•

@uaratttee 9'CAIII/tIE"'~

THE WORLD'S GnEATEST

BAI{'NG POWDE. Is Guaranteed in Every Respect

WE, the undersigned, do hereby guarantee that Calumet Baking Powder complies in every re­

spect with all State Food Laws. That it complies with all the provisions of the U. S. Food and Drugs Act approved June 30th, lq06. (Serial o. 5161.) That it is so manufactured and sold as to comply with all the requirements of the standard for baking powder approved by the U. S. Department of Agr i­culture, February 26th, Iq18. (F . 1. D. 174.) That all ingredients used in the manufacture of Calumet Baking Powder comply with Government standards for these materials. That all ingredients used in the manufacture of Calumet Baking Powder are such as have been approved by U. S. Food Authorities. That Calumet Baking Powder is manufactured in a sanitary factory, under every safeguard to insure cleanliness and health. We further guarantee that Cal­umet . Baking Powder is pre­pared from the fines[ materials possible to select, that the goods are pure and wholesome in every particular and fur­ther, that nothing injurious is left in the food .

CALUMET BAKING POWDER CO.

~1r::IDENT

(J1Jhy @alumei OfJllales §3a~:Vlg 6as;er

gcis of !h",telrest to 6ver;yol'le O{)l'lO @ooks:

BAKING POWDER, while not in itself a food, has won a place in American kitchens because of its ability to render many kinds of foods

light, sweet, and digestible. The best cooks are those who know the func­t ion of baking powder and accordingly select the one that gives off the greatest amount of gas and leaves the least residue in the food.

When mixing a cake or other dough, baking powder is added but for one reason, and that is, to make the baking fluffy and light. This is accom­plished by the leavening gas given off during the process of mixing and baking.

All baking powders are quick leaveners as compared with the old meth­ods such as Yeast, Beaten Air, etc. Some types of baking powder require quick handling and quick ovens-others need a slow oven, while CALU­MET is Double Acting and works best in a moderate oven. I ts action is harnessed so as to insure safe results in ovens of varying temperatures.

Double Acting baking powder means a baking powder containing two leavening units; one unit begins to work when the dough is mixed; the other unit waits for the heat of the oven; then both units work together. This is called double acting and is your guarantee against failure or waste.

In the hands of any cook, Calumet is a safeguard against some of the most common errors that are likely to be made, such as excessive beating, improper oven temperatures, etc. I ts double action will correct these mis­takes when the mix reaches the oven.

Baking Powder, more than any other ingredient, is responsible for your success or failure on bake day. You may use the very best flour, shorten­ing, etc., and still be disappointed if the quality of your baking powder varies. Calumet is always the same and can be depended upon to help the other products MAKE GOOD.

Besides, with Calumet, a Double Acting baking powder, you do not have to use extra care or precaution; you may move the food in the oven; open the door for inspection without fear of your baking falling; you may mix a pan of biscuits at night, put them in a cool place and they are ready for your breakfast oven the next morning.

Best of all Calumet is uniform-it is always the same; the most im­portant thing to find in selecting a leavener; the last spoonful does the \ ork equally as well as the first one did. This" always the same quality" enables you to accomplish better results with less effort.

I t is this combination of double gas action, moderate speed of action, uniformity, and the addition of white of egg which is the big improvement in baking powder that has earned for CALUMET the reputation for being the WORLD'S GREATEST BAKING POWDER.

Calumet is manufactured with the greatest of care from specially pre­pared materials, and under special formula, which insures its keeping qualities and gives to the consumer a leavening agent that cannot be ex­celled. Contains only such ingredients as have been officially approved by U. S. Food Authorities. I t is the largest selling brand in the world which gives it the stamp of approval of American housewives.

THE WORLD'S GREATEST BAKING POWDER

To USE too much Baking Powder is a waste. The amount of Baking Powder callcd for in t he following recipes is sufficient-and will give better results than a la rger quantity.

In mcasuring Baking Powder a lways measurtl: a leve l teaspoon. (With Calumct use one level teaspoon to a level cup of flour. See illustration.)

It is now gcnerally accepted t hat in all good rccipes, tested and given by competent baking teachers, s ifted flour is a lwa ys meant and should always be used in following the recipes. It is important to follow this rule. Always use sifted flour when measuring, because s ifted flour usually makes about one-fifth more bulk than unsifted flour.

Be careful in measuring t he sa lt that you level a ll measurements. Too much salt will leave its taste in the food .

The te rm" Cup" means a ha l f pint. It follows, therefore, tha t four cups e<!jual one qua rt. Every housewifc should use a standa rd measuring cup, with di visions showing )1, 1'3, y. , 7), and ~, marked plainly on the sides.

Milk, water or an y liquid when added to any combination containing Baking Powder should a lwa ys be cool o r cold, never wa rm or hot, as heat expands and releases the gases in the Baking Powder too rapidly.

Always keep Baking Powder in a cool dry place. lever put a wet spoon in your can of Baking Powder. Always s ift flour and meal before measuring.

In using the recipes in this book you will note that some flours absorb more liquid than others and the a mount of flour will have to be va ried to suit the case.

We have endeavored to suggest a baking temperature for a ll of our recipes, fer the convenience of those whose stoves a re supplied with oven thermometers and regulators.

Only Level Measurements Are Used in This Cook Book

Levcl Rounding H eaping

Many people have been in the habit of measuring by roundcd or heaping teaspoonsful. This is a very inaccura te method, and some people get twice as much on a teaspoon fo r e ither rounding or heaping as others do. ALL measurements in this book are LEVEL measurements. Use only LEVE L teaspoons in making these recipes and you will have success.

EVERY I GREDIENT USED OFFICIALLY APPROVED BY U. S. FOOD' AUTHORITIES

;>.

