Royal baker and pastry cook

Prof. Prescott, University of Michigan: “The use of alum in baking powder should be prohibited by law.” Geo. M. Sternberg, Surgeon Gen., U. S. Army: “No alum powder is furnished to the Army by the Subsistence Department.” Charles Harrington, M. D., Prof, of Hygiene, Harvard Medical School: “It must be said that the result of scientific evidence is decidedly against the employment of alum in the making of bread.” John C. Wise, M. D., Medical Inspector, U. S. Navy: “ Alum baking powders produce a more indigestible bread. The injurious effect of alum on the stomach is positive and beyond dispute ” _ . Prof. Schweitzer, State University, Mo.: “Alum in baking powder is dangerous and should be restricted.” Prof. Tucker, State Chemist, New York: “The employment of alum in bread making is decidedly injurious.” M. K. Van Reypen, Surgeon Gen., U. S. Navy: “There can be no question that the alums entering into the composition of alum baking powders are seriously injurious to the system.” . Report of U. S. Congressional Investigation Committee on Food Adulteration: ‘ The committee, in view of the overwhelming mass of evidence antagonistic to the use of alum, recommends that its use in food products and baking powders be prohibited by law.” Be sure to demand ROYAL Baking Powder, made by the Egg Dumplings for Soup. — Beat 2 eggs, add y teaspoon salt, 2 tablespoons milk. Sift 1 cup flour with 1 scant teaspoon Royal Baking Powder, add egg mixture, and more flour if necessary to make thick batter. Drop by half teaspoonfuls in boiling soup; cover, cook 10 minutes. Dumplings for Stews. — Mix and sift 1 pint flour, 2 teaspoons Royal Baking Powder, y teaspoon salt. Mix to soft dough with milk. Turn on board, roll out 1 inch thick, cut in small circles. Roll each in flour, drop on top simmering stew. Cover, cook 20 minutes without opening pot. Suet Dumplings. — 1 cup bread crumbs, 2 tablespoons finely chopped beef suet, whites and yolks 2 eggs beaten separately, y tea¬ spoon salt, 1 teaspoon Royal Baking Powder sifted with 1 cup flour, sufficient milk to mix to stiff paste. Flour hands and make into balls. Wring small cloths in hot water, dust with flour, lay ball in each and tie, leaving room to swell. Cook in rapidly boiling water 45 minutes, and serve with liquid sauce (see Sauces''. Puddings APPLE AMBER. — Cover bottom of bak¬ ing dish with water about y inch deep; pare and slice rather tart apples quite thin, lay slices in dish with sugar sprinkled between layers, filling dish to within an inch of top, finishing by a sprinkling of sugar and bits of butter dotted over. Bake in moderate oven till apples can be pierced with broom straw. Leave in dish and serve cold with whipped cream or boiled custard. This is much more delicate than the usual apple sauce. Apple Pudding. — 12 or 14 apples, peeled, cored and sliced, 1 teaspoon extract nutmeg, 1 y cups sugar. Pack apples in deep earthen¬ ware dish, add sugar, y cup water with ex¬ tract. Cover with paste made from Short Cake No. 1 receipt. Pinch closely to edge of dish with thumb or pastry iron. Bake In a moderate oven; serve with rich cream.