DOCSLIB.ORG

Royal Desserts Recipes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Royal Desserts Recipes ROYAL DESSERTS RECIPES GINGER ROGERS, co-starred in "Lucky Partners' an RKO Radio Picture, GIVE ALL YOUR DINNERS HAPPY ENDINGS! For this little booklet we have carefully selected some of the favorite desserts of famous movie stars — the Royal Desserts they like best. Desserts that you can make easily, quickly and economically — from Royal Puddings and Royal Gelatins. Each recipe has been tested — every measurement, every step. And there isn't one of these recipes that hasn't passed the extra test of winning applause from many groups of people. You can depend on each recipe here to be delicious, delightful —• a sure-fire praise-getter! Look them over. Try them out — and see if we aren't right! BE SURE TO USE ROYAL OLDTIME TREAT-IN A NEW FORM! ROYAL TAPIOCA PUDDING — made with real vanilla, has all the luscious goodness of the oldtime tapioca pudding — without the oldtime toil and trouble. And it costs so little — you can make a whole pint of this wholesome and delicious treat for about a nickel more than the cost of the milk you use. TO MAKE ROYAL TAPIOCA PUDDING Put contents of package in saucepan, add 1 pint (2 cups) milk, a little at a time. Cook over a low fire, stirring constantly until mixture boils up once. Remove from fire. Mixture will be thin — it thickens as it cools. Cool to room temperature. Pour into glasses and chill. Serve plain or with cream. Serves family of 4. WAYS TO SERVE ROYAL TAPIOCA PUDDING 1. With spoonful of jam or jelly. 2. With Chocolate or Fresh Fruit Sauce. 3. Fold in 1 sliced banana and garnish with orange sections. PINEAPPLE MARSHMALLOW TAPIOCA 1 package Royal Tapioca Pudding 6 marshmallows 2 cups milk cup crushed pineapple 1 teaspoon lemon juice Mix Royal Tapioca Pudding with milk; cook over low fire, stirring constantly until mixture boils up once. Remove from fire. Cool to room temperature, stir well and then chill. Cut marshmallows into small pieces and add pineapple and lemon juice. Let stand about 1 hour until marshmallows are soft. Just before serving, fold into cold pudding mixture. 6 servings. Recipe on page 3 Recipe on page 6 THE "FAMOUS 3" ROYAL PUDDINGS Royal Puddings — Chocolate, Vanilla, Butterscotch — are the world's largest-selling puddings. They're famous for flavor. And making one of these grand treats is only a few spoon-stirs harder than boiling water! The directions are on every package. GRAND FOR CHILDREN! Royal Puddings contain Arrowroot — the starch so widely favored for child nutrition (and that's a comforting thought when healthy young appetites call for "more"!). BUTTERSCOTCH RICE PUDDING 1 package Royal Butterscotch Pudding 1 cup cooked rice 2 cups milk % teaspoon salt Mix Royal Butterscotch Pudding with milk; bring to boil, stirring con- stantly. Add cooked rice and salt. Serve warm or cold. For Baked Rice Pudding: Put rice pudding mixture in baking dish or custard cups. Sprinkle with 2 tablespoons sugar. Place under low heat in broiler for about 5 minutes to brown lightly. 6 servings. Illustration on page 5 LEMON MERINGUE PUDDING 1 package Royal Vanilla Pudding 3 eggs cups water 34 cup sugar Juice and rind of 1 lemon Mix Royal Vanilla Pudding, water and lemon rind together. Bring to boil, stirring constantly; add slowly to beaten egg yolks and cook one minute longer, stirring all the time. Take from fire; add lemon juice. Beat egg whites and add sugar. Fold into hot pudding mixture. Pour into sherbet cups and chill. 