Containing Practical Ttecipes for malting Superior 
 JBread, JBiscuit , Cakes, & c., compiled carefully with 
 a view to be used by those who regard economy as 
 well as excellence. 
 
 PUBLISHED BY 
 
 MANUFACTURERS OF 
 
 THE “ PRINCESS ” BAKING POWDER, 
 
 J. Theo. Robinson, Printer, Montreal. 
 
CAUTION. 
 
 
 
 To the Users of “Princess ” Baking Powder. 
 A FRAUD *EXPOSED. 
 
 There are certain unscrupulous grocers in various 
 sections of the country, who say to their customers 
 who ask for the “ Princess ” Baking Powder, “ We do 
 not keep it in cans, but have it loose or in bulk.” 
 We desire to call the attention of our friends to the 
 fact that this is a dishonorable trick, resorted to for 
 the purpose of palming off as the “ Princess ” a cheap 
 adulterated substitute which in many cases is detri- 
 mental to health. 
 
 We desire to say further, that the genuine “ Princess” 
 Baking Powder is never sold in bulk, and only in tin 
 cans, under the lable and trade mark of the proprie- 
 tors. Any dealer, therefore, who offers it otherwise, is 
 trying to defraud you. 
 
 The “ Princess ” Powder during the time it has 
 been before the public, by its sterling merit has rapidly 
 increased in popularity, and it is therefore not very 
 surprising that unprincipled dealers should thus 
 attempt to profit themselves, by taking advantage of 
 its good name. 
 
 The proprietors will feel thankful to any friend who 
 will take the trouble to give them the name of any 
 grocer who offers Baking Powder in bulk as 
 “ Princess,” in order that he may be prosecuted 
 according to law. 
 
 Wm. LUNAN & SON, 
 
 Proprietors, 
 
 SO'RELy Que.y Canada. 
 
 Sold. Wholesale by 
 
 William Johnson & (Jo., St. Janies St., Montreal, 
 Tees, Costigan «fc Wilson, St. Peter St . 5 Montreal, 
 T. H. DeYeber «fc Sons, St. John, N.B. 
 
 AND 
 
 I.cading Grocers generally. 
 
_A_ IR ZEC YOU TJ £3 I 1ST G- 
 
 POISONOUS OR ADULTERATED 
 
 0« FOWBER? 
 
 \* u 
 o 
 
 
 <ry 
 
 vjrHE adulteration of food and drinks lias become 
 M almost as general as the use of these articles itself. 
 Scarcely an article used by men in civilized countries 
 has escaped this process, where it was possible to 
 unite some cheaper substance with it. Baking Pow- 
 der is no exception to this rule. The Brooklyn and 
 New York Boards of Health have both ordered official 
 investigations of Baking Powder. The Chemist of the 
 former has made his report. In sixteen of the leading 
 Baking Powders analysed, Alum was found in quan- 
 tities varying from 19 to 30 per cent. Alum being a 
 dangerous astringent, there is wide and deep-seated 
 prejudice against its use. In England and other 
 countries, the adulteration of food with Alum is for- 
 bidden by law, under heavy penalties. Some of the 
 highest medical authorities concur in stating that the 
 use of Alum, either in Bread or Baking Powder, is 
 injurious. 
 
 Baking Powder is also very generally adulterated 
 with Flour, Farina and Starch. The Canadian Gov- 
 ernment report for 1878, shows that some of the 
 Baking Powders analysed contained G5 per cent, of 
 Wheaten Flour and Farina — substances perfectly 
 worthless for the purposes of Baking Powder. 
 
 \4s< 
 
 
2 
 
 THE “PRINCESS” BAKER. 
 
 T ZEE ZEE 
 
 PRINC 
 
 A* 
 
 BAKING POWDER 
 
 Is made of Absolutely Pure materials and is warranted 
 not to contain Alum, Starch, Flour, Farina, or any 
 poisonous or factitious ingredients. 
 
 For the quick raising ot Bread, Pastry, Pie Crust, 
 &c., and for reliability, excellence and wholesomeness, 
 it is incomparably the best in the world; it is peerless 
 and unapproachable in quality, and is a perfect Baking 
 Powder. It is manufactured with reference to supply 
 the demand for an Absolutely Pure and standard 
 article. 
 
 A special advantage of the “Princess” Baking 
 Powder is that it will keep any length of time in any 
 climate , and is not liable, like most other powders, to 
 contract dampness and spoil. 
 
 The “ Princess ” Baking Powder is put up in Tin 
 Cans only, (never loose or in bulk), containing 4 oz., 
 8 oz., and 16 oz., with the weight plainly marked on 
 each Can, and every Can is guaranteed to contain the 
 full stated nett weight. JEST* Consumers are requested 
 to note this fact, as several manufacturers are offering 
 Baking Powder from 2 to 4 ounces short weight in 
 each Can. 
 
