Royal baker and pastry cook

Do not use sour milk buttermilk, or any of the so-called prepared or self-raising flours. Weights and Measures 1 cup, medium size . . A pint or A pound 4 cups, medium size, of flour weigh 1 pound. 1 pint flour weighs ... 1 pint white sugar weighs . 2 tablespoons of liquid weigh 8 teaspoons of liquid weigh 1 gill of liquid weighs . 1 pint of liquid weighs . A pound. . 1 pound. . 1 ounce. . 1 ounce. . 4 ounces. . 16 ounces. Cakes Requiring More Than Four Eggs ANGEL FOOD CAKE. — Whites 11 eggs, VA cups fine granulated sugar, 1 cup flour sifted four times with 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Whip the whites to a firm, stiff froth. Cut in lightly the sugar, then the flour mixed with the bakmg powder, lastly the vanilla. Pour into an ungreased pan and bake 40 minutes in moderate oven. When baked invert pan on 2 cups; let stand till cold. Bride’s Cake. — 1 scant cup butter, 3 cups sugar, 1 cup milk, whites 12 eggs, 3 teaspoons Royal Baking Powder, 1 cup corn-starch, 3 cups flour, A teaspoon salt. Cream butter and sugar. Mix flour, baking powder, and cornstarch, and add alternately with milk and whipped whites. Flavor with vanilla or almond extract and bake in loaf-tin lined with 4 thicknesses of paper; have oven moderate. Chocolate Cream Cake. — VA pounds each butter, sugar, and flour, 14 eggs. Beat the yolks separate with sugar and butter. Beat the whites separately, and add to above. To Vi of the dough mix A pound chocolate, and bake of each part (the dark and light) 6 cakes. For filling take A pint cream, yolks 8 eggs. Sugar to taste; flavor with extract vanilla, put on fire and stir until it thickens, then put between the cakes. Centennial Cake. — A pound butter, VA pounds brown sugar, 6 eggs, 2 cups milk, 1 A pounds flour, A teaspoon salt, 2 teaspoons Royal Baking Powder, A pound cleaned cur¬ rants, A pound seeded raisins, A pound sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well with a little of the flour. Mix flour, salt, and baking powder. Cream butter and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the milk and flour, add whipped whites, and beat hard. Stir in prepared fruit. Line 2 loaf-pans with 3 thicknesses of paper. Divide the batter between the pans and bake about 1 A hours in moderate oven. Cocoanut Loaf Cake. — ½ cup butter, 1 cup sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 tea¬ spoons Royal Baking Powder, A teaspoon salt, 2 cups freshly grated cocoanut. Put together same as chocolate loaf cake, and bake in loaf-pan in moderate oven. Cocoanut Layer Cake. — A cup butter, 13^ cups sugar, whites 8 eggs, 2 A cups flour, A teaspoon salt, 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar. Add vanilla, then, alternately, the flour and whipped whites. Beat hard ; "bake in 3 layercake pans. When cold put together with cocoanut filling, No. 2 (see Fillings).