diff options
| -rw-r--r-- | .gitattributes | 4 | ||||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 | ||||
| -rw-r--r-- | old/65398-0.txt | 3000 | ||||
| -rw-r--r-- | old/65398-0.zip | bin | 28865 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h.zip | bin | 860056 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/65398-h.htm | 3850 | ||||
| -rw-r--r-- | old/65398-h/images/cover.jpg | bin | 84101 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p01.jpg | bin | 18373 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p01a.jpg | bin | 17310 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p02.jpg | bin | 15670 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p02a.jpg | bin | 25815 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p02c.jpg | bin | 26141 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p02d.jpg | bin | 25458 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p02e.jpg | bin | 14264 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p03.jpg | bin | 18710 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p03a.jpg | bin | 18069 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p03c.jpg | bin | 20083 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p03d.jpg | bin | 18970 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p04.jpg | bin | 39227 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p05.jpg | bin | 37417 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p06.jpg | bin | 38316 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p07.jpg | bin | 35659 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p08.jpg | bin | 31692 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p09.jpg | bin | 43638 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p10.jpg | bin | 42800 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p11.jpg | bin | 34687 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p12.jpg | bin | 36374 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p13.jpg | bin | 14827 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p13a.jpg | bin | 12743 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p13b.jpg | bin | 14883 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p13c.jpg | bin | 16646 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p13d.jpg | bin | 16472 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/p20.jpg | bin | 91201 -> 0 bytes | |||
| -rw-r--r-- | old/65398-h/images/spine.jpg | bin | 10708 -> 0 bytes |
35 files changed, 17 insertions, 6850 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..bbdf570 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65398 (https://www.gutenberg.org/ebooks/65398) diff --git a/old/65398-0.txt b/old/65398-0.txt deleted file mode 100644 index 16c93fa..0000000 --- a/old/65398-0.txt +++ /dev/null @@ -1,3000 +0,0 @@ -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_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK THE CALUMET BOOK OF OVEN -TRIUMPHS! *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for an eBook, except by following -the terms of the trademark license, including paying royalties for use -of the Project Gutenberg trademark. If you do not charge anything for -copies of this eBook, complying with the trademark license is very -easy. You may use this eBook for nearly any purpose such as creation -of derivative works, reports, performances and research. Project -Gutenberg eBooks may be modified and printed and given away--you may -do practically ANYTHING in the United States with eBooks not protected -by U.S. copyright law. Redistribution is subject to the trademark -license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country other than the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - 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. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm website -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that: - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from the Project Gutenberg Literary Archive Foundation, the manager of -the Project Gutenberg-tm trademark. Contact the Foundation as set -forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - -Section 3. Information about the Project Gutenberg Literary -Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non-profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's business office is located at 809 North 1500 West, -Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up -to date contact information can be found at the Foundation's website -and official page at www.gutenberg.org/contact - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without -widespread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine-readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our website which has the main PG search -facility: www.gutenberg.org - -This website includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. diff --git a/old/65398-0.zip b/old/65398-0.zip Binary files differdeleted file mode 100644 index 8ad61d0..0000000 --- a/old/65398-0.zip +++ /dev/null diff --git a/old/65398-h.zip b/old/65398-h.zip Binary files differdeleted file mode 100644 index db1f9d1..0000000 --- a/old/65398-h.zip +++ /dev/null diff --git a/old/65398-h/65398-h.htm b/old/65398-h/65398-h.htm deleted file mode 100644 index 016cb64..0000000 --- a/old/65398-h/65398-h.htm +++ /dev/null @@ -1,3850 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> -<meta http-equiv="Content-Type" content="text/html;charset=utf-8" /> -<meta http-equiv="Content-Style-Type" content="text/css" /> -<meta name="viewport" content="width=device-width, initial-scale=1.0" /> -<title>The Calumet Book of Oven Triumphs!, by General Foods Corporation—a Project Gutenberg eBook</title> -<meta name="author" content="General Foods Corporation" /> -<meta name="pss.pubdate" content="1934" /> -<link rel="coverpage" href="images/cover.jpg" /> -<link rel="spine" href="images/spine.jpg" /> -<link rel="schema.DC" href="http://dublincore.org/documents/1998/09/dces/" /> -<meta name="DC.Title" content="The Calumet Book of Oven Triumphs!" /> -<meta name="DC.Language" content="en" /> -<meta name="DC.Format" content="text/html" /> -<meta name="DC.Created" content="1934" /> -<meta name="DC.Creator" content="General Foods Corporation" /> -<style type="text/css"> -/* == GLOBAL MARKUP == */ -body, table.twocol tr td { margin-left:2em; margin-right:2em; } /* BODY */ -.box { border-style:double; margin-bottom:2em; max-width:30em; margin-right:auto; margin-left:auto; margin-top:2em; clear:both; } -.box div.box { border-style:solid; margin-right:auto; margin-left:auto; max-width:26em; } -.box p { margin-right:1em; margin-left:1em; } -.box dl { margin-right:1em; margin-left:1em; } -h1, h2, h5, h6, .titlepg p { text-align:center; clear:both; text-indent:0; } /* HEADINGS */ -h2 { margin-top:1.5em; margin-bottom:1em; font-size:120%; text-align:center; } -h2 .small { font-size:100%; } -h2+h2 { margin-top:3.5em; } -h1 { margin-top:3em; } -h1 .likep { font-weight:normal; font-size:50%; } -div.box h1 { margin-top:1em; margin-left:.5em; margin-right:.5em; } -h3 { margin-top:2.5em; text-align:center; font-size: 110%; clear:both; } -h4, h5 { font-size:100%; text-align:right; clear:right; } -h6 { font-size:100%; } -h6.var { font-size:80%; font-style:normal; } -.titlepg { margin-left:auto; margin-right:auto; border-style:double; clear:both; } -span.chaptertitle { font-style:normal; display:block; text-align:center; font-size:150%; text-indent:0; } -.tblttl { text-align:center; text-indent:0;} -.tblsttl { text-align:center; font-variant:small-caps; text-indent:0; } - -pre sub.ms { width:4em; letter-spacing:1em; } -pre { margin-top:1em; margin-bottom:1em; } -table.fmla { text-align:center; margin-top:0em; margin-bottom:0em; margin-left:0em; margin-right:0em; } -table.inline, table.symbol { display: inline-table; vertical-align: middle; } -td.cola { text-align:left; vertical-align:100%; } -td.colb { text-align:justify; } - -p, blockquote, div.p, div.bq { text-align:justify; } /* PARAGRAPHS */ -div.p, div.bq { margin-top:1em; margin-bottom:1em; } -blockquote, .bq { margin-left:1em; margin-right:0em; } -.verse { font-size:100%; } -p.indent {text-indent:2em; text-align:left; } -p.tb, p.tbcenter, verse.tb, blockquote.tb { margin-top:2em; } - -span.pb, div.pb, dt.pb, p.pb /* PAGE BREAKS */ -{ text-align:right; float:right; margin-right:0em; clear:right; } -div.pb { display:inline; } -.pb, dt.pb, dl.toc dt.pb, dl.tocl dt.pb, dl.undent dt.pb, dl.index dt.pb { text-align:right; float:right; margin-left: 1.5em; - margin-top:.5em; margin-bottom:.5em; display:inline; text-indent:0; - font-size:80%; font-style:normal; font-weight:bold; - color:gray; border:1px solid gray;padding:1px 3px; } -div.index .pb { display:block; } -.bq div.pb, .bq span.pb { font-size:90%; margin-right:2em; } - -div.img, body a img {text-align:center; margin-left:auto; margin-right:auto; margin-top:2em; margin-bottom:2em; clear:right; } -img { max-width:100%; height:auto; } - -sup, a.fn { font-size:75%; vertical-align:100%; line-height:50%; font-weight:normal; } -h3 a.fn { font-size:65%; } -a.fn { font-style:normal; } -sub { font-size:75%; } -.center, .tbcenter { text-align:center; clear:both; text-indent:0; } /* TEXTUAL MARKUP */ -span.center { display:block; } -table.center { clear:both; margin-right:auto; margin-left:auto; } -table.center tr td.l, table.center tr th.l {text-align:left; margin-left:0em; } -table.center tr td.j {text-align:justify; } -table.center tr td.ltab { text-align:left; width:1.5em; } -table.center tr td.t {text-align:left; text-indent:1em; } -table.center tr td.t2 {text-align:left; text-indent:2em; } -table.center tr td.r, table.center tr th.r {text-align:right; } -table.center tr th.rx { width:4.5em; text-align:right; } -table.center tr th {vertical-align:bottom; } -table.center tr td {vertical-align:top; } -table.inline, table.symbol { display: inline-table; vertical-align: middle; } - -p { clear:left; } -.small, .lsmall { font-size:90%; } -.smaller { font-size:80%; } -.smallest { font-size:67%; } -.larger { font-size:150%; } -.large { font-size:125%; } -.xlarge { font-size:150%; } -.xxlarge { font-size:200%; } -.gs { letter-spacing:1em; } -.gs3 { letter-spacing:2em; } -.gslarge { letter-spacing:.3em; font-size:110%; } -.sc { font-variant:small-caps; font-style:normal; } -.cur { font-family:cursive; } -.unbold { font-weight:normal; } -.xo { position:relative; left:-.3em; } -.over { text-decoration: overline; display:inline; } -hr { width:20%; margin-left:40%; } -hr.dwide { margin-top:0; margin-bottom:0; width:90%; margin-left:5%; clear:right; } -hr.double { margin-top:0; margin-bottom:0; width:100%; margin-left:0; margin-right:0; } -hr.f { margin-top:0; margin-bottom:0; width:100%; margin-left:0; } -.jl { text-align:left; } -.jr, .jri { text-align:right; min-width:2em; display:inline-block; float:right; } -.pcap .jri { font-size:80%; } -.jr1 { text-align:right; margin-right:2em; } -h1 .jr { margin-right:.5em; } -.ind1 { text-align:left; margin-left:2em; } -.u { text-decoration:underline; } -.hst { margin-left:2em; } -.hst2 { margin-left:4em; } -.rubric { color:red; } -.blue { color:blue; background-color:white; } -.purple { color:purple; background-color:white; } -.green { color:green; background-color:white; } -.yellow { color:yellow; background-color:white; } -.orange { color:#ffa500; background-color:white; } -.brown { color:brown; background-color:white; } -.white { color:white; background-color:black; margin-left:1em; margin-right:1em; max-width:28em; } -.cnwhite { color:white; background-color:black; min-width:2em; display:inline-block; - text-align:center; font-weight:bold; font-family:sans-serif; } -.cwhite { color:white; background-color:black; text-align:center; font-weight:bold; - font-family:sans-serif; } -ul li { text-align:justify; } -u.dbl { text-decoration:underline; } -.ss { font-family:sans-serif; font-weight:bold; } -.ssn { font-family:sans-serif; font-weight:normal; } -p.revint { margin-left:2em; text-indent:-2em; } -.box p.revint { margin-left:3em; } -p.revint2 { margin-left:5em; text-indent:-3em; } -p.revint2 .cn { min-width:2.5em; text-indent:0; text-align:left; display:inline-block; margin-right:.5em; } -i .f { font-style:normal; } -.b { font-weight:bold; } -.i { font-style:italic; } -.f { font-style:italic; font-weight:bold; } - -dd.t { text-align:left; margin-left: 5.5em; } -dl.toc { clear:both; margin-top:1em; } /* CONTENTS (.TOC) */ -dl.toc dt.center { text-align:center; clear:both; margin-top:3em; margin-bottom:1em; text-indent:0;} -.toc dt { text-align:right; clear:both; } -.toc dt.just { text-align:justify; margin-left:2em; margin-right:2em; } -.toc dd { text-align:right; clear:both; } -.toc dd.ddt, .toc dd.t { text-align:right; clear:both; margin-left:4em; } -.toc dd.ddt2,.toc dd.t2 { text-align:right; clear:both; margin-left:5em; } -.toc dd.ddt3 { text-align:right; clear:both; margin-left:6em; } -.toc dd.ddt4 { text-align:right; clear:both; margin-left:7em; } -.toc dd.ddt5 { text-align:right; clear:both; margin-left:8em; } -.toc dd.note { text-align:justify; clear:both; margin-left:5em; text-indent:-1em; margin-right:3em; } -.toc