Absolutely Pure and Wholesome
The principal active ingredient of Royal Baking Powder is Royal Grape Cream of Tartar, a derivative of rich, ripe grapes. It perfectly aerates and leavens the batter or dough and makes the food finer in appearance, more delicious to the taste, and more healthful.
It possesses the greatest practicable leavening strength, never varies in quality, and will keep fresh and perfect in all climates until used.
The Standard for over 50 Years
For over 50 years Royal Baking Powder has been the standard. Most of the famous baking recipes in use today were created with it. Most of the famous cooking schools use it. Housewives all over the world have followed the lead of the American housewife and insist upon it. "I must have La Royal," say our Spanish-speaking neighbors in Mexico, Cuba and South America. "I want Royal Baking Powder and no other," say housewives in England, Scotland and Ireland.
Only unequalled quality could create such a world-wide demand.
Used in Leading Hotels
Prominent chefs and expert bakers in America, including those of the famous restaurants in New York, Chicago, San Francisco and other cities, consider Royal Baking Powder the most reliable, most efficient and the most dependable leavening agent.
Physicians recommend Royal Baking Powder for its wholesomeness and for the healthful qualities that it adds to the food.
For Making the Finest and Most Healthful Food, Royal Baking Powder is Indispensable.
Where shortening is mentioned in the recipes it is understood that butter or lard, or an equivalent quantity of butter substitute or vegetable oil may be used.
All measurements for all materials called for in the recipes in this book are level.
The standard measuring cup holds one-half pint and is divided into fourths and thirds.
To make level measurements fill cup or spoon and scrape off excess with back of knife.
One-half spoon is measured lengthwise of spoon.
Sift flour before measuring.
Regulate the oven carefully before mixing the ingredients. Many a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough.
Biscuits and pastry require a hot oven; cakes, a moderate oven.
When a cake is thoroughly baked it shrinks from the sides of the pan. A light touch with the finger which leaves no mark is another indication that the cake is baked.
1saltspoon=1/4 teaspoon3teaspoons=1 tablespoon16tablespoons=1 cup2cups=1 pint2pints=1 quart4cups=1 quart2cups granulated sugar=1 pound4cups flour=1 pound2cups butter=1 pound2tablespoons butter=1 ounce2tablespoons liquid=1 ounce4tablespoons flour=1 ounce1square unsweetened chocolate=1 ounce
All measurements are level. Four level teaspoons of baking powder about equal one heaping teaspoon as heretofore used.
[Note: The following 6 lines are notes at the top of pages which are repeated throughout the original book.]
Royal Baking Powder Contains No Alum
Royal Baking Powder Is Absolutely Pure
Royal Baking Powder Leaves No Bitter Taste
Royal is Made from Cream of Tartar
Royal Baking Powder Never Disturbs Digestion
Bake it with Royal and be Sure
Royal Baking Powder may be used instead of yeast to leaven bread. It does the same work; that is, raises the dough, making it porous and spongy.
The great advantage in baking powder bread is in time saved. Royal Baking Powder bread can be mixed and baked in about an hour and a half.
4 cups flour1 teaspoon salt1 tablespoon sugar7 teaspoons Royal Baking Powder1 medium-sized, cold boiled potatomilk (water may be used)
Sift together flour, salt, sugar and baking powder, rub in potato; add sufficient milk to mix smoothly into stiff batter. Turn at once into greased loaf pan, smooth top with knife dipped in melted butter, and allow to stand in warm place about 30 minutes. Bake in moderate oven about one hour. When done take from pan, moisten top with few drops cold water and allow to cool before putting away in bread box.
1 cup entire wheat or graham flour1 cup corn meal1 cup rye meal or ground rolled oats5 teaspoons Royal Baking Powder1 teaspoon salt3/4 cup molasses1-1/3 cups milk
Mix thoroughly dry ingredients; add molasses to milk, and add to dry ingredients; beat thoroughly and put into greased moulds 2/3 full. Steam 3-1/2 hours; remove covers and bake until top is dry.
1 egg1-3/4 cups milk1 cup corn meal1/3 cup flour2 tablespoons sugar1 teaspoon salt2 teaspoons Royal Baking Powder1 tablespoon shortening
Beat egg and add one cup milk; stir in corn meal, flour, sugar, salt and baking powder which have been sifted together; turn into frying pan in which shortening has been melted; pour on remainder of milk but do not stir. Bake about 25 minutes in hot oven. There should be a line of creamy custard through the bread. Cut into triangles and serve.
1 cup corn meal1 cup flour4 teaspoons Royal Baking Powder3 tablespoons sugar1 teaspoon salt1-1/2 cups milk2 tablespoons melted shortening1 egg
Mix and sift dry ingredients; add milk, shortening and beaten egg; beat well and pour into greased shallow pan. Bake in hot oven about 25 minutes.
2 cups corn meal5 teaspoons Royal Baking Powder1 teaspoon salt3 eggs2-1/4 cups milk4 tablespoons melted shortening1 cup boiled rice
Mix and sift dry ingredients; add milk and shortening to beaten eggs; stir into dry mixture; mix in rice and pour into shallow greased pans. Bake in hot oven about 30 minutes.
