Royal cook book

And cream of tartar is still the best ingredient known for baking powder. It makes a thoroughly reliable baking powder that leavens as well for the beginner as for the experienced cook. It makes a thoroughly wholesome baking powder because it isa pure product of ripe grapes. What experts say: UST to find out what experts think, large groups of authorities on food and health were asked recently what kind of baking powder they prefer. Answers came from thousands of them. And in every group the overwhelming choice of those who answered was ‘‘Cream of Tartar Baking Powder.” Would you like to see the figures? Well, of those who expressed definite opinions— 86% of the Domestic Science Teachers in high schools, who answered 88% of the Directors of Home Economics in universities and technical schools, who answered, and 8814% of the Food Specialists who answered—4270 of them— said, “‘I prefer Cream of Tartar Baking Powder.”’ And 82% of the Hospital Dieticians who replied 81% of the New England Doctors who replied, and 83% of the New York State Doctors who replied stated as their opinion: “Cream of Tartar Baking Powder is best from a health point of view.” HOW TO MEASURE Use level measurements in all Royal recipes. For accurate, uniform measure- ments always use a standard measuring cup holding 1% pint (8 oz.) and _a set of standard measuring spoons which in- cludes 4 and 14 teaspoons. To measure 1 cup of liquid fill to very top; to measure part of a cup, leave cup on table and pour in liquid. To measure dry ingredients fill cup heaping full, lifting ingredients into cup with a spoon, then scrape off level with back of a straight knife. Do not shake dry ingredients down in the cup. This is especially important with flour. Brown sugar is the exception; it should be packed down firmly. Butter, or other solid shortening, may be measured more easily by filling the cup with water, minus the amount of shortening to be measured, then add the fat until the water fills the cup. To measure ingredients with a spoon fill the spoon heaping full, then scrape off excess until level, using back of a knife. To measure 14 spoonful, level off as directed, then divide lengthwise of spoon; 14 is measured crosswise of spoon. Too much emphasis cannot be placed on the importance of accurate level measurements. The illustrations clearly show why. Note the difference between the three teaspoons—thé rounding tea- spoon contains at least two level tea- spoons, while the heaping teaspoon may contain from four to five level teaspoons. 1 level teaspoon Table 3 teaspoons 1 tablespoon 16 tablespoons = 1 cup 2 cups = | pint 2 pints = 1 quart 4 cups = 1 quart 2 tablespoons liquid = 1 ounce 2 cups granulated sugar = 1 pound 4 cups flour = 1 pound 4 tablespoons flour = 1 ounce 34 cups graham flour = 1 pound 1 rounding teaspoon 1 heaping teaspoon of Measures and Equivalents 2 cups butter = 1 pound 1 square unsweetened chocolate= 1 ounce 3 tablespoons Royal Baking Powder = 1 ounce 224 cups raisins or dates = 1 pound 3 cups figs (chopped) = 1 pound 314 cups walnuts (chopped) = 1 pound 10 whole eggs = 1 pint 18 egg whites = 1 pint 24 egg yolks == il jon Correct Temperatures FOR BAKING All up-to-date recipes give definite temperatures and time for baking. Oven Thermometer. If your range is not equipped with thermostatic oven control, a portable oven thermometer should be used. Place on middle shelf when oven is first lighted and leave in during entire baking. Paper Test. Although this test is not as accurate as either the oven control or thermometer, it will prove helpful when they are not available. Place a piece of white unglazed paper in center of oven after it has been lighted 10 minutes. The heat is correct when paper browns in time specified below. Oven Average Degrees Paper Fahr. Test