Part 2

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Beat well. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Lemon Coconut Filling (page 18) between layers and Snowy Lemon Frosting (page 17) on top and sides of cake. Sprinkle Baker’s Coconut, Southern Style, over cake.

This cake may be baked in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes, or until done; or in greased cup-cake pans in moderate oven (375°F.) 20 minutes, or until done. Makes 3 dozen small cup cakes.

Silver Cake (4 egg whites)

3 cups sifted Swans Down Cake Flour 3 teaspoons Calumet Baking Powder ½ cup butter or other shortening 1½ cups sugar 1 cup milk ½ teaspoon lemon extract 4 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add lemon extract. Fold in egg whites; bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Snowy Lemon Frosting (page 17) between layers and on top and sides of cake.

Miracle Cake (4 eggs)

4⅔ cups sifted Swans Down Cake Flour 4½ teaspoons Calumet Baking Powder ½ teaspoon salt 1 cup butter or other shortening 2 cups sugar 4 eggs, well beaten 1½ cups milk 2 teaspoons vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and mix well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Divide batter into pans for storing and baking in the three ways suggested below.

_Orange Layer Cake._ Turn about ⅓ of Miracle Cake batter into two greased 8-inch layer pans. Cover closely with a damp cloth, then with waxed paper; tie securely, and store in refrigerator until cake is to be baked. Bake in moderate oven (375°F.) 25 minutes, or until done. Cool. Spread Orange Butter Frosting (page 17) between layers and on top and sides of cake.

_Favorite Jam Squares._ Turn about ⅓ of Miracle Cake batter into greased pan, 8 × 8 × 2 inches, cover closely with damp cloth, then with waxed paper; tie securely, and store in refrigerator until cake is to be baked. Bake in moderate oven (350°F.) 50 minutes, or until done. Cool. Top with ½ cup of any favorite jam folded into ½ cup cream, whipped. Cut in squares for serving.

_Currant Cup Cakes._ Turn about ⅓ of Miracle Cake batter into greased cup-cake pans, filling them ⅔ full. Sprinkle currants or seedless raisins over tops of cakes. Cover closely with damp cloth, then waxed paper: tie securely, and store in the refrigerator until cakes are to be baked. Bake in moderate oven (375°F.) 20 minutes, or until done. Makes 16 large or 24 medium cup cakes.

Fruit Cake (10 eggs)

1 pound (4½ cups) sifted Swans Down Cake Flour 1 teaspoon Calumet Baking Powder ½ teaspoon cloves ½ teaspoon cinnamon ½ teaspoon mace 1 pound butter or other shortening 1 pound brown sugar 10 eggs, well beaten ½ pound candied cherries ½ pound candied pineapple 1 pound dates, seeded and sliced 1 pound raisins 1 pound currants ½ pound citron, thinly sliced ½ pound candied orange and lemon peel ½ pound nut meats, chopped 1 cup honey 1 cup molasses ½ cup cider

Sift flour once, measure, add baking powder and spices, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, fruits, peel, nuts, honey, molasses, and cider. Add flour gradually. Turn into four 8 × 8 × 2-inch pans which have been greased, lined with heavy paper, and again greased. Bake in slow oven (250°F.) 3 to 3½ hours. Makes 10 pounds fruit cake.

Gingerbread (1 egg)

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon soda 2 teaspoons ginger 1 teaspoon cinnamon ½ teaspoon salt ⅓ cup butter or other shortening ½ cup sugar 1 egg, well beaten ⅔ cup molasses ¾ cup sour milk or buttermilk

Sift flour once, measure, add baking powder, soda, spices, and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes, or until done.

