The royal baker and pastry cook

Almond Cake, 2. — % cup butter, 1 cup sugar, 14 cup milk, 3 eggs, 2 cups flour, 2 level teaspoons Royal Baking Powder, 1 pound almonds blanched and cut in strips. Cream the butter, add the sugar, and cream again ; add the beaten yolks, then, alternately, the milk and the flour sifted with the baking powder. Lastly, add the whites whipped to a stiff froth and the almonds. Bake in a loaf in a moderate oven. Angel Food Cake. — Whites 11 eggs, IMj cups fine granulated sugar, 1 cup flour sifted four times with 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Whip the whites to a firm, stiff froth. Cut in lightly the sugar, then the flour mixed with the baking powder, lastly the vanilla. Pour into an ungreased pan (lig. IV) and bake 40 minutes in moderate oven. When baked invert pan on 2 cups ; let stand till cold. Apple Jelly Cake. — 1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 1½ teaspoons Royal Baking Powder, 1 cup milk, 6 apples, 6 ounces sugar, 1 teaspoon butter. Rub together butter and sugar to flue, light, white cream, add eggs 2 at a time, beating 10 minutes after each addition. Sift flour and Royal Baking Powder together, add to butter, etc., with milk, and mix into rather thin batter. Bake in jellycake tins carefully greased. Meanwhile have apples peeled and sliced, put on Are with sugar; when tender remove, rub through fine sieve, and add butter. When cold use to spread between layers. Cover cake plentifully with sugar sifted over top. Bride’s Cake. — 1 scant cup butter, 3 cups sugar, 1 cup milk, whites 12 eggs, 3 teaspoons Royal Baking Powder, 1 cup corn-starch, 3 cups flour, 14 teaspoon salt. Cream butter and sugar. Mix flour, baking powder, and cornstarch, and add alternately with milk and whipped whites. Flavor with vanilla or almond extract and bake in loaf -tin lined with 4 thicknesses of paper ; have oven moderate. Banana Cake. — cup butter, 1 cup sugar, ⅜ cup milk, 2 scant cups flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ teaspoon vanilla. Mix flour and baking powder. Cream butter and sugar, add milk and flour alternately, then vanilla and beaten whites. Bake in 3 layer-tins in hot oven. To receipt for boiled icing (see Cake Fillings) add Mi cup mashed banana and use as filling. Dust top with powdered sugar. Chocolate Cake. — Make a cake as for banana cake, and bake in 3 layers. Put together with chocolate filling (see Cake Fillings). Chocolate Cream Cake. — IMi pounds each butter, sugar, and flour, 14 eggs. Beat the yolks separate with sugar and butter. Beat the whites separately, and add to above. To Mi of the dough mix *4 pound chocolate, and bake of each part (the dark and light) 6 cakes. For filling take % pint cream, yolks 8 eggs. Sugar to taste ; flavor with extract vanilla, put on fire and stir until it thickens, then put between the cakes. Chocolate Layer Cake. — 2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, V4 teaspoon salt, 1 teaspoon vaniUa. Mix flour, salt, and baking powder. Beat egg yolks till thick. Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot oven. Put together with chocolate filling. No. 2 (see Cake Fillings).