The Season of
food Things to Sat!
0 •
Crisp weather! Hearty appetites! Great
days for "Royal” Cooks! Their cakes, muffins
and doughnuts, cookies, biscuits
and pies are eaten with an enthu
siasm tvhich warms every home
The world’s best cooks can tell you of
Royals delicious results. Doctors can tell
you of its healthfulness and purity. Do
I mestk science experts can tell you of its
economy, efficiency and ability’ to keep
foods fresh and moist. But you have only to
use Royal once to discover all these facts.
Royal Baking Powder is made with cream
of tartar obtained from ripe grapes, and
is as healthful as the grapes themselves.
Because cream of tartar makes the best
baking powder it is used in RoyaL
Try Royal the next time you bake. The
excellence of your results will delight you.
BAKING POWDER.
I
i
For other delightful
recipes, write for "The
Royal Cook Book/*
Royal Baking Powder
Co., 102 E. 42nd St.,
New York.
<Absolutely Pure
Three Royal Recipes to make any meal a feast
(All measurements are level)
T(UT AND RAISIN ROLLS
2S cap* flour
4 teaspoon* Royal Baking Powder
H teaspoon salt 1 tablespooa sugar
3 tableapooaa shortening
1 egg t«P “dk
(butter, raieint, chopped nuts. H cup
sugar, egg yolk)
Sift together flour, baking; powder,
salt and sugar. Add shortening
melted, and beaten era, to milk
and add to dry ingredients, mix
ing well. Turn out on floured
board and knead lightly. Roll out
very thin. Spread with butter and
sprinkle with raisins, chopped nuts
and small amount of granulated
sugar. Cut into about 4-inch
squares. Roll up each as for jelly
roll. Press edges together, brush
over with yolk of egg mixed with
■ little cold water and sprinkle
with nuts and sugar. Allow to
stand in greased pan about 15
minute*. Bake in moderate oven
(400°) from 20 to 2? minute*.
RIJN’S CAKE
1 cup butter or butter substitute
1 % cup* powdered sugar
yolks 3 eggs white* 2 eggs
3 cup* pastry or breed flour
2Yt teaspoons Royal Baking Powder
14 teaspoon salt
44 cup milk
3 teaspoons caraway seeds
2 teaspoons rose water
Yl teaspoon extract cinnamon
Beat butter until soft and creamy,
add sugar and yolks of egg* beat
ing well. Stir in unbeatrn white*
ofegg* and brat one minute. Sift
flour with Royal Baking Powder
and salt, adding alternately with
milk. Sprinkle in caraway seeda.
beat well and add flavoring. Poor
into well greased and floured round
loaf pan and bake one hour and
forty minute* in moderate oven
(325s). The above recipe nukes
a round loaf about 7V% inches in
diameter and 3)4 inches high.
Bread flour makes a slightly larger
cake than pastry flour.
otPPLB FRITTERS
4 large sour apples
1 tablespoons powdered sugar
1 tablespoon lemon juice
Peel and core apples and cut into
small pieces; add sugar and lemon j
juice. Add apples to plain fritter
batter made as follows and fry
light brown in deep fat (390“).
Drain well on unglazed paper.
•PLAIN FRITTER BATTER
1 cup Sour
IS teaspoons Royal Baking Poo Jer
Ji teaspoon salt
1 egg
% cup nulk
Sift dry ingredients together; add
beaten egg and milk; beat until
smooth.
11 ^[oyal Qontains c'Alum — Leaves Witter Taste