1-1/2 cups flour1-1/2 cups graham flour4 teaspoons Royal Baking Powder1 teaspoon salt1 tablespoon melted shortening1 egg1-1/2 cups liquid (1/2 water and 1/2 milk)2 tablespoons sugar or molasses
Mix flour, graham flour, baking powder and salt together; add beaten egg, shortening and sugar or molasses to liquid; stir into dry mixture and beat well; add more milk if necessary to make a drop batter. Put into greased loaf pan, smooth with knife dipped in cold water. Bake about one hour in moderate oven.
1-1/2 cups flour2 cups graham flour1/2 cup corn meal1/2 cup brown sugar1 teaspoon salt4 teaspoons Royal Baking Powder3/4 cup chopped nuts1 cup ground raisins2 cups milk1/2 cup molasses1/4 teaspoon soda
Sift dry ingredients together. Add nuts and raisins; add milk and mix well, then add molasses and soda which have been mixed together. Bake in two small greased loaf pans in moderate oven about 45 minutes.
2 cups flour4 teaspoons Royal Baking Powder1 teaspoon salt1/2 cup sugar2/3 cup peanut butter1 cup milk
Sift flour, baking powder, salt and sugar together. Add milk to peanut butter, blend well and add to dry ingredients; beat thoroughly. Bake in greased loaf pan in slow oven 45 to 50 minutes. This is best when a day old. It makes delicious sandwiches cut in thin slices and filled with either cream cheese or lettuce and mayonnaise.
1 cup prunes or dates2-1/2 cups graham flour or 1 cup flour and 1-1/2 cups graham flour1/4 cup sugar1 teaspoon salt4 teaspoons Royal Baking Powder1 cup milk1 tablespoon melted shortening
Stone and chop fruit (prunes must be soaked several hours and drained). Mix flour, sugar, salt and baking powder; add milk and beat well; add fruit and shortening. Put into greased bread pan; allow to stand 20 to 25 minutes in warm place. Bake in moderate oven one hour.
4 cups flour1 teaspoon salt6 teaspoons Royal Baking Powder1 tablespoon shortening1-1/2 cups milk
Sift together flour, salt and baking powder; rub in shortening; add milk, and mix with spoon to smooth dough easy to handle on floured board. Turn out dough; knead quickly a few times to impart smoothness; divide into small pieces; form each by hand into short, rather thick tapering rolls; place on greased pans and allow to stand in warm place 15 to 20 minutes; brush with milk. Bake in very hot oven. When almost baked brush again with melted butter. Bake 10 minutes longer and serve hot. If a glazed finish is desired, before taking from oven brush with yolk of egg which has been mixed with a little water. These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cucumbers, egg and mayonnaise with very little chopped onion and parsley, or other filling desired.
4 cups rye flour1 teaspoon salt6 teaspoons Royal Baking Powder1-1/2 cups milk1 tablespoon shortening
Sift together dry ingredients; add milk and melted shortening. Knead on floured board; shape into rolls. Put into greased pans and allow to stand in warm place 20 minutes. Bake in moderate oven 25 to 30 minutes.
4 cups flour1 teaspoon salt1 tablespoon sugar7 teaspoons Royal Baking Powder2 medium-sized cold, boiled potatoeswater or milk
Sift thoroughly together flour, salt, sugar and baking powder; rub in potatoes or add after putting through ricer; add sufficient liquid to mix smoothly into soft dough. This will require about one and one-half cups. Divide into small pieces; knead each and shape into small rolls; place on greased pan and brush with melted shortening and allow to stand in warm place 15 to 20 minutes. Bake in hot oven and when nearly done, brush again with melted shortening.
2-1/2 cups flour4 teaspoons Royal Baking Powder1/2 teaspoon salt1 tablespoon sugar5 tablespoons shortening1 egg2/3 cup milkbutterraisinschopped nuts1/2 cup sugar
Sift flour, baking powder, salt and sugar together. Add melted shortening and beaten egg to milk and add to dry ingredients, mixing well. Turn out on floured board and knead lightly. Roll out very thin. Spread with butter and sprinkle with raisins, chopped nuts and small amount of granulated sugar. Cut into about 4-inch squares. Roll up each as for jelly roll. Press edges together. Brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes. Bake in moderate oven from 20 to 25 minutes.
4 cups flour1 teaspoon salt6 teaspoons Royal Baking Powder2-4 tablespoons shortening1-1/2 cups milk
Sift flour, salt and baking powder together. Add melted shortening to milk and add slowly to dry ingredients stirring until smooth. Knead on floured board and roll one-half inch thick. Cut with biscuit cutter. Crease each circle with back of knife one side of center. Butter small section and fold larger part well over small. Place one inch apart in greased pan. Allow to stand 15 minutes in warm place. Brush with melted butter and bake in hot oven 15 to 20 minutes.
2-1/4 cups flour1/2 teaspoon salt2 tablespoons maple or brown sugar4 teaspoons Royal Baking Powder1/4 teaspoon nutmeg3/4 teaspoon cinnamon1 egg1/3 to 2/3 cup water2 tablespoons shortening
Sift together flour, salt, sugar, baking powder, nutmeg and cinnamon; add beaten egg and melted shortening to water and add. Mix well and turn out on floured board. Divide into small pieces; with floured hands shape into rolls; place on greased shallow pan close together; allow to stand 10 to 15 minutes before baking; brush with milk and sprinkle with a little maple or brown sugar. Bake in moderate oven 20 to 30 minutes.
