Music Welcome to the newscast. The podcast is designed to help you fall asleep. Find us at snoozecast.com and if you enjoy our show, please share us with a friend. This episode is brought to you by Ruth Beer Flutes. Tonight we'll read from the new Royal Cookbook by Royal Baking Powder Company, published in 1920. the first truly American cookbook was published in 1792, the recipes included used three possible types of leavening, bakers yeast, amptens, from the leavings of brewing beer and pearlash. The effectiveness of such Leavenings varied widely. At that time, reliable commercial products were not available. The creation of shelf-stable chemical combinations of sodium bicarbonate and cream of tartar is seen as marking the true introduction of baking powder later in the 1800s. Although coke said used both sodium bicarbonate and cream of tartar previously in recipes, they had to purchase the ingredients individually from chemists and store them separately to prevent them from reacting prematurely.

Regardless of the expiration date, the effectiveness can be tested by placing a teaspoon of the

powder into a small container of hot water, if it bubbles vigorously and is still active

in use. and use them. Let's get cozy. Close your eyes. Electrub body into the softness of your pain. Now take a few deep breaths. 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. Isings, and especially ornamental isings, 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, donuts, cakes, pastries, puddings, and other similar foods. 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 helpful. It possesses the greatest practicable, leavening strength, never varies in quality, and will keep fresh and perfect in all climates until used. For over 50 years, royal baking powder has been the standard Most of the famous baking recipes in use today were created with it. Most of the famous cooking schools use it. Housewives all over the world have followed the lead of the American Housewife and insists upon it. I must have La Royale, say our Spanish-speaking neighbors in Mexico, Cuba, and South America. I want royal baking powder and no other, say housewives in England, Scotland, and Ireland. Only unequaled quality could create such a worldwide demand. in its chefs and expert bakers in America, including those of the famous restaurants in New York, Chicago, San Francisco, and other cities, consider Royal Baking Powder the most reliable, most efficient, and the most dependable, leavening agent. Physicians recommend royal baking powder for its wholesomeness and for the healthful qualities that it adds to the food. General suggestions were shortening as mentioned in the recipes it it is understood that butter, or lard, or an equivalent quantity of butter substitute, or vegetable oil, may be used. Measurements. All measurements for all materials called for in the recipes in this book are level. The standard measuring cup holds one half pint and is divided into fourths and thirds. To make level measurements, fill cup or spoon and scrape off excess with back of knife. One half spoon is measured lengthwise of spoon, sift flour before measuring. Baking. Regulate the oven carefully before mixing the ingredients. Many cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough. Biscuits and pastry require a hot oven. Cakes are moderate oven. When a cake is thoroughly baked, it shrinks from the sides of the pan.

A light touch with the finger which leaves no mark is another indication that the cake is baked. Bread and rolls. Royal baking powder may be used instead of yeast to leaven bread. It does the same work that is, raises the dough, making it porous and spongy. The great advantage in baking powder bread is in time saved. Royal baking powder bread can be mixed and baked in about an hour and a half. Royal baking powder bread. Four cups flour. One teaspoon salt. One tablespoon sugar. 20 spoons royal baking powder, 1 medium sized Cold-boiled Potato Milk Water may be used Sift flour together with salt, sugar and baking powder. Rub in potato. Add sufficient milk to mix smoothly into stiff batter. Turn at once and degrease to low-pan. Smooth top with knife, dipped in melted butter. And allow to stand in warm place about 30 minutes. Bake and moderate oven about 1 hour.

When done, take from pan, moisten top with few drops cold water and allow to cool before putting away in bread box. Lost in brown bread.

One cup entire wheat or gram flour.

One cup. Boston brown bread, one cup entire wheat or gram flour, one cup cornmeal, one cup rye meal or ground rolled oats, five teaspoons baking powder, one teaspoon salt, three quarters of a cup of molasses, 1 1 1 third cups of milk, mix thoroughly dry ingredients, add molasses to milk and add to dry ingredients. and thoroughly and put in degreased molds, two thirds full.

Steam 3.5 hours. Remove covers and bake until top is dry. Gram bread. 1.5 cups flour. I 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 flour, baking powder, and salt together. Add beaten egg, shortening, and sugar or molasses to liquid. Stir into dry mixture and beat well. Add more milk if necessary to make a drop batter. Put in the greased loaf pan. smooth with knife dipped in cold water.

Bake about one hour in moderate oven. Not in-raising bread. One and a half cups flour. Two cups gram flour. Half a cup cornmeal. Half cup brown sugar. teaspoon teaspoon salt, 4 teaspoons baking powder, 3-4 cup chopped nuts, 1 cup ground raisins, 2 cups milk, 1 cup molassesasses 1.4 teaspoon soda

1.5-2 tsp sift dry ingredients together 1.5-2 tsp salt 1.5-2 tsp red pepper powder 1.5-2 tsp salt 1.5-2 tsp salt 1.5-2 tsp salt 1.5-2 tsp salt 1.5-2 tsp salt 1.5-2 tsp salt 1.5-2 tsp salt 1.5-2 tsp salt 1.5-2 tsp salt Bake in two small increased loaf pans in moderate oven.

About 45 minutes.

Peanut butter bread. Two cups flour. Four teaspoons baking powder. One teaspoon salt. Half cup sugar. Two thirds cup peanut butter, 1 cup milk, sift flour, baking powder, salt, and sugar together, add milk to peanut butter, blend well and add to dry ingredients. thoroughly. Bake in greased loaf pan in slow oven.

45 to and add to dry ingredients. Beat thoroughly.

