Royal baker and pastry cook

Griddle Cakes, Etc. THE griddle cake as made to-day with Royal Baking Powder is another article of food which has taken high rank upon the American table. The heavy, sour, grease-soaked, indigestible griddle cake of old is, where modern methods are employed, a thing of the past. The properly made griddle cake is a delicious food, healthful, appetizing, and nutritious. Raising the griddle cake with yeast is altogether obsolete with expert cooks. Mixtures of soda, saleratus, sour milk, buttermilk, etc., are likewise not permissible. Royal Baking Powder has altogether redeemed the griddle cake. It makes the cake light, tender, digestible, and its preparation and baking are the work of a moment only. Royal Baking Powder, plain, sweet milk, flour, and a little salt make a food fit for a feast. Eggs add to richness of griddle cakes but are really non-essential. The batter must be thin, the cakes made small and not too thick, — about a good 34 inch thick when baked, — browned, and neatly turned. The griddle must be merely rubbed with grease, not grease-soaked. This is highly important. Take a thick piece of salt pork on a fork, or a lump of suet in a piece of cheese-cloth, and rub lightly over the hot griddle and pour the batter on immediately. Remember that buckwheat is one of the most difficult flours to lighten. Where it enters into combination with other materials this fact must be recognized and a somewhat larger proportion of Royal Baking Pow¬ der allowed. Made in the manner directed in these receipts buckwheat cakes can be safely and profusely eaten by every one. Royal Wheat Cakes. — This is the best plain hot griddle cake without eggs. The cakes will be light, tender, and healthful. 1 quart flour, 3 teaspoons Royal Baking Powder, y2 tea¬ spoon salt. Sift well together and add sweet milk to make into a soft batter. Bake imme¬ diately on hot griddle. Should be full % inch thick when baked. Smother with butter and maple syrup or honey. Griddle Cakes with Eggs. — 3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, wellgreased griddle. Make them thin. Graham Griddle Cakes. — 1 pint Graham flour, y2 pint Indian com meal, y pint flour, 1 heaping teaspoon brown sugar, y2 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, y pint each of milk and water. Sift together Graham flour, corn meal, flour, sugar, salt, and powder. Add beaten egg, milk, and water. Mix together into a smooth batter. Heat griddle hot, pour batter into cakes as large as a tea saucer. Bake brown on one side, carefully turn and brown other side. Pile one on the other, serve very hot, with sugar, milk, cream, or maple syrup. Cereal Griddle Cakes. — 1 cup any cold cooked cereal, mash fine to free from lumps, add 1 beaten egg, yolk and white separate, ½ teaspoon Royal Baking Powder, beat thor¬ oughly. Drop by spoonfuls on hot griddle and serve when brown with syrup. Geneva Griddle Cakes. — ly pints flour,