The royal baker and pastry cook E-Book

Various

• Herausgeber: Science & Technology Publishing
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 212

Veröffentlichungsjahr: 2025

Beschreibung

The Royal Baker and Pastry Cook is a comprehensive and practical guide to the art of baking and pastry making, originally published in the late 19th century. This classic cookbook, authored by a professional baker, offers a wealth of recipes and detailed instructions for both the amateur and experienced baker. The book covers a wide array of baked goods, including breads, cakes, pies, tarts, biscuits, puddings, and pastries, as well as confections and desserts. Each recipe is presented with clear, step-by-step directions, making it accessible for home cooks seeking to recreate the delicacies once enjoyed in royal households and fine bakeries. In addition to recipes, The Royal Baker and Pastry Cook provides valuable tips on techniques, ingredient selection, and kitchen equipment, reflecting the culinary standards and practices of its time. The book also includes sections on icing, filling, and decorating, enabling readers to produce visually stunning and delicious treats. With its blend of traditional and innovative recipes, the book serves as both a historical document and a practical manual, preserving the rich heritage of classic baking. Whether you are interested in Victorian-era desserts, want to master the basics of bread making, or are searching for inspiration for your next baking project, The Royal Baker and Pastry Cook offers timeless guidance and a delightful glimpse into the world of historic pastry arts.

Leseprobe

TRANSCRIBER’S NOTE

Some minor changes to the text are noted at the end of the book.

For the convenience of the reader a Table of Contents has been generated for this book

Table Of Contents

ALPHABETICAL INDEX TO RECEIPTSGENERAL DIRECTIONS1Bread and Rolls1Hot Biscuits, Cakes, and Muffins4Fritters and Waffles8Griddle Cakes, Etc.9Cakes11Cookies and Small Cakes17Fillings and Icings for Cake19Plain Cakes20Fruit Short Cakes21Doughnuts and Crullers22Dumplings23Puddings24Sauces for Puddings, Etc.26Pies27Other Desserts29Frozen Desserts30Canning and Preserving30Soups31Fish32Shell Fish33Meats34Stuffings36Poultry36Meat and Fish Sauces37Salads and Cheese38Eggs39Vegetables39Pickles, Etc.41Beverages41Cookery for the Sick41Candies42

THEROYAL BAKER ANDPASTRY COOK

A MANUAL OF PRACTICAL COOKERY

BY THE CHEFS OF THE NEW YORK COOKING SCHOOL

NEW YORK ROYAL BAKING POWDER CO. 1902

Copyright, 1902,By Royal Baking Powder Company.

ALPHABETICAL INDEX TO RECEIPTS

PAGE

Apple Snow

29

Asparagus on Toast

39

Bannocks

7

Barley Water

42

Batter, Fritter, Plain

8

Beans, Kidney, Brown Sauce

39

Beans, String

39

Beef, Braised

34

Beef, Corned, and Turnips

35

Beef Stew, Brown

35

Beef Tea

42

Beefsteak, Broiled

34

Beefsteak, or Chops, Panned

34

Beefsteak Pie, French

34

Beets, Cream Sauce

39

Biscuit, Breakfast

5

Biscuit, Eccles

20

Biscuit, Egg

5

Biscuit, Emergency

5

Biscuit, Nut

5

Biscuit, Royal Hot

5

Biscuit, Sandwich

5

Blanc Mange, Chocolate

29

Boys, Jolly

9

Bread, Brown

2

Bread, Brown, No.

