Entered according to Act of Congress, in the year 1877, by the R O Y A L B A K I N G P O W D E R C O M P A N Y in the Office of the Librarian of Congress.

For extra copies, address the Publisher, inclosing 10 cents.

The recipes in this book are new, and formulated by one of the most experienced Professors in art of scientific and practical cookery, especially adapted for

the use of "Royal " Baking Powder and " Royal" Flavoring Extracts. These preparations are incomparable in strength and purity.

Substituting other articles will only end in disappointment.

T H E

R O Y A L B A K E R A N D

P A S T R Y C O O K .

* C O M P I L E D B Y G . R U D M A N I ,

PROFESSOR OF NEW YORK COOKING SCHOOL.

EXPLAINS HOW TO MAKE DELICIOUS, WHITE, LIGHT, SWEET, AND WHOJUPSORT^^

BUCKWHEAT CAKES = GRIDDLE CAKES = DOUGHNUTS = BISCUITS = MUFFINS = WAFFLES = GRAHAM GEMS = P O U N D C A K E = P U D D I N G S = ROLLS = JOHNNY CAKE =

STRAWBERRY SHORTCAKE = DUMPLINGS = P O T P I E S = CORN B R E A D =

ICE CREAM AND F R U I T ICES.

Published by the ROYAL BAKING POWDER CO., 171 Duane St., N.Y.

THE OPINIONS OF EMINENT CHEMISTS.

BOSTON, AUGUST 2, 1878 . I have analyzed a package of R O Y A L B A K I N G P O W D E R , obtained in the open market here,

with the following results. It does not contain either Alum, Vnosphates, Lime, or injurious substances of any kind. The

materials of which it is composed are pure and wholesome.

Respectfully,

S. D A N A H A Y E S , State Assayer, Massachusetts.

PHILADELPHIA, AUGUST 6 , 1878. I have made a careful examination of the " R O Y A L B A K I N G P O W D E R , " and have found it to be

a perfectly pure article, prepared in such exact proportions as to make it impossible to produce sour bread with it; it is therefore better adapted for family use than an " a t random" use of Cream of Tartar and Soda.

It is altogether wholesome and free from adulteration and injurious substitutes, such as Alum, Terra Alba, Phosphates, etc., etc.

F. A. G E N T H , Professor of Chemistry, University of Pennsylvania.

N E W YORK, JULY 22, 1878. GENTLEMEN:

After a very careful and elaborate examination of the principal Baking Powders of commerce, it affords me pleasure to state, not only as my opinion but as a scientific fact, that the Baking Powder known as the Royal Baking Powder is, as is claimed, absolutely pure, being entirely free (as demonstrated by Chemical Analysis) from all those inferior substitutes, such as Alum^ Terra Alba, etc., which are so extensively used and which are all more or less injurious.

I can, therefore, recommend to the Housekeeper, without any degree of hesitation, R O Y A L B A K I N G P O W D E R as being the best substitute for Cream of Tartar and Soda. A word with respect to the advantages derived by the use of Baking Powder over the employment of the ordinary Cream of Tartar and Soda may be of advantage.

It must be remembered, unfortunately, that most articles of commerce are in more or less of an adulterated condition, and probably none more subject to adulteration than Cream of Tartar, which is adulterated from 10 to 90^ with foreign substances. The evil arising from this adulteration, no matter how harmless the adulterant may be, has a very hurtful effect, as the varying per cent, of

^adulterants in the Cream of Tartar renders it positively necessary to vary the proportion to be used with every new lot. This is not only a great inconvenience but the proportion cannot always be "accurately arrived at, in consequence of which the Soda being in excess gives the characteristic yellow blotches and alkaline taste to Biscuit.

f F o r convenience sake, then, "Baking Powder," if properly prepared, must be strongly recom-mended, ipr the exact proportion of one constituent to the other, and that with the use of such pure m a t e r i a l ^ found in the R O Y A L B A K I N G P O W D E R t h e r e is no chance for mistake, and no fear of one constituent being in excess of the other^ and consequently retained in the Bread undecomposed, rendering the samjR^ky unwholesome.

Probably nothing speaks more in favor of the use of ' ' Baking Powder " than economy. Where necessary to use two teaspoonfuls of Cream of Tartar and one of Soda, it is only necessary to use two teaspoonfuls of " Baking Powder/' which is a saving of 33% per cent. This inducement combined with the fact that Baking Powder is more wholesome . than the ordinary Cream of Tartar and Soda, should induce all intelligent housekeepers to use it.

Respectfully,

H E N R Y A. M O T T , Jr., Ph. D E. M Member of the American Chemical SocietyMember of the Berlin Chemical

SocietyMember of the New York Academy of SciencesFellow of the Geographical Society, etc., etc., etc.

F L A V O R I N G E X T R A C T S . For Flavoring Cookery, Ices, Ice Cream, and all kinds of

Pastry and Confectionary.

The consumption of Cooking Extracts has increased enormously in the past few years. Twenty years ago their use was confined to a few large cities ; now they are to be found in almost every house of refinement throughout the land, and while there are a few honest manufacturers of these goods, nine-tenths of the great caravan engaged in their manufacture, formulate cheap and nauseating compounds or impoverished Essences, and label them pure double distilled Flavoring Extracts.

Lemon, for instance, will be made of common Oil Lemon, and that often rancid, dissolved in alcohol and colored to imitate the fruit, instead of being c a r e s s e d from the ripe rich fruitas the Royal is made.

Vanillaone of the most exquisite and delicious flavors that ever gratified the taste, if made as the " Royal " Extract is made, of the select Mexican vanilla bean ; but this bean is very expensive, hence the spurious manufacturers use or substitute the Tonqua bean, native of South America. This disgusting substitute is used to flavor Tobacco, Snuff, etc., and was never intended for the human stomach. The cost of such an Extract is, perhaps, not over one-thirtieth that of the Royal Extract Vanilla.

The great advantages of the Royal Extracts consist in their superior strength, purity, and rich delicacy of flavor.

The following is the list of flavors put up in 2, 4, 8 oz. and pint and quart bottles.

Bear in mind that the contents of a bottle of Royal Extract will measure exactly what the label calls for, while that of other brands fall short one-third, and|| some even one-half; this in itself, leaving quality out of the question, is an enormous percentage in favor of the ' 'Royal Extracts."

A N D R O Y A L C E L E R Y S A L T . A new condiment I o r the table. Celery the year round in a desiccated form. Sprinkled on treats, oysters, game, soups, etc., makes a delicious relish. Every family should have a bottle.

LEMON, PEACH GINGER CELERY VANILLA,

ROSE ORANGE, NUTMEG, ALMOND,

NECTARINE, CINNAMON, CLOVES

Royal Baking Powder Co., 171 DUANE"STREET, N E W YORK.

Celery the Year Round. } N E W CONDIMENT FOR T H E T / B L E .

U ROYAL" CELERY SALE.

C E L E R B

This is a desiccated Celery in a high-ly concentrated form, combined in a powdered state with a little salt, and prepared under a patented process, in such a manner that the delicate flavors are so preserved, that, for edible pur-poses, it is even superior to the vege-table itself, owing to the fact that in this form it obtains a wider adaptation for use in food by being at all times, either in the kitchen or on th table, convenient to be sprinkled upon, and the flavor at once imparted, to any kind of cooked or uncooked solid or liquid food, such as Oysters, Meats, Game, Soups, Gravies, Dressings, etc.

This is really a delicious relish, and highly appreciated by those who are fond of Celery, and by all pronounced an agreeable condiment for the Lunch-eon, Dinner, or Supper Table.

E V E R Y FAMILY SHOULD H A Y E A BOTTLE ON THE TABLE.

It is put up in elegant perforated top bottles, and may be set on the table, and the flavor sprinkled on the food as desired.

Preparation Patented November^, 1376,

H and January 20, 1874.

Royal Baking Powder Co., N e w York, SOT PROPRIETORS AND PATENTEES.

TABLE OF CONTENTS.

Bread,' Rolls, Biscuit, .Muffins, etc.

NO. 1.

PAGE. RoyalUnferxnentedBread, 3

2. Graliam Unfermented Bread, . . " 3. Delicate Graham Bread (for Invalids), . 4. Graham Rolls, . 6. Oatmeal bread, . 6 Corn Bread New Orleans) 7. Royal Apple Bread,. 8. German Unfermented Bread, 9. Vienna Rolls, 10. Vienna Saltz-kipfel, . 11. Royal Twist Rolls, . 12. Vienna Twist Rolls, . 18. Vienna Butter Rolls (But-ter S t r i z l ) , . . . . 14. Vienna Crescents, or Kip-fel, . . . . 15. French Rolls, . 16. Royal Lunch Bread, . 17. Rice Bread, . 18. Boston Brown Bread, 18. Norwegian Bread (fo Dyspeptics1, . 20. Brown Bread, . 21. Rye Bread, . 22. Graham Lunch Bread, 28. Breakfast Rolls, 24. Lunch Rolls, 25. Royal Graham Gems, 26. Dinner Rolls, 27. Oatmeal Rolls, . 28. Graham Water Gems, 29. Mixed Gems, 30. " Poor Man's" Corn Gem 31. Royal Corn Muffins, . 32. Oatmeal Muffins, 38. English Muffins,. 34. Graham Muffins, 35. Royal Sally Lunn Muffin 36. Royal Fruit Corn Muffin 37. Royal Sugar Muffins, 38. Bread Muffins, . 39. Hominy Muffins, 40. Rice Muffins, . 41. Swiss Muffins, . 42. Rye Muffins, 43. Boston Muffins, . H . Royal Eirg Muffins, French Muffins, .

Griddle Cakes, etc. 46. Graham Griddle Cakes, . 47. Squash or Pumpkin Grid-dle Cakes, 48. Huckleberry Griddle Oitkos 49. Apple Griddle Cakes, 60. Raspberry Griddle Cakes, 51. Blackberry GriddleCakes, 52. BuckwheatGriddleCakes, 53. Hygienic Cream Sauce, . 54. Wheat (or Flannel) Cake, 55. Crushed Wheat Griddle C^kcs 56. Royal Breakfast Cakes, . 57. Rice Griddle Cakes, .

NO. PAGE. 58. Hominy Griddle Cakes, . 8 59. Maple Syrup, . . 4 4 60. Bread Griddle Cakes, . " 61. Roval Griddle Cakes, . " 62. Indian Griddle Cakes, . " 68. Geneva Griddle Cakes, . " 64. Rye Griddle Cakes, . . "

Puffs, Waffles, etc. 65. Rice Waffles, 66. Graham Flour Puffs, 67. German Puffs, . 63. Royal Oatmeal Puffs, 69. Flemish Waffles, 70. Soft Waffles, 71. German Waffles, 72. Scotch Short-Bread, 73. Royal Sally Lunns, 74. Rusks, . 75. Scotch Scones, . 76. Johnny Cake (New En-gland), 10

Tea Biscuits, Buns, etc. 77. Tea Biscuits, . . . 1 0 73. Potato Scones, . . . " 7 2. London Crumpets, . . " HO. CaptainBiscuits(English), " 81. English Biscuits, . . " 82. Sugar Biscuits, . . " 8 i. Sweet Potato Buns, . . " 9 J. Aberne thy Biscuits, . . 1 1

Crackers. 84. Corn Starch Crackers, . 10 85. Royal Oatmeal Crackers, " 86. Rice Flour Crackers, . 11 88. Cheese Crackers, . . " 89. Royal Fruit Crackers, . " 91. Egg Cracknels (Cream Crackers), . . . " 93. Oatmeal Cracknels, . . " 94. Graham Crackers. . . " b5. Gem Crackers, . . . "

Toasts, etc. 87. Graham Cream Toast, . 11 92. Canapes au Fromage (Fried Bread with melt-ted Cheese^, . . . " 96. Ramakins l'olandaise (Toast with Cheese), . " 97. Crotes au Madre (Crisped Bread with Fruit and Madeira), . " 98. Poached Eggs on Toast, . 12 99. Anchovy Toast, . . . " 100. Ham Toast, . . . " 101. Royal Toast, . . " 102. Crotes en Diable (Dev-iled Toast), . . . " 103. Apple Toast, . . . " 104. Oyster Toast, . . "

Cakes, Buns, etc. NO. 105. 106. 107. 108. 109. 110. 111. 112. 1 13. 114. 115. 116 . 117. 1 1 8 . 119. 120. 121. 122. 123. 124. 125. 126. 127. 128. 129. 130 181. 132 133. 134. 135. 136. 137. 13 . 139. 140. 141. 142. 143. 144. 145. 14 . 147. 148 149. 150.

PAGE. . 12 Adelaide Cake, Almond Cake, . Apple Jelly t uke, . [ 4 4 Almond Icing, . Brittany Cake, . . 1 3 Brussels Rusks, . . 4 4 Belvidicre, . . >* Bath Buns, . . ! " Coffee Cake, . . 4 4 Caraway Cake, . ! 4 4 Citron Cake, . . . Cake of Fresh Fruits, . " Crullers, . . . CupCake, . . ! Currant Cake, . . " Clear Icing, for Cake, . " Currant Cake (English), 14 Clove Cake, . 4 4 Cider Cake, . . . " Cream Cakes ( Eclairs la Crme, . . . Cream Cake, 2, . ] ** Composition < ake, .* " Chocolate Cake, . . Chocolate Cream (Glac) " . Cocoanut Cake, . . 4 4 .Cocoanut Meringue Cake 4 4 . Currant Jelly Cake, . 4 4 Confederate Cake, Duchesse Cake, . 15 Drop Cake, Doighnuts, . . . 4 4 Diet Cake, . . 4 4 Geneva Cake, . . 4 4 Dover Cake, . . . 4 4 Delicate Cake, . . 4 4 Dundee Cake, . . 4 4 Election Cake, . . 4< French Cake, . . . 4 4 Ginger Snaps, . . " Ginger Cake. . . 16 Ginger Sponge Cake, . 4 4 Ginger Biscuits. . . 4 4 Graham Cup Cake, . 4 4 Gold Cake, . . . 4 4 Honey Cake, . . . 4 4 Gateaux a. la Meniere (Meniere Cake), . . 4 4 151. Huckleberry Cake. . 4 4 152. Jelly Cake (see 131), . 1 4 153. Jumbles, 1, . . 154. 2, 155. Lunch Cake (Boston), . 156. Lady Cake, . . . 1 7 157. Lemon Cake. 1, . . 4 4 158. Lemon Biscuit, . . 159. Madeira Cake, . . 4 4 160 Molasses Cake, 1 . 4 4 1G1. Lemon Cake, 2, . . 162. Madelaines. . . 4 163. Lafayette Cake, . . 4 4 164. Marble Cake. . 165. Mountain Cake, . . 166. NutCake. . -167. Orange Cake, 1, . . 4 ' 1

NO. PAGE. 177. Rice Cakes, . . . 1 8 178 Royal Baking Powder Cake " 175). Reception Cake, . . " 180. Royal Cookie,. . . 1 9 181. Republican Cake, . . " 182. Silver Cake, 183. Spencer Cakes,. . . " 181. Shakespeare Cake, . . " 185. Strawberry Short Cake, " 186. Sponge Cake, 1, . . " 187. Sponge Cake (Almond , " 188. " " 2, . " 18. Sponge Cake (White), . " 190. " " (Berwick), " 191. Tea Cake. 2, . . . " 192. Spice Cake, 1, . . . " 193. " 2, . " 194. Scotch Cake, . 195. Sultana Cake, . . . 2 0 196- Shrewsbury Cake, . . " 1*7. Savarin Cake, . . . " 198. Tea Cakes, 1, . . . " 199. Vanilla < ake, . 200. Wine Cake, 201. Tunbridge Cake, . . " 202. Wine Biscuits (very old English Recipes . . " 203. White Mountain Cake, . " 204. Washington Cake ^St. Louis, 1780 , . . . " 2i 5. Yule Cake (old English Recipe, 1684, modified , . " 206. White Icing, . . . 2 1 207. Wedding (or Bride)Cake, " 208. Webster Cake, .

Pie Paste and Pies, 209. 210. 211. 212. 213.' 214. 215. 216. 217. 218. 219. 220. 221. 222. 223. 224. 225. 226. 227. 228. 22lt.

Paste for Pies, 1, Paste for Pies, 2, " 3, 21

Puff Paste, Paste, 4, 5, 6, 7, (Tim-

231. 232. K b 233. I 234. 235 236. 237. 238. 239. 24-i. 241. 242. 243. 244. 245. 246. 247 248. 249. 250.

bale Paste), Apple Pie, 1, . " 2, . Adelaide Pie, . Blackberry Pie, Custard Pie [plain], Custard Pie [ feacLl, Custard Pie [Apple], Cranberry Pie, Currant Pie, Cocoanut Pie, . Carmelons, Cherry Pie, Cheese Cakes, . Cheese Cakes [Lemon], . CheeseCakes [Almond], Cheese Cakes [Potato], Huckleberry Pie, . CiieeseCakes [Cocoanut ], Cheese Cakes [RegentJ, French Plum Pie, . Gooseberry Pie, . . " Lemon Cream Pie, . " Lemon Cream Meringue Lemon Pie, . . " Plum Pie, . . . . " Maryborough Pie, . . " MiukePie, . . . " Mincemeat, 1,. . . "

2, .

" 3, . . . " Mock Mince Pie, . . " Mock Apple Pie, . . " Orange Pie, . , . 2 4 Peach Pie, . . . Pumpkin Pie, 1, . , "

23

NO. PAGE. 251. Pumpkin Pie, 2, . . 24 252. Pie for Dyspeptics and Invalids, . 253. Raspberry Pie, 254. Strawberry Pie, 255. Rice Pie, . 256. Rhubarb Pie, .

Puddings, ApplePudding[English], 24 Wine Sauce, 1,.

2,. Arrowroot Pudding, Blackberry Pudding, 1 Blackberry Pudding, 2, " Almond Pudding, . . 25 Albert Pudding, . German Sauce, Boston Baked Plum Pudding, . Vanilla Sauce, . Bread Pudding, 1, . Duchesse Sauce, Apple Pudding [Boston Bread Pudding, 2, . Hard Sauce, Bread Pudding, 3, . Sugar Sauce, . Batter Pudding [Boiled Spice Sauce, . . . -Batter Pudding (Baked) 26 Rexford Sauce, . 4 4 Batter Pudding (with Fruits Bread and Butter Pud ding, Brandy Sauce, College Pudding, . Cabinet Pudding, 1, Cream Sauce, Cabinet Pudding, 2, Peach Sauce, Custard Pudding, . Cottage Pudding, . Sauce aux Quatre Fruit Corn Starch Pudding, Empress Pudding, Hominy Pudding, Farina Pudding, . 2 7 German Pudding, . " Green Corn Pudding, Huckleberry Pudding Indian Pudding, 1, Indian Pudding, 2, Lemon Pudding, Lemon Sauce, . Lemon Suet Pudding, Macaroni Pudding, Madeira Pudding, . Marrow Pudding, . Orange Pudding, . Potato Pudding Currant Jelly Sauce, Oatmeal Pudding, . . 28 Plum Pudding, 1 [-Royal Christmas"], . Royal Wine Sauce, . Plum Pudding, 2, . 3, . Princess Pudding, . Plum Pudding, 4 [English Christmas], . . . " "Poor Man's" Pudding Rice Pudding, 1,

2, 3, Custard Sauce,. Tapioca Pudding. . Vermicelli Pudding, Yorkshire Pudding, , 29

257. 258. 259. 200. 261. 2 2. 263. 264. 265. 266.

267. 268. 269. 270. 271. 272 273.' 274. 275. 2 6. 277. 278. 27). 280.

281. 282. 283. 284. 285. 286. 287. 2S8. 289 290. 291. 2/2. 293. 2i)4. 25. 2 6. 297. 2 8. 29!*. 300. 301. 304. 305. 306. 307. 308. 309. 310. Si 1 312. 313. 314. 315. 316. 317. 318. 319. 320. 321. 322.

Dumplings. NO. PAGE 323. Apple Dumplings, 1, . 29 324. Apple Dumplings, 2. . k* 325. HuckleberryDumplings, " 326. Strawberry Dumplings, " 327. Peach Dumplings, . . 328. Suet Dumplings [Danish] < k

Fritters and Pancakes. 330. 331. 332. 335. 336. 337. 338. 339. 340 341. 342. 343. 344. 345. 346.

347 348. 349. 350. 351. 352. 353. 354. 355. 356. 357.

Common Batter, Apple Fritters, . . . " Apple Pot P ie , . . . " Banana Fritters. . . k Blackberry Fritters, . " Beitfnets la Venetienne, " Custard Fritters, . . " Royal Baking Powder Fritters Lobster Flitters, Orange Fritters, Rice Fritters, . Spanish Fritters, English Pancakes, A la Clestine. . Scotch Pancakes, , French Pancakes, . Swiss Pancakes, German Pancakes,

29

33

Meat Pies. Beefsteak Pudding 1, . Chicken Pie, la Reine, Oyster Pie, Fricassee of Oysters, Rissolees of Veal. . Chicken l'Italienne, . Riwssolees of Beef, . Tomato Sauce, Chroinskies, Cold Veal and Ham Tim-bale, Rissolees of Chicken,

30

31

359. 360. 361. 362. 363 364 365. 366. 367. 368. 36). 370. 372. 373. 374. 375. 3 6. 377.

Creams and Ices. Coffee Ice Cream, . . 3 1 Italian Orange Ice Cream " Vanilla Ice Cream.French,'1 Lemon Ice Cream, . . Biscuit Glac, . . 3 2 Crushed Strawberry Ice Cream, . . Chocolate Ice Cream, 1,. 1 4 Chocolate Ice Cream, 2, 4 4 Peach Ice Crai in, . . Lemon Water Ice, , . Orange Water Ice, . . " Raspberry Water Ice, . " Red Currant Fruit Ice, . " Toutes Fruits, . . < French Coffee, No. 1 . . " French Coffee, No. 2 . . " Noyeau Cordial, . . . " Roman Punch, . . . .

Icings. 120. Clear Icing 13 206. Wnite Icing 21 358. Transparent Icing, . . 3 1 371. Chocolate Icing,. . . . 32 108. Almond Icing, . . . 12

ROYAL BAKER AND PASTRY COOK.

To achieve perfect success, the cook must use judgment and care. Some flour requires more water, or milk, than others ; so that the quantity may have to be varied to make the dough of a proper consistency. Different bakings will vary as to the time and heat required, and should, therefore, be examined occasion_ ally. To ascertain whether the bread is sufficiently done in the centre of the loaf or cake, thrust a clean straw or long, thin splinter into it. If don% there will be no dough on it when drawn out. Always measure the flour and put the powder into it before sifting. You can always substitute water for milk, or milk for water; butter for lard, or lard for butter. The number of eggs may be increased, diminished, or dispensed with entirely. Where less eggs are used than directed, always use a little more baking powder.

1Royal Unfermented Bread, 1 quart flour, 1 teaspoonful salt, % teaspoonful

sugar, 2 teaspoonfuls Royal Baking Powder, pints milk.

Sift together thoroughly flour, salt, sugar, and powder ; add the mi lk ; mix smoo hly and rapidly into a sof ter dough than can be handled. Turn f rom the bowl into the greased bread pan (flg. XII) . Bake in a moderate oven 45 minutes. Protect by placing a paper on top during the first 15 minutes ' baking.

