Royal Cook Book

Mary Kennedy Core

Description

The new Royal Cook Book has been prepared to meet the large and ever increasing demand for a guide to wholesome and palatable home cooking. The young housewife will find here complete simple directions for making delicious cakes and other culinary delights. Experienced cooks and those more skilled in the art will find here many of their favorite recipes and in addition helpful suggestions, especially in the matter of saving eggs and other expensive materials.

Sujets

• Cuisine
• Cuisine par plats
• Cuisine végétarienne
• Cuisine végétarienne
• Cooking
• Vegetarian

Informations

• Publié par: eBookIt.com
• Date de parution: 27 mars 2013
• Nombre de lectures: 1
• EAN13: 9781456615468
• Langue: English

Extrait

Royal Cook Book


Mary Kennedy Core


Digital edition produced & published by Sai ePublications www.saiepublications.com
Table of Contents
Cover Image
Title Page
Royal Cook Book
SOME SECRETS OF GOOD COOKING
Royal Baking Powder
GENERAL SUGGESTIONS
MEASUREMENTS
BAKING
TABLE OF EQUIVALENT WEIGHTS AND MEASURES
Bread and Rolls
Royal Baking Powder Bread
Boston Brown Bread
Spider Corn Bread
Corn Bread
Corn and Rice Pone
Graham Bread
Nut and Raisin Bread
Peanut Butter Bread
Prune or Date Bread
Luncheon or Sandwich Rolls
Rye Rolls
Potato Rolls
Nut and Raisin Rolls
Parker House Rolls
Rusks
Royal Cinnamon Buns
Brown Sugar Buns
Coffee Cake
TOP MIXTURE
Royal Individual Coffee Cakes
Raisin Tea Ring
Biscuits and Muffins
Biscuits
Emergency or Drop Biscuits
Whole Wheat or Health Biscuits
Bran Biscuits
Cheese Biscuits
Tea Biscuits
Muffins
Blueberry or Huckleberry Muffins
Cereal Muffins
Corn Meal Muffins
Crumb Muffins
Rice Muffins
Date Muffins
Scones
Currant Tea Cakes
Popovers
Graham Gems
Green Corn Gems
Fig Envelopes
Sally Lunn
Griddle Cakes and Waffles
Royal Hot Griddle Cakes
Griddle Cakes with Eggs
Buckwheat Cakes
Corn Meal Griddle Cakes
Rice Griddle Cakes
French Pancakes
Whole Wheat Hot Cakes
Waffles
Fritters
Plain Fritter Batter
Apple Fritters
Fruit Fritters
Banana Fritters
Corn Fritters
Clam Fritters
Cake
Plain Cake
Sunshine Cake
Three-Egg Angel Cake
Angel Cake
Spanish Cake
Bride's Cake
Eggless, Milkless, Butterless Cake
Chocolate Cake
Pound Cake
Rich Fruit Cake
Coffee Fruit Cake
Royal Date Cake
Royal Cream Loaf Cake
Maple Nut Cake
Soft Molasses Cake
Fairmount Cake
WHITE PART
DARK PART
Marble Cake II
Feather Cocoanut Cake
Chocolate Layer Cake
CHOCOLATE FILLING AND ICING
Orange Layer Cake
ORANGE FILLING AND ICING
White Layer Cake
Devil's Food Cake
MARSHMALLOW ICING
Cream Layer Cake
CREAM FILLING
Cocoanut Layer Cake
COCOANUT FILLING AND ICING
Maple Layer Cake
Fruit Layer Cake
FRUIT FILLING
Lady Baltimore Cake
FILLING
Sponge Cake
Royal Sponge Cake
Milk Sponge Cake
Coffee Spice Cake with Mocha Filling
MOCHA ICING AND FILLING
Icings and Fillings
Boiled Icing
Frosting
Ornamental Frosting
White or Colored Icing
Seven Minute Icing
Chocolate Filling and Icing
Old-Fashioned Chocolate Filling
Soft Icing
Marshmallow Filling and Icing
Fruit Filling
Fresh Strawberry Icing
Maple Icing. I
Maple Icing. II
Orange Icing
Jelly Meringue
Sea Foam Icing
Cocoa Icing
