Royal baker and pastry cook

Blueberry Muffins. — 1 pint flour, y tea¬ spoon salt, 2 tablepoons melted butter, y cup sugar, 2 small teaspoons Royal Baking Powder, 1 egg, 1 cup milk, 1 cup berries. Mix as for plain muffins; add berries last, dusting them with a little flour. Bake in muffin-pans in hot oven. Royal Egg Muffins. — 1 quart flour, 1 tablespoon sugar, 1 teaspoon salt, 1 large tablespoon butter, 2 teaspoons Royal Baking Powder, 3 eggs, ly pints milk. Sift together flour, sugar, salt, and powder; rub in the butter; add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle cakes; % fill cold, carefully greased muffin-pans; bake in hot oven 15 minutes. Graham Muffins. — 1 quart Graham flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together Graham flour, sugar, salt, and powder; add beaten egg and milk; mix into batter like pound cake; muffinpans, well greased, % full ; bake in hot oven 15 minutes. Oatmeal Muffins. — 1 cup oatmeal, 134 pints flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard, 2 eggs, 1 pint milk. Sift together oatmeal, flour, salt, and powder; rub in lard cold, add beaten eggs and milk; mix smoothly into batter rather thinner than cup cake ; fill muffin-pans % full; bake in good hot oven 15 minutes. Potato Muffins. — Boil and mash 3 pota¬ toes; add 1 teaspoon salt, 1 tablespoon butter; beat well. Add 2 beaten eggs, 34 cup milk, flour to make a drop batter, and 1 tea¬ spoon Royal Baking Powder. Bake on hot greased griddle in greased rings. Sweet Muffins. — 1 cup sugar, 1 egg, 1 tablespoon melted butter, 1 pint sweet milk, 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix and sift dry ingredients; add milk and beaten egg and butter. Beat hard, bake in greased muffinpans. Butter Cakes. — Mix 1 quart flour, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder. Rub in 3 tablespoons butter. Mix to a soft dough with milk, roll out 24 inch thick, cut in round cakes. Lay on a moderately hot greased griddle, and when pale brown turn and brown on other side. Tear open, butter liberally, and send to table. Gems. — 1 pint flour, 1 teaspoon Royal Baking Powder, 34 teaspoon salt, 1 teaspoon sugar, 3 teaspoons melted butter, 1 cup milk, 3 eggs, whites and yolks beaten separately. Mix as for muffins, adding beaten whites last; bake in hot, well-greased iron gempans. Royal Graham Gems. — 134 pints Graham flour, 34 pint Indian com meal, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1% pints milk. Sift together Graham flour, corn meal, salt, and powder. Add the milk, and mix into a moderately stiff batter. 34 fill cold gem-pans well greased. Bake in a hot oven 10 to 12 minutes. Rice Gems. — 1 egg, 1 cup milk, 1 cup cold boiled rice, 1 cup flour, 1 teaspoon Royal Bak¬ ing powder, 34 teaspoon salt, 1 tablespoon melted butter. Mix as for plain gems, and bake in hot oven in gem-pans. Apple Gems. — Chop fine 4 sour apples, add 1 beaten egg, 2 tablespoons molasses, 134 cups Indian corn meal, 134 cups flour, 34 teaspoon salt, 2 teaspoons Royal Baking Powder. Add sufficient milk to make thick drop batter, and bake in hot greased gem-pans.