2

2

Bread, Brown, Boston

2

Bread, Brown, Boston, No. 2

2

Bread, Brown, Boston, No. 3

2

Bread, Brown, Pennsylvania

3

Bread, Corn-loaf

3

Bread, Corn, New Orleans

3

Bread, Corn, Nonpareil

3

Bread, Corn, St. Charles

3

Bread, Corn, Spider

3

Bread, Entire Wheat

3

Bread, Graham, Delicate

3

Bread, Graham Lunch

3

Bread, Graham Unfermented

2

Bread, Hominy

3

Bread, Household

2

Bread, Mush

3

Bread, Norwegian, for Dyspeptics

2

Bread, Oatmeal

2

Bread, Rice

3

Bread, Rice and Indian

3

Bread, Royal Baking Powder

2

Bread, Rye

3

Broth, Scotch

31

Buchtels

20

Buns, Bath

20

Buns, Cinnamon

20

Buns, Hot Cross

7

Buttercups

18

Cabbage, Boiled

40

Cake

11

Cake, Adelaide

11

Cake, Almond

11

Cake, Almond, No. 2

11

Cake, Angel Food

12

Cake, Apple Jelly

12

Cake, Banana

12

Cake, Bride’s

12

Cake, Centennial

12

Cake, Chocolate

12

Cake, Chocolate Cream

12

Cake, Chocolate Layer

12

Cake, Chocolate Loaf

12

Cake, Cinnamon Chocolate

12

Cake, Citron

12

Cake, Cocoanut Layer

12

Cake, Cocoanut Loaf

12

Cake, Coffee

12

,

20

Cake, Coffee, No. 2

13

Cake, Coffee, German

7

Cake, Continental Fruit

13

Cake, Cream

13

Cake, Cup

13

Cake, Currant

13

Cake, Currant, No. 2

13

Cake, Currant, English

13

Cake, Duchesse

13

Cake, Dutch Peach

20

Cake, Fig

14

Cake, French

14

Cake, Fruit, Dark

13

Cake, Fruit, Delicate

13

Cake, Fruit, Light

14

Cake, Fruit, Wedding

17

Cake, Geranium

14

Cake, German Apple

20

Cake, Ginger

14

Cake, Ginger Sponge

14

Cake, Gingerbread

14

Cake, Gold

14

Cake, Gold, No. 2

14

Cake, Harrison

14

Cake, Hazelnut

14

Cake, Honey

14

Cake, Ice Cream

14

Cake, Imperial

14

Cake, Jelly

15

Cake, Jumbles

18

Cake, Lady

15

Cake, Lemon

15

Cake, Lightning

15

Cake, Lunch, Boston

15

Cake, Marbled

15

Cake, Marshmallow

15

Cake, Minnehaha

15

Cake, Molasses

16

Cake, Nut

15

Cake, Orange

15

Cake, Peach Blossom

15

Cake, Pond Lily

16

Cake, Pound

16

Cake, Queen

16

Cake, Rolled Jelly

15

Cake, Royal Cookies

17

Cake, Scotch

16

Cake, Shrewsbury

17

Cake, Silver

16

Cake, Snow

16

Cake, Spice

16

Cake, Spice, Delicate

16

Cake, Sponge

16

Cake, Sponge, Almond

16

Cake, Sponge, Berwick

16

Cake, Sponge, Cream

16

Cake, Vanilla

17

Cake, Wash. (St. L., 1780)

16

Cake, Webster

17

Cake, Wedding (or Bride)

17

Cake, White Mountain

17

Cake, Wild Rose

17

Cake, Wine

17

Cake, Yorkshire Breakfast

7

Cakes, Albert

18

Cakes, Anise-seed

17

Cakes, Bread

10

Cakes, Buckwheat

10

Cakes, Buckwheat, Royal

10

Cakes, Butter

6

Cakes, Chocolate, Little

18

Cakes, Cigarettes

18

Cakes, Cinnamon

18

Cakes, Cream

13

Cakes, Delicious Little

18

Cakes, Drop (Breakfast)

7

Cakes, Drop (Sweet)

