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-The Project Gutenberg eBook of The Calumet Book of Oven Triumphs!, by
-General Foods Corporation
-
-This eBook is for the use of anyone anywhere in the United States and
-most other parts of the world at no cost and with almost no restrictions
-whatsoever. You may copy it, give it away or re-use it under the terms
-of the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org. If you are not located in the United States, you
-will have to check the laws of the country where you are located before
-using this eBook.
-
-Title: The Calumet Book of Oven Triumphs!
-
-Author: General Foods Corporation
-
-Release Date: May 21, 2021 [eBook #65398]
-
-Language: English
-
-Character set encoding: UTF-8
-
-Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed
-             Proofreading Team at https://www.pgdp.net
-
-*** START OF THE PROJECT GUTENBERG EBOOK THE CALUMET BOOK OF OVEN
-TRIUMPHS! ***
-
-
-
-
-                  _The Calumet Book of Oven Triumphs!_
-
-
-                             Copyright 1934
-                       GENERAL FOODS CORPORATION
-                                Form 516
-                           PRINTED IN U.S.A.
-
-
-
-
-                    _All your baking can be perfect_
-
-
-    [Illustration: _Velvet-soft and velvet-fine—every cake_]
-
-What makes a perfect cake? Even rising? Tender brown crust? Delicate
-flavor and fragrance? All these qualities and one more—the fine, moist,
-tender texture that is hard to describe by any word except “velvety”!
-
-“Velvety crumb”—that is the expression cake judges use in speaking of
-the beautiful texture of cakes leavened by Calumet, the Double-Acting
-Baking Powder.
-
-See it in this close-up picture of a slice of Calumet cake! Then make
-any cake in this book—cut a slice and feel a crumb between thumb and
-finger. Soft as velvet! Touch the cut surface. So moist and springy! Now
-taste a morsel of the cake. Velvet-fine—velvet-smooth!
-
-Every Calumet cake, plain cake or party cake, dark or light or
-golden-yellow, has this same lovely texture—thanks to Calumet’s
-dependable Double-Action. Use the recipes in this book, following
-Calumet’s thrifty proportion with care, and all your cakes will be
-perfect—the envy and admiration of your friends!
-
-    [Illustration: _Light, tender, golden brown—every biscuit_]
-
-What makes a perfect biscuit? A little flaky, crusty morsel—and pass the
-plate often—that’s the South’s perfect biscuit, while a Yankee biscuit
-is fluffy and high as your Grandmother’s comforter. Westerners like
-sugar and spice.... New Yorkers have a fondness for the old-world flavor
-of cheese.
-
-But thick or thin, sweet or tangy, the best biscuits the country over
-are light and tender biscuits—perfectly leavened biscuits.
-
-Calumet, the modern Double-Acting Baking Powder, will show you the way
-to biscuits light as air, delicately brown and tender. And on pages 19
-to 20 are tested Calumet recipes, based on Calumet’s marvelously
-economical proportion, for any type of biscuit you prefer to make and
-serve.
-
-There is an extra touch of perfection in every quick bread made with
-Calumet. Muffins are tender, evenly risen, free from humps and from
-tunnels. Waffles, griddle cakes, cookies, gingerbread, all owe a new
-quality and sureness to Calumet’s Double-Action. Read on and see just
-how it works!
-
-
-
-
-                        CALUMET’S DOUBLE-ACTION
-                    _What it means to your baking!_
-
-
-                              First Action
-
-    [Illustration: _Just enough leavening in the mixing bowl_]
-
-See Calumet’s First Action. It begins in the mixing bowl when you add
-liquid (milk, water, or eggs) to the dry ingredients. The instant liquid
-is added, things begin to happen. Thousands of tiny gas bubbles surge
-through the batter, making it light and spongy and ready for baking.
-BUT—only part of Calumet’s leavening gas is released in the mixing
-bowl....
-
-
-                             Second Action
-
-    [Illustration: _—just enough leavening in the oven_]
-
-Calumet’s Second Action is released by heat. See what happens in the
-oven. Steadily, evenly, hundreds of new tiny bubbles swell through the
-batter and continue the leavening. Up! ... up! ... they keep raising the
-batter and hold it high and light. Thanks to these two scientifically
-balanced actions, Calumet Baking Powder protects your baking from start
-to finish.
-
-
-Baking powder is a small part of any given recipe, yet it plays such an
-important role that it is often called “the biggest little thing in
-baking”. Too much or too little baking powder or baking powder that is
-not efficient ... what a lot of baking trouble that can cause! Humped,
-uneven cakes ... dry, harsh, coarse-grained cakes ... even flat
-failures!
-
-Calumet’s two leavening actions are perfectly timed and balanced to give
-maximum protection and superb quality to all your baking. A little of
-this Double-Acting Calumet does a superfine job—and this means extra
-economy for Calumet users. The usual Calumet proportion is 1 level
-teaspoon per cup of sifted flour. This amount is only one-half to
-two-thirds the amount recommended for many other baking powders.
-
-Most of the recipes in this book call for this proportion. In some
-recipes, however, the number of eggs, the type of flour, or the nature
-of other ingredients make advisable slightly more or slightly less. But
-every recipe has been tested again and again and has been carefully
-built with exactly the right proportions to give you the full advantage
-of Calumet’s Double-Action. Follow these recipes accurately, faithfully,
-and rejoice in the efficiency and economy of Calumet.
-
-
-
-
-                    _Such a comfort to busy women!_
-                        CALUMET BATTERS CAN WAIT
-
-
-    [Illustration: _Mix batter ... wrap tightly_]
-
-    [Illustration: _Store in a cold place_]
-
-    [Illustration: _Bake when you please ... without last minute
-    bustle_]
-
-Cake Batter on hand in the icebox! Muffin batter! Cooky dough! Ready to
-slip into the oven and bake whenever you want them.
-
-Fresh, hot, good things for dinner without the fuss and flurry of last
-minute mixing! Three or four hot desserts for week-end meals from one
-batter mixing! No more cake failures because of ringing doorbells and
-children’s demands just when a batter is ready for the oven.
-
-Calumet batters can wait—for moments or for days! This is another
-wonderful advantage that Calumet’s Double-Action brings you. For even
-when you store cake batter for days, you can count on perfect lightness
-when you bake it.
-
-If baking is to be delayed only an hour or so, slip the bowl or pan of
-batter into the refrigerator. To store longer, follow directions below.
-Turn to page 11 for a large quantity cake recipe that will give you
-batter for three quick desserts—a real Miracle Cake.
-
-1. Mix Calumet batter, pour in pan; cover tightly, first with a damp
-      cloth, and then with waxed paper. Tie securely.
-
-2. Store batter in a cold place until you are ready to bake. Calumet’s
-      second action will be held in reserve until the batter reaches the
-      heat of the oven.
-
-3. Unwrap pans and bake as usual. Results will be perfect—delicately
-      light, tender, fine and velvety in texture. How delightful to
-      serve things fresh-baked—hot—delicious, without one bit of
-      last-minute fuss and flurry ... thanks to Calumet’s remarkable
-      Double-Action.
-
-
-
-
-                         REMEMBER THESE POINTS
-                          _whenever you bake._
-
-
-    [Illustration: _Sift flour before measuring—fill cup lightly_]
-
-    [Illustration: _Measure baking powder exactly—a level teaspoon_]
-
-_Do_ be orderly. Plan your baking before you start. Choose your recipe,
-      read it through carefully, understand it clearly. Collect all the
-      ingredients specified, and arrange them in the order called for in
-      the recipe; assemble all the utensils needed on your work table.
-      Cultivate the do-it-right habit.
-
-_Do_ use good ingredients. You can’t do first-rate baking with
-      second-rate materials. Use fresh, sweet shortening and eggs of
-      fine quality. Use fine granulated sugar, unless some other kind is
-      called for in your recipe. Remember that baking powder and flour
-      are the most important ingredients in baking. Give yourself the
-      protection and advantages of Calumet, the Double-Acting Baking
-      Powder ... and of Swans Down Cake Flour, too, whenever the recipe
-      calls for it. It gives to cakes and to certain quick breads a
-      fineness and lightness that you cannot expect from ordinary flour.
-
-_Don’t_ use more Calumet than the recipes call for. Calumet’s
-      Double-Action gives it extra efficiency—less of its leavening gas
-      is lost from the surface of batters during mixing. Thousands of
-      tests have proved that the small amounts of Calumet Baking Powder
-      specified in these recipes will give you best results. One level
-      teaspoon of Calumet to a cup of sifted flour is the correct
-      proportion for most recipes. In some recipes the nature of the
-      ingredients makes advisable slightly more or slightly less.
-
-
-
-
-                         THESE ARE BASIC RULES
-                      _for surest, best results_!
-
-
-    [Illustration: _A bit of care brings results in preparing pans_]
-
-    [Illustration: _Watch your baking temperatures—finally, test the
-    cake_]
-
-_Do_ measure all ingredients accurately with standard measuring cups and
-      standard measuring spoons. A standard measuring cup is an accurate
-      half-pint measure—the equivalent of 16 level tablespoons. It is
-      grooved on one side to read ¼, ½, and ¾; on the other, to read ⅓
-      and ⅔. A standard tablespoon is equivalent to 3 standard
-      teaspoons. Always sift flour once before measuring, and remember
-      that all standard measurements are _level_.
-
-_Do_ mix carefully. Follow exactly the mixing directions given in each
-      recipe. The way you combine and handle your ingredients is
-      important.
-
-_Do_ use the type and size of pans specified in the recipes, and prepare
-      your pans before mixing. A greased paper lining in pans for large
-      butter cakes gives added protection.
-
-_Do_ handle cakes carefully, after baking. Place butter cake and pan on
-      cake rack, for about 5 minutes; then remove from pan, and turn
-      cake, top side up, on rack to finish cooling. For sponge cakes,
-      follow directions given in recipes.
-
-_Don’t_ guess about your baking temperatures. If your stove does not
-      have an oven heat regulator, use a portable thermometer. It does
-      not control heat, but it does tell you when to adjust the baking
-      temperature.
-
-
-
-
-                 _“Velvety crumb” in all your Calumet_
-                              BUTTER CAKES
-
-
-    [Illustration: _See the fine even grain—the velvet-soft texture!_]
-
-
-                          Calumet One-egg Cake
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  4 tablespoons butter or other shortening
-  1 cup sugar
-  1 egg, unbeaten
-  ¾ cup milk
-  1 teaspoon vanilla
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together well. Add egg and beat very thoroughly. Add flour, alternately
-with milk, a small amount at a time. Beat after each addition until
-smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate
-oven (350°F.) 50 minutes. Spread Chocolate Butter Frosting (page 17) on
-top and sides of cake.
-
-This cake may be baked in two greased 8-inch layer pans in moderate oven
-(375°F.) 25 minutes.
-
-
-                          Orange Dessert Cake
-
-Use recipe for Calumet One-egg Cake. Add 2 teaspoons grated orange rind
-to butter before creaming, and ½ cup finely cut raisins to creamed
-butter-sugar-egg mixture; omit vanilla. Bake in greased 8 × 8 × 2-inch
-pan in moderate oven (350°F.) 50 minutes. When cake has cooled ½ hour,
-cover with part of sweetened orange juice, prepared by adding ½ cup
-sugar to ½ cup juice and stirring until sugar is dissolved. Repeat at
-intervals until all juice has been used.
-
-
-                            Boston Cream Pie
-
-Use recipe for Calumet One-egg Cake. Bake in two greased 9-inch layer
-pans in moderate oven (375°F.) 25 minutes. Spread Custard Cream Filling
-(page 18) between layers. Sift powdered sugar over top.
-
-
-                          Chocolate Fudge Cake
-                                (1 egg)
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ½ cup butter or other shortening
-  1 cup sugar
-  1 egg, well beaten
-  2 squares Baker’s Unsweetened Chocolate, melted
-  ¾ cup milk
-  1 teaspoon vanilla
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add egg and beat well; then chocolate
-and blend. Add flour, alternately with milk, a small amount at a time.
