making biscuits good

8/12/2019 Making Biscuits Good

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- elicious Recipes -Biscuits MuffinsQuick Breads.R O Y A L B A K I N G P O W D E R CNew York U S A

M K I N GBISCUITS


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ASK any man if he dlike hot biscuits for

Supper - - - / /

Copyright , 1927 , by Royal Baking Powder Co.PR IN TE D IN U 3 A


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Make Your B i scu i t s Th i s New WayIn 1 M inutes Y ou Can Have D e l i c ious

H ot B i s cu i t s for Su nd ay S upperO T biscuits for Su nday i^gh t suppe r H av en ' t youof ten wanted to del ight your family and f r iendswith such a treat but hesi tated because youthought i t would take up too much of your Sunday af ter -noon? Make them this new way and in only 10 minutes 't im e on Su nd ay you can hav e a pla tefu l of biscuits as de-l icious and beautiful ly raised as any you ever sawMix them Saturdaybake them Sunday

Take a few minutes Saturday morning to mix and cut a panof Royal biscuits . Sl ip them into the ice-box or set themaside in a very cold place. Sunday when supper t ime comespop them into the oven and they are ready by the t imethe table is setBecause two leavening agents are combined in Royal , yourbiscuits begin to rise as soon as the dough is mixed. Then asecond r is ing takes place when the biscuits are put into theoven. This double act ing quali ty makes i t possible for youto bake Royal biscuits immediately or to keep the biscuitdoug h al l rea dy mixed for bak ing several hours later or eventhe next day.When you see how l i t t le t ime and trouble i t takes to haveho t b iscui ts for supper , you will w an t th em o f ten W ithcoffee, tea , chocolate, or milk; one m ain dish wh ich ma y bemeat, fish, or salad and hot biscuits you ha ve a deliciousmeal for family and guests .


4/16

W ha t Is T he Roya l M as ter Rec ipeFor B i scu i t s?

Fi rst it is a recipe endo rsed by exp ert cooks formaking delicious hot biscuits.Secondit may be used as a foundation recipe forthe m ore th an a dozen different biscuit del icaciessuggested on the next pages.Th ird you can keep the dough made f rom thisrecipe in the ice-box or in some oth er ve ry cold placeunti l you are ready to bake i t . Biscuit dough madewith Royal and kept in this way makes as wonder-fully light an d delicious b iscuits as thos e ba ke dimmediately after mixing.

S E V E N G U I D E S T O G O O D B I S C U I T S1 . U s e R o y a l B a k in g P o w d e r .2. U se a good gra de of br ea d flour.3 . Us e level me asur em ents .4 . Fo r shor ten ing use any good so lid f a t o r cook ing o i l but te ris no t necessary oil s impli f ies th e process , as i t m easu resand mixes more eas i ly .5 . Handle as l ight ly and as l i t t le as poss ible .6 . Bake in a "qu ick" o r ho t oven .7 . A s tee l fork makes mixing much eas ie r .

10 M i n u t e s t o M a k e 1 0 M i n u t e s t o B a k e


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THE ROYAL MASTER RECIPE FORB A K I N G P O W D E R B I S C U I T S2 cups flour4 t e a s p o o n s R o y a l

B a k i n g P o w d e rtea spoon sa l t

2 t ab le spo ons shor ten ing% cup milk or ha lf milk

and ha l f wa te rM ak es 14 m edi um s ize

biscui ts .

S i f t tog e the r flour, bak in g pow der an d sa l t . Ad dshor ten ing and mix in thoroughly wi th s tee l fo rk .Add l iqu id s lowly to make sof t dough . Rol l o r pa t ou twith hands on f loured board to about one-ha lf inch inth ickness . C u t wi t h b i scu i t cu t te r , f i r s t d ipp ed inf lour . P lace on s l ight ly greased panset as ide in veryc o ld p l a c e u n t i l r e a d y t o b a k e o r b a k e im m e d ia t e lyin ho t ove n (475 F . ) 10 to 12 m in ut es . I f a sh or t e rb i scu i t i s de s i red , use 3 o r 4 t ab le spoons shor ten ing .

