Royal cook book

1 recipe Mahogany Cake (page 18) 1 recipe Boiled Frosting (page 25) Make cake batter and bake in layers as directed; cool. Put layers together and cover top and sides of cake with frosting. Sea Foam Frosting (page 25) may be used if desired. Makes 1 three-layer cake. Lady Betty Cake 24 cup shortening 1144 cups sugar 4 eggs 214 cups flour 14 teaspoon salt 3 teaspoons Royal Baking Powder 1 cup chopped walnuts 1 cup milk 8 oz. (3 sq.) unsweetened chocolate, melted Cream shortening; add sugar slowly, beating continually. Add eggs, one at a time, beating well after each addition. Sift together flour, salt and baking powder; add nuts. Add to first mixture alternately with milk; mix well. Add melted and cooled chocolate. Bake in well greased, deep tube pan in moderate oven at 325° F. about 124 hours. When cold cover top and sides with chocolate icing. Makes 1 nine-inch cake. For a smaller cake, use 12 the recipe and bake 50 minutes. Makes 1 seven-inch cake. Chocolate Icing 1 tablespoon butter 3 tablespoons milk 2 squares unsweetened chocolate 2 cups confectioner’s sugar ¥% teaspoon vanilla extract Heat butter, milk and chocolate in top of double boiler; add sugar slowly, beating continually; add flavoring; beat until creamy. If necessary add more milk to ‘make good consistency to spread. White Fruit Cake ¥% cup shortening 1 cup sugar 4 egg whites 2 cups flour 1 teaspoon Royal Baking Powder YZ teaspoon salt 14 cup water 44 |b. (1 cup) candied citron 14 |b. (4% cup) candied cherries 144 |b. (1 slice) candied pineapple 44 cup black walnut meats Cream shortening; add sugar gradually, mixing in well. Add unbeaten egg _ ot rN whites one at a time, beating well be tween each addition. Sift baking powder and salt with half the flour; add alternately with water. to first mixture. Add remaining flour to chopped fruit and nuts; add to cake mixture. Bake in loaf or tube pan lined with heavy oiled paper. Bake in slow oven at 250° I°.-300° F. about 214 hours. Makes 1 loaf. Rich Fruit Cake 4 cups (1% lbs.) seedless raisins 24% cups (34 lb.) currants 4 cup (4 oz.) candied cherries 1 slice (4 oz.) candied pineapple 2 cups (6 oz.) citron % cup grape juice ad 1 cup shortening 114% cups brown sugar 5 eggs 74 CUP each orange marmalade and grape jelly 14 square unsweetened chocolate, melted 24% cups flour 14% teaspoons Royal Baking Powder 14 teaspvon each salt, nutmeg, allspice 2 teaspuons cinnamon 1% cups (% lb.) finely chopped almonds 2 cups (4% lb.) pecans, cut in half Soak fruit overnight in grape juice. Cream shortening; add sugar; beat well. Add eggs, one at a time, beating in well. Add marmalade, jelly and chocolate. Sift half the flour with baking powder, salt and spices; add to first mixture. Sift rest of flour over fruit; add to batter; add nuts last. Place in loaf pans lined with well greased brown paper. Cover tightly; steam slowly 6 hours. Bake in slow oven peal F. about 1 hour. Makes 3 loaf cakes. Plantation Loaf ¥4 cup shortening 11% cups sugar 2 eggs 14 cup orange juice 1% cups pastry flour 2 teaspoons Royal Baking Powder ¥g teaspoon each cloves, cinnamon and allspice 14 teaspoon salt 2 squares unswectened chocolate, grated 4 cup each chopped pecans and Sultana raisins 24 cup hot mashed sweet potatoes Cream shortening; add sugar slowly. Add well beaten eggs. Sift together dry ingredients; add alternately with orange juice to first mixture. Add grated chocolate, nuts and raisins. Add mashed sweet potatoes last. Bake in greased loaf pan in moderate oven at 350° F. about 1 hour. Makes 1 loaf. Use Level Measurements in all Royal Recipes 20 Royal Baking Powder Leaves No Bitter Taste Prune Cake 14 cup shortening 34 cup sugar 2 eggs Y% teaspoon vanilla extract 114 cups pastry flour 114% teaspoons Royal Baking Powder