New Royal Cook Book Part 11

1/4 cup shortening 1/2 cup sugar 1 egg 1/2 teaspoon lemon juice or extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 2 cups fresh grated cocoanut

Cream shortening; add sugar, beaten egg and lemon; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow s.p.a.ce for spreading. Bake in moderate oven 15 to 20 minutes.

Filled Cookies

1/3 cup shortening 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla extract 3-1/2 cups flour 1/2 teaspoon salt 4 teaspoons Royal Baking Powder

Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place one teaspoon of filling on each cookie, cover with another cookie, press edges together. Bake in moderate oven 12 to 15 minutes.

FILLING

2 teaspoons flour 1/2 cup sugar 1/2 cup water 1/2 cup chopped raisins 1/2 cup chopped figs

Mix flour and sugar together; add water and fruit. Cook until thick, being very careful not to burn.

Marshmallow Cookies

Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with marshmallow icing, page 17.

Fudge Squares

3 tablespoons shortening 1 cup sugar 1 egg 2 ounces melted unsweetened chocolate 1/2 teaspoon vanilla extract 1/3 cup milk 1 cup flour 1 teaspoon Royal Baking Powder 1/8 teaspoon salt 1/2 cup nut meats chopped--not too fine

Melt shortening; add sugar and unbeaten egg; mix well; add chocolate, vanilla and milk; add flour which has been sifted with baking powder and salt; add nut meats, mix well. Spread thinly on greased shallow cake pan, and bake in slow oven 20 to 30 minutes. Cut into 2-inch squares before removing from pan.

Oatmeal Macaroons

1 cup sugar.

1 tablespoon melted shortening 2 eggs 3/4 teaspoon salt 2-1/2 cups rolled oats 2 teaspoons Royal Baking Powder 1 teaspoon vanilla extract

Cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, beaten egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing s.p.a.ce for spreading. Bake about 10 minutes in moderate oven.

Hermits

6 tablespoons shortening 1 cup brown sugar 1 egg 1/2 cup milk 1-1/2 cups flour 2 teaspoons Royal Baking Powder 1/4 teaspoon salt 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon cinnamon 1 cup chopped seeded raisins 2 tablespoons chopped citron

Cream shortening; add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; add fruit dredged with flour. Drop from spoon on greased tins and bake in moderate oven 15 minutes.

Nut Bars

1/2 cup shortening 1-1/2 cups sugar 2 eggs 4 tablespoons milk 4 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 1/2 cup chopped blanched almonds

Cream shortening and sugar together; add beaten yolk of one egg; add beaten whites of two eggs and three tablespoons milk; mix well. Sift together flour, baking powder and salt and add, mixing well. Roll half of dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.

Fruit Shortcakes

Although strawberries are generally used, other fruits such as raspberries, blackberries, loganberries, bananas, peaches and oranges, and even stewed or canned fruit, can be subst.i.tuted and make delicious short cakes.

Old-Fashioned Shortcake

2 cups flour 1/2 teaspoon salt 2 tablespoons sugar 4 teaspoons Royal Baking Powder 3 tablespoons shortening 3/4 cup milk 1 quart berries

Sift dry ingredients; mix in shortening; add milk to make soft dough; smooth out lightly. Bake in greased deep layer cake tin in hot oven 20 to 25 minutes. Split, b.u.t.ter and spread sweetened crushed berries or other fruit between layers.

Strawberry Shortcake

2 cups flour 1/2 teaspoon salt 2 tablespoons sugar 4 teaspoons Royal Baking Powder 3 tablespoons shortening 1 egg 1/2 cup milk

Sift dry ingredients, mix in shortening; add beaten egg to milk and add to dry ingredients to make soft dough. Smooth one half of dough out lightly. Put into greased deep layer tin; spread with b.u.t.ter; cover with other half of dough which has also been smoothed out to fit pan. Bake in hot oven 20 to 25 minutes. Split while hot and spread crushed and sweetened berries and whipped cream between layers; cover top with whipped cream and whole berries. Dust with powdered sugar and serve.

Royal Strawberry Cake

1 cup sugar 4 tablespoons shortening 1 egg 2 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1/2 pint heavy cream 1 quart strawberries

Cream sugar and shortening together; add beaten egg; add part of flour, baking powder and salt which have been sifted together, then part of milk; mix well and add remainder of flour; mix in remainder of milk and flavoring. Bake in shallow greased pan in moderate oven 20 to 30 minutes. When cold split in half and spread whipped cream and crushed sweetened strawberries between layers. Cover top with whipped cream and whole strawberries.

Doughnuts

These old-fashioned "fried cakes," as sometimes called, need the addition of Royal Baking Powder to make them light, tender and digestible. The fat should be in a deep kettle, and hot enough to brown a piece of bread in 60 seconds or the doughnuts will absorb grease.

Doughnuts

3 tablespoons shortening 2/3 cup sugar 1 egg 2/3 cup milk 1 teaspoon nutmeg 3/4 teaspoon salt 3 cups flour 4 teaspoons Royal Baking Powder

Cream shortening; add sugar and beaten egg; stir in milk; add nutmeg, salt, flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on floured board to about 1/4-inch thick; cut out. Fry in deep fat hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper and sprinkle with powdered sugar.

Afternoon Tea doughnuts

2 eggs 6 tablespoons sugar 3/4 teaspoon salt 1/4 teaspoon grated nutmeg 2 tablespoons melted shortening 6 tablespoons milk 2 cups flour 3 teaspoons Royal Baking Powder