Royal baker and pastry cook

Hygienic Cream Sauce. — A pint milk, y pint cream, yolk 1 egg, 1 tablespoon buck¬ wheat dissolved in little milk, large pinch salt. Bring milk and cream to boil in thick, welllined saucepan; add to it buckwheat dis¬ solved in milk, stirring rapidly to prevent lumping; allow it to boil 5 minutes; remove from fire, beat in the yolk of egg diluted with a tablespoon milk. Lemon Sauce. — Boil 1 cup sugar and 1 cup water together 15 minutes, then remove; when cooled a little, add A teaspoon extract lemon and 1 tablespoon lemon juice. Molasses Sauce. — Boil together 10 min¬ utes 1 cup molasses, 1 tablespoon vinegar, 1 tablespoon butter, pinch salt. For apple puddings. Rexford Sauce. — Dissolve 1 teaspoon corn¬ starch in little water; add it to 1 cup boiling water, with % cup brown sugar; boil 10 min¬ utes; remove from fire; add A cup cider, scalding hot, 1 large tablespoon good butter, and yolks 2 eggs. Royal Wine Sauce. — Bring slowly to boil¬ ing point A pint wine; then add yolks of 4 eggs and 1 cup sugar; whip it on fire until in state of high froth and a little thick; remove and use as directed. Vanilla Sauce. — Put A pint milk in small saucepan over fire; when scalding hot, add yolks 3 eggs ; stir until thick as boiled custard ; add, when taken from the fire and cooled, 1 tablespoon extract vanilla and whites of eggs whipped stiff. Wine Sauce. — A pint water, 1 cup sugar, 1 small teaspoon corn-starch, 1 teaspoon each extract lemon and cinnamon, y2 gill wine. Boil water, add corn-starch dissolved in little cold water, and the sugar; boil 15 minutes, strain; when about to serve, add extracts and wine. Wine Sauce, 2. — A pint water, 1 cup sugar, A teaspoon corn-starch, 1 teaspoon each ex¬ tract bitter almonds and vanilla, A cup white wine. Stir 2 tablespoons of sugar on the fire in thick saucepan, with 1 tablespoon water, until very dark, but not burned; add water boiling, rest of sugar, the com-starch dis¬ solved; boil 10 minutes; when about to serve, strain, add extracts and wine, or brandy if preferred. Pies HE richest pastry for pies is called puff paste, and much skill and practice are required to make it flaky, tender, and very light. First-class puff paste will rise in baking to double its thickness and be in light, flaky layers and without greasiness. The novice must learn to handle it lightly and as little as possible in rolling and turning. It should be put in the ice-box as soon as made and stand at least twelve hours before being used. Pastry flour should always be used for pie crust. It is whiter than bread flour and when rubbed between the fingers it feels very smooth and soft, like corn-starch. Carefully sift before using. Where it is desired to have a plainer pastry, or one less troublesome to make and more economical, the use of a small quantity of Royal Baking Powder will give a light and tender crust. As in other cases, the baking powder must be mixed and sifted with the flour before the shortening is added. Sweet home-made lard may be used in place of but¬ ter, either wholly or in part, giving a less ex¬ pensive but equally good and light paste. Never use sour milk or so-called prepared or self-raising flours. A pinch of salt and a little Royal Baking Powder make pie crust light and flaky and more digestible. Paste for Pies. — 3 cups sifted flour, A tea¬ spoon Royal Baking Powder, large pinch salt,