The royal baker and pastry cook

cool oven to dry the icing. Now spread a second coat of icing, which will prevent any crumbs or fruit being mixed up with the icing when you are icing to finish ; now with broad knife proceed, when first coat is dry, to ice sides, then pour icing on center of cake, in quantity sufficient to reach the edges, when stop; decorate with vase of white, made flowers, etc., to taste. White Mountain Cake. — 1 cup butter, 3 cups sugar, 1 pint flour, IMi teaspoons Royal Baking Powder, whites 6 eggs, 1 cup milk, 20 drops extract bitter almonds. Rub butter and sugar to light, white cream ; add the 6 whites whipped to dry froth, the flour sifted with the powder, the milk, and extract ; mix together thoroughly, but carefully, and bake in jellycake tins in a quick oven 15 minutes ; then arrange in layers with white icing and grated cocoanut mixed, in the proportion of 2 cups of former to 1 of latter. Wild Rose Cake. — Make the dough after the receipt given for pond-lily cake, flavoring with rose and strawberry instead of peach. Bake in 2-inch-deep jelly-tins, and sandwich with pink icing, and the same on top. (Made by substituting finely pulverized pink sugar for white.) When you have put the last layer of pink icing on top, sift very lightly over with granulated white sugar. Webster Cake. — 1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour, 1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 teaspoon each extract bitter almonds and vanilla, 1 Vi cups milk. Rub butter, sugar, and eggs smooth ; add flour sifted with powder, raisins, milk, and extracts ; mix into medium batter ; bake in cake-mold (fig. I), in quick, steady oven, 45 minutes. Wedding Fruit Cake. — 1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds currants, 1 pound raisins. Mi pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy. Mi ounce extract rose. Wine Cake. — 1 cup butter, 2 cups sugar, 2 cups flour. Ml teaspoon Royal Baking Powder, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition ; add flour sifted with powder, and wine ; mix into medium, firm batter; bake in shallow square cake-pan (fig. XIII), in moderate oven, 40 minutes; when taken from oven carefully ice with transparent icing. ¥ Cookies and Small Cakes Royal cookies. — l cup butter, 2 cups sugar, 5 eggs, 1% pints flour, Mi teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk ; mix into dough, soft enough to handle conveniently ; flour the board, roll out dough, thin ; cut out with biscuit-cutter ; lay on greased baking- tin, bake in hot oven 5 or 6 minutes. Soft Cookies. — 1 cup butter, IMi cups sugar, 2 eggs, 3 tablespoons milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to a soft dough. Sprinkle with sugar before rolling, cut in rounds, bake in quick oven. Cocoanut Cookies. — 1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 teaspoon vanilla, 2 teaspoons Royal Baking Powder, flour to roll out. Bake pale brown. Plain Cookies. — Mi cup butter, IMi cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 teaspoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moderate oven. Anise-seed Cakes. — 8 eggs, 1 pound sugar,