Royal baker and pastry cook

Coffee Cake, No. 2. — 1 cup brown sugar, 1 cup butter, 2 eggs, H cup molasses, 1 cup strong coffee, A teaspoon soda dissolved in the molasses, 2 teaspoons powdered cinna¬ mon, 1 teaspoon cloves, A teaspoon salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Sift together the flour, salt, baking powder, and spices. Dredge raisins with some of the flour. Cream butter and sugar. Add beaten yolks and molasses, then alternate the coffee and flour; lastly beat in whipped whites. Divide into 2 loaves and bake in moderate oven. Light Fruit Cake. — A. cup butter, 1 cup sugar, 'A cup milk, 2 cups flour, 1 A teaspoons Royal Baking Powder, whites 4 eggs, A cup seeded raisins, A cup sliced citron, A cup chopped blanched almonds, A teaspoon salt. Mix flour, baking powder, and salt. Dredge fruit with flour. Cream butter and sugar, add beaten whites, and beat hard ; add flour and milk and beat again; stir in the prepared fruit. Line a loaf-pan with 3 thicknesses of paper, and bake cake 1 A hours in moderate oven, covering with paper for first hour. Cup Cake. — 1 cup butter, 2 cups sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 3 cups flour, 20 drops extract bitter almonds. Rub the butter and sugar to a cream. Add the eggs, 2 at a time, beating 5 minutes after each addition. Sift together the flour and powder, which add to the butter, etc., with the extract. Mix into a smooth, medium batter. Bake in well-greased cups or muffinpans in a rather hot oven, 20 minutes. Currant Cake. — y cup butter, 1 cup sugar, 3 eggs, K cup milk, 2 cups flour, y tea¬ spoon salt, iy teaspoons Royal Baking Pow¬ der, 1 cup cleaned currants, 1 teaspoon va¬ nilla. Mix flour, salt, and baking powder, dredge the currants. Cream butter and sugar. Add beaten yolks and vanilla. Beat in flour and milk; add whipped whites and currants, and beat hard. Bake in shallow pan in moderately hot oven. Soft Gingerbread. — y cup butter, 2 cups molasses, 1 cup sugar, 4 cups flour, 1 cup milk, 4 eggs, 1 teaspoon Royal Baking Powder, ginger and cloves to taste. Geranium Cake. — y cup butter, 1 cup sugar, yz cup water, % teaspoon salt, 2 cups flour, 1 teaspoon Royal Baking Powder, whites 4 eggs. Mix flour, salt, and baking powder. Cream butter and sugar. Add alternately the water and flour, then whites of eggs, and whip hard for 5 minutes. Line loaf-pan with buttered paper, then with rosegeranium leaves. Bake in a moderate oven. The leaves can be pulled off with the paper. Ginger Cake. — H cup butter, 2 cups sugar, 4 eggs, 1 y teaspoons Royal Baking Powder, 1 y pints flour, 1 cup milk, 1 tablespoon ex¬ tract ginger. Rub the butter and sugar to a light cream; add the eggs, 2 at a time, beat¬ ing 5 minutes between; add the flour, sifted with the powder, the milk and extract ; mix into a smooth batter ; bake in a cake-tin, in rather hot oven, 40 minutes. Gingerbread. — 1 cup brown sugar and 3 tablespoons butter, stirred to a cream ; add 1 cup New Orleans molasses, 2 eggs; mix well; stir dry 2 teaspoons Royal Baking Powder in 2y cups flour, put in ginger or spice to taste, bake in 1 loaf 1 hour.