2Graham Unfermented Bread. pints Graham, pint flour, 1 tablespoonful sugar,

1 teaspoonful salt , 2 teaspoonfuls Royal Baking Powder, 1 pints milk, or equal parts milk and water .

Sift together Graham, flour, sugar, salt, and powder; add the milk, or milk and wa te r ; mix rapidly into a sof t dough, which pour f rom the bowl into a greased tin (flg. XII) . Bake in a rather hot oven 40 minutes. Protect the loaf with paper the first 15 minutes.

3 D e l i c a t e Graham Bread (for Invalids). 1 pint Graham, 1 pint flour, 1 teaspoonful sugar, 1

teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1)4 pints milk.

Sift together Graham, flour, sugar, salt, and powder, leaving out the coarse bran, which will be found in the sieve. Add the milk ; mix quickly into a smooth, sof t dough, which pour into two small greased tins (fig. XII) Bake at once in a rather hot oven 23 minutes. Protect with paper 10 minutes.

4Graham Rolls . 1 pint Graham, 1 pint flour, 1 teaspoonful salt, 2

teaspoonfuls Royal Baking Powder, 1 tablespoonful lard. X pint milk.

Sift together Graham, flour, salt, and powder; rub in the lard cold; add the milk, and mix the whole into a smooth dough that can be handlednot too s o f t ; flour the board, turn i t out , and form into rolls the shape and size of large fingers. Lay them on baking sheet so they will not touch. Wash their surfaces with a sof t brush dipped in milk (fig. XI) to glaze them. Bake in hot oven from 10 to 12 minutes.

5Oatmeal Bread. 14 pint oatmeal, pints flour, ^ teaspoonful salt, 3

teaspoonfuls Royal Baking Powder, % pint milk. Boil the oatmeal in pints of salted wa te r , fo r 1 hour, then dilute it with the mi lk ; set aside to get perfectly cold.

Sift together flour, salt, and powder, and when the oatmeal preparation is cold, place it in a bowl; add to it the flour, e tc . ; mix smoothly and deftly together. Pour f rom the bowl into the greased tin (fisr. XII), and bake in moderate oven 45 minutes. Protec t the loaf with paper 20 minutes.

6Corn Bread ( N e w Orleans). pints corn meal, pint flour, 1 tablespoonful

sugar, 1 teaspoonful salt, 2 heaping teaspoonfuls Royal Baking Powder, 1 tablespoonful lard 1 pints milk, 2 eggs.

Sift together corn meal, flour, sugar, salt, and powder ; rub in the lard cold, add the eggs beaten, and the milk; mix into a moderately stiff ba t t e r ; pour f rom the bowl into a shallow cake pan (fig. XIII) . Bake in a ra ther hot oven 30 minutes.

7 R o y a l Apple Bread. Stewed apples f ree of lumps, K pint, pints flour,

1 teaspoonful salt, 2 teaspoonfuls Royal Baking Pow-der, % pint milk, white sugar to suit taste.

Sift together flour, salt, and powder. Dilute apple sauce in a bowl with the milk, and use sugar sufficient to destroy the sour tas te ; add the flour, etc., to i t ; mix quickly into a stiff bat ter ; pour into a well greased tin (fig. XII). Bake at once in a moderate oven 40 minutes

8German Unfermented Bread. 1 quart flour, tablespoonfuls sugar, 1 teaspoonful

salt, 2 teaspoonfuls Royal Baking Powder, 1 large tahle-epoonful lard, 1 egg, 1 pint water .

Sift together flour, sugar, salt, and powder, rub in the lard cold; add the beaten egg and water ; mix into a smooth dough that can be handled. Flour the board, turn it out, form it into the shape of a loaf as deftly as possibledon't handle much but get i t into a greased tin (flg. XII) . Bake in a fair, steady oven for 45 minutes. Protect the loaf with paper 20 minutes.

9 V i e n n a Rolls. 1 quart flour, K teaspoonful salt, 2 teaspoonfuls

Royal Baking Powder, 1 tablespoonful lard, 1 pint milk.

Sift together flour, salt, and powder ; rub in the lard cold, add the milk, and mix in to a smooth dough in the bowl; easily to be handled without sticking to the hands and board. Flour the board turn it out and give it a quick knead or two to equalize i t ; then roll it out with the rolling-pin to the thickness of half an inch,/ 1 cut it out with a large round cut ter , fold one-half over on the other by doubling i t ; lay them on a greased baking sheet (flg. XIV) without touching. Wash them over with a little milk to glaze them. Bake in hot oven 15 minutes.

1 0 V i e n n a Sal tz-Kipfe l . Proceed the same as for Vienna-Kipfel. When the

Kipfel are made, on the tin, and carefully washed over, cover rather plentifully with caraway seed and salt, in proportion of 2 tablespoonfuls seed to 1 teaspoonful coarse table salt. Bake in hot oven 15 minutes. These rolls may be f u r t h e r varied by sprinkling them af ter washing with pearl sago, or poppy-seed (Qerman mohn-seed).

11Royal Twist Rolls. Divide the dough described fo r Vienna Rolls into

pieces the size of an egg, break f r o m each a piece about one-fourth. Form the large pieces into plain rolls tapering at the ends; lay them on a greased baking t in (fig. XIV) so that they will not touch, and wash over with milk. Then divide in half the small pieces lef t , roll them out under the hands into strips a l i t t le longer than the other par ts on the t in, twis t them to-gether and lay each as soon as made on one of the plain rol ls ; when all are finished wash over with miik. Bake in hot oven 20 minutes .

12Vienna Twist Rolls. Break pieces off dough as already described the size

of a small egg, then divide each piece in two unequal pieces, the largest piece form with the hands in to a plain roll tapering at each end ; lay them thus formed on a greased baking tin (fig. XIV) wi thout touching, flatten each a l i t t le and wash over with milk, divide the remaining pieces each into three, roll the pieces out under the hands in to strips a l i t t le longer than the roll already made, and braid them ; then lay each braid as soon as formed on top of the other plain ha l f ; when all are made wash over with milk. Bake in a hot oven 20 minutesa very handsome roll f o r dinner par ty .

13Vienna Butter Rolls. (Butter Strizl.) Divide the dough as described in to pieces the size of

an egg, each of which roll out under the hands to the leneth of about fou r inches (like a long finger); lay them on a greased baking tin (fig. XIV), wash over with milk. Bake in hot oven 15 minutes.

14Vienna Crescents, or Kipfel. Divide the dough in half as before described.(as in

making this variety i t is more convenient to handle a piece not as large), roll i t with the rolling-pin to the thickness of quar ter inch ; cut i t now into tr iangles about three inches long, and roll these three-cornered pieces out very thin, still maintaining their shape. Now proceed to roll these thin tr iangles up t ight , beginning a t the broad side, until within half an inch i rom the point , which wet with milk or water , and complete the rolling. In laying the Kipfel on a greased baking pan (fig. XIV), tu rn them in fo rm of a crescent or half moon, wash them over with milk. Bake in hot oven 15 minutes .

15French Rolls. 1 quar t flour, 1 teaspoonful salt . 2 teaspoonfuls Royal

Baking Powder, 1 tablespoonful lard, nearly I pint milk.

Sift flour, salt , and powder together thoroughly; rub In the lard cold, add the milk, and mix in to a ra ther firmer dough than ordinary. Flour the board, turn out the dough, and immediately give i t one or two quick vigorous kneadiugs to complete its smoothness and qual-ity. Now divide it in to pieces the size of an egg, and each piece in half, which you form under the hands in to the appearance^ of short thick rolls tapering sharply at each end. Pu t two of these pieces together side by side pinching the ends together a l i t t le, lay them on a greased baking tin (fig. XIV), wash over with mi lk . Bake in hot oven 15 minutes.

16Royal Lunch Bread. 1 pint flour, K pint corn meal , % pint rye flour, 1

tablespoonful sugar, 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 large tablespoonful lard, % pint milk.

Sift flour, corn meal, rye flour, sugar, salt, and powder together . Rub in the lard cold, add the milk, and mix smooth and quickly in to a dough easily hand led ; flour the board, tu rn out the dough, give i t a t once a few vigorous kneadings to complete the smoothness; divide i t in to five equal pieces, which fo rm in to long loaves. Lay them jut touching on a shallow square pan (fig. XIII) , wash over with milk. Bake in a pret ty hot oven 3D minutes, using the precaut ion of papering, if required.

ITRice Bread. 1 cupful rice, pints flour, 1 teaspoonful sugar,

K teaspoonful salt , 2 teaspoonfuls Royal Bak ng Pow-der, % pint milk.

Boil the rice that has been well washed and carefully picked over, in 1 pint of water with a pinch of salt in it until the water is entirely absorbed, then dilute it with the milk. Sift together the flour, sugar, salt, and pow-der, which add to the rice preparation in a bowl when perfectly cold; mix together smoothly and wel l ; pour into a well greased tin (fig. XI I ) . Bake in a moderate oven 40 minutes . P ro tec t with paper 15 minutes .

18Boston Brown Bread. Flour % pint , 1 pint com meal , % pint rye flour, 2

potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 teaspoonfuls Royal Baking Powder, % pint water.

Sift flour, corn meal , rye flour, sugar, salt , and pow-der together thoroughly; peel, wash, and well boil two mealy potatoes, rub them through the sieve, diluting with the water . When this is qui te cold use it to mix the flour, etc., into a bat ter like cake : pour it in to a well greased mould (fig. VI) having a cover. Place it in a saucepan half fu l l of boiling water , where the loaf will simmer one hour, without the water get t ing in to i t . Remove i t then, take off the cover, finish cooking it by baking in a fair ly hot oven 30 minutes.

19Norwegian Bread (for Dyspeptics). 1 pint barley meal, pint Graham. % pint flour, 1 tea-

spoonful salt. 2 teaspoonfuls Royal Baking Powder , 1 pint milk.

Silt together barley meal, Graham, flour, salt , and powder. Mix into a firm bat ter with the mi lk ; pour in to greased tin (fig. XII) , and bake in moderate oven 40 minutes. Cover wi th paper 25 minutes.

20Brown Bread. Corn meal 1 pint. 1 pint rye flour. 1 teaspoonful brown

sugar, 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 tablespoonful lard, ^ pint milk.

Sift together corn meal, rye flour, sugar, salt, and powder. Rub in the lard co ld ; add the milk, and mix the whole in to a ba t te r like cake. Pour in to greased t in (fig. XII) , and bake 40 minutes in a ra ther hot oven. P ro tec t at first with paper.

H H P B R E A D A D U L T E R A T I O N S . Professor Chandler, Hie eminent chemist, who is now Presi-dent of the Jsew York Board of Health, in one of his late reports to the board, stated that in his opinion it would be much better for the health of this great city, if they would use a well prepared Baking Powder (like the Hoyal), than to use Saleratus, Cream Tartar, JSoda, or Yeast, lie tound most of the Cream of Tartar adulterated from 75 to 90 per cent., while the Royal Baking Ponder was found pure, and with its ingredients so perfectly proportioned as to always guarantee good and wholesome baking of all kinds; and this is the opinion, of distinguished physicians and scientific mm throughout Vie country.

21Rye Bread. I pint rye flour, % pint corn meal, % pint flour, 1 tea-

spoonful sugar, 1 teaspoonful sait, 2 teaspoonfuls Royal Baking Powder, 1 tablespoonful lard, X pint milk.

Sift together rye flour, corn meal, flour, sugar, salt, and powder ; rub in the lard cold ; add the milk, and mix into a smooth bat ter , as for cake; pour into a well greased tin (flg. XII) , and bake in a moderate oven 45 minutes. Protect the loaf with paper the first 20 minutes.

22Graham Lunch Bread. pints Graham, pint flour, 1 tablespoonfu 1 sugar,

1 teaspoonful salt, 2 teaspoonful Royal Baking Powder, X pint of milk.

