1 at a time, add the

If found
minutes.

cream

buttered

paper,

for 2Mj hours.

dish, and serve

Orange
cup

sugar,
essence

the

thoroughly

plain
of

the

bon
hard

too
Put

and

steam
done

When
with

little
the mixture
a

itwith

for 3 hours

out
turn
suitable sweet

well

up

stiff

or
on

boil
hot

sauce.

ing
cups stale Royal Bakfinelychopped suet, 1
1 tablespoon
juice of 1 orange,
1^

"

bread, 1 cup

2 eggs,
M2 cup milk.
of orange,
together, fill 6 cups, well
Turn

hour.

sauce

salt,beat

cover
pudding-basin,

Pudding.

Powder

the

added.

be

may

intoawell-buttered

and

(finelygrated),

yolks

the

for

pudding-mould,
Be

ounce

florador
rind

the eggs,
for

oven

flavoured

out

on

with

all

Mix

greased,

dish, serve
teaspoon

with
essence

of orange.

Baking
facsimile

made
of label on

Powder,

by the
cover

Royal

Baking

of this book.

Powder

THE

Pudding.

Plum
each

BAKER
6

of sugar,

ounces

and

raisins,cleaned
4

finelychopped,

suet,

ounces

"

and

of cuiTants

ROYAL

AND

Sauces

together,add
into

Puddings, Etc.

RANDY

SAUCE."
Proceed
directed
as
for wine sauce, substitutingbrandy
for wine.

below

in the
crumbs
brown-bread
Mix the dry ingredients

the

hour.

Currant

the eggs, milk, and bread.

5 or
6
basin
and steam

to them

greased

hours.

Melt 1 cup red curJelly Sauce."

rant
jelly,1 glass white wine, and 1 teaspoon
of raspberry.

essence

Cream

Pudding (Christmas)
suet, finely chopped,

Plum
"of beef

for

ounces

Soak
nutmeg.
mUkf
or half
an
Pour

25

ounces

mashed

ounces

COOK

picked,

carrots, 4 ounces
grated raw
brown-bread
flour, 2 ounces
crumbs, 4 ounces
mixed
peel,finelyshredded, 2 eggs, ^ pint milk
2 salt-spoonssalt,1 salt-spoongrated
(boiling),

potato,

PASTRY

pound each
sultanas,
sugar,
cleaned, picked, etc.,

raisins,currants, all three

V4 pound flour, V4 pound bread
mixed
peel,finelyshredded,

"

crumbs,
2

ounces

V4 pound
almonds,

Sauce."

Bring % pint cream

slowly

to boil ; set in stewpan of boiling water

; when
it reaches
boiling point add M cup sugar, then

slowly

pour

bowl

; add

whites

whipped

on

teaspoon

of

in

eggs

vanilla,and

essence

use.

pieces,the juiceand
Custard
Sauce."
1 pint milk, yolks of 4
grated rind of 1 lemon, 4 eggs, V4 pint of milk
^2 cup
Set over
stir
fire, and
eggs,
sugar.
until thick.
(about), 1 teaspoon Royal Baking Powder,
and
a good
pinch each of salt,nutmeg, mace,
Mix all the diy ingredients together,
cinnamon.
Duchess
Sauce."
Boil
2
ounces
grated
add
the lemon
in %
chocolate
5 minutes
juice, eggs (beaten),and milk
pint mUk
; strain
Place
in well-greased on
to thoroughly moisten.
with '^.'2
yolks of 2 eggs beaten
gillcream
mould
scalded
and
floured
or
stir until
pudding-cloth, and V2 cup sugar ; strain, return to fire,
and
boil 5 or 6 hours.
steam
and
add
or
thick as honey; remove,
1 teaspoon
blanched

and

in small

cut

of vanilla.

essence

Pudding.
good tablespoons
German
Sauce.
1 glass sherry, the yolks
ground rice, 2 level tablespoons castor
sugar,
of 2 eggs, 1 dessert-spooncastor sugar.
Put the
1 ounce
butter, 2 eggs, 1 pint milk
(rather
and
whisk
ingredients into a small
stewpan
to
vanilla
other
raisins
or
more),
flavouring,
fire until the sauce
over
becomes
a slow
briskly
mould
basin
decorate
mould.
the
Coat a
or
thick and frothy.
of
with
halves
thickly with butter, ornament
Primrose

"

"

raisins. Moisten
the rice with a little milk, boil
and
Hard
Sauce.
Beat 1 cup
^ cup
sugar
and
the rice, stirring
the remainder
over
pour
of 2 eggs ;
butter to white cream
; add whites
add
the
time.
Return
the
to
all
saucepan,
few
minutes
beat
longer ; add
tablespoon
and
cook
3 or
4 minutes.
Cool
the sugar,
and
of nutmeg
essence
brandy
teaspoon
; put
and
vanilla.
slightly,then
put in the eggs
ice until needed.
on
from
into
the mould
Pour
and steam
gently
IV4 to 1% hours.
and
1 cup
Sauce.
Boil 1 cup sugar
Lemon
"

"

Rice

Pudding.
rice,1 tablespoon
a

"

little butter.

and

put

and

butter

pint milk,
the

Grease

it into

the

good

sugar,
dish

dish;

with

tablespoons
pinch of salt,
wash

the

after it is baked.

day

Sago Pudding.
1 pint mUk,
1
in

the

gently

sago,
untU

Add

the

egg

and

into

a
on

"

the

ounces

it

sago,

Boil the

egg.
sago
cool

tablespoon

Peach
Little

gar,
su-

mUk, sprinkle

simmer
boils, then
becomes
transparent.

place on

directed

for

sago

Sultana
V4 pound

Chop
or

mix

"

the suet

flour;

and

ounces

mix

add

crumbs
1 egg,

suet, 1 ounce
sugar.
with it the breadcrumbs

the sugar
and
together ; moisten

sultanas

serving add

just before
almonds.

Sauce.

add, when

pint milk in small

nearly boiling add

V2

Put

"

fire ; when

boiled
tard
cus; stir until thick as
the fire and cooled,
taken from

vanilla, and

tablespoon essence
whipped stiff.

of

whites

eggs

1
?4 pint water, 1 cup sugar,
Wine
Sauce.
each
sence
essmall teaspoon corn-flour, 1 teaspoon
Boil
% gillwine.
and cinnamon,
lemon
with a little cold
water, add corn-flour, mised
the sugar
; boil 15 minutes, strain ;
water, and

ROYAL

BAKING

when

about

to

flavouring

add

serve,

and

wine.

(cleaned).

weU
and
with the milk
beat
the egg,
the mixture
well ; place in a
and
scalded
floured cloth, tie tightly,and boU
for rather more
than
hour.
an

THE

and

bitter

"

6 ounces
bread
Pudding.
flour,1 tablespoon milk,

sultanas,

ounce

tin

ice until wanted.

Vanilla

or

sugar,

over
saucepan
yolks of 3 eggs

as

peach juice from

; add equal quantity of water,

and
8 or 10 raisins.
Boil this

di'opsessence

minutes.
Proceed

lemon

essence

juice.

Place

"

; when

remove

Beat
^ cup
to light cream
Sugar Sauce.
lemon,
sugar, flavoured with Vi teaspoon essence
and
butter
Vi cup
; add
yolks of 2 eggs, and

b(;at the
mixture.
Pour

meg
greased pie-dish, grate a little nutthe top, and
bake gently for 25 or 30

Tapioca Pudding.
pudding.

Sauce.

minutes, strain,

10

slightly,then
the

lemon

saucepan

more

V2 teaspoon

"

ounce

it

into

then

minutes,

little,add

in small

stir until

sugar,
stir

and

salt,

the
on
milk, grate a little
pour
the top. and
bake
in a very
slow
on
nutmeg
for 2 hours.
it is better
Serve cold, and
oven

the

together

the rice

sugar,

15

water
cooled

POWDER

Spice Sauce."
cup
and

Place

; boil 20
sugar
1 teaspoon
add

on

fire %

minutes,
each

pint water,

remove

essence

ginger.
IS

ABSOLUTELY

PURE.

from
cloves

fire

and

ROYAL

THE

26

BAKER

AND

PASTRY

COOK

times, setting the

for 20 minutes
it should

Tarts

Pies and

paste aside

after

be

each

turn.

to

stand

allowed

in

cool

Before

place
using

for at least

Mt

hour.

8 ounces
for Pies, 3.
Rich Paste
flour,"
pies is called puff
1 teaspoon
ounces
der,
butter,
Royal
Baking PowskiU and
practice are
paste, and much
1 teaspoon castor
Va pint cold water.
sugar,
it
and
to
make
flaky, tender,
required
Rub the butter
lightlyinto the flour,add sugar
to form
a
Tery light. First-class puff paste wUl rise in and baking powder, and cold water
baking to double its thickness, and be in light, very stiff paste. Use for fruit tarts, etc.
without
greasiness. The
flaky layers and
Suet
8
Paste, 4.
ounces
flour, 4 ounces
it as
learn to handle
novice must
lightly and
finely chopped suet, 1 level teaspoon Royal
little as possiblein rollingand turning.
V4 pint cold water
Baking Powder,
(about).
Pastry flour should always be used for pie Mix the dry ingredients,add sufiicient water

THE

richest

"

for

pastry

"

It is whiter

crust.

than

the

between

rubbed

fingersit feels very

and
soft,like corn-flour.
using.
it is desired

Where
or

have

use

Sweet

is added.

to make

home-made

place of butter, and

in

butter

but

is better

Never

more.

nomical,
eco-

Make

lard

will

give

and

costs

milk

sour

be used

may

light paste ;
only a trifle

pastry with

hands

in

cold

clean, cold

hands.

Dip
them

water

to the

the
; if it is too cold it will make
heavy, if too hot the crust will be burned.
it

by baking
a

tiny piece

little hole

to let out

in

of

Try

of meat

as

much

very

will be found

manner

to make

lightand

good pastry ; although not quite so rich as puff

serviceable
for
more
paste, it will be found
other purposes.
rissoles,tarts, pies, and many
Sieve
with

%
the

flour

into

pound
finger-tips6

basin

and

of

best

ounces

rub

in

butter.

Work
it thus
until
it resembles
whole-meal
flour ; add to the flour a pinch of salt and
a
heaped-up teaspoon
Royal Baking Powder.
of the mixture
Make
centre
and
a well in the
moisten
water
with sufficient
it into
to make
a
The
water
fairly stiff but smooth
paste.
must
be added
carefully,for the paste to be
successful

be

must

neither

moist

too

too

nor

stiff. Flour the paste-board and

roUing-pin.
RoU the paste out, fold it neatly, and set aside
in a cool place till wanted.
French
Puff Paste,
butter, a pinch

pound

lemon

to

form

lightlywith

25 minutes

oven

bake

sugar,

till

or

cold

ter,
wa-

in

steady,
apples are

Pie."

Blackberry
berries

Paste, 3; V2 cup sugar, 3

pie. Line pie-platewith
and
wet the edges,
sugar,
lightlywith cold water, and
sugar
; bake in quick,steady

to each
in berries

over
; brush
with castor
20 minutes.

dredge
oven

Pie.

Cocoanut

"

Proceed

as

for

custard

plain, adding IMi cups grated cocoanut,

leaving out V2 pint milk.
Custard

greased

(Plain)."Paste,

Pie

pie-platewith paste,

made

as

directed

and

in baked

5.

Line

fillwith

pie,
and

welltard
cus-

custard.

Pie (Peach).
Proceed
for cusas
tard
of pie some
pie,plain,laying in bottom
cooked, fresh, or canned
peaches, then adding
Custard

the

"

custard.

Custard

Pie (Apple). Proceed

as
pie (peach), substituting thick
apples.

pound flour,%

Cherry

"

Pie.

Paste, 3

"

; 3

cups

of

for

tard
cus-

stewed

cherries,

spoon stemmed,
Line
water, 1 tea1 cup
pie-platewith the
sugar.
juice,1 heaped-up teaspoon Royal paste, moisten
edges, add cherries, cover, bake

Baking Powder.
the flour, sieve

centre, mix

2."

Mix
on

it

salt

is required

over
thinly ; brush
dredge with castor

moderate
cooked.

lowing cover
in the fol-

made

as

"

paste, put
Paste

"

water

Pie.
3 tart apples, "^ cup sugar,
^^
rind grated, paste, 3. Peel, core, and
slice apples very
thin; line pie-plate with
paste; put in apples, sugar, and little water;
the
wet
with
edges, cover
paste rolled out

cups
i.

ounces

teaspoon Royal Baking

out
fairlystiff" paste. RoU
thinly,divide the
butter in three equal portions,and
place one
portion on the paste in small pieces. Fold the
til
paste exactly in three, and roll out ; repeat unthe other
Put
portions of butter are used.
the paste aside in a cool place for 1 hour, then
use
as
required. Bake in a hot oven.

pies

gas.

Light Pie Paste,

flour, 2

ounces

meat

or

it first.

in

crust

the top crust

add

crust

oven

Make

fruit

boiled.

or

pared" lemon
pre-

(afterwashing
water) before beginning. Attend

in hot

for

Use

steamed

Flaky Paste, 5.-8

butter,
lard,4 ounces

Apple

"

so-called

or

"self-raising"flours.

or

the

use

stiff paste.

V4 pint cold water

(about). Mix the
plainer pastry, Powder,
with the flour, rub in the lard,
baking
powder
and more

small

to make

puddings, either

quantity of Royal
As in
will give a light crust.
Baking Powder
"other cases, the baking powder must
be mixed
and
sieved
with the flour before the shortening
the

of

when
smooth

Carefully sieve before

to

less troublesome

one

flour and

bread

the

cold

baking powder

board, make
a
paste with

with

well in

in

steady,quick

oven

25 minutes.

the

into
Pie.
Currant
rants,
salt, lemon
Paste, 3 or 5 ; 3 cups ripecurRoll out in an
10 minutes
with 1 cup sugar, and
stewed
oblong strip.
Put
the butter into a cloth, knead
strained.
Line
a little so
as
pie-platewith paste; put in
to squeeze
out the moisture, and
the edges,lay 3 narrow
bars
form
it in a currants
; moisten
flat cake.
Place the butter in the centre
at
of across
across,
edge, then 3 more
; fasten
the paste and fold over
to completely enso
as
close
Lay rim of
forming diamond-shaped spaces.
it.
Roll out, fold in three, and roU out in same
with
in quick
bake
paste; brush
egg;
an
this 4 or 5 oven
until paste is cooked.
oblong shape again; continue

juice,and

Be

sure

"

water.

to demand

Company

the

genuine

of New

ROYAL
York.
See

BaMng
facsimile

Powder,
of label

made
on

by the Royal Baking

of this bock.

cover

Powder

THE

ROYAL

BAKER

AND

PASTRY

COOK

27

Dried

Pie."
Apple Pie." Stew apples iintil quite
Paste, 3 or 5; 1 pint stowed
Pumpkin
through a sieve; have them juicy. pumpkin, 3 eggs, lV"j pints milk, 2 teaspoons
2 eggs, saving white of 1 ; 1 ounce
Beat
mon,
butter, ginger, 1 teaspoon each nutmeg, cloves, cinna1 ounce
to taste.
to every
and
pie; season
sugar
mace,
pinch salt, and 1 cup moist
follows
Stew pumpkin
Quantity of sugar must be governed somewhat
as
: Cut
sugar.
kin
pumpof deep colour, firm and
close in texture, in
by the acidity of the apples. Bake with
a
bottom
crast; whUe
a
half, remove
they are baking make
seeds, but do not peel it ; cut in
meringue mixture
slices, put into shallow
(see Apple Amber) of the small
stewpan, with
white of 1 egg ; when
water
V2 cup
pies are done spread the about
closely; soon
as
; cover
the
meringue mixture
evenly over
top ; set steam
forms, set where it will not b\irn. When
and
brown
again iu the oven
slightly.
pumpkin is tender, pour off liquor and set it
back
stove to steam
on
out,
dry ; then measure
Pie.
5
3
3
or
Gooseberry
Paste,
;
cups
after straining,1 pint ; add milk
boiling,
sugar
with
15
IVij cups
gooseberries,stewed
sugar
mixed
with
spices and salt,and well mix all
strained.
directed
Proceed
minutes, and
as
Line
together ; add
eggs,
beaten, last.
piefor currant
pie.
described
for custard
platein manner
pie,plain,
in prepared pumpkin
in quick,
Lemon
Pie.
Cream
Paste, 3; 1%
; bake
pints pour
about
30 minutes, until pie is firm
2 steady oven
milk, 3 tablespoons corn-flour, 1 cup sugar,
tablespoons butter, grated rind and juice of 2 in centre.
lemons, yolks of ieggs. Boil milk, add corn-flour
Raspberry Pie.
Paste, 3 or 5 3
rub

soft;

"

"

"

it reboils,
; when
off,beat in yolks,butter, lemon
juice,and
into pie-plates,
lined
with
at
once
; pour
in

dissolved
take
rind

niUk

little cold

paste, having high rim

about
paste is cooked

; bake

in hot

until

oven

20 minutes.

"

Pie.
Cream
Meringue
Having
lemon
cream
pie,whip whites of 4
to dry froth ; gently incorporate 1 cup
top of pie ; dust with powdered
; spread over
colour.
to oven
to set fawn
sugar
; return

Lemon

"

the

made
eggs
sugar

Lovers
make

can

of Chocolate

in any

this

to

Beat

pie :

essence

addition

an

Put

way.
of the

egg
case

it will

and

stove
of water
and
some

colour, and

let

with

it dissolve

(do

when

dissolved

it);

it ; in
in with
chocolate

sugar
be

in the

other

sort

put

not

beat

the

fork

with

over

Rhubarb
Pie.
Paste, 3 or 5 ; l^/^ bunches
rhubarb,
l"i cups
Cut fruit in small
sugar.
pieces after stripping off skin, cook it very fast
in shallow
Line pie-plate
stewpan, with sugar.
"

Tarts

Fruit.

V2

from

in

their

stems,

apples or peaches
line

edge

of

and

sultanas

picked, 2

cleaned

currants,

peel,finelychopped,
1 lemon
(the juice,and the rind grated),1 glass
of brandy.
Mix
all together, press
into a jar,
and
keep 3 or 4 weeks before using.
Mince
out

Knead

Pies.
as

Paste,

or

3.

