- Delicious Recipes -

Biscuits, Muffins,
Quick Breads.
ROYAL BAKI NG POWDER C?
New York, U.S.A.
MAKING
BISCUITS
ASK any man if he'd
like hot biscuits for
Supper - - - / /
Copyright, 1927, by Royal Baking Powder Co.
PRINTED IN U. 3. A.
Make Your Biscuits This New Way
In 10 Minutes You Can Have Delicious
Hot Biscuits for Sunday Supper
H
OT biscuits for Sunday i^ght supper! Haven't you
often wanted to delight your family and friends
with such a treat but hesitated because you
thought it would take up too much of your Sunday after-
noon? Make them this new way and in only 10 minutes'
time on Sunday you can have a plateful of biscuits as de-
licious and beautifully raised as any you ever saw!
Mix them Saturdaybake them Sunday
Take a few minutes Saturday morning to mix and cut a pan
of Royal biscuits. Slip them into the ice-box or set them
aside in a very cold place. Sunday when supper time comes
pop them into the oven and they are ready by the time
the table is set!
Because two leavening agents are combined in Royal, your
biscuits begin to rise as soon as the dough is mixed. Then a
second rising takes place when the biscuits are put into the
oven. This double acting quality makes it possible for you
to bake Royal biscuits immediately or to keep the biscuit
dough all ready mixed for baking several hours later or even
the next day.
When you see how little time and trouble it takes to have
hot biscuits for supper, you will want them often! With
coffee, tea, chocolate, or milk; one main dish which may be
meat, fish, or salad and hot biscuits you have a delicious
meal for family and guests.
What Is The Royal Master Recipe
For Biscuits?
Firstit is a recipe endorsed by expert cooks for
making delicious hot biscuits.
Secondit may be used as a foundation recipe for
the more than a dozen different biscuit delicacies
suggested on the next pages.
Thirdyou can keep the dough made from this
recipe in the ice-box or in some other very cold place
until you are ready to bake it. Biscuit dough made
with Royal and kept in this way makes as wonder-
fully light and delicious biscuits as those baked
immediately after mixing.
SEVEN GUI DES TO GOOD BI SCUI TS
1. Use Royal Baking Powder.
2. Use a good grade of bread flour.
3. Use level measurements.
4. For shortening use any good solid fat or cooking oilbutter
is not necessaryoil simplifies the process, as it measures
and mixes more easily.
5. Handle as lightly and as little as possible.
6. Bake in a "qui ck" or hot oven.
7. A steel fork makes mixing much easier.
10 Mi nutes to Make10 Mi nutes to Bake!
THE ROYAL MASTER RECIPE FOR
BAKING POWDER BISCUITS
2 cups flour
4 teaspoons Royal
Baking Powder
teaspoon salt
2 tablespoons shortening
% cup milk or half milk
and half water
Makes 14 medium size
biscuits.
Sift together flour, baking powder and salt. Add
shortening and mix in thoroughly with steel fork.
Add liquid slowly to make soft dough. Roll or pat out
with hands on floured board to about one-half inch in
thickness. Cut with biscuit cutter, first dipped in
flour. Place on slightly greased panset aside in very
cold place until ready to bakeor bake immediately
in hot oven (475 F.) 10 to 12 minutes. If a shorter
biscuit is desired, use 3 or 4 tablespoons shortening.
TEN DELICIOUS VARIATIONS OF THE
MASTER RECIPE
Take 1 cup whole wheat or graham flour and 1 cup white
flour, 1 tablespoon granulated or brown sugar and proceed
exactly as in the Master recipe, baking about 14 minutes. All
whole wheat or graham flour can be substituted for the white
flour, if desired.
Makes 14 biscuits.
Proceed exactly as in Whole Wheat Biscuit, adding one more
tablespoon sugar, cup chopped pecan or walnut meats to
dry ingredients. If desired a pinch of chopped nuts can be put
on top of each before baking.
Makes 14 biscuits.
Add cup chopped dates or seeded raisins and one more
tablespoon sugar to dry ingredients and make exactly as Whole
Wheat Biscuit.
Makes 14 biscuits.
Follow Master recipe, using 3 teaspoons Royal Baking Powder
instead of 4, and add 1 tablespoon sugar to the dry ingredients.
Mix 1 egg with y
2
cup water and use for liquid instead of %
cup milk, and proceed exactly as indicated in that recipe.
Makes 14 biscuits.
WHOLE
WHEAT
GRAHAM
BISCUIT
NUT
BISCUIT
FRUIT
BISCUIT
GOLDEN
TEA
BISCUIT
LIGHTNING
BISCUIT
Follow Master recipe using more milk to make soft dough.
