Royal cook book

1 recipe Three-Layer Cake (page 13) 1 recipe Cocoanut Marshmallow Filling and Frosting Make layer cake batter; bake as directed; cool. Put layers together and cover top and sides with filling and frosting. Cocoanut Marshmallow Filling and Frosting 1% cups granulated sugar 44 cup water 9 large marshmallows whites of 2 eggs 2 teaspoons lemon juice 1 cup fresh grated cocoanut Boil sugar and water to 238° F. or until syrup spins a thread. Add 6 marshmallows cut into small pieces; do not stir into syrup. Pour slowly into stiffly beaten whites of eggs, beating until smooth and thick enough to spread without running. Add lemon juice. Spread between layers. Sprinkle with cocoanut. Cover top and sides of cake with frosting; sprinkle thickly with cocoanut and decorate with remaining marshmallows, cut into pieces. Makes 1 three-layer cake. Lady Goldenglow Cake 1 recipe Two-Layer Cake (page 13) 1% squares unsweetened chocolate 3 tablespoons hot water 1 recipe Orange Chocolate Icing Make layer cake batter as directed. Melt chocolate with hot water; cool. Add to half the batter. Place in 3 greased layer cake pans, using alternate tablespoons of dark and light batter; do not mix. Bake as directed. Put together with icing as follows: Orange Chocolate Icing 14 cup butter 2 cups confectioner’s sugar grated rind of 4 orange pulp and juice of 1 medium-sized orange 3 squares unsweetened chocolate Cream together butter, sugar and grated rind; add orange pulp and_juice; beat well until smooth and thick. spread on layer to be used for top of cake; sprinkle with unsweetened chocolate, using 3 squares, shaved into fine pieces with a knife. To remaining icing add remaining 214 squares chocolate, melted. Beat well; spread between layers and on sides of cake. Makes 1 three-layer cake. Orange Pineapple Cake 1 recipe for Three-Layer Cake (page 13) 1 recipe Orange Pineapple Filling 1 recipe Seven Minute Frosting (page 26) 12 orange sections 6 small pieces pineapple Make layer cake batter; bake as directed; cool. Spread filling between layers. Cover top and sides with frosting. Decorate top with orange sections, free from all skin, and pineapple pieces. Orange Pineapple Filling 3 tablespoons cornstarch ’ 4% cup sugar 34 cup cold water 1% cup orange juice 1 tablespoon lemon juice 1 egg yolk 2 tablespoons butter 2 slices canned pineapple, chopped grated rind 1 orange Mix together cornstarch and sugar; add water. Cook in double boiler until thick, stirring constantly; add orange juice and lemon juice; continue to cook until thick again; add slightly beaten egg yolk. Cook 3 minutes longer; remove from fire; add butter, pineapple and orange rind. Cool and spread between layers of cake. Makes 1 three-layer cake. Frosty Fruit Layer Cake 1 recipe for Two-Layer Cake (page 13) 1 recipe for Boiled Frosting (page 25) 1 teaspoon lemon juice 1 cup mixed chopped figs, cherries and pineapple Make layer cake mixture, baking it in 3 greased eight-inch layer cake pans. Put together as follows: Make boiled frosting as directed; add lemon juice. Add fruit to 4g of frosting; spread between layers. Cover top and sides with remaining plain frosting. Makes 1 three-layer cake. Date Loaf Cake 14 cup shortening 1 cup brown sugar grated rind of 1 orange 3 cups pastry flour 2 teaspoons Royal Baking Powder 14 teaspoon soda ¥% cup milk 1 cup nut meats, chopped 1 lb. dates, pitted and chopped Cream shortening; add sugar slowly, beating well. Add orange rind. Sift together dry ingredients. Add alternately with milk to first mixture. Add nuts and dates. Pour into greased loaf pan lined with heavy waxed paper. Bake in moderate oven at 325° F. for 1% hours. Makes 1 large loaf. Use Level Measurements in all Royal Recipes 16 Royal is Made with Cream of Tartar