dt .xxxtest {width:17em; display:block; position:relative; left:4em; } -.toc dt a, -.toc dd a, -.toc dt span.left, -.toc dt span.lsmall, -.toc dd span.left { text-align:left; clear:right; float:left; } -.toc dt a span.cn { width:4em; text-align:right; margin-right:.7em; float:left; } -.toc dt.sc { text-align:right; clear:both; } -.toc dt.scl { text-align:left; clear:both; font-variant:small-caps; } -.toc dt.sct { text-align:right; clear:both; font-variant:small-caps; margin-left:1em; } -.toc dt .jl, .toc dd .jl { text-align:left; float:left; clear:both; font-variant:normal; } -.toc dt.scc { text-align:center; clear:both; font-variant:small-caps; text-indent:0; } -.toc dt span.lj, span.lj { text-align:left; display:block; float:left; } -.toc dd.center { text-align:center; text-indent:0; } -dd.tocsummary {text-align:justify; margin-right:2em; margin-left:2em; } -dd.center .sc {display:block; text-align:center; text-indent:0; } -/* BOX CELL */ -td.top { border-top:1px solid; width:.5em; height:.8em; } -td.bot { border-bottom:1px solid; width:.5em; height:.8em; } -td.rb { border:1px solid; border-left:none; width:.5em; height:.8em; } -td.lb { border:1px solid; border-right:none; width:.5em; height:.8em; } -td span.cellt { text-indent:1em; } -td span.cellt2 { text-indent:2em; } -td span.cellt3 { text-indent:3em; } -td span.cellt4 { text-indent:4em; } - -/* INDEX (.INDEX) */ -dl.index { clear:both; } -.index dt { margin-left:2em; text-indent:-2em; text-align:left; } -.index dd { margin-left:4em; text-indent:-2em; text-align:left; } -.index dd.t { margin-left:6em; text-indent:-2em; text-align:left; } -.index dt.center {text-align:center; text-indent:0; } - dl.indexlr { clear:both; margin-left:auto; margin-right:auto; max-width:30em; } - dl.indexlr dt, dl.indexlr dd { clear:both; text-align:right; text-indent:0; } - dl.indexlr dt { margin-left:0em; } - dl.indexlr dd { margin-left:1em; } - dl.indexlr dd.t { margin-left:2em; } - dl.indexlr dt.jl { text-align:left; font-weight:bold; } - dl.indexlr span.jl { text-align:left; display:block; float:left; } - dl.indexlr dt.center {text-align:left; text-indent:0; margin-left:0em; } -.ab, .ab1, .ab2 { -font-weight:bold; text-decoration:none; -border-style:solid; border-color:gray; border-width:1px; -margin-right:0px; margin-top:5px; display:inline-block; text-align:center; text-indent:0; } -.ab { width:1em; } -.ab2 { width:1.5em; } -a.gloss { background-color:#f2f2f2; border-bottom-style:dotted; text-decoration:none; border-color:#c0c0c0; color:inherit; } - /* FOOTNOTE BLOCKS */ -div.notes p { margin-left:1em; text-indent:-1em; text-align:justify; } - -dl.undent dd { margin-left:3em; text-indent:-2em; text-align:justify; } -dl.undent dt { margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.undent dd.t { margin-left:4em; text-indent:-2em; text-align:justify; } -dl.undent dd.t2 { margin-left:5em; text-indent:-2em; text-align:justify; } - /* POETRY LINE NUMBER */ -.lnum { text-align:right; float:right; margin-left:.5em; display:inline; } - -.hymn { text-align:left; } /* HYMN AND VERSE: HTML */ -.verse { text-align:left; margin-top:1em; margin-bottom:1em; margin-left:0em; font-size:90%; font-weight:bold; } -.versetb { text-align:left; margin-top:2em; margin-bottom:1em; margin-left:0em; } -.originc { text-align:center; text-indent:0; } -.subttl { text-align:center; font-size:80%; text-indent:0; } -.srcttl { text-align:center; font-size:80%; text-indent:0; font-weight:bold; } -p.lc { text-indent:0; text-align:center; margin-top:0; margin-bottom:0; } -p.t0, p.l { margin-left:4em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.lb { margin-left:4em; text-indent:-3em; margin-top:2em; margin-bottom:0; text-align:left; } -p.tw, div.tw, .tw { margin-left:1em; text-indent:-1em; margin-top:0; margin-bottom:0; text-align:left; } -p.t, div.t, .t { margin-left:5em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t2, div.t2, .t2 { margin-left:6em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t3, div.t3, .t3 { margin-left:7em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t4, div.t4, .t4 { margin-left:8em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t5, div.t5, .t5 { margin-left:9em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t6, div.t6, .t6 { margin-left:10em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t7, div.t7, .t7 { margin-left:11em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t8, div.t8, .t8 { margin-left:12em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t9, div.t9, .t9 { margin-left:13em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t10, div.t10,.t10 { margin-left:14em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t11, div.t11,.t11 { margin-left:15em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t12, div.t12,.t12 { margin-left:16em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t13, div.t13,.t13 { margin-left:17em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t14, div.t14,.t14 { margin-left:18em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.t15, div.t15,.t15 { margin-left:19em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.lr, div.lr, span.lr { display:block; margin-left:0em; margin-right:1em; margin-top:0; margin-bottom:0; text-align:right; } -dt.lr { width:100%; margin-left:0em; margin-right:0em; margin-top:0; margin-bottom:0; margin-top:1em; text-align:right; } -dl dt.lr a { text-align:left; clear:left; float:left; } - -.fnblock { margin-top:2em; margin-bottom:2em; } -.fndef, p.fn { text-align:justify; margin-top:1.5em; margin-left:1.5em; text-indent:-1.5em; } -.fndef p.fncont, .fndef dl { margin-left:0em; text-indent:0em; } -.fnblock div.fncont { margin-left:1.5em; text-indent:0em; margin-top:1em; text-align:justify; } -.fnblock dl { margin-top:0; margin-left:4em; text-indent:-2em; } -.fnblock dt { text-align:justify; } -dl.catalog dd { font-style:italic; } -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:80%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of The Calumet Book of Oven Triumphs!, by General Foods Corporation</div> - -<div style='display:block; margin:1em 0'> -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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. 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. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: The Calumet Book of Oven Triumphs!</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: General Foods Corporation</div> - -<div style='display:block; margin:1em 0'>Release Date: May 21, 2021 [eBook #65398]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE CALUMET BOOK OF OVEN TRIUMPHS! ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="The Calumet Book of Oven Triumphs!" width="500" height="767" /> -</div> -<div class="box"> -<h1><i>The Calumet Book of Oven Triumphs!</i></h1> -<p class="center smaller"><span class="sc">Copyright 1934</span> -<br />GENERAL FOODS CORPORATION -<br /><span class="sc">Form 516</span> -<br /><span class="smaller">PRINTED IN U.S.A.</span></p> -</div> -<div class="pb" id="Page_1">1</div> -<h2 id="c1"><span class="small"><i class="xlarge">All your baking can be perfect</i></span></h2> -<hr class="dwide" /> -<div class="img" id="fig1"> -<img src="images/p01.jpg" alt="" width="380" height="300" /> -<p class="pcap"><i>Velvet-soft and velvet-fine—every cake</i></p> -</div> -<p>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”!</p> -<p>“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.</p> -<p>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!</p> -<p>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!</p> -<div class="img" id="fig2"> -<img src="images/p01a.jpg" alt="" width="386" height="300" /> -<p class="pcap"><i>Light, tender, golden brown—every -biscuit</i></p> -</div> -<p>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.</p> -<p>But thick or thin, sweet or tangy, -the best biscuits the country over -are light and tender biscuits—perfectly -leavened biscuits.</p> -<p>Calumet, the modern Double-Acting -Baking Powder, will show -you the way to biscuits light as -air, delicately brown and tender. -And on pages <a href="#Page_19">19</a> to 20 are tested -Calumet recipes, based on Calumet’s -marvelously economical proportion, -for any type of biscuit you -prefer to make and serve.</p> -<p>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!</p> -<div class="pb" id="Page_2">2</div> -<h2 id="c2"><span class="small">CALUMET’S DOUBLE-ACTION</span> -<br /><i class="smaller">What it means to your baking!</i></h2> -<h3 id="c3">First Action</h3> -<div class="img" id="fig3"> -<img src="images/p02.jpg" alt="" width="400" height="300" /> -<p class="pcap"><i>Just enough leavening in -the mixing bowl</i></p> -</div> -<p>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....</p> -<h3 id="c4">Second Action</h3> -<div class="img" id="fig4"> -<img src="images/p02a.jpg" alt="" width="400" height="300" /> -<p class="pcap"><i>—just enough leavening -in the oven</i></p> -</div> -<p>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.</p> -<hr /> -<p>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!</p> -<p>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.</p> -<p>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.</p> -<div class="pb" id="Page_3">3</div> -<h2 id="c5"><span class="small"><i class="smaller">Such a comfort to busy women!</i></span> -<br />CALUMET BATTERS CAN WAIT</h2> -<div class="img" id="fig5"> -<img src="images/p02c.jpg" alt="" width="388" height="300" /> -<p class="pcap"><i>Mix batter ... wrap tightly</i></p> -</div> -<div class="img" id="fig6"> -<img src="images/p02d.jpg" alt="" width="382" height="300" /> -<p class="pcap"><i>Store in a cold place</i></p> -</div> -<div class="img" id="fig7"> -<img src="images/p02e.jpg" alt="" width="500" height="150" /> -<p class="pcap"><i>Bake when you please ... without last minute bustle</i></p> -</div> -<p>Cake Batter on hand in the icebox! Muffin batter! Cooky dough! -Ready to slip into the oven and bake whenever you want them.</p> -<p>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.</p> -<p>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.</p> -<p>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 <a href="#Page_11">page 11</a> for a large quantity cake recipe that will give you -batter for three quick desserts—a real Miracle Cake.</p> -<p class="revint">1. Mix Calumet batter, pour in pan; cover -tightly, first with a damp cloth, and then -with waxed paper. Tie securely.</p> -<p class="revint">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.</p> -<p class="revint">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.</p> -<div class="pb" id="Page_4">4</div> -<h2 id="c6"><span class="small">REMEMBER THESE POINTS</span> -<br /><i class="smaller">whenever you bake.</i></h2> -<div class="img" id="fig8"> -<img src="images/p03.jpg" alt="" width="394" height="300" /> -<p class="pcap"><i>Sift flour before measuring—fill -cup lightly</i></p> -</div> -<div class="img" id="fig9"> -<img src="images/p03a.jpg" alt="" width="392" height="300" /> -<p class="pcap"><i>Measure baking powder exactly—a -level teaspoon</i></p> -</div> -<p class="revint"><i class="b large">Do</i> 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.</p> -<p class="revint"><i class="b large">Do</i> 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.</p> -<p class="revint"><i class="b large">Don’t</i> 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.</p> -<div class="pb" id="Page_5">5</div> -<h2 id="c7"><span class="small">THESE ARE BASIC RULES</span> -<br /><i class="smaller">for surest, best results</i>!</h2> -<div class="img" id="fig10"> -<img src="images/p03c.jpg" alt="" width="393" height="300" /> -<p class="pcap"><i>A bit of care brings results -in preparing pans</i></p> -</div> -<div class="img" id="fig11"> -<img src="images/p03d.jpg" alt="" width="394" height="300" /> -<p class="pcap"><i>Watch your baking temperatures—finally, -test the cake</i></p> -</div> -<p class="revint"><i class="b large">Do</i> 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 <i>level</i>.</p> -<p class="revint"><i class="b large">Do</i> mix carefully. Follow exactly the mixing directions given in -each recipe. The way you combine and handle your ingredients -is important.</p> -<p class="revint"><i class="b large">Do</i> 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.</p> -<p class="revint"><i class="b large">Do</i> 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.</p> -<p class="revint"><i class="b large">Don’t</i> 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.</p> -<div class="pb" id="Page_6">6</div> -<h2 id="c8"><span class="small"><i class="smaller">“Velvety crumb” in all your Calumet</i></span> -<br />BUTTER CAKES</h2> -<div class="img" id="fig12"> -<img src="images/p04.jpg" alt="" width="500" height="363" /> -<p class="pcap"><i>See the fine even grain—the velvet-soft texture!</i></p> -</div> -<h3 id="c9">Calumet One-egg Cake</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">1 egg, unbeaten</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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 (<a href="#Page_17">page 17</a>) on top and sides of cake.