Mix together shortening, molasses and warm water; add beaten egg. Sift to- gether dry ingredients and add to first mixture; mix thoroughly and let stand about 10 minutes. Roll out on floured board to 4 inch thick; cut with round cookie cutter. Bake in moderate oven at 400° F. about 15 minutes. Makes 4 dozen. Coffee and Molasses Wafers cup shortening cup sugar cup molasses cup strong Chase & Sanborn’s Coffee teaspoon Royal Baking Powder teaspoon soda teaspoon ginger l¢ teaspoon cloves 2 cups flour✪ Coffee and Molasses Wafers Fn et Net et RENE ASTNG EES Cream shortening; add sugar gradu- ally, beating in well. Mix together molas- ses and coffee and add to first mixture. Sift together all dry ingredients and add. Use more flour if necessary to’ make dough right consistency to roll. Roll out thin on floured board and cut with small cookie cutter. Bake on greased pans in moderate oven at 375° F. about 10 min- utes. Makes 3 dozen. Hermits 6 tablespoons shortening 4 cup sugar 1 egg 14 cup molasses 134 cups flour 2 teaspoons Royal Baking Powder 4 teaspoon soda 14% teaspoon salt 34 teaspoon cinnamon 144 cup milk 1 cup seeded raisins✪ Hermits Cream shortening; add sugar, egg and molasses; mix well. Sift together dry in- eredients; add alternately with milk. Add raisins; mix well. Drop from spoon on greased baking sheet; bake in moderate oven at 350° F. about 10 minutes. Makes 3 dozen. Rochester Ginger Snaps 1 cup molasses 1 cup sugar 44 cup shortening 1 teaspoon cinnamon 1g teaspoon ginger 14 teaspoon soda 1 egg 3 cups flour 1 teaspoon Royal Baking Powder✪ Rochester Ginger Snaps Boil together molasses, sugar, shorten- ing, spices and soda for five minutes, or to 232° F. Cool and add the egg, beaten, and flour sifted with baking powder. Chill mixture in refrigerator for several hours. Roll very thin on floured board; cut in strips 1 inch wide and 4 inches long. Place on greased baking pans or cookie sheet and bake in moderate oven at 400° F. for 6 minutes. Makes 8 dozen. Use Level Measurements in all Royal Recipes 30 Bake It with Royal and Be Sure Shortcakes Old Fashioned Strawberry Shortcake 1 master recipe Biscuits (page 3) 2 tablespoons sugar 1 quart strawberries, crushed and sweetened✪ Old Fashioned Strawberry Shortcake Make biscuit dough as directed, adding sugar to dry ingredients. Divide in half. Shape into 2 rounds to fit a deep layer cake pan. Place one round in the pan. Spread with soft butter. Place other round on top. Bake in moderate oven at 400° F. about 25 minutes. Split while hot and butter. Spread crusued berries be- tween layers. Serve with or without cream. Serves 8. Individual Strawberry Shortcakes 1 recipe Rich Tea Biscuits (page 4) 1 quart strawberries whipped cream✪ Individual Strawberry Shortcakes Make rich biscuit dough as directed. Roll out 1% inch thick. Cut with large biscuit cutter. Place on greased baking pan. Bake in hot oven at 475° F. about 12 minutes. Split while hot, butter and spread crushed and sweetened berries be- tween layers. Put on tops, cover with strawberries and whipped cream. Garnish with whole berries. Makes 8. Lemon Shortcakes 1 recipe Rich Tea Biscuits (page 4) 3 lemons 38 cups water 2 cups sugar 3 tablespoons cornstarch ’ 2 egg yolks✪ Lemon Shortcakes _Make rich biscuit dough; bake as for biscuits. Make lemon sauce as follows: Slice lemons very thinly; add water. Cook until tender, about 15 minutes. aVlix together sugar, cornstarch and egg yolks. Add to lemon mixture. Cook, stirring constantly until clear looking; cool slightly. Use between split and but- tered shortcakes and on top. Serves 12. Rhubarb Shortcake t recipe Rich Tea Biscuits (page 4) 2 tablespoons sugar 3 cups baked rhubarb, sweetened Vf lb. maple sugar, shave✪ Rhubarb Shortcake Make rich biscuit dough as directed, adding sugar to dry ingredients. Bake as one large shortcake. Split and butter while hot. Put together and cover top with rhubarb; sprinkle with maple sugar. Serves 8.

