Royal baker and pastry cook

The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in pow¬ dered sugar. Doughnuts. — Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg. Beat well, then add more flour to make a soft dough. Roll out 34 inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat. Doughnuts, 2. — 34 cup butter, 1 cup sugar, 134 pints flour, 134 teaspoons Royal Baking Powder, 1 egg, 134 cups milk, 1 teaspoon ex¬ tract nutmeg. Rub the butter, sugar, and egg together smooth. Sift the flour and pow¬ der together, add it to the butter, the milk, etc. Mix into a soft dough; well flour the board, roll out the dough to 34 inch in thick¬ ness, cut out with large biscuit-cutter, and fry to a light brown in plenty of lard made hot for the purpose. Serve with sifted sugar over them. German Doughnuts. — Scald 1 pint milk, pour hot over 1 pint flour, and beat till smooth; add 34 teaspoon salt, and let cool. Add beaten yolks 4 eggs, 1 tablespoon melted butter, 1 teaspoon flavoring, 34 cup sugar, beaten whites of eggs, 1 cup flour mixed with 2 teaspoons Royal Baking Powder, and more flour to make a soft dough. Roll, cut, and fry. Puffball Doughnuts. — 3 eggs, 1 cup sugar, 1 pint milk, 34 teaspoon salt, 1 teaspoon ex¬ tract vanilla, 2 heaping teaspoons Royal Bak¬ ing Powder sifted with 2 cups flour, more flour to make a thick batter in which spoon will stand upright. Drop by small spoonfuls in kettle of smoking-hot fat and fry brown. Crullers. — 134 cups sugar, 1 cup milk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon, 34 teaspoon salt, 2 teaspoons Royal Baking Pow¬ der mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat. Crullers, 2. — 1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder, and 34 tea¬ spoon salt, adding enough flour to make soft dough. Roll out, cut in 2-inch squares, and slash with jagging-iron. Fry, drain, and roll in sugar. Dutch Crullers. — 2 eggs, 1 teaspoon grated nutmeg, 1 cup sugar, 1 cup cream, 1/4 teaspoon salt, 1 teaspoon Royal Baking Powder, suffi¬ cient flour to mix to a soft dough. Roll out, cut in squares, cut several times in center with jagging-iron; fry brown in kettle of deep smoking-hot fat. Rye Drop Cakes. — 1 heaping cup rye meal,