TEN DELICIOUS VARIATIONS OF THEMASTER RECIPET ak e 1 cup whole w he a t o r g ra ham flour and 1 cup w hi teflour , 1 t ab le sp oon g ranu la ted o r b row n suga r and proceedexac t ly a s in th e M as t e r r ecipe , ba k in g ab ou t 14 m inu te s . Al lwho le w he a t o r g ra ham f lour can be su bs t i tu ted fo r th e w hi teflour, if desired.Makes 14 b i scu i t s .P roceed exac t ly a s in Whole Whea t B iscu i t , add ing one moret a b l e s p o o n s u g a r , c u p c h o p p e d p e c a n o r w a ln u t m e a t s t odr y ingred ien ts . I f de s i red a p inc h o f chop ped nu ts c an be p u ton top o f e ach be fore bak ing .Makes 14 b i scu i t s .Ad d cu p cho pped da te s o r seeded ra i s ins and one mo retab le spoon suga r to d ry ingred ien ts and make exac t ly a s WholeW h e a t B i s c u i t .Makes 14 b i scu i t s .F o l l o w M a s t e r r e cip e , u sin g 3 t e a s p o o n s R o y a l B a k in g P o w d e rins tea d o f 4 , an d ad d 1 tab le sp oon su ga r to th e d ry ingred ien ts .M ix 1 egg w i th y 2 cup wa te r and use fo r l iqu id ins tead o f %cup mi lk , and proceed exac t ly a s ind ica ted in tha t r ec ipe .Makes 14 b i scu i t s .

W H O L EW H E A T

G R A H A MB I S C U I T

N U TB I S C U I T

F R U I TB I S C U I T

G O L D E NT E A

B I S C U I T


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L I G H T N I N GB I S C U I T Fol low Mas te r r ec ipe us ing more mi lk to make sof t dough .D ro p by spoo nfu ls on g rea sed bak ing p an or in m uf f in t ins

an d bak e imm edia te ly in ho t oven (475 F . ) fo r 10 m inu te s .Makes 15 b i scu i t s .

B R A NB I S C U I T

V I R G I N I AB I S C U I T

Follow rec ipe for Golden Tea Biscui t us ing 1J4 cups f lour and% cup bra n . Rol l to inch th ic k and ba ke ab ou t 15 m inu te s .M ak es 14 b i scu i t s . (Suga r m ay be om i t ted . )Ad d 1 tab le spo on suga r to d ry ingre d ien ts in M as t e r r ec ipeand rep lace a l l shor ten ing wi th peanu t bu t te r , mix ing in thep e a n u t b u t t e r e x a c t l y as y o u w o u ld p la in s h o r t e n in g .Makes 14 b i scu i t s .

I N D I -V I D U A LS H O R T -C A K E S

B U T T E RC A K E S

o rO V E N -L E S S

B R E A D

S A N D W I C HP I C N I C

B I S C U I T

Fol low rec ipe fo r Golden Tea B iscu i t us ing 4 tab le spoonsshor ten ing and s l igh t ly more l iqu id to make sof t dough .Om it sugar unless intended for fruit shortcakes.Half f i l l greased muff in rings which have been p laced on bak ingpa n and ba ke exac t ly a s ind ica te d in M as te r r ec ipe . I f nor ings a re ava i lab le use l a rge b i scu i t cu t te r .These shor tcakes sp l i t and e i the r bu t te red o r no t , a s de s i red ,f i l l ed wi th ho t c reamed ch icken or mushrooms a re mos t de l i -c ious . They can a l so be used wi th any f re sh o r c anned f ru i t sdes ired.M a k e s 6 s h o r t c a k e s .Fo l low M as t e r r ec ipe ro l ling b i scu i t s to ab ou t inch th ick .P lace b i scu i t s on slightly greased an d ve ry ho t gr idd le or i ronf ry in g pa n and b ak e on to p of s tov e un t i l we ll b row ned andpuf fe d up ; tu rn an d brow n o the r s ide. Sp l i t and b u t te r l ibe ral lyand send p ip ing ho t to t ab le .Makes 14 b i scu i t s .Fo l low M as t e r r ec ipe ro l ling do ugh to J4 inch th i ck ; cu t wi thsma l l cu t te r ; sp read ha l f o f the rounds wi th c reamed bu t te r ,add a th ick laye r o f chopped ham or o the r mea t ; cove r wi threm a in ing r ou nd s ; p re s s tog e the r and bru sh top s and s ide s wi thmi lk . B ak e in ho t oven (475 F . ) fo r 15 m inu te s .Makes 12 sandwiches .


