GENERAL SUGGESTIONS
Reading edition
Where shortening is mentioned in the recipes 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 a cake otherwise perfectly prepared is spoiled because the oven is too hot or not hot enough.
Biscuits and pastry require a hot oven; cakes, a 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.
TABLE OF EQUIVALENT WEIGHTS AND MEASURES
1saltspoon= 1/4 teaspoon
3teaspoons= 1 tablespoon
16tablespoons= 1 cup
2cups= 1 pint
2pints= 1 quart
4cups= 1 quart
2cups granulated sugar= 1 pound
4cups flour= 1 pound
2cups butter= 1 pound
2tablespoons butter= 1 ounce
2tablespoons liquid= 1 ounce
4tablespoons flour= 1 ounce
1square unsweetened chocolate= 1 ounce
All measurements are level. Four level teaspoons of baking powder about equal one heaping teaspoon as heretofore used.
[Note: The following 6 lines are notes at the top of pages which are repeated throughout the original book.]
Royal Baking Powder Contains No Alum
Royal Baking Powder Is Absolutely Pure
Royal Baking Powder Leaves No Bitter Taste
Royal is Made from Cream of Tartar
Royal Baking Powder Never Disturbs Digestion
Bake it with Royal and be Sure