RBSC Magic-Cookbook Tx765m341930rbdcook

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N compiling this book of practical and tested recipes our

I desire is to help all who enjoy wholesome, appetizing
food.
Our motto is to make the best of everything, so that, out
of a minimum of material, we may get the maximum of
good.
Nothing has been taken away from the Magic Cook Book
that has been so popular for many years but much has been
added that is calculated to make this enlarged book still
more useful and especially handy for everyday reference.
We have endeavoured to give all necessary information
that will make this book of real, daily value to the busy
housewife.
All recipes calling for the use of baking powder have been
tested with, and the various ingredients correctly pro-
portioned for, Magic Baking Powder.
TABLE OF MEASUREMENTS
(ALL LEVEL FOR DRY INGREDIENTS)
. 3 teaspoons .................. I tablespoon
16 tablespoons ................. I cup
I wine glaas ..................... ~ cup
I gill ............... #...... . . . . cup
I fluid ounce. . . . . . . . . . . . . . . . . . . tablespoom
2 tablespoons sugar .......... 1 ounce
2 cups granulated sugar ....... 1 pound
2t cups brown sugar ....... , ... 1 pound
2! cups powdered sugar ........ 1 pound
4 tablespoons flour ............. 1 ounce
4 cups flour ........ ............ 1 pound
3 cups comatarch ............... 1 pound
3 cups corn meal ................ l pound
4 cups dried currants ............ 1 pound
2 cups seeded raiaina .......... 1 pound
2 tablespoons butter ............ 1 ounce
4 tablespoons butter ............ l cup
2 cups butter or lard ........... r pound
10 medium aized ens. , .......... 1 pound
2 cups milk .................... I pint
STANDARD BRANDS LIMITED

GILLETT PRODUCTS
FRASI!R AVENUE AND LIBERTY STREET
TORONTO
Magic Baking Powder Contains No Alum 1
THE MAGIC COOK BOOK

Published by
Manufacturers of
Magic Baking Powder
ALL MEASUREMENTS ARE LEVEL
BISCUITS
The Secrets of Light Tender Biscuits
Sift flour once before measuring.
Have all ingredients cold.
Sift together two or three times, the flour, Magic Baking Powder and
salt. Two teaspoons baking powder for every cup of flour.
One tablespoon shortening for every cup of flour.
Cold liquid sufficient to make soft dough, either all sweet milk or half
milk and half water.
C.ut in the shortening with two knives or work it in with a fork. If
rubbed in with the fingers the heat of the hands melts shortening and may
toughen the dough.
Tea Biscuit. Potato Biscuits
Basic Recipe: I~ cups flour
2 cups flour 4 teaspoons Magic Baking Powder
4 teaspoons Magic Baking Powder Y, teaspoon salt
Y, teaspoon salt 3 tablespoons shortening
I tablespoon butter I cup riced potato
I tablespoon lard ~ cup milk (more or less)-sufficient
~ cup cold milk, or half milk and to make soft dough
half water Sift together flour, Magic Baking
Sift flour, baking powder and salt. Powder and salt. Cut in shortening
Cut in the chilled shortening. Now and lightly mix in cooled riced po~
add the chilled liquid to make soft tato. Add cold liquid. Turn out
dough. Toss dough on to a floured on floured board; lightly roll or pat
board and do not handle more than out, and cut out. Bake on greased
is necessary. Pat out with the hand pan in hot oven.
or roll out lightly. Cut out with a Cinnamon Biscuits
floured biscuit cutter. Bake on a Make like "Cheese Biscuits No. I,"
buttered sheet in a hot oven, 450 F., only spreading the dough with cream~
I 2 to I 5 minutes. ed butter and sprinkled generously
Variations: with sugar mixed with cinnamon.
Proportions:
Cheese Biscuits-1 2 tablespoons sugar
Roll out biscuit dough and sprinkle I teaspoon cinnamon
generously with grated cheese. Roll Lemon Biscuits
up like a jelly roll arid cut into one~ Make "Tea Biscuits" as above.
inch slices. Brush over with milk Squeeze half a lemon into a small
and bake in hot oven 400 F. bowl, then take pieces of lump (dice)
Cheese Biscuits-2 sugar, saturate with the lemon juice
Use "Basic Recipe" adding I /3 cup and press one lump into the top of
of grated cheese to dry ingredients. each biscuit before putting them in
Proceed as for "Tea Biscuits". the oven.
Chase &. Sanborn's Seal Brand Tea for Aroma and Flavor
2 You Can Always Rely on Magic Baking Powder
Graham Biscuit on greased baking tin or in muffin
Use cup graham flour and I tins. Bake in moderate oven at
cup white flour. Add 2 tablespoons 400 F. about 25 minutes.
brown sugar to "Basic Recipe".
Bran Biscuits
Golden Biscuits 0 cup bran
2 cups flour I~ cups flour
4 teaspoons Magic Baking Powder 5 teaspoons Magic Baking Powder
I tablespoon fine sugar ~ teaspoon salt
0 teaspoon salt 3 tablespoons sugar
2 tablespoons shortening 2 tablespoons melted shortening
I cup and I tablespoon milk 0 cup water
Mix as for Tea Biscuits. Mix thoroughly bran, flour, bak-
Put one or two tablespoons of ing powder, salt and sugar; add
orange syrup in small muffin tins, shortening and sufficient water to
then fill with biscuit dough. Bake make soft dough; roll on floured
like tea biscuits. When done pour board to about ~ inch thick; cut
over each a teaspoon orange syrup. with floured biscuit cutter. Bake in
hot oven at 4 7 5 F. about 15 minutes.
Orange Syrup
Y:l cup sugar
Sally Lunn
4 tablespoons water
I tablespoon butter Y:lcup butter
Grated rind of I orange Y:lcup sugar
I teaspoon lemon juice 3 eggs
Boil together for 3 minutes. 1 cup milk
2 cups flour
Fruit Scone 4 teaspoons Magic Baking Powder
~ teaspoon salt
Make as Tea Biscuit, but add ~
cup sugar and Yz cup chopped dates. Cream butter and sugar well; add
beaten eggs and milk alternately with
Orange Biscuits----1
the flour sifted with baking powder
Make like "Lemon Biscuits; using Bake in greased shallow
and salt.
orange juice instead of lemon. pan or in muffin tins in hot oven at
Orange Biscuits-2 425 F. for 20 minutes. Serve hot.
Make like "Cinnamon Biscuit;
but spread the rolled dough with Green Corn Gems
creamed sweet butter and sprinkle 2 cups green corn put through food
generously with grated orange rind chopper
~ cup milk, or 0 cup if corn is dry
and .sugar (equal parts of sugar and 2 eggs
orange rind), taking care not to 2 cups flour
grate any of the outside white of 3 teaspoons Magic Baking Powder
I teaspoon salt
orange rind or the biscuits will be % teaspoon pepper
bitter.
Emergency Biscuit To the corn add milk and well
Add enough milk to "Basic Recipe beaten eggs; add flour, baking powd-
er, salt and pepper which have been
to make stiff batter; drop from spoon
Bake in sifted together; mix well. Drop into
on buttered baking sheet.
hot greased gem pans. Bake in mod-
a hot oven.
erate oven at 400 F. about 25 min-
Fruit Biscuit utes.
To "Emergenc y Biscuit" add I cup Muffins
of raisins. Drop from spoon. 2 cups flour
3 teaspoons Magic Baking Powder
Whole Wheat or Health Biscuits I tablespoon sugar
2 cups whole wheat flour Yz teaspoon salt
~ teaspoon salt I cup milk
4 teaspoons Magic Baking Powder 2 eggs f
2 teaspoons shortening 4 tablespoons shortening
I cup milk
4 tablespoons cut raisins Sift together flour, baking powder,
Mix flour, salt and baking powder sugar and salt; add milk, well-beaten
well or sift through coarse strainer; eggs and melted shortening. Mix
mix shortening in lightly; add milk well. Half fill greased muffin tins and
to make a soft dough. Add raisins. bake in moderate oven at 400 F.
Drop by spoonfuls quite far apart about 20 minutes.
Eat Fleischman n's Yeast for Better Health

Magic Baking Powder is Always Uniform 3
Crumb Muffins Bran Muffins
2 cups stale bread crumbs ~cup bran
I~ cups milk I~ cups white or graham flour
I cup flour 3 tablespoons sugar or molasses
2 teaspoons Magic Baking Powder ~ teaspoon salt
% teaspoon salt ~ cup milk
2 eggs 4 teaspoons Magic Baking Powder
I tablespoon shortening I egg
Soak bread crumbs in cold milk I 0 4 tablespoons melted shortening
minutes; add flour, baking powder Mix all dry ingredients well togeth-
and salt sifted together; add well er; add egg, melted shortening,
beaten eggs and melted shortening; molasses (if used) and milk to make
mix well. Put I tablespoon of batter a soft batter. Beat well until thor-
into greased, hot muffin tins. Bake oughly mixed. Half fill each greased
25 minutes in moderate oven at 425 muffin tin and bake in hot oven at
F. 425 F. about 15 minutes.
Rice Muffins
Follow recipe for 'Muffins, using Sour Milk Bran Muffins
cup flour and I cup cold boiled Follow recipe for 'Bran Muffins,'
rice. Use I egg instead of 2 and 2/3 using sour milk for sweet milk and 3
cup milk instead of I cup. Add the teaspoons Magic Baking Powder in-
rice last, mixing in lightly. Bake stead of 4 and sifting Y4 teaspoon
about 3 0 minutes in a moderate oven Magic Soda with the flour and bak-
at 400 F. ing powder.
Corn Meal Muffins Graham Gems

1 cup flour
Follow recipe for 'Muffins,' using 4 tablespoons brown sugar
~ cup corn meal and I Y4 cups flour ~ teaspoon salt
instead of all flour; add 1 tablespoon 4 teaspoons Magic Baking Powder
1 cup graham flour
more sugar (or omit all sugar) and I cup milk
use I instead of two eggs. I egg
4 tablespoons butter, melted
Sour Milk Corn Meal Muffins Sift together white flour, sugar,
1 cup corn meal
~ cup flour salt and baking powder. Add graham
3 teaspoons Magic Baking Powder flour. Add milk, egg and melted
1/3 teaspoon Magic Soda shortening and beat well. Half fill
0 teaspoon salt greased muffin tins and bake in hot
2 tablespoons sugar
I egg oven at 425 F. about 20 minutes.
I cup sour milk
4 tablespoons melted shortening Pecan Muffins
Sift dry ingredients together. Add Follow recipe for Graham Gems
egg, milk and melted shortening. Bake adding Yz cup chopped pecan nuts
in greased muffin tins in moderate to dry ingredients. Put I tablespoon
oven starting at 350 F. and increas- batter into each greased small muffin
ing to 385 F. Bake about 20 min- tin or ring and half pecan on each
utes. muffin. Bake in hot oven at 425 F.
Blueberry Muffins about 20 minutes.
2 cups flour
3 teaspoons Magic Baking Powdor Date Muffins
% teaspoon salt 1/3 cup shortening
4 tablespoons sugar I egg
I cup milk 2 cups flour
4 tablespoons shortening 0 teaspoon salt
I cup blueberries ~ cup milk
Wash and drain blueberries; I cup dates, pitted and chopped
sprinkle with 3 tablespoons sugar and Cream shortening, add beaten egg,
a little sifted flour. Sift together re- flour in which baking powder and
maining dry ingredients; add eggs, salt have been sifted, and milk. Add
milk and melted and cooled shorten- dates. Bake about 2 5 minutes in
ing to make a stiff batter. Mix well greased gem pans in moderate oven
and add berries. Half fill greased at 400 F.
muffin tins. Bake 30 minutes in mod- For sweet muffins sift ~ cup sugar
erate oven at 3 7 5 F. with dry ingredients.
The Sunshine Vitamin is in Fleischmann's Yeast

~
4 Magic Baking Powder Assures Successful Baking
Popovera dry ingredients sifted together. Heat
I cup flour waffie iron, but not so hot as for
~ teaspoon salt breakfast waffles. Serve with ice
2 eggs
I tablespoon melted shortening cream or slightly sweetened whipped
I cup milk cream.
Sift flour and salt together; make a
well in the flour, break eggs into well, Magic Griddle Cakes
add melted shortening and milk and 2 cups flour
Yz teaspoon salt
stir until smooth. Pour into hot 4 teaspoons Magic Baking Powder
greased gem pans and bake in hot 2 eggs
oven at 450 F. for 30 minutes; then I Yz cups milk
2 tablespoons melted shortening
decrease heat to 350 F. for 15 min-
utes. Sift dry ingredients into bowl; add
beaten eggs, milk and melted shorten-
Corn Meal Griddle Cakes ing. Mix well and drop by spoonfuls
I lf.J cups corn meal on slightly greased hot griddle. When
I Yz cups boiling water
I tablespoon shortening bubbles appear, turn cakes and
'l:4 cup milk brown other side. Do not turn a
I tablespoon molasses second time. Serve immediately on
% cup flour
I teaspoon salt hot plate with butter and maple
4 teaspoons Magic Baking Powder syrup.
Pour boiling water over corn meal
and shortening, stir and let cool. Add Bread Crumb Griddle Cakes
milk and molasses, then flour sifted I cup stale bread crumbs
with salt and baking powder. Beat Yz cup water
'l:4 cup milk
well. Bake on hot, slightly greased I cup flour
griddle, turning only once. 4 teaspoons Magic Baking Powder
Yz teaspoon salt
Sour Milk Griddle Cakes 2 eggs
I Yz cups flour 4 tablespoons melted shortening
Yz teaspoon salt Soak bread crumbs in water for
% teaspoon Magic Soda 10 minutes; add milk. Sift together
I egg flour, baking powder and salt, and
I Yz cups sour milk add beaten eggs and shortening. Mix
2 tablespoons shortening, melted
well and bake on slightly greased hot
Sift dry ingredients together; add
griddle.
egg, milk and melted shortening. Mix
well and bake on hot, slightly greased Buckwheat Cakes
griddle, turning only once. 2 cups buckwheat flour
I cup flour
Waffiea 6 teaspoons Magic Baking Powder
2 cups flour I Yz teaspoons salt
4 teaspoons Magic Baking Powder 2 Yz cups milk or milk and water
Yz teaspoon salt I tablespoon molasses
2 eggs
I~ cups milk I tablespoon melted shortening
4 tablespoons melted shortening Sift together flours, baking powder
Sift dry ingredients together; add and salt; add molasses and shortening
egg yolks and milk; mix thoroughly to liquid; beat well. Bake on hot,
and beat. Add shortening; fold in slightly greased griddle, turning only
beaten egg whites. Bake in hot once.
waffle iron until brown. Serve hot
with butter and maple syrup. Rice Griddle Cakes
I cup boiled rice
Chocolate WaiDes I cup milk
Yz cup shortening l tablespoon shortening
'l:4 cup sugar I teaspoon salt
2 eggs I egg
I teaspoon vanilla extract I cup flour
I~ cups flour 2 teaspoons Magic Baking Powder
I teaspoon Magic Baking Powder
6 tablespoons cocoa Mix rice, milk, melted shortening,
Yz teaspoon cinnamon salt and well-beaten egg; stir in flour
Yz teaspoon salt sifted with baking powder, mix well.
Cream shortening; add sugar slow- Bake on hot, slightly greased griddle,
lv; add beaten eggs, flavoring and all turning only once.
Coffee Should Be Fresh-Use Chase &. Sanborn's

