000			02149cam a22003253u 4500
001			38193
003			UtSlPG
005			20260610133854.0
006			m
007			cr n
008			260607r2011||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aRoyal Baking Powder Company
245	1	0	_aNew Royal Cook Book
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2011
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2011-12-03
508			_aProduced by Tor Martin Kristiansen, Hazel Batey, Fox in the Stars and the Online Distributed Proofreading Team at http://www.pgdp.net
520			_a"The New Royal Cook Book" by the Royal Baking Powder Company is a comprehensive cookbook written in the early 20th century. This culinary guide serves as a practical resource for both novice and experienced cooks, providing a wide array of tested recipes focused on wholesome home cooking, with a particular emphasis on the use of Royal Baking Powder as a leavening agent. The book includes everything from cakes and breads to sauces, offering simple, accessible instructions that aim to elevate everyday meals. The opening of the book lays out its purpose and target audience clearly, emphasizing the value of reliable cooking techniques and recipes that cater to various skill levels. It discusses the importance of using Royal Baking Powder for achieving optimal results in baking, detailing its consistency and health benefits. Additionally, the introduction reassures readers that all recipes have been rigorously tested, fostering confidence in their culinary endeavors. Thus, the reader is encouraged to explore further into the vast selection of recipes promised in the subsequent chapters. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aPastry
653			_aCooking, American
653			_aBaking
856	4	0	_uhttps://www.gutenberg.org/ebooks/38193
999			_c79033 _d79033