Royal cook book

1 cup powdered or confectioner’s sugar 4 teaspoon flavoring extract Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat -again. Grate nutmeg or orange peel on top. Ice Cream Sauce 1 egg few grains salt 3 tablespoons sugar 14 cup heavy cream 1 teaspoon vanilla extract Beat egg white with salt until stiff; add sugar gradually and continue beating. Add egg yolk, beating in well. Beat cream until stiff; add egg mixture. Add vanilla extract. Mocha, maple, or almond flavoring may be used if desired. Lemon Sauce 14 cup sugar 2 tablespoons flour 384 cup cold water 2 tablespoons butter grated rind and juice of 1 lemon 1 egg yolk Mix together sugar and flour; add water and stir until smooth; add butter and lemon rind; boil 5 minutes, stirring constantly until thick. Add lemon juice and slightly beaten egg yolk. Cook two minutes longer. Use warm or cold. Fig and Sherry Sauce 2 tablespoons sugar 2 tablespoons cornstarch 34 cup water 2 tablespoons orange juice 14 cup cooking sherry or orange juice 34 cup chopped figs Mix together sugar and cornstarch; add water and boil 5 minutes; add orange juice, figs and sherry. Serve warm. Creamy Chocolate Sauce 1% cup sugar 1 teaspoon cornstarch 144 cup water 144 cup white corn syrup 1 square unsweetened chocolate 1 tablespoon butter Mix sugar and cornstarch together; add water slowly; add corn syrup and chocolate. Cook about 15 minutes, until slightly thickened. Add butter; cool. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 33 Pastry and Pies The Master Recipe 2 cups pastry flour ¥g teaspoon Royal Baking Powder 14 teaspoon salt 1% cup shortening 5 - 6 tablespoons ice water Sift together dry ingredients; add shortening, mixing in with a fork or finger tips, until crumbly in appearance. Add water, a spoonful at a time, mixing until dry mixture is moistened just enough to hold it together. Work lightly with hands until smooth. For Filled and Covered Pies. Divide the dough in half, roll out on floured board to 1 inch thick. Fit into pie pan and trim edges even with the pan. Roll out remaining dough for top crust, fold in half and make a few slits in it near center of the fold. Put filling in lower crust, moisten edges of crust with water and place top crust loosely over the filling. Trim off edges and press the crusts together, using the fingers or a fork. Bake in hot oven at 475° F. about 10 minutes. Reduce heat and bake as directed according to the filling. Makes 1 large pie. For Pastry and Tart Shells. Use 4 the master recipe. Roll out dough to lg inch thick. Fit into pie pan; turn edges under and pinch into scallops with the fingers. Prick all over with a. fork. Bake in hot oven at 475° F. about 8 to 10 minutes. Makes 1 large shell or 4 tart shells. Keeping Pastry. Much time can be saved by making a large recipe for pastry at one time, wrapping well in waxed paper and keeping in the refrigerator for several days. Aside from the convenience of having it on hand, the thorough chilling makes it easy to handle. As small or as large an amount as needed can be cut off from the piece, rolled out and baked at one time. Baking Powder in Pastry. Better results in pastry making and greater ease in handling are assured the inexperienced cook by adding a small amount of baking powder to pie paste. Common Causes of Failure. Overmixing of flour and fat. Too much water makes a tough pastry. Too much handling develops a tough crust. Too slow an oven does not permit flakiness. Pastry should contain only enough water to hold the dough together and should be lightly and quickly handled. High Altitude. No changes are necessary.