The Calumet Book Of Oven Triumphs! - free ebook by General Foods Corporation

The Calumet Book of Oven Triumphs!

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All your baking can be perfect

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

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First Action

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.......

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Second Action

—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 o

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Such a comfort to busy women! CALUMET BATTERS CAN WAIT

Mix batter ... wrap tightly Store in a cold place 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. Ca

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REMEMBER THESE POINTS whenever you bake.

Sift flour before measuring—fill cup lightly 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 shorte

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THESE ARE BASIC RULES for surest, best results!

A bit of care brings results in preparing pans 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 s

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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 greas

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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....

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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....

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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

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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 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

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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 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

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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 a

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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

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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....

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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 minu

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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 tim

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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

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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, mea

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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 wed

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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 smo

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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

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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 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 su

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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

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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 addit

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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 gre

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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. Divi

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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 1 pound dates, seeded and sliced 1 poun

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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 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 flou

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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

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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

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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 rot

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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, stir

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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

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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

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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

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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

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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 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. Ad

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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 ove

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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....

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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 ver

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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 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. A

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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

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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

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Burnt Sugar Frosting

Use the recipe for Seven Minute Frosting , substituting 2 tablespoons caramelized sugar syrup ( page 9 ) for vanilla....

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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....

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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....

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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....

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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....

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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 con

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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 e

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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 1

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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....

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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-s

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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....

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Fluffy Chocolate Sauce

Fold 4 tablespoons Chocolate Sauce into ½ cup heavy cream, whipped. Serve cold. Makes about 1¼ cups sauce....

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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 sauc

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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. Tender and flaky and light—perfect biscuits...

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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.

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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 bisc

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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

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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.

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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....

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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

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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

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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

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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

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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 pl

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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

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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 u

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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 wedg

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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....

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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

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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 b

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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....

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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. Nine kinds of muffins from one recipe...

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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

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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

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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 d

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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....

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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

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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....

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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 mi

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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....

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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....

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Ham Waffles

Use recipe for Waffles , sprinkling ¼ cup finely cut boiled ham over batter just before closing waffle iron....

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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

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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 h

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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....

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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....

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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....

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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....

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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. C

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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, alternat

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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; c

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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

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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 h

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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. C

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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....

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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

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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

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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;

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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 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 cookin

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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 o

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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 al

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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

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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 ¼ cup sliced citron ¼ cup candied cherries, quartered 1 tablespoon candied orange peel, chop

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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

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Almost like a movie ... these step-by-step pictures!

1 Chocolate is melted over water to prevent scorching 2 Beat egg; add to creamed mixture and mix well 3 Blend chocolate with butter, sugar, and egg mixture 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 succe

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