-Beat after each addition until smooth. Add vanilla. Bake in greased pan,
-8 × 8 × 2 inches, in moderate oven (325°F.) 1 hour, or until done.
-Spread Fudge Frosting (page 16), or Hungarian Chocolate Frosting (page
-18) on top and sides of cake.
-
-
-                         Plantation Marble Cake
-                                (2 eggs)
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  ½ cup butter or other shortening
-  1 cup sugar
-  2 eggs, well beaten
-  ⅔ cup milk
-  1 teaspoon cinnamon
-  ½ teaspoon cloves
-  ½ teaspoon nutmeg
-  2 tablespoons molasses
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add eggs; then flour, alternately with
-milk, a small amount at a time. Beat after each addition until smooth.
-Divide batter into two parts. To one part, add spices and molasses. Put
-by tablespoons into greased loaf pan, 8 × 4 × 3 inches, alternating
-light and dark mixtures. Bake in moderate oven (350°F.) 1 hour and 15
-minutes, or until done. Spread Butter Frosting (page 17) on top and
-sides of cake.
-
-
-                          Louisiana Spice Cake
-                                (2 eggs)
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  ½ teaspoon ginger
-  1½ teaspoons cinnamon
-  ¾ teaspoon cloves
-  ¾ teaspoon nutmeg
-  ½ cup butter or other shortening
-  1 cup sugar
-  2 eggs, well beaten
-  3 tablespoons molasses
-  7 tablespoons cold coffee
-
-Sift flour once, measure, add baking powder, salt, and spices, and sift
-together three times. Cream butter thoroughly, add sugar gradually, and
-cream together until light and fluffy. Add eggs and beat well; then
-molasses and blend. Add flour, alternately with coffee, a small amount
-at a time. Beat after each addition until smooth. Bake in two greased
-9-inch layer pans in moderate oven (375°F.) 25 minutes, or until done.
-Spread Butter Frosting (page 17) between layers and on top of cake.
-
-
-                         Patty’s Birthday Cake
-                             (2 egg whites)
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  4 tablespoons butter or other shortening
-  1 cup sugar
-  2 egg whites, unbeaten
-  ¾ cup milk
-  ¼ teaspoon vanilla
-  ¼ teaspoon almond extract
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together well. Add egg whites, one at a time, beating very thoroughly
-after each addition. Add flour, alternately with milk, a small amount at
-a time. Beat after each addition until smooth. Add flavoring. Bake in
-greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes.
-Spread Seven Minute Frosting (page 16) on top and sides of cake;
-sprinkle with Baker’s Coconut, Southern Style, tinted a delicate pink.
-Insert tiny pink candles in frosted cake.
-
-
-                     Favorite Chocolate Layer Cake
-                                (2 eggs)
-
-  2¼ cups sifted Swans Down Cake Flour
-  2¼ teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  ½ cup butter or other shortening
-  1 cup sugar
-  2 eggs, well beaten
-  ¾ cup milk
-  1 teaspoon vanilla
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add eggs and beat well. Add flour,
-alternately with milk, a small amount at a time. Beat after each
-addition until smooth. Add vanilla. Bake in two greased 9-inch layer
-pans in moderate oven (375°F.) 25 minutes. Spread Fudge Frosting (page
-16) between layers and on top and sides of cake.
-
-
-                           Favorite Cup Cakes
-
-Use recipe for Favorite Chocolate Layer Cake. Turn the batter into
-greased cup-cake pans, filling them ⅔ full; bake in moderate oven
-(375°F.) 20 minutes, or until done. Cover with Chocolate Wonder Frosting
-(page 17), or Burnt Sugar Frosting (page 16). Makes 2 dozen cakes.
-
-
-                             Busy Day Cake
-                                (3 eggs)
-
-  3 cups sifted Swans Down Cake Flour
-  4 teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  1⅔ cups sugar
-  ½ cup softened butter or other shortening
-  3 eggs, well beaten
-  1¼ cups milk
-  1 teaspoon vanilla
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-together three times. Add butter. Combine eggs, milk, and vanilla, and
-add to flour mixture, stirring until all flour is dampened. Then beat
-vigorously 1 minute. Bake in three greased 9-inch layer pans in moderate
-oven (375°F.) 25 minutes. Spread Orange Butter Frosting (page 17)
-between layers and on top of cake.
-
-
-                           Coconut Layer Cake
-                                (3 eggs)
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ⅔ cup butter or other shortening
-  1 cup sugar
-  3 egg yolks, well beaten
-  ⅓ cup milk
-  1 teaspoon vanilla
-  3 egg whites, stiffly beaten
-  1 can Baker’s Coconut, Southern Style
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add egg yolks; then flour, alternately
-with milk, a small amount at a time. Beat after each addition until
-smooth. Add vanilla and fold in egg whites. Bake in two greased 9-inch
-layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Seven
-Minute Frosting (page 16) between layers and on top and sides of cake.
-Sprinkle each layer and outside of cake with coconut while frosting is
-still soft.
-
-
-                        Prize Devil’s Food Cake
-                                (3 eggs)
-
-  2 cups sifted Swans Down Cake Flour
-  2¾ teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  ⅔ cup butter or other shortening
-  1½ cups sugar
-  3 eggs, well beaten
-  3 squares Baker’s Unsweetened Chocolate, melted
-  ¾ cup milk
-  1 teaspoon vanilla
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add eggs and beat well; then chocolate
-and beat until smooth. Add flour, alternately with milk, a small amount
-at a time. Beat after each addition until smooth. Add vanilla. Bake in
-two greased 9-inch layer pans in moderate oven (350°F.) 35 minutes, or
-until done. Spread Seven Minute Frosting (page 16) between layers and on
-top and sides of cake.
-
-
-                            Burnt Sugar Cake
-                                (3 eggs)
-
-  ½ cup sugar
-  ¼ cup hot water
-
-  3 cups sifted Swans Down Cake Flour
-  3 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ½ cup butter or other shortening
-  1½ cups sugar
-  3 egg yolks, well beaten
-  1 cup water
-  1 teaspoon vanilla
-  2 tablespoons caramelized sugar syrup
-  3 egg whites, stiffly beaten
-
-To make caramelized sugar syrup, place ½ cup sugar in skillet over
-medium flame and stir constantly until melted and quite dark. Remove
-from fire, add ¼ cup hot water, stir until dissolved. Cool.
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add egg yolks and beat well. Add flour,
-alternately with water, a small amount at a time. Beat after each
-addition until smooth. Add vanilla. Add 2 tablespoons caramelized sugar
-syrup and blend. Fold in egg whites. Bake in two greased 9-inch layer
-pans in moderate oven (375°F.) 25 to 30 minutes, or until done. Spread
-Burnt Sugar Frosting (page 16), made with remaining caramelized sugar
-syrup, between layers and on top and sides of cake.
-
-
-                       Pineapple Upside Down Cake
-
-Use recipe for Apricot Upside Down Cake, substituting 4 slices canned
-pineapple for apricots, and adding 1 cup slightly broken pecan meats.
-Arrange pineapple slices on butter-sugar mixture covering bottom of 8 ×
-8 × 2-inch pan, and sprinkle pecan meats over top. Turn batter over
-contents of pan, and bake in moderate oven (350°F.) 50 minutes, or until
-done. Serve upside down on dish with pineapple and nuts on top. Serve
-warm. Garnish with whipped cream and additional nuts, if desired. Cut in
-wedges.
-
-
-                          Lady Baltimore Cake
-                             (3 egg whites)
-
-  3 cups sifted Swans Down Cake Flour
-  3 teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  ½ cup butter or other shortening
-  1½ cups sugar
-  ½ cup milk
-  ½ cup water
-  1 teaspoon vanilla
-  ¼ teaspoon almond extract
-  3 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add flour, alternately with liquid, a
-small amount at a time. Beat after each addition until smooth. Add
-flavoring; fold in egg whites. Bake in two greased 9-inch layer pans in
-moderate oven (375°F.) 20 minutes. Spread Lady Baltimore Filling (page
-17) between layers, and Frosting over cake.
-
-
-                        Apricot Upside Down Cake
-                                (1 egg)
-
-  1¼ cups sifted Swans Down Cake Flour
-  1¼ teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  4 tablespoons butter or other shortening
-  ¾ cup granulated sugar
-  1 egg, well beaten
-  ½ cup milk
-  1 teaspoon vanilla
-
-  4 tablespoons butter
-  ½ cup brown sugar, firmly packed
-  12 cooked apricots
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together well. Add egg and beat very thoroughly. Add flour, alternately
-with milk, a small amount at a time. Beat after each addition until
-smooth. Add vanilla.
-
-Melt 4 tablespoons butter in 8 × 8 × 2-inch pan or 8-inch skillet, over
-low flame. Add brown sugar; stir until melted. On this arrange apricots,
-cut-side up. Turn batter over contents of pan. Bake in moderate oven
-(350°F.) 50 minutes, or until done. Loosen cake from sides and bottom.
-Serve upside down with apricots on top.
-
-
-                         Chocolate Ribbon Cake
-                        (2 eggs and 2 egg yolks)
-
-  3 cups sifted Swans Down Cake Flour
-  3 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ⅔ cup butter or other shortening
-  1½ cups sugar
-  2 eggs and 2 egg yolks, well beaten
-  1 cup milk
-  1 teaspoon vanilla
-  3 squares Baker’s Unsweetened Chocolate, melted and cooled
-  2 tablespoons sugar
-  ¼ cup hot water
-  ½ teaspoon soda
-  2 tablespoons butter
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add eggs and beat well. Add flour,
-alternately with milk, a small amount at a time. Beat after each
-addition until smooth. Add vanilla. Combine chocolate, sugar, water,
-soda, and butter, and mix well. Cool slightly. Turn a generous one-third
-of batter into greased 9-inch layer pan. Add chocolate mixture to
-remaining batter, stirring until thoroughly blended; turn into two
-greased 9-inch layer pans. Bake in moderate oven (375°F.) 30 minutes, or
-until done. Spread raspberry jam between layers, arranging light layer
-between dark ones; cover cake with Seven Minute Frosting (page 16).
-
-
-                          Hungarian Cream Cake
-                                (2 eggs)
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  1 cup sugar
-  2 eggs, well beaten
-  1¼ cups heavy cream
-  1 teaspoon vanilla
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Add sugar gradually to eggs, and beat well. Add flour,
-alternately with cream, beating after each addition until smooth. Add
-vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven
-(350°F.) 50 minutes. Spread with Hungarian Chocolate Frosting (page 18).
-
-
-                          Economical Gold Cake
-                             (3 egg yolks)
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ cup butter or other shortening
-  1 cup sugar
-  3 egg yolks, beaten until thick and
-  lemon-colored
-  ¾ cup milk
-  1 teaspoon vanilla, or
-  ½ teaspoon orange extract
-
-Sift flour once, measure, add baking powder, and sift together three
-times. Cream butter thoroughly, add sugar gradually, and cream together
-until light and fluffy. Add egg yolks and beat well. Add flour,
-alternately with milk, a small amount at a time. Beat after each
-addition until smooth. Add flavoring. Beat well. Bake in two greased
-9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread
-Lemon Coconut Filling (page 18) between layers and Snowy Lemon Frosting
-(page 17) on top and sides of cake. Sprinkle Baker’s Coconut, Southern
-Style, over cake.
-
-This cake may be baked in greased pan, 8 × 8 × 2 inches, in moderate
-oven (350°F.) 50 minutes, or until done; or in greased cup-cake pans in
-moderate oven (375°F.) 20 minutes, or until done. Makes 3 dozen small
-cup cakes.
