New Royal Cook Book

New Royal Cook Book

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Excerpt: ... 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 shortening; add sugar slowly and beaten egg; add milk; mix well; add flour, baking powder and salt, which have been sifted together; add flavoring and figs. Pour into greased pudding mold and steam for two hours. Serve with foamy sauce. Prune Puff 4 eggs 1/2 cup powdered sugar 1 cup cooked prunes Whip egg whites to stiff froth; add sugar slowly, beating continually; add prunes which have been stoned and chopped; whip until very light. Bake in pudding dish in moderate oven about 10 minutes. Serve cold with soft custard made from yolks of eggs (see recipe for Floating Island, page 24 ). Other soft fruits may be used in the same way served hot with sauce or whipped cream. Lemon Jelly 1 cup sugar 1-1/2 cups water 1 tablespoon granulated gelatine 1/4 cup lemon juice Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve. Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled. Jelly Roll 1 cup sugar 1-1/2 cups flour 2 teaspoons Royal Baking Powder 1/8 teaspoon salt 2 eggs 4 tablespoons hot water currant or other jelly 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 butter 1 cup powdered sugar 1/2 teaspoon flavoring...show more

Product details

  • Paperback | 42 pages
  • 189 x 246 x 2mm | 95g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236724011
  • 9781236724014