_Thank Calumet for delicious and thrifty_ SPONGE CAKES

Hot Milk Sponge Cake (3 eggs)

1 cup sifted Swans Down Cake Flour 1 teaspoon Calumet Baking Powder 3 eggs 1 cup sugar 2 teaspoons lemon juice 6 tablespoons hot milk

Sift flour once, measure, add baking powder, and sift together three times. Beat eggs until very thick and light and nearly white (10 minutes). Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time. Add milk, mixing quickly until batter is smooth. Turn at once into ungreased tube pan and bake in moderate oven (350°F.) 35 minutes, or until done. Remove from oven and invert pan 1 hour, or until cold. This mixture may be baked in two lightly greased 8 × 8 × 2-inch pans in moderate oven (350°F.) 25 minutes, or in 12 × 8 × 3-inch pan in moderate oven (350°F.) 30 minutes.

Old-fashioned Jelly Roll (4 eggs)

¾ cup sifted Swans Down Cake Flour ¾ teaspoon Calumet Baking Powder ¼ teaspoon salt 4 eggs ¾ cup sifted sugar 1 teaspoon vanilla 1 cup jelly (any flavor)

Sift flour once; measure. Combine baking powder, salt, and eggs in bowl. Place over smaller bowl of hot water and beat with rotary egg beater, adding sugar gradually until mixture becomes thick and light-colored. Remove bowl from hot water. Fold in flour and vanilla. Turn into 15 × 10-inch pan which has been greased, lined with paper to within ½ inch of edge, and again greased. Bake in hot oven (400°F.) 13 minutes. Quickly cut off crisp edges of cake. Turn from pan at once on cloth covered with powdered sugar. Remove paper. Spread with jelly and roll. Wrap in cloth and cool on rack.

Orange Sponge Cake (2 eggs and 1 egg yolk)

1¼ cups sifted Swans Down Cake Flour 1¼ teaspoons Calumet Baking Powder ¼ teaspoon salt 1 cup sugar 1 tablespoon grated orange rind 2 eggs and 1 egg yolk ¼ cup orange juice ¼ cup water

Sift flour once, measure, add baking powder and salt, and sift together three times. Add ½ cup sugar and orange rind to eggs, and beat with rotary egg beater until thick and lemon-colored; add remaining sugar gradually, beating very thoroughly; then add orange juice and water. Add flour gradually, beating with rotary egg beater until smooth. Bake in ungreased tube pan, in moderate oven (350°F.) 55 minutes, or until done. Remove from oven and invert pan 1 hour, or until cold.

Chocolate Sponge Layer Cake (4 eggs)

1¼ cups sifted Swans Down Cake Flour 1¼ teaspoons Calumet Baking Powder ½ teaspoon soda ½ teaspoon salt 4 squares Baker’s Unsweetened Chocolate 1 cup milk 1½ cups sugar 4 egg yolks, beaten until thick and lemon-colored 1 teaspoon vanilla 4 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, soda, and salt, and sift together three times. Add chocolate to milk and heat in double boiler. When chocolate is melted, stir until blended; add ½ cup sugar and cook until thickened, stirring constantly. Cool. Add remaining sugar gradually to egg yolks, beating with rotary egg beater until mixture becomes very thick and light-colored. Add chocolate mixture and flavoring and blend. Fold in flour, a small amount at a time; then egg whites. Turn into two greased 9-inch layer pans. Bake in moderate oven (350°F.) 30 minutes. Spread with Chocolate Butter Frosting (page 17).

Chocolate Sponge Roll (4 eggs)

6 tablespoons sifted Swans Down Cake Flour ½ teaspoon Calumet Baking Powder ¼ teaspoon salt ¾ cup sifted sugar 4 egg whites, stiffly beaten 4 egg yolks, beaten until thick and lemon-colored 1 teaspoon vanilla 2 squares Baker’s Unsweetened Chocolate, melted

Sift flour once, measure, add baking powder and salt, and sift together three times. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradually. Then beat in chocolate, gently but thoroughly. Turn into 15 × 10-inch pan which has been greased, lined with paper to within ½ inch of edge, and again greased. Bake in hot oven (400°F.) 13 minutes, or until done. Quickly cut off crisp edges of cake. Turn from pan at once on cloth covered with powdered sugar. Remove paper. Spread Seven Minute Frosting (page 16) over cake and roll. Wrap in cloth and cool on rack. Cover with chocolate coating, made by adding 1 teaspoon melted butter to 1 square Baker’s Unsweetened Chocolate, melted, and stirring to blend.