I cup grahl;lm flour I ~ cups milk I Yo cups sifted flour I level teaspoon sa lt I cup corn meal ~ cup molasses

4 level teaspoons Calumet Baking Powder Sift dry ingredients three times. add moist ingredients. Stcam three and one-half

hours in a well greased steamer. One CLIp of ra isins may be added if desired .

3 cups s ifted flour I CLIp sligar 3 level teaspoons Calumet Baking I CLIp choppcd nuts

Powder I beaten cgg I levcl teaspoon salt I cup milk

Sift dry ingredients three times; add the chopped nuts. then the beaten egg mixed with the mille Mix to a dough. Pour into a well greased bake pan or fIll baking powd r cans Yo full and bake in a mode rate oven (35 0° F .) about fort y-five minlltes.

2. cups graham flour Yo cup bran I levcl teaspoon sa lt 2. level tcaspoons Calumet Baking

Powder

YI cup suga r I cup prunes I cup milk I tablespoon shortening

Soak and cook the prunes. drain. stone and chop. Sift three times the dry ingredi­ents; add milk a nd beat well. Add prunes and melted shortening. Pour into grea cd loaf pan. and bake in a modera te oven (350° F.) about one hour.

@h.eese cl-a.ws 2. cups sifted flour 2. level teaspoons Ca lumet Baking

Powder

~ cup dry grated cheese Yo cup shortening . I egg

I level teaspoon sa lt Yo cup milk YI teaspoon paprika

Sift dry ingredients three times. cut in shortening. add grated cheese. beaten egg and milk. Roll ?i inch thick and cut in strips 4 inches long and Yo inch wide. Bake in a hot oven (375°-400° F.) until light brown.

EVERY INGREDIENT USED OFFICIALLY APPROVED BY U. S. FOOD AUTHORITI ES

3

3 cups sifted flour 3 level teaspoons Calumet Baking

Powder

2. tablespoons shortening 1 Yo cups sweet milk Yo cup chopped nuts

1 level tea poon salt Yo cup chopped ra isins 2. tablespoons sugar

Sift flou r, baking powder, sugar and sa lt three times, add other ingredients and mix thoroughly with a spatula or the rounding side of a mixing spoon. Put in ungrea ed pan and bake about one hour in slow oven (-2.50°-350° F .). It makes much better bread if baked in round corrugated pans. Brush with melted butte r after removing from oven.

1 cup corn meal Yo cup si fted white flour 1 Yo level teaspoons Calumet

Baking Powder

1 tablespoon sugar ~ cup milk 2. tablespoons melted shortening 1 egg

Yo level teaspoon salt Sift dry ingredients three times, add milk, beaten egg and shortening. Mix thorough­

ly. Bake about twenty minutes in a hot oven (400° F.).

Yo cup suga r 2. level teaspoons Calumet Baking ;1 cup molasses Powder Yo cup shortening 1 level teaspoon salt 2. eggs Yo level teaspoon soda ~ cup milk Yo level teaspoon each of ginger, 2. cups si fted flour cloves and a llspice

Cream sugar and shortening, add beaten eggs and molasses. Sift three times baking powder, flour, salt , soda and spice and add a lte rnately with the milk. Bake in a mod­erate oven (3 50°-400° F.) about t wenty minutes.

3 cups sifted flour 3 level teaspoons Calumet Baking

Powder ;1 cup sugar

1 level teaspoon salt 1;1 cups milk 1 cup raisins

Sift dry ingredients three times. Combine with milk and raisins. Bake in two me­dium-sized pans about one hour in a moderate oven (350° F .).

THE SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF ANY OTHER BRAND

4.

§J;SC1/L;is and C)f}ilu ffins CChe cleerei ,in 011a(ing ciJgl'Li § J;scuits

Anyone can make good biscuits by following the four principles which govern their production:

I. Cut in the shortening, as the heat of the hands melts the shortening and more flour is worked into the dough, toughening it .

2., Have a very soft dough, Add just enough liquid to combine the ingredients. Use cold milk or very cold water. Keep dough cool.

3, Bake in a very hot oven at 450° F. for about fifteen minutes, depending on size of biscuits ,

4, Use Calumet Baking Powder. While kneading is good for yeast bread , it will ruin biscui t dough, A stiff baking

powder dough kneaded and worked will make poor biscuits, while a soft dough handled lightl y will make them tender, light and palatable.

2. cups sifted flour ;4 level teaspoon salt 2. level teaspoons Calwnet Baking 2. tablespoons shortening

Powder ~ cup milk Sift flour, baking powder and sa lt three times. Rub the sho rtening in with a fork or

the tips of the fingers. Add milk and mix lightly to a dough. Turn onto a well floured board and roll or pat to 1 inch thickness. Cut and ba ke in a hot even (450° F.) twelve to fifteen minutes,

2.;4 cups sifted flour ;4 level teaspoon salt 2.;4 level teaspoons Calumet Baking 1 teaspoon suga r

Powder 4 tablespoons shortening ;4 level teaspoon soda 1 cup butte rmilk

Sift dry ingredients three times, rub in shortening, add liquid and roll ;4 inch thick. Bake in a hot oven (450° F.) about twelve to fifteen minutes.

Make dough as for Calumet Biscuits, adding two tablespoons of sugar to the baking powder and flour , if sweet shortcake is desired. Roll dough in two round pieces and spread with butte r. Bake in two round cake tins fifteen to twenty minutes in hot oven (375°-400° F.). Brush with melted butte r. Put the strawberries and juice between the laye rs, and on top of shortcake. Whipped cream sweetened and flavored to taste can be added.

