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

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