Royal baker and pastry cook

Hermits. — 3 eggs, 1 cup butter, 1½ cups sugar, 1 cup chopped raisins, 2 tablespoons chopped citron, 1 teaspoon each extract cloves, allspice, and cinnamon, pinch of salt, 1 teaspoon Royal Baking Powder, flour to roll out. Cut in rounds, bake in moderate oven. Spice Drop Cakes. — Yolks 3 eggs, A cup butter, 1 cup molasses, A cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder, pinch of salt, spice to taste. Drop on buttered paper on tins, and bake in hot oven. Sand Tarts. — 1 cup butter, 1 A cups sugar, 3 eggs, 1 tablespoon water, A teaspoon Royal Baking Powder, flour to roll out. Cut in squares, sprinkle with granulated sugar and powdered cinnamon before baking in hot oven. Walnut Wafers. — } V2 pound brown sugar, A pound broken walnut meats, 2 level tablespoons flour, A teaspoon Royal Baking Powder, ½ teaspoon salt, 2 eggs. Drop small spoonfuls on buttered pans, bake in quick oven. Fillings and Icings for Cakes CUSTARD.— 2 cups sugar, 3 cups milk, 3 heaping tablespoons corn-starch, yolks 5 eggs, 1 tablespoon butter, 2 teaspoons extract vanilla. Scald milk in double boiler, add corn-starch dissolved in little cold milk, stir till smooth. Add sugar, cook 10 minutes. Add egg yolks, cook 4 minutes, take off and add vanilla. Cream Filling, 1. — 2 cups milk, 2 eggs, 3 tablespoons corn-starch, 1 cup sugar, flavor¬ ing. Cook as above. Cream Filling, 2. — 1 cup thick cream whipped to a solid froth, H cup powdered sugar, 1 teaspoon extract vanilla. Mix lightly together and use at once. Fig Filling. — A pound chopped figs, 2 tablespoons sugar, 3 tablespoons boiling water, 1 tablespoon lemon juice. Cook in double boiler till thick enough. Orange Filling. — As lemon filling, using but XA cup sugar and oranges instead of lem¬ ons. Lemon Filling. — Grated rind 2 lemons, their strained juice, 2 cups sugar, whites 2 eggs, 1 cup boiling water, 2 tablespoons flour mixed with cold water, 1 tablespoon melted butter. Cook together in double boiler, add¬ ing beaten whites last. Chocolate Filling. — A cake chocolate, grated, A. cup milk, yolk 1 egg, 1 cup sugar, 1 teaspoon extract vanilla. Boil sugar, choco¬ late, and milk till thickened, add egg yolk, cook 2 minutes, take from fire, add vanilla. ROf Al BAKING powder is absolutely pure Chocolate Cream Filling. — ½ cake chocolate, grated, H cup milk, y cup sugar, 1 table¬ spoon butter, pinch salt, 1 teaspoon extract vanilla. Boil gently till thick. Cocoanut Filling. — To custard filling, add 2 cups freshly grated cocoanut. Fruit Filling. — 4 tablespoons finely chopped citron, same of chopped seeded raisins, y2 cup chopped blanched almonds, y pound chopped figs, whipped whites 3 eggs, V2 cup sugar. Whip whites with sugar, add fruits, and beat well. Prune and Nut Filling. — Soak y pound large prunes over night. Steam until plump and soft. Remove pits. When cold add y cup chopped blanched almonds and stir into this whites 3 eggs, beaten stiff, with y cup powdered sugar. Almond Icing. — Whites 3 eggs, 1 pound Jordan (sweet) almonds, 3 cups sugar, 10 drops extract rose. Pound to fine paste al¬ monds, with a little sugar; then add whites of eggs, lest of sugar, and extract; pound few minutes to thoroughly mix. Take up in bowl and use as directed.