Royal baker and pastry cook

Rice Cakes. — A cup butter, 2 cups sugar, 4 eggs, 1½ cups rice flour, 1 A cups flour, 1 tea¬ spoon Royal Baking Powder, A cup cream, 1 teaspoon extract lemon. Beat the eggs and sugar together 10 minutes; add the butter, melted; sift together flour, rice flour, and the powder, which add to the eggs, etc., with the cream and the extract ; mix into a thin batter, and bake in patty-pans, well greased, in a hot oven, 10 minutes. Cinnamon Cakes. — Whites 4 eggs, A cup sugar, 1 cup flour, A teaspoon Royal Baking Powder, 2 tablespoons cream, 1 teaspoon ex¬ tract cinnamon. Mix as for cakes without butter, and bake in patty-pans in a quick oven. Ice with water icing flavored with cinnamon extract. Drop Cakes. — 1 cup butter, A cup sugar, 2 eggs, 1 small teaspoon Royal Baking Powder, 1 pint flour, 1 cup washed and picked currants, 1 teaspoon each extract nutmeg and lemon, A cup milk. Rub the butter and sugar to a white, light cream ; add the eggs, beat 10 min¬ utes; add the flour and powder sifted together, the milk .and extracts. Mix into a rather firm batter, and drop with a spoon on a greased baking-tin; bake in a quick oven 10 minutes. Scotch Cakes. — 1 pound flour, A pound butter, A teaspoon Royal Baking Powder, A cup granulated sugar, 1 teaspoon extract va¬ nilla. Mix flour and baking powder. Rub in butter as for biscuits. Work in the sugar and flavoring. This gives a rather crumbly dough. Work with hands to make it adhere, pat out in cakes, sprinkle with caraway-seed. Bake in moderate oven. Very rich. Ginger Snaps. — A cup lard, A cup butter, 1 large cup brown sugar, 1 cup water, 1 table¬ spoon extract ginger, 1 teaspoon each extract cinnamon and cloves, 1 quart flour, 1 A tea¬ spoons Royal Baking Powder. Rub to a smooth paste the lard, butter, and sugar; then rub it into the flour and powder sifted together. Mix into a firm dough with the water and extracts. Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on greased pan, in a hot, steady oven, 8 minutes. Soft Gingerbread. — 1 cup molasses, A cup sugar, A cup butter, H cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1 A teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in moder¬ ate oven. Delicious Little Cakes can be made by making a rich jumble-paste — rolling out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes so as to form a deep, cup-like edge; place on a well-buttered tin and bake. When done, fill with iced fruit, prepared as follows: Take rich, ripe peaches (canned ones will do if fine and well drained from all juice), cut in halves; plums, strawberries, pineapples cut in squares or small triangles, or any other available fruit, and dip in the white of an egg that has been very slightly beaten, and then in pulverized sugar, and lay in the center of your cakes. Edenkobers. — 2 eggs, 1 cup sugar, A pound almonds, pounded to paste, A pound chopped citron, A pound chopped candied lemon peel, 2 tablespoons drained honey, 2 cups flour, A teaspoon Royal Baking Powder. Mix to a paste, roll out, and cut in small cakes. Bake in moderate oven.