New Royal Cook Book Part 2

Mix flour, sugar, salt and baking powder; add milk and beat well; add fruit and shortening. Put into greased bread pan; allow to stand 20 to 25 minutes in warm place. Bake in moderate oven one hour.

Luncheon or Sandwich Rolls

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

Sift together flour, salt and baking powder; rub in shortening; add milk, and mix with spoon to smooth dough easy to handle on floured board. Turn out dough; knead quickly a few times to impart smoothness; divide into small pieces; form each by hand into short, rather thick tapering rolls; place on greased pans and allow to stand in warm place 15 to 20 minutes; brush with milk. Bake in very hot oven. When almost baked brush again with melted b.u.t.ter. Bake 10 minutes longer and serve hot. If a glazed finish is desired, before taking from oven brush with yolk of egg which has been mixed with a little water. These rolls make excellent sandwiches, using for fillings either lettuce and mayonnaise, sliced or chopped ham, chopped seasoned cuc.u.mbers, egg and mayonnaise with very little chopped onion and parsley, or other filling desired.

Rye Rolls

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

Sift together dry ingredients; add milk and melted shortening. Knead on floured board; shape into rolls. Put into greased pans and allow to stand in warm place 20 minutes. Bake in moderate oven 25 to 30 minutes.

Potato Rolls

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

Sift thoroughly together flour, salt, sugar and baking powder; rub in potatoes or add after putting through ricer; add sufficient liquid to mix smoothly into soft dough. This will require about one and one-half cups. Divide into small pieces; knead each and shape into small rolls; place on greased pan and brush with melted shortening and allow to stand in warm place 15 to 20 minutes. Bake in hot oven and when nearly done, brush again with melted shortening.

Nut and Raisin Rolls

2-1/2 cups flour 4 teaspoons Royal Baking Powder 1/2 teaspoon salt 1 tablespoon sugar 5 tablespoons shortening 1 egg 2/3 cup milk b.u.t.ter raisins chopped nuts 1/2 cup sugar

Sift flour, baking powder, salt and sugar together. Add melted shortening and beaten egg to milk and add to dry ingredients, mixing well. Turn out on floured board and knead lightly. Roll out very thin.

Spread with b.u.t.ter and sprinkle with raisins, chopped nuts and small amount of granulated sugar. Cut into about 4-inch squares. Roll up each as for jelly roll. Press edges together. Brush over with yolk of egg mixed with a little cold water and sprinkle with nuts and sugar, and allow to stand in greased pan about 15 minutes. Bake in moderate oven from 20 to 25 minutes.

Parker House Rolls

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

Sift flour, salt and baking powder together. Add melted shortening to milk and add slowly to dry ingredients stirring until smooth. Knead on floured board and roll one-half inch thick. Cut with biscuit cutter.

Crease each circle with back of knife one side of center. b.u.t.ter small section and fold larger part well over small. Place one inch apart in greased pan. Allow to stand 15 minutes in warm place. Brush with melted b.u.t.ter and bake in hot oven 15 to 20 minutes.

Rusks

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 beaten egg and melted shortening to water and add. Mix well and turn out on floured board. Divide into small pieces; with floured hands shape into rolls; place on greased shallow pan close together; allow to stand 10 to 15 minutes before baking; brush with milk and sprinkle with a little maple or brown sugar. Bake in moderate oven 20 to 30 minutes.

For hot cross buns, with sharp knife make deep cross cuts; brush with b.u.t.ter, sprinkle with sugar and bake.

Royal Cinnamon Buns

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; rub shortening in lightly; add beaten egg to water and add slowly. Roll out 1/4-inch thick on floured board; brush with melted b.u.t.ter, sprinkle with sugar, cinnamon and raisins. Roll as for jelly roll; cut into 1-1/2-inch pieces; place with cut edges up on greased pan; sprinkle with sugar and cinnamon. Bake in moderate oven 30 to 35 minutes; remove from pan at once.

Brown Sugar Buns

2 cups flour 4 teaspoons Royal Baking Powder 1/2 teaspoon salt 1 tablespoon shortening 1/2 cup milk 1 tablespoon b.u.t.ter 1 cup brown sugar

Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make a soft dough; roll out 1/4-inch thick. Have b.u.t.ter soft and spread over dough; cover with brown sugar.

Roll same as jelly roll; cut into 1-1/2-inch pieces and place with cut edges up on well greased pan. Bake in moderate oven about 30 minutes; remove from pan at once.

Coffee Cake

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

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

TOP MIXTURE

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

Mix dry ingredients; rub in shortening and spread thickly over top of dough before baking.

Royal Individual Coffee Cakes

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

Sift dry ingredients together; mix in shortening; add beaten egg to milk and add to dry ingredients to make soft dough; divide dough into six long, narrow pieces; with hands roll out on board each piece very long and thin; spread with b.u.t.ter; cut each in two and beginning in center twist two pieces together and bring ends around to form crescent. Put into greased pan; sprinkle with chopped nuts. Bake in hot oven 15 to 20 minutes. While hot, brush over with thin icing made with 1/2 cup confectioner's sugar moistened with 1 tablespoon hot water.

Raisin Tea Ring

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

Sift dry ingredients together; add raisins; to milk add melted shortening and beaten egg, and add to dry ingredients to make a soft dough; roll out lightly about 1/2-inch thick; divide into two long strips and twist together to form a ring; put into greased pan and sprinkle with sugar and nuts; allow to stand about 20 minutes. Bake in moderate oven 20 to 25 minutes.

Biscuits and m.u.f.fins

Of all foods for breakfast, nothing is so appetizing and satisfying, as light, flaky, hot Royal Baking Powder Biscuit, with a crisp, brown crust, just from the oven, broken apart and spread with b.u.t.ter, honey, jam or marmalade.

Biscuits