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OTHER KINDS OF BISCUITS

2 cups flour1 tab le sp oon suga r

tea spoon sa l t4 t e a s p o o n s R o y a l

B a k in g P o w d e r3 t a b l e s p o o n s s h o r t e n in g% cu p milk or ha lf m ilk

and ha l f wa te r

O R A N G E B I S C U I TSi f t d r y ingred ien ts ; add sh or ten ing and mix in w i thfork . Ad d l iqu id s lowly to ma ke sof t do ugh . T u rn ou ton f loured b oa rd ; rol l or p a t to inch thi ck . C u t ou twi th sma l l b i scu i t cu t te r and pu t on g rea sed pan .Press gent ly in to cente r of each biscui t a loaf ofsuga r which has been d ipped we l l in o range ju ice .Gra te a l i t t l e o range r ind on each and bake in ho toven (475 F . ) ab ou t 15 minu te s .Makes 15 b i scu i t s .

E M E R G E N C Y O R S O U R M I L K B I S C U I T2 cu p s flour4 t e a s p o o n s R o y a l

B a k i n g P o w d e ry2 t e a spoon sa l t34 te a sp oon soda4 t a b l e s p o o n s s h o r t e n in g% cup sour mi lk

Sif t f lour , baking powder , sa l t and soda toge ther .Me l t shor ten ing , add to sour mi lk and add th i s l iqu idto t h e d r y i n g r e d i e n t s . M ix t o m a k e a s o f t d o u g h .Turn out on s l ight ly f loured board. Rol l or pa t out toy 2 inch th ick . Cut wi th sma l l b i scu i t cu t te r and p laceon s l igh t ly g rea sed pan . Bake in ho t oven (475 F . )fo r 12 minu te s .But te rmi lk can be used ins tead o f sour mi lk .Makes 16 b i scu i t s .

2 cu p s flour4 t e a s p o o n s R o y a lB a k i n g P o w d e r% tea spoon sa l t4 t a b l e s p o o n s s h o r t e n in g% cup mi lk o r wa te r

b u t t e rb r o w n s u g a r

B U T T E R S C O T C H R O L L SSif t d r y ingred ien ts ; add sho r ten ing , mix ing i t in wi tha fork ( if l iquid sh or te nin g is used , ad d w ith m ilk) .Ad d mi lk to m ak e a f a i r ly so f t dou gh . K ne ad s l igh t lyand ro l l ou t 34 inch th ick . Spre ad we l l w i th c ream edbu t te r an d bro w n suga r . Rol l up a s fo r j e l ly ro l l ;cu t in 1 inch p iece s. S ta nd on end in we l l -b u t te redgem pans o r sma l l g rea sed muf f in rings . B ak e inho t oven (425 F . ) ab ou t 15 m inu te s . I f de s i red , pecannuts may be spr ink led in be fore ro l l ing .Makes 12 rol ls or 22 i f baked in smal l r ings .


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S C O T C H S C O N E S2 cu ps f lour3 t e a s p o o n s R o y a lB a k i n g P o w d e r1 te a sp oo n sa l t2 t ab le sp oon s suga r3 t a b l e s p o o n s s h o r t e n in g2 eggsH cu p mi lk

S i f t tog e the r f lour, ba k in g pow der , s a l t and sug a r ;add shor ten ing and mix in ve ry l igh t ly . Bea t eggsun t i l l igh t ; add mi lk to eggs and add s lowly to mix-tu re . Rol l ou t V2 inch thic k on f loured bo ar d; cut i n top ieces two inches squa re and fo ld ove r , making themth r e e - c o r n e r e d ; b r u s h w i th m i lk ; d u s t w i th s u g a r .B ak e on g rea sed pa n abo ut 25 m inu te s in ho t oven(425 F . ) .Makes 15 scones .

