FoodNet

Royal cook book

1930

Page 12 · 14 recipe records on this page

Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 master recipe for Muffins 2 tablespoons poppy seeds✪ Poppy Seed Muffins Make muffin mixture as directed. Half fill greased muffin pans. Sprinkle tops of mixture thickly with poppy seeds. Bake as directed. Makes 12. Peanut Butter Muffins 1 master recipe for Muffins 14 teaspoon salt lg cup peanut butter✪ Peanut Butter Muffins Make the muffin mixture, using the extra salt. Add peanut butter to egg and milk mixture. Omit 2 tablespoons melted shortening. Bake as directed. Makes 12. Cranberry Muffins 1 master recipe for Muffins 84 cup cranberry halves ¥% cup powdered sugar✪ Cranberry Muffins Mix cranberries with sugar and let stand. Add to muffin mixture last. Bake as directed. Makes 12. Cheese Muffins 1 master recipe for Muffins 24 cup grated cheese✪ Cheese Muffins Add cheese to muffin mixture last. Bake as directed. Makes 12. Whole Bran Muffins 1 cup whole wheat flour 1 cup whole bran 2 teaspoons Royal Baking Powder 14 teaspoon salt 14 cup brown sugar 1 egg, beaten 1 cup milk 4 tablespoons melted shortening✪ Whole Bran Muffins Mix together all dry ingredients; add egg and milk; mix well. Add melted and cooled shortening. Half fill greased muffin pans; bake in hot oven at 425° F. about 25 to 30 minutes. Makes 10. Sour Milk Bran Muffins 1 recipe Whole Bran Muffins 1 cup sour mil : 14 teaspoon soda✪ Sour Milk Bran Muffins Make whole bran muffin recipe, using sour milk instead of sweet milk. Sift soda with other dry ingredients. Bake as directed. Makes 10. Corn Sticks 14 cup flour 3 teaspoons Royal Baking Powder lg teaspoon salt 2 tablespoons sugar 1 cup yellow cornmeal 1 egg, beaten 1 cup milk 2 tablespoons melted shortening✪ Corn Sticks Sift together dry ingredients. Add cornmeal, egg and milk. Add shortening. Bake in greased, hot iron corn stick pans in moderate oven at 400° F. about 30 to 40 minutes. Makes 9 large or 12 small sticks. Honey Muffins 4 tablespoons melted shortening 2 tablespoons honey ~ 1 egg, beaten 2 cups flour 4 teaspoons Roya ]Baking Powder 14 teaspoon salt 34 cup milk Mix together shortening and honey. Add well beaten egg. Sift together dry ingredients; add to first mixture alter- nately with milk. Beat well. Half fill greased muffin pans and bake in moder- ate oven at 400° F. about 25 minutes. Makes 12. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 9 Popovers 1 cup flour 14 teaspoon salt 2 eggs 1 tablespoon melted shortening 1 cup milk Sift flour and salt together. Make a well in the flour; break eggs into well; add melted shortening and milk; stir until smooth. Pour into hot, greased, iron gem pans. Bake in hot oven at 450° F. for 30 minutes; decrease heat to 350° F. for 15 minutes longer. Makes 10. Graham Muffins 1 cup flour 4 tablespoons brown sugar 34 teaspoon salt 4 teaspoons Royal Baking Powder✪ Honey Muffins 1 cup graham flour 1 cup milk 1 egg, beaten 4 tablespoons shortening, melted sift together white flour, sugar, salt and baking powder. Add graham flour. Add milk, egg and melted shortening; beat well. Half fill greased muffin pans and bake in hot oven at 425° F. about 20 minutes. Makes 12. Pecan Muffins 1 recipe Graham Muffins 14 cup chopped pecans✪ Pecan Muffins Make graham muffins, adding the nuts to dry mixture. Half fill small greased muffin pans. Place a half pecan on top of each. Bake as directed. Makes 12. Sally Lunn ¥4 cup shortening 4% cup sugar 3 eggs, well beaten 2 cups flour 3 teaspoons Royal Baking Powder 84 teaspoon salt 1 cup milk✪ Sally Lunn Cream shortening; add sugar gradu- ally, beating well. Add eggs; mix well. Sift together flour, baking powder and salt; add alternately with milk to first mixture. Bake in greased baking pan in hot oven at 425° F’. for 30 minutes. Break into squares; serve hot. Makes 12 squares. Whole Wheat Sally Lunn ✪ Whole Wheat Sally Lunn