Roll

out
for

required
ti-immings lightly,roll out

to line the
brush
cover,

sprinkle

rounds

many

the

with

as

lightlywith

over

fine sugar,

and

and

cut

Fill with

patty-pans.

bake

Peach

Pie.
cup

"

Paste,

edges

; arrange
liars paste

lay 3
lay 3

narrow
more

bars,

again

and

lay rim

of egg or
and bake

3 ; 8

Line

sugar.

mincemeat,
cold water,
in a sharp

cold

to

fasten

ends;

diamond
spaces
; wet
brush over
with white
sprinkle with fine sugar,
20 minutes.
oven

form

over

water,
in moderate

peaches, peeled and

pie-platewith the
peaches ; add sugar ;

across;

Plum

mer
Pie." Paste, 3 or5 ; 3 cups plums ; simuntil
in water, cover
with
1 V2 cups
sugar,
tender.
with the paste; wet edges;
Line pie-plate

with

cover,

BAKING

or

to 1

and

manner,

in

paste, pour
bake

of

edge

ornament

any

Time

"

in

brisk

jam

preserve,

or

Open

paste,

it

POWDER

with

Time
to bake, until paste
Tart.
Line
shallow tin dish
the dish.

Jam

"

from

wet

Line

bake, Vi hour.
puff paste, fill them
bake
and
lightly.

to

patty-pans with

in

the

jam,

lightly with yolk

of

roll out
an

egg

some

of

beaten

and a tablespoon of powdered

narrow
strips and lay
cut it in very
the
the tart ; lay another
strip round
across
edge, trim off outside, and bake in quick oven.

with

little milk

sugar;

Powder
housewife

Royal Baking
enables

the

quickly
produce
economically the
finest cake, puddings,
to
and

crusts,

and

muffins.

with
water, dredge
lightly over
20 minutes.
with fine sugar, bake in quick oven

ROYAL

pare and quarter the

into pie-dishwith

or

brush

THE

Apple,
from

put them

on

thinly, with
puff paste, put
covers.

oven.

stoned, 1
paste ; wet

Tartlets.
some

loosens
"

bake,

to

and

candied

ounces

of dish

"

Time

"

than
1 quart gooseberries,rather
more
Cut off
pound paste, moist sugar to taste.
rants
gooseberries,or pick curtops and tails from

hour.

of gray.

Currant,

Gooseberry,

other

any

sugar,

cover,

the

to

minutes.

V2 pound
pound
little water,
sugar,
put
apples,chopped, % pound suet, finelychopped, paste in the usual
and
% pound raisins,stoned
chopped, ^'apound
oven.

rounds

berries,
rasp-

ing
prevent shrinkand
blistering; cut out a top crust a little
larger than the other, prick also, and bake ; put
the fruit and
in the pie-plate,and
cover
sugar
with
25
about
top crust ; bake in a hot oven

paste, prick

latter

brown

regular

Mincemeat.

cut

cups

pie-platewith

ordinary

for a moment
in the
let it harden
it may
be prepared in
still another
in a basin
the back
the chocolate
on

Or

each

Line

sugar.

pie and

oven.

drop

cup

with
the paste; wet
rim; add rhubarb, cold ",
lay 3 bars paste across, fastening ends ; lay 3
add
to a stiff frotV, then
verized
pulegg
more
forming diamond-shaped spaces ;
across,
spoon
and
grated chocolate with V2 teawith
a rim. brush
over
lay round
egg, and bake
this
the
on
top in quick oven
vanilla; spread
15 minutes.

sugar
of the

form
every
custard

and

IS

ABSOLUTELY

PURE.

THE

28

ROYAL

BAKER

AND

PASTRY

steel

Ice Cream

Fruit Ices

and

COOK

enamelled

or

the

mixture

the
and

cream

stir over

saucepan,

fire until

Bub
and pass
begins to thicken.
through a hair sieve,
put into freezer

freeze.

Lemon

In all Ice Cream

Receipts,E^gs

be

can

Left Out

if Desirable.
GLACE."

IV2

BISCUIT
ounces

in

pound

Mix

dust.

Place

12

Take

until

Ice

all

ice

as

Cream.

quart best
coffee, 14 ounces
"

Mix

these

V2

cream,

white

in
iugi'edients

juice.

of 1

Juice

freeze.
6 oranges,
2 teaspoons
1 lemon, 1 quart
1 gillrich,sweet

sugar,

together and

strain.

Freeze

cream.

Water

Add

lemon,

Place

and

juiceof

white

pound
add

raspberries through

pint strong Mocha

sugar, yolks of 8 eggs.
steel

Ice."
orange,

Raspberry

finish
of

Coffee

Water

cream;
same

lemon,

essence

essence

it begins water,

vanilla, and

essence

Orange

essence.

Strain and rub through hair

to thicken.
into
basin.
into
freezer
Put
sieve
; when
and
dust
other
annearly frozen, mix in macaroon

tablespoon
freezing.

tablespoon

to

mortar

and

cream,
sugar, eggs,
stir the mixture
fire and

on

cream,
and

eggs,
vanilla.

of

tablespoon essence
crisp macaroons,

ounces

pints
of

yolks

sugar,

Ice Cream.1 quart best cream,

8
3 whole
white
Place on
sugar,
eggs.
fire. Stir continually,until it reaches boiling
and
strain.
point. Then
immediately remove
When
1
cold, place in freezer, flavour
with
ounces

pound

with

in freezer

Ice.
hair

white

teaspoon

and

Press

"

sieve

sufficient
3

give

to

pints
juice
raspberry.
and

sugar

essence

freeze.

and
place on fire to
saucepan
Rub
through hair sieve into a basin.
freezer
and
freeze.

enamelled

Put 3 pints of ripe

Fruit Ice.
Red Currant
ter,
curi-ants, 1 pint red raspberries,^ pint of waPut into
in basin.
Place on fire and allow to simmer
for
strain
few
minutes, then
through hauIce."
Water
Juice 6 lemons, 2 teaspoons
Lemon
sieve.
To this add
12 ounces
white sugar and
1
1
essence
lemon,
quart water,
pound y-2
Place all into freezing-can and
pint water.
powdered sugar, 1 gillrich, sweet cream
; add
freeze.
all together and
strain.
Freeze
ice
same
as
or

thicken.

"

cream.

"
Sherbet.

Orange
white
rinds

"

and

eggs
rinds.

grated
strained
be added

pounds
grated

juice and
juice of 1 lemon.
together, then add water

2 beaten
sugar,
of 3 oranges,
and

sugar

quarts water,
eggs,

like

Freeze

and
oranges
mixture

juiceof

until the

ice

Beat

Beverages

and

The

cream.

lemons

should

begins

to freeze.

not

Allow

"

Mix

eggs.

Ice

Cream."

white

sugar,
enamelled

Strawberry
12

ounces

all in

steel

or

3
2

chocolate

grated

1 quart rich, sweet

Chocolate
Ice Cream.
2 ounces
late
chocoy% pound white
sugar,
cream,
with
2 teaspoons essence
flavoured
vanilla.
nibbed
chocolate
to
Be very
careful to have
and
ing
addsmooth
paste by having milk warm
all
small
Add
quantity at a time.
very
together and freeze.

Crushed
best cream,

of

teaspoons

CHOCOLATE."
of

each

breakfast-cup

Put
the
water.
chocolate
add
enamelled
equal
saucepan,
quantitiesof milk and water, bring to the boU,

into

milk

to

steel

simmer

or

and

or

minutes, strain,and

serve.

Cocoa.
Proceed
directed for chocolate ;
as
the cocoa
but mix
smoothly with a little cold
before adding to it the bulk of the liquid.
water
"

pints
Coffee.
coffee to

whole
pan;
sauce-

Allow

"

each

1 tablespoon freshly ground

Place
breakfast-cup of water.
fireproofjug on the stove and

fire; stir constantly to boiling an earthenware

let it become
hot, then put in the coffee, pour
and
strain through hair sieve.
Take 1 quart ripe on the boiling water, put on the cover, and let
Place in freezer and freeze.
by the side of the fire for 5 minutes.
stalks, and put into a it stand
strawberries, remove
with
Strain into a hot coffee-potand serve
hot
china
bowl.
Add
6 ounces
white
crush
sugar,
milk.
all down
Add
this
to
to frozen

place on
point. Remove

with
cream,
in weU.
mix

pulp.
2 tablespoons

pulp

vanilla

essence

freezer few additional

Give

French

turns

Put

to harden.

in

Coffee.
IV2 cups
ground
flannel bag, tie top, and
put
"

fashioned
Ice
Vanilla
1 quart rich,
Cream.
V2 pound white sugar,
yolks of 6
and
in saucepan,
Place cream
eggs.
sugar
to boil ; strain
allow them to come
immediately
through hair sieve, and having the eggs well
and sugar
beaten, add them slowly to the cream
time
while hot, at same
stirringrapidly. Place
fire again and
stir for few minutes.
on
Then
into the freezer
and
flavour
with 1 tablespoon
pour
essence
vanilla,and freeze.

French

sweet

"

cream,

Italian

Orange

Ice Cream."

li/"2pints best
juiceof 6 oranges,
yolks of 8 eggs,
these ingredients in

12 ounces
white
cream,
sugar,
2 teaspoons orange
essence,
and

Be

pinch of
sure

to

salt.

Mix

demand

tlie

Company

of

genuine
New

ROYAL

York.

See

boil
A

10

coffee-pot;pour
minutes;

serve

in

all

broken,

Where

egg

old-

pints water,
another
coffee-pot.
made
by adding to

be
rich coffee can
grounds first placed in bowl
very

coffee.
in

on

1 egg,

shell

and

with
coffee.
thoroughly mixed
is used omit soaking coffee grounds

and

in water.

Tea.

pint

"

of

Allow
water.

heaped teaspoon
Scald

the

teapot,

to
and

each

Vi

put

in

the boiling water, let the teapot

the tea, pour
on
where
the tea will be
stand 3 or 4 minutes
To
sure
inkept hot withotit boiling,then serve.
good tea, the kettle should be emptied and
refilled with fresh cold water, and the tea made
directlythe water boils.

Baking
facsimile

made
of label on

Powder,

by
cover

the Royal Baking

of this book.

Powder

THE

AND

BAKER

ROYAL

and
Coffee.
Vienna
Eqiial parts Mocha
Java coffee ; allow 1 heaped tablespoon of coffee
make
to
and
2 extra
good
to each
person,
"

Mix

strength.

with

egg

grounds,

pour

PASTRY

lemon

COOK

to taste.
Stand on
stove
until
into mould, set in cool place.

Strain

Strawberry

on

29

Raspberry

or

Jelly." Get

coffee % as much
boilingwater as willbe needed;
stir down
let coffee froth, then
grounds and let
where
it will
stand
boil 5 minutes
; let coffee
keep hot, but not boil, for 5 or 10 minutes, and
of water.
To 1 pint of cream
add
remainder
add white
of an egg, well beaten ; this is to be

coloured, fresh, ripe fruit ; put

put in cups

hour

with

sugar.

allow

distance

for

it to

after

run

over

fine-

fire at sufficient

juice to flow slowly ; do not

it is perfectlyclear,probably

then
minutes;
run
through
jelly-bag
pressing. If juiceis at all turbid strain

20

without

again through
pint

boiHng.

muslin

Wine
dissolved

Jelly.
"

in

M2

into

it V4
pan ; simmer
white
to each
sugar
10 minutes
longer.

add
1
; then
juice and boil

pound
2%

French

ounces

pint

warm

gelatine

water, 1 pint white

or
sherry, all the juice and Mi the grated
loaf sugar,
1 pint
peel of 1 lemon, 6 ounces
Put soaked
gelatine, lemon, and
boilingwater.
cover
together, and
closely % hour.
JELLIES."
Put
the sugar
MAKE
TO
Pour
Add
on
boiling water, stir,and strain.
fruit in stone jar placed in boiler of hot
out
wine, and strain again through flannel bag withened,
s
oftWhen
fruit is sufficiently
water.
until solid.
squeezing, and leave in mould
strain
through jelly-bag,place juice in
Black
Currant
Jam."
or Red
Time, ^4 to 1
preserving-kettle,and allow 1 pound of sugar to hour.
allow % pound
To each pound currants
1 pint of juice. While
fine day ; pick from
Gather currants
heating juiceplace sugar
on
sugar.
Put
them
into preserving-pan with
in dish in oven
juice to boil 20 minutes, stems.
; allow
broken
in small
pieces. Bring gradually
sugar
Let all come
then add heated
to a boU
sugar.

wine

and Jams
Jellies

How

and

Having glassesscalded,

fire.

to stand
brimming full,and allow them
a day, or till jellyis thoroughly set ;
with
tissue-papersaturated with brandy,

in

pour
for

from

remove

at least

cover

and

all paste thick

over

white

or

brown

paper.

it
boil,then let simmer, removing
scum
as
rises, stirring jam constantly. When
done,
piit into pots with brandy paper over
them, and
to

tie down

closely.

Jam.
Gooseberry
pound loaf sugar to

"

\
Time, IV4 hours.
pound red gooseberries.

from gooseberries ;
Apple Jelly. Take apples, wipe and slice Pick off stems and blossoms
them
lightly,boil quickly for 8 or 10
them
seeds, skins, and all ; cook soft in bruise
; use
cider enough to cover
them
through minutes, stirringall the time ; then add sugar,
; strain
and
sieved, boil quickly, removing
cloth laid in sieve ; add
to pounded
a
pound of sugar
cold
it rises.
Put
into pots; when
at
scum
boil up a few minutes.
a pint of juice and
made
much
in
above.
All jams are
cover
as
Crab=apple Jelly. Boil apples with just the same
way.
them
water
until tender.
enough to cover
Peel, grate, and weigh the
Pineapple Jam.
with
Mash
and
strain out juice. Take
spoon
Put
to pound of pineapple and
apple.
pound
of
30
to
of
boU
pint
juice pound
minutes,
sugar
;
BoU
it in preserving-kettle 30 or 40
sugar.
strain tlirough a hair sieve.
"

"

"

minutes.

Cider
dissolved

French
Jelly. 4V2 ounces
gelatine
In 20 minutes
in 1 pint cold
water.
add
1 pint boiMng water, 1 quart cider, 1 pint
ons.
white sugar, and grated rind and juice of 2 lem"

Let stand
until
stove
on
strain into moulds.
Then

boil.

Plum
Jelly. Take as many
sufficient boiling
desire, pour
"

them.

cover

Pour

off

Put plums
boilingwater enough
till they begin to open

draining them.
with
boil

hot, but

plums
water

as

you

over

to

pies or

FOR

and

some

juice

is

sauce.

SUGAR

DIRECTIONS
Preserves

water
immediately,
in preserving-kettle if
to cover
again ; then

off liquid,strain it, add

extracted.
Then
pour
white
of juice 1 pound
to each
pound
sugar,
20 minutes
return
to ^
to kettle ; boil it from
hour, as it may
require, and you will have most
be
used
delicious jelly. The
for
plums may

Fruits

Preserved

do not

carefully from

air, in

should

very

kept
dry place ;

they stand in a damp place they will become

They should be looked at 2 or 3 times
mouldy.
in first 2 months, and gently boiled again if not
that
likely to keep. It is supposed by some
This is a
cheap sugar will do for preserves.
mistake
If
and

cheap
all

should
very best sugar
be
is used, it should
sugar

; the

taken

scum

be

used.

cleansed

off.

of
to 1 pound
%
require from
to each pound of fruit, and Mi cup
The fruit should
each pound of sugar.

Quince Jelly. Slice quinces without either

Preserves
paring or coring. Put them into preserving- white sugar
"

kettle

SERVES."
PREbe

fire,
with water
cover
; put over
to
water
soft. Remove
from
stove, strain off
until tender, a little
in the syrup
be simmered
white
liquor. To each gallon allow 4 pounds
the jars ; when
into
skimmed
out
time
at
a
stiff
;
boil very fast until it becomes
a
sugar;
be brought to
should
done
the syrup
aU are
jelly.
Hard
sealed.
filled and
jars
boiling
point,
Lemon
French
gelatine
Jelly. 1% ounces
be first steamed
should
like
or
fruits
quinces
1 pint
soaked in ^ pint cold water
1 hour
; add
till tender.
in boiling water
of cooked
boilingwater, 1% cups sugar, and essence
;

just

boil until

"

THE

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE.

30

ROYAL

THE

BAKER

Citron
Preserves.
Prepare rind in any
hard
30 or 40 minutes
form desired
; boil very
and
water
in water
put into clear
; take from
cold water
to stand
overnight ; in
; allow them
"

and

morning change water

let cook until they have

them

put

boU

to

entirelychanged

AND

PASTRY

pounds

currants,

pounds.
put

When

the

press

juice from

other

is made
into hot syrup,
rich.
; boil until thick and
sugar

in currants

"

colour

and
allowing
are
quite soft ; then make
syrup,
to 1 pound friut ; then
IV2 pounds white
sugar
needs
but littlemore
add fruit,which
cooking.

Mace, ginger, or lemon

COOK

Canned

Fruits

nicely.

flavours

important points to be observed in

canning are : use only sound, ripe fruit;
to
them
over
boiling water
peaches. Pour
hot
and
have
air-tightjars; fill
syrup
will pull off easily. Weigh
take off skins, which
seal immediately.Jars
getherjars to overflowing and
equal quantities fruit and sugar ; put them toshould
be
scalded
and
In morning
tested
before
in earthen
overnight.
using.
pan
minutes
off Patent
off syrup,
boU
few
; take
canners
pour
greatly simplify the work.
boils
Put
scum.
syrup
pan back on fire ; when
Pick
the fruit, stem, pare, cut, wash,
over
slowly % hour ;
up, put in peaches. Boil them
and
in jars. Make
pack
etc.,
by adding
syrup
utes
take out and
put in jars. Boil syrup 15 minV2 pint boiling water
to 1 pound
white sugar.
them.
and
over
more,
pour
When
fully
clear,bring to boiling point and care1 pound
Strawberries.
To
To Preserve
fillthe jars. Stand in canner
board
or
on
strawberries, after they have been picked over,
in wash-boiler
containing water up to shoulders
into preservingadd
1 pound sugar
; put them
of jars. Cover
and
cook
tions
according to direcslow
is dissolved,
over
fire, until sugar
pan,
Peach

Preserves.