Sift together Graham, flour, sugar, salt and powder, add the mi lk ; mix into a smooth dough that can be easily handled. Flour the board, turn out the dough give it a quick, vigorous additional kneading to com-plete its smoothness; then divide it into four large pieces, which form into long loaves, lay them jus t touching in a square shallow cake pan (flg. XIII ) , wash them over with milk. Bake in a ra ther hot oven SO minutes. When removing f rom the oven rub them over with a l i t t le but ter on a clean piece of linen.

23Breakfast Rolls. \M pints flour, % pint corn meal (white), 1 teaspoon-

fu l salt, 2 teaspoonfuls Royal Baking Powder, 1 table spoonful lard, % pint milk.

Sift together flour, corn meal, salt, and powder ; rub In the lard cold, add the milk, and mix smoothly into a ra ther rmer dough than usual. Flour the board, turn out the dough, give it one or two turns to complete i ts smoothness. Divide it , thus prepared, into pieces the size of an egg; again divide these in half, which roll out under the hand until they are long and half the size of one's little finger'. Lay on a greased baking tin (fig. XIV), that they do not touch, wash them over with milk and bake in hot oven 7 or 8 minutes.

24Lunch Rolls. 1 quart flour, 1 teaspoonful salt, 2 teaspoonfuls Royal

Baking Powder, 1 tablespoonful lard, 1 pint milk Silt together flour, salt, and powder; rub In the lard

cold, add the milk, and mix to a smooth dough easily to bo handled. Flour the board, turn out dough, give one or two quick kneadings to give it quality. Roll i t out a little over half an inch thick, eut out with a round cut ter about 2% inches in diameter; lay them on a greased baking tin (fig. XIV) just touching (in rows evenly), wash over with milk, and bake in fairly hot oven 25 minutes . Wash them over again with milk when they are taken f rom the oven.

25Royal Graham Gems. 1 y% pints Graham, % pint corn meal, 1 teaspoonful

salt, 2 teaspoonfuls Royal Baking Powder, pints milk.

Sift together Graham, corn meal, salt, and powder. Add the milk, and mix into a moderately stiff batter . Ilaif fill cold gem pans (fig. X), well greased. Bake in a solid hot oven from 10 to 12 minutes.

26Dinner Rolls. t quart flour, 1 teaspoonful sugar, 1 teaspoonful salt,

2 teaspoonfuls Royal Baking Powder, 2 tablespoonfuls lard, X pint milk.

Sift together flour, sugar, salt, and powder; rub in the lard cold, add the milk, and mix into a smooth, rather stiffer dough than usual. Flour the board, turn out the dough, give it one or two quick vigorous knead-ings to complete its smoothness. Roll out about half of it a t a time with the rolling pin, very thin, cut i t in 3 inch strips, and then roll these strips up t ight, when they should be the thickness of a large lead pencil, and as long as can be conveniently laid on a greased baking tin (fig. XIV). (The longer the rolls are when baked the nicer they are.) Bake in a pretty hot oven 8 or 10 minutes. They need to be crisp and not too dark color,

27Oatmeal Rolls. K pint oatmeal, pint Graham, 1 pint flour, 1 tea.

spoonful salt, 2 teaspoonfuls Royal Baking Powder, pint milk.

Sift together oatmeal, Graham, flour, salt, and pow-der, keeping out all the coarse brands, e tc . , l e f t in the

.'Move ; add the milk, and mix into a smooth dough, not too Boft. Flour the board, turn out the dough, give it one or two quick kneadings to complete its quality. Roll out with the rolling-pin to the thickness of half an inch, cut out with large round cut ter , fold through the centre, laying one half over on the other, lay them on a greased baking tin (fig. XIV), so that they do not touch, wash over with milk, and bake In a good hot oven 15 minutes.

28Graham Water Gems. 1 quart Graham, teaspoonfuls sugar, 1 teaspoonful

salt, 2 large teaspoonfuls Royal Baking Powder, 1 pint milk.

Sift Graham, sugar, salt, and powder together thor-oughly; add the milk, mix into a smooth batter , as fo r griddle cakes. Half fill cold gem pans (fig. X), well greased. Bake in a good hot oven 12 minutes.

29Mixed Gems. X pint Graham, X pint corn meal, % pint rye flour, X

pint buckwheat, 1 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 pint milk or water.

Sift together Graham, corn mea' , rye flour, salt, and powder ; add the milk or water, and mix into a batter ra ther t h in ; then little more than half fill cold, well greased gem pans (fig. X), and bake in hot oven 15 minutes.

30" Poor Man's " Corn Gems. 1 pint corn meal, 1 pint flour. 1 teaspoonful salt,2 tea

spoonfuls Royal Baking Powder, K pint of each milk and water .

Sift the corn meal, flour, salt, and powder together. Add the milk and water, mix into a firm batter, two-thirds fill well greased, cold gem pans (fig. X). Bake in a well-heated oven 15 minutes .

Do you know to what an extent you are swindled, when you buy a short-weight baking, powder t Our attention was called to some cans represented to hold a pound, but upon examination was found to contain only 12 ounces ; both can and powder weighed just a pound. We then weighed the cans of eleven other manufacturers, and did not find one of them to contain over 14 ounces. li lies in your power to put a stop to this land of theft, by weighing the powder, and if found, short weight, ref use to purchase it. ^ull weight Baking Powder should weigh as follows: a pound, including can% 20 ounces; hall pound, including can, 10 ounces ; quarter pound, including can, 5% ounces. Every can of Boyal Baking Powder is warranted Absolutely Pure and Full WeighV

31Royal Corn Muffins. 1 pint corn menl, 1 pint flour. 1 tablespoonful sugar,

1 teaspoonful salt, 3 teaspoonfuls Royal Baking Pow-der, l tablespoonful lard, 2 eggs, 1 pint of milk.

Sif t toge ther corn meal, flour, sugar, salt, and pow-der ; rub in the lard cold, add the eggs beaten, and the mi lk ; mix in to a ba t te r of the consistence of cup cake ; two thirds fill cold muffin pans (fig. VII) carefully greased. Bake in hot oven 15 minutes .

32Oatmeal Muffins. 1 cup of oatmeal, pints flour, 1 teaspoonful salt, 2

teaspoonfuls Royal Baking Powder , 1 tablespoonful of lard, 2 eggs, 1 pint milk.

Sif t together oatmeal , flour, salt, and powder ; rub in the lard cold, add the beaten eggs and mi lk ; mix smoothly into a ba t t e r ra ther th inner than cup cake ; two-thirds fill muffin pans (fig. VII), and bake in good hot oven 15 minutes .

33English Muffins. 1 quar t flour, % teaspoonful sugar, 1 teaspoonfu l salt,

2 large teaspoonfuls Royal Baking Powder, 1 pints milk.

Sif t together flour, sugar, salt, and powder ; add the milk, and mix into a smooth ba t te r a trifle stiffer than fo r griddle cakes. Have the griddle heated regularly all over, grease it and lay on the muffin rings (flg. XVII) , half fill them, and when risen well up to the top of the rings, tu rn over gently with a cake turner . They should not be too brown, just a buff color. When they are all cooked, pull each open in half , toast deli-cately, but te r them well, serve on folded napkin, piled high and very hot .

34Graham Muffins. 1 quar t Graham, 1 tablespoonful brown sugar, 1 tea-

spoonful sal t , 3 teaspoonfuls Royal Baking Powder, 1 egg, 1 pint milk.

Sif t together Graham, sugar, salt, and powder, add the beaten egg and mi lk ; mix into a ba t t e r like pound cake ; two-thirds fill cold, well-greased muffin pans (fig. V I I ) ; bake in hot oven 15 minutes .

35Royal Sally Lunn Muffins. 1 quart flour, 1 tablespoonful sugar, 1 teaspoonful

salt, 8 teaspoonfuls Royal Baking Powder, 1 table-spoonfu l lard, 1 egg, IK pints milk.

Sif t together flour, sugar, salt, and powder ; rub in lard co ld ; add the egg beaten, and mi lk : mix in to a ra ther firm ba t t e r ; two-thirds fill cold muffin pans (fig. V1I>, careful ly greased. Bake in hot oven 15 minutes .

30Royal Fruit Corn Muffins. 1 pint corn meal, pint flour, 4 teaspoonfuls sugar,

X teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 large tablespoonful bu t te r , 2 eggs, X pint milk, X Pint of any kind of berries, or stoned f ru i t , peeled and sliced.

Sift together corn meal, flour, sugar, salt, and powder; rub in the but ter , add the beaten eggs and milk, and f r u i t prepared,mix into a pret ty firm bat ter , two-thirds fill cold muffin pans (fig. VII), careful ly greased. Bake in hot oven 20 minutes .

37Royal Sugar Muffins. 1 quart flour, 2 tablespoonfuls sugar, X teaspoonful

salt, 2 teaspoonfuls Royal Baking Powder, 1 tablespoon-fu l lard, 2 eggs, pints milk.

Sif t together flour, sugar, salt , and powde r ; rub in the lard cold, add the beaten eggs and milk, mix to consistence of a cake ba t t e r ; two-thirds fill cold muffin pans (flg. VII) , well greased, and bake in good, s teady hot oven 17 or 18 minutes .

38Bread Muffins. X pound stale bread, divested of crust , 1 pint flour, 1

teaspoonful brown ugar, teaspoonful salt, IK tea-spoonfuls Royal Baking Powder , 2 eggs, nearly X Pint milk .

Steep the bread in warm water unti l thoroughly saturated, then express all the water by wringing i t in a clean napkin or towel, dilute i t with the milk and beaten eggs.

Sift together the flour, sugar, salt , and powder ; add it to the bread preparation in a bowl ; mix it thoroughly in to a ba t t e r like griddle cakes, two-thirds fill cold, well greased muffin pans (fig. VII) , and bake in ho t oven 15 minutes.

39Hominy Muffins. 2 cupfuls of cold, well cooked hominy, 1 large pint

flour, 1 teaspoonful brown sugar, 1 teaspoonful salt , 2 teaspoonfuls Royal Baking Powder, X pint milk, 1 egg.

Pour 1 wineglassful of water in a s tewpan, put in the hominy, set i t back on a par t of the range where i t will not scorch unti l very hot , with a wooden spoon st ir it f ree of lumps, and gradually dilute it with the mi lk ; as soon a> i t boils, take i t oflset i t away to ge t cold.

Sift together flour, sugar, salt, and powder ; add i t t o the hominy preparation in a bowl, with the beaten eggs; mix together into a smooth bat ter like cup cake, two-thirds fill muffin pans (flg. VII) , cold, and care-fully greased; bake in hot oven 15 minutes .

40Rice Muffins. 2 cupfuls cold boiled rice, 1 pint flour, 1 teaspoonful

salt 1 tablespoonful sugar, 1]4 teaspoonfuls Royal Bak-ing Powder, X pint milk, 3 eggs.

Dilute the rice, f ree f r o m lumps, with the milk and beaten eggs; s if t together flour, sugar, salt, and pow-der ; add it to the rice preparat ion, mix into a smooth, rather firm b a t t e r ; two-thirds fill cold, carefully greased muffin pans (fig. VI I ) ; bake in hot oven 15 min-utes.

41Swiss Muffins. pints flour. 3 tablespoonfuls sugar, X teaspoonful

salt, 2 teaspoonfuls 'Royal Baking Powder, 2 table-spoonfuls but ter , 4 eggs, and X Pint milk.

Rub the sugar and bu t te r together in a bo vl to a white light cream, add the yolks of the eggs, one at a t ime.

