Royal baker and pastry cook

4 tablespoons sugar, y teaspoon salt, ly tea¬ spoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly y pint milk. Rub but¬ ter and sugar to white, light cream ; add yolks of eggs, 1 at a time. Sift flour, salt, and pow¬ der together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes ; as soon as brown, turn and brown the other side. Have buttered baking-tin; fast as browned, lay them on it, and spread rasp¬ berry jam over them ; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking. Three-egg Griddle Cakes. — 3 cups milk, 2 heaping cups flour, y teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mix as for plain griddle cakes, adding whites and yolks of eggs beaten separately. Indian Griddle Cakes. — % quart corn meal, y quart flour, 1 teaspoon brown sugar, y tea¬ spoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together com meal, flour, salt, sugar, and powder, add beaten eggs and milk, mix into a smooth bat¬ ter. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrup. Rice Griddle Cakes. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon sugar, y tea¬ spoon salt, 13^ teaspoons Royal Baking Pow¬ der, 1 egg, little more than y pint milk. Sift together flour, sugar, salt, and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well heated, bake nice brown, not too thick ; serve with maple syrup. 1 cup of cold boiled hominy may be substituted for rice. Crushed Wheat Griddle Cakes. — 1 cup crushed wheat, 1 y pints flour, 1 teaspoon brown sugar, y teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Boil 1 cup crushed wheat in % pint of water 1 hour, then dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder; add to crushed wheat preparation when quite cold ; mix into smooth batter. Bake on hot griddle; brown delicately on both sides; serve with hygienic cream sauce. Com Meal Griddle Cakes. — 2 cups corn meal, 1 cup flour, y teaspoon salt, 1 table¬ spoon molasses, 2 teaspoons Royal Baking Powder, milk or milk and water to mix to thin batter. Bake as already directed. Royal Buckwheats. — This is the most de¬ licious of all the griddle cakes. The oldfashioned buckwheat cakes made with yeast or raised overnight by means of batter from revious day were apt to be either sour or eavy and disagreeable effects naturally followed their eating. Now by the use of Royal Baking Powder to raise the batter, these objections have been entirely overcome, and buckwheat cakes are made a most deli¬ cious and perfectly wholesome food that can be eaten by any one without the slightest digestive inconvenience. 2 cups pure buck¬ wheat (do not use the so-called “ prepared ” or “self-raising” flours), 1 cup wheat flour, 2 tablespoons Royal Baking Powder, y tea¬ spoon salt, all sifted well together. Mix with sweet milk into thin batter, and bake at once on a hot griddle.