Part 4

4 cups sifted flour 4 teaspoons Calumet Baking Powder ½ teaspoon salt ¼ teaspoon nutmeg 1 cup sugar 2 eggs, well beaten ¼ teaspoon lemon extract 2 tablespoons melted butter or other shortening 1 cup milk

Sift flour once, measure, add baking powder, salt, and nutmeg, and sift together three times. Add sugar to eggs, beating thoroughly; then lemon extract and shortening. Add flour, alternately with milk, mixing well after each addition. Knead lightly on slightly floured board. Roll ⅓ inch thick; cut with floured 1¾-inch doughnut cutter. Fry in deep fat (385°F.) until golden brown, turning frequently. Drain on unglazed paper. Sprinkle powdered or fine granulated sugar over doughnuts, if desired. Makes 4 dozen small doughnuts.

Individual Strawberry Shortcakes

3 cups sifted Swans Down Cake Flour 3 teaspoons Calumet Baking Powder 1 teaspoon salt ½ cup butter or other shortening ¾ cup milk 2 quarts strawberries, washed and hulled

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ¼ inch thick and cut with floured 3-inch biscuit cutter. Place half of circles on ungreased baking sheet; brush with melted butter. Place remaining circles on top and butter tops well. Bake in hot oven (450°F.) 15 to 20 minutes. Cut strawberries in small pieces and sweeten slightly. Reserve 8 whole berries for garnish. Separate halves of hot biscuits, spread bottom halves with soft butter and some of sweetened strawberries. Place other halves on top, crust-side down. Spread with butter and remaining berries. Garnish with whipped cream and whole berries. Serves 8.

Dough may be rolled ½ inch thick, cut, and baked; split shortcakes after baking.

Delicious Cottage Pudding

2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 3 tablespoons butter or other shortening 1 cup sugar 1 cup milk ½ teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift again. Cream butter, add sugar gradually, and cream together well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) about 1 hour. Serve hot with Chocolate Sauce (page 18).

Plum Rolls

2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 4 tablespoons butter or other shortening ¾ cup milk (about) 1½ cups canned red plums, seeded and drained

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll ¼ inch thick. Cover with plums and roll as for jelly roll. Moisten edge and press against roll. Cut in 1½-inch slices. Place in pan, cut-side down and pour Plum Sauce over them. Bake in hot oven (425°F.) 30 minutes or until done, basting often. Serve hot with a tablespoon of whipped cream on each slice, if desired. Serves 6.

Plum Sauce for Plum Rolls

1 cup sugar 1 tablespoon flour ¼ teaspoon salt 1 cup plum juice 1 cup water 1 tablespoon butter 1 tablespoon lemon juice

Combine sugar, flour, and salt. Add fruit juice and water and boil 3 minutes. Add butter and lemon juice. Serve hot.

Chicken Pot Pie

2½ tablespoons Minute Tapioca ¼ teaspoon salt Dash of pepper Dash of paprika 2 cups cooked chicken, cut in pieces 1¼ cups milk or chicken stock 2 tablespoons melted butter

6 to 8 unbaked baking powder biscuits, rolled ¼ inch thick

Combine ingredients in order given. Turn into greased casserole and bake in hot oven (425°F.) 25 minutes, stirring mixture twice during first 10 minutes of baking. Place biscuits on top of chicken mixture after it has baked 10 minutes; return to oven and bake 12 to 15 minutes longer, or until browned. Serves 4.

Calumet Pie Crust

2½ cups sifted flour ¼ teaspoon Calumet Baking Powder ½ teaspoon salt ⅔ cup cold shortening ⅓ cup cold water (about)

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening until pieces are about size of small peas. Add water (preferably ice water), a small amount at a time, mixing lightly with fork. Handle as little as possible. Wrap in waxed paper; chill thoroughly. Roll out on slightly floured board. Bake in hot oven (450°F.). Makes enough pastry for 9-inch two-crust pie, or two 9-inch pie shells.

_Pie Shell._ Line a 9-inch pie plate with ½ of pastry rolled ⅛ inch thick, allowing pastry to extend 1 inch beyond edge; fit loosely. Fold edge back to form standing rim; flute with fingers. Prick with fork, or line with waxed paper and fill with rice or beans to hold shape. Bake in hot oven (450°F.) 15 minutes, removing rice after first 10 minutes of baking.

Lemon Meringue Pie

1¼ cups sugar ½ cup Swans Down Cake Flour Dash of salt 1½ cups water 3 egg yolks, slightly beaten ½ cup lemon juice 1 tablespoon grated lemon rind 1 baked 9-inch pie shell 3 egg whites 6 tablespoons sugar

Combine sugar, flour, and salt in top of double boiler; add water and egg yolks, mixing thoroughly. Place over rapidly boiling water and cook 10 minutes, stirring constantly. Remove from boiling water; add lemon juice and rind. Cool. Turn into pie shell. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350°F.) 15 minutes, or until browned.