For hot cross buns, with sharp knife make deep cross cuts; brush with butter, sprinkle with sugar and bake.
2-1/4 cups flour1 teaspoon salt4 teaspoons Royal Baking Powder2 tablespoons shortening1 egg1/2 cup water1/2 cup sugar2 teaspoons cinnamon4 tablespoons seeded raisins
Sift 2 tablespoons of measured sugar with flour, salt and baking powder; rub shortening in lightly; add beaten egg to water and add slowly. Roll out 1/4-inch thick on floured board; brush with melted butter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll; cut into 1-1/2-inch pieces; place with cut edges up on greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven 30 to 35 minutes; remove from pan at once.
2 cups flour4 teaspoons Royal Baking Powder1/2 teaspoon salt1 tablespoon shortening1/2 cup milk1 tablespoon butter1 cup brown sugar
Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make a soft dough; roll out 1/4-inch thick. Have butter soft and spread over dough; cover with brown sugar. Roll same as jelly roll; cut into 1-1/2-inch pieces and place with cut edges up on well greased pan. Bake in moderate oven about 30 minutes; remove from pan at once.
2 cups flour1/2 teaspoon salt3 tablespoons sugar4 teaspoons Royal Baking Powder2 tablespoons shortening2/3 cup milk
Mix and sift dry ingredients; add melted shortening and enough milk to make very stiff batter. Spread 1/2-inch thick in greased pan; add top mixture. Bake about 30 minutes in moderate oven.
TOP MIXTURE
2 tablespoons flour1 tablespoon cinnamon3 tablespoons sugar3 tablespoons shortening
Mix dry ingredients; rub in shortening and spread thickly over top of dough before baking.
2 cups flour3/4 teaspoon salt4 tablespoons sugar3 teaspoons Royal Baking Powder4 tablespoons shortening1 egg1/2 cup milk
Sift dry ingredients together; mix in shortening; add beaten egg to milk and add to dry ingredients to make soft dough; divide dough into six long, narrow pieces; with hands roll out on board each piece very long and thin; spread with butter; cut each in two and beginning in center twist two pieces together and bring ends around to form crescent. Put into greased pan; sprinkle with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush over with thin icing made with 1/2 cup confectioner's sugar moistened with 1 tablespoon hot water.
3 cups flour6 tablespoons sugar4 teaspoons Royal Baking Powder1 teaspoon salt1/2 to 3/4 cup milk3 tablespoons shortening1 egg1 cup raisins, washed, drained and floured1/2 cup chopped nuts
Sift dry ingredients together; add raisins; to milk add melted shortening and beaten egg, and add to dry ingredients to make a soft dough; roll out lightly about 1/2-inch thick; divide into two long strips and twist together to form a ring; put into greased pan and sprinkle with sugar and nuts; allow to stand about 20 minutes. Bake in moderate oven 20 to 25 minutes.
Of all foods for breakfast, nothing is so appetizing and satisfying, as light, flaky, hot Royal Baking Powder Biscuit, with a crisp, brown crust, just from the oven, broken apart and spread with butter, honey, jam or marmalade.
2 cups flour4 teaspoons Royal Baking Powder1/2 teaspoon salt2 tablespoons shortening3/4 cup milk or half milk and half water
Sift together flour, baking powder and salt, add shortening and rub in very lightly; add liquid slowly; roll or pat on floured board to about one inch in thickness (handle as little as possible); cut with biscuit cutter. Bake in hot oven 15 to 20 minutes.
Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven.
2 cups whole wheat flour3/4 teaspoon salt4 teaspoons Royal Baking Powder2 teaspoons shortening1 cup milk4 tablespoons cut raisins
Mix well flour, salt and baking powder, or sift through coarse strainer; rub shortening in lightly; add milk; mix to soft dough, add raisins. Drop with tablespoon quite far apart on greased baking tin or in muffin tins. Bake in moderate oven about 25 minutes.
1/2 cup bran1-1/2 cups flour5 teaspoons Royal Baking Powder3/4 teaspoon salt3 tablespoons sugar1/2 cup water2 tablespoons melted shortening
Mix thoroughly bran, flour, baking powder, salt, sugar; add sufficient water to make soft dough; add shortening; roll on floured board to about 1/4-inch thick; cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.
1-1/2 cups flour2 teaspoons Royal Baking Powder1/4 teaspoon salt1 teaspoon shortening6 tablespoons grated cheese5/8 cup milk
Sift together flour, baking powder and salt; add shortening and cheese; mix in lightly; add milk slowly, just enough to hold dough together. Roll out on floured board about 1/2-inch thick; cut with biscuit cutter. Bake in hot oven 12 to 15 minutes.
2 cups flour3 teaspoons Royal Baking Powder1/2 teaspoon salt1 tablespoon sugar1 egg2 tablespoons shortening1/3 cup water
Sift together flour, baking powder, salt and sugar; add well-beaten egg and melted shortening to water and add to dry ingredients to make soft dough. Roll out on floured board to about 1/2-inch thick; cut with biscuit cutter. Bake in moderate oven about 25 minutes.
