Royal baker and pastry cook

Buckwheat Cakes. — To 1 y pints pure buckwheat flour (never use prepared or selfraising flour) add % pint each wheat flour and Indian meal, 3 heaping teaspoons Royal Baking Powder, 1 teaspoon salt, 1 tablespoon brown sugar or molasses. Sift well together, in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder ; when ready to bake add 1 pint water or suffi¬ cient to form smooth batter that will run in a stream (not too thin) from pitcher; make griddle hot and cakes as large as a saucer. When surface is covered with air-holes it is time to turn cakes over; take off when suffi¬ ciently browned. Bread Cakes. — y2 pound bread, 1 pint flour, 1 teaspoon brown sugar, y2 teaspoon salt, 1 y teaspoons Royal Baking Powder, % pint milk, 1 egg. Put bread, free from crust, to steep in warm water. When thoroughly soaked, wring dry in a towel ; dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder, add to prepared bread, mix together into a smooth batter. Bake on well-heated griddle. Serve with sugar and cream. Wheat (or Flannel) Cakes. — 1^ pints flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1½ pints milk. Sift together flour, sugar, salt, and powder; add beaten eggs and milk, mix into smooth batter that will run in rather continuous stream from pitcher. Bake on good hot griddle rich brown color, in cakes large as tea saucers. Serve with maple syrup. Pancakes. — 1 pint flour, 6 eggs, 1 saltspoon salt, 1 teaspoon Royal Baking Powder, and milk to make a thin batter. Add the baking powder to the flour, beat the whites and yolks of eggs separately ; add the yolks, salt, 2 cups milk, then the whites and the flour alternately with milk, until the batter is of right consis¬ tency. Run 1 teaspoon lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll pancake up like a sheet of paper, lay upon a hot dish, put in more lard, and fry another pancake. Keep hot over boiling water. Send ½ dozen to table at a time. Serve with sauce, jelly, or pre¬ serves. English Pancakes. — 1 pint milk, 2 eggs, 1 tablespoon sugar, 1 cup flour, 1 teaspoon Royal Baking Powder, 1 cup cream, pinch salt. Sift flour, salt, and powder together; add to it eggs beaten with sugar and diluted with milk and cream; mix into thin batter. Have small round frying-pan; melt little butter in it; pour about y2 cup batter in it, turn pan round, that batter may cover the pan, put on hot fire ; turn it and brown other side. Butter each and roll it up; sprinkle with powdered sugar. French Pancakes. — Proceed as directed for English pancakes ; when all are done, spread each with any kind of preserves, roll up, sift over plenty sugar, glaze with red-hot poker. V* Cakes Flour