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

sugar. Add 2 well-beaten eggs, ½ teaspoon salt; then, alternately, ½ cup milk and 2 cups flour in which is sifted 2 teaspoons Royal Baking Powder. Bake in layer-cake tins and use when cold. =Apple Short Cake.=—Pare, core, and cut 8 sour apples into eighths. Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon juice, ½ cup sugar, and a pinch of cinnamon or nutmeg. Cover and bake in moderate oven till dark red and tender. When cold spread between layers of short cake and serve with plain or whipped cream or a cold boiled custard. =Blackberry Short Cake.=—Wash and drain 1 quart berries. Sweeten, spread between layers of short cake, and serve with cream or a cold custard. =Strawberry Short Cake.=—Pick, hull, wash, and drain berries. Sweeten, spread between bottom layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard. =Raspberry Short Cake.=—Prepare as for strawberry short cake. =Cherry Short Cake.=—Make as for strawberry short cake, using pitted sweet or tart cherries. =Peach Short Cake.=—Pare and slice peaches. Finish as for strawberry short cake. =Banana Short Cake.=—Peel and slice bananas. Finish as for strawberry short cake. =Canned Fruit Short Cake.=—Any canned fruit, drained from syrup, may be used in place of fresh fruit, finishing as for other short cakes. =Huckleberry Short Cake.=—2 cups sugar, ½ cup butter, 1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder sifted into 3 cups flour, 1 quart washed and well-drained huckleberries, more flour to make a very thick batter. Bake in greased dripping-pan, break in squares, serve hot with butter. =Individual Short Cakes.=—Make short cake, 2. Roll out ½ inch thick, cut in rounds size of small saucer. Bake and finish as for other short cakes. Doughnuts and Crullers These old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are