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Show The Royal Baker 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 baking, roasting, preserving, soups, cakes, jellies, pastry, and all kinds of sweetmeats, with receipts for the most delicious candies, cordials, beverages, and all other necessary knowledge knowl-edge for the chef de. cuisine of the most exacting epicure, as well as for the more modest housewife, who desires to prepare for her lord and master a repast that shall be both wholesome and economical. With each receipt is given full and explicit ex-plicit directions for putting together, manipulating, shaping, baking, and kind 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 kinds of food and delicacies for the sick. The book has been prepared under the direction direc-tion of Prof. Rudmani, late chef of the New York Cooking School, and is tbe most valuable of the recent editions upon the subject of cookery that has come to our notice. It is gotten up in the highest j style of the printers art, on illuminated covers, etc. We are assured that every can of the "Royal Baking Powder" contains con-tains an order for one of these valuable books. |