FoodNet

The royal baker and pastry cook

1902

Page 43 · 14 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Crullers. — IVi cups sugar, 1 cup mUk, 2 eggs, 2 tablespoons butter, melted, 1 teaspoon vanilla, 1 teaspoon powdered cinnamon✪ Crullers, Vi tea- spoon salt, 2 teaspoons Royal Baking Powder mixed with 2 cups flour, more flour to make a soft dough. Roll out, cut in squares, cut slits in each with jagging-iron, and braid together. Fry in smoking-hot fat. Crullers, 2. — 1 quart flour, Vi cup lard, Vi cup butter, 1 cup sugar, IVi teaspoons Royal Baking Powder, % pint milk, 2 eggs, 1 tea- spoon extract nutmeg. Sift the flour, sugar, and powder together ; rub in the lard and but- ter ; add the beaten eggs, extract, and milk. Mix into a smooth dough, just soft enough to handle conveniently. Roll out with the rolling-pin on a well-floured board ; cut into strips about Vi inch wide, twist in different shapes, and fry to a light brown color in plenty hot lard. Serve with sifted sugar. Crullers, 3. — 2 cups brown sugar, IVi cups butter, 6 eggs, Vi nutmeg, grated, 2 teaspoons Royal Baking Powder, flour to make soft dough✪ Crullers, 3. Roll, cut with jagging-iron, fry as directed. Crullers, 4. — 1 cup sugar, 3 tablespoons butter, 1 cup cream, 3 cups flour mixed with 2 teaspoons Royal Baking Powder, and Vi tea- spoon salt, adding enough flour to make soft dough. Roll out, cut in 2-inch squares, and slash with jagging-iron. Fry, drain, and roil in sugar. Dutch Crullers. — 2 eggs, 1 teaspoon grated nutmeg, 1 cup sugar, 1 cup cream, V4 teaspoon salt, 1 teaspoon Royal Baking Powder, suffi- cient flour to mix to a soft dou✪ Dutch Crullers^h. RoU out, cut in squares, cut several times m center with jagging-iron ; fry brown in kettle of deep smoking-hot fat. Fried Cakes. — 2Vi cups flour, 2 teaspoons Royal Baking Powder, Vi cup milk, Vi tea- spoon salt, 2 eggs, 1 scant tablespoon melted butter, 5 tablespoons sugar. Sift dry materials together. Add beaten eggs, mUk, and melted butter. Drop by small spoonfuls in deep smoking-hot fat, fry brown, drain on unglazed paper. Doughnuts, 5. — Scald 1 cup milk, add Vi cup sugar, stir till dissolved, and cool. Add 1 Vi cups flour sifted with V4 teaspoon salt and 2 teaspoons Royal Baking Powder, the well- beaten whites 3 eggs, 1 tablespoon melted but- ter, and enough more flour to make a soft dough. Roll, cut, and fry. Rye Drop Cakes. — 1 heaping cup rye meal, 1 heaping cup flour, 1 tea^oon salt, 3 table- spoons molasses, 1 cup milk, 2 eg^, 2 Vi tea- spoons Royal Baking Powder. Sift dry ma- terials together. Add milk, molasses, and beaten eggs. Drop by spoonfuls in deep smok- ing-hot fat. When brown drain on paper. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 1 THE ROYAL BAKER AND PASTRY COOK 23 Wonders. — 3 eggs, 3 tablespoons melted shortening, 3 tablespoons sugar, 1 teaspoon Royal Baking Powder mixed \vith 1 cup flour. Add more flour to make stiff dough, roll very thin. Out in 3-inch squares ; in each cut sev- eral slits ; run finger through and separate, then dent them. Fry and roll in sugar. ¥ Dumplings Apple dumplings, royal.— l quart ✪ Rye Drop Cakes