This little recipe folder by Betty Brite has no date marked but I believe this was published sometime during the 1910’s – 1930’s based on the other recipes found in the same collection (I actually have two of these from two different collections). The cookbook credited for the recipes (The Settlement Cookbook by Mrs. Simon Kander) was first published in 1901 but was still being distributed decades later. Betty Brite baking cups are a vintage collectible today and this little recipe folder is quite the find! Recipes are typed below along with a scanned copies of the folder–the second one can be clicked to view a larger size (I included the cover information at the bottom).

Betty Brite
BAKE CUPS
RECIPES

MUFFINS

General Rule–In making muffins work quickly. Stir as fast as possible and stop when all the dry ingredients are moistened.

WHEAT MUFFINS

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
1 cup milk
2 tablespoons sugar
3 tablespoons melted fat
1 egg

Sift measured dry ingredients into a bowl. Mix milk, beaten egg and melted fat. Then combine the two mixtures. Stir very well, but only until the flour mixture is moistened. Pour into baking cups and bake 15 to 20 minutes in very hot oven, about 450 degrees F.

CRUMB MUFFINS

2 cups stale bread crumbs
1 1/4 cups milk
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 tablespoon shortening

Soak bread crumbs in cold milk 10 minutes; add flour, baking powder, salt which have been sifted together; add well beaten eggs and melted shortening; mix well. Drop 1 tablespoon batter into baking cups. Bake 20-25 minutes in hot oven, 400 degrees F.

RAISIN CUP CAKES

1/3 cup shortening
1 cup sugar
1 egg well beaten
1/2 cup milk
1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon vanilla
1 cup seeded raisins

Cream shortening, add sugar and stir in egg. Add milk and flour sifted with baking powder, beginning and ending with the flour. Mix well, add vanilla and raisins which have been washed, dried and floured. Bake in moderate oven, 350 degrees F. from 20 to 25 minutes.

Grateful Acknowledgment is here-by made for permission to reprint the above recipes from

THE SETTLEMENT COOK BOOK
“The Way to a Man’s Heart” by Mrs. Simon Kander

CUP CAKES

1/4 cup shortening
1 cup sugar
1 cup milk
1 egg well beaten
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
3 teaspoons baking powder

Sift dry ingredients together; add melted shortening to the milk, egg and flavoring, mixed together. Combine mixtures well. Bake in hot oven 20 minutes, from 375 degrees to 400 degrees F.

Betty Brite Paper Bake Cups

Betty Brite Paper Baking Cups eliminate the greasing and cleaning of tins, preserve the freshness of bakery goods and provide a sanitary means of handling.

They are made of an extra fine, treated paper, the quality of which is carefully controlled to insure utmost uniformity. They are crimped in straight even plaits running from top to bottom. Dependable cups always giving satisfaction.