The New Royal Cook Book

The new Royal Cook Book has been created to satisfy the growing demand for a guide to healthy and tasty home cooking. Young homemakers will find clear and straightforward instructions for making delicious cakes and other dishes. Experienced cooks and those more adept at cooking will discover many of their favorite recipes, along with helpful tips, especially regarding how to save eggs and other costly ingredients.

Every recipe has been tested multiple times and all have been found to be excellent.

Royal Baking Powder is used in all recipes that need a leavening agent, and the biscuits, muffins, pancakes, doughnuts, cakes, and pastries made with it are unmatched in texture and healthiness. "Royal" gives food a great appearance and a really good flavor.

Housekeepers are advised to steer clear of substitutes for Royal Baking Powder. Baking failures often happen when using sour milk and soda, or even homemade mixes of cream of tartar and soda, due to the difficulty in determining the inconsistent strength of these ingredients and, therefore, the correct amounts to use.

Avoid all guesswork by using "Royal." It’s always consistent and reliable.

Copyright, 1920, by Royal Baking Powder Co.

Adding one or two teaspoons of Royal Baking Powder to regular pastry will greatly enhance its qualities, making it light and tender.

Omelets get better with a little bit of Royal Baking Powder.

Royal Baking Powder can be really beneficial when added to bread pudding, poultry dressing, stuffed or deviled crabs, and other dishes that use broken bread or bread crumbs.

Icing and especially decorative icing taste better and have a better texture when you add about a teaspoon of Royal Baking Powder.

Instead of adding soda to keep the color in green vegetables, use Royal Baking Powder.

[Pg 1]

For raising or leavening bread, biscuits, rolls, muffins, pancakes, donuts, cakes, pastries, puddings, and other similar foods.

Totally Pure and Wholesome

The main active ingredient in Royal Baking Powder is Royal Grape Cream of Tartar, which comes from rich, ripe grapes. It aerates and leavens the batter or dough perfectly, making the food look better, taste more delicious, and be healthier.

It has the best possible leavening strength, always maintains consistent quality, and will stay fresh and flawless in any climate until it's used.

The Standard for over 50 Years

For over 50 years, Royal Baking Powder has set the standard. Most of the popular baking recipes we use today were made with it. Most renowned cooking schools use it. Housewives around the world have taken a cue from American housewives and demand it. "I need La Royal," say our Spanish-speaking neighbors in Mexico, Cuba, and South America. "I want Royal Baking Powder and nothing else," say housewives in England, Scotland, and Ireland.

Only unmatched quality could create such a global demand.

Featured in Top Hotels

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

Physicians recommend Royal Baking Powder for its wholesomeness and the health benefits it brings to food.

To Create the Best and Healthiest Food, Royal Baking Powder is Essential.

[Pg 2]

Where shortening is mentioned in the recipes, it is understood that butter or lard, or an equivalent amount of butter substitute or vegetable oil, may be used.

All measurements for all materials listed in the recipes of this book are level.

The standard measuring cup holds half a pint and is divided into quarters and thirds.

To take level measurements, fill a cup or spoon and scrape off the excess with the back of a knife.

One-half spoon is measured along the length of the spoon.

Sift flour before measuring it.

Regulate the oven carefully before mixing the ingredients. Many cakes that are otherwise perfectly made get spoiled because the oven is too hot or not hot enough.

Biscuits and pastries need a hot oven; cakes need a moderate oven.

When a cake is fully baked, it pulls away from the sides of the pan. A gentle touch with your finger that leaves no impression is another sign that the cake is done.

All measurements are level. Four level teaspoons of baking powder are roughly equivalent to one heaping teaspoon as previously used.

[Note: The following 6 lines are notes at the top of pages that are repeated throughout the original book.]

Royal Baking Powder contains no alum.

Royal Baking Powder is completely pure.

Royal Baking Powder leaves no bitter aftertaste.

Royal is made from cream of tartar.

Royal Baking Powder Never Disturbs Digestion

Bake it with Royal and be sure

[Pg 3]

Royal Baking Powder can be used instead of yeast to leaven bread. It performs the same function; that is, it raises the dough, making it light and airy.

The main benefit of using baking powder for bread is the time saved. Royal Baking Powder bread can be mixed and baked in about an hour and a half.

4 cups flour
1 teaspoon salt
1 tablespoon sugar
7 teaspoons Royal Baking Powder
1 medium-sized cold boiled potato
milk (water can be used)

Sift together flour, salt, sugar, and baking powder, then mix in the potato. Add enough milk to create a smooth, thick batter. Pour it immediately into a greased loaf pan, smooth the top with a knife dipped in melted butter, and let it sit in a warm place for about 30 minutes. Bake in a moderate oven for about an hour. Once it's done, remove it from the pan, moisten the top with a few drops of cold water, and let it cool before storing it in the bread box.

1 cup whole wheat or graham flour
1 cup cornmeal
1 cup rye flour or ground rolled oats
5 teaspoons baking powder
1 teaspoon salt
3/4 cup molasses
1-1/3 cups milk

Mix the dry ingredients well; add the molasses to the milk, then combine it with the dry ingredients; beat it thoroughly and pour into greased molds filling them 2/3 full. Steam for 3.5 hours; remove the covers and bake until the top is dry.

1 egg
1 and 3/4 cups milk
1 cup cornmeal
1/3 cup flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 tablespoon shortening

Beat the egg and add one cup of milk; stir in the cornmeal, flour, sugar, salt, and baking powder that have been sifted together. Pour the mixture into a frying pan where the shortening has been melted; pour in the remaining milk but do not stir. Bake for about 25 minutes in a hot oven. There should be a line of creamy custard running through the bread. Cut into triangles and serve.

1 cup cornmeal
1 cup flour
4 teaspoons Royal Baking Powder
3 tablespoons sugar
1 teaspoon salt
1-1/2 cups milk
2 tablespoons melted shortening
1 egg

Mix and sift the dry ingredients; add milk, shortening, and a beaten egg; mix well and pour into a greased shallow pan. Bake in a hot oven for about 25 minutes.

2 cups cornmeal
5 teaspoons Royal Baking Powder
1 teaspoon salt
3 eggs
2 and 1/4 cups milk
4 tablespoons melted shortening
1 cup cooked rice

Mix and sift dry ingredients; add milk and shortening to beaten eggs; stir into the dry mixture; mix in rice and pour into lightly greased shallow pans. Bake in a hot oven for about 30 minutes.

1 1/2 cups of flour
1 1/2 cups of graham flour
4 teaspoons of Royal Baking Powder
1 teaspoon of salt
1 tablespoon of melted shortening
1 egg
1 1/2 cups of liquid (1/2 water and 1/2 milk)
2 tablespoons of sugar or molasses

Mix flour, graham flour, baking powder, and salt together; add the beaten egg, shortening, and sugar or molasses to the liquid; stir into the dry mixture and beat well; add more milk if necessary to make a drop batter. Pour into a greased loaf pan, smoothing it with a knife dipped in cold water. Bake for about one hour in a moderate oven.

1 1/2 cups all-purpose flour
2 cups graham flour
1/2 cup cornmeal
1/2 cup brown sugar
1 teaspoon salt
4 teaspoons baking powder
3/4 cup chopped nuts
1 cup ground raisins
2 cups milk
1/2 cup molasses
1/4 teaspoon baking soda

Sift the dry ingredients together. Stir in the nuts and raisins; then add milk and mix well. After that, combine the molasses and baking soda, then add that mixture. Bake in two small greased loaf pans in a moderate oven for about 45 minutes.

[Pg 4]

2 cups flour
4 teaspoons Royal Baking Powder
1 teaspoon salt
1/2 cup sugar
2/3 cup peanut butter
1 cup milk

Sift together flour, baking powder, salt, and sugar. Mix milk with peanut butter until smooth, then add it to the dry ingredients; stir well. Bake in a greased loaf pan in a low oven for 45 to 50 minutes. It tastes best when it's a day old. It makes delicious sandwiches when sliced thin and filled with either cream cheese or lettuce and mayonnaise.

1 cup prunes or dates
2-1/2 cups graham flour or 1 cup all-purpose flour and 1-1/2 cups graham flour
1/4 cup sugar
1 teaspoon salt
4 teaspoons Royal Baking Powder
1 cup milk
1 tablespoon melted shortening

Stone and chop the fruit (prunes need to be soaked for several hours and drained). Mix together the flour, sugar, salt, and baking powder; add the milk and mix well; then add the fruit and shortening. Pour the mixture into a greased bread pan; let it sit for 20 to 25 minutes in a warm place. Bake in a moderately heated oven for one hour.

4 cups of flour
1 teaspoon of salt
6 teaspoons of Royal Baking Powder
1 tablespoon of shortening
1 and 1/2 cups of milk

Sift together flour, salt, and baking powder; cut in shortening; add milk, and mix with a spoon to create a smooth dough that's easy to handle on a floured surface. Turn out the dough; knead quickly a few times to make it smooth; divide into small pieces; shape each piece by hand into short, somewhat thick tapered rolls; place on greased pans and let them sit in a warm place for 15 to 20 minutes; brush with milk. Bake in a very hot oven. When they're almost baked, brush again with melted butter. Bake for another 10 minutes and serve hot. If you want a glossy finish, before taking them out of the oven, brush with an egg yolk mixed with a little water. These rolls make excellent sandwiches, using fillings like lettuce and mayonnaise, sliced or chopped ham, seasoned chopped cucumbers, egg and mayonnaise with just a little chopped onion and parsley, or any other filling you want.

4 cups rye flour
1 teaspoon salt
6 teaspoons Royal Baking Powder
1-1/2 cups milk
1 tablespoon shortening

Sift the dry ingredients together; then add milk and melted shortening. Knead the mixture on a floured surface and shape it into rolls. Place them in greased pans and let them sit in a warm spot for 20 minutes. Bake in a preheated oven at a moderate temperature for 25 to 30 minutes.

4 cups of flour
1 teaspoon of salt
1 tablespoon of sugar
7 teaspoons of Royal Baking Powder
2 medium-sized cold, boiled potatoes
water or milk

Sift together the flour, salt, sugar, and baking powder. Mix in the potatoes or add them after passing through a ricer. Add enough liquid to form a smooth, soft dough. This will take about one and a half cups. Divide the dough into small pieces, knead each piece, and shape them into small rolls. Place them on a greased pan, brush with melted shortening, and let them sit in a warm place for 15 to 20 minutes. Bake in a hot oven, and when they're almost done, brush them again with melted shortening.

2 1/2 cups of flour
4 teaspoons of Royal Baking Powder
1/2 teaspoon of salt
1 tablespoon of sugar
5 tablespoons of shortening
1 egg
2/3 cup of milk
butter
raisins
chopped nuts
1/2 cup of sugar

Sift together flour, baking powder, salt, and sugar. Add melted shortening and beaten egg to the milk, then mix with the dry ingredients until well combined. Turn the mixture onto a floured surface and knead lightly. Roll out very thin. Spread with butter and sprinkle with raisins, chopped nuts, and a small amount of granulated sugar. Cut into about 4-inch squares. Roll each square up like a jelly roll and press the edges together. Brush with an egg yolk mixed with a little cold water, sprinkle with nuts and sugar, and let it sit in a greased pan for about 15 minutes. Bake in a moderate oven for 20 to 25 minutes.

[Pg 5]

4 cups of flour
1 teaspoon of salt
6 teaspoons of Royal Baking Powder
2-4 tablespoons of shortening
1.5 cups of milk

Sift together flour, salt, and baking powder. Add melted shortening to milk and slowly mix it into the dry ingredients, stirring until smooth. Knead on a floured surface and roll out to half an inch thick. Cut with a biscuit cutter. Press down lightly on one side of the center of each circle with the back of a knife. Butter the smaller section and fold the larger part over it. Place them one inch apart in a greased pan. Let them sit for 15 minutes in a warm place. Brush with melted butter and bake in a hot oven for 15 to 20 minutes.

2 1/4 cups flour
1/2 teaspoon salt
2 tablespoons maple or brown sugar
4 teaspoons Royal Baking Powder
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 egg
1/3 to 2/3 cup water
2 tablespoons shortening

Sift together flour, salt, sugar, baking powder, nutmeg, and cinnamon; add a beaten egg and melted shortening to the water and mix in. Combine well and turn out onto a floured surface. Divide into small pieces; with floured hands, shape into rolls; place them on a greased shallow pan close together; let them sit for 10 to 15 minutes before baking; brush with milk and sprinkle with a little maple or brown sugar. Bake in a moderate oven for 20 to 30 minutes.

For hot cross buns, use a sharp knife to make deep cross cuts; brush with butter, sprinkle with sugar, and bake.

2 1/4 cups flour
1 teaspoon salt
4 teaspoons Royal Baking Powder
2 tablespoons shortening
1 egg
1/2 cup water
1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons seeded raisins

Sift 2 tablespoons of measured sugar with flour, salt, and baking powder; lightly mix in the shortening; add the beaten egg to the water and mix slowly. Roll out to 1/4-inch thick on a floured surface; brush with melted butter, then sprinkle with sugar, cinnamon, and raisins. Roll it up like a jelly roll; cut into 1-1/2-inch pieces; place them cut side up on a greased pan; sprinkle with sugar and cinnamon. Bake in a moderate oven for 30 to 35 minutes; remove from the pan immediately.

2 cups of flour
4 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of shortening
1/2 cup of milk
1 tablespoon of butter
1 cup of brown sugar

Sift together flour, baking powder, and salt; add shortening and mix in lightly; slowly add milk to create a soft dough; roll out to 1/4-inch thick. Soften the butter and spread it over the dough; sprinkle with brown sugar. Roll it up like a jelly roll; cut into 1-1/2-inch pieces and place them cut side up on a well-greased pan. Bake in a moderate oven for about 30 minutes; remove from the pan immediately.

2 cups of flour
1/2 teaspoon of salt
3 tablespoons of sugar
4 teaspoons of baking powder
2 tablespoons of shortening
2/3 cup of milk

Mix and sift the dry ingredients; add melted shortening and enough milk to make a very thick batter. Spread it 1/2-inch thick in a greased pan; add the topping mixture. Bake for about 30 minutes in a moderate oven.

Top Mix

2 tablespoons of flour
1 tablespoon of cinnamon
3 tablespoons of sugar
3 tablespoons of shortening

Mix the dry ingredients, then work in the shortening and spread it generously over the top of the dough before baking.