Sift together flour, salt, and powder ; add It to the but ter , etc., with the milk, and egg whites whipped to a dry f ro th ; mix quickly, but with care, tha t tho whites of eggs do not get be >ten o u t ; half fill cold, well greased muffin pans (fig. VII) ; bake in hot oven 12 minutes. (Very nice f o r lunch, or picnie ,

FLAVORING EXTRACTS are employed to impart a rich and delicate flavor to food; make it mors palatable, and do credit to the cook. The housewife can better afford to dispense with the flavors entirely than use a poor quality. All cheap extracts are dear at any price, for they are simply colored alcohol, flavored with rancid oil and poisonous ethers. What little flavor they do possess is actually disagreeable to a person accustomed to good living ROYAL FLAVORING EXTRACTS are pure concentrated fruits and spices of the best quality attain-(Me. Jfyou want a really fine and delicate flavor, try the Royal,

42Rye Muffins. 1 pint rye flour, ^ pint corn meal , ^ pint flour, 1 tea-

spoonful sugar, 1 t easpoonfu l salt. 8 teaspoonfuls Royal Baking Powder, 1 tablespoonful lard, 2 eggs, 1 pint milk .

Sift together rye flour, corn meal, flour, sugar, salt, and powder ; rub in the lard, cold, add the beaten eggs, and milk ; mix into a smooth, ra ther firm ba t t e r ; two-thirds fill cold, well greased muffin pans (fig. VII) , and bake in hot oven 15 minutes .

43Boston Muffins. pints flour, ^ pint corn meal, 1 tablespoonful

sugar, 1 teaspoonful salt, 2 t easpoonfu ls Royal Baking Powder , 1 tablespoonful bu t te r , 3 eggs, and 1 pint (full measure) milk, 1 teaspoonful Royal extract c innamon.

Sift together flour, corn meal , sugar, salt , and powde r ; rub in the lard, cold, dd the eggs, beaten, milk, and ext rac t cinnamon ; mix in to a ba t t e r a l i t t le stiffer than ordinary griddle cake b a t t e r ; have the griddle heated regularly all over, grease it, lay on i t muffin rings, also greased; half fill them with the ba t t e r . As soon as risen to the tops of the rings, t u rn them over gently with a cake t u r n e r ; bake a nice brown on either side. They should bake in 7 or 8 $n nutes .

44Royal E g g Muffins. 1 quar t flour, 1 tablespoonful sugar, 1 teaspoonful

ealt, 1 large tablespoonful lard, 2 teaspoonfuls Royal Baking Powder, 8 eggs, pints milk

Sif t toge ther flour, sugar, salt, and powder ; rub in the lard cold; add the beaten eggs and milk ; mix quickly Into a smooth ba t te r , a l i t t le firmer than fo r griddle cakes ; two-thirds fill cold, carefully greased muffin pans (fig VI I ) ; bake in hot oven 15 minutes .

45French Muffins. pints flour, 1 cupful honey, % teaspoonful salt ,

2 teaspoonfuls Royal Baking Powder , 2 tablespoonfuls but te r , 3 eggs, and l i t t le over ^ pint milk or thin cream.

Sif t toge ther flour, salt, and powder ; rub in the bu t te r , cold; add the b aten eggs ,milk , or thin cream, and honey. Mix smoothly in to a ba t te r as fo r pound cake ; about half fill sponge cake tins, cold, and care ful ly greased, and bake in good, steady oven 7 or 8 minutes

46Graham Griddle Cakes. 1 pint Graham flour, % pint corn meal, % pint flour, 1

heaping teaspoonful brown sugar, % teaspoonful salt , 2 teaspoonfuls Royal Baking Powder, 1 egg, K pint each of milk and water . Sift-together Graham flour, corn meal, flour, sugar, salt,

and powder. Add the beaten egg, and the milk and water . Mix together in to a smooth ba t te r tha t will run f rom the mouth of a small pitcher In a continuous stream, wi thout its being too thin (If too thick it will not run but break oil and drop). Make the griddle hot, pour the ba t te r out of the pitcher eferred to, into cakes as large as tea saucer. Bake brown on one side, then carefully turn , and brown the other side. Pile one on the other and serve very hot , with sugar and milk, or cream, or maple syrup. (No. 59.)

47Squash, or Pumpkin Griddle Cakes. Cold stewed squash or pumpkin pint , Graham

pint , corn meal K pint , % teaspoonful salt, 1>* tea-spoonfuls Royal Baking Powder, 2 eggs, pint milk.

Have the squash or pumpkin f ree f rom lumps, dilute with the bea ten eggs and milk. Sif t together Graham flour, corn meal, salt, and powder, whieh add to the other preparat ion, m.x smooth and thoroughly into a bat te r that will run f r o m the mouth of the pitcher in a thick s t ream. Bake on a hot griddle in cakes the size of dessert plates, brown on bo th sides.

4Huckleberry Griddle Cakes. yi pint huckleberries, IK pints flour, 1 teaspoonfu

salt , 1 tab lespoonful brown sugar, 2 teaspoonfuls Royal Baking Powder, 2 eggs, 1 pint milk.

Sif t together flour, sugar, salt, and powder ; add beaten eggs, milk, and huckleberr ies (washed and picked over) . Mix into a bat ter tha t will run f rom the pitcher in a thick, cont inuous s t ream. Have the griddle hot enough to fo rm a crust as soon as the bat ter touches i t . In order to confine the juice of the berries, turn quickly, so as to form a crus t on the other side, and tu rn once more on each side to complete the baking.

49Apple Griddle Cakes. Proceed as directed fo r Squash or Pumpkin Griddle

Cakes, excepting this par t icu la r : Apples are usually thinner than the squash, so in consequence will not need so much milk.

50Raspberry Griddle Cakes. Proceed as directed for Huckleberry Griddle Cakes,

observing the same precaution in regard to baking. 51Blackberry Griddle Cakes.

Proceed as directed f o r Raspberry and Huckleberry Griddle Cakes.

52Buckwheat Griddle Cakes. 1% pints buckwheat , % pint flour, 1 tablespoonful

brown sugar, 1 teaspoonful salt , 2 heaping teaspoonfuls Royal Baking Powder, 2 eggs, 1 pint milk.

Sift together buckwheat , flour, sugar, salt, and pow-der ; add the beaten eggs and milk , mix into a smooth ba t t e r tha t will run in a moderately thin stream f rom the pitcher, not too thin. Make the griddle hot, the cakes size of large saucers, and as they are cooked, s i f t sugar between each, pile high, and serve hot with maple syrup (No. 59), or with No. 53.

53Hygienic Cream Sauce. K pint milk, pint cream, yelk of one egg, 1 table-

spoonful of buckwheat dissolved in a l i t t le milk, a la ge pinch salt.

Bring the milk and cream to boil, in a thick, well lined saucepan, then add to it the buckwheat dissolved in milk, s t irr ing it rapidly to prevent lumping, allow it to boil five minu tes ; remove it f r o m the fire, and beat in the yelk of egg diluted with a tablespoonful milk. This is better and f a r more hea l thfu l (especially fo r children) than so much but ter and syrup. Syrup minus the but te r is well enough, but the use of but ter with hot cakes I cannot recommend.

J^gp* There is no reason why housekeepers should fail in their efforts to have light, flaky, and wnolesome baking, if they will intelligently inquire into the causes that produce failures, lo make elegant work it takes 2 cents worth of ltoyal Baking Powder {at 60 cents a pound), to a quart of flour, with which success is absolutely certain. By buying cheap or adulterated powder at 30 cents a poiwd, you can only save 1 cent on a baking of a quart of flour, and your biscuit or cake will never be so large, light, or flaky. Is it not much better and more economical to get a thoroughly reliable powder like the Boyal, which has stood the test of years, and is warranted to give perfect satisfaction in every case, than to take a cheap article that has no merit ?

54Wheat [or Flannel] Cakes. 1 quart flour, 1 tablespoonful sugar, 1 teaspoonful

salt, 2 large teaspoonfulo Royal Baking Powder , 2 eggs, pints milk.

Sift together flour, sugar, salt , and powder ; add the beaten eggs and milk, mix in to a smooth bat ter , that will run in a ra ther thick conti uous stream f rom the pi tcher. Bake on a good hot griddle, a rich brown color, in cakes as large as tea saucers. (It is not in good taste to have griddle cakes larger.) Serve with maple syrup (No. 59).

55Crushed Wheat Griddle Cakes. 1 cupful crushed wheat . IX pints flour, 1 teaspoonful

brown sugar, X teaspoonful salt , 2 teaspoonfuls Royal Baking Powder, 1 egg, 1 pint milk.

Boil 1 cupfu l crushed wheat in X pint of water 1 hour, then dilute it with the beaten egg and milk. Sift t o -gether flour, sugar, salt , and powder ; add i t to the rushed wheat preparat ion when i t is quite colt 1 ; mix in to a smooth ba t t e r that will run f r o m the pitcher in a pret ty thick stream. Bake on a hot griddle, brown delicately on both sides,and serve with Hygienic Cream Sauce (No. 53).

56Royal Breakfast Cakes. 1 quar t flour, X teaspoonful sugar, 1 teaspoonful

salt , 2 teaspoonfuls Royal Baking Powder ; 1 table-spoonful lard, 3 eggs, \4 pint milk (full measure) ,X tea epooutul Royal ex t rac t nutmeg.

Sift together flour, sugar, salt, and powder ; rub in the lard cold; add the beaten eggs, extract , and milk . Mix into a dough easy to handle, smooth and consist-ent ; flour the board, turn out the dough, give it one or two quick vigorous turns, to complete i ts smoothness. Roll it out with the rolling-pin a l i t t le th inner than half inch, cut with a sharp kni fe in to square cards a trifle smaller than soda crackers . Bake on a moderately ho t griddle 7 or 8 minutes, tu rn ing them until of a lively brown color. Before sending to table split each in half by pullingDON'T OUT THEMbutter them well, and serve hot on a napkin.

57Rice Griddle Cakes. 2 cupfuls cold boiled rice, 1 pint flour, 1 teaspoonful

sugar, ]4 teaspoonful salt, IX teaspoonfuls Royal Bak-ing Powder, 1 egg, l i t t le more than X pint of milk.

Sift together flour, sugar, sal t , and powder ; add to i t the rice f r ee f rom lumps, diluted with the beaten egg and milk ; mix into a smooth bat ter tha t will run f r o m the mouth of the pitcher In a thick cont inuous s t ream. Have the griddle well heated, make the cakes large, bake them nicely brown, serve with maple syrup (No. 59).

58Hominy Griddle Cakes. Proceed as directed f o r Bice Griddle Cakes; serve

with Maple Sgrup (No. 59). 59Maple Syrup.

X lb. maple sugar, 1 lb. cut sugar, 3 pints water . Break the maple sugar small, place it on the fire, with

the cut sugar and w a t e r ; boil 5 minutes, skim, and then cool.

60Bread Griddle Cakes. X lb. bread, 1 pint flour, 1 teaspoonful brown sugar,X

teaspoonful salt , IX teaspoonfuls Royal Baking Powder X pint milk, one eg r.

Pu t the bread to steep in warm water f r e e f r o m crust. When thoroughly saturated, wring dry in a clean towel, dilute it with the beaten egg and milk. Sif t together flour, sugar, salt , and powder ; add i t t o the prepared bread,mix together in to a ra ther firm ba t te r , smooth so that will run in an easy cont inuous s tream f r o m the pitcher. Bake on a well and regularly heated griddle. They are nice served with sugar and rich, thick cream.

61Royal Griddle Cakes. Proceed as directed f o r Geneva Griddle Cakes, only

instead of the first layer of preserve, use f resh straw-berries, and the second layer use sliced canned peaches. Serve with sugar and cream, flavored with Royal ext rac t lemon.

62Indian Griddle Cakes. % quar t corn meal, X quart flour, 1 teaspoonful brown

sugar, X teaspoonful salt , 2 heaping teaspoonfuls Royal Baking Powder , 2 eggs, and 1 pint mil!;.

Sift together corn meal, flour, salt, sugar, and powder, add the beaten eggs and milk, mix into a smooth con-sistent ba t t e r tha t will run easily f rom the pitcher. Bake on a very hot griddle to a nice b lown. Serve with molasses or maple syrup (No. 59).