Drop by spoonfuls on greased baking pan or in muffin tins
and bake immediately in hot oven (475 F.) for 10 minutes.
Makes 15 biscuits.
BRAN
BISCUIT
VIRGINIA
BISCUIT
Follow recipe for Golden Tea Biscuit using 1J 4 cups flour and
% cup bran. Roll to inch thick and bake about 15 minutes.
Makes 14 biscuits. (Sugar may be omitted.)
Add 1 tablespoon sugar to dry ingredients in Master recipe
and replace all shortening with peanut butter, mixing in the
peanut butter exactly as you would plain shortening.
Makes 14 biscuits.
INDI-
VIDUAL
SHORT-
CAKES
BUTTER
CAKES
or
"OVEN-
LESS
BREAD"
SANDWICH
PICNIC
BISCUIT
Follow recipe for Golden Tea Biscuit using 4 tablespoons
shortening and slightly more liquid to make soft dough.
Omit sugar unless intended for fruit shortcakes.
Half fill greased muffin rings which have been placed on baking
pan and bake exactly as indicated in Master recipe. If no
rings are available use large biscuit cutter.
These shortcakes split and either buttered or not, as desired,
filled with hot creamed chicken or mushrooms are most deli-
cious. They can also be used with any fresh or canned fruits
desired.
Makes 6 shortcakes.
Follow Master recipe rolling biscuits to about inch thick.
Place biscuits on slightly greased and very hot griddle or iron
frying pan and bake on top of stove until well browned and
puffed up; turn and brown other side. Split and butter liberally
and send piping hot to table.
Makes 14 biscuits.
Follow Master recipe rolling dough to J 4 inch thick; cut with
small cutter; spread half of the rounds with creamed butter,
add a thick layer of chopped ham or other meat; cover with
remaining rounds; press together and brush tops and sides with
milk. Bake in hot oven (475 F.) for 15 minutes.
Makes 12 sandwiches.
OTHER KINDS OF BISCUITS
2 cups flour
1 tablespoon sugar
teaspoon salt
4 teaspoons Royal
Baking Powder
3 tablespoons shortening
% cup milk or half milk
and half water
ORANGE BI SCUI T
Sift dry ingredients; add shortening and mix in with
fork. Add liquid slowly to make soft dough. Turn out
on floured board; roll or pat to inch thick. Cut out
with small biscuit cutter and put on greased pan.
Press gently into center of each biscuit a loaf of
sugar which has been dipped well in orange juice.
Grate a little orange rind on each and bake in hot
oven (475 F.) about 15 minutes.
Makes 15 biscuits.
EMERGENCY OR SOUR MI L K BI SCUI T
2 cups flour
4 teaspoons Royal
Baking Powder
y
2
teaspoon salt
34 teaspoon soda
4 tablespoons shortening
% cup sour milk
Sift flour, baking powder, salt and soda together.
Melt shortening, add to sour milk and add this liquid
to the dry ingredients. Mix to make a soft dough.
Turn out on slightly floured board. Roll or pat out to
y
2
inch thick. Cut with small biscuit cutter and place
on slightly greased pan. Bake in hot oven (475 F.)
for 12 minutes.
Buttermilk can be used instead of sour milk.
Makes 16 biscuits.
2 cups flour
4 teaspoons Royal
Baking Powder
% teaspoon salt
4 tablespoons shortening
% cup milk or water
butter
brown sugar
BUTTERSCOTCH ROLLS
Sift dry ingredients; add shortening, mixing it in with
a fork (if liquid shortening is used, add with milk).
Add milk to make a fairly soft dough. Knead slightly
and roll out 34 inch thick. Spread well with creamed
butter and brown sugar. Roll up as for jelly roll;
cut in 1 inch pieces. Stand on end in well-buttered
gem pans or small greased muffin rings. Bake in
hot oven (425 F.) about 15 minutes. If desired, pecan
nuts may be sprinkled in before rolling.
Makes 12 rolls or 22 if baked in small rings.
SCOTCH SCONES
2 cups flour
3 teaspoons Royal
Baking Powder
1 teaspoon salt
2 tablespoons sugar
3 tablespoons shortening
2 eggs
H cup milk
Sift together flour, baking powder, salt and sugar;
add shortening and mix in very lightly. Beat eggs
until light; add milk to eggs and add slowly to mix-
ture. Roll out V
2
inch thick on floured board; cut into
pieces two inches square and fold over, making them
three-cornered; brush with milk; dust with sugar.
Bake on greased pan about 25 minutes in hot oven
(425 F.).
Makes 15 scones.