-
-
-                              Silver Cake
-                             (4 egg whites)
-
-  3 cups sifted Swans Down Cake Flour
-  3 teaspoons Calumet Baking Powder
-  ½ cup butter or other shortening
-  1½ cups sugar
-  1 cup milk
-  ½ teaspoon lemon extract
-  4 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder, and sift together three
-times. Cream butter thoroughly, add sugar gradually, and cream together
-until light and fluffy. Add flour, alternately with milk, a small amount
-at a time. Beat after each addition until smooth. Add lemon extract.
-Fold in egg whites; bake in two greased 9-inch layer pans in moderate
-oven (375°F.) 25 to 30 minutes. Spread Snowy Lemon Frosting (page 17)
-between layers and on top and sides of cake.
-
-
-                              Miracle Cake
-                                (4 eggs)
-
-  4⅔ cups sifted Swans Down Cake Flour
-  4½ teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  1 cup butter or other shortening
-  2 cups sugar
-  4 eggs, well beaten
-  1½ cups milk
-  2 teaspoons vanilla
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Cream butter thoroughly, add sugar gradually, and cream
-together until light and fluffy. Add eggs and mix well. Add flour,
-alternately with milk, a small amount at a time. Beat after each
-addition until smooth. Add vanilla. Divide batter into pans for storing
-and baking in the three ways suggested below.
-
-
-_Orange Layer Cake._ Turn about ⅓ of Miracle Cake batter into two
-greased 8-inch layer pans. Cover closely with a damp cloth, then with
-waxed paper; tie securely, and store in refrigerator until cake is to be
-baked. Bake in moderate oven (375°F.) 25 minutes, or until done. Cool.
-Spread Orange Butter Frosting (page 17) between layers and on top and
-sides of cake.
-
-
-_Favorite Jam Squares._ Turn about ⅓ of Miracle Cake batter into greased
-pan, 8 × 8 × 2 inches, cover closely with damp cloth, then with waxed
-paper; tie securely, and store in refrigerator until cake is to be
-baked. Bake in moderate oven (350°F.) 50 minutes, or until done. Cool.
-Top with ½ cup of any favorite jam folded into ½ cup cream, whipped. Cut
-in squares for serving.
-
-
-_Currant Cup Cakes._ Turn about ⅓ of Miracle Cake batter into greased
-cup-cake pans, filling them ⅔ full. Sprinkle currants or seedless
-raisins over tops of cakes. Cover closely with damp cloth, then waxed
-paper: tie securely, and store in the refrigerator until cakes are to be
-baked. Bake in moderate oven (375°F.) 20 minutes, or until done. Makes
-16 large or 24 medium cup cakes.
-
-
-                               Fruit Cake
-                               (10 eggs)
-
-  1 pound (4½ cups) sifted Swans Down Cake Flour
-  1 teaspoon Calumet Baking Powder
-  ½ teaspoon cloves
-  ½ teaspoon cinnamon
-  ½ teaspoon mace
-  1 pound butter or other shortening
-  1 pound brown sugar
-  10 eggs, well beaten
-  ½ pound candied cherries
-  ½ pound candied pineapple
-  1 pound dates, seeded and sliced
-  1 pound raisins
-  1 pound currants
-  ½ pound citron, thinly sliced
-  ½ pound candied orange and lemon peel
-  ½ pound nut meats, chopped
-  1 cup honey
-  1 cup molasses
-  ½ cup cider
-
-Sift flour once, measure, add baking powder and spices, and sift
-together three times. Cream shortening thoroughly, add sugar gradually,
-and cream together until light and fluffy. Add eggs, fruits, peel, nuts,
-honey, molasses, and cider. Add flour gradually. Turn into four 8 × 8 ×
-2-inch pans which have been greased, lined with heavy paper, and again
-greased. Bake in slow oven (250°F.) 3 to 3½ hours. Makes 10 pounds fruit
-cake.
-
-
-                              Gingerbread
-                                (1 egg)
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ¼ teaspoon soda
-  2 teaspoons ginger
-  1 teaspoon cinnamon
-  ½ teaspoon salt
-  ⅓ cup butter or other shortening
-  ½ cup sugar
-  1 egg, well beaten
-  ⅔ cup molasses
-  ¾ cup sour milk or buttermilk
-
-Sift flour once, measure, add baking powder, soda, spices, and salt, and
-sift together three times. Cream butter thoroughly, add sugar gradually,
-and cream together until light and fluffy. Add egg and molasses; then
-flour, alternately with milk, a small amount at a time. Beat after each
-addition until smooth. Bake in greased pan, 8 × 8 × 2 inches, in
-moderate oven (350°F.) 50 minutes, or until done.
-
-
-
-
-               _Thank Calumet for delicious and thrifty_
-                              SPONGE CAKES
-
-
-    [Illustration: _Sponge cakes are ideal cakes for children_]
-
-
-                          Hot Milk Sponge Cake
-                                (3 eggs)
-
-  1 cup sifted Swans Down Cake Flour
-  1 teaspoon Calumet Baking Powder
-  3 eggs
-  1 cup sugar
-  2 teaspoons lemon juice
-  6 tablespoons hot milk
-
-Sift flour once, measure, add baking powder, and sift together three
-times. Beat eggs until very thick and light and nearly white (10
-minutes). Add sugar gradually, beating constantly. Add lemon juice. Fold
-in flour, a small amount at a time. Add milk, mixing quickly until
-batter is smooth. Turn at once into ungreased tube pan and bake in
-moderate oven (350°F.) 35 minutes, or until done. Remove from oven and
-invert pan 1 hour, or until cold. This mixture may be baked in two
-lightly greased 8 × 8 × 2-inch pans in moderate oven (350°F.) 25
-minutes, or in 12 × 8 × 3-inch pan in moderate oven (350°F.) 30 minutes.
-
-
-                        Old-fashioned Jelly Roll
-                                (4 eggs)
-
-  ¾ cup sifted Swans Down Cake Flour
-  ¾ teaspoon Calumet Baking Powder
-  ¼ teaspoon salt
-  4 eggs
-  ¾ cup sifted sugar
-  1 teaspoon vanilla
-  1 cup jelly (any flavor)
-
-Sift flour once; measure. Combine baking powder, salt, and eggs in bowl.
-Place over smaller bowl of hot water and beat with rotary egg beater,
-adding sugar gradually until mixture becomes thick and light-colored.
-Remove bowl from hot water. Fold in flour and vanilla. Turn into 15 ×
-10-inch pan which has been greased, lined with paper to within ½ inch of
-edge, and again greased. Bake in hot oven (400°F.) 13 minutes. Quickly
-cut off crisp edges of cake. Turn from pan at once on cloth covered with
-powdered sugar. Remove paper. Spread with jelly and roll. Wrap in cloth
-and cool on rack.
-
-
-                           Orange Sponge Cake
-                        (2 eggs and 1 egg yolk)
-
-  1¼ cups sifted Swans Down Cake Flour
-  1¼ teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  1 cup sugar
-  1 tablespoon grated orange rind
-  2 eggs and 1 egg yolk
-  ¼ cup orange juice
-  ¼ cup water
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Add ½ cup sugar and orange rind to eggs, and beat with
-rotary egg beater until thick and lemon-colored; add remaining sugar
-gradually, beating very thoroughly; then add orange juice and water. Add
-flour gradually, beating with rotary egg beater until smooth. Bake in
-ungreased tube pan, in moderate oven (350°F.) 55 minutes, or until done.
-Remove from oven and invert pan 1 hour, or until cold.
-
-
-                      Chocolate Sponge Layer Cake
-                                (4 eggs)
-
-  1¼ cups sifted Swans Down Cake Flour
-  1¼ teaspoons Calumet Baking Powder
-  ½ teaspoon soda
-  ½ teaspoon salt
-  4 squares Baker’s Unsweetened Chocolate
-  1 cup milk
-  1½ cups sugar
-  4 egg yolks, beaten until thick and lemon-colored
-  1 teaspoon vanilla
-  4 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder, soda, and salt, and sift
-together three times. Add chocolate to milk and heat in double boiler.
-When chocolate is melted, stir until blended; add ½ cup sugar and cook
-until thickened, stirring constantly. Cool. Add remaining sugar
-gradually to egg yolks, beating with rotary egg beater until mixture
-becomes very thick and light-colored. Add chocolate mixture and
-flavoring and blend. Fold in flour, a small amount at a time; then egg
-whites. Turn into two greased 9-inch layer pans. Bake in moderate oven
-(350°F.) 30 minutes. Spread with Chocolate Butter Frosting (page 17).
-
-
-                         Chocolate Sponge Roll
-                                (4 eggs)
-
-  6 tablespoons sifted Swans Down Cake Flour
-  ½ teaspoon Calumet Baking Powder
-  ¼ teaspoon salt
-  ¾ cup sifted sugar
-  4 egg whites, stiffly beaten
-  4 egg yolks, beaten until thick and lemon-colored
-  1 teaspoon vanilla
-  2 squares Baker’s Unsweetened Chocolate, melted
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Fold sugar gradually into egg whites. Fold in egg yolks and
-vanilla. Fold in flour gradually. Then beat in chocolate, gently but
-thoroughly. Turn into 15 × 10-inch pan which has been greased, lined
-with paper to within ½ inch of edge, and again greased. Bake in hot oven
-(400°F.) 13 minutes, or until done. Quickly cut off crisp edges of cake.
-Turn from pan at once on cloth covered with powdered sugar. Remove
-paper. Spread Seven Minute Frosting (page 16) over cake and roll. Wrap
-in cloth and cool on rack. Cover with chocolate coating, made by adding
-1 teaspoon melted butter to 1 square Baker’s Unsweetened Chocolate,
-melted, and stirring to blend.
-
-
-                          Fruited Sponge Torte
-                                (3 eggs)
-
-  1 cup sifted Swans Down Cake Flour
-  1 teaspoon Calumet Baking Powder
-  1 cup coarsely cut dates
-  1 cup broken walnut meats
-  1 cup sugar
-  1 teaspoon vanilla
-  3 egg yolks, well beaten
-  3 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder, and sift together three
-times. Add dates and nuts. Add sugar and vanilla to egg yolks, mixing
-thoroughly. Fold in flour mixture, then egg whites. Bake in two greased
-9-inch layer pans in moderate oven (375°F.) 30 minutes, or until done.
-Serve whipped cream between layers and on top of cake. Garnish with
-additional walnut meats, if desired.
-
-Chopped, blanched almonds may be substituted for walnut meats in this
-recipe, if desired.
-
-
-
-
-                  _Calumet does wonders for favorite_
-                                COOKIES
-
-
-    [Illustration: _Store soft cookies and crisp cookies separately_]
-
-
-                         Calumet Sugar Cookies
-
-  2¼ cups sifted flour
-  1½ teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  ½ teaspoon nutmeg
-  1½ teaspoons grated lemon rind
-  ½ cup butter or other shortening
-  1 cup sugar
-  2 eggs, well beaten
-  1 tablespoon rich milk or cream
-
-Sift flour once, measure, add baking powder, salt, and nutmeg, and sift
-again. Add lemon rind to butter and cream thoroughly. Add sugar
-gradually, and cream together until light and fluffy. Add eggs and
-cream, and beat thoroughly; then add flour gradually, mixing well. Chill
-until firm enough to roll. Roll ⅛ inch thick on slightly floured board.
-Cut with floured 3½-inch cutter and sprinkle with sugar. Bake on
-ungreased baking sheet in hot oven (400°F.) 10 minutes, or until done.
-Makes 3 dozen cookies. Cookies may be cut in fancy shapes and frosted.