18

Cakes, Edenkobers

18

Cakes, Fried

22

Cakes, Griddle Corn-meal

10

Cakes, Griddle, Crushed Wheat

10

Cakes, Griddle, Egg

9

Cakes, Griddle, Geneva

9

Cakes, Griddle, Graham

9

Cakes, Griddle, Hominy

10

Cakes, Griddle, Huckleberry

10

Cakes, Griddle, Indian

10

Cakes, Griddle, Rice

10

Cakes, Griddle, Rye

9

Cakes, Griddle, Three Egg

10

Cakes, Hermits

18

Cakes, Little Chocolate

18

Cakes, Little Spice

18

Cakes, Rice

18

Cakes, Rye Drop

22

Cakes, Scotch

18

Cakes, Soft Gingerbread

19

Cakes, Spencer

18

Cakes, Spice Drop

19

Cakes, Spice, Little

18

Cakes, Strudel

20

Cakes, Tarts, Sand

19

Cakes, Tea

20

Cakes, Walnut Wafers

19

Cakes, Wheat or Flannel

10

Cakes, Wheat, Royal

9

Cake Fillings

19

Chocolate

19

Chocolate, No. 2

19

Cocoanut

19

Cocoanut, No. 2

19

Cream

19

Cream, No. 2

19

Cream, No. 3

19

Cream, Chocolate

19

Fig

19

Fruit

19

Lemon

19

Orange

19

Prune and Nut

19

Candy, Butter Scotch

42

Candy, Butter Taffy

42

Candy, Caramels, Chocolate

42

Candy, Cocoanut Cream

42

Candy, Cream

42

Candy, Creamed Nuts

42

Candy, Fudge

42

Candy, Hickory Nut

42

Candy, Ice Cream

42

Candy, Molasses

42

Candy, Peanut Brittle

42

Candy, Popcorn, Candied

42

Candy, Velvet Molasses

42

Candy, Walnut Cream

42

Canning

30

Carrots and other Root Vegetables

40

Catsup, Tomato

41

Catsup, Walnut

41

Cauliflower, Pickling

41

Celery Stuffing

36

Charlotte Russe

29

Cheese Straws

39

Chestnut Stuffing for Poultry

36

Chicken, Boned

37

Chicken, Broiled

36

Chicken, Brown Fricassee

36

Chicken, Creamed

37

Chicken, Fricassee

36

Chicken, Fried Spring

36

Chicken Pâtés

37

Chicken Pie

37

Chicken Pot-pie

37

Chicken Pot-pie, No. 2

37

Chocolate

41

Chocolate Blanc-Mange

29

Chops, Panned

34

Chow Chow

41

Chowder, Clam

33

Chowder, Fish

33

Clam Chowder

33

Clam Fritters

8

Cocoa

41

Coffee, Boiled

41

Coffee for Six Persons

41

Coffee, French

41

Coffee, Vienna

41

Cold Slaw

39

Consommé

31

Cookies, Cocoanut

17

Cookies, Plain

17

Cookies, Royal

17

Cookies, Soft

17

Corn, Dried Sweet

40

Corn Pudding

40

Corn, Stewed

40

Corned Beef and Turnips, Boiled

35

Crabs, Deviled

33

Crabs, Soft Shell

33

Croutons

32

Crullers

22

Crullers, No. 2

22

Crullers, No. 3

22

Crullers, No. 4

22

Crullers, Dutch

22

Crumpets

7

Crumpets, Hominy

7

Crumpets, London

7

Crumpets, Rice

7

Currant Loaf

21

Custard, Baked

29

Custard, Corn Starch

29

Custard, Tapioca

29

Diamonds

5

Dressing, Boiled

38

Dressing, Cream

38

Dressing, French

38

Doughnuts

22

Doughnuts, No. 2

22

Doughnuts, No. 3

22

Doughnuts, No. 4

22

Doughnuts, No. 5

22

Doughnuts, German

22

Doughnuts, Puff Ball

22

Dumpling, English

23

Dumplings, Apple, Royal

23

Dumplings, Apple, No. 2

23

Dumplings, Apple, No. 3

23

Dumplings, Berry

23

Dumplings, Egg, for Soup

23

Dumplings, Farina

23

Dumplings for Soup

23

Dumplings for Stews

23

Dumplings for Stews, No. 2

23

Dumplings, Peach

23

Dumplings, Peach, No. 2

23

Dumplings, Potato

24

Dumplings, Royal Apple

23

Dumplings, Suet