\}/2 cu ps flour4 t e a s p o o n s R o y a lB a k i n g P o w d e r% tea spo on sa l t4 t a b l e s p o o n s s h o r t e n in g}/% cu p cold ma sh ed sw eeto r w h i t e p o t a t o}/% c u p m il k

P O T A T O B I S C U I TSi f t tog e the r flour, bak ing pow der an d sa l t . A dds h o r t e n in g a n d p o t a to , m ix in g i n w i th t h e d r y i n -g r e d i e n t s . A d d m i lk t o m a k e s o f t d o u g h . R o l l o r p a tou t wi th hands on f loured boa rd to about % inchth ick ; cu t wi th sma l l cu t te r ; bake on g rea sed pan inho t oven (475 F . ) 15 min u te s .Makes 16 b i scu i t s .

B R O W N O R M A P L E SU G A R B I S C U I T2 cu ps f lour}/2 teaspoon salt4 t e a s p o o n s R o y a l

B a k i n g P o w d e r4 t a b l e s p o o n s s h o r t e n in g

cup mi lkb r o w n o r m a p le s u g a r

S i f t d ry ingre d ien ts in to bow l ; mix in sho r ten in g ; ad dmi lk to m ak e sof t do ugh . P a t o r ro l l ou t to inchth ick ; cu t wi th sma l l b i scu i t cu t te r . Spread wi th sof tb u t t e r ; t h e n s p r e a d t h i c k ly w i th b r o w n o r g r a t e dm aple suga r an d a l i t t l e c inn am on , if de s i red . B ak eon g rea sed pa n in m od e ra te oven (400 F . ) fo r 15 min -u t e s . M ak es 16 b i scu i t s .

l}/2 cups flour2 t e a s p o o n s R o y a lB a k i n g P o w d e rtea spoon sa l t6 t a b l e s p o o n s g r a t e dcheese% cu p mi lk

C H E E S E B I S C U I TSi f t tog e the r f lour , bak in g pow der and sa l t ; addcheese r mix in l igh t ly ; add mi lk s lowly , jus t enoughto ho ld dough toge the r . Rol l ou t on f loured boa rd toab ou t Yz inch th ick ; cu t wi th sma l l b i scu i t cu t te r .B ak e in ho t oven (475 F . ) 12 to 15 m inu te s .Makes 12 b i scu i t s .