</p> -<p>This cake may be baked in two -greased 8-inch layer pans in moderate -oven (375°F.) 25 minutes.</p> -<h3 id="c10">Orange Dessert Cake</h3> -<p>Use recipe for <a href="#c9">Calumet One-egg Cake</a>. 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.</p> -<h3 id="c11">Boston Cream Pie</h3> -<p>Use recipe for <a href="#c9">Calumet One-egg Cake</a>. Bake in two -greased 9-inch layer pans in moderate -oven (375°F.) 25 minutes. -Spread Custard Cream Filling -(<a href="#Page_18">page 18</a>) between layers. Sift -powdered sugar over top.</p> -<div class="pb" id="Page_7">7</div> -<h3 id="c12">Chocolate Fudge Cake -<br /><span class="smaller">(1 egg)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">2 squares Baker’s Unsweetened Chocolate, melted</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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 (<a href="#Page_16">page 16</a>), or -Hungarian Chocolate Frosting -(<a href="#Page_18">page 18</a>) on top and sides of cake.</p> -<h3 id="c13">Plantation Marble Cake -<br /><span class="smaller">(2 eggs)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">⅔ cup milk</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">½ teaspoon cloves</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">2 tablespoons molasses</p> -</div> -<p>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 (<a href="#Page_17">page 17</a>) on top and -sides of cake.</p> -<h3 id="c14">Louisiana Spice Cake -<br /><span class="smaller">(2 eggs)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ teaspoon ginger</p> -<p class="t0">1½ teaspoons cinnamon</p> -<p class="t0">¾ teaspoon cloves</p> -<p class="t0">¾ teaspoon nutmeg</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">3 tablespoons molasses</p> -<p class="t0">7 tablespoons cold coffee</p> -</div> -<p>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 (<a href="#Page_17">page 17</a>) between layers -and on top of cake.</p> -<h3 id="c15">Patty’s Birthday Cake -<br /><span class="smaller">(2 egg whites)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 egg whites, unbeaten</p> -<p class="t0">¾ cup milk</p> -<p class="t0">¼ teaspoon vanilla</p> -<p class="t0">¼ teaspoon almond extract</p> -</div> -<p>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 (<a href="#Page_16">page 16</a>) on top -and sides of cake; sprinkle with -Baker’s Coconut, Southern Style, -tinted a delicate pink. Insert tiny -pink candles in frosted cake.</p> -<div class="pb" id="Page_8">8</div> -<h3 id="c16">Favorite Chocolate Layer Cake -<br /><span class="smaller">(2 eggs)</span></h3> -<div class="verse"> -<p class="t0">2¼ cups sifted Swans Down Cake Flour</p> -<p class="t0">2¼ teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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 -(<a href="#Page_16">page 16</a>) between layers and -on top and sides of cake.</p> -<h3 id="c17">Favorite Cup Cakes</h3> -<p>Use recipe for <a href="#c16">Favorite Chocolate Layer Cake</a>. 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 (<a href="#Page_17">page 17</a>), -or Burnt Sugar Frosting (<a href="#Page_16">page 16</a>). Makes 2 dozen cakes.</p> -<h3 id="c18">Busy Day Cake -<br /><span class="smaller">(3 eggs)</span></h3> -<div class="verse"> -<p class="t0">3 cups sifted Swans Down Cake Flour</p> -<p class="t0">4 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1⅔ cups sugar</p> -<p class="t0">½ cup softened butter or other shortening</p> -<p class="t0">3 eggs, well beaten</p> -<p class="t0">1¼ cups milk</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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 (<a href="#Page_17">page 17</a>) between layers -and on top of cake.</p> -<h3 id="c19">Coconut Layer Cake -<br /><span class="smaller">(3 eggs)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅔ cup butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">3 egg yolks, well beaten</p> -<p class="t0">⅓ cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">3 egg whites, stiffly beaten</p> -<p class="t0">1 can Baker’s Coconut, Southern Style</p> -</div> -<p>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 (<a href="#Page_16">page 16</a>) between layers -and on top and sides of cake. -Sprinkle each layer and outside of -cake with coconut while frosting -is still soft.</p> -<h3 id="c20">Prize Devil’s Food Cake -<br /><span class="smaller">(3 eggs)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2¾ teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">⅔ cup butter or other shortening</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">3 eggs, well beaten</p> -<p class="t0">3 squares Baker’s Unsweetened Chocolate, melted</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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 (<a href="#Page_16">page 16</a>) between layers -and on top and sides of cake.</p> -<div class="pb" id="Page_9">9</div> -<h3 id="c21">Burnt Sugar Cake -<br /><span class="smaller">(3 eggs)</span></h3> -<div class="verse"> -<p class="t0">½ cup sugar</p> -<p class="t0">¼ cup hot water</p> -</div> -<div class="verse"> -<p class="t0">3 cups sifted Swans Down Cake Flour</p> -<p class="t0">3 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">3 egg yolks, well beaten</p> -<p class="t0">1 cup water</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">2 tablespoons caramelized sugar syrup</p> -<p class="t0">3 egg whites, stiffly beaten</p> -</div> -<p>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.</p> -<p>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 (<a href="#Page_16">page 16</a>), made -with remaining caramelized sugar -syrup, between layers and on top -and sides of cake.</p> -<h3 id="c22">Pineapple Upside Down Cake</h3> -<p>Use recipe for <a href="#c24">Apricot Upside Down Cake</a>, 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.</p> -<h3 id="c23">Lady Baltimore Cake -<br /><span class="smaller">(3 egg whites)</span></h3> -<div class="verse"> -<p class="t0">3 cups sifted Swans Down Cake Flour</p> -<p class="t0">3 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">½ cup milk</p> -<p class="t0">½ cup water</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">¼ teaspoon almond extract</p> -<p class="t0">3 egg whites, stiffly beaten</p> -</div> -<p>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 (<a href="#Page_17">page 17</a>) between -layers, and Frosting over cake.</p> -<h3 id="c24">Apricot Upside Down Cake -<br /><span class="smaller">(1 egg)</span></h3> -<div class="verse"> -<p class="t0">1¼ cups sifted Swans Down Cake Flour</p> -<p class="t0">1¼ teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">¾ cup granulated sugar</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">½ cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<div class="verse"> -<p class="t0">4 tablespoons butter</p> -<p class="t0">½ cup brown sugar, firmly packed</p> -<p class="t0">12 cooked apricots</p> -</div> -<p>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.</p> -<p>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.</p> -<div class="pb" id="Page_10">10</div> -<h3 id="c25">Chocolate Ribbon Cake -<br /><span class="smaller">(2 eggs and 2 egg yolks)</span></h3> -<div class="verse"> -<p class="t0">3 cups sifted Swans Down Cake Flour</p> -<p class="t0">3 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅔ cup butter or other shortening</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">2 eggs and 2 egg yolks, well beaten</p> -<p class="t0">1 cup milk</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">3 squares Baker’s Unsweetened Chocolate, melted and cooled</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">¼ cup hot water</p> -<p class="t0">½ teaspoon soda</p> -<p class="t0">2 tablespoons butter</p> -</div> -<p>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 (<a href="#Page_16">page 16</a>).</p> -<h3 id="c26">Hungarian Cream Cake -<br /><span class="smaller">(2 eggs)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1¼ cups heavy cream</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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 (<a href="#Page_18">page 18</a>).</p> -<h3 id="c27">Economical Gold Cake -<br /><span class="smaller">(3 egg yolks)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">3 egg yolks, beaten until thick and</p> -<p class="t0">lemon-colored</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 teaspoon vanilla, or</p> -<p class="t0">½ teaspoon orange extract</p> -</div> -<p>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 (<a href="#Page_18">page 18</a>) -between layers and Snowy Lemon -Frosting (<a href="#Page_17">page 17</a>) on top and -sides of cake. Sprinkle Baker’s Coconut, -Southern Style, over cake.</p> -<p>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.</p> -<h3 id="c28">Silver Cake -<br /><span class="smaller">(4 egg whites)</span></h3> -<div class="verse"> -<p class="t0">3 cups sifted Swans Down Cake Flour</p> -<p class="t0">3 teaspoons Calumet Baking Powder</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">1 cup milk</p> -<p class="t0">½ teaspoon lemon extract</p> -<p class="t0">4 egg whites, stiffly beaten</p> -</div> -<p>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 (<a href="#Page_17">page 17</a>) between layers -and on top and sides of cake.</p> -<div class="pb" id="Page_11">11</div> -<h3 id="c29">Miracle Cake -<br /><span class="smaller">(4 eggs)</span></h3> -<div class="verse"> -<p class="t0">4⅔ cups sifted Swans Down Cake Flour</p> -<p class="t0">4½ teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 cup butter or other shortening</p> -<p class="t0">2 cups sugar</p> -<p class="t0">4 eggs, well beaten</p> -<p class="t0">1½ cups milk</p> -<p class="t0">2 teaspoons vanilla</p> -</div> -<p>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.</p> -<p class="tb"><i><b>Orange Layer Cake.</b></i> 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 (<a href="#Page_17">page 17</a>) between layers -and on top and sides of cake.</p> -<p class="tb"><i><b>Favorite Jam Squares.</b></i> 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.</p> -<p class="tb"><i><b>Currant Cup Cakes.</b></i> 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.</p> -<h3 id="c30">Fruit Cake -<br /><span class="smaller">(10 eggs)</span></h3> -<div class="verse"> -<p class="t0">1 pound (4½ cups) sifted Swans Down Cake Flour</p> -<p class="t0">1 teaspoon Calumet Baking Powder</p> -<p class="t0">½ teaspoon cloves</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">½ teaspoon mace</p> -<p class="t0">1 pound butter or other shortening</p> -<p class="t0">1 pound brown sugar</p> -<p class="t0">10 eggs, well beaten</p> -<p class="t0">½ pound candied cherries</p> -<p class="t0">½ pound candied pineapple</p> -<p class="t0">1 pound dates, seeded and sliced</p> -<p class="t0">1 pound raisins</p> -<p class="t0">1 pound currants</p> -<p class="t0">½ pound citron, thinly sliced</p> -<p class="t0">½ pound candied orange and lemon peel</p> -<p class="t0">½ pound nut meats, chopped</p> -<p class="t0">1 cup honey</p> -<p class="t0">1 cup molasses</p> -<p class="t0">½ cup cider</p> -</div> -<p>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.</p> -<h3 id="c31">Gingerbread -<br /><span class="smaller">(1 egg)</span></h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon soda</p> -<p class="t0">2 teaspoons ginger</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅓ cup butter or other shortening</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">⅔ cup molasses</p> -<p class="t0">¾ cup sour milk or buttermilk</p> -</div> -<p>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.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c32"><span class="small"><i class="smaller">Thank Calumet for delicious and thrifty</i></span> -<br />SPONGE CAKES</h2> -<div class="img" id="fig13"> -<img src="images/p05.jpg" alt="" width="500" height="367" /> -<p class="pcap"><i>Sponge cakes are ideal cakes for children</i></p> -</div> -<h3 id="c33">Hot Milk Sponge Cake -<br /><span class="smaller">(3 eggs)</span></h3> -<div class="verse"> -<p class="t0">1 cup sifted Swans Down Cake Flour</p> -<p class="t0">1 teaspoon Calumet Baking Powder</p> -<p class="t0">3 eggs</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 teaspoons lemon juice</p> -<p class="t0">6 tablespoons hot milk</p> -</div> -<p>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.</p> -<h3 id="c34">Old-fashioned Jelly Roll -<br /><span class="smaller">(4 eggs)</span></h3> -<div class="verse"> -<p class="t0">¾ cup sifted Swans Down Cake Flour</p> -<p class="t0">¾ teaspoon Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">4 eggs</p> -<p class="t0">¾ cup sifted sugar</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">1 cup jelly (any flavor)</p> -</div> -<p>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.