3 Out of 4 Canadian Women Use Magic 5
CAKES
General Rules for Preparation
Have all necessary utensils and ingredients ready before starting work.
Accurate measurements are essential in cooking. Have utensils of
regulation size; measuring cups divided into quarters, and thirds, and holding
half a pint; teaspoons, tablespoons, wooden spoons for mixing, a Rat wire
egg beater, a Dover egg beater, Hour sifter, spatula, biscuit cutter, pastry
brush and a set of mixing bowls.
In measuring dry ingredients, fill and level off with the blade of a knife.
When half a spoonful is required, fill spoon and then divide lengthwise of
the spoon and scrape out one half. When one quarter of a spoonful is re-
quired, divide crosswise the remaining half.
In measuring liquid, use all the cup or spoon will hold.
To measure shortening, pack and level off with a knife.
Great care is required in combining ingredients.
The most difficu.Jt part of cake making is the baking. Unless the oven
is right, the cake may be a failure, no matter how carefully it may have been
prepared.
Grease the pans in which 'Butter Cakes' are baked with clarified butter
and sift a little Hour over this, then shake off surplus. Even if shortening
other than butter is used in the making of a cake, and the pan in which it
is baked is greased with butter, the cake will have a good rich Ravor.
Pans for 'Butter less Cakes,' such as Sponge and Angel Cakes, should
never be greased, floured or lined with paper.
Half fill cake pan and lightly press the mixture from centre to sides
and corners of the pan so the finished product will be level on the top.
The oven temperature and time required for baking depend on size and
kind of cake and is usually s'hown in recipe.
A round pan with a tube for loaf cake is recommended.
A round bottomed bowl is the best type of mixing bowl to use.
A wooden spoon is more suitable to use for beating than a metal spoon.
For beating egg whites a wire beater should be used.
All leavening powders, whether baking powder, soda or cream of tartar,
should be mixed and sifted with the Hour before being added to the batter.
Ground spices should be mixed and sifted with the Hour and then added
to the batter.
Cocoa may replace chocolate in cake making by substituting one third
cup of cocoa and 2 teaspoons shortening for every ounce (or square) of
chocolate called for in the recipe.
Classification
I. Cakes with shortening-Butter cakes.
2. Cakes without shortening-Sponge cakes, Angel cakes.
Ingredients
Shortening-Any shortening of good quality. Butter makes a cake of
good Ravor.
Sugar-A fine granulated or castor sugar is best for plain cake. If
sugar is coarse, roll and sift it before measuring.
Eggs-Fresh eggs give best results, but packed eggs, if of a good Ravor,
are satisfactory.
Flour--A fine pastry flour made from soft wheat is best. If bread Hour
must be used, replace two tablespoons of each cup with two tablespoons of
corn starch.
Liquid-Sweet or sour milk.
Standard Method of Mixing Cakes with Creamed Butter or Shortening
Cream the shortening in a china or granite-ware bowl (preferably a
round bottomed bowl) using a wooden spoon, until as light as whipped cream.
(The shortening may be left in a warm room for a few hours to soften it
up a little, but under no circumstances should it be melted.)
Use Chase &. Sanborn~ Seal Brand Coffee

6 Follow the Recipes Carefully
Add the sugar, gradually beating all the time so as to get as much air
as possible into the batter. Add the eggs either one at a time, beating well
in between, or beaten all together until light.
Add to the batter about one-third of the sifted dry ingredients and beat
well. Add about one-third of the cold liquid and then continue alternating
flour and liquid until all have been used. Stir in flavoring and pour into
buttered pans until they are half full.
Put cakes into oven 350 F. keeping the temperature as near as possible
at the given degree. The cake is done if it is elastic to the touch. If it ia
carefully taken out of the oven before it shrinks from the sides of pan, it
makes a much nicer looking cake.
Standard Method of Mixing Cakes with Melted Butter or Shortening
Beat the eggs and su ga r in a bowl set in a larger bowl of boiling water,
taking care that the batte r does not get hotter than lukewarm. Beat until the
mixture has a texture of whipped cream. Once it is lukewarm, remove batter
immediately from hot water. Fold the sifted dry ingredients into the cooled
batter and then add the cooled melted shortening with the flavoring.
Half fill buttered and floured pans and bake in an oven at 350 F. until
cake leaves the side of p a n, or until it is elastic to the touch. Let cool in
pan before turning out.
If the cake is to be eaten soon after it is baked, it should be turned out
on a wire, cake rack, but if it is to be kept for any length of time, it should
be left in pans to cool for at least ten minutes, when the moisture is con
densed within, and the cake keeps fresh and moist much longer.
Plain Layer Cake Put sugar in bowl, gradually add
~ cup butter boiling milk or cream; beat hard until
I cup sugar glossy. Add cream of tartar, melted
2 eggs chocolate, butter and vanilla. Beat
I Yz cups pastry flour until of right consistency to spread.
2Yz teaspoons Magic Baking Powder
~ teaspoon salt Mocha Cake
Yz cup milk Yz cup butter
Yz teaspoon flavoring I cup sugar
3 eggs
Cream butter until as light as 2 cups flour
whipped cream, add sugar gradually 2 teaspoons Magic Baking Powder
beating all the time. Add the whole
Yz cup milk
I teaspoon vanilla
eggs, one at a time, beating well be- Cream butter and sugar thorough-
tween the addition of each egg. Sift ly, add beaten yolks, then stiffly
together flour, baking powder and beaten whites, sifted flour and bakin3
salt, and fold in one-third to the but- powder, milk and vanilla; beat lightly
ter mixture, one-third of the milk, together. Bake in shallow pan. (The
and continue until all flour and milk following day cut in narrow oblong
are used up. Add flavoring. Half pieces and cover all sides with icing.)
fill buttered and floured pans. Bake
in oven at 350 F. until done. ICING: Yz cup butter creamed
with 2 cups icing sugar, I tablespoon
Let cool in pan I 0 minutes right milk, ~ teaspoon vanilla. Roll in
side up, before removing from pan. almonds, which have been blanched
Put layers together with butter cream browned and chopped finely.
to which has been added two table-
spoons chopped walnuts, Yz teaspoon F airmount Cake
vanilla. Cover top and sides with 2 cups flour
~ teaspoon salt
the following: 2Yz teaspoons Magic Baking Powder
2 cups confectioner's sugar
Yz cup butter
I~ cups sugar
2 tablespoons boiling milk or cream 3 eggs
a pinch Gillett's Cream of Tartar 2/3 cup milk
I square t:hocolate, melted I teaspoon vanilla extract
I teaspoon butter Yz cup fresh grated or moist cocoanut
Chase & Sanborn's Seal Brand Tea for Aroma and Flavor
Sift flour, salt and baking powder Melt chocolate in double boiler.
three times; cream butter and sugar. Add butter, sugar and half cup sour
Add eggs one at a time, beating well milk. Mix well, then beat in eggs one
after each egg is added. Add vanilla at a time. Add sifted flour, baking
and milk with the flour alternately a powder, soda and salt, alternately
little at a time. Bake in greased loaf with remaining half cup of sour milk
pan in moderate oven at 350 F. for and vanilla. Beat well and bake in
I hour. Cover with Boiled Frosting layer cake tins in moderate oven
and sprinkle with the cocoanut. from 25 to 30 minutes.
Chocolate Loaf Cake Frosting

3 squares unsweetened chocolate 10 cups sugar
4 tablespoons sugar
2 tablespoons milk yS cup water
6 tablespoons butter 2 eggs (whites)
I cup sugar I teaspoqn vanilla
2 eggs
2/3 cup milk I teaspoon lemon juice
10 cups flour % teaspoon salt
}4 teaspoon salt Boil sugar and water until it form
Cook first 3 ingredients slowly a soft ball in cold water, or until it
until smooth. Cream butter, add spins a thread. Add slowly to beaten
sugar slowly and beat well; add egg whites, and continue beating
beaten egg yolks; stir in chocolate until it is of consistency to spread.
mixture. Add dry ingredients, sifted Add flavoring and cover cake, dec-
together, alternately with milk; fold orating with grated chocolate and
in egg whites beaten stiff. Bake in walnuts.
greased loaf pan in moderate oven at Seed Cake
350 F. about 50 minutes. Cover Icup butter
with White or Chocolate Icing. 2small cups sugar
4eggs
Nut Loaf Cake 3cups flour
~ teaspoon salt
I cup butter 3 teaspoons caraway seeds
I~ cups sugar 1 cup milk
~ cup milk
3 cups flour Cream butter and sugar; add well
3 teaspoons Magic Baking Powder beaten yolks; beat again. Sift flour,
10 cups chopped hickory, pecans or
walnuts salt and baking powder. Add to first
~ teaspoon salt mixture alternately with caraway
I teaspoon vanilla extract seeds and milk fold in stiffly beaten
Beat butter until soft and creamy; whites last of all. Bake in one large
add sugar and yolks of eggs, beating or two small well greased pans I to
well. Sift flour with baking powder I Yz hours.
and salt and add, alternately, a little
at a time, with milk. Mix well, but Cream Loaf Cake
do not beat. Add nuts and flavor- 0 cup butter
ing; fold in stiffly beaten egg whites; 1 cup sugar
2 eggs
mix well. Pour into well-greased 1 teaspoon lemon extra.ct
and floured loaf pan and bake I hour 0 cup rich milk or thin cream
and 40 minutes in moderate oven at I cup bread flour
325 o F. 0 cup cornstarch
Imperial Chocolate Cake Cream butter; add sugar slowly;

squares unsweetened chocolate add beaten yolks of eggs and flavor-
4 tablespoons butter ing; add milk a little at a time. Sift
I~ cups sugar flour, cornstarch and baking powder
2 eggs '
2 cups flour together and add; fold in beaten
I teaspoon Magic Bakin& Powder whites of eggs. Bake in greased loaf
I teaspoon Magic Soda pan in moderate oven at 3 7 5 F.
I teaspoon vanilla
1 cup sour milk or butter milk about 45 minutes. Cover with Boiled
rs teaspoon salt Frosting.
Eat Fleischmann's Yeast for Better Health

Walnut Cake which has been lined with well greas-
Ya cup butter ed letter paper and bake about I
IYa cups fine sugar hour in moderate oven, reducing the
J4 cup milk heat the last half hour.
2 cups flour
~ teaspoon salt Spread with a thick layer of
I teaspoon Magic Baking Powder almond icing and cover with Royal
I cup walnuts, chopped fine Icing.
I teaspoon vanilla
Whites of 4 eggs Fig Cake
Cream butter and sugar till very 10 cups sugar
~ cup butter
light. Add chopped walnuts, vanilla, I cup milk
then milk very slowly. Sift flour, 3 cups pastry flour
baking powder and salt and add to Yz teaspoon salt
mixture. Beat all together till light. Whites of 4 eggs
Then cut in stiffly beaten whites of I teaspoon lemon extract
eggs. Bake for I hour in moderate Cream sugar and butter; add milk.
oven. Sift flour, salt and baking powder; .
Cover top and sides with Butter add one-half of the flour, then well-
Cream Icing and sprinkle all over beaten egg whites, then rest of flour
with chopped and rolled walnuts. and flavoring. To 2/3 of mixture
add I teaspoon cinnamon, I tea-
Bride's Cake
spoon nutmeg, I ~ cups finely cut
I cup butter
2 cups sugar and floured figs and I tablespoon
I teaspoon almond or vanilla extract molasses. Put in greased and flour-
~ cup milk ed round tube pan a spoonful of light
30 cups flour
3 teaspoons Magic Baking Powder mixture, then a spoonful of dark
Whites of 6 eggs mixture alternately as for marble
Cream butter, add sugar gradu- cake. Do not mix. Bake in moder-
ally, beating in well; add flavoring; ate oven at 350 F. about 55 min-
beat until smooth. Add milk a little utes.
at a time and flour which has been Coffee Fruit Cake
sifted three times with baking pow- Yz cup butter
der. Beat whites of eggs until very I cup light brown sugar
3 eggs
light, and add to batter, folding in 2~ cups flour
very lightly without beating. Bake 3 teaspoons Magic Baking Powder
in large greased and floured loaf pan ~ teaspoon salt
I /3 cup strong coffee
in moderate oven at 325 F. about ~ cup rich milk
I hour. Cover with Ornamenta l I cup raisins
Frosting. Yz cup each sliced citron and figs
Cream butter; add sugar slowly;
White Wedding Cake add beaten eggs, mixing well. Sift
I cup butter dry ingredients together and add al-
2 cups sugar
8 eggs (whites only) ternately with coffee and milk. Add
3 cups flour slightly floured fruit and put into
I teaspoon Magic Baking Powder greased and floured tube loaf pan.
I lb. citron, sliced thin
I lb. almonds, blanched and chopped Bake in moderate oven at 350 F. for
fine I hour.
medium sized cocoanut, grated
wine glass white wine Hot Molasses Cake
Cream butter and sugar till very Yz cup butter
light; sift flour and baking powder Yz cup brown sugar
I egg
together three times, now dredge a Yz cup molasses
little into creamed butter and sugar, 2 cups flour
then a little milk, and continue this 3 teaspoons Magic Baking Powder
0 teaspoon salt
till flour and milk are used up. ~ teaspoon Magic Soda
Dredge with a little flour, fruit, nuts Yz teaspoon all-spice
and peel, and add carefully to mix- I teaspoon cinnamon
ture, then the wine; stir all well to-
Yz cup milk
gether then fold in stiffly beaten Cream butter; add sugar slowly,
whites of eggs. Put into round pan beating continually ; add beaten egg
The Sunshine Vitamin is in Fleischman n's Yeast