24

Dumplings, Suet, Danish

24

Éclaires à la Crême

13

Egg Plant, Fried

40

Eggs, Baked, Fancy

39

Eggs, Baked, Plain

39

Eggs, Boiled, Hard

39

Eggs, Boiled, Soft

39

Eggs, Poached

39

Eggs, Scrambled

39

Eggs, Snow

29

Fish, Blue, Fried and other Kinds

32

Fish, Boiled, Bass or other Fish

32

Fish, Broiled

32

Fish, Brook Trout or other Small Fish, To Fry

33

Fish Cakes

32

Fish Chowder

33

Fish, Cod, Balls

32

Fish, Creamed

32

Fish, Directions for Preparing

32

Fish, Halibut, Broiled

32

Fish, Mackerel, Salt, Broiled

32

Fish, To Broil

32

Floating Island

30

Food for the Sick

41

Freeze, How to

30

Fritter Batter, Plain

8

Fritters, Apple

8

Fritters, Banana

8

Fritters, Clam

8

Fritters, Corn

8

Fritters, Fruit

8

Fritters, Hominy

8

Fritters, Meat

8

Fritters, Oyster

8

Fritters, Pineapple

8

Fritters, Rice

8

Fritters, Strawberry

8

Frosting, Maple Sugar

20

Frosting, Marshmallow

20

Fruits, Iced

29

Fruits, Spiced

31

Fruit Wheels

21

Geese and Duck Stuffing

36

Gems

6

Gems, Apple

6

Gems, Graham, Royal

6

Gems, Rice

6

German Puffs

7

Gingerbread, Soft

13

,

19

Ginger Snaps

18

Glacé, Biscuit

30

Gravy, Poultry

36

Gruel, Corn-meal

42

Ham, Boiled

35

Ham, Broiled, and Eggs

34

Ice, Orange Water

30

Ice, Raspberry Water

30

Ice Cream, Biscuit Glacé

30

Ice Cream, Chocolate

30

Ice Cream, Crushed Strawberry

30

Ice Cream, Delmonico

30

Ice Cream, Peach

30

Ice Cream, Philadelphia

30

Ice Cream, Plain

30

Iced Fruits for Dessert

29

Ices, Water

30

Icing, Almond

19

Icing, Bakers’ Soft

19

Icing, Boiled

20

Icing, Chocolate Transparent

19

Icing, Chocolate Water

20

Icing, Clear

19

Icing, Plain

20

Icing, Royal

20

Icing, Transparent

19

Icing, Water

20

Icing, White

19

Jams

31

Jellies

31

Jelly, Restorative

42

Jolly Boys

9

Jumbles

18

Jumbles, Peanut

18

Kidney, Brown Stew

35

Liver and Bacon

35

Lobster Newburg

33

Lobster Salad

38

Lobster, To Open

33

Lobsters or Crabs, To Boil

33

Macaroni

40

Mayonnaise

38

Meats, Boiling and Stewing

34

Meats, Broiling

34

Meats, Frying

34

Meats, Roasting

34

Mince-meat

28

Mince-meat, No. 2

29

Muffins, Berry

6

Muffins, Boston

5

Muffins, Corn, Royal

6

Muffins, Egg, Royal

6

Muffins, English

6

Muffins, French

5

Muffins, Graham

6

Muffins, Hominy

6

Muffins, Mountain

6

Muffins, Oatmeal

6

Muffins, Potato

6

Muffins, Rice

6

Muffins, Royal

5

Muffins, Royal Sally Lunn

6

Muffins, Rye

6

Muffins, Sweet

6

Mutton Haricot

35

Mutton or Lamb, Boiled

35

Omelet

39

Omelet, Orange and other Sweet

39

Omelet Soufflé

39

Omelets, Fancy

39

Onions, Fried

40

Oyster Pâtés

33

Oyster Pie

33

Oyster Stuffing for Poultry

36

Oysters, Broiled

33

Oysters, Creamed

33

Oysters, Fried

33

Oysters, Panned

33

Oysters, Pickled

33

Oysters, Roasted in the Shell

33

Oysters, Scalloped

33

Oysters, Stewed

33

Pancakes

10

Pancakes, English

10

Pancakes, French

10

Paste for Pies

27

Paste for Pies, No. 2

27

Paste for Pies, No. 3

27

Paste for Pies, No. 4

27

Paste for Pies, No. 5 (Puff Paste)