Take

"

ripe but

not

soft

THE

"

until tender.
Take
from
or
canuer
or
boU
them
fast as
precisely 25 minutes
till overflowing, cover
possible];have jar ready and put fruit into it boiler, add more
syrup
before hot
and
boiling hot ; jar shoiild be heated
seal immediately.
it will break.
fruit is poured into it,otherwise
"Cover and seal jars immediately ; set in a cool
of Sugar per Quart Jar
Amount
place.
then

Take
an
Quince and
Apple Preserves.
of sweet
;
apples and qmnces
equal amount
weigh them, then take by weight an equal
"

the
of sugar
core
; pare, quarter, and
fruit. When
quince is boiled tender, take it
into
out ; boil apples in quince water, put them
amount

syrup,
clear

let

they look red and

long. Do not boil
put layers of the apple,
jars with quince, previously
boil

them

IV2 hours

"

quinces

in

till

is not
but

syrup,

when
done, into
tender
in
cooked
them.

too

water,

over

and

pour

over

syrup

Quinces.
Pare, quarter, and
Put quinces
them, saving skins and cores.
fire with
just water
them,
enough to cover
till soft, but do not let them
cook
simmer

Preserved
core

and

"

Take
out fruit and
they break.
spread 011
to water
dishes to cool ; add parings and cores
boiled ; stew
hour
in which
an
quinces were
;
then
strain through jelly-bag; to each pint of
and
this liquor allow
1 pound of sugar.
BoU
skim
this, put in fruit,and boil 15 minutes.

"

till

Take

all off the

24 hours.

Then

in quinces, and

again, spread on
to a
with

fire,and

let stand

drain

off syrup,
boil 15 minutes.
dishes

; boU

deep dish
boil,put

Take

syrup

fruit into jars %

jelly. Put

in

let it
down

Soups, Etc.
SOUP

FOR

STOCK

of shin

AND

SAUCES."

of

beef, 3 quarts of water,

1 onion, 1 carrot, V2 turnip, 1 stalk of
out fruit
celery, herbs, 3 cloves, salt, and peppercorns.
nearly Put the beef and the water
the fire,and
on

full,and

cover

pounds

simmer

and
hours.
Skim
slowly for several
cold, take off the fat, then add
strain; when
deep
the vegetables,previously prepared, etc.,seasoning;
boU
1 houi"; strain
gently for about
Preserves."
7 pounds round
Ripe Tomato
This is now
ready for soup
yellow tomatoes, peeled,7 pounds sugar, juice through a cloth.
the

red

3 lemons

syrup.
color.

The

; let stand

off syrup

and

tomatoes
fruit
out

and

quinces

will

be

together overnight.

fine

Drain

boil it,skim
weU, then put in the
boil gently 20 minutes.
Take

or

stock

for

Consomm^

sauces.

is

clarified

strengthened with
stock, enriched and
and
fresh
Almost
vegetable flavour.

meat

every

in the
consomm^
as
with
dishes. kind of clear soup, known
skimmer,
spread on
down
Boil syrup
till it thickens, adding, just culinary language, is prepared in this manner.
The different
new
names
applied to consommes
before you take it off fire,juice of the lemons.
generallyrefer to the garnishing which is added
Put fruit into jars and fill up with hot syrup.
Thus
k
to them.
a spring
When
soup, or consomm^
cold,seal up.
with
clear soup
and
la printaniere,is made
a
To
Preserve
Currants."
To
10 pounds garnishing of spring vegetables (mixed), cut
untU
currants
7 pounds sugar;
take stems
from
7 into neat shapes and boiledjtherein
tender.

Be

sure

to demand

Company

the

ROYAL
See
York.

genuine

of New

BaMng
facsimile

made
of label on

Powder,

by the
cover

Royal

Baking

of this book.

Powder

THE
Consotnm^.
consomm^,

ROYAL

simple

BAKER

AND

of

producing
cloudy stock

PASTRY

COOK

31

small

onions
carrots, 3 small-sized
(1 being
with 2 cloves), 1 head
celery, 1 bunch
clarified:
2
be
%
V4
can
onion,
quarts stock,
thyme, 1 bay-leaf,little parsley tied together,
of egg
and
1 white
shell, 2 turnips, a little browning.
leek, 6 peppercorns,
Put meat
into
salt and sugar, % pound lean beef, Mi carrot, 1 stock-pot with
slow fire and
water, set over
let
egar. it gently boil, carefully taking off scum
vinFrench
clove, V4 head
celery,1 teaspoon
that
be cold for clarifying. will rise to top ; pour
The stock should
in teacup cold water
to
all the fat.
Remove
to rise.
Prepare the vegetables, help scum
When
no
more
rises
scum
wash
and
it is time
to put in vegetables, which
cut in slices; put it together with
should
"

by

wliich

way

means

auy

stuck

in a be ready, washed
herbs, clove, bay-leaf,and peppercorns
and
Cut carrots
prepared.
Pass
the meat
through in slices, stick onions with cloves, cut turnips
stewpan.
several times, or chop finely. in 4 pieces ; put them
into pot, let boil gently
a mincing-machine
little and
the white
of egg
2 hours.
If water
Whisk
boils away
a
put with
add a
too much,
the meat, moisten
with
in addition.
a
A few bones
dessert-spoon of cold little hot water
prove
imthe shells along with the
water
the soup very much.
; put this with
stock into the stewpan
containing the vegetables.
Ox-tail
1 ox-tail,2 pounds
lean beef,
Soup.
Stir over
the fire until it commences
4 carrots, 3 onions, thyme and
15 minutes.
simmer
to boil, then
parsley,pepper
gently for about
and
salt to taste, 4 quarts cold water.
Cut tail
to taste with
Season
salt and
a pinch of
in good dripping. Peel
It is in joints, fry brown
Strain through a cloth.
castor
sugar.
the

well-tinned

"

ready for

then

and

use.

Gravy

Soup.

made

can

soup

gravy

If the foregoing stock is carefully

a very
good
kept well skimmed,
of
be produced by the addition

"

and

and
handful
a
pint of rich gravy
vegetables carrot, turnip, celery,

of

"

small

into

cut

Great
clear.

dice

taken

be

must

care

boiled

and

to

in

keep

etc.

the
the

"

soup
all

done

tie

in

fry

taU

have

the

the
been

thyme

and

in

the water

stock

with

"

and

pieces

muslin, and drop into the soup-pot.

Put
in the tail, then
the beef
cut in strips;
them
2 whole
carrots
all
grate over
over
; pour
season

of beef, bound
6 pounds of round
good shape with tape, 3 small carrots, 3
onions, and 1 large one
turnips, 8 small young
stuck
with
4 cloves, bunch
sweet
herbs, 1 pint

When

out.

parsley

and

boil

thicken

stock

taste, and

Bouillon.

in

taken

soup.

Beef
Soup.- -Time, 6 Ms hours; 5 pounds of
to each
shin of beef, 1 quart of water
pound of
meat, 1 head
celery,1 onion, 4 small or 3 large
of sweet herbs, pepcarrots, 2 tvimips, a bunch
per
and salt.
Cut off meat from bone, put bone
with
into stewpan
water, let boU
slowly for 4
hours ; then strain into large basin ; when
cold,
cake
in small
of fat ; cut meat
remove
pieces,
into
put them
stewpan with strained
gravy,
herbs
tied together,celery,onion, carrots, and
slowly for 1 Mi
turnips cut small ; simmer
and
salt to taste.
hours, seasoning with pepper
it wiU
be
When
out
herbs, and
done, take
ready for use.

2 caiTots
of

and
slice onions
the
fat when

same

slowly 2 hours

with

; boil

15

brown

; strain

and

flour moistened

minutes

longer, season

to

serve.

Scotch

Broth."
Mutton
Time
3%
hours;
of mutton, 2 quarts water, 2 carrots,
1 turnip, 2 onions, 2 tablespoons Scotch
barley, a little salt. Cut off scrag and put it
into stewpan
with 3 quarts of water.
As soon
then
simmer
for IMi
it boils skim well and
as
Cut best end of mutton
in small pieces,
hours.
take
off nearly all fat before you
put it into
broth
the moment
meat
boils, and every
; skim
2

neck

pounds

10

afterward

minutes

and
them

onions, each
into

cut

can-ots, turnip,
pieces,then put
to be thoroughly

or

enough

soon

soup

add

;
in

barley, add salt to taste,

hours
together for 3%
; before
serving put in little chopped parsley.

done
let

Scotch

; stir in

all stew

Bouillon,

or

stock

Beef

Broth

with

beef, shoulder, flank,

with

Eggs.

pare
Pre-

"

or

1 pound of meat
and
bones
head cauliflower sticking,allowing
string beans and peas, 1 small
of water.
the fire,
Place it on
to each
quart
4
or
cabbage,
quarts water, pepper, salt,
adding a little salt ; let it come
gently to the
Put
in the water
and
rice or sago.
beef whole
the
Add
the
remove
scum.
boil, and
soup
heat slowly to a boil.
Skim, dip out a pint of
vegetables, such as carrot, turnip, onion, and
the
tables.
liquor and put by for cooking the vegeleek, previously cleaned and peeled, also a few
Add
the beef 1
to the liquor left with
and
Cook
a
couple of bay -leaves.
sliced
carrot, 1 turnip, also sliced, the large peppercorns
Beat vip 1 or 2 eggs
from
2V2 to 3 hours.
gently
the herbs ; stew
onion, and
slowly 4 hours ; in
a
soiip-tureen ; add a tablespoon or less of
take
the beef and
out
keep hot over
boiling
finely chopped parsley and chives, and pour in
the
the
Strain
each

water.

add

soup,
to the

skim, return

boiled

minutes,

rice

and

or

pour

fire,and

"

quart

pour
fire until

over

white

off

water

skins

10

Soup.

water, 3 pounds
THE

"

Time,

hours;

BAKING

or

stock

strained

bouillon

; add

season

quarts
salt,3
POWDER

is known

which
to

taste

turnip,

with

ounces

as

salt,
Allow

serve.

(Beef Broth)."

Croute-au=Pot

good first stock,

chives,
or
parsley
well,

beef, 2 teaspoons

ROYAL

of the

beans

will easily

into

lean

some

broth

and
and
grated nutmeg,
pepper,
1 egg to every
quart of broth.

cold water, rub

and
be
skins wiU
rise to top, where
they may
removed.
BoU
beans
until perfectly soft,
to 1 quart beans;
allowing 2 quarts water
mash
flour
and
kneaded
butter
beans, add
Serve
together, also salt and
pepper.
rately
sepadice of toasted bread.
French

them

vegetables
hot

when

Simmer

soaked
sago.
into the tureen.

Bean
Soak
Soup.
overnight ; in morning

fresh, and set

slipoff; throw

pulping

quarts
butter,

1 carrot, ^2 cabbage, 1 dinner

The
to season.
roll, pepper,
salt,and nutmeg
and
veal
from
beef
be
made
should
stock
fied.
but not necessarilyclaribones, well skimmed,
and
The vegetables, after being washed
in the
whole
stock-pot.
pared, may be cooked
and
slices,
Cut the carrot
turnip into round
drain
the cabbage and cut in small pieces. Pu'
with
the butter,
all the vegetables into a stewpan
10 minutes.
cover, and cook slowly for about

IS

ABSOLUTELY

PURE.

THE

32

BAKER

ROYAL

meg.
with pepper,
salt,and a littlegrated nutStrain the stock on the vegetables,and
with
the fire
for about
30 minutes
let simmer
low ; skim
occasionally. Cut the roll in
very
on
a baking-sheet,
thin round slices,place them
in a
both
sides a golden brown
them
bake
on
Put
them
into a soup-tureen,
moderate
oven.
with
the soup over,
moisten
a little stock, pour
sprinkleover littlechopped parsley and chives,

Season

and

serve.

AND

PASTRY

through

soup
taste

with

COOK
wire

and

pepper

Potato

Soup.

dripping

or

sieve.

Reheat,

to

season

salt if needed.

more

1 pound potatoes, 2 ounces

butter, V^ pint milk, 1 onion, li/"2
"

"Wash
and peel
pints water, salt and pepper.
the potatoes, cut them
in
slices; peel and
slice the onion ; melt the dripping in a saiiceadd
the vegetables,and
cook
them
in the
pan,
fat for 5

minutes,

taking

; then add
to taste.

brown

care

the water

that

and

they

do not
salt and
to the boil

enough

When
this comes
pound fresh or preserved pepper
skim
it, and let it boU until the vegetables are
trimmings (thosefrom
Pass
the soup through a wire sieve,
a brill or
plaicewill do nicely),1 small blade of tender.
it to the saucepan,
return
add the milk, boU for
1 tablespoon crushed
tapioca,1^ ounces
mace,
longer ; the soup is then ready for
butter, i/ipint milk, 1 onion, 3 10 minutes
flour, 2 ounces
and
salt.
cloves, 1 bouquet garni,pepper
Chop table.
the
the fish bones, put them
together with
Qreen
3 pints freshly shelled
Peas
Soup.
3 pints
trimmings into a stewpan, add about
are
best),a few sprigs
peas (large marrowfats
(peeled and stuck with the of
water, the onion
spoon
mint, 1% pints white stock, 1 tablegreen
and bouquet;
the
cloves),the mace
put over
1 gillmilk, 1 small bunch
of parsley,
cream,
the fire,and
mer
simfire ; let it boil,skim, reduce
2 spring onions, 1 ounce
butter, 1 whole
the
for
about
Cut
tomatoes
Mi hour.
and
salt.
Put the
egg, yolks of 3 eggs, pepper
in slices. Melt the butter in a stewpan, increase
Tomato

Soup.

"

tomatoes, fish bones

and

"

in the
broil the tomatoes
the fire,and
butter.
Stir the milk
Strain the fish stock into this.
into the flour and
put with the soup ; stir until
it begins to boil,skim, and cook slowly for half
and
Season
with pepper
salt. Rub
hour.
an
through a fine sieve, boil again, stir in the
10 minutes, and
for another
tapioca,simmer
serve.

1 quart water, 1
stewpan, add about
salt,the parsley,spring onions, and
and
rub
mint
through a fine
; boil till tender
Return
to stewpan,
sieve.
put in the stock
for 15 minutes
and
butter, and simmer
longer,
in

peas

teaspoon

then

add
the cream.
Mis
to taste and
the eggs, beat up, season
to taste,
into a well-buttered
charlotte-mould.

season

the

milk

with

and

strain

in the usual manner,

viz.,place the mould
in a saut^pan M" full boUing water, and cook in
Stocif ." Stew
without
till set. Unmould,
and cut the custard
1 tin of tomatoes,
1 pint the oven
together for 10 minutes
cubes.
Just
before
in even-sized
using add a
water, 1 teaspoon salt, 1 tablespoon sugar, 5
and
to the
a pat of fresh butter
1 tablespoon pinch of sugar
cloves, Vij teaspoon peppercorns,
chopped onion, a tablespoon chopped parsley. soup, put into the custard cubes, and serve.

Poach

Plain

Tomato

Soup

through sieve, retxim to fire,and thicken

and 1 tablespoon flour
1 tablespoon butter
rubbed
together and stirred in.
Rub

with

Purde
French

of

with

Carrots

Rice.

"

10

large

carrots, 1 leek, 1 ounce

corn-flour,a
pat of fresh butter, 2 quarts stock, 3 ounces
butter, I dessert-spoon sugar, V4 pound rice,
salt.
and
Wash
and
nutmeg, pepper,
scrape
10 large French
carrots, shred off all the red
for
5 minutes, drain dry,
part, parboil them
of
and put them
into a stewpan
with 3 ounces
butter,a large sliced onion, and the white part
the fire for a few minutes
of a leek ; stir over
;
add 2 quarts of stock, season
with salt,pepper,
and
and
little nutmeg,
allow it to simmer
a
done.
carrots
Rub
the whole
until
the
are
the
Put it over
through a fine sieve or tammy.
fire again, add more
stock, a little sugar, the
of fecula or
pat of fresh butter, also an ounce

Fish

Shell Fish

and
FOR

PREPARING."

CTean

DIRECTIONS

carefully,slit it low enough to be

do
not
able to clean thoroughly, but
too large a cut so as to spoillook of fish ;
fish

make
wash

Great

in cold water.

must

care

be taken

fish bitter.
gall,for it would make
Use good dripping or lard for frying.
To Broil Fish.
Clean, wash, and wipe dry.
laid flat the backbone
will
Split so that when

not

to break

"

in

be

the

middle,

or

take

the

backbone

out.

Sprinkle with salt and lay,inside down, upon

first with a little milk or water,
corn-flour
mixed
a buttered
a clear fire until it is
gridiron over
for
15
it to simmer
minutes,
stir well, allow
then
turn.
When
done, put
coloured,
nicely
add
V4 pound of rice boiled in beef broth, skim
"*"
and pepper.
a hot dish,butter
with bread
plentifully,
well, and serve
upon
sippets,either separate
or

in the

Put

soup-tureen.

Lentil (Bean) Soup.

V4 pound red lentUs,
% onion, 1 stick of celery, 1 carrot, 1 ounce
and
butter or dripping, pepper
salt,1 quart
stock or water, 1 small turnip. Soak the lentils
all night in cold water
or dripping
; melt the butter
the lentils and put
in a saucepan
; wash
with
the
sliced onion
them
into the saucepan
the
and vegetables cut in pieces; stir them
over
fire 5 minutes, taking care that they do not get
and
add
the water
little salt.
brown
a
; then
to the boil, then
Let this come
skim, and simmer
the
Pass
gently until the lentils are done.
"

Be

sure

to

demand

Company

the genuine ROYAI.

