Royal baker and pastry cook

Buchtels. — Prepare dough as for cinnamon buns, but take double quantity butter. Roll out A inch thick, cut in 4-inch squares with jagging-iron. In center of each place 2 stewed and pitted prunes and pinch of grated lemon rind. Draw corners of dough together, place close together in greased pan, brush with white of egggg, sprinkle with granu¬ lated sugar, and bake in hot oven. Fruit Wheels. — Sift together 2 cups flour, 1 heaping teaspoon Royal Baking Powder, A teaspoon salt, 1 tablespoon sugar. Rub in 2 large tablespoons butter. Mix to soft dough with milk; roll out A inch thick. Spread thickly with soft butter, dust with 1 teaspoon flour, 4 tablespoons granulated sugar, 1 tea¬ spoon cinnamon; sprinkle over A cup each of seeded and cut raisins, chopped citron, and cleaned currants. Roll up, cut in 1-inch slices, put 1 inch apart on greased flat pans, and bake in hot oven. Eccles Biscuit. — Sift together 1 pint flour, A teaspoon salt, 1 teaspoon Royal Baking Powder. Rub in 2 scant tablespoons butter. Mix to a soft dough with milk; roll out A inch thick. Have ready a mixture of A cup each chopped seeded raisins, citron, cleaned currants, finely chopped almonds or other nuts, 2 tablespoons granulated sugar, A tea¬ spoon cinnamon, A teaspoon allspice, pinch cloves, and just enough good sherry or brandy to moisten. Cut the dough in ovals. On each put a spoonful of the filling; brush edges with white of egg; fold over to make pointed oval cakes. Turn plain side up, press lightly to flatten. With sharp scissors make 3 short cuts across top. Sift over little powdered sugar, place well apart on greased pans, and bake in quick oven till pale brown. Good for lunch. Currant Loaf. — 3 cups flour, A cup butter, A cup sugar, y2 teaspoon salt, 1 cup cleaned currants, grated rind 1 lemon, 2 teaspoons Royal Baking Powder. Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven. Fruit Short Cakes THE old-fashioned fruit short cakes were generally made with flour, soda, sour milk, and shortening, and were restricted to the strawberry season. We now use Royal Baking Powder for lightening them, and em¬ ploy all the fruits of the various seasons. The short cake made with Royal Baking Powder and sweet milk is incomparably better, surer, and more healthful than the old-fashioned concoction. Too much skill was required in combining soda and sour milk. The milk had to be at just the right stage of sourness; not a grain more of soda could be used than was sufficient to neutralize the acid in the milk or the cake would be yellow, with a disagree¬ able odor and soapy taste; if too little, the cake was heavy. But even the young or inexperienced housekeeper will find that with Royal Baking Powder a perfect short cake is an easy and agreeable task. The baking pow¬ der only needs to be thoroughly sifted with the flour, so that it may evenly lighten the cake. Use sweet milk always. For the best short cake no eggs are needed, the dough be¬ ing put together in the same way as for bak¬ ing powder biscuit.