Magic Baking Powder is Always Uniform
and molasses. Sift flour, baking pow moderate oven at 3 7 5o F. for 3 5 min-
der, salt, soda and spices together; utes, or in shallow pan 25 minutes.
add alternately with milk to first mix- Cover with any icing desired.
ture. Mix well. Bake in greased
shallow pan in moderate oven at 425 Angel Cake
F. about 20 minutes. Serve hot. I cup egg whites, plus I extra egg
white
Pinch salt
Soft Gingerbread I teaspoon Gillett's Cream of Tartar
Ya cup lard and butter mixed I~ cups fine granulated sugar
I cup sugar I cup fine pastry flour
1 cup molasses ~ teaspoon Magic Baking Powder
I cup sour milk I teaspoon vanilla
I teaspoon Magic Soda I teaspoon almond extract
I tablespoon boiling water
2 teaspoons each cinnamon and ginger Add salt to egg whites, and beat
I teaspoon each cloves and nutmeg until foamy with a wire egg whip.
~ teaspoon salt Add Cream of Tartar and continue
3 cups flour
Y, teaspoon Magic Baking Powder beating until whites are stiff enough
to hold a tablespoon erect. Fold in
Melt shortening; put molasses into
the sugar lightly, 2 tablespoons at a
a bowl, pour on the hot melted short
time. Fold in the flour {which has
ening; add sugar, sour milk and boil-
been sifted with baking powder 5
ing water. Mix well together. Sift
times) and sifting it over the egg
together flour, baking powder, soda,
whites about two tablespoons at a
spices and salt, and add to wet mix- Stir in flavoring very lightly.
time.
ture. Beat briskly. Bake in a
Half fill large ungreased tube pan.
greased, shallow pan 40 minutes in Put into perfectly cold oven, if either
350 F. oven. May be served as a gas or electric is used, and let heat
dessert. Cut in squares and serve gradually rise to 300 F., then pre
with whipped cream or a rich sauce. vent temperature from rising any
Ginger Bread higher and let cake cook 4 5 to 50
minutes, or bake cake 4 5 to 50 min-
2/3 cup butter
2 eggs utes in moderate oven at 3 50 F. if
I cup molasses preferred. At end of time remove
I cup brown sugar cake from oven, invert pan and let
2 teaspoons ginger
I teaspoon each cinnamon and cloves stand until cold.
y.l teaspoon grated nutmeg
I cup sour milk 3 Egg Angel Cake
I teaspoon Magic Soda ~ cup sugar
3 cups flour 2/3 cup milk
y.l teaspoon salt 3 egg whites
~ teaspoon Magic Baking Powder 7tl teaspoon salt
Pour hot melted butter into the I cup pastry flour
molasses, add sugar and well beaten ~ teaspoon Gillett's Cream of Tartar
eggs; sift together dry ingredients ~ teaspoon each almond and vanilla
and add to first mixture alternatc::ly extract
with sour milk. Beat well. Bake in Heat milk and sugar just to boil.
greased and floured shallow pan 40 Add salt to egg whites and beat until
minutes in 350 F. oven. stiff. Add hot syrup slowly to egg
whites, beating continually. Let cool.
Gold Cake Sift together 5 times flour, baking
3 tablespoons butter powder and cream of tartar; fold into
~ cup sugar
egg mixture. Add flavoring. Pour
Yolks of 3 eggs
I teaspoon flavoring extract into small ungreased angel cake tin;
I~ cups flour bake in moderate oven at 350 F.
3 teaspoons Magic Baking Powder about 3 0 minutes. Remove from
~ cup milk
oven; invert pan and allow to stand
Cream butter; add sugar slowly; until cold. Cover top and sides with
add egg yolks which have been
icing desired.
beaten until thick; add flavoring. Sift
together flour and baking powder; NOTE: Excellent to make with
add alternately, with milk to first mix- Gold Cake. Only 3 eggs are required
ture. Bake in greased loaf pan in for both.
Coffee Should Be Fresh-Use Chase & Sanborn's

10 Magic Bakin g Powd er Assur es Succe ssful Bakin g
add to the creame d butter. In an-
Dutch Apple Cake
other bowl beat egg yolks, add sugar
2 cups flour and flavorin g. Combi ne the two mix-
0 teaspoo n salt
4 teaspoo ns Magic BakiRg Powder tures, beat togethe r till very light,
4 tablespo ons butter then fold in stifHy beaten whites.
I egg Turn into a loaf pan, which has been
4 tablespo ons sugall'
6 tablespo ons milk lined with well greased letter paper,
2 apples and bake for one hour in modera te
Sift togethe r flour, baking powder oven 3 7 5 F. This cake has ex-
and salt; cut in butter with two cellent keepin g qualitie s if stored in
knives; add sugar; mix lightly. Drop an airtigh t tin box.
egg into cup, unbeat en, add the milk
i.ce cold. Turn on to floured board, Easter Bunny Cake
shape the dough; put on greased
4 eggs
sheet. Pare and cut the apples into I~ cups granula ted sugar
eighths ; press into paralle l rolls into 2 cups pastry flour
dough; sprinkl e with sugar and cinna- 2 teaspoo ns Magic Baking Powder
~ teaspoo n salt
mon and dot with butter, mixed to- I cup boiling water
gether in the propor tion of two I teaspoo n lemon extract
tablesp oons sugar and half a tea-
Beat eggs until light; beat in sugar
spoon cinnam on. Bake in hot oven
shwly; add flour sifted with salt and
400 F. 20 minute s.
baking powder , alterna tely with boil-
ing water; add flavorin g. Put into
Sunshi ne Cake ungrea sed large angel cake pan. Bake
~ cup egg whites in slow oven about 1 hour, starting
I ~ cups sugar at 250 F. and increas ing to 350 F.
5 tablespo ons hot water
~ cup egg yolks Cool; cover with White Icing, using
I cup fine pastry flour almond flavorin g. Color a small
~ teaspoo n Gillett's Cream of Tartar
% teaspoo n salt amoun t of icing with a little green
~ teaspoo n Magic Baking Powder colorin g. Decora te rim of cake with
I teaspoo n vanilla this icing, allowin g it to drip over
1 teaspoo n almond extract edge to resemb le grass. While soft,
Beat egg whites with a wire whip make bunnie s with large fresh marsh-
until they are stiff enough to hold a mallow s which are pinche d with
teaspoo n erect. Cook sugar and thumb and finger at one end for nose
water togethe r to 240 F. and pour and at other for tail. Dip toothpi ck
very slowly on the stifHy beaten egg in melted chocol ate and make dots
whites, beating all the time. Let for eyes. Large ears are cut from
the mixtur e cool thorou ghly and then writing paper. Arrang e these bun-
fold in the well-be aten yolks. Sift nies around edge of cake.
togethe r the flour, cream of tartar,
salt and baking powder five times,
and fold lightly into egg and sugar Cocoan ut Marshm allow Layer Cake
mixture . Half fill large tube pan, ~ cup butter
I cup sugar
and bake as angel cake. This cake 3 eggs
has excelle nt keepin g qualitie s. I teaspoo n lemon JUICe
I teaspoo n vanilla extract
U cup milk
Wine Cake 2 cups pastry flour
I cup sugar 3 teaspoo ns Magic Baking Powder
10 cups flour ~ teaspoo n salt
I teaspoo n Magic Baking Powder
0 teaspoo n ground mace Cream butter; add sugar, yolks of
~ teaspoo n salt eggs and flavorin g; mix well. Sift
5 eggs flour with baking powde r and salt;
I~ cups powdere d sugar
I teaspoo n vanilla add alterna tely with milk to first mix-
~ teaspoo n almond extract ture. Add whites of eggs beaten
Sift flour and sugar before measur - stiff. Bake in 3 greased and floured
ing. Cream butter until very light. layer cake tins in modera te oven at
Sift togethe r three times the flour, 400 F. 15 to 20 minute s. Put to-
baking powder , salt and mace, and gether with followi ng:
Use Chase & Sanbor n's Seal Brand Coffee

3 Out of 4 Canadian Women Use Magic
----------------------------
Cocoanut Marshmallow Filling and sifted together five times), alternately
Frosting with cold water. Line a shallow pan
I~ cups granulated sugar with well greased paper, cover bot-
~ cup water tom of pan with mixture. Bake I 2
6 large marshmallows
Whites of 2 eggs minutes in moderate oven.
2 teaspoons lemon juice Have ready a clean, coarse, damp
I cup fresh grated cocoanut towel sprinkled with powdered sugar;
Boil sugar and water to 238 F. turn sponge onto this. With a sharp
or until s_yrup spins a thread. Add knife cut a thin strip from sides and
marshmallows cut into very small ends of cake. Now spread with jam;
pieces but do not stir into syrup. roll quickly and wrap in paper to
Pour very slowly into stiffiy beaten keep shape. Place on rack to cool.
whites of eggs and beat until smooth.
Add lemon juice. Spread between Cold Water Sponge Cake
3 eggs
layers. Sprinkle with cocoanut and 8 tablespoons cold water
small pieces of marshmallows. Cover I~ cups fine granulated sugar
top and sides of cake with frosting, Grated rind of I lemon
2 cups pastry flour
sprinkle thickly with cocoanut and ~ teaspoon salt
decorate top with pieces of marsh- 2 teaspoons Magic Baking Powder
mallows. Beat yolks with a Dover beater
Luxor Cake until thick and lemon colored. Add
I cup fine granulated sugar 4 tablespoons cold water and con-
I teaspoon vanilla extract tinue beating. Add the sugar, lemon
~ cup egg yolks
~ cup Iuke warm water
rind and I cup of flour and beat until
~ teaspoon Magic Soda thick. Add the remaining 4 table-
I~ cups pastry flour spoons of cold water and flour, which
2 teaspoons Magic Baking Powder has been sifted four times with the
~ teaspoon salt
baking powder and salt. Beat 3
Sift the sugar, pour vanilla extract
minutes. Fold in stiffiy beaten whites
on 2 tablespoons of measured sugar,
and half fill an ungreased tube pan.
and set aside. Place egg yolks in a
Bake 45 to 50 minutes in an oven
large mixing bowl; add water and
baking soda and beat with egg beater 350 F.
until foamy. Add sugar a little at a Mrs. Moody's Wonder Cake
time, beating in well. Add sugar ~ cup butter
I~ cups powdered sugar
with flavoring and beat. Sift together ~ cup milk
flour, baking powder and salt. Fold 2 cups pastry flour
carefully into mixture; pour in un- 2 teaspoons Magic Baking Powder
greased angel cake pan. I teaspoon vanilla extract
Bake in 6 egg whites
moderate oven at 350 F. for 40 to Cream butter with powdered sugar;
45 minutes. Invert pan and let stand add milk alternately with flour sifted
until cake is cold, when, with the aid with baking powder. Add vanilla ex-
of a spatula, it will slip from pan. tract and fold in beaten egg whites.
Remove all crumbs and moist crust Bake in 3 greased layer tins in
from surface and cut in three layers. moderate oven at 325 F. for 20
Spread Lemon Cream Filling between minutes. Increase to 350 F. last
layers. Ice top and sides with Marsh- I 0 minutes.
mallow Seven Minute Frosting.
Nut and Fruit Filling and Frosting
Jelly Roll Cake I~ cups granulated sugar
~ cup water
large eggs
I cup very fine sugar 3 egg whites, beaten
~ teaspoon lemon extract
1/3 cup muscatel raisins, cut in pieces
I cup pastry flour Y, cup shaved pecans
~ teaspoon salt
1/3 cup chopped figs
I teaspoon Magic Baking Powder Y, teaspoon vanilla extract
I tablespoon cold water Boil sugar with water until syrup
Separate eggs, beat yolks till thick, spins a thread at 238 F. Add slowly
gradually adding sugar; add lemon to egg whites, beating continually
extract, then stir in the stiffly beaten until cool. Add raisins, pecans, figs
whites, and fold in flour, baking and vanilla. Spread between layers
powder and salt (which have been and on top and sides of cake.
Devil's Food Layer Cake Lady Baltimore Cake
2/3 cup butter ~ cup butter
I cup fruit sugar
10 cups sugar Whites of 4 eggs
I cup milk ~ cup milk
~ teaspoon almond or rose extract
20 cups flour
2 cups pastry flour
~ teaspoon salt
3 teaspoons Magic Baking Powder Sift flour and baking powder to-
I teaspoon vanilla extract gether three times. Cream butter,
3 m:f~edes unsweetened chocolate, gradually adding sugar. When very
light and smooth work in the milk,
Cream butter thoroughly; add then gradually whip the stiffly beaten
sugar slowly. Add beaten yolks; mix egg whites into the mixture. When
thoroughly. Add flour sifted with all these ingredients are well blended,
baking powder and salt, alternately add sifted flour and baking powder;
with milk; add vanilla and melted stir just enough to mix well; add
chocolate. Fold in stiffly-beaten egg flavoring. Pour into greased layer
whites. Put into 3 greased layer cake tins. Bake in moderate oven. When
tins and bake in moderate oven at cool put together and cover top and
350 F. about 30 minutes . . Put layers sides with the following mixture:
together and cover cake with Choco- 10 cups sugar
late Filling and Icing. 0 cup water
I cup walnuts or pecan nuts
6 figs
Layer Cake (Susie's) I cup stoned raisins
~ cup butter Whites of 2 eggs
~ teaspoon vanilla
I cup sugar
~ teaspoon Magic Baking Powder
3 eggs
2 cups flour Cook sugar and water to 242 F.
4 teaspoons Magic Baking Powder or until syrup threads, remove from
~ teaspoon salt
Yz cup milk fire immediately. Pour in narrow
Cream butter and sugar; add well stream on stiffly beaten egg whites,
beaten eggs and beat again with but- beating continually until thick. Add
ter and sugar till very light. Sift vanilla, baking powder and finely
flour, baking powder and salt . to- chopped fruits and nuts.
gether and add to first mixture Sponge Cake
alternately with milk. Beat lightly 4 eggs
I cup sugar
for about I minute. Put into greased ~ teaspoon lemon extract
layer cake pans and bake 15 to 20 I cup flour
minutes. I teaspoon Magic Baking Powder
Separate eggs, beat yolks till very
Tropic Aroma light, adding sugar gradually. Add
0 cup butter flavoring, then fold in stiffly-beaten
I~ cups sugar
2 eggs whites. Sift flour and baking powder
I cup milk together 5 times, then add lightly to
20 cups flour other mixture. Bake Yz hour in
~ teaspoon salt moderate oven 350 F.
I teaspoon cinnamon
I teaspoon nutmeg Hot Water Sponge Cake
eggs
Cream butter; add sugar slowly cup fine sugar
and beaten eggs; mix. well. Add cup flour
flour sifted with baking powder, salt I teaspoon Magic Baking Powder
~ teaspoon salt
and spices, alternately with milk to I tablespoon lemon juice
first mixture. Pour two-thirds of bat- 2 teaspoons hot water
ter in 2 greased layer tins, and to re- Beat the yolks until lemon colored
maining third, add I tablespoon cocoa and thick, add sugar and continue
mixed with I tablespoon boiling beating. Sift flour, baking powder
water.. Use this for middle layer. and salt 4 times, add to first mixture,
Bake in moderate oven at 3 7 5 F. the~ hot water and very stiffly beaten
about 20 minutes. Put Mocha Icing whites of eggs and lemon juice. Bake
between layers and on top of cake. in oven 350 F. for 40 minutes.

