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

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.