Citron Cake. — VA cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Pow¬ der, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shallow, flat cake-pan, in a moderate oven, 50 minutes. Cream Cakes (Eclaires & la Creme). — 10 eggs, A cup butter, A pound flour✪ Chocolate Cream Cake, 1 pint water. Set the water on the fire in a stew pan with the butter; as soon as it boils, stir in the sifted flour with a wooden spoon; stir vigor¬ ously until it leaves the bottom and sides of pan; remove from fire, beat in the eggs, 1 at a time. Place this batter in a pointed canvas bag having a nozzle at small end, press out the batter, in shape of fingers, on a greased tin, a little distance apart. Bake in steady oven 20 minutes. When cold, cut the sides and fill with following: PASTRY CREAM 2 cups sugar, 1 y2 pints milk, 3 large table¬ spoons corn-starch, yolks of 5 eggs, 1 table¬ spoon good butter, 2 teaspoons extract vanilla✪ Pastry Cream. Bring the milk to a boil; with the sugar add the starch dissolved in a little cold water ; as soon as it reboils, take from the fire. Beat in the egg yolks. Return to the fire 2 minutes to set the eggs. Add the extract and butter. Spread tops, when cold, with choco¬ late or vanilla icing. Cream Cake. — A cup butter, 2 cups sugar, 1 A pints flour, 5 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk. Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, beating 5 minutes after each addition Sift the flour with the powder, which add to the butter, etc., and the milk. Mix into rather thin batter, and bake in jelly- cake tins, well greased , in hot oven 1 5 minutes. When cold spread pastry cream between the layers, and ice the top with clear icing. (See Pastry Cream, above.) Currant Cake (English). — VA cups butter, 2 cups sugar, 7 eggs, 1 teaspoon Royal Baking Powder, A cup citron, in small, thin slices, the rind of an orange, peeled very thin and cut in shreds, 2 cups currants, washed and picked, lA pints flour, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream. Add the eggs. 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together. Add it to the butter, etc., with the citron, orange peel, currants, and the extract. Bake in a thickly paper- lined tin 1 hour and 25 minutes, in a moder¬ ate oven. ROYAL BAKING TOWDER IS ABSOLUTELY PURE 12 THE ROYAL BAKER AND PASTRY COOK Continental Fruit Cake. — 1 pound butter, X pound sugar, 134 pounds flour, 1 cup cream, 1 wine-glass each brandy and wine, 1 grated nutmeg, 1 teaspoon each mace and cloves, 2 teaspoons cinnamon, 34 teaspoon salt, 8 eggs, % pound each raisins and currants, 34 pound shred citron. Put together as for centennial cake, and bake in 2 loaves in moderate oven, lining pans with 3 thicknesses of paper. ✪ Lunch Cake (Boston)

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Citron Cake. — VA cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Pow¬ der, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shallow, flat cake-pan, in a moderate oven, 50 minutes. Cream Cakes (Eclaires & la Creme). — 10 eggs, A cup butter, A pound flour, 1 pint water. Set the water on the fire in a stew pan with the butter; as soon as it boils, stir in the sifted flour with a wooden spoon; stir vigor¬ ously until it leaves the bottom and sides of pan; remove from fire, beat in the eggs, 1 at a time. Place this batter in a pointed canvas bag having a nozzle at small end, press out the batter, in shape of fingers, on a greased tin, a little distance apart. Bake in steady oven 20 minutes. When cold, cut the sides and fill with following: PASTRY CREAM 2 cups sugar, 1 y2 pints milk, 3 large table¬ spoons corn-starch, yolks of 5 eggs, 1 table¬ spoon good butter, 2 teaspoons extract vanilla. Bring the milk to a boil; with the sugar add the starch dissolved in a little cold water ; as soon as it reboils, take from the fire. Beat in the egg yolks. Return to the fire 2 minutes to set the eggs. Add the extract and butter. Spread tops, when cold, with choco¬ late or vanilla icing. Cream Cake. — A cup butter, 2 cups sugar, 1 A pints flour, 5 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk. Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, beating 5 minutes after each addition Sift the flour with the powder, which add to the butter, etc., and the milk. Mix into rather thin batter, and bake in jelly- cake tins, well greased , in hot oven 1 5 minutes. When cold spread pastry cream between the layers, and ice the top with clear icing. (See Pastry Cream, above.) Currant Cake (English). — VA cups butter, 2 cups sugar, 7 eggs, 1 teaspoon Royal Baking Powder, A cup citron, in small, thin slices, the rind of an orange, peeled very thin and cut in shreds, 2 cups currants, washed and picked, lA pints flour, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream. Add the eggs. 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together. Add it to the butter, etc., with the citron, orange peel, currants, and the extract. Bake in a thickly paper- lined tin 1 hour and 25 minutes, in a moder¬ ate oven. ROYAL BAKING TOWDER IS ABSOLUTELY PURE 12 THE ROYAL BAKER AND PASTRY COOK Continental Fruit Cake. — 1 pound butter, X pound sugar, 134 pounds flour, 1 cup cream, 1 wine-glass each brandy and wine, 1 grated nutmeg, 1 teaspoon each mace and cloves, 2 teaspoons cinnamon, 34 teaspoon salt, 8 eggs, % pound each raisins and currants, 34 pound shred citron. Put together as for centennial cake, and bake in 2 loaves in moderate oven, lining pans with 3 thicknesses of paper.

Royal baker and pastry cook