\}/2 cups flour
4 teaspoons Royal
Baking Powder
% teaspoon salt
4 tablespoons shortening
}/% cup cold mashed sweet
or white potato
}/% cup milk
POTATO BI SCUI T
Sift together flour, baking powder and salt. Add
shortening and potato, mixing in with the dry in-
gredients. Add milk to make soft dough. Roll or pat
out with hands on floured board to about % inch
thick; cut with small cutter; bake on greased pan in
hot oven (475 F.) 15 minutes.
Makes 16 biscuits.
BROWN OR MAPL E SUGAR BI SCUI T
2 cups flour
}/2 teaspoon salt
4 teaspoons Royal
Baking Powder
4 tablespoons shortening
cup milk
brown or maple sugar
Sift dry ingredients into bowl; mix in shortening; add
milk to make soft dough. Pat or roll out to inch
thick; cut with small biscuit cutter. Spread with soft
butter; then spread thickly with brown or grated
maple sugar and a little cinnamon, if desired. Bake
on greased pan in moderate oven (400 F.) for 15 min-
utes. Makes 16 biscuits.
l}/2 cups flour
2 teaspoons Royal
Baking Powder
teaspoon salt
6 tablespoons grated
cheese
% cup milk
CHEESE BI SCUI T
Sift together flour, baking powder and salt; add
cheese
r
mix in lightly; add milk slowly, j ust enough
to hold dough together. Roll out on floured board to
about Yz inch thick; cut with small biscuit cutter.
Bake in hot oven (475 F.) 12 to 15 minutes.
Makes 12 biscuits.
MAKING BISCUITSROYAL BAKING POWDER
9
OUR FOUR BEST BREADS
Sift V/2 cups flour, 4 teaspoons Royal Baki ng Powder, 134 QUICK
teaspoons salt, 2 tablespoons sugar together i nto bowl; add GRAHA1V
1 y
2
cups graham flour, 1 tablespoon melted shortening, 2 cups
milk and beat thoroughl y unti l smooth; put i nto greased loaf
pan; smooth top wi th melted shortening and bake in moderate
oven (375 F.) about one hour. I f thi s bread is allowed to cool
in pan, it will be much easier to cut i nto thi n slices for sand-
wiches.
Makes 1 large or 2 small loaves.
Sift 2 cups flour, 4 teaspoons Royal Baki ng Powder, 1 teaspoon PEANUT
salt, Y
z
cup sugar together i nto bowl; add cup peanut butter BUTTER
and mix in well; add 13^cups milk and beat thoroughl y; put in
one large or two small greased loaf pans, smooth top before bak-
ing and bake in moderate oven (350 F.) about one hour. I f
baked in two small pans it will slice j ust the right size for sand-
wiches.
Makes 2 small or 1 large loaf.
Sift \}/2 cups flour, 5 teaspoons Royal Baki ng Powder, 1 tea- NUT AND
spoon salt, 3^teaspoon soda i nto bowl; mix in 13^cups graham FRUIT
flour, 1 cup seeded raisins, or 1 cup pi tted and chopped dates,
or 1 cup stoned and chopped prunes; % cup chopped nuts.
Add l j ^cups milk to J 4 cup dark molasses and 3^cup brown
sugar. Mi x thoroughl y and add to the dry ingredients. Grease
two 12 oz. Royal Baki ng Powder ti ns and two very small oblong
pans; fill % full; smooth tops and bake in moderate oven
(375 F.) about 1 hour.
Makes 4 small loavesgood size for sandwiches.
Mix thoroughl y 1 cup whole wheat or graham flour, 1 cup corn ROYAL
meal, 1 cup rye meal or ground rolled oats, 5 teaspoons Royal BOSTON
Baki ng Powder and 1 teaspoon salt. Add % cup dark molasses BROWN
to 13^cups milk and add to dry ingredients. Beat thoroughly
and put i nto greased molds % full. Steam 3^ hours; remove
covers and bake in moderate oven (400 F.) until top is dry.
Makes 2 medi um size or 3 small loaves.
THE ROYAL MASTER RECIPE FOR
MUFFINS
2 cups flour
3 teaspoons Royal
Baking Powder
1 tablespoon sugar
J/2 teaspoon salt
2 eggs
1 cup milk
4 tablespoons melted
shortening
Sift together flour, baking powder, sugar and salt;
add eggs, milk, melted and cooled shortening to make
a stiff batter; mix all together well. Half fill greased
muffin tins and bake in moderate oven (400 F.) 18 to
20 minutes.
Makes 14 muffins.
