FoodNet

Royal cook book

1930

Page 33 · 9 recipe records on this page

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Orange Shortcakes 1 recipe Rich Tea Biscuits (page 4) 4. large seedless oranges powdered sugar✪ Orange Shortcakes Make rich biscuit dough. Divide in half. Shape into 2 large rounds to fit deep layer cake pan. Place one round in pan; spread with soft butter. Place other round on top; spread with soft butter. Bake in moderate oven at 406° F. about 25 min- utes. Split; arrange whole -sections of orange pulp, free from all skin, between layers and on top of cake. Sprinkle gener- ously with powdered sugar. Makes 8. Fresh Peach Shortcake 1 recipe Rich Tea Biscuits (page 4) 2 tablespoons sugar 1 quart sliced fresh peaches, sweetened vanilla ice cream✪ Fresh Peach Shortcake Make biscuit dough as directed, adding sugar to dry ingredients; bake as one large shortcake. Split and butter while warm. Put together and cover top with peaches. Serve soft vanilla ice cream as a sauce. Serves 8. Cranberry and Banana Shortcakes 1 recipe Rich Tea Biscuits (page 4) 1 recipe Cranberry and Banana Filling✪ Cranberry and Banana Shortcakes Make rich biscuit dough as directed. Roll out % inch thick; cut with biscuit cutter. Bake in hot oven at 475° F. about 15 minutes. Split and butter while warm. Put together with filling. Sprinkle with powdered sugar. Makes 10-12. Cranberry and Banana Filling 1 cup sugar 4 cup water 2 cups cranberries 3 to 4 bananas Boil sugar and water together 5 min- utes. Add cranberries; boil without stir- ring until skins pop open. Remove from fire; cool. Add sliced bananas and more sugar if necessary. Chicken Shortcakes 1 master recipe for Biscuits (page 3) creamed chicken or mushrooms✪ Chicken Shortcakes Make biscuit dough as directed. Roll out 1% inch thick; cut with large biscuit cutter. Bake in hot oven at 475° F. about 12 minutes. Split while hot, butter and fill with hot creamed chicken or any other creamed mixture desired. Makes 8, Use Level Measurements in all Royal Recipes a wadeddtier's? : ak: ee eo slciaiaaieillaia | rie -2 At A a . 2) @ 7 | | ee : a eae ihe a i. er. aw. ; 4 fi OVALS 4 fe pent) oye : | Y [ ¢ ) j 4 ; : ' I hie . x ; 5 f 4 | d a fA t > 5 — * 7 Pa Waa, qi . E ; fin, ae) - + = + i Royal Baking Powder is Absolutely Pure 31 Puddings Cottage Pudding Y{ cup shortening 4% cup sugar 1 egg 4 teaspoon vanilla extract 1% cups pastry flour 2% teaspoons Royal Bakiny Powder 4 teaspoon salt ¥% cup milk✪ Cottage Pudding Cream shortening; add sugar slowly, beating in well. Add unbeaten egg and flavoring; beat until well blended. Add sifted dry ingredients alternately with milk; mix well. Bake in well greased baking pan or small ring mould in mod- erate oven at 350° F. about 30-40 min- utes. Serve warm with Lemon, Chocolate or other sauce (page 32). Makes 8 serv- ings. Fruit Dumplings 2 cups pastry flour 1 teaspoon Royal Baking Powder 4 teaspoon salt 6 tablespoons shortening 1 egg yolk 14g cup milk chopped or sliced fruit✪ Fruit Dumplings Sift dry ingredients; add shortening; mix in lightly with a fork. Add egg yolk to milk; add to dry mixture to make soft dough. Roll half the dough 14 inch thick; eut into quarters. Fit each into muffin pan; fill with fruit; sweeten to taste. Pinch edges together on top. Repeat with remaining dough. Bake in hot oven at 425° F. 15 minutes; reduce heat to 375° F. and bake 15 minutes longer. Apples, peaches, rhubarb, strawberries, etc., may be used. Makes 8. Apple Cobbler ¥% recipe Rich Tea Biscuits (page 4) 4 cups sliced or chopped apples 14 cup sugar 1g teaspoon cinnamon 14 teaspoon nutmeg 1144 tablespoons water 14% tablespoons butter✪ Apple Cobbler