RpyAii" B-^^KER

By " Prof-6*" Ru dmain i "LATECHEFDtCUlSINEOFTHENEWYORKCOOKlNGSeHOOL-

7^ -RoyalBaKingPowder-BAKINO CO, 1888.

(OMPANX- "l06Wall5b-"NEW YORK-

A LETTER FROM MARION HARLAND.

[P^ACSIMILE.]

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GENERAL INDEX.PAGE.

BREAD, ROLLS AND MUFFINS 1BISCUITS, BUNS, Etc 3CRACKERS 4

,

. WAFFLES, PUFFS, Etc 4^ \ GRIDDLE CAKES, Etc 5J A:. PANCAKES AND FRITTERS 6(

.

PASTRY 6I ^NCAKE 7I " aCINGS FOR CAKE 11,

'

SHORTCAKES 13[ CHEESE CAKES 12

DUMPLINGS 12PUDDINGS 13PIES 16SAUCES FOR PUDDINGS, Etc 18.CUSTARDS, TARTS, Etc 19

-

JELLIES AND JAMS 20

.

-

PRESERVES 21" UTENSILS FOR COOKING 21

SOUPS AND BROTHS 21

PAGE.

FISH 23SHELLFISH 24MEATS 24RELISHES 28EGGS 28POULTRY 29TOAST 30SAUCES AND DRESSINGS FOR MEATS 30SALADS 32OMELETTES 32VEGETABLES .-33PICKLES 36CATSUPS 37SPICED FRUITS 37CORDIALS 38ICE CREAM AND FRUIT ICES 39BEVERAGES, TEA. COFFEE. Etc 39COOKERY FOR THE SICK 40CANDIES 41MARMALADES 41

ALPHABETICAL INDEX TO RECEIPTS.

i Apple Sauce 29Artichokes, Boiled 33Artichokes, Boiled Jerusalem

.

.33

Asi)arag:us 33Asparagus on Toast 33

I Asparagus with Eggs 36Bacon and Eggs 25

I Bacon and Liver 26

Beans, Baked 33Beans, Boiled 36Beans, Boston Baked 33Beaus, Lima 33Beans, String 3:3,36Beef, Braised 25Beef, Corned, and Turnips. .26,35Beef, Minced 25Beef, Rissolees of 28Beef, Roast 25Beef, Roast Sirloin 25Beef Tea 21, 40Beef Tongue 25Beefsteak, Broiled 26Beefsteak Pie, French 25, 26Beefsteak Pudding 25Beer, Maple .40

Biscuit,Abernethy 4Biscuit,Breakfast 3Biscuit, English 3Biscuit,Hot 3Biscuit,Lemon 3Biscuit,Sugar 3Bread, Brown 2Bread, Brown, Boston 1Bread, Corn, New Orleans 2Bread, German Unfermented.

.

1

Bread, Graham 1,2Bread, Graham Lunch .,2Bread, Graham Unfermented.

.

1Bread, Norweg.

,

for Dyspeptics 1Bread, Oatmeal 1Bread, Royal Unfermented

...

1

Bread, Rye 2Bread, Scotch Short 4Bouillon Souj),for sick 40Broth, Chicken 22, 40Broth, Mutton 23, 40Broth, Scotch 23, 40Buns, Bath 7Buns, Sweet Potato 3Cabbage 33Cake, Adelaide 7Cake, Almond 7Cake, Angels' Food 7Cake, Apple Butter 10Cake, Apple Jelly 7Cake, Bride 11Cake, Caraway 7Cake, Chocolate 7Cake. Chocola t-eCream 9

PAGE.

Cake, Chocolate Cream Glace. 7Cake, Citron 7Cake, Cocoanut 7Cake, Cocoanut Meringue 7Cake, Coffee 7Cake, Composition 7Cake, Confederate 8Cake, Cream 7, 8Cake, Cup 8Cake, Currant 8Cake, Delicious Little 10Cake, Dried Apple 8Cake, Drop 8Cake, Duchess 8Cake, Dundee 8Cake, Election 8Cake, French 8Cake, Ginger 9Cake, Ginger Snaps 9Cake, Gingerbread 9Cake, Gold 9Cake,'Graham Cup 8Cake, Honey 9Cake, Jelly 9Cake, Jelly,Currant 8Cake, Jumbles 9Cake, Lady 9Cake, Lafayette 9Cake, Lemon 9Cake, Lunch, Boston 9Cake, Marbled 9Cake, Molasses 10Cake, Mountain 9Cake, Nut 10Cake, Orange 10Cake, Peach Blossom 10Cake, Pond Lilv 10Cake, Pound 10Cake, Queen 10Cake, Reception 10Cake, Royal Cookies 11Cake, Sponge 10Cake, Sponge, Almond 10Cake, Sponge, Berwick 10Cake, Sponge, Ginger 9Cake, Scotch 11Cake, Shrewsburj' 11Cake, Silver 11Cake, Spice 11Cake, Tea 10Cake, Vanilla 11Cake, Washington (St.L.,1870) 11'Cake, Webster 11Cake, Wedding 11Cake, White Mountain 11Cake, Wine 11Cake, Wild Rose 11Cakes, Buckwheat 5Cakes, Cheese, Cocoanut 12Cakes, Cheese, Lemon 12Cakes,Cheese, Regent 13

PAGE.

Cakes, Griddle, Apple 5Cakes, Griddle, Bread 5Cakes, Griddle, Geneva 5Cakes, Griddle, Graham 5Cakes, Griddle, Hominy 5Cakes, Griddle, Huckleberry..

.

5

Cakes, Griddle, Indian 5Cakes, Griddle, Rice 5Cakes, Griddle, Rye 6Cakes, Griddle,Wheat (Flannel) 5Cakes, Griddle,Wheat (Crashed )5Cakes, Pan 6Cakes, Rice 10Cakes, Short 12Cakes, Spencer 11Candy, Butter Scotch 41Candy, Caromels, Chocolate. ..41Candy, Cocoanut, Cream 41Candy, C;!ream 41Candy, Hickory Nut 41Candy, Honey 41Candy, Hoarhound 41Candy, Ice Cream 41Candy, Pop Corn 41Candy, Molasses 41(3andy, Walnut, Ci-eam 41Cabbage, Pickled 37Canned Peas 35Canned Pineapple 37(I'arrots,Mashed 35Carrots, Stewed 35Catsup, Tomato 37(Catsup,Walnut 37Cauliflower :

. .

.33Cauliflower,Boiled 35Cauliflower,Pickled 36Celery 33Celei-y,Raw 35Celery, Minced, Egg Dressing. 35Charlotte Russe 14, 19Chicken, a la It-aliene

.

.30Chicken, Boned 29Chicken Broth 22,40Chicken, Fricasseed 29Chicken, Fi'ied Spring 29Chicken Fritters 3i"Chicken Pates 20Chicken Pie 29, 30Chicken Pie, a la Reine 29Chicken Pot-Pie 30Chicken, Roast 29Chicken, Rissolees of 30Chicken, Stewed 30Chocolate 39Chow Chow 36Chowder, Clam 24Chowder, Fish 21Clam Chowder

.

." 24Clam Fritters 24Cocoa 39Coffee. French 39-40

PAGE.

Coffee,Vienna 40Coffee for six persons 39Cold Slaw 34Colfl Slaw, Sauce for 34Cookies, Royal 11Cordial,Blackberry 38Cordial,Noyeau 38Corn, Green, Boiled 33-35Corn, Green, out from cob 35Corn, Stewed 35Corned Beef and Turnips 85Crabs, Boiled 24Crabs, Deviled 2tCrabs Soft Shell 24Crackers, Corn Starch 4Crackers, Cream 5Crackers, Gem 4Crackers, Graham 4Crackers, Rice Flour 5Cracknels, Ejrg 5Cranljerries,Stewed 29Crullers 8Crumpets, London 3Cucumbers, Pickeled 37Cucumbers, Raw 36Currants, Spiced -..38Curry Powder 31Custard, Apple Meringue 20Custard, Banana 19Custard, Blanc M'ge Chocolate.19Custard, Boiled, Plain 19Custai'd,Charlotte Russe 19Custard, Chocolate 19Custard, Floating Island 20Custard, Vanilla 19Dressing for Fowls and Meats. 30Dressing, Oyster 31Dressing, Sage and Onion for

Roast Pig 31Dressing, Salad 31Doughnuts 8Duck, Roast 29Dumplings, Apple 12Dumplings, Batter 12Dumplings, Farina 12Dumplings, Huckleberi'y 13Dumplings, Liver

"

12

Dumphngs, Peach ]3Dumplings, Potato 12Dumplings, StrawbeiTy 13Dumplings, Suet (Danish) 12Egg Plant, Fried ; 34Eggs and Bacon 25,27Eggs on Toast 30,40Eggs, Poached 2SEggs, Poached, and Ham 26Eggs, To Keep 28E2gs, with Mushrooms 36Elderberries,Spiced 38Fish, Baked 23Fish, Bass, Boiled 23Fish, Blue, Fried 23Fish, Boiled 23Fish, Broiled 23Fish, Brook Trout 23Fish Cakes 24Fish Chowder 24Fish, Cod, Balls 23Fish, Cod, Fresh 23Fish, Directions for Cooking. .23Fish,Halibut, Broiled 23Fish, Mackerel, Salt 23Fish, Salmon, Salt 23Fish, Sauc^ 'or 31Floating Island 20Food for the Sick 40Fowls, to Roast 29Fritters,Apple 6Fritters,Banana 6Fritters,Blackberry 6Fritters,Clam 24Fritters,Chicken 30Fritters, Custard 6Fritters,Orange 6Fritters. Rice..' 6Frogs' Legs 27Fruits,Iced for Dessert 20Gems, Graham Royal 3

HvnEX.

PAGE.

Gems, Peculiars 1Gt ms. Poor Man's Corn 3

Gingerbread,Soft 8, 9Golden Buck 28

Goose, Roast 29Grapes, Spiced 38Gruel 40

Ham, Boiled 26Ham, Broiled and Eggs 26Ham Omelette 32Hominy, Baked 36Ice,Currant 39Ice, Lemon 39Ice,Orange 39Ice,Raspberry 39Ice Cream, Biscuit Glace 39Ice Cream, Chocolate 39Ice Cream, Coffee 39Ice Cream, Lemon 39Ice Cream, Orange, Italian 39Ice Cream, Peach 3yIce Cream, Strawberry 39Ice Cream, Vanilla,French 39Iced Fruits 20Icing,Almond 11Icing,Chocolate Transparent.ilIcing,Clear 12Icing,Transparent 12Icing, White 12Infants' Food 40

Jani, Cherry 20Jam, Currant 20Jam, Gooseberry 20Jam, Pineapple 20Jelly,Apple 20Jelly,Calf's Foot 20, 40Jelly,Cider 20Jelly,Crab- Apple 20Jelly,Currant 20Jelly,How to Make 20Jelly,Lemon 20Jelly,Plum 20Jelly,Quince 20Jelly,Raspberry iOJelly,Strawben-y 20Jelly,Wine 20Johnny Cake, Golden 4Johnny Cake, New England.

. .

4Jumbles *.

.

. .

9

Kidney, Omelette 32Kidney, Stewed 27Koumiss

. . .

; 39Lamb Cutlets 26Lamb, Roast 27Lamb, to give delicious flavor

.

27Liver and Bacon 26

Lobster,Boiled 24Lobster Deviled 24Lobster, Pates 24Lobster, Salad 32Macaroni, Baked 33Mangoes, Pickled STMarmalade, Orange 41Marmalade, Transparent 41Meats, Directions tor Cooking.24Melons, How to Serve 34Menus, Some Choice 38Meringues 20Mint Sauce 27, 31Muffins, Boston 2Muffins, Corn, Royal 3Muffins, Egg, Royal 3Muffins,English 3Muffins, French 2Muffins, Graham 3Muffins, Oatmeal 3Muffins, Rice 2Blufflns,Rye 2Muffins, Royal SallyLunn 2Mushrooms, Stewed 34Mussels, Pickled 37Mustard. To Make 28Mutton, Boiled 26Mutton Broth 23, 40Mutton Chops, Breaded 25Mutton Chops, Broiled. 26Mutton Chops, Larded 26Mutton, Leg of. Roast 26

PAGE.