</p> -<div class="pb" id="Page_13">13</div> -<h3 id="c35">Orange Sponge Cake -<br /><span class="smaller">(2 eggs and 1 egg yolk)</span></h3> -<div class="verse"> -<p class="t0">1¼ cups sifted Swans Down Cake Flour</p> -<p class="t0">1¼ teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 cup sugar</p> -<p class="t0">1 tablespoon grated orange rind</p> -<p class="t0">2 eggs and 1 egg yolk</p> -<p class="t0">¼ cup orange juice</p> -<p class="t0">¼ cup water</p> -</div> -<p>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.</p> -<h3 id="c36">Chocolate Sponge Layer Cake -<br /><span class="smaller">(4 eggs)</span></h3> -<div class="verse"> -<p class="t0">1¼ cups sifted Swans Down Cake Flour</p> -<p class="t0">1¼ teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon soda</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">4 squares Baker’s Unsweetened Chocolate</p> -<p class="t0">1 cup milk</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">4 egg yolks, beaten until thick and lemon-colored</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">4 egg whites, stiffly beaten</p> -</div> -<p>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 (<a href="#Page_17">page 17</a>).</p> -<h3 id="c37">Chocolate Sponge Roll -<br /><span class="smaller">(4 eggs)</span></h3> -<div class="verse"> -<p class="t0">6 tablespoons sifted Swans Down Cake Flour</p> -<p class="t0">½ teaspoon Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¾ cup sifted sugar</p> -<p class="t0">4 egg whites, stiffly beaten</p> -<p class="t0">4 egg yolks, beaten until thick and lemon-colored</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">2 squares Baker’s Unsweetened Chocolate, melted</p> -</div> -<p>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 (<a href="#Page_16">page 16</a>) -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.</p> -<h3 id="c38">Fruited Sponge Torte -<br /><span class="smaller">(3 eggs)</span></h3> -<div class="verse"> -<p class="t0">1 cup sifted Swans Down Cake Flour</p> -<p class="t0">1 teaspoon Calumet Baking Powder</p> -<p class="t0">1 cup coarsely cut dates</p> -<p class="t0">1 cup broken walnut meats</p> -<p class="t0">1 cup sugar</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">3 egg yolks, well beaten</p> -<p class="t0">3 egg whites, stiffly beaten</p> -</div> -<p>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.</p> -<p>Chopped, blanched almonds may -be substituted for walnut meats in -this recipe, if desired.</p> -<div class="pb" id="Page_14">14</div> -<h2 id="c39"><span class="small"><i class="smaller">Calumet does wonders for favorite</i></span> -<br />COOKIES</h2> -<div class="img" id="fig14"> -<img src="images/p06.jpg" alt="" width="500" height="364" /> -<p class="pcap"><i>Store soft cookies and crisp cookies separately</i></p> -</div> -<h3 id="c40">Calumet Sugar Cookies</h3> -<div class="verse"> -<p class="t0">2¼ cups sifted flour</p> -<p class="t0">1½ teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">1½ teaspoons grated lemon rind</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1 tablespoon rich milk or cream</p> -</div> -<p>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.</p> -<h3 id="c41">Vanilla Nut Ice Box Cookies</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">1½ teaspoons Calumet Baking Powder</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">1 cup granulated sugar</p> -<p class="t0">¼ cup brown sugar, firmly packed</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">1 cup chopped nut meats</p> -<p class="t0">1½ teaspoons vanilla</p> -</div> -<p>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.)</p> -<div class="pb" id="Page_15">15</div> -<h3 id="c42">Bran Drop Cookies</h3> -<div class="verse"> -<p class="t0">1½ cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">¾ cup brown sugar, firmly packed</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">½ teaspoon almond extract</p> -<p class="t0">½ teaspoon vanilla</p> -<p class="t0">1 cup broken nut meats</p> -<p class="t0">1 cup raisins</p> -<p class="t0">1 cup Post’s Whole Bran or Post’s 40% Bran Flakes</p> -</div> -<p>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.</p> -<h3 id="c43">Brownies</h3> -<div class="verse"> -<p class="t0">⅔ cup sifted flour</p> -<p class="t0">⅓ teaspoon Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">6½ tablespoons butter or other shortening</p> -<p class="t0">2 squares Baker’s Unsweetened Chocolate, melted</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">½ cup broken walnut meats</p> -</div> -<p>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.</p> -<h3 id="c44">Chocolate Indians</h3> -<p>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.</p> -<h3 id="c45">Coconut Vanities</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">3 teaspoons grated orange rind</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">1 egg, unbeaten</p> -<p class="t0">¼ cup milk</p> -<p class="t0">½ cup orange juice</p> -</div> -<div class="verse"> -<p class="t0">4 tablespoons sugar</p> -<p class="t0">1 egg white, stiffly beaten</p> -<p class="t0">½ can Baker’s Coconut, Southern Style</p> -</div> -<p>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.</p> -<h3 id="c46">Hermits</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¼ teaspoon nutmeg</p> -<p class="t0">1 teaspoon cinnamon</p> -<p class="t0">1 teaspoon mace</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">½ cup brown sugar, firmly packed</p> -<p class="t0">½ cup granulated sugar</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">2 cups raisins</p> -<p class="t0">½ cup broken nut meats</p> -</div> -<p>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.</p> -<p>English walnuts, black walnuts, -or pecans may be used, if desired.</p> -<div class="pb" id="Page_16">16</div> -<h2 id="c47"><span class="small"><i class="smaller">Festive, dependable, easy-to-make</i></span> -<br />FROSTINGS · FILLINGS · SAUCES</h2> -<div class="img" id="fig15"> -<img src="images/p07.jpg" alt="" width="500" height="375" /> -<p class="pcap"><i>Good frosting is the crowning glory of the cake</i></p> -</div> -<h3 id="c48">Fudge Frosting</h3> -<div class="verse"> -<p class="t0">3 squares Baker’s Unsweetened Chocolate</p> -<p class="t0">1½ cups milk</p> -<p class="t0">3 cups sugar</p> -<p class="t0">Dash of salt</p> -<p class="t0">3 tablespoons light corn syrup</p> -<p class="t0">3 tablespoons butter</p> -<p class="t0">1½ teaspoons vanilla</p> -</div> -<p>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.</p> -<h3 id="c49">Seven Minute Frosting</h3> -<div class="verse"> -<p class="t0">2 egg whites, unbeaten</p> -<p class="t0">1½ cups sugar</p> -<p class="t0">5 tablespoons water</p> -<p class="t0">1½ teaspoons light corn syrup</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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).</p> -<h3 id="c50">Burnt Sugar Frosting</h3> -<p>Use the recipe for <a href="#c49">Seven Minute Frosting</a>, substituting 2 -tablespoons caramelized sugar syrup -(<a href="#Page_9">page 9</a>) for vanilla.</p> -<div class="pb" id="Page_17">17</div> -<h3 id="c51">Snowy Lemon Frosting</h3> -<p>Use the recipe for Seven Minute -Frosting (<a href="#Page_16">page 16</a>). Substitute 2 -tablespoons lemon juice for 2 tablespoons -water, and omit light corn -syrup; and substitute ¼ teaspoon -grated lemon rind for vanilla.</p> -<h3 id="c52">Butter Frosting</h3> -<div class="verse"> -<p class="t0">4 tablespoons butter</p> -<p class="t0">2 cups sifted confectioners’ sugar</p> -<p class="t0">3 tablespoons milk (about)</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">Dash of salt</p> -</div> -<p>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.</p> -<h3 id="c53">Chocolate Butter Frosting</h3> -<div class="verse"> -<p class="t0">4 tablespoons butter</p> -<p class="t0">2 cups sifted confectioners’ sugar</p> -<p class="t0">½ teaspoon vanilla</p> -<p class="t0">Dash of salt</p> -<p class="t0">1½ squares Baker’s Unsweetened Chocolate, melted</p> -<p class="t0">4 teaspoons milk (about)</p> -</div> -<p>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.</p> -<h3 id="c54">Chocolate Wonder Frosting</h3> -<div class="verse"> -<p class="t0">3 ounces (1 package) cream cheese</p> -<p class="t0">2 to 3 tablespoons milk</p> -<p class="t0">2 cups sifted confectioners’ sugar</p> -<p class="t0">2 squares Baker’s Unsweetened Chocolate, melted</p> -<p class="t0">Dash of salt</p> -</div> -<p>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.</p> -<h3 id="c55">Lady Baltimore Frosting and Filling</h3> -<div class="verse"> -<p class="t0">1½ cups sugar</p> -<p class="t0">½ teaspoon light corn syrup</p> -<p class="t0">⅔ cup boiling water</p> -<p class="t0">2 egg whites, stiffly beaten</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">6 figs, chopped</p> -<p class="t0">½ cup chopped raisins</p> -<p class="t0">½ cup chopped pecan or walnut meats</p> -</div> -<p>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.</p> -<h3 id="c56">Orange Butter Frosting</h3> -<div class="verse"> -<p class="t0">3 teaspoons grated orange rind</p> -<p class="t0">½ teaspoon grated lemon rind</p> -<p class="t0">4 tablespoons orange juice</p> -<p class="t0">2 teaspoons lemon juice</p> -<p class="t0">3 tablespoons butter</p> -<p class="t0">1 egg yolk, unbeaten</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">3 cups sifted confectioners’ sugar</p> -</div> -<p>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.</p> -<div class="pb" id="Page_18">18</div> -<h3 id="c57">Hungarian Chocolate Frosting -<br /><span class="smaller">(Using egg yolks)</span></h3> -<div class="verse"> -<p class="t0">3 squares Baker’s Unsweetened Chocolate</p> -<p class="t0">1½ cups confectioners’ sugar</p> -<p class="t0">2½ tablespoons hot water</p> -<p class="t0">3 egg yolks</p> -<p class="t0">4 tablespoons butter</p> -</div> -<p>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.</p> -<h3 id="c58">Custard Cream Filling</h3> -<div class="verse"> -<p class="t0">⅓ cup sugar</p> -<p class="t0">3 tablespoons Swans Down Cake Flour</p> -<p class="t0">Dash of salt</p> -<p class="t0">1 cup milk</p> -<p class="t0">1 egg yolk, slightly beaten</p> -<p class="t0">½ teaspoon vanilla</p> -</div> -<p>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.</p> -<h3 id="c59">Lemon Coconut Filling</h3> -<div class="verse"> -<p class="t0">1 cup confectioners’ sugar</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 teaspoon grated lemon rind</p> -<p class="t0">¼ cup lemon juice</p> -<p class="t0">1 egg, slightly beaten</p> -<p class="t0">1 cup Baker’s Coconut, Premium Shred</p> -</div> -<p>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.</p> -<p>To fill cup cakes, remove cone-shaped -piece from center of each -cake; add filling and replace tops. -Cover with whipped cream.</p> -<h3 id="c60">Chocolate Sauce</h3> -<div class="verse"> -<p class="t0">2 squares Baker’s Unsweetened Chocolate</p> -<p class="t0">2 cups milk</p> -<p class="t0">⅔ cup sugar</p> -<p class="t0">2½ tablespoons flour</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 teaspoon vanilla</p> -</div> -<p>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.</p> -<h3 id="c61">Fluffy Chocolate Sauce</h3> -<p>Fold 4 tablespoons <a href="#c60">Chocolate Sauce</a> into ½ cup heavy -cream, whipped. Serve cold. Makes -about 1¼ cups sauce.</p> -<h3 id="c62">Luscious Orange Sauce</h3> -<div class="verse"> -<p class="t0">½ cup sugar</p> -<p class="t0">3 tablespoons Swans Down Cake Flour</p> -<p class="t0">Dash of salt</p> -<p class="t0">¾ cup water</p> -<p class="t0">1 egg yolk, slightly beaten</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">½ cup orange juice</p> -<p class="t0">2 tablespoons lemon juice</p> -<p class="t0">¾ teaspoon grated orange rind</p> -<p class="t0">¼ teaspoon grated lemon rind</p> -</div> -<p>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.</p> -<h3 id="c63">Butterscotch Hard Sauce</h3> -<div class="verse"> -<p class="t0">½ cup butter</p> -<p class="t0">½ cup brown sugar, firmly packed</p> -<p class="t0">1 tablespoon cream</p> -<p class="t0">½ teaspoon vanilla</p> -</div> -<p>Cream butter thoroughly, add -sugar gradually, and cream together -until light and fluffy. Add -cream and vanilla and beat well. -Makes 1 cup sauce.</p> -<div class="pb" id="Page_19">19</div> -<h2 id="c64"><span class="small"><i class="smaller">Nine grand variations of</i></span> -<br />CALUMET BISCUITS</h2> -<div class="img" id="fig16"> -<img src="images/p08.jpg" alt="" width="500" height="364" /> -<p class="pcap"><i>Tender and flaky and light—perfect biscuits</i></p> -</div> -<h3 id="c65">Calumet Baking Powder Biscuits</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">¾ cup milk (about)</p> -</div> -<p>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.</p> -<p class="tb"><b><i>Emergency Biscuits.</i></b> 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.</p> -<h3 id="c66">Prize Baking Powder Biscuits</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">⅔ cup milk</p> -</div> -<p>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.</p> -<p>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.</p> -<div class="pb" id="Page_20">20</div> -<h3 id="c67">Crusty Baking Powder Biscuits</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 teaspoons sugar</p> -<p class="t0">6 tablespoons butter or other shortening</p> -<p class="t0">¾ cup milk (about)</p> -</div> -<p>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.