Chocolate Layer Cake and sides with Seven Minute Frost
~ cup ~utter ing. Grate a little orange rind on
I cup sugar
2 eggs the frosting before it cools.
I teaspoon vanilla extract
I cup milk Corn Starch Cake
20 cups pastry flour 1/3 cup butter
3 teaspoons Magic Baking Powder I cup sugar
~ teaspoon salt 3 eggs (whites only)
Cream butter; add sugar, a little ~ teaspoon rose, or other flavoring
at a time, beating until light; add I cup flour
~ cup cornstarch
beaten yolks and flavoring; add flour, 2 teaspoons Magic Baking Powder
sifted with salt and baking powder, ~ cup milk
alternately with milk. Fold in stiffiy Cream butter and sugar, add
beaten egg whites. Bake in 3 greased flavoring; sift together thoroughly
layer cake pans in moderate oven at flour, cornstarch, baking powder and
3 7 5 F. about 20 minutes. Spread fill- pinch of salt; add to creamed butter
ing thickly between layers and cover and sugar alternately with milk.
top and sides with Vanilla Butter Lastly fold in stiffiy beaten whites of
Cream Icing and decorate with wal- eggs. Bake 30 to 40 minutes in
nut halves and cherries. moderate oven. When cold sift con-
fectioner's sugar thickly over top.
Eagle Cake
0 cup butter Marble Cake
I cup brown sugar Make same as for "Cornstarch
I egg
2 cups flour Cake." Add to one-third of the mix-
I teaspoon Magic Soda ture I Yz squares of melted choco-
~ teaspoon salt late and drop by spoonfuls on to the
I teaspoon cinnamon
~ teaspoon cloves white mixture in pan. Then run a
0 teaspoon nutmeg fork through the mixture lengthwise
I cup raisins of the cake pan, which, when baked,
I cup sour milk
will give the cake a streaky marble-
Prepare dry ingredients by sifting like appearance. When cool, cover
together flour, soda, salt and spices. cake with Orange Icing.
After sifting, add raisins; cream but-
ter and sugar; add beaten egg, beat Mocha Tart
well then add dry ingredients alter- 4 eggs
nately with sour milk. Beat mixture I tablespoon mocha essence or
2 tablespoons cold strong coffee
thoroughly. Put in a well greased Few grains salt
pan and bake I hour in moderate I cup granulated sugar
oven 350 F. I cup flour
I teaspoon Magic Baking Powder
Orange Sponge Cake Separate eggs, beat yolks until very
3 eggs light; add mocha, salt and sugar
~ teaspoon Gillett's Cream of Tartar gradually, beating continually; add
I cup granulated sugar flour and baking powder sifted to-
2 teaspoons grated orange rind
I /3 cup orange juice gether; fold in stiffiy beaten egg
I~ cups pastry flour whites; mix thoroughly without beat-
10 teaspoons Magic Baking Powder ing. Spread in 2 well greased layer
~ teaspoon salt
cake pans and bake in slow oven I 0
Separate eggs; beat whites and to 15 minutes, starting at 300 F. and
cream of tartar until stiff, and add increasing temperature last half of
the yolks one at a time, beating well baking to 3 75 o F. Spread Mocha
before addition of each yolk. Add Cream Filling between layers and on
sugar gradually, still beating with top of cake. Sprinkle top with
egg beater; remove beater. Add browned, chopped almonds.
grated rind and orange juice. Fold
in flour sifted with baking powder Mocha Cream Filling
and salt. Bake in 2 layer cake pans. Whip ~ pint cream, sweeten with
in moderate oven at 325 F. about % to ~ cup powdered sugar and
I 8 minutes. Spread Orange Cream flavor with I tablespoon mocha
Filling between layers. Cover top flavoring.
The Sun1shine Vitamin is in Fleischmann's Yeast

Princess Cake pastry bag and rose tube put 1cmg
~cup butter up and down sides of cake to repre-
I 1/3 cups sugar sent bark of a tree. Cover top with
31:1 teaspoon vanilla extract chopped blanched pistachio nuts.
3l;i teaspoon almond or orange extract
I cup water
3 cups pastry flour Mahogany Cake
3l;i teaspoon salt
4 teaspoons Magic Baking Powder Cook ;0 cup milk with Yz cup
5 egg whites cocoa until thick and smooth; set
Cream butter; add sugar slowly, aside to cool.
beating until light; add flavoring. 0 cup butter
I 0 cups sugar
Sift flour with salt and baking 3 eggs
powder; add to first mixture alternate- 2 cups pastry flour
ly with the water. Fold in beaten ~ teaspoon Magic Soda
egg whites, mixing well, but do not 2/3 cup sweet milk
beat. Bake in 2 greased and floured I teaspoon vanilla extract
square layer tins in moderate oven at Cream butter and sugar together.
385 F. about 40 minutes. Remove Add beaten egg yolks. Sift together
from pans; cool and spread with flour, soda and baking powder and
add alternately with milk to first
Short Cakes mixture. Add chocolate mixture and
2 cups flour vanilla extract and mix well. Fold in
0 teaspoon salt stiffly beaten egg whites. Bake in 2
4 tablespoons shortening well greased 9-inch layer cake tins,
2 tablespoons sugar
I egg in moderate oven at 350 F. about
2/3 cup milk 30 minutes. Cool and spread 'Fudge
Sift together the dry ingredients; Frosting' between layers and on top
cut in shortening till very fine; add and sides of cake.
sugar. Beat egg and pour with the
chilled milk to make soft dough (but Lady Goldenglo
not too soft to hold its shape when 0 cup butter
I 0 cups sugar
baked). Turn the dough on to a grated rind of 1 2 orange
floured board, roll lightly to one- I egg and I yol
third inch thickness. Cut out with a 2;~ cups flour
4 teaspoon , 1agic Baldn Powder
round cutter. Brush one round with }~ teaspoon salt
melted butter; place another round I cup milk
on it; bake in hot oven. Split, fill I 7'i squares unsweetened chocolate,
with fresh berries slightly sweetened. melted
Put top round on and pile whipped Cream butter, add ugar and
cream over it, decorating with whole orange rind. Add beaten egg yolks.
berries. Sift together flour, baking powder and
salt and add alternately with milk;
Green Tree Layer Cake lastly fold in I beaten egg white.
0 cup butter Divide batter into 2 parts. To one
I :J4 cups sugar Put by table-
2 eggs part, add chocolate.
2 cups flour spoonfuls alternating dark and light
3 teaspoons Magic Baking Powder batter, into 3 greased layer cake
2/3 cup milk pans. Bake 20 minutes in moderate
I teaspoon vanilla extract
oven at 3 7 5 F. and spread with
Cream butter; add sugar slowly;
'Orange Chocolate Filling and Icing.
add beaten eggs. Add flour sifted
with baking powder, alternately with Martha Brannigan' s Reception Cake
milk; add flavoring and mix well. ~ cup butter
Put into 4 greased layer cake pans, 2 cups fine sugar
spreading batter thin. Bake in 2 cups flour
I cup cornstarch
moderate oven at 400 F. about 15 I :J4 teaspoons Magic Baking Powder
minutes. Put together with Cocoa :J4 teaspoon salt
Almond Filling and Icing. ~cup milk
0 teaspoon vanilla
After spreading icing between lay- whites of 6 eggs
ers and on top and sides of cake, with fruit coloring

- -- - - -
Cream butter, gradually adding baking powder four times. Add to
sugar; beat till light. Sift together other mixture alternately with milk.
three times flour (which has been Bake in moderate oven 40 minutes.
sifted once before measuring), corn When cold, ice with chocolate icing
starch, salt and Magic Baking Powder; and put on top almonds which have
add to butter and sugar alternately been blanched and chopped fine.
with the milk; add vanilla; beat well.
Lastly fold in stiffiy beaten whites of Silver Cake
eggs. Put in three layer cake pans, 2 / 3 cup butter
2 cups fine sugar
add a drop of pink fruit coloring to whites of 6 eggs
one third of the mixture so that mid- 4 teaspoons Magic Baking Powder
dle layer is a delicate pink. Bake in 4 cups flour
~ teaspoon salt
moderate oven 350 F., 20 minutes. j4 cup milk
Turn out and let cool. Fill with the I teaspoon almond extract
following: Cream butter and sugar; sift flour,
Filling baking powder and salt three times,
z cup sugar add gradually to creamed butter and
I~ tablespoons cornstarch sugar; then the milk, almond extract,
~ teaspoon salt
0 cup milk
and lastly the stiffiy beaten whites.
I cup cocoanut Beat well and bake in a moderate
yolks of 6 eggs oven ~ hour.
~ teaspoon vanilla
Mix together sugar, cornstarch and Rich Fruit Cake
salt; gradually add milk, then cocoa- j4 cup grape JUice
nut, the beaten yolks and vanilla. 3 j4 cups seeded raisins
Cook in dr uble boiler, stirring con-
20 cups currants
4 oz. candied cherries
stantly till it thickens, but do not let 4 oz. candied pineapple
mixture boil. While still warm I 0 cups mixed candied peel
20 cups flour
spread between layers of cake. 2 teaspoons Magic Baking Powder
Cover top and sides of cake with 2 teaspoons cinnamon
F ruit Butter Cream Icing.' 0 teaspoon mixed nutmeg and all-
spice
~ teaspoon salt
1, 2, 3, 4 Cake I cup chopped almonds
I cup butter Juice and rind of one lemon
2 cups sugar I cup butter
3 cups flour I~ cups brown sugar
3 teaspoons Magic Baking Powder 5 eggs
4 eggs Soak fruit and chopped peel over
I cup milk night in grape juice. Sift flour, bdking
Cream butter, adding sugar gradu- powder, salt and spices together. Add
ally: beat in eggs one by one: sift to it the fruit, candied peel and
flour and baking powder together and almonds. Cream butter, add sugar
add to first mixture alternately with and beat well. Add eggs, one at a
milk. Bake in greased loaf cake pan time, beating well after each addition.
about 1 hour. Add dry ingredients, lemon juice and
This is a useful cake mixture as it rind. Mix thoroughly, pour into a
can be varied in so many ways; at large greased and paper-lined cake
one time Caraway seeds may be ad- tin. Bake in a slow oven at 250 F.
ded; at another time a cup of currants for 4 to 6 hours, or steam for 6 hours
or raisins or some citron peel or and bake slowly one hour to dry out.
melted chocolate.
Pound Cake
White Cake Icup butter
I cup butter Icup sugar
I 0 cups fine sugar Iteaspoon vanilla extract
4 eggs (whites only) Iteaspoon lemon extract
~ teaspoon almond extract 5 eggs
3 cups flour 2 cups flour
4 teaspoons Magic Baking Powder I teaspoon Magic Baking Powder
I cup milk Cream butter thoroughly, add
Beat together butter and sugar till sugar very slowly, beating well. Add
very light, add extract then add stiffiy flavoring and yolks of eggs beaten
beaten whites of eggs; sift flour and until pale yellow. Beat egg whites
Use Chase & Sanborn~s Seal Brand Coffee