8 servings. Recipe on page 7 Recipe on page 10 GRAND ICE CREAM — SO EASILY! It's so easy to make ice cream with Royal Chocolate, Vanilla, and Butterscotch Puddings — just make the pudding in the regular way with the addition of a little sugar and whipped cream — your refrigerator will do the rest. The directions are on every package. And the ice cream you get will be wonderfully smooth and creamy-textured — the Arrowroot helps give it this velvet-smoothness. When whipping the cream for the recipes given here, be careful that it does not become too stiff. It should be whipped just enough to hold its shape. Undiluted evaporated milk can be used in place of cream. It should be thoroughly chilled — then whipped like cream. BUTTER PECAN ICE CREAM 1 package Royal Vanilla Pudding % cup pecans 2 cups milk 1 tablespoon melted butter Yi cup granulated sugar }/i teaspoon salt 1 cup cream, whipped Mix Royal Vanilla Pudding with milk; bring to boil, stirring constantly. Remove from fire; add sugar. Cool slightly and pour into refrigerator freezing tray to chill. Freeze quickly about 1 hour or until very thick but not hard. Brown pecans in shallow pan in hot oven at 475° F. for 6 minutes. Add melted butter and salt and stir until nuts are well coated. Cool and chop. Add to pudding mixture with whipped cream. Freeze about 3 or 4 hours. When frozen, turn cold control back to normal for storage. Makes about 1 quart. ROYAL VANILLA CUSTARD ICE CREAM 1 package Royal Vanilla Pudding 2 egg yolks 2 cups milk H cup sugar 1 cup cream, whipped Mix Royal Vanilla Pudding with milk; bring to boil, stirring constantly. Remove from fire; add to beaten egg yolks; cook 1 minute longer, stirring constantly. Remove from fire; add sugar. Cool slightly; pour in refrigerator freezing tray. Let freeze about 1 hour until thick but not hard. Fold in whipped cream. Freeze quickly about 3 to 4 hours. When frozen, turn cold control back to normal for storage. Makes about 1 quart. BUTTERSCOTCH SAUCE 1 package Royal Butterscotch Pudding 1 cup light brown sugar 114 cups water M cup cream Few grains salt Mix Royal Butterscotch Pudding with water; bring to boil, stirring constantly. Boil sugar and cream together for 1 minute; add salt; stir into pudding. Serve warm on ice cream, fudge shortcake or cottage pudding. Makes 2 cups. CHOCOLATE FUDGE SAUCE 1 package Royal Chocolate Pudding Yi cup sugar teaspoon vanilla extract cups water x/i teaspoon salt 2 tablespoons butter Mix first four ingredients together. Bring to boil, stirring constantly; boil 1 minute. Remove from fire; add butter and flavoring. Serve warm on ice cream, fudge shortcake, blanc mange or cottage pudding. Makes 2 cups. Recipe on page 1 7 Recipes on page 1 4 QUICK CHOCOLATE FUDGE cup butter 1 % cups sifted confectioner's sugar 1 package Royal Chocolate Pudding Y^ teaspoon vanilla extract H cup milk }/2 cup chopped nuts Melt butter; add Royal Chocolate Pudding and stir until well blended; add milk. Bring to a bubbling boil, stirring constantly; boil 1 minute. Take from fire and add sugar. Stir until smooth and blended; add vanilla and nuts. Pour quickly into buttered pan. Let stand until cold. Cut into squares. Makes 1 Vg lbs. CHOCOLATE NUT ROLL 1 package Royal Chocolate Pudding % teaspoon salt % cup condensed milk % teaspoon vanilla 1 cup nuts, chopped Mix Royal Chocolate Pudding with condensed milk and salt. Cook 20 minutes in double boiler, stirring occasionally, or until thick. Remove from fire; add vanilla and nuts. Mix well and let stand until cool and stiff. Take out of pan onto waxed paper and knead lightly with hands greased with butter. Form into roll 1 inches in diameter. Cover with waxed paper and place in refrigerator for several hours to harden. Cut in slices l/i inch thick. Makes 38 slices. ROYAL GELATIN DESSERTS Royal Quick Setting Gelatin is the