 Every Can of the “ Princess” Baking Pow r der con- 
 tains a copy of the Princess Recipes, invaluable to 
 the Housekeeper. 
 
 Please bear in mind, an absolutely pure Powder 
 like the “ Princess ” cannot be bought at the same 
 price as the adulterated kinds. 
 
 The “Princess” Baking Powder is sold by the 
 best Grocers, who are authorized to warrrant it in 
 every respect. 
 
THE “ PRINCESS” BAKER. 
 
 3 
 
 The Proprietors (practical Bakers and Confection- 
 ers for over one-third of a century,) of the “ Princess” 
 Baking Powder, present to their patrons the following 
 Recipes, carefully revised, and specially adapted for 
 use in the household, with complete working directions, 
 so that by following the same, the most inexperienced 
 person can produce delicious and wholesome Bread, 
 Cake, &c., at an outlay within the reach of all. 
 
 This Book will be issued annually, and as the next 
 number will contain entirely new recipes, you should 
 be sure to preserve each annual edition. 
 
 1. “Princess” Unfermented Bread. 
 
 1 quart flour, 1 teaspoonful salt, J teaspoonful sugar, 
 2 teaspoonfuls “Princess” Baking Powder, 1J pints 
 milk. 
 
 Sift together thoroughly flour, salt, sugar and pow- 
 der; add the milk; mix smoothly and rapidly into a 
 softer dough than can be handled. Turn from the 
 bowl into a greased bread pan and bake in a moderate 
 oven 45 minutes. Protect by placing a paper on top 
 during the first 15 minutes’ baking. 
 
 V^tGood Tea Biscuits or Cakes of any kind cannot be 
 made with poor Baking Powder . To insure perfect success 
 in all kinds of baking , get the “Princess” Powder in tin 
 canSy secure 1 y labeled . every can of which is warranted 
 absolutely pure and full weight. Loose or bulk Baking 
 P wder sold for the u Princess ” is not genuine , 
 
4 THE “PRINCESS” BAKER. 
 
 2. Delicate Graham Bread, (for invalids.) 
 
 1 pint Graham, 1 pint flour, 1 teaspoon ful sugar, 
 1 teaspoonful salt, 2 teaspoonfuls “ Princess ” Baking 
 Powder, 1 J pints milk. 
 
 Sift together Graham, flour, sugar, salt, and pow- 
 der, leaving out the coarse bran, which will be found 
 in the sieve ; add the milk; mix quickly into a smooth, 
 soft dough, which pour into two small greased tins 
 and bake at once in a rather hot oven 25 minutes. 
 Protect with paper 10 minutes. 
 
 3. Graham Bolls 
 
 1 pint Graham, 1 pint flour, 1 teaspoonful salt, 2 
 teaspoonfuls “Princess” Baking Powder, 1 table- 
 spoonful lard, f pint milk. 
 
 Sift together Graham, flour, salt and powder ; rub 
 in the lard cold ; add the milk, and n ix the whole 
 into a smooth dough that can be handled— not loo 
 soft; flour the bread, turn it out, and form into rolls 
 the shape and size of large fingers. Lay them on 
 baking sheet so they will not touch, wash their sur- 
 faces with a soft brush dipped in milk to glaze them $ 
 ! bake in nice hot oven from 10 to 12 minutes. 
 
 £3 “To meet with 'perfect success , the cook will have to 
 use a little care and judgment, bearing in mind that some 
 | flour requires more water or milk than others , and more or 
 : less may have to be used to make the dough of the proper 
 
 1 consistency, or as directed . The time required for baking 
 
 \ varies a little , as it is exceedingly difficult to gi e the exact 
 time and heat required. It is therefore necessary that 
 the Baking should be examined occasionally. After the 
 work appears to be baked sufficiently , to ascertain whether 
 it is done in the centre of the loaf or cake , thrust a clean 
 \ straw or long f thin splinter into it, and if done it will be 
 \ free from dough when drawn out . 
 
THE “PRINCESS” BAKER. 
 
 5 
 
 4. Corn Bread (New Orleans.) 
 
 1J pints corn meal, J pint flour, 1 tablespoonful 
 sugar, 1 tea^poonful salt, 2 heaping tea^poonfuls 
 “ Princess” Baking Powder, 1 tablespoonful lard, 1J- 
 pints milk, 2 eggs. 
 
 Sift together corn meal, flour, sugar, salt and pow- 
 der; rub in the lard cold ; add the eggs, beaten, and 
 the milk; mix into a moderately stiff batter; pour 
 from the bowl into a shallow cake pan and bake in a 
 rather hot oven 30 minutes. 
 
