Royal baker and pastry cook

Apple Jelly Cake. — 1 cup butter, 2 cups su¬ gar, 4 eggs, 3 cups flour, 1 A teaspoons Royal Baking Powder, 1 cup milk, 6 apples, 6 ounces sugar, 1 teaspoon butter. Rub together but¬ ter and sugar to fine, light, white cream, add eggs 2 at a time, beating 10 minutes after each addition. Sift flour and Royal Baking Pow¬ der together, add to butter, etc., with milk, and mix into rather thin batter. Bake in jelly-cake tins carefully greased. Meanwhile have apples peeled and sliced, put on fire with sugar; when tender remove, rub through fine sieve, and add butter. When cold use to spread between layers. Cover cake plenti¬ fully with sugar sifted over top. Banana Cake. — H cup butter, 1 cup sugar, A cup milk, 2 scant cups flour, 1 A teaspoons Royal Baking Powder, whites 4 eggs, A tea¬ spoon vanilla. Mix flour and baking powder. Cream butter and sugar, add milk and flour alternately, then vanilla and beaten whites. Bake in 3 layer-tins in hot oven. To receipt for boiled icing (see Cake Fillings) add H cup mashed banana and use as filling. Dust top with powdered sugar. Chocolate Layer Cake. — 2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, A tea¬ spoon salt, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Beat egg yolks till thick . Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot oven. Put together with chocolate filling, No. 2 (see Cake Fillings). Chocolate Loaf Cake. — A cup butter, 1 A cups sugar, 2 cups flour, 2 teaspoons Royal Baking Powder, A teaspoon salt, 1/4 cup milk, 4 eggs, 4 ounces chocolate dissolved in 5 table¬ spoons boiling water, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar, add egg yolks, vanilla, and dis¬ solved chocolate. Alternate the milk and flour and beat hard, then add whipped whites, turn into buttered loaf-pan lined with 3 thicknesses of paper. Bake in moderate oven. Cinnamon Chocolate Cake. — A. cup butter, 1 cup sugar, 2 eggs, A cup milk, 1A cups flour, 1A teaspoons Royal Baking Powder, A teaspoon salt, 3 teaspoons powdered cinna¬ mon. Mix flour, salt, and baking powder. Cream butter and sugar. Add cinnamon and beaten yolks, then alternate milk and flour. Add whipped whites, beat hard, and bake in 3 layer-pans in quick oven. When cold put together with boiled icing containing melted chocolate. Coffee Cake. — 1 cup very strong coffee, 1 cup butter, 2 cups sugar, 3 eggs, \A pints flour, 13^ teaspoons Royal Baking Powder, 1 cup stoned raisins, cut in two, A cup chopped citron, 10 drops each extract allspice and nut¬ meg, and A cup milk. Rub the butter and sugar to a white cream; add the eggs, 1 at a time, beating 3 or 4 minutes after each. Sift together flour and powder, which add to the butter, etc., with the coffee, rasins, citron, milk, and extracts. Mix into a smooth batter. Bake in paper-lined cake-tin, in a hot oven, 50 minutes.