2 cups flour3 teaspoons Royal Baking Powder1 tablespoon sugar1/2 teaspoon salt1 cup milk2 eggs1 tablespoon shortening
Sift together flour, baking powder, sugar and salt; add milk, well-beaten eggs and melted shortening; mix well. Half fill greased muffin tins and bake in hot oven 20 to 25 minutes.
2 cups flour3 teaspoons Royal Baking Powder1 teaspoon salt1 tablespoon sugar3/4 cup milk2 eggs1 tablespoon shortening1 cup berries
Sift together flour, baking powder, salt and sugar; add milk slowly, well-beaten eggs and melted shortening; mix well and add berries, which have been carefully picked over and floured. Grease muffin tins; drop one spoonful into each. Bake about 30 minutes in moderate oven.
1/2 cup cooked hominy, oatmeal or other cereal1/2 teaspoon salt1-1/2 tablespoons shortening1 egg1/2 cup milk1 cup flour1/2 cup corn meal4 teaspoons Royal Baking Powder
Mix together cereal, salt, melted shortening, beaten egg and milk. Add flour and corn meal which have been sifted with baking powder; beat well. Bake in greased muffin tins or shallow pan in hot oven 25 to 30 minutes.
3/4 cup corn meal1-1/4 cups flour4 teaspoons Royal Baking Powder1/2 teaspoon salt2 tablespoons sugar1 cup milk2 tablespoons shortening1 egg
Sift together corn meal, flour, baking powder, salt and sugar; add milk, melted shortening and well-beaten egg; mix well. Half fill greased muffin tins and bake about 35 minutes in hot oven.
2 cups stale bread crumbs1-1/4 cups milk1 cup flour2 teaspoons Royal Baking Powder1/2 teaspoon salt2 eggs1 tablespoon shortening
Soak bread crumbs in cold milk 10 minutes; add flour, baking powder and salt which have been sifted together; add well-beaten eggs and melted shortening; mix well. Heat muffin tins, grease and drop one tablespoon of batter into each. Bake 20 to 25 minutes in hot oven.
1 cup flour2 teaspoons Royal Baking Powder1/2 teaspoon salt1 tablespoon sugar2/3 cup milk1 egg1 tablespoon shortening1 cup cold boiled rice
Sift together flour, baking powder, salt and sugar; add milk slowly; then well-beaten egg and melted shortening; add rice and mix well. Grease muffin tins; drop one spoonful of mixture into each. Bake 20 to 30 minutes in hot oven.
1/3 cup butter1 egg2 cups flour2 teaspoons Royal Baking Powder1/2 teaspoon salt3/4 cup milk1/2 pound dates
Cream butter, add beaten egg, flour in which baking powder and salt have been sifted, and milk. Stir in dates which have been pitted and cut into small pieces. Bake about 25 minutes in greased gem pans in hot oven.
For sweet muffins sift 1/4 cup sugar with dry ingredients.
2 cups flour3 teaspoons Royal Baking Powder1 teaspoon salt2 tablespoons sugar2 tablespoons shortening2 eggs1/3 cup milk
Sift together flour, baking powder, salt and sugar; add shortening and mix in very lightly. Beat eggs until light; add milk to eggs and add slowly to mixture. Roll out 1/2-inch thick on floured board; cut into pieces 3 inches square and fold over, making them three-cornered; brush with milk; dust with sugar. Bake about 25 minutes in hot oven.
2 cups flour3 teaspoons Royal Baking Powder1/2 cup sugar3/4 teaspoon salt1 cup milk1 egg2 tablespoons shortening1/2 cup currants
Sift together flour, baking powder, sugar and salt; add beaten egg and melted shortening to milk and add to dry ingredients; add currants which have been washed, dried and floured; mix well. The batter should be stiff. Grease hot muffin tins and fill half full. Bake about 20 minutes in hot oven.
2 cups flour1/2 teaspoon salt2 eggs2 cups milk
Sift together flour and salt. Make a well in flour, break eggs into well, add milk and stir until smooth. Pour into hot greased gem pans and bake 25 to 35 minutes in very hot oven. If taken out of oven too soon they will fall.
1 cup graham flour1 cup flour3/4 teaspoon salt4 teaspoons Royal Baking Powder1 cup milk1 egg2 tablespoons molasses or sugar3 tablespoons shortening
Mix together dry ingredients; add milk, beaten egg, molasses and melted shortening. Bake in greased gem pans in hot oven about 25 minutes.
2 cups green corn put through food chopper1/4 cup milk, or 1/2 cup if corn is dry2 eggs2 cups flour3 teaspoons Royal Baking Powder1 teaspoon salt1/8 teaspoon pepper
To the corn add milk and well-beaten eggs; add flour, baking powder, salt and pepper which have been sifted together; mix well. Drop into hot greased gem pans. Bake in hot oven 20 to 25 minutes.
2 cups flour3 teaspoons Royal Baking Powder1/2 teaspoon salt2 tablespoons sugar2 teaspoons shortening2/3 cup milk1 cup chopped figs1 egg
Sift together flour, baking powder, salt and sugar; add shortening and mix in very lightly; add slowly enough milk to form soft dough. Dust board with flour and roll out dough 1/4-inch thick, cut into squares and on each piece put one tablespoon of fig; brush edges with cold milk; fold like an envelope, and press edges together. Brush tops with egg beaten with one tablespoon milk and one teaspoon sugar. Bake about 20 minutes in hot oven.