9/16

M K I NG B I SCU I T SROY L B K I NG POWDER 9

OUR FOUR BEST BREADSS i f t V / 2 c u p s f l o u r , 4 t e a s p o o n s R o y a l B a k i n g P o w d e r , 13 4 QUICKt e a s p o o n s s a l t , 2 t a b l e s p o o n s s u g a r t o g e t h e r i n t o b o w l ; a d d GRAHA1V1 y 2 c u p s g r a h a m flo ur, 1 t a b l e s p o o n m e l t e d s h o r t e n i n g , 2 c u p sm i l k a n d b e a t t h o r o u g h l y u n t i l s m o o t h ; p u t i n t o g r e a s e d l o a fp a n ; s m o o t h t o p w i t h m e l t e d s h o r t e n i n g a n d b a k e i n m o d e r a t eoven ( 375 F . ) abou t one hour . I f t h i s b r ead i s a l l owed to coo lin pan , i t w i l l be much ea s i e r t o cu t i n to t h in s l i c e s f o r sand-wiches .M ak es 1 l a r ge o r 2 sm a l l l oa ves .Sif t 2 cups f lour , 4 t e a s p o o n s R o y a l B a k i n g P o w d e r , 1 t e a s p o o n PEANUTsa l t , Y z c u p s u g a r t o g e t h e r i n t o b o w l ; a d d c u p p e a n u t b u t t e r BUTTERa n d m i x i n w e l l ; a d d 1 3 ^ c u p s m i l k a n d b e a t t h o r o u g h l y ; p u t i no n e l a r g e o r t w o s m a l l g r e a s e d l o a f p a n s , s m o o t h t o p b e f o r e b a k -i n g a n d b a k e i n m o d e r a t e o v e n ( 3 5 0 F . ) a b o u t o n e h o u r . I fba ke d in tw o sm a l l pa n s i t w i ll s l ic e j u s t t h e r i gh t s iz e f o r san d-wiches .M ak es 2 sm a l l o r 1 l a r ge l oa f .S i f t \} /2 cup s f lour, 5 t e a s po on s Ro ya l Bak ing P ow de r , 1 t e a - NUT ANDs p o o n s a l t , 3 ^ t e a s p o o n s o d a i n t o b o w l ; m i x i n 1 3 ^ c u p s g r a h a m FRUITf lour, 1 cu p seede d ra i s ins , or 1 c u p p i t t e d a n d c h o p p e d d a t e s ,or 1 c u p s t o n e d a n d c h o p p e d p r u n e s ; % c u p c h o p p e d n u t s .A d d l j ^ c u p s m i l k t o J 4 c u p d a r k m o l a s s e s a n d 3 ^ c u p b r o w ns u g a r . M i x t h o r o u g h l y a n d a d d t o t h e d r y i n g r e d i e n t s . G r e a s et w o 12 o z . R o y a l B a k i n g P o w d e r t i n s a n d t w o v e r y s m a l l o b l o n gp a n s ; fill % f u l l ; s m o o t h t o p s a n d b a k e i n m o d e r a t e o v e n( 375 F . ) abo u t 1 ho ur .M a k e s 4 sma l l l oavesgood s i ze f o r sandwiches .M i x t h o r o u g h l y 1 c u p w h o l e w h e a t o r g r a h a m flo ur, 1 c u p c o r n ROYALm e a l , 1 c u p r y e m e a l o r g r o u n d r o l le d o a t s , 5 t e a s p o o n s R o y a l BOSTONB a k i n g P o w d e r a n d 1 t e a s p o o n s a l t . A d d % c u p d a r k m o l a s s e s BROWNt o 1 3 ^ c u p s m i l k a n d a d d t o d r y i n g r e d i e n t s . B e a t t h o r o u g h l ya n d p u t i n t o g r e a se d m o l d s % f u l l. S t e a m 3 ^ h o u r s ; r e m o v ec o v e r s a n d b a k e i n m o d e r a t e o v e n ( 4 0 0 F . ) u n t i l t o p i s d r y .M ak es 2 m ed iu m s i ze o r 3 sm a l l l oaves .


10/16

T H E R O Y A L M A S T E R R E C I P E F O RM U F F I N S2 cu p s flour3 t e a s p o o n s R o y a lB a k i n g P o w d e r1 tab le sp oon suga rJ/2 tea sp oo n sal t2 eggs1 cup mi lk4 tab le sp oon s me l teds h o r t e n in g

Si f t tog e the r f lour, ba k in g pow der , suga r and sa l t ;add eggs , mi lk , me l ted and coo led shor ten ing to makea s t i f f ba t te r ; mix a l l toge ther wel l . Half f i l l greasedmu ff in t ins and b ak e in mo de ra te ov en (400 F . ) 18 to20 minu te s .M a k e s 1 4 m u f f in s .

B L U E -B E R R Y

M U F F I N S

TEN DELICIOUS VARIATIONS OF THEMASTER RECIPEAd d 3 tab le spo ons suga r to 1 cup wash ed an d we l l d ra in edb luebe r r ie s ; sp r ink le wi th f lour and add to ba t te r in Mas te rrec ipe . Half f i l l smal l greased muff in rings o r t ins and ba ke inm od e ra t e oven (375 F . ) fo r 30 m inu te s . Can ned b luebe r r ie scareful ly dra ined can a lso be used.Makes 24 sma l l muf f ins .