until light and add alternately with Caramel Filling and Icing
flour sifted with baking powder four 3 tablespoons butter
30 cups confectioner's sugar
times. Beat well for several minutes 4 tablespoons caramel syrup
until light and fluffy. Bake in greased 3 to 4 tablespoons milk
loaf pan in moderate oven at 325 F. 0 cup chopped pecan nuts
about I hour. Cover with Ornamen- Cream butter; add sugar slowly;
tal Frosting. add syrup and milk a little at a time
until right consistency to spread. Re-
Spanish Bun serve two-thirds of this icing for top
~cup butter and sides of cake. Add nuts to re-
I Y, cups brown sugar
3 eggs mainder and allow to stand about 20
2 cups flour minutes before spreading thickly be-
4 teaspoons Magic Baking Powder tween layers. To the plain icing add
~ teaspoon salt
I tablespoon cinnamon just enough pink vegetable coloring
I teaspoon ginger to make an attractive shade. Cover
0 teaspoon nutmeg top and sides of cake.
I cup milk
To make Caramel Syrup put %
Sift together flour, baking powder
cup granulated sugar in saucepan
and spices 2 or 3 times, then add and melt slowly, stirring until light
sugar; melt, but do not oil, butter; Add slowly I cup
golden brown.
add to first mixture, then beaten eggs
boiling water and boil gently unti!
and milk. Beat well, put in greased
consistency of syrup.
pan and bake 3 0 minutes in a mod-
erate oven. When cool, cover with Butter Cream Icing
'Meringue Icing.' Basic Recipe
4 tablespoons butter
I Y, cups confectioner's sugar
Boston Cream Pie Cream
3 eggs Flavoring
I cup sugar Cream butter, gradually adding
I~ cups flour
2 teaspoons Magic Baking Powder sugar; beat until light and fluffy. If
~ teaspoon salt necessary, add a little cream until of a
~ cup milk desired consistency to put between
Beat eggs till thick, gradually ad- layers and cover cake. Add I tea-
ding sugar. Sift together 4 times spoon vanilla.
flour, baking powder and salt; add
lightly to egg mixture alternately with Chocolate Butter Cream Icing
the milk. Bake in layers I 5 to 20 Add to "Basic Recipe" 2 squares
minutes in moderate oven 350 F. melted unsweetened chocolate. Nuts
When cool fill with slightly sweetened may be added if desired.
whipped cream.
Orange Butter Cream Icing
Add to "Basic Recipe" grated rind,
Coffee Cake pulp and juice of half an orange and
Y, cup butter 0 tablespoon lemon juice. If too
I cup sugar
2 eggs thin, add a little more confectioner' s
I Y, cups flour sugar and beat well.
2 Yz teaspoons Magic Baking Powder
I teaspoon cinnamon
I teaspoon nutmeg Coffee Butter Cream Icing
I teaspoon cloves Use coffee infusion as the flavor-
Y, cup raisins ing. (Preferably Chase and San-
~ cup strong coffee
born' s for best fla vor) .
Cream together thoroughly butter Sprinkle on top almonds which
and sugar; beat in eggs one by one; have been blanched, then browned in
and continue beating. Mix and sift to- oven and rolled fine with the rolling
gether flour, baking powder, spices pin. This is a delicious icing.
and salt, and add to first mixture al-
ternately with coffee. Add raisins. Fruit Butter Cream Icing
Bake in a buttered and floured loaf Add to "Basic Recipe' a little straw-
cake pan 30 to 40 minutes in moder- berry juice and a few drops of vege-
ate oven 350 F. When cool spread table coloring. Sprinkle on top with
top and sides with Caramel Icing. fine cocoanut.
French Mocha Filling Chocolate Frosting
4 egg yolks Add to "Seven Minute Frosting''
0 cup butter
0 cup sugar 1Yz squares melted unsweetened choc-
4 tablespoons strong coffee olate 2 minutes before taking from
I tablespoon flour
fire.
Cream butter and beat in flour un Coffee Frosting
til quite smooth. Add 1 /3 of the mix- Add 3 tablespoons cold boiled cof-
ture to the well-beaten yolks and fee to "Seven Minute Frosting.. in
cook in double boiler, or in a bowl place of water.
surrounded with boiling water, until
thick. It must be stirred all the time. Marshmallow Frosting
Add another third of the butter mix Add 8 marshmallows, cut fine, to
ture and cook until it thickens again. "Seven Minute Frosting.. after frost-
Add remainder of the butter with ing becomes thick. Beat until marsh
sugar and coffee and let it thicken the ~allows melt.
last time. A pinch of salt will im % cup butter
prove the flavor. Y, cup sugar
7.4cup water
3 eggs
Boiled Frosting I teaspoon vanilla
Pinch of salt
10 cups granulated sugar Cook the sugar and water until it
~ cup water
Whites of 2 eggs forms a soft ball in cold water 240
I teaspoon flavoring extract F., then pour it in a thin stream on
0 teaspoon Magic Baking Powder the well-beaten egg yolks, beating un
Boil sugar and water without stirr til very; thick. Then beat in the but-
ing to 238 F. or until syrup spins a ter a little at a time, add flavoring;
thread; pour slowly over stiffly beaten let chill and use.
egg whites and beat until thick; add
flavoring and baking powder; allow Coffee Butter Cream
to stand few minutes before spread- Make same as "French Butter
ing. Cream .. using very strong coffee in
stead of water.
Fudge F:-osting
2 cups sugar French Chocolate Butter Cream
2 tablespoons corn syrup Add to "French Butter Cream ..
3 squares unsweetened chocolate
0 cup milk ounce or 1 square of melted bitter
0 teaspoon Magic Baking Powder chocolate.
I teaspoon vanilla extract Cocoa Butter Cream
Cook sugar, corn syrup, chocolate Four tablespoons of cocoa made
and milk to 2 3 2 F. or until syrup into a paste and beaten into "French
forms a very soft ball when tested in Butter Cream, .. and 2 drops of bitter
cold water. Stir occasionally to pre- almond instead of vanilla.
vent burning. Remove from fire, add
baking powder and butter. Cool to Pineapple or Strawberry Icing
lukewarm. Add vanilla extract and Add crushed pineapple or straw-
beat until creamy and right consis- berries to butter icing, adding more
tency to spread sugar if necessary.
Orange or Lemon Icing
Seven Minute Frosting Grated orange or lemon rind may
I unbeaten egg white be added to either butter icing or a
7/8 cup granulated sugar Royal or boiled icing.
3 tablespoons cold water
0 teaspoon flavoring Chocolate Butter Icing
0 teaspoon Magic Baking Powder I y; tablespoons butter
Place all ingredients except flavor- 2 cups confectioner"s sugar
I Yz squares unsweetened chocolate,
ing and baking powder in top of melted
double boiler. Place over boiling 4-5 tablespoons hot milk or cream
water and beat with beater for 7 Cream the butter; add sugar
minutes. Add flavoring and baking gradually, add chocolate and milk or
powder, beat aeain, and spread on cream, using just enough to make
cake. right consistency to spread thickly.
ann's Yeast for Better Health

18 Follow the Recipes Carefull y
White Icing rind and juice. Add butter and egg
I~ cups confectione r's sugar yolk; cook until smooth and thick.
2 tablespoon s hot milk Remove from fire and add lemon
~ tablespoon butter juice. Spread between layers.
Yz teaspoon flavoring
Add butter to hot milk; add sugar
Orange Chocolate Filling and Icing
slowly to make right consistenc y to
3 tablespoon s melted butter
spread; add flavoring. Spread on 3 cups confectione r's sugar
cake. 2 tablespoon s orange juice
Grated rind of ~ orange
Colored Icings Pulp of I orange
I egg white
Pink Icing - Add 1 tablespoo n 3 squares unsweetene d chocolate
strawberr y or other fruit juice. Put butter, sugar, orange juice and
Yellow Icing - Add 1 teaspoon Cut pulp from
rind into bowl.
egg yolk and flavor with orange rind orange, removing skin and seeds, and
and 1 teaspoon lemon juice. add. Beat all together until smooth.
Fold in beaten egg white. Spread on
Fresh Strawberr y Icing layer used for top of cake. While
Crush 1 0 strawberr ies with a little icing is soft, sprinkle with unsweeten -
sugar and few drops lemon juice and ed chocolate shaved in fine pieces
let stand until juicy; mix in gradually with sharp knife (using 0 square).
3 cups confection er's sugar. Spread To remaining icing add 20 squares
between layers and on top of cake. unsweeten ed chocolate, m e I t e d.
Spread thickly between layers and on
Rich Chocolate Icing sides of cake.
6 squares unsweetene d chocol~te
3 cups confectione r's sugar Meringue Icing
~ cup cream
3 tablespoon s boiling water Delicious for Spanish Bun, Lunch
Melt chocolate in double boiler; add Cake or Gingerbre ad.
sugar, stirring constantly ; add cream 2 egg whites
~ cup brown sugar
slowly; add boiling water to make
right spreading consistenc y. Spread Beat eggs till stiff and gradually
while hot. add brown sugar, beating all the
time. Spread on cake and return to
oven till golden brown.
Lemon Cream Filling
tablespoon s cornstarch
I cup sugar Almond Icing
M cup water I lb. almond paste
~ cup lemon juice I lb. powdered sugar
2 egg yolks Whites of 2 eggs
2 tablespoon s butter Yolk of I egg
Grated rind of I lemon Few drops almond extract
Mix cornstarch and sugar (except Put almond paste into a bowl with
2 tablespoo ns sugar) in top of double the sugar. Slightly beat egg whites
boiler. Add water slowly and cook and yolk, add to this the flavoring.
over hot water until thick, stirring to Then mix all ingredien ts together.
prevent lumping. Add lemon juice. Knead thoroughl y like a bread dough
Add egg yolks mixed with the 2 table- and, when of a proper consistenc y,
spoons sugar; cook 3 minutes longer put a thick coating over the cake.
and beat until smooth. Add butter Allow to dry before covering with
and grated lemon rind. Royal Icing.
Orange Cream Filling Cocoa Cream Filling

~ cup sugar 6 tablespoon s cocoa
I~ tablespoon s flour ~ cup powdered sugar
~ teaspoon salt 1/8 teaspoon salt
2 teaspoons grated orange rind I teaspoon vanilla extract
~ cup orange juice I~ cups heavy cream
I egg yolk
2 teaspoons butter Mix cocoa, sugar and salt with a
I teaspoon lemon juice little hot water until well blended.
Put sugar, flour and salt in top of Cool, add flavoring and cream; whip
double boiler and mix; add orange until stiff enough to spread.
. The Su11shine Vitamin is in Fleischma nn's Yeast

Royal or Ornamental Icing Sea Foam Frosting
2 egg whites ~ cup light brown sugar
Pinch of Cillett's Cream of Tartar I cup granulated sugar
Confe c tioner's sugar 74 cup water
A pinch of salt 2 tablespoons strong coffee
Beat egg whites until stiff enough 74 teaspoon Cillett's Cream of Tartar
to hold a sooon erect. Then beat in Whites of 2 eggs
1/ 8 teaspoon salt
two tablesp.oons of sifted confecti o;1~
er's sugar. Continue adding the Boil sugar, water, coffee and
same amount of sugar and beatin& in cream of tartar without stirring un-
between until the icing keeps the til syrup spins a long thread at 2 4 8
mark of a knife. Add Cream of F. Pour very slowly over beaten egg
Tartar. Spread a thin coating o"er whites, beating continually until thick
the cake. When this hardens, put enough to hold its shape. Add salt;
on a thicker layer. Use a pastry bag whip again and spread thickly on
and tubes to ornament as desired. cake.
The secret of a good Royal Icing: Maple Frosting
A pinch of salt should be added l cup maple syrup
to the egg whites, which should be Whites of 2 eggs
beaten with a Dover beater. The con~ Boil syrup without stirring to 2 3 8
fectioner' s sugar should be sifted and F. or until it spins a thread; add
added very gradually, never more slowly to stiffly beaten egg whites;
than half a cupful at a time, as the beat with wire whip, until stiff enough
icing should be thickened rather by to spread.
beating than by quantity of sugar
used. Lemon Filling
~ cup sugar
Sugar should be added and well I ~ tablespoons flour
beaten in until the icing will keep Rind of I lemon
the mark of a knife. A pinch of Gil- I tablespoon lemon juice
I egg
lett's Cream of Tartar for every egg I teaspoon butter
white used and a drop or two of blu-
Mix sugar and flour, add the
ing gives a white icing.
grated rind and the lemon juice, and
A fruit cake should be covered
egg slightly beaten. Put butter in
with almond icing before the white
sauce pan; when melted add mixture
or ornamental icing is put on, as a
and stir constantly until boiling point
few days after a fruit cake is baked
is reached. Care must be taken that
the juice from the fruit begins to
mixture does not adhere to the bot-
ooze out, which discolors the white
tom of sauce pan. Cool before
icing, whereas the almond icing does
not let the fruit juices through. spreading.
Cocoanut Frosting And Filling Banana Filling

Use recipe for "Boiled Frosting." Chop 2 bananas with a little pul-
Fold in or sprinkle I cup grated fresh verized sugar and lemon juice.
cocoanut on top of frosting while
still soft. Raisin Filling
1 cup sugar
Chocolate Marshmallow Frosting A little water
I egg (white only)
~4 cup granulated sugar 1 cup raisins, dates, figs or nuts
I / 3 cup water
6 or 8 marshmallows Boil sugar and water until brittle
White of I egg when dropped into cold water. Re-
Few drops vanilla extract
Boil sugar and water without stiY- move from stove; stir quickly into the
ring until syrup spins a thread at well-beaten white of egg. Add either
2 3 8 F.; melt marshmallows in syrup; the fruit or nuts and stir well.
pour slowly over beaten white of egg;
add flavoring and beat until thick. Mocha Cream Filling
Spread very thickly over cake. Melt Whip 0 pint cream, sweeten with
2 squares unsweetened chocolate with YJ to 0 cup powdered sugar and fla-
0 teaspoon butter and spread thin vor with I tablespoon mocha flavor-
coating over frosting when cool. ing.