 5. “Princess ” Apple Bread. 
 
 Stewed apples, free of lumps, ^ pint, 1 J pints flour, 
 1 teaspoon ful salt, 2 teaspooniuls “ Princess” Baking 
 Powder, J pint milk, white sugar to suit taste. 
 
 Sift together flour, salt and powder; dilute apple 
 sauce in a bowl with the milk, and use sugar suffi- 
 cient to destroy the sour ta^te ; add the flour, etc., to 
 it.; mix quickly into a soft batter, pour into a well- 
 greased tin, and bake at once in a moderate oven 40 
 minutes. 
 
 6 . French Roll3. 
 
 1 quart flour, 1 teaspoon ful salt, 2 teaspoon fuls 
 “Princess” Baking Powder, 1 tablespoonful lard, 
 nearly 1 pint of milk. 
 
 Sift flour, salt, and powder together thoroughly ; 
 
 ?C]r* Remember, in buying “ Princess” Baking Powder 
 you run no risk , for it is ivarranted abso utyly pure, and 
 full weight, and every dealer is authorised, to refund the 
 money if not entirely satisfactory and as represented . Do 
 not be dereived into buying low priced or cheap goods , for 
 we shall always sell ** Pnn ess ” as low as pare and whole 
 some goods can be made for With one-third, of a century 's 
 experience , we feel safe in saying we can furnish pure goa ls 
 for less money than any other m tnufacturer in the land 
 
6 
 
 THE “PRINCESS” BAKER. 
 
 rnb in the lard cold, add the milk, and mix into a 
 rather firmer dough than ordinary ; flour the board, 
 turn out the dough, and immediately give it one or 
 two quick vigorous turns to complete its smoothness 
 and quality. Now divide it into pieces the size of an 
 egg, and each piece in half, which you form under 
 the hands into the appearance ot short thick rolls 
 tapering sharply at each end ; put two ot these pieces 
 together, side by side, pinching the end together a 
 little, lay them on a greased baking tin, wash over 
 with milk, and bake in hot oven 15 minutes. 
 
 7. Rice Bread. 
 
 1 cupful of rice. 1J pints of flour, 1 teaspoonful 
 sugar, £ teaspoonful salt, 2 teaspoonfuls “ Princess” 
 Baking Powder, £ pint milk. 
 
 Boil the rice, that has been well washed and care- 
 fully picked over, in 1 pint of water, with a pinch of 
 salt in it, until the water is entirely absorbed, then 
 dilute it with the milk ; sift together the flour, sugar, 
 salt, and powder, which add to the rice preparation 
 in a bowl when perfectly cold ; mix together smoothly 
 and well ; pour into a well-greased tin, and bake in 
 a moderate oven 40 minutes ; protect with paper 15 
 minutes. 
 
 8. Boston Brown Bread. 
 
 Flour J pint, 1 pint corn meal, f pint rye flour, 2 
 potatoes, 1 teaspoonful salt, 1 tablespoonful brown 
 
 j asr/tt using yeast for bread making, fermentation is 
 often allowed to go too far , thereby producing sour work , 
 which , when eaten , is both unpalatable and unwholesome, 
 and if persisted in is certain to produce indigestion and 
 dyspepsia. It is. therefore , much better to use li Princess'' 
 Baking Powder , as it. never sours bread or cake , and. does 
 not destroy the nutritious proj/e/ties of flour, as is the case 
 when yeast is used , 
 
7 
 
 THE “PRINCESS” BAKER. 
 
 sugar, 2 teaspoonfuls “ Princess” Baking Powder, 
 £ pint water. 
 
 Sift flour, corn meal, rye flour, sugar, salt, and 
 powder together thoroughly, peal, wash and well boil 
 two mealv potatoes, rub them through the sieve, 
 diluting with the water; when this is quite cold use 
 it to mTx the flour, etc., into a batter-like cake ; pour 
 it into a well-greased mold having a cover; place it 
 in a saucepan half full of boiling water, where the 
 loaf will simmer one hour, without the water getting 
 into it; remove it then, take off the cover, finish 
 cooking it by baking in a fairly hot oven 30 minutes. 
 
 9. “Norwegian Bread (for Dyspeptics). 
 
 I pint barley meal, \ pint Graham, J pint flour, 1 
 teaspoonful salt, 2 teaspoonfuls “ Princess” Baking 
 Powder, 1 pint milk. 
 
 Sift together barley meal, Graham, flour, salt, and 
 powder; mix into a firm batter with the milk; pour 
 into greased tin , and bake in moderate oven 40 minutes ; 
 cover with paper 25 minutes. 
 