63Geneva Griddle Cakes. IX pints flour, 4 tablespoonfuls sugar, X teaspoon-

fu l salt, 1J4 teaspoonfuls Royal Baking Powder, 2 table-spoonfuls of b t te r , 4 eggs, nearly pint milk .

Rub to a white, light cream the bu t te r and su ar ; add the yelks of the eggs, 1 at a t ime. Sif t flour, salt and powder together ; add to the but ter , etc , with the milk, and egg whites whipped to a dry f r o t h ; mix together smoothly in to a ba t te r that will run easily f r o m the pitcher. Bake on a good hot griddle in small cakes. A> soon as brown on one side which will t e quickly turn at once, and brown the other side. Have a butter-ed baking tin, and as fas t as they are browned, lay them on it , and spread raspberry jam over them ; then pro ceed to bake more, which lay on the o thers already done Repeat this unt i l you have used jam twice, then bake another batch which you use to cover them. Sift su-gar plentif lly over them, and place in amodera te oven to finish cooking.

64Rye Griddle Cakes. 1 pint rye flour, X pint Graham flour, X pint flour, 1

tablespoonful sugar, }4 teaspoonful salt, 2 teaspoonfuls Royal Baking Powder, 1 egg, and 1 pint milk.

Sift together rye flour,Graham, flour, sugar, salt, and baking powder, add beaten egg and mi :k ,mix in to a smooth bat ter , that will run f rom the pi tcher ra ther freely. Bake to a deep brown color on a hot griddle, in a cake a trifle large.

65Rice Waffles. Into a ba t t e r as directed for Soft Wa files (No. 70), st ir 1 cupful of rice, free from lumps; cook as directed in same recipe.

SPECIAL NOTICE.Do not use the goods of other manufacturers in these recipes. They are made expressly for the use of our goods, which are of great and uniform strength. The exact quantity is given in each recipe. These formulas have been prepared with the greatest of care by the best Pastry Cooks to be found, and will give perfect satisfaction if directions are followed and materials used as directed. Baking Powder and Extracts bearing the name "Royal" are absolutely pure, and every package is warranted to be just as we represent it, or the money will be refunded by the Grocer of whom you purchase. We hereby authorize every dealer to make this guarantee.

ROYAL B IKING POWDER CO

86Graham Flour Puffs. pints Graham flour. 1 teaspoonful salt. 2large tea-

Bpoonfuls Royal Baking Powder. 2 eggs and 1 pint milk. Sift together Graham, salt, and powder add the beaten

egga and mi lk ; mix together into a smooth batter as fo r cup cake, half fill cold gem pans (fig. X), well greased, and bake in hot oven 10 minutes.

G7German Puffs. 1 pint flour. 2 tablespoonfuls sugar, a pinch of salt, IK

teaspoonfuls Royal Baking Powder, 3 tablespoonfuls but ter , 4 eggs, 2 oz. sweet almonds. 3 drops Royal ex-t ract bit ter almonds, K pint cream, K cupful sultana aisins, K wineglass rum. Rub the but ter and sugar to a white, light cream ; add

the eggs (whole) 1 at a time, beating three or four minutes between each addition ; blanch the almonds. (3ee Recipe No. 263).

Sift together flour, salt, and powder, which add to the but ter , etc., with the almonds, raisins, extract of bi t ter almonds, cream, and rum. Mix the whole to-gether into a smooth bat ter as fo r pound cake ; two-thirds fill well greased cups ; bake in a fair ly hot oven 20 minutes; at the end of that time insert a straw gently, and If i t comes out clean, they are r eady ; if any of the uncooked batter adheres to the straw, they must be set carefully back a few minutes longer.

SRoyal Oatmeal Puffs. K Pint oatmeal, ]4 pint Graham flour, ^ pint flour, 1

teaspoonful sugar, K teaspoonful salt, 2 teaspoonfuls Royal Baking Powder , 3 eggs, 1 pint milk.

Sift together oatmeal, Graham, flour sugar, salt, and powder ; add the beaten eggs and the milk , mix in to a thin ba t t e r ; half fill gem pans (fig X). well greased and cold. Bake in good hot oven 10 or 12 minutes.

69Flemish Waffles. IK pints flour, K teaspoonful salt, 2 tablespoonfuls

sugar, 3 tablespoonfuls bu t t e r , teaspoonfuls Royal Baking Powder. 4 eggs, K pint thin cream, 1 teaspoon-f u l each Royal extract cinnamon and vanilla.

Rub the bu t te r and sugar to a white., light cream; add the eggs, one at a time, beat ing three or four minutes between each addition, ki f t flour salt, and powder to-gether, which add to the butter, etc... with the vanilla, cinnamon, and thin cream. Mix into a smooth bat ter as for griddle cakes. Meanwhile, have the waffle-iron hot and carefully greased; pour enough bat ter In to fill the iron two-thirds full, shut it up and turn i t over Immediately; the iron should be hot without being too hot , and the waffles are to take 4 or 5 minutes. "When ready, s i f t sugar over them, and serve on a napkin at once. (Bake in Fig. XIX.)

70Soft Waffles. 1 quart flour, K teaspoonful salt, 1 teaspoonful sugar,

2 teaspoonfuls Royal Baking Powder, 1 large table-spoonful butter. 2 eggs, and pints milk.

Sift together flour, galt.susar. and powder ; rub in the but ter cold: add the beaten eggs and milk . mix into a smooth consistent bat ter , tha t will run easily and lim-pid from the mouth of the pitcher. Have the waffle-iron hot , and carefully greased each time ; fill i t two-thirds ful l , and close it up ; when brown turn over. Sift sugar n them and serve hot.

71German Waffles. 1 quart flour. K teaspoonful salt, 3 tablespoonfuls

sugar 2 large teaspoonfuls Royal Baking Powder. 2 tablespoonfuls lard, the rind of 1 lemon, grated 1 tea-spoonful Royal extract of cinnamon, 4 eggs, and 1 pint thin cream.

Sift together flour, sugar, salt, and powder* rub In the lard cold , add the beaten eggs, lemon rind, ex-tract , and milk Mix Into a smooth. ra ther thick batter. Bake in hot waffle-iron serve wifh sugar flavored with lemon.

72Scotch Short-Bread. 1% pints flour, 4 teaspoonful salt, 4 tablespoonfuls

sugar 4 tablespoonfuls but ter , 1 teaspooniul Royal Baking Powder, 3 eggs. 1 teacupful milk, 1 teaspoonful Royal extract of orange.

Sift together flour, sugar sal t ,and powder , rub in the but te r cold : add the beaten eggs, near y r 11 tiie milk, and the extract mix into a smooth dough with-out much handling Flour the board, turn out the dough, roll i t with the rolling-pin to quarter inch In thickness cut with a knife into shape of small enve-lopes lay them on a baking tin (fig. XIV), wash them over with the remainder of the milk, lay on each three large thin slices of citron and a few caraway seeds. Bake in moderate hot oven 20 minutes.

73Royal Sally Lunns. 1 quart flour, 1 teaspoonful salt, 2 teaspooiulie

Royal Baking Powder, % cup of but ter , 4 eggs, J^plnt milk.

Sift together flour, salt and powder ; rub?, In the but ter cold- add the beaten eggs and milk ; mix Into a firm bat ter like cup cake, pour into two round cake tins, the size of pie plates bake 25 minutes in a pre t ty hot oven, or until a straw thrust in to them gently comes up f ree of dough.

74Rusks. IK pints flour, K teaspoonful salt, 2: tablespoonfuls >

sugar 2 teaspoonfuls Royal Baking Powder, 2 table-spoonfuls lard 3 eggs, 1 teaspoonful ea&h Royal extract nutmeg and cinnamon. & pint milk.

Sift together flour, salt, sugar. anst powder ; rub in the lard cold add the milk beaten eggs, and extracts. Mix in to a dough sof t enough to handle: flour the board turn out the dough, give it a quick turn or two to complete i ts smoothness. Roll them under the hands . Into round balls the size of a small egg; lay them on a greased shallow cake pan (fig XIII) , put very close to-gether bake in moderately heated oven 30 minutes ; when cold, s i f t sugar over them.

75Scotch Scones. 1 quart flour, 1 teaspoonful sugar. teaspoonful salt, ,

2 teaspoonfuls Royal Baking Powder, 1 large table-spoonful lard 2 eggs nearly 1 pint milk.

Sift together flour sugar salt , and powder; rub In the lard cold., add the beaten eggs and milk ; mix Into > a dough smooth and just consistent enough to handle. Flour the board turn out the dough, give It one or two quick kneadings to complete its qual i ty; roll i t ou*; with rolling-pin to one-third inch in thickness cut out with sharp knife into squares larger than soda cracker^ fold each in half to form three-cornered pieces. Bake on a hot griddle about 8 or 10 minutes; brown on both sides.

It is poor economy, in trying to save a few pennies on baking powder, to sacrifice your * health. Acid Phosphate of Lime {burnt bones), Patent Cream Tartar, Alum, Terra Alba, and in fact, every cheap trashy substitute so nearly resemble a genuine baking powder that it is impossible for the housekeeper to distinguish the difference by the appearance. It is therefore of the utmost import-ance to get the original and well-known i l Hoyal," the oldest and best, which has stood the test of ' years. Recommended by eminent physicians and chemists everywhere fw its health-giving qualities,, great strength, and absolute purity.

/

76Johnny Cake (New England). 1 pint corn meal, 1 pint flour, cupful sugar, }4 tea-

spoonfu l sal t , 1 tablespoonful lard, 2 teaspoonfuls Royal Baking Powder, 3 eggs, and pints milk.

S i f t together corn meal, flour, sugar, sal t , and pow-de r ; rub in the lard co ld ; add the bea ten eggs and m i l k ; mix in to a firm, smooth ba t t e r , and pour in to square shallow cake pan (flg. XI I I ) . Bake in ra ther ho t oven 45 minutes .

77Tea Biscuits. 1 quar t flour, 1 t easpoonfu l salt , }4 teaspoonful sugar,

2 teaspoonfuls Royal Baking Powder , 1 tab lespoonful lard, 1 p int milk.

Sift toge ther flour, salt, sugar, and powder ; rub in the lard co ld ; add the milk, and fo rm in to a smooth , con-sis tent dough. Flour the board, t u r n ou t the dough, roll i t ou t to the thickness of three-quarter inch, cut with a small round c u t t e r ; lay them close together on a greased baking t in, wash oyer with m i l k ; bake in good hot oven 20 minutes .

78Potato Scones. 6 pota toes , }4 pint Graham flour, }4 teaspoonful salt ,X

teaspoonfu l Royal Baking Powder , 1 tablespoonful but-ter , 1 cupfu l cream, 1 egg, X teaspoonfu l Royal ex t rac t cloy eg.

Boil 6 moderate ly large pota toes , peeled, unti l very well done, drain off the water , set them by the fire with the cover off to dry ; mash them exceedingly smooth, adding the bu t t e r , egg, and cream. Si f t together Gra-ham, sal t , and powder, which add to the po ta to pre-parat ion ; when qui te cold, add the e x t r a c t ; mix into a firm dough, which will require care in handling, as i t is very short . F lour the board with Graham, turn out the dough, roll i t ou t to the thickness of half an inch, cut i t wi th a sharp kn i fe Into oblong piecessay the length of soda crackers and two-thirds as wide. Bake on ho t griddle, pricking them with a fo rk to prevent blister-ing. Very l ight and delicateto be ea ten with bu t t e r .

70London Crumpets. 1 X pints flour, ^ t e a s p o o n f u l salt, 1 teaspoonful sugar ,

2 teaspoonfuls Royal Baking Powder , 1 egg, nearly a pint milk and cream in equal par ts , 1 teaspoonfu l Royal ex t rac t c innamon.