See
York.
of New

hot

it and

over

cover

send

to table.

fresh
Boiled Codfish."
About4poundsvery
wine
codfish (middle cut).Mi wine-glassFrench
1 smaU
vinegar, 1 onion, 2 cloves,peppercorns,
handful
salt. Wipe codfish with a cloth, place
water,
in a fish-kettle,
cover
barely with warm
salt,add a mediumwith a small handful
season
sized sliced onion,thecloves, a few peppercorns,
to a boil qmckly, and
and vinegar. Let it come
allow

simmer
the
when

it

to

minutes,

Baking
facsimile

on

serve

Powder,
of label

made
on

fish

5
gently for about
be
sufficiently

wiU

well, dish

it

Drain

cooked.

napkin,

very

hot dish

on

oyster

Baking
of this book.

by tlie Royal
cover

up

with

folded
sauce.

Powder

THE

ROYAL

BAKER

AND

2 pounds of fresh
Fried Cod.
about
Procure
cod (middle cut), cut it in slices about
% inch

Meanwhile

"

the

thick, wipe

slices,dip

them

PASTRY

COOK

prepare

Mis

33

parsley butter

some

fresh

ounce

butter

as

with

lows:
folspoon
tea-

flour,brush

in

chopped parsley,1 teaspoon lemon juice,

pinch of salt and pepper.
Spread on a plate,
bread crumbs.
deep fat (smoking hot) put on the ice, and shape in pats when quite
dish up.
Garnish
firm.
a golden colour, drain, and
See that the gridiron is perfectlyclean,
with
with parsley and serve
of anchovy
a boat
it, place on it the red mullets, and cook
grease
sauce.
them
in front of a bright fire.
slowly over
or
Turn
done
frequently. When
take up the fish.
Creamed
Fish.
Steam
2 pounds codfish,
with

over

beaten

egg,
Fry in

and

crumb

with

fresh

and

skin.

"

break
Make

in

bones

flakes, removing

Put

maitre

some

d'hotel

butter

on

dish,

the mullets
this, spread a little
upon
(See Meat and Pish place
pint
butter on
more
top of each fish, garnish with
fill
with
nate
alterGrease
a baking-dish,
Sauces.)
fresh
hot.
parsley, and serve
layers of fish and sauce, seasoning with
salt,pepper,
chopped
juice
parsley, and lemon
Fried
Scallops." 18 scallops,Mi ounce
ter,
butor
a few
drops of vinegar. Mix together 1 cup
1 gillmilk, salt,pepper, and
1 egg,
cayenne,
bread
crumbs
and
3
melted
dry
tablespoons
2 ounces
flour, frying fat, parsley. Drain the
in quick
butter; spread over
top and brown
scallopson a cloth. Sieve the flour into a basin
oven.
and add a pinch of salt. Melt the butter, break
This may
be varied by using tomato,
mel,
bechaup the egg, and stir both in ; then add the milk,
other
or
or
sauce,
by adding and work
curry,
any
until quite smooth.
If the batter
be
1

white

grated cheese

sauce.

sliced

or

hard-boiled

to the

eggs

too thick

add

melted
butter or milk.
a littlemore
for an hour, then stir in a dessertspoon
in place of
or
by covering with
the
chopped parsley. Season
scallops
mashed
crumbs.
instead
of
potato
with
a little salt,a good pinch of white
pepper,
and
small
a
pinch of cayenne.
Dip them into
Broiled
Halibut."
Slices of halibut, salt,
the batter, drop into hot fat one
by one, fry a
butter.
Cut the slices of fish about
an
pepper,
golden brown, di-ain on a cloth, pUe up on a hot
inch thick, season
and salt,and lay
with pepper
with
dish,garnish with fried parsley,and serve
them in melted
butter
Vijhour, allowing 3 tablespoons
lobster or^tomato sauce.

white

by baking in
the deep dish,

sauce,

of

them

in

very

hot.

butter

shells

Let

of fish ; then
roU
15 minutes.
Serve

to a pound
broil about

flour,and

patty-paus

or

Baked

Salmon
Tltalienne.
About
2
a
salmon
(middle cut), 1 teaspoon chopped
parsley, 1 small glass claret, 2 small shallots,

"

Mix

peeled

all

taste.

for

oven

When
tomato

Fritters.

plump

12

"

slices of streaky bacon,

a
butter, parsley. Beard
ounce

sprinkle
bacon
two

with

over

with

juice.

lemon

crosswise.

each

Roll

oysters, and

way
but

Flatten

mind

each

cut

the

slice in

and

with
a
up
hall slice of bacon
and
trim
the edges. Prepare
in the following manner
a batter
: Sieve
the flour into a basin, add
a
pinch of salt, stir
in the yolk of egg, and moisten
with
sufficient
ter
tepid water
(about 1 tablespoon) and the butsmooth
a
(oiled)to form
paste; beat up
well with a wooden
spoon, and allow it to stand
for a time.
Whisk
the white
of egg
to a stiff
froth and add it to the batter ; dip each oyster
and
bacon
into
the batter, cover
completely
with batter, and
drop one by one into boiling
fat or clarified butter.
Fry a golden colour,

drain, and

picked

Fry some
up.
parsley, and garnish the

Grilled
Red
Procure
with
thim
a

the fish
salad

and

let them

THE

or

damp

cloth, and

each

across

Put

with
red
4 fresh

on

oO.

fish with

dish, pour
season

stand

and

dish with

it.

Parsley

Mullets,

"

washed

a
over

BAKING

or

flavouring the

sauce

in

other

"

the
,

one

right way

or

au

exceedingly tasty dish, and once

could
no
one
possibly wish to try
is the receipt:
gratin style. Here

an

Take
sides, i. e., remove
a large sole, skin both
the white and the black
skin, cut off the head
and
fins.
Make
several incisions with a knife,
side of the fish, place it cut side
season
one
upward on a well-buttered
silver-platedgratinwith
and
dish.
M"
Season
salt, add
pepper
smaU
glass of white wine, a little mushroom

chopped parsley.
liquor,and some
down
of sliced preserved mushrooms
of the

fish,and

Sprinkle
tiny bits

with

with

cover

rich

brown-bread

of butter

here

and

Place
the

row

centre

Italian

sauce.

few

crumbs,

put

there

top of the

on

20 to 30
from
oven
fish,and bake in a moderate
minutes, according to the size of the sole. Place

the dish
cisions
indish, and

4 tablespoons
pepper,
1 hour.

POWDER

several ways.
To my
method
than the French,
gratin " after the French

are

better

no

cooked

is

introduced
any

is

sole

there is but

gratin,i. e.

England there
there

In France

"

au

as

it leaves

send

the

oven

on

another

(larger)

to table.

sharp knife.

with salt and

thus
for about

ROYAL

ter.
But-

Gratin.

doing sole

mullets, wipe
make

be utilized for

au

of

formula

oyster

dish

minutes, basting frequently.

G^noise
some
or
up, and
pour
the slices of salmon.
The
over
in the pan
in which
the fish was

left
must

Sole

lemon, 6 thin
of salt, %

the

15

pinch

cutlet-bat, and

oysters,

grated

dish

sauce

essence

flour,1 egg, frying fat, %

ounces

about

done

baked

Oyster

and

G^noise
Cut the fish
or tomato
sauce.
in 2 or
3 even-sized
slices, place them
on
a
well-buttered
baking-tin or saut^-pan, season
with
and
salt,pepper,
a little grated
nutmeg,
sprinkle over the chopped shallots and parsley,
and place the remainder
of butter on top of the
with
bake
in the
the wine, and
fish,moisten

sliced tomatoes.

or

chopped, salt, pepper,

and

nutmeg,

carefully,adding salt and pepper

Arrange neatly in a salad-bowl,
and pour over
some
mayonnaise dressing. Gai'nish
hard-boiled
in
cut
tastefully with
egg
When
sUces,and a little small cress or cresses.
endive
celery is not obtainable, use shredded
to

"

pounds

Fish Salad.
shred
Skin, bone, and
some
fish or salcold fish (almost any kind of white
mon
will do), put this into a large mixing-bowl,
and
add
to it V4 its quantity of lettuce washed
and
shredded, also Vi of white cleaned celery
(if in season) ; cut the celery in shreds
or

strips.

it stand

3 medium-sized
Fillet of Whiting.
ley,
whitings, 1 dessert-spoon chopped parsand
salt,frying batter, Hollandaise
pepper

Fried
skinned

IS

"

ABSOLUTELY

PURE.

ROYAL

THE

34

BAKER

AND

PASTRY

COOK

oil, 1 tablespoon meats

slow
require about 30 minutes'
tablespoons sweet
very
(French), parsley for garnish, fat for boiling,from the time the water boils, to each
the fillets,
flatten them slightly,
frying. Remove
be boiled
pound. Vegetables and herbs may
2

sauce,

vinegar

son
put in a deep dish ; seawith
the oil,
salt,sprinkle over

two, and

in

fold them
with

them

to flavour.
When
they are cooked
them should be set where
containing
soak
vinegar, and chopped parsley ; let them
Take
quired,
boiling until refor 1 or 2 hours.
out, drain, dip in frying they will keep hot without
if they are
fied
to be served
hot ; if they
batter (previously prepared), fry in hot clarifat a golden colour, drain on
butter
a
or
to be served
be allowed
are
cold,they should
dish
folded
cloth or paper,
on
a
napkin ; to cool in the pot liquor in which
up
they were
with
fried parsley, and
serve
garnish with
boiled.
salt meats, or those much
dried
Very
going
forebatter
Hollandaise
sauce.
see
(For frying
should
in
be
well
soaked
in
cold
smoking,
receiptfor fried scallops.)
before boiling.
water
Broiled
Mackerel.
Salt
Freshen
ing
by soakthat the
it overnight in water, taking care
Roasting
In the
skin
lies uppermost.
morning dry it
with damp
meat
and
cloth.
Trim
tie
Wipe
without
breaking, cut off the head and tip of
in shape if necessary.
In the bottom
of pan
the bars of a buttered
the tail,place it between
broil to a light brown
and
pieces of fat from meat.
Arrange
fish-gridiron,
; lay put some
and

pepper

the vessel

"

it

on

dish, and

hot

and

pepper,

with

dress

little butter,

meat

chopped

juice,vinegar, or

lemon

pickle.

Baste

Meats

THE

rules for

Grilling

or

apply also

roasting meat

to

broiling,except that instead of cooking

it is to be quickly browned,
it in the oven

first

on

side and

one

Meat

hot fire.

then

inch

an

on

thick

It should

to 10 minutes.

be

the other,
will take
seasoned

over

from

after it

is cooked.

Frying
There
One

methods

distinct

two

are

of

frying:

little fat in the pan, to practise

successfullythe pan and the fat must

with

which

very

the article to be fried is put into

before

be hot

instance,in frying chops, if the pan is

hot, and
only fat enough is used to keep the
tained
chops from sticking to it,the heat being mainthat
the chops cook
so
quickly, they
will be nearly as nice
if they were
broiled.
as
consists
in entirely
Frying by the other method
immersing the article to be cooked in sufficient
smoking-hot fat to cover
it,and keeping the
fat at that
degree of heat until the food is
it.

For

brown.

It should

skimmer

and

then

laid upon

and

for each

for

to

Stewing
them

near

them

of
use

Be

sure

If there

being scorched

well

or

done.

When

platter. Thicken
flour,adding more
seasoning.

add

Braised

is danger

add

Beef."

done
in

gravy
water

Wipe

and

as

boiled
in

A
meat

meats

warm

to demand

Company

may
water.
the

few

to 20
it is

remove

with

pan

necessary

trim

pounds

or

of sliced
onions, turnips, and
carrots; add
bunch
sweet
herbs, 1 teaspoon salt,% teaspoon
Add
this lay meat.
1 pint boiling
pepper
; on
water
(or water and stewed
tomatoes). Cover
oven.
closely and cook 4 hours in moderate
If water
fer
Transevaporates rapidly add more.
meat

hot

to

platter. Strain,thicken, and

The vegetables may

gravy.
separately if desired.
season

Broiled
Steak.
be
should
at least

Trim

"

be

served

andwipe steak, which

1 inch

Rub
thick.
broiler
thickest part in
of broiler. Have
fire clear and very hot,
centre
blaze.
Hold
steak
without
but
close to fire.
with

steak

fat, arrange

Turn

frequently

When
Steak

done

equalize

to

with

season

thick

1 inch

with

the

cooking.

salt and

will broil in 6

or

pepper.
7 minutes.

Trim
and
Panned
Steak
or
Chops.
all
Heat frying-pan until it smokes

wipe

"

put into

it tender.

makes

should

meat

soups,

be

be

stews, and

be

put

Salted

with

bottom

Lay

fat.

Keep

10 seconds.

steak

in

pan

very

hot.

over.

and

and

the

fire

smoked

genuine ROYAL
See
of New
York.

pork chops, ham

and

Broiled
Ham
slices of boiled

and bacon, may

Baking
facsimile

a
a

cut

the

Poached
and
Eggs." Cut
of equal size ; broil on
a
ham
dish.
clear fire ; lay on
a hot

poached

egg,

neatly trimmed,

pound cold
chopped
1 pound potatoes,
rind, salt and pepper,
crumbs,
teaspoon chopped parsley, bread

Cornish
meat,
lemon
1

turn

Season

Mi done.

Miitton

always
gridiron over
gravies. Lay on each
to
place and serve.

over

to

heat.

of beef without
bone.
Brown
rump
all sides
in very
hot
on
hot
frying-pan over
fire. In braising-pan or iron kettle put layers

round

to

simmering meats mean

enough to the fire to keep the water
bubbling moderately, constantly, and
or

hot

every
when

and

slowly. Salt
in cold

cooked

with

broth

saved

15 minutes.

or

the

Allow from
10
boiling water.
according as
per pound of meat,

browned

and

reduce

be panned in same
gently about
way.
very
with a
If hot platterfor steak is rubbed
A little salt,spice,
to
onion
it will give a delightful flavour
in the water
with
meat.
little vinegar put

pound.
be

seasoning.
tough

in the water

on

simmered

vegetables may

The

rare

albumen

pan

hot at

very

long enough

moment

and

Stewing
boiling should

for

boiling water

the meat

with

up

desired

Rub

Boiling

or

for

grease.

meat

20 minutes

taken

of

oven

cooked

steak.

free it from

Fresh

be
paper

10

fat in

spoons
miniites

to

surface

every
of

Have

pan.
has

meat

the

harden

Broiling

in

rack

on

first ; when

Cutlets.

made
of label on

Powder,

by the
cover

About

"

tablespoon ketchup,

Royal

of this

eggs,

Baking
book.

Powder

ROYAL

THE

BAKER

AND

PASTRY

COOK

35

in slices IV4 colour, then

add
and
fat for
the meat
frying. Cut the meat
fry for a few
them
in heart
inches thick, trim
shapes ; put minutes ; stir in the rice, season
to taste with
the
slices on
and
dish, and
salt, salt,pepper,
a
sprinkle with
a grate of nutmeg.
Shell the
and
the ketchup. eggs, chop the whites, and mix
with the above.
parsley ; pour over
pepper,
Heat up the whole
Wash, peel, and boil the potatoes, dry them
thoroughly, and dish up in
Rub
and rub
the
a
pyramidal form.
through a sieve, beat up 1 egg and
yolks of eggs
the mash
and
with
mix
with pepper
wire sieve, and
through
a
the
; season
sprinkle over
likevdse some
salt,and add the lemon juice or a little grated kedgeree. Sprinkle over
finely
well
with
each
slice of meat
Cover
the dish as neatly
chopped parsley,and arrange
nutmeg.
smooth
mashed
with a as
for a few
potatoes, shape and
possible. Place it in the oven
knife.
Beat up the other egg, dip each cutlet
minutes, and send
to table.
Cold poultry or
in the egg, and
crumb
well ; when
be prepared in exactly the same
set, egg and
can
game
ner.
mancrumb
again. Fry the cutlets in hot fat a
golden colour, drain on a cloth, dish tip, and
1 hare, about
1 pint brown
Jugged Hare.
"

crisp parsley.

with

garnish

stock, 1 pint Espagnole sauce,

salt and

glass port wine,

croilte of fried

bread, a mire2 bay-leaves. poix consisting of 1 carrot, 1 turnip, 1 onion, a

thyme, and
small
bunch
of savoury
herds, 4 ounces
bacon,
ham
in large quantity of water
for
Well soak
2 ounces
and
butter, 1 tablespoon red currant
trim
and
clean ; put
24 hours, then
scrape
very
croiitons or sippets of bread.
cure
Prothan
into
suJiicient jelly,some
large stewpan, with more
the hare
ready for cooking, joint it and
it ; put in mace,
cloves, thyme,
water
to cover
the
pieces. Clean
vegetables,
and
bay-leaves. Boil 4 or 5 hours, according cut in neat
and
peel them, and cut in slices. Cut
to
cold in scrape
done, let it become
weight ; when
the bacon
in dice.
Put the butter
and
bacon
boiled.
Then
remove
liquor in which it was
into
add
the vegetables;
a
stewpan and
fry
rind carefully,without
injuring the fat ; press
these
a nice
light brown, then add the pieces of
it to absorb
much
of the grease
cloth over
as
bunch
of herbs.
Cook the whole
as possible. It is always improved
by setting hare and the
fire for about
20 minutes, stirring
over
a brisk
into the oven
for nearly an
of
hour, till much
salt and
with
occasionally. Season
it also makes
it more
pepper,
the fat dries out, and
moisten
with the stock, boil up, skim, and add
bread
Shake
the
tender.
some
raspings over
the sauce.
Cover, and cook gently for about 1
fat.
Serve cold,garnished with
parsley.
To

Boil

cloves,

Ham.

sprig

blade

"

of

mace,

few

of

hour.

