Chapter II: Part 2

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk gradually until soft dough is formed. Turn out immediately on slightly floured board and knead 30 seconds, or enough to shape. Roll ¼ inch thick. Cream together butter, sugar, and cinnamon; spread on dough, and sprinkle with currants. Roll as for jelly roll. Cut in 1-inch slices. Melt 4 tablespoons butter in 8 × 8 × 2-inch pan, add 4 tablespoons brown sugar, and mix well. Place rolls in pan, cut-side down. Bake in hot oven (425°F.) 15 minutes; then decrease heat to moderate (350°F.) and bake 15 minutes longer. Remove from pan at once. Makes 10 to 12 rolls.

When rolls are baked in a smaller pan, use less butter and sugar for mixture in pan.

Whole Bran Brown Bread

1½ cups sifted flour
3 teaspoons Calumet Baking Powder
½ cup sugar
½ teaspoon salt
½ cup raisins
1 cup milk
3 tablespoons molasses
1½ cups Post’s Whole Bran
1 egg, well beaten
4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add raisins. Pour milk and molasses over Post’s Whole Bran; add egg and shortening. Add to flour mixture and blend. Bake in greased loaf pan, 8 × 4 × 3 inches, in moderate oven (350°F.) 1 hour, or until done. Bread should be stored for at least a day before cutting in thin slices.

Corn Bread

1¼ cups sifted flour
2¼ teaspoons Calumet Baking Powder
2 tablespoons sugar
1 teaspoon salt
1 cup yellow corn meal
2 eggs, well beaten
1¼ cups milk
4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs and milk; add to dry ingredients, mixing well. Add shortening. Turn into greased 9-inch layer pan or 8 × 8 × 2-inch pan; bake in hot oven (425°F.) 40 minutes, or until done. Cut in wedge-shaped or square pieces.

Crusty Corn Sticks

Use recipe for Corn Bread. Bake in well greased corn-ear pans, or greased bread-stick pans in hot oven (425°F.) 20 to 25 minutes, or until done. Makes 2 dozen corn-ear sticks, or 3 dozen short corn sticks.

Fruit Bread

2 cups sifted flour
4 teaspoons Calumet Baking Powder
1½ teaspoons salt
¾ cup sugar
2 cups Graham flour
¾ cup candied orange peel, thinly sliced
¾ cup broken nut meats
2 eggs, well beaten
1⅔ cups milk
4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine Graham flour, orange peel, and nuts, and add to flour mixture. Combine eggs, milk, and shortening. Add to flour and blend. Bake in two greased loaf pans, 7 × 3 × 2½ inches, in moderate oven (350°F.) 1 hour, or until done. Bread should be stored for at least a day before slicing.

For delicious sandwiches, cut Fruit Bread in thin slices and spread with softened butter or with well seasoned cream cheese.

Quick Coffee Cake

2 cups sifted flour
2 teaspoons Calumet Baking Powder
¾ teaspoon salt
½ cup sugar
6 tablespoons butter or other shortening
1 egg, well beaten
½ cup milk

1½ tablespoons melted butter
4 tablespoons sugar
1 tablespoon flour
½ teaspoon cinnamon

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Cut in shortening. Combine egg and milk; add to flour mixture, stirring until mixture is blended. Turn into greased 9-inch layer pan, spreading dough evenly. Brush top with melted butter. Sprinkle with mixture of sugar, flour, and cinnamon. Bake in hot oven (400°F.) 25 to 30 minutes.

Sandwich Nut Bread

3 cups sifted flour
3 teaspoons Calumet Baking Powder
1 teaspoon salt
¾ cup sugar
1 cup chopped nut meats
2 eggs, well beaten
1¼ cups milk
4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add nuts and mix well. Combine eggs and milk; add to dry ingredients and blend. Add shortening. Bake in greased loaf pan, 8 × 4 × 3 inches, in moderate oven (350°F.) 1¼ hours.

Southern Spoon Bread

¾ cup yellow corn meal
1 teaspoon salt
3 tablespoons melted butter
1 cup boiling water
1 cup milk
2 eggs, well beaten
2 teaspoons Calumet Baking Powder

Combine corn meal, salt, and butter. Stir in boiling water slowly and beat until smooth. Add milk, eggs, and baking powder. Mix well. Turn into greased casserole or pan, 8 × 8 × 2 inches, and bake in moderate oven (350°F.) 40 to 50 minutes, or until firm.

_No tunnels, no humps in_
CALUMET MUFFINS

Calumet Muffins

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

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12 muffins.

_Nut Muffins._ Use recipe for Calumet Muffins, adding ½ cup broken nut meats to the sifted flour mixture.