Sift toge ther flour, salt , s u j a r , and p o w d e r ; add the beaten egg, milk, cream, and e x t r a c t ; mix in to a ra ther firm bat ter , half fill large, greased muffin r ings (flg. XVII) on a hot well greased griddle ; ha i on one side of them only. Serve hot with co t tage cheese.

80Captain Biscuits (English). 1 qua r t flour, 1 teaspoonful salt , 1 teaspoonful sugar,

14 teaspoonful Royal Baking Powder , 1 large table-spoonful lard, the yelk of 1 egg, and l i t t le more than X pint wa te r .

Sif t together flour, salt, sugar, and powder ; rub in the lard cold ; add the egg yelk and the water ; mix in to a smooth, firm d o u g h . F lour the board sl ightly tu rn out the dough, give i t a few kneadings quickly and vigorously, unt i l qui te smooth. Cover i t over wi th i a cloth, let i t s tay 5 minutes , roll i t out as thin as pos-sible, cu t ou t with large round cu t te r , prick with a fo rk , wash with milk, and lay on greased baking t ins (flg. X I V ) ; bake in hot oven 7 or 8 minutes . When cold, pack in t in canister f o r use.

81English Biscuits. IX pints flour, 1 coffee-cupful corn starch, 3 table-

spoonfuls sugar, a large pinch sal t , 2 teaspoonfuls Royal Baking Powder , 3 tab lespoonfuls lard, 1 egg, X pint milk, X cup currants , 1 tab lespoonful coriander seed (If desired),

Sif t toge ther flour, corn s tarch, sugar, salt, and pow* d e r ; rub in the lard co ld ; add the eggs, beaten, mi lk , currants , well washed, picked, and dried, and coriander seeds; mix in to a smooth dough, s o f t enough to handle-Flour the board, turn out the dough, roll it out to half inch thickness, cut out wi th a round cut ter , lay them on a greased baking t in (fig. XIV), and bake in a ra ther ho t oven 20 minutes . Rub over with l i t t le bu t te r on a clean piece of linen, when taken f rom the oven.

82Sugar Biscuits. IX pints flour, pinch salt , 1 coffee-cupful sugar , 2

teaspoonfuls Royal Baking Powder , 1 tab lespoonful lard, 2 eggs, X pint mi lk , 1 teaspoonfu l Royal t x t r a c t nutmeg.

Sift together flour, salt , sugar , and p o w d e r ; rub la the lard cold ; add the beaten eggs and m i l k ; mix in a smooth bat ter as f o r muffins, drop with a tablespoon on greased baking tin (fig. X I V ) ; s i f t sugar over the tops, and bake in hot oven 8 or ten minutes .

83Sweet Potato Buns. 3 large sweet potatoes , IX pints flour, pinch salt, IX

teaspoonfuls Royal Baking Powder , 1 pint cream. Boil the po ta toes tender, rub them very fine with the

cream. Sif t together flour, salt , and powder ; add t o the po ta to preparat ion ; mix in to a r a ther firm, smooth dough ; f o rm Into round pieces, the size of a small egg ; lay out on greased tin (flg. X I V ) ; bake in ho t oven 20 minutes .

84Corn Starch Crackers. pints flour, X pint corn starch, X teaspoonful sal t ,

1 tablespoonful sugar, 1 tablespoonful lard, 1 teaspoon-fu l Royal Baking Powder, X Pint milk.

Sift together flour, corn starch, salt , sugar , and pow-der ; rub in the lard cold ; add the milk, and mix into, a smooth, firm dough. F lour the board a l i t t le, t u r n o u ' the dough, give a f ew vigorous, quick kneadings t o complete i ts smoothness. Set i t under a cloth f o r 10 minutes . At the end of tha t t ime roll it with the rolling-pin exceedingly thin, cu t i t out with a round cu t te r , prick each cracker wi th a fo rk , lay upon a slightly greased baking t in (flg. XIV), wash over wi th milk, and bake in hot oven 7 or 8 minutes . When cold, s to re them f o r use.

85Royal Oatmeal Crackers. 1 pint very fine oatmeal, X pint Graham flour, X tea-

spoonful sal t , X teaspoonful sugar, X teaspoonful Royal Baking Powder , pint cream.

Sift together the oatmeal, Graham, sal t , sugar, and powder ; add the cream, and mix into a dough, rather voo sof t to handle. Let i t stand half an hour, by which t ime it will have absorbed the extra moisture , and handling i t will be easy. F lour the board with Graham, roll out to the thickness of one-third Inch, prick with a fo rk , lay on greased baking tin (flg. XIV), and bake In a moderate oven 10 minutes . They mus t be watched during baking as they burn quickly, and when baked handled with care ; they break easily.

ROYAL F L A V O R I N G EXTRACTS are true to their names, being made with special reference to retaining the natural aroma and delicacy of flavor of the fruits and spices from which they are made. They are so highly concentrated that one bottle will actually go as far as half a dozen of the cheap kinds, made from Tonqua beans, rancid oils, and poisonous ethers and acids, which, at best, are nothing more than doctored water* and colored alcohol.

86Rice Flour Crackers. Proceed as directed fo r Cornstarch Crackers; sub-

st i tute rice flour fo r the starch. 87Graham Cream Toast.

Cut 6 slices of Delicate Graham Bread (No. 3), but ter , salt, 1 pint rich cream.

Toast the bread brown, scrape off the burnt , if any, remove the crust, bu t te r and cut in 4 pieces ; arrange them in a suitable dish with a cover ; bring the cream to boil with a pinch of salt , pour over the toast , cover and serve.

88Cheese Crackers. Proceed as directed for Gem Crackers (No. 95), cutting

98Poached Eg^s on Toast . 4 slioes, cut thin, of Unfermented Graham Bread (No.

2), but ter , salt, vinegar, 8 eggs, parsley. Toast the bread delicately, cut off the crust , divide in

ha l f , and but ter . Meanwhile have a stewpanshallow stewpanthree-quarters fu l l of water, large pinch salt, 1 teaspoonful vinegar, and 2 sprigs parsley tied in a bouque t ; when the water boils drop in the eggs, 2 at a t ime ; at once set the stewpan where i t will noi. boil. Allow the eggs to simmer 2 minutes, then gently take them up with a skimmer and lay each one on a piece of toast . Serve garnished with white le t tuce leaves.

99Anchovy Toast. 4 Lunch Bolls (No. 24), but te r , 6 anchovies, ^ pint

cream, 3 egg yelks, salt . Remove very thin the tops and bot toms f rom the rolls

cut in two slices, toast and bu t te r them. Wash and re-move the bones f rom the anchovies, chop exceedingly fine, spread them on four of the pieces of toast; cover with the remainder, arrange them on their dish, and p o u r over a custard prepared f rom the cream and egg yelks in the following manner ; Place the cream and a little salt in a small tin, which put in a saucepan con-taining boiling water ; as soon as the cream comes to the boiling point stir in the yelks which have been beat-en with a litt le cream. Place over the fire until it thickens ; and use as directed.

100Ham Toast . 3 Graham Muffins (No. 31), bu t te r , 6 oz. of ham, 2 an-

chovies, pinch of cayenne. Cut each muffin into 3 slices, toast brown and bu t t e r ;

chop the ham, and pound i t with the cayenne and an-chovies washed, and f ree of bones and skin ; use it equally spread on the t o a s t ; lay on a tin, with a small piece of bu t te r on each; set in a not very hot oven to gently warm through ; serve at once, either fo r break-fas t , lunch, or supper.

l O l Royal Toast . 4 Lunch Bolls (No, 24), but te r , 6 oz. of remains of

poultry, game, or veal, royal thyme, celery salt and < white pepper.

Remove the tops and bot toms off the rolls very thin, cut each in two slices, toas t and bu t te r them. Pound to a paste the cold meat, 1 teaspoonful but ter , 1 saltspoon-fu l thyme, enrinkle with celery salt and white pepper. Spread It equally on the toast , and lay on each a neatly t r immed poached egg. Garnish with white crisp let tuce leaves, and serve fo r breakfas t or lunch.

j02Croutes en Diable (Deviled Toast). 3 Boyal Egg Muffins (No. 44), bu t te r , any kind of re-

mains of game, meats , poultry, fish, cured or f resh, lobster or oysters, mustard, cayenne.

Cut the muffins in to 3 slices, which toast and butter ; pound to a paste any of the above ment ioned remains, highly seasoned with mustard and cayenne. Spread on the toast, set in oven to get hot . and serve fo r lunch or supper. Useful to s t imulate the action of the stomach.

103Apple Toast . 3 Sugar Muffins (No. 37). but ter , 9 apples,, sugar, X

pint cream. Cut the muffins in 3 slices, which f r y in bu t te r to a

deep yellow. Lay on baking tin, place on each one ap-ple peeled and cored : sprinkle with sugar ; when half cooked baste with the cream. A nice summer dessert.

104Oyster Toast . 3 slices of Boyal Unfermented Bread (No. 1) ,25 oysters,

1 large tablespoonful bu t t e r , 1 tablcspoonful flour, 2 egg yelks, 1 tablespoonful chopped parsley, large pinch celery salt and white pepper, 5 drops ext rac t nutmeg.

Remove the crust , and cut each siice in two oblong pieces, toast and but ter them ; place the oysters on the fire with their juice ; as soon as boiling remove, take out the oysters, re turn it to the fire, st ir in tlie bu t te r and flour rubbed smooth, let it boil 5 minutes, and remove f rom fire ; add the seasonings, then the egg y e l k s -beating them in rapidlyand the oysters pounded to a fine paste. Use the mixture to spread over the toast, set in the oven to heat thoroughly. Serve fo r supper.

105Adelaide Cake. 1 cupful but ter , IK cupfu l s sugar, 4 eggs, 1 pint

flour, 1 teaspoonful Royal Baking Powder , 1 cup-fu l dried, s toned cherries, X cupful cream, 1 teaspoon-ful Royal ex t rac t vanilla.

Rub the bu t te r and sugar to a white, l ight cream; add the eggs, 2 at a t ime, beating 5 minutes between each addition. Sif t the flour and powder together , add i t to the but ter , etc., with cherries, cream, and extract va-nilla. Mix smoothly and gently into a bat ter rather firm. Bake in a paper lined cake tin (fig. IX) 40 min-utes in moderate, steady oven. Watch i t fa i thful ly ; if get t ing too brown, protect i t with paper.

lOOAlmond Cake. % cupful butter , 2 cupfuls sugar, 4 eggs, X cupful al-

monds, blanchedby pouring water on them until the skins easily slip offand cut in fine shreds, % teaspoon-fu l extract b i t ter almonds, 1 pint flour, l j^ teaspoonfuls Royal Baking Powder, 1 glass brandy, y 2 cupfu l milk .

Rub the bu t t e r and sugar to a smooth white c r e a m ; add the eggs, 1 at a time, bea t ing3or4 minutes between each. Sift the flour and powder together , add i t to the but ter , etc., wi th^the almonds, extract of b i t ter al-monds, brandy, and milk ; mix in to a smooth, medium bat ter , and bake carefully in a ra ther hot oven SO min-utes in a fluted mould (fig.I) .

107Apple Jelly Cake. 1 cupful but ter , 2 cupfuls sugar, 4 eggs, 3 cupfuls

flour, 1 Yi teaspoonfuls Royal Baking Powder, 1 cupful milk, 6 apples, G ounces sugar, 1 teaspoonful bu t te r .

Rub together the butter and sugar to a fine light,white cream, add the eggs, 2 at a time, beating 10 minutes be-tween each addition. Sif t the flour and Royal Baking Powder together, add i t to the but ter , etc., with the milk, and mix into a ra ther thin batter. Bake in jelly cakc tins carefully greased. Meanwhile have the ap-ples peeled and sliced put on the fire with the sugar ; when tender remove f rom the fire, rub through fine sieve, and add the but ter . When cold use i t to spread between the layers. Cover the cake plentifully with sugar, s i f ted over the top.