27

Paste for Pies, No. 6

27

Peach Tart

29

Peculiars

2

Piccalilly

41

Pickled Red Cabbage

41

Pickles

41

Pickles, Chow Chow

41

Pickling Cauliflower

41

Pie, Apple

28

Pie, Apple, No. 2

28

Pie, Apple, Dried

28

Pie, Apple Pot

28

Pie, Chocolate Custard

28

Pie, Cocoanut

28

Pie, Cranberry

28

Pie, Cream and Orange

28

Pie, Custard (Plain)

28

Pie, Custard, Apple

28

Pie, Custard, Peach

28

Pie, Gooseberry

28

Pie, Lemon Cream

28

Pie, Lemon Cream Meringue

28

Pie, Mince

28

Pie, Mince-meat

28

Pie, Paste for

27

Pie, Plum

29

Pie, Pumpkin

29

Pie, Rhubarb

29

Pie, Squash

29

Pies, Fruit

28

Pork and Beans

35

Pork Chops, with Tomato Gravy

35

Pork, Roast Leg of

36

Pork, Salt, Fried

35

Pork, Stuffing for

36

Potato Croquettes

40

Potatoes, Baked

40

Potatoes, Creamed

40

Potatoes, Fried

40

Potatoes, Fried, No. 2

40

Potatoes, Lyonnaise

40

Potatoes, Mashed

40

Poultry Gravy

36

Poultry Stuffing

36

Poultry, To Clean

36

Poultry, To Roast

36

Poultry, To Truss

36

Preserves, Amount Sugar to Quart

31

Preserving

31

Pudding, Apple (Boston)

24

Pudding, Apple (English)

24

Pudding, Apple, Tapioca

24

Pudding, Batter (Baked)

24

Pudding, Batter (Boiled)

24

Pudding, Batter (Fruit)

24

Pudding, Blackberry

24

Pudding, Blackberry, No. 2

24

Pudding, Cabinet

24

Pudding, Cherry

24

Pudding, Chocolate

24

Pudding, Cottage

24

Pudding, Cottage, No. 2

24

Pudding, Custard

25

Pudding, Fig

25

Pudding, Fine Peach

25

Pudding, Indian

25

Pudding, Lemon Suet

25

Pudding, Orange

25

Pudding, Peach Cottage

25

Pudding, Plum (Boston Baked)

24

Pudding, Plum (Royal Christmas)