C O R N M E A LM U F F I N S

Fol low Mas te r r ec ipe us ing % cup corn mea l and l j4 cupsflour inste ad of a ll flour; ad d 1 tab les po on m or e sug ar (or om ita l l suga r) a nd use 1 egg ins tea d of 2 .M ak es 12 mu f f ins .

C R U M BM U F F I N S T ak e 2 cup s s ta le br ead c ru m bs an d 1 cu p flour ins tead of 2;ad d c rum bs to o the r d ry ingred ien ts and fo l low M as t e r r ec ipe .

M ak es 12 mu f f ins .G I N G E R

M U F F I N S Si f t t e a sp oon soda , t e a spo on g inge r w i th d ry ingred ien tsin M as te r rec ipe ; use cu p mo lasses an d }/% cu p milk in-s tea d of 1 cu p milk ; 1 egg ins tea d of 2; an d 2 m ore tabl esp oo nsshor ten ing , and b ak e in s lower oven (375 F . ) . Se rve ho t w i thb u t t e r .M a k e s 16 m u f f in s


11/16

Follow M as te r rec ipe us ing 1 egg ins te ad of 2 an d l i t t le lessmi lk . F lour % cup chopped and p i t t ed da te s o r seed le s s r a i s insa n d a d d t o b a t t e r .Fo r a swee t f ru i t mu f f in ad d cup m ore suga r .

D A T E O RF R U I T

M U F F I N S

Fo r a de l ig h t fu l va r ie ty use % cup finely chop ped cand iedche r r ie s and c i t ron ins tead o f above f ru i t .M ak es 12 mu f f ins .T o t h e m u f f i n b a t t e r o f M a s t e r r e c ip e a d d 2 t e a s p o o n s p o p p y POPPYseeds and bake a s d i rec ted . MUFFIN;M ak es 12 mu f f ins .Fo l low d i rec t ion s fo r M as t e r r ec ipe using 1 cup gr aha m f lour an d GRAHAM1 cup wh ite f lour; 1 egg ins t ead of 2; 4 teas po on s Ro ya l B ak ing GEMSPo wd er ins tea d o f 3 ; and 2 tab le spo ons suga r ins tead o f 1.Makes 12 gems .

T o muf f in ba t te r in Ma s te r r ec ipe s t i r in 4 t ab le spo ons ra sp- RASPBERRYb e r r y j a m . DAINTIESSt rawbe r ry o r o the r j am can be used in the same way .M a k e s 1 4 m u f f in s .

Ad d 2 mo re tab le sp oon s suga r to M as t e r r ec ipe and s t i r CHOCOLATEsqua re s ( l j ^ oz. ) g ra te d choco la te in ba t te r ju s t be fore pu t - MUFFINSt ing in t ins .M ak es 14 mu f f ins .

Fo l low M as te r r ec ipe us ing 1 egg ins tead o f 2 ; om i t shor ten ing COCOANUTand add cup shredd ed coco anu t . B ak e in sma l l g rea sed MUFFINSmuff in t ins .Makes 24 sma l l muf f ins .


12/16

OTHER KINDS OF MUFFINS

c u p b r a n134 cups graham flour ore q u a l p a r t s g r a h a mand white f lourY tea spo on sa l t3 t e a s p o o n s R o y a lB a k i n g P o w d e r2 t a b l e s p o o n s b r o w nsuga r o r da rkmola sse s1 egg3 t a b l e s p o o n s s h o r t e n in g% cup mi lk

B R A N M U F F I N SMix a l l d ry ingred ien ts we l l toge the r ; add egg , me l tedshor tening, molasses ( i f used) and milk to make as o f t b a t t e r . B e a t w e ll u n t i l t h o r o u g h ly m ix e d . H a l ff il l each greased m uff in t in a nd b ak e in ho t o ven(425 F . ) abo ut 20 m inu tes . (Suga r or mo lasses canb e o m i t t e d . )Th is is a de l ic ious as wel l as m os t w holesom e m uff in .M ak es 12 mu f f ins .

C E R E A L M U F F I N SMix toge the r ce rea l , s a l t , me l ted shor ten ing , bea tenegg and milk . Add f lour and sugar which have beens i f ted wi th bak ing powder ; bea t we l l . Bake in g rea sed

M a k e s 14 m u f f in s .