THE SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF ANY OTHER BRAND

5

){ cup shortening 2 cup siftcd flour ){ cup suga r 2 leve l teaspoons Ca lumet Baking 1 egg Powder ~ cup milk ){ level teaspoon sa lt

Cream sugar and shortening, add egg well beaten. Sift flour three times with salt and baking powder. Add a lternate ly with milk to first mixture. Bake in greased muffin pans about twenty-five minutes in a hot oven (400° F.).

I cup corn meal 1 level tea poon salt 1 cup si f ted flour ){ cup molasses

1 cup mil k 2 leve l teaspoons Calumet Baking Powder 1 egg, well beaten

1 tablespoon melted shortening Sift thoroughly corn meal, flour , baking powder and sa lt . Add graduall y milk

and mola es and beat thoroughl y, t hen add egg and shortening. Bake in hot greased gem pans about twenty minutes in a hot oven (400°-450° F.).

I cup sifted flour 1 level teaspoon salt 1 cup graham flou r ){ cup molasses 2 leve l teaspoons Calumet Baking 1 egg

Powder 2 tablespoons melted shortening 1 tablespoon sugar 1 cup milk

Sift dry ingredients three times, add gradua ll y the milk, egg, shortening and molasses. Bake in mufnn pans about twent y-five minutes in a hot oven (400° F .).

y.I cup shortening y.I cup sugar I egg I cup milk

2 cups s i fted flour 2 level teaspoons Calumet Baking

Powder ~ level teaspoon sa lt

2 tablespoons crisp bacon Cream shortening and sugar, add beaten egg. Si(t flour and baking powder three

times, add a lternately with mille Stir in bacon. Bake in a hot oven (400° F .) about twenty-five minutes.

THE WORLD'S GREATEST BAKING POWDER

6

1 ~ CUpS sifted flour 1. teaspoons sugar I cup stale bread crumbs ~ cup boiling water 1.~ level teaspoons Calumet Baking I cup milk

Powder I egg I level teaspoon salt 1. tablespoons melted shortening

Add boiling water to stale bread crumbs. Let stand five minute , l hen add milk. Sift dry ingredients three times, add to bread mixture. then add egg and shortening. Bake on a well greased griddle.

§Juckwheaf gr;dd!e @akes I cup buckwheat flour ~ level teaspoon salt ~ cup sifted white flour I ~ cups milk

I ~ level teaspoons Calumet Baking Powder Sift dry ingredients three times, add milk and bake on hot griddle.

1. cups si fted flour 1. level teaspoons Calumet Baking

Powder

3 tablespoons melted shortenjng I~ cups milk 1. eggs

;.{ level teaspoon salt Sift dry ingredients, add moist ingredients and bake on hot griddle.

1.}{ cups sifted flour I tablespoon sugar 2 ;.{ level teaspoons Calumet Baking I ~ cups milk

Powder 1. tablespoons melted shortening y, level teaspoon salt 1. eggs, beaten separately

Sift dry ingredients three times. Add milk, melted shortening and egg yolks. Fold in stiffly beaten egg whites. Bake on a hot waffle iron.

§6faio !Pancakes I lb. grated raw potatoes I level teaspoon Calumet Baking I finely chopped onion Powder I beaten egg I level teaspoon salt ~ cup sifted flour 711 teaspoon pepper

Sift flour, baking powder and seasoning. Beat the egg and combine with potatoes and dry ingredients. Drop by spoonfuls on a hot griddle, flatten with a spoon and fry brown on both sides.

THE WORLO·S GREATEST BAKING POWDER

{;jenel.aL CiJ;reclions H A VE a ll the ingredients weighed or measured, the pans ready and the oven heating

before beginning to mix .the ingredients. Sift the flour once before measuring, then three times with the required amount of

baking powder. Spices and salt a re a lways added to the flour. Sifting of the dry ingredi­ents a number of times insures a lighter and finer texture in the cake.

Cakes are divided into two classes: Sponge Cakes and Butter Cakes.

(a) It shrinks from sides of pan. (b) Feels firm when slightl y pressed on top and leaves no print of the fingers. (c) It is a golden brown. (d) When a straw is inserted in the cake and comes out clean. if cake is put in .. too slow" an oven the texture will be coarse. If put in .. too quick"

an oven, the ca ke browns on top before it has sufnciently risen, and in its a ttempt to rise may break the crust. These troubles a re less marked with Calumet Baking Powder than with any other powder. If too mueh flour has been added , the cake will crack. Coarse granu la ted sugar or too much sugar will make cake coarse and is apt to make it fall. Too much flour makes cake heavy. Pastry flour conta ins more sta rch and less gluten therefore makes a lighte r and more tender cake. Long beating aids in making cake fine-grained. ever st ir cake after final beating, or after egg whites have been folded into mixture. Let cake rema in in pans for a few minutes after t aking from oven-then remove to a cake cooler o r turn out upon a towel on a level place.

CAKE BAKI G GE ERAL CLASSES OF CAKES

Although many varieties of cake can be made, they are a ll put into two classes: Butter Cakes and Sponge Cakes. They are otherwise classified as cakes made with butter and cakes made without butter, for it is the presence or absence of shortening in a cake that makes the di ffe rence in the method of mixing the ingredients and determines the texture aftcr baking.

cffi·;ce @a.ke y. cup shortening 2 cups s ifted flour I cup sugar 2 level teaspoons Calumet Baking 4 egg yolks or 2 whole eggs Powder X' cup milk y. level teaspoon salt y. teaspoon nutmeg y. teaspoon cinnamon

Sift flour three times with baking powder, salt and spices. Cream shortening, add sugar g raduall y, and well beaten eggs. Add dry ingredients a lternately with the milk. One cup of rai ins may be added. Bake in loaf pan in moderate oven (350° F .) thirty to thirt y-five minutes. .

