This is an old recipe clipped from a magazine, I believe the date could be 1937 since that’s showing on the bottom left corner of the clipping. Magazine this was published in is unknown, recipe is typed below.

Apple Pan Dowdy
[A TASTING-TEST KITCHEN ENDORSED RECIPE]

1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 quarts sliced apples
1/2 cup dark molasses
3 tablespoons butter
1/4 cup water

Line a casserole with pie crust. Mix sugar, spices, and salt and sprinkle over apples. Fill casserole, add molasses, butter, and water. Cover with punctured pie crust, tuck edges together, press to sides of casserole. Bake in moderately hot oven (425°) 45 minutes, decrease temperature to 325°. When crust has browned slightly and apples are tender, remove from oven.

Take a silver knife, chop up mixture, being sure that the pie crust is thoroughly mixed with apples. If dry or not sufficiently sweetened, add more water and molasses. Return to oven and bake 1 1/2 hours at 325°. Serves 10.

When finished, the pudding will look very much like Old-fashioned Brown Betty. I was told that New Englanders served Apple Pan Dowdy hot with butter. The pudding can be warmed over, in fact it is even more delicious on the second or third day if you can keep it that long.

This is an old circular cardboard recipe label from Spry that was found tucked inside an old cookbook. These were included with cans of Spry and features the Aunt Jenny character on one side giving tips for how to use Spry.

Recipes are typed below, you can click the pictures to view a larger size.

The Spry Way to Make:

MAPLE NUT CAKE

(All measurements are level)

1/2 cup Spry
1/2 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon maple extract
1 cup sugar
2 eggs, unbeaten
2 1/2 teaspoons baking powder
2 cups sifted flour
3/4 cup milk
1/2 cup nuts, sliced

BLEND Spry, salt, and flavorings. Add sugar gradually and cream well. Add eggs, singly, beating well after each addition. Sift baking powder with flour 3 times. Add flour to creamed mixture, alternately with milk, mixing after each addition until smooth. Bake in two 8-inch Spry-greased layer pans in moderate oven (375°F.) 25 minutes. Spread Maple Fudge Icing on bottom layer, sprinkle with sliced nuts and put on top layer. Spread icing on top and sides and cover sides with nuts.

MAPLE FUDGE ICING

3 tablespoons Spry
1 tablespoon butter
5 tablespoons top milk, scalded
3 cups sifted confectioners’ sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon maple extract

MELT Spry and butter in scalded top milk. Pour hot milk over sugar and stir until sugar is dissolved. Add salt, vanilla, and maple extract. Beat until smooth and thick enough to spread.

GRIDDLE CAKES

2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 egg, beaten
1 1/2 cups milk
1/4 cup Spry, melted

SIFT flour with baking powder and salt. Combine egg, milk, and Spry. Turn liquids into dry ingredients and stir gently until blended. Drop by spoonfuls on hot griddle greased with Spry. When cakes puff and bubble, turn once and brown on other side. Turn only once. Serve hot with maple sirup. Makes 18.

This is a recipe advertisement published in 1943 for Swans Down Cake Flour. This was during World War II when some food items were rationed, this ad provides “eggless” recipes for cake.

Since the ad is longer than my scanner, I had to combine two scans to make a full copy. Just click the picture if you’d like to see a larger copy. Recipes are typed below.

Who said “No cake”?

INDEED YOU CAN make wartime cakes–minus shortening or minus sugar or minus eggs–with Swans Down! And what cakes . . . unbelievably light . . . tender! No ordinary flour could give such results.

EGGLESS CHOCOLATE CAKE

2 squares Baker’s Unsweetened Chocolate
1 cup milk
1 3/4 cups sifted Swans Down Cake Flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla

Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool. Sift flour once, measure, add soda, salt, and sugar and sift together three times. Cream shortening; add flour mixture, vanilla, and chocolate mixture, and stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375° F.) 20 minutes, or until done.

Eggless Cocoa Cake. Substitute 1/4 cup Baker’s Breakfast Cocoa for chocolate. Sift cocoa with dry ingredients and add cold milk with vanilla.

