The royal baker and pastry cook

TRANSCRIBER’S NOTE
For the convenience of the reader a Table of Contents has been generated for this book
Table Of Contents
A MANUAL OF PRACTICAL COOKERY
BY THE CHEFS OF THE NEW YORK COOKING SCHOOL
NEW YORK ROYAL BAKING POWDER CO. 1902
Copyright, 1902, By Royal Baking Powder Company.
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.
MUST BE CAREFULLY READ BY EVERY ONE USING THIS BOOK
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.