Brown Sugar Icing and Filling
Butter Scotch Icing and Filling (Without Sugar)
Cookies and Small Cakes
Cocoa Drop Cakes
Raisin Drop Cakes
Orange Cakes
Spice Cakes
Honey Drop Cakes
Molasses Cakes
Small Fancy Cakes. I
Small Fancy Cakes. II
Cookies
Cocoa Cookies
Cocoanut Cookies
Filled Cookies
FILLING
Marshmallow Cookies
Fudge Squares
Oatmeal Macaroons
Hermits
Nut Bars
Fruit Shortcakes
Old-Fashioned Shortcake
Strawberry Shortcake
Royal Strawberry Cake
Doughnuts
Doughnuts
Afternoon Tea doughnuts
Crullers
Puddings and Other Desserts
Baked Custard
Rice Pudding
Cottage Pudding
Tapioca Pudding
Poor Man's Pudding
Apple Cake
Apple Dumplings
Apple Roll
Meringues
Banana Cake with Jelly Sauce
Charlotte Russe
Boston Cream Pie
Blueberry Cake
Chocolate Blanc Mange
Floating Island
Huckleberry or Blueberry Float
Christmas Plum Pudding
Cream Puffs
Steamed Fig Pudding
Prune Puff
Lemon Jelly
Jelly Roll
Pudding Sauces
Hard Sauce
Foamy Sauce
Chocolate Sauce
Maple Sauce
Lemon or Orange Sauce
Fruit Sauce
Caramel Sauce
Pastry and Pies
Plain Pastry
Rich Pastry
Apple Pie
Lemon Meringue Pie
Strawberry Pie
Mince Pie
Mince Meat
Custard Pie
Pumpkin Pie
Rhubarb Pie
Berry Pies
Cherry Tarts
Frozen Desserts
How to Freeze
Philadelphia Ice Cream
Strawberry Ice Cream
Chocolate Ice Cream
French Ice Cream
Frozen Pudding
Grape Sherbet
Lemon Sherbet
Orange Water Ice
Strawberry Mousse
Soups
Brown Soup Stock
Bean Soup
Cream Soups
Creole Soup
Cream of Tomato Soup
Onion Soup
Fish
Broiled Fish
Baked Fish
Fried Fish
Planked Fish
Codfish Balls
Fish Chowder
Boiled Lobsters or Crabs
Creamed Oysters
Scalloped Oysters
Fried Oysters
Clam Chowder
Shell Fish a la Newburg
Meats
Roasting
Broiling
Pan Broiling or Frying
Boiling and Stewing
Pot Roasting
Stew with Dumplings
Liver and Bacon
Roast Lamb
Roast Stuffed Shoulder of Lamb with Browned Potatoes
Pot Roast of Beef with Browned Potatoes
Baked Veal with Tomato Sauce
Veal Cutlet
Roast Loin of Pork
Apple Sauce
Baked Ham
Creamed Sweetbreads
Poultry
How to Clean
Roast Poultry
Poultry Dressing
Oyster Dressing
Giblet Gravy
Fricassee of Chicken
Fried Chicken
Chicken Pie
Roast Goose, Bread and Apple Dressing
Fish, Meat and Vegetable Sauces
Thin Cream Sauce
Thick Cream Sauce
Tomato Sauce
Bechamel Sauce
Egg Sauce (For Fish)
Brown Sauce or Gravy
Currant Jelly Sauce
Hollandaise Sauce
Sauce Tartare
Maitre D'Hotel Butter
Mint Sauce
Horse-Radish Sauce
Cranberry Sauce
Eggs
Boiled Eggs
Poached Eggs
Poached Eggs in Cream
Scrambled Eggs
Scalloped Eggs with Ham
Plain Omelet
Puffy Omelet
Fancy Omelets
Croquettes
Salmon Croquettes
Rice Croquettes
Nut and Potato Croquettes
Chicken Croquettes
Luncheon Dishes
Chicken Patties
ROYAL PATTY SHELLS
Boston Baked Beans
Baked Macaroni with Cheese
SAUCE
Cheese in Scallop Shells or Ramekins
Cheese Straws
Kidney Beans with Bacon
Tomatoes and Eggs
Corn Pudding
Scotch Potatoes
French Toast
Cheese Souffle
Vegetables
Asparagus
Pickled Beets
Creamed Carrots
Boiled New Cabbage
Cold Slaw
Spinach
Cauliflower
French Fried Potatoes
Potato Cakes
Brussels Sprouts
Boiled Corn
Lima Beans
Kohl-Rabi
Candied Sweet Potatoes
Baked Tomatoes
Browned Parsnips
Oyster Plant
Stuffed Potatoes
