When about to cut new bread or cake, heat the knife very hot ; this will prevent its crumbling. CAKE BAKING. — For a plain cake made with one pound of flour, Royal Baking Powder, etc., the time to be allowed in baking would be from 40 to 50 minutes; at the outside not more than one hour. Very rich cakes, in which butter and eggs predominate, take, of course, very much longer time to bake, a pound cake taking from 1^ to 2 hours, and a bride’s cake 3J^. On no account should an oven be too hot when the cake is put in — that is, hot enough to brown at once; if so, in 5 minutes the whole outside will be burned and the interior will stand little chance of being baked. The old plan of feeling the handle of the oven door to test the heat is not always successful; it is better to sprinkle a little flour inside and shut the door for about three minutes ; if at the end of that time it is of a rich light brown, the cake may be put in, but if burned the heat must be lessened. In baking loaf cake, remember that unless you place a piece of paper over for protec¬ tion at first, a top crust will be formed at once that prevents the raising. When cake is well raised, remove the paper for browning on top. ADVICE TO THE COOK. — Great cleanliness, as well as care and attention, is required from a cook. Keep your hands very clean; try to prevent your nails from get¬ ting black or discolored; don’t ** scatter” in your kitchen; clean up as you go; put cold water into each saucepan or stewpan as you finish using it. Dry your saucepans before you put them on the shelf. Scour tins with good mineral soap and rinse thoroughly in hot water. In cleaning a frying-pan, scour the outside as well as the inside. In cleaning greasy utensils, such as the soup-pot and frying-pan, wipe off the worst of the grease with soft paper (which can be burned), then soak in warm water to which soap-powder or a little ammonia has been added, finishing with mineral soap. Wash your pudding- cloths, scald, and hang them to dry directly after using them; air them before you put them away, or they will be musty; keep in dry place. Be careful not to use a knife that has cut onions till it has been cleaned. Keep sink and sink-brush very clean; be careful never to throw anything but water down sink. Do not throw cabbage water down it; throw it away out of doors; its smell is very bad. Never have sticky plates or dishes; use very hot water for washing them; when greasy, change it. Take care that you look at the meat the butcher brings, to see that it is good. Let there be no waste in the kitchen. Bread and Rolls healthful, economical, and convenient of all leavening or lightening agents. BREAD was first made without leaven, Yeast is a living plant. Mixed with the heavy and solid. Then yeast was dis- dough it causes fermentation and destruction covered, and yeast-risen bread came of a part of the flour, and this produces car- into use throughout the civilized world, bonic-acid gas. The bubbles of this gas Finally baking powder was devised, the most become entangled in the dough, swelling it up ROYAL BAKING POWDER IS ABSOLUTELY PURE 2 THE ROYAL BAKER

AI-modernized reading of the original text

When about to cut new bread or cake, heat the knife very hot ; this will prevent its crumbling. CAKE BAKING. — For a plain cake made with one pound of flour, Royal Baking Powder, etc., the time to be allowed in baking would be from 40 to 50 minutes; at the outside not more than one hour. Very rich cakes, in which butter and eggs predominate, take, of course, very much longer time to bake, a pound cake taking from 1^ to 2 hours, and a bride’s cake 3J^. On no account should an oven be too hot when the cake is put in — that is, hot enough to brown at once; if so, in 5 minutes the whole outside will be burned and the interior will stand little chance of being baked. The old plan of feeling the handle of the oven door to test the heat is not always successful; it is better to sprinkle a little flour inside and shut the door for about three minutes ; if at the end of that time it is of a rich light brown, the cake may be put in, but if burned the heat must be lessened. In baking loaf cake, remember that unless you place a piece of paper over for protec¬ tion at first, a top crust will be formed at once that prevents the raising. When cake is well raised, remove the paper for browning on top. ADVICE TO THE COOK. — Great cleanliness, as well as care and attention, is required from a cook. Keep your hands very clean; try to prevent your nails from get¬ ting black or discolored; don't "scatter" in your kitchen; clean up as you go; put cold water into each saucepan or stewpan as you finish using it. Dry your saucepans before you put them on the shelf. Scour tins with good mineral soap and rinse thoroughly in hot water. In cleaning a frying-pan, scour the outside as well as the inside. In cleaning greasy utensils, such as the soup-pot and frying-pan, wipe off the worst of the grease with soft paper (which can be burned), then soak in warm water to which soap-powder or a little ammonia has been added, finishing with mineral soap. Wash your puddingcloths, scald, and hang them to dry directly after using them; air them before you put them away, or they will be musty; keep in dry place. Be careful not to use a knife that has cut onions till it has been cleaned. Keep sink and sink-brush very clean; be careful never to throw anything but water down sink. Do not throw cabbage water down it; throw it away out of doors; its smell is very bad. Never have sticky plates or dishes; use very hot water for washing them; when greasy, change it. Take care that you look at the meat the butcher brings, to see that it is good. Let there be no waste in the kitchen. Bread and Rolls healthful, economical, and convenient of all leavening or lightening agents. BREAD was first made without leaven, Yeast is a living plant. Mixed with the heavy and solid. Then yeast was dis- dough it causes fermentation and destruction covered, and yeast-risen bread came of a part of the flour, and this produces carinto use throughout the civilized world, bonic-acid gas. The bubbles of this gas Finally baking powder was devised, the most become entangled in the dough, swelling it up

Royal baker and pastry cook