favorite dessert of millions. Sparkling with color, gay as Summer — Royal Gelatin Desserts add zest and glamour to the simplest meal. And — they taste as good as they look! A special "sealing in" of Royal flavors assures your getting all their fresh, full-strength goodness — all the flavor that Royal is famous for! What is your favorite ? If it's strawberry, raspberry, cherry, orange, lemon, lime or pineapple — there's a Royal flavor you'll cheer for the moment you taste it! Seven luscious flavors — and what a grand variety of gay desserts you can make! LIME OR LEMON ICE 1 package Royal Gelatin Dessert M cup sugar (lime or lemon flavor) 1 % cups cold water 1 cup boiling water M cup lemon juice Dissolve Royal Quick Setting Gelatin in boiling water. Boil sugar and cold water to- gether for 5 minutes. Add to dissolved gelatin; cool slightly and add lemon juice. Pour into refrigerator freezing tray and freeze quickly about 1 hour until mixture starts to freeze at edges. Remove mixture to bowl and whip until fluffy. Return to tray, freeze, and whip again after 2 hours. Continue to freeze until solid. Makes about 1 quart. Recipe on page 15 Recipe on page 18 ORANGE VEGETABLE SALAD 1 package Royal Gelatin Dessert 1 cup cold water (orange flavor) 1 cup cabbage, chopped 1 cup boiling water ^ cup celery, chopped 1 teaspoon salt M cup grated raw carrot 1 tablespoon lemon juice 1 tablespoon finely chopped onion 1 tablespoon chopped sweet pickle Dissolve Royal Quick Setting Gelatin in boiling water; add salt, lemon juice and cold water. Chill until it begins to thicken, then add remaining ingredients. Chill in indi- vidual moulds. Serve with chicory or other salad green. Garnish with orange sections and ripe olives. 6 servings. Illustration on page 1 7 STRAWBERRY AND BANANA ROYAL 1 package Royal Gelatin Dessert 1 cup boiling water (strawberry or lemon flavor) 1 cup cold water 1 banana, sliced Dissolve Royal Quick Setting Gelatin in boiling water. Add cold water. Chill until it begins to thicken. Add sliced banana. Mould and chill until firm.
Load more

Recommended publications
  • Quick Dessert Chocolate Pudding
    HERE'S A NEW QUICK DESSERT CHOCOLATE PUDDING Made with Arrowroot Made by the makers of ROYAL BAKING POWDER. A product of Standard Brands Inc. ROYAL CHOCOLATE PUDDING Tastes homemade . and so easy to make I ARROWROOT — a starch long recognized as unusually nutritious and easily digested —is the secret of the rich, homemade fla- vor, and the smooth, velvety texture you notice in this delicious pudding. Royal Chocolate Pudding is quick cooking, too —takes only 6 minutes from package to mould! You just add cold milk and bring to a boil. It's an ideal dessert for children. And it's delicious as a filling for pies, cakes and eclairs. Try these Quick ... Easy Recipes ROYAL CHOCOLATE PUDDING Put contents of package into a saucepan. Add 2 cups cold milk (or 1 cup evaporated milk and 1 cup cold water) a little at a time. Bring to boil over low fire—stirring constantly. Remove from fire. Pour into mould or cups which have been dipped in cold water. Cool. Serve cold either plain or with whipped cream. Serves 4-6. (If a thinner pudding is desired, use more milk. For thicker pudding, use less milk.) G-204 Printed in U. 8. A. CHOCOLATE FLOATING ISLAND Make up as directed for Royal Chocolate Pudding using 1 package and 3 cups milk. Pour into dish or sherbet glasses and chill. Before serving top with a large spoonful of whipped cream or meringue. CHOCOLATE BREAD PUDDING Mix 1 package Royal Chocolate Pudding with 3 cups milk. Bring to boil, stirring constantly. Place 3 cups cubes of buttered bread in greased baking dish and pour on Chocolate Pudding.
