Royal baker and pastry cook

Ice Cream Candy. — 3 cups sugar, crushed or cut loaf, a little less than A cup vinegar, 1 A cups cold water, piece of butter size of a walnut, flavor with extract vanilla. Boil until it hardens, then pull until white. Molasses Candy. — 3 cups yellow coffee sugar, 1 cup molasses, 1 cup water, A teaspoon cream tartar, butter size of a walnut. Follow directions for cream candy Velvet Molasses Candy. — Put l A pounds sugar, XA pint molasses, A pint water, A cup vinegar, in agate kettle. Heat ; when boiling add A teaspoon cream tartar, boil till it crisps in cold water. Stir; when almost done add A pound butter, A teaspoon soda. Cool in but¬ tered pan and pull. Peanut Brittle. — Shell and chop roasted nuts to measure 1 pint. Put 2 pounds granu¬ lated sugar in clean frying pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color and clear add nuts and pour quickly on buttered tin sheet. Roll thin as possible. When cold break up. Fudge. — Cook 3 cups sugar, 1 cup milk, and 1 tablespoon butter. When sugar is melted add 4 or 5 tablespoons cocoa. Stir and boil 15 minutes. Take from fire, add 1 tea¬ spoon vanilla, stir till creamy, pour on but¬ tered plates, cut in squares. A unique manual of cookery; contains nearly one thousand practical receipts, with full directions for preparing every kind of food necessary for the family. Embraces rich, medium and plain dishes in ample variety. This book contains more numerous and elaborate receipts than the average two or three dollar cook book. The Royal Baking Powder Company desires that every user of Royal Powder may have a copy. Write us the name of any friend you think would like it. Sent free upon request. “MY FAVORITE RECEIPT" A collection of 3000 valuable receipts, contributed by our lady patrons from their own "favorite” receipts for cooking and methods of making their choicest table substantial and delicacies. Each receipt has attached the name and address of its contributor. The book embodies undoubtedly the cookery wisdom of the country. Handsomely printed and bound, and mailed postage free to any address on receipt of price, fifty cents, in money or stamps. Glossary of Terms Used in Cookery ALA. A la mode de, after the style or fashion of. Anglaise (4 1’). English style. Some¬ thing plain roasted or plain boiled. Aspic. Savory jelly. Au Gratin. Covered with sauce, bread¬ crumbs, etc., and browned in the oven or under a salamander. Beamaise. A word much used in cookery for a rich white herb sauce. Bechamel. French white sauce. Recog¬ nized as one of the four foundation sauces. The name of this sauce is sup¬ posed to come from the Marquis de Bechamel. Bisque. Name given to certain soups usually made with shellfish. Blanc-Mange. A white sweet food. A sweet cream set in a mould. Bouch€es. Small puff-paste patties (petit pat4s), small enough to be a traditional mouthful only. Bouillon. A plain, clear soup. Unclarified beef broth. Brais6 or Braising. A slow cooking proc¬ ess. Meat cooked in a closely covered stewpan (braising pan or braisifere) to prevent evaporation, so that the meat thus cooked retains not only its ®wn juices, but also those of the articles added for flavoring.