Kidney

Brown
oflf the

cut

Stew.

outside

From

meat

Cover with cold

heat
steaming, drain, add cold water, and
time.
To
the
drained
second
kidneys add

another

the

brown
sauce
(see Sauces), season
cup
very
and
highly with Worcestershire
ketchup, and

hot water

over

Take

the

out

pieces of

hare

and

put

beef

into another
kidney them
Strain the sauce,
stewpan.
in bits, rejecting the
skim it from
fat, and add to the hare ; put in
water
; laeat slowly till the wine
and
red currant
for
jelly,and simmer
"

cores.

stand

pepper,

for

10 minutes.

with

Fix

10 minutes.
round
a

of
centre
pieces of hare
the

sippets

bread

neatly on this, sauce

and
garnish with

sauce,

of

the

fried

in

croute

entree-dish,dress

toasted

or

over

weU

croutons

bread.

balls are
often
used
forcemeat
3 pounds
of mutton,
Irish Stew.
neck
1
of the bread
croiitons.
large onion, H"j pints stock, 4 pounds potatoes, place

the
or

Savoury
garnish

as

in

"

12

onions, salt and

button

Cut

pepper.

the

Lamb

with

Cutlets

Cucumber

Sauce."

of good-sized lamb
pieces,trim off some
cutlets, % pint well-reduced
the fat.
Wash,
peel, and slice the potatoes. bechamel
or allemande
sauce, cracknel biscuits,
onion.
and
slice the
Peel
the button
Peel
fresh butter,
parsley, cucumber
sauce, 2 ounces
Put
Trim
the cutlets,
onions and blanch.
a layer of
potatoes at 1 egg, seasoning, frying fat.
the bottom
of a stewpan, put a layer of meat
both
flatten and
sides with
pare nicely,season
and
with
salt and
on
salt, strew
and put into a saut^-pan with
that, season
pepper
pepper,
slices of onion
until 2 ounces
of butter, and
over
a few
fry the cutlets a light
; proceed thus
Add
the
small
the meat
is used
Drain
them
both
sides.
and
onions, brown
on
up.
place
whole
the
when
2 dishes
with
between
blanched,
layers. them
a
among
weight on top.
Cover
the top with
the cutlets
in lukewarm
When
cold immerse
a
layer of potatoes, add
the stock, place on
for about
bechamel
fire,and simmer
sauce
so as to completely
or allemande
2 hours.
This stew should
them
not be skimmed, as
Place
them.
coat
on
a wire
tray and let
the fat will be absorbed
cool.
Crush
by the potatoes ; any
finelya few cracknel biscuits,and
into

neck

convenient

which

scum

rises to

to simmer

When

done

sprinkle

of

it

mences
com-

be removed.

course

neatly on
up
little chopped

hot

look

walnut

may

be

added

where

coated

part of the cutlets

in beaten

egg
the

dish, the

parsley,

and

stew, if properly cooked, should

A teaspoon of mushrooms
or
watery.

ketchup

roll the

dip them

The

serve.

not

dish

over

top before

the

should

this

soning
sea-

biscuit.
Keep
perfectly clean.
Fry

Drain, disli up
bones,

is liked.

in

parsley, put

fried

and

send

crumb
bones
of

in

and

nice

this, then
again with

the

colour

in

cutlets
hot fat.

circle, fill the

small

to table

with
centre
frills on
the
paper
of cucumwith
a boat
ber

sauce.

Cut a
with
Green
Peas."
Cutlets
6 oimces
cold meat
Cold
Mutton
Meat
Kedgeree.
of mutton
in cutlets ; trim,
of neck
best
end
(any kind will do), 2 hard-boiled
eggs, 2 slices
with
and
flatten, and pare them, season
pepper
finely chopped onion, 4 ounces
rice, 1 ounce
with an ounce
crumbs
and nutmeg.
move salt. Mix a platefulbread
Rebutter, parsley,salt,pepper,
the
skin, gristle,and
superfluous fat finely chopped lean ham ; dip the cutlets in
crumbs.
with
bread
Melt
from
the meat,
and
chop it not too finely. beaten
egg and cover
in a saut^-pan and
cook
butter
that when
about
2 ounces
Boil the rice in the usual manner,
so
Take
them
tender
each
grain will separate and is intact ; the cutlets a nice golden brown.
"

drain
a

Melt
done.
the rice when
the onion, and

stewpan, add
THE

ROYAL

BAKING

the

fry

butter
a

in

up,

POWDER

them, and

drain

golden circle

on

IS

small

bed

ABSOLUTELY

dish
up
of mashed

in the

form

potatoes.

PURF.

of a
Fill

ROYAL

THE

36
with

the centre

sauce

or

gravy

BAKER

AND

PASTRY

with

cooked green
a little
peas, pour
the base of the dish,and
round

and

sharp knife, and

fill the space

with
sage
and
and
little pepper
a
the skin
in slices,
but do not cut
the outer
rind, cook thoroughly

onions, chopped,

salt.

serve.

Score

deeper than

5 or 6
Mutton
Cutlets
la Bretonne.
a
cutlets cut from th e best end of a u eck of mutton
,
haricot
^ pintwell-cooked
beans, 2 small onions,
2 ounces
brown
sauce.
butter, salt and pepper,
in a
Trim
and pare the cutlets neatly,fiy them
"

before

clear

Apple
with

COOK

fire

and

sauce

in

or

moderate
should
be

potatoes

oven.

served

it.

Souse.
Clean pigs'feet and ears thoroughly,
frequently soak them a day in salt and water, boil tender,
both
to brown
sides); take up, drain, and keep and splitthem.
They are good fried. To souse
Mince
the onions
hot.
(peeled)and fry them a them
cold, pour
boiling vinegar over
them,
the
colour
the
butter
from
lets
cutin
left
golden
and
Cloves
spiced with mace
peppercorns.
and
off some
of the butter
put into give them
; pour
dark
a
colour, but improve their
the haricot
beans ; cook these
together for taste.
If a little salt be added, they will keep
about
10 minutes, stir frequently, season
with
good pickled for a month
or two.

saut^-pan with

and

pepper

rub

up in the
round
the

heap

brown

butter

(turn

salt, nioisteu

and

sauce,

the

through

with
wire

of

centre

pur6e, and

little

dress

with

serve

brown

the
some

cutlets
rich

sauce.

Stuffed
shoulder

Shoulder

Braised

Reheat,

sieve.

dish,

"

them

Sweetbread.

soak

in

cold

Well

"

for

wash

the sweetbread,

hour, blanch
for 10 minutes, and
slightlyuntil cold ;
press
cut
then
lard the
the sinewy fat, and
away
sweetbread, place into a stewpan with vegetables
water

an

1 small
of Mutton.
and stock, and cover
with greased paper
;
1 teaspoon
voury
mutton,
chopped sabraise carefullyfrom 20 to 30 minutes.
Take
1 small onion,
herbs, salt and
pepper,
the bacon.
to brown
put into the oven
up, and
finelychopped, 1 dessert-spoon chopped parsley,
reduce
Strain the gravy, and
to a good glaze.
4 ounces
cut
small,
bacon,
streaky
up very
Dish the sweetbread
of fried bread,
on
a block
1 egg,
fat for bakfag,bread
crumbs.
Trim
and
it ; garnish with
the glaze over
a
pour
the joint,removing any superfluous fat, etc.;
mixture
of cooked
ham
and
or tongue, truffles,
the bones, and
remove
lay the joint on the
cut in large dice and
warmed
in a
mushrooms,
with
salt and
table, spread it out, and season
little of the glaze.
of
the
herbs, parsley,
pepper ; sprinkle some
and
onion
the
over
meat, place a layer of
6 cutlets
Veal Cutlets.
from
cut
a
very
chopped bacon on the seasoning, and put the small
neck
of veal, 1 dessert-spoon chopped
remainder
of seasoning over
the bacon.
Roll
parsley,6 small slices of raw ham, bread crumbs,
string or 2 ounces
up the meat, fasten it securely with
V2 lemon, 1
butter, salt and
pepper,
with skewers, then put it on
a baking-tin or
the
Trim
a
cutlets,flatten each with
egg.
flat braising-pan containing about
2 ounces
wetted
cutlet-bat, pare the sides neatly, and
with greased paper,
dripping or butter, cover
Season each side with
the bones
clean.
scrape
and
bake
in a moderate
for about
IV2 salt and
oven
Melt
a little butter
(about V2
pepper.
hours.
Baste
the
frequently. Remove
paper,
ounce), add to this half the chopped parsley,
brush
with
and
with bread
over
cover
egg,
and
bnish
the cutlets with
this ; sprinkle
over
crumbs
(quick heat) a little lemon
; put it again in the oven
each.
Beat up the
juice over
for another
20 or 30 minutes, according to the
in egg
and
cutlet
with
cover
dip each
egg,
size of the joint. Keep
it carefully basted
white-bread
crumbs.
well
See that they are
of cooking. When
during the whole
process
cnimbs
white
(soft) bread
crumbed, and use
done
draw
the string or skewers, place the
out
for this; the
bread
crumbs
should
be mixed
it with a nicely
joint on a hot dish, and serve
of the parsley and
about
1
with the remainder
flavoured thin brown
gravy.
lemon
rind.
Melt
the
"

of

"

teaspoon

finelychopped

of the butter
in a saut6-pan ; when
in the cutlets, and
a
fry over
quick
pints stock, 2 carrots, 1 bouquet garni,2 hot put
butter, 1 ounce
flour, 8 or 10 fire till each side has acquired a nice golden
turnips,4 ounces
brown
for
put the pan in a slow oven
; then
small
button
onions, a clove of garlic,salt and
about
15 minutes
be well cooked
in neat
(they must
Cut the meat
Mi glass claret.
pepper,
account
on
no
underdone). Arrange a
pieces,pare off skin and fat, fry the pieces in and
take
nice
let them
mid
the butter, and
a
colour; pur^e of peas in the centre of a dish in pyrathis with
form, dress the cutlets round
trim
and
then
cut the
drain the pieces, and
alternate
little
slices of fried ham;
a
pour
bones.
rots
Prepare the vegetables: cut the carthe base
rich gravy
round
or
the
in olive
shapes, and
turnips like demi-giac4 sauce
of the dish, and
be fried
The ham
serve.
may
pigeons' eggs, peel the onions, and fry each
in the same
the cutlets.
as
attained
lot in the butter
until they have
pan
a fine
Pour
some
colour, take up and drain.
away
Pie.
Line
a
Roman
large pie-dish,previously
of the butter, put in the flour, and
fry a nutHave
buttered, with macaroni.
ready

of Mutton.

Ragout

"

pounds loin

of mutton,

remainder

"

moisten
with the stock, some
; then
cooked
cold meat, such as veal, rabbit,
claret, bouquet (the clove of garlic chicken, tongue, ham, or game, cut it tip rather
first be fried a little),
etc. ; boil up while
must
smaU
and
place in layersin the pie-dish. Pour
stii'ring,
skim, put in the meat
(seasoned),and
each
brown
over
sauce
or
layer,
a little white
colour

brown

the

add

cook

fried

table, dress

dish,

surround

reduce
To

Be

Roast

with

the

When

an

hour.

stew,

and

done

and

the centre
it with groups
of vegetables;
and strain
sauce
a
little,
the

meat

in

and

to

season

Choose
a small
Leg of Pork.
pork ; cut a slitin the knuckle

to demand

Company

"

the

ROYAL
York,
See

genuine

of New

and

salt, pepper,

with

taste

the dish is full,

When
grated nutmeg.
over
a
good layer of rich bechamel,
pour
cheese,
some
grated parmesan
sprinkle over
and
cover
; pour
neatly with boiled macaroni
little

little melted

over

fine young

sure

the

half

about

all.

carefullyover
legof

fire for

vegetables

gently tilltender.

for

ready
of

bright

over

the
Put
simmer

oven

is

some

more

for

about

butter

and

and

macaroni,
Bake

See that

Mi hour.

nicely browned,

BaMng
Powder, made
facsimile
of label on

over

grated cheese.
serve

at

strew
a hot

the surface

once.

by the Royal Baking

book.
of tMs

cover

in

Powder

THE
Scotch
Mj small

ROYAL

BAKER

AND

PASTRY

Collops. ^ pound lean beef (steak), Ooose."

fowls, some
(finelyminced), salt and pepper,

COOK

37

This

requires keeping, the same

as
days before cooking. The goose Is
and
1 ounce
butter, Ms teaspoon flour, 1 gill best in the autumn
early part of winter
Mince
shred
the meat
is called a
stock.
good in spring. What
or
finely,free never
green
fat or
the
is four
from
skin.
Melt
months
It is insipidafter
old.
butter, fry the goose
onion
Pick well and
a nice
colour, stii-in the flour,and cook
that,though tender.
singe the
clean
add
the minced
a little longer, then
meat, and
carefully. Put the liver and
goose, then
Season
gizzard on to cook as a turkey's. When
lightlywith pepper
lastlythe stock.
the
is ready for stuffing,
and
salt. Simmer
gently for about 40 minutes.
goose
chop 3 onions very
the dish with toasted
throw
them
into cold water, bring to the
bread
Dish up, surround
fine,
strain
and
hot.
add
2 tablespoons fresh
boil, then
sippetsor bread croiitons, and serve
bread crumbs, 1 teaspoon finelychopped sage,
Boil tripe tender
and
cut in
Tripe, Fried.
salt and
When
well
pepper.
mixed, stuff the
batter
of 1
pieces 3 or 4 inches square ; make
with
the mixture.
Have
goose
ready a coarse
4 tablespoons flour, and
beaten
Mi pint
egg,
needle
and
thread, and sew up the slit made
for
mUk.
Dip each piece of tripein batter twice,
cleaning and introducing the stuffing. A fullServe hot.
lay in frying-pan and fry brown.
"

onion

"

"

GOLDEN

with

"golden

buck"

is

of a
merely a rarebit with the addition
poached egg, which is put carefullyon
top before serving.
"

Yorkshire
Same
Rarebit.
as
"golden
buck." only it has 2 thin sUces of broiled bacon
on
top instead of the egg.

2^4

to

hours.

turkey, basting frequently. The

is prepared as for poultry, with
the liver
gizzard.
is indispensable
Apple sauce

gravy
and

Relishes
BUCK,"

it

from

requires

goose

grown
Roast

as

roast

goose.

Apple Sauce.

Peel, core, and slice tart apples,

until
quantity of water
to pieces. Beat
to a pulp with
they
a
good lump of butter and plenty of sugar.
in

stew
break

"

small

Chicken

Roast

Select

"

medium-sized

fat

"

Welsh
American

Select richest
Rarebit.
milder
the
cheese, the
"

and

and

tender

the

neck

with

cloth,and

damp

best

chicken, singe and draw it,cut off

and
part of the legs,wipe the inside

Wash

the

truss

usual

as

for roasting.

liver and
with a

heart, and put them

mirepoix, i.e.,a small
small
onion, 3 or 4 thin

better, as in a baking-pan
bits,
melting brings out strength. To make 5 rarecarrot, % turnip, 1
take 1 pound cheese, grate and
put in tin slices of bacon, all cut up in dice.
Season
the
ale (old is chicken
or
porcelain-linedsaucepan
with pepper
and salt,and place it on top
; add
best) enough to thin the cheese
sufficiently,
of the mirepoix in the baking-tin,spread about
rarebit.
Place
a wineglass to each
say about
of butter
an
ounce
on
top of the chicken, and
slice of cook
over
Have
fire,stir until it is melted.
in a hot oven
for 20 minutes
quently.
; baste fretoast ready for each
rarebit (cruststrimmed) ;
After
this reduce
the oven
heat, and
and
slice
each
cheese
on
put a
plate,
cook
for another
20 minutes
pour
or
so more
slowly.
it. Serve
each
enough over
piece to cover
is done
When
the chicken
take up, untruss,
while hot.
place it on a dish, and keep hot. Pour off the
fat from
the baking-tin,add l\i gillsof stock,
boil this
and

Poultry

To

CLEAN

taper

or

POULTRY."

piece of

is

Use
to
and

paper

a
lighted
singe the fowl.

loosen
Untie feet,break
sinews
bone,
just below the joint; pull out sinews and cut
off the tips of the toes.
Lay breast down, slit
head
skin down
backbone
toward
pipe
wind; loosen
and crop and pull them
Cut off neck
out.
close
end
to body.
Make
small slit below
of
loosen
breast-bone, put in the fingers,
intestines
from
backbone, take firm grasp of gizzard,and
all out.
See that inside looks clean, then
draw
wipe out with wet cloth. Wipe off skin with

over

colour
the

on

the fire for a few minutes, season

the fat if any
taste,strain, remove
little around
surface, pour
the
a

to

chicken, and
boat.

the

serve

the

Grarnish

Bread

watercress.

remainder

dish

with

sauce

in

sprigs
be

may

sauce-

of

crisp

served

if

liked.
Crouse.

Roast
brace
and
in

of gi-ouse
in a
wrap

roasting-pan,

and

or

to the
for 20 minutes.
rather

Baste

underdone

only. When

ready

in

15

or

Place
hook
a

frequently.

allow
for

truss
butter

the

on
suspend
cross-bar, and roast

attached
oven

Singe, draw,

"

bird with
; spread each
thin
slice of fat bacon.

brisk
If

quired
re-

20 minutes

serving, untruss

the

croAtes of fried bread

on
birds, dress them
on
a
hot dish, garnish with
and
watercress
fried

cloth.

To Truss
Poultry. Fill inside with stuffing.bread crumbs.
Serve with a boat of rich gravy.
(See Stuffings.)Have at least 1 yard fine twine
in trussing-needle. Turn
back
Bread
Croutes.
Cut two
slices of bread
wings across
so
needle
that pinions touch.
Run
off the crusts
and
inch thick, pare
an
through thick about
bone, through body and
part of wing under
shape neatly, oblong or oval, hollow out the
wing on other side. Press legs up againstbody, centre a little so that the cavity will hold the
needle
birds nicely. Fry in deep fat (clarified
run
through thigh, body, and second
dripping
Drain
thigh, and tie firmly.
or
butter) a golden colour.
carefullyon
"

"

To
Place

Roast

Poultry."

Baste

well

with

hot fat. paper

or

on

cloth, and

fix them,

by

means

of

little batter
of egg, on
or white
a dish
ready for
roasting-pan and put in very
the birds.
hot
Roast 3 hours
oven.
for 8-pound turkey, dressing
1 to l\"j hours
for fowls,basting frequently.
Fricassee
of Chicken.
Truss
fowl
a young
hot.
Keep oven
If fowl is very large and
for boiling and put it on to cook in a large stewvery
breast and legs with several thickLet it come
heavy cover
nesses pan with
1 quart of hot water.
to
When
it reaches
this point rea boil slowly.
paper to keep from burning.
on

rack

in

"

THE

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE.