_Raisin Spice Muffins._ Use recipe for Calumet Muffins, sifting ¾ teaspoon cinnamon with flour, baking powder, sugar, and salt. Add ¾ cup chopped raisins to the sifted flour mixture.

_Currant Muffins._ Use recipe for Calumet Muffins, adding ½ cup currants to the sifted flour mixture.

_Apricot Muffins._ Use recipe for Calumet Muffins, adding ½ cup cut, dried apricots to the sifted flour mixture.

_Prune Muffins._ Use recipe for Calumet Muffins, adding ⅔ cup finely cut prunes to sifted flour mixture.

_Date Muffins._ Use recipe for Calumet Muffins, adding ⅔ cup finely cut dates to the sifted flour mixture.

_Surprise Muffins._ Use recipe for Calumet Muffins. Drop a scant teaspoon of currant jelly on each muffin before baking.

_Bacon Muffins._ Use recipe for Calumet Muffins, adding ½ cup crushed, crisp bacon to flour mixture. Bacon drippings may be used for part of butter.

Blueberry Muffins

2½ cups sifted flour
2½ teaspoons Calumet Baking Powder
⅓ cup sugar
½ teaspoon salt
1 cup fresh blueberries
1 egg, well beaten
1 cup milk
4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine berries with ⅓ cup of flour mixture. Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 18 muffins.

Cranberry Muffins

2½ cups sifted flour
2½ teaspoons Calumet Baking Powder
½ teaspoon salt
½ cup sugar
1 cup coarsely chopped cranberries
2 eggs, well beaten
1 cup milk
4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine berries with ⅓ cup of flour mixture. Combine eggs, milk, and shortening. Add to flour, beating only enough to dampen all flour. Fold in berries. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 18 muffins.

Corn Muffins

1½ cups sifted flour
2¼ teaspoons Calumet Baking Powder
2 tablespoons sugar
¾ teaspoon salt
¾ cup yellow corn meal
2 eggs, well beaten
1 cup milk
4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs, milk, and shortening; add to flour, stirring only enough to dampen all flour. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes 12 muffins.

Grape-Nuts Orange Muffins

2 cups sifted flour
2 teaspoons Calumet Baking Powder
⅔ cup sugar
½ teaspoon salt
2 eggs, well beaten
¾ cup orange juice
1 tablespoon grated orange rind
2 tablespoons melted butter or other shortening
1 cup Grape-Nuts

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Combine eggs, orange juice and rind, and shortening. Add to flour, beating only enough to dampen all flour. Add Grape-Nuts. Bake in hot, greased muffin pans in hot oven (425°F.) 20 to 25 minutes. Makes 12 muffins.

Bran Muffins

1 cup sifted flour
3½ teaspoons Calumet Baking Powder
3 tablespoons sugar
¼ teaspoon salt
¾ cup milk
1 cup Post’s Whole Bran
1 egg, well beaten
3 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Pour milk over Post’s Whole Bran. Add egg and butter to bran mixture. Add flour, beating as little as possible. Bake in greased muffin pans in hot oven (425°F.) 25 minutes. Makes 10.

Fruited Bran Gems

1 cup finely cut dates
⅔ cup boiling water
1 cup Post’s Whole Bran
1 cup sifted flour
¼ teaspoon salt
3½ teaspoons Calumet Baking Powder
1 egg, well beaten
3 tablespoons melted butter or other shortening
⅓ cup molasses

Combine dates and water. Let stand 5 minutes. Add Post’s Whole Bran. Sift flour once, measure, add salt and baking powder, and sift again. Add egg, butter and molasses to bran mixture. Add flour, beating as little as possible. Bake in greased muffin pans in hot oven (425°F.) 25 minutes, or until done. Makes about 12 gems.

_New lightness and tenderness in_
WAFFLES & GRIDDLE CAKES

Waffles

2 cups sifted flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
3 egg yolks, well beaten
1¼ cups milk
5 tablespoons melted butter or other shortening
3 egg whites, stiffly beaten

Sift flour once, measure, add baking powder and salt, and sift again. Combine egg yolks and milk; add gradually to flour, beating only until smooth. Add shortening. Fold in egg whites. Bake in hot waffle iron. Serve with butter and Log Cabin Syrup. Makes four thick 4-section waffles.

Cheese Waffles

Use the recipe for Waffles, adding 1 cup grated American cheese to batter just before folding in egg whites. These waffles may be served with fresh or broiled tomatoes and broiled bacon, as a luncheon or supper dish.

Ham Waffles

Use recipe for Waffles, sprinkling ¼ cup finely cut boiled ham over batter just before closing waffle iron.