EVERY INGREDIE, T USED OFFICIALLY APPROVED BY U. S. FOOD AUTHORITIES

S

~

Calumet Chocolate

Caf£e ~

J

I

£ad» dlJa/t;1'I'Love @ake y. cup shortening 3 cups sifted flour I y. cups sugar 3 level teaspoons Calumet Baking I cup milk Powder I teaspoon vaniUa y.( level teaspoon salt y.( teaspoon a lmond flavoring 3 egg whites

Sift flour three times with baking powder and salt. Cream shortening, add suga r and beat until mixture is light. Add flavoring, then dry ingredients a lternately with milk. Fold in st iffly beaten egg whites. Bake in two layers twenty to twenty-five minutes in a moderate oven (375° F.). Put together with Lady Baltimore Filling.

2 cups sifted pastry flour )i level teaspoon salt 2Y. level teaspoons Calumet Scant cup of suga r

Baking Powder I teaspoon vanilla Put the whites of two eggs into a measuring cup, fill Y. full with soft shortening and fiU

the ba lance with ha lf milk and half water. Sift dry ingredients three times, add measu ring cup of wet ingredients and vanilla and beat for three minutes. Bake in a loaf pan in a modera te oven (350° F.) thirty-five to forty minutes.

For delicious variat ions of this cake try the following: Use I whole egg in place of 2 egg whites. Chocolale Cake: I whole egg, I sq. of chocolate and YJ cup chopped nuts. Sunshine Cake: 3 egg yolks, instead of 2 egg whi tes. Spice Cahe: I whole egg, y. teaspoon nutmeg, y. teaspoon cinnamon, and y.( tea­

spoon a llspice.

fJe'vtrutde's 9avor;ie @ake ~ cup shortening 3 cups s ifted flour I y. cups sugar 2Y. level teaspoons Calumet 4 eggs Baking Powder ~ cup water y. level teaspoon salt

I teaspoon flavoring Sift flour, baking powder and salt and sift three times. Cream shortening, add sugar

gradually, beat in one egg, add a little flour and wate r, beat well, and continue this process unti l a ll t he eggs a re used. Bake in two large layers in a moderate oven (350°-375° F.) about thirty-five minutes.

I cup shortening 4 cups sifted flour 2 cups suga r 4 level teaspoons Calumet Baking I teaspoon flavoring Powder I YJ cups milk 6 egg whites

Sift flour three times with baking powder. Cream shortening, add sugar gradually. Add fla voring and dry ingredients alternately with the milk. Fold in the stiffly beaten egg whites. Color one-half of batter any desired color. Place batter in cake pan in alter­nate st rips. Bake in 3 layers twent y to twenty-five minutes in a moderate oven (375° F.).

THE SALE OF CALUMET IS 2J.i TIMES AS MUCH AS THAT OF ANY OTHER BRAND

11

1 ~ CUPS sugar U CUp boi ling water U cup shortening 4 tablespoons melted chocolate 2 eggs 2 cups s ifted flour U cup sour milk 1 level teaspoon Calumet Baking 1 teaspoon vanilla Powder

U level teaspoon soda Sift flour three times with baking powder and soda. Cream s ortening, add sugar

graduall y, egg yolks, melted chocolate and vanilla. Add dry ingredients alternately with sour milk and water. Fold in st iffly beaten egg whites. Bake in two large laye rs about twenty-five minutes in a moderate oven (350° F.). Pu t layers together with chocolate fudge frosting.

y.( cup shortening 1 cup suga r ( egg

1 eup milk 2 cups si fted flour 2 level teaspoons Calumet Baking

Powder ( teaspoon flavoring y.( level teaspoon salt

Sift flour three times with baking powd.er and sa lt . Cream shortening, add sugar, flavoring and beaten egg. Add dry ingredients a lternately with milk. Bake in loaf pan in a mod" rate oven (350° F.).

3 cups si fted flour 3 level teaspoons Calumet Baking

Powder U cup shortening ( y.( cups granulated sugar

Yolks of 3 eggs, well beaten Juice of I orange in cup-fill cup

with water o r milk (making ( full cup mOisture)

Rind of whole orange Whites of 2 eggs

Sift flour and baking powder three times ; cream shortening and sugar, add grated rind , then yolks (well beaten ), add flou r and water alternately, beat ing thoroughly, last ly add the well-beaten whites of eggs. Bake in moderate oven forty-five minutes (325°-350° F.).

2 egg yolks 2 egg whites ( cup sugar ( eup sifted flour ~ cup hot water (U level teaspoons Calumet

y.( level teaspoon salt _. y.( teaspoon lemon jUlee Baking Powder I

Beat yolks until thick and lemon colored, add one-ha lf sugar gradually, and continue beating; then add wate r, remaining sugar, lemon juice, st iffly beaten egg whites, and flour sifted three times with baking powder and salt. Bake in an ungreased cake pan about 40 minutes in a slow oven (325° F.).

THE WORLD'S GREATEST BAKING POWDER

12

@a /ul'nei 6'~/cl @ale Yolks of 8 cggs 23/0 CUpS s ifted (lour I X cups granulated suga r 3 level teaspoons Ca lumet Baking % cup wate r Powder 3/0 cup shortening I teaspoon vanilla

Sift flour a nd baking powder three time . Sift sugar, then measure. Cream shorten­ing, add suga r graduall y and cream lh roughl y. Beat Iks until thick and Icmon­colored, add the e to shortening and sugar and stir thoroughly. Add water a nd flour a lternately, flavor and beat vigorously. Put in s low oven until raised to the top of the pan and increa e the heat, a nd brown. Bake forty to s ixty minutes in an ungrea ed mold (31-5"-350° F.).