    [Show full text]
  • Danh Mục Từ Vựng: Cấp Độ 2
    Danh mục từ vựng: Cấp độ 2 Sử dụng danh sách từ này để giúp con trong các trò chơi và hoạt động trên trang web của phụ huynh (http://macmillanyounglearners.com/englishworld/parent). Bài 1 (chủ đề: động dance nhảy múa let để cho trainers huấn từ hành động/ fine khỏe like thích luyện viên action verbs) go đi nose mũi trousers quần bake nướng T-shirt áo thun bằng lò hands tay painting sơn wear mặc boxes hộp hop nhảy paints sơn brush bàn chải like thích scissors kéo line đường kẻ singing hát Bài 5 (chủ đề: cụm cake bánh từ thời gian/time carry mang nine chín stick gậy phrases) catch bắt lấy ride đi stone đá astronaut phi hành clean sạch rings vòng swimming bơi gia climb leo roundabout sàn tennis quần vợt brick gạch quay tròn cook nấu ăn think nghĩ brown màu nâu run chạy date quả chà là tube ống crown vương miện shout kêu la Friday Thứ sáu use sử dụng eat breakfast ăn singing hát sáng gate cổng writing viết skip bỏ qua eat dinner ăn tối help giúp slide cầu tuột foot bàn chân ladder thang Bài 4 (chủ đề: quần square vuông áo/clothes) get up dậy lights đèn stone đá black đen go to bed đi ngủ lunch bữa trưa swing cái đu blue xanh dương grapes nho make làm that đó boots ủng green màu xanh lá Monday Thứ hai these này clock đồng hồ cây pick chọn this này cloud mây grey màu xám plate đĩa those đó clown chú hề o’clock giờ sandwich bánh parrot vẹt sandwich throw quăng coat áo khoác people người Saturday Thứ bảy dress váy Bài 3 (chủ đề: phone điện thoại Sunday Chủ nhật flag cờ thể thao và sở flower hoa play the piano chơi steps bước thích/sports and đàn
    [Show full text]
  • Royal Desserts
    ROYAL DESSERTS And other tempting suggestions for serving ROYAL QUICK SETTING GELATIN ROYAL CHOCOLATE & ROYAL VANILLA PUDDINGS ROYAL GELATIN DESSERTS Apple Down Dilly Cherry Sherry 1 package Royal Gelatin Dessert 1 package Royal Gelatin Dessert (lemon, pineapple or orange flavor) 1 cup boiling water (cherry flavor) 1 cup cold water 1 cup boiling water V4 teaspoon vanilla extract % cup cold water 1 small, unpeeled red apple 6 marshmallows, Cut in quarters Yz cup cooking sherry Dissolve Royal Quick Setting Gelatin in Dissolve Royal Quick Setting Gelatin in boiling water. Add cold water and cook- boiling water; stir until completely dis- ing sherry. Mould and chill until firm. solved. Add cold water; add vanilla ex- Serve as a dessert or as a garnish for other tract. Chill. When mixture begins to desserts. Serves 6. thicken, grate unpeeled apple and add at once. Pour in mould; place a layer of cut marshmallows on top, pushing into gelatin just enough to coat them. Chill until firm. Unmould and garnish with pieces of maraschino cherries. Serves 6. Strawberry Custard Cream 1 package Royal Gelatin Dessert (strawberry flavor) 1 cup boiling water 3A cup cold water Vi cup evaporated milk Dissolve Royal Quick Setting Gelatin in boiling water; add cold water. Cool and add evaporated milk; chill until thick, One "whiff" tells you then whip until frothy and thick. Pour whether your gelatin is in- into mould; chill until firm. For animal ferior quality or Grade" A" shapes, use covered ice cream moulds, or chill in deep pan and cut out shapes with animal cookie cutter.
