Royal cook book

Make the rich biscuit dough as di- rected, using egg yolk only and 14 cup milk. Pat out % inch thick to make an 8-inch square. Grease a deep baking pan; put the apples in it; sprinkle with sugar and spices. Add water; dot with butter. Place the square of ‘dough on top. Bake in moderate oven at 400° F. until crust is done and apples are tender, about 30 minutes. Cut into squares; serve warm with a pudding sauce. Makes 9 servings. Blueberry Roly Poly 1 recipe Rich Tea Biscuits (page 4) 1 cup blueberries 14 cup sugar Make rich biscuit dough as directed. Roll out on floured board into an oblong piece about 1% inch thick. Sprinkle with berries mixed with sugar. Roll up to make a long roll. Bake in greased shallow pan in moderate oven at 375° F. about 45 minutes. Siice and serve warm with pudding sauce or vanilla ice cream. Blackberries, raspberries, strawberries ena fruits may be used. Makes f rol. Empress Pudding 1g cup shortening 34 cup sugar 2 egg whites 11% cups pastry flour 2 teaspoons Royal Baking Powder Y% teaspoon salt 4g teaspoon vanilla extrac ¥% cup mi 4% teaspoon each cinnamon and nutmeg 4 tablespoon molasses Cream shortening; add sugar slowly, mixing in well. Add unbeaten egg whites one at a time, beating well after each addition. Sift together flour, baking pow- der and salt; add alternately with milk to first mixture. Add flavoring. To % this mixture add cinnamon, nutmeg and molasses. Put into greased pudding mould, a spoonful of light mixture then a spoonful of dark mixture alternately as for marble cake. Cover tightly and steam for two hours. Serve with Fig and Sherry Sauce (page 32). Makes 1 large pudding. Steamed Chocolate Pudding - lf cup shortening 34 cup sugar 1 egg 4 teaspoon vanilla extract 214 squares unsweetened chocolate, melted 2 cups pastry flour 414 teaspoons Royal Baking Powder lf teaspoon salt 1 cup milk Cream shortening; add sugar slowly. Add egg and flavoring; beat well. Add melted chocolate. Sift together dry in- gredients; add alternately with milk to first mixture. Pour into a large or several small well-greased moulds; cover tightly; steam 2 hours. Serve with whipped cream or Ice Cream Sauce (page 32). Makes 1 large or 12 small puddings. Use Level Measurements in all Royal Recipes $2 Royal Baking Powder Leaves No Bitter Taste Orange Marmalade Puddings 11% cups flour 2 tablespoons sugar 3 teaspoons Royal Baking Powder ¥g teaspoon salt 6 tablespoons water 1 egg 14 cup melted shortening 4 cup orange marmalade Sift together dry ingredients; add water, well beaten egg and melted but- ter. Mix well; fold in orange marmalade. Put one teaspoon orange marmalade in bottom of small well-greased moulds. Half fill with mixture; cover tightly and steam for 30 minutes. Makes 10. Steamed Fig Pudding 14 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract 2 cups flour 4 teaspoons Royal Baking Powder 4 teaspoon salt 1 cup milk 14% cups chopped figs Cream shortening; add sugar slowly, beating in well. Add egg and vanilla ex- tract; mix well. Add sifted dry ingredi- ents alternately with miik. Add figs. Pour into greased pudding mould; cover tightly and steam for 2 hours. Serve with any pudding sauce desired. Christmas Fruit Pudding 21% cups flour 14 teaspoon soda 38 teaspoons Royal Baking Powder teaspoon salt teaspoon nutmeg teaspoon cinnamon cup beef suet, finely chopped, or cup butter, melted 1 cup molasses 1 cup seeded raisins, floured 1 cup milk 14% cup currants, floured ¥4 cup citron, siiced NR Xoo Net et Ne bo BON HBA BON DON Sift dry ingredients twice. Add the other ingredients in the order given. Pour into buttered moulds; steam 2 hours. Serve with Hard Sauce or other pudding sauce. Makes 4 small puddings. Pudding Sauces Hard Sauce 14 cup butter