Royal cook book

Clean and disjoint a chicken. Put into saucepan with just enough boiling water to cover; add a teaspoon salt, a little pep- per and, if desired, a teaspoon of onion juice. Boil slowly 2 hours or until tender; add a little water from time to time, as it boils away. Thicken with a tablespoon flour mixed with a little cold water and add 1 tablespoon finely chopped parsley. Serve with border of hot boiled rice or dumplings. Oyster Dressing 20 oysters 2 tablespoons butter 4 cups bread crumbs 4 tablespoon salt 14 teaspoon pepper 1 Ge bles poon chopped parsley Drain and rinse oysters with cold water. Put butter in saucepan with oysters and bring to boiling point; add bread crumbs, seasoning and parsley; mix carefully, so that oysters will not be broken. Baked Duck Clean as for chicken. If stuffed, add dressing; sew up and place on rack in roasting pan. Sear in hot oven at 450° IF. Reduce heat and finish cooking, see table (page 38). After 30 minutes pour off some of the fat in roasting pan and use hot water or orange juice for the basting. Orange juice may also be used to dilute the gravy. Serve duck with pan-fried apples, apple sauce or cranberry jelly. Apple Dressing for Duck Add 2 cups finely chopped apples and 16 teaspoon grated nutmeg to poultry dressing. Eggs Boiled Eggs Drop into boiling water and boil 3 to 31% minutes for soft boiled, 12 to 20 min- utes for hard boiled; or place eggs in boiling water, cover, and cook over mod- erate heat without boiling from 8 to 10 minutes for soft, 20 to 40 minutes for hard cooked. Poached Eggs Break eggs carefully into boiling water in shallow greased frying pan. Cook slow- ly until eggs are set. Remove each with skimmer and serve on toast garnished with parsley. Poached Eggs in Cream Put 1% cup cream sauce into shallow baking dish. Open eggs carefully and place on sauce. Cook over boiling water 10 to 15 minutes or until eggs are set. Cover with 14 cup cream sauce, sprinkle with chopped parsley, dust with paprika and serve on rounds of toast. Scrambled Eggs Break eggs into bowl, season with salt and pepper; add 1 tablespoon milk, eream or water for each egg used and beat together. Pour into hot frying pan in which butter has been melted. Cook over | slow fire stirring until cooked. Puffy Omelet 4 eggs % on salt 1g teaspoon pepper 2 teaspoons Royal Baking Powder 1 tablespoon cornstarch ¥% cup milk or half milk and half water | Separate eggs; mix salt, pepper, bak- ing powder, cornstarch and milk with yolks of eggs. Beat whites until light though not dry and mix in well with yolks. Put into greased hot frying pan and cook slowly until well puffed up. Dry out in oven; fold over in half and serve immediately on hot platter. If desired serve with Tomato Sauce (page 42) added before omelet isfolded. - Cheese Soufflé 2 tablespoons butter 3 tablespoons flour % cup milk 14 teaspoon salt few grains cayenne 1 cup grated American cheese yolks of 3 eggs 2 teaspoons Royal Baking Powder whites of 3 eggs Melt butter, add flour and seasonings, and when well-mixed add milk. Stir until thick; add cheese and milk. Remove from fire, add yolks of eggs beaten until light. Cool mixture and fold in baking powder and beaten egg whites. Bake in greased dish 25 minutes in moderate oven at 325° F. Serve at once. Use Level Measurements in all Royal Recipes 42 Royal Baking Powder Leaves No Bitter Taste Fish, Meat and Vegetable Sauces Cream Sauce : tablespoons butter 2 tablespoons flour 73 teaspoon salt 1g teaspoon pepper 1 eup milk or cream Melt butter; add flour, salt and pep- per. Cook 1 or 2 minutes until thick and smooth. Add milk or cream. Cook, stir- ring constantly until thick and smooth. Egg Sauce for Fish 1 recipe Cream Sauce 2 chopped hard-boiled eggs 1 tablespoon choppei parsley