38
the

move

celery,3

or

BAKER

ROYAL

THE

AND

stalks of put in a littleonion

a couple of
cut very fine
not enough
parsley, a bay-leaf,2 to taste distinctly,just enough to flavour a
carrot.
Season
with salt little; rub
some
parsley very fine when
dry,
gently for ^4 hour, closely or cut fine when
; this gives pleasant
green

slices of onion, and

Simmer
pepper.

covered.

as

As

soon

"

take

done

the

it from

stock, untruss, and cut in neat joints. Make

2
the sauce
by cooking together in a saucepan
utes,
tablespoons butter and 2 of flour for a few minbut do not allow it to brown
; add slowly
pint of the strained stock of the fowl ; boil 10
minutes.
Mix
in another
dish the yolks of 2
a
tiny pinch of
eggs, 3 tablespoons milk, and
and
add
this carefullyto the
cayenne
pepper,
hot sauce,
Let the sauce
stirringall the time.
get thoroughly hot, but do not let it boil again ;
add a teaspoon of lemon
juice,and strain over
the piecesof fowl.
Dish up the cooked fowl (the
if Uked) on a bed of cooked
skin may
be removed
and
rice. Sauce over
serve
carefully,
very hot.
pieces of

fowl

hot

thoroughly

be

must

in the

allowed

before

sauce

to

get

flavour.
2

Season

good

ounces

enough
and

to

Truss

and

Roast

25

Time,

"

should

hang a few
wipe partridge ; cut
skin

neck

on

days.
off

or

ant.
Pheas-

Partridges

Pluck, draw,

and

head, leaving sufficient

skewer

to

breast, between

to

minutes.

back

it

; bring legs close

side
bones, pass

and

skewer

thick
through pinions and
part of
with
fried bread
serve
thighs. Roast, and
crumbs, bread sauce, and gravy in tureens.

some

dish, cover
hot

with

well

with

fresh

and

pepper

salt and

butter.

Have
chicken, then beat two
sweet
Put into
cream.
pastry, 3, and bake in a

liquid
eggs

piefairly
a

oven.

Stewed
chicken

Chicken.
in

the

Prepare

"

same

manner

and
for

as

cook
chicken

pie; just before chicken is quite done, pare

in two, lay
quantity of potatoes, cut them
them
done

boil until
top of chicken, let them
take potatoes up on plate by selves,
them-

on

; then

thicken
sweet

milk,

plenty

of butter.

dishing up.

Partridge

30

or

cover

stir in

with

season

flour moistened
with
with
salt, and
pepper,

Turkey
fowl

To

COOK

and
add
scum,
4 sprigs of

and

The

PASTRY

may
follows
:

and
Hash
Poached
Eggs." Cold
dish as
into liot breakfast
be turned
Chop meat very flue,put Mi pint gravy

into

stewpan with little piece of butter rolled in

and salt,
flour,1 teaspoon ketchup, some
pepper
and
peel of Vi lemon, shred very fine ; put in

turkey or chicken, and shake over clear fire till

Above
for
thoroughly hot.
proportions are
cold turkey.
Serve with poached eggs.
^

Bake

To

Let the turkey be

Turkey.
picked,singed, and wiped dry. Inside and out ;
cut off the neck, and
legs to first joint. Stuff
the breast
of the turkey with
meat,
sausage
trim
into shape.
and
with
Cover
the breast
of

slices

fat

"

bacon

and

baste

well with

Stuffings

VEAL

hot

OR

POULTRY

STUFFING."

crumbs,
teaspoon salt,
cups stale bread
oven.
put into a fairly hot
dripping, and
white
2 tablespoons
V2 teaspoon
pepper,
Baste
and
after
the
first
Va
hour
frequently,
1
cook
varies, according to size, chopped parsley, cup finely chopped suet,
gently. Time
2 to 3 hours.
with
from
Serve
good g:i'avy, legg.
from
the giblets and
made
a little good stock,
Chestnut
or Celery Stuffing for Poultry.
bread
and
sauce.
V2 pint fine bread
crumbs, 1 pint shelled and
boiled French
chestnuts or celery,chopped fine,
Fricasseed
Chickens.
Clean and jointthe
h*i
salt,pepper, and chopped parsley to season,
Put
into pot with
fowls.
V2 pound salt pork
melted
butter.
cup
cold water
cut in strips, add
enough to cover
them.
Cover close and heat slowly to a gentle
Substitute
Oyster Stuffing for Poultry.
fowls are full size and fairlytender, small
boil ; when
for
raw
washed,
oysters, picked and
1 hour
stew
after they begin to boU.
or
more
chestnuts
in foregoing receipt.
half
cooked
add
When
^2 chopped
onion,
Pig
Sage and Onion
Dressing, for Roast
again 10 minutes.
parsley, and pepper, cover
2
Pork.
or
Roast
Time, 25 to 30 minutes.
Stir 2 tablespoons flour into cold water, then
bread
double
the
crumbs,
onions,
large
quantity
of
hot
into a cup
milk, and this in turn into 2
3 teaspoons
butter, 1
chopped sage, 2 ounces
beaten eggs, then put in 1 large spoon
butter,
1

"

"

"

"

and

all into

pour

the

saucepan

well ; place chickens

in

gravy

Chicken
fine and

the

on

; mix
dish ;

well, boil
serve

the

tureen.

Pat^s."

Chop

meat
of cold chicken
Make
large cupful rich

well.

season

in 2 or 3
and
salt.
Boil onions
egg,
pepper
off their strong
then
taste;
waters
to take
drain
them, chop fine,mix with bread crumbs,
the
and salt ; mix
minced
sage, butter, pepper,
whole with well-beaten
yolk of an egg to bind it.

3 large onions, parboiled

Stuffing for Pork.
spoons
chopped, 2 cups fine bread crumbs, 2 tablepowdered sage, salt and pepper to taste.
"

white

also

Bring nearly

meat.

fire stir in

on

parsley,
to the

boil.

then

2 eggs,

chicken

and

Have

ready
2 chopped
quickly
Stuffing for Qeese and Ducks.
while hot, fill onions, 2 cups
mashed
potato, 1 cup bread
to heat.
range crumbs,
Arsalt,pepper, and powdered sage to

patty-cases of good paste, baked

some

to

and
while
sauce,
little chopped

light brown.

with

mixture,
upon

Chicken

Slip from
and

dish

set

and

pans

into

oven

"

hot.

serve

taste.

Green
Peppers,
Stuffing for Tomatoes,
dry bread crumbs, V3 teaspoon salt,
them
Simmer
with
etc., small as convenient.
juice,1
pepper, 1 teaspoon onion
few slices of salt pork, in water enough to cover
parsley, 2 tablespoons
tablespoon chopped
melted
butter.
them, until half cooked, then take out breast
Hominy, rice, or other cooked
After
bone.
is taken off. cereal may
take the place of crumbs.
they boil,and scum
or

Be

more

sure

Pie.

if

"

Take

full-grown chickens,

small, disjointthem,

to demand

Company

the

genuine

of New

cut

backbone,

ROYAL
See
York.

1 cup
etc.
V4 teaspoon

Baking
facsimile

"

Powder,

made

of label

on

by the Royal Baking

of this book.

cover

Powder

THE

ROYAL

BAKER

AND

PASTRY

COOK

39

Lastly add the mustard, pepper, and vinegar.

Keep in a very cool place untU required.

Sauces

and

Dressings

Onion

SAUCE."

Vi pint milk, 2 ounces

crumbs, h^ ounce
butter, 1
onion, 1 clove, salt and pepper.
very small
Simmer
the clove, onion, and milk.
Strain
the bread
crumbs, return to the saucepan,

BREAD
over

simmer
Season

bread

until

thickens, then

taste, and

to

Brown

it

Sauce.
butter, 1%

stock, 1%
pint
ounces
rot.
flour, 1 onion, 1 carMi turnip, 1 strip of celery, salt,pepper.

ounces

to the

hot

dium-sized
me-

; cut

white

and

sauce,

Sauce."

Oyster

serve.

pint white
sauce, 12
teaspoon lemon
juice. Beard

oysters, 1
oysters ; simmer

sauce

the

strain

brown

sauce,

in dice,cover
the onion
with
cold water, bring to the boU, strain
off
the
with fresh
cold water;
water, and
cover
cook the onion
until
tender
; then drain, add

the beards
in the oyster
little water
for 15 minutes, then
add
the liquor to the sauce.
Cut

liquor and

the butter.

add

serve.

"

i^pint white

"

onion

for Meat

fresh

Sauce.

and

the oysters in two

let them
then
and

add

; add
3

remain

them
4

or

lemon

the

to the

minutes

hot

sauce

;
boiling,

without

juice ; season

to

taste,

serve.

Peel and slice the onion and turnip, scrape

and
Sauce.
Mi pint of white sauce, ^4
Shrimp
slice the carrot, cut the celery in strips. Make
of picked shrimps, a few drops of essence
hot
in a stewpan,
the butter
put in the prepared pint
Add
the shrimps to the
until they begin to anchovy, cayenne.
vegetables, fry them
a few
and
; simmer
minutes, then put iu
the flour
change colour, then add
fry hot sauce
the
to taste,
anchovy essence
; add
cayenne
slowly until the whole acquires a rich brown
colour.
Have
ready the hot stock, pour it into and serve.
stir until
the stewpan,
15
boiling, simmer
Salad
Beat 4 eggs light; add 1
Dressing.
rub
cloth
minutes, then
or
through a tammy
mustard, M" teaspoon salt,5
tablespoon mixed
fine sieve,reheat, season
to taste, and
use.
vinegar, a little
"

"

tablespoons

Vi pint
Caper Sauce.
good tablespoon capers.
"

melted

1
Cut the
and
two, add them
a little of the caper
to the hot melted
butter, and serve.

Melted
1

ounce

grated

Butter

mix

butter

sauce,
in
capers

vinegar

less

than

boil ; add

is served

sauce

of salt and

pinch
grated nutmeg.

of

pinch

with

Hollandaise
add

Add
stir

all kinds

in the

Cream

"

M2 cup

add

yolks ; stir well.

egg
juice,dash each of salt
and
Mi cup
boiling water

Add

as

boiled

Sauce.

Make

"

brown

cup

Piquante.

Sauce.

"

cream.

Teal,

Take

brown

cup

chopped

of

sauce

capers

and

5 minutes.

Tartare.
fine

very

Make

"

1 cup

mayonnaise.

Sauce.

slices

Put

"

bacon, 1

of

in

cut

then
with

slices ; stir
1 ounce
add

parts

over

of
stock

little cold

"f

into

1 ounce
a stewpan
butter, and a finely
1
little,and add about

ounce

chopped onion ; fry a

pound of ripe tomatoes

tablespoons finelychopped

(green),1 dessert-spoon

basin,

add

sugar,
sufficient

water

and

well, and

and

the

to

let cool ; then

pour

into

moist

the

Put

vinegar.

tablespoons

cover

To

"

each

simmer

freed from
the

fire

stems
and
little longer,

previously mixed
Stir in gradually
of stock, add
few
a

flour

gravy.

or

quart

pour

dissolve
add
the

3
sugar,
mint
into
over

the

or
a

little

the

to

stewpan,

castor
fresh

Note.

"

sauce-boat.

cream

as

pepper
serve

as

tablespoon of

instead
; be used
stir not be allowed

sugar

vinegar,

and

sugar,

with

season

butter, and
of

a sieve,
salt, a pinch of
finish with a pat of

through

herbs,

Remove

warm

or

etc."

using equal quantities stock and liquor

herbs and
a few
sprigs of savoury
peppercorns,
spoons
tinned
mushrooms.
Season, add 2 tablefor half
hour.
allow all to simmer
an
parsley
;
simmer
5 minutes.
chopped mushrooms,
rub
return
the

Mint
mint

Ducks,

tablespoon

Tomato
of

"

"

custard,
be boiled

tablespoon each of capers,

ciicumber
olives, green
pickle, and
parsley.
Press in a cloth till quite dry. Blend
gradually
For fried or broiled fish.
with the mayonnaise.

tard.
cus-

"

from

butter; Chop

Bechamel
1 tablespoon each
of
Sauce.
and
flour and
butter, V2 cup each thin cream
salt and pepper
chicken
white stock,
or veal,
to taste.
manner
as white
sauce.
Prepare same

sauce,

it may
with milk

gravy.

fried, boiled, pickles and

of

till thick
boiling water
Serve immediately.

Mushroom

tablespoon

than

and
salt
quantity of good stock, pepper
proper
in the juice of 2 good oranges,
to taste ; squeeze
add
little red wine
time
a
; let wine boil some

Sauce

This

Wild

for

Sauce

Sauce.

cayenne.
over

add

If desired

thinned

thicker, then

Sauce

rather

gradually 2 beaten
1 tablespoon lemon

and

through

little thicker

stirringconstantly.

grilledfish,etc.

or

until

"

let it melt, stir in the flour,gradually

saucepan,
add
the water
(ifit is to be served with fish use
fish stock in place of water), stir,and bring it
a

butter
until

Sauce.
IV2 ounces
butter,
Mi pint cold water, a pinch
flour, about
into the
nutmeg, salt. Put the butter

gently to

; when
; cook

water

cayenne
pepper;
filled with
boiling

in dish

stand
warmed

well, then

required.
double

butter, but the

cream
sauce

might
should

to boil again after the butter

finish has been added.

or

1 ounce
White
Sauce.
butter, 1 ounce
Yolks
of 3 eggs,
Mi
Sauce.
oil, V4 gilltarragon vinegar or flour, half a bay-leaf.Mi pint milk, M2 gillwhite
Melt
the butter
% teaspoon salt. Mi stock, salt and white
French
Orleans
pepper.
xanegar,
stir in the flour, and cook
in a small saucepan,
mustard
teaspoon
(dry),1 salt-spoon pepper.
without
Put the yolks of eggs into a clean cold basin, for a few minutes
allowing the flour
in a cool
the ice or
to brown, dilute with the milk, stir till it boils,
add the salt, and
stir on
stock
and bay-leaf,and
simmer
add
the
then
adding the oil very
place with a wooden
spoon,
the bay-leaf,
Remove
15 minutes;
the for at least 10 minutes.
slowly; stir well for about
strain.
to taste, and
season
should
then resemble
cream.
mixture
a thick

Mayonnaise
pint best salad

THE

"

"

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE.

PASTRY

AND

BAKER

ROYAL

THE

40

the butter
and

eggs

Salads

COOK

in the pan and skim well. Pour in the

until they begin to
stir with a spoon

draw
set, then
with the spoon,

quickly
in

half

to

the

side

of

the

shape.

-moon

pan
Tilt the

2 bunches
the under
celery, 1 pan, brown
side,then turn the omelet
egar, over
and
the other side. Serve
oil,4 tablespoons vinslightlybrown
teaspoon fine sugar, pepper
quickly. Parsley, finelychopped onion, sugar,

SALAD."

CELERY

salad

tablespoon

1 small

and
other seasonings and flavourings
Wash
celery; and many
scrape
may
Then
before
until dinner-time.
be added to the eggs
cooking.
soning.
seacut in inch
lengths and add to the above
Proceed
as directed in preKidney Omelet.
ceding
Stir well together with
fork, and
receipt,but instead of drawing the egg
in salad-bowl.
serve
mixture
to the side of the pan, fry it as a pancake.
the cold
from
meat
Salad.
Cut
Chicken
When
ready, slip on a hot dish, place
tuce;
letof
shredded
add
fold
the
half
chicken ;
the kidney on one
other
equal quantity
half,
over,
in narrow
and
chicken
strips 2 inches
cut
serve
quickly. To prepare the kidney :
ing:
2 sheep's kidneys, skin, cut in dice, fry
Take
long, mix in bowl, and prepare following dressBeat
5 minutes
in a little hot butter.
Season with
yolks of 2 eggs, salt lightly,and
beat
and
directed.
in, few drops at a time, 4 tablespoons salt and pepper,
use
as
Or, mix
be
thick as
mixture
should
with
the eggs
after
salad oil. The
frying and make as plain
Stir up
and
lettuce.
meat
Pour over
omelet.
cream.
have
if you
fork
with
it). Serve in
(silver,
6 eggs,
Omelette
Souffle.
Break
ing
separatsalad-bowl.
the yolks and whites; beat 4 of the yolks,
Salad.
Lobster
vdth
wise,
mix
1 teaspoon ilour,3 tablespoons
Split the lobster lengththem
and
cut it in dice. of
all the meat
little salt, flavour
remove

salt to taste.
lay in ice-cold water
and

"

"

"

"

powdered

Havereadysomemayonnaise

sauce,

andlettuce,

cut in small
or
well washed
and
pieces. Arrange in alternate layersin a saladSeason
each layer with salt and pepper,
bowl.
broken

either

nish
Garsauce.
a little mayonnaise
on
hard-boiled
gherkins, capers,
eggs,
fillets of anchovy.

and

spread
with

and

Salad.
Tomato
knife.
Slice and
dressing as follows

Peel

"

with

tomatoes

sharp

salad-bowl.

Make
lay
: Work
up salt-spooneach of
with
2
fresh-made
mustard
and
salt,pepper,
tablespoons of salad oil,adding only a few drops
at a time, and, when
thoroughly mixed, whip
into

sugar,
lemon

very

other flavours that

any
the whites
of the
be preferred. Whisk
may
6 eggs
them
to firm froth ; mix
lightly with
yolks ; pour the mixture into a greased pan or
well risen
When
dish; bake in quick oven.
with

essence

and

or

lightlybrowned

on

the

top it is done

in dish, sift pulverized sugar

out
send
You
also pour
to table.
can
over
it, and set it on fire,as for

over,
some
an

; roll
and
rum

omelette

rhum.

au

French
Omelet.
Take 4 eggs, separate the
to a
Beat the whites
yolks from the whites.
snow
on
a
dinner-plate; then beat the yolks
of
4
in with
a beaten
tablespoons
vinegar ; in small basin with sugar to taste ; then add a
egg
toss
up with fork.
small
pinch of Royal Baking Powder, 3 large
tablespoons flour, and milk enough to make a
Peel
Salad.
and Onion
Cucumber
bers
cucuminto an
Then
thin batter.
omelet-pan,
pour
with
1 hour
and lay into ice- water
; do same
and
greased. Spread the
slice them
in previously heated
onions
in another
bowl.
Then
the top.
white
over
Fry by holding high
range
; arproportion of 1 onion to 3 large cucumbers
the top ; double
on
with vinegar, above the fire till set brown
in salad-bowl, and
season
hot with jam.
and serve
over
pepper, and salt.
ney
Ham
Omelet.
Proceed
directed for kidas
Salad.
Slice Vs dozen
Potato
large cold
omelet.
and
into
salad-dish
season
boiled
"

"

"

"

potatoes ; put
salad
2 tablespoons best
oil; add
of pepper,
made
Visteaspoon sugar,
same
tard,
musof celery salt
and
same
salt, and about

as

follows:

Omelet.

