Royal baker and pastry cook

Anise-seed Cakes. — 8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed. Beat eggs and sugar together 30 minutes, then add anise, flour mixed with powder, and roll out thin. Cut in fancy shapes and bake on flat tins in quick oven. Albert Cakes. — Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5A ounces blanched and chopped almonds, 3 ounces flour, A teaspoon Royal Baking Powder, 1 ounce chopped candied orange peell, A teaspoon extract cinna¬ mon, pinch cloves, grated rind A. lemon. Bake in small patty-pans in moderate oven. Buttercups. — 2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla, A cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder. Bake in patty-pans, ice with boiled icing, tinted yellow. Little Spice Cakes. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon vanilla, 1 tablespoon black coffee, A teaspoon salt, 2 teaspoons cocoa, 1 teaspoon extract cinnamon, 1 tea¬ spoon extract nutmeg, 2 ounces corn-starch, 1 cup flour, 1 teaspoon Royal Baking Pow¬ der. Mix as for cakes with butter, and bake in patty-pans in a hot oven. Spencer Cakes. — 2 cups sugar, 8 eggs, 1 A pints flour, 1 teaspoon Royal Baking Powder, 2 tablespoons coriander-seed, 1 teaspoon ex¬ tract lemon.* Beat eggs and sugar together, until they get thick and white; add flour sifted with pow'der, the seed, and extract; mix into rather thick sponge ; drop in spoon¬ fuls on greased tin, bake in hot oven 5 or 6 minutes. Peanut Jumbles. — 1A cups butter, 2 cups sugar, 6 eggs, 1 A pints flour, A cup corn¬ starch, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon, A cup chopped pea¬ nuts, mixed with A cup granulated sugar. Rub the butter and sugar smooth; add the beaten eggs, the flour, corn-starch, and pow¬ der, sifted together, and the extract; flour the board, roll out the dough rather thin, cut out with biscuit-cutter, roll in the chopped peanuts and sugar, lay on greased bakingtin; bake in rather hot oven 8 to 10 minutes. V» Cakes Requiring Four Eggs or Less DELAIDE CAKE. — 1 cup butter, IA cups sugar, 4 eggs, 1 pint flour, 1 tea¬ spoon Royal Baking Powder, 1 cup dried, stoned cherries, A cup cream, 1 tea¬ spoon extract vanilla. Rub butter and sugar to white, light cream; add eggs, 2 at a time, beating 5 minutes after each addition. Sift flour and powder together, add to butter, etc., with cherries, cream, and extract va¬ nilla. Mix smoothly and gently into rather firm batter. Bake in paper-lined cake-tin 40 minutes in moderate, steady oven. Watch carefully; if getting too brown, protect with paper. Almond Cake. — A cup butter, 2 cups sugar, 4 eggs, lA cup almonds blanched — by pouring water on them until skins easily slip off — and cut in fine shreds, A teaspoon extract bitter almonds, 1 pint flour, l A teaspoons Royal Baking Powder, 1 glass brandy, A, cup milk. Rub butter and sugar to smooth white cream; add eggs, 1 at a time, beating 3 or 4 minutes after each. Sift flour and powder together, add to butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into smooth, medium batter, bake carefully in rather hot oven 20 minutes in a fluted mold.