The new Royal Cook Book has been prepared to meet the large and ever increasing demand for a guide to wholesome and palatable home cooking. The young housewife will find here complete simple directions for making delicious cakes and other culinary delights. Experienced cooks and those more skilled in the art will find here many of their favorite recipes and in addition helpful suggestions, especially in the matter of saving eggs and other expensive materials.

Every recipe has been tested many times and all have been found excellent.

Royal Baking Powder is used in all recipes in which a leavening agent is required, and the biscuits, muffins, griddle cakes, doughnuts, cakes and pastry prepared by its use are unequalled in texture and healthfulness. “Royal” imparts a fine appearance, and a particularly good flavor to the food.

Housekeepers are urged to avoid substitutes for Royal Baking Powder. Failures in baking often result from the use of sour milk and soda, or even home made mixtures of cream of tartar and soda, because of inability to determine the uncertain strength of such materials and hence the proper proportions to use.

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

Mary Kennedy Core