2 cups flour3 teaspoons Royal Baking Powder1 teaspoon salt1 tablespoon sugar3/4 cup milk2 eggs2 tablespoons shortening
Sift together flour, baking powder, salt and sugar; add milk, well-beaten eggs and melted shortening; mix well. Bake in greased shallow pan or muffin tins in moderate oven about 25 minutes.
Griddle cakes, as made today with Royal Baking Powder have become most popular. Properly made they are delicious, healthful, appetizing and nutritious.
The batter must be thin. The cakes should be small and not top thick—about one-eighth inch when baked.
An iron frying pan may be used instead of griddle. In any case grease only enough to keep the cakes from sticking. Turn only once.
2 cups flour1/2 teaspoon salt5 teaspoons Royal Baking Powder1-1/2 cups milk2 tablespoons shortening
Mix and sift dry ingredients; add milk and melted shortening; beat well. Bake on slightly greased hot griddle.
1-3/4 cups flour1/2 teaspoon salt3 teaspoons Royal Baking Powder2 eggs1-1/2 cups milk1 tablespoon shortening
Mix and sift dry ingredients; add beaten eggs, milk and melted shortening; mix well. Bake on slightly greased hot griddle turning only once.
2 cups buckwheat flour1 cup flour6 teaspoons Royal Baking Powder1-1/2 teaspoons salt2-1/2 cups milk or milk and water1 tablespoon molasses1 tablespoon melted shortening
Sift together flours, baking powder and salt; add molasses and shortening to liquid; beat well. Bake on hot slightly greased griddle turning only once.
1-1/3 cups corn meal1-1/2 cups boiling water1 tablespoon shortening3/4 cup milk1 tablespoon molasses2/3 cup flour1 teaspoon salt4 teaspoons Royal Baking Powder
Scald corn meal with boiling water; add shortening, milk and molasses; add flour, salt and baking powder which have been sifted together; mix well. Bake on hot, slightly greased griddle turning once.
1 cup boiled rice1 cup milk1 tablespoon shortening1 teaspoon salt1 egg1 cup flour2 teaspoons Royal Baking Powder
Mix rice, milk, melted shortening, salt and well-beaten egg; stir in flour and baking powder which have been sifted together; mix well. Bake on hot, slightly greased griddle turning only once.
1 cup flour2 teaspoons Royal Baking Powder1/2 teaspoon salt2 eggs1 tablespoon sugar2 cups milk1/2 cup creamjampowdered sugar
Sift together flour, baking powder and salt. Add eggs which have been beaten with the sugar, milk, and cream. Batter should be very thin. Heat small frying pan in which a little butter has been melted. Pour in just sufficient batter to cover bottom of pan. Cook over hot fire. Turn and brown other side. Spread with jam and roll up. Sprinkle with powdered sugar and serve hot.
2 cups whole wheat flour4 teaspoons Royal Baking Powder1/2 teaspoon salt1-3/4 cups milk1 teaspoon molasses1 tablespoon melted shortening2 eggs
Sift together flour, baking powder and salt; add milk, molasses, and shortening to beaten eggs and add to dry ingredients; mix well. Bake on hot, slightly greased griddle turning only once.
2 cups flour4 teaspoons Royal Baking Powder3/4 teaspoon salt1-3/4 cups milk2 eggs1 tablespoon melted shortening
Sift flour, baking powder and salt together; add milk and shortening to egg yolks, and add to dry ingredients; mix in beaten egg whites. Bake in well greased hot waffle iron until brown; turn once. Serve hot with butter and maple syrup.
Fritters are served for luncheon, dinner or supper, as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and with some additions the first recipe given can be used for many varieties. By the use of Royal Baking Powder, a fine fritter batter may be stirred up in a few minutes.
Fritters should be fried in deep fat, hot enough to brown a piece of bread in 60 seconds.
1 cup flour1-1/2 teaspoons Royal Baking Powder1/4 teaspoon salt1 egg2/3 cup milk
Sift dry ingredients together; add beaten egg and milk; beat until smooth.
4 large apples2 tablespoons powdered sugar1 tablespoon lemon juice
Peel and core apples and cut into slices; add sugar and lemon juice. Dip each slice into plain fritter batter. Fry light brown in deep fat. Drain and sprinkle with powdered sugar.
Fruits other than apples may be used in fritters by following the directions for apple fritters. Canned whole fruits drained from syrup may also, be used. Chop fruit (not too fine) and stir into plain fritter batter. Drop by spoonfuls into deep hot fat, turning until brown. Drain and sprinkle with powdered sugar.
1 cup flour2 teaspoons Royal Baking Powder1 tablespoon powdered sugar1/4 teaspoon salt1 egg1/4 cup milk1 tablespoon lemon juice3 bananas
Mix and sift dry ingredients. Add others in order. Force bananas through sieve before adding. Beat thoroughly. Drop by spoonfuls into hot fat. Drain and sprinkle with powdered sugar.
1/2 cup milk2 cups cooked corn1-1/2 cups flour1 teaspoon salt1/3 teaspoon pepper2 teaspoons Royal Baking Powder1 tablespoon melted shortening2 eggs
Add milk to corn; add flour sifted with salt, pepper and baking powder; add shortening and beaten eggs; beat well. Fry by spoonfuls on hot greased griddle or frying pan.
