Royal baker and pastry cook

German Coffee Cake. — Sift together 3 cups flour, Y teaspoon salt, 3 tablespoons sugar, 2 scant teaspoons Royal Baking Powder. Rub in 2 heaping tablespoons butter. Beat 2 eggs, add % cup milk, stir into dry mixture, adding more milk if necessary to mix to very stiff batter. Spread % inch thick in well-buttered shallow pan. Mix together 2 tablespoons flour, 4 tablespoons granulated sugar, 1 heap¬ ing tablespoon cinnamon. Rub in 2 table¬ spoons butter until it is crumbly. Spread thickly over top of dough, bake about Y hour in moderate oven. Drop Cakes. — 1 pint flour, Y teaspoon salt, Y teaspoon sugar, 1 teaspoon Royal Baking Powder sif ted together. Rub in Y tablespoon lard. Mix with milk to a thick batter. Drop by spoonfuls on greased pans, and bake in a very hot oven. Yorkshire Breakfast Cake. — Sift together 3 cups flour, Yl teaspoon salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out Y inch thick. Place without cutting on hot greased griddle, and cover. Place on moderate fire, cook about 10 minutes. Slip off on board, turn without breaking, re¬ turn to griddle and cook 10 minutes longer. Break into pieces and serve with butter. Royal Sally Lunns. — Sift together 1 pint flour, 1Y teaspoons Royal Baking Powder, Y teaspoon salt. Stir in the beaten yolks of 2 eggs mixed with Y cup milk and Yi cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well-greased muffinpans in a hot oven. Rusks. — 1Y pints flour, Y teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1 tea¬ spoon each extract nutmeg and cinnamon, Y pint milk. Sift together flour, salt, sugar, and powder; rub in butter; add milk, beaten eggs, and extracts. Mix into dough soft enough to handle ; flour the board, turn out dough, give it quick turn or two to complete its smoothness. Roll under the hands into round balls size of a small egg; lay them on greased shallow cake-pan, put very close to¬ gether, sprinkle a little sugar over, bake in moderately heated oven about 30 minutes. Yankee Puffs. — Mix together 1J4 cups flour, Y teaspoon salt, scant teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 table¬ spoon butter, add the beaten yolks of 2 eggs, then alternately the dry mixture and 1 cups milk, Y teaspoon vanilla, whipped whites of 2 eggs. Bake in hot greased muffin-pans in a hot oven. German Puffs. — 1 pint flour, 2 tablespoons sugar, 1Y teaspoons Royal Baking Powder, 3 tablespoons butter, 4 eggs, 1 cup cream. Cream butter and sugar; add beaten eggs, then, alternately, the cream and dry ingre¬ dients sifted together. Bake in well-greased cups in hot oven. Peculiars. — 1 pint flour, sifted with 1 tea¬ spoon Royal Baking Powder and a little salt ; add 1 egg; mix with 1 pint sweet milk, beat well to a batter, and bake quickly in buttered gem-pans already hot. Fritters and Waffles