    [Show full text]
  • Good Grinding Wise Dining
    Good Grinding for Wise Dining 24 Quick Food & Nutrition Lessons Funded by: State of Hawaii Executive Office on Aging In collaboration with: University of Hawaii College of Tropical Agriculture and Human Resources (UHCTAHR) Cooperative Extension Services (CES) Nutrition Education for Wellness (NEW) program Supplemental Nutrition Assistance Program - Education (SNAP-Ed) http://www.ctahr.hawaii.edu/NEW/GG Sponsors & Collaborators Executive Office on Aging Supplemental Nutrition Assistance Program Department of Human Services County of Hawaii City and County of Honolulu County of Kauai County of Maui Alu Like Lanakila Meals-On-Wheels Contact Information Nutrition Service for Older Adults 1955 East-West Road #306 Honolulu, Hawaii 96822 Phone: (808) 956-4124 Fax: (808) 956-6457 Table of Contents Good Grinding for Wise Dining Table of Contents Page Instructor Guide Introduction 7 How to Use This Manual 11 Presentation tips 13 Strategies for Eating: Lessons 1 - 6 *Lesson 1: Easy Meals - “No cook cooking” 15 Tally Sheet 21 Handout (In Sheet Protector) Lesson 2: Sharing Meals – “Sharing is caring” 23 Tally Sheet 27 Handout (In Sheet Protector) Lesson 3: Food Storage – “No need, no buy” 29 Tally Sheet 33 Handout (In Sheet Protector) *Lesson 4: One-Pot Meals – “One pot hits the 35 spot” Tally Sheet 41 Handout (In Sheet Protector) Lesson 5: Microwave Meals – “Time is what we 43 save when we microwave” Tally Sheet 49 Handout (In Sheet Protector) Lesson 6: Meals In Minutes – “Do little steps 51 ahead and we’ll be quickly fed” Tally Sheet 57 Handout
    [Show full text]
  • Comune Chi Ha Mai Mult Unit
    COMUNE US009743682B1CHI HA MAI MULT UNIT (12 ) United States Patent (10 ) Patent No. : US 9 , 743 ,682 B1 Steele et al. (45 ) Date of Patent: Aug. 29 , 2017 (54 ) PAINTABLE GELATIN SUBSTRATES 3 , 537 , 406 A 11/ 1970 Ort 3 ,579 ,355 A 5 / 1971 Wyss et al . 4 , 112 , 125 A 9 / 1978 Chesnut et al. ( 76 ) Inventors : Evelyn Rowland Steele , Westport , KY 4 ,285 , 978 A 8 / 1981 Quinlivan (US ) ; Lida Rowland Snow , La Grange , 4 , 560 ,562 A 12/ 1985 Schroeder KY (US ) 4 ,717 ,571 A 1/ 1988 Okonogi et al. 5 ,417 , 990 A * 5 / 1995 Soedjak et al . .. .. 426 / 89 ( * ) Notice : Subject to any disclaimer , the term of this 6 ,299 ,374 B1 10 / 2001 Naor et al. patent is extended or adjusted under 35 6 ,743 ,455 B2 * 6 / 2004 Hashisaka et al . 426 / 249 U . S . C . 154 ( b ) by 0 days . 6 ,887 , 504 B2 5 /2005 Palmer et al. (Continued ) ( 21 ) Appl. No. : 13 /507 ,552 OTHER PUBLICATIONS (22 ) Filed : Jul. 9 , 2012 www . recipelink . com /msgbrd /board _ 2 / tklcc, html, Cranberry Related U . S . Application Data cream cheese mold , Nov. 21, 2001, 4 pages. * (63 ) Continuation -in -part of application No . 12 / 384 , 040 , (Continued ) filed on Mar. 31, 2009 , now abandoned . (51 ) Int. Cl. Primary Examiner — Jyoti Chawla A23L 1 /27 ( 2006 .01 ) (74 ) Attorney , Agent, or Firm — Carrithers Law Office , A23G 3 / 44 (2006 .01 ) PLLC A23G 3 / 46 ( 2006 .01 ) A23G 3 / 20 ( 2006 .01 ) A23G 3 / 28 ( 2006 .01 ) ( 57 ) ABSTRACT A23G 9 / 28 ( 2006 .