Bake in greased loaf pan in slow oven, 45 to 50 minutes. This is best when a day old. It makes delicious sandwiches cut in thin slices and filled with either cream cheese or lettuce and mayonnaise. Biscuits and muffins. Of all foods for breakfast, nothing is so appetizing and satisfying as a light, flaky hot biscuit with a crisp brown crust just from the oven. Broken apart and spread with butter, honey, jam or marmalade. Biscuits. Two cups flour. Four teaspoons baking powder, 1-2 teaspoons salt, 2 tablespoons shortening, 3-4 cups of milk or half milk and half water, sift together flour, baking powder and salt, add shortening and rub in very lightly. Add liquid slowly, roll or pat on floured bread to about 1 inch in thickness, handle as little as possible. Cut with biscuit cutter, bake in hot oven 15 to 20 minutes. Emergency or drop biscuits. Same as recipe for biscuits with the addition of more milk to make stiff batter. Drop by spoonfuls on greased pan and bake in hot oven. Whole wheat or health biscuits. Two cups whole wheat flour. Three quarters teaspoon salt. Four teaspoons baking powder. Two teaspoons shortening. One cup milk, 4 tablespoons cut raisins, mix well flour, salt and baking powder, or sift through coarse strainer, rub shortening in lightly, add milk, mix to soft dough at raisins, drop with tablespoon quite far apart on greased baking tin or in muffin tin, bake in moderate oven about 25 minutes. 2 cups of flour, 3 teaspoons baking powder, 1 tablespoon sugar, 1 teaspoon salt, 1 cup milk, 2 eggs, 1 tablespoon shortening, sift together flour, baking powder, sugar and salt, add milk, well-been eggs and melted shortening. Mix well. Have filled greased muffin tins and bake in hot oven, 20 to 25 minutes. Griddle cakes and waffles. Griddle cakes, as made with baking powder, have become most popular. Properly made, they are delicious, healthful, appetizing, and nutritious.

The batter must be thin. The cakes should be small and not top thick, about one eighth inch when baked. An iron-frying pan may be used instead of grittle. In any case, grease only enough to keep the cakes from sticking.

Turn only once. Hot griddle cakes, two cups flour, half teaspoon salt, five teaspoons baking powder, 1.5-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1-1- on slightly greased hot grittle. Movels. Two cups flour. Four teaspoons baking powder. Three quarters of a teaspoon of salt. One and three quarter cups of milk. Two eggs. One tablespoon melted shortening. shift. 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 Once, mix in bee and egg whites, Bake in well greased hot waffle iron until brown. Turn once, Serve hot with butter and maple syrup. Fritters Fritters are served for luncheon, dinner, or supper as an entree, a vegetable, or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and with some additions, the first recipe given can be used for many varieties.

By the use of baking powder, a fine fritter batter may be stirred up in a few minutes. Fritters should be fried in deep fat, hot enough to brown a piece of bread in 60 seconds. Fitter,atter. One cup flour. One half teaspoons baking powder. Quarter teaspoon salt. One egg. Two thirds cup milk. Sift dry ingredients together. Add beaten egg and milk, beat until smooth. Cake in no department of cookery is baking powder of more use and importance than in making fine cake. your eggs are used used, increase the amount of baking powder about one teaspoon for each egg omitted. If an unsalted shortening is used, it takes slightly less than add a small quantity of salt.ift flour before measuring. The baking of cake is of primary importance. Regulate the oven before putting materials together. Plain cake, quarter cup shortening, one cup sugar, one egg, 1 teaspoon vanilla extract, 1 cup milk, 2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, cream shortening, add sugar slowly, add well-been egg and flavoring, sift together flour, baking powder and salt, and add to mixture a little at a time, alternately with milk. Bake increased loaf, layer or patty pans and moderate oven. May also be used hot for cottage pudding, sunshine cake, three tablespoons shortening three quarters of a cup of sugar, the yolks of three eggs, one teaspoon flavoring extract, one and a half cups flour, Three teaspoons baking powder. Half cup milk. Cream shortening. Add sugar gradually. And yolks of eggs which have been beaten until thick. Add flavoring. Sift together flour and baking powder, and add alternately a little out of time with the milk to first mixture. Bake in greased loaf pan and moderate of in 35 to 45 minutes. Cover with white icing. Note, this is an excellent cake to make in combination with the following three egg angel cake. Only three eggs are required for both. Three-aggangel cake, 1 cup sugar, 1 1-3 cups flour, 1 teaspoon cream of tartar, 3 teaspoons baking powder, One third teaspoon salt Two thirds cups scalded milk One teaspoon almond or vanilla extract The whites of three eggs Method one mix and sift first five ingredients four times.

Add milk very slowly while still hot. Beating continually. Advenilla, mix well, and fold in whites of eggs, beaten until light. Turn into ungreased angel kick tin and bake in very slow oven, about 45 minutes. Remove from oven. Invert pan and allow it to stand until cold. Cover with white or chocolate icing. the two. Boil sugar with cold milk until thick, and pour very slowly over whites of eggs, which have been beaten late with a wire whip. Full then flour, cream of tartar, salt, and baking powder, which have been sifted together five times.

With whip, beat mixture with long strokes until very light, add flavoring, put into on greased angel cake tin in cold oven.

Turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven. invert pan, and allow to stand until cold, cover with white or chocolate icing. Angel cake, white saffé de eggs, 1 teaspoon cream of tartar, 3-4 of a cup of granulated sugar, 1-4 teaspoon salt, 1 teaspoon baking powder, 3� quarters cup of flour, one teaspoon vanilla extract, with of eggs to firm stiff froth at cream of tartar,

fold sugar in lightly,

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