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Mix together shortening, molasses and warm water; add beaten egg. Sift together dry ingredients and add to first mixture; mix thoroughly and let stand about 10 minutes. Roll out on floured board to 4 inch thick; cut with round cookie cutter. Bake in moderate oven at 400° F. about 15 minutes. Makes 4 dozen. Coffee and Molasses Wafers cup shortening cup sugar cup molasses cup strong Chase & Sanborn’s Coffee teaspoon Royal Baking Powder teaspoon soda teaspoon ginger l¢ teaspoon cloves 2 cups flour Fn et Net et RENE ASTNG EES Cream shortening; add sugar gradually, beating in well. Mix together molasses and coffee and add to first mixture. Sift together all dry ingredients and add. Use more flour if necessary to’ make dough right consistency to roll. Roll out thin on floured board and cut with small cookie cutter. Bake on greased pans in moderate oven at 375° F. about 10 minutes. Makes 3 dozen. Hermits 6 tablespoons shortening 4 cup sugar 1 egg 14 cup molasses 134 cups flour 2 teaspoons Royal Baking Powder 4 teaspoon soda 14% teaspoon salt 34 teaspoon cinnamon 144 cup milk 1 cup seeded raisins Cream shortening; add sugar, egg and molasses; mix well. Sift together dry ingredients; add alternately with milk. Add raisins; mix well. Drop from spoon on greased baking sheet; bake in moderate oven at 350° F. about 10 minutes. Makes 3 dozen. Rochester Ginger Snaps 1 cup molasses 1 cup sugar 44 cup shortening 1 teaspoon cinnamon 1g teaspoon ginger 14 teaspoon soda 1 egg 3 cups flour 1 teaspoon Royal Baking Powder Boil together molasses, sugar, shortening, spices and soda for five minutes, or to 232° F. Cool and add the egg, beaten, and flour sifted with baking powder. Chill mixture in refrigerator for several hours. Roll very thin on floured board; cut in strips 1 inch wide and 4 inches long. Place on greased baking pans or cookie sheet and bake in moderate oven at 400° F. for 6 minutes. Makes 8 dozen. Use Level Measurements in all Royal Recipes Shortcakes Old Fashioned Strawberry Shortcake 1 master recipe Biscuits (page 3) 2 tablespoons sugar 1 quart strawberries, crushed and sweetened Make biscuit dough as directed, adding sugar to dry ingredients. Divide in half. Shape into 2 rounds to fit a deep layer cake pan. Place one round in the pan. Spread with soft butter. Place other round on top. Bake in moderate oven at 400° F. about 25 minutes. Split while hot and butter. Spread crusued berries between layers. Serve with or without cream. Serves 8. Individual Strawberry Shortcakes 1 recipe Rich Tea Biscuits (page 4) 1 quart strawberries whipped cream Make rich biscuit dough as directed. Roll out 1% inch thick. Cut with large biscuit cutter. Place on greased baking pan. Bake in hot oven at 475° F. about 12 minutes. Split while hot, butter and spread crushed and sweetened berries between layers. Put on tops, cover with strawberries and whipped cream. Garnish with whole berries. Makes 8. Lemon Shortcakes 1 recipe Rich Tea Biscuits (page 4) 3 lemons 38 cups water 2 cups sugar 3 tablespoons cornstarch ’ 2 egg yolks _Make rich biscuit dough; bake as for biscuits. Make lemon sauce as follows: Slice lemons very thinly; add water. Cook until tender, about 15 minutes. aVlix together sugar, cornstarch and egg yolks. Add to lemon mixture. Cook, stirring constantly until clear looking; cool slightly. Use between split and buttered shortcakes and on top. Serves 12. Rhubarb Shortcake t recipe Rich Tea Biscuits (page 4) 2 tablespoons sugar 3 cups baked rhubarb, sweetened Vf lb. maple sugar, shave Make rich biscuit dough as directed, adding sugar to dry ingredients. Bake as one large shortcake. Split and butter while hot. Put together and cover top with rhubarb; sprinkle with maple sugar. Serves 8.

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Coffee and Molasses WafersHermitsRochester Ginger SnapsOld Fashioned Strawberry ShortcakeIndividual Strawberry ShortcakesLemon ShortcakesRhubarb Shortcake

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