Royal Baking Powder Company

“ No real economy is thus accomplished—in fact, the use of an unwholesome, undependable baking powder often produces a bitter taste in the food which makes it unappetizing and sometimes inedible, to say nothing of the injurious effect produced upon the digestive system. ”

“ Put half cup of cream sauce into shallow baking dish. Open eggs carefully and place on sauce. Cook over boiling water from 10 to 15 minutes or until eggs are set or as firm as desired. Cover with half cup of cream sauce, sprinkle with chopped parsley and dust with paprika and serve.
Scrambled Eggs
Break eggs into bowl, season with salt and pepper and pour into hot frying pan in which butter has been melted. Cook over slow fire and as eggs thicken stir until cooked. If desired eggs may be beaten with milk, cream or water and cooked in same way. ”

“ Put into cooker with one or more radiators which have been heated for 10 or 15 minutes over hot fire. For roasting, radiator should be hot enough to brown a pinch of flour immediately. Close cover, fasten lightly so that the steam may escape and allow cooking to proceed for time specified in recipes.
For baking cake, apples, etc., proceed as for roasting. The time required for baking is slightly longer than that specified for regular ovens. For cake ordinarily baked in a moderate oven, heat radiators hot enough to brown a pinch of flour in half a minute. ”

“ 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. ”

“ If glazed crust is desired, brush edges after baking with boiling hot syrup (2 tablespoons syrup and 1 tablespoon water) and return to oven for 1 or 2 minutes until syrup hardens. Fill the baked crust with fresh selected hulled strawberries and cover with syrup made as follows:
Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups boiling water; bring to a boil and strain; add 1 tablespoon corn starch which has been mixed with little cold water. Cook over hot fire for a minute or two, stirring constantly; remove from fire and beat hard; return to slow fire, cook very gently until thick. ”

“ Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together five times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. ”

“ The custom of canning fruit in syrup is based on the improvement in flavor and texture which sugar gives to fruit. Sugar is not necessary for its preservation. Success depends upon thorough sterilization—that is, killing the organisms which cause food to spoil, and then sealing carefully to prevent their entrance. Fruit may be canned in water, in fruit juice and in syrup. ”

“ Put meat to be broiled or fried in very hot frying pan, with very little or no fat. Turn every few minutes until cooked. Season and serve immediately. Steaks and chops may be pan-broiled without any fat in the pan. For thin gravy pour a little boiling water into pan after meat is taken out.
Boiling and Stewing
Fresh meat for boiling should be put into boiling water and boiled hard for about 5 minutes; reduce heat and boil gently about 20 minutes for each pound, salt and spices may be added for seasoning. A little vinegar put into the water with tough meat makes it tender. ”

“ Cut eggs into slices; cover bottom of greased baking dish with one-third of bread crumbs; then add in layers eggs, ham, cream sauce, crumbs, being sure to save bread crumbs to cover top. Add milk and bake in moderate oven 20 minutes.
Plain Omelet
Beat 3 eggs with 3 tablespoons milk; add 1/2 teaspoon salt and 1/8 teaspoon pepper, and mix. Melt 1 teaspoon fat in hot frying pan; pour in eggs; lift edges of omelet, allowing thin portions to run underneath, shaking pan until egg is set; when brown underneath, fold over and serve on hot platter. ”

“ Mix and roll into small balls; then cover with sugar. Lay on plate to dry.
Salted Almonds
Blanch almonds by putting into boiling water for a few minutes. Remove skins, dry well and brown in heated olive oil or butter in pan on top of stove stirring continually. Take from fire when very light brown, as they continue to color after removing from pan. Drain well on brown paper and sprinkle with salt.
Fireless Cookery
The Fireless Cooker has become an important factor in the home. The principle employed is the preservation of heat by the use of non-conducting 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. ”

“ Scald milk; beat egg yolks; stir in sugar and salt; add hot milk gradually, mixing well. Cook slowly in saucepan until mixture begins to thicken, stirring continually. Cool, flavor and put into dish. Make meringue of whites whipped until dry, and into which jelly has been beaten, a teaspoon at a time, and heap on top; or drop meringue by spoonfuls on top of custard and put small pieces of jelly in center of each. ”

“ Mix corn starch, sugar and salt together with a little of the cold milk. Put remainder of milk on to scald with chocolate, which has been cut into small pieces. As soon as chocolate is dissolved, stir in the corn starch mixture. Cook until thick and smooth, stirring constantly. Set over hot water and cook about 20 minutes longer. Add flavoring; pour into a mold which has been wet in cold water. Chill, and serve cold with sweetened whipped cream. ”

“ 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. ”

