Royal baker and pastry cook

Throughout the summer fresh fruit of all kinds can be used. With cold weather substi¬ tutes are found in tropical fruits such as bananas and oranges, stewed fruits such as prunes, dried, and all varieties of canned fruits; but it is better to keep the fruit short cake for those seasons when ripe, fresh fruits are obtainable. The cake part for a fruit short cake may be made from any one of the following receipts : Short Cake. — 1 quart flour, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Pow¬ der, 2 tablespoons butter, 1 pint milk. Sift the flour, salt and powder together, rub in the butter cold, add the milk and mix into a smooth dough, just soft enough to handle ; or mix as directed in “Royal Hot Biscuit/’ Divide in half, roll out 34 inch thick to size of breakfast plates. Brush first layer with melted butter and lay them on greased baking tin. Bake in hot oven 20 minutes ; separate the cakes without cutting. Bake in separate tins if liked more crusty. Short Cake, 2. — Cream 34 cup butter and 1 cup sugar. Add 2 well-beaten eggs, 34 tea¬ spoon salt; then, alternately, 34 cup milk and 2 cups flour in which is sifted 2 teaspoons Royal Baking Powder. Bake in layer-cake tins and use when cold. Apple Short Cake. — Pare, core, and cut 8 sour apples into eighths. Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon juice, 34 cup sugar, and a pinch of cinnamon or nutmeg. Cover and bake in moderate oven till dark red and tender. When cold spread between layers of short cake and serve with plain or whipped cream or a cold boiled cus¬ tard. Blackberry Short Cake. — Wash and drain 1 quart berries. Sweeten, spread between layers of short cake, and serve with cream or a cold custard. Strawberry or Raspberry Short Cake. — Pick, hull, wash, and drain berries. Sweeten, spread between layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard. Cherry Short Cake. — Make as for straw¬ berry short cake, using pitted sweet or tart cherries. Peach Short Cake. — Pare and slice peaches. Finish as for strawberry short cake. Banana Short Cake. — Peel and slice ba¬ nanas. Finish as for strawberry short cake. Canned Fruit Short Cake. — Any canned fruit, drained from syrup, may be used in place of fresh fruit, finishing as for other short cakes. Huckleberry Short Cake. — 2 cups sugar, 34 cup butter, 1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3 cups flour, 1 quart washed and well-drained huckleberries, more flour to make a very thick batter. Bake in greased dripping-pan, break in squares, serve hot with butter. Doughnuts and Crullers THESE old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked.