Chapter I: Part 1

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_The Calumet Book of Oven Triumphs!_

_All your baking can be perfect_

What makes a perfect cake? Even rising? Tender brown crust? Delicate flavor and fragrance? All these qualities and one more—the fine, moist, tender texture that is hard to describe by any word except “velvety”!

“Velvety crumb”—that is the expression cake judges use in speaking of the beautiful texture of cakes leavened by Calumet, the Double-Acting Baking Powder.

See it in this close-up picture of a slice of Calumet cake! Then make any cake in this book—cut a slice and feel a crumb between thumb and finger. Soft as velvet! Touch the cut surface. So moist and springy! Now taste a morsel of the cake. Velvet-fine—velvet-smooth!

Every Calumet cake, plain cake or party cake, dark or light or golden-yellow, has this same lovely texture—thanks to Calumet’s dependable Double-Action. Use the recipes in this book, following Calumet’s thrifty proportion with care, and all your cakes will be perfect—the envy and admiration of your friends!

What makes a perfect biscuit? A little flaky, crusty morsel—and pass the plate often—that’s the South’s perfect biscuit, while a Yankee biscuit is fluffy and high as your Grandmother’s comforter. Westerners like sugar and spice.... New Yorkers have a fondness for the old-world flavor of cheese.

But thick or thin, sweet or tangy, the best biscuits the country over are light and tender biscuits—perfectly leavened biscuits.

Calumet, the modern Double-Acting Baking Powder, will show you the way to biscuits light as air, delicately brown and tender. And on pages 19 to 20 are tested Calumet recipes, based on Calumet’s marvelously economical proportion, for any type of biscuit you prefer to make and serve.

There is an extra touch of perfection in every quick bread made with Calumet. Muffins are tender, evenly risen, free from humps and from tunnels. Waffles, griddle cakes, cookies, gingerbread, all owe a new quality and sureness to Calumet’s Double-Action. Read on and see just how it works!

CALUMET’S DOUBLE-ACTION
_What it means to your baking!_

First Action

See Calumet’s First Action. It begins in the mixing bowl when you add liquid (milk, water, or eggs) to the dry ingredients. The instant liquid is added, things begin to happen. Thousands of tiny gas bubbles surge through the batter, making it light and spongy and ready for baking. BUT—only part of Calumet’s leavening gas is released in the mixing bowl....

Second Action

Calumet’s Second Action is released by heat. See what happens in the oven. Steadily, evenly, hundreds of new tiny bubbles swell through the batter and continue the leavening. Up! ... up! ... they keep raising the batter and hold it high and light. Thanks to these two scientifically balanced actions, Calumet Baking Powder protects your baking from start to finish.

Baking powder is a small part of any given recipe, yet it plays such an important role that it is often called “the biggest little thing in baking”. Too much or too little baking powder or baking powder that is not efficient ... what a lot of baking trouble that can cause! Humped, uneven cakes ... dry, harsh, coarse-grained cakes ... even flat failures!

Calumet’s two leavening actions are perfectly timed and balanced to give maximum protection and superb quality to all your baking. A little of this Double-Acting Calumet does a superfine job—and this means extra economy for Calumet users. The usual Calumet proportion is 1 level teaspoon per cup of sifted flour. This amount is only one-half to two-thirds the amount recommended for many other baking powders.

Most of the recipes in this book call for this proportion. In some recipes, however, the number of eggs, the type of flour, or the nature of other ingredients make advisable slightly more or slightly less. But every recipe has been tested again and again and has been carefully built with exactly the right proportions to give you the full advantage of Calumet’s Double-Action. Follow these recipes accurately, faithfully, and rejoice in the efficiency and economy of Calumet.

_Such a comfort to busy women!_
CALUMET BATTERS CAN WAIT

Cake Batter on hand in the icebox! Muffin batter! Cooky dough! Ready to slip into the oven and bake whenever you want them.

Fresh, hot, good things for dinner without the fuss and flurry of last minute mixing! Three or four hot desserts for week-end meals from one batter mixing! No more cake failures because of ringing doorbells and children’s demands just when a batter is ready for the oven.

Calumet batters can wait—for moments or for days! This is another wonderful advantage that Calumet’s Double-Action brings you. For even when you store cake batter for days, you can count on perfect lightness when you bake it.

If baking is to be delayed only an hour or so, slip the bowl or pan of batter into the refrigerator. To store longer, follow directions below. Turn to page 11 for a large quantity cake recipe that will give you batter for three quick desserts—a real Miracle Cake.

1. Mix Calumet batter, pour in pan; cover tightly, first with a damp
cloth, and then with waxed paper. Tie securely.

2. Store batter in a cold place until you are ready to bake. Calumet’s
second action will be held in reserve until the batter reaches the
heat of the oven.

3. Unwrap pans and bake as usual. Results will be perfect—delicately
light, tender, fine and velvety in texture. How delightful to
serve things fresh-baked—hot—delicious, without one bit of
last-minute fuss and flurry ... thanks to Calumet’s remarkable
Double-Action.

REMEMBER THESE POINTS
_whenever you bake._

_Do_ be orderly. Plan your baking before you start. Choose your recipe,
read it through carefully, understand it clearly. Collect all the
ingredients specified, and arrange them in the order called for in
the recipe; assemble all the utensils needed on your work table.
Cultivate the do-it-right habit.

_Do_ use good ingredients. You can’t do first-rate baking with
second-rate materials. Use fresh, sweet shortening and eggs of
fine quality. Use fine granulated sugar, unless some other kind is
called for in your recipe. Remember that baking powder and flour
are the most important ingredients in baking. Give yourself the
protection and advantages of Calumet, the Double-Acting Baking
Powder ... and of Swans Down Cake Flour, too, whenever the recipe
calls for it. It gives to cakes and to certain quick breads a
fineness and lightness that you cannot expect from ordinary flour.

_Don’t_ use more Calumet than the recipes call for. Calumet’s
Double-Action gives it extra efficiency—less of its leavening gas
is lost from the surface of batters during mixing. Thousands of
tests have proved that the small amounts of Calumet Baking Powder
specified in these recipes will give you best results. One level
teaspoon of Calumet to a cup of sifted flour is the correct
proportion for most recipes. In some recipes the nature of the
ingredients makes advisable slightly more or slightly less.

THESE ARE BASIC RULES
_for surest, best results_!

_Do_ measure all ingredients accurately with standard measuring cups and
standard measuring spoons. A standard measuring cup is an accurate
half-pint measure—the equivalent of 16 level tablespoons. It is
grooved on one side to read ¼, ½, and ¾; on the other, to read ⅓
and ⅔. A standard tablespoon is equivalent to 3 standard
teaspoons. Always sift flour once before measuring, and remember
that all standard measurements are _level_.

_Do_ mix carefully. Follow exactly the mixing directions given in each
recipe. The way you combine and handle your ingredients is
important.

_Do_ use the type and size of pans specified in the recipes, and prepare
your pans before mixing. A greased paper lining in pans for large
butter cakes gives added protection.

_Do_ handle cakes carefully, after baking. Place butter cake and pan on
cake rack, for about 5 minutes; then remove from pan, and turn
cake, top side up, on rack to finish cooling. For sponge cakes,
follow directions given in recipes.

_Don’t_ guess about your baking temperatures. If your stove does not
have an oven heat regulator, use a portable thermometer. It does
not control heat, but it does tell you when to adjust the baking
temperature.

_“Velvety crumb” in all your Calumet_
BUTTER CAKES

Calumet One-egg Cake

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon salt
4 tablespoons butter or other shortening
1 cup sugar
1 egg, unbeaten
¾ cup milk
1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes. Spread Chocolate Butter Frosting (page 17) on top and sides of cake.

This cake may be baked in two greased 8-inch layer pans in moderate oven (375°F.) 25 minutes.

Orange Dessert Cake

Use recipe for Calumet One-egg Cake. Add 2 teaspoons grated orange rind to butter before creaming, and ½ cup finely cut raisins to creamed butter-sugar-egg mixture; omit vanilla. Bake in greased 8 × 8 × 2-inch pan in moderate oven (350°F.) 50 minutes. When cake has cooled ½ hour, cover with part of sweetened orange juice, prepared by adding ½ cup sugar to ½ cup juice and stirring until sugar is dissolved. Repeat at intervals until all juice has been used.

Boston Cream Pie

Use recipe for Calumet One-egg Cake. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 minutes. Spread Custard Cream Filling (page 18) between layers. Sift powdered sugar over top.

Chocolate Fudge Cake
(1 egg)

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
½ cup butter or other shortening
1 cup sugar
1 egg, well beaten
2 squares Baker’s Unsweetened Chocolate, melted
¾ cup milk
1 teaspoon vanilla

Plantation Marble Cake
(2 eggs)

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon salt
½ cup butter or other shortening
1 cup sugar
2 eggs, well beaten
⅔ cup milk
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
2 tablespoons molasses

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Divide batter into two parts. To one part, add spices and molasses. Put by tablespoons into greased loaf pan, 8 × 4 × 3 inches, alternating light and dark mixtures. Bake in moderate oven (350°F.) 1 hour and 15 minutes, or until done. Spread Butter Frosting (page 17) on top and sides of cake.

Louisiana Spice Cake
(2 eggs)

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon salt
½ teaspoon ginger
1½ teaspoons cinnamon
¾ teaspoon cloves
¾ teaspoon nutmeg
½ cup butter or other shortening
1 cup sugar
2 eggs, well beaten
3 tablespoons molasses
7 tablespoons cold coffee

Sift flour once, measure, add baking powder, salt, and spices, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then molasses and blend. Add flour, alternately with coffee, a small amount at a time. Beat after each addition until smooth. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 minutes, or until done. Spread Butter Frosting (page 17) between layers and on top of cake.

Patty’s Birthday Cake
(2 egg whites)

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon salt
4 tablespoons butter or other shortening
1 cup sugar
2 egg whites, unbeaten
¾ cup milk
¼ teaspoon vanilla
¼ teaspoon almond extract

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg whites, one at a time, beating very thoroughly after each addition. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add flavoring. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes. Spread Seven Minute Frosting (page 16) on top and sides of cake; sprinkle with Baker’s Coconut, Southern Style, tinted a delicate pink. Insert tiny pink candles in frosted cake.

Favorite Chocolate Layer Cake
(2 eggs)

2¼ cups sifted Swans Down Cake Flour
2¼ teaspoons Calumet Baking Powder
¼ teaspoon salt
½ cup butter or other shortening
1 cup sugar
2 eggs, well beaten
¾ cup milk
1 teaspoon vanilla

Favorite Cup Cakes

Use recipe for Favorite Chocolate Layer Cake. Turn the batter into greased cup-cake pans, filling them ⅔ full; bake in moderate oven (375°F.) 20 minutes, or until done. Cover with Chocolate Wonder Frosting (page 17), or Burnt Sugar Frosting (page 16). Makes 2 dozen cakes.

Busy Day Cake
(3 eggs)

3 cups sifted Swans Down Cake Flour
4 teaspoons Calumet Baking Powder
¼ teaspoon salt
1⅔ cups sugar
½ cup softened butter or other shortening
3 eggs, well beaten
1¼ cups milk
1 teaspoon vanilla

Sift flour once, measure, add baking powder, salt, and sugar, and sift together three times. Add butter. Combine eggs, milk, and vanilla, and add to flour mixture, stirring until all flour is dampened. Then beat vigorously 1 minute. Bake in three greased 9-inch layer pans in moderate oven (375°F.) 25 minutes. Spread Orange Butter Frosting (page 17) between layers and on top of cake.

Coconut Layer Cake
(3 eggs)

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
⅔ cup butter or other shortening
1 cup sugar
3 egg yolks, well beaten
⅓ cup milk
1 teaspoon vanilla
3 egg whites, stiffly beaten
1 can Baker’s Coconut, Southern Style

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla and fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Seven Minute Frosting (page 16) between layers and on top and sides of cake. Sprinkle each layer and outside of cake with coconut while frosting is still soft.

Prize Devil’s Food Cake
(3 eggs)

2 cups sifted Swans Down Cake Flour
2¾ teaspoons Calumet Baking Powder
¼ teaspoon salt
⅔ cup butter or other shortening
1½ cups sugar
3 eggs, well beaten
3 squares Baker’s Unsweetened Chocolate, melted
¾ cup milk
1 teaspoon vanilla

Burnt Sugar Cake
(3 eggs)

½ cup sugar
¼ cup hot water

3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
½ teaspoon salt
½ cup butter or other shortening
1½ cups sugar
3 egg yolks, well beaten
1 cup water
1 teaspoon vanilla
2 tablespoons caramelized sugar syrup
3 egg whites, stiffly beaten

To make caramelized sugar syrup, place ½ cup sugar in skillet over medium flame and stir constantly until melted and quite dark. Remove from fire, add ¼ cup hot water, stir until dissolved. Cool.

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with water, a small amount at a time. Beat after each addition until smooth. Add vanilla. Add 2 tablespoons caramelized sugar syrup and blend. Fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes, or until done. Spread Burnt Sugar Frosting (page 16), made with remaining caramelized sugar syrup, between layers and on top and sides of cake.

Pineapple Upside Down Cake

Use recipe for Apricot Upside Down Cake, substituting 4 slices canned pineapple for apricots, and adding 1 cup slightly broken pecan meats. Arrange pineapple slices on butter-sugar mixture covering bottom of 8 × 8 × 2-inch pan, and sprinkle pecan meats over top. Turn batter over contents of pan, and bake in moderate oven (350°F.) 50 minutes, or until done. Serve upside down on dish with pineapple and nuts on top. Serve warm. Garnish with whipped cream and additional nuts, if desired. Cut in wedges.

Lady Baltimore Cake
(3 egg whites)

3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
¼ teaspoon salt
½ cup butter or other shortening
1½ cups sugar
½ cup milk
½ cup water
1 teaspoon vanilla
¼ teaspoon almond extract
3 egg whites, stiffly beaten

Apricot Upside Down Cake
(1 egg)

1¼ cups sifted Swans Down Cake Flour
1¼ teaspoons Calumet Baking Powder
¼ teaspoon salt
4 tablespoons butter or other shortening
¾ cup granulated sugar
1 egg, well beaten
½ cup milk
1 teaspoon vanilla

4 tablespoons butter
½ cup brown sugar, firmly packed
12 cooked apricots

Melt 4 tablespoons butter in 8 × 8 × 2-inch pan or 8-inch skillet, over low flame. Add brown sugar; stir until melted. On this arrange apricots, cut-side up. Turn batter over contents of pan. Bake in moderate oven (350°F.) 50 minutes, or until done. Loosen cake from sides and bottom. Serve upside down with apricots on top.

Chocolate Ribbon Cake
(2 eggs and 2 egg yolks)

3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
½ teaspoon salt
⅔ cup butter or other shortening
1½ cups sugar
2 eggs and 2 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
3 squares Baker’s Unsweetened Chocolate, melted and cooled
2 tablespoons sugar
¼ cup hot water
½ teaspoon soda
2 tablespoons butter

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Combine chocolate, sugar, water, soda, and butter, and mix well. Cool slightly. Turn a generous one-third of batter into greased 9-inch layer pan. Add chocolate mixture to remaining batter, stirring until thoroughly blended; turn into two greased 9-inch layer pans. Bake in moderate oven (375°F.) 30 minutes, or until done. Spread raspberry jam between layers, arranging light layer between dark ones; cover cake with Seven Minute Frosting (page 16).

Hungarian Cream Cake
(2 eggs)

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
1 cup sugar
2 eggs, well beaten
1¼ cups heavy cream
1 teaspoon vanilla

Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar gradually to eggs, and beat well. Add flour, alternately with cream, beating after each addition until smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes. Spread with Hungarian Chocolate Frosting (page 18).

Economical Gold Cake
(3 egg yolks)

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ cup butter or other shortening
1 cup sugar
3 egg yolks, beaten until thick and
lemon-colored
¾ cup milk
1 teaspoon vanilla, or
½ teaspoon orange extract

Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with milk, a small amount at a time. Beat after each 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

_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)

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll ½ inch thick and cut with floured 2-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes, or until done. Makes 12 biscuits.

_Emergency Biscuits._ Use recipe for Calumet Baking Powder Biscuits, adding about 1 cup milk instead of ¾ cup milk. Drop from teaspoon on ungreased baking sheet. Bake in hot oven (450°F.) 12 to 15 minutes. Makes 16 biscuits.

Prize Baking Powder Biscuits

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
4 tablespoons butter or other shortening
⅔ cup milk

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ½ inch thick and cut with floured 2-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes. Makes 12 biscuits.

For tall biscuits, use 1¾-inch biscuit cutter and place biscuits close together in 8 × 8 × 2-inch pan. Makes a sheet of 14 biscuits with soft, not crusty, sides. These biscuits are delicious served hot with chicken fricassee.

Crusty Baking Powder Biscuits

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

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening; add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead 30 seconds, or enough to shape. Roll ⅓ inch thick and cut with floured 1¾-inch biscuit cutter. Place ½ inch apart on ungreased baking sheet; bake in hot oven (450°F.) 12 to 15 minutes. Makes 24 biscuits.

Cream Scones

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
2 teaspoons sugar
4 tablespoons butter or other shortening
2 eggs
⅓ cup light cream

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening. Reserve about ½ egg white for glaze. Beat remaining eggs well and add cream; add all at once to flour mixture and stir until all flour is dampened; then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ½ inch thick and cut in triangles. Place on ungreased baking sheet. Brush tops lightly with reserved egg white, slightly beaten; sprinkle with additional sugar. Bake in hot oven (450°F.) 12 to 15 minutes, or until delicately browned. Makes about 12 scones.

