Royal cook book

2 teaspoons Royal Baking Powder ¥% teaspoon salt 14 teaspoon soda 1 teaspoon each cinnamon and allspice ¥4 teaspoon nutmeg 84 cup sour milk 4% cup sliced citron 1 cup each raisins and chopped nuts Cream shortening; add sugar slowly; mix in well. Add unbeaten eggs one at a time, beating well after each addition; add vanilla extract. Sift flour, except 4 cup, with all dry ingredients. Add alternately with milk to first mixture. Flour fruits and nuts with the 14 cup flour; add to mixture. Bake in greased cup cake pans in moderate oven at 375° I. about 20 minutes. Makes 24 small cakes. Maple Nut Cakes 1 recipe Butterscotch Cake (page 20) 44 cup milk 84 cup chopped pecans ¥% recipe for Maple Frosting (page 26) Make cake mixture, using 14 cup instead of 14 cup shortening. Use milk in place of coffee. Add chopped nuts to batter last. Bake in greased cup cake pans in moderate oven at 375° F. about 25 minutes. Cover tops with frosting. Makes 12. Rich Chocolate Cakes ¥ cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla extract 21% cups pastry flour 2 teaspoons Royal Baking Powder 14 teaspoon salt 4% teaspoon soda 34 cup milk 24% squares unsweetened chocolate 1 recipe Fudge Frosting (page 25) Cream shortening; add sugar slowly, beating in well. Add unbeaten eggs one at a time, beating well between each addition. Add flavoring. Sift together dry ingredients. Add alternately with milk to first mixture. Add melted and cooled chocolate; mix well. Bake in greased cup cake pans in moderate oven at 375° F. about 20 minutes. Cover top and sides with frosting. Makes 18. Buttercups 1 recipe Gold Cake (page 17) 1 recipe Orange Icing (page 25) 1 square unsweetened chocolate, melted Make cake mixture as directed. Bake in very small greased cup cake pans in moderate oven at 375° F. about 15 minutes. When cold, cover with icing; garnish with a dot of chocolate. Makes 6 dozen very small cakes. Orange Blossoms 1 recipe White Cake (page 16) 1 recipe Orange Icing (page 25) candied orange peel Make cake mixture as directed. Bake in smail greased cup cake pans in moderate oven at 375° F. about 15 minutes. Cover with Orange Icing and decorate tops with a piece of candied peel. Makes 3 dozen. Lemon Cocoanut Cream Cakes 1 recipe for Three-Layer Cake (page 13) 1 recipe Lemon Cream Filling (page 26) grated fresh cocoanut Make cake mixture as directed. Bake in greased cup cake pans in moderate oven at 375° F. for 25 minutes. Cover tops with filling and dip in grated fresh cocoanut. Makes 24. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 25 Frostings, Icings and Fillings Frostings. Frostings are made of sugar syrup boiled to a certain temperature, poured over beaten egg whites and then | stirred to desired consistency. The use of one tablespoon of white corn syrup with each cup of sugar will produce frosting which remains creamy and smooth for several days. Icings. Icings are sugar mixtures that are not cooked. They are made of fine confectioner’s sugar blended with other ingredients to make smooth and a proper consistency to spread. Fillings. The term “fillings” applies to both frostings and icings when they are used between layers of cake as well as on top, but the true group of fillings include the whipped cream variety and the smooth cooked custard-like ones. Butter Cream Icing 14 cup butter 1½ cups confectioner's sugar cream 14 teaspoon flavoring extract Cream butter. Sift sugar; add gradually to butter, working in well. Add few drops of cream at a time to make good consistency to spread. Add flavoring. Coffee Butter Icing 1 recipe Butter Cream Icing 114-2 tablespoons strong Chase & Sanborn’s Coffee Make the butter icing, using coffee instead of cream. Use vanilla extract. Chocolate Butter Icing