Y2 cup cooked hom iny ,oa tmeal , r ice orother cerea lYi teas po on sa l t2 t ab le sp oon s shor te n ing m uf f in t ins in m od e ra te oven (400 F . ) 25 to 301 egg m inu te s .Y cup mi lkl Y cup s f lour2 tab le s poo ns suga r4 t e a s p o o n s R o y a lB a k i n g P o w d e r

M1

cup graham f lourcup flourt a b l e s p o o n s b r o w nsugartea spoon sa l tt e a s p o o n s R o y a lB a k i n g P o w d e rc u p c h o p p e d p e c a n n u t scup mi lkeggt a b l e s p o o n s s h o r t e n in g

P E C A N M U F F I N SMix toge the r d ry ingred ien ts ; add nu ts , mi lk , egg andmelted shor tening and bea t wel l . Half f i l l each greasedmu ff in t in o r sma l l muf f in ring ; p u t ha lf pec an on eachmu ff in an d bak e in ho t oven (425 F . ) a bo u t 18m in u t e s .M ak es 12 m uff in s or 24 if ba ke d in sma l l muff in r ings .


13/16

P O P O V E R S1 cu p flour}/i teaspoon salt2 eggs1 tab le sp oon me l teds h o r t e n in g1 cup mi lk

Si ft to ge th er f lour and sa lt . M a k e a well in f lour,break eggs in to wel l , add shor tening and milk and s t i runt i l smooth. Grease gem pans and f i l l each % ful lwi th b a t te r and p u t in to s low oven (350 F . ) fo r 20minute s ; inc rea se hea t to 450 fo r 10 minu te s ; r e -duce hea t and a l low to d ry ou t fo r about 10 minu te s .M a k e s 1 0 p o p o v e r s .

2 eggstea spoon sa l t1 t ab le spo on suga r]/2 c up wh ite p o ta to f louro r p o t a t o s t a r c h3 t e a s p o o n s R o y a lB a k in g P o w d e r3 tab le sp oon s ice w a te r

2 eggscups mi lk4 tab le spo ons me l tedshor ten ing1 tea spo on sa l t1 t ab le spo on suga r4 t e a s p o o n s R o y a lB a k i n g P o w d e r2 Vi cu ps flour

P O T A T O F L O U R P U F F SBea t egg whi te s s t i f f and d ry . Add sa l t and suga r tobea ten yo lks and fo ld in to whi te s . S i f t f lour and bak-ing powder twice and thoroughly bea t in to egg mix-tu re . Add ice wa te r l a s t . Bake in g rea sed gem pansin a m od era te oven (375 F . ) 15 to 20 mi nu tes .Makes 8 smal l or 6 la rge puffs .

C R U M P E T SAd d bea te n eggs and mi lk to m e l ted shor ten in g andbe a t we l l. Ad d sa l t , suga r and b ak in g pow ders i f ted with th e f lour . Pu t greased m uff in rings (larges ize) on hot s l ight ly greased gr iddle or f rying pan; f i l le ach % fu l l wi th b a t te r ; cook s lowly un t i l b row n andpuf fed up ; tu rn a nd cook o the r s ide . Sp l i t whi le ho t ,bu t te r and se rve wi th co t tage cheese .M a k e s 1 2 c r u m p e t s .

2 c u p s g o ld en b a n t a mcorn cu t f rom cobcu p milk or cu p ifcorn is dry2 eggs2 cu ps flour3 te a spoo ns R oy a lB a k in g P o w d e r1 te a spo on sa l tJ^ t e a sp oon pep pe r

G O L D E N B A N T A M M U F F I N SUs e f re sh uncoo ked corn . P u t corn th r ou gh foo dch op per ; ad d milk and eggs an d bea t wel l ; ad d f lour ,bak ing powder , s a l t and peppe r which have beens i f ted toge the r . Mix and drop in to ho t g rea sed muf f int ins . B ak e in ho t oven (400 F . ) a bo u t 25 m inu te s .Other corn can be used i f ava i lable .M ak es 16 mu f f ins .