Chocolate Cream Pie

3 squares Baker’s Unsweetened Chocolate 2½ cups milk 1 cup sugar 6 tablespoons flour ½ teaspoon salt 2 egg yolks, slightly beaten 2 tablespoons butter 1 teaspoon vanilla 1 baked 9-inch pie shell 2 egg whites 4 tablespoons sugar

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 10 minutes, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer. Remove from boiling water; add butter and vanilla. Cool. Turn into pie shell. Beat egg whites until foamy; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350°F.) 15 minutes.

Red Cherry Pie

2½ tablespoons Minute Tapioca 1 cup sugar ⅛ teaspoon salt 1 tablespoon melted butter 2½ cups canned, sour red cherries, pitted and drained 1 cup cherry juice 1 recipe Calumet Pie Crust

Combine Minute Tapioca, sugar, salt, butter, cherries, and cherry juice; let stand while pastry is being made. Line a 9-inch pie plate with pastry rolled ⅛ inch thick. Fill with cherry mixture and moisten edge of crust. Make several slits in top crust for escape of steam, then adjust on filled crust. Bake in hot oven (450°F.) 15 minutes; then decrease heat to moderate (350°F.) and bake 30 minutes longer, or until filling is cooked and crust is browned.

Deep-dish Apple Pie

1 recipe Calumet Pie Crust (page 30) 4 to 6 apples, thinly sliced 1 cup sugar ¼ teaspoon cinnamon ⅛ teaspoon nutmeg ¼ cup water 1 tablespoon butter

Line sides only of deep baking dish with a strip of pastry rolled ¼ inch thick, adjusting it so that pastry comes within ½ inch of bottom and extends over rim of dish as for pie. Fill with apples. Combine sugar, cinnamon, and nutmeg, and sprinkle over apples. Add water and dot with butter. Roll remaining pastry ¼ inch thick; cut several slits to allow escape of steam, and place over filled dish. Press edges together. Bake in hot oven (450°F.) 15 minutes; then decrease heat to moderate (350°F.) and bake 45 minutes longer, or until apples are tender. Serves 8.

Cherry Cobbler

3 tablespoons Minute Tapioca ¾ cup sugar 3 cups canned, sour red cherries, pitted and drained 1 cup cherry juice 2 tablespoons butter

2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon salt 6 tablespoons butter or other shortening ¾ cup milk (about)

Combine Minute Tapioca, sugar, cherries, cherry juice, and butter, and let stand while crust is being made. Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll ⅔ of dough in strip, 2 inches wide and ¼ inch thick; fit into 8 × 8 × 2-inch pan, lining sides well. Fill with cherry mixture. Roll remaining ⅓ of dough ¼ inch thick; with sharp knife make slits to permit escape of steam. Fit over cherries, pressing edges together. Bake in hot oven (450°F.) 15 minutes; reduce heat to moderate (350°F.); bake 20 minutes longer.

Christmas Plum Pudding

2 cups sifted flour 2 teaspoons Calumet Baking Powder ½ teaspoon soda ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon allspice ½ teaspoon nutmeg ¼ cup chopped figs ½ cup raisins ½ cup currants ¼ cup sliced citron ¼ cup candied cherries, quartered 1 tablespoon candied orange peel, chopped ¼ cup blanched and chopped almonds ½ cup chopped apple ½ cup chopped suet ½ cup molasses 2 eggs, well beaten ½ cup milk

Sift flour once, measure, add baking powder, soda, salt, and spices, and sift together three times. Sift ½ cup of flour mixture over dried and preserved fruits and nuts, and mix well. Combine apple, suet, molasses, eggs, and milk; add to flour mixture and beat thoroughly. Add fruit and nuts. Turn into greased molds, filling them ⅔ full; cover tightly. Steam about 3 hours. Serve hot with Butterscotch Hard Sauce (page 18). Serves 12.

Steamed Bran Pudding

1 cup sifted flour 2¼ teaspoons Calumet Baking Powder ½ teaspoon salt 1 cup Post’s Whole Bran ⅓ cup brown sugar, firmly packed 1 cup raisins, finely cut 1 egg, well beaten ¼ cup molasses ⅓ cup melted butter or other shortening 1 cup milk

Sift flour once, measure, add baking powder and salt, and sift again. Add Post’s Whole Bran, sugar, and raisins; mix well. Combine egg, molasses, shortening, and milk; add to flour mixture and beat thoroughly. Turn into greased molds, filling them ⅔ full; cover tightly. Steam 2 to 3 hours, depending upon size of mold; steam individual molds 1 hour and 20 minutes. Serve hot with fruit sauce or Butterscotch Hard Sauce (page 18), as desired. Serves 8 to 10.