Orange Frosting. Combine 1 1/2 cups sifted confectioners’ sugar, 1 1/2 teaspoons grated orange rind, 2 tablespoons lemon juice, and dash of salt. Add 2 tablespoons hot melted butter or other shortening and beat vigorously 1 minute, adding more liquid, if necessary.

(All measurements are level.)

This is an old recipe promo sheet from Egrol Custard Powder, no date but I’d guess the 1930s. All the recipes are typed below, you can click the pictures to view a larger copy if you like.

EGROL CUSTARD

Directions.–For one pint of Custard take one tablespoonful (3/4oz) Egrol, add sufficient milk to make a smooth paste, then boil 1 pint of milk or cream with 1 1/2 to 2 1/2 tablespoonfuls of sugar, according to taste, and while thoroughly boiling, pour steadily into the basin, stirring all the time. Boil up again for a minute. Ready when cold. Very Important.–Stir well before pouring on boiling milk.

RHUBARB FOOL.

Ingredients,–1 pint of rhubarb pulp, 1/2 pint of Egrol Custard, white sugar to taste.

Method.–Strip the rhubarb pulp, cut into small pieces and stew until soft, pass it through a fine sieve, sweeten and stir in the Egrol Custard. Serve in a glass dish or custard glasses.

RHUBARB MERINGUE.

Ingredients.–2 lb. rhubarb, 1 pint made Egrol Custard (sweetened), 1oz. butter or margarine, some short pastry, and white of one egg.

Method. Stew the rhubarb. When tender, mix into it the Egrol, add the butter, and stir till it forms a smooth mixture. Line a pie-dish with short pastry, pour in the mixture, and bake for 3/4-hour in moderate oven. Whisk up the white of egg with a little sugar till stiff, spread on top, and return to a rather quick oven for one minute, until the meringue is slightly brown.

RHUBARB MOULD.

Ingredients.–1 1/2 oz. Cornflour, 1 pint milk, 1 oz. sugar, stewed rhubarb, sweetened to taste. 1 pint Egrol Custard Sauce.

Method. Mix the cornflour smoothly with a little of the cold milk, and bring the remainder to the boil; pour over cornflour, stirring gently all the time; return to the pan, and boil for seven minutes, stirring continuously. Strain the rhubarb, beat up the pulp, and add it to the mixture. Rinse out fancy mould with cold water, and fill up with the cornflour and rhubarb. When cold, loosen lightly around the sides, and turn out into glass dish. Serve each portion with a liberal helping of Egrol sauce.

RHUBARB in SPRING
is delicious and health-giving, but where its tartness is objected to it will be voted “ten times nicer” by the family when served to them
WITH EGROL CUSTARD.

RHUBARB FLAN.

Ingredients. A few sticks of rhubarb, 3 tablespoonfuls of moist brown sugar, 2 whites of eggs, a little castor sugar, 1/2 lb. of short crust.

Method.–Strip the rhubarb and cut into small pieces, place them in a stewpan, cover closely, stand the stewpan in a tin containing boiling water, and cook until tender. Meanwhile line a 6 inch diameter flan or paste ring with paste rolled out to about 1/4 inch in thickness fill it with rice, placed on an interlining of buttered paper, and bake in a quick oven. When done remove the rice and paper, fill with rhubarb placed in a pyramid, strain the juice (if any) over it, and sprinkle well with sugar, whip the white of eggs into a stiff froth, spread it lightly over the rhubarb, dredged well with castor sugar, and bake in a cool oven until lightly browned. Serve either hot or cold with Egrol Custard

RHUBARB PIE.

Ingredients.–A few sticks of rhubarb, three to five tablespoonfuls of moist brown sugar, a 1/4-teaspoonful of grated lemon rind, short paste.

Method. Strip the rhubarb and cut into little pieces. Line the edge of the pie dish with the pastry, put in half the rhubarb, add the sugar and lemon rind, then the remainder of the rhubarb. Moisten the paste lining the edge of the dish with water, put on the cover of pastry, press the edges together and notch them at intervals of about 1/8-inch. Bake in a brisk oven from 40 to 50 minutes, and when the paste has risen and set, brush it over lightly with cold water, and dredge well with castor sugar. This must be done quickly, and the pie immediately replaced in the oven. If the pie is to be eaten cold, directly it leaves the oven the crust should be raised gently with a knife, to allow some of the steam to escape otherwise it may lose some of its crispness. Serve with Egrol Custard either hot or cold.