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F R E N C H M U F F I N S1^2 cups floury 2 t e a spo on sa l t2 t e a s p o o n s R o y a lB a k i n g P o w d e r1 egg3 t a b l e s p o o n s s h o r t e n in g}/% cu p ho n ey1 cu p r ich milk or th inc ream

Sif t f lour , s a l t and bak ing powder toge the r ; addbea ten egg , shor ten ing wh ich has been me l te d , andhon ey . Ad d mi lk to ma ke sof t ba t te r and m ix we l l.H alf f i ll each wel l -greased mu ff in t in a nd ba ke inm od e ra t e oven (375 F . ) ab ou t 20 min u te s .M ak es 12 mu f f ins .

G E O R G I A S A L LY L U N N]/2 cu p b u t t e r or o th ers h o r t e n in g)/2 cu p sug ar2 eggs be a t en wel l b u tn o t s e p a r a t e ly1 cup mi lk2 cu p s flour4 t e a s p o o n s R o y a l

B a k i n g P o w d e r% tea sp oo n sa l t

C r eam b u t te r and su ga r we l l; add eggs and mi lk al i t t l e a t a t ime a l te rna te ly wi th the f lour which hasbeen s i f t ed w i th bak in g pow der and sa l t . B ak e ingrea sed sha l low pan so th a t Sa l ly L un n i s ab ou t a ninch and one -ha l f th ick when baked or in g rea sedmu ff in pa ns in ho t ov en (425 F . ) 20 to 25 m inu te s .C u t i n s q u a r e s a n d b u t t e r w h i l e h o t .Makes 10 se rvings or i f baked in smal l t ins , 18muff ins .

Use level measurements for all materials.

WRITE FOR A COPY OF THE ROYAL COOK BOOK

It contains over 350 tested, excellent recipes coveringthe who le field of cookery. It will be sent to you freeof all charge.THE ROYAL BAKING POWDER CO.

106 East 41st StreetNew York City


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S I M P L E A N D D E L I C I O U S S U N D A Y N I G H T S U P P E R SFOR COLD WE T HER

M u s h r o o m P a t t i e sH o t C h e e s e B i s c u i t s C o f f e e C r a b N e w b u r g H o t G r a h a m G e m sO r a n g e P e k o e T e a

P o a c h e d E g g s w i t h B a r n a i s e S a u c eB r o w n B r e a d S a n d w i c h e sTea o r C of feeP r e s e r v e d S t r a w b e r r i e sH o t S c o n e s

C r e a m e d O y s t e r s i n P a t t y S h e l l sP e a s a n d B u t t e rS a r a t o g a C h i p sH o t C o r n M e a l M u f f i n sTea o r C of fee

M o l d e d V e g e t a b l e S a l a dC h e e s e S o u f f l e H o t S a l ly L u n nC of feeC h i cken a l a K i ngN u t a n d F r u i t B r e a d w i t h b u t t e rC of fee o r T ea

FOR HO T WE T H ER

H o t B i s c u i t s H o n e yIce C o l d M i l k F r u i t S a l a d w i t h M a y o n n a i s eH o t C r u m p e t s w i t h C o t t a g e C h e e s eIced C of feeB a k e d T o m a t o e s w i t h E g g so n T o a s tH o t S o u r M i l k B i s c u i t sO r a n g e P e k o e T aR a s p b e r r i e s o r P e a c h e s w i t h C r e a m

S w e e t b r e a d s a u G r a t i n w i t h S p i n a c hi n R a m e k i n sH o t B u t t e r C a k e sI c e d T e a

C l am B ou i l l onL o b s t e r S a l a dG r a h a m B r e a d S a n d w i c h e sH o t C o f f e e

I n d i v i d u a l H o t C h i c k e n S h o r t c a k eA v o c a d o S a l a d w i t hR o q u e f o r t D r e s s i n gB r o w n B r e a d S a n d w i c h e sIced C of fee


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bsolutely Pure

making biscuits good

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