New Royal Cook Book Part 12

Beat eggs until very light; add sugar, salt, nutmeg, shortening and milk; add flour and baking powder which have been sifted together; mix well. Drop by teaspoonfuls into deep hot fat and fry until brown. Drain well on unglazed paper and sprinkle with powdered sugar.

Crullers

4 tablespoons shortening 1 cup sugar 2 eggs 3 cups flour 1 teaspoon cinnamon 1/2 teaspoon salt 3 teaspoons Royal Baking Powder 5/8 cup milk

Cream shortening; add gradually sugar and beaten eggs; sift together flour, cinnamon, salt and baking powder; add one-half and mix well; add milk and remainder of dry ingredients to make soft dough. Roll out on floured board to about 1/2 inch thick and cut into strips about 4 inches long and 1/2 inch wide; roll in hands and twist each strip bringing ends together. Fry in deep fat. Drain and roll in powdered sugar.

Puddings and Other Desserts

Baked Custard

4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 quart milk

Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow oven and bake 30 to 40 minutes.

Test with knife which will come out clean when custard is baked.

For Caramel Custard add to eggs 4 tablespoons Caramel Sauce, page 26.

Rice Pudding

1 cup rice 1-1/2 quarts milk 1 teaspoon salt 1 cup sugar 1 cup seeded raisins grated orange rind

Wash rice with several waters; put into pudding dish; add milk, salt, orange rind and sugar and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.

Cottage Pudding

1 cup flour 1/2 cup sugar 1/8 teaspoon salt 2 teaspoons Royal Baking Powder 1/2 cup milk 1 egg 2 tablespoons melted shortening

Sift together flour, sugar, salt and baking powder; add milk, beaten egg and shortening; beat well and bake in greased pan in hot oven about 20 minutes. Serve with lemon, chocolate or other sauce.

Tapioca Pudding

1/2 cup pearl tapioca or 3 tablespoons minute tapioca 1 quart milk 1 teaspoon melted b.u.t.ter 6 tablespoons sugar 1/4 teaspoon salt 2 eggs 1 teaspoon vanilla or lemon extract

Soak tapioca in cold water one hour; drain; add milk and b.u.t.ter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook until thick. Add flavoring and serve hot or cold with cream.

Poor Man's Pudding

1/2 cup chopped suet 1/2 cup seeded raisins 1/2 cup currants 1-1/2 cups grated bread 1 cup flour 2 teaspoons Royal Baking Powder 1/2 cup brown sugar 2 cups milk

Mix ingredients in order given; beat well. Put into greased mold; place in covered saucepan with boiling water half way up sides of mold. Steam 2 hours. Turn out carefully. Serve with hard or other sauce, page 25.

Apple Cake

1-1/2 cups flour 3 teaspoons Royal Baking Powder 1/2 teaspoon salt 2 tablespoons shortening 1/2 cup milk 4 or 5 apples 1/2 cup sugar 1 teaspoon cinnamon

Sift together flour, baking powder and salt; rub in shortening very lightly; add milk and mix. Place dough on floured board and pat out 1/2 inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough; sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.

Apple Dumplings

1 cup flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 3 tablespoons shortening 1/2 cup milk 4 apples 4 tablespoons sugar 2 teaspoons b.u.t.ter 1 teaspoon cinnamon

Sift together flour, baking powder and salt; rub shortening in lightly; add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, pared, cored and sliced; put one teaspoon sugar with 1/4 teaspoon b.u.t.ter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with little cinnamon, remainder of sugar and put 1/4 teaspoon b.u.t.ter on each dumpling. Bake about 40 minutes in moderate oven. Serve with hard sauce, page 25.

Peach dumplings may be made in the same way.

Apple Roll

4 medium sized apples 1-1/2 cups sugar 2 cups water

Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake, page 21). Roll out about 1/2-inch thick, spread with apples and roll into a long roll; cut into pieces about 1-1/2 or 2 inches long; place with cut side down in hot syrup; sprinkle with cinnamon and sugar and put small piece of b.u.t.ter on top of each. Bake in hot oven until apples are done and crust golden brown. Turn out on platter. Serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.

Meringues

whites of 3 eggs 1-1/4 cups granulated sugar 3 teaspoons Royal Baking Powder 1/4 teaspoon vanilla extract

Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in moderate oven 30 minutes. Increase heat and bake 30 minutes longer. Remove any soft part from center of meringues and return to oven to dry out, after turning off heat. Use two meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.

Banana Cake with Jelly Sauce

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

Sift together the flour, baking powder, sugar and salt; add milk and beaten egg; mix well. Peel and sc.r.a.pe bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve with

JELLY SAUCE

1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon corn starch

Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add corn starch wet with a little cold water; boil 3 minutes.

Charlotte Russe

1 pint cream 1/4 cup powdered sugar 1 teaspoon vanilla extract