If fried in deep fat make batter stiffer by adding 1/2 cup flour and 1 teaspoon Royal Baking Powder.
1-1/2 cups flour2 teaspoons Royal Baking Powder1/2 teaspoon salt1/3 teaspoon pepper1/3 teaspoon paprika1/2 cup milk or clam juice2 eggs1-1/2 teaspoons grated onion1 teaspoon melted shortening10 clams
Sift together dry ingredients; add liquid, beaten eggs, onion, and shortening; rinse clams, put through meat chopper and add to batter. Take one spoonful batter for each fritter and fry on hot greased griddle or in deep fat.
In no department of cookery is Royal Baking Powder of more use and importance than in making fine cake.
Where fewer eggs are used, increase the amount of Royal Baking Powder about one teaspoon for each egg omitted.
If an unsalted shortening is used take slightly less and add a small quantity of salt.
Sift flour before measuring.
The baking of cake is of primary importance. Regulate the oven before putting materials together. See general suggestions,page 2.
1/4 cup shortening1 cup sugar1 egg1 teaspoon vanilla extract1 cup milk2 cups flour3 teaspoons Royal Baking Powder1/2 teaspoon salt
Cream shortening; add sugar slowly, add well beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used hot for cottage pudding.
3 tablespoons shortening3/4 cup sugaryolks of 3 eggs1 teaspoon flavoring extract1-1/2 cups flour3 teaspoons Royal Baking Powder1/2 cup milk
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing,page 16.
Note—This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
1 cup sugar.1-1/3 cups flour1/2 teaspoon cream of tartar3 teaspoons Royal Baking Powder1/3 teaspoon salt2/3 cup scalded milk1 teaspoon almond or vanilla extractwhites of 3 eggs
METHOD I
Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually; add vanilla; mix well and fold in whites of eggs beaten until light. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover with white or chocolate icing,page 16.
METHOD II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing,page 16.
whites of 8 eggs1 teaspoon cream of tartar3/4 cup granulated sugar1/4 teaspoon salt1 teaspoon Royal Baking Powder3/4 cup flour1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and allow to stand until cold. Ice with either chocolate or white icing,page 16.
1/2 cup shortening1 cup sugar2 eggs1-3/4 cups flour3 teaspoons Royal Baking Powder1 teaspoon cinnamon1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing,page 16.
1 cup shortening2 cups sugar1 teaspoon almond or vanilla extract3/4 cup milk3-1/2 cups flour3 teaspoons Royal Baking Powderwhites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring extract; beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in greased loaf pan in moderate oven about one hour.
1 cup brown sugar1-1/4 cups water1 cup seeded raisins2 ounces citron, cut fine1/3 cup shortening1/2 teaspoon salt1 teaspoon nutmeg1 teaspoon cinnamon2 cups flour5 teaspoons Royal Baking Powder
Boil sugar, water, fruit, shortening, salt and spices together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.
3 squares unsweetened chocolate2 tablespoons sugar1-1/2 tablespoons milk4 tablespoons shortening1 cup sugar2 eggs2/3 cup milk1-1/3 cups flour2 teaspoons Royal Baking Powder1/8 teaspoon salt
Cook slowly until smooth first three ingredients. Cream shortening; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture and then add alternately the milk and flour which has been sifted with the baking powder and salt. Fold in the beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing,page 16.
1 cup butter1 cup sugar1 teaspoon vanilla extract1 teaspoon lemon extract5 eggs2 cups flour1 teaspoon Royal Baking PowderReserve 2 egg whites for icing
Cream butter, add sugar slowly, beating well. Add flavoring and yolks of eggs which have been beaten until pale yellow. Beat three egg whites until light and add alternately a little at a time with the flour which has been sifted with baking powder. Mix well and bake in greased loaf pan in moderate oven about one hour. Cover with ornamental frosting,page 16, made with the two remaining egg whites.
2 cups shortening2 cups sugar6 eggs4 cups seeded raisins4 cups currants4 cups flour1 cup shelled almonds2 tablespoons orange peel2 tablespoons lemon peel2 cups sliced citron1 cup grape juice2 teaspoons cinnamon1/2 teaspoon grated nutmeg1/2 teaspoon ground mace1/4 teaspoon allspice1/2 teaspoon cloves1/2 teaspoon salt4 teaspoons Royal Baking Powder
Cream shortening and sugar together; add beaten egg yolks; add raisins and currants, which have been washed, dried, and over which a cup and a half of the flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together spices, salt, baking powder and flour and add; mix well and fold in remaining whites; pour into two 12-inch pans which have been lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper; put asbestos plates underneath and continue baking about two hours longer.
1/2 cup shortening1 cup light brown sugar2 eggs1/4 cup strong coffee1/3 cup rich milk or cream1-3/4 cups flour3 teaspoons Royal Baking Powder1/2 lb. raisins1/8 lb. sliced citron1/4 lb. figs, cut in strips
Cream shortening; add sugar; add egg yolks, coffee and milk; sift together flour and baking powder and add slowly; add fruit, which has been slightly floured, and fold in beaten whites of eggs. Bake in greased loaf pan from 60 to 90 minutes.
