Royal baker and pastry cook

Hazelnut Cake. — 9 ounces flour, 4 ounces butter, 4 ounces sugar, 4 ounces chopped hazelnuts, 4 eggs, 1 teaspoon vanilla, y tea¬ spoon salt, 1 teaspoon Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter and sugar, add vanilla, chopped nuts, and beaten yolks. Add flour, then whipped whites, and beat well. Bake in shallow pan in medium oven, and when cold ice with boiled icing. Jelly Cake. — Beat 3 eggs well, whites and yolks separately; take a cup of fine white sugar and beat in well with yolks, and 1 cup sifted flour, stirred in gently; then stir in the whites a little at a time, 1 teaspoon Royal Baking Powder, and 1 tablespoon milk ; pour into 3 jelly-cake plates and bake from 5 to 10 minutes in a well-heated oven; when cold spread with currant jelly, place each layer on top of the other, and sift powdered sugar on top. Ginger Sponge Cake. — 2 cups brown sugar, 4 eggs, 1 pint flour, y cup water, 1 y tea¬ spoons Royal Baking Powder, 1 tablespoon extract ginger, 1 teaspoon extract lemon. Beat the eggs and sugar together for 10 min¬ utes; add the water, the flour sifted with the powder, and the extracts ; mix into a smooth sponge, and bake in quick oven 30 minutes. Honey Cake. — y cup butter, 1 cup sugar, 1 cup honey, 1 pint flour, 1 teaspoon Royal Baking Powder, 2 eggs, 1 teaspoon caraway seeds. Mix the honey with the sugar; add the butter melted, the eggs slightly beaten, the flour, sifted with the powder, and the seeds; mix into a smooth batter of the con¬ sistency of sponge cake, and bake in a fairly hot oven 35 minutes. Rolled Jelly Cake. — 4 eggs, % cup powdered sugar, yz cup pastry flour, y teaspoon salt, y teaspoon Royal Baking Powder. Beat egg yolks and sugar till light. Add mixed dry in¬ gredients; then stiffly beaten whites. Mix lightly together. Bake in thin sheet in quick oven. As soon as done turn quickly on a towel wrung out of water, spread with jelly, roll up, and dust with powdered sugar. Lightning Cake. — 1 cup butter, 1 cup gran¬ ulated sugar, 3 eggs, 2 cups flour, y teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour and baking powder. Cream butter and sugar, add lemon and beaten eggs, add flour, and beat well. Spread 1 inch thick on flat buttered pans, sprinkle with a mixture of granulated sugar, powdered cinnamon, and few chopped almonds. Bake pale brown in hot oven, and when cold cut in squares. Marshmallow Cake. — 1 egg, IK cups sugar, 1 tablespoon butter, 1 cup milk, 2 cups flour, y teaspoon salt, 2 teaspoons Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter, add y of sugar, and beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add alternately flour and milk, beating well. Add vanilla and bake in layercake pans in quick oven. Cut fine K pound marshmallows. Spread them between cake layers, and stand in open oven till they melt. Peach-blossom Cake. — 1 cup pulverized sugar, y cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, y cup sweet milk; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add y tea¬ spoon corn-starch. Flavor strongly with ex¬ tract peach. Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprinkle this with pulverized pink sugar.