Mutton, Ragout of 27Mutton, Roast 27Omelette, Baked 32Omelette, French 33Omelette,Ham 32Omelette, Kidney 32Omelette, Oyster a2Omelette, Souffle 32Omelette, Tomato 32Onions, Baked 35Onions, Boiled 30Onions, Boiled,with Sauce 36Onions, Fried 33,36Onions, Stewed with Tomatoes,35Oy ster.s.Fricassee 24Oysters, Fried 24Oyster Omelette 32Oysters. Pat6s 24Oysters, Pickled 24Oyster Pie 24Oyster Salad 32Oysters, Scalloped 24Oyster Stew 23P"ncakes, English fiPancakes, French 6Pancakes, Potato 6Pancakes, Scotch 6Parsnips, Boiled 33Par.suips,Buttered 33Parsnips, Fried 34Partridge, Koast 29Paste Pie 16Pastry, Hints on 6Pastry, W'ghtsand Meas'es for 6Peaches and Cream 19Peaches, Brandied 37Peaches, Pickled 37,33Peaches, Pickled, Sweet 37Peaches, Spiced 38Peas, Canned 35Peas, Green 33,35Pheasant, Roast 29Peculiai's 1PiccaliUy 37Pickle,Sweet 37Pickled Cabbage 37Pickled Cauliflower .36Pickled Cucumbers 37Pickled Mangoes 37Pickled Mussels 37Pickled Peaches '.

.

.37Picked Tomatoes 38

Pickles,Chow Chow 36Pickles,East India 37Pickles,French 37Pie,Apple 16Pie,Apple, Dried 17Pie, Apple Pot 16Pie,Banana 19Pie, Blackberry 16Pie, Cherry 17Pie, Chicken ..29,32Pie, Chocolate Custard 17Pie,Cocoanut 17Pie, Cranberry 17Pie, Custard 17Pie, Custard. Apple 17Pie, Custard, Peach 17Pie, Cream 16,17Pie, Currant.. 17Pie, Gooseberry 17Pie, HucklebeiTy 18Pie, Lemon 17Pie, Lemon Cream 17Pie, Lemon Cream Meringue.. 17Pie, Marlborough 17Pie, Mince 17Pie, Mince Meat 17Pie, Mince, to distrib. raisins in.l7Pie, Orarge 17Pie,Oyster ..24Pie, Paste for 16Pie, Peach 17Pie, Plum 17,18Pie,Pumpkin 18Pie, Raspberry 18Pie,Rhubarb 18Pie, Rice 18

PAGE,

Vie,Strawberry 18Pie,Sweet Potato 34Pig, Roast 27Pigeon Pie 26Pigs' Feet, Boiled 26Pineapple, Canned 37Plums, Pickled,Sweet 37Pork, Roast Leg of 28Pork Chops with Tomato Sauce '^7Posset, Wme 40Potato Croquettes 34Potato Pie,Sweet 34Potato Scones 6

Potatoes, Baked 3tPotatoes, Boiled 34Potatoes, Fried 34Potatoes, Lyonnaise 34Potatoes, Mashed 34Potatoes, Roasted 34Potatoes, Saratoga .34Potatoes, Stewed 34,36Potatoes, Three Ways to Prep.34Preserves,Am't of Sugar to Q't.21Pi-eserves,Apple 21Preserves,Citron 21Preserves, Currants 21Preserves,Directions for 21Preserves,Peaches 21, 37Preserves,Preparing Fruit for.21Preserves, Quinces 2iPreserves, Strawberries 21Preserves, Tomatoes 21Pinines, Stewed 40Pudding, Almond 13Pudding, Apple (Boston) 13Pudding, Apple (English )

....

13Puddmg, Apple, Tapioca 13Pudding, Arrowroot 13Pudding, Batter (Baked ) 13Pudding, Batter ( Boiled ) 13Pudding, Batter (Fruit ) 13Pudding, Blackberry 13Pudding, Bread 13Pudding, Bread and Butter 13Pudding, Cabinet 14Pudding, Chocolate 14Pudding, Cocoanut 13Pudding, College 14Pudding, Corn Starch 13Pudding, Cottage 13,14Pudding, Cracker and Jam 14Pudding, Custard 14Pudding, Farina 14Pudding. Fig 14Pudding, German 14Pudding, Hominy 14Pudding, Huckleberrv 14Pudding, Indian 13,14Pudding, Lemon 14Pudding, Lemon Suet 14Pudding, Macaroni 14Pudding, Meringue Rice 15Pudding, Orange 15Pudding, Plum 15Pudding, Plum (Boston ) 13Pudding, Plum (English ) 15Pudding, Plum (French) 15Pudding, Plum (Royal Xmas).15Pudding, Poor Man"s 15Pudding, Princess 15Pudding, Rice 15Pudding, Sago 15Pudding, Sauces for 18Pudding, SoufHe, Frait 16Pudding, Sweet Potato 16Pudding, Tapioca 16Pudding, Tap. and Cocoanut.. 16Pudding, Vermicelli 16PuffK, German 4Puffs, Graham 4Punch, Roman 38Rabbit, Stew 'J7Rabbit, Roast 26Rarebit, Welsh 28Rarebit,Yorkshire 28Rice, Baked 36Rice, Boiled, 35Rice Croquettes 36

12fDEX.PAGE.

Rolls,Breakfast 2Rolls,Dinner 2Rolls,French 3Rolls,Graham 2Rolls,Lunch 2Rolls,Vienna ., 2, 3Rusks 4Salad, Cabbage 32Sdlad, Celery 32Salad, Chicken 32Salad, Cucumber and Onion.

.

.32Salad, Lettuce 32Salad, Lettuce, with Cream 32Salad Dressing 31, 32Salad, Lobster 32Salad, Oyster 32Salad, Potato 3:iSalad, Tomato SiSally Lunns 4Salsify,Fried...; 36Salsify,Stewed 86Sauce, Apple 29Sauce for Ducks, Teal, etc 31Sauce for Fish 23,31Sauce for Meats 30

Bread 30Bread, For Game 30Caper 30Celery 31D)-awn Butter 30Egg 31Gra\'y,For Roast Meat 31Gravy, For Turkey 31Horse Radish 31Mayonnaise 31Mint 27, 31Onion 31Oyster 31Piquant.., 31Shrimp ..CIItalian 31For Venison 31Tomato 31Yorkshire Pudding 31

Sauce for Puddings 18Aux Quatre Fruits 19Brandy 18Cream 18Cream, Hygienic 18Currant Jelly 18Custard 18Duchesse 18German 18Hard 18Lemon 18Maple 18Peach 18Rexford 18Royal 18Spice 18Sugar 18Vanilla 19Wine 19

Sauerkraut 35Sausage 27Sausage, to Season 27Scones, Potato 6Scones, Scotch 6Shell Fish, to Cook 23,24Sherbet, Orange 38Shortcake, Blackberry 32Shortcake. Hucklebeny 12Shortcake, Peach.... 12Shortcake, Raspberry

.

12Shortcake, Strawberry 12Shrimp Sauce 31Slaw, Cold 34Slaw, Hot 34Soup, Bean 22Soup, Beef 21Soup, Bouillon 22Soup, Chicken 22Soup, Clam 22S"up, Clear 23Soup. Consomm6 22Soup, Family 22Soup, French 22Soup, Macaroni 23

PAQB.Soup, Mutton Broth, Scotch. ..23Soup, Oxtail 23Soup, Oyster 23Soup, Pea, Green 23Soup, Potato 22Soup, Stock 23Soup, Tomato 22Soup, Turtle, Green 22Soup, Turtle,Mock 22Soup, Vermicelli 23Souse 28

Spiced Grapes 38Spiced Currants 38Spiced Peaches 38Spiced Tomatoes 37Spinach 33Spinach with Egg 35Squash, Baked 38Squash, Mashed 36Squash, Stewed 34,36Squash, Winter 33SquirrelStew 27Stew, Irish 28Stew, Kidney 27Stew, Oyster 23Stew, Rabbits 2"Stew, Squin-el 27Stew, Veal 28Succotash 35Sweetbreads 2h

Sweetbreads, Croquettes 26Tartlets IS'

Tarts,Apple Meringue 20Tarts, Currant 19Tarts, Gooseberry 19Tarts,Jam 19Tarts,Meringue 20Tea 40Tea, Beef 21,40Tea, Flaxseed .40Tea, Iced 40Tea, Mint... 40Toast Anchovy 30Toast, Canapees au Fromage

(Fried bread with MeltedCheese) 30

Toast, Graham, Cream 30Toast, Ham 30Toast, Zwieback 30Tomato Catsup 37Tomato Omelette 32Tomato Sauce 31Tomato Soy 37Tomatoes, Fried 34Tomatoes, Pickled 37Tomatoes, Raw 35Tomatoes, Spiced 37Tomatoes, Stewed 35Tomatoes, Stewed, with Onion 35Tomatoes, Stuffed 34

Tripe, Cun-y 28Tripe, Fried 28Tripe, To Prepeire 27Turkey, Baked 29Turkey, Dressing for 30Turkey Hash, and P'ched Eggs.30Turnips,Boiled 33Utensils,Required in Kitchen. 21Veal Chops, with Tomato sauce 28Veal Cutlets 28Veal Cutlets, Breaded 28Veal Croquettes 28Veal Fillet,Roast 27Veal, Rissolees of 28Veal, Stew 28Veal, Stuffed with Green Peas. 28Vegetables, Hints on Cooking. 38

, Vegetables,Ragout of 36IVenison, Roast 27jVenison, Smoked 27Venison, Steak 26Waffles, German 4Waffles, Rice 4Waffles, Soft 4Walnut Catsup 37Wine, Blackberry 38Wine, Posset 40Wine, Whey 40

THE RO"AL BAKER AND PASTRY COOK.

The cuts oil thispage representpans used in tlievarious kinds of baking,and are referred

to in the Receiptsaccordingto numbers.

DO NOT BUY BAKINa POWDER LOOSE " (What is meant by loose is weighing outin any quantity asked for.) All examinations made by Boards of Health Government

Chemists, and

others prove loose powders are, almost without exception, made froni alum,and at a cost of about

onelAthof what a pm-e Cream Tartar powder, like the " Royal" Baking Po^'-'f'^ can be made fo.

The argument that the consumer will save in the purchase of such poisonous stuff,the cost of can^^

label, etc., is used simply to enable the seller to make a larger profitin sellmg an a'^^i^bulk,or loostpowder at the expense of the unsuspecting consumer, than can be made by selhiig

the absolutely

nure" Royal " brand. Remember this, and insist on gettingthe Royal

' in cans.^

Dr. Mott, the Government Chemist, in an article publishedin the ScientificAmei-ican, T^^^^^rtr f

deception carried on by sellingloose or bulk poisonousbaking powder. The label and trade-markof

some well-known and responsiblemanufacturer, the Doctor recommended as the best protectionthe

nulilic could have.

HINTS OM BAKING.

O ACHIEVE PERFECT SUCCESS, the cook must use judgment and care. Some flourrequires more water, or milk, than others ; so tliat the quantity may have to be variedto make dough of a proper consistency. Different bakings will vary as to time andheat required, and should, therefore, be examined occasionally. To ascertain whetherthe l)read is sufficientlydone in center of the loaf or cake, thrust a clean straw or longthin splinterinto it. If done, there will be no dough on it when drawn out. Measurethe tlour, and be careful to mix with it the baking powder in a dry state, and before

sifting. You can always substitute water for uiilk,or milk for water ; butter for lard, or lard forbutter. The number of eggs may be increased, diminished, or dispensed with entirely. Where fewereggs are used than directed,always use a little more baking powder. Never use sour milk.

Heat the bread knife very hot when about to cut new bread ; this will prevent its crumbling.

CAKE BAKING. "For a plain cake made with one pound of flom-. Royal Baking Powder, etc.,the time to be allowed in baking would be from -JO to 50 minutes ; at the outside not more than onehorn-. Very I'ich cakes, in which butin- and i'.:;.4.spredominate, take, of com-se, very much lougertimeto bake, a fjouudcake taking froni I'.jlo -3 Imhus. and a brides cake SJ^g. On no account should anoven be too hot when the cake is put fn tliat i-. liot enough to brown at once ; if so, in 5 minutes thewhole outside will be burned and the inti'iiOr ^\ill stand little chance of being baked. The old plan offeeling the handle of the oven door to test the heat is not always successful ; it is better to sprinkle alittle tloiu- inside and shut the door for about 3 minutes : if at the end of that time it is of a rich lightbrown, the cake may be put in,but if bm-ned the heat must be lessened.

In baking loaf cake, remember that unless you place a piece of paper over for protectionat first,a top crust will be fonned at once that prevents the raising. When cake is well raised remove paperfor browning on top.

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

Bread, Rolls and Muffins.

"V^OYAL UNFERMENTED BREAD.iS^' " 1 quart flom-,1 teaspoonful salt, J^ tea-sA-^ spoonful sugar, 2 teaspoonfuls Royal Bak-ing

Powder, IJ^ pints mUk. Sift together thor-oughlyflour,salt, sugar, and powder ; add the

milk ; mix smoothly and rapidly into a softerdough than can be handled. Turn ft-om bowl intogreased bread pan (flg.XII). Bake m moderateoven 45 minutes. Protect by placing paper on topdm-ing fli-stfifteen minutes'"baking.