Salads and Salad Dressings
French Dressing
Mayonnaise I
Mayonnaise II
Boiled Salad Dressing
Russian Dressing
Chicken Salad
Fruit Salad
Vegetable Salad
Marquise Salad
Potato Salad
Lobster Salad
Fish Salad
Beverages
How to Make Coffee
Boiled Coffee
Cocoa
Cocoa Syrup
Tea
Chocolate
Candies
Cream Candy
Butter Scotch
Butter Taffy
Chocolate Caramels
Creamed Nuts
Peanut Brittle
Candied Popcorn
Pulled Molasses Candy
Fudge
Penuche
Cocoa Cream Candy
Stuffed Prunes or Dates
Cocoanut Cream Candy
Hickory Nut Candy
Date and Peanut Paste
Salted Almonds
Fireless Cookery
DIRECTIONS
Cereals
Steaming
Soups
Roast Meats
Boiled or Stewed Meats
Vegetables
Invalid Cookery
Barley Water
Pineapple Juice
Albuminized Orange
Beef Tea
Scraped Beef
Spanish Cream
Gluten Muffins
Preserving and Canning
General Directions
Canning
Preserving
Directions for Canning by Open-Kettle Method
Directions for Canning by Can-Cooked Method
A Time-Table for Canning Fruits by the Can-Cooked Method
Use of Sugar in Canning Fruit
Canned Peaches
Canned Cherries
Canned Pears
Canned Berries
Asparagus
Beans
Corn
Jams
Raspberry Jam
Plum Conserve
Spiced Currants
Jellies
Pickled Peaches
Chow Chow
Sweet Tomato Pickles
Chili Sauce
Tomato Catsup
Keep the Home Baking Safeguarded
BAKE IT WITH ROYAL AND BE SURE
Royal Cook Book
The new Royal Cook Book has been prepared to meet the large and ever increasing demand for a guide to wholesome and palatable home cooking. The young housewife will find here complete simple directions for making delicious cakes and other culinary delights. Experienced cooks and those more skilled in the art will find here many of their favorite recipes and in addition helpful suggestions, especially in the matter of saving eggs and other expensive materials.
Every recipe has been tested many times and all have been found excellent.
Royal Baking Powder is used in all recipes in which a leavening agent is required, and the biscuits, muffins, griddle cakes, doughnuts, cakes and pastry prepared by its use are unequalled in texture and healthfulness. "Royal" imparts a fine appearance, and a particularly good flavor to the food.
Housekeepers are urged to avoid substitutes for Royal Baking Powder. Failures in baking often result from the use of sour milk and soda, or even home made mixtures of cream of tartar and soda, because of inability to determine the uncertain strength of such materials and hence the proper proportions to use.
Avoid all guess work by using "Royal." It is always the same, always dependable.
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 improved 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 Royal Baking Powder.
Royal Baking Powder
For raising or leavening breads, biscuits, rolls, muffins, griddle cakes, doughnuts, cakes, pastries, puddings and other similar foods.
Absolutely Pure and Wholesome
The principal active ingredient of Royal Baking Powder is Royal Grape Cream of Tartar, a derivative of rich, ripe grapes. It perfectly aerates and leavens the batter or dough and makes the food finer in appearance, more delicious to the taste, and more healthful.
It possesses the greatest practicable leavening stren