Royal Qraham Qems. — IVfe pints Graham flour. Ml pint Indian com meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder✪ Butter Cakes, IV4 pints milk. Sift together Graham flour, com meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. Viz All cold gem-pans (flg. X), well greased. Bake in a solid hot oven 10 to 12 minutes. Rice Qems. — 1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour, 1 teaspoon Royal Bak- ing Powder, V4 teaspoon salt, 1 tablespoon melted butter. Mix as for plain gems, and bake in hot oven in gem-pans. Apple Qems. — Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoons molasses, \Mi cups Indian com meal, IViz cups flour. Mi teaspoon salt, 2 teaspoons Royal Baking Powder. Add sufficient milk to make thick drop batter, and bake in hot greased gem-pans. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. THE ROYAL BAKER AND PASTRY COOK 7 Crumpets. — Melt 1 heaping tablespoon lard ; add 2 b^ten eggs and cups milk. Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 2 Vi cups flour. Crumpet^rings are larger than muffin-rinM. Put greased rings on hot greased griddle; All % full with batter. Turn when half done. London Crumpets. — IVi pints flour, Vi tea- spoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoon extract cinnamon. Sift together flour, salt, sugar, and powder ; add beaten egg, milk, cream, and extract ; mix into rather firm batter ; half fill large greased muffin-rings (flg. XVII) on hot, well-greased griddle. Bake on one side of them only. Serve hot with cottage cheese. Rice Crumpets. — 3 eggs, IVi cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian com meal, Vi cup flour, 2 tea- spoons Royal Baking Powder, Vi teaspoon salt. Mix in order named, and bake in criunpet- rings on hot greased griddle. Hominv Crumpets. — 1 scant cup boiled hominy, 3 cups milk, 1 tablespoon sugar, 1 tea- spoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 tea- spoons Royal Baking Powder sifted into the first cup. Bake as directed for plain cmm- pets. Bannocks. — Scald 2 cups Indian com meal with just enough boiling water to moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 tablespoons melted butter, 1 cup flour, 1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot oven. Slappers. — Put 2 cups Indian corn meal in bowl with V4 teaspoon salt and 2 tablespoons butter. Pour on slowly sufficient boiling water to thoroughly moisten without being sloppy. Cover; let stand for some hours or overnight. Add 3 welT-beaten eggs, 1 cup milk, and 1 cup wheat flour, the first half-cupful of flour being mixed with 2 teaspoons Royal Bak- ing Powder, to make a very thick drop batter. Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown other side. ✪ Rice Gems

AI-modernized reading of the original text

Royal Graham Gems. — 1½ pints Graham flour. Ml pint Indian com meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, IV4 pints milk. Sift together Graham flour, com meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. Viz All cold gem-pans (flg. X), well greased. Bake in a solid hot oven 10 to 12 minutes. Rice Gems. — 1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour, 1 teaspoon Royal Baking Powder, V4 teaspoon salt, 1 tablespoon melted butter. Mix as for plain gems, and bake in hot oven in gem-pans. Apple Gems. — Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoons molasses, \Mi cups Indian com meal, IViz cups flour. Mi teaspoon salt, 2 teaspoons Royal Baking Powder. Add sufficient milk to make thick drop batter, and bake in hot greased gem-pans. Crumpets. — Melt 1 heaping tablespoon lard ; add 2 beaten eggs and cups milk. Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 2 Vi cups flour. Crumpet-rings are larger than muffin-rings. Put greased rings on hot greased griddle; All % full with batter. Turn when half done. London Crumpets. — IVi pints flour, Vi teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoon extract cinnamon. Sift together flour, salt, sugar, and powder ; add beaten egg, milk, cream, and extract ; mix into rather firm batter ; half fill large greased muffin-rings (flg. XVII) on hot, well-greased griddle. Bake on one side of them only. Serve hot with cottage cheese. Rice Crumpets. — 3 eggs, IVi cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian com meal, Vi cup flour, 2 teaspoons Royal Baking Powder, Vi teaspoon salt. Mix in order named, and bake in crumpet-rings on hot greased griddle. Hominv Crumpets. — 1 scant cup boiled hominy, 3 cups milk, 1 tablespoon sugar, 1 teaspoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 teaspoons Royal Baking Powder sifted into the first cup. Bake as directed for plain crumpets. Bannocks. — Scald 2 cups Indian com meal with just enough boiling water to moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 tablespoons melted butter, 1 cup flour, 1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot oven. Slappers. — Put 2 cups Indian corn meal in bowl with V4 teaspoon salt and 2 tablespoons butter. Pour on slowly sufficient boiling water to thoroughly moisten without being sloppy. Cover; let stand for some hours or overnight. Add 3 welT-beaten eggs, 1 cup milk, and 1 cup wheat flour, the first half-cupful of flour being mixed with 2 teaspoons Royal Baking Powder, to make a very thick drop batter. Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown other side.

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Butter CakesGemsDrop CakesHot Cross BunsGerman Coffee CakeRoyal Sally LunnsRoyal Graham GemsRice GemsApple GemsCrumpetsLondon CrumpetsRusksRice CrumpetsHominv CrumpetsBannocksSlappers

The royal baker and pastry cook