Royal cook book

Covered or Two Crust Pies. Are made for uncooked fillings as in apple. cherry, berry and mince pies. Both crusts and the filling are baked together. Be sure to moisten the rim of lower crust with water before putting on top crust. Cut small slits in top crust to allow steam to escape. Shells or One Crust Pies. Are generally used for cooked fillings or fresh fruits. The crust or shell is baked first, then filled with a cooked, creamy filling, such as lemon, butterscotch, chocolate or coffee—or fresh fruits, as strawberries or fruit gelatin mixtures. Either meringue or whipped cream is used as a topping. Cookie Dough for Pastry. Is often used with Cheese Cakes—1 cup pastry flour, 14 teaspoon Royal Baking Powder, 14 cup sugar, 114 tablespoons shortening, 1 egg, 1 tablespoon milk. Sift together dry ingredients. Add shortening, mixing in well. Add slightly beaten egg and milk; mix well. Pat into bottom of pie pan or spring form pan to 14 inch thick. Apple Pie 1 master recipe for Pastry 1 quart (4 cups) sliced tart apples 44-\% cup sugar grated nutmeg or cinnamon 1 tablespoon butter Prepare pastry as directed. Fill with sliced apples. Sprinkle with sugar and spices. Dot with butter. Cover with top crust as directed. Bake in hot oven at 475° F. about 10 minutes. Reduce temperature to 375° F. and bake about 30 minutes or until apples are tender. Makes 1 eight-inch pie. Cherry Pie 1 master recipe for Pastry 1 quart sour cherries, pitted 14 cup sugar, or more 144 cup flour Prepare pastry as directed. Mix together cherries, sugar and flour. Put into lower crust. Cover with top crust. Bake in hot oven at 475° F. 10 minutes; reduce temperature to 425° F. and bake 20 minutes longer. Makes 1 eight-inch pie. Use Level Measurements in all Royal Recipes Fresh Berry Pies 1 master recipe for Pastry (page 33) 3 cups blueberries, huckleberries, berries or raspberries 22 cup sugar 11% tablespoons flour Vs teaspoon salt 1 tablespoon butter Prepare pastry as directed. Mix fruit with sugar, flour and salt. Put into lower crust; dot with butter. Cover with top crust or lattice strips. Bake in hot oven at 475° F. for 10 minutes. Reduce temperature to 425° F. and bake about 20 minutes. Makes 1 eight-inch pie. black- Pumpkin Pie 1 master recipe for Pastry (page 33) 2 cups strained pumpkin, stewed or canned 1 cup brown or granulated sugar 2 eggs i teaspoon salt 84 teaspoon ground ginger 114 teaspoons cinnamon 14 teaspoon allspice 2 cups rich milk Prepare and bake 1 large or 2 smaller pastry shells as directed. Mix together pumpkin, sugar, eggs, salt and spices. Add milk gradually to keep mixture smooth. Pour into baked pastry shells; bake in moderate oven at 375° F. for 1 hour or until filling is firm. Makes 1 ten- inch or 2 eight-inch pies. Mince Pie 1 master recipe for Pastry (page 33) 3 cups homemade or prepared mincemeat Prepare pastry as directed. Fill with mincemeat. Cover with top crust. Bake in hot oven at 475° F. about 10 minutes. Reduce temperature to 450° F. and bake 20 minutes longer. Makes 1 large pie. Custard Pie 14 master recipe for Pastry (page 33) 3 eggs 44 cup sugar 1 teaspoon salt 1 teaspoon vanilla extract 2 cups milk, scalded slightly Prepare and bake pastry shell in hot oven at 475° I’. about 8 minutes, until set but not browned. Beat eggs slightly; add sugar, salt and flavoring; add scalded milk slowly. Pour into crust. Bake in moderate oven at 325° F. about 30 minutes. The custard is baked when a knife put in center comes out dry. Makes 1 eight-inch pie. & | Royal is Made with Cream of Tartar S Cocoanut Custard Pie 1 recipe Custard Pie 1 cup fresh grated cocoanut Make the custard pie filling as directed. Add grated cocoanut. Bake as directed. Makes 1 eight-inch pie. Lemon Meringue Pie 14 master recipe for Pastry (page 33)