Royal cook book

Royal is Made With Cream of Tartar 2 teaspoon paprika 4 teaspoon, or more, salt ] teaspoon sugar few drops Worcestershire sauce Put all ingredients in a covered glass jar and shake vigorously until thick and © well blended. Seasonings are all more or less to taste. Serve very cold. This dressing can be used on all types of salad. It is economical to make up in quantity and keep on hand in the ice box. For Spanish Dressing—add 2 tablespoons chili sauce. For Roquefort Dressing—mash 1% pound Roquefort cheese to a paste; add 1 cup I’rench dressing slowly while beating and 1 teaspoon onion juice. For Thousand Island Dressing—add 2 tablespoons each chopped sweet pickle, green Olives, and capers and 2 teaspoons chopped parsley. Mayonnaise 1 egg. 1 teaspoon salt ‘1 teaspoon ar 16 teaspoon mustard lg teaspoon paprika 1 tablespoon vinegar 1 tablespoon lemon juice -1 cup salad oil Beat egg and seasonings together until thick, add vinegar and beat well. Add oil slowly, 1 teaspoon at a time, beating well between each addition. When 4 cup of oi] is added, the remainder may be added alternately with lemon juice. For a thicker mayonnaise use 1 or 2 egg yolks in place of the whole egg. For Russian Dressing—add 2 tablespoons chili sauce, 14 cup chopped pimiento, and 1 teaspoon minced onion. Salad Dressing 14 teaspoon salt 1% tablespoon sugar 1 teaspoon mustard 4 tablespoon flour few grains cayenne 4 cup vinegar ° 2 eggs 34 cup milk 1 tablespoon butter or oil Mix dry ingredients in top of double boiler; add vinegar and beaten egg yolks and mix; add milk and butter. Cook over hot water until thick and smooth. Take from fire; fold in beaten egg whites. Cool and serve. Use Level Measurements in all Royal Recipes Royal Baking Powder Leaves No Bitter Taste 45 Preserves , Plum Conserve “4 pounds plums ‘1 cup seeded raisins 2 oranges sugar ' juice of 1 lemon ‘ \% pound walnuts Wash plums; remove stones; add raisins and oranges which have been sliced very fine. Measure and add 34 cup sugar to each cup fruit and juice. Put into kettle, cook slowly about 45 minutes or until thick, like jam, stirring to keep from ‘burning. Add lemon juice and chopped nuts. Pour into sterilized jars. j i ’ ; a Spiced Currants 5 lbs. ripe currants 3 lbs. white sugar 1 tablespoon cinnamon 1 tablespoon nutmeg 1 tablespoon cloves 1 tablespoon alispice ¥% pint vinegar _ Boil currants one hour; add _ sugar, spices and; vinegar; boil one half hour longer. Pour into jars. Grapefruit Marmalade Select firm perfect fruit. Wash 1 large grapefruit, 1 orange and 1 lemon. Slice as thinly as possible, discarding all pith. Cover with 3 quarts of cold water and let stand until next day. Bring to boil slowly and boil 5 minutes. Remove from fire, add 5 lbs. sugar, stirring until sugar s dissolved. Let stand in kettle until next “ay Boil slowly, stirring occasionally to revent burning, until marmalade is thick and rich. Makes 12 glasses. Sweet Tomato Pickle 4 peck green tomatoes 4 onions 4 green peppers 1 cup salt ¥% cup white mustard seed 2 teaspoons pepper = 3 teaspoons cinnamon 3 teaspoons allspice 3 teaspoons cloves 2 quarts vinegar 1 pound brown sugar Chop tomatoes, onions and peppers; cover with salt and allow to stand over night. Drain and add to vinegar, spices and sugar which have been heated to boiling. Cook 1 minute and seal in sterilized jars. : minutes and seal in- Watermelon Pickle Wash melon rind thoroughly, discard- ‘ing»all- pink pulp. Cut in small pieces and soak overnight in cold salted water (2 tablespoons salt to 1 quart water). Drain; cook in fresh water until tender. Add rind to boiling spiced syrup and cook until fruit is tender and translucent. Pour into sterilized jars, fill to overflowing with syrup, seal and cool.