TRANSCRIBER’S NOTE

Some minor changes to the text are noted at the [end of the book].

For the convenience of the reader a Table of Contents has been generated for this book

Table Of Contents

[ALPHABETICAL INDEX TO RECEIPTS]
GENERAL DIRECTIONS	[1]
Bread and Rolls	[1]
Hot Biscuits, Cakes, and Muffins	[4]
Fritters and Waffles	[8]
Griddle Cakes, Etc.	[9]
Cakes	[11]
Cookies and Small Cakes	[17]
Fillings and Icings for Cake	[19]
Plain Cakes	[20]
Fruit Short Cakes	[21]
Doughnuts and Crullers	[22]
Dumplings	[23]
Puddings	[24]
Sauces for Puddings, Etc.	[26]
Pies	[27]
Other Desserts	[29]
Frozen Desserts	[30]
Canning and Preserving	[30]
Soups	[31]
Fish	[32]
Shell Fish	[33]
Meats	[34]
Stuffings	[36]
Poultry	[36]
Meat and Fish Sauces	[37]
Salads and Cheese	[38]
Eggs	[39]
Vegetables	[39]
Pickles, Etc.	[41]
Beverages	[41]
Cookery for the Sick	[41]
Candies	[42]

THE
ROYAL BAKER
AND
PASTRY COOK

A MANUAL OF PRACTICAL COOKERY

BY THE CHEFS
OF THE
NEW YORK COOKING SCHOOL

NEW YORK
ROYAL BAKING POWDER CO.
1902

THEROYAL BAKERANDPASTRY COOK