Holiday Fruit Scones

Use the recipe for Cream Scones, increasing sugar to 2 tablespoons, and adding 1½ teaspoons grated orange rind and ½ cup finely cut, seedless raisins to flour-fat mixture. Makes about 18 medium size scones.

Lemon Tea Biscuits

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
4 tablespoons butter or other shortening
1½ teaspoons grated lemon rind
⅔ cup milk

4 tablespoons sugar
1½ teaspoons grated lemon rind
¼ teaspoon lemon juice (about)

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add lemon rind and blend. Add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ¼ inch thick and cut with floured 1½-inch biscuit cutter. Combine sugar, lemon rind, and enough lemon juice to make a crumbly mixture. Place half of biscuits in greased muffin pans or on greased baking sheet; spread with melted butter and with sugar mixture, and top with remaining biscuits, pressing lightly together. Bake in hot oven (450°F.) 8 to 10 minutes, or until done. Makes 2½ dozen small biscuits.

Cheese Biscuits

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

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening and cheese. Add milk gradually until soft dough is formed. Turn out immediately on slightly floured board and knead 30 seconds, or enough to shape. Roll ½ inch thick and cut with floured 1¾-inch biscuit cutter. Bake on ungreased baking sheet in hot oven (450°F.) 12 to 15 minutes. Makes 24 biscuits.

_Pimiento Cheese Biscuits._ Omit cheese in Cheese Biscuits. Before baking biscuits, spread with mixture made by melting together 4 ounces pimiento cheese and 4 tablespoons butter. Makes 24 biscuits.

_Calumet brings you quicker, easier_
ROLLS & BREAD

Calumet Pocketbook Rolls

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
1 tablespoon butter or other shortening
⅔ cup milk

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on well floured board and knead lightly 2 to 3 minutes. Roll ¼ inch thick. Cut with floured 2-inch biscuit cutter. Fold double and press edges together lightly. Place in greased pan; brush tops with melted butter. Cover and let rise in warm place 20 minutes. Bake in hot oven (425°F.) 10 minutes. Again brush tops with melted butter; continue baking 5 to 10 minutes. Remove from oven; brush tops with butter. Makes 18 rolls.

Swedish Tea Rolls

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoons salt
½ cup butter or other shortening
⅔ cup milk

⅓ cup sugar
1 teaspoon cinnamon

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll ¼ inch thick. Cut in 2½-inch squares. Fold each square in half and press cut edges into mixture of sugar and cinnamon. Sprinkle thickly with more sugar and cinnamon. Place on ungreased baking sheet and bake in hot oven (450°F.) 15 minutes. Makes 18 rolls. Chopped nut meats may be added to sugar mixture.

Novelty Rolls

_Muffin-rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Shape dough into l-inch balls and place in small greased muffin pans. Brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed.

_Knots._ Use recipe for Calumet Pocketbook Rolls (page 21). Roll dough ¼ inch thick on slightly floured board and cut in strips, 6 × ½ inches. Tie each in loose knot, or shape in figure 8. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.

_Finger Rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Shape dough into balls, then roll out with hand on board until of desired length. Make rolls smooth and of uniform size. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.

_Crescent Rolls._ Use recipe for Calumet Pocketbook Rolls (page 21). Roll dough ¼ inch thick on slightly floured board and cut in 4-inch triangles. Roll each, beginning on diagonal, and shape into crescent with point on top of roll. Place in greased pan; brush tops with melted butter. Cover, let rise in warm place 20 minutes, and bake as directed in recipe.

_Poppy Seed Rolls._ Prepare any of the above rolls. Place in greased pan; brush tops with melted butter and sprinkle generously with poppy seeds. Cover, let rise in warm place 20 minutes, and bake as directed, dropping melted butter from teaspoon, instead of brushing on rolls, to avoid displacing any of the poppy seeds.

Caraway seeds may be sprinkled over rolls instead of poppy seeds, if desired; or rolls may be topped before baking with a mixture of sugar and cinnamon. To prepare mixture, add ⅛ teaspoon cinnamon to 1 tablespoon sugar, and mix well.

Quick Cinnamon Rolls

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

3 tablespoons butter
⅓ cup brown sugar, firmly packed
½ teaspoon cinnamon
½ cup currants or raisins

4 tablespoons butter
4 tablespoons brown sugar

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The Calumet book of oven triumphs!Chapter I: Part 1

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