-
-
-                      Vanilla Nut Ice Box Cookies
-
-  2 cups sifted flour
-  1½ teaspoons Calumet Baking Powder
-  ⅛ teaspoon salt
-  ½ cup butter or other shortening
-  1 cup granulated sugar
-  ¼ cup brown sugar, firmly packed
-  1 egg, well beaten
-  1 cup chopped nut meats
-  1½ teaspoons vanilla
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cream butter and add sugars gradually, creaming thoroughly; add egg,
-nuts, and vanilla, and beat well. Add flour gradually, mixing well after
-each addition. Shape into rolls, 1½ inches in diameter, and roll in
-waxed paper. Chill overnight, or until firm enough to slice. Cut in
-⅛-inch slices; bake on ungreased baking sheet in hot oven (435°F.) 5
-minutes, or until done. Makes about 3½ dozen cookies. (This dough may be
-stored in refrigerator for several days, if carefully wrapped.)
-
-
-                           Bran Drop Cookies
-
-  1½ cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ½ cup butter or other shortening
-  ¾ cup brown sugar, firmly packed
-  2 eggs, well beaten
-  ½ teaspoon almond extract
-  ½ teaspoon vanilla
-  1 cup broken nut meats
-  1 cup raisins
-  1 cup Post’s Whole Bran or Post’s 40% Bran Flakes
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cream butter thoroughly, add sugar gradually, and cream together until
-light and fluffy. Add eggs and beat well; then flour, flavoring, nuts,
-and raisins, and mix well. Add bran and blend. Drop on greased baking
-sheet. Bake in hot oven (400°F.) 10 minutes. Makes 4 dozen cookies.
-
-
-                                Brownies
-
-  ⅔ cup sifted flour
-  ⅓ teaspoon Calumet Baking Powder
-  ¼ teaspoon salt
-  6½ tablespoons butter or other shortening
-  2 squares Baker’s Unsweetened Chocolate, melted
-  1 cup sugar
-  2 eggs, well beaten
-  1 teaspoon vanilla
-  ½ cup broken walnut meats
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Add butter to chocolate and blend. Combine sugar and eggs; add the
-chocolate mixture, beating thoroughly: then add flour, vanilla, and
-nuts. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.)
-35 minutes. Cut in squares before removing from pan. Makes 2 dozen.
-
-
-                           Chocolate Indians
-
-Follow the recipe for Brownies (above), using 3 eggs, and reducing
-vanilla to ½ teaspoon. Toast walnut meats, and add ½ cup finely cut
-dates. Bake in two greased pans, 8 × 8 × 2 inches, in moderate oven
-(350°F.) 35 minutes. Cut in squares before removing from pan. Makes 4
-dozen.
-
-
-                            Coconut Vanities
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  3 teaspoons grated orange rind
-  4 tablespoons butter or other shortening
-  1 cup sugar
-  1 egg, unbeaten
-  ¼ cup milk
-  ½ cup orange juice
-
-  4 tablespoons sugar
-  1 egg white, stiffly beaten
-  ½ can Baker’s Coconut, Southern Style
-
-Sift flour once, measure, add baking powder and salt, and sift together
-three times. Add orange rind to butter and cream thoroughly. Add sugar
-gradually and cream together well. Add egg and beat very thoroughly. Add
-flour, alternately with milk and orange juice, a small amount at a time.
-Beat after each addition until smooth. Turn into greased pan, 15 × 10
-inches. Cover with thin layer of meringue made by beating sugar into egg
-white. Sprinkle with coconut. Bake in moderate oven (350° F.) 25
-minutes. Cool. Cut in diamond-shaped pieces. Makes 2 dozen vanities.
-
-
-                                Hermits
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ¼ teaspoon salt
-  ¼ teaspoon nutmeg
-  1 teaspoon cinnamon
-  1 teaspoon mace
-  ½ cup butter or other shortening
-  ½ cup brown sugar, firmly packed
-  ½ cup granulated sugar
-  2 eggs, well beaten
-  2 cups raisins
-  ½ cup broken nut meats
-
-Sift flour once, measure, add baking powder, salt, and spices, and sift
-together three times. Cream butter thoroughly, add sugars gradually,
-creaming until light and fluffy. Add eggs and beat thoroughly; then
-raisins and nuts and mix well. Add flour gradually, mixing well. Drop
-from teaspoon on greased baking sheet and bake in moderate oven (350°F.)
-15 minutes. Makes 4½ dozen hermits.
-
-English walnuts, black walnuts, or pecans may be used, if desired.
-
-
-
-
-                  _Festive, dependable, easy-to-make_
-                     FROSTINGS · FILLINGS · SAUCES
-
-
-    [Illustration: _Good frosting is the crowning glory of the cake_]
-
-
-                             Fudge Frosting
-
-  3 squares Baker’s Unsweetened Chocolate
-  1½ cups milk
-  3 cups sugar
-  Dash of salt
-  3 tablespoons light corn syrup
-  3 tablespoons butter
-  1½ teaspoons vanilla
-
-Add chocolate to milk and place over low flame. Cook until mixture is
-smooth and blended, stirring constantly. Add sugar, salt, and corn
-syrup; stir until sugar is dissolved and mixture boils. Continue
-boiling, without stirring, until a small amount of mixture forms a very
-soft ball in cold water (232°F.). Remove from fire. Add butter and
-vanilla. Cool to lukewarm (110°F.). Beat until of right consistency to
-spread. If necessary, place over hot water to keep soft while spreading.
-Makes enough frosting to cover tops and sides of two 9-inch layers, or
-top and sides of 8 × 8 × 2-inch cake.
-
-
-                         Seven Minute Frosting
-
-  2 egg whites, unbeaten
-  1½ cups sugar
-  5 tablespoons water
-  1½ teaspoons light corn syrup
-  1 teaspoon vanilla
-
-Combine egg whites, sugar, water, and corn syrup in top of double
-boiler, beating with rotary egg beater until thoroughly mixed. Place
-over rapidly boiling water, beat constantly with rotary egg beater, and
-cook 7 minutes, or until frosting will stand in peaks. Remove from
-boiling water; add vanilla and beat until thick enough to spread. Makes
-enough frosting to cover tops and sides of two 9-inch layers, or top and
-sides of 8 × 8 × 2-inch cake (generously).
-
-
-                          Burnt Sugar Frosting
-
-Use the recipe for Seven Minute Frosting, substituting 2 tablespoons
-caramelized sugar syrup (page 9) for vanilla.
-
-
-                          Snowy Lemon Frosting
-
-Use the recipe for Seven Minute Frosting (page 16). Substitute 2
-tablespoons lemon juice for 2 tablespoons water, and omit light corn
-syrup; and substitute ¼ teaspoon grated lemon rind for vanilla.
-
-
-                            Butter Frosting
-
-  4 tablespoons butter
-  2 cups sifted confectioners’ sugar
-  3 tablespoons milk (about)
-  1 teaspoon vanilla
-  Dash of salt
-
-Cream butter; add part of sugar gradually, blending after each addition.
-Add remaining sugar, alternately with milk, until of right consistency
-to spread. Beat after each addition until smooth. Add vanilla and salt.
-Makes enough frosting to cover tops of two 9-inch layers, or top and
-sides of 8 × 8 × 2-inch cake, or 2 dozen cup cakes.
-
-
-                       Chocolate Butter Frosting
-
-  4 tablespoons butter
-  2 cups sifted confectioners’ sugar
-  ½ teaspoon vanilla
-  Dash of salt
-  1½ squares Baker’s Unsweetened Chocolate, melted
-  4 teaspoons milk (about)
-
-Cream butter; add part of sugar gradually, blending after each addition.
-Add vanilla, salt, and chocolate and mix well. Add remaining sugar,
-alternately with milk, until of right consistency to spread. Beat after
-each addition until smooth.
-
-
-                       Chocolate Wonder Frosting
-
-  3 ounces (1 package) cream cheese
-  2 to 3 tablespoons milk
-  2 cups sifted confectioners’ sugar
-  2 squares Baker’s Unsweetened Chocolate, melted
-  Dash of salt
-
-Soften cream cheese with milk. Add sugar, one cup at a time, blending
-after each addition. Add chocolate and salt and beat until smooth. Makes
-enough frosting to cover tops of two 8-inch layers. Double recipe to
-cover tops and sides of two 9-inch layers.
-
-
-                  Lady Baltimore Frosting and Filling
-
-  1½ cups sugar
-  ½ teaspoon light corn syrup
-  ⅔ cup boiling water
-  2 egg whites, stiffly beaten
-  1 teaspoon vanilla
-  6 figs, chopped
-  ½ cup chopped raisins
-  ½ cup chopped pecan or walnut meats
-
-Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring
-only until sugar is dissolved. Boil rapidly, without stirring, until a
-small amount of syrup forms a soft ball in cold water, or spins a long
-thread when dropped from tip of spoon (240°F.). Pour syrup in fine
-stream over egg whites, beating constantly. Add vanilla. Continue
-beating with a rotary egg beater 10 to 15 minutes, or until frosting is
-cool and of right consistency to spread. Use wooden spoon when too stiff
-for beater. For filling, add enough frosting to fruit and nuts to make a
-filling that will spread easily. Spread between layers. Spread remaining
-frosting on top and sides of cake. Makes enough frosting and filling to
-spread between two 9-inch layers and cover tops and sides of cake.
-
-
-                         Orange Butter Frosting
-
-  3 teaspoons grated orange rind
-  ½ teaspoon grated lemon rind
-  4 tablespoons orange juice
-  2 teaspoons lemon juice
-  3 tablespoons butter
-  1 egg yolk, unbeaten
-  ⅛ teaspoon salt
-  3 cups sifted confectioners’ sugar
-
-Add orange and lemon rind to fruit juice and let stand 10 minutes;
-strain if desired. Cream butter; add egg yolk and salt and mix well. Add
-part of sugar gradually, blending after each addition. Add remaining
-sugar, alternately with fruit juice, until of right consistency to
-spread. Beat after each addition until smooth. Makes enough frosting to
-cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 ×
-2-inch cake (generously), or about 3 dozen medium cup cakes.
-
-
-                      Hungarian Chocolate Frosting
-                           (Using egg yolks)
-
-  3 squares Baker’s Unsweetened Chocolate
-  1½ cups confectioners’ sugar
-  2½ tablespoons hot water
-  3 egg yolks
-  4 tablespoons butter
-
-Melt chocolate in double boiler. Remove from boiling water, add sugar
-and water, and blend. Add egg yolks, one at a time, beating well after
-each addition. Add butter, a tablespoon at a time, beating thoroughly
-after each amount. Makes enough frosting to cover tops and sides of two
-9-inch layers, or top and sides of 8 × 8 × 2-inch cake (generously), or
-top and sides of 10 × 10 × 2-inch cake, or about 2 dozen cup cakes.
-
-
-                         Custard Cream Filling
-
-  ⅓ cup sugar
-  3 tablespoons Swans Down Cake Flour
-  Dash of salt
-  1 cup milk
-  1 egg yolk, slightly beaten
-  ½ teaspoon vanilla
-
-Combine sugar, flour, and salt in top of double boiler; add milk and egg
-yolk, mixing thoroughly. Place over rapidly boiling water and cook 10
-minutes, or until thick, stirring constantly. Cool; add flavoring. Makes
-enough filling to spread between two 9-inch layers.
-
-
-                         Lemon Coconut Filling
-
-  1 cup confectioners’ sugar
-  ¼ teaspoon salt
-  1 teaspoon grated lemon rind
-  ¼ cup lemon juice
-  1 egg, slightly beaten
-  1 cup Baker’s Coconut, Premium Shred
-
-Combine sugar, salt, lemon rind and juice, and egg in top of double
-boiler. Place over boiling water and cook 5 minutes, or until mixture is
-thick, stirring constantly. Remove from boiling water; add coconut, and
-cool. Makes enough filling to spread between two 9-inch layers, or to
-fill centers of about 9 cup cakes.
-
-To fill cup cakes, remove cone-shaped piece from center of each cake;
-add filling and replace tops. Cover with whipped cream.
