Sponge Cake (Almond). — 1 34 cups sugar, 8 eggs, 134 cups flour, 34 teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds✪ Sponge Cake (Almond). Boil sugar in 134 gills water until, taking some up on end of spoon-handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previously whipped 10 min¬ utes; continue the whipping 20 minutes longer; add flour, sifted with powder and extract ; bake in well-buttered cake-mold, in quick oven, 30 minutes. Cream Sponge Cake. — 6 eggs, their weight in powdered sugar, and 34 their weight in flour, 34 teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Cut them in lightly, and bake in 2 shallow pans in moderate oven. Put together with cream filling flavored with orange. Snow Cake. — 1 pound arrowroot, 34 pound sugar, 1 cup butter, whites 6 eggs, 34 teaspoon Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar. Add whipped whites and 34 teaspoon salt, then the arrowroot mixed with baking powder. Beat well for 10 minutes; add extract, and bake in loaf-pan lined with 3 thicknesses paper. Have oven moderate, bake 134 hours, and cover pan with paper for first hour. Scotch Cake. — 134 cups butter, 234 cups sugar, 8 eggs, 134 pints flour, 34 teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon extract lemon. Rub butter and sugar to light, white cream ; add eggs, 2 at a time, beating 5 minutes after each addition ; add flour sifted with powder, raisins, and ex¬ tract; mix into smooth batter; put into paper-lined square, shallow cake-pan ; bake in moderate oven 1 hour. Wedding Fruit Cake. — 1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds cur¬ rants, 1 pound raisins, 34 pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy, 34 ounce extract rose. ✪ Wedding Fruit Cake ROYAL BAKING POWDER IS ABSOLUTELY PURE 14 THE ROYAL BAKER Washington Cake (St. Louis, 1780). — 2 cups butter, 3 cups sugar, 4 cups flour, 2 tea¬ spoons Royal Baking Powder, 5 eggs, 1 cup milk, 1 cup stoned raisins, A cup washed and picked currants, A cup chopped citron, 1 tea¬ spoon each extract nutmeg and cinnamon. Rub butter and sugar to light, white cream ; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium bat¬ ter; bake in shallow square cake-pan, in rather quick, steady oven, \A hours; when cold ice with white icing. Vanilla Cake. — IA cups butter, 2 cups sugar, 6 yolks eggs, 1 pint flour, IA tea¬ spoons Royal Baking Powder, 1 cup cream, 1 teaspoon extract vanilla. Rub butter and sugar until very light and creamy; add egg yolks and cream, flour, sifted with powder, and extract; mix into smooth, rather firm batter ; bake in shallow square pan, in fairly hot oven, 35 minutes. ✪ Cake with Raisins and Currants

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Sponge Cake (Almond). — 1 34 cups sugar, 8 eggs, 134 cups flour, 34 teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil sugar in 134 gills water until, taking some up on end of spoon-handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previously whipped 10 min¬ utes; continue the whipping 20 minutes longer; add flour, sifted with powder and extract ; bake in well-buttered cake-mold, in quick oven, 30 minutes. Cream Sponge Cake. — 6 eggs, their weight in powdered sugar, and 34 their weight in flour, 34 teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Cut them in lightly, and bake in 2 shallow pans in moderate oven. Put together with cream filling flavored with orange. Snow Cake. — 1 pound arrowroot, 34 pound sugar, 1 cup butter, whites 6 eggs, 34 teaspoon Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar. Add whipped whites and 34 teaspoon salt, then the arrowroot mixed with baking powder. Beat well for 10 minutes; add extract, and bake in loaf-pan lined with 3 thicknesses paper. Have oven moderate, bake 134 hours, and cover pan with paper for first hour. Scotch Cake. — 134 cups butter, 234 cups sugar, 8 eggs, 134 pints flour, 34 teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon extract lemon. Rub butter and sugar to light, white cream ; add eggs, 2 at a time, beating 5 minutes after each addition ; add flour sifted with powder, raisins, and ex¬ tract; mix into smooth batter; put into paper-lined square, shallow cake-pan ; bake in moderate oven 1 hour. Wedding Fruit Cake. — 1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds cur¬ rants, 1 pound raisins, 34 pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy, 34 ounce extract rose. ROYAL BAKING POWDER IS ABSOLUTELY PURE 14 THE ROYAL BAKER Washington Cake (St. Louis, 1780). — 2 cups butter, 3 cups sugar, 4 cups flour, 2 tea¬ spoons Royal Baking Powder, 5 eggs, 1 cup milk, 1 cup stoned raisins, A cup washed and picked currants, A cup chopped citron, 1 tea¬ spoon each extract nutmeg and cinnamon. Rub butter and sugar to light, white cream ; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium bat¬ ter; bake in shallow square cake-pan, in rather quick, steady oven, \A hours; when cold ice with white icing. Vanilla Cake. — IA cups butter, 2 cups sugar, 6 yolks eggs, 1 pint flour, IA tea¬ spoons Royal Baking Powder, 1 cup cream, 1 teaspoon extract vanilla. Rub butter and sugar until very light and creamy; add egg yolks and cream, flour, sifted with powder, and extract; mix into smooth, rather firm batter ; bake in shallow square pan, in fairly hot oven, 35 minutes.

Royal baker and pastry cook