    [Show full text]
  • Barker Recipe List
    Sweet Stuff: Karen Barker’s American Desserts karen barker, university of north carolina press, 2004 Complete Recipe List The Basics: A Pie Primer A Baker's Building Blocks Blueberry Blackberry Pie Basic Pie Crust Apple Rhubarb Cardamom Crumb Pie Basic Tart Dough Meyer Lemon Shaker Pie My Favorite Dough for Individual Tarts Buttermilk Vanilla Bean Custard Pie Flaky Puff-Style Pastry Maple Bourbon Sweet Potato Pie Cream Cheese Pastry Mocha Molasses Shoofly Pie Cinnamon Graham Pastry Key Lime Coconut Pie with Rum Cream Newton Tart Dough Chocolate Raspberry Fudge Pie Walnut Pastry Dough Lemon Pecan Tart Fig Newton Zinfandel Tart The Caramelization Chronicles Banana and Peanut Frangipane Tarts Browned Butter Date Nut Tart Caramel Sauce Chocolate Chip Cookie Tarts Cocoa Fudge Sauce Chocolate Chestnut Tarts Chocolate Pudding Sauce Chocolate Grand Marnier Truffle Tart Creamy Peanut Butter and Honey Sauce Cranberry Linzer Tart Hot Buttered Rum Raisin Sauce Lime Meringue Tart Gingered Maple Walnut Sauce Rustic Raspberry Tart Lynchburg Lemonade Sauce Pink Grapefruit Soufflé Tarts Cinnamon Spiced Blueberry Sauce Cherry Vanilla Turnovers Pineapple Caramel—and Variations on the Theme Rhubarb Cream Cheese Dumplings A Couple of Apple Sauces Raspberry Red Wine Sauce Fruit Somethings Strawberry Crush Concord Grape Syrup Bourbon Peach Cobbler with Cornmeal Cream Biscuits Mint Syrup Deep-Dish Brown Sugar Plum Cobbler Coffee Syrup Spiced Apple Cobbler with Cheddar Cheese Chocolate Ganache Biscuit Topping Homemade Chocolate Chips Blueberry Buckle with Coconut
    [Show full text]
  • Sugar Free Jello Cherry
    Sugar free jello cherry click here to download Cherry Poke Cake. Poke holes in a pound cake, pour Cherry Jell-O gelatin over the top, add a layer of cherry pie filling, cover with Cool Whip whipped. Case of ounce boxes (approximately 96 servings, total ounces); Refreshing black cherry taste; Sugar free with only 10 calories per serving; no carbs. Sugar Free Cherry Jell-O Cups. Cherry. Jell-O Oz Gelatin-Refrigerated Ready To Eat Sugar Free Orange 1/4Pk Sleeve Each. Jell-O Oz. Enjoy Sugar Free Cherry Jell-O, the classic cool treat you know and love! Every bite of Jell-O gelatin is bursting with delicious cherry flavor and no sugar!. Buy Jell-O Black Cherry Sugar Free Gelatin, oz Sleeve at www.doorway.ru Buy Jell-O Black Cherry Sugar Free Gelatin Mix, oz Box at www.doorway.ru Calories, fat, protein, and carbohydrate values for for Sugar Free Cherry Jello and other related foods. Our sugar-free cherry flavored gelatin contain real fruit juice for undeniably sweet flavor. Find it in a store near you today!. Find product information, ratings and reviews for JELL-O Sugar Free Gelatin Black Cherry - 25oz/8pk online on www.doorway.ru Calories in Jello Sugar Free Cherry. Find nutrition facts for Jello Sugar Free Cherry and over other foods in www.doorway.ru's food database. Nutrition information for Sugar Free Black Cherry Jello. Track calories, carbs, fat, and 12 other key nutrients. Start your food diary today!. 51 items Nutrition information for Jello Sugar Free Jello. Track calories, carbs, fat, and Great ValueGelatin Dessert – Sugar Free – Cherry.