2 cups flour
3/4 teaspoon salt
4 tablespoons sugar
3 teaspoons baking powder
4 tablespoons shortening
1 egg
1/2 cup milk

Sift the dry ingredients together; mix in the shortening; add the beaten egg to the milk and combine with the dry ingredients to create a soft dough. Divide the dough into six long, narrow pieces; use your hands to roll out each piece very long and thin on a board. Spread with butter; cut each piece in half, then starting from the center, twist the two pieces together and bring the ends around to form a crescent shape. Place them into a greased pan and sprinkle with chopped nuts. Bake in a hot oven for 15 to 20 minutes. While they’re hot, brush with a thin icing made from 1/2 cup of confectioner's sugar mixed with 1 tablespoon of hot water.

[Pg 6]

3 cups of flour
6 tablespoons of sugar
4 teaspoons of Royal Baking Powder
1 teaspoon of salt
1/2 to 3/4 cup of milk
3 tablespoons of shortening
1 egg
1 cup of raisins, washed, drained, and floured
1/2 cup of chopped nuts

Sift the dry ingredients together; add the raisins; mix melted shortening and beaten egg into the milk, then combine with the dry ingredients to create a soft dough. Roll it out lightly to about 1/2 inch thick; cut it into two long strips and twist them together to form a ring. Place it in a greased pan and sprinkle with sugar and nuts; let it sit for about 20 minutes. Bake in a moderate oven for 20 to 25 minutes.

Of all breakfast foods, nothing is as delicious and satisfying as a hot, light, flaky Royal Baking Powder Biscuit, fresh from the oven, with a crispy brown crust, broken apart and spread with butter, honey, jam, or marmalade.

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup milk or half milk and half water

Sift together flour, baking powder, and salt, then add shortening and mix it in lightly. Gradually add the liquid; roll or pat the dough on a floured surface to about one inch thick (handle it as little as you can); cut with a biscuit cutter. Bake in a hot oven for 15 to 20 minutes.

Same as the recipe for biscuits, but add more milk to create a thicker batter. Drop by spoonfuls onto a greased pan and bake in a hot oven.

2 cups whole wheat flour
3/4 teaspoon salt
4 teaspoons baking powder
2 teaspoons shortening
1 cup milk
4 tablespoons chopped raisins

Mix the flour, salt, and baking powder together well, or sift through a coarse strainer. Lightly rub in the shortening, then add milk and mix to form a soft dough. Stir in the raisins. Drop spoonfuls onto a greased baking sheet or into muffin tins, spacing them quite far apart. Bake in a moderate oven for about 25 minutes.

1/2 cup bran
1-1/2 cups flour
5 teaspoons Royal Baking Powder
3/4 teaspoon salt
3 tablespoons sugar
1/2 cup water
2 tablespoons melted shortening

Mix bran, flour, baking powder, salt, and sugar well; add enough water to create a soft dough; mix in shortening; roll out on a floured surface to about 1/4-inch thick; cut with a biscuit cutter. Bake in a hot oven for 12 to 15 minutes.

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon shortening
6 tablespoons grated cheese
5/8 cup milk

Sift together flour, baking powder, and salt; add shortening and cheese; mix in lightly; gradually add milk, just enough to hold the dough together. Roll out on a floured surface to about 1/2 inch thick; cut with a biscuit cutter. Bake in a hot oven for 12 to 15 minutes.

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
2 tablespoons shortening
1/3 cup water

Sift together flour, baking powder, salt, and sugar; add a well-beaten egg and melted shortening to water and mix with the dry ingredients to create a soft dough. Roll it out on a floured surface to about 1/2 inch thick; use a biscuit cutter to cut out shapes. Bake in a moderate oven for about 25 minutes.

2 cups of flour
3 teaspoons of Royal Baking Powder
1 tablespoon of sugar
1/2 teaspoon of salt
1 cup of milk
2 eggs
1 tablespoon of shortening

Sift together flour, baking powder, sugar, and salt; add milk, beaten eggs, and melted shortening; mix well. Fill greased muffin tins halfway and bake in a hot oven for 20 to 25 minutes.

[Pg 7]

2 cups of flour
3 teaspoons of Royal Baking Powder
1 teaspoon of salt
1 tablespoon of sugar
3/4 cup of milk
2 eggs
1 tablespoon of shortening
1 cup of berries

Sift together flour, baking powder, salt, and sugar; slowly add milk, well-beaten eggs, and melted shortening; mix thoroughly and add berries that have been carefully sorted and floured. Grease muffin tins; drop one spoonful into each. Bake for about 30 minutes in a moderate oven.

1/2 cup of cooked hominy, oatmeal, or another cereal
1/2 teaspoon of salt
1-1/2 tablespoons of shortening
1 egg
1/2 cup of milk
1 cup of flour
1/2 cup of cornmeal
4 teaspoons of Royal Baking Powder

Mix together cereal, salt, melted shortening, beaten egg, and milk. Add flour and cornmeal that have been sifted with baking powder; mix well. Bake in greased muffin tins or a shallow pan in a hot oven for 25 to 30 minutes.

3/4 cup cornmeal
1-1/4 cups flour
4 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
1 cup milk
2 tablespoons shortening
1 egg

Sift together cornmeal, flour, baking powder, salt, and sugar; add milk, melted shortening, and a well-beaten egg; mix well. Half fill greased muffin tins and bake for about 35 minutes in a hot oven.

2 cups stale bread crumbs
1 and 1/4 cups milk
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 tablespoon shortening

Soak bread crumbs in cold milk for 10 minutes; add flour, baking powder, and salt that have been sifted together; then add well-beaten eggs and melted shortening; mix well. Heat the muffin tins, grease them, and drop one tablespoon of batter into each. Bake for 20 to 25 minutes in a hot oven.

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2/3 cup milk
1 egg
1 tablespoon shortening
1 cup cold cooked rice

Sift together flour, baking powder, salt, and sugar; slowly add milk; then mix in a well-beaten egg and melted shortening; add rice and mix well. Grease the muffin tins; drop one spoonful of the mixture into each one. Bake for 20 to 30 minutes in a hot oven.

1/3 cup of butter
1 egg
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of milk
1/2 pound of dates

Cream the butter, then add the beaten egg, flour (with baking powder and salt sifted in), and milk. Mix in the pitted dates that have been chopped into small pieces. Bake for about 25 minutes in greased gem pans in a hot oven.

For sweet muffins, sift 1/4 cup of sugar with the dry ingredients.

2 cups of flour
3 teaspoons of Royal Baking Powder
1 teaspoon of salt
2 tablespoons of sugar
2 tablespoons of shortening
2 eggs
1/3 cup of milk

Sift together flour, baking powder, salt, and sugar; add shortening and mix in very lightly. Beat eggs until fluffy; add milk to the eggs and gradually combine with the mixture. Roll out to 1/2-inch thick on a floured surface; cut into 3-inch squares and fold them over to make triangles; brush with milk; sprinkle with sugar. Bake for about 25 minutes in a hot oven.

2 cups flour
3 teaspoons Royal Baking Powder
1/2 cup sugar
3/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons shortening
1/2 cup currants

Sift together flour, baking powder, sugar, and salt; add the beaten egg and melted shortening to the milk and mix with the dry ingredients; add the currants that have been washed, dried, and floured; mix well. The batter should be thick. Grease hot muffin tins and fill them halfway. Bake for about 20 minutes in a hot oven.

[Pg 8]

2 cups flour
1/2 teaspoon salt
2 eggs
2 cups milk

Sift together flour and salt. Create a well in the flour, crack the eggs into the well, add milk, and mix until smooth. Pour into hot greased gem pans and bake for 25 to 35 minutes in a very hot oven. If taken out of the oven too soon, they will fall.

1 cup graham flour
1 cup all-purpose flour
3/4 teaspoon salt
4 teaspoons baking powder
1 cup milk
1 egg
2 tablespoons molasses or sugar
3 tablespoons shortening

Mix together the dry ingredients; add milk, a beaten egg, molasses, and melted shortening. Bake in greased gem pans in a hot oven for about 25 minutes.

2 cups of green corn processed in a food chopper
1/4 cup of milk, or 1/2 cup if the corn is dry
2 eggs
2 cups of flour
3 teaspoons of Royal Baking Powder
1 teaspoon of salt
1/8 teaspoon of pepper

To the corn, add milk and well-beaten eggs; mix in flour, baking powder, salt, and pepper that have been sifted together; combine everything thoroughly. Drop the mixture into hot greased gem pans. Bake in a hot oven for 20 to 25 minutes.

2 cups of flour
3 teaspoons of Royal Baking Powder
1/2 teaspoon of salt
2 tablespoons of sugar
2 teaspoons of shortening
2/3 cup of milk
1 cup of chopped figs
1 egg

Sift together flour, baking powder, salt, and sugar; add shortening and mix very lightly; slowly add enough milk to create a soft dough. Dust a surface with flour and roll out the dough to 1/4-inch thick, cut into squares, and place one tablespoon of fig on each piece; brush the edges with cold milk; fold like an envelope, and press the edges together. Brush the tops with an egg beaten with one tablespoon of milk and one teaspoon of sugar. Bake for about 20 minutes in a hot oven.

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
3/4 cup milk
2 eggs
2 tablespoons shortening

Sift together flour, baking powder, salt, and sugar; then add milk, well-beaten eggs, and melted shortening; mix thoroughly. Bake in a greased shallow pan or muffin tins in a moderate oven for about 25 minutes.

Griddle cakes, made today with Royal Baking Powder, have become very popular. When made properly, they are delicious, healthy, appealing, and nutritious.

The batter should be thin. The cakes need to be small and not too thick—about one-eighth of an inch when baked.

An iron frying pan can be used instead of a griddle. In any case, use just enough grease to prevent the cakes from sticking. Turn them only once.

2 cups of flour
1/2 teaspoon of salt
5 teaspoons of Royal Baking Powder
1-1/2 cups of milk
2 tablespoons of shortening

Mix and sift the dry ingredients; add milk and melted shortening; beat well. Cook on a lightly greased hot griddle.

1 ¾ cups flour
½ teaspoon salt
3 teaspoons Royal Baking Powder
2 eggs
1 ½ cups milk
1 tablespoon shortening

Mix and sift the dry ingredients; add beaten eggs, milk, and melted shortening; mix well. Bake on a slightly greased hot griddle, turning only once.

2 cups buckwheat flour
1 cup all-purpose flour
6 teaspoons baking powder
1-1/2 teaspoons salt
2-1/2 cups milk or a mix of milk and water
1 tablespoon molasses
1 tablespoon melted shortening

Sift together the flours, baking powder, and salt; add molasses and shortening to the liquid; mix well. Cook on a hot, lightly greased griddle, flipping only once.

[Pg 9]

1-1/3 cups cornmeal
1-1/2 cups boiling water
1 tablespoon shortening
3/4 cup milk
1 tablespoon molasses
2/3 cup flour
1 teaspoon salt
4 teaspoons Royal Baking Powder

Scald cornmeal with boiling water; add shortening, milk, and molasses; mix in the flour, salt, and baking powder that have been sifted together; mix well. Cook on a hot, slightly greased griddle, flipping once.

1 cup cooked rice
1 cup milk
1 tablespoon shortening
1 teaspoon salt
1 egg
1 cup flour
2 teaspoons Royal Baking Powder

Mix rice, milk, melted shortening, salt, and a well-beaten egg; stir in flour and baking powder that have been sifted together; mix well. Bake on a hot, lightly greased griddle, turning only once.

1 cup of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 eggs
1 tablespoon of sugar
2 cups of milk
1/2 cup of cream
jam
powdered sugar

Sift together flour, baking powder, and salt. Add eggs that have been beaten with sugar, milk, and cream. The batter should be very thin. Heat a small frying pan with a little melted butter. Pour in just enough batter to cover the bottom of the pan. Cook over high heat. Flip it and brown the other side. Spread with jam and roll it up. Dust with powdered sugar and serve hot.

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 the beaten eggs, then mix into the dry ingredients; combine thoroughly. Cook on a hot, lightly greased griddle, flipping only once.

2 cups of flour
4 teaspoons of Royal Baking Powder
3/4 teaspoon of salt
1-3/4 cups of milk
2 eggs
1 tablespoon of melted shortening

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

Fritters can be served for lunch, dinner, or supper, as an appetizer, a side dish, or a dessert, depending on the ingredients used. The basic batter is pretty much the same for all fritters, and with a few additions, the first recipe shared can be used to make many different kinds. Using Royal Baking Powder, you can whip up a great fritter batter in just a few minutes.

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

1 cup of flour
1.5 teaspoons of Royal Baking Powder
1/4 teaspoon of salt
1 egg
2/3 cup of milk

Sift the dry ingredients together, then add the beaten egg and milk. Mix until smooth.

4 large apples
2 tablespoons powdered sugar
1 tablespoon lemon juice

Peel and core apples and cut them into slices; add sugar and lemon juice. Dip each slice into plain fritter batter. Fry until light brown in hot oil. Drain and sprinkle with powdered sugar.

Fruits other than apples can be used in fritters by following the instructions for apple fritters. Canned whole fruits drained of syrup can also be used. Chop the fruit (not too finely) and mix it into the plain fritter batter. Drop spoonfuls into hot oil, turning until golden brown. Drain and dust with powdered sugar.

[Pg 10]

1 cup flour
2 teaspoons 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 the dry ingredients. Add the others in order. Pass the bananas through a sieve before adding them. Beat everything thoroughly. Drop by spoonfuls into hot oil. Drain and sprinkle with powdered sugar.

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
2 eggs

Add milk to the corn; mix in flour that's been sifted with salt, pepper, and baking powder; then add shortening and beaten eggs; mix well. Fry spoonfuls on a hot greased griddle or frying pan.

If frying in deep fat, make the batter thicker by adding 1/2 cup of flour and 1 teaspoon of Royal Baking Powder.

1 1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/3 teaspoon of pepper
1/3 teaspoon of paprika
1/2 cup of milk or clam juice
2 eggs
1 1/2 teaspoons of grated onion
1 teaspoon of melted shortening
10 clams

Sift together the dry ingredients; add the liquid, beaten eggs, onion, and shortening; rinse the clams, chop them up, and mix them into the batter. Take a spoonful of the batter for each fritter and fry it on a hot greased griddle or in deep fat.

