1 teaspoon vanilla extract✪ Vanilla Cream Filling Mix together sugar, cornstarch, salt and egg yolks; add scalded milk slowly; add butter; cook in double boiler until thick and smooth, stirring constantly. Add flavoring; cool. Cocoa Cream Roll 3 eggs 3 tablespoons flour 1 teaspoon Royal Baking Powder 1g teaspoon salt ¥% cup powdered sugar 21% tablespoons cocoa✪ Cocoa Cream Roll Beat egg whites until stiff. Beat egg yolks until thick. Fold into egg whites. Fold in sifted dry ingredients. Spread thinly in Jelly Roll pan (8 in. x 12 in.) lined with ungreased paper. Bake in mod- erate oven at 350° F. about 15 minutes. Remove from pan to damp cloth sprin- kled with powdered sugar. Remove paper; cut off crusty edges. Roll up as for Jelly Roll while cake is still warm. Wrap in damp cloth. When cake is cold, unroll and spread with sweetened whipped cream. Roll up again. Cut into slices and serve. Makes 8 slices. Holiday Pound Cake 1 cup shortening 1 cup powdered sugar 4 eggs 2 cups flour 2 teaspoons Royal Baking Powder 1 teaspoon vanilla extract 11% cups sliced citron 14% cups walnut meats, coarsely chopped✪ Holiday Pound Cake Cream shortening; add sugar slowly, beating in well. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients, mixing well. Add citron and nuts. Bake in 1 very large or 2 regular size greased loaf pans in moderate oven at 325° F. about 1 hour. Makes 1 large or 2 small cakes. Washington Fruit Pound Cake 1 recipe for Holiday Pound Cake 14 cup preserved ginger, cube 34 cup candied cherries, sliced✪ Washington Fruit Pound Cake Make the cake mixture, omitting nuts and citron, and adding ginger and cherries instead. Bake as. directed. Makes 1 large loaf. Gingerbreads Maryland Gingerbread’ 2 eggs 34 cup brown sugar 34 cup molasses 34 cup melted shortening 214 cups flour 2% teaspoons Royal Baking Powder 34 teaspoon soda 2 teaspoons ginger 1% teaspoons cinnamon 4 teaspoon cloves 4% teaspoon nutmeg 1 cup boiling water✪ Maryland Gingerbread Add beaten eggs to sugar, molasses and melted shortening; add flour sifted with other dry ingredients; add hot water last. Bake in individual greased pans or in greased shallow pan in moderate oven at 350° F. about 40 minutes. Serve warm with butter, apple sauce or whipped cream. Makes 16 pieces. Coffee Gingerbread 1 recipe Maryland Gingerbread 1 cup strong Chase & Sanborn’s Coffee✪ Coffee Gingerbread Make as for Maryland Gingerbread, using coffee instead of boiling water. Bake as directed. Makes 16 pieces. Hot Molasses Cake 4 cup shortening 4 cup brown sugar 1 egg 4 cup molasses 2 cups flour 3 teaspoons Royal Baking Powder 4 teaspoon salt 14 teaspoon soda 44 teaspoon allspice 1 teaspoon cinnamon ¥% cup milk✪ Hot Molasses Cake Cream shortening; add sugar slowly, beating in well. Add egg and molasses; beat well. Add flour sifted with baking powder, salt, soda and spices, alternately with milk; mix well. Bake in greased shallow pan in moderate oven at 375° F. about 35 minutes. If desired, spread thinly with chocolate icing. Serve warm. Makes 12 pieces. Use Level Measurements in all Royal Recipes 24 _ Bake It with Royal and Be Sure Cup Cakes Afternoon Tea Cakes 1 egg 84 cup sugar ¥% teaspoon vanilla extract 1% squares unsweetened chocolate 3 tablespoons shortening, melted 1 cup pastry flour 114% teaspoons Royal Baking Powder 14 teaspoon salt 44 cup milk✪ Afternoon Tea Cakes Break egg into mixing bowl; add sugar and vanilla extract; add chocolate melted with shortening. Beat all together. Sift flour with baking powder and salt; add alternately with milk to first mixture. Half fill paper baking cups and set each into small muffin pan; bake in moderate oven at 375° F. about 30 minutes. The mixture may also be baked in small greased muffin pans. Makes 24 small cakes. Spicy Fruit Cakes ¥ cup shortening 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups pastry flour ✪ Spicy Fruit Cakes