</p> -<h3 id="c68">Cream Scones</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 teaspoons sugar</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">2 eggs</p> -<p class="t0">⅓ cup light cream</p> -</div> -<p>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.</p> -<h3 id="c69">Holiday Fruit Scones</h3> -<p>Use the recipe for <a href="#c68">Cream Scones</a>, 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.</p> -<h3 id="c70">Lemon Tea Biscuits</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">1½ teaspoons grated lemon rind</p> -<p class="t0">⅔ cup milk</p> -</div> -<div class="verse"> -<p class="t0">4 tablespoons sugar</p> -<p class="t0">1½ teaspoons grated lemon rind</p> -<p class="t0">¼ teaspoon lemon juice (about)</p> -</div> -<p>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.</p> -<h3 id="c71">Cheese Biscuits</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 tablespoons butter or other shortening</p> -<p class="t0">1 cup grated American cheese</p> -<p class="t0">¾ cup milk (about)</p> -</div> -<p>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.</p> -<p class="tb"><i><b>Pimiento Cheese Biscuits.</b></i> Omit -cheese in <a href="#c71">Cheese Biscuits</a>. Before baking -biscuits, spread with mixture -made by melting together 4 ounces -pimiento cheese and 4 tablespoons -butter. Makes 24 biscuits.</p> -<div class="pb" id="Page_21">21</div> -<h2 id="c72"><span class="small"><i class="smaller">Calumet brings you quicker, easier</i></span> -<br />ROLLS & BREAD</h2> -<div class="img" id="fig17"> -<img src="images/p09.jpg" alt="" width="500" height="363" /> -<p class="pcap"><i>Store fruit bread overnight before cutting</i></p> -</div> -<h3 id="c73">Calumet Pocketbook Rolls</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 tablespoon butter or other shortening</p> -<p class="t0">⅔ cup milk</p> -</div> -<p>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.</p> -<h3 id="c74">Swedish Tea Rolls</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoons salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">⅔ cup milk</p> -</div> -<div class="verse"> -<p class="t0">⅓ cup sugar</p> -<p class="t0">1 teaspoon cinnamon</p> -</div> -<p>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.</p> -<div class="pb" id="Page_22">22</div> -<h3 id="c75">Novelty Rolls</h3> -<p class="tb"><i><b>Muffin-rolls.</b></i> Use recipe for Calumet -Pocketbook Rolls (<a href="#Page_21">page 21</a>). -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.</p> -<p class="tb"><i><b>Knots.</b></i> Use recipe for Calumet -Pocketbook Rolls (<a href="#Page_21">page 21</a>). 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.</p> -<p class="tb"><i><b>Finger Rolls.</b></i> Use recipe for Calumet -Pocketbook Rolls (<a href="#Page_21">page 21</a>). -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.</p> -<p class="tb"><i><b>Crescent Rolls.</b></i> Use recipe for Calumet -Pocketbook Rolls (<a href="#Page_21">page 21</a>). -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.</p> -<p class="tb"><i><b>Poppy Seed Rolls.</b></i> 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.</p> -<p>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.</p> -<h3 id="c76">Quick Cinnamon Rolls</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">¾ cup milk (about)</p> -</div> -<div class="verse"> -<p class="t0">3 tablespoons butter</p> -<p class="t0">⅓ cup brown sugar, firmly packed</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">½ cup currants or raisins</p> -</div> -<div class="verse"> -<p class="t0">4 tablespoons butter</p> -<p class="t0">4 tablespoons brown sugar</p> -</div> -<p>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.</p> -<p>When rolls are baked in a -smaller pan, use less butter and -sugar for mixture in pan.</p> -<h3 id="c77">Whole Bran Brown Bread</h3> -<div class="verse"> -<p class="t0">1½ cups sifted flour</p> -<p class="t0">3 teaspoons Calumet Baking Powder</p> -<p class="t0">½ cup sugar</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup raisins</p> -<p class="t0">1 cup milk</p> -<p class="t0">3 tablespoons molasses</p> -<p class="t0">1½ cups Post’s Whole Bran</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<div class="pb" id="Page_23">23</div> -<h3 id="c78">Corn Bread</h3> -<div class="verse"> -<p class="t0">1¼ cups sifted flour</p> -<p class="t0">2¼ teaspoons Calumet Baking Powder</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 cup yellow corn meal</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1¼ cups milk</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c79">Crusty Corn Sticks</h3> -<p>Use recipe for <a href="#c78">Corn Bread</a>. -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.</p> -<h3 id="c80">Fruit Bread</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">4 teaspoons Calumet Baking Powder</p> -<p class="t0">1½ teaspoons salt</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">2 cups Graham flour</p> -<p class="t0">¾ cup candied orange peel, thinly sliced</p> -<p class="t0">¾ cup broken nut meats</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1⅔ cups milk</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<p>For delicious sandwiches, cut -Fruit Bread in thin slices and -spread with softened butter or with -well seasoned cream cheese.</p> -<h3 id="c81">Quick Coffee Cake</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">½ cup sugar</p> -<p class="t0">6 tablespoons butter or other shortening</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">½ cup milk</p> -</div> -<div class="verse"> -<p class="t0">1½ tablespoons melted butter</p> -<p class="t0">4 tablespoons sugar</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">½ teaspoon cinnamon</p> -</div> -<p>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.</p> -<h3 id="c82">Sandwich Nut Bread</h3> -<div class="verse"> -<p class="t0">3 cups sifted flour</p> -<p class="t0">3 teaspoons Calumet Baking Powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">1 cup chopped nut meats</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1¼ cups milk</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c83">Southern Spoon Bread</h3> -<div class="verse"> -<p class="t0">¾ cup yellow corn meal</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">3 tablespoons melted butter</p> -<p class="t0">1 cup boiling water</p> -<p class="t0">1 cup milk</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -</div> -<p>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.</p> -<div class="pb" id="Page_24">24</div> -<h2 id="c84"><span class="small"><i class="smaller">No tunnels, no humps in</i></span> -<br />CALUMET MUFFINS</h2> -<div class="img" id="fig18"> -<img src="images/p10.jpg" alt="" width="500" height="376" /> -<p class="pcap"><i>Nine kinds of muffins from one recipe</i></p> -</div> -<h3 id="c85">Calumet Muffins</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">1 cup milk</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<p class="tb"><i><b>Nut Muffins.</b></i> Use recipe for <a href="#c85">Calumet Muffins</a>, adding ½ -cup broken nut meats to the sifted -flour mixture.</p> -<p class="tb"><i><b>Raisin Spice Muffins.</b></i> Use recipe -for <a href="#c85">Calumet Muffins</a>, sifting -¾ teaspoon cinnamon with -flour, baking powder, sugar, and -salt. Add ¾ cup chopped raisins -to the sifted flour mixture.</p> -<p class="tb"><i><b>Currant Muffins.</b></i> Use recipe for -<a href="#c85">Calumet Muffins</a>, adding -½ cup currants to the sifted -flour mixture.</p> -<p class="tb"><i><b>Apricot Muffins.</b></i> Use recipe for -<a href="#c85">Calumet Muffins</a>, adding -½ cup cut, dried apricots to -the sifted flour mixture.</p> -<p class="tb"><i><b>Prune Muffins.</b></i> Use recipe for <a href="#c85">Calumet Muffins</a>, adding -⅔ cup finely cut prunes to sifted -flour mixture.</p> -<p class="tb"><i><b>Date Muffins.</b></i> Use recipe for <a href="#c85">Calumet Muffins</a>, adding ⅔ -cup finely cut dates to the sifted -flour mixture.</p> -<p class="tb"><i><b>Surprise Muffins.</b></i> Use recipe for -<a href="#c85">Calumet Muffins</a>. Drop -a scant teaspoon of currant jelly -on each muffin before baking.</p> -<p class="tb"><i><b>Bacon Muffins.</b></i> Use recipe for -<a href="#c85">Calumet Muffins</a>, adding -½ cup crushed, crisp bacon to -flour mixture. Bacon drippings -may be used for part of butter.</p> -<div class="pb" id="Page_25">25</div> -<h3 id="c86">Blueberry Muffins</h3> -<div class="verse"> -<p class="t0">2½ cups sifted flour</p> -<p class="t0">2½ teaspoons Calumet Baking Powder</p> -<p class="t0">⅓ cup sugar</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 cup fresh blueberries</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">1 cup milk</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c87">Cranberry Muffins</h3> -<div class="verse"> -<p class="t0">2½ cups sifted flour</p> -<p class="t0">2½ teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1 cup coarsely chopped cranberries</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1 cup milk</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c88">Corn Muffins</h3> -<div class="verse"> -<p class="t0">1½ cups sifted flour</p> -<p class="t0">2¼ teaspoons Calumet Baking Powder</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">¾ cup yellow corn meal</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1 cup milk</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c89">Grape-Nuts Orange Muffins</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">⅔ cup sugar</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">¾ cup orange juice</p> -<p class="t0">1 tablespoon grated orange rind</p> -<p class="t0">2 tablespoons melted butter or other shortening</p> -<p class="t0">1 cup Grape-Nuts</p> -</div> -<p>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.</p> -<h3 id="c90">Bran Muffins</h3> -<div class="verse"> -<p class="t0">1 cup sifted flour</p> -<p class="t0">3½ teaspoons Calumet Baking Powder</p> -<p class="t0">3 tablespoons sugar</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">¾ cup milk</p> -<p class="t0">1 cup Post’s Whole Bran</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">3 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c91">Fruited Bran Gems</h3> -<div class="verse"> -<p class="t0">1 cup finely cut dates</p> -<p class="t0">⅔ cup boiling water</p> -<p class="t0">1 cup Post’s Whole Bran</p> -<p class="t0">1 cup sifted flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">3½ teaspoons Calumet Baking Powder</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">3 tablespoons melted butter or other shortening</p> -<p class="t0">⅓ cup molasses</p> -</div> -<p>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.</p> -<div class="pb" id="Page_26">26</div> -<h2 id="c92"><span class="small"><i class="smaller">New lightness and tenderness in</i></span> -<br />WAFFLES & GRIDDLE CAKES</h2> -<div class="img" id="fig19"> -<img src="images/p11.jpg" alt="" width="500" height="365" /> -<p class="pcap"><i>Serve pancakes at once on hot plates</i></p> -</div> -<h3 id="c93">Waffles</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">3 egg yolks, well beaten</p> -<p class="t0">1¼ cups milk</p> -<p class="t0">5 tablespoons melted butter or other shortening</p> -<p class="t0">3 egg whites, stiffly beaten</p> -</div> -<p>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.</p> -<h3 id="c94">Cheese Waffles</h3> -<p>Use the recipe for <a href="#c93">Waffles</a>, -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.</p> -<h3 id="c95">Ham Waffles</h3> -<p>Use recipe for <a href="#c93">Waffles</a>, -sprinkling ¼ cup finely cut boiled -ham over batter just before closing -waffle iron.</p> -<h3 id="c96">Orange Waffles</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ cup sugar</p> -<p class="t0">1½ teaspoons orange rind</p> -<p class="t0">2 egg yolks, well beaten</p> -<p class="t0">⅔ cup milk</p> -<p class="t0">6 tablespoons melted butter</p> -<p class="t0">2 egg whites, stiffly beaten</p> -</div> -<p>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.</p> -<div class="pb" id="Page_27">27</div> -<h3 id="c97">Chocolate Dessert Waffles</h3> -<div class="verse"> -<p class="t0">1½ cups sifted Swans Down Cake Flour</p> -<p class="t0">1½ teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">2 egg yolks, well beaten</p> -<p class="t0">½ cup milk</p> -<p class="t0">½ cup melted butter</p> -<p class="t0">2 squares Baker’s Unsweetened Chocolate, melted</p> -<p class="t0">½ teaspoon vanilla</p> -<p class="t0">2 egg whites, stiffly beaten</p> -</div> -<p>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 (<a href="#Page_18">page 18</a>). -Makes four 4-section waffles.