Chocolate Icing and Filling- Spice Cookies
~ tablespoon butter ~ cup molasses
5 tablespoons milk ~ cup brown sugar
3 oz. unsweetened chocolate ~ cup shortening
3 0 cups confectioner' s sugar I tablespoon milk
I teaspoon vanilla extract 2 cups flour
Heat butter, milk and chocolate in 0 teaspoon salt
0 teaspoon Magic Soda
top of double boiler; add sugar slow- ~ teaspoon nutmeg
ly, beating continually ; add flavoring I teaspoon cinnamon
and beat until creamy; if necessary '0 teaspoon ginger
0 teaspoon cloves
add more milk and spread thickly
between layers and on top and sides Heat molasses, add sugar, shorten-
ing and milk. Sift flour, salt, soda
of cake.
Cocoa Almond Filling and Icing and spices into mixture. Roll out thin
6 tablespoons butter and cut with small cutter. Bake in
3 cups confectioner' s sugar a slow oven.
8 tablespoons cocoa
'0 teaspoon almond extract
I /3 cup cream Nut Cookies
Cream butter; add sugar and cocoa 2 tablespoons butter
slowly, beating until light and fluffy. 0 cup sugar
I egg
Add flavoring and cream slowly to 2 tablespoons milk
make good spreading consistency . I cup flour
Spread thickly between layers and ~ teaspoon salt
put a thin layer on top and sides of I cup chopped nuts
cake. Cream butter and sugar; add well
COOKIES beaten egg; flour, baking powder and
Ice Box Cookies salt (which have been sifted togeth-
~ cup butter
I cup brown sugar er). Stir in chopped nuts. Drop by
I egg small teaspoons on to well buttered
~ teaspoon Magic Soda shallow pans and bake in oven 3 7 5
~ teaspoon salt
I~ cups flour F.
0 cup chopped nuts Magic Cream Cookies
Cream butter and sugar, add
2 eggs
beaten egg; beat all until light. Sift I cup sugar
flour, salt and soda three times and I cup thick cream
add with the nuts to the first mixture. 0 cup shredded cocoanut
3 cups flour
Pack in a tin and put in the ice box 3 teaspoons Magic Baking Powder
or any cold place over night. Turn 0 teaspoon salt
out on a board and slice as thin as Beat eggs until light, add sugar
possible without breaking. Bake in gradually; add cocoanut, cream, and
a hot oven. flour (which has been mixed and
Oatmeal Drop Cookies sifted with baking powder and salt).
~ cup butter Put away in ice box until thoroughly
I 0 cups sugar
I cup sweet milk chilled, then turn on to a floured
3 cups flour board and roll one half inch thick.
}4 teaspoon salt Sprinkle with cocoanut and roll one
~ teaspoon Magic Soda fourth inch thick; cut with a small
I cup cocoanut cutter, first dipped in flour. Bake on
10 cups oatmeal
1 cup seedless raisins a buttered sheet in a moderate oven.
1 teaspoon vanilla
Cream butter and sugar together Boston Cookies
thoroughly ; then add milk, mix well. I cup butter
Sift flour once before measuring; then I 0 cups sugar
3 eggs
add flour sifted at least twice together I teaspoon Magic Soda
with the baking powder, salt and soda. 3 ~ cups flour
Next add cocoanut and oatmeal mixed I 0 teaspoons salt
I teaspoon cinnamon
together; then the chopped ra1sms I cup chopped nuts
and lastly the vanilla. Drop from a 0 cup currants
spoon on a greased shallow baking 36 cup raisins, seeded and chopped
pan, leaving about an inch space, and Cream butter and sugar, gradually
bake about 20 minutes in a hot oven. add well beaten eggs; then add half of
Use Chase &. Sanborn's Seal Brand Coffee

flour sifted with soda, salt and cinna Queen Cakes
m on; then mix fruit and nuts with M cup butter
remainder of flour and add to first 34 cup sugar
mixture. Drop by spoonfuls an inch 2 eggs
I cup flour
apart on a well greased baking sheet 2 teaspoons Magic Baking Powder
and bake in a moderate oven. M teaspoon salt
~ teaspoon lemon extract
Date Cookies 34 cup currants, washed and dried
3 cups rolled oats Cream butter; add sugar, well
2~ cups flour beaten eggs and lemon extract; then
}4 teaspoon salt flour, mixed and sifted with baking
I cup brown sugar powder and salt.
~ cup lard
~ cup butter Pour batter into buttered small
~ cup milk patty pans, sprinkle on top of each a
Put rolled oats into a bowl; sift few currants. Bake in moderate oven
flour, baking powder and salt to- 20 minutes.
gether; add to oats; then sugar. Melt
butter and lard, add to dry mixture Pepper Nuts
with milk. Mix all together: roll, cut 2 eggs
2 cups brown sugar
with round cutter and bake in mod- 2 cups flour
erate oven. 0 teaspoon Magic Baking Powder
2 teaspoons cinnamon
Fill with the following mixture: 1 }4 teaspoon salt
lb. chopped dates, I cup brown sugar, 0 teaspoon soda
I teaspoon cloves (ground)
I cup hot water. Cook well and put ~ teaspoon black pepper
between cookies. 2 cups seeded raisins
I cup chopped nuts
Peanut Cookies ~ cup chopped citron
~ cup butter Beat eggs and sugar together

I cup sugar (standing bowl in hot water) and
I egg
2~ cups pastry flour beat until as light as whipped cream,
3 teaspoons Magic Baking Powder taking care that the mixture does not
~ teaspoon salt get hotter than lukewarm. Add flour
2 cups chopped peanuts
~ cup milk sifted with all other dry ingredients.
2 teaspoons lemon juice Stir in fruit and nuts. Knead well.
Cream butter and sugar, add Drop by small spoonfuls on buttered
beaten egg; sift together flour, bak- sheet and bake 8 minutes in 350 F.
ing powder and salt; add to first mix- oven.
ture alternately with milk, then add
chopped peanuts and lemon juice. Magic Hermits
Drop on greased baking sheet by the ~ cup butter
spoonful and bake from 1 2 to I 5 min- I~ cups brown sugar
2 eggs
utes. I cup chopped raisins
I cup chopped walnuts
Magic Delights I cup chopped dates
~ cup butter I teaspoon vanilla
I~ cups sugar ~ teaspoon nutmeg
~ cup milk I teaspoon cinnamon
2 cups flour 2 cups pastry flour
2 teaspoons Magic Baking Powder ~ teaspoon Magic Baking Powder
0 teaspoon salt ~ teaspoon Magic Soda
I teaspoon cinnamon 2 tablespoons milk or water
2 cups rolled oats
I cup chopped raisins Mix and sift together the dry in-
~ cup chopped nuts gredients. Cream butter; add sugar
Cream butter and sugar. Sift to- and well-beaten eggs, and vanilla.
gether flour, salt, baking powder and Then add one third of the flour mix-
cinnamon three times, and mix it ture, fruit and nuts. Add more flour
with the rolled oats, chopped raisins and liquid alternately until all are
and nuts. Add to the butter mix- used up. Mix thoroughly. Drop by
ture alternately with the milk. Drop spoonfuls on a greased shallow pan
small teaspoonsfuls on a buttered tin and bake in moderate oven 15 to 20
and bake 15 to 20 minutes. minutes.
Hermits Plain Rocks
cup butter 6 tablespoons shortening
cup sugar 0 cup brown sugar
eggs I egg
cup raisins, stoned and chopped 10 cups flour
teaspoon each of allspice, cinna- 2 teaspoons Magic Baking Powder
mon and nutmeg 3 tablespoons milk
cups flour 0 cup chopped dates
2 teaspoons Magic Baking Powder ~ cup chopped walnuts
Cream together thoroughly butter Vanilla
and sugar, then with a wooden spoon Cream butter and sugar; add whole
work in raisins and spices, then the egg, beat well; add dates, nuts and
well beaten eggs, then flour and bak- vanilla; mix well, and add flour and
ing powder, which have been sifted baking powder, which have been
together. Roll out and cut with very sifted together. Add milk gradually,
small cutter. Bake in moderate oven as the mixture must be stiff so that
about 1 0 minutes. the rocks will hold their shape. Drop
Rolled Hermits from a teaspoon on a greased pan and
l/3 cup butter bake in a moderate oven 1 5 minutes.
~ cup brown sugar
I egg
I tablespoon milk Nut and Date Bars
2 cups pastry flour tablespoons butter
3 teaspoons Magic Baking Powder cup fruit sugar
1/3 cup raisins, cut in small pieces eggs
0 teaspoon cinnamon cup chopped walnuts
0 teaspoon mace I lb. chopped dates
34 teaspoon nutmeg 0 teaspoon vanilla
Cream butter, add sugar gradually; I cup flour
add raisins, well-beaten egg and milk, I teaspoon Magic Baking Powder
~ teaspoon salt
then flour, mixed and sifted with bak-
ing powder and spices. Toss on Cream butter and sugar, add egg
floured board and roll one fourth yolks one at a time, beating between
inch thick. Cut with small round the addition of each yolk; add chop-
cutter; place on buttered sheet and ped walnuts and dates, then the flour,
bake in a moderate oven. salt and baking powder which have
been sifted together once. Lastly fold
Ginger Snaps in the stiffly beaten whites of eggs
cup molasses and vanilla. Bake in greased shallow
cup butter or lard pan.
cup sugar Cut in bars and roll in fruit
teaspoon ginger sugar.
I egg
I teaspoon Magic Soda Congress Tarts
~ cup warm water
!4 teaspoon salt 2 cups granulated sugar
50 cups flour 2 cups ground almonds
6 tablespoons ground rice
Put molasses and ginger into a 6 egg whites
bowl, add sugar and melted shorten- Raspberry jam
Pastry
ing, then egg and warm water; sift
flour, soda and salt and work into Mix all dry ingredients together,
other ingredients. Roll out as soft as gradually adding the whites of eggs
possible. Bake about 15 minutes on while mixing, and beat these up with
well greased iron sheet. a spoon or spatula until very light.
Line patty tins with pastry, place
Brownies a small portion of raspberry jam in
M cup brown sugar the bottom and three parts fill with
!4 cup melted butter the almond mixture. Lay two strings
I egg
2 squares melted chocolate of pastry on the top to form a cross.
0 teaspoon vanilla These tarts when finished should
0 cup flour
0 cup chopped walnuts have a rich glossy surface, the almond
Mix ingredients in order given. part being of a honeycomb appear-
Spread mixture evenly on shallow ance, though without large cracks.
greased pan and bake in a slow oven. When large cracks appear, the fault
Remove from pan and cut in strips is due to the use of extra fine sugar
while hot. or the filling too stiff.

~----------------
Oatmeal Macaroons Almond Cakes

tablespoon butter 0 cup butter
cup white sugar ~ cup sugar
2 eggs
1/3 cup milk
0 teaspoon salt 2 eggs
2 teaspoons Magic Baking Powder I - I / 3 cups flour
I teaspoon vanilla 2 teaspoons Magic Baking Powder
20 cups rolled oats I cup almonds, blanched and cut in
Rub together butter, sugar, rolled pieces
oats, salt and baking powder; then Mix ingredients in order given, and
drop in eggs, unbeaten; add vanilla, bake in individual cake pans.
mix well with wooden spoon. Drop
mixture about the size of a hazelnut Dainty Cheese Cakes
in buttered pans and bake I 0 to I 5 3 tablespoons butter
minutes. 3 tablespoons fruit sugar
4 tablespoons ground rice
Swiss Tarts I egg
I cup flour Few drops of almond extract
0 teaspoon salt
0 cup butter PASTRY
lee cold water
Raspberry jam Cream butter and sugar thoroughly
Pastry together; add well beaten eggs and
Sift flour and salt, rub in the but- extract and mix in ground rice.
ter with finger tips; mix with cold Line some very small patty tins
water to a stiff paste. Roll out and (about 2Yz inches in diameter) with
cut with a round cutter and line some good puff or short pastry; put in a
small tartlet tins; put Yz teaspoon spoonful of the mixture and bake in
jam in each shell, then make the fol- fairly hot oven.
lowing filling:
0 cup butter FILLING FOR TARTS
0 cup sugar
2 eggs Lemon Curd
2 cups flour
2 teaspoons Magic Baking Powder Juice of 8 lemons
0 teaspoon salt 8 eggs
0 cup milk I lb. sugar
0 teaspoon vanilla 0 lb. butter
~ pint water
Cream butter and sugar; add the
eggs well beaten, then gradually sift Put all into a double boiler over
in the flour, baking powder and salt the fire; keep well stirred until mix-
alternately with milk. Add vanilla; ture boils; let boil for 2 minutes.
beat well.
Almond Cheese Curd
Fill tartlets with spoonfuls of the
0 lb. butter
cake filling and bake in a fairly hot 0 lb. sugar
oven for about 15 to 20 minutes. 4 eggs
When cool, ice on top with water 0 lb. cake crumbs
0 lb. ground almonds
icing.
Cream butter and sugar, adding
Maids of Honor the eggs two at a time, and stir in
cup sweet milk
cup sour milk the crumbs and ground almonds.
cup sugar
1 lemon Apricot Curd
4 eggs (yolks) ~ lb. dried apricots
Speck of salt I lb. sugar
Pastry ~ lb. butter
Put all the milk in a double boiler 4 eggs
and cook until it curds; then strain. Rind and juice of I lemon
Rub the curd through a sieve. Beat Soak apricots in cold water over
the sugar and yolks of eggs together, night; stew in a little water and pass
add the grated rind and juice of through a sieve. When cool, add
lemon, add curd. Line small patty sugar, butter and eggs, well beaten,
, tins with puff or short pastry rolled and the lemon. Mix all together and
very thin. Put a large spoonful of put in a jar. Place jar in a pan of
the mixture in each one and bake boiling water. Bring to the boil and
from 15 to 20 minu!es in a moderate stir one way till it is the consistency
oven. Do not remove from pan untll of thick cream. Put in small jars and
cold. seal.

