Serve pancakes at once on hot plates
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.
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.
Use recipe for Waffles, sprinkling ¼ cup finely cut boiled ham over batter just before closing waffle iron.
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.
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.
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.
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.
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.
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.
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.
Calumet pie crust, golden brown and flaky
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Learn the whole art of baking in 23 easy picture-lessons!
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 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.
Please send me your book, “All About Home Baking” for which I enclose 25¢ (stamps or money order).
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