In no area of cooking is Royal Baking Powder more useful and important than in making a great cake.

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

If you’re using unsalted shortening, use a little less and add a small amount of salt.

Sift flour before measuring it.

The most important thing is baking the cake. Preheat the oven before mixing the ingredients. Check the general suggestions, page 2.

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; gradually add sugar, then mix in a well-beaten egg and flavoring. Sift together flour, baking powder, and salt, then incorporate into the mixture a little at a time, alternating with milk. Bake in greased loaf pans, layer pans, or patty pans in a moderate oven. It can also be served hot as cottage pudding.

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 the shortening; gradually add the sugar, then mix in the yolks of eggs that have been beaten until thick. Add the flavoring. Sift together the flour and baking powder, then add them alternately, a little at a time, along with the milk to the first mixture. Bake in a greased loaf pan in a moderate oven for 35 to 45 minutes. Cover with white icing, page 16.

Note—This is a great cake to make alongside the Three-Egg Angel Cake. You only need three eggs for both.

1 cup sugar.
1 and 1/3 cups flour
1/2 teaspoon cream of tartar
3 teaspoons Royal Baking Powder
1/3 teaspoon salt
2/3 cup hot milk
1 teaspoon almond or vanilla extract
whites of 3 eggs

METHOD I

Mix and sift the first five ingredients four times. Gradually add hot milk while continuing to beat the mixture; then add vanilla; mix well and gently fold in the egg whites beaten until fluffy. Pour into an ungreased angel cake pan and bake in a very low oven for about 45 minutes. Remove from the oven; turn the pan upside down and let it cool completely. Top with white or chocolate icing, page 16.

[Pg 11]

METHOD II

Boil sugar with cold milk until it thickens, then pour it very slowly over the beaten egg whites. Gently fold in the flour, cream of tartar, salt, and baking powder that have been sifted together five times. Using a whisk, beat the mixture with long strokes until it’s very light; add your desired flavoring. Pour it into an ungreased angel food cake pan and place it in a cold oven, then turn on the heat and bake at a low temperature for 25 minutes. Increase the temperature slightly and bake for an additional 30 minutes or until it’s completely baked. Remove it from the oven, invert the pan, and let it cool completely. Top it with white or chocolate icing, page 16.

whites from 8 eggs
1 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon Royal Baking Powder
3/4 cup flour
1 teaspoon vanilla extract

Whip egg whites until they form stiff peaks; add cream of tartar; gently fold in sugar; fold in flour that has been sifted four times with baking powder and salt; add vanilla. Pour into an ungreased pan and bake for 45 to 50 minutes in a moderate oven. Remove from the oven; invert the pan and let it cool completely. Frost with either chocolate or white icing, page 16.

1/2 cup shortening
1 cup sugar
2 eggs
1-3/4 cups flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup milk

Cream shortening; add sugar and egg yolks; mix well; sift together flour, baking powder, and cinnamon, then add them alternately with milk; fold in beaten egg whites. Bake in a greased pan in a moderate oven for 35 to 40 minutes. Cover with boiled icing, page 16.

1 cup shortening
2 cups sugar
1 teaspoon almond or vanilla extract
3/4 cup milk
3-1/2 cups flour
3 teaspoons Royal Baking Powder
whites of six eggs

Beat the shortening until it's creamy, gradually adding sugar. Mix in the flavoring extract and beat until smooth. Then, alternately add a little milk and sifted flour (which has been sifted three times with baking powder) into the mixture. Beat the egg whites until stiff peaks form, and gently fold them into the batter without beating. Bake in a greased loaf pan in a moderate oven for about one hour.

1 cup brown sugar
1-1/4 cups water
1 cup seeded raisins
2 ounces citron, finely chopped
1/3 cup shortening
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 cups flour
5 teaspoons Royal Baking Powder

Boil sugar, water, fruit, shortening, salt, and spices together in a saucepan for 3 minutes; when cool, add the sifted flour and baking powder; mix well. Bake in a greased loaf pan in a moderate oven for about 45 minutes.

3 squares of unsweetened chocolate
2 tablespoons of sugar
1-1/2 tablespoons of milk
4 tablespoons of shortening
1 cup of sugar
2 eggs
2/3 cup of milk
1-1/3 cups of flour
2 teaspoons of Royal Baking Powder
1/8 teaspoon of salt

Cook slowly until the first three ingredients are smooth. Cream the shortening, then add the sugar and beat well. Add the egg yolks and beat again. Stir in the chocolate mixture, then alternately add the milk and the flour that's been sifted with the baking powder and salt. Fold in the beaten egg whites. Bake in a greased loaf pan in a moderate oven for 50 to 60 minutes. Cover with white or chocolate icing, page 16.

1 cup of butter
1 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of lemon extract
5 eggs
2 cups of flour
1 teaspoon of Royal Baking Powder
Set aside 2 egg whites for icing

Cream the butter, then gradually add the sugar while mixing well. Add the flavoring and the yolks of eggs that have been beaten until they’re pale yellow. Beat the three egg whites until they’re light and fluffy, then gradually fold them in along with the flour that has been sifted with the baking powder. Mix everything well and bake in a greased loaf pan in a moderate oven for about an hour. Top it off with decorative frosting, page 16, made from the two remaining egg whites.

[Pg 12]

2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
4 cups flour
1 cup shelled almonds
2 tablespoons orange peel
2 tablespoons lemon peel
2 cups sliced citron
1 cup grape juice
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground mace
1/4 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon salt
4 teaspoons Royal Baking Powder

Cream together the shortening and sugar; add the beaten egg yolks; then add the washed and dried raisins and currants, over which a cup and a half of flour has been sifted. Blanch the almonds and chop them in a food processor along with the lemon and orange peels, then add them in; slice the citron very thin and add it too; stir in the grape juice and half of the stiffly beaten egg whites. Sift together the spices, salt, baking powder, and flour and incorporate them; mix well and fold in the remaining egg whites. Pour the mixture into two 12-inch pans that have been lined with four layers of brown paper and bake in a moderate oven for one hour; then cover with a double layer of brown paper, place asbestos plates underneath, and continue baking for about two more hours.

1/2 cup shortening
1 cup light brown sugar
2 eggs
1/4 cup strong coffee
1/3 cup rich milk or cream
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/2 lb. raisins
1/8 lb. sliced citron
1/4 lb. figs, cut into strips

Cream the shortening; add sugar; add egg yolks, coffee, and milk; sift together flour and baking powder and add them slowly; add the fruit, which has been lightly floured, and gently fold in the beaten egg whites. Bake in a greased loaf pan for 60 to 90 minutes.

1 cup boiling water
1 lb. pitted and chopped dates
3/4 cup brown sugar
2 tablespoons shortening
1 square melted chocolate
1 egg
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1-3/4 cups flour
3/4 cup chopped pecans

Pour boiling water over the dates. Cream together the sugar and shortening; add the chocolate and beaten egg; mix well and then add the dates and water. Sift the baking powder, salt, and flour together; gradually add this mixture along with the pecan nuts. Bake in a greased loaf pan in a slow oven for an hour and a half.

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon lemon extract
1/2 cup whole milk or light cream
1 cup flour
1/2 cup corn starch
3 teaspoons Royal Baking Powder

Cream the shortening, then gradually add the sugar. Mix in the beaten egg yolks and flavoring. Slowly incorporate the milk. Sift together the flour, cornstarch, and baking powder, then add them to the mixture. Gently fold in the beaten egg whites. Bake in a greased loaf pan in a moderate oven for 35 to 45 minutes, and then cover with frosting, page 16.

1/3 cup shortening
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1-1/2 cups flour
1/4 teaspoon salt
2 teaspoons Royal Baking Powder
1 cup chopped nuts—preferably pecans

Cream shortening, add sugar, egg yolks, flavoring, and milk, and mix well; then add sifted flour, salt, and baking powder, along with chopped nuts; fold in beaten egg whites. Bake in a greased loaf pan in a moderate oven for 35 to 45 minutes. Once soft, cover the top with maple icing page 17. While it's still soft, sprinkle with chopped nuts.

1/2 cup shortening
2/3 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2/3 cup milk

Cream the shortening. Gradually add sugar while continually beating; then add the beaten egg and molasses. Mix in half of the flour, baking powder, salt, and sifted spices; combine thoroughly, then add the milk and the rest of the dry ingredients. Mix well. Bake in a greased shallow pan in a moderate oven for about 40 minutes. Serve hot.

[Pg 13]

2 cups flour
2 teaspoons baking powder
1/2 cup shortening
1-1/4 cups sugar
1/2 cup milk
1 teaspoon vanilla extract
3 eggs
1/2 cup fresh grated coconut

Sift flour and baking powder three times; beat the shortening and sugar until creamy; add milk and vanilla, then flour gradually; mix until smooth; add eggs one at a time, stirring and beating the batter well after each egg is added. Bake in a greased loaf pan in a moderate oven for 1 hour. Top with boiled icing, page 16, and sprinkle with coconut.

WHITE PART

3 tablespoons shortening
1/2 cup sugar
1/2 teaspoon lemon extract
1/2 cup milk
1 cup flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 egg white

Cream the shortening; gradually add the sugar; mix in the flavoring and milk. Beat well, then add the flour sifted with baking powder and salt. Fold in the beaten egg white.

DARK SIDE

3 tablespoons shortening
1/2 cup sugar
yolk of 1 egg
1/2 cup milk
1 cup flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
2 tablespoons cocoa

Cream the shortening; add the sugar gradually; add the egg yolk and mix well. Mix in the milk; then add the flour, baking powder, salt, spices, and cocoa that have been sifted together. Spoon this batter and the same amount of the white batter alternately into a greased loaf pan, but do not mix. Bake in a moderate oven for about 45 minutes. Cover with white icing, page 16.

Make plain cake page 10; save one-third of the batter and mix in 1-1/2 squares of melted unsweetened chocolate. Drop spoonfuls of this chocolate mixture into the white batter after pouring it into the pan. Bake in a moderate oven for about 45 minutes.

1 1/2 cups flour
7/8 cup sugar
2 teaspoons Royal Baking Powder
2 tablespoons melted shortening
1 egg
1/2 cup milk
1 teaspoon lemon extract
1/2 cup freshly grated coconut

Sift together the flour, sugar, and baking powder. Add the shortening and beaten egg to the milk, then combine it with the dry ingredients. Mix thoroughly, add the flavoring and coconut, and bake in a greased loaf pan in a moderate oven for 35 to 45 minutes. Sprinkle with powdered sugar or frost with white icing, page 16, and top with grated coconut.

1/3 cup shortening
1 cup sugar
1 egg
1 cup milk
1-3/4 cups flour
4 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Cream shortening, then gradually add sugar while beating well. Mix in the beaten egg, half of the milk, and combine thoroughly. Add half of the flour that has been sifted with salt and baking powder. Then, add the rest of the milk, followed by the remaining flour and flavoring, beating after each addition. Bake in greased layer cake pans in a moderate oven for 15 to 20 minutes.

CHOCOLATE FILLING AND ICING

3 cups powdered sugar
boiling water
1 teaspoon vanilla extract
2 ounces unsweetened chocolate
1/2 teaspoon grated orange peel

To sugar, add boiling water slowly to create a smooth paste; then mix in vanilla, melted chocolate, and orange peel. Spread this mixture between the layers and on top of the cake.

1/3 cup shortening
1 cup sugar
2 eggs
2/3 cup milk
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon vanilla extract

Cream the shortening; add sugar and egg yolks; mix well and add half the milk; add half the flour that’s been sifted with baking powder; mix in the flavoring, milk, and the rest of the flour. Bake in two greased layer cake pans in a moderate oven for about 20 minutes.

[Pg 14]

Orange filling and icing

whites from 2 eggs
1-1/2 cups powdered sugar
rind and soft pulp of 1 orange

Whip the eggs until they're frothy and stiff; gradually add sugar until it becomes thick enough to spread. Mix in the pulp and zest of the orange. You can add orange coloring if you like.

1/2 cup shortening
1 cup granulated sugar
1/2 cup cold water
2 cups flour
2 teaspoons Royal Baking Powder
whites of 3 eggs
1 teaspoon vanilla or almond extract

Cream together the shortening and sugar until it's very light; slowly add water, almost drop by drop, while constantly beating. Stir in the flour and baking powder that have been sifted together twice; add flavoring; mix in the egg whites that have been beaten until stiff. Bake in two greased layer cake pans in a moderate oven for 20 to 25 minutes. Put together with fresh strawberry or maple filling, page 17.

1/2 cup shortening
1 cup sugar
2.5 ounces chocolate
1/2 cup mashed potatoes
1 egg
3/8 cup milk
1.25 cups flour
2 teaspoons Royal Baking Powder
1/2 cup chopped nuts
1/2 teaspoon vanilla extract

Cream shortening; add sugar, melted chocolate, and mashed potatoes; mix well; add egg yolk, milk, and the sifted flour and baking powder; beat well; add nuts, vanilla, and beaten egg white; mix thoroughly. Bake in a greased shallow pan in a moderate oven for 25 to 35 minutes.

Marshmallow frosting

3/4 cup granulated sugar
1/3 cup water
6 to 8 marshmallows
whites of 1 egg
a few drops of vanilla extract

Boil sugar and water without stirring until the syrup forms a thread; melt marshmallows in the syrup; pour slowly over beaten egg whites; add flavoring and spread very thickly over the cake. Melt 2 ounces of unsweetened chocolate with half a teaspoon of butter and spread a thin layer over the icing when it's cool.

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt

Cream the shortening and sugar together until it’s light and fluffy. Then, slowly add the beaten egg yolks, flavoring, and milk. Sift together the flour and salt; add half of the mixture, followed by half of the beaten egg whites. Next, add the rest of the flour that has been sifted with baking powder, stirring after each addition, and then fold in the remaining egg whites. Bake in greased layer cake pans in a moderate oven for 15 to 20 minutes. Assemble the layers with cream filling and cover the top and sides with white icing.

Cream Filling

1 cup milk
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract

Scald the milk. Mix cornstarch, salt, and sugar with a bit of cold milk; add to the beaten egg; then mix into the hot milk. Cook for about three minutes or until thick and smooth; add flavoring, and spread between the layers.