-
-
-                            Chocolate Sauce
-
-  2 squares Baker’s Unsweetened Chocolate
-  2 cups milk
-  ⅔ cup sugar
-  2½ tablespoons flour
-  ⅛ teaspoon salt
-  2 tablespoons butter
-  1 teaspoon vanilla
-
-Add chocolate to milk and heat in double boiler. When chocolate is
-melted, beat with rotary egg beater until blended. Combine sugar, flour,
-and salt; add gradually to chocolate mixture and cook until thickened,
-stirring constantly; then continue cooking 5 minutes, stirring
-occasionally. Add butter and vanilla. Makes 2½ cups sauce.
-
-
-                         Fluffy Chocolate Sauce
-
-Fold 4 tablespoons Chocolate Sauce into ½ cup heavy cream, whipped.
-Serve cold. Makes about 1¼ cups sauce.
-
-
-                         Luscious Orange Sauce
-
-  ½ cup sugar
-  3 tablespoons Swans Down Cake Flour
-  Dash of salt
-  ¾ cup water
-  1 egg yolk, slightly beaten
-  1 tablespoon butter
-  ½ cup orange juice
-  2 tablespoons lemon juice
-  ¾ teaspoon grated orange rind
-  ¼ teaspoon grated lemon rind
-
-Combine sugar, flour, and salt in top of double boiler; add water and
-egg yolk, mixing thoroughly. Place over rapidly boiling water and cook
-10 minutes, stirring constantly. Remove from boiling water; add butter,
-fruit juices, and rinds. Serve hot or cold. Makes 1½ cups sauce.
-
-
-                        Butterscotch Hard Sauce
-
-  ½ cup butter
-  ½ cup brown sugar, firmly packed
-  1 tablespoon cream
-  ½ teaspoon vanilla
-
-Cream butter thoroughly, add sugar gradually, and cream together until
-light and fluffy. Add cream and vanilla and beat well. Makes 1 cup
-sauce.
-
-
-
-
-                       _Nine grand variations of_
-                            CALUMET BISCUITS
-
-
-    [Illustration: _Tender and flaky and light—perfect biscuits_]
-
-
-                     Calumet Baking Powder Biscuits
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  4 tablespoons butter or other shortening
-  ¾ cup milk (about)
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening. Add milk gradually, stirring until soft dough is
-formed. Turn out on slightly floured board and knead 30 seconds, or
-enough to shape. Roll ½ inch thick and cut with floured 2-inch biscuit
-cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15
-minutes, or until done. Makes 12 biscuits.
-
-
-_Emergency Biscuits._ Use recipe for Calumet Baking Powder Biscuits,
-adding about 1 cup milk instead of ¾ cup milk. Drop from teaspoon on
-ungreased baking sheet. Bake in hot oven (450°F.) 12 to 15 minutes.
-Makes 16 biscuits.
-
-
-                      Prize Baking Powder Biscuits
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  4 tablespoons butter or other shortening
-  ⅔ cup milk
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening. Add milk all at once and stir carefully until all
-flour is dampened. Then stir vigorously until mixture forms a soft dough
-and follows spoon around bowl. Turn out immediately on slightly floured
-board and knead 30 seconds. Roll ½ inch thick and cut with floured
-2-inch biscuit cutter. Bake on ungreased baking sheet in hot oven
-(450°F.) 12 to 15 minutes. Makes 12 biscuits.
-
-For tall biscuits, use 1¾-inch biscuit cutter and place biscuits close
-together in 8 × 8 × 2-inch pan. Makes a sheet of 14 biscuits with soft,
-not crusty, sides. These biscuits are delicious served hot with chicken
-fricassee.
-
-
-                     Crusty Baking Powder Biscuits
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  2 teaspoons sugar
-  6 tablespoons butter or other shortening
-  ¾ cup milk (about)
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Cut in shortening; add milk gradually, stirring until soft dough
-is formed. Turn out on slightly floured board and knead 30 seconds, or
-enough to shape. Roll ⅓ inch thick and cut with floured 1¾-inch biscuit
-cutter. Place ½ inch apart on ungreased baking sheet; bake in hot oven
-(450°F.) 12 to 15 minutes. Makes 24 biscuits.
-
-
-                              Cream Scones
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  2 teaspoons sugar
-  4 tablespoons butter or other shortening
-  2 eggs
-  ⅓ cup light cream
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Cut in shortening. Reserve about ½ egg white for glaze. Beat
-remaining eggs well and add cream; add all at once to flour mixture and
-stir until all flour is dampened; then stir vigorously until mixture
-forms a soft dough and follows spoon around bowl. Turn out immediately
-on slightly floured board and knead 30 seconds. Roll ½ inch thick and
-cut in triangles. Place on ungreased baking sheet. Brush tops lightly
-with reserved egg white, slightly beaten; sprinkle with additional
-sugar. Bake in hot oven (450°F.) 12 to 15 minutes, or until delicately
-browned. Makes about 12 scones.
-
-
-                          Holiday Fruit Scones
-
-Use the recipe for Cream Scones, increasing sugar to 2 tablespoons, and
-adding 1½ teaspoons grated orange rind and ½ cup finely cut, seedless
-raisins to flour-fat mixture. Makes about 18 medium size scones.
-
-
-                           Lemon Tea Biscuits
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  4 tablespoons butter or other shortening
-  1½ teaspoons grated lemon rind
-  ⅔ cup milk
-
-  4 tablespoons sugar
-  1½ teaspoons grated lemon rind
-  ¼ teaspoon lemon juice (about)
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening; add lemon rind and blend. Add milk all at once and
-stir carefully until all flour is dampened. Then stir vigorously until
-mixture forms a soft dough and follows spoon around bowl. Turn out
-immediately on slightly floured board and knead 30 seconds. Roll ¼ inch
-thick and cut with floured 1½-inch biscuit cutter. Combine sugar, lemon
-rind, and enough lemon juice to make a crumbly mixture. Place half of
-biscuits in greased muffin pans or on greased baking sheet; spread with
-melted butter and with sugar mixture, and top with remaining biscuits,
-pressing lightly together. Bake in hot oven (450°F.) 8 to 10 minutes, or
-until done. Makes 2½ dozen small biscuits.
-
-
-                            Cheese Biscuits
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  2 tablespoons butter or other shortening
-  1 cup grated American cheese
-  ¾ cup milk (about)
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening and cheese. Add milk gradually until soft dough is
-formed. Turn out immediately on slightly floured board and knead 30
-seconds, or enough to shape. Roll ½ inch thick and cut with floured
-1¾-inch biscuit cutter. Bake on ungreased baking sheet in hot oven
-(450°F.) 12 to 15 minutes. Makes 24 biscuits.
-
-
-_Pimiento Cheese Biscuits._ Omit cheese in Cheese Biscuits. Before
-baking biscuits, spread with mixture made by melting together 4 ounces
-pimiento cheese and 4 tablespoons butter. Makes 24 biscuits.
-
-
-
-
-                  _Calumet brings you quicker, easier_
-                             ROLLS & BREAD
-
-
-    [Illustration: _Store fruit bread overnight before cutting_]
-
-
-                        Calumet Pocketbook Rolls
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  1 tablespoon butter or other shortening
-  ⅔ cup milk
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening; add milk all at once and stir carefully until all
-flour is dampened. Then stir vigorously until mixture forms a soft dough
-and follows spoon around bowl. Turn out immediately on well floured
-board and knead lightly 2 to 3 minutes. Roll ¼ inch thick. Cut with
-floured 2-inch biscuit cutter. Fold double and press edges together
-lightly. Place in greased pan; brush tops with melted butter. Cover and
-let rise in warm place 20 minutes. Bake in hot oven (425°F.) 10 minutes.
-Again brush tops with melted butter; continue baking 5 to 10 minutes.
-Remove from oven; brush tops with butter. Makes 18 rolls.
-
-
-                           Swedish Tea Rolls
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoons salt
-  ½ cup butter or other shortening
-  ⅔ cup milk
-
-  ⅓ cup sugar
-  1 teaspoon cinnamon
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening; add milk all at once and stir carefully until all
-flour is dampened. Then stir vigorously until mixture forms a soft dough
-and follows spoon around bowl. Turn out immediately on slightly floured
-board and knead 30 seconds. Roll ¼ inch thick. Cut in 2½-inch squares.
-Fold each square in half and press cut edges into mixture of sugar and
-cinnamon. Sprinkle thickly with more sugar and cinnamon. Place on
-ungreased baking sheet and bake in hot oven (450°F.) 15 minutes. Makes
-18 rolls. Chopped nut meats may be added to sugar mixture.
-
-
-                             Novelty Rolls
-
-
-_Muffin-rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Shape
-dough into l-inch balls and place in small greased muffin pans. Brush
-tops with melted butter. Cover, let rise in warm place 20 minutes, and
-bake as directed.
-
-
-_Knots._ Use recipe for Calumet Pocketbook Rolls (page 21). Roll dough ¼
-inch thick on slightly floured board and cut in strips, 6 × ½ inches.
-Tie each in loose knot, or shape in figure 8. Place in greased pan;
-brush tops with melted butter. Cover, let rise in warm place 20 minutes,
-and bake as directed in recipe.
-
-
-_Finger Rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Shape
-dough into balls, then roll out with hand on board until of desired
-length. Make rolls smooth and of uniform size. Place in greased pan;
-brush tops with melted butter. Cover, let rise in warm place 20 minutes,
-and bake as directed in recipe.
-
-
-_Crescent Rolls._ Use recipe for Calumet Pocketbook Rolls (page 21).
-Roll dough ¼ inch thick on slightly floured board and cut in 4-inch
-triangles. Roll each, beginning on diagonal, and shape into crescent
-with point on top of roll. Place in greased pan; brush tops with melted
-butter. Cover, let rise in warm place 20 minutes, and bake as directed
-in recipe.
-
-
-_Poppy Seed Rolls._ Prepare any of the above rolls. Place in greased
-pan; brush tops with melted butter and sprinkle generously with poppy
-seeds. Cover, let rise in warm place 20 minutes, and bake as directed,
-dropping melted butter from teaspoon, instead of brushing on rolls, to
-avoid displacing any of the poppy seeds.
-
-Caraway seeds may be sprinkled over rolls instead of poppy seeds, if
-desired; or rolls may be topped before baking with a mixture of sugar
-and cinnamon. To prepare mixture, add ⅛ teaspoon cinnamon to 1
-tablespoon sugar, and mix well.
-
-
-                          Quick Cinnamon Rolls
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  4 tablespoons butter or other shortening
-  ¾ cup milk (about)
-
-  3 tablespoons butter
-  ⅓ cup brown sugar, firmly packed
-  ½ teaspoon cinnamon
-  ½ cup currants or raisins
-
-  4 tablespoons butter
-  4 tablespoons brown sugar
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening; add milk gradually until soft dough is formed. Turn
-out immediately on slightly floured board and knead 30 seconds, or
-enough to shape. Roll ¼ inch thick. Cream together butter, sugar, and
-cinnamon; spread on dough, and sprinkle with currants. Roll as for jelly
-roll. Cut in 1-inch slices. Melt 4 tablespoons butter in 8 × 8 × 2-inch
-pan, add 4 tablespoons brown sugar, and mix well. Place rolls in pan,
-cut-side down. Bake in hot oven (425°F.) 15 minutes; then decrease heat
-to moderate (350°F.) and bake 15 minutes longer. Remove from pan at
-once. Makes 10 to 12 rolls.
-
-When rolls are baked in a smaller pan, use less butter and sugar for
-mixture in pan.
-
-
-                         Whole Bran Brown Bread
-
-  1½ cups sifted flour
-  3 teaspoons Calumet Baking Powder
-  ½ cup sugar
-  ½ teaspoon salt
-  ½ cup raisins
-  1 cup milk
-  3 tablespoons molasses
-  1½ cups Post’s Whole Bran
-  1 egg, well beaten
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, sugar, and salt, and sift
-again. Add raisins. Pour milk and molasses over Post’s Whole Bran; add
-egg and shortening. Add to flour mixture and blend. Bake in greased loaf
-pan, 8 × 4 × 3 inches, in moderate oven (350°F.) 1 hour, or until done.
