Here are pages 12, 13 and 14 of the 1923 recipe book “Making Biscuits” by Royal Baking Powder Co.

To review the entire book, just visit the Making Biscuits: Royal Baking Powder category and click a page title to view that section.

All images below are clickable if you’d like to see a larger copy.

OTHER KINDS OF MUFFINS

BRAN MUFFINS

3/4 cup bran
1 1/4 cups graham flour or equal parts graham and white flour
1/2 teaspoon salt
3 teaspoons Royal Baking Powder
2 tablespoons brown sugar or dark molasses
1 egg
3 tablespoons shortening
3/4 cup milk

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. Put 1 tablespoon batter into each greased muffin tin and bake in hot oven (425°) about 20 minutes. This is a delicious as well as most wholesome muffin. Makes 12 muffins.

CEREAL MUFFINS

1/3 cup cooked hominy, oatmeal, rice or other cereal
1/2 teaspoon salt
2 tablespoons shortening
1 egg
1/2 cup milk
1 1/2 cups flour
2 tablespoons sugar
4 teaspoons Royal Baking Powder

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 muffin tins in hot oven (425°) 25 to 30 minutes. Makes 14 muffins.

PECAN MUFFINS

1 cup graham flour
1 cup flour
4 tablespoons brown sugar
3/4 teaspoon salt
4 teaspoons Royal Baking Powder
1 cup milk
1 egg
4 tablespoons shortening
1/2 cup chopped pecan nuts

Mix together dry ingredients; add nuts, milk, egg and melted shortening and beat well. Put 1 tablespoon batter into each greased muffin pan or small muffin ring; put half pecan on each muffin and bake in hot oven (425°) 25 minutes. Makes 12 muffins or 24 if baked in small muffin rings.

ROYAL POPOVERS

2 cups flour
1/2 teaspoon Royal Baking Powder
1/2 teaspoon salt
2 eggs
2 cups milk

Sift together flour, baking powder and salt. Make a well in flour, break eggs into well, add milk and stir until smooth. Pour into greased gem pans and put into slow oven (350°) for 20 minutes; increase heat to 450° for 10 minutes; reduce heat and allow to dry out for about 10 minutes. Makes 12 popovers.

POTATO FLOUR PUFFS

2 eggs
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup white potato flour or potato starch
3 teaspoons Royal Baking Powder
3 tablespoons ice water

Beat egg whites stiff and dry. Add salt and sugar to beaten yolks and fold into whites. Sift flour and baking powder twice and thoroughly beat into egg mixture. Add ice water last. Bake in greased gem pans in a moderate oven (375°) 15 to 20 minutes. Makes 8 small or 6 large puffs.

CRUMPETS

2 eggs
1 1/2 cups milk
4 tablespoons melted shortening
1 teaspoon salt
1 tablespoon sugar
4 teaspoons Royal Baking Powder
2 1/2 cups flour

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 2/3 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.

GOLDEN BANTAM MUFFINS

2 cups golden bantam corn cut from cob
1/4 cup milk or 1/2 cup if corn is dry
2 eggs
2 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
1/8 teaspoon pepper

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°) about 25 minutes. Other corn can be used if available. Makes 16 muffins.

FRENCH MUFFINS

1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1 egg
1/2 cup honey
3 tablespoons shortening
1 cup rich milk or thin 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. Put one tablespoon batter into each well greased muffin tin and bake in moderate oven (375°) about 20 minutes. Makes 12 muffins.

GEORGIA SALLY LUNN

1/2 cup butter or other shortening
1/2 cup sugar
2 eggs beaten well but not separately
1 cup milk
2 cups flour
4 teaspoons Royal Baking Powder
3/4 teaspoon salt

Cream butter and sugar well; add eggs and milk a little at a time 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°) 20 to 25 minutes. Cut in squares and butter while hot. Makes 10 servings or if baked in small tins 18 muffins.