German TJiifermented. Bread. " 1 quartflour, IV^ tablespoonfuls sugar, 1 teaspoonful salt,2 teaspoonfuls Royal Baking Powder, 1 largetablespoonful lard, 1 egg, 1 pint water. Sift to-gether

flour,sugar, salt,and powder, i-ub in thelard cold ; add the beaten egg and w ater ; mixinto a smooth dough that can be handled. Flom*the board, timi it out, form into shape of a loafdeftly as possible " don't handle much, but get it,into a greased tin (flg.XII). Bake in fair, steadyoven for 45 minutes. Protect the loaf with paper20jninutes.

Graham XJnfermented Bread. " 1}^ pintsGraham flour, \i,pint flour,1 tablespoonfufsugar,1 teaspoonful salt,two teaspoonfulsRoyal BakingPowder, 1^ pints milk, or equal parts milk andwater. Sift together Graham flom-, flour, sugar,.salt,and powder ; add the milk, or uulk andwater ; mix rapidly into soft dough, which pourfrom bowl into greased tin (fig.XII). Bake ini-ather hot oven 40 minutes. Protect loaf with

paper fli-st15 minutes.

Boston Brown Bread. ^ Flour i^ pint, 1pint corn meal, J4 pint rye flour,2 potatoes, 1 tea-spoonful

salt, 1 tablespoonful brown sugar, 2 tea-spoonfulsRoyal Baking Powder, i^ pint water.

Sift flour, corn meal, rye flour,sugar, salt andpowder together thoroughly ; peel, wash and boilwell 2 mealy potatoes, rub them through sieve,diluting with water. When this is quite cold useit to mix flour,etc., into batter like cake ; pom-into well greased mold (flg.VI), having a cover.Place it in saucepan half full of boiling water,where the loaf will simmer 1 hoiu-, without watergetting into it. Remove it then, take off cover,finish by baking in fau-Iyhot oven "0 minutes.Norwegian Bread (For Dyspeptics). " 1

pint barley meal, },^pint Graliain tlmir. i^pintflour,1 teaspoonful salt, two teaspoontiils RoyalBaking Powder, 1 pint milk. Sift toiietlier barleymeal, Graham flour,flom-, salt, and powiU'r ; nii.xinto firm batter with the milk: pom- int" ^ireasedtin (fig.XU), bake in moderate oven 40 minutes.Cover with paper 25 minutes.

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

% pint milk. Boil oatmeal in IJ^ pints saltedwater one horn-; add milk ; set aside imtil cold.Then place in bowl, sift together flour, salt, andpowder, and add. Mix smoothly and deftlj-.Bake in greased tin (flg.XII )45 minutes, protectedwith paper ^0 minutes.

Peculiars." 1 pint flour sifted with 1 teaspoon-fulRoyal Baking Powder, a little salt, one egg ;

mix with one pint sweet milk, beat well to a bat-ter,and bake quick in buttered "Gem" pans al-ready

hot.

THE ROYAL BAKIMG POWDER IS ABSOLUTELY PURE.

THE ROYAL BAKER AND PASTRY COOK.

Brown Bread. " Corn meal 1 pint,1 pint ryeflour, 1 teaspoouful brown sugar, 1 teaspoonfulsalt,-^ teaspoonfulsRoyal Baking Pow er, i table-spoonful lard, % pint milk. Sift together cornmeal, rye flour,sugar, salt and powder. Rub inthe lard cold ; add the milk, and mis the wholeinto a batter like cake. Pour into greased tin (flg.Xn), and bake 40 minutes iu rather hot oven.Protect at first with paper.

Graham Lunch Bread. "1}^ pintsGrahamflour,1^ pint flour,1 tablespoonful sugar, 1 tea-spoonful salt, 2 teaspoonfuls Royal BakingPowder, ?4 pint of milk. Sift together Grahamflour,flour,sugar, salt and powder, add the milk ;mix into smooth dough that can be easilyhandled.Flour the board, turn out dough, give it a quick,vigorous additional kneading to complete itssmoothness ; then divide into four large pieces,which form into long loaves, lay them just touch-ing

in a square shallow cake pan (flg.XIII),washthem over with milk. Bake in rather hot oven 30minutes. When removing from oven rub themover with a little butter on a clean piece of linen.

Corn Bread (New Orleans)."!^ pintscorn meal, Y^ pint flour, 1 tablespoonful sugar, 1teaspoonful salt,two hearing teaspoonfuls RoyalBaking Powder, 1 table.spoonfullard, 154 pintsmilk, i eggs. Sift together corn meal, flour,sugar,salt,and powder ; rub in lard cold, add eggs(beaten), and the milk ; mix into a moderatelystiff batter ; pour from bowl into shallow cake pan(flg.Xin). Bake in rather hot oven 30 minutes.

Delicate Graham Bread (for Invalids). "1 pint l^ialiaiii ll.iiir.1 pint.Ilniir.1 tt-a.spuonfulofsugar, I ..r salt,;.',if Royal ISakiiiu:rowder. Siftallwell t(it;etlu-r,rcji^cti/igcoarse bran left in sieve.Add \]/3pints milk. Mix quickly into smooth,soft dough. Bake in 2 small greased tins (flg.XII)25 minutes. Protect with paper 10 minutes.

Rye Bread." 1 pint lye flour,14pintcom meal,1^ pint flour,1 teaspoonful sugar, 1 teaspoonfulsalt,2 teaspoonfuls Royal Baking Powder, 1 table-spoonful

lard, % pint milk. Sift together ryeflour,com meal, flour,sugAr, salt,and powder ;rub in lard cold ; add mflk ; mix into smoothbatter, as for cake ; pour into well-greased tin(flg.XII), bake in moderate oven 45 minutes.Protect loaf with paper first 20 minutes.

Graham Bolls. " 1 pint Graham flour,1 pintflour, 1 teaspoonful salt, 2 teaspoonfuls RoyalBaking Powder, 1 tablespoonful lard,% pint milk.Sift together Graham flour, flour,salt,and pow-der

; rub in lard cold ; add milk, and mix thewhole into smooth dough that can be handled "not too soft; flour board, turn it out. and forminto rolls shape and size of large finu'cis. La"them on baking sheet (fig.XIVj, so tlu\ will nottouch. Wash their surfaces with soft Ijru.sh (flg.XI),dipped in milk to glaze them. Bake iu hotoven from 10 to 12 minutes.

Lunch Rolls. - 1 quart flour. 1 teaspoonfulsalt, 2 teaspoonfuls Royal Baking Powder, 1tablespoonfid lard,1 pint milk. Sift together flour,salt,and powder ; rub in lard cold ; add milk,mix to a smooth dough to be easily handled.Flour the board, turn out dough, give 1 or 2 quickkneadings to give it smoothness. Roll out littleover 1^ inch thick, cut out with I'ound cutter about25^ inches in diameter ; lay them on greased bak-ing

tin (fig.XIV), just touching (in rows evenly),wash over with milk, bake in fairly hot oven 25minutes. Wash them over again with milk whentaken from oven.

French Muffins. " \M pmts flour, 1 cupfulhoney, }^teaspuonf ul salt,2 teaspoonfuls RoyalBaking Powder, 2 tablespoonfuls butter, 3 eggs,and little over % Pi"* niilk or thin cream. Sifttogether flom*,salt,and powder ; rub in butter,cold ; add lieaten eggs, milk, or thin cream, andhoney. Mix smoothly into batter as for poundcake ; about y^ flllsponge cake tins,cold and care-fully

greased,and bake iu good, steady oven 7 or8 minutes.

Breakfast Rolls. " 1}^ pmts flour, y^ pintcorn meal (white), 1 teaspoonful salt,2 teaspoon-fuls

Royal Baking Powder, 1 tablespoonful lard,?4 pint milk. Sift together flour, corn meal, salt,and powder ; rub in lard cold, add the milk, mixsmoothly into rather firmer dough than usual.Flour the board, turn out the dough, give it 1 or2 tm-ns to complete its smoothness, Divide it,thus prepared, into pieces size of an egg ; againdivide these in half, which roll out under the handuntil they are long and half the size of one'slittlefinger. Lay on greased baking tin (flg.XIV),so that they do not touch, wash them over withmilK, bake in hot oven 7 or 8 minutes.

Dinner Rolls. " 1 quart flour,1 teaspoonfulsugar, 1 teaspoonful salt, 2 teaspoonfuls RoyalBaking Powder, 2 tablespoonfuls lard,% pintmilk.Sift together flour,sugar, salt,and powder ; rub inthe lai-d cold, add the milk, and mix into smooth,rather stilfcr di msh than usual. Flour the board,turn out tlic (loii-h,give it 1 or 2 quick, vigorouskneadings to complete its smoothness. Roll outabout 1^ of it at a time with rolling-pin,very thin,cut in three-inch strips,then roll these strips uptight; they should be the thickness of a large leadpencil, as long as can be conveniently laid ougreased baking tin (flg.XTV). (The longer therolls are when baked, the nicer they are). Bakein a pretty hot oven 8 or 10 minutes. They needto be crispand not too dark colored.

Vienna Twist Rolls. " Divide the dough, asdescribed for Vienna rolls,size of a small egg, thendivide each piece in 2 unequal pieces,largestpieceform with hands into plain roll tapering at eachend ; lay them thus formed on greased baking tin(flg.XIV), without touchihe',flatten each a littleand wash over with milk, divide remaining pieceseach into 3,roll pieces out under the liands intosti-ipsa little longer than roll already made, andbraid them ; then lay each braid soon asformed on top of other plain half ; when all aremade wash over with milk. Bake in hot oven 20minutes. A very handsome roll for dinner party. "

Boston Muffins." IJ^ pints flour,1^pint cornmeal, 1 tablespoonful sugar, 1 teaspoonful salt,3teaspoonfuls Royal Baking Powder, 1 tablespoon-ful

butter,3 eggs, and one pint (fullmeasure) milk,1 teaspoonful Koyal Extract Cinnamon. Sift to-gether

flom-,corn meal, sugar, salt,and powder ;rub in lard cold,add eggs, beaten, milk, and ex-tract

cinnamon ; mix into batter a littlestiffer thanordinarygriddle cake batter ; have griddle heatedregularly all over, grease it,lav on it muflin rings,also greased ; half flllthem with batter. As soonas risen to tops of rings,turn them over gently\\ ith cake fiu'ner ; bake nice brown on either side.They should bake in 7 or 8 minutes.

Rice Muffins. " 2 cupfuls cold boiled rice, 1pint flom-, 1 teaspoonful salt, 1 tablespoonfulsugar, ly teaspoonfuls Royal Baking Powder, }^pint milk, 3 eggs. Dilute rice, fi-ee from kunps,with milk and beaten eggs ; sift together flour,sugar, salt,and powder ; add to rice preparation,mix into smooth, rather firm batter ; nmffin pans(flg.VII) to be cold and well greased,then fill7^;bake in hot oven 15 minutes.

Royal Sally Lunn Muffins. - 1 quart flour,1 tablespoonful sugar, 1 teaspoonful salt, 3 tea-spoonfuls

Royal Baking Powder, 1 tablespoonfullard, 1 egg, 1% pints milk. Sift together flom-,sugar, salt and powder ; rub in lard cold : add egg,beaten, and milk ; mix into rather firm batter :muffin pans to be cold and well greased, then filly^. Bake in hot oven 15 minutes.

Rye Muffins. " 1 pint rye flom% % pint cornmeal, U pint flour, 1 teaspoonful sugar, 1 teaspoonful salt, 3 teaspoonfuls Royal BakingPowder, 1 tablespoonful lard, 2 eggs, 1 pint milk.Sift together i-ye flour,corn meal, flour, sugar,salt,and powder ; rub in lai'd cold ; adtl beateneggs, and milk ; mix into smooth, rather firmbatter ; muffin pans to be cold and well greased,then fillYa. Bake in hot oven 15 minutes.

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.

THE ROYAL BAKER AND PASTRY COOK.

French Rolls." 1 quart flour,1 teaspoonfulsalt,3 teaspoonf uls Royal Baking Powder, 1 table-spoonful lard,nearly 1 pint milk. Sift flour,salt,and lard togetherthoroughly ; rub in lard cold,add milk, and mix into rather firmer dough thanordinary Flour board, turn out dough, andimmediatelygive it 1 or 2 quick, vigorous knead-ings to complete its smoothness. Now divide itinto pieces size of egg, then each piece in half,which form under the hands into appearance ofshort thick rolls tapering sharply at each end.Put two of these pieces together side by side,pinching ends together a little,lay them on greasedbaking tin (fig.XTV ),wash over with milk. Bakein hot oven 15 minutes.

Royal Corn Mufl^ns. " 1 pint corn meal, 1pintflour,1 tablespoonful sugar, 1 teaspoonful salt,3 teaspooufuls Royal Baking Powder, 1 table-spoonful lard, 2 eggs, 1 pint milk. Sift togethercorn meal, flour,sugar, salt,and powder ; rub inlard cold, and eggs beaten, and milk ; mix intobatter of consistence of cup cake ; muflin jjans tobe cold and well greased, then fiU %. Bake in hotoven fifteen minutes.

