Royal cook book

1 recipe Butter Cream Icing 11% squares unsweetened chocolate, melted Make the butter icing; add melted _ chocolate last, beating in well. Add more cream if necessary to make smooth, creamy consistency. Orange Icing 1 recipe Butter Cream Icing grated rind 1 orange pulp and juice 4% small orange Make the butter icing, using orange pulp and juice instead of cream. Add grated rind with sugar. Omit all flavoring extracts. Cream Fondant Icing 2 cups confectioner’s sugar 4% cup cream f 144 teaspoon flavoring extract Sift sugar; add cream slowly, beating well. When thoroughly blended add flavoring. Vanilla, maple, almond:or rose Sou may be used. Spread thinly on cake. Mocha Icing 3 tablespoons butter 3 cups confectioner’s sugar 5 tablespoons cocoa 5 tablespoons cold strong Chase & Sanborn’s Coffee 1 teaspoon vanilla extract Cream butter; add sugar and cocoa, mixing well. Add coffee slowly, beating well. Add flavoring. Beat until smooth and creamy. Boiled Frasting 2 cups granulated sugar 1 cup water whites of 2 eggs 1 teaspoon flavoring extract 14 teaspoon Royal Baking Powder Boil sugar and water without stirring to 238° F. or until syrup spins a thread; pour slowly over stiffly beaten egg whites; add flavoring and continue to beat until thick and cold. Add baking powder and beat until thick enough to spread on cake without running. Sufficient for a large loaf or 3-layer cake. Sea Foam Frosting 4% cup light brown sugar 1 cup granulated sugar 14 cup water 2 tablespoons strong Chase & Sanborn’s Coffee 14 teaspoon cream of tartar whites of 2 eggs 1g teaspoon salt 14 teaspoon Royal Baking Powder Boil sugar, water, coffee and cream of tartar without stirring until syrup spins a long thread at 248° F. Remove from fire; beat egg whites until stiff. Add syrup very slowly to egg whites, beating continually; add salt. Beat until thick; add baking powder and continue to beat. . until thick enough to spread on cake without running. Fudge Frosting 2 cups sugar 2 tablespoons corn syrup 3 squares unsweetened chocolate ¥% cup milk ¥% teaspoon Royal Baking Powder 2 tablespoons butter 1 teaspoon vanilla extract Use Level Measurements in all Royal Recipes 26 Cook sugar, corn syrup, chocolate and milk to 232° F. or until syrup forms a very soft ball when tested in cold water. Stir occasionally to prevent burning. Re- move from fire, add baking powder and butter. Cool to lukewarm. Add vanilla extract and beat until creamy and right consistency to spread. Thin Bitter Chocolate Icing For Coating Frostings 4 squares unsweetened chocolate 14 cup sugar 14 cup water Melt chocolate in top of double boiler. Boil sugar and water together 5 minutes to make a thin syrup. Pour slowly into melted chocolate, beating continually. When slightly thick, spread thinly on top of white or other frosting already on cake. Seven-Minute Frosting 1 unbeaten egg white 7% cup granulated sugar 3 tablespoons cold water ‘4 teaspoon vanilla extract 14 teaspoon Royal Baking Powder Place first 3 ingredients in top of double boiler. Place over boiling water and beat with egg beater for seven min- utes or until thick. Remove from fire and add flavoring. Beat until thick and nearly cold; add baking powder. Con- tinue to beat until thick enough to spread on cake without running. Suffi- cient for a loaf or 2-layer cake. Ornamental Icing 6 egg whites 41% cups confectioner’s sugar 11% teaspoons cream of tartar 1 teaspoon flavoring extract