Fruited Sponge Torte (3 eggs)

1 cup sifted Swans Down Cake Flour 1 teaspoon Calumet Baking Powder 1 cup coarsely cut dates 1 cup broken walnut meats 1 cup sugar 1 teaspoon vanilla 3 egg yolks, well beaten 3 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, and sift together three times. Add dates and nuts. Add sugar and vanilla to egg yolks, mixing thoroughly. Fold in flour mixture, then egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 30 minutes, or until done. Serve whipped cream between layers and on top of cake. Garnish with additional walnut meats, if desired.

Chopped, blanched almonds may be substituted for walnut meats in this recipe, if desired.

_Calumet does wonders for favorite_ COOKIES

Calumet Sugar Cookies

2¼ cups sifted flour 1½ teaspoons Calumet Baking Powder ¼ teaspoon salt ½ teaspoon nutmeg 1½ teaspoons grated lemon rind ½ cup butter or other shortening 1 cup sugar 2 eggs, well beaten 1 tablespoon rich milk or cream

Sift flour once, measure, add baking powder, salt, and nutmeg, and sift again. Add lemon rind to butter and cream thoroughly. Add sugar gradually, and cream together until light and fluffy. Add eggs and cream, and beat thoroughly; then add flour gradually, mixing well. Chill until firm enough to roll. Roll ⅛ inch thick on slightly floured board. Cut with floured 3½-inch cutter and sprinkle with sugar. Bake on ungreased baking sheet in hot oven (400°F.) 10 minutes, or until done. Makes 3 dozen cookies. Cookies may be cut in fancy shapes and frosted.

Vanilla Nut Ice Box Cookies

2 cups sifted flour 1½ teaspoons Calumet Baking Powder ⅛ teaspoon salt ½ cup butter or other shortening 1 cup granulated sugar ¼ cup brown sugar, firmly packed 1 egg, well beaten 1 cup chopped nut meats 1½ teaspoons vanilla

Sift flour once, measure, add baking powder and salt, and sift again. Cream butter and add sugars gradually, creaming thoroughly; add egg, nuts, and vanilla, and beat well. Add flour gradually, mixing well after each addition. Shape into rolls, 1½ inches in diameter, and roll in waxed paper. Chill overnight, or until firm enough to slice. Cut in ⅛-inch slices; bake on ungreased baking sheet in hot oven (435°F.) 5 minutes, or until done. Makes about 3½ dozen cookies. (This dough may be stored in refrigerator for several days, if carefully wrapped.)

Bran Drop Cookies

1½ cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt ½ cup butter or other shortening ¾ cup brown sugar, firmly packed 2 eggs, well beaten ½ teaspoon almond extract ½ teaspoon vanilla 1 cup broken nut meats 1 cup raisins 1 cup Post’s Whole Bran or Post’s 40% Bran Flakes

Sift flour once, measure, add baking powder and salt, and sift again. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then flour, flavoring, nuts, and raisins, and mix well. Add bran and blend. Drop on greased baking sheet. Bake in hot oven (400°F.) 10 minutes. Makes 4 dozen cookies.

Brownies

⅔ cup sifted flour ⅓ teaspoon Calumet Baking Powder ¼ teaspoon salt 6½ tablespoons butter or other shortening 2 squares Baker’s Unsweetened Chocolate, melted 1 cup sugar 2 eggs, well beaten 1 teaspoon vanilla ½ cup broken walnut meats

Sift flour once, measure, add baking powder and salt, and sift again. Add butter to chocolate and blend. Combine sugar and eggs; add the chocolate mixture, beating thoroughly: then add flour, vanilla, and nuts. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 35 minutes. Cut in squares before removing from pan. Makes 2 dozen.