"Vienna Rolls. " 1 quart flour, J^ teaspoonfulsalt,2 teaspooufuls Roj'alBaking Powder, 1 table-spoonful lard, 1 pint 'milk. Sift together flour,salt,and powder ; rub in lard cold,add milk, andmix in the bowl into smooth dough, easilyhandledwithout sticking to hands and board. Flourboard, turn out dough and give it a quick kneador two to equalize it ; then roll it out with rolling-pin to thickness of J^ inch, cut out with largeround cutter, fold J^ over the other by doublingit ; lay them on greased baking sheet (fig.XIV),without touching. Wash them over with a httlemilk to glaze them. Bake in hot oven 15 min-utes.

Eng-Ush Muflans. " 1 quart flour,)4 teaspoon-fulsugar, 1 teaspoonful salt,2 lai-geteaspoonfuls

Royal Baking Powder, I14 pints mUk. Sift to-getherflour,sugar, salt,and powder ; add milk,

and mix into smooth batter trifle stiffer than forgriddle cakes. Have griddle heated i-egiflarlyallover, grease it and lay on muffin rings (ttg.XVII),half fillthem and when risen well up to top ofrings tiu-n over gently with cake turner. Theyshould not be too brown, just a buff color. Whenall cooked, pud each open in half,toast delicately,butter well, serve on folded napkin, piled highand very hot.

Graham Muflans. " 1 quart Graham flour,1tablespoouful brown sugar, 1 teaspoonful salt, 3teaspoonfuls Royal Baking Powder, 1 egg, 1 pintmilk. Sift together Graham flour,sugar, salt,andpowder, add beaten egg and milk ; mix iniobatter like pound cake, muffin pans (fig.VII),wellgreased, % full ; b;ikein hot oven 15 mmutes.

Oatmeal Mufllns. " 1 cup of oatmeal, 1}^pintsflom',1 teaspoonful salt,2 teaspoonfuls RoyalBaking Powder, 1 tablespoonful lard, 2 eggs, 1pint milk. Sift together oatmeal, flour,salt,andpovs'der; rub in lard cold, add beaten eggs andmilk ; mix smoothly into batter rather thinnerthan cup cake : fillmuffin pans (fig.VII )% full ;bake in good hot oven 15 minutes.

" Poor Man's " Com Grems. " 1 pint cornmeal, 1 pint flom-, 1 teaspoonful salt,2 tea^poo -fuls Royal Baking Powder, % pint each of milkand water. Sift the corn mea), flour;salt,and pow-der

together. Add the milk and water, mix intoa firm batter ; % fillwell greased, cold gem pans(fig.X). Bake in a well heated oven 15 minutes.

Royal Eg'e Muflans. " 1 quart flom-, 1 table-spoonful sugar, 1 tablespoonful salt, 1 largetable-spoonful lard, 2 teaspoonfuls Royal BakingPowder. 3 eggs, 11.4pintsmilk. Sift together flour,sugar, salt,and powder : rub in the lard cold : addthe beaten eggs and milk ; mix quickly into asmooth batter, a little firmer than for griddlecakes ; % fillcold,carefullygreased muflin pans(fig.VII) ; bake in hot oven 15 minutes.

Royal Graham Gems. " 1% pints Graham,}4 phit corn meal, 1 teaspoonful salt,2 teaspoon-fuls

Royal Baking Powder, 1^4 pints mUk. Sifttogether Graham, com meal, salt,and powder.Add the milk, and mix into a moderately stiffbatter. }4 fillcold gem pans (fig.X), well greased.Bake in a solid hot oven 10 to la minutes.

Biscuit,Buns, Etc.

'V^ REAKFAST BISCUIT. "Take 1 quartfi-f-S'xsweet milk, J. c^upful melted butter,a littlegA^ salt,2 tablespoonfuls Royal Baking Pow-der,

flour enough to make a stiff batter ; do notknead into dough, but drop into buttered tinsfrom a spoon ; bake in a hot oven " unless it ishot they will not be Ught and tender.

Hot Biscuit. " 1 quart flour, 1 teaspoonfulsalt,3 teaspoonfuls Royal Baking Powder, 1 table-spoonful

lard,1 pint sweet milk, cold (never usesour milk) ; use cold water when milk cannot beobtained. Sift together flour,salt,and powder ;rub in lard cold ; add milk, form into smooth,consistent dough. Flour the board, turn outdough, roU out to thickness of ^ inch, cut withsmall round cutter ; lay them close together ongreased baking tin ; bake in good hot oven. Oldibiscuitcan be made fresh by moistening, placingin oven untU heated through.English Biscuits. " 1}4 pints flour,1 coffee-

cupful corn starch,3 tablespoonfuls sugar, largepinch salt,2 teaspoonfuls Royal Baking Powder,3 tablespoonfuls lard,1 egg, }4 pint milk, 14 cupcurrants, 1 tablespoonful coriander seed (if de-sired).

Sift together flour, corn starch, sugar,salt,and powaer ; rub in lard cold ; add eggs,beaten, milk, cm-rants (well washed), picked, anddried, and coriander seeds ; mix into smoothdough, soft enough to handle. Flour the board,turn out dough, roll to }4 ii^ch thickness,cut withround cutler, laj t^hem on greased baking tinffig.XIV), bake in rather hot oven 20 minutes.Rub over with little butter on clean pieceof linen,when taken from oven.

Lemon Biscuit. " 1 cupful butter,2J c^upfulssugar, 4 eggs, IJ^ pints flour, 1 teaspoonful RoyalBaking Powder, 1 teaspoonful Royal ExtractLemon. Mix the butter,sugar, and beaten eggs,smooth ; add the flour,sifted with the powder,and the extract. Flour the board, roll out thedough 14 inch thick, and cut out with a largeround cutter, lay out on a greased tin ( fig.XIV),wash over with milk, and lay a thin slice of citronon each. Bake in hot oven 10 minutes.

London Crumpets, -x i}4 pints flour,^ tea-spoonfulsalt,1 teaspoonful sugar, 2 teaspoonfuls

Royal Baking Powder, 1 egg, nearly a pintmilk and cream in equal parts, 1 teaspoonfulRoyal Extract Cinnamon. Sift together flour,salt,sugar and powder ; add beaten egg. milk,cream and extract ; mix into rather firm bat ter,half fill large greased nmifin rings (fig. XVII)on hot, well greased griddle ; bake on one side ofthem only. Serve hot with cottage cheese.Sugar Biscuit. " IH pints flour, pinch salt,1

coffeecupful sugar, 2 teaspoonfuls Royal BakingPowder, 1 tablespoonful lanl,2 eggs, ^ pint milk,1 teaspoonful Koyal Extract Niitmey. Sift to-gether

flour,salt,sugar aud powder ; rub in lardcold ; add beaten eggs and milk ; mix in smoothbatter as for muffins, drop with tablespoon ongreased baking tin (fig.XIV) ; sift sugar over tops ;bake in hot oven 8 or 10 minutes.

Sweet Potato Buns." 3 large sweet potatoes,1)4 pints flour,pinch .salt,1], t^easpoonfuls RoyalBaking Powder. 1 pint cream. Boil potatoes ten-der,

rub them very fine with cream. Sift togetherflour,salt and powder ; add to potato preparation ;mix into rather firm, smooth dough : form intoround pieces size of small egg ; lay on greasedtin (fig.XIV) ; bake in hot oven 20 minutes,

THE ROYAL BAKIiyG POWDER IS ABSOLUTELY PURE.

THE ROYAL BAKER AND PASTRY COOK

Abernethy Biscuit. "3 pints flour,2 table-spoouf Illssugar, 1 teaspoonful salt,1}^ teaspoon-fuls Royal Baking Powder, 4 tablespooufuls lard,2 tablespoonfuls caraway seeds, 2 eggs, 1 pintmilk. Sift together flour,sugar, salt and powder,rub in lard cold,add seeds,beaten eggs, and milk;mix into smooth, firm dough. Flour the board,turn out the dough, give it a few quick vigoi'ouskneadiugs, roll out to thickness of 14 inch. Cutinto biscuits the size of pudding saucer, prickwith fork, lay on greased baking tin fig.XIV),bake in rather hot oven 15 minutes. Store whencold.

Waffles, Puffs,Etc.

:^"ERMAN WAFFLES. "1 quart flour,]4'\(^.teaspoonfulsalt,3 tablespoonfuls sugar, 2^SM large teaspoonfuls Ro3^al Baking Powder, 2Iai)k-spooufulslard,rind of 1 lemon, grated,1 tea-spoonful

Royal Extract Cinnamon, 4 eggs, and 1pint thin cream. Sift together flour,sugar, salt,and powder ; rub iu lard cold ; add beaten eggs.lemon rind,extract and milk. Mix into smooth,rather thick batter. Bake in hot wafQe-iron, servewith sugar flavored with Royal Extract of Lemon.Soft WaflEles." 1 quart flour, 1^ teaspoonful

salt, 1 teaspoonful sugar, 2 teaspoonfulsRoyalBaking Powder, 1 large tablespoonful butter, 2eggs, 1}4 pints milk. Sift together flour,salt,sugar and powder ; rub in butter cold ; add beateneggs and milk ; mix into smooth consistent batter,that will run easily and limpid from mouth ofpitcher. Have waffie-iron hot, and carefullygreasedeach time ; till%, close itup, when browntm-n over. Sift sugar on them, serve hot.

German Puffs." 1 pintflour,2 tablespoonfulssugar, pinch of salt,l}^teaspoonfuls Royal BakingPowder, 3 tablespoonfulsbutter,4 eggs, 2 ouncessweet almonds, 3 drops Royal Extract BitterAlmonds, J^ pint cream, % cupfulsultana raisins,i^wineglass rum. Rub butter and sugar to white,'lightcream ; add eggs (whole) 1 at a time, beat-ing

three or four minutes between each addition ;blanch the almonds. (See receipt for AlmondPudding.) Sift togetherfloui',salt and powder,which add to butter, etc.,with almonds, raisins,extract bitter almonds, cream and rum. Mixwhole together into smooth batter as for poundcake : % tillwell greased cups ; bake in fairlyhotoven 20 minutes ; at end of that time insert straw

gently. If it comes out clean they are ready ; ifany of uncooked batter "adheres to straw, must beset carefullyback few minutes longer.

Golden Johnny Ca^e. " Cook in steamer andpulp fine 1 tine grain squash (Hubbard is best),thicken 1 pint sweet milk with the squash pulpuntil the consistency of rich cream, sweetenlightlywith white sugar. Take 3 pai-tsIndianmeal, 1 part best flour,the quantity being suffl-cient to make usual Johnny cake batter. Addabout two teaspoonfuls Royal Baking Powder, 14teacupful raisins,3 teacupful currants, 1 pinchsalt. A little good butter worked in when pulpingthe squash improves the cake.

Graham. Flour Puffs. " 1}^ pints Grahamflour,1 teaspoonful salt,2 largeteapoonfuls RoyalBaking Powder, 2 eggs and 1 pint milk. Sifttogether Graham, salt and powder, add beateneggs and milk ; mix together into smooth batter,as for cup cake, half fill cold gem pans (fig.X),well greased, bake in hot oven 10 minutes.Johnny Cake (New Eng-landi." l pint corn

meal, 1 pint lloiii'.i;"cupful sugar, 14 teasijooufulsalt, 1 tablespoonful lard, 2 teaspoouJiilsRoyalBaking Powcfer,3 eggs, and I14 pints milk. Sifttogether corn meal, flour,sugar, salt and powder;rub in lard cold ; add beaten eggs and milk ; mixinto firm,smooth batter,pour into square shallowcake pan (tig.XIII). Bake in rather hot oven45 minutes.

Royal Sally Lunns. " 1 quart flour,1 tea-spoonfulsalt,2 teaspoonfuls Royal Baking Pow-der,

~4 cup butter, 4 eggs, ^ pint milk. Sifttogether flour,salt,and powder ; rub in buttercold ; add beaten eggs and milk ; mix intofirm batter like cup cake, pour into two roundcake tins size of pie plates ; bake 25 minutes inpretty hot oven, or until a straw thrust into themgently comes up free of dough.

Rusks. " IJ^pintsflour,14 teaspoonfulsalt,2tablespoonfulssugar, 2 teaspoonfuls Royal BakingPowder, 2 tablespoonfuls lard,3 eggs, 1 teaspoon-ful

each Royal Extract Nutmeg and Cinnamon,% pint milk. Sift together flour,salt,sugar andpowder ; rub in lard cold ; add milk, beaten eggsand extracts. Mix into dough soft enough tohandle ; flour the board, turn out dough, give itquick turn or two to complete its smoothness.Roll them under the hands into round balls size ofa small egg ; lay them on greased shallow cake pan(flg.Xlll), put very close together; bake inmoderately heated oven 30 minutes; when coldsift sugar over them.