    [Show full text]
  • Ryzon BAKING BOOK a PRACTICAL MANUAL for the PREPARATION of FOOD REQUIRING BAKING POWDER Kr
    Ryzon Ryzon BAKING BOOK A PRACTICAL MANUAL FOR THE PREPARATION OF FOOD REQUIRING BAKING POWDER kr COMPILED AND EDITED BY MARION HARRIS NEIL, M. C. A. Author of "Salads, Sandwiches and Chafing Dish Recipes," Etc. WITH MASTER RECIPES BY Miss JESSIE A. LONG Miss ALICE BRADLEY Instructor in Cookery, Pratt Principal, Miss Farmer's School Institute, Brooklyn, N. Y. of Cookery, Boston, Mass. JANET Mckenzie hill MARY MASON WRIGHT Editor of "American Cookery,'^ Cooking Expert of the "Designer" Boston. Mass, ELIZABETH O. HILLER Mrs. LEMCKE-BARKHAUSEN Denver School of Cookery Principal Greater New York Conking School MARIA W. HILLIARD KATHARINE LAWRENCE Wellesley Hills, Mass, Director of Household Mrs. ANNA E. SCOTT Science. Temple University, Cooking Expert and Food _ Philadelphia, Pa. Econojnist of the "Philadelphia Mrs. HARRIETT COLE North American" EMMONS Mrs. CHRISTINE FREDERICK Manager, RYZON Service Staff Consulting Household Engineer Copyright, igiy GENERAL CHEMICAL HOW THE RYZON BAKING BOOK WAS MADE WHEN the marketing of Ryzon was begun, it was soon learned that a practical manual for the use of baking powder was desirable. There seemed to be no really scientific or accurate instructions which could be used with assurance of satisfactory results. It appeared that the use of baking powder was a matter of personal experience with one brand that might or might not be desirable or efficient. It was discovered that the present baking powder recipe books did not contain recipes now used in the best homes, and that the indefinite instructions seemed of little value to cooks in using any kind of baking powder. Therefore, it was quickly decided that the Ryzon Baking Book should be as much of an improvement over previous baking powder recipe books, as Ryzon, The Perfect Baking Powder, is an improve- ment compared with the old kinds of baking powder.
    [Show full text]
  • Technology and Livelihood Education Quarter 4- Module 2 Class Ification of Desserts and Their
    9 Technology and Livelihood Education Quarter 4- Module 2 Class ification of Desserts and their Characteristics TLE_HECK9PDClassification-IVa of-15 Desserts and their Characteristics Technology and Livelihood Education – Grade 9 Alternative Delivery Mode Quarter 4– Module 2: Classification of Desserts and their Characteristics Home Economics- Cookery First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary : Leonor Magtolis Briones Undersecretary : Diosdado M. San Antonio Development Team of the Module Author: Marie Jane S. Umali Language Reviewer: Lane V. Despabiladeras Content Editor: Petronila T. Dela Torre Illustrator: Marie Jane S. Umali Layout Artist: Marie Jane S. Umali Management Team: Gregorio C. Quinto, Jr., EdD Chief, Curriculum Implementation Division Rainelda M. Blanco, PhD Education Program Supervisor
    [Show full text]
  • Sugar Savers.Pdf
    wffIrE_sr'gF--c4@g_ CoNsu'nrfr SICTIoN --- y,A.BEraINo AU\ECI D@Airnlr!{T or ,t@ rculllrRx Taes€ practlcal, wartilre recines hava beer ttested and aDlrovedn id Cslrdais rttcbe., son€ cre olat .,. but sU are voted sood, Dosiglod to stretch your susa! retlor! 6ach roclpe ca1l.6 fo! onty a moderurs €nount of sq{ar. Ior exa,.lDle, ln each of thc dess€rt recipes, rct r,ora iban 1/? cu! sutgR! 1s used. go, ln a foillty of eix, if one of tb6so desssrts ie serv€d eacb dav durilrj ihe woel, the suefr used nould arnoult to 1il? tho iveektv a]lo'{dnco of .jxlEutcied aur.at ar I/:t tho elto'rt&Dce of brown Eusar. I'bele al-e alproa]llately 2 cups €r{,nutntod s jr 6n4 6 culs brour 6u:n! TT?g TO gAY! €IIAAN Donrt €xperlDelt olth your Fusa! iatior... use t€steit rec1p6s. Serve fresh, canned or drted frults often for d6ss€rt. rldit €uqa! to ststred fruit Rat€r cooklnij €r$ whlt6 1t 1s 6illt uatll ... you r{1]t f1trd Ioss itlll be n6edod. Cook dlied frults 1n ibe urrLtcr ln lrhtch ihey tEve boe! soakeil .,. Uttle or no 6usor w1ll b. needed for srieetenlnu. Bake the Bweeter fru1ts $lth a l1ltls wator ald bs6te them wlth this t!qu1d. Srceter luddt4i sauces wlth teft-ove! oa@ed rruit s'?u!B. ltako .akes Nltbout fl:ostirest servc mor! ilot desserl,s .,, they.6ee slvoeter than cold on6s, lly reducine tbo suear br 2 tableBpoors wben nektn! lbu! p!.-na! bek€d ds€s€rts .,, tliey vl]] taste Jusi_ as sood.