 Follow the directions as near as practicable, being 
 more particular to get the dough as directed than the exact 
 amount ot water or miik, for some flour is stronger than 
 others and requires more. Use powdered sugar unless 
 otherwise directed . Measure the flour and put the powder 
 into it before sifting. Never use sour milk , soda , or 
 saleratus Water may always be substituted, for milk , or 
 both may be used ; butter substituted tor lard, or lard, for 
 butter The number of eggs may be increased or diminished , 
 as your judgment may diet ate y but where fewer eggs are 
 used , it, will require a little more powder, fsever grease 
 the pans with either stale butter or lard , as it gives a bad 
 taste. 
 
8 
 
 THE RINCESS ” BAKER. 
 
 10. ‘‘Princess” Graham Gems. 
 
 ]J pints Graham, \ pint corn meal, 1 teaspoonful 
 salt, 2 teaspoonfuls “ Princess” Baking Powder, 1J 
 pints milk. 
 
 Sift together Graham, corn meal, salt, and powder ; 
 add the milk, and mix into a moderately stiff hatter; 
 half till cold gem pans well greased ; bake in a solid 
 hot oven from 10 to 12 minutes. 
 
 11. English Muffins. 
 
 1 quart flour, \ teaspoonful sugar, 1 teaspoonful 
 salt, 2 large teaspoonfuls “ Princess” Baking Powder, 
 1J pints milk. 
 
 Sift together flour, sugar, salt, and powder ; add 
 the milk, and mix into a smooth batter a trifle stifler 
 than for griddle cakes ; have the griddle heated regu- 
 larly all over, grease it and lay on muffin rings, half 
 till them, and when risen well up to the top of the 
 rings, turn over gently with a cake-turner ; they 
 should not be too brown, just a buff color ; when 
 they are all cooked, pull each open in half, toast 
 delicately, well butter them, serve on folded napkin 
 piled high and very hot. 
 
 12. Bread Muffins. 
 
 A pound stale bread, divested of crust, 1 pint flour, 
 1 teaspoon fu l brown sugar, J teaspoonful salt, 1A tea- 
 
 53” The. 11 Princess ” Baking Powder is prepared upon 
 the most scientific principles , by a thoroughly competent 
 and reliable Chemist , who tests a"d examines every article , 
 and allows no impurity or adulteration whatever to enter 
 into its composition. It is made absolutely pure , always 
 alike. Dealers are au’horised to warrant every can to give 
 j perfect satisfaction or rejund the money. 
 
mmmik 
 
 vwMrl •Wr/rl'f 
 
 THE “ PRINCESS ” BAKER. 9 
 
 ppoonfulp ££ Princess” Baking Powder, 2 eggs , nearly 
 
 | pint milk. 
 
 Steep the bread in warm water until thoroughly 
 saturated, then express all the water by wringing it 
 in a clean napkin or towel ; dilute it with the milk 
 
 and beaten eggs. 
 
 Sift together the flour, sugar, salt, and powder ; 
 add it to the bread preparation in a bowl ; mix it 
 thoroughly into a batter like griddle cakes ; two-thirds 
 fill cold, well -greased muffin pans, and bake in hot 
 oven 15 minutes. 
 
 13. Buckwheat Griddle Cakes. 
 
 El pints buckwheat, J pint flour, 1 tablespoonful 
 brown sugar, 1 teaspoonful salt, 2 heaping teaspoon- 
 fuls “ Princess ” Baking Powder, 2 eggs, 1 pint milk. 
 
 Sift together buckwheat, flour, sugar, salt, and 
 powder; add the beaten eggs and milk; mix into a 
 smooth batter that will run in a little thinner stream 
 from the pitcher than before described, not too thin ; 
 make the griddle hot , the cakes size of large saucers, 
 and as they are cooked, sift sugar between each, 
 pile high, and serve hot with maple syrup [No. 1<] 
 or with 
 
 14. Ilvgienic Cream Sauce. 
 
 i pint milk, J pint cream, yolk of one egg, 1 
 
 Kir The quality of a baking powder should interest the 
 consumer more than any other thing used m the household^ 
 for the market is flooded with adulterated kinds , which <tre 
 cons' antty being urged on you , because they pay a better 
 profit. The most common substitute and adulter ant. is 
 powdered, bones and alum , which can be bought tor about 
 one-tenth what, the pure material is worth. I he continued 
 use 0* alum is sure to produce indigestion and dyspepsia 
 
 
10 
 
 THE “ PRINCESS” BAKER. 
 
 tablespoon fill of buckwheat dissolved in a little milk 
 a large pinch salt. 
 