Tomato

improves salad greatly. Rub to smooth

spoons
whip in, teaspoon at a time, 5 tableWhen
best vinegar.
thoroughly mixed

added

paste, and
pour

upon

salad and

Rinse

"

Proceed

directed

as

for

Toast

serve.

cabbage or Cos
dry thoroughly ; break the
ing
pieces. Prepare a dresswith finelychopped garden-cress,tarragon,
rubbed
chervil, yolks of 3 hard-boiled
eggs
through a fine sieve, 2 tablespoons of salad oil,
Salad.
Lettuce
lettuces ; drain and
leaves in convenient

"

kidney omelet.

some

tard.
mustarragon vinegar, and a little French
Work
all until smooth, and lastlyadd the
lettuce, and serve.

1 of

^"2pound flour,^""pintmilk,
spoons
pound butter, 3 heaped teaRoyal Baking Powder, ^ teacup
salt.
Sieve together
1 teaspoon

ZWIEBACK."
%

2 eggs,

and
sugar,
flour and
baking

powder.

Rub

in

the

butter,

and
salt,adding the eggs 1 at a time ;
sugar,
flour gradually,making a
and
milk
add
then
into well-buttered,
not
too stiff; pour
nice batter
oven
low
cake-pan, bake in moderate
"

When
done, take carefully
V2 hour.
On the following day
of pan and let cool.
% inch
knife in slices about
cut with
sharp
oven.
thick,and toast in moderate
about
out

Omelets
(Plain)." 4 eggs, H^ ounces
butter, 2 tablespoons milk, a pinch

OMELET
salt.

them
Be

Add

thoroughly,

sure

salt to the eggs and

then
stir in the milk.

the

to demand

Company

the

genuine

of New

ROYAL
See

York.

Poached
unfermented
of

beat

Melt

Eggs

on

Graham

Toast.

bread

eggs, parsley. Toast

off crust, divide in half, and

vinegar, 8
cut

have

shallow

Baking
Powder, made
facsimile
of label on

stewpan

by the Royal
cover

of this

slices of
butter,
salt,

4 thin

"

bread,

butter.

lightly,
while
Mean-

full of water,

BaMng
book.

Powder

THE

ROYAL

BAKER

AND

PASTRY

COOK

41

2
Buttered
Boil
tender
and
large pinch salt, 1 teaspoon vinegar, and
Parsnips.
water
3 tablespoons
Put
sprigs parsley tied in a bouquet ; when
; slice lengthwise.
scrape
boils drop in eggs, 1 at a time ; at once
set
butter in a saucepan,
with
salt, and a
pepper,
to
it will not boil.
Allow
little chopped parsley. When
heated
stewpan where
eggs
put in
2 minutes, gently take
them
simmer
until
turn
the parsnips. Shake
and
mixture
up with
Serve
skimmer, lay each one on piece of toast.
boils, then
lay the parsnips in order upon
a
garnished with lettuce leaves.
dish,and pour the butter over them and serve.
"

i lunch
Toast.
rolls,butter, 6
Anchovy
To Boil Parsnips."
1 large spoonful of salt
yolks 3 eggs, salt. to V3 gallon of water.
anchovies, ^ pint cream,
If parsnips are
young
from
Remove
rolls,very thin, they require only to be scraped before boOing
tops and bottoms
;
Wash
and
splitin 2 slices,toast, and butter.
old ones
be peeled and
must
cut in quarters.
"

ingly
anchovies, chop exceedpieces of toast
a
with remainder, arrange
on
dish, and
cover
and
cream
custard
prepai'ed from
pour over
Place
yolks in the following manner:
egg

from

bones

remove

fine,spread

Put

them

into a stewpan
of boiling salt and
them
quickly until tender, take

Boil

; water.
them

drain

up,

and
saucepan

them

serve

on

30 to 40 minutes.

Fried Onions.
Peel, cut across
small tin, which
so as to form
put
utes
undivided
rings. Flour
them, fry 5 or 6 mincontaining boiling water ; soon
fat.
in hot
Drain, dredge with salt and
to boiling point stir in yolks,

comes

cream

have
which
Place
over
directed.

and

them,

vegetable-dish. Time,

little salt into

cream

into
as

4 of the

on

"

with

beaten

been

little cream.
and
use

thickens

it

fire until

and

pepper,
as

Baked

beefsteak.

with

serve

Macaroni.

Break
% pound
roni
macapieces an inch long, cook in boiling
Drain, and
water, slightlysalted, 20 minutes.
of a greased bake-dish,
put a layer in bottom
this some
grated cheese and tiny bits of
upon
"

in

Vegetables

butter, then
ON

HINTS

fresh

them

First, have

as

same

grated

cheese

on,

so

filling

top.

on

vegetables should
day they are gathered. Second, look
the
Boiled
Artichokes.
Soak
artichokes,
and
cayedwash
wash
well, cutting out all dein several waters
them
; cut stalks even,
Third, lay them, when
trim
lower leaves and ends of the others ;
unripe parts.
away

Summer
on

and

macaroni,

more

with
Moisten
and bake V2
and salt lightly. Cover
a little milk
in the dish in which
it
possible. hour ; brown, and serve
is baked.
be cooked

dish, with

VEQETABLES."

COOKING

"

them

over
or

for
some
peeled, in cold water
using. Fourth, always let water
in, and continue
putting them

boil
them

remain

out.

Before

serve

with

boU

to

until

until

leaves

serving

; let

tops downwards

with

in salted water

before

boil before

time

easilydrawn

be

can

the

remove

choke

and

oiled butter.

done.
Should

Turnips.
"

40

to
minutes
BoU
Beets.
into cold water

from

"

and

Boil

Spinach."
Parsnips.

peeled,and boiled from

be
1

to

hours

; then

put

slip skin off.

20 minutes.

from
30 to 40 minutes.
in 2 or
3 waters, adding
boUed
milk
the last time.
be boiled 1 hour.
Should
String Beans.
Shell Beans.
Require V2 hour to an hour.
Boil 20 or 30 minutes.
Green Corn.
be boiled in little water
Green Peas.
Should
as
possible; boil 20 minutes.
toast.
Same
as
on
Asparagus.
peas ; serve
V^ hour
to
Cabbage. Should be boiled from
in plenty of water
1 hour
; salt while boiling.
Boil

"

Onions.

Best

"

of cauliflower
Cauliflower.
Plunge a head
sect.
inseveral
times
to remove
salt water
any
in salt water, drain
on
Boil 10 minutes
dish.
Melt
sieve, put cauliflower into buttered
blespoon
piece of butter size of an egg; add to it 1 ta"

into

hour.

an

"

"

"

flour, stir on the fire 1 minute

; add
gillof milk, a quantity of grated cheese, pepper
and

salt.

over

the

bread

browned

for

few

Stir this

till it boils.
it
over

sauce

cauliflower, sprinkle
crumbs,

minutes

set

it in moderate

Pour
a

few
oven

to brown.

"

"

ParboU
or
a dozen
Potatoes, Lyonnaise.
set aside to get perfectly
potatoes and
cold.
When
ready to cook them, heat some
"

more

"

Asparagus on Toast.
length, rejecting woody

Cut

"

stalks of

portions

butter

good di-ippinginfrying-pan

or

1 small

fine, until

onion, chopped

it

; fry in it
begins to

Then
colour.
put in potatoes, cut in
Stir well and
dice, not too thick or broad.
cook
5 minutes, taking care
potatoes do not

equal change

and

scrapings,
in bunch

Tie
the whiter
parts retained.
Put
not brown.
cook
about
30 minutes
if of break
soft tape and
to pieces. They must
Have
minced
fair size ; if small, 20 minutes.
parsley just before taking up.
ready 6 in some
colander.
Drain
the as8 slices nicely toasted bread.
or
paragus Drain
dry by shaking in a heated
toast.
on
Pepper Serve very hot.
arrange
; untie, and
with

and

salt to taste.
"

Put

enough

boilin ing
Cook until
piece of

pint of beans
to

cover.

them.
drain
Melt
a
the size of an egg, and mix an even
spoon
teaof flour with it. Add
a littlestock, make
Put the
instead.
a smooth
water
sauce, cruse
beans into the sauce
at the side
and set them
of the fire for 15 minutes.
Just before serving
add
tablespoon of chopped parsley, and season
to taste with salt and pepper.

tender, then

butter

THE

ROYAL

BAKING

POWDER

lengthwise, cover
Pour

20 minutes.
in

cup

boil,and
Potato

Pare

Stewed."

Potatoes,
Lima
Beans.
salted water

of cold

off

and

cut

in

boiling water, and

with

nearly

milk

with

strips
stew

all the

water, put
salt,bring to the

serve.

Croquettes."

Season

cold

mashed

Beat
salt,and nutmeg.
pepper,
butter
to
with 1 tablespoon melted
2 or 3 beaten
Add
of potato.
eggs

potatoes with
to

cream,

every
and

cup
some

IS

minced

parsley. Roll

ABSOLUTELY

in small

PURE.

balls ;

42

THE

dip
fry

into

ROYAL

beaten
egg, then
lard.

BAKER

into bread

AND

crumbs

PASTRY

COOK

Canned

Peas."
Open tin of peas 1 hour before
When
cooking them.
ready for them,
put on in a milk-saucepan (or one
saucepan
Take
Saratoga Potatoes."
good potatoes; within
If dry add
another) of hot water.
cold
and
thin
with
slice
let
pee!
potato-slicer, water to cover
very
them, and stew about 10 minutes.
stand in cold salt and water
for V^ hour ; dry
Drain ; stir in a lump of butter,
pepper
them, and fry in boiling-hotlard,taking out and
salt.
soon
as they are
crisp and brown.
;

in hot

Three
Here
are
toes for Breakfast.
in their

potatoes

Ways

to

First,

"

Prepare
boil

jackets. The

Rice, Boiled." Wash

well and cook in boiling
salted water, shaking up from time to time
until the water
is nearly all absorbed, and the
rice soft,with every grain distinct ; put a good
piece of butter on the top after it is dished.

Pota=
small

some

they are

moment

done

take them out of the water.

Do not allow
them to become
soft,as they will not keep their
the skins ; have
shape. Remove
some
Boiled
lard,
very hot, as for fried cakes ; drop the potatoes skin and
into

it and

fry

till

brown, turning

them

gently

side to side.
from
next
The
is to heap
way
mashed
potatoes on a small baking-dish ; shape
like a pyramid
them
and
smooth
perfectly;
with
then cover
a well-beaten
egg, and set into
the oven
to brown.
Still another
is to
way
little cakes
make
of cold
mashed
potatoes;
flour your
hands
much
as
well, and put on
flour as will stick on the outside
of the cakes ;
flour on
scatter
the
plate on which
lay
you
brown
them ; fry them
in butter.

Onions.
cook

Clean

"

15

off

minutes

in

top and

root;

boiling fresh

ter;
wa-

salt

tender
all
slightly and boil untU
through; drain,butter well,add pepperand salt.

String Beans.
Top and tail, and with a
sharp knife stripoff the stringson both sides ;
cut in short pieces,and
cook
about
1 hour in
boilingwater and a little salt ; drain well ; heap
hot
dish ; butter
a
to
upon
freely and season
"

taste.

Boiled
all night,
Haricot
Beans.
Soak
in the morning
change the cold water for
in this 2 hours ; drain
lukewarm
* Fried
off,
; let stand
Tomatoes."
Cut
tomatoes
in slices
and
to boil in cold water, vdth a piece
put them
without
skinning ; pepper and salt them ; then
of fat salt pork 2 inches square.
Cook slowly
sprinklea littleflour over them and fry in butter
until soft ; take out the pork ; drain
the beans
until
brown.
Take
them
hot
out, put on
a
well ; season
and
with
serve.
pepper,
into
or
dish, and pour milk
the
cream
butter
and
tomar
juice. When
boiling hot pour over
in
Beets.
Use care
off the
and
"

and

cutting

"

toes.

washing

Stuffed
Tomatoes.
firm as possible; cut

Get them

"

round

colour

large and

as

place

in

top of

each,

out all the soft parts; mix

with
scrape
stale bread
crumbs, onions, parsley,butter,

salt ;
carefullybake
little butter
or

become

Stewed

chop very fine,and filltomatoes

in moderately hot oven
; put
into pan ; see that they do not burn
dry.
Tomatoes

Empty
place over
"

tin

of

with

Onion

tomatoes

into

and
a

Tomatoes,

Bread.

saucepan,

Plain.
Open a tin of
before
and
cooking them
turn
them
into a bowl ; leave out cores.
Cook
always in a steel or enamelled
; iron
saucepan
Stew gently
injures both colour and flavour.
for 40 minutes
with
to taste
salt,
; season
pepper, and, if preferred, a little sugar, and 1
Cook gently,uncovered, 10
tablespoon butter.
minutes
longer, and turn into a deep dish.
"

hour

Boil spinach in the

Spinach with
Eggs.
smallest
quantity possible of hot water, salted,
"

for 20 minutes.

Drain

Chop fine; put

butter
and
until

pepper
hot

dish, and

back

and

and

over

cover

with

press out the water.

the fire with
1 tablespoon

with salt
sugar
little nutmeg.
Beat

teaspoon

to taste ; also
and
smooth;

turn

into

nicely poached

hot

out
1 hour.

boilingwater
and

or

their

Cook
by the water.
Scrape, slice,and add

butter, and

boiling vinegar

tops

skins,

pour

them

upon

a few
spoons
after they are

dished.

fire,and

an

drawn

the

;
a

hot add
when
small
onion
salt, and
sliced, with pepper,
little sugar.
a
Stew 20 minutes, and
add
1 tablespoon butter
and
crumbs.
a
5
good handful bread
Simmer
10 minutes, and pour out.
or

Stewed
tomatoes

to break

not

will be

salt,pepper,
of

per,
pep-

and

in

them

oiled
mUk

to

"

cup

half

as

cold boiled
rice,
much
spoon
salt,1 tea-

beaten
light,enough
egg
rice into stiff paste, sweet

butter,1

make

the

lard for frying. Work

rice, butter, egg, etc.,
into an adhesive
paste, beating each ingredient
Flour your hands
thoroughly into the mixture.
and
make
the rice in oval balls. Dip each into
beaten egg, then into flour, and fry in boiling
lard, a few at a time, turning each with great
of
a
When
the croquettes are
good
care.
and
-wire spoon
a
brown, take out with
place
Serve hot, with sprigs of
on
paper to drain.
dish.
parsley laid about them, in an uncovered

Pickles

USE

for

glassbottles

knives
PiU

with

Chow

articles to

be

vinegar. Use
or

stone

in.

1 quart large cucumbers, 1

cucumbers, 2 quarts onions, 4 heads

Chow.
small

with

earthenware

pipkins to boil vinegar

quart

pickles,also wooden
preparation of them.

3/4 full with

fill bottles

lined

saucepans

forks in

and

bottles

pickled, then

deep

eggs.

Rice Croquettes.
teaspoon sugar, and

"

matoes,
toGreen
Peas."
Shell the peas and wash
6 green
well cauliflower,
peppers, 1 quart green
2
in cold water.
in boiling water
Cook
1 gallon vinegar, 1 pound mustard,
for 25
Put
A lump of sugar
turmeric.
minutes.
will be a pleasant cups sugar, 2 cups flour, 1 ounce
addition to market
Drain well ; stir in a all into salt and water
one
night ; cook all the
peas.
and
salt. Serve
lump of butter, and pepper
vegetables in brine until tender, except large
hot.
Pour
cucumbers.
over
vinegar and spices.

Be

sure

to demand

Company

the genuine ROYAL

of New
York.
See

Baking
fa("imile

made
of label on

Powder,

by
cover

the

Royal

Baking

of this book.

Powder

THE

ROYAL

BAKER

AND

PASTRY

COOK

43

Take whitest
and
sweet
Pickling Cauliflowers."
oil, 1 ounce
allspice,1 ounce
cloves, 1
in bunches;
closest cauliflowers
ounce
spread on
ground mustard, 1 ounce
ground ginger,
them
with
and
2
earthen
dish, cover
let
salt,
2 teaspoons celery
tablespoons black pepper,
out all the water.
Then
stand 3 days to draw
seed, 1/4 pound moist
Put all in presugar.
serving-pan,
over
with
cover
put into jars,pour boiling salt and water
vinegar, and boil 2
them, let stand
overnight ; then drain with a hours, fi
hair

sieve

with

and

vinegar

put into
;

glass jars ; fill up jars

Walnut
the

tight.

cover

Ketchup:"

Take

shell is formed

green

walnuts

(usually in

fore
be-

proper

Pickles.
1 peck green
tomatoes, state early in August). Grind them
or
pound
in an
earthen
them
large onions, a teacup salt thrown
or marble
mortar.
Squeeze
Drain
in
2 out the juice through a coarse
on
thoroughly, boil
overnight.
cloth, and add to
1 quart vinegar 15 or
20
and
quarts water
gallon of juice 1 pound of anchovies, 1
every
French
sliced ; 6

"

; drain

minutes

in colander
; then
moist
%
sugar,

vinegar, 2 pounds
mustard

seed,
cinnamon

ground
;

pepper

tablespoons cloves,

put all together, cook

Piccalilly. 1 peck
peck onions, sliced

small

cucumbers.

hours

then

black

spoons
table-

and

mace,

all

in

salt

kettle

into

and

with

water

cayenne
each

ounce

the

of
root
till reduced

together

Pour

15 minutes.

ounces

pepper.

off,and

pepper,

ounces

ginger, cloves,and

horseradish.
Boil
Mi the
quantity.
cold bottle tight. Use in 3

when

to

months.

tomatoes, sliced;
green
; 1 cauliflower,1 peck

Leave

put

salt,4

pound

spoons
,^2tablespoons ginger, 2 tablemustard, 1 teaspoon cayenne

"

Ml

take 4 quarts
pound white

Cookery

24

for the Sick

handful

scraped horseradish, 1 ounce

turmeric, 1 ounce
cloves (whole),^]pound pepper
(whole),1 ounce
cassia buds
1 pound white
cinnamon,
or
tard
musPlace in
seed, 1 pound English mustard.
with
cold vinegar.
kettle in layers,and
cover
Boil 15 minutes, constantly stirring.

