New Royal Cook Book Part 1

New Royal Cook Book.

by Anonymous.

The New Royal Cook Book

The new Royal Cook Book has been prepared to meet the large and ever increasing demand for a guide to wholesome and palatable home cooking.

The young housewife will find here complete simple directions for making delicious cakes and other culinary delights. Experienced cooks and those more skilled in the art will find here many of their favorite recipes and in addition helpful suggestions, especially in the matter of saving eggs and other expensive materials.

=Every recipe has been tested many times and all have been found excellent.=

Royal Baking Powder is used in all recipes in which a leavening agent is required, and the biscuits, m.u.f.fins, griddle cakes, doughnuts, cakes and pastry prepared by its use are unequalled in texture and healthfulness.

"Royal" imparts a fine appearance, and a particularly good flavor to the food.

Housekeepers are urged to avoid subst.i.tutes for Royal Baking Powder.

Failures in baking often result from the use of sour milk and soda, or even home made mixtures of cream of tartar and soda, because of inability to determine the uncertain strength of such materials and hence the proper proportions to use.

=Avoid all guess work by using "Royal." It is always the same, always dependable.=

SOME SECRETS OF GOOD COOKING

The addition of one or two teaspoons of Royal Baking Powder to plain pastry will add wonderfully to its qualities, making it very light and tender.

_Omelets_ are improved by the addition of a small amount of Royal Baking Powder.

Royal Baking Powder may be added with great advantage to _bread pudding_, _poultry dressing_, _stuffed_ or _deviled crabs_ and other preparations in which broken bread or bread crumbs are used.

_Icings_ and especially Ornamental Icings are improved in texture and flavor by the addition of about a teaspoon of Royal Baking Powder.

Instead of adding soda to keep color in green vegetables use Royal Baking Powder.

Royal Baking Powder

For raising or leavening breads, biscuits, rolls, m.u.f.fins, griddle cakes, doughnuts, cakes, pastries, puddings and other similar foods.

Absolutely Pure and Wholesome

The princ.i.p.al 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._

GENERAL SUGGESTIONS

Where shortening is mentioned in the recipes it is understood that b.u.t.ter or lard, or an equivalent quant.i.ty of b.u.t.ter subst.i.tute or vegetable oil may be used.

MEASUREMENTS

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 sc.r.a.pe off excess with back of knife.

One-half spoon is measured lengthwise of spoon.

Sift flour before measuring.

BAKING

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.