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OUR FOUR BEST BREADS
Sift 1 1/2 cups flour, 4 teaspoons Royal Baking Powder, 1 1/4 teaspoons salt, 2 tablespoons sugar together into bowl; add 1 1/2 cups graham flour, 1 tablespoon melted shortening, 2 cups milk and beat thoroughly until smooth; put into greased loaf pan; smooth top with melted shortening and bake in moderate oven (375°) about one hour. If this bread is allowed to cool in pan, it will be much easier to cut into thin slices for sandwiches. Makes 1 large or 2 small loaves.
Sift 2 cups flour, 3 teaspoons Royal Baking Powder, 1 teaspoon salt, 1/3 cup sugar together into bowl; add 1 1/2 cups milk to 1/2 cup peanut butter and blend well. Add this liquid to the dry ingredients; beat thoroughly and put in one large or two small greased loaf pans, smooth top before baking and bake in moderate oven (350°), about one hour. If baked in two small pans it will slice just the right size for sandwiches. Makes 2 small or 1 large loaf.
NUT AND FRUIT
Sift 1 1/2 cups flour, 3 teaspoons Royal Baking Powder, 1 teaspoon salt, 1/4 teaspoon soda into bowl; mix in 1 1/2 cups graham flour, 1 cup seeded raisins, or 1 cup pitted and chopped dates, or 1 cup stoned and chopped prunes; 3/4 cup chopped nuts. Add 2 cups milk to 1/4 cup dark molasses, and 1/2 cup brown sugar. Mix thoroughly and add to the dry ingredients. Grease two 12 oz. Royal Baking Powder tins and two small oblong pans; fill 3/4 full; smooth tops and bake in moderate oven (375°) about 45 minutes. Makes 4 small loaves–good size for sandwiches.
ROYAL BOSTON BROWN
Mix thoroughly 1 cup whole wheat or graham flour, 1 cup corn meal, 1 cup rye meal or ground rolled oats, 5 teaspoons Royal Baking Powder and 1 teaspoon salt. Add 3/4 cup dark molasses to 1 1/3 cups milk and add to dry ingredients. Beat thoroughly and put into greased molds 2/3 full. Steam 3 1/2 hours; remove covers and bake until dry. Makes 2 medium size or 3 small loaves.