26 Royal Baking Powder Is Absolutely Pure

Lemon or Orange Sauce

lcup water

2 tablespoons lemon or orange juice

2 tablespoons sugar

1teaspoon corn starch

Boil water, sugar and corn starch
mixed with little cold water. Boil 5 min-
utes and add fruit juice and 1 table-
spoon caramel if dark color is desired.

Fruit Sauce

4% cup butter
1 cup fresh strawberries, raspberries
or canned fruit drained from syrup
1 cup powdered sugar
whitelegg
Cream butter; 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, stir-
ring constantly until golden brown; add
boiling water. Cook three minutes.

Pastry and Pies

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 light-
ly and as little as possible in rolling and
turning. It is important to have all ma-
terials and utensils cold. .

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

Plain Pastry

2 cups flour

14 teaspoon salt

2 teaspoons Royal Baking Powder

% 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 purt 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
@ teaspoon Royal Baking Powder
teaspoon salt
cup shortening
cold water
Sift flour, baking powder and salt;
add one-half shortening and rub in light-
ly 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 shorten-
ing; 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. Re-
peat with other half for top crust.

Apple Pie

1% cups flour

1% teaspoons Royal Baking Powder

¥ teaspoon salt

¥g cup shortening

cold water

4 apples, or 1 quart sliced apples

4 tablespoons sugar

1 tablespoon butter )

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
inte thin slices; sprinkle with sugar,
and small pieces of butter; 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; prick
top, and bake in moderate oven 30 min-
utes,

Lemon Meringue Pie
2 cups water
8 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 quickly until light brown. Put water

on to boil; mix corn starch, flour and
sugar with % cup cold water until
smooth; mix in egg yolks; 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 1
teaspoon baking powder and _ spread
thickly on top of pie. Bake in hot oven
about 5 minutes until light brown.

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

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