Royal baker and pastry cook

Boston Muffins. — 1½ pints flour, l^pint Indian com meal, 1 tablespoon sugar, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter, 3 eggs, and 1 pint (full measure) milk, 1 teaspoon extract of cinnamon (which may be omitted without detriment). Sift together flour, corn meal, sugar, salt, and powder; rub in butter or lard; add eggs, beaten, milk, and extract cinnamon. Mix into batter a little stiff er than ordinary griddle-cake batter. Have griddle heated regularly all over; grease it, lay on it muffinrings, also greased; half fill them with batter. As soon as risen to tops of rings, turn them over gently with cake-turner; bake nice brown on either side. They should bake in 7 or 8 minutes. French Muffins. — ly pints flour, 1 cup honey, y teaspoon salt, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, and little over y pint milk or thin cream. Sift together flour, salt, and powder; rub in butter, cold; add beaten eggs, milk or thin cream, and honey. Mix smoothly into batter as for pound cake ; about y fill sponge-cake tins, cold and fully greased, and bake in good steady oven 7 or 8 minutes. Rice Muffins. — 2 cups cold boiled rice, 1 pint flour, 1 teaspoon salt, 1 tablespoon sugar, 1½ teaspoons Royal Baking Powder, y pint milk, 3 eggs. Dilute rice, made free from lumps, with milk and beaten eggs; sift to¬ gether flour, sugar, salt, and powder; add to rice preparation, mix into smooth, rather firm batter; muffin-pans to be cold and well greased, then fill %; bake in hot oven 15 minutes. 1 cup cold boiled hominy may be substituted for rice. Rye Muffins. — 1 pint rye flour, ½ pint com meal, y pint flour, 1 teaspoon sugar, 1 tea¬ spoon salt, 3 teaspoons Royal Baking Powder, 1 tablespoon butter, 2 eggs, 1 pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder; rub in butter; add beaten eggs, and milk; mix into smooth, rather firm, batter; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. Royal Corn Muffins. — 1 pint Indian com meal, 1 pint flour, 1 tablespoon sugar, 1 tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 2 eggs, 1 pint milk. Sift together com meal, flour, sugar, salt, and powder; rub in the shortening, add eggs, beaten, and milk; mix into batter of consistence of cup cake; muffin-pans to be cold and well greased, then fill %. Bake in hot oven 15 minutes. English Muffins. — 1 quart flour, y tea¬ spoon sugar, 1 teaspoon salt, 2 large teaspoons Royal Baking Powder, ly pints milk. Sift together flour, sugar, salt, and powder; add milk, and mix into smooth batter a trifle stiffer than for griddle cakes. Have griddle heated regularly all over, grease it, and lay on muffinrings; half fill them, and when risen well up to top of rings, turn over gently with caketurner. They should not be too brown — just a buff color. When all cooked, pull each open in half, toast delicately, butter well, serve on folded napkin, piled high and very hot. Mountain Muffins. — Pour 1½ cups scalding milk on 1 cup white Indian com meal ; cover ; let stand 10 minutes; add 1 cup cold boiled rice; mix; add 1 cup flour mixed with 3 teaspoons Royal Baking Powder, 2 table¬ spoons sugar, 1 teaspoon salt, 2 well-beaten eggs, 2 tablespoons melted butter. Beat hard; bake in greased muffin-pans in hot oven.