25

Pudding, Plum, No. 2

25

Pudding, Poor Man’s

25

Pudding, Princess

25

Pudding, Raisin

25

Pudding, Rice

25

Pudding, Rice, No. 2

25

Pudding, Sago

26

Pudding, Sauces for

26

Pudding, Soufflé, Fruit

26

Pudding, Suet

26

Pudding, Tapioca

26

Pudding, Tapioca and Cocoanut

26

Pudding, Yorkshire

34

Puffs, German

7

Puffs, Yankee

7

Rarebit, Welsh

39

Rice, Boiled

40

Rolls, Breakfast

3

Rolls, Dinner

4

Rolls, French

4

Rolls, Fruit

4

Rolls, Graham

3

Rolls, Lunch

4

Rolls, Parker House

4

Rolls, Twist

4

Roly Poly, Raisin

25

Rusks

7

Salad, Celery

38

Salad, Chicken

38

Salad, Cucumber and Onion

38

Salad, Lobster

38

Salad, Potato

38

Salad, Potato and Egg

38

Salad, Salmon

38

Salad, Tomato

38

Sally Lunns, Royal

7

Salt Pork, Fried

35

Sauces for Meats and Fish

37

Allemande

37

Bechamel

37

Bread

37

Brown

37

Caper

37

Cream

37

Currant Jelly

38

Curry

37

Drawn Butter

37

Egg, for Fish

37

Hollandaise

38

Horse-radish

38

Italian Tomato

38

Maître d’Hôtel Butter

38

Mint

38

Mushroom

37

Olive

37

Piquante

37

Robert

37

Sharp Brown

37

Soubise

37

Spanish

37

Tartare

38

Thick White or Cream

37

Tomato

38

White

37

Sauces for Puddings

26

Brandy

26

Canned Fruit

26

Cream

26

Cream, Hygienic

26

Creamy

26

Currant Jelly

26

Currant Jelly, No. 2

26

Custard

26

Duchesse

26

Foaming

26

Golden

26

Hard

26

Lemon

26

Molasses

26

Orange

26

Peach

26

Rexford

26

Royal Wine

27

Sugar

27

Vanilla

27

Wine

27

Wine, No. 2

27

Sausages

35

Scallops in Batter

33

Scones, Scotch

7

Scotch Broth

31

Short Cake

21

Short Cake, No. 2

21

Short Cake, No. 3

21

Short Cake, No. 4

21

Short Cake, Apple

21

Short Cake, Banana

21

Short Cake, Blackberry

21

Short Cake, Canned Fruit

21

Short Cake, Cherry

21

Short Cake, Huckleberry

21

Short Cake, Individual

21

Short Cake, Peach

21

Short Cake, Raspberry

21

Short Cake, Strawberry

21

Slappers

7

Slaw, Cold

39

Snow, Apple

29

Snow Eggs

29

Soup, Bean

32

Soup, Clam

32

Soup, Consommé

31

Soup, Family

32

Soup, Mock Bisque

31

Soup, Ox-tail

32

Soup Stock

31

Soup, Tomato

31

Soups of Dried Peas or Beans

32

Soups With Pastes or Vegetables

31

Spiced Fruits

31

Squash, Stewed

40

Steak or Chops, Panned

34

Stew, Brown Beef

35

Stew, Brown Kidney

35

Stew, Irish

35

Stew, Oyster

33

Straws, Cheese

39

Stuffing for Geese and Ducks

36

Stuffing, Pork

36

Stuffing, Poultry

36

Stuffing, Poultry, Celery

36

Stuffing, Poultry, Chestnut

36

Stuffing, Poultry, Oyster

36

Stuffing, Tomatoes, Green Peppers, etc.

36

Stuffing, Veal

36

Sweetbreads

36

Tart, Peach

29

Tartlets

29

Tarts, Banbury

28

Tarts, Gooseberry, Currant, Apple, or any other Fruit

29

Tarts, Open Jam

29

Tarts, Sand

19

Tea

41

Tea, Beef

42

Tomato Catsup

41

Tomato Sauce

38

Tomatoes, Panned

40

Tomatoes, Stewed

40

Tomatoes, Stuffed

40

Tomatoes, Stuffing for

36

Triangles

20

Turnips, Mashed

40

Veal, Braised Shoulder

34

Veal Cutlets, Breaded

36

Veal Stuffing

36

Vegetables, Hints on Cooking

39

Vegetables, Ragout of

40

Waffles

8

Waffles, No. 2

8

Waffles, German

9

Waffles, Rice

9

Waffles, Soft

9

Waffles, Virginia

9

Walnut Catsup

41

Walnut Wafers

19

Wheels, Fruit

21

Wine Whey

42

Wonders

23

Yankee Puffs

7

Yorkshire Pudding

34

The cuts on this page represent utensils used in the various kinds of baking, and are referred to in the Receipts according to numbers.

Fig. I.

2 Qt. Cake Mold.

Fig. II.

3 Qt. Pudding Mold.

Fig. III.

2 Qt. Cake Mold.

Fig. IV.

3 Qt. Cake Mold.

Fig. V.

Timbale Mold.

Fig. VI.

Pudding Mold.

Fig. VII.

Muffin Pans.

Fig. VIII.

Oval Pudding Pan.

Fig. IX.

Lemon Cake Pan.

Fig. X.

Cast Gem Pans.

Fig. XI.

Wash Brush.

Fig. XII.

Tin Bread Pan.

Fig. XIII.

Square Cake Pan.

Fig. XIV.

Baking Sheet.

Fig. XV.

One Gallon Ice Cream Freezer.

Fig. XVI.

Flour Sieve.

Fig. XVII.

Muffin Rings.

Fig. XVIII.

Oval Tin Pan.

