New Royal Cook Book Part 14

Sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.

Pudding Sauces

Hard Sauce

1/2 cup b.u.t.ter 1 cup powdered sugar 1/2 teaspoon flavoring extract

Cream b.u.t.ter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.

Foamy Sauce

6 tablespoons b.u.t.ter 1 cup powdered sugar 3 eggs 1 teaspoon vanilla extract 2 tablespoons boiling water

Cream b.u.t.ter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving, heat over boiling water five minutes, stirring constantly.

Chocolate Sauce

1 ounce unsweetened chocolate 1 tablespoon b.u.t.ter 1/3 cup boiling water 1 cup sugar 1/2 teaspoon vanilla extract

Melt chocolate in top of double boiler. Add b.u.t.ter and when mixed pour water on slowly, stirring constantly, then add sugar. Bring to boiling point and boil about fifteen minutes, add vanilla, and serve hot.

Maple Sauce

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

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes. Serve hot.

Lemon or Orange Sauce

1 cup water 2 tablespoons lemon or orange juice 2 tablespoons sugar 1 teaspoons corn starch

Boil water, sugar and corn starch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.

Fruit Sauce

1/3 cup b.u.t.ter 1 cup fresh strawberries, raspberries or canned fruit drained from syrup 1 cup powdered sugar 1 egg white

Cream b.u.t.ter; add sugar gradually; add egg beaten until stiff and beat well; add slowly fruit which has been carefully prepared and mashed.

Beat until creamy.

Caramel Sauce

2 cups granulated sugar 5 cups boiling water

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

Pastry and Pies

A pinch of salt and a little Royal Baking Powder make pastry light, flaky and more digestible.

Pastry should rise in baking to double its thickness, and be in light flaky layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. It is important to have all materials and utensils cold.

Pastry is better if allowed to stand in the icebox several hours before using.

Plain Pastry

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

Sift together flour, salt and baking powder; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough and handle as little as possible). Divide in halves; roll out one part thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Cover pie; press edges together; trim off pastry and bake.

Rich Pastry

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

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

Apple Pie

1-1/2 cups flour 1-1/2 teaspoons Royal Baking Powder 1/2 teaspoon salt 1/3 cup shortening cold water 4 apples or 1 quart sliced apples 4 tablespoons sugar 1 tablespoon b.u.t.ter

Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar, and small pieces of b.u.t.ter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together, trim off extra pastry; p.r.i.c.k top, and bake in moderate oven 30 minutes.

Lemon Meringue Pie

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

Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix corn starch, flour and sugar with 1/2 cup cold water until smooth; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown in very slow oven.

Strawberry Pie