Rice Waflies.- Into a batter as directed forSoft Waffles,stir 1 cupful of rice,free from lumps;cook as du-ected in same receipt.Scotch Short Bread. " IJ p^intsflour,% tea-spoonful

salt,4 tablespoonfulssugar, 4 tablesjjoon-fuls butter,1 teaspoonfulRoyal Baking Powder, 3eggs, 1 teacupful milk, 1 teaspoonful Royal Ex-tract

of Orange. Sift together flour,sugar, saltand powder; rub in butter cold ; add beaten eggs,nearly all the milk and extract,mix into smoothdough without much handling. Flour the board,turn out dough, roll with the rolling-pinto ^4inch inthickness, cut with knife into shape of smallenvelopes, lay them on a baking tin (flg.XTV),wash them over with remainder of milk, lay oneach three large,thin slices citron and few cara-way

seeds. Bake in moderate hot oven 20 minutes.

Crackers.

)^rMORN STARCH CRACKERS. -IJ^ pintsWJ^kflour,y^ pint corn starch,1^ teaspoonful salt,"gI^ 1 tablespoonful sugar, 1 tablespoonful lard,1 teaspoonful Royal Baking Powder, ^^ pint milk.Sift together flour,corn starch, salt,sugar andpowder ; rub in lard cold ; add milk, and mix intosmooth, firm dough. Flour the board a little,turnout dough, give few quick,vigoi-ouskneadiugs tocomplete smoothness. Set it under cloth 10 min-utes.

Then roll it with rolling-pinexceed inglj'thin, cut with round cutter, prick each crackerwith fork, lay upon slightlygreased baking tin(fig.XIV), wash over with milk"bake in hot oven7 or 8 minutes. \Mien cold,store them for use.

Graham Crackers." 1 quart best Grahamflour,1 tablespoonful sugar, l^ teaspoonfulsalt,I/2teaspoonful Rojal Baking Powder, 2 tablespoon-fuls

butter, little more than y^ pint milk. Sifttogether Graham, sugar, salt,and powder ; rub inlard cold, add milk, mix into smooth, consistentdough. Flour the board, turn out dough, kneadwell 5 minutes. Roll with rolling-pinto thicknessof 14 inch ; cut with knife into small envelope-shaped crackers. Bake in rather hot oven withcare (as they bum readily) 10 miautes. Handlecarefullywhile hot ; when cold store for use.

Gem Crackers.- IJ' p^intsflour,^ pint cornmeal, 1 teaspoonful salt, 1 teaspoonful RoyalBaking Powder, 2 tablespoonfuls butt"fr,httlemore than % pint milk. Sift together flour, commeal, salt,powder ; rub in butler cold ; add milk,mix into smooth, rather firm dough. Flom- tlieboard, turn out dough, give it a turn or twoquickly,roll to thickness of J4 inch. Cut withsmall oval cutter, prick each cracker with a fork,lay them on greased baking tin (fig.XIV), washover with milk, and bake in hot oven 8 to 10minutes.

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.

THE JROYAL BAKER AND PA8TR7 COOK.

Egg Cracknels (Cream Crackers). " 1 quartflour,large pinch salt,5 tablespoonfuls sugar, 1teaspoonf ul Royal Baking Powder, 4 tablespoon-fuls

butter, 5 eggs. Sift together flour, sugar,salt,and powder ; rub in butter cold,add eggs,beaten, and mix into firm, smooth dough. Flourboard, tiu-n out dough, give it few minutes rapidkneadiug ; cover with damp towel 15 minutes, thenroll out to thickness of % inch. Cut with biscuitcutter. When all cut, have large pot boiling,andlargetin pan cold water. Drop them, few at atime, into the boiling water. When they appearat surface,and curl at edges, take them up withskimmer, and drop them into the cold water.When aU are thus served, lay on greased bakingtins and bake in fairlyhot oven 15 minutes.

Rice Flour Crackers." Proceed as directedfor Com Starch Crackers ; substitute rice flour forstarch.

Griddle Cakes, Etc.

^PBAHAM GRIDDLE CAKES. -1 pint'J|iteGraham Hour, y^ pint corn meal, }^ pint"^^ flour,1 heaping teaspoouful brown sugar,^ teaspoonful salt,2 teaspoonfuls Royal Bak-ing

Powder, 1 egg, )4 pi^t each of milk andwater. Sift together Graham flour, corn meal,flour,sugar, salt,and powder. Add beaten egg,milk and water Mix together into a smooth bat-ter

without being too thin (iftoo thick it will notrun but break otf and drop.) Heat griddle hot,pour batter into cakes as large as a tea saucer.Bake brown ou one side,carefullyturn and brownother side. Pile one on the other, serve veiy hot,with sugar, milk, cream, or maple syrup.

Geneva Griddle Cakes." IJ^pints flour,4tablespoonfuls sugar, i^ teaspoonful salt,IJ- t^ea-spoonfuls Royal Baking Powder, 2 tablespoonfulsbutter, 4 eggs, nearlyJ^ pint milk. Rub to white,lightcream butter and sugar, add yelks of eggs,1 at a time. Sift flour,salt,and powder together;add to butter, etc., with mUk and egg whiteswhipped to dry froth; mix together into a smoothbatter. Bake in small cakes; as soon as brownturn, and brown the other side. Have butteredbaking tin; fast as browned, lay them on it,andspread raspbeiryjam over them; then bake more,which lay on others already done. Repeat thisuntil you have used jam twice, then bake anotherbatch, which use to cover them. Sift sugar plen-tifully

over them, place in a moderate oven tofinish cooking.

Huckleberry Griddle Cakes. " J^ pinthuckleberries,\y,pints flour,1 teaspoonful salt,1tablespoonful bi'own sugar, 2 teaspoonfuls RoyalBaking Power, 2 eggs, 1 pint milk. Sift togetherflovu-,sugar, salt, and powder; add beaten eggs,milk, and huckleberries (waslied and picked over).Mix into batter that will i-im from pitcher inthick, continuous stream. Have griddle hotenough to form cnist soon as batter touches it.In order to confine juice of berries, turn quickly,so as to form crust on other side; turn once moreon each side to complete baking. Blackberry orRaspberry Griddle Cakes in same manner.

" Bye Griddle Cakes. -1 pint rye floiu-,% pintGraham floin,% pint flour,1 tablespoonful sugar,J^teaspoonful salt,2 teaspoonfuls Royal BakingPowder, 1 egg and 1 pint uulk. Sift together i-yeflour,Graham flour,sugar, salt,and baking pow-der,

add beaten egg and milk, mix into smoothbatter. Bake deep brown color on hot griddle.

Rice Griddle Cakes." 2 cupfuls cold boiledrice,1 pint flour, 1 teaspoonful sugar, J^teaspoou-ful

salt,IJ^teaspoonfuls Royal Baking Powder, 1egg, little more than }^ pint milk. Sift togetherflour,sugar, salt and powder; add rice free fromlumps, diluted with beaten egg and milk; mix intosmooth batter. Have griddlewell heated, makecakes large, bake nicely brown, serve with" maplesyrtip.

Crushed Wheat Griddle Cakes." 1 cupfulcrushed wheat, \% pintsflom-,1 teaspoonfulbrownsugar, i^ teaspoonful salt,2 teaspoonfulsRoyalBaking Powder, 1 egg, 1 pint milk. BoU 1 cupfulcrashed wheat in 5i pintof water 1 hour, then di-lute

with beaten egg and milk. Sift together floiu-,sugar, salt,and powder; add to crashed wheatpreparation when quitecold,mix into smooth bat-ter.

Bake on hot griddle; brown delicatelyonboth sides; serve with Hygienic Cream Sauce.

Indian Griddle Cakes." ?i quart com meal,1^ quart flom-, 1 teaspoonful bro"-n sugar, y^ tea-spoonful

salt,2 heaping teaspoonfuls Royal Bak-ingPowder, 2 eggs, 1 pint milk. Sift together com

meal, flom*, salt, sugar, and powder, add beateneggs and milk, mix into a smooth batter. Bakeon very hot griddle to a nice brown. Serve withmolasses or maple syrap.

Bread Griddle Cakes." }^ lb. bread, 1 pintfloui',1 teaspoonful brown sugar, 14 teaspoonfulsalt,1^ teaspoonfuls Royal Baking Powder, 3^pintmilk, 1 eg^. Put bread, free from crust, tosteep in warm water. When thoroughly soaked,wring dry in a towel ; dilute with beaten eggand mUk. Sift together flour,sugar, salt, andpowder ; add to prepared bread, mix togetherinto a smooth batter. Bake on well heated grid-dle.

Serve with sugar and cream.

Gluick Buckwheat Cakes No. 1." To 1 pintbuckwheat flour,while dry, add 2 heaping tea-spoonfuls

Royal Baking Powder, teaspoonfulsalt,1 scant tablespoonfulDrown sugar or New Or-leans

molasses to make them brown, mix well to-gether;when ready to bake add 1 pint cold water

or sufficient to form a batter, stir but little,bakeimmediately on hot griddle.The baking powdershovfld never be put mto batter,but always mixedwith floiu-in dry state. Some preferadditionof alittle wheat flour and Indian meal, like No. 2.

Buckwheat Cakes No. 2." To li,p^intspurebuckwheat flour, add J.4pmt each wheat flour andIndian meal, 3 heaping teaspoonfuls Royal Bak-ing

Powder, 1 teaspoonful salt, 1 tablespoonfulbrown sugar or molasses. Sift well togetherin drystate, buckwheat, Indian meal, wheat flour,andbaking powder, then add remainder; when readyto bake add 1 pint water or sufficient to formsmooth batter that will run in a stream (not toothin) from pitcher; make griddlehot and cakeslargeas a saucer. When surface is covered withair holes it is time to turn cakes over; take offwhen sufficientlybro-svned.

Wheat (or Flannel) Cakes." IJ^pintsfloiu-,1 tablespoonful brown sugar, 1 teaspoonful salt,2heaping teaspoonfuls Royal Baking Powder, 2eggs, 1^ pints milk. Sift together flour,sugar,salt,and powder; add beaten eggs and millc,mixinto smooth batter, that will run in rather con-tinuous

stream from pitcher. Bake ou good hotgriddle,rich brown color, in cakes large as teasaucers. (Itis not in good taste to have griddlecakes larger.) Sei-ve with maple syrap.

Scotch Scones." 1 quai-tflour,1 teaspoonfulsugar, 1^ teaspoonful salt,2 teaspoonfuls RoyalBaking Powder, 1 large tablespoonful lard,2 eggs,nearly 1 pint milk. Sift together flour,sugar, salt,and powder; rub in lard cold; add beaten eggsand milk ; mix into dough smooth and just con-sistent

enough to handle. Flom- the board, turnout dough, give it one or two quick kneadings tocomplete its smoothness; roll it out with i-olliu^-pin to % inch in thickness, cut with sharp kuiteinto squares largerthan soda crackers, fold eachin half to form three-cornered pieces. Bake onhot griddle8 or 10 minutes; brown on both sides.

Apple Griddle Cakes." Proceed as du-ectedfor 8quash or i*iimpkin Griddle Cakes, exceptingthis particular: Apples are usually thinner thanthe squash, consequently will not need so muchmilk.

Hominy Griddle Cakes. " Proceed as di-reeled for Bice Griddle CaA;es ; serve with maplesyrup.

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.

6 THE ROYAL BAKER A^'P PASTRY 000 K.

Potato Scones." 6 potatoes, i^ pint Grahamflour. % teaspoouful salt,14 teaspoonful RoyalBaking Powder, 1 tablespoouful butter, 1 cupfulcream, 1 egg, J^teaspoonful Royal Extract Cloves.Boil 6 moderately largepotatoes,peeled, until verywell done, drain off water, set them by Are withcover off to dry ; mash exceedinglysmooth, add-ing

butter,egg and cream. Sift togetherGrahamsalt and powder, which add to potato prepa-ration;

when quite cold, add extract ; mix intofirm dough, which will requirecare in handling,as it is very short. Flour board with Graham,turn out do'ugh.r(vllit to thickness of J^ inch, cutwith sharp knir'p into dlilongpieces" say length ofsoda crackers and

-.j as wide. Bake on hot grid-dle,pricking them with fork to prevent blistering.

Very liglitand delicate -to be eaten with butter.

Pancakes and Fritters.

plentysprinkh

PUCSyPPLE fritters." 4 large.sound ap-^Keik-'l''''^-l"''''t'd,cored, and cut each into 4s^Y^ slirc^, ':_,-illwine, 2tablespoonfulssugar,1 tea"|i()oiiriili;.""alExtractiVittniefif.Place shoesof api'lfs in \h,\\\ with sugar, wine, and extract ;cover with jilate,set aside to steep two hours, thendip each slice in Common Batter, fry to lightbrown in plenty of lard made hot for the purpose ;serve with sugar.

Banana Fritters." 5 bananas, stripped ofskins and sliced in half lengthwise, Common Bat-ter.

