Royal baker and pastry cook

Graham Unfermented Bread. — 1 y2 pints Graham flour, y2 pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, iy pints milk, or equal parts milk and water. Sift together Graham flour, flour, sugar, salt, and powder; add the milk, or milk and water; mix rapidly into soft dough, which put into greased tin. Bake in rather hot oven about 40 minutes. Protect loaf with paper first 15 minutes. Graham Bread with Eggs. — Mix together 3 cups Graham flour, 1 cup wheat flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt; rub in 1 tablespoon butter or other shortening. Beat 3 eggs; add 1 cup milk and 1 tablespoon molasses ; stir into dry mixture. Add more milk if needed to make a drop bat¬ ter. Put into a greased loaf-pan, smooth with knife dipped in cold water. Bake about 1 hour in moderate oven. Graham Lunch Bread. — ly pints Graham flour, y pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, % pint milk. Sift together Graham flour, flour, sugar, salt, and powder; add the milk; mix into smooth dough that can be easily handled. Flour the board, turn out dough, give it a quick, vigorous additional kneading to complete its smoothness; then divide into four large pieces, which form into long loaves, lay them just touching in a square shallow cake-pan, wash them over with milk. Bake in rather hot oven 30 min¬ utes. When removing from oven rub them over with a little butter on a clean piece of linen. Delicate Graham Bread (for Invalids). — 1 pint Graham flour, 1 pint flour, 1 teaspoon sugar, 1 of salt, 2 of Royal Baking Powder. Sift all well together, rejecting coarse bran left in sieve ; add 1 y pints milk. Mix quickly into smooth, soft dough. Bake in 2 small greased tins 25 minutes. Protect with paper 10 minutes. Graham Rolls. — 1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, % pint milk. Sift together Graham flour, flour, salt, and powder; rub in the shortening; add milk, and mix the whole into smooth dough that can be handled — not too soft; flour board, turn it out, and form into rolls shape and size of large fingers. Lay them on baking-sheet so that they will not touch. Wash their surfaces with soft brush dipped in milk to glaze them. Bake in hot oven from 10 to 12 minutes. French Rolls. — Make dough as for lunch rolls. Knead on board. Divide into pieces size of an egg. Form each into a short, thick, tapering roll. Put together by twos, side by side, pinching ends together a little. Place on flat greased pans Brush with milk. Bake in very hot oven. Rice and Indian Bread. — Beat 3 eggs verylight; add 1 pint milk, 2 cups white Indian com meal, 1 cup cold boiled rice, 2 table¬ spoons melted butter, A teaspoon salt, 2 teaspoons Royal Baking Powder, A cup more milk. Beat hard, bake in shallow greased pan in hot oven. Norwegian Bread ' (for Dyspeptics). — 1 pint barley meal, XA pint Graham flour, V2 pint flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 pint milk. Sift together barley meal, Graham flour, flour, salt, and powder; mix into firm batter with the milk; pour into greased tin, bake in moderate oven about 40 minutes. Cover with paper 20 minutes.