Fig. XIX.

Waffle Iron.

Fig. XX.

Family Scale.

DO NOT BUY BAKING POWDER LOOSE OR IN BULK.—(What is meant by loose is weighed out in any quantity asked for.) All examinations made by Boards of Health, Government Chemists, and others, prove loose powders are, almost without exception, made from alum, and at a cost of about one tenth of what a pure Cream Tartar powder, like the “Royal” Baking Powder, can be made for. The argument that the consumer will save, in the purchase of such poisonous stuff, the cost of can, label, etc., is used simply to enable the seller to make a larger profit in selling an alum bulk, or loose, powder at the expense of the unsuspecting consumer, than can be made by selling the absolutely pure “Royal” brand. Remember this, and insist on getting the “Royal” in cans.

Do not buy alum baking powders under any circumstances.

GENERAL DIRECTIONS

MUST BE CAREFULLY READ BY EVERY ONE USING THIS BOOK

Hints on Baking.—To achieve perfect success, the cook must use discrimination and care. Some flour requires more water, or milk, than others; so that the quantity may have to be varied to make dough of a proper consistency. Different bakings will vary as to time and heat required, and should, therefore, be examined occasionally. To ascertain whether the bread is sufficiently done in the center of the loaf or cake, thrust a clean straw or long thin splinter into it. If done, there will be no dough on it when drawn out. Measure the flour, and be careful to mix with it the baking powder in a dry state, and before sifting. You can always substitute water for milk, or milk for water; butter for lard, or lard for butter. The number of eggs may be increased or diminished, or, in plainer cake, etc., dispensed with entirely. Where fewer eggs are used than directed, always use a little more baking powder. Never use sour milk.

When about to cut new bread or cake, heat the knife very hot; this will prevent its crumbling.

Cake Baking.—For a plain cake made with one pound of flour, Royal Baking Powder, etc., the time to be allowed in baking would be from 40 to 50 minutes; at the outside not more than 1 hour. Very rich cakes, in which butter and eggs predominate, take, of course, very much longer time to bake, a pound cake taking from 1½ to 2 hours, and a bride’s cake 3½. On no account should an oven be too hot when the cake is put in—that is, hot enough to brown at once; if so, in 5 minutes the whole outside will be burned and the interior will stand little chance of being baked. The old plan of feeling the handle of the oven door to test the heat is not always successful; it is better to sprinkle a little flour inside and shut the door for about 3 minutes; if at the end of that time it is of a rich light brown, the cake may be put in, but if burned the heat must be lessened.

In baking loaf cake, remember that unless you place a piece of paper over for protection at first, a top crust will be formed at once that prevents the raising. When cake is well raised, remove the paper for browning on top.

Advice to the Cook.—Great cleanliness, as well as care and attention, are required from a cook. Keep your hands very clean; try to prevent your nails from getting black or discolored; don’t “scatter” in your kitchen; clean up as you go; put cold water into each saucepan or stewpan as you finish using it. Dry your saucepans before you put them on the shelf. Scour tins with good mineral soap and rinse thoroughly in hot water. In cleaning a frying-pan, scour the outside as well as the inside. In cleaning greasy utensils, such as the soup-pot and frying-pan, wipe off the worst of the grease with soft paper (which can be burned), then soak in warm water to which soap-powder or a little ammonia has been added, finishing with mineral soap. Wash your pudding-cloths, scald, and hang them to dry directly after using them; air them before you put them away, or they will be musty: keep in dry place. Be careful not to use a knife that has cut onions till it has been cleaned. Keep sink and sink-brush very clean; be careful never to throw anything but water down sink. Do not throw cabbage water down it; throw it away out of doors; its smell is very bad. Never have sticky plates or dishes; use very hot water for washing them; when greasy, change it. Take care that you look at the meat the butcher brings, to see that it is good. Let there be no waste in the kitchen.

Bread and Rolls

Bread was first made without leaven, heavy and solid. Then yeast was discovered, and yeast-risen bread came into use throughout the civilized world. Finally baking powder was devised, the most healthful, economical, and convenient of all leavening or lightening agents.