Royal cook book

Put egg whites on large platter; add 1 cup sugar; beat with wire whip about 10 minutes. Add second cup of sugar and cream of tartar. Beat 10 minutes longer. Add third cup sugar and beat until smooth. Add flavoring; add remaining sugar; beat again until smooth and thick. Cover cake smoothly. Let stand few min- utes to set before decorating. Beat re- maining icing until stiff enough to retain its shape perfectly. Decorate cake, using a pastry bag and tubes. | Royal Baking Powder Leaves No Bitter Taste Maple Frosting 2 cups maple syrup 2 egz whites 14 teaspoon Royal Baking Powder Boil syrup to 248° F. or to.a long thread. Beat egg whites until stiff; add syrup slowly, beating continually. Con- tinue to beat until frosting is cold and thick enough to hold its shape. Add bak- ing powder during the last part of beat- ing. Sufficient for 3-layer cake. Marshmallow Frosting . 2 egg whites 114 cups granulated sugar 4 tablespoons cold water 9 large marshmallows, cut small 14 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 about 10 min- utes or until thick, adding marshmallows as mixture begins to thicken; beat until smooth. Remove from fire and add flavoring. Beat until thick and_ nearly cold; add baking powder. Continue to beat until thick enough to spread on cake without running. Sufficient for a large loaf or 3-layer cake. Orange Cream Filling 14 cup sugar 1% tablespoons flour 4, teaspoon salt j Aeepoone grated orange rind 14 cup orange juice 1 egg yolk 2 teaspoons butter 1 teaspoon lemon juice Mix together sugar, flour and salt in top of double boiler; add orange rind and juice. Add butter and egg yolk; cook until smooth and thick. Remove from fire; add lemon juice. Cool. Lemon Cream Filling tablespoons cornstarch 4 cup cold water 4 cup lemon juice 2 tablespoons butter grated rind 1 lemon Mix cornstarch with water to make smooth paste. Cook in double boiler. antil thick, stirring constantly. Add lemon juice ‘and continue cooking. When thick and smooth, add sugar which has been mixed with egg yolks. Cook 3 minutes longer. Add butter and lemon rind; beat until smooth. Cool. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 27 The Cookie Jar Rolled Cookies. The dough must be stiff enough to roll out easily on a floured board. Very rich mixtures often become soft from handling and are difficult to roll out. If these doughs are first chilled in the refrigerator, they handle more easily, thus avoiding the use of much extra flour, which when worked into the dough causes a dry, floury, streaked cookie. Sliced Cookies. Any dough for rolled cookies may be formed into rolls or acked into a pan, and chilled several a in the refrigerator. Before slicing, the dough should be very hard, and each cookie sliced off thinly with a sharp knife. This method is time saving, eliminates a floury board, rolling pin and cutters, and is simpler for the beginner, especially when rich, buttery mixtures are used. Dropped Cookies. This mixture is too soft to roll out, but stiff enough to hold its shape without flattening out com- pletely. Drop the mixture by small spoonfuls on a baking sheet. Place about 1 inch apart to allow for some spreading. Keeping Cookie Dough. Any dough for rolled or sliced cookies may be kept in the refrigerator if well wrapped in waxed paper. A portion of it can be baked at any time; different flavorings, nuts, fruits, etc., may be added, thereby making many varieties from a single mixing. Sugar Cookies A Master Recipe 3 cups flour 1 teaspoon Royal Baking Powder 14 teaspoon salt 114 cups sugar 1 cup shortening 3 eggs ; 1 teaspoon vanilla extract