Royal baker and pastry cook

Rice Crumpets. — 3 eggs, 134 cups milk, 1 cup cold boiled rice, 1 tablespoon melted butter, 1 cup Indian corn meal, 34 cup flour, 2 teaspoons Royal Baking Powder, 34 tea¬ spoon salt. Mix in order named, and bake in crumpet-rings on hot greased griddle. Crumpets. — Melt 1 heaping tablespoon lard; add 2 beaten eggs and 134 cups milk Beat well, add 1 teaspoon salt, 2 teaspoons sugar, 3 teaspoons Royal Baking Powder sifted with 234 cups flour. Crumpet-rings are larger than muffin-rings. Put greased rings on hot greased griddle ; fill % full with batter. Turn when half done. London Crumpets. — 134 pints flour, 34 tea¬ spoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 egg, nearly a pint milk and cream in equal parts, 1 teaspoon extract cinnamon. Sift together flour, salt, sugar, and powder; add beaten egg, milk, cream, and extract; mix into rather firm batter ; half fill large greased muffin-rings on hot, well-greased griddle. Bake on one side of them only. Serve hot with cottage cheese. Hominy Crumpets. — 1 scant cup boiled hominy, 2 cups milk, 1 tablespoon sugar, 1 tea¬ spoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 teaspoons Royal Baking Powder sifted into the first cup. Bake as directed for plain crum¬ pets. Bannocks. — Scald 2 cups Indian corn meal with just enough boiling water to moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt, 2 table¬ spoons melted butter, 1 cup flour, 1 teaspoon Royal Baking Powder. Bake in greased shallow pans in hot oven. Slappers. — Put 2 cups Indian corn meal in bowl with 34 teaspoon salt and 2 tablespoons butter. Pour on slowly sufficient boiling water to thoroughly moisten without being sloppy. Cover; let stand for some hours or overnight. Add 3 well-beaten eggs, 1 cup milk, and 1 cup wheat flour, the first half¬ cupful of flour being mixed with 2 teaspoons Royal Baking Powder, to make a very thick drop batter. Drop by spoonfuls on a hot greased griddle, cook slowly till brown, turn and brown other side. Scotch Scones. — 1 quart flour, 1 teaspoon sugar, 34 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 large tablespoon lard, 2 eggs, nearly 1 pint milk. Sift together flour, sugar, salt, and powder; rub in lard cold ; add beaten eggs and milk ; mix into dough smooth and just consistent enough to handle. Flour the board, turn out dough, give it one or two quick kneadings to complete its smoothness ; roll it out with rolling-pin to 34 inch in thick¬ ness, cut with sharp knife into squares larger than soda crackers, fold each in half to form three-cornered pieces. Bake on hot griddle 8 or 10 minutes; brown on both sides. Hot Cross Buns. — Sift together 1 quart flour, 34 teaspoon salt, 1 cup sugar, 3 scant teaspoons Royal Baking Powder. Rub in Y cup butter, then add 34 pound cleaned cur¬ rants, 34 teaspoon nutmeg, 34 pound cut citron, 34 pound seeded raisins, J4 teaspoon allspice. Beat 2 eggs, add 34 cup milk, and stir into the dry mixture, adding enough more milk to mix to a firm dough. Mold into round buns, lay 2 inches’ apart on greased pans, brush with milk Cut cross on each, sprinkle cut with granulated sugar, bake in hot oven.