The royal baker and pastry cook : $b A manual of practical cookery

in the molasses, 2 teaspoons powdered cinnamon, 1 teaspoon cloves, ¼ teaspoon salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Sift together the flour, salt, baking powder, and spices. Dredge raisins with some of the flour. Cream butter and sugar. Add beaten yolks and molasses, then alternate the coffee and flour; lastly beat in whipped whites. Divide into 2 loaves and bake in moderate oven. =Cream Cakes (Éclaires à la Crême).=—10 eggs, ½ cup butter, ¾ pound flour, 1 pint water. Set the water on the fire in a stewpan with the butter; as soon as it boils, stir in the sifted flour with a wooden spoon; stir vigorously until it leaves the bottom and sides of pan; remove from fire, beat in the eggs, 1 at a time. Place this batter in a pointed canvas bag having a nozzle at small end, press out the batter, in shape of fingers, on a greased tin, a little distance apart. Bake in steady oven 20 minutes. When cold, cut the sides and fill with following: PASTRY CREAM 2 cups sugar, 1½ pints milk, 3 large tablespoons corn-starch, yolks of 5 eggs, 1 tablespoon good butter, 2 teaspoons extract vanilla. Bring the milk to a boil; with the sugar add the starch dissolved in a little cold water; as soon as it reboils, take from the fire. Beat in the egg yolks. Return to the fire 2 minutes to set the eggs. Add the extract and butter. Spread tops, when cold, with chocolate or vanilla icing. =Cream Cake.=-¾ cup butter, 2 cups sugar, 1½ pints flour, 5 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk. Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour with the powder, which add to the butter, etc., and the milk. Mix into rather thin batter, and bake in jelly-cake tins, well greased, in hot oven 15 minutes. When cold spread pastry cream between the layers, and ice the top with clear icing. (See