Royal baker and pastry cook

Receipts for making dumplings for a stew or fricassee frequently call for shortening. This is a mistake, and usually results in heavy, soggy dumplings. Heaviness may also be caused by a removal of the lid of pot or steamer before the dumplings are done. Flour, salt, Royal Baking Powder, and sweet milk are all that are needed to make tender, fluffy dumplings of this kind. The dry ingredients should be sifted carefully together, then quickly mixed with the milk. During the cooking the liquid in pot or steamer should be kept at a steady boil. No more batter or dough should be dropped in at one time than will cover the surface of the liquid or rest on top of the meat, for if too many dumplings are dropped in at once, those underneath are sure to be soggy. The cover should not be lifted until the dumplings are done. Dumplings for Soup. — 1 cup flour, tea¬ spoon salt, 1 teaspoon Royal Baking Powder, sifted together. Add H cup finely chopped suet, and enough milk to make stiff dough. Make into dumplings size of marbles, drop into soup, cover, and boil 10 minutes. Suet Dumplings (Danish). — 1 cup suet, chopped fine, 1 cup grated English muffins or bread, 1 cup flour, )4 teaspoon Royal Baking Powder, )4 cup sugar, 2 eggs, 1 pint milk, large pinch salt. Sift together powder and flour, add beaten eggs, grated muffins, sugar, suet, end milk; form into smooth batter, which drop by tablespoons into pint boiling milk, three or four at a time ; when done, dish and pour over them milk they were boiled in. Potato Dumplings. — 1 dozen large pota¬ toes, 6 tablespoons flour, 2 tablespoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, salt, and nutmeg. Grate potatoes, which have been boiled and skinned the day before; mix with the flour, previously sifted together with baking powder, add the melted butter, and eggs one by one, and salt and nutmeg to taste; form into balls about size of a small apple, put into boiling water, which has been well salted, boil 15 minutes; take out with skimmer, and serve with any kind of fricassee or pot-roast. Please Read the Following WHICH ARE FACTS Of Interest to Every Housekeeper T^ESIRING, as you do, the best and most healthful food, you will ^ be interested in the following facts, which show why Royal is the best baking powder, why it makes the best and most wholesome food, and why its use has become almost universal — its sale greater in this country than the sale of all other cream of tartar baking powders combined. Royal Baking Powder NEVER fails in perfect work. It is absolutely pure and wholesome. It is combined from the most approved and healthful ingredients. It makes the finest flavored, light, tender, delicious and health¬ ful food. It has greater practical leavening strength than any other baking powder, and is therefore the most economical. It does not lose its strength, but will keep fresh and of full leavening power until used. It acts slowly in the dough, so that none of its strength is lost before the baking is completed. It makes food that will keep sweet, moist, and fresh longer, or that may be eaten hot and fresh without distressing results. IT ACTUALLY ADDS TO THE DIGESTIBILITY AND WHOLE¬ SOMENESS OF ALL FOODS INTO WHICH IT ENTERS.