 Bring the milk and cream to boil in thick, well- 
 lined saucepan, then add to it the buckwheat dissolved 
 in milk, stirring it rapidly to prevent jumping, allow 
 it to boil five minutes; remove it from the fire, and 
 beat in the yolk of egg diluted with a tablespoonful 
 milk. This is better and far more healthful (espe- 
 cially for children) than so much butter and syrup. 
 Syrup minus the butter is well enough, but the use of 
 butter with hot cakes we cannot recommend. 
 
 15. Wheat (or Flannel) Cakes. 
 
 1 quart flour, 1 tablespoonful sugar, 1 teaspoon ful 
 salt, 2 large teaspoonfuls “ Princess"” Baking Powder, 
 2 eggs, 1J pints milk. 
 
 Sift together flour, sugar, salt, and powder; add 
 the beaten eggs and milk, mix into a smooth, limpid 
 batter, that will run in a rather thick continuous 
 stream from the pitcher ; bake on a good hot griddle 
 a rich brown color, in cakes as large as tea saucers. 
 (It is not in good taste to have griddle cakes larger.) 
 Serve with maple syrup [No. 17], or with hygienic 
 cream sauce [No. 14]. 
 
 f$£T It is poor economy , in trying to save a few cents on 
 baking powder , to sacrifice your health cid phosphate of 
 lime {burnt bones) patent cream tartar, alum,, terra alba in 
 fact, every cheap trashy substitute so nearly resmibls a 
 genuine baking rowder that it is impossible tor the house- 
 keeper to distinguish the difference by appear an e It is 
 therefore of the utmost importance to get a, brand Ike the 
 u Princess ’ which is endorsed by the highest au horiries 
 for its sterling qualities and absolute purity . 
 
THE “ PRINCESS ” BAKER. 11 
 
 16 Crushed Wheat Griddle Cakes. 
 
 1 cupful crushed wheat, 1J pints flour, 1 teaspoon- 
 ful brown sugar, J teaspoonful salt, 2 teaspoonfuls 
 “ Princess” Baking Powder, 1 egg, 1 pint milk. 
 
 Boil 1 cupful crushed wheat in J pint of water 1 
 hour, then dilute it with the beat°n egg and milk; 
 silt together flour, sugar, salt and powder ; add it to 
 the crushed wheat preparation when it is quite cold ; 
 mix into a smooth batter that will run from the pitcher 
 in a pretty thick, limpid stream ; bake on a hot 
 griddle, brown delicately on both sides, and serve with 
 hygienic cream sauce [No. 14], 
 
 17- Marie Syrup. 
 
 £ lb. maple sugar, 1 lb. cut sugar, 3 pints water. 
 
 Break the maple sugar small, place it on the fire, 
 with the cut sugar and water ; boil 5 minutes, skim, 
 and then cool. 
 
 18. Soft Waffles. 
 
 1 quart flour, 4 teaspoonful salt, 1 teaspoonful sugar, 
 2 teaspoonfuls <c Princess” Baking Powder, 1 large 
 tablespponful butter, 2 eggs, and 1J pints milk. 
 
 Sift together flour, salt, sugar, and powder; rub 
 in the butter cold ; add the beaten eggs and milk ; 
 
 tCr* Very goner ally in using sour milk or soda,, or cream 
 tartar and soda t repulsive- looking streak * of a reddish- 
 yellow color are seen running through the bread rendering 
 it very injurious to the teeth ) destroying the enamel ana 
 causing them to dr cay ) especially when the cake is eaten 
 while hot To prevent this, substitute tiro spoonfuls of 
 “ Princess ” Baking Powder for two spoonfuls cream tartar 
 and one of soda, or the sour milk ana ooe teas noon ul of 
 sodi • sift the powder with the flour, then proceed to mix in 
 the usual manner . 
 
12 
 
 THE “PRINCESS” BAKER. 
 
 mix into a smooth consistent batter, that will run 
 easily and limpid from the mouth of the pitcher; 
 have the waffle-iron hot and carefully greased each 
 time; fill it two-thirds full, and close it up; when 
 brown, turn over; sift sugar on them, and serve hot. 
 
 19. Scotch Short-bread. 
 
 H pint dour, J teaspoonful salt, 4 tablespoon- 
 fnl« sugar, 4 tablespoonfuls butter, 1 teaspoonful 
 “ Prince* Baking Powder, 3 eggs, 1 teacupful milk, 
 1 teas pom i u 1 extract of orange. 
 
 Sift t< ther flour, sugar, salt, and powder ; rub in 
 the butt* cold ; add the beaten eggs, nearly all the 
 milk a oe extract; mix into a smooth dough with- 
 out no liandling; flour the board, turn out the 
 
 dough, it with the rolling-pin to quarter inch in 
 
 thick u cut with a knife into shape of small 
 
 envel< ; ay them on a baking-tin, w r ash them over 
 
 w t: mainder of the milk, lay on each three 
 
 ‘a ■ .:< dices of citron and afew car ra way seeds ; 
 
 '< rate hot oven 20 minutes. 
 