1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup milk
2 cups flour
1/8 teaspoon salt
3 teaspoons Royal Baking Powder

Cream shortening, then gradually add sugar. Mix in flavoring and the beaten egg, followed by the milk. Combine well, then add the flour, salt, and baking powder that have been sifted together. Bake in three greased layer cake pans in a moderate oven for 12 to 15 minutes.

Coconut filling and icing

1 1/2 cups granulated sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla extract, a few drops of lemon juice
1 cup freshly grated coconut

Cook sugar and water slowly without stirring until the syrup can form a thread; pour it slowly over the beaten egg whites; beat until it's thick; add flavoring. Spread it between layers and on top of the cake. While the icing is still soft, sprinkle generously with coconut.

[Pg 15]

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt

Cream the shortening and sugar; add the egg yolks and flavoring; mix well; slowly add the milk while stirring until smooth; sift the flour, baking powder, and salt together; add half of this mixture, then half of the beaten egg whites, then the rest of the flour (stirring after each addition); mix in the remaining egg whites. Bake in greased layer cake pans in a moderate oven for 12 to 15 minutes. For the middle layer of chocolate, take one-third of the batter from the above recipe and add 1 oz. of melted chocolate. Assemble with maple icing, page 17.

1/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons Royal Baking Powder
1/8 teaspoon salt

Cream shortening well; add sugar; add the egg yolk and vanilla; mix well; add milk, then flour, baking powder, and salt that have been sifted together; mix in beaten egg white. Bake in three greased layer pans in a hot oven for about 15 minutes. Assemble the cake with fruit filling and cover it with white icing, page 16.

Fruit Filling

1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons corn starch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 lemon

Cook jelly with water, fruit, and sugar; add corn starch that has been mixed with a little cold water. Cook until it thickens, take it off the heat; mix in nuts and lemon juice. Let it cool and spread between layers of cake.

1/2 cup shortening
1 cup sugar
whites from 3 eggs
1/2 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1-3/4 cups flour
2 teaspoons Royal Baking Powder

Cream the shortening; add sugar and the unbeaten white of one egg; then slowly add the milk, beating between each addition; add flavoring; mix in flour that has been sifted with baking powder; lastly, fold in the beaten whites of 2 eggs. Bake in greased square layer pans in a hot oven for about 15 minutes. Use the filling below and cover the top and sides of the cake with white icing, page 16.

Filling

1 1/2 cups sugar
1/2 cup water
whites of 2 eggs
1/2 cup chopped seeded raisins
1/2 cup chopped figs
1 cup chopped blanched almonds or pecans
1/2 teaspoon vanilla extract

Boil sugar and water without stirring until the syrup spins a thread. Slowly pour the syrup over the beaten eggs. Mix in the fruit, nuts, and flavoring. Spread between layers of cake.

6 eggs
1 cup granulated sugar
rind from half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Beat the egg yolks with a whisk until thick; gradually add the sifted sugar, then the grated lemon zest, lemon juice, and half of the beaten egg whites; mix well; carefully fold in the flour that has been sifted with the baking powder and salt; add the rest of the egg whites, mix gently, and bake in an ungreased sponge cake pan in a moderate oven for 35 to 45 minutes. When the cake pulls away from the sides of the pan, remove it from the oven and turn it upside down on a cooling rack.

1 cup sugar
1/2 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1 teaspoon vanilla or lemon extract
1/8 cup cold water

Boil sugar and water without stirring until the syrup can form a thread, then slowly add it to the beaten egg whites, mixing until the mixture is cool. Sift together the flour, salt, and baking powder three times. Beat the egg yolks until thick. Gradually add the flour mixture and egg yolks to the egg white mixture, alternating between them. Add cold water and flavoring, mixing gently. Bake in an ungreased pan in a moderate oven for about one hour.

[Pg 16]

2 eggs
1 cup sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
1 cup flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt

Beat the egg yolks until they're thick; add half of the sugar, beating continuously; then mix in hot milk, the rest of the sugar, and the beaten egg whites; add flavoring; then fold in the flour, salt, and baking powder that have been sifted together. Bake in an ungreased tube pan in a moderate oven for about 25 minutes.

1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup strong coffee
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 teaspoons mixed spices

Cream the shortening and sugar until light; add the beaten egg yolks; slowly add the coffee; add half of the flour sifted with baking powder, salt, and spices; mix well and fold in the beaten egg whites; add the remaining flour and mix gently. Bake in greased layer cake pans in a moderate oven for 45 to 50 minutes. Spread the layers and cover the top with

Mocha Frosting and Filling

1 tablespoon butter
1 cup powdered sugar
1 tablespoon cocoa powder
2 tablespoons strong coffee
1/4 teaspoon salt

Cream together butter and sugar; then mix in cocoa, coffee, and salt until smooth. If it’s too dry, add more coffee.

1 cup granulated sugar
1/2 cup water
1 egg white
1/2 teaspoon flavor extract
1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until the syrup forms a thread; pour it very slowly over the stiffly beaten egg white and beat until smooth; add flavoring and baking powder; let it sit for a few minutes before spreading.

1 unbeaten egg white
1-1/2 cups powdered sugar
1 teaspoon vanilla extract

Put the egg white in a shallow dish; gradually add sugar while beating with a whisk until it reaches the right consistency to spread; then add vanilla and spread it on the cake.

1 1/2 cups granulated sugar
1/2 cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until the syrup can spin a thread; then, add it very slowly to the beaten egg whites. Add flavoring and baking powder, and beat until smooth and stiff enough to spread. Place the mixture over boiling water, stirring constantly until the icing slightly grates on the bottom of the bowl. Spread it on the cake, saving a small portion of icing to decorate the edge of the cake. You can use a pastry bag to pipe it or a cone made from regular white letter paper.

1 and 1/2 cups powdered sugar
2 tablespoons hot milk
1/2 teaspoon butter
1/2 teaspoon vanilla extract

Add butter to hot milk; slowly add sugar to achieve the right consistency for spreading; add vanilla. Spread on the cake.

For pink icing, add one tablespoon of strawberry or another fruit juice. For yellow icing, add one teaspoon of egg yolk and flavor it with orange zest and one teaspoon of lemon juice.

1 unbeaten egg white
7/8 cup granulated sugar
3 tablespoons cold water

Place all ingredients in the top of a double boiler. Set it over boiling water and beat with a mixer for seven minutes. Add 1/2 teaspoon of flavoring and spread it on the cake.

For "Chocolate Icing," add 1.5 ounces of melted unsweetened chocolate to the mixture above.

For "Coffee Icing," add 3 tablespoons of cold brewed coffee instead of water.

2 egg whites
2 cups powdered sugar
1 1/2 tablespoons milk
1 teaspoon vanilla extract
4 ounces chocolate
1 teaspoon butter

Beat egg whites until stiff; gradually add sugar while mixing thoroughly; then add milk, vanilla, and chocolate that’s been melted with butter; mix until smooth. Spread on the cake.

[Pg 17]

3 ounces of melted chocolate
3 tablespoons of cream
1 egg
3/4 cup of powdered sugar
1 tablespoon of corn starch
1/8 teaspoon of salt
1 teaspoon of vanilla extract

Add melted chocolate and cream to the beaten egg; gradually mix in powdered sugar; add cornstarch that has been mixed with a little cold water; cook in the top of a double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.

2/3 cup light syrup
1/3 cup granulated sugar
2 tablespoons cold water
whites of 2 eggs
1 teaspoon cornstarch
1/2 teaspoon Royal Baking Powder
1 teaspoon vanilla extract

Boil syrup, sugar, and water without stirring until the syrup forms a thread; slowly pour it into stiffly beaten egg whites and mix well. Add cornstarch, baking powder, and flavoring, and stir until smooth.

1 and 3/4 cups sugar
1/8 teaspoon salt
1/2 cup water
1/2 cup marshmallows
whites from 3 eggs

Mix sugar, salt, and water, add marshmallows, and boil until the syrup spins a thread. Then, slowly add it to the beaten egg whites; beat until it's firm enough to spread.

2 cups granulated sugar
2/3 cup boiling water
whites of 2 eggs
1/4 cup chopped nuts
1 cup mixed figs, raisins, citron, cherries, and pineapple, finely chopped

Boil sugar and water without stirring until the syrup reaches a thread consistency; beat the egg whites until stiff; slowly add the syrup while beating continuously; once cool, mix in the nuts and fruit. Spread this mixture between layers of cake.

Crush ten strawberries with a bit of sugar and a few drops of lemon juice, then let them sit until juicy. Gradually mix in three cups of powdered sugar. Spread this mixture between the layers and on top of the cake.

1/2 teaspoon butter
2 tablespoons hot milk
1-1/2 cups powdered sugar
1/2 teaspoon maple extract

Add butter to hot milk; slowly mix in sugar until you get a paste with the right consistency for spreading; add flavoring and spread it on the cake.

1 cup maple syrup
whites from 2 eggs

Boil the syrup without stirring until it forms a thread; gradually add it to the stiffly beaten egg whites; beat with a wire whisk, ideally on a platter, until it’s stiff enough to spread.

zest of 1 orange
2 teaspoons lemon juice
1 cup powdered sugar
1 egg white

Grate the orange zest and let it soak in lemon juice for a while; mix the juice, sugar, and egg together and beat well. Spread it on the warm cake.

whites of 1 egg
1/2 cup currant jelly or any other jelly

Put egg white and jelly together in a bowl and beat with an egg beater or whisk until stiff. Spread between layers or on top of the cake.

1 cup brown sugar
1/3 cup water
1 egg white
1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until the syrup can form a thread. Slowly add the hot syrup to the beaten egg whites while continuously beating, ideally using a wire whip on a platter. Add baking powder. Once the icing is foamy, spread it between the layers and on top of the cake.

1 cup powdered sugar
4 tablespoons cocoa powder
1 egg white
1 teaspoon vanilla
1 tablespoon cream
1 teaspoon melted butter

Add sugar and cocoa gradually to the beaten egg white. Then mix in vanilla, melted butter, and cream until the mixture is soft enough to spread on the cake.

[Pg 18]

3 cups brown sugar
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract

Cook sugar, milk, and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on the cake. You can add chopped nuts if you want.

2 cups light syrup
1/2 cup butter
1/2 cup milk

Boil the syrup, butter, and milk together until it forms a soft ball when tested in cold water. Let it cool slightly without stirring, then pour it warm over the cake.

Chopped nuts can be added while the icing is still soft.

4 tablespoons shortening
1 cup sugar
1 egg
1/2 cup milk
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract

Cream the shortening, then add sugar and the beaten egg. Mix well and slowly add the milk. Sift the flour, baking powder, salt, and cocoa into the mixture, and stir until smooth. Add vanilla. Put one tablespoon of batter into each greased muffin tin and bake in a moderate oven for about 20 minutes. Top with boiled icing, page 16.

Or bake in a shallow pan; let it cool, and before removing, cut diagonally to create diamond-shaped pieces; cover with icing.

4 tablespoons shortening
1 cup sugar
1 egg
2/3 cup milk
1 and 3/4 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1 cup raisins
1 teaspoon vanilla extract

Cream the shortening, then add sugar. Slowly mix in the beaten egg and milk. Next, add the flour, baking powder, and salt that have been sifted together. Incorporate the washed, drained, and lightly floured raisins, and add the flavoring, mixing everything well. Place a small amount of the mixture into each greased individual cake tin and bake in a hot oven for 15 to 20 minutes. Sprinkle with powdered sugar or cover with icing.

4 tablespoons shortening
1 cup sugar
2/3 cup milk
1 egg
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1 teaspoon orange extract
grated rind of 1 orange

Cream the shortening, then slowly add the sugar while beating well. Gradually mix in the milk, then add the beaten egg. Sift the flour, baking powder, and salt together and incorporate them into the mixture. Add the flavoring and grated orange rind, mixing well. Bake in a greased shallow pan or individual cake tins in a hot oven for 15 to 20 minutes. Once cooled, cover with orange icing, page 17.

1/2 cup shortening
1 cup brown sugar
1 egg
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1 cup chopped raisins

Cream together shortening and sugar, then beat in the egg. Add the sifted flour, baking powder, and spices. Pour in the milk and mix well. Fold in the raisins that have been lightly floured. Bake in small greased tins in a moderate oven for about 25 minutes.

1/3 cup shortening
1/4 cup sugar
1/2 cup honey
1 egg
1/2 tablespoon lemon juice
1-1/2 cups flour
1-1/2 teaspoons Royal Baking Powder

Cream the shortening and slowly add the sugar; then mix in the honey, beaten egg yolk, and lemon juice. Combine everything well, then add the flour and baking powder that have been sifted together. Gently fold in the beaten egg white. Pour into greased individual tins or drop far apart on a greased baking sheet, and bake in a hot oven for 10 to 15 minutes.

[Pg 19]

1 cup molasses
1/2 cup sugar
1/2 cup melted shortening
1/2 cup boiling water
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup stale bread crumbs

Mix molasses, sugar, shortening, and boiling water together; add sifted flour, baking powder, salt, baking soda, and spices; include bread crumbs; mix well. Drop by spoonfuls onto a greased baking sheet and bake in a moderate oven for 10 to 12 minutes.

1/2 cup shortening
1 cup granulated or powdered sugar
yolks of 3 eggs
1/2 cup milk
2 cups flour
2 teaspoons Royal Baking Powder

Cream together the shortening and sugar gradually, beating well. Then, add the beaten egg yolks. Incorporate the milk a little at a time, along with flour that has been sifted with baking powder. Divide the batter in half; to one half, add one teaspoon of lemon juice and the grated rind of half a lemon. To the other half, mix in two ounces of unsweetened melted chocolate and one teaspoon of vanilla. Bake in a shallow greased pan or in small individual tins in a hot oven for about 15 minutes. If using a large pan, once cool, cut the cakes into fancy shapes. The cakes should be less than an inch thick when baked. Spread with colored icing, page 16, or marshmallow icing, page 17.

1/2 cup shortening
1 cup granulated sugar
2/3 cup water
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
3 teaspoons Royal Baking Powder
whites of 3 eggs

Cream together shortening and sugar until it's very light; slowly add water while beating constantly; add flavoring; stir in the flour, salt, and baking powder that have been sifted together twice; mix in beaten egg whites. Place about a teaspoon of batter into small individual cake tins and bake in a hot oven for 10 to 15 minutes, or bake in a shallow pan and cut as described in the recipe above or diagonally to make small diamond-shaped pieces. Spread with any icing you like.