BLUE-
BERRY
MUFFI NS
TEN DELICIOUS VARIATIONS OF THE
MASTER RECIPE
Add 3 tablespoons sugar to 1 cup washed and well drained
blueberries; sprinkle with flour and add to batter in Master
recipe. Half fill small greased muffin rings or tins and bake in
moderate oven (375 F.) for 30 minutes. Canned blueberries
carefully drained can also be used.
Makes 24 small muffins.
CORN MEAL
MUFFINS
Follow Master recipe using % cup corn meal and l j 4 cups
flour instead of all flour; add 1 tablespoon more sugar (or omit
all sugar) and use 1 egg instead of 2.
Makes 12 muffins.
CRUMB
MUFFI NS
Take 2 cups stale bread crumbs and 1 cup flour instead of 2;
add crumbs to other dry ingredients and follow Master recipe.
Makes 12 muffins.
GINGER
MUFFI NS
Sift teaspoon soda, teaspoon ginger with dry ingredients
in Master recipe; use cup molasses and }/% cup milk in-
stead of 1 cup milk; 1 egg instead of 2; and 2 more tablespoons
shortening, and bake in slower oven (375 F.). Serve hot with
butter.
Makes 16 muffins
Follow Master recipe using 1 egg instead of 2 and little less
milk. Flour % cup chopped and pitted dates or seedless raisins
and add to batter.
For a sweet frui t muffin add cup more sugar.
DATE OR
FRUIT
MUFFI NS
For a delightful variety use % cup finely chopped candied
cherries and citron instead of above frui t.
Makes 12 muffins.
To the muffin batter of Master recipe add 2 teaspoons poppy POPPY
seeds and bake as directed. MUFFIN;
Makes 12 muffins.
Follow directions for Master recipe using 1 cup graham flour and GRAHAM
1 cup white flour; 1 egg instead of 2; 4 teaspoons Royal Baking GEMS
Powder instead of 3; and 2 tablespoons sugar instead of 1.
Makes 12 gems.
To muffin batter in Master recipe stir in 4 tablespoons rasp- RASPBERRY
berry j am. DAINTIES
Strawberry or other j am can be used in the same way.
Makes 14 muffins.
Add 2 more tablespoons sugar to Master recipe and stir CHOCOLATE
squares (l j ^ oz.) grated chocolate in batter j ust before put- MUFFINS
ting in tins.
Makes 14 muffins.
Follow Master recipe using 1 egg instead of 2; omit shortening COCOANUT
and add cup shredded cocoanut. Bake in small greased MUFFINS
muffin tins.
Makes 24 small muffins.
OTHER KINDS OF MUFFINS
cup bran
134 cups graham flour or
equal parts graham
and white flour
Y teaspoon salt
3 teaspoons Royal
Baking Powder
2 tablespoons brown
sugar or dark
molasses
1 egg
3 tablespoons shortening
% cup milk
BRAN MUFFI NS
Mix all dry ingredients well together; add egg, melted
shortening, molasses (if used) and milk to make a
soft batter. Beat well until thoroughly mixed. Half
fill each greased muffin tin and bake in hot oven
(425 F.) about 20 minutes. (Sugar or molasses can
be omitted.)
This is a delicious as well as most wholesome muffin.
Makes 12 muffins.
CEREAL MUFFI NS
Mix together cereal, salt, melted shortening, beaten
egg and milk. Add flour and sugar which have been
sifted with baking powder; beat well. Bake in greased
Makes 14 muffins.
Y2 cup cooked hominy,
oatmeal, rice or
other cereal
Yi teaspoon salt
2 tablespoons shortening muffin tins in moderate oven (400 F.) 25 to 30
1 egg minutes.
Y cup milk
l Y cups flour
2 tablespoons sugar
4 teaspoons Royal
Baking Powder
M
1
1
cup graham flour
cup flour
tablespoons brown
sugar
teaspoon salt
teaspoons Royal
Baking Powder
cup chopped pecan nuts
cup milk
egg
tablespoons shortening
PECAN MUFFI NS
Mix together dry ingredients; add nuts, milk, egg and
melted shortening and beat well. Half fill each greased
muffin tin or small muffin ring; put half pecan on each
muffin and bake in hot oven (425 F.) about 18
minutes.
Makes 12 muffins or 24 if baked in small muffin rings.
POPOVERS
1 cup flour
}/i teaspoon salt
2 eggs
1 tablespoon melted
shortening
1 cup milk
Sift together flour and salt. Make a well in flour,
break eggs into well, add shortening and milk and stir
until smooth. Grease gem pans and fill each % full
with batter and put into slow oven (350 F.) for 20
minutes; increase heat to 450 for 10 minutes; re-
duce heat and allow to dry out for about 10 minutes.