Proceed as directed for Apple Fritters.Custard Fritters." ]4 pint milk, 5 eggs, i^

cupful sugar, 1 gillcream, Common Batter. Beatmilk, cream, sugar, and eggs together; strain,putinto small bowl, set in saucepan with boilingwaterto reach halfway up the sidesof bowl; steam verygently until set, about 20 minutes ; place on iceuntil cold ; cut into piecesabout 1}^inches long by'

square ; dip into common batter and fry, in'

?nty of hot lard, a deep fawn color ; serverinkled with sugar.

Orang'e Fritters." 4 oranges. Common Bat-ter.Peel oranges, taking off all the white pith

without breaking into pulp, dividing each in 4 or5 piecesthrough natural divisions of the orange ;dip each piece into batter and fry deep yellow, inplenty of lard made hot for the purpose ; serve onnaijkinwith powdered sugar.

Rice Fritters." 1 cud rice,1 pint milk, 3 eggs,1 tablespoouful sugar, 2 tablespoonfuls butter.Boil rice in milk until soft and all the milk is ab-sorbed,

then remove, add yelks of eggs, sugar andbutter ; when cold add whites, whipped to diyfroth ; drop in spoonfuls in plenty of lard,madehot for the purpose, fry them deep buff color.Serve with Cream, Wine or Lemon Sauce.

Pancakes." 1 pint flour,6 eggs, 1 saltspoonfulsalt,1 teaspoonful Royal Baking Powder and milkto make a thin batter. Add the baking powder tothe flour,beat the whites and yelks of eggs sepa-rately,

add the yelks,salt,2 cupf uls milk, then thewhites and the flour alternatelywith milk, until thebatter is of right consistency. Run 1 teaspoonfullard over the bottom of a hot fryuig-pan,pour in alargeladlef ul of batter,and fry quickly. Roll pan-cake

up like a sheet of paper, lay upon a hot dish,put in more lard and fry another pancake. Keephot over boiling water. Send ]^ dozen to table ata time. Serve with sauce, jelly,or preserves.

Potato Pancakes," 12 largepotatoes,3heap-ing tablespoonfuls flour, 1 teaspoonful RoyalBaking Powder, i^ teaspoonful salt,1 or 2 eggs, 2teacupfuls boiling milk. The potatoes arepeeled,washed and grated into a little cold water(,which keeps them white), then strain off waterand pour on boilingmilk, stir in eggs, salt andflour mixed with the baking powder ; ifagreeableflavor with a littlefine chopped onion, bake likeany other pancakes, allowing a little more lard orbutter. Serve with stewed or preserved fruit,especiallywith huckleberries.

French Pancakes." [Proceed as directed forEnglish,Pancakes ;when all are done, spreadeachwith any kind of preserves, roll up, sift overplenty sugar, glaze with red-hot poker.Blackberry Fritters," 1 cupful blackberries,

1)4cupf uls Common Batter. Mix berries in batterin bowl, and drop by tablespoonfuls in plenty oflard made hot for the purpose ; serve with Sauce.All berry fritters can be made as directed for theabove.

Scotch Pancakes." 1 pint milk, 2 talilespoonfuls butter, 4 eggs, % cupful flour,1 teaspoonfulRoyal Baking Powder, piuch salt. Sift flour,salt,and powder together, add milk, eggs, and buttermelted, mix into thin batter ; have small roun"ifrying-pan,with a little butter melted in it ; pourin 1^ cupful batter,turn pan round to cover itwiththe batter, place on hot fire to brown, then hold itup in front of fire,and the pancake w illrise rightup ; spread each with marmalade or jelly; roll up,serve with sliced lemon and sugar.

English Pancakes." 1 pintmilk, 2 eggs, 3tablespoouful sugar. 1 cupful flour,1 teaspoonfulRoyal Baking Powder, 1 cupful cream, pinch salt.Sift flour,salt,and powder together,add to it eggsbeaten with sugar and diluted with milk andcream, mix into thin batter ; have small roundfrying-pan, melt little butter in it, pour abouthalf a cupfulbatter in it,tui-n pan round, that bat-ter

may cover the pan, put on hot fire ; turn it andbrown other side ; butter each and roll it up.Sprinklewith powdered sugar.

Pastry.

Hints on Pastry.Flour." Should always be sifted just before you

wish to use it.Royal Baking Powder. " Should be thoroughly

mixed with the flour dry.Butter and Sugar for Cake." Should always

be beaten to a cream.Eggs. " Beat yelks until you can take up a

spoonful ;whip whites to stifffroth, and stir theminto cake with the flour the last thingbefore putting cake into tius.

To Boil a Pudding in a Bag." Dip bag (whichshould be made of thick cotton or linen ) in hotwater, and rub the inside with flour before puttingin the pudding ; when done dip bag in cold waterand the pudding will turnout easily. Always puta plate on bottom of kettle to keep pudding fromburning.

To Steam a Pudding." Put it into tin pan orearthen dish,tie a cloth over top and set it into asteamer ; cover the steamer closely;allow a littlelonger time than you do for boiling.

To Make Crust foh Pies, Tarts and Puddings." Make pastry with clean, cold hands. Dip yourhands in cold water (after washing them in hotwater ) before you begin,or your crust will not begood. Crust for company or the master's table ismade with butter : for home or the servants, ofclarified di-ippingor lard. Look to the oven ; if itis too cold it will make your cmst heavy, if toohot it will burn it. Try it,by baking a tiny pieceof crust in it first. Make a little hole in top crustof meat pies to let out gas.Apple sauce, ready for table use or pies,may be

preserved by putting in hot jars and sealingatonce. Remember cold fruit requirescold jars,hot fruit hot jars.

Weights and Measures.cup, mediimi size.]4 pint or 14 pound.

" ' flon2 cupS; medium size of sifted flourweigh about 1 pound.

1 pint of sifted flour weighs.

.

'" 1 poimd.1 pint of white sugar weighs . . " 1 pound.2 tablespoonfuls of liquid

. .

" 1 ounce.8 teaspoonfuls of liquid

. ..

" 1 ounce.1 gillof liquid(14 lb.)

..

.

" 4 ounces.1 pintof liquid( 1 lb.) ..." IGounces.

THE ROYAL BAKIISIG POWDER IS ABSOLUTELY PURE.

THE ROYAL BAKER AND PASTRY COOK

Cake.

-An earthen basin isbest for beatingeggs or cake mixture. Cake should bebeaten with a wooden spoon. It is well in

making cake to beat the butter and powderedsugar to a lightcream. In common cakes, whenonly a few eggs are used,beat them until you cantake a spoonful up clear from strings. To ascer-tain

whether a cake is baked enough, pass a smallknife-blade through it ; if not done enough, someof the unbaked dough will he found stickingto it ;if done, it will como out clean.

Adelaide Cake. " l cupful butter,1)^ cupfulssugar, 4 eggs, 1 pint flour,1 teaspoouf ul Royal Bak-ing

Powder, 1 cupful dried,stoned cherries, J^ cup-fulcream, 1 teaspoon) ul Royal Extract Vanilla.

Rub butter and sugar to white, lightcream ; addeggs, 3 at a time, beating5 minutes between eachaddition. Sift flour and powder together,add tobutter, etc.,with cherries, cream, and extractvanilla. Mix smoothly and gently into batterrather firm. Bake in paper-11ned cake tin (fig.IX )40 minutes in moderate, steady oven. Watch care-fully

; if getting too brown, protect with paper.Almond Cake. " V3 cupful butter, 2 cupfuls

sugar, 4 eggs, l^ cupful almonds, blanched" bypouring water on them until skins easilyslipoff "and cut in fine shreds, ]/ t^easpoonf ul extract bit-ter

almonds, 1 pint flour,\^ teaspoonf uls RoyalBaking Powder, 1 gla.ssbrandy, ^ cupful milk.Rub butter and sugar to smooth white cream ;add eggs, 1 at a time, beating 3 or 4 minutes be-tween

each. Sift flour and powder together, addto butter, etc., with almonds, extract of bitteralmonds, brandy, and milk ; mix into smooth,medium batter,bake carefullyin rather hot oven20 minutes in a fluted mould ^fig.I).Angels' Food. " Dissolve y^box gelatinein 1

quart milk ; beat together yelks 3 eggs ; 1 cupfulof sugar, and juice of 1 lemon ; stir into gelatineand milk, and let barely come to a boil ; flavorwith Royal E.xtraet Vanilla. When nearly cold,whip whites of egssto stiff froth, and stirthroughcustard. Pour into moulds and set away to cool.

Apple Jelly Cake. " 1 cupful butter, 2 cup-fulssugar, 4 eggs, 3 cupfuls floiu-,IJ^ teaspoon-

fuls Royal Baking Powder, 1 cupful milk, 6 apples,6 ounces sugar, 1 teaspoonful butter. Rub to-gether

butter and sugar to flue light,white cream,add eggs 2 at a time, beating 10 minutes betweeneach addition. Sift flour and Royal Baking Pow-der

together, add to buttei',etc., with milk, andmix into rather thin batter. Bake in jellycaketins carefully greased. Meanwhile have applespeeled and sliced,put on flre with sugar ; whentenJer remove, rub thtough fine sieve,and addbutter. When cold use to spread between layers.Cover cake plentifullyvdih. sugar, sifted overtop.

Bath. Buns. " Half cupfulbutter, V^ cupfulssugar, 2 eggs, l)4teaspoonf uls Royal Baking Pow-der,

V^ cupful candied lemon peel,cut in small thinslices,])4pintsflom*.U pint milk. Rub the butterand sugar to a smooth, lightcream ; add the eggs,beat a few minutes longer ; then add the flour,with the powder sifted in it,the lemon peel andmilk. Mix into a modei-ately Arm batter. Laygreased muffln rings on a greased baking tin (flg.XIV ),and put a large spoonful into each. Siftsugar on them, and bake 15 minutes in a hot oven.

Chocolate Cake. "Proceed as directed forCream Cake No. 2,spreading between the layers ofcake the following : Chocolate cream, 1 pint milk,1 tablespoonful good butter,1 cup sugar, one-halfcup grated chocolate. 2 teaspoonfuls corn starch,yelks 3 eggs, I teaspnonful Royal Extract T'ctu/i/a.Bring the milk to boil,stir in the chocolate, thesugar, and corn starch,boil 5 minutes ; take fromthe nre, add the egg yelks, stirringrapidly thewhile ; return to the fire to set the eggs, adcl thebutter cool,and then add the vanilla.

Caraway Cake. " Proceed as directed forCurrant Cake, substituting 2 tablespoonfulscar-away

seeds for the cm-rants.

Chocolate Cream (Glace). " Proceed as forChocolate Cake and finish by glazing with the fol-lowing

: Set on the fire 1 gillof water, li^ cup-fulssugar, Yi cup grated chocolate in a small

saucepan ; boil until it gets thick and looks vel-vety; take off the fire,and add the whites of 2

eggs, without beating ; use ithot,covering the topand sides of the cake. As it cools it grows fu-m.

Cocoanut Cake." Proceed as directed for

Cream Cake No. 2, spreading between the layersgrated cocoanut and Pastry Cream in proportionof a cupful of the former to two of the latter. Siftsugar over the top.

Citron Cake. " I}^ cupfuls butter,2 cupfulssugar, 6 eggs, 1 teaspoonlul Royal Baking Pow-der,

1 pint flour, 1 cupful citron,cut in thin largeslices,1 teaspoonful Royal Extract Nutmeg. Rubthe butter and sugar to a smooth, light cream,add the eggs, 2 at a time, beating 5 minutes be-tween

each addition. Sift the flour and powdertogether,which add to the butter, etc., with thecitron and extract nutmeg. Mix into a firm batter,and bake carefullyin jmper lined shallow flat cakepan (flg.XIII), in a moderate oven, 50 minutes.Cocoanut Meringne Cake." Proceed as di-rected

for Cream Cuke No. 2 ; when finished coverthe top and side with a meringue as follows:Whites of 6 eggs, 1 cupful sugar, 1 cup of cocoanut.Beat the whiles to a dry froth,then add the sugarmixed with the cocoanut all at once ; siu" verygently,but mix thoroughly together ; use as di-rected

; sift sugar over. When the cake is masked,put in a very slow oven until a fine fawn color.Coffee Cake. " 1 cupful very strong coffee,1

cupful butter,2 cupfuls sugar, 3 eggs, IJ^ pintsflour,13^ teaspoonfuls Royal Baking Powder, 1cupful stoned raisins,cut in two, J^cupful choppedcitron,10 drops each Royal Extract Allspice andNutmeg, and J^ cupful milk. Rub the butter andsugar to a white cream ; add the eggs, 1 at a time,beating 3 or 4 minutes between each. Sift to-gether

flour and powder, which add to the butter,etc., with the coffee,raisins,citron, niilK,and ex-tracts.

