New Royal Cook Book Part 5

2 cups whole wheat flour 4 teaspoons Royal Baking Powder 1/2 teaspoon salt 1-3/4 cups milk 1 teaspoon mola.s.ses 1 tablespoon melted shortening 2 eggs

Sift together flour, baking powder and salt; add milk, mola.s.ses, and shortening to beaten eggs and add to dry ingredients; mix well. Bake on hot, slightly greased griddle turning only once.

Waffles

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

Sift flour, baking powder and salt together; add milk and shortening to egg yolks, and add to dry ingredients; mix in beaten egg whites. Bake in well greased hot waffle iron until brown; turn once. Serve hot with b.u.t.ter and maple syrup.

Fritters

Fritters are served for luncheon, dinner or supper, as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and with some additions the first recipe given can be used for many varieties. By the use of Royal Baking Powder, a fine fritter batter may be stirred up in a few minutes.

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

Plain Fritter Batter

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

Sift dry ingredients together; add beaten egg and milk; beat until smooth.

Apple Fritters

4 large apples 2 tablespoons powdered sugar 1 tablespoon lemon juice

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

Fruit Fritters

Fruits other than apples may be used in fritters by following the directions for apple fritters. Canned whole fruits drained from syrup may also, be used. Chop fruit (not too fine) and stir into plain fritter batter. Drop by spoonfuls into deep hot fat, turning until brown. Drain and sprinkle with powdered sugar.

Banana Fritters

1 cup flour 2 teaspoons Royal 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 dry ingredients. Add others in order. Force bananas through sieve before adding. Beat thoroughly. Drop by spoonfuls into hot fat.

Drain and sprinkle with powdered sugar.

Corn Fritters

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 corn; add flour sifted with salt, pepper and baking powder; add shortening and beaten eggs; beat well. Fry by spoonfuls on hot greased griddle or frying pan.

If fried in deep fat make batter stiffer by adding 1/2 cup flour and 1 teaspoon Royal Baking Powder.

Clam Fritters

1-1/2 cups flour 2 teaspoons Royal Baking Powder 1/2 teaspoon salt 1/3 teaspoon pepper 1/3 teaspoon paprika 1/2 cup milk or clam juice 2 eggs 1-1/2 teaspoons grated onion 1 teaspoon melted shortening 10 clams

Sift together dry ingredients; add liquid, beaten eggs, onion, and shortening; rinse clams, put through meat chopper and add to batter.

Take one spoonful batter for each fritter and fry on hot greased griddle or in deep fat.

Cake

In no department of cookery is Royal Baking Powder of more use and importance than in making fine cake.

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

If an unsalted shortening is used take slightly less and add a small quant.i.ty of salt.

Sift flour before measuring.

The baking of cake is of primary importance. Regulate the oven before putting materials together. See general suggestions, page 2.

Plain Cake

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; add sugar slowly, add well beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used hot for cottage pudding.

Suns.h.i.+ne Cake

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 shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture.

Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing, page 16.

_Note_--This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.

Three-Egg Angel Cake