Chocolate Indians

Follow the recipe for Brownies (above), using 3 eggs, and reducing vanilla to ½ teaspoon. Toast walnut meats, and add ½ cup finely cut dates. Bake in two greased pans, 8 × 8 × 2 inches, in moderate oven (350°F.) 35 minutes. Cut in squares before removing from pan. Makes 4 dozen.

Coconut Vanities

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon salt 3 teaspoons grated orange rind 4 tablespoons butter or other shortening 1 cup sugar 1 egg, unbeaten ¼ cup milk ½ cup orange juice

4 tablespoons sugar 1 egg white, stiffly beaten ½ can Baker’s Coconut, Southern Style

Sift flour once, measure, add baking powder and salt, and sift together three times. Add orange rind to butter and cream thoroughly. Add sugar gradually and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk and orange juice, a small amount at a time. Beat after each addition until smooth. Turn into greased pan, 15 × 10 inches. Cover with thin layer of meringue made by beating sugar into egg white. Sprinkle with coconut. Bake in moderate oven (350° F.) 25 minutes. Cool. Cut in diamond-shaped pieces. Makes 2 dozen vanities.

Hermits

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ¼ teaspoon salt ¼ teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon mace ½ cup butter or other shortening ½ cup brown sugar, firmly packed ½ cup granulated sugar 2 eggs, well beaten 2 cups raisins ½ cup broken nut meats

Sift flour once, measure, add baking powder, salt, and spices, and sift together three times. Cream butter thoroughly, add sugars gradually, creaming until light and fluffy. Add eggs and beat thoroughly; then raisins and nuts and mix well. Add flour gradually, mixing well. Drop from teaspoon on greased baking sheet and bake in moderate oven (350°F.) 15 minutes. Makes 4½ dozen hermits.

English walnuts, black walnuts, or pecans may be used, if desired.

_Festive, dependable, easy-to-make_ FROSTINGS · FILLINGS · SAUCES

Fudge Frosting

3 squares Baker’s Unsweetened Chocolate 1½ cups milk 3 cups sugar Dash of salt 3 tablespoons light corn syrup 3 tablespoons butter 1½ teaspoons vanilla

Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add sugar, salt, and corn syrup; stir until sugar is dissolved and mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a very soft ball in cold water (232°F.). Remove from fire. Add butter and vanilla. Cool to lukewarm (110°F.). Beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake.

Seven Minute Frosting

2 egg whites, unbeaten 1½ cups sugar 5 tablespoons water 1½ teaspoons light corn syrup 1 teaspoon vanilla

Combine egg whites, sugar, water, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake (generously).

Burnt Sugar Frosting

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

Snowy Lemon Frosting

Use the recipe for Seven Minute Frosting (page 16). Substitute 2 tablespoons lemon juice for 2 tablespoons water, and omit light corn syrup; and substitute ¼ teaspoon grated lemon rind for vanilla.

Butter Frosting

4 tablespoons butter 2 cups sifted confectioners’ sugar 3 tablespoons milk (about) 1 teaspoon vanilla Dash of salt

Cream butter; add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Add vanilla and salt. Makes enough frosting to cover tops of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake, or 2 dozen cup cakes.

Chocolate Butter Frosting

4 tablespoons butter 2 cups sifted confectioners’ sugar ½ teaspoon vanilla Dash of salt 1½ squares Baker’s Unsweetened Chocolate, melted 4 teaspoons milk (about)

Cream butter; add part of sugar gradually, blending after each addition. Add vanilla, salt, and chocolate and mix well. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth.

Chocolate Wonder Frosting

3 ounces (1 package) cream cheese 2 to 3 tablespoons milk 2 cups sifted confectioners’ sugar 2 squares Baker’s Unsweetened Chocolate, melted Dash of salt

Soften cream cheese with milk. Add sugar, one cup at a time, blending after each addition. Add chocolate and salt and beat until smooth. Makes enough frosting to cover tops of two 8-inch layers. Double recipe to cover tops and sides of two 9-inch layers.