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INDEX

CAKES _Butter Cakes_ 6-11 Apricot Upside Down Cake 9 Boston Cream Pie 6 Burnt Sugar Cake 9 Busy Day Cake 8 Calumet One-egg Cake 6 Chocolate Fudge Cake 7 Chocolate Ribbon Cake 10 Coconut Layer Cake 8 Currant Cup Cakes 11 Economical Gold Cake 10 Favorite Chocolate Layer Cake 8 Favorite Cup Cakes 8 Favorite Jam Squares 11 Fruit Cake 11 Gingerbread 11 Hungarian Cream Cake 10 Lady Baltimore Cake 9 Louisiana Spice Cake 7 Miracle Cake 11 Orange Dessert Cake 6 Orange Layer Cake 11 Patty’s Birthday Cake 7 Pineapple Upside Down Cake 9 Plantation Marble Cake 7 Prize Devil’s Food Cake 8 Silver Cake 10 _Sponge Cakes_ 12-13 Chocolate Sponge Layer Cake 13 Chocolate Sponge Roll 13 Fruited Sponge Torte 13 Hot Milk Sponge Cake 12 Old-fashioned Jelly Roll 12 Orange Sponge Cake 13 COOKIES Bran Drop Cookies 15 Brownies 15 Calumet Sugar Cookies 14 Chocolate Indians 15 Coconut Vanities 15 Hermits 15 Vanilla Nut Ice Box Cookies 14 FROSTINGS, FILLINGS, SAUCES Burnt Sugar Frosting 16 Butter Frosting 17 Butterscotch Hard Sauce 18 Chocolate Butter Frosting 17 Chocolate Sauce 18 Chocolate Wonder Frosting 17 Custard Cream Filling 18 Fluffy Chocolate Sauce 18 Fudge Frosting 16 Hungarian Chocolate Frosting 18 Lady Baltimore Frosting and Filling 17 Lemon Coconut Filling 18 Luscious Orange Sauce 18 Orange Butter Frosting 17 Seven Minute Frosting 16 Snowy Lemon Frosting 17 QUICK BREADS _Biscuits_ 19-20 Calumet Baking Powder Biscuits 19 Cheese Biscuits 20 Cream Scones 20 Crusty Baking Powder Biscuits 20 Emergency Biscuits 19 Holiday Fruit Scones 20 Lemon Tea Biscuits 20 Pimiento Cheese Biscuits 20 Prize Baking Powder Biscuits 19 _Rolls and Bread_ 21-23 Calumet Pocketbook Rolls 21 Corn Bread 23 Crescent Rolls 22 Crusty Corn Sticks 23 Finger Rolls 22 Fruit Bread 23 Knots 22 Muffin-rolls 22 Novelty Rolls 22 Poppy Seed Rolls 22 Quick Cinnamon Rolls 22 Quick Coffee Cake 23 Sandwich Nut Bread 23 Southern Spoon Bread 23 Swedish Tea Rolls 21 Whole Bran Brown Bread 22 _Muffins_ 24-25 Apricot Muffins 24 Bacon Muffins 24 Blueberry Muffins 25 Bran Muffins 25 Calumet Muffins 24 Corn Muffins 25 Cranberry Muffins 25 Currant Muffins 24 Date Muffins 24 Fruited Bran Gems 25 Grape-Nuts Orange Muffins 25 Nut Muffins 24 Prune Muffins 24 Raisin Spice Muffins 24 Surprise Muffins 24 _Griddle Cakes_ 27 Bran Griddle Cakes 27 Corn Griddle Cakes 27 Grape-Nuts Flakes Griddle Cakes 27 Griddle Cakes 27 Rolled Pancakes 27 _Waffles_ 26-27 Cheese Waffles 26 Chocolate Waffles 27 Ham Waffles 26 Orange Waffles 26 Waffles 26 PUDDINGS, PIES, AND OTHER FAVORITES _Puddings_ 28-31 Cherry Cobbler 31 Chocolate Coronet Pudding 28 Christmas Plum Pudding 31 Delicious Cottage Pudding 29 Plum Rolls 29 Steamed Bran Pudding 31 _Pies_ 30-31 Calumet Pie Crust 30 Chocolate Cream Pie 30 Deep-dish Apple Pie 31 Lemon Meringue Pie 30 Red Cherry Pie 30 _Other Favorites_ 28-29 Chicken Pot Pie 29 Doughnuts 28 Individual Strawberry Shortcakes 29

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.