The New Royal Cook Book

The new Royal Cook Book hasbeen prepared to meet the largeand ever increasing demandfor a guide to wholesome and palatablehome cooking. The young housewifewill find here complete simple directionsfor making delicious cakes andother culinary delights. Experiencedcooks and those more skilled in the artwill find here many of their favorite recipesand in addition helpful suggestions,especially in the matter of saving eggsand other expensive materials.

Every recipe has been testedmany times and all have beenfound excellent.

Royal Baking Powder is used in allrecipes in which a leavening agent is required,and the biscuits, muffins, griddlecakes, doughnuts, cakes and pastry preparedby its use are unequalled in textureand healthfulness. "Royal" imparts a fineappearance, and a particularly goodflavor to the food.

Housekeepers are urged to avoid substitutesfor Royal Baking Powder. Failuresin baking often result from the useof sour milk and soda, or even homemade mixtures of cream of tartar andsoda, because of inability to determinethe uncertain strength of such materialsand hence the proper proportions to use.

Avoid all guess work by using"Royal." It is always the same,always dependable.

Copyright, 1920, by Royal Baking Powder Co.

NEW ROYAL COOK BOOK—Index to Recipes