Royal baker and pastry cook

1 heaping cup flour, 1 teaspoon salt, 3 table¬ spoons molasses, 1 cup milk, 2 eggs, 2)4 tea¬ spoons Royal Baking Powder. Sift dry ma¬ terials together. Add milk, molasses, and beaten eggs. Drop by spoonfuls in deep smok¬ ing-hot fat. When brown drain on paper. Fried Cakes. — 2)4 cups flour, 2 teaspoons Royal Baking Powder, )4 cup milk, 14 tea¬ spoon salt, 2 eggs, 1 scant tablespoon melted butter, 5 tablespoons sugar. Sift dry ma¬ terials together. Add beaten eggs, milk, and melted butter. Drop by small spoonfuls in deep smoking-hot fat, fry brown, drain on unglazed paper. Wonders. — 3 eggs, 3 tablespoons melted shortening, 3 tablespoons sugar, 1 teaspoon Royal Baking Powder mixed with 1 cup flour. Add more flour to make stiff dough, roll very thin. Cut in 3-inch squares; in each cut sev¬ eral slits; run finger through and separate, then dent them. Fry and roll in sugar. Dumplings PPLE DUMPLINGS, ROYAL.— 1 quart flour, thoroughly mix with it 3 tea¬ spoons Royal Baking Powder and a small teaspoon salt; rub in a piece of butter or lard the size of an egg, and then add 1 medium potato, grated in the flour; after the butter is well mixed, stir in milk and knead to the consistency of soft biscuit-dough; break off pieces of dough large enough to close over 4 quarters of an apple (or other fruit as desired) without rolling, lay in an earthen dish and steam until the fruit is ten¬ der. Serve with brandy sauce. Peach Dumplings. — Bring 1 cup water, 2 tablespoons butter, to boiling point ; turn in quickly 1 cup dry flour; stir till mixture draws away from sides of pan. Take from fire and cool. Work in 4 eggs, % cup flour mixed with )4 teaspoon Royal Baking Powder, more flour if necessary to make a soft dough. Pat out in a cake, cut in rounds with a saucer. On each place a pared, unpitted peach . Draw dough round to cover the fruit. Place in greased pan, brush with milk, and bake 30 minutes in moderate oven. Serve with clear sauce. Farina Dumplings. — 1 quart milk, 10 ounces farina, 3 eggs, 1)4 teaspoons Royal Baking Powder, a tablespoon fresh butter, )4 pound flour. Bring milk to a boil, stir in farina, and boil till well done, continually stirring. After cooling, stir in the melted butter and eggs previously beaten up, and last add flour sifted with baking powder and salt. Drop with tablespoon into boiling water, well salted; boil about 15 minutes till they rise; take out with skimmer and serve with fruit sauce. Berry Dumplings. — Use berries of any kind carefully picked, hulled or prepared, and make as for apple dumplings, putting 1 or 2 tablespoons of berries in each dumpling. English Dumplings. — 1 pint flour, 1 cup finely chopped suet, 1 teaspoon salt, 1 tea¬ spoon Royal Baking Powder. Mix and sift flour, salt, and baking powder. Add suet; mix to firm dough with ice-water. Knead for 2 minutes; roll out )4 inch thick. Put a floured cloth over a bowl; on it spread the crust. Fill with sliced apples mixed with su¬ gar and a little powdered cinnamon. Draw up crust and cloth so as to completely cover apples; tie cloth, allowing a little room to swell. Drop in kettle of rapidly boiling water, with trivet at bottom to prevent scorching. Keep at a rapid boil for 2 hours. If water stops boiling the dumpling will be heavy. Or place in steamer and steam 3 hours. Serve hot with cream and sugar or a liquid sauce.