The royal baker and pastry cook

by Royal Baking Powder Company

Candies

Granulated sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until syrup begins to boil. Butter should be put in when candy is almost done. Flavors are more delicate when not boiled in candy but added afterward.

Butter Scotch.—2 cups sugar, 2 tablespoons water, piece butter size of an egg. Boil without stirring until it hardens on a spoon. Pour out on buttered plates to cool.

Cream Candy.—1 pound white sugar, 3 tablespoons vinegar, 1 teaspoon extract lemon, 1 teaspoon cream tartar. Add little water to moisten sugar, boil until brittle. Put in extract, then turn quickly out on buttered plates. When cool, pull until white, and cut in squares.

Cream Walnuts.—2 cups sugar, ⅔ cup water. Boil without stirring until it will spin a thread; flavor with extract vanilla. Set off into dish with cold water in; when at blood heat stir briskly until white and creamy, then knead and work with the hands for several minutes. Have walnuts shelled: make cream into small round cakes with your fingers; press half a walnut on either side, and drop into sifted granulated sugar. For cream dates, take fresh dates, remove stones, and fill center of dates with this same cream. Drop into sugar.

Creamed Nuts.—Mix 1 pound confectioners’ sugar, white 1 unbeaten egg, 1 teaspoon vanilla, and 2 teaspoons cold water to a stiff paste. Shape in little balls, press between halved walnut or other nut meats. Stoned dates and large raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped in bars, and cut in squares.

Butter Taffy.—Boil 3 cups brown sugar, ½ cup molasses, ¼ cup each hot water and vinegar. When it crisps in cold water, add 2 tablespoons butter, 1 teaspoon vanilla, cook 3 minutes, cool on buttered pans.

Candied Popcorn.—Put into an iron kettle 1 tablespoon butter, 3 tablespoons water, 1 tea-cup white pulverized sugar. Boil until ready to candy, then throw in 3 quarts nicely popped corn. Stir briskly till candy is evenly distributed over corn. Take kettle from fire, stir until it is cooled a little and you have each grain separate and crystallized with sugar, taking care that corn does not burn. Nuts of any kind may be prepared in same way.

Cocoanut Cream Candy.—1 cocoanut, 1½ pounds granulated sugar. Put sugar and milk of cocoanut together, heat slowly until sugar is melted; then boil 5 minutes; add cocoanut (finely grated), boil 10 minutes longer, stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take about 2 days to harden. Use prepared cocoanut when other cannot be had.

Hickory Nut Candy.—1 cup hickory nuts (meats), 2 cups sugar, ½ cup water. Boil sugar and water, without stirring, until thick enough to spin a thread; flavor with extract lemon or vanilla. Set off into cold water; stir quickly until white; then stir in nuts; turn into flat tin; when cold cut into small squares.

Chocolate Caramels.—2 cups molasses, 1 cup brown sugar, 1 cup cream or milk, ½ pound chocolate, piece of butter size of an egg. Beat all together; boil until it thickens in water; turn into large flat tins, well-buttered. When nearly cold, cut into small squares.

Ice Cream Candy.—3 cups sugar, crushed or cut loaf, a little less than ½ cup vinegar, 1½ cups cold water, piece of butter size of a walnut, flavor with extract vanilla. Boil until it hardens, then pull until white.

Molasses Candy.—3 cups yellow coffee sugar, 1 cup molasses, 1 cup water, ½ teaspoon cream tartar, butter size of a walnut. Follow directions for cream candy.

Velvet Molasses Candy.—Put 1½ pounds sugar, ½ pint molasses, ½ pint water, ¼ cup vinegar, in agate kettle. Heat; when boiling add ½ teaspoon cream tartar. Boil till it crisps in cold water. Stir; when almost done add ¼ pound butter, ¼ teaspoon soda. Cool in buttered pan and pull.

Peanut Brittle.—Shell and chop roasted nuts to measure 1 pint. Put 2 pounds granulated sugar in clean frying-pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color and clear add nuts and pour quickly on buttered tin sheet. Roll thin as possible. When cold break up.

Fudge.—Cook 3 cups sugar, 1 cup milk, and 1 tablespoon butter. When sugar is melted add 4 or 5 tablespoons cocoa. Stir and boil 15 minutes. Take from fire, add 1 teaspoon vanilla, stir till creamy, pour on buttered plates, cut in squares.

THE ROYAL BAKING POWDER IS ABSOLUTELY PURE.

ROYAL
A STRICTLY PURE, CREAM OF TARTAR BAKING POWDER

The tests made by the Government chemists show that Royal Baking Powder is of the highest efficiency and usefulness as a leavening agent; that it does not contain alum, ammonia, or lime, and is absolutely pure. The official tests by the various State Food Commissions, Boards of Health, and official analysts show no other baking powder so pure, strong, and healthful.

More ill health and physical discomfort result from unwholesome food than from any other one cause, and chief among unwholesome foods are the alum and other cheaply made baking powders.

The market is full of low-grade powders, mostly made from burnt alum and phosphatic acid. The sale of these powders is urged by some dealers because they are bought cheap at wholesale and yield them large profits. Consumers should ask for Royal and take no substitute.

Alum baking powders are classed as poisonous by the most eminent physicians. They cost but three cents a pound to make, and being sold at from twenty to forty cents, are also a commercial fraud. They cause indigestion, heartburn, dyspepsia, and diseases of the liver and kidneys. Consumers who value their health must be on their guard against these dangerous powders. It will be safer in all cases to demand the Royal and take no other.

