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Book preview
New Royal Cook Book - New York Royal baking powder company
The Project Gutenberg EBook of New Royal Cook Book, by Anonymous
This eBook is for the use of anyone anywhere at no cost and with
almost no restrictions whatsoever. You may copy it, give it away or
re-use it under the terms of the Project Gutenberg License included
with this eBook or online at www.gutenberg.org
Title: New Royal Cook Book
Author: Anonymous
Release Date: December 3, 2011 [EBook #38193]
Language: English
*** START OF THIS PROJECT GUTENBERG EBOOK NEW ROYAL COOK BOOK ***
Produced by Tor Martin Kristiansen, Hazel Batey, Fox in
the Stars and the Online Distributed Proofreading Team at
http://www.pgdp.net
The New Royal Cook Book
The new Royal Cook Book has been prepared to meet the large and ever increasing demand for a guide to wholesome and palatable home cooking. The young housewife will find here complete simple directions for making delicious cakes and other culinary delights. Experienced cooks and those more skilled in the art will find here many of their favorite recipes and in addition helpful suggestions, especially in the matter of saving eggs and other expensive materials.
Every recipe has been tested many times and all have been found excellent.
Royal Baking Powder is used in all recipes in which a leavening agent is required, and the biscuits, muffins, griddle cakes, doughnuts, cakes and pastry prepared by its use are unequalled in texture and healthfulness. Royal
imparts a fine appearance, and a particularly good flavor to the food.
Housekeepers are urged to avoid substitutes for Royal Baking Powder. Failures in baking often result from the use of sour milk and soda, or even home made mixtures of cream of tartar and soda, because of inability to determine the uncertain strength of such materials and hence the proper proportions to use.
Avoid all guess work by using Royal.
It is always the same, always dependable.
Copyright, 1920, by Royal Baking Powder Co.
NEW ROYAL COOK BOOK—Index to Recipes
SOME SECRETS OF GOOD COOKING
The addition of one or two teaspoons of Royal Baking Powder to plain pastry will add wonderfully to its qualities, making it very light and tender.
Omelets are improved by the addition of a small amount of Royal Baking Powder.
Royal Baking Powder may be added with great advantage to bread pudding, poultry dressing, stuffed or deviled crabs and other preparations in which broken bread or bread crumbs are used.
Icings and especially Ornamental Icings are improved in texture and flavor by the addition of about a teaspoon of Royal Baking Powder.
Instead of adding soda to keep color in green vegetables use Royal Baking Powder.
Royal Baking Powder
For raising or leavening breads, biscuits, rolls, muffins, griddle cakes, doughnuts, cakes, pastries, puddings and other similar foods.
Absolutely Pure and Wholesome
The principal active ingredient of Royal Baking Powder is Royal Grape Cream of Tartar, a derivative of rich, ripe grapes. It perfectly aerates and leavens the batter or dough and makes the food finer in appearance, more delicious to the taste, and more healthful.
It possesses the greatest practicable leavening strength, never varies in quality, and will keep fresh and perfect in all climates until used.
The Standard for over 50 Years
For over 50 years Royal Baking Powder has been the standard. Most of the famous baking recipes in use today were created with it. Most of the famous cooking schools use it. Housewives all over the world have followed the lead of the American housewife and insist upon it. I must have La Royal,
say our Spanish-speaking neighbors in Mexico, Cuba and South America. I want Royal Baking Powder and no other,
say housewives in England, Scotland and
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