Makes 10 popovers.
2 eggs
teaspoon salt
1 tablespoon sugar
]/2 cup white potato flour
or potato starch
3 teaspoons Royal
Baking Powder
3 tablespoons ice water
2 eggs
cups milk
4 tablespoons melted
shortening
1 teaspoon salt
1 tablespoon sugar
4 teaspoons Royal
Baking Powder
2 Vi cups flour
POTATO FLOUR PUFFS
Beat egg whites stiff and dry. Add salt and sugar to
beaten yolks and fold into whites. Sift flour and bak-
ing powder twice and thoroughly beat into egg mix-
ture. Add ice water last. Bake in greased gem pans
in a moderate oven (375 F.) 15 to 20 minutes.
Makes 8 small or 6 large puffs.
CRUMPETS
Add beaten eggs and milk to melted shortening and
beat well. Add salt, sugar and baking powder
sifted with the flour. Put greased muffin rings (large
size) on hot slightly greased griddle or frying pan; fill
each % full with batter; cook slowly until brown and
puffed up; turn and cook other side. Split while hot,
butter and serve with cottage cheese.
Makes 12 crumpets.
2 cups golden bantam
corn cut from cob
cup milk or cup if
corn is dry
2 eggs
2 cups flour
3 teaspoons Royal
Baking Powder
1 teaspoon salt
J ^ teaspoon pepper
GOL DEN BANTAM MUFFI NS
Use fresh uncooked corn. Put corn through food
chopper; add milk and eggs and beat well; add flour,
baking powder, salt and pepper which have been
sifted together. Mix and drop into hot greased muffin
tins. Bake in hot oven (400 F.) about 25 minutes.
Other corn can be used if available.
Makes 16 muffins.
FRENCH MUFFI NS
1^2 cups flour
y
2
teaspoon salt
2 teaspoons Royal
Baking Powder
1 egg
3 tablespoons shortening
}/% cup honey
1 cup rich milk or thi n
cream
Sift flour, salt and baking powder together; add
beaten egg, shortening which has been melted, and
honey. Add milk to make soft batter and mix well.
Half fill each well-greased muffin ti n and bake in
moderate oven (375 F.) about 20 minutes.
Makes 12 muffins.
GEORGI A SALLY L UNN
]/2 cup butter or other
shortening
)/2 cup sugar
2 eggs beaten well but
not separately
1 cup milk
2 cups flour
4 teaspoons Royal
Baking Powder
% teaspoon salt
Cream butter and sugar well; add eggs and milk a
little at a ti me alternately with the flour which has
been sifted with baking powder and salt. Bake in
greased shallow pan so that Sally Lunn is about an
inch and one-half thick when baked or in greased
muffin pans in hot oven (425 F.) 20 to 25 minutes.
Cut in squares and butter while hot.
Makes 10 servings or if baked in small tins, 18
muffins.
Use level measurements for all materials.
WRITE FOR A COPY OF THE ROYAL COOK BOOK
It contains over 350 tested, excellent recipes covering
the whole field of cookery. It will be sent to you free
of all charge.
THE ROYAL BAKING POWDER CO.
106 East 41st Street
New York City
SI MPLE AND DELI CI OUS SUNDAY NI GHT SUPPERS
FOR COLD WEATHER
Mushroom Patti es
Hot Cheese BiscuitsCoffee
Crab NewburgHot Graham Gems
Orange Pekoe Tea
Poached Eggs with Barnaise Sauce
Brown Bread Sandwiches
Tea or Coffee
Preserved Strawberries
Hot Scones
Creamed Oysters in Patty Shells
Peas and Butter
Saratoga Chips
Hot Corn Meal Muffins
Tea or Coffee
Molded Vegetable Salad
Cheese SouffleHot Sally Lunn
Coffee
Chicken a la King
Nut and Frui t Bread wi th butter
Coffee or Tea
FOR HOT WEATHER
Hot BiscuitsHoney
I ce Cold Milk
Frui t Salad with Mayonnai se
Hot Crumpets with Cottage Cheese
I ced Coffee
Baked Tomatoes wi th Eggs
on Toast
Hot Sour Milk Biscuits
Orange Pekoe Ta
Raspberries or Peaches with Cream
Sweetbreads au Grati n with Spinach
in Rameki ns
Hot Butter Cakes
I ced Tea
Clam Bouillon
Lobster Salad
Graham Bread Sandwiches
Hot Coffee
I ndi vi dual Hot Chicken Shortcake
Avocado Salad wi th
Roquefort Dressing
Brown Bread Sandwiches
I ced Coffee
Absolutely Pure