New Royal Cook Book - The Original Classic Edition. company New

1/2 cup cream jam

       powdered sugar

       Sift together flour, baking powder and salt. Add eggs which have been beaten with the sugar, milk, and cream. Batter should be very thin. Heat small frying pan in which a little butter has been melted. Pour in just sufficient batter to cover bottom of pan. Cook over hot fire. Turn and brown other side. Spread with jam and roll up. Sprinkle with powdered sugar and serve hot.

       Whole Wheat Hot Cakes

       2 cups whole wheat flour

       4 teaspoons Royal Baking Powder

       1/2 teaspoon salt

       1-3/4 cups milk

       1 teaspoon molasses

       1 tablespoon melted shortening

       2 eggs

       Sift together flour, baking powder and salt; add milk, molasses, and shortening to beaten eggs and add to dry ingredients; mix well. Bake on hot, slightly greased griddle turning only once.

       Waffles

       2 cups flour

       4 teaspoons Royal Baking Powder

       3/4 teaspoon salt

       1-3/4 cups milk

       2 eggs

       1 tablespoon melted shortening

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       Sift flour, baking powder and salt together; add milk and shortening to egg yolks, and add to dry ingredients; mix in beaten egg whites. Bake in well greased hot waffle iron until brown; turn once. Serve hot with butter and maple syrup.

       Fritters

       Fritters are served for luncheon, dinner or supper, as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and with some additions the first recipe given can be used for many varieties. By the use of Royal Baking Powder, a fine fritter batter may be stirred up in a few minutes.

       Fritters should be fried in deep fat, hot enough to brown a piece of bread in 60 seconds.

       Plain Fritter Batter

       1 cup flour

       1-1/2 teaspoons Royal Baking Powder

       1/4 teaspoon salt

       1 egg

       2/3 cup milk

       Sift dry ingredients together; add beaten egg and milk; beat until smooth.

       Apple Fritters

       4 large apples

       2 tablespoons powdered sugar

       1 tablespoon lemon juice

       Peel and core apples and cut into slices; add sugar and lemon juice. Dip each slice into plain fritter batter. Fry light brown in deep fat.

       Drain and sprinkle with powdered sugar. Fruit Fritters

       Fruits other than apples may be used in fritters by following the directions for apple fritters. Canned whole fruits drained from syrup may also, be used. Chop fruit (not too fine) and stir into plain fritter batter. Drop by spoonfuls into deep hot fat, turning until brown. Drain and sprinkle with powdered sugar.

       [Pg 10]

       Banana Fritters

       1 cup flour

       2 teaspoons Royal Baking Powder

       1 tablespoon powdered sugar

       1/4 teaspoon salt

       1 egg

       1/4 cup milk

       1 tablespoon lemon juice

       3 bananas

       Mix and sift dry ingredients. Add others in order. Force bananas through sieve before adding. Beat thoroughly. Drop by spoonfuls into hot fat. Drain and sprinkle with powdered sugar.

       Corn Fritters

       1/2 cup milk

       2 cups cooked corn

       1-1/2 cups flour

       1 teaspoon salt

       1/3 teaspoon pepper

       2 teaspoons Royal Baking Powder

       1 tablespoon melted shortening

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       2 eggs

       Add milk to corn; add flour sifted with salt, pepper and baking powder; add shortening and beaten eggs; beat well. Fry by spoonfuls

       on hot greased griddle or frying pan.

       If fried in deep fat make batter stiffer by adding 1/2 cup flour and 1 teaspoon Royal Baking Powder.

       Clam Fritters

       1-1/2 cups flour

       2 teaspoons Royal Baking Powder

       1/2 teaspoon salt

       1/3 teaspoon pepper

       1/3 teaspoon paprika

       1/2 cup milk or clam juice

       2 eggs

       1-1/2 teaspoons grated onion

       1 teaspoon melted shortening

       10 clams

       Sift together dry ingredients; add liquid, beaten eggs, onion, and shortening; rinse clams, put through meat chopper and add to bat-

       ter. Take one spoonful batter for each fritter and fry on hot greased griddle or in deep fat. Cake

       In no department of cookery is Royal Baking Powder of more use and importance than in making fine cake.

       Where fewer eggs are used, increase the amount of Royal Baking Powder about one teaspoon for each egg omitted.

       If an unsalted shortening is used take slightly less and add a small quantity of salt.

       Sift flour before measuring.

       The baking of cake is of primary importance. Regulate the oven before putting materials together. See general suggestions, page 2.

       Plain Cake

       1/4 cup shortening

       1 cup sugar

       1 egg

       1 teaspoon vanilla extract

       1 cup milk

       2 cups flour

       3 teaspoons Royal Baking Powder

       1/2 teaspoon salt

       Cream shortening; add sugar slowly, add well beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used hot for cottage pudding.

       Sunshine Cake

       3 tablespoons shortening

       3/4 cup sugar yolks of 3 eggs

       1 teaspoon flavoring extract

       1-1/2 cups flour

       3 teaspoons Royal Baking Powder

       1/2 cup milk

       Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to

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       45 minutes. Cover with white icing, page 16.

       Note--This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for

       both.

       Three-Egg Angel Cake

       1 cup sugar.

       1-1/3 cups flour

       1/2 teaspoon cream of tartar

       3 teaspoons Royal Baking Powder

       1/3 teaspoon salt

       2/3 cup scalded milk

       1 teaspoon