Royal baker and pastry cook

Gold Cake. — J4 cup butter, 1 cup su¬ gar, yolks 6 eggs, 2 cups flour, 34 teaspoon salt, 1 heaping teaspoon Royal Baking Pow¬ der, grated rind and strained juice 1 large orange. Mix the dry ingredients. Cream the butter and sugar, add well-beaten yolks, or¬ ange rind and juice, and flour. Bake in shal¬ low pan in moderate oven, and ice with orange-water icing. Make silver cake at same time. Ice-cream Cake. — 1 cup butter, 2 cup® sugar, 1 cup milk, 334 cups flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, 34 tea¬ spoon salt. Mix dry ingredients. Cream but¬ ter and sugar, add milk, then flour, and beat. Add whipped whites and beat again. Flavor with almond extract. Bake in three jelly-tins in hot oven, and when cold put together with boiled icing flavored with almond extract. Imperial Cake. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated lemon rind, 1 table¬ spoon lemon juice, 34 pound seeded raisins, 34 cup sliced blanched almonds, 34 pound flour, 34 teaspoon salt, 1 teaspoon Royal Baking Powder. Mix dry ingredients. Cream butter and sugar. Add 1 whole egg and beat hard until incorporated. Stir in some of the flour. Alternate eggs and flour in same way until all the eggs are added, then beat hard lOminutes. Add lemon juice, almonds, and dredged raisins. Line loaf -pan with 3 thicknesses pa¬ per. Bake in moderate oven about 134 hours. Lady Cake. — 134 cups butter, 3 cups sugar, whites 8 eggs, 1 pint flour, 34 teaspoon Royal Baking Powder, 1 cup milk, 20 drops extract bitter almonds. Rub the butter and sugar to a cream ; add the flour sifted with the pow¬ der, milk, and extract; mix into a smooth batter; then gently mix the 8 egg whites, whipped to a dry froth; WThen thoroughly mixed, put into a shallow cake-pan, papered, and bake carefully in steady oven 40 minutes. When cool, ice the bottom and sides with white icing. Lunch Cake (Boston). — 2 cups butter, 2 cups sugar, 134 pints flour, 1 teaspoon Royal Baking Powder, 6 eggs, 1 gill wine, 1 tea¬ spoon each extract rose, cinnamon, and nut¬ meg. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beat¬ ing 5 minutes after each addition; add the flour sifted with the powder, wine, extracts; mix into a smooth batter, put into a thickly papered shallow cake-pan. and bake in mod¬ erate oven 134 hours. When cold, ice the bottom and sides with white icing. ROYAL BAKING POWDER IS ABSOLUTELY PURE 13 THE ROYAL BAKER AND PASTRY COOK Lemon Cake. — 1 cup butter, 2 cups sugar, 7 eggs, 134 pints flour, 1 teaspoon Royal Bak¬ ing Powder, 1 teaspoon extract lemon. Rub to a light cream the butter and sugar ; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder, and the extract; mix into a medium batter; bake in paper-lined tin, in a moderate oven, 40 minutes. Lady Baltimore Cake. — Cream 34 pound of butter and 1 pound of sugar. Add the beaten yolks of 8 eggs and 34 pint of milk ; then add 1 pound of flour into which has been sifted 4 teaspoons of Royal Baking Powder. Lastly add the beaten whites. Flavor with almond or vanilla extract, and bake in layers in a quick oven. FILLING FOR CAKE