Orange Waffles

2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
¼ cup sugar
1½ teaspoons orange rind
2 egg yolks, well beaten
⅔ cup milk
6 tablespoons melted butter
2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add orange rind to egg yolks and mix well; combine with milk and add to flour mixture, beating only until smooth. Add butter and blend. Fold in egg whites. Bake in hot waffle iron. Serve hot with butter and orange marmalade or orange sauce. Makes four thick 4-section waffles.

Chocolate Dessert Waffles

1½ cups sifted Swans Down Cake Flour
1½ teaspoons Calumet Baking Powder
½ teaspoon salt
¾ cup sugar
2 egg yolks, well beaten
½ cup milk
½ cup melted butter
2 squares Baker’s Unsweetened Chocolate, melted
½ teaspoon vanilla
2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg yolks and milk; add to flour mixture, heating until smooth. Combine butter and chocolate, add to batter, and blend. Add vanilla. Fold in egg whites. Bake in hot waffle iron. Serve hot with whipped cream, or Luscious Orange Sauce (page 18). Makes four 4-section waffles.

Griddle Cakes

1 cup sifted flour
1 teaspoon Calumet Baking Powder
½ teaspoon salt
1 tablespoon sugar
1 egg, well beaten
¾ cup milk
2 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg and milk. Add gradually to flour, beating only until smooth. Add shortening. Bake on hot, greased griddle. Makes 12 to 15 griddle cakes.

Bran Griddle Cakes

1¼ cups sifted flour
3 teaspoons Calumet Baking Powder
¾ teaspoon salt
2 teaspoons sugar
2 egg yolks, well beaten
1¾ cups milk
1 cup Post’s 40% Bran Flakes
1 tablespoon melted butter or other shortening
2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg yolks and milk; add gradually to flour, beating only until smooth. Add Flakes and shortening. Fold in egg whites. Bake on hot, greased griddle. Makes 2 dozen griddle cakes.

Corn Griddle Cakes

1¼ cups sifted flour
2¼ teaspoons Calumet Baking Powder
2 tablespoons sugar
1 teaspoon salt
1 cup yellow corn meal
2 eggs, well beaten
1⅓ cups milk
4 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, sugar, and salt, and sift again. Add corn meal and mix well. Combine eggs and milk; add to dry ingredients, mixing well. Add shortening. Bake on hot, greased griddle. Serve hot with Log Cabin Syrup. Makes 20 to 24 griddle cakes.

Grape-Nuts Flakes Griddle Cakes

1 cup sifted flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
1 tablespoon sugar
1 egg, well beaten
1¼ cups milk
1 cup Grape-Nuts Flakes
2 tablespoons melted butter or other shortening

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg and milk; add gradually to flour, beating only until smooth. Add Grape-Nuts Flakes and shortening. Bake on hot, greased griddle. Serve hot with Log Cabin Syrup. Makes 15 to 20 griddle cakes.

Rolled Pancakes

1 cup sifted flour
1 teaspoon Calumet Baking Powder
½ teaspoon salt
1 teaspoon sugar
2 egg yolks, slightly beaten
1 cup milk
2 tablespoons melted butter or other shortening
2 egg whites, stiffly beaten

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Combine egg yolks and milk; add gradually to flour, beating only until smooth. Add shortening. Fold in egg whites. Bake on hot, greased griddle. Roll and serve with broiled sausages or bacon. Makes six 7-inch pancakes.

_Extra quality ... sure success for_
OTHER FAVORITES

Chocolate Coronet Pudding

1 cup sifted flour
1½ teaspoons Calumet Baking Powder
½ teaspoon salt
⅛ teaspoon cinnamon
4 tablespoons butter or other shortening
½ cup sugar
1 egg, well beaten
¾ cup raisins
2 squares Baker’s Unsweetened Chocolate, melted
⅓ cup milk

Sift flour once, measure, add baking powder, salt, and cinnamon, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and raisins and beat well; then chocolate and blend. Add flour, alternately with milk, beating only enough to blend. Turn into greased tube pan; cover with waxed paper and tie securely. Steam about 2 hours. Serve hot with Butterscotch Hard Sauce (page 18) or with Fluffy Chocolate Sauce (page 18). Serves 10.

Doughnuts

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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Truly—the most helpful baking book you ever saw. 144 pages, with 156 pictures ... 185 recipes in all, based on 23 key recipes. Glorious color plates ... 14 pages of menus and table-settings ... bound in washable cloth covers of yellow and blue. If you don’t think “All About Home Baking” is worth $1.00 ... just return it to us within one week and we will gladly send back your 25¢.

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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_.