3/4 cup shortening
2 cups sugar
1/4 cup milk
2 eggs
1/4 teaspoon grated nutmeg
1 teaspoon vanilla or grated
rind of 1 lemon
4 cups flour
3 teaspoons Royal Baking Powder

Cream the shortening and sugar together; add the milk to the beaten eggs and mix again; slowly add to the creamed shortening and sugar; add flavoring; mix in 2 cups of flour sifted with baking powder and nutmeg; add enough additional flour to make it easy to roll. Roll out very thin on a floured surface; cut with a cookie cutter; sprinkle with sugar; place a raisin or a piece of walnut in the center of each. Bake for about 12 minutes in a hot oven.

4 tablespoons shortening
1 cup sugar
1/4 cup milk
1 egg
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
1/2 cup cocoa

Cream together the shortening and sugar; add milk and the beaten egg; mix well. Sift the flour, baking powder, cocoa, and salt together and add. Roll out to 1/4-inch thick on a floured surface; cut with a cookie cutter. Bake in a hot oven for about 12 minutes.

1/4 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon lemon juice or extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 cups fresh grated coconut

Cream the shortening, then add sugar, beaten egg, and lemon; slowly mix in the milk. Combine the sifted flour, baking powder, and salt, then add the coconut. The batter should be pretty thick. Drop small spoonfuls onto a greased pan. Don't smooth them out, but leave space for spreading. Bake in a moderate oven for 15 to 20 minutes.

[Pg 20]

1/3 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups flour
1/2 teaspoon salt
4 teaspoons Royal Baking Powder

Cream shortening; add sugar, beaten egg, milk, and vanilla; then add flour, salt, and baking powder, which have been sifted together. Roll out thinly on a lightly floured surface and cut with a cookie cutter. Place one teaspoon of filling on each cookie, cover with another cookie, and press the edges together. Bake in a moderate oven for 12 to 15 minutes.

Filling

2 teaspoons of flour
1/2 cup of sugar
1/2 cup of water
1/2 cup of chopped raisins
1/2 cup of chopped figs

Mix flour and sugar together; add water and fruit. Cook until it thickens, being very careful not to burn it.

Follow the recipe for cookies. Roll them slightly thicker. After taking them out of the oven, cover them with marshmallow icing, page 17.

3 tablespoons shortening
1 cup sugar
1 egg
2 ounces melted unsweetened chocolate
1/2 teaspoon vanilla extract
1/3 cup milk
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped nuts—not too fine

Melt shortening, then stir in sugar and an unbeaten egg. Mix everything together well, then add chocolate, vanilla, and milk. Incorporate flour that has been sifted with baking powder and salt. Add chopped nuts and mix well again. Spread the mixture thinly in a greased shallow cake pan, and bake in a slow oven for 20 to 30 minutes. Cut into 2-inch squares before removing from the pan.

1 cup of sugar.
1 tablespoon of melted shortening
2 eggs
3/4 teaspoon of salt
2-1/2 cups of rolled oats
2 teaspoons of Royal Baking Powder
1 teaspoon of vanilla extract

Cream together sugar and shortening; add egg yolks, salt, and rolled oats; then mix in baking powder, beaten egg whites, and vanilla; blend well. Drop about half a teaspoon of the mixture onto greased baking sheets, leaving space for spreading. Bake for about 10 minutes in a moderate oven.

6 tablespoons shortening
1 cup brown sugar
1 egg
1/2 cup milk
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup chopped seedless raisins
2 tablespoons chopped citron

Cream the shortening; add the sugar and beaten egg; mix well; gradually stir in the milk; sift together the flour, baking powder, salt, and spices, then add slowly; incorporate the fruit coated with flour. Drop by spoonfuls onto greased baking sheets and bake in a moderate oven for 15 minutes.

1/2 cup shortening
1-1/2 cups sugar
2 eggs
4 tablespoons milk
4 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1/2 cup chopped blanched almonds

Cream shortening and sugar together; add the beaten yolk of one egg; then add the beaten whites of two eggs and three tablespoons of milk; mix well. Sift together flour, baking powder, and salt, and add to the mixture, mixing thoroughly. Roll out half of the dough at a time to 1/4 inch thick on a floured surface; cut into bars that are 1 by 3 inches. Brush with the yolk of the remaining egg mixed with one tablespoon of milk and sprinkle with chopped nuts. Bake in a moderate oven for about 15 minutes.

Although strawberries are usually used, other fruits like raspberries, blackberries, loganberries, bananas, peaches, and oranges, as well as stewed or canned fruit, can be swapped in and make tasty shortcakes.[Pg 21]

2 cups of flour
1/2 teaspoon of salt
2 tablespoons of sugar
4 teaspoons of Royal Baking Powder
3 tablespoons of shortening
3/4 cup of milk
1 quart of berries

Sift the dry ingredients; mix in shortening; add milk to create a soft dough; smooth it out lightly. Bake in a greased deep layer cake pan in a hot oven for 20 to 25 minutes. Split the cake, butter it, and spread sweetened crushed berries or other fruit between the layers.

2 cups of flour
1/2 teaspoon of salt
2 tablespoons of sugar
4 teaspoons of baking powder
3 tablespoons of shortening
1 egg
1/2 cup of milk

Sift the dry ingredients and mix in the shortening. Beat an egg and add it to the milk, then combine this with the dry ingredients to form a soft dough. Lightly smooth out half of the dough. Place it into a greased deep layer cake pan and spread with butter. Cover it with the other half of the dough, which should also be smoothed out to fit the pan. Bake in a hot oven for 20 to 25 minutes. While it's still hot, split the cake and spread crushed, sweetened berries and whipped cream between the layers. Cover the top with whipped cream and whole berries. Dust with powdered sugar and serve.

1 cup sugar
4 tablespoons shortening
1 egg
2 cups flour
3 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 pint heavy cream
1 quart strawberries

Cream together sugar and shortening; add a beaten egg; mix in some of the flour, baking powder, and salt that have been sifted together, then add some of the milk; mix well and incorporate the rest of the flour; mix in the remaining milk and flavoring. Bake in a greased shallow pan in a moderate oven for 20 to 30 minutes. Once cooled, slice in half and spread whipped cream and crushed sweetened strawberries between the layers. Top with whipped cream and whole strawberries.

These old-fashioned "fried cakes," as they're sometimes called, need some Royal Baking Powder added to make them light, tender, and easy to digest. The fat should be in a deep pot and hot enough to brown a piece of bread in 60 seconds, or the doughnuts will soak up grease.

3 tablespoons shortening
2/3 cup sugar
1 egg
2/3 cup milk
1 teaspoon nutmeg
3/4 teaspoon salt
3 cups flour
4 teaspoons Royal Baking Powder

Cream shortening, then add sugar and a beaten egg. Stir in milk, then add nutmeg, salt, flour, and baking powder that have been sifted together, plus enough additional flour to make a dough stiff enough to roll. Roll it out on a floured surface to about 1/4 inch thick, then cut out shapes. Fry in hot oil that's hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper and sprinkle with powdered sugar.

2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Royal Baking Powder

Beat the eggs until they're really light; then add sugar, salt, nutmeg, shortening, and milk. Stir in the flour and baking powder that you've sifted together; mix everything well. Drop spoonfuls into hot oil and fry until brown. Drain well on unglazed paper and sprinkle with powdered sugar.

4 tablespoons shortening
1 cup sugar
2 eggs
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons Royal Baking Powder
5/8 cup milk

Cream the shortening, then gradually add the sugar and beaten eggs. Sift together the flour, cinnamon, salt, and baking powder. Add half of the dry mixture and mix well; then add the milk and the rest of the dry ingredients to form a soft dough. Roll it out on a floured surface to about 1/2 inch thick and cut into strips that are about 4 inches long and 1/2 inch wide. Roll the strips in your hands and twist each one, bringing the ends together. Fry in deep fat, then drain and roll in powdered sugar.

[Pg 22]

4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart milk

Beat eggs, sugar, salt, and vanilla together; heat the milk until it's just about to boil and add it very slowly, stirring constantly. Pour the mixture into a greased baking dish or small molds; place in a pan of water in a low oven and bake for 30 to 40 minutes. Test with a knife, which should come out clean when the custard is set.

For Caramel Custard, mix 4 tablespoons of Caramel Sauce into the eggs, page 26.

1 cup rice
1.5 quarts milk
1 teaspoon salt
1 cup sugar
1 cup seedless raisins
grated orange zest

Wash the rice with several rinses; place it in a baking dish; add milk, salt, orange zest, and sugar, then bake in a low oven for about 1.5 hours or until it's thick, stirring a few times while it bakes; add raisins and bake for an additional 20 minutes.

1 cup flour
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 egg
2 tablespoons melted shortening

Sift together flour, sugar, salt, and baking powder; add milk, beaten egg, and shortening; mix well and bake in a greased pan in a hot oven for about 20 minutes. Serve with lemon, chocolate, or any other sauce.

1/2 cup pearl tapioca or 3 tablespoons instant tapioca
1 quart milk
1 teaspoon melted butter
6 tablespoons sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla or lemon extract

Soak tapioca in cold water for one hour; drain; add milk and butter, and cook in a double boiler until the tapioca is transparent. Add sugar and salt to the beaten eggs and mix by slowly pouring the hot mixture onto the eggs. Return to the double boiler and cook until thick. Add flavoring and serve hot or cold with cream.

1/2 cup chopped suet
1/2 cup seedless raisins
1/2 cup currants
1-1/2 cups grated bread
1 cup flour
2 teaspoons baking powder
1/2 cup brown sugar
2 cups milk

Mix the ingredients in the order listed; beat well. Pour into a greased mold; place in a covered saucepan with boiling water halfway up the sides of the mold. Steam for 2 hours. Carefully turn out. Serve with hard sauce or another sauce, page 25.

1 and 1/2 cups of flour
3 teaspoons of Royal Baking Powder
1/2 teaspoon of salt
2 tablespoons of shortening
1/2 cup of milk
4 or 5 apples
1/2 cup of sugar
1 teaspoon of cinnamon

Sift together flour, baking powder, and salt; lightly mix in shortening; add milk and stir. Place the dough on a floured surface and flatten it to 1/2 inch thick. Transfer it to a greased shallow pan. Wash, peel, core, and cut the apples into sections; press them into the dough; sprinkle with sugar and dust with cinnamon. Bake in a moderate oven for 30 minutes or until the apples are tender and brown. Serve warm with milk or cream.

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoons butter
1 teaspoon cinnamon

Sift together flour, baking powder, and salt; lightly mix in shortening; add just enough milk to form a dough. Roll out to 1/8 inch thick on a floured surface; divide into four pieces; place an apple on each piece that has been washed, peeled, cored, and sliced; add one teaspoon of sugar and 1/4 teaspoon of butter on each apple; wet the edges of the dough with cold water and fold it around the apple, pressing tightly together. Place in a pan, sprinkle with a little cinnamon, the remaining sugar, and put 1/4 teaspoon of butter on each dumpling. Bake for about 40 minutes in a moderate oven. Serve with hard sauce, page 25.

Peach dumplings can be made the same way.

[Pg 23]

4 medium-sized apples
1 1/2 cups sugar
2 cups water

Peel, core, and finely chop the apples. Cook sugar and water in a baking pan over low heat. While it's cooking, make a rich biscuit dough (see strawberry shortcake, page 21). Roll it out to about 1/2 inch thick, spread it with the apples, and roll it up into a long log; cut into pieces about 1-1/2 to 2 inches long; place them cut side down in the hot syrup; sprinkle with cinnamon and sugar, and put a small piece of butter on top of each. Bake in a hot oven until the apples are done and the crust is golden brown. Turn out onto a platter. Serve with plain or whipped cream. Peaches or other fruits can be used instead of apples.

whites from 3 eggs
1-1/4 cups granulated sugar
3 teaspoons Royal Baking Powder
1/4 teaspoon vanilla extract

Beat egg whites until they're stiff and dry; gradually add two-thirds of the sugar and keep beating until the mixture holds its shape. Fold in the remaining sugar that's been sifted with baking powder; add vanilla. Drop spoonfuls onto unglazed paper and bake in a moderate oven for 30 minutes. Then, increase the heat and bake for another 30 minutes. Remove any soft parts from the center of the meringues and put them back in the oven to dry out after turning off the heat. Use two meringues for each serving and layer them with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.

1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup milk
1 egg
4 bananas

Sift together the flour, baking powder, sugar, and salt; add milk and beaten egg; mix well. Peel and mash the bananas; cut them in half lengthwise, then across. Pour the batter into a greased shallow pan, place the bananas on top, and sprinkle with sugar. Bake in a moderate oven for 15 minutes. Serve with

Jelly Sauce

1 cup water
2 tablespoons jelly
1 tablespoon sugar
1 teaspoon cornstarch

Put water in a saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add cornstarch mixed with a little cold water; boil for 3 minutes.

1 pint of cream
1/4 cup of powdered sugar
1 teaspoon of vanilla extract

Mix the ingredients. Chill them well and whip until you have stiff peaks. Line a dish with sponge cake or ladyfingers, fill it with whipped cream, and serve cold.

2 eggs
1 cup flour
1.5 teaspoons Royal Baking Powder
3/4 cup sugar
1/8 teaspoon salt
1/2 cup boiling milk
1/2 teaspoon vanilla extract

Add beaten egg yolks to stiffly beaten egg whites and gradually mix in the flour, baking powder, sugar, and salt that have been sifted together three or four times; add hot milk slowly; add vanilla. Bake in a deep layer cake pan in a moderate oven for about 35 minutes. Once cool, slice the cake and fill between the layers with the following cream filling. Dust powdered sugar on top of the cake.

Cream filling

1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 cup heated milk
1 teaspoon butter
1/2 teaspoon vanilla extract

Mix sugar, cornstarch, salt, and beaten eggs; gradually pour in scalded milk; add butter; cook in a double boiler until thick and smooth, stirring constantly; add flavoring; cool and spread between layers of cake.