 Mu s iy Cake (New England). 
 
 •orn meal, 1 pint flour, J cupful sugar, | 
 •ait, 1 tablespoonful lard, 2 teaspoon fills 
 “ Pi Paf ;ng Powder, 3 eggs, and I4 pintsmilk. 
 
 tuer corn meal, flour, sugar, salt, and 
 i» in the lard cold ; add the beaten eggs 
 mix into a firm, smooth batter, and pour 
 shallow cake pan ; bake in rather hot 
 
 o v v n a nutes. 
 
 Scones. 
 
 ■fOt 2 
 iai v .-.Mii 
 
 flour, l teaspoonful sugar, teaspoon lul 
 
 >x >011 fuls ‘‘Princess” Baking Powder, 1 
 oo--i- 1 lard, 2 eggs, nearly 1 pint milk. 
 
 her flour, sugar, salt, and powder ; rub in 
 
33 
 
 l 
 
 THE “PRINCESS” BAKER/ 
 
 the lard cold; add the beaten eggs and milk; mix 
 into a dough smooth and just consistent enough to 
 handle ; flour the board, turn out the dough, give it 
 one or two quick turns to complete its quality ; roll 
 it. out with rolling-pin to one-third inch in thickness, 
 cut out with sharp knife into squares larger than soda 
 crackers, fold each in half to form three-cornered 
 piece; bake on a hot griddle about 8 or 10 minutes; 
 brown on both sides. 
 
 22. Citron Cake, 
 
 1J cupfuls butter, 2 cupfuls sugar, 6 eggs, 1 tea- 
 spoonful “ Princess” Baking Powder, 1 pint flour, 1 
 cupful citron, cut in thin, large slices, 1 teaspoonlul 
 extract nutmeg. 
 
 Rub the butter and sugar to a smooth, light cream ; 
 add the eggs, 2 at a time, beating 5 minutes between 
 each addition ; silt the flour and powder together, 
 which add to the butter, etc., with the citron and 
 extract nutmeg; mix into a pretty firm batter, and 
 bake carefully in paper-lined shallow flat cake pan in 
 a moderate steady oven 50 minutes. 
 
 23. Cup Cake. 
 
 1 cupful butter, 2 cupfuls sugar, 4 eggs, 1 teaspoon- 
 ful “ Princess” Baking Powder, 3 cupfuls flour, J 
 teaspoonful extract bitter almonds. 
 
 Rub the butter and sugar to a cream ; add the 
 eggs 2 at a time, beating it 5 minutes between each 
 addition ; sift together the flour and powder, which 
 add to the butter, etc., with the extract; mix into a 
 smooth, medium batter; bake in well-greased cups or 
 muffin pans in a rather hot oven, 20 minutes. 
 
 24. Clear Icing, for Cake. 
 
 Put one cup of sugar into a bowl, with a tablespoon- 
 ful lemon juice and whites of two eggs ; heat with 
 
 
 HS9l Hi Oamy n < < u iwn nnxfitf* AnximiTi Ik? , (WtfVMiiN vcTHWrftHffl 
 
14 
 
 THE “PRINCESS” BAKER. 
 
 whisk until light and white, and pour over the cake ; 
 if the cake is not hot enough to dry it, place it in the 
 mouth of a cool oven. 
 
 25. Cream Cakes (Eclairs a la Creme). 
 
 1 0 eggs, i cup butter, f lb. flour, 1 pint of water, 
 1J pints milk, 3 large tablespoonfuls corn starch, 2 
 cupfuls sugar, yolks 5 eggs, 1 large tablespoonful 
 good butter, and 2 teaspoonfuls extract vanilla. 
 
 Set the water on the fire in a stewpan with the 
 butter ; as soon as it boils, stir in the sifted flour with 
 a wooden spoon ; stir vigorously until it leaves the 
 bottom and sides of the stewpan when removed from 
 the fire, and beat in the eggs one at a time ; spoon 
 out on a greased tin, some distance apart, as they 
 expand a great deal, and bake in steady, brisk oven 
 20 minutes; when cold, cut open the sides with 
 scissors, and fill with the following : 
 
 Pastry Cream, made from the same ingredients. 
 
 Bring the milk to boil with the sugar; add the 
 starch dissolved in little w r ater ; as soon as it reboils 
 take from the fire; beat in the egg yolks; return to 
 the fire 2 minutes to set the eggs ; add the extract 
 and butter ; when cold, use as directed. 
 