-Bread should be stored for at least a day before cutting in thin slices.
-
-
-                               Corn Bread
-
-  1¼ cups sifted flour
-  2¼ teaspoons Calumet Baking Powder
-  2 tablespoons sugar
-  1 teaspoon salt
-  1 cup yellow corn meal
-  2 eggs, well beaten
-  1¼ cups milk
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, sugar, and salt, and sift
-again. Add corn meal and mix well. Combine eggs and milk; add to dry
-ingredients, mixing well. Add shortening. Turn into greased 9-inch layer
-pan or 8 × 8 × 2-inch pan; bake in hot oven (425°F.) 40 minutes, or
-until done. Cut in wedge-shaped or square pieces.
-
-
-                           Crusty Corn Sticks
-
-Use recipe for Corn Bread. Bake in well greased corn-ear pans, or
-greased bread-stick pans in hot oven (425°F.) 20 to 25 minutes, or until
-done. Makes 2 dozen corn-ear sticks, or 3 dozen short corn sticks.
-
-
-                              Fruit Bread
-
-  2 cups sifted flour
-  4 teaspoons Calumet Baking Powder
-  1½ teaspoons salt
-  ¾ cup sugar
-  2 cups Graham flour
-  ¾ cup candied orange peel, thinly sliced
-  ¾ cup broken nut meats
-  2 eggs, well beaten
-  1⅔ cups milk
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Combine Graham flour, orange peel, and nuts, and add to flour
-mixture. Combine eggs, milk, and shortening. Add to flour and blend.
-Bake in two greased loaf pans, 7 × 3 × 2½ inches, in moderate oven
-(350°F.) 1 hour, or until done. Bread should be stored for at least a
-day before slicing.
-
-For delicious sandwiches, cut Fruit Bread in thin slices and spread with
-softened butter or with well seasoned cream cheese.
-
-
-                           Quick Coffee Cake
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ¾ teaspoon salt
-  ½ cup sugar
-  6 tablespoons butter or other shortening
-  1 egg, well beaten
-  ½ cup milk
-
-  1½ tablespoons melted butter
-  4 tablespoons sugar
-  1 tablespoon flour
-  ½ teaspoon cinnamon
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Cut in shortening. Combine egg and milk; add to flour mixture,
-stirring until mixture is blended. Turn into greased 9-inch layer pan,
-spreading dough evenly. Brush top with melted butter. Sprinkle with
-mixture of sugar, flour, and cinnamon. Bake in hot oven (400°F.) 25 to
-30 minutes.
-
-
-                           Sandwich Nut Bread
-
-  3 cups sifted flour
-  3 teaspoons Calumet Baking Powder
-  1 teaspoon salt
-  ¾ cup sugar
-  1 cup chopped nut meats
-  2 eggs, well beaten
-  1¼ cups milk
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Add nuts and mix well. Combine eggs and milk; add to dry
-ingredients and blend. Add shortening. Bake in greased loaf pan, 8 × 4 ×
-3 inches, in moderate oven (350°F.) 1¼ hours.
-
-
-                          Southern Spoon Bread
-
-  ¾ cup yellow corn meal
-  1 teaspoon salt
-  3 tablespoons melted butter
-  1 cup boiling water
-  1 cup milk
-  2 eggs, well beaten
-  2 teaspoons Calumet Baking Powder
-
-Combine corn meal, salt, and butter. Stir in boiling water slowly and
-beat until smooth. Add milk, eggs, and baking powder. Mix well. Turn
-into greased casserole or pan, 8 × 8 × 2 inches, and bake in moderate
-oven (350°F.) 40 to 50 minutes, or until firm.
-
-
-
-
-                       _No tunnels, no humps in_
-                            CALUMET MUFFINS
-
-
-    [Illustration: _Nine kinds of muffins from one recipe_]
-
-
-                            Calumet Muffins
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  2 tablespoons sugar
-  ½ teaspoon salt
-  1 egg, well beaten
-  1 cup milk
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, sugar, and salt, and sift
-again. Combine egg, milk, and shortening. Add to flour, beating only
-enough to dampen all flour. Bake in greased muffin pans in hot oven
-(425°F.) 25 minutes, or until done. Makes 12 muffins.
-
-
-_Nut Muffins._ Use recipe for Calumet Muffins, adding ½ cup broken nut
-meats to the sifted flour mixture.
-
-
-_Raisin Spice Muffins._ Use recipe for Calumet Muffins, sifting ¾
-teaspoon cinnamon with flour, baking powder, sugar, and salt. Add ¾ cup
-chopped raisins to the sifted flour mixture.
-
-
-_Currant Muffins._ Use recipe for Calumet Muffins, adding ½ cup currants
-to the sifted flour mixture.
-
-
-_Apricot Muffins._ Use recipe for Calumet Muffins, adding ½ cup cut,
-dried apricots to the sifted flour mixture.
-
-
-_Prune Muffins._ Use recipe for Calumet Muffins, adding ⅔ cup finely cut
-prunes to sifted flour mixture.
-
-
-_Date Muffins._ Use recipe for Calumet Muffins, adding ⅔ cup finely cut
-dates to the sifted flour mixture.
-
-
-_Surprise Muffins._ Use recipe for Calumet Muffins. Drop a scant
-teaspoon of currant jelly on each muffin before baking.
-
-
-_Bacon Muffins._ Use recipe for Calumet Muffins, adding ½ cup crushed,
-crisp bacon to flour mixture. Bacon drippings may be used for part of
-butter.
-
-
-                           Blueberry Muffins
-
-  2½ cups sifted flour
-  2½ teaspoons Calumet Baking Powder
-  ⅓ cup sugar
-  ½ teaspoon salt
-  1 cup fresh blueberries
-  1 egg, well beaten
-  1 cup milk
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, sugar, and salt, and sift
-again. Combine berries with ⅓ cup of flour mixture. Combine egg, milk,
-and shortening. Add to flour, beating only enough to dampen all flour.
-Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25
-minutes, or until done. Makes 18 muffins.
-
-
-                           Cranberry Muffins
-
-  2½ cups sifted flour
-  2½ teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ½ cup sugar
-  1 cup coarsely chopped cranberries
-  2 eggs, well beaten
-  1 cup milk
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Combine berries with ⅓ cup of flour mixture. Combine eggs, milk,
-and shortening. Add to flour, beating only enough to dampen all flour.
-Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25
-minutes, or until done. Makes 18 muffins.
-
-
-                              Corn Muffins
-
-  1½ cups sifted flour
-  2¼ teaspoons Calumet Baking Powder
-  2 tablespoons sugar
-  ¾ teaspoon salt
-  ¾ cup yellow corn meal
-  2 eggs, well beaten
-  1 cup milk
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, sugar, and salt, and sift
-again. Add corn meal and mix well. Combine eggs, milk, and shortening;
-add to flour, stirring only enough to dampen all flour. Bake in greased
-muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12
-muffins.
-
-
-                       Grape-Nuts Orange Muffins
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ⅔ cup sugar
-  ½ teaspoon salt
-  2 eggs, well beaten
-  ¾ cup orange juice
-  1 tablespoon grated orange rind
-  2 tablespoons melted butter or other shortening
-  1 cup Grape-Nuts
-
-Sift flour once, measure, add baking powder, sugar, and salt, and sift
-again. Combine eggs, orange juice and rind, and shortening. Add to
-flour, beating only enough to dampen all flour. Add Grape-Nuts. Bake in
-hot, greased muffin pans in hot oven (425°F.) 20 to 25 minutes. Makes 12
-muffins.
-
-
-                              Bran Muffins
-
-  1 cup sifted flour
-  3½ teaspoons Calumet Baking Powder
-  3 tablespoons sugar
-  ¼ teaspoon salt
-  ¾ cup milk
-  1 cup Post’s Whole Bran
-  1 egg, well beaten
-  3 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, sugar, and salt, and sift
-again. Pour milk over Post’s Whole Bran. Add egg and butter to bran
-mixture. Add flour, beating as little as possible. Bake in greased
-muffin pans in hot oven (425°F.) 25 minutes. Makes 10.
-
-
-                           Fruited Bran Gems
-
-  1 cup finely cut dates
-  ⅔ cup boiling water
-  1 cup Post’s Whole Bran
-  1 cup sifted flour
-  ¼ teaspoon salt
-  3½ teaspoons Calumet Baking Powder
-  1 egg, well beaten
-  3 tablespoons melted butter or other shortening
-  ⅓ cup molasses
-
-Combine dates and water. Let stand 5 minutes. Add Post’s Whole Bran.
-Sift flour once, measure, add salt and baking powder, and sift again.
-Add egg, butter and molasses to bran mixture. Add flour, beating as
-little as possible. Bake in greased muffin pans in hot oven (425°F.) 25
-minutes, or until done. Makes about 12 gems.
-
-
-
-
-                   _New lightness and tenderness in_
-                        WAFFLES & GRIDDLE CAKES
-
-
-    [Illustration: _Serve pancakes at once on hot plates_]
-
-
-                                Waffles
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  3 egg yolks, well beaten
-  1¼ cups milk
-  5 tablespoons melted butter or other shortening
-  3 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Combine egg yolks and milk; add gradually to flour, beating only until
-smooth. Add shortening. Fold in egg whites. Bake in hot waffle iron.
-Serve with butter and Log Cabin Syrup. Makes four thick 4-section
-waffles.
-
-
-                             Cheese Waffles
-
-Use the recipe for Waffles, adding 1 cup grated American cheese to
-batter just before folding in egg whites. These waffles may be served
-with fresh or broiled tomatoes and broiled bacon, as a luncheon or
-supper dish.
-
-
-                              Ham Waffles
-
-Use recipe for Waffles, sprinkling ¼ cup finely cut boiled ham over
-batter just before closing waffle iron.
-
-
-                             Orange Waffles
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ¼ cup sugar
-  1½ teaspoons orange rind
-  2 egg yolks, well beaten
-  ⅔ cup milk
-  6 tablespoons melted butter
-  2 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Add orange rind to egg yolks and mix well; combine with milk and
-add to flour mixture, beating only until smooth. Add butter and blend.
-Fold in egg whites. Bake in hot waffle iron. Serve hot with butter and
-orange marmalade or orange sauce. Makes four thick 4-section waffles.
-
-
-                       Chocolate Dessert Waffles
-
-  1½ cups sifted Swans Down Cake Flour
-  1½ teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ¾ cup sugar
-  2 egg yolks, well beaten
-  ½ cup milk
-  ½ cup melted butter
-  2 squares Baker’s Unsweetened Chocolate, melted
-  ½ teaspoon vanilla
-  2 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Combine egg yolks and milk; add to flour mixture, heating until
-smooth. Combine butter and chocolate, add to batter, and blend. Add
-vanilla. Fold in egg whites. Bake in hot waffle iron. Serve hot with
-whipped cream, or Luscious Orange Sauce (page 18). Makes four 4-section
-waffles.
-
-
-                             Griddle Cakes
-
-  1 cup sifted flour
-  1 teaspoon Calumet Baking Powder
-  ½ teaspoon salt
-  1 tablespoon sugar
-  1 egg, well beaten
-  ¾ cup milk
-  2 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Combine egg and milk. Add gradually to flour, beating only until
-smooth. Add shortening. Bake on hot, greased griddle. Makes 12 to 15
-griddle cakes.
-
-
-                           Bran Griddle Cakes
-
-  1¼ cups sifted flour
-  3 teaspoons Calumet Baking Powder
-  ¾ teaspoon salt
-  2 teaspoons sugar
-  2 egg yolks, well beaten
-  1¾ cups milk
-  1 cup Post’s 40% Bran Flakes
-  1 tablespoon melted butter or other shortening
-  2 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Combine egg yolks and milk; add gradually to flour, beating only
-until smooth. Add Flakes and shortening. Fold in egg whites. Bake on
-hot, greased griddle. Makes 2 dozen griddle cakes.