1 cup boiling water1 lb. stoned and cut dates3/4 cup brown sugar2 tablespoons shortening1 square melted chocolate1 egg2 teaspoons Royal Baking Powder1/4 teaspoon salt1-3/4 cups flour3/4 cup chopped pecan nuts
Pour boiling water over dates. Cream sugar and shortening; add chocolate and beaten egg; mix well and add dates and water; sift baking powder, salt and flour together; add gradually with pecan nuts. Bake in greased loaf pan in slow oven one and a half hours.
1/2 cup shortening1 cup sugar2 eggs1 teaspoon lemon extract1/2 cup rich milk or thin cream1 cup flour1/2 cup corn starch3 teaspoons Royal Baking Powder
Cream shortening; add sugar slowly; add beaten yolks of eggs and flavoring; add milk a little at a time; sift flour, corn starch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 35 to 45 minutes, and cover with frosting,page 16.
1/3 cup shortening1 cup light brown sugar2 eggs1 teaspoon vanilla extract1/2 cup milk1-1/2 cups flour1/4 teaspoon salt2 teaspoons Royal Baking Powder1 cup chopped nuts—preferably pecans
Cream shortening, add sugar, egg yolks, flavoring and milk, and beat well; add flour, salt and baking powder which have been sifted together, and add chopped nuts; mix in beaten egg whites. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover top with maple icingpage 17. While still soft sprinkle with chopped nuts.
1/2 cup shortening2/3 cup brown sugar1 egg1/2 cup molasses2 cups flour3 teaspoons Royal Baking Powder1/2 teaspoon salt1/2 teaspoon allspice1/2 teaspoon cinnamon2/3 cup milk
Cream shortening. Add sugar slowly; beating continually; add beaten egg and molasses; add half of flour, baking powder, salt and spices which have been sifted together; mix and add milk and remainder of dry ingredients. Mix well. Bake in greased shallow pan in moderate oven about 40 minutes. Serve hot.
2 cups flour2 teaspoons Royal Baking Powder1/2 cup shortening1-1/4 cups sugar1/2 cup milk1 teaspoon vanilla extract3 eggs1/2 cup fresh grated cocoanut
Sift flour and baking powder three times; beat shortening and sugar to a cream; add milk and vanilla, then flour, a little at a time; beat until smooth; add eggs one at a time, stirring and beating batter well after each egg is added. Bake in greased loaf pan in moderate oven 1 hour. Cover with boiled icing,page 16and sprinkle with cocoanut.
WHITE PART
3 tablespoons shortening1/2 cup sugar1/2 teaspoon lemon extract1/2 cup milk1 cup flour2 teaspoons Royal Baking Powder1/4 teaspoon saltwhite of 1 egg
Cream shortening; add sugar slowly; add flavoring and milk. Beat well and add flour sifted with baking powder and salt. Mix in beaten egg white.
DARK PART
3 tablespoons shortening1/2 cup sugaryolk of 1 egg1/2 cup milk1 cup flour2 teaspoons Royal Baking Powder1/4 teaspoon salt1/2 teaspoon cloves1/2 teaspoon allspice1 teaspoon cinnamon2 tablespoons cocoa
Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in milk; add flour, baking powder, salt, spices and cocoa which have been sifted together. Put this batter by spoonfuls and same amount of white batter alternately into greased loaf pan but do not mix. Bake in moderate oven about 45 minutes. Cover with white icing,page 16.
Make plain cakepage 10; save one-third of batter and add to it 1-1/2 squares melted unsweetened chocolate. Drop by spoonfuls into white batter after putting in pan. Bake in moderate oven about 45 minutes.
1-1/2 cups flour7/8 cup sugar2 teaspoons Royal Baking Powder2 tablespoons melted shortening1 egg1/2 cup milk1 teaspoon lemon extract1/2 cup fresh grated cocoanut
Sift flour, sugar and baking powder. Add shortening and beaten egg to milk and add to dry ingredients. Mix well, add flavoring and cocoanut and bake in greased loaf pan in moderate oven 35 to 45 minutes. Sprinkle with powdered sugar, or ice with white icing,page 16with grated cocoanut sprinkled on top.
1/3 cup shortening1 cup sugar1 egg1 cup milk1-3/4 cups flour4 teaspoons Royal Baking Powder1/4 teaspoon salt1 teaspoon vanilla extract
Cream shortening; add sugar gradually, beating well; add beaten egg, one-half the milk and mix well; add one-half the flour which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in greased layer cake tins in moderate oven 15 to 20 minutes.
CHOCOLATE FILLING AND ICING
3 cups confectioner's sugarboiling water1 teaspoon vanilla extract2 ounces unsweetened chocolate1/2 teaspoon grated orange peel
To sugar add boiling water slowly to make a smooth paste; add vanilla, melted chocolate and orange peel. Spread between layers and on top of cake.
1/3 cup shortening1 cup sugar2 eggs2/3 cup milk1-3/4 cups flour3 teaspoons Royal Baking Powder1 teaspoon vanilla extract
Cream shortening; add sugar and egg yolks; mix well and add half the milk; add half the flour which has been sifted with baking powder; mix in flavoring, milk and remainder of flour. Bake in two greased layer cake tins in moderate oven about 20 minutes.
