Royse Family History & Genealogy

5 photos, 1,111 biographies, and last name history of the Royse family, shared by AncientFaces Members.

Latest Royse Photos

These photos contain people with the Royse last name.

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Royse Last Name History & Origin


Name Origin

Royse Biographies & Family Trees

Find birth, death records, and obituaries of Royses on AncientFaces:

Most Common First Names

  • William 3.1%
  • John 2.5%
  • James 2.3%
  • Mary 2.1%
  • Charles 1.9%
  • Robert 1.5%
  • Sarah 1.2%
  • Frank 1.1%
  • George 1.0%
  • Elizabeth 1.0%
  • Martha 0.8%
  • Ruth 0.7%
  • Harold 0.7%
  • Harry 0.7%
  • Dorothy 0.6%
  • Kenneth 0.6%
  • Fred 0.6%
  • Hiram 0.6%
  • Alice 0.6%
  • Ruby 0.6%

Sample of 1,111 Royses bios

Royse Death Records & Life Expectancy

Other Royse Records



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Sal Six By Frieda Christena Royse Pierce

2 c. sugar
2 tab. cocoa 2/3 c. milk
2 tab. white karo syrup
dash of salt
Simmer until softball stage ( forms a softball when some is dropped into cold water) stirring constantly, Cool some and add
2 tab. butter
1 tsp. vanilla
3 tab. peanut butter

Stir and put in a pan. Cool and cut
Aug 23, 2011 · Reply
Sal Six F.Christena Royse Pierce

1 c. sugar
1 c. four
¼ c. juice from fruit
1 tsp. baking powder
1/8 tsp. salt

1 c. brown sugar
1 large can Fruit
½ c. butter or margarine
Fruit slices, peaches, pineapple or what you like best, canned fruit is fine.
In heavy ovenproof skillet (around 9 or 10 in. skillet) melt the ½ c. butter and sprinkle on the brown sugar. Put fruit slices on top of the brown sugar and butter.
Have oven at 350 deg. Pour batter over fruit in skillet. Bake 45 minutes.
Aug 23, 2011 · Reply
Sal Six F.Christena Royse family recipe
(This is the Christmas icing cookies)

2 c. sugar
1 c. sour milk (1c.less 1Tablesp milk add 1 Tablesp vinegar let set 5 minutes)
1 c. shortening
2 beaten eggs
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 tsp. vanilla
5 c. flour

Mix roll out thick ¼ inch on floured surface
Bake on greased cookie sheets 350 degrees 8 to 10 minutes.
Aug 23, 2011 · Reply
Sal Six My mother taught me this recipe for to-die-for roasts many years ago and her mother taught it to her. You can use it with elk, beef, and pork; beef and pork don’t need as much garlic. Take your three-pound or so roast, rub a flour, garlic powder, salt and pepper mixture on it, then take a few garlic cloves and make a few holes in the roast and shove in them in. Grease your roasting pan with a generous amount of bacon grease, pour in ½ cup water, lay roast in pan and cover with strips of bacon. Next, add small potatoes or larger ones cut in half, then add your carrots cut in half-length wise, cut large ends in half. Add to pan also, and then slice in thick rings of onions to cover roast. Put on lid or cover snuggly with aluminum foil. Cook in oven 300 degrees for four to five hours. Check about every ½ hour after three hours depending on the size of the roast. Of course more hours for bigger roasts. With a really big roast- whole potatoes and just cut carrots in half. If you want good venison, bacon and garlic are a must.
Aug 23, 2011 · Reply
Sal Six 1 head chopped cabbage, med.
1 and 1/2 to 2 cups miracle whip, depending on how big cabbage is :)
2 tbsp. vinegar
Salt and pepper
1/4-cup sugar, more or less according to taste

Experiment with this to your taste.
Aug 23, 2011 · Reply