SOME SECRETS OF GOOD COOKING

The addition of one or two teaspoons of Royal
Baking Powder to plain pastry will add wonderfully
to its qualities, making it very light and tender.

Omelets are improved by the addition of a small
amount of Royal Baking Powder.

Royal Baking Powder may be added with great
advantage to bread pudding, poultry dressing,
stuffed or deviled crabs and other preparations in
which broken bread or bread crumbs are used.

Icings and especially Ornamental Icings are im-
proved in texture and flavor by the addition of about
a teaspoon of Royal Baking Powder.

Instead of adding soda to keep color in green
vegetables use srw Baking Powder.

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NEW ROYAL COOK BOOK — Index to Recipes — (Continued)
I ee me a pew a O01 Pram Per vv. sk veanas .25 { Spiced Currants ......... 49
Cremee Cares. oo soos so ae 18 | Pranes, Stuffed 2:5 bets. 44 | Spider Corn Bread....... 3
Orange Filling and Puddings and Other BORG ik Sas vue vo 39, 40
WE Us wes bites. 14,17 ee EE ee 21 to 25 | Sponge Cake ............ 15
Orange Layer Cake...... : 46) | Pompkin: Pie... sci occas 27 | Stewing and Boiling
Orange Water Ice........ 29 PROOMUGT  s.5 ob dita wee ans 32
| Oyster Dressing ......... 34 | Raisin and Nut Bread....3 | Stew with Dumplings..... 32
j Oveten Fiant 2.09 i s6% 1 40 | Raisin and Nut Rolls...... 4} Strawberry Ice Cream..... 28
CIO sb cla se-e dda CO 31 | Raisin Drop Cakes....... 18 | Strawberry Icing ........ 17
" Raisin Tea Ring.........5% 6 | Strawberry Mousse ...... 29
Pancakes, French ........ 9 | Raspberries. of. 66ii.)-a% 47,48 | Strawberry Pie .......... 27
Parker House Rolls....... Si heeeuarn Fie. 4 eae: a6 wes 27 | Strawberry Shortcakes. .20, 21
Wee Os SOBA. 2S 40 | Rice Croquettes .......... 87.1: Sanshine Cake .....:...<.. 10
Pastry and Pies....26, 27,28 |Rice Griddle Cakes....... 9 | Sweetbreads, Creamed..... 34
Patty Shells, Royal....... SS | Ries Muffins 2 i. idieciiaus 7
Pees 3.70 FG eR 47;'49 [Rice Pudding ........ Sli: Tally, Butter. 24052. Fees 43
Peanut Brittle 2.0.05. %%. OE FROM eis 6 Anis b Ge Gd 4,5 | Tapioca Pudding ........ 22
Peanut Butter Bread...... 4 |Roast Meats ....... 32, 33, 45 TE ar es heh Owe Rea eee 43
Ly ey a ag net Parken ob fete ie: OH FPUNNR eG esa ee Oe. 5 | Time-Table for Canning
PE 5 PS Ny wie 0 CTU 44 |Russian Dressing ........ 41 Pree 65. COS FP Be 47
Pea PEN es OE GG AP Fre Reale es bic eee daiwa Ckas @.1: Toast; Preach: «i... b603 39
Pineapple Juice .......... 45 Tomaco Gateup ...... 4% 49
Pee WR. ok wintieet 30 | Salads and Salad Dress- Tomatoes and Eggs....... 38
Es a Sin we ae alge wee 47,49 SE. ics kh wie 41,42 | Tomatoes, Baked ......... 40
Poor Man’s Pudding...... 22 Sally” BGDN, hc ees 8 | Tomato Pickles .......... 49
Popcorn, Candied ........ 43 | Salmon Croquettes ....... 37 } Tomato Sauce ....°.5. 64 ees 35
Popovers ic eae > aban wha 8 | Sandwich Rolls .......... &\). Tomato. Soup 3.200. e468 .30
Potato and Nut Croquettes. 37 | Sauces, Fish, Meat and TFOPICATOMB 66646. 805 84 1.18
Pebato Role: =. FRG 4 Vegetable be Ai baa, baie 35, 36
Peeeee Balad .. jee Vik 6 ou 42 | Sauces, Pudding .. .23, 25, 26 | Veal, Baked with Tomato
Potatoes, Sweet and OR os Oba Glan de Bis 7 Sn ey ice Gee ee ee ee: 33
OO Exe WAN Ss CEO OS 89,40 | Sea Foam Icing.......... 17. t Vaal Cuties 2. i axk. Te 33
Pot Roast of Beef........ BS eke: SIAN oe kw baw tke 381 | Vegetables..... 38, 39, 40, 45
I ars oc 8 wk bo Rea 84,86 | Shortcakes .\. iui. .0s 20, 21 | Vegetable Salad .......... 41
Poultry Dressing ..... 34,35 | Soups, Cream and from
RD ok ores a oiers. 3 ae 11 PROGR se Kali tas 29. 00,45 1. Wrens 6 EA ase 9
Preserving and Canning, BHanish : ObkOs.6 5 aia d sas 11 | White Layer Cake........ 14
46to49 | Spanish Cream .......... 46 | Whole Wheat Biscuits..... 6
Prune or Date Bread...... &. fF Bled Cakes so: . .68iicdaivas 18 | Whole Wheat Hot Cakes... 9