Hot 475°—500° 14 min. Mod. Hot 400°—425° 1 min. Mod. 350°—375° 114% min. Slow 325° 2 min. FOR SUGAR SYRUPS Candy Thermometer. A thermometer for all sugar syrups including jelly may be bought on a frame which is clipped on the saucepan during the entire cooking. The mercury bulb must always be below the surface of the syrup and register at least 300° F. Ii thermometer is un- mounted hold it in center of syrup and do not let it touch bottom or sides of pan. Cold Water Test. If you have no ther- mometer, drop a small amount of the syrup into a cup of cold water. The proper consistency or ‘‘stage’”’ is given below. Remove saucepan from direct flame while testing to prevent over- cooking. Food Degrees Cold Water est Mudgesirostine . leet 232° Very Soft Ball Boiled Frosting, Fudge, Fondant, Penuche.... 238° Soft Ball Caramels... snes Meats 242° Firm Ball Sea Foam Frosting..... 248° Firm Ball INGREDIENTS IN GENERAL FLOUR. Unless otherwise specified, the flour indicated in Royal recipes means bread ‘or all-purpose flour milled from spring wheat. Bread flour contains more gluten and is best for breads, rolls and biscuits. It is also satisfactory for cakes. For those who prefer a fluffier and more delicate biscuit or cake, pastry or cake flour, which is milled from winter wheat and which contains more starch and less gluten should be used. Flours such as potato, rice, corn, rye, whole wheat, graham and buckwheat, are also used in quick breads. The usual proportion is one part wheat flour to two parts other flour or half and half. Potato and rice flours require more liquid; they cannot be substituted for wheat flour without changing amounts of other ingredients. MEALS. Corn meal, rye meal, graham meal, oatmeal (ground), and bran are excellent for quick breads. They should be mixed with other dry ingredients without sifting, as their great dietetic value lies in their husks or bran coats. _ Coarse meals and flours are not only | wholesome and appetizing, but give many pleasant variations to the menu. BAKING POWDER is a convenient leavening agent and the one most often used in the home kitchen. A cream of tartar baking powder (Royal) is de- cidedly preferable because of its uni- form results. In cakes and other baked foods Royal Baking Powder assures fine texture, delicate flavor, excellent keep- ing qualities and perfect wholesomeness. EGGS. For all cakes and especially for sponge cakes, always’ use fresh eggs. There is no difference in food value bc- tween white and brown eggs, but the brown eggs make a deeper yellow cake. FLAVORINGS AND SPICES. A cake to be attractive must be delicately and appropriately flavored. Besides vanilla there are many other flavoring extracts: ‘almond, orange, lemon, cinnamon, coffee, anise and rose. Combinations of two flavors are good, for example, lemon and vanilla, or rose and almond. Lemon juice with grated rind is best for sponge cake. Grated orange rind decorates and flavors an icing deli- cately. Keep a small supply of high gerade sweet or “‘cake’’ spices on hand— cinnamon, nutmeg, allspice, clove, mace, ginger, SHORTENING. Shortening is butter, lard, oil or solid vegetable fat used in cooking. Use a good leaf lard or vege- table fat for breads, rolls, pastry and biscuits, or part butter and part other fat. Use butter or butter substitute in cakes, with the exception of molasses cake or gingerbread, where lard or vege- table fat may be used. Butter, because of its flavor, is recommended for cakes, butter icings and fillings. For white cakes a white shortening is often pre- ferred. Vegetable Cooking Oils are excellent for bread and may also be used in cakes and pastries, but they should be used in lesser amounts than solid shortening and combined with other ingredients differently. Since most of the cooking oils are unsalted, salt should be added.

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Hot 475°—500° 14 min. Mod. Hot 400°—425° 1 min. Mod. 350°—375° 114% min. Slow 325° 2 min. FOR SUGAR SYRUPS Candy Thermometer. A thermometer for all sugar syrups including jelly may be bought on a frame which is clipped on the saucepan during the entire cooking. The mercury bulb must always be below the surface of the syrup and register at least 300° F. Ii thermometer is unmounted hold it in center of syrup and do not let it touch bottom or sides of pan. Cold Water Test. If you have no thermometer, drop a small amount of the syrup into a cup of cold water. The proper consistency or ‘‘stage’”’ is given below. Remove saucepan from direct flame while testing to prevent over- cooking. Food Degrees Cold Water est 232° Very Soft Ball Boiled Frosting, Fudge, Fondant, Penuche.... 238° Soft Ball Caramels 242° Firm Ball Sea Foam Frosting..... 248° Firm Ball INGREDIENTS IN GENERAL FLOUR. Unless otherwise specified, the flour indicated in Royal recipes means bread ‘or all-purpose flour milled from spring wheat. Bread flour contains more gluten and is best for breads, rolls and biscuits. It is also satisfactory for cakes. For those who prefer a fluffier and more delicate biscuit or cake, pastry or cake flour, which is milled from winter wheat and which contains more starch and less gluten should be used. Flours such as potato, rice, corn, rye, whole wheat, graham and buckwheat, are also used in quick breads. The usual proportion is one part wheat flour to two parts other flour or half and half. Potato and rice flours require more liquid; they cannot be substituted for wheat flour without changing amounts of other ingredients. MEALS. Corn meal, rye meal, graham meal, oatmeal (ground), and bran are excellent for quick breads. They should be mixed with other dry ingredients without sifting, as their great dietetic value lies in their husks or bran coats. _ Coarse meals and flours are not only | wholesome and appetizing, but give many pleasant variations to the menu. BAKING POWDER is a convenient leavening agent and the one most often used in the home kitchen. A cream of tartar baking powder (Royal) is decidedly preferable because of its uniform results. In cakes and other baked foods Royal Baking Powder assures fine texture, delicate flavor, excellent keeping qualities and perfect wholesomeness. EGGS. For all cakes and especially for sponge cakes, always’ use fresh eggs. There is no difference in food value between white and brown eggs, but the brown eggs make a deeper yellow cake. FLAVORINGS AND SPICES. A cake to be attractive must be delicately and appropriately flavored. Besides vanilla there are many other flavoring extracts: ‘almond, orange, lemon, cinnamon, coffee, anise and rose. Combinations of two flavors are good, for example, lemon and vanilla, or rose and almond. Lemon juice with grated rind is best for sponge cake. Grated orange rind decorates and flavors an icing delicately. Keep a small supply of high grade sweet or “‘cake’’ spices on hand— cinnamon, nutmeg, allspice, clove, mace, ginger, SHORTENING. Shortening is butter, lard, oil or solid vegetable fat used in cooking. Use a good leaf lard or vegetable fat for breads, rolls, pastry and biscuits, or part butter and part other fat. Use butter or butter substitute in cakes, with the exception of molasses cake or gingerbread, where lard or vegetable fat may be used. Butter, because of its flavor, is recommended for cakes, butter icings and fillings. For white cakes a white shortening is often preferred. Vegetable Cooking Oils are excellent for bread and may also be used in cakes and pastries, but they should be used in lesser amounts than solid shortening and combined with other ingredients differently. Since most of the cooking oils are unsalted, salt should be added.

Royal cook book