THE

FOR

FOOD
food

for the

SICK."

sick in the

Always prepare
dainty and

most

In
sickness
appetizing manner.
the
are
unusually acute, and far more
ceptible
susto carelessness,negligence, and
takes
misin the preparation
and
serving of food
Pickled
Slice it into a colRed Cabbage.
ander,than
in health.
when
of the
Special wants
sprinkle each layer with salt ; let it drain body show themselves
in special cravings for
2 days, then
put into ajar, pour boilingvinegar
certain
articles of
food.
These
should
be
root.
enough to cover, put in a few slices of red beetwhen
gratified
possible.
Choose
red
Those
who
cabbage.
purple
like flavour of spice wiU boil it with the vinegar.
Infants'
Food.
Let 1 quart of milk
stand
Cauliflower
in after
cut in bunches, and thrown
off the
and
it
overnight; skim
cream,
upon
being salted,will look red and beautiful.
1 pint boiling water.
In 1 quart water
let
pour
1 tablespoon oatmeal
boU
2 hours
about
and
To
Pickle
Tomatoes.
those
Always use
then
strain.
To 1 gillof the cream
and water
that are
small round
thoroughly ripe. The
add 2 tablespoons of the oatmeal water.
Sweeten
ones
are
decidedly the best. Do not prick them,
from
given. This receiptcomes
an
perienced
exbooks
direct.
lie in strong it when
most
Let them
as
and
well tested.
has been
nurse
in layers in
brine 3 or 4 days, then
put down
small
and
onions
jars, mixing with
pieces of
Beef Tea.
To every pound of beef, cut fine
horseradish.
Then
on
vinegar (cold), (not chopped), add 1 pint cold water, and let
pour
which
should
be first spiced; let there
be a stand
2 hours
slow fire,or
a
place over
; then
fully,
spice-bag to throw into every pot. Cover careback
the extreme
on
where
part of a range,
and
fore it
beset by in cool place,full month
heat
through very gradually ; then pull
may
using. / ,
where
it may
forward
come
quickly to a simmer,
the boiUng point. Stir thoroughly
or just below
Fruits.
These
also called sweet
Spiced
are
of about
10 minutes.
In 2 hours
at intervals
pickled fruits. For 4 pounds prepared fruit
time
from
it is placed over
the fire it may
be
allow 1 pint vinegar, 2 pounds moist
Mi
sugar,
considered
harm
will be done
no
done,
although
whole
cloves,
stick
namon,
cinallspice,
spices
cup
if it remains
% hour
longer,provided it does
Tie
and cassia buds.
spices in thin
boil ; strain
not
through a strainer into an
muslin
with vinegar and
bag, boil 10 minutes
If it has been
bowl.
earthen
properly cooked
Boil
Skim, add fruit, cook till tender.
sugar.
and
hot too quickly,
not
allowed to boU
or
get
down
finiit
in
over
and
seal.
jars,
syrup,
pour
there
remain
but
senses

"

"

"

"

"

"

If

put in stone

pots, boil

3 successive
fruit.
Currants,
and
be
peaches, grapes,
berries
pears,
may
prepared in this way,
also ripe cucumbers,
and
muskmelons,
rind.
watermelon

mornings

and

pour

syrup

over

will

from
the
little sediment
other hand, these rules
have
been
not
stance
subobserved, the body and
of the meat
in the strainer,
will remain
of little value.
leaving a thin, watery mixture
will enable
Only practice and watchful
care

straining. If,

on

the

Tomato
the cook
to bring the beef tea up to the boiling
Ketchup." 1 gallon
tomatoes
(strained),6 tablespoons salt, 3 tablespoons point without
letting it boil. This is the test
black pepper, 1 tablespoon cloves, 2
Do
not
salt while cooking, as
tablespoons of the article.
it to separate.
cinnamon, 2 tablespoons allspice,IMi pints that caiises
Mi. 1 peck tomatoes
vinegar ; boil down
will
Calf's Feet Jelly." Boil 2 calf s feet, well
make
1 gaUon
strained.
until
reduced
in 1 gallon water
cleaned,
to 1
Green
Tomato
cold skim
When
matoes,
Ketchup." 1 peck green toquart, then pour into a pan.
1 dozen
large onions, ^ pint salt; slice off all the fat and take up the jelly,leaving
tomatoes
and
To
remain
onions.
at the bottom.
what
Put
settling may
layer of these add
layer of salt ; let stand 24 hours, then drain. the jellyinto a saucepan.
Pour
it 1 pint
over
Add
\!i pound mustard
seed, 3 dessert-spoons good sherry or Madeira
wine. Mi pound white

THE

ROYAL

BAKING

POWDER

IS

ABSOLUTELY

PURE.

ROYAL

THE

44

BAKER

AND

PASTRY

COOK

4 lemons.
Add
the should be put in when
candy is almost done.
3 eggs, the former
stifflyFlavours are more
delicate when
not boiled in
Stir all together
whipped and the shells well washed.
candy, but added afterward.
and
let
boil
a
thoroughly, place on lire,
Pour
into
few minutes.
a large flannel bag,
2 cups sugar, 2 tablespoons
Butter
Scotch."
and
clear ; then have
repeat this until it runs
1 ounce
of butter.
Boil without

juice of

the

and
and

sugar,
whites

shells

of

water,

stirring

a
large china basin, and drop into it until it hardens on a spoon.
Pour on buttered
lemon
peel cut as thinly as possible.platesto cool.
into the basin; the lemon
Let the jelly run
1 pound loaf sugar, 3 tablepeel will not only give it a nice colour, but also
Cream
Candy.
spoons
Fill the glassesand it will
a pleasant flavour.
vinegar, 1 teaspoon lemon
essence, 1
be ready to use.
Add
tartar.
little water
to
teaspoon cream

ready
some

"

slice of bread
whUe
doing this break an egg into
the fire till
boUing water, and let it stand over
the toast, take up
Butter
the white hardens.
the toast,
the egg with a skimmer, lay it on
and serve.
Toast.

Egg on
nicely,and

Brown

"

Flaxseed
Tea.
of unbruised
Upon an ounce
flaxseed and a little pulverized liquorice root
a pint of boiling(softor rain) water, and
pour

boil

until

moisten

sugar,

essence,
slab or

then

plate. When

and

in squares.

cut

BoU

without

on

cups

Put in the
buttered

with

white,

sugar,

stirringuntil

; flavour

thread

out

cool, pull until

Walnuts."

Cream
water.

brittle.

quickly

turn

vaniUa

cup

it will

spin
Set

essence.

"

place the

vessel

but

near,

not

these

containing
the

on,

fire for

through a linen cloth.

day. An excellent drink
by a cough.

containing cold water;

into

dish

untU

white

into

cream

ingredients walnut
either
on
Strain
granulated
sugar.
fresh

it

in fever

every

accompanied

Mint

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

handful

For

cream,

then

and
or

reduced

Vs.

saucepan,

with

"

Take kettle from

corn.
over
evenly distributed
fire,stir until it is cooled a littleand you have
each
grain separate and
crystallizedwith

Broth.

"See

under

heading

of

Soups, Etc.
Wine

To

1 pint sweet
Whey."
sherry wine into it until
and use
the whey.

Make

Gruel."

milk ; boil and

it curdles ; then

Time, 10 minutes.

of
boil 5 minutes
is melted
; then
sugar
cocoanut
(finely
grated),boillO minutes
stir constantly to keep from
burning.

till smooth

water

; then

boilingwater

pour

them, stirringall the time.

tn

clean

Sweeten

Then
boil for

and
saucepan,
to taste, and serve.

and

cocoanut
be had.

on

ice

cut

Candy

should

boiling. Cream
added
Be

sure

untU

Company

be

tartar

begins

syrup

to demand

not

preferable.

stirred

should
to

while
not

boil.

the genuine ROYAL

of New
York.
See

LofC.

be

Butter

Candy.

of cold

"

cups

molasses

or

crushed
sugar,
cups
% cup vinegar,IMi
piece of butter size of a
"

water,
vanilla essence.
Boil
with
it hardens, then
pull until white, and

until

GRANULATED

Caramels.

loaf,a littleless than

flavour

walnut,

is

pieces.

Cream

cut

cups

sugar

"

or milk,
glucose, 1 cup moist sugar, 1 cup cream
^ pound chocolate, V2 ounce
butter.
Beat all
together ; boil until it thickens in cold water ;
flat tins. When
turn into large, well-buttered
nearly cold, cut in small squares.

or

Candies

Pour

in squares.

1 pint white
water
Candy.
sugar,
to dissolve it,and 4 tablespoonshoney.
brittle on being dropped
Boil until it becomes
Pull when
into cold water.
cooUng and cut in

over

Wine
Posset."
In a pint of milk boil 2 or 3
slices of bread.
When
soft remove
from
the
fire,add a littlegrated nutmeg and 1 teaspoon
of sugar ; then
into it slowly Mi pint of
pour
sweet
wine and serve
with toasted bread.

; add

longer,

enough

fire convenient
10 minutes.
Chocolate
set

same

Will take
Use desiccated cocoawater, to take the place of fresh
and
the latter cannot
milk, when

buttered
plates,cut
2 days to harden.
about
nut

burn.

not

prepared in

"

1 tablespoonHoney

patent groats, 2 tablespoons cold water,

1 pint boilingwater.
Mix groats with cold

does

corn

be

1 cocoanut, Hfe
Cream
Candy.
Put
and
granulated sugar.
sugar
cocoanut
together, heat slowly until

on

pour
strain

that

may

Cocoanut

vegetables, pounds

the meat
cut in small pieces.
Rice, barley, milk
to mutton
sago is often added
broth.

Scotch

this

Put into an iron kettle

Popcorn.
tablespoon butter, 3 tablespoons water, 1
Boil
until
pulverized sugar.
teacup white
ready to candy, then throw in 3 quarts of
Stir briskly till candy is
nicely popped corn.

Strain, return
the

with

sugar.

Mutton
Broth."
3 pounds of lean mutton, 2
taking care
sugar,
turnips, 1 carrot, 2 onions, 1 bunch
parsley,3 Nuts of any kind
BoU meat, cut in strips,
quarts water.
and the
way.
in the water
vegetables, sliced,
2^2 hours.
The
water
should
be
the broth to the

shelled ;

dates, take fresh

fill centre

drop into

Candied

walnuts

briskly

balls; press ^ a
drop into sieved

cream

stones, and

fruit, remove
same

small

side, and

4 hours.

Make

Have

and creamy.

shape the

stir

up.

Molasses

candy

Candy.
1 cup

sugar,

"

3 cups
yellow coffee or
molasses, 1 cup water, Mi

cream
tartar, butter
directions for cream

size of

teaspoon
Follow

Baking
facsimile

Powder, made
of label

on

by the Royal
cover

walnut.

candy.
Baking

of tliis book.

Powder

Royal Baking Powder*

ROYAL

BAKING

POWDER

CO., NEW-YORK,

MANUFACTURERS.

QualitiesPossessed by it Specially
Requisitein the
English Climate:
Royal
Baking
Powder,
being sold and shipped to every country In the
(the Royal Baking Powder
world, is specially prepared by its manufacturers
its strength and
freshness
under
the variable
to retain
perature
temCo., of New-York)

THE

and
No

of

of

Royal are
good and effective as the
This
unique property

as

climate.

every

been
ever
baking powder
produced that will keep its leavening
of each
tin
damp atmospheres so perfectly as the Royal. The contents
the last spoonful in the opened tin will be found
uniform
in quality and

in

strength

moisture

has

other

and

emphasized
of London,

first.
of

commended

the

Royal

is

Saunders,
by
baking powders.

in his

highest value

of

Dr.

the

and

Medical

eminent

was

particularly

Officer

It is

of Health

the proabsolutely necessary

report on
duction
and
uniform
results.
perfect
In the
of other
is found.
use
baking powders great variableness
They are so
atmosphere that they lose their strength quickly in any
readily affected by a moist
tin
other than a perfectly dry and equable climate.
Equal quantities from the same
work.
The prescribed quantity proves
will not do even
the food is heavy,
insufficient,
wasted.
and good fiour,eggs and butter
to

of

The

Royal Baking Powder, for these

be
Britain, where it can
depended on

is

reasons,
resist

to

particularly serviceable

the

influences

of

the

in

moist

Great
sphere
atmo-

which
so frequently prevails.
buying baking powder see that you get the product of the Royal Baking Powder
have
article to a perhousehold
Company, of New-York, who
brought this necessary
fection
In

unattained

in any

similar

Invaluable

as

product.

Safeguardagainst Alum

and

Other Adulterants.
Baking powders
ingredients, whether
The

official tests

New-

generally into everybody's food that the question of their

they are healthful or otherwise, is of the utmost
importance.
show that Royal, made
Company, of
by the Royal Baking Powder
of tartar powder of the highest leavening strength and efficiency,

enter

so

York, is a cream
free from
alum, lime, ammonia
The
from

official tests

likewise

or

show

harmful

that the

ingredient, and

absolutely pure.
low-grade powders, made
to give them
strength.
eminent
most
physicians-

is full of

market

inferior

alum
is added
or impure ingredients, to which
baking powders are classed as poisonous by the
of the liver and
They cause
kidneysindigestion,heartburn, dyspepsia and diseases
Consumers
their guard against these
who value
their health must
be on
dangerous
powders.
Alum

The
is

no

Bome

housewife

other

and

will find

baking powder
excellent

in every

no
or

possible substitute
preparation
quality.

that

MANUFACTURED

THE

ROYAL

BAKING

There
Royal Baking Powder.
wholerender
the food so surely

for the
will

BY

POWDER

New-York, U. S. A.

CO.

SCIENTIFIC
SHOW

ROYAL

PRACTICAL

AND

BAKING

SUPERIOR

POWDER
Analytical

purchased

in London

the

samples of

TO

Royal Baking

OTHERS.

ALL
Vestry

Laboratory,
Green,

Paddington

I have

TESTS

Hall,
W.

London,

manufactured

Powder,

in America.
This

is

all others

and

pure

within

my

wholesome

baking

powder

knowledge.
Public

After
in the

and

someness

of the

use

analysis, I

chemical

careful

Royal Baking Powder

preparation of bread
freedom

Analyst

and

germs.

excellent

an

of it
ot

such

are

and

Chemist.

Consulting Analytical
St., Dublin,

be
may
character.

Powder

the

confidence

Ph.D., etc..

Ireland.

York) and find

The
stituents
condesigned.
purpose
gether
continuously used in food, being altosafely and
It is admirably
adapted for raising bread, and

the

Royal Baking

the

for

as

wholesome

with

MACADAM,

17, Castle

Laboratory,

specimens of
preparation

examined

I have

etc.

Scotland.

Edinburgh,

recommend

can

STEVENSON

Professor of Chemistry

it to be

Hall,

Luke,

am

noxious

City

St.

Paddington,

York

Powder.

Royal Baking

to

F.C.S.

clearly of the opinion that the employment

other baking powders
in place of yeast and
is
decided
in
advance
a
as regards wholestep
pastry

of New

from

highest quality, surpassing

STOKES

W.

Surgeons'

of the

the

of

ALF.

for

(of

which

New

it is

great vesiculating

possesses
I may

add

that

power.
several
years

for

has

powder

this

past

household.

CHARLES

A.

been

in

used

CAMERON,

own

my

M.D.,

Professor of Hygiene and Chemistry, Eoyal College

Officerof Health for Dublin, etc.,etc.
of Surgeons, Ireland; Medical

Ex-President

and

British

I
the

use

except the

baking powder

no

preparation

Royal

York,

foods.

of finer

and

find

Foreign

of

C.

it invaluable

A.

N.

Missions,

New

(Mrs.)
Board

D.

Washington,

Embassy,

of New

in

LINN.
York.

missionaries
in China, Japan,
is being used
The
by our
Royal Baking Powder
It is a pleasure to report its complete success
in the missions
Corea, South Africa, etc.
ki the tropics. Climatic
changes, so fatal to most baking preparations, do not
affect the properties of this powder, and
so
unfailing are the results of its use in aU.
food
are
supplied with it exclusively.
preparations that our missionaries

ROSS

The
a

United

The

The

baking

Royal
powder

best

powder

of

after

elaborate

and

the
Powder
Royal Baking
than
other.
any
Bulletin
13, p. 599, U. S. Ag. Dep.

strength
the

Powder
Baking
10, p. 16, Inland

Royal
Bulletin

which
other
I
is superior to any
powder
Powder
Baking
wholesomeness.
for purity, strength, and
unequaled
York
Willis G, Tucker, IVLD.,PI1.D.,New

baking

of

the

powder

Royal
strongest.

made

is, as

shown

Rev.

of all

Dep.

examined

have

Baking

Powder

superior

by analysis, the RoyaL

Edson, M.D., Com'r of Health,
to

Walter

all
S.

the

others

Haines,

in every

; a

Analyst.

State

Powder

is manufactured

of New

York.

See

in America

facsimile

by

of label

on

the

New

respect.

T"J"-. Consulting

Chicago

Royal Baking
Company

highest

Is dependent
the yield of leavening
baking
powder
gas, and
a
upon
the best.
and
purity of its ingredients, the Royal is unquestionably
State
Massachusetts
Analyst.

Cyrus
I find

show

Tests, recently made,

Su^j)lyAgent.

tests, reports

greater leavening

strength.

the
excellence
As
the wholesomeness
upon

The

Government,

Official

Canadian

leavening

in

States
of tartar

cream

pure

TAYLOR,

York

Chemist,

Board

of

Royal Baking

cover

City.

It is piu-est
Healtli.

Powder

of this book.

OCT

IS

1902

LIBRARY

OF

CONGRESS