@a [1II111ei 9udge @ale 3/0 cup shortening 2 level teaspoons Calumet Baking I cup sugar Powder I egg 3/0 level teaspoon sa lt 2 squa re melted chocolate I teaspoon vanilla 2 cups sifted (lour Yt cup milk

Sift (lour three t imes with baking powder and sa lt. Cream shortening, add ugar gradually, mclted chocolate, well beatcn egg and vanilla . Then add dry ingrcdients a lternately wit h mille Pour into square pan and bake about forty minutes in a moder­ate oven (350° P.). Frost wit h chocolate fudge frost ing.

-Put into a ki lIet:

X cup butter I cup brown suga r

X cup shortening · 4 cup sugar I egg

I cup crushed pineapple, peaches CDr apricots

3/0 cup milk IX cups sifted flower I X level teaspoons C alumet Baking

Powder Mix as ~ r any cake and pour into the skillet over the above mixture. Bake in a

moderate oven (350 degrees F.) about 30 minutes.

THE WORLD·S GREATEST BAK I G POWDER

\ 3

--

(];zever

COOKIES

@alumei 01ud @ooG'es YJ cup shortening I level teaspoon Calumet Baking Yo cup sugar Powder '2. eggs ~ cup chopped nuts I cup sifted flour I teaspoon lcmon juice

Cream shortening and add sugar and eggs well beaten. Sift flour and baking powder together. Add fi rst mixture; then add nuts and lemon juice. Drop from a poon on an unoiled baking sheet, leaving an 'inch space between them. Sprinkle with chopped nuts and bake in a hot oven (4'2.5° F.). This will make two d zen cookies. These cookies will not be shaped like Rocks or H ermits. Add more flour if so desired.

@alUlnel cJ:~gC/ V @oo[;es '2. CLIpS sugar 3 level teaspoons Calumet Baking I cup shortening Powder 3 eggs I teaspoon nutmeg 3 tablespoons water o r milk Yo teaspoon cloves

3 cups si fted flour Cream shortening and sugar, beat in whipped egg , add baking powder and I CLIp

flour, then water and spices; add rema ining flou r graduall y, working in more flour unt il dough is st iff enough to roll. Sprinkle flour over pastry board. Make a ba ll of dough, and lay it on the board. Rub rolling pin wi th flour and roll out dough into a sheet .x-inch thick. Cut in round cakes, sift granulated sugar over each, and bake quickly (400°-4500 F.).

0110lasses OJrop @oo[;es ~ cup shortening 3 Yo cups sifted flour ~ cup brown sugar '2. level teaspoons cinnamon I egg '2. level teaspoons ginger ~ cup molasses Yo level teaspoon soda ~ cup sour milk I level teaspoon Calumet Baking I level teaspoon salt Powder

Yo level teaspoon ground cloves Cream the shortening, add the brown suga r and egg and beat for two minutes. Add

the mola es and sour milk. Mix and sift t he flour, cinnamon, ginger, soda, salt and cloves. Add to the first mixture. Drop from the end of a spoon onto a greased baking sheet. Space two inches apart . Bake in a moderate oven (3500- 375° F) fifteen minutes.

011acaroons I cup blanched a lmonds 3 cgg whites I cup sugar .x pound candied cherries

I level teaspoon Calumet Baking Powder Grind a lmonds, and mix with half the sugar, beat egg whites slightly. Add rest of

sugar and baking powder. Beat until st iff. Add almonds and ~ of the cherries. Drop from tip of spoon on an oiled pan, place a piece of cherry on top of each and bake in a moderate oven (350° F.) about twenty minutes.

EVERY INGREDIENT USED OFFICIALLY APPROVED BY U. S. FOOD AUTHORITIES

14

WON BY TH E C A LI/l'fET

13AK I NGPO\IIHH

MRS. W. E. FARLEY

,

Kentucky's most famous cake and pastry maker. The winner of twenty blue ribbon first prizes for cakes and pastries at the great Kentucky State Fair during the past seven years. Mrs. Farley is known throughout the South as an autbority on cake making. She says:

.. For ,6 years I used the high-priced Trust Brand Baking Powde r, a nd thought I was getting good results until I tried Calumet, thc moderate-priced quality brand . I have used Calumet for years, and every baking is a big delightful surprise .

,. Since I have been using Calumet Baking Powder I have won over ten prizes in Cake Baking contests , all in competition with man y expen conlestants.

"I won four prizes last year at the Kentucky State Fair. Recently I took first prize with my Calumet Cake in competition with Royal at the Cake Baking contest held in connection with thc Cooking School conducted by Betty Lyle Wilson for the Louisville Post.

"I gladly recommend Calumct to every housew ife for its purity, genuine whole­someness. full economy and never-fail ing results."

Louisville, Ky . MRS. W. E . FARLEY.

Des Moines, Io wa . "1 wish La Slate (or the benefit of the public that after several yea rs' expe rience

with Calumet Baking Powder in fine pastry. cake and biscuit making, both as a professional demonst rator and teacher and in the cuisi ne of my own home . I believe that Calumet Baking Powder is the best yet manufactured. I t has never fail ed me. and I cannot say this o f Roya l. Price's or other brands now so extensivel y advert ised.-'

(Signed) Sarah Wharton M oore

Chicago, III. " In all my years of experience with food products I have never found anything

that has given such excellent results and satis faction as the usc of Calumet Baking Powder , and I have used a number of brands worth considering. I have had Calumet Baking Powder tested chemically and nnd that perfect neutralization occurs in the process of baking and it gIves one a pure wholesome baking, I have also tes ted it for a numbc ro f years practically and il has never fai led me, and I heartil y recommend Calumet Baki r18 Powde r to anyone wishing a pure , wholesome baking powder and one that has effIciency:'

(Signed) Anna B. MacLouth .

Calumet Baking Powder has been tested both chemically and practically by lending physicians. chemists. and chef. and is recommended by all who have in­vest iAorcd it . as being a high-grnde baking f"'K}wder of rare merit a t a reasonable price.