 20. Doughnuts. 
 
 } cupful butter, 1 cupful sugar, 1J pints flour, 1-J 
 teaspoonfuls “Princess” Baking Powder, 1 egg, !<} 
 cupfuls milk ; 1 teaspoonful extract nutmeg. 
 
 Rub the butter, sugar, and egg together smooth ; 
 sift the flour and powder together, add it to the but- 
 ter, the milk, etc. ; mix into a soft dough, w ? ell flour 
 the board, roll out the dough to half an inch in thick- 
 ness, cut out with large biscuit cutter, and fry to a 
 light brown in plenty of lard made hot for the pur- 
 pose; serve with sifted sugar over them. 
 
 [Note. — Do not have the lard too hot at first, as 
 
THE “ PRINCESS ” BAKER. 
 
 15 
 
 the doughnuts will then get brown before cooked 
 through. The lard should be so that they can be in 
 at least 5 minutes without taking much color, then 
 gradually increase the heat until they have a cinna- 
 mon color, and are firm — 5 minutes longer ; take out 
 with skimmer, lay on inverted sieve. 
 
 27. Ginger Snaps. 
 
 2 cup lard, 2 cup butter, 1 large cup brown sugar, 
 1 cup water, 1 tablespoonful extract ginger, 1 
 teaspoonful each extract cinnamon and cloves, 1 
 quart Hour, 1£ tablespoonfuls “ Princess ” Baking 
 Powder. 
 
 Rub to a smooth paste the lard, butter, and sugar; 
 then add the flour and powder sifted together; 
 mix into a firm dough with the flour and extracts; 
 roll out the dough thin on a floured board, cut out 
 with a round biscuit cutter, and bake on greased pan 
 in a hot, steady oven, 8 minutes. 
 
 28. Gold Cake. 
 
 The yolks of 3 eggs, 1 cup of brown sugar, J cup 
 butter, | of a cup of milk, flour sufficient to make the 
 mass as stiff as pound cake ; 2 teaspoonfuls “ Princess” 
 Baking Powder ; flavor with vanilla. 
 
 29. Silver Cake. 
 
 The whites of 3 eggs, £ cup of butter, § of a cup 
 of milk, 2 teaspoonfuls “ Princess” Baking Powder; 
 flour as in Gold Cake ; flavor with lemon. 
 
 Frosting . — The white of 1 egg and 4 tablespoon- 
 fuls of w r hite sugar. 
 
 30. Princess Louise Tea Cake. 
 
 Take 4 cups of flour, § of a cup of sugar, 1 egg, 
 1 tablespoonful of butter, and 2 heaping teaspoonfuls 
 “ Princess ” Baking Powder ; mix with sweet milk the 
 usual thickness for cake. To be eaten hot with butter. 
 
16 
 
 THE “PRINCESS” BAKER. 
 
 / 
 
 31. Sponge Cake. 
 
 Beat the whites of 4 eggs to a stiff froth, and the 
 yolks ot the same till they are very thick ; add to 
 the yolks U teacupfuls ot white sugar and 3 table- 
 spoon luls of cold water; after they are thoroughly 
 mixed add the whites and stir them well in; now 
 add to 2 teacupfuls of sifted flour 2 teaspoontuls 
 “ Princess” Baking Powder ; stir well and silt again ; 
 lastly, stir the flour so prepared into the sugar and 
 e cr o-s, and when well stirred in, put immediately in a 
 
 well- heated oven. 
 
 32. Baked Apple Dumpling. 
 
 To 1 quart Hour add 3 heaping teaspoonfuls of 
 “ Princess” Baking Powder and the usual quantity 
 of salt. Thoroughly mix while dry and chop them 
 into the flour prepared as above; then mix with sweet 
 milk to a thin dough, just stiff enough to handle ; roll 
 it out half an inch thick and cut into square pieces 
 lar <r e enough to cover one apple each ; put an app e 
 cored and pared in the centre of each piece of dough 
 and bring the four corners together at the top, and 
 pinch ; bake in a buttered pan, the joined edge down- 
 ward. They are improved very much by brushing them 
 over with a beaten egg when done, and then let them 
 set in the oven again tor a few minutes. To be eaten 
 hot with sweet sauce or sugar and cream. 
 
 23 = Be can ful when purchasing baking powder, and see 
 
 that the cans co tain fu/l weight , Jot many manufacturers 
 
 are putting baking powder in cans short weight, open the 
 
 can and all weighing only what the powder alone should 
 
 weiah Place the cans on the scales and they should weigh . . 
 
 ; A pound, including can 21 ounces 
 
 Half-pound, “ “ l \ 
 
 Quarter, “ “ , 6 . , 
 
 Every can of “ Princess” ^ Baking Powder is warranted 
 
 Absolutely Pure and Full Weight. 
 