3 tablespoons shortening
1 cup sugar
1 egg
3/4 cup milk
1-3/4 cups flour
2 teaspoons Royal Baking Powder
1-1/2 cups floured blueberries

Cream shortening, then add sugar, beaten egg, and milk. Sift in flour and baking powder, and mix it all together. Gently fold in blueberries. Bake in a lightly greased shallow pan in a moderate oven for 25 to 30 minutes. Serve hot, with or without butter.

[Pg 24]

4 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
1 quart milk
3 ounces unsweetened chocolate
1 teaspoon vanilla extract

Mix cornstarch, sugar, and salt together with a little of the cold milk. Heat the rest of the milk until hot with the chocolate, cut into small pieces. Once the chocolate is melted, stir in the cornstarch mixture. Cook until it's thick and smooth, stirring constantly. Place it over hot water and cook for about 20 more minutes. Add flavoring, then pour into a mold that has been rinsed with cold water. Chill and serve cold with sweetened whipped cream.

1 quart of milk
4 eggs
4 tablespoons of sugar
1/4 teaspoon of salt
1/2 cup of currant jelly
2 teaspoons of vanilla or almond extract

Scald the milk; beat the egg yolks; stir in the sugar and salt; gradually add the hot milk, mixing well. Cook slowly in a saucepan until the mixture starts to thicken, stirring constantly. Let it cool, add flavoring, and pour it into a dish. Make a meringue by whipping the egg whites until stiff, then gradually beat in the jelly, one teaspoon at a time, and pile it on top; or drop spoonfuls of meringue on top of the custard and place small pieces of jelly in the center of each. Chill and serve.

1 cup berries
3 tablespoons sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon shortening
1/2 cup milk

Pick through and wash the berries; put them in a small saucepan with half a cup of water, and bring to a quick boil; add sugar and boil for 5 minutes. Sift together flour, baking powder, and salt; mix in shortening very lightly; slowly add milk. Take a teaspoonful at a time in floured hands and roll into balls. Place them on a floured pie tin; brush with cold milk and bake for about 12 minutes in a hot oven. While warm, break in half; butter each biscuit; place in a dish and pour berries over. Serve hot with hard sauce.

2 cups ground suet
2 cups bread crumbs
2 cups flour
2 teaspoons baking powder
2 cups sugar
2 cups seeded raisins
2 cups currants
1 cup finely chopped citron
1 cup finely chopped figs
1 tablespoon finely chopped orange peel
1 tablespoon finely chopped lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 tablespoon salt
1 cup water
1 cup grape or other fruit juice

Mix all the dry ingredients together well and add the fruit; stir in the water and fruit juice and mix well. If necessary, add more water to create a stiff dough. Fill the greased molds two-thirds full and steam for five to six hours. This pudding should be made and cooked at least a week in advance. Before serving, steam for one hour and serve with a hard sauce, lemon sauce, or foamy sauce.

1 cup boiling water
1/2 cup shortening
1 cup flour
1/8 teaspoon salt
3 eggs
2 teaspoons Royal Baking Powder

Heat water and shortening in a saucepan until it boils thoroughly; then add all the sifted flour and salt at once, stirring vigorously. Remove from heat as soon as it’s mixed, let it cool, and then mix in the unbeaten eggs one at a time; add baking powder; mix and drop spoonfuls about 1.5 inches apart on a greased baking sheet; shape into circles with a wet spoon. Bake for about 25 minutes in a hot oven. Cut with a sharp knife near the base to allow for filling.

Cream filling

1 cup sugar
1/3 cup corn starch
1/8 teaspoon salt
1 egg
2 cups heated milk
1 teaspoon vanilla extract

Mix the dry ingredients; add a slightly beaten egg and gradually stir in the scalded milk. Cook for about 15 minutes in a double boiler, stirring constantly until it thickens. Let it cool slightly and add flavoring.

Sweetened whipped cream can be used instead of this filling.

[Pg 25]

1/4 cup shortening
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons Royal Baking Powder
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1-1/2 cups chopped figs

Cream the shortening, then gradually add the sugar and beaten egg. Mix in the milk until well combined. Add the sifted flour, baking powder, and salt, then stir in the flavoring and figs. Pour the mixture into a greased pudding mold and steam for two hours. Serve with a foamy sauce.

4 eggs
½ cup powdered sugar
1 cup cooked prunes

Whip egg whites until stiff; gradually add sugar while continuously beating; mix in the pitted and chopped prunes; continue whipping until very light. Bake in a pudding dish in a moderate oven for about 10 minutes. Serve cold with soft custard made from egg yolks (see recipe for Floating Island, page 24).

Other soft fruits can be used in the same way, served hot with sauce or whipped cream.

1 cup sugar
1.5 cups water
1 tablespoon granulated gelatin
1/4 cup lemon juice

Boil sugar and water for two or three minutes; add gelatin that has been soaked in two tablespoons of cold water, stirring constantly; then add lemon juice. Chill in a mold that has been dipped in cold water and serve.

Fruit can be layered in the jelly by chilling part of the mixture, adding fruit, then jelly; chilling again, and repeating this until the mold is full.

1 cup sugar
1.5 cups flour
2 teaspoons baking powder
1/8 teaspoon salt
2 eggs
4 tablespoons hot water
currant or other jelly

Sift the dry ingredients; mix in the beaten eggs; gradually add hot water; blend until smooth; pour into a large well-greased pan. The batter should be spread very thin, not more than 1/4 inch thick when baked. Bake in a moderate oven for 8 to 10 minutes. Remove onto a sheet of brown paper; beat the jelly with a fork and spread it on the cake. Use a sharp knife to trim off all the crusty edges and roll it up while still warm by lifting one side of the paper. To keep the roll perfectly round, wrap it in a slightly damp cloth until it cools. Dust with powdered sugar.

1/2 cup butter
1 cup powdered sugar
1/2 teaspoon flavoring extract

Cream the butter until it's very light; gradually add the sugar, beating until it's light and creamy. Add the flavoring and beat again.

6 tablespoons of butter
1 cup of powdered sugar
3 eggs
1 teaspoon of vanilla extract
2 tablespoons of boiling water

Cream the butter; gradually add sugar while beating continuously; beat the egg yolks until thick and add them gradually; mix well; fold in the stiffly beaten egg whites, along with the flavoring and water. Before serving, heat over boiling water for five minutes, stirring constantly.

1 ounce unsweetened chocolate
1 tablespoon butter
1/3 cup boiling water
1 cup sugar
1/2 teaspoon vanilla extract

Melt chocolate in the top of a double boiler. Add butter, and once mixed, slowly pour in water while stirring constantly. Then add sugar. Bring to a boil and let it boil for about fifteen minutes, then add vanilla and serve hot.

1 cup sugar
1 cup water
1 tablespoon lemon juice
1 tablespoon maple flavoring
1 teaspoon corn starch

Heat half the sugar in a frying pan; stir continuously; when it turns brown, add water and bring to a boil; add the rest of the sugar, corn starch mixed with a little cold water, lemon juice, and maple flavoring; boil for 3 minutes. Serve hot.

[Pg 26]

1 cup water
2 tablespoons lemon or orange juice
2 tablespoons sugar
1 teaspoon cornstarch

Boil water, sugar, and corn starch mixed with a little cold water. Boil for 5 minutes and then add fruit juice and 1 tablespoon of caramel if you want a dark color.

1/3 cup of butter
1 cup of fresh strawberries, raspberries, or canned fruit drained from syrup
1 cup of powdered sugar
1 egg white

Cream the butter; gradually add sugar; add the egg that has been beaten until stiff and mix well; slowly add the fruit that has been carefully prepared and mashed. Beat until creamy.

2 cups of granulated sugar
5 cups of boiling water

Melt sugar in a saucepan and heat it, stirring constantly until it turns golden brown; then add boiling water. Cook for three minutes.

A pinch of salt and a bit of Royal Baking Powder make pastry light, flaky, and easier to digest.

Pastry should rise in baking to double its thickness and be in light, flaky layers. Beginners must learn to handle it gently and minimally when rolling and turning. It's essential to keep all materials and utensils cold.

Pastry tastes better if you let it sit in the refrigerator for a few hours before using it.

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup shortening
cold water

Sift together flour, salt, and baking powder; add shortening and lightly rub it in with your fingertips. Gradually add cold water, just enough to hold the dough together (don't work or knead the dough, and handle it as little as possible). Divide the dough in half; roll out one piece thinly on a floured surface for the bottom crust. After filling the pie, roll out the other piece for the top. Cover the pie, press the edges together, trim off any excess pastry, and bake.

2 cups of pastry flour
1/2 teaspoon of Royal Baking Powder
1/2 teaspoon of salt
2/3 cup of shortening
cold water

Sift flour, baking powder, and salt; add half the shortening and rub it in lightly with your fingers; add water slowly until it reaches the right consistency to roll out. Divide into two halves; roll out one half thin; place small pieces of the remaining shortening on top; fold the upper and lower edges towards the center; fold the sides in to the center; fold the sides to the center again; roll out thin and place loosely over the pie plate, bringing the dough well over the edge of the plate; trim off the edges. Repeat with the other half for the top crust.

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
cold water
4 apples or 1 quart of sliced apples
4 tablespoons sugar
1 tablespoon butter

Sift the flour, baking powder, and salt; add the shortening and mix it in very lightly; add just enough water to hold the dough together. Roll out half on a floured surface, line the bottom of a pie plate; fill it with apples that have been washed, peeled, and cut into thin slices; sprinkle with sugar and small pieces of butter; add a flavor of cinnamon or nutmeg; moisten the edges of the crust with cold water; roll out the remaining pastry; cover the pie, pressing the edges tightly together, trim off the extra pastry; poke holes in the top, and bake in a moderate oven for 30 minutes.

2 cups of water
3 tablespoons of cornstarch
2 tablespoons of flour
1 cup of sugar
3 eggs
4 tablespoons of lemon juice
1 teaspoon of grated lemon rind
1 teaspoon of salt

Line a pie plate with pastry and bake for about 10 minutes or until it's a light brown. Bring water to a boil; mix cornstarch, flour, and sugar with 1/2 cup of cold water until smooth; add the egg yolks; mix well and gradually add to the boiling water. Cook for 5 minutes, stirring constantly; then add the lemon juice, zest, and salt. Pour into the baked crust. Beat the egg whites; add 3 tablespoons of sugar and spread it thickly over the top of the pie. Dust with sugar and brown it in a very low oven.

[Pg 27]

1 cup flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
4 tablespoons shortening
1/4 cup cold water
1 quart strawberries

Sift the dry ingredients together; lightly rub in the shortening with your fingertips; slowly add water to form a stiff dough. Roll it out on a floured surface and use it for the bottom crust of the pie, making sure to fold the dough well over the edge of the pie plate. Bake in a hot oven for 12 to 15 minutes.

If you want a glazed crust, brush the edges with boiling hot syrup (2 tablespoons of syrup and 1 tablespoon of water) after baking, and put it back in the oven for 1 or 2 minutes until the syrup hardens. Fill the baked crust with fresh hulled strawberries and cover it with syrup made as follows:

Add 1/2 cup sugar and 1/2 cup strawberries to 2 cups of boiling water; bring to a boil and strain; add 1 tablespoon of cornstarch mixed with a little cold water. Cook over high heat for a minute or two, stirring constantly; remove from heat and beat vigorously; return to low heat and cook gently until thick. Pour the hot mixture over the strawberries. Serve either hot or cold.

Mince Pie should always be made with two crusts. Line the pie plate with pastry, page 26, fill it with mincemeat, cover with pastry, and bake in a hot oven for 25 minutes.

2 lbs. fresh lean beef, boiled and finely chopped once cool
1 lb. suet, finely chopped
5 lbs. chopped apples
1 lb. seedless raisins
2 lbs. currants
3/4 lb. sliced citron
1-1/2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2-1/2 lbs. brown sugar
1 qt. sherry or 1 qt. boiled cider
1 pt. brandy

Mix all the ingredients well. Pack them into jars. Store in a cool, dry place. Let it sit for 24 hours before using.

3 eggs
3/4 cup sugar
1 teaspoon salt
2 cups milk
1 teaspoon vanilla extract

Beat the eggs, then slowly mix in the sugar, salt, and scalded milk. Line the pie plate with pastry, page 26, and pour in the custard. Bake in a moderate oven for 25 to 30 minutes. The custard is done when a knife inserted in the center comes out clean.

Coconut Pie is made the same way, adding 1 cup of freshly grated coconut and using only 2 eggs. Bake as mentioned above.

2 cups of cooked and strained pumpkin
2 cups of whole milk or cream
3/4 cup of brown sugar or granulated sugar
2 eggs
1/4 teaspoon of ginger
1/2 teaspoon of salt
1 teaspoon of cinnamon

Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, and cinnamon, and beat for 2 minutes. Pour into a pie tin that has been lined with pastry. Place in a hot oven for fifteen minutes, then reduce the heat and bake for 45 minutes in a moderate oven.

2 cups rhubarb
1 cup sugar
1 tablespoon cornstarch or flour
1/4 teaspoon salt

Cut off the roots and ends of the stems, then peel; chop into small pieces; place in a deep pie dish lined with pastry, page 26, sprinkle with cornstarch, salt, and sugar. Cover with pastry and bake in a hot oven for about half an hour.

3 cups of blueberries, huckleberries, or blackberries
2/3 cup of sugar
1/4 teaspoon of salt
1 teaspoon of flour
1 teaspoon of butter

Line a pie plate with plain dough, fill it heaping with berries; sprinkle with flour, salt, and sugar; dot with small pieces of butter; cover with a top crust or strips of pastry across the top. Bake for about 45 minutes in a moderate oven.

Other fruit pies can be made the same way.

[Pg 28]

1 1/2 cups flour
1/2 teaspoon salt
3 teaspoons Royal Baking Powder
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries

Sift the dry ingredients together; lightly rub in the shortening with your fingertips; add water slowly, just enough to form a stiff dough; roll it out very thin on a floured surface and line the patty pans, making sure the pastry extends well over the edges of the pans. Bake in a hot oven for about 12 to 15 minutes. Fill with cherries. Top with hot syrup made as you would for strawberry pie, page 27, using 1/2 cup of cherry juice instead of strawberry juice.

Other fruits can be used instead of cherries.

