The royal baker and pastry cook

Pennsylvania Brown Bread.— Mix well together 1 quart Graham flour, 1 pint Indiaji corn meal. 2 scant teaspoons salt, 2 scant teaspoons Royal Baking Powder. Dissolve 1 scant teaspoon soda in 1 teaspoon boiling water; mix with 1 cup molasses. To the dry ingredients add 1 quart cold water, then the molasses. Beat 1 minute, pour into 2 well-greased molds, steam or boil 4 hours. Dry off on pan in moderate oven 10 minutes. Graham Lunch Bread. — 1½ pints Graham flour, % pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, ¾ pint milk. Sift together Graham flour, flour, sugar, salt, and powder ; add the milk ; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness ; then divide into four large pieces, which form into long loaves, lay them just touching in a square shallow cakepan (fig. XIII), wash them over with milk. Bake in rather hot oven 30 minutes. When removing from oven rub them over with a little butter on a clean piece of linen. Corn Bread (New Orleans). — 1½ pints Indian corn meal, pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1 V4 pints milk, 2 eggs. Sift together corn meal, flour, sugar, salt, and powder ; rub in the shortening, add eggs (beaten) and the milk ; mix into a moderately stiff batter ; pour from bowl into shallow cake-pan (flg. XIII). Bake in rather hot oven 30 minutes. St, Charles Corn Bread.— Beat 2 eggs, add 1 pint milk, 1 pint Indian com meal, 1 tablespoon melted butter, 1 teaspoon salt, 1 teaspoon Royal Baking Powder. Beat hard 2 minutes, pour into greaseil pan (fig. XIII), bake about 30 minutes in hot oven. Loaf Corn-Bread. — Scald 1 pint milk; dissolve in it 1 tablespoon butter, cup sugar, 1 teaspoon salt. While on fire sift in sufficient Indian com meal to make a thick mush, cook 5 minutes, and set away till cold ; add 3 beaten eggs, 2 cups flour mixed with 2 teaspoons Royal Baking Powder, and turn into greased loafpan. Bake about 2 hours in moderate oven, and serve hot. Nonpareil Com Bread. — 2 heaping cups Indian com meal, 1 cup flour, 2⅛ cups milk, 1 tablespoon lard, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Beat 2 eggs, whites and yolks separately. Sift together dry ingredients, melt lard. Mix all together, beat hard 1 minute, turn into greased shallow pan, and bake about ^ hour in hot oven. Spider Corn Bread. — Beat 2 eggs with 2 tablespoons sugar. Add 1 pint milk, 1 teaspoon salt, 1⅛ cup Indian corn meal, ¾ cup flour, 1 teaspoon Royal Baking Powder. In a spider melt 2 tablespoons butter ; turn so as to grease sides. Pour in batter, add 1 cup milk, but do not stir. Bake about 30 minutes in hot oven. When done it should have a streak of custard through the middle. Rice and Indian Bread. — Beat 3 eggs very light ; add 1 pint milk, 2 cups white Indian com meal, 1 cup cold boiled rice, 2 tablespoons THE ROYAL BAKING POWI melted butter, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, ¾ cup more milk. Beat hard, bake in shallow greased pan in hot oven. Delicate Graham Bread (for Invalids). —