Professional Documents
Culture Documents
The Royal Baker and Pastry Cook
The Royal Baker and Pastry Cook
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
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,
in America
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
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
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
end
which
pound
it is better
at the
in
cakes,
; if so, the
once
with
in
bake,
to
should
account
no
allowed
rich
time
longer
For
"
be
to
stewpan
shelf.
the
on
or
well
as
as
in
clean
up
you
as
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
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
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
"
and
bake
about
hour
in
oven.
In
Royal Baking
Bread.
bread-tin,
moderate
bread
supersede yeast
pastry cooks.
Wheat
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
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,
"
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%
"
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
Brush
minutes.
The
the
or
of
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
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
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
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
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,
or
of which
manufacture
unknown
are
them
as
those
to
full.
This
to
penetrate
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
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
without
of the
either
or
if too much
or
scarce,
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
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,
"
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
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
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
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,
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).
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.
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
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.
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
1%
and
eggs
milk.
cups
Beat
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
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
griddle; bake
on
cold
both
toast
hot.
serve
Johnny^Cake.
pint
maize
"
flour,1 pint
on
side of them
sides, butter
only. When
liberallyand
Peculiars.
one
"
wheaten
"
"
add
pour
beaten
eggs
and
into 2 round
milk
bake 25 minutes
skewer thrust
gently into
if
not,
few
Be
sure
bake
to
cake-tins
in
demand
Company
pretty
hot
them
minutes
the
oven,
comes
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.
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
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
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-
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
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
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,
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
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
"
dropped by small
fat, finishing as
Griddle
Cakes,
Etc.
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.
Pineapple Fritters."
"
"
"
"
"
"
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
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
%,
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
to demand
"
and
on
when
thick
maple
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,
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
sweet
once
on
milk
hot
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.
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
"
"
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
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
"
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
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
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
process
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
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
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.
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
"
"
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
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.
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
made
"
essence,
beating ;
firmer.
home
the
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
When
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
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,
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
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
oven.
IS
ABSOLUTELY
PURE.
ready
put
in the
moderately
12
THE
Cake.
Caraway
ROYAL
Proceed
BAKER
directed
as
AND
for
PASTRY
COOK
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
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
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
"
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
and
Powder,
and
a
cup
spices. Clean
tins, lined
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.
(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
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,
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,
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
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
1 at
utes
time, beating 3 min-
baking
"
der
pow-
"
"
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"
up
1 cup
"
cake
time,
be
rolled
Royal Baking
of lemon.
must
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.
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
"
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
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
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.
Work
4 eggs,
Mis
butter
and
and
beaten
whites, and
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,
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
Lunch
cups
sugar,
Cake
(Boston)." 2 cups
1 ^M pints flour,1 teaspoon
hour.
an
butter,
Royal
ing
Bak-
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 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.
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
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
"
"
"
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
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
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
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.
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
square
minutes
;
with
3 cups
eggs,
Royal Baking
flour, sieved
add
water,
Beat
oven,
ice
oven,
from,
^removed
icing.
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,
and
cake-tin. in
(Berwick),
Cake
Sponge
sugar,
salt, and
baking powder,
in well-buttered
30 minutes.
rice,V2 cup
I
with
flour, sieved
the
eggs, etc.,
into a
; mix
patty-pans,
ground
sugar,
butter,
the
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
2 cups
cups
togetheriJlOminutes;
sugar
melted
baking
2 '4 hours.
oven
flour,IV2
peel,
40 minutes.
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.
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
yellow.
Bars.
"
moist
cups
sugar,
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
"
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
hot
out
oven
or
corn-flour, 3
Rub
the
fine, add
"
1 cup
butter,IMi
cups
to demand
Company
desiccated
ounces
cocoanut.
flour
ounces
milk
and
cocoanut
over
sprinkle some
Bake in a moderately hot
egg,
the
oven
15 minutes.
sugar,
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
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
baking powder,
also
sugar,
with
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,
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
egg,
sugar,
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
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
ROYAL
2
Cakes.
tablespoons and
^"2cup water,H"j cups flour, the
"
sugar,
sugar
until
smooth
the
; add
beaten
eggs,
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
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
"
"
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.
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.
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
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
"
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
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
of tMs
book.
Powder
THE
ROYAL
BAKER
AND
PASTRY
COOK
19
Cakes
Cheese
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
and
essence,
Cakes."
teaspoon
paste; bake
the
tablespoon brandy.
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
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
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
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
the
skill
was
milk.
sour
right stage of
soda
could
be
short
The
and
and
old-fashioned
milk
sourness
used
than
more
; not
was
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
drained
almost
through.
with
than
thus
and
seasons,
with
to
tralize
neu-
would
old-fashioned
THESE
them.
"fried
cakes,"
as
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
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.
Mix
board,
roU
serve
knead
; break
to the consistency
off pieces
of
until the
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
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
cold.
make
"
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
2.-8
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
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
Powder
needed
Baking
facsimile
Yet
very
much
better
results
may
obtained
made
of label on
Powder,
by the
cover
Royal
of tMs
Baking
book.
Powder
THE
ROYAL
BAKER
AND
PASTRY
COOK
21
Wet
half
the
and
mainder
re-
the
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,
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
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
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
"
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.
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
bread, 2
pound
egg
"
butter, 2
Powder, 2
ounces
Royal Baking
(about). Beat the
Mix
Bread
Pudding.
sugar,
(Baked).
as
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
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
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,
the eggs,
add
in the milk.
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
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
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
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,
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
custards
off the
avoid
you
custard
fine
aroma
on
the
Cold
by the heat.
