Royal cook book

Prepare a pastry shell. Place in hot oven at 475° F. about 5 minutes to partly bake but not to brown. Beat egg whites until stiff; add brown sugar slowly, beating in well. Sift together flour, baking powder and salt. Add to first mixture; add pecans; add butter. Pour into pastry shell. Bake in moderate oven at 325° F. about 30 minutes. Makes 1 eight-inch pie. minutes. Strain from grounds. Serve immediately. Tea Use 1 teaspoon dry tea for each measuring cup (8 oz.) water. Use freshly drawn cold water; heat io boilimg. Seald teapot; put in dry tea; pour on rapidiy boiling water. Cover closely; let stand 3 to 5 minutes. Strain off into hot teapot for serving. Cocoa The usual rule is 2 teaspoons c | ocoa, | 1 teaspoon sugar, 1 tablespoon eold water and 34 cup milk to each exp. Mix cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute, stirring continually. Beat with egg beater and serve immediately. Chocolate 114 squares chocolate ¼ teaspoon salt 1 cup cold water 3 cups milk 14 cup sugar Cut chocolate into pieces; add salt and water. Stir constantly over direct heat until smooth and let boil 2 minutes. Add milk and sugar; heat until foamy; beat with egg beater and serve at omee. Use Level Measurements in all Royal Recipes 36 Bake It with Royal and Be Sure Sandwiches and Variations ANDWICHES, whether smail ones for the tea table or large ones for the outof-door picnic, should be made from carefully prepared materials. Sandwiches cannot be put together carelessly. Slice bread evenly with a sharp knife, using a slow sawing motion. Cut slices very thin. If crusts are to be removed they should be cut off before the bread is sliced. Butter both slices of bread and spread filling to the edge of the slice. Cut in attractive shapes and keep moist by wrapping in heavy waxed paper or @ damp towel, in a cool place. Ail varieties of bread may be used—white, whole wheat, graham, rye, raisin, nut, cheese, etc. Soft rolls, baking powder biscuits, scones, butter cakes and muffins, split : and buttered, may be used with some fillings. Bread may be toasted on one side and the sandwich filling put between the untoasted sides; or the sandwich may be made up and then toasted, if the filling permits this method. French dressing, mayonnaise, thin cream, melted butter, or bottled sauces may be used to thin out a olling mixture or to act as a binder for the ingredients. Lettuce or other greens are attractive between the slices. Sandwich Filling Suggestions American cheese, chopped or grated, with: chilisauce or Worcestershire, onion juice chopped onion, mushroom, catsup Anchovy or sardine paste with: chopped egg, lemon juice, mayonnaise chopped ripe olives, mayonnaise Avocado, mashed or chopped, with: lemon juice, French dressing chopped salted almonds, lemon juice Cream or Cottage cheese with: pineapple, salted almonds, mayonnaise chopped prunes or apricots, nut meats, lemon or orange juice chopped dates, candied orange peel Dates, stoned and chopped with: other dried fruits and orange juice chopped nuts, thin cream preserved vinger, lemon juice French Toast Special Spread slices of bread with butter and deviled ham. Put slices together in twos and dip them into mixture of egg and milk (2 eggs to 1 cup milk) and then saute the slices in butter until brown on both sides. Hot Baked Sandwich Toast slices of bread and make sandwiches with slices of left-over meat. Cut the sandwiches into triangles and place in buttered individual baking dishes. Cover with cream sauce (page 46). Add a layer of grated cheese, sprinkle with paprika and bake in a moderate oven (400°F.) until cheese is slightly browned. Fish (lobster, shrimp, crab, salmon, tuna) with: chopped celery, onion juice, mayonnaise sliced tomato, mayonnaise