?he J/ome o/7Jze. UIol"lds l:'eatest Eak.l-'w Powdel' This immense plant, located in Chicago, is the largest, finest, and most sanitary baking powder plant in the world. It is devoted exclusively to the manufacture of Calumet Baking Powder. In this plant are also located the general offices, model kitchen, model bakeshop, and laboratories.

..

What Marian Cole Fisher says about Calumet-READ IT!

LECTURES ARTICLES

Dear Housewife :

MA.RIAN COLE FISHER

2lNnrilln orale Jlfisqer ~"ltins ~xp.rt

TEACHER OF

A PPLIED HOUSEHOLD SCIENCE

ST. PAUL

RECIPES ECONOMICS

Actively engaged as you know I have been for a great many years in Home Economics and Domestic Science. it often becomes necessary for me to make exhaustive studies. care­ful tests and scientific analyses of food values and different products.

To the question of Baking Powder which has been fore­most in the minds of millions of housewives. I have given very serious study. I find that Calumet Baking Powder comes more nearly reaching the height of perfection than any of the endless brands of Baking Powder I have ever used from the standpoint of efficiency and economy ; and in fact from every angle. it gives absolute satisfaction and delightful results.

Carefully follow the directions given for the use of Calumet Baking Powder . If you will do this. you will accept it as your standard of baking powder. also you will see from experience as I have why Calumet .is called the world' s grea test baking powder.

Sincerely .

Jh cup shortening I teaspoon vanilla I Jh cups suga r 7 tablespoops wate r 3 eggs 3 Yo cups sifted flour I cup chopped dates I level teaspoon Ca lumet Baking I cup chopped nuts Powder

X" teaspoon soda Sift flour three times with baking powder and soda. Cream shortening, add suga r,

beaten eggs, dates, nuts and vanilla . Add dry ingredients a lte rnately with water and mix thoroughl y. D rop from tip of spoon on greased pan I inch apart. Bake in a mod­erate ovcn (375° F .).

3i cup shortening I cup suga r '1. e~gs

I X cups if ted flour

I teaspoon each of cloves, a llspice and cinnamon

I cup seeded raisins

I Icvel teaspoon Calumet Bak ing Powder

'1. tablespoons chopped citron ;1 level teaspoon sa lt

Cream shortening, add suga r. Add well-beaten eggs; mix well. Sift dry ingred ients together and add slowly to the fir t mixture. Dredge fruit with flour and add. Drop by spoonfu ls on grease'! tins, b:lke in hot oven (375° F .).

Jh cup sugar '1. tablespoons flour

FROSTI GS

I cup cream 3 cgg yolks

1 cup chopped nuts Mix together flou r and suga r. Add cream, and cook over hot water until t hickened .

Remove from fire , add beaten egg yolks. R eturn to fire and finish cooking. When cold add nuts and spread between layers, cover top and s ides with boiled frosting.

grange (S-eCI.111 c!lc;ng White of I la rge egg, juice of r o range, '1. cups confectioner 's suga r. Put egg qrrd

orange juice in deep bowl, add sugar gradually, beat until creamy and of consistency to spread . Spread on cake when cool.

§3o;led c!lcing '1. cups suga r I tablespoon corn syrup Yo cup wate r '1. egg whites

Yo teaspoon flavoring Boil suga r, water and syrup until it spins a thread . P our slowly over t he st iffly

beaten egg whites. Add flavoring and beat until stiff enough to spread.

EVERY INGREDIENT USED OFFiCiALLY APPROVED BY U. S. FOOD AUTHORiTIES

19

y. cup sugar I y. teaspoons cornst a rch Spcck sa lt

y. cup watc r

I tablespoon but ter 2 cgg yolks o r I whole egg I lemon

Mix t he d ry ingredients , add thc slight ly beaten egg yolks o r whole eggs, the juice and grated lemon rind and wate r. Cook in a double boile r unt il t hick. Add but te r and spread bet ween laycrs of ca ke.

I cup granu la ted sugar y. cup brown suga r y. cup wate r I egg white

Boil suga r and wa te r wi thout sti~ring unt il it ha irs. Beat cgg white unti l st iff. Pour on graduall y the syrup, beating constantl y. Continue beating frosting unt il cool and stiff. Add a couple of drops of vanilla and spread on cake.

I Yl cups granu la ted suga r YJ cup brown suga r

Y.l cup but te r n cup mil k I tablespoon corn syrup

M ix ingredicnts, add one-ha lf of butter. Boil unt il a soft ba ll is formed in cold wate r . Add rest of buttc r. Lct sct until a lmost cool. Beat unt il of consi tcncy to sprcad . One­half cup of nuts may bc addcd .

@hocolate g dge !Josf;ng 2 cups suga r 2 t ablespoons melted chocolate :y.( cup milk I tablespoon butter

I tablespoon corn syrup M ix sugar, milk, corn syrup, and when boiling add the melted chocola te. Cook unt il

a soft ba ll is fo rmed in cold watcr. Thcn add buttcr and when cold beat unt il creamy and st iff enough to sp read.

@OCOa1'1 '11ti g osl;ng 2 egg whites 3 cups confectioner·s suga r

I tablespoon lerr.on juice Beat egg whites and add suga r graduall y. Continue beating and add lemon juice.

Spread on cake and sprinkle with cocoanut.

One-ha lf pound of figs chopped fine, 6 tablespoons of sugar, Yl cup of orange juice, rind of ha lf an orange; cook in double boiler unt il the t hickness of cream.

THE SALE OF CALUMET IS 2~ TI MES AS MUCH AS TH T OF ANY OTHER BRAND

20

(Jeep !!at !1-y;ng DEEP fa t frying is cooking by means of immersion in dccp fat ra ised to a tcmperature

of J 50°-400° F. Three pounds of lea f la rd o r a good vegetable fa t a re required for deep fr ying. A heavy iron kettle is the best cooking utensil to use.