Mix into a smooth batter. Bake in paperlined cake tin (fig.IX), in a hot oven 50 minutes.Composition Cake. " 1 cupful butter, 2^

cupfuls sugar, 4 eggs, 2 teaspoonfulsRoyal Bak-ingPowder, 1 quart flour, li^ cupfuls raisiiiS,

stoned and chopped, 3^ cupfulscurrants, washedand picked, 1 teaspoontul each Royal Extract Cin-namon

and Nutmeg, 1 cup milk. Rub the butterand sugar to a thick,white cream ; add the eggs,1 at a time, beatmg a few minutes between ea h.Sift the flour with the powder, which add to the^butter,etc., the raisins,cm-rants, milk, and ex-tract

; mix into a smooth batter. Bake in paperlined shallow, flat cake pan (flg.XIII ), in a mod-erate

oven 1 hour. When nearly cold, strip offthe paper and ice the bottom with Clear Icing.Cream Cakes, No. 1 (Ecliars a la Creme).

-10 eggs, }i cupful butter,^ lb. flour, 1 pintwater, IJ p^ints milk, 3 large tablespoonfids cornstarch,2 cupfuls sugar, yelks 5 eggs, 1 largetable-spoonful good butter, and 2 teaspoon! uls Roy-al

Extract Vanilla. Set the water on the fire in astewpan with the butter ; as soon as it boils,stu*in the sifted flour ^^ ith a wooden spoon ; stir vig-orously

until it leaves the bottom and sides of thestewpan when removed from the fire,and beat inthe eggs, one at a time. Place this batter in apointed canvas bag, having a nozzle at the smallend. Press out the batter in the shape of fingers,on a greased baking-tin, a little distance apart.Bake in a steady brick oven 20 minutes. Whencold,cut the sides and fillwith the following:

PASTRY CREAM.

Bring the milk to boil with the sugar ; add thestarch dissolved in littlewater ; as soon as itreboils,take from the fire ; beat in the ( gg yelks ; r" urnto the fire two minutes to set the eggs ; add theextract and butter. When cold use as directed.

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.

THE ROYAL BAKER AND PASTRY COOK.

Crullers. " 1 quart flour,Yz cvipfiillard,% cup-fulbutter, 1 cupfulsugar, 1) t^easpoonfuls Royal

Baking Powder, % pint milk, 2 eggs, 1 teaspoouf ulRoyal Extract Nutmeg. Sift the flour,sugar, andpowder together ; rub in the lard and butter; addthe beaten ""kk". fxtract, and milk. Mix into asmooth dough, and justsdfteuoughto handle con-veniently.

Riill out w ith the rolhng pin on a wellfloured board : cut into stripsabout 14inch square,twist in different sliapes,and fry to a lightbrowncolor in plenty hot lard. Serve with sifted sugar.

Currant Jelly Cake. " Proceed as directedfor Cream inkc Xn. 2, snb.stitutingCurrant Jellyforth.- I',ixtr!iCrriiiu.

Confederate Cake. -2 cupfuls butter,2 cup-fuls sugar, 10 eggs, 1^ teaspoonf ul Royal BakingPowder, IJ. p^intsflour. Rub the butter and sugarto a hght, white cream ; add the eggs, 2 at a time,beating 10 minutes between the two fu'st addi-tions,

and five minutes between the rest. Add theflour sifted with the powder, and mix into asmooth medium batter. Bake very carefully inrather small paper lined tins (fig.XII), iu a mod-erate

oven, :i.')to 40 minutes.

Cream Cake No. 2. "34 cupfiflbutter,2 cupssugai-, 1'.. pints tlour, 5 egg.s, 1 teaspoonful RoyalBaking I'owdei-,1 cupful milk. Rub the butter andsugar to a whili', li^litcream : add the eggs, 2 ata time. bcathigT) minutes between each addition.Sift the Hour with the powder, which add to thebutter, etc., and the milk. Mix into rather thinbatter, and bake in jellycake tins well greased, inhot oven 15 minutes. When cold spread PastryCream between each layer,and ice the top withClear Icing. (See Pastry Cream page 7.)Cup Cake. " 1 cupfulbutter, 2 cupfulssugar,

4 eggs, 1 teaspoonful Ro3'alBaking Powder, 3 cup-fulsflour, 20 drops Royal Extract Bitter Almonds.

Rub the butter and sugar to a cream ; add the

eggs, 2 at a time, beatingit five minutes betweeneach addition. Sift togetherthe flour and ijow-der, which add to the butter, etc., with the ex-tract.

Mix into a smooth, medium batter ; bakein well greasedcups or muffin pans (flg.VII), in arather hot oven 20 minutes.

Currant Cake. " 1 cupful butter, 1 cupfulsugar, 4 eggs, 1 teaspoonful Royal Baking Pow-der,

1 pintflour, I14 cupfuls cm-rants, washed andpicked, 2 teaspoonfulsRoyal Extract of Cinna-mon,

and 1 teaspoonfulRoyal Extract Lemon.Rub the butter and sugar to a white, lightcream ;add the eggs, one at a time, beating a few min-utes

between each ; add the flour sifted with thepowder, the currants, and the extracts. Mix intoa medium batter. Bake in paper lined cake tin(fig.IX), 50 minutes in a moderate oven.

Currant Cake (Engrlish). -IJ^ cupfuls but-ter,2 cupfuls sugar, 7 eggs, 1 teaspoonfid Royal

Baking Powder, ]4,cupful citron, in small thinslices, the lind of an orange, peeledvery thin,andcut in shreds. -J cupfuls currants, washed andpicked, IJspinis tlour,1 teaspoonful Royal ExtractNut:it((i. Rnb the butter and sugar to a white,light cream : aiM the eggs, 2 at a time, beating 5minutes between each addition. Sift the fiour andthe powdei- to^'^ether;add it to the butter, etc.,with the citi-ou, orange peel, currants, and theextract. Bake in a thickly paper lined tin (fig.XIII), 1 horn- 25 minutes, in a moderate oven.

Dundee Cake. -2 cupfuls butter,IJ^cupfulssugar, s i-u;;s. 11. p^intsflour, 1 teaspoonful RoyalBaking I'oU'lei. I.Jlemon peel cut in thin smallslices, 1 cuptnl washed, picked, dried currants, IJ^cupfuls sultana raisins,1 teaspoonful each RoyalExtract Nutmeg, Cloves, and Vanilla, J^ c^upfulcream, 1 cupful almonds, if at hand. Rub thel)utter aud sugar to a white, lightcream ; add theeggs, 2 at a time, beating 5 minutes between eachaddition ; add the Horn-,sifted with the powder,the lemon peel,cun-ants, raisins,extracts, and themilk ; mix into a rather firm batter, pour into apaper lined,shallow, square, cake pan (fig.XIII I,trhopthe almonds coarsely, sprinkle over the top,and bake in a moderate oven 1}^ hours.

Duchesse Cake. - 1^4 cupfuls butter,1 cup-fulsugar, 6 eggs, 1 teaspoonful Royal Baking

Powder, 1 pint fiour,1 teaspoonful Royal ExtractCinnamon. Rub the butter aud sugar to a lightcream ; add the eggs, 2 at a time, beating 10 min-utes

between each addition. Sift together flourand powder,add to the butter, etc., with the ex-tract

; mix into a medium thick batter,and bakein small, shallow, square pans (flg.XII), lined withthin white paper, in a steady oven 30 minutes.When they are taken from the oven, ice them.

Soft Gingerbread. "}^ cupful butter,2 cup-fids molasses, 1 cupful sugar, 4 cupfuls flour, 1cupful milk, 4 egg.s, 1 teaspoonful Royal BakingPowder, ginger and cloves to taste.Doug-hnuts. " ]4 cupful butter,1 cupful sugar.

1).^l)intsflom-, ^}4 teaspoonfuls Royal BakingPowder, 1 egg, 114 cupfuls udlk, 1 teaspoonfulRoyal Extract i\"u^/"egr.Rub the butter, sugai-,and egg together smooth. Sift the flour and pow-der

together, add it to the butter, the milk, etc.Mix into a soft dough ; well flour the board, rollout the dough to }4 inch in thickness, cut outwith largebiscuit cutter,and fry to a lightbrownin plenty of lard made hot for the purpose. Servewith sifted sugar over them.

Drop Cake. " 1 cupful butter,]4cupfulsugar,3 eggs, 1 small teaspoonful Royal Baking Powder,1 pmt flour,1 cupful washed and picked currants, 1teaspoonful each Royal Extract Nutmeg andLemon, ]4cupful milk. Rub the butter and sugar toa white Ught cream ; add the eggs, beat 10 minuteslonger ; add the flour aud powder sifted together,the mUk and extracts. Mix into a rather firmbatter,and drop with a spoon on a greased bakingtin (fig.XIV) ; bake in a quick oven 10 minutes.

Dried Apple Cake. " Soak 3 cups dried ajj-ples in warm water over night,drain off the wa-ter

through a sieve,chop the apples slightly,thensimmer them for 2 hours in 3 cups molasses, thenadd 2 eggs, 1 cup sugar, 1 cup sweet milk or water,then 14cup butter or lard, fiom- to make a stitt'batter,2 heaping teaspoonfuls baking powder hiflour. Cinnamon, cloves, nutmeg, etc., to taste.Raisins added improve the cake very much.

Election Cake. " 1]4 cupfuls butter,2 cupfulssugar, 1}4 pints flour, 3 eggs, IJ^ teaspoonfulsRoyal Baking Powder, 2 cupfuls raisins, stoned,1 cupful currants, washed and picked, 1.',cupfulchopped citron,1/ l^emon peel chop] "I I. l] cujirulalmonds, blanched and cut in sbieils, -M (lidi)seach Royal Extract of Bitter Ahii,,",l^ and Va-nilla,

1 cupful milk. Rub the butter .ind sni;a|- toa white, light cream; add the e^us. beaiinL;- awhile longer, the flour sifted with llie jxiwilei-.raisins,citron, currants, lemon peel, almonds,extracts, and milk ; mix into a consistent batter :put in a paper lined tin (fig.Xlll), and bake in amoderate oven \)^ hours.

French Cake. "1}4 cupfulsbutter, 2 cupfulssugar, 12 eggs, 1 quart flour,y^ teaspoonfid Roya 1Baking Powder, 1 giU each of cream, wine, andbrandy,20 drops each Royal Extract Bitter Al-monds,

and Nutmeg, ly^ cupful raisius,stoned, y^cupful almonds, 1blanched, 1 cupful chopped cit~ron. Rub butter and sugar to a white,lightcream ;add the eggs, 2 at a time, beating10 minutes be-tween

the 3 fli-stadditions,and 5 minutes betweenthe rest ; add the flour,sifted with the powder,raisins, almonds, citron, extracts, cream, wine,and brandy. Mix into a smooth, consistent batter ; bake in a thickly paper fined cake pan (fig.XTIT), in a steady oven 2 hours.

Graham Cup Cake. " % cupful butter, 1cupful sugar, y^ cupful cream, 2 eggs, 2 cupfulsGraham flour,1 teaspoonful Royal Baking Pow-der,

1 teaspoonful Royal Extract Lemon. Rubthe butter and sugar to a light,white cream ; addthe eggs, 1 at a time, beating a few minutes be-tween

each ; sift the Graham and powder together,which add to the butter, etc., the cream, and ex-tract

; mix into a moderately thin batter,bake inwell greased cups, or mufifin pans (fig.VII), 20minutes in a mcJderate, steady oven.

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.

THE ROYAL BAKER AND PASTRY COOK. 9

Ging'er Spong-e Cake. " 2 cupfuls brAwnsugar, 4 eg^s, 1 pint flour,two-thirds cup water, IJ^teaspoonfuls Royal Bakiug Powder, 1 tablespoon-ful Royal Extract Ginger, 1 teaspoonf ul Royal Ex-tract

Lemon. Beat the eggs and sugar togetherfor 10 minutes ; add the water, the flour sifted withthe powder, and the extracts ; mix into a smoothsponge, and bake in quick oven 30 minutes.

Gingrerbread." 1 cupful brown sugar, and 1tablespoonful butter, stirred to a cream ; add 1cupful New Orleans molasses, and mix well ; stirdry 2 teaspoonfuls Royal Baking Powder in 214cup-fuls

flour ; put in ginger or spiceto taste. Bake in1 large loaf 1 hour, or 2 small loaves }4 hour.Gingrer Cake. " % cupful butter, 2 cupfuls

sugar, 4 eggs, IJ^ teaspoonfuls Royal Baking Pow-der,1}4 pints flour,1 cupful milk, 1 tablespoonful

Royal Extract Ginger. Rub the butter and sugarto a light cream ; add the eggs, two at a time,beating 5 minutes between ; add the flour,siftedwith the powder, the milk and extract : mix intoa smooth batter : bake in a cake tin (flg.LX), inrather hot oven 40 minutes.

Ginger Snaps. " Vi cupfullard,}4 cupful but-ter,1 large cupful brown sugar, 1 cupful water. 1

tablespoonful Royal Extract Ginger, 1 teaspoonfuleach Royal Extract Cinnamon and Cloves,1 quartflour, 134 teaspoonfuls Royal Baking Powder.Rub to a smooth paste the lard,butter and sugar ;then rub itinto the flour and powder sifted together.Mix into a firm dough with the flour and extracts.Roll out the dough thin on a floured board, cut outA\ith a round biscuit cutter, and bake on greasedpan (flg.XIV), in a hot, steady oven 8 minutes.

