Royal cook book

: % cup shortening 84 cup sugar 6 egg yolks ¥ teaspoon lemon or vanilla extract 134 cups pastry flour 2 teaspoons Royal Baking Powder 4% teaspoon salt ¥% cup milk Cream shortening; add sugar slowly, beating in well. Add egg yolks and beat until light and creamy. Add flavoring. Sift together flour, baking powder and salt; add alternately with milk to first mixture. Bake in greased square or loaf pan in moderate oven at 350° F. for 30 minutes. Makes 1 eight-inch cake or 1 small loaf or 2 eight-inch layers. Lord Baltimore Cake 1 recipe Gold Cake 1 recipe Boiled Frosting (page 25) 14 cup white corn syrup ¥% cup rolled macaroon crumbs 4% cup chopped pecans 12 candied cherries 1 teaspoon lemon juice 2 teaspoons sherry flavor angelica Make cake batter. Bake in 2 greased 8-inch square layer cake pans in moderate oven at 350° F. about 30 minutes. Cool. Put together as follows: Make boiled frosting, using corn syrup and 34 cup water. Proceed as directed until mixture is thick enough to hold its shape. Add fruits, nuts and flavorings to 24 of mixture. Spread between layers and on top only. Spread layer of remaining plain frosting over filling on top of cake; frost sides. Garnish with angelica and cherries. Makes 1 two-layer cake. Raisin Nougat Layer Cake 2 squares unsweetened chocolate 5 tablespoons boiling water 14 cup shortening 114 cups sugar 4 eggs 1 teaspoon vanilla extract 134 cups pastry flour 3 teaspoons Royal Baking Powder 4 teaspoon salt 4% cup milk 1 recipe Raisin Nougat Filling Melt chocolate and water together. Cream shortening; add sugar; add beaten egg yolks, chocolate and flavoring. Mix well. Sift together dry ingredients; add alternately with milk; mix well. Fold in stifly beaten egg whites. Bake in 2 greased 9-inch layer cake pans in moderate oven at 350° F. 25 minutes. Put filling between layers and on top of cake. Raisin Nougat Filling 1 recipe Seven Minute Frosting (page 26) 14 cup cream, whipped 4g cup each chopped almonds and raisins _ Make frosting as directed. Add other ingredients to finished frosting. Fig Cake 34 cup shortening 1% cups sugar 4 egg whites 1 teaspoon lemon extract 3 cups pastry flour 4 teaspoons Royal Baking Powder ¥% teaspoon salt 1 cup milk 7 1 teaspoon cinnamon 1 teaspoon nutmeg 1 tablespoon molasses Ls 11% cups finely chopped figs, floured Cream shortening; add sugar slowly, beating in well. Add one unbeaten egg white; beat well; add flavoring. Sift together flour, baking powder and salt. Add alternately with milk. Fold in remaining egg whites, stiffly beaten. To 24 of the mixture add cinnamon, nutmeg, molasses and figs. Put into well greased tube pan by spoonfuls, alternating light and dark mixtures. Bake in moderate oven at 350° F. about 1 hour. Makes 1 nine-inch cake. Marble Cake 1 recipe for Fig Cake 1 teaspoon vanilla extract, 2 squares unsweetened chocolate Make the foundation mixture for Fig Cake, using vanilla extract instead of lemon. Add melted and cooled chocolate to half the mixture instead of the spices, molasses and figs. Put into greased tube pan as for Fig Cake. Bake as directed. Makes 1 nine-inch cake. Bride’s Cake 1 cup shortening 2 cups sugar whites of 6 eggs 14 teaspoon rose or almond extract 4 cups pastry flour 4 teaspoons Royal Baking Powder 14 teaspoon salt 1 cup milk Cream shortening; add sugar slowly, beating well. Add 2 unbeaten egg whites, one at a time, beating well after each addition. Add flavoring. Add flour sifted with baking powder and salt alternately with milk to first mixture. Fold in remaining egg whites, beaten stiff. Bake in large greased tube pan in moderate oven at 325° F. about 144 hours. When cold cover top and sides with Ornamental Use Level Measurements in all Royal Recipes 18 Bake It with Royal and Be Sure