Royal baker and pastry cook

Shrewsbury Cake. — 1 cup butter, 3 cups sugar, 1 A pints flour, 3 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon extract rose. Rub butter and sugar to smooth, white cream; add eggs, 1 at a time, beating 5 minutes after each ; add flour, sifted with pow¬ der, and extract; mix into medium batter; bake in cake-mold, well and carefully greased, in quick oven, 40 minutes. Plain Sponge Cake. — 4 eggs, 1 cup sugar, 1 cup flour, A teaspoon Royal Baking Powder, pinch of salt. Beat yolks of eggs and mix A cup of sugar with them, beating together thoroughly. Beat whites until very stiff, add remaining half cup of sugar. When well mixed add the beaten yolks and sugar and tablespoon of lemon juice. Then lightly fold in the flour which has been thoroughly sifted with powder and salt. Bake in high pan, lined with buttered paper, in moderate oven, about 35 minutes. Do not open oven door for 5 minutes after putting in. Webster Cake. — 1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour, 1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 teaspoon each extract bitter almonds and vanilla, 1 A cups milk. Rub butter, sugar, and eggs smooth ; add flour sifted with powder, raisins, milk, and extracts; mix into medium batter; bake in cake-mold, in quick, steady oven, 45 minutes. Cookies and Small Cakes Requiring Four Eggs or Less SOFT COOKIES. — 1 cup butter, 1 A cups sugar, 2 eggs, 3 tablespoons milk, 1 tea¬ spoon Royal Baking Powder, just enough flour to rollout to a soft dough. Sprinkle with sugar before rolling, cut in rounds, bake in quick oven. Cocoanut Cookies. — 1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 tea¬ spoon vanilla, 2 teaspoon Royal Baking Powderr, flour to roll out. Bake pale brown. Plain Cookies. — A cup butter, l A cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 tea¬ spoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moder¬ ate oven. Jumbles. — 1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour, A teaspoon Royal Baking Powder. Rub together the butter and sugar ; add the beaten eggs, and flour sifted with the powder; flour the board, roll out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin; bake in fairly hot oven 10 min¬ utes. Little Chocolate Cakes. — 2 tablespoons butter, 1 cup sugar, A cup water, 1 A cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2 eggs, 4 tablespoons grated chocolate melted over hot water, 1 teaspoon ex¬ tract vanilla. Put together as for cake with butter; bake in patty-pans in moderate oven. Oatmeal Cookies. — 1 egg, A cup sugar, A cup sweet cream, A cup milk, H cup fine oatmeal, 2 cups flour, 2 teaspoons Royal Baking Powder1 teaspoon salt. Beat egg until light, add sugar, cream and milk, then these to oat¬ meal, flour, powder and salt mixed and sifted. Toss on a floured board, roll thin, cut in shape, bake in moderate oven.