G reat ca re should be taken that the fat is of the rjght tempera ture. I f not t he food will ab orb fa t .

Da not fry too much a t one time, not onl y because it lowers the temperature of the fat . but it may cause it to bubble over the sides of the kettle. It is not the fa t ·tha t boils but the water which the fat has received from the foods. All fried foods should be dra ined on brown paper to prevent greasiness.

c!/(ules !or CCesl;ng (Jeep g .t !O,,. [J-Y;l1g I. Drop an inch cube of bread, from soft pa rt of loa f into the fat . I f it is golden

brown in one minute the fa t is a t the right tempera ture fo r fr ying any bat ter o r dough. 2. If an inch cube o f bread becomes golden brown in forty seconds, the fa t is then

of the r ight temperature for fr ying any cooked mi xture.

@a /ul1'l et (Jo1Agl'u1.uls 2 cups si fted flour J,{ teaspoon cinnamon 2 level teaspoons Calumet Baking J,{ cup sugar

Powder I tablespoon melted shortening J1 level teaspoon sa lt I egg J,{ teaspo n nutmeg J,{ cup milk

Sift flour t hree t imes with baking powder, salt and spices. Combine suga r, beaten egg, melted shortcning and d ry ingredients a lte rnately wit h t he mille Turn on a well floured boa rd and roll J,{ inch thick. Cut wi t h doughnut cutte r a nd fry in deep ho t fa t unt il a golden brown.

011eat ~" oc(uei1es 2 cups cold chopped meat J,{ level teaspoon salt ;.i teaspoon pepper

4 tablespoons flour J tablespoons shortening I cup milk

Few drops onion juice M ake a white sauce of t he shortening, flour and mil k. Cook unt il t hick. Add season~

ing and meat . When cold fo rm into croquettes and fry in deep fa t until brown.

I cup sifted flour 2 tablespoons suga r I level teaspoon Ca lumet Baking I egg

Powder J,{ cup milk J1 level teaspoon salt

Sift dry ingredients. Add beaten egg, milk and beat until smooth. Fry unt il a golden brown in hot deep fat.

THl=- SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF A1"l Y OTHER BRA D

21

Qf}!zct{e ~(lJ (~13est by lCst "lC.;a! Q!zOLV

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Make pla in fr it te r batte r. Take large cook ing apples, peel, core and quarter. Cook a few minutes in a medium syrup. Remove from syrup and d ip each quarter in fritte r batte r. Fry to light brown in deep fa t.

I ~ cups si fted flou r "2. tablespoons sugar y. cup mil k I y. level teaspoons Ca lumet Baking

Powder "2. eggs. beaten separate ly J4 level teaspoon salt

Si ft flour, baking powder, 'salt and suga r three times, then add milk and well-beaten eggs. Dip frui t into ba t ter and d rop in kettle of deep hot fat. like ot her fritters.

@ont g ;Ue1-s "2. cups com "2. beaten eggs ! "2. level teaspoons Calumet Baking .ra tea poon pepper

Powder y. cup milk I y. cups sifted flour I tablespoon mel ted shortening y. level teaspoon salt I tablespoon sugar

S ift dry ingredients thoroughl y, add beaten eggs, mil k, shorten ing and corn. Beat well and d rop from t ip of spoon into hot fat . F ry unt il light brown.

I cup s ifted flour y. level teaspoon salt "2. level teaspoons Ca lumet Baking y. cup mil k

Powde r I cup cooked rice "2. tablespoons suga r I egg

Sift dry ingredients three times. Beat egg, add milk , rice and combine with the dry ingredients. Drop from tip of spoon in hot fa t and fry until light brown.

I cup sugar y. level teaspoon gra ted nutmeg "2. egg yolks, well beaten 4 level teaspoons Calumet Baking "2. egg whites, beaten stiff Powder 4 cups si fted flour I cup milk

Cream sugar and egg yolks, and add egg whites. Sift together thoroughly flour , nut­meg, baking powder and salt, and add a lte rna te ly with milk to fi rst mixture. Place on floured boa rd, ro ll thin and cut in pieces three inches long by t wo inches wide ; make four one-inch gashes a t equa l inte rvals . Take up by running finger in and out of gashes, lower into deep hot fa t and fry. Take up on a skewer, drain on brown paper and roll in powdered sugar, if desired.

THE WORLD'S GREATEST BAKING POWDER

22

1

I

~

Calumet lJouyflnllts ~

cfl?es PASTRY

PASTRY is divided into two classes. First, Puff Paste-&cond, Pla in Paste. Puff Paste, which to many seems difficult to prepare, is seldom attempted by anyone except

profeS3ionals . One who has never handled a rolling pin, however, is less liable to fail under the guidance of a good teacher, than an old cook who uses too much force in rolling the dough. A cold room, cold ingredients, rapid work and light touch are necessary.

To assure successful pas~ry for pies: I. Use cold water, cold utensils and have the kitchen cool. 2. Work quickly, mix very little, as kneading toughens. 3. Flour the board as little as possible. 4. Do not turn past ry and ro ll on both sides. 5. Have oven very hot (400°-450° F.) for baking pastry. 6. To prevent lower crust from absorbing the juice-sprinkle with flou r, suga r or corn

flakes. 7. Shortening: Vegetable shortening, la rd or butter substi tute can be used. Pie crust is often made without baking powder, but it requires much skill and practice

as well as more shortening to make it tender and flaky . When a plainer and more eco­nomical crust is desired , the use of a little baking powder wi ll produce the results re­quired. If pastry flour is used the results will be found more satisfactory.