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1 teaspoon vanilla extract Mix together sugar, cornstarch, salt and egg yolks; add scalded milk slowly; add butter; cook in double boiler until thick and smooth, stirring constantly. Add flavoring; cool. Cocoa Cream Roll 3 eggs 3 tablespoons flour 1 teaspoon Royal Baking Powder 1g teaspoon salt ¥% cup powdered sugar 21% tablespoons cocoa Beat egg whites until stiff. Beat egg yolks until thick. Fold into egg whites. Fold in sifted dry ingredients. Spread thinly in Jelly Roll pan (8 in. x 12 in.) lined with ungreased paper. Bake in mod- erate oven at 350° F. about 15 minutes. Remove from pan to damp cloth sprin- kled with powdered sugar. Remove paper; cut off crusty edges. Roll up as for Jelly Roll while cake is still warm. Wrap in damp cloth. When cake is cold, unroll and spread with sweetened whipped cream. Roll up again. Cut into slices and serve. Makes 8 slices. Holiday Pound Cake 1 cup shortening 1 cup powdered sugar 4 eggs 2 cups flour 2 teaspoons Royal Baking Powder 1 teaspoon vanilla extract 11% cups sliced citron 14% cups walnut meats, coarsely chopped Cream shortening; add sugar slowly, beating in well. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients, mixing well. Add citron and nuts. Bake in 1 very large or 2 regular size greased loaf pans in moderate oven at 325° F. about 1 hour. Makes 1 large or 2 small cakes. Washington Fruit Pound Cake 1 recipe for Holiday Pound Cake 14 cup preserved ginger, cube 34 cup candied cherries, sliced Make the cake mixture, omitting nuts and citron, and adding ginger and cherries instead. Bake as. directed. Makes 1 large loaf. Gingerbreads Maryland Gingerbread’ 2 eggs 34 cup brown sugar 34 cup molasses 34 cup melted shortening 214 cups flour 2% teaspoons Royal Baking Powder 34 teaspoon soda 2 teaspoons ginger 1% teaspoons cinnamon 4 teaspoon cloves 4% teaspoon nutmeg 1 cup boiling water Add beaten eggs to sugar, molasses and melted shortening; add flour sifted with other dry ingredients; add hot water last. Bake in individual greased pans or in greased shallow pan in moderate oven at 350° F. about 40 minutes. Serve warm with butter, apple sauce or whipped cream. Makes 16 pieces. Coffee Gingerbread 1 recipe Maryland Gingerbread 1 cup strong Chase & Sanborn’s Coffee Make as for Maryland Gingerbread, using coffee instead of boiling water. Bake as directed. Makes 16 pieces. Hot Molasses Cake 4 cup shortening 4 cup brown sugar 1 egg 4 cup molasses 2 cups flour 3 teaspoons Royal Baking Powder 4 teaspoon salt 14 teaspoon soda 44 teaspoon allspice 1 teaspoon cinnamon ¥% cup milk Cream shortening; add sugar slowly, beating in well. Add egg and molasses; beat well. Add flour sifted with baking powder, salt, soda and spices, alternately with milk; mix well. Bake in greased shallow pan in moderate oven at 375° F. about 35 minutes. If desired, spread thinly with chocolate icing. Serve warm. Makes 12 pieces. Use Level Measurements in all Royal Recipes 24 _ Bake It with Royal and Be Sure Cup Cakes Afternoon Tea Cakes 1 egg 84 cup sugar ¥% teaspoon vanilla extract 1% squares unsweetened chocolate 3 tablespoons shortening, melted 1 cup pastry flour 114% teaspoons Royal Baking Powder 14 teaspoon salt 44 cup milk Break egg into mixing bowl; add sugar and vanilla extract; add chocolate melted with shortening. Beat all together. Sift flour with baking powder and salt; add alternately with milk to first mixture. Half fill paper baking cups and set each into small muffin pan; bake in moderate oven at 375° F. about 30 minutes. The mixture may also be baked in small greased muffin pans. Makes 24 small cakes. Spicy Fruit Cakes ¥ cup shortening 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups pastry flour

Royal cook book