Scald the can, cover, and dasher, then place the can in the freezer. Put in the dasher, pour the mixture to be frozen into the can (it should never be more than 3/4 full), and secure the cover. Adjust the crank and turn it once or twice. Fill the space around the can with ice and salt, packing it tightly, to within an inch of the top (use three parts crushed ice to one part salt). Start turning slowly, then increase speed as the mixture starts to thicken. Add more ice and salt as needed. When the mixture is very firm, wipe off the cover, open the can, and take out the dasher; scrape the frozen mixture from the dasher and the sides of the can, then pack it down firmly. Cover it with paper and put the can cover back on. Insert a cork into the opening in the cover. Pour off any salt water if there's a risk of it getting into the can. Fill the top of the can with ice and salt (four parts ice to one part salt). Cover the freezer with a heavy blanket and keep it in a cool place until you're ready to serve.

1 quart of cream
1 cup of sugar
1 tablespoon of vanilla extract

Scald half a pint of cream; add sugar and stir until it dissolves. Let it cool, then add the rest of the cream and vanilla. Freeze as instructed above.

Add to Philadelphia Ice Cream before freezing one quart of berries that have been washed, hulled, crushed, and lightly sweetened.

Melt 2 ounces of unsweetened chocolate with half a pint of cream and continue as you would for Philadelphia Ice Cream.

1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream

Scald the milk and mix it with the beaten egg yolks; then add sugar, salt, vanilla, and whipped cream. Freeze as mentioned above.

3 cups of milk
3 eggs
1 cup of sugar
1 tablespoon of corn starch
1 cup of chopped mixed fruit

Scald milk in a double boiler. Mix cornstarch with a little cold milk; then add beaten eggs, sugar, and a pinch of salt. Mix well and gradually add to the scalded milk, stirring until it thickens. Let it cool and add fruit that has been chopped in a food processor. The choice of fruit is up to you. It can be 2 tablespoons of raisins, 1 tablespoon of citron, 1 tablespoon of cherries, 1 tablespoon of blanched almonds, and 1 tablespoon of candied pineapple. Freeze it, but don’t make it too firm; pour it into a mold and pack it in ice and salt until you're ready to serve.

1 pint of grape juice
1 cup of sugar
1 quart of milk

Warm grape juice, and dissolve sugar in it; mix thoroughly with ice-cold milk; freeze immediately. This creates a lilac-colored sherbet.

juice of 3 lemons
1.5 cups sugar
1 quart milk

Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too quickly, the mixture will curdle. However, this won't affect the quality. Freeze and serve.

[Pg 29]

juice from 6 oranges
2 teaspoons orange extract
juice from 1 lemon
1 quart of water
2 cups powdered sugar
1/2 cup cream

Mix all the ingredients together, strain it, and freeze.

1 box of strawberries
1 cup of sugar
1/4 box or 1 tablespoon of granulated gelatine
2 tablespoons of cold water
3 tablespoons of boiling water
1 quart of cream

Wash and remove the stems from the berries, sprinkle them with sugar, and let them sit for an hour. Mash the berries and strain them through a fine sieve. Add gelatin that has been soaked in cold water and dissolved in boiling water. Place the mixture in a pan of ice water and stir until it starts to thicken; then fold in whipped cream. Pour it into a mold, cover it, and pack it in a mix of salt and ice, using 1 part salt to 3 parts ice; let it sit for 4 hours. You can use raspberries, peaches, or shredded pineapple instead of strawberries.

Soup stock is the liquid that comes from boiling bones, cooked or raw meat, and vegetables.

Gravy and browned chunks of meat are often added to the soup pot for color and flavor.

The stock should be strained, quickly cooled, and all the fat removed.

A wide range of soups can be made by adding previously cooked macaroni, spaghetti, vermicelli noodles, or vegetables to any soup stock.

Cream soups are made with a cream sauce base, to which the strained pulp of vegetables or fish is added.

6 lbs. beef shank
3 to 6 quarts cold water
1 bay leaf
6 cloves
1 tablespoon mixed herbs
2 sprigs of parsley
1/2 cup carrots
1/2 cup turnips
1/2 cup celery
1/2 cup onion

Wipe the beef and cut the lean meat into one-inch cubes. Brown one-third of the cubes in a hot frying pan. Put the remaining two-thirds along with the bone and fat into a soup kettle. Add water and let it sit for 30 minutes. Place it on the back of the stove, add the browned meat, and gradually heat it to boiling. Cover and cook slowly for six hours. Add vegetables and seasoning one hour before it’s done. Strain and let it cool. Remove all the fat, reheat, and serve.

2 cups beans
2 tablespoons chopped onion
2 tablespoons chopped bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour

Soak the beans in water overnight. Drain them and place them in a saucepan with six cups of boiling water. Boil slowly for two hours or until soft; then add the onion and bacon that have been fried until light brown. Boil for five minutes; then add salt, pepper, parsley, and thyme. Mash the beans with the back of a spoon and add flour that has been mixed with a little cold water; boil for five minutes and serve.

This is the base or sauce for many cream soups made with fish and vegetables.

1 quart of milk
1 tablespoon of butter
1 teaspoon of salt
1 teaspoon of white pepper
2 tablespoons of flour
1 cup of boiling water

Scald the milk and add butter and seasoning; thicken it with flour that has been mixed with a little cold water. Thin it out with boiling water and boil for two minutes.

For pea soup, boil and mash 1 pint of green peas, then add them to the sauce.

For cream of celery, boil 1 pint of chopped celery until it's tender; pass it through a sieve, mix it with milk, and follow the steps above.

For potato soup, boil and mash 6 large potatoes, mix in milk, follow the previous steps, and strain. Just before serving, stir in a tablespoon of chopped parsley.

For corn soup, add a can of corn or corn cut from 6 ears of boiled fresh corn to the sauce, 1 tablespoon of sugar, and boil for 15 minutes. Strain and serve.

For cream of fish soup, add about one pound of boiled fish that has been strained to the milk, and proceed as above.

[Pg 30]

1/4 cup rice
1/2 cup chopped onion
2 tablespoons bacon grease
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon chopped parsley

Wash the rice, add 3 cups of boiling water, and boil for 30 minutes. Cook the onions in a pan with the drippings until they're soft but not browned. Add the tomatoes and boil for 10 minutes. Strain this mixture into the boiled rice and water. Add seasoning and sprinkle with parsley. You can add some chopped green pepper if you want.

1 quart tomatoes
1/4 teaspoon baking soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper

Stew the tomatoes slowly for half an hour. In the meantime, melt the butter, stir in the flour, and cook over low heat, adding the milk slowly; then add the seasoning. Strain the tomatoes; add the baking soda; stir it into the sauce and serve immediately.

2 cups finely chopped onion
2 tablespoons butter or bacon grease
4 cups rice water or vegetable broth
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley

Cook onions and butter or drippings in a covered saucepan, shaking the pan often. When the onions are soft, add rice water or stock; boil for 5 minutes; then add seasoning and chopped parsley.

When a fish is fresh, the flesh is firm and the gills are a bright pink.

To clean: Hold the fish by the tail and use a sharp knife to scrape off the scales toward the head; wipe with a damp cloth; make a slit on the underside; carefully remove the insides; wash with cold water, getting rid of all clots of blood from the backbone.

Always cook fish all the way.

Clean, wash, and fillet the fish, taking out the backbone and fins along the edges. For very large fish, cut them into slices. Pat dry with cheesecloth, then season with salt and pepper. Cook on a well-greased broiler for 10 to 20 minutes, flipping once. Transfer to a hot serving platter; add melted butter and sprinkle with chopped parsley; garnish with lemon slices and serve.

Prepare as you would for "Broiled fish." Grease the pan with drippings; place the fish skin side down; season with salt, pepper, and flour; pour 2 tablespoons of melted butter and 1/2 cup of milk over it. Bake in a hot oven for 20 to 25 minutes or until it's brown. Transfer to a hot platter, sprinkle with chopped parsley, and serve.

Clean the fish by removing the head and tail unless they are small; wash them with cold water and dry with cheesecloth. Sprinkle salt, pepper, and flour on both sides. Heat one tablespoon of bacon grease or another fat in a heavy pan over high heat. Add the fish and quickly brown on both sides; then reduce the heat and fry for another 5 to 10 minutes. Serve with chopped parsley and lemon or tartar sauce.

Prepare as you would for "Broiled fish." Heat the plank, brush it with drippings, and sprinkle with salt and pepper. Place the fish on the plank, skin side down, folding the thin part over to prevent burning. The oven should be hot before putting the plank in; cook for 20 minutes, then reduce to moderate heat and leave it in the oven for another 10 to 20 minutes. Melt 1 tablespoon of butter, add 1 teaspoon of salt, and 1/8 teaspoon of pepper, then pour it over the fish. Garnish with potato roses, lemon, and parsley, and serve on the plank.

1 cup salt cod
2 cups potatoes, chopped into cubes or small pieces
1/8 teaspoon pepper
1/2 tablespoon butter
1 egg

Pick over, wash, and shred the fish into small pieces. Place potatoes in a deep saucepan; cover with cold water; add the fish and boil until the potatoes are soft. Remove from heat; drain well; mash with a whisk or fork until fluffy and all lumps are gone; add seasoning, butter, and a lightly beaten egg. Drop spoonfuls into hot oil, hot enough to brown a piece of bread in 40 seconds, and fry until golden brown. Drain on brown paper and serve immediately.

[Pg 31]

2 or 3 slices of salt pork
6 medium potatoes
1 small onion
3 lbs. of fresh fish
2 quarts of milk
2 teaspoons of salt
1/8 teaspoon of pepper

Cut the pork into small cubes; fry until crispy, then transfer to a chowder pot. Peel and cut the potatoes into pieces. Peel and finely chop the onion. Add the potatoes to the pot along with some of the onion. Cut the fish into manageable pieces and place them on top of the potatoes; sprinkle the remaining onion on top; add seasoning and enough water to cover the fish; cover tightly and cook until the potatoes are soft; then add milk and bring it back to a gentle boil. You can add split and soaked pilot bread or crackers just before the final boil. If milk isn't available, you can use a smaller amount of water instead.

The lobster should be bought alive and dropped into boiling water that has a good amount of salt mixed in. Keep boiling it for about 20 minutes, depending on its size. Crabs should be boiled in the same way, but only for a little more than half the time needed for lobsters.

To open a boiled lobster, clean the shell, break off the large claws, and separate the tail from the body. Take the body out of the shell, leaving the "lady" or stomach in the shell. Save the green fat and coral; remove the small claws, take out the fuzzy gills and throw them away. Break the body in half and pick out the meat from the joints. Use sharp scissors to cut along the underside of the tail and pull the meat out of the shell. Pull back the flesh at the top end and remove the intestinal cord and discard it. Break the large claws and take out the meat.

To every 30 oysters, use 1 cup of thin cream sauce, page 35. Drain the oysters, reserving the liquid for soup. Place them in a shallow pan over high heat and cook for about one minute or until the edges curl, stirring constantly, then add them to the sauce.

Or place oysters in a pan with 1 tablespoon of butter; add 1 tablespoon of flour mixed with a little cold water; then add 1/2 cup of milk, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. You can add Worcestershire sauce if you like. Boil for 1 minute and serve on thin squares of toasted bread; garnish with parsley.

25 oysters
2 cups of bread crumbs
1/4 cup of milk
2 tablespoons of butter
1 teaspoon of salt
1/4 teaspoon of pepper

Grease the dish and cover the bottom with bread crumbs, then carefully place the oysters in; season them and cover with more bread crumbs; pour milk over the top and add butter. Bake in a hot oven for 15 to 20 minutes.

Wash and drain the oysters. Season them with salt and pepper, then dip them in flour, egg, and finally bread or cracker crumbs. Fry in hot oil until golden brown. Drain well and garnish with lemon and parsley.

25 clams
6 potatoes
1 onion
1/8 lb. finely chopped salt pork
2 teaspoons salt
1/8 teaspoon pepper
1 quart milk

Chop up the tough parts of the clams. Thinly slice the potatoes and onion. Put the pork in a pot and cook for a short time; then add the potatoes, onion, seasoning, and clam juice. Cook for 2.5 hours, then add the clams. Boil for 15 minutes, and just before serving, add hot milk.

2 cups finely chopped shrimp, scallops, lobster, or crab meat
2 tablespoons butter
1 tablespoon flour
1 cup milk
2 hard-boiled eggs
1 teaspoon salt
cayenne pepper to taste
1/4 teaspoon paprika
1/4 cup sherry

If you're using canned fish, cover it with cold water for 20 minutes and then drain. Melt butter in a saucepan, add flour, and stir until smooth. Slowly add cold milk and boil until thick. Pass egg yolks through a strainer and mix them in, stirring until smooth. Add seasoning and finely chopped egg whites, then add the fish. Place everything in the top of a double boiler over the heat for 15 minutes. Stir in the sherry and serve immediately.

[Pg 32]

Wipe the meat with a damp cloth. Trim it and tie it into shape if needed. Place some pieces of fat at the bottom of the pan, and season the meat with salt and pepper. Start with a very hot oven, and when the meat is halfway cooked, reduce the heat. Baste every 10 to 15 minutes. If there's a risk of the fat in the pan burning, add a little boiling water. Roast for 10 to 15 minutes per pound of meat, depending on whether you want it rare or well done.

The rules for roasting meat apply to broiling, except that instead of cooking it in the oven, you quickly brown it, first on one side and then on the other, over hot coals or directly under a gas flame, turning it every minute until it's done. Meat that is an inch and a half thick will broil in 8 to 15 minutes. Season it after it’s cooked.

Put the meat to be grilled or fried in a very hot frying pan, with very little or no fat. Turn it every few minutes until cooked. Season and serve right away. Steaks and chops can be pan-seared without any fat in the pan. To make a thin gravy, pour a little boiling water into the pan after the meat is removed.

Fresh meat for boiling should be placed in boiling water and cooked vigorously for about 5 minutes; then lower the heat and simmer for about 20 minutes for each pound. You can add salt and spices for seasoning. Adding a little vinegar to the water helps tenderize tough meat. Always save the broth from boiled meat for soups, stews, or gravies. Salted meats should start in cold water, and once it boils, you should replace it with fresh cold water, repeating if necessary until the meat has a good flavor when it's done. Salted and smoked meats need about 30 minutes of slow boiling per pound. You can boil vegetables and herbs with them for added flavor. Keep them hot if they are to be served warm; if they are meant to be served cold, cool them in the liquid they were boiled in. Very salty meats or those that are heavily dried through smoking should be soaked overnight in cold water.