-
-
-                           Corn Griddle Cakes
-
-  1¼ cups sifted flour
-  2¼ teaspoons Calumet Baking Powder
-  2 tablespoons sugar
-  1 teaspoon salt
-  1 cup yellow corn meal
-  2 eggs, well beaten
-  1⅓ cups milk
-  4 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, sugar, and salt, and sift
-again. Add corn meal and mix well. Combine eggs and milk; add to dry
-ingredients, mixing well. Add shortening. Bake on hot, greased griddle.
-Serve hot with Log Cabin Syrup. Makes 20 to 24 griddle cakes.
-
-
-                    Grape-Nuts Flakes Griddle Cakes
-
-  1 cup sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  1 tablespoon sugar
-  1 egg, well beaten
-  1¼ cups milk
-  1 cup Grape-Nuts Flakes
-  2 tablespoons melted butter or other shortening
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Combine egg and milk; add gradually to flour, beating only until
-smooth. Add Grape-Nuts Flakes and shortening. Bake on hot, greased
-griddle. Serve hot with Log Cabin Syrup. Makes 15 to 20 griddle cakes.
-
-
-                            Rolled Pancakes
-
-  1 cup sifted flour
-  1 teaspoon Calumet Baking Powder
-  ½ teaspoon salt
-  1 teaspoon sugar
-  2 egg yolks, slightly beaten
-  1 cup milk
-  2 tablespoons melted butter or other shortening
-  2 egg whites, stiffly beaten
-
-Sift flour once, measure, add baking powder, salt, and sugar, and sift
-again. Combine egg yolks and milk; add gradually to flour, beating only
-until smooth. Add shortening. Fold in egg whites. Bake on hot, greased
-griddle. Roll and serve with broiled sausages or bacon. Makes six 7-inch
-pancakes.
-
-
-
-
-                  _Extra quality ... sure success for_
-                            OTHER FAVORITES
-
-
-    [Illustration: _Calumet pie crust, golden brown and flaky_]
-
-
-                       Chocolate Coronet Pudding
-
-  1 cup sifted flour
-  1½ teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ⅛ teaspoon cinnamon
-  4 tablespoons butter or other shortening
-  ½ cup sugar
-  1 egg, well beaten
-  ¾ cup raisins
-  2 squares Baker’s Unsweetened Chocolate, melted
-  ⅓ cup milk
-
-Sift flour once, measure, add baking powder, salt, and cinnamon, and
-sift together three times. Cream butter thoroughly, add sugar gradually,
-and cream together until light and fluffy. Add egg and raisins and beat
-well; then chocolate and blend. Add flour, alternately with milk,
-beating only enough to blend. Turn into greased tube pan; cover with
-waxed paper and tie securely. Steam about 2 hours. Serve hot with
-Butterscotch Hard Sauce (page 18) or with Fluffy Chocolate Sauce (page
-18). Serves 10.
-
-
-                               Doughnuts
-
-  4 cups sifted flour
-  4 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  ¼ teaspoon nutmeg
-  1 cup sugar
-  2 eggs, well beaten
-  ¼ teaspoon lemon extract
-  2 tablespoons melted butter or other shortening
-  1 cup milk
-
-Sift flour once, measure, add baking powder, salt, and nutmeg, and sift
-together three times. Add sugar to eggs, beating thoroughly; then lemon
-extract and shortening. Add flour, alternately with milk, mixing well
-after each addition. Knead lightly on slightly floured board. Roll ⅓
-inch thick; cut with floured 1¾-inch doughnut cutter. Fry in deep fat
-(385°F.) until golden brown, turning frequently. Drain on unglazed
-paper. Sprinkle powdered or fine granulated sugar over doughnuts, if
-desired. Makes 4 dozen small doughnuts.
-
-
-                    Individual Strawberry Shortcakes
-
-  3 cups sifted Swans Down Cake Flour
-  3 teaspoons Calumet Baking Powder
-  1 teaspoon salt
-  ½ cup butter or other shortening
-  ¾ cup milk
-  2 quarts strawberries, washed and hulled
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening; add milk all at once and stir carefully until all
-flour is dampened. Then stir vigorously until mixture forms a soft dough
-and follows spoon around bowl. Turn out immediately on slightly floured
-board and knead 30 seconds. Roll ¼ inch thick and cut with floured
-3-inch biscuit cutter. Place half of circles on ungreased baking sheet;
-brush with melted butter. Place remaining circles on top and butter tops
-well. Bake in hot oven (450°F.) 15 to 20 minutes. Cut strawberries in
-small pieces and sweeten slightly. Reserve 8 whole berries for garnish.
-Separate halves of hot biscuits, spread bottom halves with soft butter
-and some of sweetened strawberries. Place other halves on top,
-crust-side down. Spread with butter and remaining berries. Garnish with
-whipped cream and whole berries. Serves 8.
-
-Dough may be rolled ½ inch thick, cut, and baked; split shortcakes after
-baking.
-
-
-                       Delicious Cottage Pudding
-
-  2 cups sifted Swans Down Cake Flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  3 tablespoons butter or other shortening
-  1 cup sugar
-  1 cup milk
-  ½ teaspoon vanilla
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cream butter, add sugar gradually, and cream together well. Add flour,
-alternately with milk, a small amount at a time, beating after each
-addition until smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2
-inches, in moderate oven (350°F.) about 1 hour. Serve hot with Chocolate
-Sauce (page 18).
-
-
-                               Plum Rolls
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  4 tablespoons butter or other shortening
-  ¾ cup milk (about)
-  1½ cups canned red plums, seeded and drained
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening; add milk gradually, stirring until soft dough is
-formed. Turn out on slightly floured board and knead 30 seconds, or
-enough to shape. Roll ¼ inch thick. Cover with plums and roll as for
-jelly roll. Moisten edge and press against roll. Cut in 1½-inch slices.
-Place in pan, cut-side down and pour Plum Sauce over them. Bake in hot
-oven (425°F.) 30 minutes or until done, basting often. Serve hot with a
-tablespoon of whipped cream on each slice, if desired. Serves 6.
-
-
-                       Plum Sauce for Plum Rolls
-
-  1 cup sugar
-  1 tablespoon flour
-  ¼ teaspoon salt
-  1 cup plum juice
-  1 cup water
-  1 tablespoon butter
-  1 tablespoon lemon juice
-
-Combine sugar, flour, and salt. Add fruit juice and water and boil 3
-minutes. Add butter and lemon juice. Serve hot.
-
-
-                            Chicken Pot Pie
-
-  2½ tablespoons Minute Tapioca
-  ¼ teaspoon salt
-  Dash of pepper
-  Dash of paprika
-  2 cups cooked chicken, cut in pieces
-  1¼ cups milk or chicken stock
-  2 tablespoons melted butter
-
-  6 to 8 unbaked baking powder biscuits, rolled ¼ inch thick
-
-Combine ingredients in order given. Turn into greased casserole and bake
-in hot oven (425°F.) 25 minutes, stirring mixture twice during first 10
-minutes of baking. Place biscuits on top of chicken mixture after it has
-baked 10 minutes; return to oven and bake 12 to 15 minutes longer, or
-until browned. Serves 4.
-
-
-                           Calumet Pie Crust
-
-  2½ cups sifted flour
-  ¼ teaspoon Calumet Baking Powder
-  ½ teaspoon salt
-  ⅔ cup cold shortening
-  ⅓ cup cold water (about)
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Cut in shortening until pieces are about size of small peas. Add water
-(preferably ice water), a small amount at a time, mixing lightly with
-fork. Handle as little as possible. Wrap in waxed paper; chill
-thoroughly. Roll out on slightly floured board. Bake in hot oven
-(450°F.). Makes enough pastry for 9-inch two-crust pie, or two 9-inch
-pie shells.
-
-
-_Pie Shell._ Line a 9-inch pie plate with ½ of pastry rolled ⅛ inch
-thick, allowing pastry to extend 1 inch beyond edge; fit loosely. Fold
-edge back to form standing rim; flute with fingers. Prick with fork, or
-line with waxed paper and fill with rice or beans to hold shape. Bake in
-hot oven (450°F.) 15 minutes, removing rice after first 10 minutes of
-baking.
-
-
-                           Lemon Meringue Pie
-
-  1¼ cups sugar
-  ½ cup Swans Down Cake Flour
-  Dash of salt
-  1½ cups water
-  3 egg yolks, slightly beaten
-  ½ cup lemon juice
-  1 tablespoon grated lemon rind
-  1 baked 9-inch pie shell
-  3 egg whites
-  6 tablespoons sugar
-
-Combine sugar, flour, and salt in top of double boiler; add water and
-egg yolks, mixing thoroughly. Place over rapidly boiling water and cook
-10 minutes, stirring constantly. Remove from boiling water; add lemon
-juice and rind. Cool. Turn into pie shell. Beat egg whites until foamy
-throughout; add sugar, 2 tablespoons at a time, beating after each
-addition until sugar is blended. Then continue beating until mixture
-will stand in peaks. Pile lightly on filling. Bake in moderate oven
-(350°F.) 15 minutes, or until browned.
-
-
-                          Chocolate Cream Pie
-
-  3 squares Baker’s Unsweetened Chocolate
-  2½ cups milk
-  1 cup sugar
-  6 tablespoons flour
-  ½ teaspoon salt
-  2 egg yolks, slightly beaten
-  2 tablespoons butter
-  1 teaspoon vanilla
-  1 baked 9-inch pie shell
-  2 egg whites
-  4 tablespoons sugar
-
-Add chocolate to milk and heat in double boiler. When chocolate is
-melted, beat with rotary egg beater until blended. Combine sugar, flour,
-and salt; add gradually to chocolate mixture and cook until thickened,
-stirring constantly; then continue cooking 10 minutes, stirring
-occasionally. Pour small amount of mixture over egg yolks, stirring
-vigorously; return to double boiler and cook 2 minutes longer. Remove
-from boiling water; add butter and vanilla. Cool. Turn into pie shell.
-Beat egg whites until foamy; add sugar, 2 tablespoons at a time, beating
-after each addition until sugar is blended. Then continue beating until
-mixture will stand in peaks. Pile lightly on filling. Bake in moderate
-oven (350°F.) 15 minutes.
-
-
-                             Red Cherry Pie
-
-  2½ tablespoons Minute Tapioca
-  1 cup sugar
-  ⅛ teaspoon salt
-  1 tablespoon melted butter
-  2½ cups canned, sour red cherries, pitted and drained
-  1 cup cherry juice
-  1 recipe Calumet Pie Crust
-
-Combine Minute Tapioca, sugar, salt, butter, cherries, and cherry juice;
-let stand while pastry is being made. Line a 9-inch pie plate with
-pastry rolled ⅛ inch thick. Fill with cherry mixture and moisten edge of
-crust. Make several slits in top crust for escape of steam, then adjust
-on filled crust. Bake in hot oven (450°F.) 15 minutes; then decrease
-heat to moderate (350°F.) and bake 30 minutes longer, or until filling
-is cooked and crust is browned.
-
-
-                          Deep-dish Apple Pie
-
-  1 recipe Calumet Pie Crust (page 30)
-  4 to 6 apples, thinly sliced
-  1 cup sugar
-  ¼ teaspoon cinnamon
-  ⅛ teaspoon nutmeg
-  ¼ cup water
-  1 tablespoon butter
-
-Line sides only of deep baking dish with a strip of pastry rolled ¼ inch
-thick, adjusting it so that pastry comes within ½ inch of bottom and
-extends over rim of dish as for pie. Fill with apples. Combine sugar,
-cinnamon, and nutmeg, and sprinkle over apples. Add water and dot with
-butter. Roll remaining pastry ¼ inch thick; cut several slits to allow
-escape of steam, and place over filled dish. Press edges together. Bake
-in hot oven (450°F.) 15 minutes; then decrease heat to moderate (350°F.)