    [Show full text]
  • Here We Grew Up, Family Recipes Passed Down for Generations, Traditional Holiday Meals, Or Even Simple Snacks That Remind of Us of Our Childhood
    Welcome to Our Table A Culinary Guide to Inclusive Diversity at INL 2020 Inaugural Edition ooking. The process of taking raw food ingredients and turning them into a meal that nourishes our body and, often, our soul. An activity that is enjoyed around the world. A cultural common denominator that can both Cdefine us uniquely and bring us together when we break bread. Many of our favorite memories are centered around food. These might be regional delicacies unique to where we grew up, family recipes passed down for generations, traditional holiday meals, or even simple snacks that remind of us of our childhood. When we share these recipes with others, we share a part of our identity. At Idaho National Laboratory, we celebrate this spirit of multicultural togetherness. This book of recipes – gathered from INL employees – carries on this spirit. It celebrates the diversity of people and foods from throughout the world that have made their way to our laboratory. Inside you will find recipes from many countries and cultures, including some that were (until now) closely guarded family secrets. This book assembles are a variety of food types from a wide array of cultures. They represent our unique experiences being shared with one another. We encourage each of you to sample the recipes contained within. Give unfamiliar recipes a try, both to enrich your table and to better understand the diversity of cultures that make up our INL community and the wider world. Enjoy! Michelle Thiel Bingham and Curtis Smith, Ph.D. Co-Presidents, Multiculturals in Leadership Michelle Bingham Curtis Smith's son and her mother Executive Inclusion Council Chairs The EIC is led by the laboratory director and deputy laboratory directors.
    [Show full text]
  • A Guide to Royal Baking Powder
    A GUIDE TO ROYAL BAKING POWDER THE EVOLUTION OF BAKING POWDER It hardly seems possible that the deli- unless they blended these ingredients cious, tender cakes and biscuits we correctly, and in the right proportion so greatly enjoy today are direct de- each time the results were most un- scendants of the sun-baked slabs of certain. grain and water our primitive ances- tors considered so good. ROYAL INTRODUCED IN 1866 Yet, the most important and essen- tial difference between them is the In 1866, however, American house- presence of a leavening agent. wives were offered a combination of Cream of Tartar and soda, prepared commercially by careful measure and EARLY COOK BOOK RECORDS exact rule, perfectly blended, care- fully sealed in cans and always ready Practically all the recipes for cakes for instant use. This was called Royal published in old cook books mention Baking Powder. large numbers of eggs—which appar- It met with immediate approval, ently were depended upon to some for it represented a sure and safe extent for leavening. These cakes way of leavening flour mixtures—a must have been strange indeed by way that abolished guess-work and comparison with what we call cake waste and increased the certainty that today! In the late seventeen hun- what went into the oven would come dreds, we do find records of "pearl- out perfectly raised. ash" being used in molasses and gin- ger cakes. Following its use came ROYAL BECOMES THE STANDARD Saleratus,- a crude form of our pres- ent baking soda, which had to be used Because of its marvelous leavening with sour milk, vinegar or molasses.
    [Show full text]