Tough cuts of meat can be first browned in fat, then partially covered with boiling water and cooked slowly, either in the oven or in an iron pot on the stove. This method needs long, slow cooking.

2 pounds of lean beef, mutton, or veal
1 quart of potatoes
2 cups of chopped carrots
2 cups of chopped onions
1 cup of tomatoes
1 tablespoon of salt
1/4 teaspoon of pepper
1 tablespoon of flour
2 tablespoons of chopped parsley

Wipe the meat, cut it into small pieces, place it in a pot, cover it with boiling water, and let it simmer for 1.5 hours. Then add carrots and onions and boil for 15 minutes. Next, add potatoes, salt, pepper, and tomatoes; add boiling water if needed to ensure the vegetables are covered. Boil for another 30 minutes. Add dumplings and boil for 10 minutes without lifting the lid. Transfer the meat and vegetables to a platter with the dumplings arranged around the edge. Mix flour with a little cold water; boil for 3 minutes; pour this over the stew and sprinkle with parsley.

Dumplings

1 cup of flour
2 teaspoons of Royal Baking Powder
1/2 teaspoon of salt
1 teaspoon of shortening
cold water

Sift flour, baking powder, and salt; lightly mix in shortening with your fingers; add enough water to make the dough stick together. Drop by spoonfuls into the stew.

Have liver cut into thin slices; wash, drain, dry, and roll in flour. Place thinly sliced bacon into a very hot frying pan; turn until browned and transfer to a hot platter. Quickly fry the liver in the hot bacon drippings, flipping often. When done, place it on the platter with the bacon. Pour off all but 1 or 2 tablespoons of fat, add 1 to 2 tablespoons of flour, and stir until browned. Gradually add hot water to make a smooth gravy, season, and boil for 1 minute.

[Pg 33]

Wipe the meat with a damp cloth. Place one or two thin slices of onion on top; season with salt and pepper. Put it in a roasting pan in a hot oven and roast for about an hour and fifteen minutes. Lower the heat after the lamb has been roasting for about 20 minutes. Serve on a hot platter with brown gravy or mint sauce.

3.5 or 4 pounds of lamb shoulder

Dressing

2 cups stale breadcrumbs
1 tablespoon finely chopped onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper

Wipe the lamb with a damp cloth; fill the pocket with stuffing and sew it shut. Place it in a hot oven for 20 minutes. Once it’s well browned, season with salt and pepper, add 1 cup of cold water, and roast for 45 minutes. Then, add 1 quart of white potatoes that have been washed, peeled, and boiled, and roast until the potatoes are browned. Transfer to a platter. Add water to the pan to make 2 cups of gravy. Thicken the gravy by adding 1 tablespoon of flour mixed with a little cold water, season, and cook until smooth.

Wipe the beef with a cloth, then place it in an iron kettle or frying pan and brown it well on all sides. Add 2 tablespoons of chopped onion, 1 tablespoon of salt, 1/4 teaspoon of pepper, and 2 cups of boiling water; then simmer gently for 1 hour and 45 minutes, adding water as it evaporates, 1 cup at a time. After adding the potatoes, cook for an additional 30 minutes. Transfer the meat and potatoes to a hot platter. Mix 1 tablespoon of flour with a little cold water, add it to the gravy, and bring it to a boil. Pour it over the meat and sprinkle with chopped parsley. You can also add carrots cut into small pieces along with the potatoes.

1 thin veal cutlet
1 teaspoon drippings
1 teaspoon chopped onion
1 teaspoon chopped parsley
1/2 cup bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper

Trim the edges of the cutlet and place it on a board or platter. Fry the onion in the drippings until it’s soft; then mix in the bread crumbs and parsley with enough water to bind them. Spread this mixture on the cutlet, roll it up, and tie it in three or four places. Season with salt, pepper, and flour. Place it in a pan and add 1/2 cup of hot water. Roast in a hot oven for 35 to 45 minutes, adding more water if needed. Transfer to a hot platter; pour tomato sauce around the meat and garnish with parsley.

Cutlet can be cooked whole or sliced into pieces for serving. Sprinkle with salt, pepper, and flour; dip in 1 beaten egg mixed with 1 tablespoon of milk, then coat with breadcrumbs. Brown on both sides in shallow hot oil in a frying pan. Add boiling water to cover; season and let it cook slowly for 1 hour. Thicken the gravy with 1 tablespoon of flour mixed with a little cold water.

Wipe the pork with a damp cloth. Place it in a pan in a very hot oven for 20 minutes, or until it's nicely browned. Then add 1 teaspoon of salt, 1/8 teaspoon of pepper, and 1 cup of cold water. Roast it slowly for 3 to 4 hours, adding water as needed. For the gravy, mix in 1 tablespoon of flour with cold water, season it, and boil until it thickens.

Wipe, peel, and quarter sour apples; remove the seeds and core; put them in a saucepan and add enough cold water to almost cover them. Cook slowly until they're soft. Add about 1/2 cup of sugar for each quart of apples. Cook for a few more minutes; take off the heat; add a bit of lemon peel and serve either hot or cold.

Wash and scrub the ham in warm water; soak it overnight. Whether you have a whole or half ham, put it in a pot with enough cold water to cover it; boil slowly for 4 to 5 hours or until it's tender, allowing about 30 minutes per pound. Cool it in the water it was boiled in; carefully remove the skin; place it in a pan; cover it with 1 cup of brown sugar and 1 teaspoon of pepper; add 2 cups of cold water; bake in a very hot oven for 45 to 60 minutes, basting often. When it’s browned, add 1 cup of cider or 1/2 cup of vinegar and thicken with 2 tablespoons of flour.

[Pg 34]

Lay sweetbreads in cold water with a little salt for 1 hour. Drain, place in a saucepan, cover with boiling water, and simmer very slowly for 25 minutes; drain, and once cool, separate and remove all membrane. Cut into small pieces and reheat in Cream Sauce, page 35.

Singe the bird over an open flame. Cut off the head just below the beak. Untie the feet, break the bone, and loosen the sinews just below the joint; pull out the sinews and cut off the feet. Remove the oil sac. Lay the bird breast down and make a small slit from the backbone towards the head; loosen the windpipe and crop and pull them out. Push back the skin from the neck and cut off the neck close to the body. Make a slit below the end of the breastbone, put in your fingers, loosen the intestines from the backbone, take a firm grip of the gizzard and pull everything out. Cut around the vent to keep the intestines intact. Remove the heart, lungs, and kidneys, then wash the inside and outside with cold water, and wipe dry with a cloth. Cut through the thick fleshy part of the gizzard and remove the inner heavy skin without breaking it, then cut away the gristly part so that only the thick fleshy part is used.

After cleaning and washing the poultry inside and out with cold water, stuff it with dressing. Have at least a yard of fine twine ready with a trussing needle. Cross the wings over the back so the pinions touch. Insert the needle through the thick part of the wing under the bone, through the body and wing on the other side; return it the same way, but pass the needle over the bone, and tie it securely, leaving several inches of twine. Press the legs against the body, run the needle through the thigh, body, and second thigh, then return, going around the bone in the same manner; tie it firmly. Run the needle through the ends of the legs, return it by passing the needle through the rump; if the opening is badly torn, one or two stitches may be needed; if steel skewers are used, put one through the wings of the bird and the other through the opposite thigh. Then wind the twine in a figure-eight from one handle of the skewer to the other. Rub the entire surface with soft butter and season. Place it on a rack in a roasting pan and put it into a very hot oven. Make a basting mixture with 1/2 cup each of butter and water; keep it hot and baste every 10 or 15 minutes. Roast for 3 hours for an 8-pound turkey, 1 to 1.5 hours for chicken, and 3 to 4 pounds for ducks. If the bird is very large and heavy, cover the breasts and legs with several layers of paper to prevent burning.

2 cups stale bread
1 tablespoon finely chopped onion
1 tablespoon drippings
1 tablespoon finely chopped parsley
1/2 tablespoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
powdered sage if desired

Soak the bread in cold water for 5 minutes and squeeze out all the water. Put the drippings and onion in the pan and cook slowly, stirring constantly, until the onion is soft but not brown. Add the bread, parsley, and seasoning, and mix everything together well.

20 oysters
2 tablespoons of butter
4 cups of bread crumbs
1/2 tablespoon of salt
1/4 teaspoon of pepper
1 tablespoon of chopped parsley

Drain and rinse the oysters with cold water. Put butter in a saucepan with the oysters and heat it until it boils; then add breadcrumbs, seasoning, and parsley; mix gently so the oysters don’t break.

Boil the neck, gizzard, and wing tips together until they're tender. Drain the excess fat from the pan where the poultry was roasted; add enough stock from the gizzard and neck to make 3 cups of gravy. Chop the gizzard, liver, and heart and stir them in; then add 1 teaspoon of finely chopped onion, 1 teaspoon of salt, 1/8 teaspoon of pepper, and 2 tablespoons of flour mixed with a little cold water. Boil for 3 minutes.

Prepare and chop the chicken as you would for fried chicken. Place it in a saucepan and cover it with just enough boiling water. Add a teaspoon of salt, a bit of pepper, and, if you like, a teaspoon of onion juice. Let it simmer slowly for 2 hours or until it's tender, adding a little water occasionally as it evaporates. Thicken the broth with a tablespoon of flour mixed with a little cold water, then stir in a tablespoon of finely chopped parsley. Serve it with a border of hot boiled rice or dumplings.

[Pg 35]

Singe, wash, and clean the chicken; cut it into pieces like this: two second joints, two drumsticks, two wings, and the breast cut into two pieces, with the backbone cut into four pieces. Wipe with a damp cloth; sprinkle with salt and pepper; coat in flour. Place in a frying pan with 2 tablespoons of bacon drippings or a mix of half drippings and half butter, and brown quickly. Add a little water, cover, reduce the heat, and cook slowly on both sides. Remove the chicken; mix 1 tablespoon of flour with whatever gravy or fat is in the pan; add 1 cup of cold milk or water; boil until thick.

Singe, draw, and clean a 4-lb chicken as usual. Disjoint it, cut the breast into four pieces, and separate the thigh and leg. Save the neck, wing tips, heart, gizzard, and liver for soup. Add the rest of the chicken with enough boiling water to cover it, and cook for 2 hours.

Add 2 quarts of washed, peeled, and diced white potatoes. Cook for 20 minutes, or until the potatoes are tender. Add 1 tablespoon of salt, 1/4 teaspoon of pepper, 1 tablespoon of chopped parsley, and 2 tablespoons of flour mixed with a little cold water. Boil for 3 minutes. Pour everything into a dish, cover with a rich pastry, and bake for 20 minutes in a moderate oven.

Pastry

Sift together 1 cup of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt; lightly work in 4 tablespoons of shortening; add just enough cold water to form a stiff dough. Roll out on a floured surface and place over the top of the pie.

Wipe the inside with a damp cloth, and season with salt and pepper; add the dressing and sew it up. Push back the skin and cut off the neck. Inside the skin, place 2 apples that have been peeled and quartered; then tie the skin. Place it in a pan with the breastbone facing up; sprinkle with salt, pepper, and flour. Put it in a hot oven; when it’s browned, baste with 2 cups of cold water; turn it breast side down and roast for 2 hours, basting three or four times with cold water. Ten minutes before serving, turn it breast side up. Remove the fat and make gravy as directed for Roast Poultry.

Apple Dressing

1 tablespoon drippings
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
1 egg
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley

Put the drippings and onion in a frying pan, cook for a few minutes, and then add the apples. Soak the bread in cold water for a few minutes, then remove it and squeeze out all the water. Add it to the pan; sprinkle in the seasoning and mix in the beaten egg and parsley. Stir everything well until it's fully cooked.

1 tablespoon of butter
1 tablespoon of flour
1 cup of milk or cream
1/2 teaspoon of salt
1/8 teaspoon of white pepper

Melt butter in a saucepan, add flour and mix well; gradually add cold milk while stirring until it's smooth and creamy; then add salt and pepper and boil for about 3 minutes.

2 tablespoons of butter
2.5 tablespoons of flour
1 cup of milk or cream
0.5 teaspoon of salt
1/8 teaspoon of white pepper

Make as instructed for Thin Cream Sauce.

3 slices of bacon, cut into small pieces
1 slice of onion, chopped
2 tablespoons of flour
1-1/2 cups of strained tomatoes
1 tablespoon of chopped green peppers
1/2 teaspoon of salt
a few grates of nutmeg
cayenne pepper

Put bacon in a saucepan, add onion, and cook until slightly browned. Add heated tomatoes and flour, then stir until thick and smooth. Add seasoning and peppers.

1 tablespoon of butter
1 tablespoon of flour
1/2 cup of light cream
1/2 cup of white stock—chicken or veal
salt and pepper

Melt butter in a saucepan; stir in flour; lower the heat; add seasoning and liquid, stirring until it’s smooth.

[Pg 36]

1 cup white sauce
2 chopped hard-boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar

Add eggs, parsley, and lemon juice to the white sauce after taking it off the heat.

1 tablespoon of butter or the fat from cooked meat
1 tablespoon of flour
1 cup of beef stock or boiling water
salt and pepper

Brown butter in a saucepan; add flour and brown it; then add liquid and stir until smooth and thick. Season to taste and simmer for 5 minutes.

1/2 cup currant jelly
1 cup hot brown sauce

Melt the jelly over low heat. Add the sauce; stir well and let it simmer for one minute.

1/2 cup of butter
2 beaten egg yolks
1 tablespoon of lemon juice
salt
cayenne pepper
1/2 cup of boiling water

Cream the butter; gradually add, stirring well, the egg yolks, lemon juice, salt, and cayenne; slowly add boiling water. Stir over boiling water until it's thick like boiled custard. Serve immediately.

Make 1 cup of mayonnaise, page 41. Chop 1 tablespoon each of capers, olives, pickles, and parsley very finely. Press them in a cloth until they're pretty dry. Gradually mix them in with the mayonnaise.

2 tablespoons of butter
1 tablespoon of lemon juice
1/2 teaspoon of salt
1/8 teaspoon of white pepper
1 tablespoon of chopped parsley

Cream the butter; gradually mix in the lemon juice, seasoning, and parsley. Keep it cold until serving.