</p> -<h3 id="c98">Griddle Cakes</h3> -<div class="verse"> -<p class="t0">1 cup sifted flour</p> -<p class="t0">1 teaspoon Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 tablespoon sugar</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">¾ cup milk</p> -<p class="t0">2 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c99">Bran Griddle Cakes</h3> -<div class="verse"> -<p class="t0">1¼ cups sifted flour</p> -<p class="t0">3 teaspoons Calumet Baking Powder</p> -<p class="t0">¾ teaspoon salt</p> -<p class="t0">2 teaspoons sugar</p> -<p class="t0">2 egg yolks, well beaten</p> -<p class="t0">1¾ cups milk</p> -<p class="t0">1 cup Post’s 40% Bran Flakes</p> -<p class="t0">1 tablespoon melted butter or other shortening</p> -<p class="t0">2 egg whites, stiffly beaten</p> -</div> -<p>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.</p> -<h3 id="c100">Corn Griddle Cakes</h3> -<div class="verse"> -<p class="t0">1¼ cups sifted flour</p> -<p class="t0">2¼ teaspoons Calumet Baking Powder</p> -<p class="t0">2 tablespoons sugar</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">1 cup yellow corn meal</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">1⅓ cups milk</p> -<p class="t0">4 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c101">Grape-Nuts Flakes Griddle Cakes</h3> -<div class="verse"> -<p class="t0">1 cup sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 tablespoon sugar</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">1¼ cups milk</p> -<p class="t0">1 cup Grape-Nuts Flakes</p> -<p class="t0">2 tablespoons melted butter or other shortening</p> -</div> -<p>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.</p> -<h3 id="c102">Rolled Pancakes</h3> -<div class="verse"> -<p class="t0">1 cup sifted flour</p> -<p class="t0">1 teaspoon Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 teaspoon sugar</p> -<p class="t0">2 egg yolks, slightly beaten</p> -<p class="t0">1 cup milk</p> -<p class="t0">2 tablespoons melted butter or other shortening</p> -<p class="t0">2 egg whites, stiffly beaten</p> -</div> -<p>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.</p> -<div class="pb" id="Page_28">28</div> -<h2 id="c103"><span class="small"><i class="smaller">Extra quality ... sure success for</i></span> -<br />OTHER FAVORITES</h2> -<div class="img" id="fig20"> -<img src="images/p12.jpg" alt="" width="500" height="359" /> -<p class="pcap"><i>Calumet pie crust, golden brown and flaky</i></p> -</div> -<h3 id="c104">Chocolate Coronet Pudding</h3> -<div class="verse"> -<p class="t0">1 cup sifted flour</p> -<p class="t0">1½ teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅛ teaspoon cinnamon</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">½ cup sugar</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">¾ cup raisins</p> -<p class="t0">2 squares Baker’s Unsweetened Chocolate, melted</p> -<p class="t0">⅓ cup milk</p> -</div> -<p>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 -(<a href="#Page_18">page 18</a>) or with Fluffy Chocolate -Sauce (<a href="#Page_18">page 18</a>). Serves 10.</p> -<h3 id="c105">Doughnuts</h3> -<div class="verse"> -<p class="t0">4 cups sifted flour</p> -<p class="t0">4 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">¼ teaspoon nutmeg</p> -<p class="t0">1 cup sugar</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">¼ teaspoon lemon extract</p> -<p class="t0">2 tablespoons melted butter or other shortening</p> -<p class="t0">1 cup milk</p> -</div> -<p>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.</p> -<div class="pb" id="Page_29">29</div> -<h3 id="c106">Individual Strawberry Shortcakes</h3> -<div class="verse"> -<p class="t0">3 cups sifted Swans Down Cake Flour</p> -<p class="t0">3 teaspoons Calumet Baking Powder</p> -<p class="t0">1 teaspoon salt</p> -<p class="t0">½ cup butter or other shortening</p> -<p class="t0">¾ cup milk</p> -<p class="t0">2 quarts strawberries, washed and hulled</p> -</div> -<p>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.</p> -<p>Dough may be rolled ½ inch -thick, cut, and baked; split shortcakes -after baking.</p> -<h3 id="c107">Delicious Cottage Pudding</h3> -<div class="verse"> -<p class="t0">2 cups sifted Swans Down Cake Flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">3 tablespoons butter or other shortening</p> -<p class="t0">1 cup sugar</p> -<p class="t0">1 cup milk</p> -<p class="t0">½ teaspoon vanilla</p> -</div> -<p>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 (<a href="#Page_18">page 18</a>).</p> -<h3 id="c108">Plum Rolls</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">4 tablespoons butter or other shortening</p> -<p class="t0">¾ cup milk (about)</p> -<p class="t0">1½ cups canned red plums, seeded and drained</p> -</div> -<p>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.</p> -<h3 id="c109">Plum Sauce for Plum Rolls</h3> -<div class="verse"> -<p class="t0">1 cup sugar</p> -<p class="t0">1 tablespoon flour</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">1 cup plum juice</p> -<p class="t0">1 cup water</p> -<p class="t0">1 tablespoon butter</p> -<p class="t0">1 tablespoon lemon juice</p> -</div> -<p>Combine sugar, flour, and salt. -Add fruit juice and water and boil -3 minutes. Add butter and lemon -juice. Serve hot.</p> -<h3 id="c110">Chicken Pot Pie</h3> -<div class="verse"> -<p class="t0">2½ tablespoons Minute Tapioca</p> -<p class="t0">¼ teaspoon salt</p> -<p class="t0">Dash of pepper</p> -<p class="t0">Dash of paprika</p> -<p class="t0">2 cups cooked chicken, cut in pieces</p> -<p class="t0">1¼ cups milk or chicken stock</p> -<p class="t0">2 tablespoons melted butter</p> -</div> -<div class="verse"> -<p class="t0">6 to 8 unbaked baking powder biscuits, rolled ¼ inch thick</p> -</div> -<p>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.</p> -<div class="pb" id="Page_30">30</div> -<h3 id="c111">Calumet Pie Crust</h3> -<div class="verse"> -<p class="t0">2½ cups sifted flour</p> -<p class="t0">¼ teaspoon Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">⅔ cup cold shortening</p> -<p class="t0">⅓ cup cold water (about)</p> -</div> -<p>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.</p> -<p class="tb"><i><b>Pie Shell.</b></i> 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.</p> -<h3 id="c112">Lemon Meringue Pie</h3> -<div class="verse"> -<p class="t0">1¼ cups sugar</p> -<p class="t0">½ cup Swans Down Cake Flour</p> -<p class="t0">Dash of salt</p> -<p class="t0">1½ cups water</p> -<p class="t0">3 egg yolks, slightly beaten</p> -<p class="t0">½ cup lemon juice</p> -<p class="t0">1 tablespoon grated lemon rind</p> -<p class="t0">1 baked 9-inch pie shell</p> -<p class="t0">3 egg whites</p> -<p class="t0">6 tablespoons sugar</p> -</div> -<p>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.</p> -<h3 id="c113">Chocolate Cream Pie</h3> -<div class="verse"> -<p class="t0">3 squares Baker’s Unsweetened Chocolate</p> -<p class="t0">2½ cups milk</p> -<p class="t0">1 cup sugar</p> -<p class="t0">6 tablespoons flour</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">2 egg yolks, slightly beaten</p> -<p class="t0">2 tablespoons butter</p> -<p class="t0">1 teaspoon vanilla</p> -<p class="t0">1 baked 9-inch pie shell</p> -<p class="t0">2 egg whites</p> -<p class="t0">4 tablespoons sugar</p> -</div> -<p>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.</p> -<h3 id="c114">Red Cherry Pie</h3> -<div class="verse"> -<p class="t0">2½ tablespoons Minute Tapioca</p> -<p class="t0">1 cup sugar</p> -<p class="t0">⅛ teaspoon salt</p> -<p class="t0">1 tablespoon melted butter</p> -<p class="t0">2½ cups canned, sour red cherries, pitted and drained</p> -<p class="t0">1 cup cherry juice</p> -<p class="t0">1 recipe <a href="#c111">Calumet Pie Crust</a></p> -</div> -<p>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.</p> -<div class="pb" id="Page_31">31</div> -<h3 id="c115">Deep-dish Apple Pie</h3> -<div class="verse"> -<p class="t0">1 recipe Calumet Pie Crust (<a href="#Page_30">page 30</a>)</p> -<p class="t0">4 to 6 apples, thinly sliced</p> -<p class="t0">1 cup sugar</p> -<p class="t0">¼ teaspoon cinnamon</p> -<p class="t0">⅛ teaspoon nutmeg</p> -<p class="t0">¼ cup water</p> -<p class="t0">1 tablespoon butter</p> -</div> -<p>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.</p> -<h3 id="c116">Cherry Cobbler</h3> -<div class="verse"> -<p class="t0">3 tablespoons Minute Tapioca</p> -<p class="t0">¾ cup sugar</p> -<p class="t0">3 cups canned, sour red cherries, pitted and drained</p> -<p class="t0">1 cup cherry juice</p> -<p class="t0">2 tablespoons butter</p> -</div> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">6 tablespoons butter or other shortening</p> -<p class="t0">¾ cup milk (about)</p> -</div> -<p>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.</p> -<h3 id="c117">Christmas Plum Pudding</h3> -<div class="verse"> -<p class="t0">2 cups sifted flour</p> -<p class="t0">2 teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon soda</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">½ teaspoon cinnamon</p> -<p class="t0">¼ teaspoon allspice</p> -<p class="t0">½ teaspoon nutmeg</p> -<p class="t0">¼ cup chopped figs</p> -<p class="t0">½ cup raisins</p> -<p class="t0">½ cup currants</p> -<p class="t0">¼ cup sliced citron</p> -<p class="t0">¼ cup candied cherries, quartered</p> -<p class="t0">1 tablespoon candied orange peel, chopped</p> -<p class="t0">¼ cup blanched and chopped almonds</p> -<p class="t0">½ cup chopped apple</p> -<p class="t0">½ cup chopped suet</p> -<p class="t0">½ cup molasses</p> -<p class="t0">2 eggs, well beaten</p> -<p class="t0">½ cup milk</p> -</div> -<p>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 -(<a href="#Page_18">page 18</a>). Serves 12.</p> -<h3 id="c118">Steamed Bran Pudding</h3> -<div class="verse"> -<p class="t0">1 cup sifted flour</p> -<p class="t0">2¼ teaspoons Calumet Baking Powder</p> -<p class="t0">½ teaspoon salt</p> -<p class="t0">1 cup Post’s Whole Bran</p> -<p class="t0">⅓ cup brown sugar, firmly packed</p> -<p class="t0">1 cup raisins, finely cut</p> -<p class="t0">1 egg, well beaten</p> -<p class="t0">¼ cup molasses</p> -<p class="t0">⅓ cup melted butter or other shortening</p> -<p class="t0">1 cup milk</p> -</div> -<p>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 (<a href="#Page_18">page 18</a>), as desired. Serves 8 to 10.</p> -<div class="pb" id="Page_32">32</div> -<h2 id="c119"><span class="small">Get this book—</span> -<br /><span class="smaller">“All About Home Baking”</span></h2> -<div class="img"> -<img src="images/p13.jpg" id="ncfig1" alt="Calumet Double Acting Baking Powder" width="221" height="299" /> -</div> -<p><i>Learn the whole art of baking in 23 easy picture-lessons!</i></p> -<h3 id="c120">Almost like a movie ... these step-by-step pictures!</h3> -<div class="img" id="fig21"> -<img src="images/p13a.jpg" alt="" width="324" height="249" /> -<p class="pcap">1 <i>Chocolate is melted over -water to prevent scorching</i></p> -</div> -<div class="img" id="fig22"> -<img src="images/p13b.jpg" alt="" width="326" height="247" /> -<p class="pcap">2 <i>Beat egg; add to creamed -mixture and mix well</i></p> -</div> -<div class="img" id="fig23"> -<img src="images/p13c.jpg" alt="" width="324" height="251" /> -<p class="pcap">3 <i>Blend chocolate with butter, -sugar, and egg mixture</i></p> -</div> -<div class="img" id="fig24"> -<img src="images/p13d.jpg" alt="" width="329" height="256" /> -<p class="pcap">4 <i>Bake chocolate cake at -slightly lower temperature</i></p> -</div> -<p>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.”</p> -<p>It takes pictures and step-by-step directions -to show you the fine points that make -baking easy and invariably successful.</p> -<p>“All About Home Baking” is a new -book, just published this year, that brings -you a <i>complete set</i> of such baking pictures -and directions.</p> -<p>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.</p> -<p>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¢.</p> -<p>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.</p> -<div class="box"> -<dl class="undent"><dt><span class="sc">Frances Lee Barton</span>, <i>Dept. OT</i></dt> -<dt>General Foods, Battle Creek, Mich.</dt></dl> -<p>Please send me your book, “All -About Home Baking” for which I enclose -25¢ (stamps or money order).</p> -<div class="verse"> -<p class="t0"><i>Name</i>______________________</p> -</div> -<div class="verse"> -<p class="t0"><i>Street</i>____________________</p> -</div> -<div class="verse"> -<p class="t0"><i>City</i>_____________<i>State</i>______</p> -</div> -<p class="center">Print name and address plainly. This offer expires December 31, 1935; not good in Canada.