Royal cook book

1 cup cooked salmon 1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1 teaspoon lemon juice 4 teaspoon salt 14 teaspoon pepper Make a cream sauce with the butter, flour and milk. Put salmon into bowl and add the sauce, lemon juice and seasoning; mix with fork until salmon is well broken. Set aside and when cold, mold into desired shapes; roll in bread crumbs, then in egg beaten with 1 tablespoon milk, then in bread crumbs. Fry in deep hot fat at 385° F. until brown. French Toast 3/4 cup flour 1 teaspoon Royal Baking Powder 1/2 teaspoon salt 4 cup milk 1 egg sliced bread Sift dry ingredients; add milk and beaten egg; beat well. Into this dip bread, fry in hot fat, drain; serve hot with powdered sugar. Baked Macaroni with Cheese 1 cup macaroni 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 1/2 cup grated cheese 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika Boil macaroni in salted water until soft; drain and rinse with cold water. Put into buttered baking dish and cover with sauce. Cover top with grated cheese and bake 20 minutes in hot oven. Cheese Sauce Melt butter in saucepan; add flour, mix well and add cold milk slowly, stirring until smooth; add cheese, salt, pepper and paprika. Boil 2 minutes. Scalloped Eggs with Ham 4 hard-cooked eggs 2 cups cold boiled ham chopped fine 1 cup cream sauce 2 cups bread crumbs 2 tablespoons milk Cut eggs into slices; cover bottom of greased baking dish with 1/4 of bread crumbs; then add in layers eggs, ham, cream sauce and crumbs, having crumbs for top layer. Add milk and bake in moderate oven about 20 minutes. Boston Baked Beans 1 quart beans 3/4 pound salt pork 1 tablespoon salt 1/4 teaspoon pepper 14 teaspoon dry mustard 2 tablespoons molasses _ Wash and soak beans over night. Put into bean pot; wash salt pork and place in center; add 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed. Use Level Measurements in all Royal Recipes Salads and Salad Dressings All salad greens such as_ lettuce, chicory, endive, romaine and watercress should be fresh, cold, crisp and dry. Wash leaves carefully; shake off moisture and put on ice in cloth, or wire basket. Dressings wilt the leaves; they should be added just before serving. Meat and fish salads should be marinated in French dressing before putting them together. Fruit Salad 14 pound Malaga grapes 2 pears 1 grapefruit i orange 1 head lettuce Wash; peel; remove seeds from all fruit; cut grapes into halves, pears in lengthwise pieces, grapefruit and orange into sections; allow to stand on ice. Serve on lettuce leaves with French dressing. Avocado pears, Casaba melon or other fruit may be substituted for above. Vegetable Salad 1 cup finely cut cabbage 1 cup cold boiled beets 1 cup cold boiled carrots 1 cup cold boiled potatoes 1 cup finely cut celery 1/2 cup pimientos 1 head lettuce 1 cup French dressing Soak cabbage in cold water 1 hour; drain and add beets, carrots, potatoes and celery. Mix well together, season with salt and pepper and serve on lettuce leaves. On top put strips of pimiento and serve with French dressing, to which may be added one teaspoon onion juice. Chicken Salad 1 quart cold boiled chicken, cut into small cubes 1 pint finely cut celery 1 teaspoon salt 1/8 teaspoon pepper 2 hard boiled eggs 2 cups mayonnaise dressing 6 olives Mix chicken which should be very tender, with celery, seasoning and one egg cut into small pieces; marinate with little French dressing, and let stand in cold place one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Dust with paprika. French Dressing Y cup salad oil 2 or 3 tablespoons vinegar or lemon juice 1% teaspoon mustard or dash cayenne