Tarts, Gooseberry, Currant, Apple, or any other Fruit 29 Tarts, Open Jam 29 Tarts, Sand 19 Tea 41 Tea, Beef 42 Tomato Catsup 41 Tomato Sauce 38 Tomatoes, Panned 40 Tomatoes, Stewed 40 Tomatoes, Stuffed 40 Tomatoes, Stuffing for 36 Triangles 20 Turnip, Ma.shed 40 Veal, Braised Shoulder 34 Veal Cutlets, Breaded 36 Veal Stuffing 36 Vegetables, Hints on Cook- ing 39 Vegetables, Ragout of 40 Waffles 8 Waffles, No. 2 8 Waffles, German 9 Waffles, Rice 9 Waffles, Soft 9 Waffles, Virginia 9 Walnut Catsup 41 Walnut Wafers 19 Wheels. Fruit 21 Wine Whey 42 Wonders 23 Yankee Puffs 7 Yorkshire Pudding S'* THE ROYAL BAKER AND PASTRY COOK The cuts o>‘ this page represent utensils used in the various kinds of baking, and are re- ferred to in the Receipts according to numbers. Fig. IV. Fig. V. Timbale Mold. Fig. IX. Lemon Cake Pan. Fig. XIII. Square Cake Pan. Fig. VI. Pudding Mold. Fig. X. Fig. VII. Muffin Pans. Fig. XI. Wash Brush. Fig. XIV. Baking Sheet. One Oallon Ice Cream Freezer. FIG. XVII. Oval Pudding Pan. Fig. XII. Tin Bread Pan. Fig. XVI. Flour Sieve. Fig. XX. Family Scale. DO NOT BUY BAKING POWDER LOOSE OR IN BULK.— (What is meant by loose is weighed out in any quantity asked for.) All examinations made hy Boards of Health, Govern- ment Chemists, and others, prove loose powders are, almost without exception, made from alum, and at a cost of about one tenth of what a pure Cream Tartar powder, like the “ Royai. ” Baking Powder, can he made for. The argument that the consumer will save, in the purchase of such poisonous stuff, the cost of can, label, etc., is used simply to enable the seller to make a larger profit in selling an alum hulk, or loose, powder at the expense of the unsuspecting consumer, than can be made by selling the absolutely pure “ Royal ” brand. Remember this, and insist on getting the “ Royal ” in cans. Do not buy alum baking powders under any circumstances. GENERAL DIRECTIONS MUST BE CAREFULLY READ BY EVERY ONE USING THIS BOOK Hints on baking. — To achieve perfect success, the cook must use discrimination and care. Some flour requires more water, or milk, than others ; so that the quantity may have to be varied to make dough of a proper consistency. Different bakings will vary as to time and heat required, and should, therefore, be examined occasionally. To ascertain whether the bread is sufficiently done in the center of the loaf or cake, thrust a clean straw or long thin splinter into it. If done, there will be no dough on it when drawn out. Measure the flour, and he careful to mix with it the baking powder in a dry state, and before sift- itig. 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 or diminished, or, in plainer cake, etc. , dispensed with entirely. Where fewer eggs are used than directed, always use a little more baking powder. Never use sour milk. When about to cut new bread or cake, heat the knife very hot; this will prevent its crumbling.

AI-modernized reading of the original text

Tarts, Gooseberry, Currant, Apple, or any other Fruit 29 Tarts, Open Jam 29 Tarts, Sand 19 Tea 41 Tea, Beef 42 Tomato Catsup 41 Tomato Sauce 38 Tomatoes, Panned 40 Tomatoes, Stewed 40 Tomatoes, Stuffed 40 Tomatoes, Stuffing for 36 Triangles 20 Turnip, Mashed 40 Veal, Braised Shoulder 34 Veal Cutlets, Breaded 36 Veal Stuffing 36 Vegetables, Hints on Cooking 39 Vegetables, Ragout of 40 Waffles 8 Waffles, No. 2 8 Waffles, German 9 Waffles, Rice 9 Waffles, Soft 9 Waffles, Virginia 9 Walnut Catsup 41 Walnut Wafers 19 Wheels. Fruit 21 Wine Whey 42 Wonders 23 Yankee Puffs 7 Yorkshire Pudding 8 The cuts of this page represent utensils used in the various kinds of baking, and are referred to in the Receipts according to numbers. Fig. IV. Fig. V. Timbale Mold. Fig. IX. Lemon Cake Pan. Fig. XIII. Square Cake Pan. Fig. VI. Pudding Mold. Fig. X. Fig. VII. Muffin Pans. Fig. XI. Wash Brush. Fig. XIV. Baking Sheet. One Gallon Ice Cream Freezer. FIG. XVII. Oval Pudding Pan. Fig. XII. Tin Bread Pan. Fig. XVI. Flour Sieve. Fig. XX. Family Scale. DO NOT BUY BAKING POWDER LOOSE OR IN BULK.— (What is meant by loose is weighed out in any quantity asked for.) All examinations made by Boards of Health, Government Chemists, and others, prove loose powders are, almost without exception, made from alum, and at a cost of about one tenth of what a pure Cream Tartar powder, like the "Royal" Baking Powder, can be made for. The argument that the consumer will save, in the purchase of such poisonous stuff, the cost of can, label, etc., is used simply to enable the seller to make a larger profit in selling an alum bulk, or loose, powder at the expense of the unsuspecting consumer, than can be made by selling the absolutely pure “ Royal ” brand. Remember this, and insist on getting the “ Royal ” in cans. Do not buy alum baking powders under any circumstances. GENERAL DIRECTIONS MUST BE CAREFULLY READ BY EVERY ONE USING THIS BOOK Hints on baking. — To achieve perfect success, the cook must use discrimination and care. Some flour requires more water, or milk, than others ; so that the quantity may have to be varied to make dough of a proper consistency. Different bakings will vary as to time and heat required, and should, therefore, be examined occasionally. To ascertain whether the bread is sufficiently done in the center of the loaf or cake, thrust a clean straw or long thin splinter into it. If done, there will be no dough on it when drawn out. Measure the flour, and he careful to mix with it the baking powder in a dry state, and before siftitig. 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 or diminished, or, in plainer cake, etc. , dispensed with entirely. Where fewer eggs are used than directed, always use a little more baking powder. Never use sour milk. When about to cut new bread or cake, heat the knife very hot; this will prevent its crumbling.

The royal baker and pastry cook