RHUBARB PUDDING.

Ingredients.–4oz. beef suet, moist brown sugar, 1/2lb. self raising flour, and a few sticks of rhubarb.

Method.–Shred the suet very finely and mix it well with the flour use enough water to make it into a smooth firm paste, then line a well buttered pudding basin and cut a cover for the top. Strip the rhubarb and cut into small pieces. Put in a basin a layer of rhubarb and a heavy sprinkling of sugar alternately until basin is full. Cover with the paste and tie a floured cloth over, and boil or steam about 2 1/2 hours. Serve with Egrol Custard as a sauce.

This is the inside cover of the back page of the 1923 recipe book “Making Biscuits” by Royal Baking Powder Co. There’s also a scan of the back cover image at the bottom.

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.

SIMPLE AND DELICIOUS SUNDAY NIGHT SUPPERS

FOR COLD WEATHER

FOR HOT WEATHER

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.

Here are pages 10 and 11 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.

THE ROYAL MASTER RECIPE FOR MUFFINS

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

Sift together flour, baking powder, sugar and salt; add eggs, milk, melted and cooled shortening to make a stiff batter; mix all together well. Half fill greased muffin tins and bake in hot oven (400°) 18 to 20 minutes. Makes 14 muffins.

TEN DELICIOUS VARIATIONS OF THE MASTER RECIPE

BLUEBERRY MUFFINS

Add 3 tablespoons sugar to 1 cup washed and well drained blueberries; sprinkle with flour and add to batter in Master recipe. Half fill small greased muffin rings or tins and bake in moderate oven (375°) for 30 minutes. Canned blueberries carefully drained can also be used. Makes 24 small muffins.

CORN MEAL MUFFINS

Follow Master recipe using 3/4 cup corn meal and 1 1/4 cups flour; add 1 tablespoon more sugar (or omit all sugar) and use 1 egg instead of 2. Makes 12 muffins.

CRUMB MUFFINS

Take 2 cups stale bread crumbs and 1 cup flour instead of 2; add crumbs to other dry ingredients and follow Master recipe. Makes 12 muffins.

GINGER MUFFINS

Sift 1/4 teaspoon soda, 1/2 teaspoon ginger with dry ingredients in Master recipe; use 1/2 cup molasses and 1/2 cup milk instead of 2 cups milk; 1 egg instead of 2 and 2 more tablespoons shortening, and bake in slower oven (375°). Serve hot with butter. Makes 16 muffins.

DATE OR FRUIT MUFFINS

Follow Master recipe using 1 egg instead of 2 and little less milk. Flour 2/3 cup chopped and pitted dates or seedless raisins and add to batter.

For a sweet fruit muffin add 1/4 cup more sugar.

For a delightful variety use 1/2 cup finely chopped candied cherries and citron instead of above fruit.

Makes 12 muffins.

POPPY MUFFINS

To the muffin batter of master recipe add 2 teaspoons poppy seeds and bake as directed. Makes 12 muffins.

GRAHAM GEMS

Follow directions for Master recipe but use half graham and half white flour, 1 egg, 4 teaspoons Royal Baking Powder and 2 tablespoons sugar. Makes 12 gems.

RASPBERRY DAINTIES

To muffin batter in Master recipe stir in 4 tablespoons raspberry jam. Strawberry or other jam can be used in same way. Makes 14 muffins.

CHOCOLATE MUFFINS

Add 2 more tablespoons sugar to Master recipe and stir 1 1/2 squares (1 1/2 oz.) grated chocolate in batter just before putting in tins. Makes 14 muffins.

COCOANUT MUFFINS

Follow Master recipe using 1 egg instead of 2; omit shortening and add 1/2 cup shredded cocoanut. Bake in small greased muffin tins. Makes 24 small muffins.

This is page 9 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.

OUR FOUR BEST BREADS

QUICK GRAHAM

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.

PEANUT BUTTER

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.