Part 1

TRANSCRIBER’S NOTE

Italic text is denoted by _underscores_.

Bold text is denoted by =equal signs=.

Illustrations without captions have had descriptions added in parentheses.

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

THE

ROYAL BAKER

AND

PASTRY COOK

[Illustration: (Decorative Design)]

A MANUAL OF PRACTICAL COOKERY

[Illustration: (Decorative Design)]

BY THE CHEFS OF THE NEW YORK COOKING SCHOOL

[Illustration: (Three Flourettes)]

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._

[Illustration: FIG. I. 2 Qt. Cake Mold.]

[Illustration: FIG. II. 3 Qt. Pudding Mold.]

[Illustration: FIG. III. 2 Qt. Cake Mold.]

[Illustration: FIG. IV. 3 Qt. Cake Mold.]

[Illustration: FIG. V. Timbale Mold.]

[Illustration: FIG. VI. Pudding Mold.]

[Illustration: FIG. VII. Muffin Pans.]

[Illustration: FIG. VIII. Oval Pudding Pan.]

[Illustration: FIG. IX. Lemon Cake Pan.]

[Illustration: FIG. X. Cast Gem Pans.]

[Illustration: FIG. XI. Wash Brush.]

[Illustration: FIG. XII. Tin Bread Pan.]

[Illustration: FIG. XIII. Square Cake Pan.]

[Illustration: FIG. XIV. Baking Sheet.]

[Illustration: FIG. XV. One Gallon Ice Cream Freezer.]

[Illustration: FIG. XVI. Flour Sieve.]

[Illustration: FIG. XVII. Muffin Rings.]

[Illustration: FIG. XVIII. Oval Tin Pan.]

[Illustration: FIG. XIX. Waffle Iron.]

[Illustration: 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

[Illustration: (Decorative Design)]

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.

[Illustration: (Decorative Design)]

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.

Yeast is a living plant. Mixed with the dough it causes fermentation and destruction of a part of the flour, and this produces carbonic-acid gas. The bubbles of this gas become entangled in the dough, swelling it up and making it spongy. In this process, however, a part of the most nutritious elements of the flour (estimated at ten per cent.) is destroyed in producing the leavening gas; there is always danger of sour dough, and there is a delay of many hours for the sponge to rise.

Perfect bread is that in which wheat is transposed into an available food without loss of any of its valuable properties.

Royal Baking Powder is now largely used in place of yeast to leaven bread. It does precisely the same work—that is, swells up the dough and makes it porous and spongy. But the process is not destructive: the baking powder by itself produces the leavening gas. No part of the flour is decomposed or destroyed. Moreover, there is no mixing or kneading with the hands, no setting of sponge overnight, as the loaf is mixed and ready for the oven at once. Bread thus made cannot sour, but will retain its moisture and freshness, and may be eaten while hot or fresh without distress even by persons of delicate digestion.

The ease with which Royal Baking Powder bread is made, its cleanliness and healthfulness, have caused it to supersede yeast bread with many of the best pastry cooks.

In making this bread the materials and utensils should be brought together before the mixing of the dough is begun. The fire must be looked to so as to secure a steady, moderate heat. Remember to mix the flour and Royal Baking Powder together before sifting, and sift thoroughly before wetting.

=Royal Baking Powder Bread.=—1 quart flour, 1 teaspoon salt, ½ teaspoon sugar, 2 heaping teaspoons Royal Baking Powder,* ½ medium-sized cold boiled potato, and water. Sift together thoroughly flour, salt, sugar, and baking powder; rub in the potato; add sufficient water to mix smoothly and rapidly into a stiff dough, about the consistency of cake batter: about a pint of water to a quart of flour will be required—more or less according to the brand and quality of the flour used. Do not make a stiff dough as in yeast bread. Put the dough into a greased pan 4½ by 8 inches, and 4 inches deep, filling about half full. The loaf will rise to fill the pan when baked. Bake in very hot oven about 45 minutes, placing paper over first 15 minutes’ baking, to prevent crusting too soon on top. Bake immediately after mixing.

* Perfect success can be had only with the Royal Baking Powder.

=Household Bread.=—Sift twice together 1 quart of flour, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder. Make a well in the center; add gradually sufficient cold liquid—water, milk, or equal quantities of each—to mix to a stiff batter or soft dough; this will require about 1 pint of liquid. Turn at once into a greased loaf-pan (fig. XII), smooth the top with a knife dipped in melted butter, and bake immediately in a moderate oven about 1 hour. When done take from the pan, moisten with the hand dipped in cold water, wrap in bread-cloth till cold.