ABSOLUTELY PURE. THE BEST IN THE WORLD. 
 
 Under the distinguished patronace of his Excellency the EARL OF DUFFERIN, 
 Governor General of the Dominion of Canada. 
 
 By express permission of Her Royal Highness Princess Louise, 
 the Portrait and the Name of Her Royal Highness are used for the 
 “PRINCESS ” Baking Powder. 
 
 We take pleasure in directing attention to the following : 
 
 Gov.-Genls. Office, Citadel, Quebec, July 22nd, 1879. 
 
 Sirs , — I regret to inform you that in view of His Excellency’s 
 approaching departure, the Vice* Regal establishment has been 
 broken up .... but at the same time His Excellency very willingly 
 grants you “ His Patronage,” for the superior grade of Baking 
 Powder you propose to manufacture. 
 
 I have the honour to be. Sirs, your most obt. servant, 
 
 E. G. P. LITTLETON, Gov. Genls . Secty. 
 Messrs. Wm, LUNAN & SON, \ 
 
 SOREL, QUH. ) 
 
 Government House , Ottawa , April 29th, 1879. 
 
 Sirs, — I beg to inform you that Her Royal Highness Princess 
 i-ouise grants you permission to use Her Royal Highness' Portrait 
 and Name for your Baking Powder. 
 
 I am, Sirs, your obedient servant , 
 
 RICHARD MORETON, 
 
 Private Sec. to His Excellency the Gov.-Genl. 
 
 Messrs. Wm. LUNAN & SON, \ 
 
 SOREL. < 
 
 Montreal, Aug. 27th, 1879. 
 
 Dear Sirs, — It affords 11s pleasure to testify to the excellence of 
 your Baking Powders, which have given universal satisfaction. We 
 are convinced that the quality is such as will ensure a continuance of 
 their use wherever they are once tried, and we do not hesitate to 
 recommend them to our customers and the trade generally. 
 
 Yours very truly, 
 
 TEES, COSTIGAN & WILSO?I, 
 
 Successors to James Jack & Co. 
 
ns 
 
 ,} 
 
 28 Beaver Hall Terrace, 
 Montreal, Oct. 20th, 1879. 
 
 Messrs. Wm. LUNAN & SON. 
 
 Gentlemen,— I have examined a sample of the “ Princess ” Baking 
 Powder manufactured by you, and find it a Pure article and free 
 from Alum Chalk , Clay , Farina , & c. In fact, that it consists of 
 the materials only which produce the gases that raise the bread and 
 make it light. 
 
 Being thus free from all extraneous matter, it is as strong a raising 
 powder as can be made. 
 
 If Baking Powders be allowed to get wet or damp, they lose 
 strength. This loss in your case is avoided, being packed in tin 
 cans, which keep the Powder so much drier than when only packed 
 in paper. 
 
 I am, Gentlemen, yours truly, 
 
 G. P. GIRDWOOD. 
 
 „} 
 
 Chemical Laboratory, 
 
 130 Union Street. St. John, N.B., Oct 15th, 1879. 
 Messrs. Wm. LUNAN & SON. 
 
 Gentlemen, — This is to certify that I have examined a sample of 
 the Princess ” Baking Powder, purchased of a grocer in this city. 
 I find that it is Absolutely Pure, and entirely free from Alum , Lime , 
 Terra Alba , Flour , Farina , Starch, or any other injurious or 
 extraneous substances. The ‘'Princess'’ Baking Powder contains 
 only such ingredients as are essential to a pure and wholesome article. 
 
 Yours truly, 
 
 WILLIAM F. BEST, 
 
 A nalytical Chemist . 
 
 Laboratory School of Practical Science, ) 
 Toronto, Oct 22nd, 1879. J 
 
 I hereby certify that the “Princess” Baking Powder issued by 
 Wm. Lunan & Son is perfectly free front insoluble matters , and is 
 really a pure Baking Powder, well fitted for the purpose for which 
 it is sold. 
 
 H. H. CROFT. 
 
 Upon receipt of a 3c. Stamp to pay postage, we will send to any 
 address, a sample package of the “ Princess” Baking Powder, and 
 a copy of the “Princess” Baker, which contains valuable Recipes 
 and useful information. 
 
 If you are pleased with the “Princess” Baking Powder, we 
 shall be glad to know the fact, and also to have the address of some 
 responsible dealer in your vicinity, that we may arrange with him to 
 sell the' article. 
 
 . Induce your Grocer to order a Box. 
 
 Respectfully, 
 
 Wm. LUNAN & SON, 
 
 Sorel, Canada. 
 
 / 
 
 V