Royal cook book

1 cup sugar - 3 tablespoons cornstarch 2 tablespoons flour 14 teaspoon salt grated rind of 1 lemon 2 cups boiling water 3 egg yolks 6 tablespoons lemon juice 1 tablespoon butter . 1 recipe for Meringue Prepare and bake pastry shell as di- rected. Mix half the sugar with corn- starch, flour and salt. Add lemon rind; pour on boiling water slowly, stirring constantly. Cook in double boiler, con- tinuing to stir until thick and clear. Mix remaining half of sugar with egg yolks and lemon juice; add to first mixture; eook about 2 minutes longer until thick and smooth; add butter. Pour into baked pastry shell. Cover with meringue; bake as directed. Makes i eight-inch pie. Meringue for rey Puddings, etc. 3 egg whites <a $ 6 tablespoons granyt> 4 3 1 sugar lemon juice or vanili. Sr eack Beat egg whites until stiff; gradually beat in sugar; add flavoring. Spread thickly on top of pie or pudding. Bake in moderate oven at 325° F. about 15 min- utes. Sufficient for 1 pie. Butterscotch Pie ¥% master recipe for Pastry (page 33) 4 tablespoons cornstarch 14 teaspoon salt 3 egg yolks 2 cups milk 114 cups brown sugar 3 tablespoons butter i teaspoon vanilla extract i recipe for Meringue Prepare and bake pastry shell as directed. Mix together cornstarch, salt and egg yolks. Add milk slowly. Cook in double boiler until thick and smooth. Cook together butter and sugar until soft and bubbly. Add to thickened mixture; beat well. Cool slightly; add flavoring. Pour into baked pastry shell. Cover with | meringue; bake as directed. Makes 1 eight-inch pie. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 35 Shoo Fly Pie | lg master recipe for Pastry (page 33) ie cup fine cracker crumbs leupsugar. i teaspoon cinnamon ig teaspoon cloves ig teaspoon salt molasses 2 tablespoons vinegar 2 tablespoons lemon juice ig cup melted butter 2 eggs Lime a pie plate with pastry. Mix together all dry ingredients. Beat eggs well and add with remaining ingredients _ to dry mixture. Pour into pastry shell. Cover top of pie with strips of pastry arranged in lattice fashion. Bake in hot oven at 450° F. for 15 minutes, then re- duce heat to 425° F. and _ bake for 15 minutes longer. Makes 1 eight-inch pie. Cranberry and Apple Pie 24 master recipe for Pastry (page 33) 7 144 eups cranberries 114 cups dieed cocking apples ig cup water i eup sugar Beverages Drip Coffee Seald the drip coffee pot with boiling water to warm it. "-e 1 heaping table- spoon Chase & Sar -n’s Coffee for each measuring cup (8 oz.) water. Always use freshly drawn water heated to boiling. Put coffee in upper compartment of coffee pot. Pour on measured amount of boilmg water. Place on asbestos mat over low fire or in pan of hot water to keep coffee hot—de not let it boil. When water has dripped through, remove upper com- partment. Serve immediately. Percolated Coffee Use 1 heaping tablespoon Chase & Sanborn’s Coffee to each measuring cup (8 oz.) water. Measure required number ef cups boiling water into percolator. In- sert basket and add coffee. Place on fire. Heat slowly; percolate 7 to 10 minutes after percolating has started. Remove basket with coffee grounds; serve at once. i Boiled Coffee Use 1 heaping tablespoon Chase & Sanborn’s Coffee for each measuring cup (8 oz.) water. Measure coffee mto pot; add boiling water. Place on fire; bring to boil. Let stand without boiling 8 to 10 Pl | oven at 475 | bake but not to brown. Cook cranberries, _ apples and water t a pastry shel] and bake in hot ¥. for 5 minutes to partly gether until tender. Pecan Pie 4% master recipe for Pastry (page 33) 4 egg whites 1 cup brown sugar 14 cup flour 1g teaspoon Royal Baking Powder 4 teaspoon salt a 114 cups chopped pecams 3 tablespoons melted butter