Royal baker and pastry cook

Oatmeal Bread. — XA pint oatmeal, \XA pints flour, A teaspoon salt, 3 teaspoons Royal Baking Powder, % pint milk. Boil oatmeal in 1A pints salted water 1 hour; add milk; set aside until cold. Then place in bowl, sift to¬ gether flour, salt, and powder, and add. Mix smoothly and deftly. Bake in greased tin about 45 minutes, protected with paper 20 minutes. Com Bread (New Orleans). — 1½ pints In¬ dian corn meal, XA pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1XA pints milk, 2 eggs. Sift together com meal, flour, sugar, salt, and powder ; rub in the shortening, add eggs (beaten) and the milk; mix into a moderately stiff batter; pour from bowl into shallow cake-pan. Bake in rather hot oven 30 minutes. St. Charles Corn Bread. — 1 pint Indian corn meal, 1 pint milk, 2 eggs, 1 tablespoon melted butter, 1 teaspoon salt, 1 teaspoon Royal Baking Powder; sift baking powder and salt with the com meal; mix milk, melted butter and beaten eggs together, stir into the meal and beat hard for 2 minutes; pour into greased pan, bake about 30 minutes in hot oven. Nonpareil Com Bread. — 2 heaping cups Indian com meal, 1 cup flour, 2XA cups milk, 1 tablespoon lard, 2 tablespoons sugar, 2 tea¬ spoons Royal Baking Powder, 1 teaspoon salt. Beat 2 eggs, whites and yolks separately. Sift together dry ingredients, melt lard. Mix all together, beat hard 1 minute, turn into greased shallow pan, and bake about XA hour in hot oven. Spider Com Bread. — Beat 2 eggs with 2 tablespoons sugar. Add 1 pint milk, 1 tea¬ spoon salt, 1XA cup Indian corn meal, XA cup flour, 1 teaspoon Royal Baking Powder. In a spider melt 2 tablespoons butter; turn so as to grease sides. Pour in batter, add 1 cup milk, but do not stir. Bake about 30 minutes in hot oven. When done it should have a streak of custard through the middle. Hominy Bread. — Mix together 1 pint softboiled hominy, 1 teaspoon salt, 2 tablespoons melted butter, 4 beaten eggs, 2 cups milk. Mix together 1 cup flour, 2 teaspoons Royal Baking Powder; add to batter, with more flour if needed to mix to a drop batter. Beat hard, bake in a shallow pan in very hot oven. Entire Wheat Bread. — 1 quart entire wheat flour, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Sift all well together; add sufficient liquid (water, milk, or equal quantities of each) to mix to a very thick batter or soft dough. Turn at once into a greased loaf-pan, smooth with knife dipped in cold water, and bake about 1 hour in moderate oven. Rye Bread. — 1 pint rye flour, A pint Indian corn meal, A pint wheat flour, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, % pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder; rub in the shortening ; add milk. Mix into smooth batter. Pour into well-greased tin, bake in moderate oven about 45 minutes. Protect loaf with paper first 20 minutes. Mush Bread. — 1 pint milk cooked in a double boiler, with sufficient Indian corn meal to make a thick mush. Cook 1 hour; add 1 tablespoon butter; stir, let cool; add 3 eggs, whites and yolks beaten separately, 1 cup flour, XA teaspoon salt, 1 teaspoon Royal Baking Powder. Turn into shallow greased pan, bake 40 minutes in moderate oven.