Royal cook book

1 egg 44 cup milk Sift together flour, baking powder and salt. Add shortening, mixing in well with fork. Beat egg slightly in measuring cup; add milk to make 34 cup; add to first mixture. Roll out about % inch thick; cut with floured biscuit cutter. Place on greased pan. Bake in hot oven at 475° F, about 12 minutes. Makes 16. Cinnamon Buns 3 cups flour 6 teaspoons Royal Baking Powder 34 teaspoon salt 6 tablespoons shortening ¾ cup milk 1 egg butter, softened 34 cup brown sugar 2 teaspoons cinnamon 4 cup raisins Sift together dry ingredients, add shortening and mix in well, using a fork. Add beaten egg to milk and add slowly to dry ingredients to make soft dough. Roll out about 14” thick, brush with softened butter, sprinkle with sugar, cinnamon and raisins. Roll up like a jelly roll. Cut into 2 inch pieces. Cream 6 tablespoons butter with 6 tablespoons brown sugar. Spread this mixture on bottom and sides of iron baking pan or iron skillet. Place pieces of dough in pan, cut edges up. Allow to stand 15 minutes; bake in moderate oven at 350° F. about 1 hour. ‘Remove from pan at once, turning upside down to serve. Makes 10. Lemon Twists 1 recipe for Rich Tea Biscuits 2 tablespoons soft butter 14 cup sugar 1 lemon, grated rind and juice Make rich biscuit dough. Roll out 14 inch thick. Spread with butter; sprinkle with sugar, lemon rind and juice. Roll up as for jelly roll; cut into 12 pieces. Pinch cut edges together, making flat rolls. Bake in greased shallow baking pan in moderate oven at 375° F. about 35 minutes. Brush tops with melted butter when removed from oven. Makes 12. Butterscotch Curls 1 recipe for Rich Tea Biscuits 3 tablespoons butter, softened 1g cup brown sugar Make rich biscuit dough. Roll out 14 inch thick. Spread with butter; sprinkle with brown sugar. Roll up as for jelly roll. Cut into 1 inch pieces. Stand on end in well-greased, small muffin pans. Bake in moderate oven at 375° F. about 30 minutes. Makes 18. strawberry Curls 1 recipe for Rich Tea Biscuits 1 tablespoon sugar 2 tablespoons soft butter 1% cups sliced strawberries 24 cup sugar Make rich biscuit dough, sifting the 1 tablespoon sugar with dry ingredients. Roll out 14 inch thick. Spread with butter. Sprinkle with sugar and berries. Roll up as for jelly roll; cut into 1-inch pieces. Place in greased muffin pans, cut edges up. Bake in moderate oven at 400° F. about 25 minutes. Serve as a tea bread or as dessert with whipped cream. Makes 15. Orange Marmalade Biscuits 1 recipe for Rich Tea Biscuits 14 cup orange marmalade Make rich biscuit dough, using 14 cup milk instead of 14 cup. Add orange marmalade to egg and milk mixture, then add to dry ingredients. Roll out and cut as for biscuits. Top each with a little marmalade; bake in hot oven at 425° F. about 15 minutes. Makes 16. Date Orientales 1 recipe for Rich Tea Biscuits 1 cup sliced dates 1 orange soft butter brown sugar Cook dates and orange pulp and juice together to a thick paste; cool. Roll out rich tea biscuit dough into an oblong piece, 14 inch thick. Spread with soft butter and brown sugar. Cut into 3 widths. Divide filling into 3 parts. Place a strip of filling about 2 inches wide down center of each strip of dough. Fold over sides of dough. Cut into 2 inch pieces. Place on greased baking sheet, folded side down. Bake in hot oven at 450° F. about 12 to 15 minutes. Makes 15. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 5 Nut and Raisin Rolls 1 recipe for Rich Tea Biscuits 3 tablespoons soft butter 74 cup sugar 4 cup chopped nuts 144 cup raisins 1 egg yolk Make rich biscuit dough. Roll out inch thick. Spread with butter and sugar;