Gold Cake. " M cupful butter,2 cupfuls sugar,yelks of 10 eggs, IJ^ pints flour,2 teaspooiuulsRoyal Baking Powder, 1 cupful thin cream, oneteaspoonful each Royal Extract Lemon and Nut-meg.

Rub the butter and sugar to a white cream ;add the yelks,three at a time, beating a little be-tween

each addition ; add the flour sifted withthe powder, the thin cream and the extracts ; mixinto a pretty firm batter ; bake in a paper-linedcake tin (flg.IX), in a steady oven, 50 minutes.Honey Cake. " H cupful butter,l cupful sugar,

1 cupful honey, 1 pint flour,1 teaspoonful RoyalBaking Powder, 2 eggs, 1 teaspoonful carawayseeds. Mix the honey with the sugar ; add thebutter melted, the eggs slightlybeaten, the flour,sifted with the powder, and the seeds ; mix into asmooth batter of the consistency of Sponge Cake,and bake in a fairlyhot oven 35 minutes.Jelly Cake. " Beat 3 eggs well, whites and

yelks separately : take a cupful of fine white sugarand beat in well with yelks, and cupful siftedflour,stirred in gently ; then stir in the whites, alittle at a time, teaspoonful Royal Baking Powderand I tablespoonful milk ; pour it into 3 jellycakeplates and bake from 5 to 10 minutes in a well-heated oven ; when cold spread with currant jelly,place each layer on top of the other, and siftpowdered sugar on top.Jelly Cake. " "S'eeCwrrant Jelly Cake.Jumbles No. 1." 1 cupful butter, 1 cupful

sugar, 4 eggs, 2 cupfuls flour,y^ teaspoonful RoyalBaking Powder. Rub together the butter andsugar ; add the beaten eggs and flour,sifted withthe powder ; flour the board, roll out the doughrather thin, cut with jumble cutter, or any youmay have ; roll in sugar, lay out on greased tin( flg.XIII " ; bake in fairlyhot oven 10 minutes.Jumbles No. 2. " 114 cupfuls butter, 2 cup-fuls

sugar, 6 eggs, 1}^ pints flour,14 cupful cornstarcli,1 teaspoonful Royal Baking Powder, 1 tea-spoonful

Royal Extract Lemon, ^ cupful choppedpeanuts, mixed with }4 cupful granulated sugar.Beat the butter and sugar smooth ; add thebeaten eggs, the flour,corn starch, and powder,sifted together, and the extract ; flour the board,roll out the dough rather thin, cut out withbiscuit cutter, roll in the chopped peanuts andsugar, lay on greased baking tin (fig.XUI) ; bakein rather hot oven 8 to 10 minutes.

Lemon Cake No. 1. "1 cupful butter,3 cup-fulssugar, 7 eggs, i}4 pints flour, 1 teaspoonful

Royal Baking Powder, 1 teaspoonful Royal Ex-tractof Lemon. Rub to a lightcream the butter

and sugar ; add the eggs, 2 at a time, beating 5minutes between each addition ; add the flour,sifted with the powder, and the extract ; mix intoa medium batter; bake in paper-lined tin (flg.XIII),in a moderate oven, 40 minutes.

Lemon Cake No. 2.-;-

Proceed as directedfor Cream Cake (Eclairs d la Creme). flavoringthe Pastry Cream with 1 teaspoonful Royal Ex-tract

Lemon.

Lady Cake. " 1^4 cupfuls butter, 3 cupfidssugar, whites 8 eggs, 1 pint flour, ^ teaspoonfulRoyal Baking Powder, 1 cupful milk, 20 dropsRoyal Extract Bitter Almonds. Rub the butterand sugar to a cream ; add the flour,sifted withthe powder, milk and extract ; mix into a smoothbatter ; then gently mix the 8 egg whites,whippedto a dry froth ; when thoroughly mixed, put intoa shallow cake pan (fig.XIII), papered, and bakecarefully in steady oven 40 minutes. When cool,ice the bottom and sides with White Icing.Lafayette Cake. " Proceed as directed for

Gateaux d la Meniere, substituting ChocolateCream for the fruit,jam or jelly,and ice the topwith Transparent Icing,colored pink with a fewdrops of extract of cochineal. Strew the top ofthe icing with finelychopped citron.

Lunch Cake (Boston). "2 cupfuls butter,2cupfuls sugar, \% pints flour, 1 teaspoonful RoyalBaking Powder, 6 eggs, 1 gillwine, 1 teaspoonfuleach Koyal Extract Rose, Cinnamon and Nutmeg.Rub the buttei- and sugar to a very light cream :add the eggs, 2 at a time, beating ,".minutes be-tween

each addition : add till'flciiir.sifted with thepowder, wine, extracts ; mix into a sine loth batter,put into a thickly papered, sliallow cake pan (flg.XIII), and liake in moderate oven lj4 hours.When cold,ice the bottom and sides with WhiteIcing.

Marbled Cake." This is made in separatebatters,a dark and a lightone. For the dark one,take J^ cupful butter, 1 cupful brown sugar, 2^4cupfuls flour,1 teaspoonf ul Royal Baking Powder"4 yelks of eggs, ^4 cupful milk, 1 teasjn ponf ul eachRoyal Extract Cinnamon, Clove.^i and Allspice.For the light one take ]4 cupful biittt-r,1 cupfulsugar, 214 cupfuls flour, 1 teaspoonful RoyalBaking Powder, whites of 4 eggs, y^ cupful milk,1 teaspoonful Royal Extract Lemon. Both battersare made by rubbing the butter and sugar to acream ; adding the eggs, beat a few minutes, thenadd the flour, sifted with the powder, the extractsand milk, and mix into smooth batter, ratherfirm. Have a paper-lined tin (fig.IX) : with aspoon drop the two batters alternatelyinto it,andbake in a rather quick oven 35 minutes.

Chocolate Cream Cake. " 1}^ pounds eachbutter,sugar and flour, 18 eggs. Beat the yelksseparate with sugar and butter. Beat the whitesseparately,and add to above. To ^ of the doughmix 34 poimd chocolate, and bake of each part(the dark and light)6 cakes. In place of jellyput% pint of cream and yelks of 8 eggs. Sugar totaste, flavor with Royal Extract Vanilla. Put onfire and stir until it thickens,then put between thecakes.

Mountain Cake." 1 cupful butter, 234 cup-fulssugar, 3 whole eggs, and 3 yelks, 1 pint flour,

134teaspoonfuls Royal Baking'Powdei-, 1 cupfulmilk, 1 teaspoonful Royal Extract Vanilla,1 cup-ful

red currant jelly,2 cupfuls sugar, 3 whites eggs.Rub the butter and sugar to a lightwhite cream :add the eggs 1 at a time, and the yelks all at once,beating .5minutes between each addition ; add thefloursittiil \\ itli the powder, the milk and extract ;mix tlie " hole into a smooth light batter ; put in'a shallow, square pan (flg. XIII), bake in amoderate oven 40 minutes. When cold, cover thetop with the following : Beat up the jellywith thewhites of eggs and sugar, until light and stiff',then use as directed.

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.

10 THE ROYAL BAKER AND PASTRY COOK

Molasses Cake." 1 cupful butter, 1 cupfulbrown sugar, )^ cu]iful in("lass("s,1 cupful milk,\)4 pints flour, lio t.asp.M.ntnls Royal BakingPowder, 1 egg. Ruli. smooth the l)utter and sugar ;add the milk, egg ami molassfs. stir in the flour,sifted with the powder ; mix into a con^^istentbatter, and bake in cake tin (flg.IX), 40 minutes.Orangre Cake No. l. " }4 cupful butter, 2

mipfuls sugar, .5 eggs, 1 pint flour. IJ^fuls Royal Baking Powder, 1 teaspoonful RoyalExtract Orange, 1 cupful milk. Rub the butterand sugar to a cream ; add the eggs, 2 at a time,beating 5 minutes between each addition ; addthe flour,sifted with the powder ; the milk andextract ; mix into a smooth, fine batter, put in apaper lined cake tin (fig.IX), and bake in a mod-erate

oven 30 minutes. When cool, cover the topwith the following preparation : Whip the whitesof 3 eggs to a dry froth ; then carefully mix in 4cups sugar, the juice,grated rind and .soft pulp,free of white pitiiand seeds, of 2 sour oranges.Orangre Cake No. 2." Proceed as drected

for Criaiii Cahf No.-2,substituting orange mar-

malafle for the Pastry Cream.

Apple Butter Cake." 2 cups brown sugar,4 eggs, 1 pint flour,% cup of water, 1}^ teaspoon-fuls of Royal Baking Powder, 1 tablespoouful ofRoyal Extract of Ginger, 1 teaspoonful of RoyalExtract of Lemon. Beat the eggs and sugartogether for 10 minutes, add the water, the flour,sifted with the powder, and the extracts. Mixinto a smooth batter, and bake in jellytins,andwhen done lay the cakes together, with sweetapple butter between, and ice.

Delicious Little Cakes can be made by mak-uig a rich jumble paste " rollingout in any desired.shape; cut some paste in thick, narrow stripsandlay around your cakes so as to form a deep cup-like

edge ; place on a well-buttered tin and bake.When done, fillwith iced fruit,prepared as fol-lows

: Take rich, ripe peaches (canned ones willdo if flne and well drained from all juice), cutin halves; plums, st raw lierries,pineapples cut ins(iuares, or small triangles,or any other availablefruit,and dip in the white of an egg that has beenvery slightlybeaten and then in pulverized sugar,and lay in the centre of your cakes.

Nut Cake. " ^ cupful butter, 1J^ cupfulssugar, 3 eggs. 214 cupfuls flour,1^ teaspoonfuisRoyal Baking I'owd.r. U, cup milk, 1 cuptul ofany meats of nuts iiniViied or at hand. Rub thebutter and siiKar to a liKht,white cream ; add theeggs, beaten a little,tlien the flour,sifted withthe powder ; mix with the milk and nuts into arather firm batter, and bake in a paper lined tin(fig.IX), in a steady oven 35 minutes.Pound Cake.

-li-S cupfuls l)utter, 2 cupfuls.sugar. VeK^s. )i., pints Hour. 1 teaspoonful RoyalBaking Poud.-r. 1 icaspoouful Koyal E.xtract J^'i(^meg. Rub the liutter and sugar tea white, lightcream ; add 3 of the eggs, 1 at a time, and therest 2 at a time, beating .5 minutes between eachaddition ; add the flour,sifted with the powder :add the extract ; mix into a smooth, mediumbatter, and bake in a paper lined cake tin (flg.XIII),in a steady oven, ,50minutes.

Rice Cakes." % cupful butter,2 cupfuls sugar,4 eggs, \]4,cups rice flour. IJ^ cups flour, 1 tea-spoonful

Royal Baking Powder, J^ cup cream, 1teaspoonful Royal Extract Lemon. Beat the eggsand sugar together 10 minutes ; add the butter,melted : sift together flour,rice flour,and the pow-iler,which add to the eggs, etx^.,with the cream and(he extract : mix into a thin batter,and bake inpatty pans, well greased, in a hot oven, 10 minutes.

Pond liily Cake. " 1 cup of butter, t]A cupsof sugar, whites of 5 eggs, 1}^ pints flour. 1^ tea-spoonfuls Royal Baking Powder, 1 cup milk ;flavor with Royal Extract Peach and a few dropsof Royal Extract Rose. Bake in 2 cakes, in verydeep jelly or sponge tins, and when done piittogetherAvith freshlygrated cocoanut and pulver-ized

sugar between and on top of the cakes, andice with Clear Tring.

Peach Slossom Cake. " 1 cup of pulverizedsugar, ^ cup butter,stirred together until it lookslike thick cream, 2 teaspoonfuisof Royal Bak-ing

Powder, J^ teacupful of sweet milk ; beatthe whites of 3 eggs, and add to a teacupful offlour mixed with the baking powder; stir andadd % teaspoonful of corn starch . F lavor stronglywith Royal Extract Peach. Bake in 2 squaresponge tins in moderately quick oven, and whendone sandwich with finelygrated cocoanut andpink sugar. Frost with Clear Icing,and sprinklethis with pulverized pink sugar.Queen Cake." 2 cupfifls butter, 2i^ cupfuls

sugar, IJ^pints flour,8 eggs, }/"teaspoonful RoyalBaking Powder, 1 wineglassf uleach wine, brandy,iind cream, J^teaspoonful each Royal Extract Nut-meg,

Rose and Lemon, 1 cupful dried currants,washed and picked, 1 cupful raisins,stoned andcut in two. 1 cupful citron, cut in smaU, thin slices.Rub the butter and sugar to a very lightcream ;add the eggs, 2 at a time, beati