“ Salads may be made in infinite variety. Lettuce plain or combined with vegetables, cold meat, fish, or fruits may be used with French or Mayonnaise Dressing.
French Dressing
Put 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few grains cayenne pepper into bowl; add 3 tablespoons oil, beating constantly. Serve very cold. ”

“ Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly over cake. Melt 2 ounces unsweetened chocolate with one-half teaspoon butter and spread thin coating over icing when cool. ”

“ 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. ”

“ Put sugar, milk and butter into saucepan. Boil with as little stirring as possible until it makes a soft ball when tested in cold water. Take from fire; add nuts and vanilla; beat until thick and pour into greased tins.
Cocoa Cream Candy
4 tablespoons confectioner's sugar
2 tablespoons boiling water
4 tablespoons cocoa
1/2 teaspoon vanilla extract
Mix sugar and water until smooth; add cocoa and vanilla; mix until creamy. Dust hands with sugar; take up 1/2 teaspoon of mixture and roll into ball. Dust a plate with sugar, and lay balls on to dry about 2 hours ”

“ Onion Soup
2 cups finely chopped onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Cook onions and butter or drippings in covered saucepan, shaking pan often. When onions are tender add rice water or stock; boil 5 minutes; add seasoning and chopped parsley.
Fish
When a fish is fresh the flesh is firm and the gills are a bright pink.
To clean: Hold fish by the tail and with a sharp knife scrape off scales toward the head; wipe with damp cloth; slit underside ”

“ Prominent chefs and expert bakers in America, including those of the famous restaurants in New York, Chicago, San Francisco and other cities, consider Royal Baking Powder the most reliable, most efficient and the most dependable leavening agent. ”

“ The broth of boiled meat should always be saved for soups, stews or gravies. Salt meats should be put in cold water, which as soon as it boils should be replaced by fresh cold water, repeating if necessary until meat has palatable flavor when done. ”

“ Scald milk in double boiler. Mix corn starch with a little cold milk; add beaten eggs, sugar and a few grains of salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been put through food chopper. The fruit is a matter of taste. It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds and 1 tablespoon candied pineapple. Freeze, but not too stiff; put into mold and pack in ice and salt until ready to serve. ”

“ Mix sugar, unbeaten egg white, vanilla and water into a stiff paste. Shape into little balls, press between halved walnut or other nut meats.
Stoned dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.
Peanut Brittle
2 cups chopped roasted nuts
3 cups granulated sugar
Put sugar in frying pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color, and clear, add nuts and pour quickly on greased tin. When cold break into pieces. ”

“ Summer vegetables should be cooked on same day they are gathered. Look them over and wash well, cutting out all decayed parts. Always cook vegetables in freshly boiled water and keep water boiling until done. When cooking green vegetables add salt last few minutes of cooking. ”

“ Put into kettle, cook slowly about 45 minutes or until thick like jam, stirring to keep from burning. Add lemon juice and chopped nuts. Pour into sterilized jars.
Spiced Currants
3 lbs. white sugar
5 lbs. ripe currants
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon cloves
1 tablespoon allspice
1/2 pint vinegar
Boil currants one hour, then add sugar, spices and one-half pint vinegar, boil one-half hour longer. Pour into jars and store.
Jellies
Heat and mash fruit until juice runs readily. If fruit is not entirely broken up rub through coarse sieve. ”

“ The Fireless Cooker is especially convenient for the preparation of cereals, meats, vegetables and other dishes that are ordinarily boiled or roasted. Remember that foods should be thoroughly heated before putting into cooker. ”

“ Boston Baked Beans
1 quart beans
1/2 pound salt pork
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 tablespoons molasses
Wash and soak beans over night. Put half into bean pot; wash salt pork and place in center; add remainder of beans, salt, pepper, mustard, molasses and 4 cups cold water; cover. Put into slow oven and bake 8 hours. Add more water if needed. ”

“ Melt butter in saucepan; add flour and cold milk slowly, stirring until smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add chicken; mix well and pour out on platter to cool. When cool enough to handle take a large spoon of the mixture in floured hands; shape into balls, cones or oval cakes and put [Pg 38] into cold place until firm. Roll in bread crumbs, then in eggs beaten with 2 tablespoons cold milk, then in bread crumbs. Fry in deep hot fat, and drain on brown paper. ”

“ 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. ”

“ Rub all over with soft butter and season. Place on rack in roasting pan and put into very hot oven. Make basting mixture with 1/2 cup each of butter and water; keep hot and baste every 10 or 15 minutes. Roast 3 hours for 8 pound turkey, 1 to 1-1/2 hours for chicken and ducks 3 to 4 pounds. If bird is very large and heavy, cover breasts and legs with several thicknesses of paper to keep from burning. ”