Royal cook book / Standard Brands Incorporated.

Date:
1932
Catalogue details

Licence: Public Domain Mark

Credit: Royal cook book / Standard Brands Incorporated. Source: Wellcome Collection.

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    FLOUR. Unless otherwise specified, the flour indicated in Royal recipes means bread ‘or all-purpose flour milled from spring wheat. Bread flour contains more gluten and is best for breads, rolls and biscuits. It is also satisfactory for cakes. For those who prefer a fluffier and more delicate biscuit or cake, pastry or cake flour, which is milled from winter wheat and which contains more starch and less gluten should be used. Flours such as potato, rice, corn, rye, whole wheat, graham and buckwheat, are also used in quick breads. The usual proportion is one part wheat flour to two parts other flour or half and half. Potato and rice flours require more liquid; they cannot be substituted for wheat flour without changing amounts of other ingredients. MEALS. Corn meal, rye meal, graham meal, oatmeal (ground), and bran are excellent for quick breads. They should be mixed with other dry ingredients without sifting, as their great dietetic value lies in their husks or bran coats. wholesome and appetizing, but give many pleasant variations to the menu. BAKING POWDER is a convenient leavening agent and the one most often used in the home kitchen. A cream of tartar baking powder (Royal) is de- cidedly preferable because of its uni- form results. In cakes and other baked foods Royal Baking Powder assures fine texture, delicate flavor, excellent keep- ing qualities and perfect wholesomeness. EGGS. For all cakes and especially for sponge cakes, always’ use fresh eggs. There is no difference in food value bc- tween white and brown eggs, but the brown eggs make a deeper yellow cake. FLAVORINGS AND SPICES. A cake to be attractive must be delicately and appropriately flavored. Besides vanilla there are many other flavoring extracts: anise and rose. Combinations of two flavors are good, for example, lemon and vanilla, or rose and almond. Lemon juice with grated rind is best for sponge cake. Grated orange rind decorates and flavors an icing deli- cately. Keep a small supply of high gerade sweet or “‘cake’’ spices on hand— cinnamon, nutmeg, allspice, clove, mace, ginger, SHORTENING. Shortening is butter, lard, oil or solid vegetable fat used in cooking. Use a good leaf lard or vege- table fat for breads, rolls, pastry and biscuits, or part butter and part other fat. Use butter or butter substitute in cakes, with the exception of molasses cake or gingerbread, where lard or vege- table fat may be used. Butter, because of its flavor, is recommended for cakes, butter icings and fillings. For white cakes a white shortening is often pre- ferred. Vegetable Cooking Oils are excellent for bread and may also be used in cakes and pastries, but they should be used in lesser amounts than solid shortening and combined with other ingredients differently. Since most of the cooking oils are unsalted, salt should be added. Olive Oil, delicious in salad dressings and for frying, is not satisfactory for cakes. SUGAR. Granulated sugar is intended where simply sugar is mentioned for breads, cakes and boiled frosting. For cakes, a very fine granulated sugar is recommended, or ordinary sugar sifted two or three times. Powdered Sugar makes a fine cake but one that will dry out quickly. For icings it is not so satisfactory as it does not make a perfectly smooth icing.
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