</p> -</div> -<div class="pb" id="Page_33">33</div> -<h2 id="c121"><span class="small">INDEX</span></h2> -<dl class="indexlr"> -<dt class="center b" id="index_CAKES">CAKES</dt> -<dd><span class="jl"><i>Butter Cakes</i></span> <a href="#Page_6">6-11</a></dd> -<dd class="t"><span class="jl">Apricot Upside Down Cake</span> <a href="#Page_9">9</a></dd> -<dd class="t"><span class="jl">Boston Cream Pie</span> <a href="#Page_6">6</a></dd> -<dd class="t"><span class="jl">Burnt Sugar Cake</span> <a href="#Page_9">9</a></dd> -<dd class="t"><span class="jl">Busy Day Cake</span> <a href="#Page_8">8</a></dd> -<dd class="t"><span class="jl">Calumet One-egg Cake</span> <a href="#Page_6">6</a></dd> -<dd class="t"><span class="jl">Chocolate Fudge Cake</span> <a href="#Page_7">7</a></dd> -<dd class="t"><span class="jl">Chocolate Ribbon Cake</span> <a href="#Page_10">10</a></dd> -<dd class="t"><span class="jl">Coconut Layer Cake</span> <a href="#Page_8">8</a></dd> -<dd class="t"><span class="jl">Currant Cup Cakes</span> <a href="#Page_11">11</a></dd> -<dd class="t"><span class="jl">Economical Gold Cake</span> <a href="#Page_10">10</a></dd> -<dd class="t"><span class="jl">Favorite Chocolate Layer Cake</span> <a href="#Page_8">8</a></dd> -<dd class="t"><span class="jl">Favorite Cup Cakes</span> <a href="#Page_8">8</a></dd> -<dd class="t"><span class="jl">Favorite Jam Squares</span> <a href="#Page_11">11</a></dd> -<dd class="t"><span class="jl">Fruit Cake</span> <a href="#Page_11">11</a></dd> -<dd class="t"><span class="jl">Gingerbread</span> <a href="#Page_11">11</a></dd> -<dd class="t"><span class="jl">Hungarian Cream Cake</span> <a href="#Page_10">10</a></dd> -<dd class="t"><span class="jl">Lady Baltimore Cake</span> <a href="#Page_9">9</a></dd> -<dd class="t"><span class="jl">Louisiana Spice Cake</span> <a href="#Page_7">7</a></dd> -<dd class="t"><span class="jl">Miracle Cake</span> <a href="#Page_11">11</a></dd> -<dd class="t"><span class="jl">Orange Dessert Cake</span> <a href="#Page_6">6</a></dd> -<dd class="t"><span class="jl">Orange Layer Cake</span> <a href="#Page_11">11</a></dd> -<dd class="t"><span class="jl">Patty’s Birthday Cake</span> <a href="#Page_7">7</a></dd> -<dd class="t"><span class="jl">Pineapple Upside Down Cake</span> <a href="#Page_9">9</a></dd> -<dd class="t"><span class="jl">Plantation Marble Cake</span> <a href="#Page_7">7</a></dd> -<dd class="t"><span class="jl">Prize Devil’s Food Cake</span> <a href="#Page_8">8</a></dd> -<dd class="t"><span class="jl">Silver Cake</span> <a href="#Page_10">10</a></dd> -<dd><span class="jl"><i>Sponge Cakes</i></span> <a href="#Page_12">12-13</a></dd> -<dd class="t"><span class="jl">Chocolate Sponge Layer Cake</span> <a href="#Page_13">13</a></dd> -<dd class="t"><span class="jl">Chocolate Sponge Roll</span> <a href="#Page_13">13</a></dd> -<dd class="t"><span class="jl">Fruited Sponge Torte</span> <a href="#Page_13">13</a></dd> -<dd class="t"><span class="jl">Hot Milk Sponge Cake</span> <a href="#Page_12">12</a></dd> -<dd class="t"><span class="jl">Old-fashioned Jelly Roll</span> <a href="#Page_12">12</a></dd> -<dd class="t"><span class="jl">Orange Sponge Cake</span> <a href="#Page_13">13</a></dd> -<dt class="jl">COOKIES</dt> -<dd class="t"><span class="jl">Bran Drop Cookies</span> <a href="#Page_15">15</a></dd> -<dd class="t"><span class="jl">Brownies</span> <a href="#Page_15">15</a></dd> -<dd class="t"><span class="jl">Calumet Sugar Cookies</span> <a href="#Page_14">14</a></dd> -<dd class="t"><span class="jl">Chocolate Indians</span> <a href="#Page_15">15</a></dd> -<dd class="t"><span class="jl">Coconut Vanities</span> <a href="#Page_15">15</a></dd> -<dd class="t"><span class="jl">Hermits</span> <a href="#Page_15">15</a></dd> -<dd class="t"><span class="jl">Vanilla Nut Ice Box Cookies</span> <a href="#Page_14">14</a></dd> -<dt class="jl">FROSTINGS, FILLINGS, SAUCES</dt> -<dd class="t"><span class="jl">Burnt Sugar Frosting</span> <a href="#Page_16">16</a></dd> -<dd class="t"><span class="jl">Butter Frosting</span> <a href="#Page_17">17</a></dd> -<dd class="t"><span class="jl">Butterscotch Hard Sauce</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="jl">Chocolate Butter Frosting</span> <a href="#Page_17">17</a></dd> -<dd class="t"><span class="jl">Chocolate Sauce</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="jl">Chocolate Wonder Frosting</span> <a href="#Page_17">17</a></dd> -<dd class="t"><span class="jl">Custard Cream Filling</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="jl">Fluffy Chocolate Sauce</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="jl">Fudge Frosting</span> <a href="#Page_16">16</a></dd> -<dd class="t"><span class="jl">Hungarian Chocolate Frosting</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="jl">Lady Baltimore Frosting and Filling</span> <a href="#Page_17">17</a></dd> -<dd class="t"><span class="jl">Lemon Coconut Filling</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="jl">Luscious Orange Sauce</span> <a href="#Page_18">18</a></dd> -<dd class="t"><span class="jl">Orange Butter Frosting</span> <a href="#Page_17">17</a></dd> -<dd class="t"><span class="jl">Seven Minute Frosting</span> <a href="#Page_16">16</a></dd> -<dd class="t"><span class="jl">Snowy Lemon Frosting</span> <a href="#Page_17">17</a></dd> -<dt class="jl">QUICK BREADS</dt> -<dd><span class="jl"><i>Biscuits</i></span> <a href="#Page_19">19-20</a></dd> -<dd class="t"><span class="jl">Calumet Baking Powder Biscuits</span> <a href="#Page_19">19</a></dd> -<dd class="t"><span class="jl">Cheese Biscuits</span> <a href="#Page_20">20</a></dd> -<dd class="t"><span class="jl">Cream Scones</span> <a href="#Page_20">20</a></dd> -<dd class="t"><span class="jl">Crusty Baking Powder Biscuits</span> <a href="#Page_20">20</a></dd> -<dd class="t"><span class="jl">Emergency Biscuits</span> <a href="#Page_19">19</a></dd> -<dd class="t"><span class="jl">Holiday Fruit Scones</span> <a href="#Page_20">20</a></dd> -<dd class="t"><span class="jl">Lemon Tea Biscuits</span> <a href="#Page_20">20</a></dd> -<dd class="t"><span class="jl">Pimiento Cheese Biscuits</span> <a href="#Page_20">20</a></dd> -<dd class="t"><span class="jl">Prize Baking Powder Biscuits</span> <a href="#Page_19">19</a></dd> -<dd><span class="jl"><i>Rolls and Bread</i></span> <a href="#Page_21">21-23</a></dd> -<dd class="t"><span class="jl">Calumet Pocketbook Rolls</span> <a href="#Page_21">21</a></dd> -<dd class="t"><span class="jl">Corn Bread</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="jl">Crescent Rolls</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="jl">Crusty Corn Sticks</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="jl">Finger Rolls</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="jl">Fruit Bread</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="jl">Knots</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="jl">Muffin-rolls</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="jl">Novelty Rolls</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="jl">Poppy Seed Rolls</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="jl">Quick Cinnamon Rolls</span> <a href="#Page_22">22</a></dd> -<dd class="t"><span class="jl">Quick Coffee Cake</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="jl">Sandwich Nut Bread</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="jl">Southern Spoon Bread</span> <a href="#Page_23">23</a></dd> -<dd class="t"><span class="jl">Swedish Tea Rolls</span> <a href="#Page_21">21</a></dd> -<dd class="t"><span class="jl">Whole Bran Brown Bread</span> <a href="#Page_22">22</a></dd> -<dd><span class="jl"><i>Muffins</i></span> <a href="#Page_24">24-25</a></dd> -<dd class="t"><span class="jl">Apricot Muffins</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="jl">Bacon Muffins</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="jl">Blueberry Muffins</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="jl">Bran Muffins</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="jl">Calumet Muffins</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="jl">Corn Muffins</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="jl">Cranberry Muffins</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="jl">Currant Muffins</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="jl">Date Muffins</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="jl">Fruited Bran Gems</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="jl">Grape-Nuts Orange Muffins</span> <a href="#Page_25">25</a></dd> -<dd class="t"><span class="jl">Nut Muffins</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="jl">Prune Muffins</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="jl">Raisin Spice Muffins</span> <a href="#Page_24">24</a></dd> -<dd class="t"><span class="jl">Surprise Muffins</span> <a href="#Page_24">24</a></dd> -<dd><span class="jl"><i>Griddle Cakes</i></span> <a href="#Page_27">27</a></dd> -<dd class="t"><span class="jl">Bran Griddle Cakes</span> <a href="#Page_27">27</a></dd> -<dd class="t"><span class="jl">Corn Griddle Cakes</span> <a href="#Page_27">27</a></dd> -<dd class="t"><span class="jl">Grape-Nuts Flakes Griddle Cakes</span> <a href="#Page_27">27</a></dd> -<dd class="t"><span class="jl">Griddle Cakes</span> <a href="#Page_27">27</a></dd> -<dd class="t"><span class="jl">Rolled Pancakes</span> <a href="#Page_27">27</a></dd> -<dd><span class="jl"><i>Waffles</i></span> <a href="#Page_26">26-27</a></dd> -<dd class="t"><span class="jl">Cheese Waffles</span> <a href="#Page_26">26</a></dd> -<dd class="t"><span class="jl">Chocolate Waffles</span> <a href="#Page_27">27</a></dd> -<dd class="t"><span class="jl">Ham Waffles</span> <a href="#Page_26">26</a></dd> -<dd class="t"><span class="jl">Orange Waffles</span> <a href="#Page_26">26</a></dd> -<dd class="t"><span class="jl">Waffles</span> <a href="#Page_26">26</a></dd> -<dt class="jl">PUDDINGS, PIES, AND OTHER FAVORITES</dt> -<dd><span class="jl"><i>Puddings</i></span> <a href="#Page_28">28-31</a></dd> -<dd class="t"><span class="jl">Cherry Cobbler</span> <a href="#Page_31">31</a></dd> -<dd class="t"><span class="jl">Chocolate Coronet Pudding</span> <a href="#Page_28">28</a></dd> -<dd class="t"><span class="jl">Christmas Plum Pudding</span> <a href="#Page_31">31</a></dd> -<dd class="t"><span class="jl">Delicious Cottage Pudding</span> <a href="#Page_29">29</a></dd> -<dd class="t"><span class="jl">Plum Rolls</span> <a href="#Page_29">29</a></dd> -<dd class="t"><span class="jl">Steamed Bran Pudding</span> <a href="#Page_31">31</a></dd> -<dd><span class="jl"><i>Pies</i></span> <a href="#Page_30">30-31</a></dd> -<dd class="t"><span class="jl">Calumet Pie Crust</span> <a href="#Page_30">30</a></dd> -<dd class="t"><span class="jl">Chocolate Cream Pie</span> <a href="#Page_30">30</a></dd> -<dd class="t"><span class="jl">Deep-dish Apple Pie</span> <a href="#Page_31">31</a></dd> -<dd class="t"><span class="jl">Lemon Meringue Pie</span> <a href="#Page_30">30</a></dd> -<dd class="t"><span class="jl">Red Cherry Pie</span> <a href="#Page_30">30</a></dd> -<dd><span class="jl"><i>Other Favorites</i></span> <a href="#Page_28">28-29</a></dd> -<dd class="t"><span class="jl">Chicken Pot Pie</span> <a href="#Page_29">29</a></dd> -<dd class="t"><span class="jl">Doughnuts</span> <a href="#Page_28">28</a></dd> -<dd class="t"><span class="jl">Individual Strawberry Shortcakes</span> <a href="#Page_29">29</a></dd> -</dl> -<div class="img"> -<img src="images/p20.jpg" id="ncfig2" alt="Back cover" width="501" height="765" /> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK THE CALUMET BOOK OF OVEN TRIUMPHS! ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for an eBook, except by following -the terms of the trademark license, including paying royalties for use -of the Project Gutenberg trademark. If you do not charge anything for -copies of this eBook, complying with the trademark license is very -easy. You may use this eBook for nearly any purpose such as creation -of derivative works, reports, performances and research. Project -Gutenberg eBooks may be modified and printed and given away--you may -do practically ANYTHING in the United States with eBooks not protected -by U.S. copyright law. Redistribution is subject to the trademark -license, especially commercial redistribution. -</div> - -<div style='margin:0.83em 0; font-size:1.1em; text-align:center'>START: FULL LICENSE<br /> -<span style='font-size:smaller'>THE FULL PROJECT GUTENBERG LICENSE<br /> -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK</span> -</div> - -<div style='display:block; margin:1em 0'> -To protect the Project Gutenberg™ mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase “Project -Gutenberg”), you agree to comply with all the terms of the Full -Project Gutenberg™ License available with this file or online at -www.gutenberg.org/license. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works -</div> - -<div style='display:block; margin:1em 0'> -1.A. By reading or using any part of this Project Gutenberg™ -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg™ electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg™ electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the person -or entity to whom you paid the fee as set forth in paragraph 1.E.8. -</div> - -<div style='display:block; margin:1em 0'> -1.B. “Project Gutenberg” is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg™ electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg™ electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg™ -electronic works. See paragraph 1.E below. -</div> - -<div style='display:block; margin:1em 0'> -1.C. The Project Gutenberg Literary Archive Foundation (“the -Foundation” or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg™ electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg™ mission of promoting -free access to electronic works by freely sharing Project Gutenberg™ -works in compliance with the terms of this agreement for keeping the -Project Gutenberg™ name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg™ License when -you share it without charge with others. -</div> - -<div style='display:block; margin:1em 0'> -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg™ work. The Foundation makes no -representations concerning the copyright status of any work in any -country other than the United States. -</div> - -<div style='display:block; margin:1em 0'> -1.E. Unless you have removed all references to Project Gutenberg: -</div> - -<div style='display:block; margin:1em 0'> -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg™ License must appear -prominently whenever any copy of a Project Gutenberg™ work (any work -on which the phrase “Project Gutenberg” appears, or with which the -phrase “Project Gutenberg” is associated) is accessed, displayed, -performed, viewed, copied or distributed: -</div> - -<blockquote> - <div style='display:block; margin:1em 0'> - 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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. 