Royal Baking Powder Leaves No Bitter Taste 5

Parker House Rolls
4 cups flour
1 teaspoon salt
6 teaspoons Royal Baking Powder
2-4 tablespoons shortening
1%4 cups milk
Sift flour, salt and baking powder to-
gether. 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. Butter
small section and fold larger part
well over small. Place one inch apart
in greased pan. Allow to stand 15 min-
utes in warm place. Brush with melted
butter and bake in hot oven 15 to 20

minutes. :
_ Rusks
2% cups flour

4 teaspoon salt

2 tablespoons maple or brown sugar

4 teaspoons Royal Baking Powder

¥% teaspoon nutmeg

% teaspoon cinnamon

lege

1, to % cup water

2 tablespoons shortening

Sift together flour, salt, sugar, baking
powder, nutmeg and cinnamon; add beat-
en 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 on top each; brush

with butter, sprinkle with
bake.

Royal Philadelphia Cinnamon Buns
414 cups flour
2 teaspoons salt
8 teaspoons Royal Baking Powder
4 tablespoons shortening
2eges
1 cup water
1 cup sugar
4 teaspoons cinnamon
8 tablespoons seeded raisins

Sift 4 tablespoons of measured sugar
with flour, salt and baking powder; rub
shortening in very lightly. Add beaten

sugar and

eggs to water and add slowly to dry in-

gredients to make soft dough. Roll out
1% inch thick on floured board; brush
with melted butter, sprinkle with sugar,
cinnamon and raisins. Roll as for jelly
roll. Have prepared 4 tablespoons short-

ening creamed well with 4 tablespoons

brown sugar. Spread this mixture on
the bottom and sides of iron baking pan,
or if this cannot be obtained an iron skil-
let will do. Cut dough into two inch
pieces and place with cut edges up on
pan. Allow to stand 15 minutes and
bake in hot oven 25 minutes. Remove
from pan at once, turning upside down
to serve.
Brown Sugar Buns

2 cups flour

4 teaspoons Royal Baking Powder

4 teaspoon salt

1 tablespoon shortening

224 cup milk

1 tablespoon butter

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%-inch thick on floured
board. Have butter soft and spread over
dough; cover with brown sugar. Roll
same as jelly roll; cut into 11%-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

% teaspoon salt
3 tablespoons sugar
4 teaspoons Royal Baking Powder
2 tablespoons shortening
1 cup milk
Mix and sift dry ingredients; add
melted shortening and enough milk to
make very stiff batter. Spread 14-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 be-
fore baking.

Royal Individual Coffee Cakes

2 cups flour

34 teaspoon salt

4 tablespoons sugar

3 teaspoons Royal Baking Powder
4 tablespoons shortening

1 egg
% 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, nar-
row pieces; with hands roll out on board
each piece very long and thin; spread
with butter; cut each in two and begin-

All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.