Cinnamon Buns salt and butter-milk, and lightens it,
I cup sugar so that the pastry is more delicate.
4~ cups flour Shape the butter into two thin cakes,
I teaspoon salt
8 teaspoons Magic Baking Powder and put in a pan of ice- water, to
4 tablespoons shortening harden. Mix the salt and sugar with
2 eggs the flour. With the hands, rub one-
I cup water
4 teaspoons cinnamon third of the butter into the flour. Add
8 tablespoons seeded raisins the water, stirring with a knife. Stir
Sift 4 tablespoons of measured quickly and vigorously until the paste
sugar with flour, salt and baking is a smooth ball. Sprinkle the board
powder; rub shortening in lightly. lightly with flour. Turn the paste on
Add beaten eggs to water and add this, and pound quickly and lightly
slowly to dry ingredients to make with the rolling pin. Do not break
soft dough. Roll !4 inch thick on the paste. Roll from you and to one
floured board; brush with melted side; or, if easier to roll from you all
butter; sprinkle with sugar, cinna- the while, turn the paste around.
mon and raisins. Roll as for jelly When it is about one-fourth of an
roll. Cream 6 tablespoons butter inch thick, wipe the remaining butter,
with 6 tablespoons brown sugar. break it in bits, and spread these on
Spread this mixture on bottom the paste. Sprinkle lightly with flour.
and sides of iron baking pan or Fold the paste, one-third from each
irol'l skillet. Cut dough into 2 inch side, so that the edges meet. Now
pieces, place with cut edges up in fold from the ends, but do not have
pan. Allow to stand 15 minutes; these meet. Double the paste, pound
bake in hot oven at 425 F. about 25 lightly, and roll down to about one-
minutes. Remove from pan at once, third of an inch in thickness. Fold
turning upside down to serve. as before, and roll down again. Re-
peat this three times if for pies, and
Chopped Pastry six times if for patties, tarts, etc.
Place on the ice, to harden, when it
cups pastry flour
cup butter has been rolled the last time. It
cup lard should be in the ice chest at least an
teaspoon salt hour before being used. In hot
scant cup of ice-water
weather if the paste sticks when be-
Put flour, salt and shortening in ing rolled down, put it on a tin sheet
chopping tray; chop all together till and place on ice. As soon as it is
shortening is thoroughly mixed with chilled it will roll easily. The less
the flour, then add water gradually flour you use in rolling out the paste
and continue chopping. When well the tenderer it will be. No matter
mixed, turn the paste on to a floured how carefully every part of the work
board; roll lightly into a flat piece, may be done, the paste will not be
fold and put away on ice. When good if too much flour is used.
hard use the same as puff paste. It When rolling out pastry, do not
can be used as soon as mixed, but roll over the edges, as this will let
will not be so good as if allowed to out the air.
stand.
Puff Paste Custard Pie
I quart pastry flour 3 eggs
I pint butter 3 tablespoons sugar
I tablespoon salt I tablespoon flour
I tab~spoon sugar ~ teaspoon salt
I ?4 cups water I teaspoon vanilla
I pint milk
Wash the hands with soap and
water, and dip them first in very hot, Sift together sugar, flour and salt;
and then in cold, water. Rinse a gradually add beaten eggs, then milk
large bowl or pan with boiling water, and flavoring. Turn into a deep pie
and then with cold. Half fill it with plate which has been lined with
cold water. Wash the butter in this, pastry, and bake 25 to 30 minutes.
working it with the hands until it is The flour will give the custard a
light and waxy. This frees it of the smooth, velvet-like texture.

Cocoanut Custard Pie Caramel Pie
~ cup desiccated cocoanut I pint milk
I cup milk 2 tablespoons brown sugar
2 eggs ~ cup white supar
I small cup sugar I large tablespoon flour
I tablespoon butter I t a blespoon butter
)!.( teaspoon vanilla 2 eggs
Pinch of salt
Pastry Put milk in double boiler, brown
sugar in a frying pan with 2 tea-
Line a small pie plate with pastry; spoons water, cook until well
soak the cocoanut in milk for half an browned but not burnt; add to milk,
hour, then add the yolks of eggs, stir until dissolved; add white sugar
sugar and melted butter, vanilla and and flour which has been moistened
salt. Pour into the pastry and bake with a little cold water; add butter,
until custard is set. Oven should draw from fire and when cool add
not be too quick or the custard will the well beaten yolks of eggs. Pour
curdle. into a cooked pie shell. Whip whites
of eggs until stiff, sweeten with 2
Chocolate Custard Pie tablespoons brown sugar and return
2 squares chocolate to oven to brown.
I pint boiling water
6 eggs
I quart milk German Fruit Pie
~ cup sugar
2 teaspoons vanilla 2 cups flour
~ teaspoon salt I teaspoon Magic Baking Powder
~ cup butter
Grate the chocolate, dissolve in a ~ teaspoon salt
little hot milk and add to boiling I egg
water; boil 5 minutes, cool. When Sweet milk
Apples or peaches
cool, add the yolks of six eggs and )/,( cup syrup or molasses
whites of three, well beaten, then the I teaspoon cinnamon
milk, sugar, vanilla and salt. Sift flour, baking powder and salt
Stir all together and pour into 2 together; rub in butter. Beat egg
deep pie plates lined with good until light, add enough milk to make
pastry. Bake until custard is set. about three-quarters of a cup, make
Make a meringue of the whites of re- into a soft dough. Roll out quarter
maining three eggs whipped stiffly inch thick and line pie plates or a
with 2 tablespoons sugar. Spread biscuit tin. Fill the pastry with juicy
over pie and return to oven to set apples cut in thick slices, sprinkle
and brown. with cinnamon and syrup. Bake in
a quick oven until light brown,
Chocolate Pie sprinkle a little sugar over them
cups boiling water about 5 minutes before removing
small tablespoons chocolate powder from oven.
cup sugar
2 tablespoons cornstarch
Yolks of 2 eggs
2 teaspoons butter Date and Walnut Pie
I teaspoon vanilla 2 cups dates
~ teaspoon salt Y, cup sugar
Pastry I cup water
Mix chocolate powder and sugar Lemon juice
~ cup walnuts (broken)
thoroughly together, gradually add I teaspoon butter
boiling water; strain into a double 2 teaspoons flour
Pastry
boiler and cook for 20 minutes; then
add cornstarch moistened with cold Wash and stone dates, cut in two,
water, stir until thick and clear, draw put in saucepan with sugar and water,
to one side and cool; then add the cook until soft (about ten minutes),
well beaten yolks, butter, vanilla and add lemon juice, butter, walnuts and
salt. Turn into a baked shell, set flour, which has been blended with
aside to cool. Beat whites of eggs a little cold water. Stir well. When
stiff, sweeten with 2 tablespoons cool turn into pie plates which have
sugar, spread on pie and return to been lined with pastry, put on top
oven to set and brown slightly. crust and bake about twenty minutes.

Butterscotch Pie lemon juice. Turn this into a pie
I cup milk plate lined with pie paste and bake
I cup dark brown sugar in a quick oven. It will look like a
3 tablespoons flour
I tablespoon fruit sugar finely baked custard when finished.
~ teaspoon salt Whip the whites of eggs until stiff,
3 tablespoons water add 2 tablespoons sugar, spread on
0 teaspoon vanilla top of pie and then return to the oven
2 eggs and brown slightly.
Put milk in double boiler: when
at boiling point, add flour, fruit
sugar and salt, which have been Pineapple Pie
blended together, with the cold water, 4 cups grated, cooked pineapple
stir constantly; add brown sugar, but- (fresh or canned)
ter and vanilla. Pour hot mixture 4 tablespoons cornstarch
on the well beaten yolks of eggs, stir 2 tablespoons lemon juice
I cup sugar
well and cook a few minutes over 2 tablespoons grated lemon rind
boiling water: pour into shell. Make ,% teaspoon salt
a meringue of the egg whites and 4
Blend cornstarch with melted but-
tablespoons sugar. Pile lightly on
ter: mix pineapple with lemon juice,
top of pie and brown in oven.
sugar, grated lemon rind and salt:
combine the two mixtures and cook
Vanilla Cream Pie in double boiler until thickened. Fill
1 pint milk previously baked pastry shell and top
1 cup sugar
3eggs (yolks) with meringue.
4 tablespoons flour
I teaspoon butter
I teaspoon vanilla Pumpkin Pie
~ teaspoon salt
10 cups pumpkin
Put milk in a double boiler; mix I dessertspoon flour
flour, sugar and beaten yolks all to- I cup sugar
gether, beat well: add to boiling milk, I teaspoon ginger
I teaspoon cinnamon
add butter and vanilla. Cool, then tl- teaspoon nutmeg
turn into a baked shell. 0 teaspoon mace
34 teaspoon salt
Beat whites of eggs until stiff and 3 eggs
sweeten with 2 tablespoons sugar. Yz cup milk
Spread on pie and brown in oven. Mix pumpkin, flour, sugar, spices
and salt together; beat eggs, add milk
Apple Custard Pie and stir all well together. Pour into
1 cup grated sweet apples a deep pie plate lined with good
2 tablespoons sugar pastry. Bake until firm {about 35
2 eggs
1 tablespoon melted butter minutes) in a moderate oven.
Rind and juice of 0 lemon
I cup milk
Mix apples, sugar, well beaten Orange Fritters
eggs, butter and lemon. Stir all to- 2 eggs
gether, add milk; turn into a pie 34 cup milk
I tablespoon sugar
plate lined with pastry. Put a strip I cup flour
of pastry around the edge. Bake 30 I teaspoon Magic Baking Powder
Pinch of salt
minutes. 3 oranges
Orange Pie Beat eggs, add milk, then sugar:
2 oranges beat well together; add flour which
1 large cup sugar has been sifted with baking powder
I tablespoon flour
3 eggs and salt. Divide oranges into sec-
2 tablespoons melted butter tions, drop them into the batter, take
Juice of I lemon out by the spoonful {I section of
Crate the rind of I orange and orange to each spoonful) drop into
use the juice of 2. Stir in sugar, flour boiling fat and cook a delicate brown.
and the yolks of eggs (reserving the Roll in sugar if liked, or serve plain
whites for meringue), add butter and with maple syrup.
Fried Bananas ter.' Fry a light brown in deep hot
6 bananas fat at 3 7 5 F. Drain and sprinkle
I egg with powdered sugar.
~cup milk
Vz cup flour Fruit Fritters
0 teaspoon Magic Baking Powder
Split banana lengthwise; dip each Other fruits may be used by fol-
piece in thin batter; heat butter in lowing directions for 'Apple Fritters.'
iron pan and fry banana until golden Drain canned fruits from syrup.
brown. Sift with powdered sugar and Chop coarsely and stir into batter.
serve hot. Drop by spoonfuls into hot fat at
3 7 5o F. and fry until brown. Drain
Plain Fritter Batter and sprinkle with powdered sugar.
I cup flour Force bananas through sieve and
I Y, teaspoons Magic Baking Powder
~ teaspoon salt mix with batter or cut in slices and
I egg add.
2/3 cup milk
Sift dry ingredients together; add
beaten egg and milk; beat until Corn Fritters
smooth. ~cup milk
2 cups cooked corn
10 cups flour
Vegetable Fritters I teaspoon salt
Cut into small pieces cooked cauli- I / 3 teaspoon pepper
flower, egg plant, oyster plant and I tablespoon melted shortening
string beans. Put into fritter batter 2 eggs
and fry by spoonfuls in deep hot fat Add milk to corn; add Hour sifted
at375F. with salt, pepper and baking powder;
add shortening and beaten eggs; beat
Apple Fritters well. Fry by spoonfuls on hot
4 large apples greased griddle or frying pan.
2 tablespoons powdered sugar
I tablespoon lemon juice If fried in deep fat, use 2 cups
Peel and core apples and cut into flour and 3 teaspoons baking powder
slices; add sugar and lemon juice. in batter. Drop by spoonfuls in deep
Dip each slice into Plain Fritter Bat- hot fat at 375 F.
BREAD AND ROLLS

To save time, yet maintain a high standard of quality in home baking, is
distinctly a modern necessity. Long-process yeast breads may be replaced by
short-process Magic Baking Powder breads without loss of quality in any
respect. Baking powder produces a well leavened dough, spongy and porous,
with less time and energy expended. Magic loaf breads can be mixed and
baked in about one and a half hours.
Magic Baking Powder Bread drops cold water and allow to cool
in pan before putting away in bread
4 cups flour
I teaspoon salt box.
I tablespoon sugar Boston Brown Bread
7 teaspoons Magic Baking Powder I cup whole wheat or graham flour
I medium-sized cold boiled potato I cup corn meal
Milk (water may be used) I cup rye meal or ground rolled oats
Sift together flour, salt, sugar and 5 teaspoons Magic Baking Powder
I teaspoon salt
baking powder, rub in potato; add ~ cup molasses
sufficient milk to mix smoothly into 1- 1/3 cups milk
stiff batter. Turn at once into Mix dry ingredients thoroughly;
greased loaf pan, smooth top with add molasses to milk, and add to dry
knife dipped in melted butter, and ingredients; beat thoroughly and put
allow to stand in warm place about into greased moulds o/J full. Cover
30 minutes. Bake in moderate oven tightly and steam 3 Yz hours; remove
at 350 F. about 1 hour. When done covers and bake in moderate oven
take from pan, moisten top with few at 400 F. until top is dry.