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. - </div> -</blockquote> - -<div style='display:block; margin:1em 0'> -1.E.2. If an individual Project Gutenberg™ electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase “Project -Gutenberg” associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg™ -trademark as set forth in paragraphs 1.E.8 or 1.E.9. -</div> - -<div style='display:block; margin:1em 0'> -1.E.3. If an individual Project Gutenberg™ electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg™ License for all works -posted with the permission of the copyright holder found at the -beginning of this work. -</div> - -<div style='display:block; margin:1em 0'> -1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg™. -</div> - -<div style='display:block; margin:1em 0'> -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg™ License. -</div> - -<div style='display:block; margin:1em 0'> -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg™ work in a format -other than “Plain Vanilla ASCII” or other format used in the official -version posted on the official Project Gutenberg™ website -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original “Plain -Vanilla ASCII” or other form. Any alternate format must include the -full Project Gutenberg™ License as specified in paragraph 1.E.1. -</div> - -<div style='display:block; margin:1em 0'> -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg™ works -unless you comply with paragraph 1.E.8 or 1.E.9. -</div> - -<div style='display:block; margin:1em 0'> -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg™ electronic works -provided that: -</div> - -<div style='margin-left:0.7em;'> - <div style='text-indent:-0.7em'> - • You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg™ works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg™ trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, “Information about donations to the Project Gutenberg - Literary Archive Foundation.” - </div> - - <div style='text-indent:-0.7em'> - • You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg™ - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg™ - works. - </div> - - <div style='text-indent:-0.7em'> - • You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - </div> - - <div style='text-indent:-0.7em'> - • You comply with all other terms of this agreement for free - distribution of Project Gutenberg™ works. - </div> -</div> - -<div style='display:block; margin:1em 0'> -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg™ electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from the Project Gutenberg Literary Archive Foundation, the manager of -the Project Gutenberg™ trademark. Contact the Foundation as set -forth in Section 3 below. -</div> - -<div style='display:block; margin:1em 0'> -1.F. -</div> - -<div style='display:block; margin:1em 0'> -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg™ collection. Despite these efforts, Project Gutenberg™ -electronic works, and the medium on which they may be stored, may -contain “Defects,” such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. -</div> - -<div style='display:block; margin:1em 0'> -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right -of Replacement or Refund” described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg™ trademark, and any other party distributing a Project -Gutenberg™ electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. -</div> - -<div style='display:block; margin:1em 0'> -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. -</div> - -<div style='display:block; margin:1em 0'> -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. -</div> - -<div style='display:block; margin:1em 0'> -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. -</div> - -<div style='display:block; margin:1em 0'> -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg™ electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg™ -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg™ work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg™ work, and (c) any -Defect you cause. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 2. Information about the Mission of Project Gutenberg™ -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. -</div> - -<div style='display:block; margin:1em 0'> -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg™’s -goals and ensuring that the Project Gutenberg™ collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg™ and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at www.gutenberg.org. -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 3. Information about the Project Gutenberg Literary Archive Foundation -</div> - -<div style='display:block; margin:1em 0'> -The Project Gutenberg Literary Archive Foundation is a non-profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation’s EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state’s laws. -</div> - -<div style='display:block; margin:1em 0'> -The Foundation’s business office is located at 809 North 1500 West, -Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up -to date contact information can be found at the Foundation’s website -and official page at www.gutenberg.org/contact -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ depends upon and cannot survive without widespread -public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine-readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. -</div> - -<div style='display:block; margin:1em 0'> -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular state -visit <a href="https://www.gutenberg.org/donate/">www.gutenberg.org/donate</a>. -</div> - -<div style='display:block; margin:1em 0'> -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. -</div> - -<div style='display:block; margin:1em 0'> -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. -</div> - -<div style='display:block; margin:1em 0'> -Please check the Project Gutenberg web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate -</div> - -<div style='display:block; font-size:1.1em; margin:1em 0; font-weight:bold'> -Section 5. General Information About Project Gutenberg™ electronic works -</div> - -<div style='display:block; margin:1em 0'> -Professor Michael S. Hart was the originator of the Project -Gutenberg™ concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg™ eBooks with only a loose network of -volunteer support. -</div> - -<div style='display:block; margin:1em 0'> -Project Gutenberg™ eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. -</div> - -<div style='display:block; margin:1em 0'> -Most people start at our website which has the main PG search -facility: <a href="https://www.gutenberg.org">www.gutenberg.org</a>. -</div> - -<div style='display:block; margin:1em 0'> -This website includes information about Project Gutenberg™, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. -</div> - -</div> - -</body> -</html> diff --git a/old/65398-h/images/cover.jpg b/old/65398-h/images/cover.jpg Binary files differdeleted file mode 100644 index c17609b..0000000 --- a/old/65398-h/images/cover.jpg +++ /dev/null diff --git a/old/65398-h/images/p01.jpg b/old/65398-h/images/p01.jpg Binary files differdeleted file mode 100644 index 04c154e..0000000 --- a/old/65398-h/images/p01.jpg +++ /dev/null diff --git a/old/65398-h/images/p01a.jpg b/old/65398-h/images/p01a.jpg Binary files differdeleted file mode 100644 index 7b8ea79..0000000 --- a/old/65398-h/images/p01a.jpg +++ /dev/null diff --git a/old/65398-h/images/p02.jpg b/old/65398-h/images/p02.jpg Binary files differdeleted file mode 100644 index ade2dcf..0000000 --- a/old/65398-h/images/p02.jpg +++ /dev/null diff --git a/old/65398-h/images/p02a.jpg b/old/65398-h/images/p02a.jpg Binary files differdeleted file mode 100644 index 5cbcf99..0000000 --- a/old/65398-h/images/p02a.jpg +++ /dev/null diff --git a/old/65398-h/images/p02c.jpg b/old/65398-h/images/p02c.jpg Binary files differdeleted file mode 100644 index 1f161fe..0000000 --- a/old/65398-h/images/p02c.jpg +++ /dev/null diff --git a/old/65398-h/images/p02d.jpg b/old/65398-h/images/p02d.jpg Binary files differdeleted file mode 100644 index 382b41d..0000000 --- a/old/65398-h/images/p02d.jpg +++ /dev/null diff --git a/old/65398-h/images/p02e.jpg b/old/65398-h/images/p02e.jpg Binary files differdeleted file mode 100644 index 0f82349..0000000 --- a/old/65398-h/images/p02e.jpg +++ /dev/null diff --git a/old/65398-h/images/p03.jpg b/old/65398-h/images/p03.jpg Binary files differdeleted file mode 100644 index 9ccb8e6..0000000 --- a/old/65398-h/images/p03.jpg +++ /dev/null diff --git a/old/65398-h/images/p03a.jpg b/old/65398-h/images/p03a.jpg Binary files differdeleted file mode 100644 index 3615344..0000000 --- a/old/65398-h/images/p03a.jpg +++ /dev/null diff --git a/old/65398-h/images/p03c.jpg b/old/65398-h/images/p03c.jpg Binary files differdeleted file mode 100644 index e9ccac7..0000000 --- a/old/65398-h/images/p03c.jpg +++ /dev/null diff --git a/old/65398-h/images/p03d.jpg b/old/65398-h/images/p03d.jpg Binary files differdeleted file mode 100644 index 3f793f7..0000000 --- a/old/65398-h/images/p03d.jpg +++ /dev/null diff --git a/old/65398-h/images/p04.jpg b/old/65398-h/images/p04.jpg Binary files differdeleted file mode 100644 index 6a8ab6d..0000000 --- a/old/65398-h/images/p04.jpg +++ /dev/null diff --git a/old/65398-h/images/p05.jpg b/old/65398-h/images/p05.jpg Binary files differdeleted file mode 100644 index 4ba9fcf..0000000 --- a/old/65398-h/images/p05.jpg +++ /dev/null diff --git a/old/65398-h/images/p06.jpg b/old/65398-h/images/p06.jpg Binary files differdeleted file mode 100644 index f6d239c..0000000 --- a/old/65398-h/images/p06.jpg +++ /dev/null diff --git a/old/65398-h/images/p07.jpg b/old/65398-h/images/p07.jpg Binary files differdeleted file mode 100644 index ec4034b..0000000 --- a/old/65398-h/images/p07.jpg +++ /dev/null diff --git a/old/65398-h/images/p08.jpg b/old/65398-h/images/p08.jpg Binary files differdeleted file mode 100644 index 1cd36cb..0000000 --- a/old/65398-h/images/p08.jpg +++ /dev/null diff --git a/old/65398-h/images/p09.jpg b/old/65398-h/images/p09.jpg Binary files differdeleted file mode 100644 index 4fb5305..0000000 --- a/old/65398-h/images/p09.jpg +++ /dev/null diff --git a/old/65398-h/images/p10.jpg b/old/65398-h/images/p10.jpg Binary files differdeleted file mode 100644 index c6411b0..0000000 --- a/old/65398-h/images/p10.jpg +++ /dev/null diff --git a/old/65398-h/images/p11.jpg b/old/65398-h/images/p11.jpg Binary files differdeleted file mode 100644 index 8ee11a9..0000000 --- a/old/65398-h/images/p11.jpg +++ /dev/null diff --git a/old/65398-h/images/p12.jpg b/old/65398-h/images/p12.jpg Binary files differdeleted file mode 100644 index fb34e19..0000000 --- a/old/65398-h/images/p12.jpg +++ /dev/null diff --git a/old/65398-h/images/p13.jpg b/old/65398-h/images/p13.jpg Binary files differdeleted file mode 100644 index 2ecfc0b..0000000 --- a/old/65398-h/images/p13.jpg +++ /dev/null diff --git a/old/65398-h/images/p13a.jpg b/old/65398-h/images/p13a.jpg Binary files differdeleted file mode 100644 index da77bf6..0000000 --- a/old/65398-h/images/p13a.jpg +++ /dev/null diff --git a/old/65398-h/images/p13b.jpg b/old/65398-h/images/p13b.jpg Binary files differdeleted file mode 100644 index 2ee80b4..0000000 --- a/old/65398-h/images/p13b.jpg +++ /dev/null diff --git a/old/65398-h/images/p13c.jpg b/old/65398-h/images/p13c.jpg Binary files differdeleted file mode 100644 index 85e9d23..0000000 --- a/old/65398-h/images/p13c.jpg +++ /dev/null diff --git a/old/65398-h/images/p13d.jpg b/old/65398-h/images/p13d.jpg Binary files differdeleted file mode 100644 index dab6cab..0000000 --- a/old/65398-h/images/p13d.jpg +++ /dev/null diff --git a/old/65398-h/images/p20.jpg b/old/65398-h/images/p20.jpg Binary files differdeleted file mode 100644 index cae675b..0000000 --- a/old/65398-h/images/p20.jpg +++ /dev/null diff --git a/old/65398-h/images/spine.jpg b/old/65398-h/images/spine.jpg Binary files differdeleted file mode 100644 index e30a5a3..0000000 --- a/old/65398-h/images/spine.jpg +++ /dev/null |