The housewife will find no possible substitute for the Royal Baking Powder. There is no other baking powder or preparation that will render the food so excellent in every quality.

Instead of cream of tartar and soda, or soda and sour milk, the best housekeepers now use Royal Baking Powder. It is almost impossible for the housekeeper to procure pure cream of tartar. Professor Chandler, when president of the New York Board of Health, stated in an official report that he found upon investigation that nearly all the cream of tartar sold by grocers was adulterated with white clay, alum, or other hurtful substance. These ingredients are dangerous to health, impoverishing the blood, producing dyspepsia, etc. Professor Chandler strongly recommends the use of a well-known baking powder (like the Royal) in all kinds of baking as more convenient, economical, and healthful.

Royal Baking Powder is sold only in securely labeled tin cans.

Remember, in all old receipts where cream of tartar and soda or saleratus are called for, you can substitute Royal Baking Powder and get better results.

The usual proportions, old way, are: 2 teaspoonfuls cream of tartar to 1 of soda or saleratus;

Instead of which use 2 teaspoonfuls of Royal Baking Powder, and mix it with the flour while dry. This powder is so pure and perfectly combined that one third less will do better work.

Never use so-called prepared or self-raising flours. They mostly contain alum, phosphates, or other injurious ingredients.

THE OFFICIAL TESTS
SHOW ROYAL BAKING POWDER SUPERIOR TO ALL OTHERS

The United States Government, after elaborate tests, reports the Royal Baking Powder a pure cream of tartar powder of greater leavening strength than any other.

Bulletin 13, U. S. Ag. Dep., p. 599.

The Canadian official tests, recently made, show the Royal Baking Powder highest of all in leavening strength.

Bulletin 10, Inland Rev. Dep., p. 16.

The Royal Baking Powder is superior to any other powder which I have examined; a baking powder unequaled for purity, strength, and wholesomeness.

Willis G. Tucker, M.D., Ph.D., New York State Analyst.

As the excellence of a baking powder is dependent upon the yield of leavening gas, and upon the wholesomeness and purity of its ingredients, the Royal is unquestionably the best.

Massachusetts State Analyst.

The best baking powder made is, as shown by analysis, the Royal.

Cyrus Edson, M.D., Com’r of Health, New York City.

I find the Royal Baking Powder superior to all the others in every respect. It is purest and strongest.

Walter S. Haines, M.D., Consulting Chemist,
Chicago Board of Health.

Our test shows that Royal Baking Powder has greater leavening power than any other of which we have knowledge.

W. B. Rising, State Analyst, California.

I have from time to time analyzed the Royal Baking Powder, and have uniformly found it to be high in leavening power and to be composed of pure ingredients.

H. A. Weber, State Analyst, Ohio.

My tests show the Royal Baking Powder of very superior leavening power; a cream of tartar powder of the highest purity, containing no alum, lime, ammonia, or any unwholesome material.

R. C. Kedzie, late State Analyst, Michigan.

Royal Baking Powder is composed of the best and purest ingredients. It is absolutely pure, with perfect keeping qualities, and as strong as such a powder can be made. Royal makes the food much finer, besides assuring its perfect healthfulness.

G. N. Failure, Kansas State Chemist.

I have submitted the Royal Baking Powder to careful chemical tests, and find it to be perfectly free from any substance in any way deleterious or injurious.

H. A. Huston, Indiana State Chemist.

Royal Baking Powder is free from alum and every adulteration, and it has a larger amount of leavening gas than any of the others analyzed.

M. A. Scovell,
Director Kentucky Agl. Exp. Station.

I have made a large number of analyses of Royal Baking Powder, and have found it to be an absolutely pure cream of tartar powder, entirely free from alum, ammonia, and all adulterations and impurities. In leavening power it is of the very highest.

Charles W. Drew, late State Chemist, Minnesota.

In this market I find but one powder besides Royal made from cream of tartar. Royal is the strongest, purest, most economical.

H. H. Nicholson, Nebraska State Chemist.

I find the Royal to be absolutely pure and highest in leavening power.

Albert Menke, Arkansas State Chemist.

From actual analysis made by me, I pronounce the Royal Baking Powder to be the strongest and purest Baking Powder before the public.

W. T. Wenzell,
Analyst San Francisco Board of Health.

The Royal Baking Powder is superior in regard to purity, leavening power, and keeping qualities.

Geo. S. Cox, State Chemist, Wisconsin.

I allow no baking powder other than the Royal to be used in my kitchen, for I know it to be absolutely pure and all that is claimed for it.

Wm. T. Cutter, Connecticut State Chemist.

The Royal was found the highest in leavening strength, and the best powder analyzed.

George F. Payne, State Chemist, Georgia.

There is no baking powder known to us equal to the Royal. We confidently recommend it for purity and wholesomeness.

W. Q. Webb, M.D.,
President Board of Health, Spokane, Washington.

Royal Baking Powder has been found by every examination—official or competitive—to be the highest of ALL in leavening power, and of absolute purity and wholesomeness.

TRANSCRIBER’S NOTE

In versions of this eBook that support hyperlinks, the page references in the List of Illustrations lead to the corresponding illustrations.

The index was not checked for correct page references.

Obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources.

Some hyphens in words have been silently removed, some added, when a predominant preference was found in the original book.

Except for those changes noted below, all misspellings in the text, and inconsistent or archaic usage, have been retained.

Pg [23]: ‘Bake’ replaced by ‘Make’.

Pg [24]: ‘du’ replaced by ‘dust’.

Pg [35]: ‘and’ replaced by ‘add’.

Pg [26]: ‘locks’ replaced by ‘looks’.