Royal baker and pastry cook

Note. — A pinch of Royal Baking Powder added to sugar before boiling makes boiled frosting for cakes delicious and creamy. » V* Plain Cakes German apple cake.— i pint flour, ly teaspoons Royal Baking Powder, y teaspoon salt, mixed and sifted. Rub in 2 tablespoons butter, add 1 beaten egg, and milk to make very thick batter. Spread 1 inch deep in greased shallow tin; have ready several pared, cored, and quartered apples. Press points into dough, sprinkle thickly with sugar mixed with little cinnamon. Bake in hot oven. Dutch Peach Cake. — Make a soft biscuitdough with 1 quart flour, 2 tablespoons but¬ ter, y teaspoon salt, 2 teaspoons Royal Bak¬ ing Powder, and sufficient cold milk to mix. Roll out % inch thick, lay on flat greased pans. Have ready some peaches pared and quartered. Press these into the top of the dough in rows. Sprinkle with granulated su¬ gar and bake in a quick oven. Cut in squares while hot. Apples may be used in same way. Triangles. — Prepare dough as for cinna¬ mon buns. Roll out, cut in strips, then in 3- comered pieces. Brush each with white of egg, press in center y lump sugar, surround with seeded raisins, and bake in hot oven. Coffee Cake. — Mix through sieve 1 pint flour, A teaspoon salt, 1 heaping teaspoon Royal Baking Powder, 2 tablespoons sugar. Rub in 2 tablespoons butter. Beat 2 eggs, add A cup milk, add more milk if necessary to mix to soft dough. Roll out 1 inch thick, sprinkle with 1 cup chopped dates, almonds, figs, mixed together. Roll little thinner, sprinkle with granulated sugar. Lay on greased shallow pan, bake in hot oven. Break in squares, serve hot. Tea Cakes. — 3 cups flour, 1A teaspoons Royal Baking Powder, A teaspoon salt, % cup sugar, 3 tablespoons butter, 1 teaspoon caraway-seeds, milk to mix to soft biscuitdough. Roll out A inch thick, cut in circles, and bake in flat pan in hot oven. Strudel Cakes. — Mix 1 quart flour, 1 tea¬ spoon salt, 1 tablespoon sugar, 2 teaspoons Royal Baking Powder. Rub in 4 tablespoons butter, mix to soft dough with milk, roll out A inch thick. Have ready mixed 1 cup chopped almonds, A pound seedless raisins, A cup grated maple sugar. Cut dough in 2 pieces. On 1 piece spread nut mixture, cover with other piece, roll together with pin. Cut in 4-inch squares, brush tops with milk, sprinkle with maple sugar, bake in quick oven. Bath Buns. — Mix and sift 1 quart flour, 2 teaspoons Royal Baking Powder, y2 teaspoon salt, A cup sugar, 1 teaspoon powdered cinna¬ mon. Add grated rind 1 lemon, A cup chopped citron. Rub in Yi cup butter. Beat 6 egg yolks, add % cup milk, and mix all to soft dough, adding more milk if needed. Mold with the hands in round buns. Place 1 inch apart on greased pans. Brush with milk, sprinkle with chopped citron, and bake in quick oven. Cinnamon Buns. — Sift together 1 pint flour, 1 tablespoon sugar, A teaspoon salt, 1 heaping teaspoon Royal Baking Powder. Rub in 2 tablespoons butter, mix with milk to soft dough. Roll out A inch thick, spread with soft butter, granulated sugar, and pow¬ dered cinnamon. Roll up like jelly roll, cut in inch slices, lay close together in greased pan, and bake in quick oven.