108Almond Icing. 3 whites eggs, 1 pound Jordan (sweet) almonds, 3

cupfuls sugar, 10 drops Iioyal ex t rac t rose. Pound to a fine paste the almonds, with a l i t t le of the

sugar ; then add the egg whites the rest of the sugar, and ex t r ac t ; pound a few m nutes to thoroughly mix. Take it up in bowl and use as directed.

( ^ P ROYAL CELERY S A L T is desiccated celery in a highly concentrated form, combined in a powdered state with a little salt; it possesses all the properties and delicate flavor of the fresh vege-table, and is obtainable all the year round at Grocers. It is put up in elegant bottles with perforated tops, suitable for the table, and may be sprinkled upon the food as deired. This is really a delicious relish, and highly appreciated by those who are fond of celery. and by all pronounced an agreeable condiment on Oysters, Meats, Ga me, Foims, Gravies, Dressings, etc.

109Brittany Cake. 1 cupful but ter , IK cupfuls sugar, 5 eges, IK tea-

spoonfuls Royal Baking Powder, IK pints flour, K pint cream, % pound of prunes, soaked, stoned, and each cut in 3 pieces.

Rub the but ter and sugar to a c ream: add the eggs, 2 at a time, beating 5 minutes between each addit ion. Sift the flour and powder together, which add to the but ter , etc., with the cream and prepared prunes ; mix into a bat ter moderately thick, and bake in steady oven 45 minutes.

110Brussels Rusks. K cupful butter , }4 cupful sugar, 5 eegs, \}4 teaspoon-

fuls Royal Baking Powder. IK pints flour, 1 teaspoonful e a c h l ioya l e x t r a c t c i n n a m o n a n d lemon, a p in t m i l k .

Rub the but ter and sugar to a very light cream; add the yelks, 1 at a t ime. Sift the flour and the powder together, which add to the but ter , etc., with the milk and extracts . Mix into a smooth batter ; bake it in a deep, small, square cake tin, in a r a t l e r hot oven about 49 minutes. "When cold, cut into slices three-quarter inch thick, by two and a half long; lay these on a baking tin, and brown lightly on both sides in a hot oven.

111Belvidiere. \\4 cupfuls but ter , % cupful sugar, 6 eggs, 1 teaspoon-

ful Royal Baking Powder, 1 pint flour, 2 teaspoonfuls Royal e x t r a c t orange , 2 cupful currant s ,washed , dried, and picked.

Rub the but te r and sugar to a white, light cream, add the eggs, 2 at a time, beating 5 minutes between each addition. Sift the flour and powder together, which add to the but ter , etc., with the currants and extract. Bake in a paper lined cake tin (flg. IX) 50 minutes in a moderate oven.

112Bath Buns. 14 cupful but ter , \\4 cupfuls sugar, 2 eggs, IK tea-

spoonfuls Royal Baking Powder, K cupful candied lemon peel, cut in small thin slices, IK pints flour, K pint milk .

Rub the bu t t e r and sugar to a smooth, light c ream; add the eggs, beat a few minutes longer; then add the flour, with the powder s if ted in it, the lemon peel, and milk. Mix into a moderately firm batter . Lay well greased muffin rings on a greased baking tin (flg. XIV), and put a large spoonful into each. Sift sugar on them, and bake 15 minutes in a nice hot oven.

113Coffee Cake. 1 cupful very strong coffee. 1 cupful but ter , 2 cupfuls

sugar, 3 eggs, IK pints flour, IK teaspoonfuls Royal Baking Powder, 1 cupful stoned raisins, cut in two, *4 cupful ehopped citron, 10 drops each Royal extract all-spice and nutmeg, and % cupful miik.

Rub the but ter and sugar to a white cream; add the eggs, 1 at a time, beating 3 or 4 minutes between each. Siit together flour and powder, which add to the bu t -ter, etc. , with the coffee, raisins, citron, milk, and ex-tracts . Mix into a smooth bat ter of medium size; bake in paper lined cake tin (flg. IX), in a steady hot oven 50 minutes.

114Caraway Cake. Proceed as directed fo r Currant Cake (No. 119), sub-

stituting 2 tablespoonfuls caraway seeds fo r the cur-rants.

115Citron Cake. 1)4 cupfuls butter , 2 cup 'uls sugar, 6 eggs, 1 teaspoon-

fu l tioyal Baking Powder, 1 pint flour, 1 cupful citron, cut in thin, lar^e slices, 1 teaspoonful Royal extract nutmeg.

Rub the but ter and sugar to a smooth, light cream ; add the eggs, 2 at a time, beating 5 minutes between each addition. Sift the flour and powder together, which add to the butter , etc., with the citron and ex-tract nutmeg. Mix into a pretty flrm batter , and bake carefully in paper lined shallow flat cake pan (fig. XIII) , in a moderate steady oven 50 minutes.

116Cake of Fresh Fruits. 1 cupful but ter . 2\4 cupfuls sugar, 4 eggs, 1 teaspoon-

ful Royal Baking Powder, 1 pint flour, 1 cupful r ipe,red currants, l cupful raspberries, 1 c u p f u l sliced canned peaches, ^ cupful milk.

R b the but ter and sugar to a cream ; add the eggs, l at a time, beating 3 or4 minutes between each. Sift the flour and powder together, which add to but ter , etc , with the f rui ts and milk. Mix into a rather flrm ba t te r ; bake in paper lined shallow cake pan (fig. XIII) in hot steady oven, carefully, for 50 minutes.

117Crullers. 1 quart flour, K cupful lard, % cupfu l but te r , 1 cupful

sugar, IK teaspoonfuls Royal Baking Powder, % pint milk, 2 eggs, 1 teaspoonful Royal extract nutmeg.

Sift the flour, sugar, and powder toge ther ; rub In the lard and bu t te r ; add the beaten eggs, extract, and milk. Mix into a dough smooth, and just sof t enough to handle conveniently. Roll out with the rolling-pin on a well floured board; cut into strips about half inch square, twist in different shapes, and f ry to a light brown color in plenty of hot lard. Serve with sifted sugar.

118Cup Cake. 1 cupful butter , 2 cupfuls sugar, 4 eggs, 1 teaspoonful

Royal Baking Powder, 3 cupfuls flour, 20 drops Royal extract bi t ter almonds.

Rub the but ter and sugar to a cream ; add the eggs, 2 at a time, beating it 5 minutes between each addition. Sift together the flour and powder, which add to the butter , etc., with the extract . Mix into a smooth, medium ba t t e r ; bake in well greased cups or muffin pans (flg. VII), in a rather hot oven 20minutes.

119Currant Cake. 1 cupful but ter , 1 cupful sugar, 4 eggs, 1 teaspoonful

Royal Baking Powder, 1 pint flour, IK cupfuls currants, washed and picked, 2 teaspoonfuls Royal extract cinna-mon, and I teaspoonful Royal extract lemon.

Rub the but ter and sugar to a white, light cream * add the eggs, one at a t ime, beating a few minutes between each ; add the flour sif ted with the powder, the cur-rants, and the extracts. Mix into a nice, medium bat -ter . Bake in a paper lined cake t in (flg. IX) , 50 minutes In a moderate oven.

120Clear Icing, for Cake. Put 1 cupful sugar into a bowl, with a tablespoonful

lemon juice and whites of 2 eggs. Jus t mix together smooth and pour over the cake; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven.

tw Til all recipes where Flavoring Extracts are directed to be used, we recommend the Royal Brandknowing them to be made from the fruits and free from poisonous o>ls and acids. 1 hey are true to their names, highly concentrated, and for strength, purity, and delicacy of flavor, cannot be surpassed. The bottles contain about one-third more han the ordinary kinds / this together with the small quantity requiredx make them the most economical to use.

121Currant Cake (English). m cupfuls butter, 2 cupfuls sugar, 7 eggs, 1 teaspoon-

ful Royal Baking Powder, X cupful citron, in small thin slices, the rind of an orange, peeled very thin, and cut in shreds, 2 cupfuls currants , washed and picked, IX pints flour, 1 teaspoonful Royal extract nutmeg.

Rub the butter and sugar to a white, light cream: add the eggs, 2 at a time, beating 5 minutes between each addition. Sift the flour and the powder together ; add It to the but ter , etc., with the citron, orange peel, cur-rants, and the extract. Bake in a thickly paper lined t in (fig. XIII) , 1 hour 25minutes, in a steady, moderate oven.

122Clove Cake. cupfuls butter , 3 cupfuls sugar, 4 eggs, 1 teaspoon-

fu l Royal Baking Powder, X%, pints flour, 1 cupful sul-tana raisins, 2 teaspoonfuls Royal extract cloves, 1 cup milk.

Rub the but ter and sugar to a white, l ight cream; add the eggs, 1 at a t ime, beating a few minutes between each; add the flour sif ted with the powder, the raisins, extract, and milk. Mix into a smooth batter , a little firm, and bake in a rather quick oven 40 minutes, in a flat shallow cake pan (flg. XIII) , papered.

123Cider Cake. * 1 cupful but ter , 3 cupfuls sugar, pints flour, 2 tea-spoonfuls ,Royal Baking Powder, cupfuls sweet cider, 2 teaspoonfuls Royal extract nutmeg.

Rub the but ter and sugar to a white, light cream ; add the flour and powder sifted together, the cider and ex-tract . Mix as soon as possible, and bake in a papefr lined tin, in a quick, steady oven 45 minutes.

124Cream Cakes (Eclairs a la Crme). 10 eggs, )4 cupful but te r , % lb. flour, 1 pint water, IX

pints milk, 3 large tablespoonfuls corn starch, 2 cupfuls susrar, yelks 5 eggs, 1 large tablespoonful good but ter , and 2 teaspoonfuls Royal extract vanilla.

Set the water on the fire in a stewpan with the but ter ; as soon as it boils, stir in the sif ted flour with a wooden spoon; stir vigorously until i t leaves the bottom and sides of the stewpan when removed from the flre, and beat in the eggs, one at a time. Place this bat ter into a pointed canvas bag, having a nozzle at the small end. Press out the batter in the shape of fingers, on a greased baking-tin, a little distance apart. Bake in a steady brick oven 20 minutes. When cold, cut the sides a .d fill with the fol lowing:

PXSTRY CREAM. Bring the milk to boil with the sugar; add the starch

dissolved in l i t t le w a t e r ; as soon as it reboils, take f rom the fire ; beat in the egg yelks ; return to the flre 2 minutes to set the eggs ; add the extract and bu t te r . 'When cold use as directed.

25Cream Cake2. X cupful but ter , 2 cups sugar, IX pints flour, 5 eggs, 1

teaspoonful Royal Baking Powder, 1 cupful milk. Rub the but ter and sugar to a white, light cream; add

the eggs, 2 at a time, beating 5 minutes between each addition. Sift the flour with the powder, which add to the but ter , etc., and the milk. Mix into a smooth, rather thin batter , and bake in jelly cake tins well greased, in hot oven 15 minutes. When cold spread Pastry Cream (No. 124) between each layer, and ice the top with Clear Icinff (No. 120).

126Composition Cake. 1 cupful b u t t e r , c u p f u l s sugar, 4 eggs,2 teaspoonfuls

Royal Baking Powder, 1 quart flour, \]4 cupfuls raisins, stoned and chopped, IX cupfuls currants, washed and picked, 1 teaspoonful each Royal extract cinnamon and nutmeg, 1 cup milk.

Rub the but ter and sugar to a thick, white cream; add the eggs, 1 at a time, beating a few minutes between each. Sift the flour with the powder, which add to the but ter , etc., the raisins, currants,milk, and extract; mix into a smooth, consistent bat ter . Bake in paper lined shallow, flat cake pan (flg. XIII) , in a teady, moderate oven 1 hour. When nearly cold, strip