Royal baker and pastry cook

Lunch Rolls. — 1 quart flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter, 1 pint milk. Sift together flour, salt and baking powder. Melt butter and add to milk; stir this into flour, etc. With spoon mix to a smooth dough easily handled. Flour molding board, turn out dough, give 1 or 2 quick kneadings to give it smoothness. Roll out about XA inch thick, cut out with round cutter not too large ; lay them in greased baking tin in even rows just touching; smooth over with clean muslin dipped in milk; bake in fairly hot oven 25 minutes or less; or, divide kneaded dough into pieces size of an egg, form each by hand into short, thick, tapering roll. Put together in twos, side by side, pinching ends together a little. Place on flat greased pans. Brush with milk. Bake in very hot oven. Parker House Rolls. — Prepare firm dough as for lunch rolls. Knead and roll out A inch thick. Cut into 3-inch circles. Press pencil down across middle of each; rub edges with soft butter. Double each, lay 1 inch apart on flat greased pans. Brush with milk, and bake in hot oven. If sweetening is liked sprinkle granulated sugar over rolls before folding. Fruit Rolls. — Mix together 1 quart flour, 1 teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder; rub in 2 tablespoons butter. Cut fine XA pound citron, seed and halve A pound raisins. Mix fruit evenly with dry ingredients, make to a firm dough with milk. Knead on board for a moment, divide into pieces size of egg, make into long rolls, lay 1 inch apart on flat greased pans, brush with milk. Bake in a very hot oven. By baking at home with Royal Baking Powder instead of buying ready-made, you save money and get better and cleaner food. Hot Biscuits, Cakes, and Muffins XPERIENCED housekeepers agree that breakfast is difficult to cater for. Even the appetite ordinarily easy to satisfy is likely to be captious when approaching the first meal of the day. Every article of food upon the breakfast-table, therefore, should be perfect — the coffee as clear as amber, the bacon white and crisp, the biscuits flaky, ten¬ der, delicious. As a nation we approve of hot-breads, and most of all at the breakfast-table. And while we eat and enjoy them, we have the satisfaction of knowing that American methods and American cookery have made them healthful as well as appetizing and nutritious. And of all the breakfast foods, nothing is so appetizing, so appetite-whetting, so always dependable, so satisfying, as the light, flaky, hot biscuit, with a crisp, brown crust, just from the oven, broken apart without use of knife, and spread with butter; or, to top off the meal, with honey, jam, or marmalade. The very simplicity of the methods of making and the familiar, every-day use of this little hot bread-morsel have, however, some¬ times led to lack of care in its preparation, so that we too seldom find it in perfection upon our tables. With a basis of flour, salt, and Royal Bak¬ ing Powder, we can add other ingredients to vary and enrich the cakes and biscuits gen¬ erally known to the housewife, and produce in almost endless variety breakfast and lunch¬ eon foods that shall be dainty and delicious or substantial and hearty.