The New Royal Cook Book

Royal Baking Powder's 1922 campaign against yeast, in the form of a cookbook: bread mixed and baked in an hour and a half.

Cookies

3/4 cup shortening 2 cups sugar 1/4 cup milk 2 eggs 1/4 teaspoon grated nutmeg 1 teaspoon vanilla extract or grated rind of 1 lemon 4 cups flour 3 teaspoons Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add nutmeg and flavoring; add 2 cups flour sifted with baking powder; add enough more flour to make stiff dough. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar, or put a raisin or a piece of English walnut in the center of each. Bake about 12 minutes in hot oven.

The Recipes

Cocoa Cookies

4 tablespoons shortening 1 cup sugar 1/4 cup milk 1 egg 2 cups flour 3 teaspoons Royal…

Filled Cookies

1/3 cup shortening 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla 3 1/2 cups flour 3/4…

Marshmallow Cookies

Follow recipe for cookies. Roll slightly thicker. After removing from oven, cover with…

Nut Bars

1/2 cup shortening 1 1/2 cups sugar 2 eggs 4 tablespoons milk 4 cups flour 3 teaspoons…

Cocoanut Cookies

1/4 cup shortening 1/2 cup sugar 1 egg 1/2 teaspoon lemon juice or extract 1/2 cup milk 1…

Fudge Squares

3 tablespoons shortening 1 cup sugar 1 egg 2 squares unsweetened chocolate 1/2 teaspoon…

Oatmeal Macaroons

2 eggs 1 cup sugar 1 tablespoon shortening 1 teaspoon salt 2 1/2 cups rolled oats 2…

Hermits

6 tablespoons shortening 1 cup brown sugar 1 egg 1/2 cup milk 1 1/2 cups flour 2…

Fruit Shortcakes

It was formerly the custom to make shortcake with strawberries but now delicious…

Old-Fashioned Shortcake

2 cups flour 1/2 teaspoon salt 2 tablespoons sugar 4 teaspoons Royal Baking Powder 3…

Strawberry Shortcake

2 cups flour 1/2 teaspoon salt 2 tablespoons sugar 4 teaspoons Royal Baking Powder 3…

Royal Strawberry Cake

1 cup sugar 4 tablespoons shortening 2 cups flour 3 teaspoons Royal Baking Powder 1/8…

Rights & ReuseThe complete text of The New Royal Cook Book (1922) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.