Royal baker and pastry cook

Royal Hot Biscuit. — 1 quart flour, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon lard or butter, 1 pint sweet milk, cold (never use sour milk); use cold water when milk cannot be obtained. Sift together flour, salt, and powder. Melt lard or butter, add to cold milk and stir into flour, etc. , with spoon, mixing thoroughly to smooth con¬ sistent dough. Flour the board, turn out dough, roll out to thickness of inch, cut with small round cutter, lay them close toether on greased baking-tin; bake in good hot oven. Old biscuits can be made fresh by moistening and placing in oven until heated through. Breakfast Biscuit. — Take 1 quart sweet milk, Vi cup melted butter, a little salt, 2 tea¬ spoons Royal Baking Powder, flour enough to make a stiff batter; do not knead into dough, but drop into buttered tins from a spoon ; bake in a hot oven — unless it is hot they will not be light and tender. Et IS ABSOLUTELY PURE Emergency Biscuit. — 2 cups flour, y tea¬ spoon salt, 1 teaspoon Royal Baking Powder; mix and sift ; rub in 1 tablespoon butter. Mix to a thick batter with milk, drop by small spoonfuls on greased pans, and bake in quick oven. Egg Biscuit. — Mix and sift well together 1 pint flour, y teaspoon salt, 1 teaspoon sugar, 1 teaspoon Royal Baking Powder. Beat 1 egg, add y cup milk, stir into dry mixture, adding more milk if necessary to mix to soft dough. Turn out on board, knead for a moment, cut into circles, place 1 inch apart on greased pans. Brush with little beaten egg, and bake in very hot oven. Sandwich Biscuit. — Sift together 1 pint flour, y teaspoon salt, 1 teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon but¬ ter. Mix to a soft dough with milk. Roll out % inch thick. Cut into rounds. On V2 of the rounds spread a little soft butter, add a thick layer of finely chopped and seasoned cold meat ; cover with remaining rounds and press together. Brush tops with milk, place 1 inch apart on greased pans, and bake in hot oven. Nut Biscuit. — Sift together 2 cups flour, y2 teaspoon salt, 1 heaping teaspoon Royal Bak¬ ing Powder. Rub in 1 heaping tablespoon butter, add 1 cup ground or very finely chop¬ ped nuts — English walnuts, hickory-nuts, or almonds — and 2 tablespoons sugar; mix to a soft dough with milk. Mold with the hands into small balls, place well apart on greased pans, brush each with milk, put a pinch of chopped nuts on top, and bake in hot oven. Royal Muffins. — Beat 3 eggs, add 1 pint milk, y teaspoon salt, 1 teaspoon sugar, and sufficient flour to make a drop batter — about 3 cups — into which has been thoroughly sifted 2 teaspoons Royal Baking Powder. Beat hard for 1 minute, fill greased muffincups or -pans % full, bake in hot oven about 20 minutes.