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Royal Baking Powder Leaves No Bitter Taste. 21

Strawberry Shortcake

2 cups flour :
teaspoon salt
tablespoons sugar
4 teaspoons Royal Baking Powder
3 tablespoons shortening

legg
% cup milk
Sift dry ingredients, mix in shortening;
add beaten egg to milk and add to dry
ingredients to make soft dough. Smooth
one half of dough out lightly. Put into
greased deep layer tin; spread with but-
ter; cover with other half of dough
which has also been smoothed out to fit
an. Bake in hot oven 20 to 25 minutes.
plit while hot and spread crushed and
sweetened berries and whipped cream
between layers; cover top with whipped
cream and whole berries. Dust with
powdered sugar and serve.

Royal Strawberry Cake

1 cup sugar

4 tablespoons shortening

1 egg

2 cups flour

3 teaspoons Royal Baking Powder

¥% teaspoon salt

1 cup milk

1 teaspoon vanilla extract

% pint heavy cream

1 quart strawberries

Cream sugar and shortening together;

add beaten egg; add part of flour, bak-
ing powder and salt which have been
sifted together, then part of milk; mix
well and add remainder of flour; mix
in remainder of milk and flavoring. Bake
in shallow greased pan in moderate oven
20 to 30 minutes. When cold split in
half and spread whipped cream and
crushed sweetened strawberries between
layers. Cover top with whipped cream
and whole strawberries.

Doughnuts

HESE old-fashioned “fried cakes,”

as sometimes called, need the addi-
tion of Royal Baking Powder to make
them light, tender and digestible. The fat
should be in a deep kettle, and hot
enough to brown a piece of bread in 60
seconds or the doughnuts will absorb

yt Doughnuts

3 tablespoons shortening
24 cup sugar

legg

2% cup milk

1 teaspoon nutmeg

% teaspoon salt

3 cups flour
4teaspoons Royal Baking Powder

Cream shortening; add sugar and beat-
en egg; stir in milk; add nutmeg, salt,
flour and baking powder which have been
sifted together and enough additional
flour to make dough stiff enough to roll.
Roll out on floured board to about Y%-
inch thick; cut out. Fry in deep fat hot
enough to brown a piece of bread in
60 seconds. Drain on unglazed paper and
sprinkle with powdered sugar.

Afternoon Tea Doughnuts
2eggs
6 tablespoons sugar
% teaspoon salt
% teaspoon grated nutmeg _
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Royal Baking Powder
Beat eggs until very light; add sugar,
salt, nutmeg, shortening and milk; add
flour and baking powder which have been
sifted together; mix well. Drop by tea-
spoonfuls into deep hot fat and fry un-

til brown. Drain well on unglazed paper |

and sprinkle with powdered sugar. ‘

Crullers
4 tablespoons shortening
1 cup sugar
2eggs
3 cups flour
1 teaspoon cinnamon
1% teaspoon salt
3 teaspoons Royal Baking Powder
52 cup milk
Cream _ shortening; add_ gradually
sugar and beaten eggs; sift together
flour, cinnamon, salt and baking powder;
add one-half and mix well; add milk and
remainder of dry ingredients to make
soft dough. Roll out on floured board
to about % inch thick and cut into
strips about 4 inches long and ¥% inch
wide; roll in hands and twist each strip
bringing ends together. Fry in deep
fat. Strain and roll in powdered sugar.

Puddings and Other Desserts
Rice Pudding

1 cup rice

1% quarts milk

1 teaspoon salt

1 cup sugar

1 cup seeded raisins

grated orange rind

Wash rice with several waters; put in-

to pudding dish; add milk, salt, orange
rind and sugar and bake in slow oven
about 114 hours or until thick, stirring
several times during baking; add raisins,
and bake 20 minutes longer.

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