Royal cook book

Olive Oil, delicious in salad dressings and for frying, is not satisfactory for cakes. SUGAR. Granulated sugar is intended where simply sugar is mentioned for breads, cakes and boiled frosting. For cakes, a very fine granulated sugar is recommended, or ordinary sugar sifted two or three times. Powdered Sugar makes a fine cake but one that will dry out quickly. For icings it is not so satisfactory as it does not make a perfectly smooth icing. Ingredients in General—Continued Confectioner’s or XXXX Sugar or Icing Sugar is used for uncooked icings and fillings. It combines readily with liquid making a smooth, glossy icing. Brown Sugar adds a different flavor and is used in some breads, spice, mo- lasses and fruit cakes. The lighter and finer brown sugar has a more delicate flavor and is recommended where Royal cake recipes call for brown sugar. Maple Sugar and Maple Syrup add a delicate yet distinctive flavor to cakes, icings and fillings. Maple sugar must be grated or shaved, as it ordinarily comes in bars. It is more expensive than either granulated or brown sugar, but may be used in combination with either, or may be substituted for them in slightly less quantity. — Molasses is most wholesome and is used in dark fruit, molasses and spice cakes and to flavor breads. It may be substituted for sugar in the same pro- portion, using a little less liquid. To neutralize the acid, use 1% teaspoon soda for each cup of molasses. Honey is a wholesome sweet. It may be used to sweeten breads and may re- place all the sweetening in cakes and cookies if 14 teaspoon soda is added for each cup honey to neutralize the acid; less liquid is also required. MILK. Whole sweet milk is intended where recipes call for milk. Soda must be used with sour milk or buttermilk; 1g teaspoon to 1 cup thick sour milk, in addition to the baking powder is the proportion. Unsweetened evaporated milk may be used if an equal amount of water is mixed with the milk before measuring. CHOCOLATE AND COCOA. Unsweet- ened chocolate is meant unless otherwise specified. Chocolate contains more fat than cocoa so that where cocoa is sub- stituted in a cake, use 314 tablespoons cocoa and add 1% tablespoon butter for each ounce or “square” of chocolate called for. Either sift cocoa with dry ingredients or mix with just enough milk or water to make a paste and add di- rectly after eggs or egg yolks. Chocolate is usually melted and specific directions for preparing and adding it are given in the recipes. Avoid overheating chocolate as it tends to “curdle.’”’ Melt over hot water keeping the water below the boiling point. Cool before adding to cake mixtures. NUTS AND FRUITS. Almonds should be blanched before using. Pour boiling water over nuts, let stand until skins loosen, drain and slip off skins with the fingers. Chop or slice them while soft; place in shallow pan in slow oven to dry. Peanuts, hazelnuts, hickory nuts, walnuts, both English and black, and pecans are usually broken in pieces or cut with a sharp knife before adding to a batter. Raisins (seeded or small seedless), currants, figs, prunes (cooked and raw), dates, citron, angelica (usually for decoration), candied cherries, orange and lemon peel, stewed cranberries, fresh blueberries and even jellies and jams are all good in breads and cakes. Prunes and dates should be pitted be- fore chopping. Raisins are plumper and more juicy if heated in the oven for three minutes. All fruit should be well picked over; some must be washed and well drained before flouring with very small amount from the measured flour. Heated and floured scissors will cut fruit without sticking. Royal Baking Powder is Absolutely Pure 3 Biscuits and Rolls ROYAL BISCUITS