Lady Baltimore Frosting and Filling

1½ cups sugar ½ teaspoon light corn syrup ⅔ cup boiling water 2 egg whites, stiffly beaten 1 teaspoon vanilla 6 figs, chopped ½ cup chopped raisins ½ cup chopped pecan or walnut meats

Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon (240°F.). Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with a rotary egg beater 10 to 15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. For filling, add enough frosting to fruit and nuts to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake. Makes enough frosting and filling to spread between two 9-inch layers and cover tops and sides of cake.

Orange Butter Frosting

3 teaspoons grated orange rind ½ teaspoon grated lemon rind 4 tablespoons orange juice 2 teaspoons lemon juice 3 tablespoons butter 1 egg yolk, unbeaten ⅛ teaspoon salt 3 cups sifted confectioners’ sugar

Add orange and lemon rind to fruit juice and let stand 10 minutes; strain if desired. Cream butter; add egg yolk and salt and mix well. Add part of sugar gradually, blending after each addition. Add remaining sugar, alternately with fruit juice, until of right consistency to spread. Beat after each addition until smooth. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake (generously), or about 3 dozen medium cup cakes.

Hungarian Chocolate Frosting (Using egg yolks)

3 squares Baker’s Unsweetened Chocolate 1½ cups confectioners’ sugar 2½ tablespoons hot water 3 egg yolks 4 tablespoons butter

Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating well after each addition. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake (generously), or top and sides of 10 × 10 × 2-inch cake, or about 2 dozen cup cakes.

Custard Cream Filling

⅓ cup sugar 3 tablespoons Swans Down Cake Flour Dash of salt 1 cup milk 1 egg yolk, slightly beaten ½ teaspoon vanilla

Combine sugar, flour, and salt in top of double boiler; add milk and egg yolk, mixing thoroughly. Place over rapidly boiling water and cook 10 minutes, or until thick, stirring constantly. Cool; add flavoring. Makes enough filling to spread between two 9-inch layers.

Lemon Coconut Filling

1 cup confectioners’ sugar ¼ teaspoon salt 1 teaspoon grated lemon rind ¼ cup lemon juice 1 egg, slightly beaten 1 cup Baker’s Coconut, Premium Shred

Combine sugar, salt, lemon rind and juice, and egg in top of double boiler. Place over boiling water and cook 5 minutes, or until mixture is thick, stirring constantly. Remove from boiling water; add coconut, and cool. Makes enough filling to spread between two 9-inch layers, or to fill centers of about 9 cup cakes.

To fill cup cakes, remove cone-shaped piece from center of each cake; add filling and replace tops. Cover with whipped cream.

Chocolate Sauce

2 squares Baker’s Unsweetened Chocolate 2 cups milk ⅔ cup sugar 2½ tablespoons flour ⅛ teaspoon salt 2 tablespoons butter 1 teaspoon vanilla

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 5 minutes, stirring occasionally. Add butter and vanilla. Makes 2½ cups sauce.

Fluffy Chocolate Sauce

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

Luscious Orange Sauce

½ cup sugar 3 tablespoons Swans Down Cake Flour Dash of salt ¾ cup water 1 egg yolk, slightly beaten 1 tablespoon butter ½ cup orange juice 2 tablespoons lemon juice ¾ teaspoon grated orange rind ¼ teaspoon grated lemon rind

Combine sugar, flour, and salt in top of double boiler; add water and egg yolk, mixing thoroughly. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from boiling water; add butter, fruit juices, and rinds. Serve hot or cold. Makes 1½ cups sauce.

Butterscotch Hard Sauce

½ cup butter ½ cup brown sugar, firmly packed 1 tablespoon cream ½ teaspoon vanilla

Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add cream and vanilla and beat well. Makes 1 cup sauce.

_Nine grand variations of_ CALUMET BISCUITS

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)