Royal baker and pastry cook

Water Ices . Weights & Measures . Welsh Rarebit . . 44 . 8, 9, 10 . 34 . 4, 5 . 6 . 29 . 29 . 18, 19 . 42 . 35 . 30 . 17 . 41 . 30 33, 34, 35, 36 . 37, 38 . 36 . 28 . 37 . 4, 5, 6 . 34 . 39 . 32, 33 . 10 . 26 . 11 . 7 . 41, 42 _ 26, 27, 28 . 35 . 35 . 27, 37 . 36, 37 . 30 .23, 24, 25, 34 . 34 . 2, 3 . 14 . 9 . 7 . 38, 39 . 7 . 37 . 37, 38 . 25, 26 . 35 . 6 . 39 . 32, 33 . 29 . 25 . 30, 31 . 30 . 35 . 36 . 35 . 27 . 42 . 36 . 39 . 39 . 7, 8 . 29 . 11 . 39 Royal Baking Powder Is a superior preparation for raising or leavening biscuit, cake, griddle-cakes, rolls, muffins, crusts, puddings, doughnuts, hotbreads and other similar flour foods. Royal Baking Powder Is absolutely pure and wholesome. Royal is the only baking powder made from Royal grape cream of tartar, a derivative of rich, ripe grapes, and chemically pure baking soda. It perfectly aerates and leavens the batter or dough, and makes the food finer in appearance, more delicious to the taste, and more healthful. It possesses the greatest practicable leavening strength, never varies in quality, and will keep fresh and perfect in all climates until used. Royal Baking Powder Is specially useful in making fine cake. For this purpose, with highest class bakers in America and Great Britain, it has generally superseded other leavening agents. Royal Baking Powder Is recommended by expert bakers and pastry cooks be¬ cause it makes the preparation of good food easier. Ex¬ perienced housekeepers find that it makes the food of finer and better quality. Physicians are unanimous in commending it because it improves the healthfulness of the food. Royal Baking Powder Is used by the prominent pastry chefs in America, in¬ cluding those of the White House, Delmonico’s and Sherry’s famous restaurants, the Waldorf-Astoria, the Belmont, the Plaza, the Astor, and other hotels in New York. It is used upon the great transatlantic steamships and generally in the leading hotels, public institutions, and private families throughout the world. FOR MAKING THE FINEST AND MOST HEALTHFUL FOOD. ROYAL BAKING POWDER IS INDISPENSABLE GENERAL DIRECTIONS MUST BE CAREFULLY READ BY EVERYONE 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 quan¬ tity may require to be varied for 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 be careful to mix with it the baking powder in a dry state, and before sifting. 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 flour and liquid are to be mixed, always stir liquid gradually into the flour — to add flour to liquid usually means lumps, especially for an inexperienced cook.