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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. 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