3 cups sifted flour y. level teaspoon Calumet Baking 1 level teaspoon salt Powder Water I cup shortening

Sift dry ingredients, cut in shortening, add just enough cold water to hold the in­gredients together. Bake in a hot oven (400° F .).

2 eggs 3 tablespoons sugar

~ level teaspoon salt I y. cups milk

Few gratings nutmeg Beat eggs slightl y, add sugar, beat well and then add salt and milk. Line plate with

plain paste. Strain in mixture, and sprinkle with few gratings of nutmeg. Bake in a quick oven at first to cook bottom crust . Decrease the heat , as egg and milk in combina­tion need to be cooked at a low temperature (250°-350° F.) until a s ilver knife comes out clean.

EVERY INGREDIENT USED OFFICIALLY APPROVED BY U. S. FOOD AUTHORITIES

25

y. cup sugar 3 tablespoons orange juice 2, cups seeded ra is ins 2, tablespoons lemon juice 1 y. cups boiling water 1 tablespoon grated lemon rind y. levcl teaspoon salt 2, tablespoons cornstarch 1 tablespoon grated orange rind y. cup walnut meats

Cook raisins in boiling water five minutes; pour into sugar and cornstarch which have been mixed together. Cook until thick. R emove from fire, add other ingredients and bake between two crusts .

~ cup sugar y. level teaspoon salt 3 tablespoons cornstarch 2, tablespoons flour

1 ~ cups hot water 2, egg yolks Grated rind of one lemon Juice of one lemon

2, tablespoons butter M ix dry ingredients and add to hot water, cook until thick. Add beaten egg yolks

and cook a few minutes longer. Remove from fire, add lemon juice and turn into baked crust; cover with meringue and brown at a low temperature (3 00° F.).

2, eggs y. cup suga r 1 cup stewed pumpkin

}1 teaspoon allspice }1 teaspoon cloves 1 y. cups milk

}1 teaspoon ginger Beat eggs, add sugar,

Bake in a pie crust. pumpkin and spices. Mix thoroughly and thcn add milk.

3 cgg whites 6 tablespoons sugar

}1 level teaspoon Calumet Baking Powder

}1 teaspoon flavoring Bcat egg whi tes until flu ffy, add dry ingredients gradually and beat until stiff. Spread

ovcr pie and bake in a slow oven (300° F.) until brown.

grape O11er;ng'llte cf}J;e 4 cups purple grapes 2, tablespoons flour 2, whole eggs 1 teaspoon lemon juice ~ cup sugar Speck salt

Cook the grapes a few minutes. Press through a coarse sieve to remove seeds. Separate t he eggs and to the yolks add the sugar, Rour and salt. Mix well , and pour into a pan lined with a crust. Bake in a moderate oven (350°F). When done cover with a mcringue made from the 2, egg whites and brown slowly in a cool oven.

THE SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF ANY OTHER BRAND

26

@ooking cfuggesfioll£s Salt- To keep salt so it can be easily shaken from the cruet, mix I teaspoon of corn­

s~arch with each cup of salt . Ovens--In all houses the oven should be well scrubbed out a fte r cooking, with hot

soda water and soap. Any ha rd substance which is caked on to baking sheets should be scraped off with an old knife. It is rea lly very simple to ha ve the oven scrubbed out while it is st ill hot, after baking a joint, etc., and many disagreeable smells a re avoided by this practice. For this purpose a long-handled brush is useful. With it the back wall of an oven can easily be reached and the danger of burnt hands avoided.

Flour-Flour belongs in a bin or barre l raised a few inches from the floor. While wheat flour may be obta ined in quantit y, corn meal or graham flour should only be purcha cd in small quantities and kept in tin or glass.

M eat- T ough meat may be made tender by pounding, slow cooking or placing it a fcw minutes in vinegar water.

Milk-Be fore heating milk rinse out the saucepan with a little hot water (never boil milk); it will prevent the milk sticking to the bottom of the pan.

Roast Lamb- Add several quarters of apples, when roasting lamb. Gives a delicious flavor.

Fowl-When roasting fowl, place breast side down in roaster, so the juices wi ll penc­tratc the breast which is usually dry.

Cake Pans-Do not grease pans, but cut white or wrapping paper to fit pan. When cakc is done paper comes off very easily, and cake does not st ick.

M eringue-Add suga r to unbeaten egg white then the baking powder. Whcn made in this way the egg whites appear more like whipped cream.

O{;{chen Qfelps Teapots that a re made of metal, if unused for some time, will often give a musty flavor

to the tea when next used . This may be prevented by placing a lump of suga r in the teapot before putting it awa y.

The water in which cabbage has been cooked should not be poured down the sink or if this must be done the sink should be rinsed with wate r containing powdered charcoal or a little chloride of lime.

All kitchen supplies should be kept in glass jars, the different sizes each to them c\ ve . H ave covered crockery dishes for use in the ice box and see that they a re sca lded when washed .

Use these ja rs whenever practical in the ice box, especially to keep fish, oysters, lettuce or parsley, and, in fact , any food with a st rong odor or any food which may become impregnated with the odor of other foods.

To Remove Odors/rom fce Box, Cupboard or Pantry, elc.-Fill a dish with boiling water, place in ice box, a nd drop in a piece of charcoal. A lump of charcoal left in a closed bottle or jar will keep it from becoming musty .

Boiling liquids, jellies or fruits may be turned into glass without breaking the vessel if you press the bowl of a spoon on the bottom while filling.

Cereals- Cerea ls should be emptied in their proper receptacles of tin or glass a nd closely covered to prevent insects gett ing in. Coffee should go immediately into an air­tight canister in order to keep its aroma. Olive oil should be put into a cool, dark place; and salt , baking powder, soap and cheese in dry places.

THE SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF ANY OTHER BRAND

27