Royal cook book

Add sugar to fritter batter. Stir in chopped fruits. A combination of fruits may be used. For apple or banana frit- ters, add 1 tablespoon lemon juice. Drop by small spoonfuls into deep hot fat at 3/5° F. and fry until brown. Oyster Fritters 1 recipe for Dipped Fritter Batter oysters Wash oysters to remove any bits of shell. Sprinkle with lemon juice. Dip each in fritter batter. Fry in deep hot fat at 375° F. until browned. Vegetable Fritters 1 recipe for Dropped Fritter Batter chopped cooked vegetables Season vegetables with salt and pep- per. Add to fritter batter. Drop by spoon- fuls into deep fat at 375° F. and fry until browned. A mixture of vegetables may be used. Cheese and Apple Puffs 2 eggs 1 cup milk 1 cup flour 2 teaspoons Royal Baking Powder 14 teaspoon salt 1 cup grated cheese 1 cup chopped apples” - ‘ Beat eggs well; add milk. Add flour, sifted with baking powder and salt. Add cheese and apples; mix well. Drop by spoonfuls into hot deep fat at 375° F. Fry until golden brown. If desired, apples may be omitted and the puffs served with apple sauce. Makes 24 small fritters. Use Level Measurements in all Royal Recipes 12 Bake It with Royal and Be Sure Cake | no other form of cookery are poor quality materials so readily detected as in eake. winning cake is a foregone conclusion. With Royal Baking Powder in an accurate, tested recipe, correctly baked, a prize- The master recipes given in this book may be varied in many ways with different fillings, frostings and garnishings—and may be baked in so many different forms that it is profitable to learn and make them to perfection. A detailed description of each step in making is given below, and the column “‘Causes of Failure’ answers many questions about reasons for unsuccessful cakes. Important Points in Cake Making f, 2. 3. LO: Cream shortening—soften in mixing bowl with a spoon—do not melt. Add sugar slowly—about 1. table- spoon at a time. Add egg yolks—they may be beaten or added unbeaten, one at a time. In white cakes this step is omitted. . Add flavoring—it is best to add it here to avoid omitting it. . Sift dry ingredients—this means flour (already sifted once before measur- ing), baking powder, salt and spices, if used, sifted together. . Add alternately with milk—add about 4 cup of dry ingredients to first mixture; then some of the milk or other liquid. Repeat about 3 times until all is used, mixing in between each addition. . Mix in beaten egg whites—until en- tirely blended with the batter. Do this carefully, then beat about 1 minute to completely mix. . Bake in greased pans in moderate oven grease all loaf, layer and cup cake pans with an unsalted fat. Fill pans %% full of batter. Place in oven previously heated about 10 minutes to required temperature. . When cake is done—it shrinks from sides of pan; springs back when pressed lightly on top with finger; does not ‘stick to cake tester or toothpick when inserted in center; does not ‘‘sing’’ when held to the ear. Remove from oven—let stand about 5 minutes before removing from pans. Cool before frosting. Causes of Failure in Making Cake This Result Cracks and humps . A dry cake . A heavy, gummy cake A moist, sticky crust . A mottled, crumbly, ‘““macaroon”’ crust . A coarse grained cake A cake falling. . An uneven color Use Level Measurements in all Royal Recipes Is Caused By . Too much flour ” hot an oven . Too much flour ” little fat ? much baking powder Too much sugar ” little baking powder Too much sugar Too much sugar ’? slow an oven Too little mixing ” slow baking much fat much baking powder ” 9) . Too little flour ” much fat ” little baking ” much sugar Too little mixing ” fast baking Royal Baking Powder is Absolutely Pure 13