ORANGE FILLING AND ICING
whites of 2 eggs1-1/2 cups confectioner's sugarrind and soft pulp of 1 orange
Whip eggs to stiff froth; add sugar, a little at a time, until stiff enough to spread. Whip in pulp and rind of orange. Orange coloring may be added if desired.
1/2 cup shortening1 cup granulated sugar1/2 cup cold water2 cups flour2 teaspoons Royal Baking Powderwhites of 3 eggs1 teaspoon vanilla or almond extract
Cream shortening and sugar together until very light; add water slowly, almost drop by drop, and beat constantly; stir in flour and baking powder which have been sifted together twice; add flavoring; mix in egg whites which have been beaten until stiff. Bake in two greased layer cake tins in moderate oven 20 to 25 minutes. Put together with freshstrawberryormaple filling, page 17.
1/2 cup shortening1 cup sugar2-1/2 ounces chocolate1/2 cup mashed potatoes1 egg3/8 cup milk1-1/4 cups flour2 teaspoons Royal Baking Powder1/2 cup chopped nuts1/2 teaspoon vanilla extract
Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add egg yolk, milk and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten egg white; mix thoroughly. Bake in greased shallow tin in moderate oven 25 to 35 minutes.
MARSHMALLOW ICING
3/4 cup granulated sugar1/3 cup water6 or 8 marshmallowswhite of 1 eggfew drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spreadvery thicklyover cake. Melt 2 ounces unsweetened chocolate with one-half teaspoon butter and spread thin coating over icing when cool.
1/2 cup shortening1 cup sugar2 eggs1 teaspoon vanilla extract1/2 cup milk2 cups flour3 teaspoons Royal Baking Powder1/4 teaspoon salt
Cream shortening and sugar together until light; add beaten egg yolks, flavoring and milk slowly; sift flour and salt; add half, then half beaten egg whites; add remainder of flour sifted with baking powder; stir after each addition; fold in remaining egg whites. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with cream filling and cover top and sides with white icing.
CREAM FILLING
1 cup milk2 tablespoons corn starch1/4 teaspoon salt2 tablespoons sugar1 egg1 teaspoon vanilla extract
Scald milk. Mix corn starch, salt and sugar with a little cold milk; add to beaten egg; then add to hot milk. Cook about three minutes or until thick and smooth; add flavoring, and spread between layers.
1/4 cup shortening1 cup sugar1 teaspoon vanilla extract1 egg1 cup milk2 cups flour1/8 teaspoon salt3 teaspoons Royal Baking Powder
Cream shortening, add sugar slowly, add flavoring and beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together. Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.
COCOANUT FILLING AND ICING
1-1/2 cups granulated sugar1/2 cup water2 egg whites1/2 teaspoon vanilla extract, few drops lemon juice1 cup fresh grated cocoanut
Cook sugar and water slowly without stirring until syrup spins a thread; pour slowly over beaten egg whites; beat until thick; add flavoring. Spread between layers and on top of cake. While icing is soft sprinkle thickly with cocoanut.
1/2 cup shortening1 cup sugar2 eggs1 teaspoon vanilla extract1/2 cup milk2 cups flour3 teaspoons Royal Baking Powder1/4 teaspoon salt
Cream shortening, and sugar; add egg yolks and flavoring; mix well; add milk slowly, stirring until smooth; sift flour, baking powder and salt together; add half to mixture, then half of beaten egg whites, then remainder of flour (stirring after each addition); mix in balance of whites. Bake in greased layer cake tins in moderate oven 12 to 15 minutes. For middle layer of chocolate, take 1-3 of batter of above recipe and add 1 oz. melted chocolate. Put together with maple icing,page 17.
1/3 cup shortening1 cup sugar1 egg1 teaspoon vanilla extract1 cup milk2 cups flour4 teaspoons Royal Baking Powder1/8 teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour, baking powder and salt which have been sifted together; mix in beaten egg white. Bake in three greased layer tins in hot oven about 15 minutes. Put cake together with fruit filling and cover with white icing,page 16.
FRUIT FILLING
1/2 cup fruit jelly1 cup water1/2 cup chopped raisins1/4 lb. chopped figs1/4 cup sugar2 tablespoons corn starch1/2 cup chopped blanched almonds or walnutsjuice of 1/2 lemon
Cook jelly with water, fruit and sugar; add corn starch which has been mixed with a little cold water. Cook until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.
1/2 cup shortening1 cup sugarwhites of 3 eggs1/2 cup milk1 teaspoon vanilla extract or 1/2 teaspoon almond extract1-3/4 cups flour2 teaspoons Royal Baking Powder
Cream shortening; add sugar and unbeaten white of one egg; add milk very slowly, beating between each addition; add flavoring; add flour which has been sifted with baking powder; lastly fold in beaten whites of 2 eggs. Bake in square greased layer tins in hot oven about 15 minutes. Use following filling and cover top and sides of cake with white icing,page 16.
FILLING
1-1/2 cups sugar1/2 cup waterwhites of 2 eggs1/2 cup chopped seeded raisins1/2 cup chopped figs1 cup chopped blanched almonds or pecan nuts1/2 teaspoon vanilla extract
Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit, nuts and flavoring. Spread between layers of cake.