-and bake 45 minutes longer, or until apples are tender. Serves 8.
-
-
-                             Cherry Cobbler
-
-  3 tablespoons Minute Tapioca
-  ¾ cup sugar
-  3 cups canned, sour red cherries, pitted and drained
-  1 cup cherry juice
-  2 tablespoons butter
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  6 tablespoons butter or other shortening
-  ¾ cup milk (about)
-
-Combine Minute Tapioca, sugar, cherries, cherry juice, and butter, and
-let stand while crust is being made. Sift flour once, measure, add
-baking powder and salt, and sift again. Cut in shortening. Add milk
-gradually, stirring until soft dough is formed. Turn out on slightly
-floured board and knead 30 seconds, or enough to shape. Roll ⅔ of dough
-in strip, 2 inches wide and ¼ inch thick; fit into 8 × 8 × 2-inch pan,
-lining sides well. Fill with cherry mixture. Roll remaining ⅓ of dough ¼
-inch thick; with sharp knife make slits to permit escape of steam. Fit
-over cherries, pressing edges together. Bake in hot oven (450°F.) 15
-minutes; reduce heat to moderate (350°F.); bake 20 minutes longer.
-
-
-                         Christmas Plum Pudding
-
-  2 cups sifted flour
-  2 teaspoons Calumet Baking Powder
-  ½ teaspoon soda
-  ½ teaspoon salt
-  ½ teaspoon cinnamon
-  ¼ teaspoon allspice
-  ½ teaspoon nutmeg
-  ¼ cup chopped figs
-  ½ cup raisins
-  ½ cup currants
-  ¼ cup sliced citron
-  ¼ cup candied cherries, quartered
-  1 tablespoon candied orange peel, chopped
-  ¼ cup blanched and chopped almonds
-  ½ cup chopped apple
-  ½ cup chopped suet
-  ½ cup molasses
-  2 eggs, well beaten
-  ½ cup milk
-
-Sift flour once, measure, add baking powder, soda, salt, and spices, and
-sift together three times. Sift ½ cup of flour mixture over dried and
-preserved fruits and nuts, and mix well. Combine apple, suet, molasses,
-eggs, and milk; add to flour mixture and beat thoroughly. Add fruit and
-nuts. Turn into greased molds, filling them ⅔ full; cover tightly. Steam
-about 3 hours. Serve hot with Butterscotch Hard Sauce (page 18). Serves
-12.
-
-
-                          Steamed Bran Pudding
-
-  1 cup sifted flour
-  2¼ teaspoons Calumet Baking Powder
-  ½ teaspoon salt
-  1 cup Post’s Whole Bran
-  ⅓ cup brown sugar, firmly packed
-  1 cup raisins, finely cut
-  1 egg, well beaten
-  ¼ cup molasses
-  ⅓ cup melted butter or other shortening
-  1 cup milk
-
-Sift flour once, measure, add baking powder and salt, and sift again.
-Add Post’s Whole Bran, sugar, and raisins; mix well. Combine egg,
-molasses, shortening, and milk; add to flour mixture and beat
-thoroughly. Turn into greased molds, filling them ⅔ full; cover tightly.
-Steam 2 to 3 hours, depending upon size of mold; steam individual molds
-1 hour and 20 minutes. Serve hot with fruit sauce or Butterscotch Hard
-Sauce (page 18), as desired. Serves 8 to 10.
-
-
-
-
-                             Get this book—
-                        “All About Home Baking”
-
-
-    [Illustration: Calumet Double Acting Baking Powder]
-
-_Learn the whole art of baking in 23 easy picture-lessons!_
-
-
-          Almost like a movie ... these step-by-step pictures!
-
-    [Illustration: 1 _Chocolate is melted over water to prevent
-    scorching_]
-
-    [Illustration: 2 _Beat egg; add to creamed mixture and mix well_]
-
-    [Illustration: 3 _Blend chocolate with butter, sugar, and egg
-    mixture_]
-
-    [Illustration: 4 _Bake chocolate cake at slightly lower
-    temperature_]
-
-Recipes alone can never tell you all the things you need to know for
-perfect baking. Not even the complete and carefully worded recipes in
-“The Calumet Book of Oven Triumphs.”
-
-It takes pictures and step-by-step directions to show you the fine
-points that make baking easy and invariably successful.
-
-“All About Home Baking” is a new book, just published this year, that
-brings you a _complete set_ of such baking pictures and directions.
-
-Tells you all the things that recipes have to take for granted—how to
-measure, sift, cream, beat, fold, prepare pans, regulate ovens. Why you
-should mix a white cake one way and a chocolate cake another. How to
-make biscuits flaky, waffles tender, muffins without tunnels. How and
-when to remove cakes from pans. Tricks in making perfect pie crust,
-never-fail frostings and meringues.
-
-Truly—the most helpful baking book you ever saw. 144 pages, with 156
-pictures ... 185 recipes in all, based on 23 key recipes. Glorious color
-plates ... 14 pages of menus and table-settings ... bound in washable
-cloth covers of yellow and blue. If you don’t think “All About Home
-Baking” is worth $1.00 ... just return it to us within one week and we
-will gladly send back your 25¢.
-
-Use the coupon—or if you do not wish to cut this book, write to the
-address given on the coupon, enclosing 25¢ in stamps or money order.
-
-
-
-
-  Frances Lee Barton, _Dept. OT_
-  General Foods, Battle Creek, Mich.
-
-Please send me your book, “All About Home Baking” for which I enclose
-25¢ (stamps or money order).
-
-  _Name_______________________
-
-  _Street_____________________
-
-  _City_______________State_______
-
- Print name and address plainly. This offer expires December 31, 1935;
-                          not good in Canada.
-
-
-
-
-                                 INDEX
-
-
-                                 CAKES
-      _Butter Cakes_                                                6-11
-          Apricot Upside Down Cake                                     9
-          Boston Cream Pie                                             6
-          Burnt Sugar Cake                                             9
-          Busy Day Cake                                                8
-          Calumet One-egg Cake                                         6
-          Chocolate Fudge Cake                                         7
-          Chocolate Ribbon Cake                                       10
-          Coconut Layer Cake                                           8
-          Currant Cup Cakes                                           11
-          Economical Gold Cake                                        10
-          Favorite Chocolate Layer Cake                                8
-          Favorite Cup Cakes                                           8
-          Favorite Jam Squares                                        11
-          Fruit Cake                                                  11
-          Gingerbread                                                 11
-          Hungarian Cream Cake                                        10
-          Lady Baltimore Cake                                          9
-          Louisiana Spice Cake                                         7
-          Miracle Cake                                                11
-          Orange Dessert Cake                                          6
-          Orange Layer Cake                                           11
-          Patty’s Birthday Cake                                        7
-          Pineapple Upside Down Cake                                   9
-          Plantation Marble Cake                                       7
-          Prize Devil’s Food Cake                                      8
-          Silver Cake                                                 10
-      _Sponge Cakes_                                               12-13
-          Chocolate Sponge Layer Cake                                 13
-          Chocolate Sponge Roll                                       13
-          Fruited Sponge Torte                                        13
-          Hot Milk Sponge Cake                                        12
-          Old-fashioned Jelly Roll                                    12
-          Orange Sponge Cake                                          13
-  COOKIES
-          Bran Drop Cookies                                           15
-          Brownies                                                    15
-          Calumet Sugar Cookies                                       14
-          Chocolate Indians                                           15
-          Coconut Vanities                                            15
-          Hermits                                                     15
-          Vanilla Nut Ice Box Cookies                                 14
-  FROSTINGS, FILLINGS, SAUCES
-          Burnt Sugar Frosting                                        16
-          Butter Frosting                                             17
-          Butterscotch Hard Sauce                                     18
-          Chocolate Butter Frosting                                   17
-          Chocolate Sauce                                             18
-          Chocolate Wonder Frosting                                   17
-          Custard Cream Filling                                       18
-          Fluffy Chocolate Sauce                                      18
-          Fudge Frosting                                              16
-          Hungarian Chocolate Frosting                                18
-          Lady Baltimore Frosting and Filling                         17
-          Lemon Coconut Filling                                       18
-          Luscious Orange Sauce                                       18
-          Orange Butter Frosting                                      17
-          Seven Minute Frosting                                       16
-          Snowy Lemon Frosting                                        17
-  QUICK BREADS
-      _Biscuits_                                                   19-20
-          Calumet Baking Powder Biscuits                              19
-          Cheese Biscuits                                             20
-          Cream Scones                                                20
-          Crusty Baking Powder Biscuits                               20
-          Emergency Biscuits                                          19
-          Holiday Fruit Scones                                        20
-          Lemon Tea Biscuits                                          20
-          Pimiento Cheese Biscuits                                    20
-          Prize Baking Powder Biscuits                                19
-      _Rolls and Bread_                                            21-23
-          Calumet Pocketbook Rolls                                    21
-          Corn Bread                                                  23
-          Crescent Rolls                                              22
-          Crusty Corn Sticks                                          23
-          Finger Rolls                                                22
-          Fruit Bread                                                 23
-          Knots                                                       22
-          Muffin-rolls                                                22
-          Novelty Rolls                                               22
-          Poppy Seed Rolls                                            22
-          Quick Cinnamon Rolls                                        22
-          Quick Coffee Cake                                           23
-          Sandwich Nut Bread                                          23
-          Southern Spoon Bread                                        23
-          Swedish Tea Rolls                                           21
-          Whole Bran Brown Bread                                      22
-      _Muffins_                                                    24-25
-          Apricot Muffins                                             24
-          Bacon Muffins                                               24
-          Blueberry Muffins                                           25
-          Bran Muffins                                                25
-          Calumet Muffins                                             24
-          Corn Muffins                                                25
-          Cranberry Muffins                                           25
-          Currant Muffins                                             24
-          Date Muffins                                                24
-          Fruited Bran Gems                                           25
-          Grape-Nuts Orange Muffins                                   25
-          Nut Muffins                                                 24
-          Prune Muffins                                               24
-          Raisin Spice Muffins                                        24
-          Surprise Muffins                                            24
-      _Griddle Cakes_                                                 27
-          Bran Griddle Cakes                                          27
-          Corn Griddle Cakes                                          27
-          Grape-Nuts Flakes Griddle Cakes                             27
-          Griddle Cakes                                               27
-          Rolled Pancakes                                             27
-      _Waffles_                                                    26-27
-          Cheese Waffles                                              26
-          Chocolate Waffles                                           27
-          Ham Waffles                                                 26
-          Orange Waffles                                              26
-          Waffles                                                     26
-  PUDDINGS, PIES, AND OTHER FAVORITES
-      _Puddings_                                                   28-31
-          Cherry Cobbler                                              31
-          Chocolate Coronet Pudding                                   28
-          Christmas Plum Pudding                                      31
-          Delicious Cottage Pudding                                   29
-          Plum Rolls                                                  29
-          Steamed Bran Pudding                                        31
-      _Pies_                                                       30-31
-          Calumet Pie Crust                                           30
-          Chocolate Cream Pie                                         30
-          Deep-dish Apple Pie                                         31
-          Lemon Meringue Pie                                          30
-          Red Cherry Pie                                              30
-      _Other Favorites_                                            28-29
-          Chicken Pot Pie                                             29
-          Doughnuts                                                   28
-          Individual Strawberry Shortcakes                            29
-
-    [Illustration: Back cover]
-
-
-
-
-                          Transcriber’s Notes
-
-
-—Silently corrected a few typos.
-
-—Retained publication information from the printed edition: this eBook
-  is public-domain in the country of publication.
-
-—In the text versions only, text in italics is delimited by
-  _underscores_.
-
-
-
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