| Show THE ROYAL royan BAKING AND PASTRY COOK A royal addition to the kitchen library it contains over seven hundred receipts pertaining to every branch of the culinary department including bakin roasting preserving soups cakes jellies ellies pastry and all ail kinds of sweetmeats sweet meats with receipts for the most delicious candies cordials cordiali cor dials beverages and all other necessary knowledge for the chef chey chegde de cuisine of the most exacting epicure as well as for tor the more modest housewife iwho desires deares to prepare for her lord and master maiter a repast that shall be both wholesome and economical with each receipt is given fulland full suil and explicit directions tor putting together torether mani mant manipulating mutating uta ting shaping ing b baking kinh kini the kind 0 of utensil to be used so that a novice can go through the operation with success while a special and important feature is made of the mode of preparing all lliams dp of food and delicacies for the ibe sick the book has been prepared under the direction of prof Rud budmann maul late chef of the new york cooking school and is the most valuable of the ther recent editions upon the subject of cookery that has come to our notice it is gotten up in the highest style of the printers art artin in illuminated covers etc we are assured that every can 01 ol the tho royal royal baking powder contains an order for tor one of these valuable books |