Plain
Boiled
1
Custard."
quart milk, 8
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
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
(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
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
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
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
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
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
fresh
ounces
butter, 1
in
the
add
the
bread
crumbs, 2 eggs, 1
florador
or
ground rice.
ounce
basin
the
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
cream
buttered
paper,
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
to them
greased
hours.
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.,
"
crumbs,
2
ounces
V4 pound
almonds,
Sauce."
slowly
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
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
Vanilla
or
sugar,
over
saucepan
yolks of 3 eggs
as
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
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
and
soft,like corn-flour.
using.
it is desired
Where
or
have
use
Sweet
is added.
to make
home-made
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
%
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
pound
lemon
to
form
lightlywith
25 minutes
oven
bake
sugar,
till
or
cold
ter,
wa-
in
steady,
apples are
Pie."
Blackberry
berries
to each
in berries
over
; brush
with castor
20 minutes.
dredge
oven
Pie.
Cocoanut
"
Proceed
as
for
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
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
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.
flour, 2
ounces
meat
or
it first.
in
crust
add
crust
oven
Make
fruit
boiled.
or
pared" lemon
pre-
(afterwashing
water) before beginning. Attend
in hot
for
Use
steamed
Apple
"
so-called
or
"self-raising"flours.
or
the
use
stiff paste.
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
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
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
; 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
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,
of
roll out
an
egg
some
of
beaten
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
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
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
Ice."
orange,
Raspberry
finish
of
Coffee
Water
cream;
same
lemon,
essence
essence
it begins water,
vanilla, and
essence
Orange
essence.
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,
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
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
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
place on
point. Remove
with
cream,
in weU.
mix
pulp.
2 tablespoons
pulp
vanilla
essence
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
Baking
facsimile
made
of label on
Powder,
by
cover
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
put in cups
hour
with
sugar.
allow
distance
for
it to
after
run
over
fine-
fire at sufficient
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
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
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
Fruits
Preserved
do not
carefully from
air, in
should
very
kept
dry place ;
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.
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
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.
COOK
Canned
Fruits
nicely.
flavours
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
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
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
jelly. Put
in
let it
down
Soups, Etc.
SOUP
FOR
STOCK
of shin
AND
SAUCES."
of
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
"
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
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
done
let
Scotch
; stir in
all stew
Bouillon,
or
stock
Beef
Broth
with
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
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.
them
vegetables
hot
when
Simmer
soaked
sago.
into the tureen.
Bean
Soak
Soup.
overnight ; in morning
pulping
quarts
butter,
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
"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.
"
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
Poach
Plain
Tomato
Soup
with
Purde
French
of
with
Carrots
Rice.
"
10
large
Fish
Shell Fish
and
FOR
PREPARING."
CTean
DIRECTIONS
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.
in the
Put
soup-tureen.
Be
sure
to
demand
Company
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
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
"
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
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.
ROYAL
ter.
But-
Gratin.
doing sole
mullets, wipe
make
be utilized for
au
of
formula
oyster
dish
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
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
and
nutmeg,
"
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
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
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:
with
which
very
before
be hot
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
Broiled
Steak.
be
should
at least
Trim
"
be
served
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.
and
Broiled
Ham
slices of boiled
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
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
crisp parsley.
with
garnish
croilte of fried
Boil
cloves,
Ham.
sprig
blade
"
of
mace,
few
of
hour.
Kidney
Brown
oflf the
cut
Stew.
outside
From
meat
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
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
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
in beaten
egg
the
dish, the
parsley,
and
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.
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
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
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.
cover
in
Powder
THE
Scotch
Mj small
ROYAL
BAKER
AND
PASTRY
COOK
37
This
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.
gravy
and
Relishes
BUCK,"
it
from
requires
goose
grown
Roast
as
roast
goose.
Apple Sauce.
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
Wash
the
truss
usual
as
for roasting.
liver and
with a
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
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
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
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
covered.
as
As
soon
"
take
done
the
it from
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
skewer
to
breast, between
to
minutes.
back
it
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
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
Bake
To
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
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.
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
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
cover
Powder
THE
ROYAL
BAKER
AND
PASTRY
COOK
39
Sauces
and
Dressings
Onion
SAUCE."
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
add
; add
3
remain
them
4
or
lemon
the
to the
minutes
hot
sauce
;
boiling,
without
juice ; season
to
taste,
serve.
"
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
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
tablespoons finelychopped
(green),1 dessert-spoon
basin,
add
sugar,
sufficient
water
and
well, and
and
the
to
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."
Mint
mint
Ducks,
tablespoon
Tomato
of
"
"
custard,
be boiled
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.
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
"
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
cream
sauce
might
should
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
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
essence
and
or
lightlybrowned
on
the
top it is done
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
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
the
to demand
Company
the
genuine
of New
ROYAL
See
York.
Poached
unfermented
of
beat
Melt
Eggs
on
Graham
Toast.
bread
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,
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.
be
1
to
hours
; then
put
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
"
"
"
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
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
Pota=
small
some
they are
moment
done
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,
salt ;
carefullybake
little butter
or
become
Stewed
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
for 20 minutes.
Drain
pepper
hot
dish, and
back
and
and
over
cover
with
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
Pickles
USE
for
glassbottles
knives
PiU
with
Chow
articles to
be
vinegar. Use
or
stone
in.
Chow.
small
with
earthenware
pickles,also wooden
preparation of them.
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
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
;
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,
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
handful
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
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
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
"
Broth.
"See
under
heading
of
Soups, Etc.
Wine
To
1 pint sweet
Whey."
sherry wine into it until
and use
the whey.
Make
Gruel."
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
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.
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.
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
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
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 ;
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
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
of
The
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-
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
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.
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.
of New
from
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.,
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
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
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