Spanish Breakfast Loaf Nut and Fruit Bread
4 cups flour 10 cups flour
0 cup sugar 5 teaspoons Magic Baking Powder
% teaspoon salt I teaspoon salt
2 tablespoons Magic Baking Powder 1/ 3 teaspoon Magic Soda
I cup milk I 0 cups graham flour
4 eggs I cup seeded raisins or
10 tablespoons shortening I cup pitted and chopped dates or
Sift together several times flour, I cup chopped figs
sugar, salt and baking powder. Beat % cup chopped nuts
10 cups milk
eggs; add milk; add melted shorten- J4 cup molasses
ing. Combine mixtures and knead 0 cup brown sugar
dough on floured board for 5 minutes. Sift together flour, baking po_wde.r,
Place dough in I large or 2 small salt and soda into bowl; m1x m
greased pans and allow to rise for I graham flour, raisins, dates or figs
hour. Bake in moderate oven at 325 and chopped nuts. Add milk to
F. for 20 minutes, then increase heat molasses and brown sugar. Mix
to 350 F. and bake 40 minutes. Re- thoroughly and add to dry in-
move loaf from oven, brush top with gredients. Grease two I 2 oz. Magic
beaten egg yolks diluted with a little Baking Powder tins or two very small
cream. Cool and sprinkle with oblong pans; fill ~ full; smooth tops
powdered sugar. and bake in moderate oven at 3 7 5
Raisin Breakfast Loaf F. about I hour.
Add I cup seeded raisins to sifted
dry ingredients.
Graham Bread
Magic Bran Pan 10 cups flour
I J4 cups flour 4 teaspoons Magic Baking Powder
4 teaspoons Magic Baking Powder I J4 teaspoons salt
I teaspoon salt 2 tablespoons sugar
3 tablespoons brown sugar 10 cups graham flour
% cup bran I tablespoon melted shortening
4 tablespoons shortening, melted 2 cups milk
2 eggs Sift flour, baking powder, salt and
% cup milk
0 cup raisins, floured sugar together; add graham flour,
Sift first four ingredients three melted shortening and milk and beat
times and add bran. Gradually add thoroughly until smooth. Put into
shortening a little at a time, stirring greased loaf pan; smooth top with
the dry mixture constantly. Beat melted shortening and bake in moder-
egg yolks well and add milk. Add ate oven at 375 F. about I hour.
to dry mixture. Add raisins and beat If this bread is allowed to cool in pan,
5 minutes. Fold in stiffly beaten egg it will be much easier to cut into thin
whites. Spread in greased 8 inch slices for sandwiches.
square pan about ~ inch thick and
bake 50 to 60 minutes in a moderate
oven at 350 F. Peanut Butter Bread
2 cups flour
Corn Bread 4 teaspoons Magic Baking Powder
I teaspoon salt
I cup flour 1/3 cup sugar
4 teaspoons Magic Baking Powder 0 cup peanut butter
I tablespoon sugar 10 cups milk
~ teaspoon salt
I cup corn meal Sift first 4 ingredients together.
I egg
10 cups milk Add peanut butter and mix in as for
4 tablespoons melted shortening biscuits; add milk to make soft batter
Sift together flour, baking powder, and beat thoroughly. Put in greased
sugar and salt. Add corn meal, loaf pan; smooth top and bake in a
beaten egg and milk to make a stiff moderate oven at 350 F. about I
batter. Add shortening, and beat hour. This is best when a day old.
until light and thoroughly mixed. It makes delicious sandwiches, cut in
Pour into greased shallow pan. Bake thin slices and filled with either
in hot oven at 425 F. about 25 cream cheese or lettuce and mayon-
minutes. naise.

Prune or Date Bread Rye Rolls
Make recipe for Graham Bread, I cup flour
adding 1 cup stoned and chopped 3 cups rye flour
prunes or dates to the dough. I teaspoon salt
Prepare prunes by soaking for 6 teaspoons Magic Baking Powder
several hours; or use after washing 10 cups milk
thoroughly, draining well before us I tablespoon shortening
ing in either case. Sift together dry ingredients; add
Spice Filled Coffee Cake milk and melted shortening. Knead
cups flour on floured board; shape into rolls.
teaspoons Magic Baking Powder Put into greased pans and allow to
I teaspoon salt stand in warm place 20 minutes.
~ teaspoon mace or nutmeg
~ teaspoon cinnamon Bake in hot oven at 425 F. about
f4 cup sugar 30 minutes.
l4 cup butter
2 eggs
I cup milk Parker House RoU.
Sift flour with baking powder, salt,
4 cups flour
mace, cinnamon and sugar. Mix in I teaspoon salt
butter with steel fork. Add eggs, 6 teaspoons Magic Baking Powder
unbeaten, and milk. Stir to a smooth 2 . 4 tablespoons shortentng
I Yz cups milk
dough. Turn into a well greased
round cake pan and cover with fol Sift flour, salt and baking powder
lowing: together. Add melted shortening to
Top Mixture milk and add slowly to dry ingredients
stirring until smooth. Knead on
~ cup butter
~ cup brown sugar floured board and roll Y2 inch thick.
3 tablespoons flour Cut with biscuit cutter. Crease each
0 teaspoon cinnamon circle with back of knife one side
Ys teaspoon salt
% cup almonds, cut in small pieces of centre. Butter small section and
Cream butter with brown sugar fold larger part well over small.
and flour; add cinnamon and salt. Place one inch apart in greased pan.
Spread over coffee cake dough and Allow to stand 3 0 minutes in warm
sprinkle with almonds. Bake 25 place. Brush with melted butter and
minutes in moderate oven at 375 F. bake 15 to 20 minutes in hot oven
When cool, split in half and put to at 425 F.
gether with layer of sweetened whip
ped cream. Serve, cut in sections as Nut and Raisin Rolls
for pie.
20 cups flour
Luncheon or Sandwich Rolls 0 teaspoon salt
4 cups flour I tablespoon sugar
I teaspoon salt 5 tablespoons shortening, melted
6 teaspoons Magic Baking Powder I egg
I tablespoon shortening 2/3 cup milk
10 cups milk
Sift together dry ingredients; rub Sift dry ingredients together. Add
in shortening; add milk, and mix with shortening and beaten egg to milk
spoon to smooth dough easy to and add to dry ingredients, mixing
handle on floured board. Turn out well. Turn out on floured board and
dough; knead quickly a few times to knead lightly. Roll out very thin.
impart smoothness; divide into small Spread with softened butter and
pieces; form each by hand into short, sprinkle with raisins, chopped nuts
rather thick tapering rolls; place on and small amount of granulated
greased pans and allow to stand in sugar. Cut into about 4inch squares.
warm place 15 to 20 minutes; brush Roll up each as for jelly roll. Press
with milk. Bake in hot oven at 425 o edges together. Brush over with yolk
F. about 20 minutes. When almost of egg mixed with a little cold water
baked brush again with melted but and sprinkle with nuts and sugar.
ter. For a glazed finish, before tak Allow to stand in greased pan about
ing from oven, brush with yolk of I 5 minutes. Bake in moderate oven
egg mixed with a little water. at 400 F. about 25 minutes.

Rusks Divide dough into six long, narrow
234 cups flour pieces; with hands, roll out each piece
0 teaspoon salt long and thin; spread with butter;
2 tablespoons maple or brown sugar cut each in half and beginning in
34teaspoon nutmeg centre, twist 2 pieces together and
~ teaspoon cinnamon bring ends around to form crescent.
I egg
0 to 2/ 3 cup water Put into greased pan; sprinkle with
2 tablespoons shortening chopped nuts. Bake in hot oven at
Sift dry ingredients together; mix 400 F. about 15 minutes. While
beaten egg, melted shortening and hot, brush over with thin icing made
water and add. Mix well; turn out with Yz
cup confectioner's sugar
on floured board. Divide into small moistened with I tablespoon hot
pieces; with floured hands shape into water.
rolls; place on greased shallow pan
close together; allow to stand 1 0 to Butterscotch Curls
15 minutes before baking; brush with
cups flour
milk and sprinkle with a little maple
teaspoons Magic Baking Powder
or brown sugar. Bake in moderate 2/ 3 teaspoon salt
oven at 400 F. about 30 minutes. 4 tablespoons shortening
2/3 cup milk
Hot Cross Buns 3 tablespoons butter
Same recipe as Rusks. 0 cup brown sugar
With sharp knife make deep cross Sift dry ingredients; add shorten-
cuts on top of each; brush with but- ing, mixing in with a fork. Add milk
ter, sprinkle with sugar and bake.
to make soft dough. Knead slightly.
Roll out ~ inch thick. Spread with
Magic Individual Coffee Cakes
creamed butter; sprinkle with brown
2 cups flour
~ teaspoon salt sugar. Roll up as for jelly roll. Cut
4 tablespoons sugar in I inch pieces. Stand rolls on end
4 tablespoons butter in a well buttered pan, small muffin
I egg
0 cup milk tins or in muffin rings. Bake in
Sift dry ingredients; mix m butter; moderate oven at 3 7 5 F. for 3 0
add beaten egg to milk and add to minutes. Centres of rolls curl up and
dry ingredients to make soft dough. will be glazed on edges.
SOUPS
Mock Turtle Soup marJoram; use drop dumplings, if de-
I calf's head sired.
3 quarts water
6 potatoes Vegetable Soup
2 hard-boiled eggs
I lemon I quart stock
I tablespoon Worcestershire sauce 34 cup carrots
2 tablespoons butter !4 cup turnips
~ tablespoon sweet marjoram ?4 cup parsnips
Salt ~ cup cabbage
Pepper I onion
I pint boiling water
Clean the calf's head thoroughly Pepper
Salt
and boil in the water until tender; Celery salt
then pick the meat from the bones I tablespoon rice (cooked)
and cut it into small pieces. Add I cup stewed tomatoes
the potatoes cut into small dice, the Put stock in soup pot. Cook vega-
eggs chopped, the lemon juice, tables in water until soft; add to stock
Worcestershire sauce and butter; with seasoning and cooked rice and
season with salt, pepper and sweet strained tom a toes.
Use Chase & Sanborn'ls Sea.l Brand Coffee

Lentil Soup with the peas to the broth. Cook
I lb. lentils all together for 45 minutes, then add
4 quarts water the grated carrot and cook I 5 minutes
I ham bone
I onion longer. Season with salt and pepper
I carrot and add chopped parsley. Remove
I stick celery
I teaspoon parsley the meat, which may be served hot
Pepper with mashed potatoes, mal'hed turnips
I tablespoon flour and a little of the broth strained and
Wash lentils, put on in water with thickened with flour, which has first
ham bone, onion, carrot, celery; cook been blended with a little cold water.
until lentils are soft (about I hour).
Mash all through strainer, return to Puree of Tomato
stove and thicken with flour moist-
ened in cold water, add parsley and I can tomatoes
I quart water
pepper. Serve very hot. I onion
2 cloves
Macaroni Soup I bay leaf
6 pepper corns
r quart white stock I teaspoon sugar
0 lb. macaroni Pinch of Magic Soda
I onion I tablespoon butter
I tablespoon tomato sauce I tablespoon flour
I tablespoon pepper Salt
I tablespoon salt Pepper
I teaspoon chopped parsley
Cook together the first seven in-
Boil stock, macaroni and onion
gredients for 20 minutes; strain, add
until macaroni is tender; rub through
the soda. Thicken with butter and
a strainer; add tomato sauce, pepper, Season to
flour cooked together.
salt and parsley. Boil up again and
taste with pepper and salt.
serve with sippets of toast.
Tomato Soup With Rice Puree of Peas

I quart can tomatoes I can peas
I quart stock I quart stock
Ionion I onion
I teaspoon sugar I teaspoon salt
I bay leaf I sprig mint
2 cloves 2 tablespoons butter
I teaspoon salt 2 tablespoons flour
~ teaspoon paprika M teaspoon paprika
~ cup cooked rice }4 teaspoon sugar
Put tomatoes, stock, onion, sugar, Boil peas, stock, onion, salt, sugar
, bayleaf, cloves and salt in a sauce-

pan; cook until onion is soft. Rub
through a fine seive, add paprika and
and mint until peas will mash easily;
remove mint; rub all through
strainer. Melt butter, add flour; cook
rice. Bring to boiling point and serve. a few minutes then add puree of peas
and stir all the time, add paprika.
Scotch Broth Serve very hot with fingers of dry
4 quarts water toast.
2 lbs. neck of mutton (lean)
0 cup barley If no stock on hand, use milk and
0 small green cabbage water.
I leek
0 small turnip
~ cup peas Cream Stock
I large carrot tablespoon butter
I teaspoon chopped parsley tablespoon flour
Salt and pepper I pint milk
Wash the mutton; wash and drain Y, teaspoon salt
Paprika
the barley; now put water in soup
kettle. When it boils, add the meat; Melt the butter over the fire and
boil fast for five minutes. Draw from add the flour, being careful not to
the fire and add barley. Place on let it brown; add the milk gradually,
fire again and boil slowly for one stirring constantly to prevent lumps;
hour. Cut up or put through meat then add the seasoning.
grinder (using large cutter) the cab- This cream sauce is used instead of
bage, leek and turnip. Add these stock as a foundation for many soups.
32 You Can Always Rely on Magic Baking Powdet
Cream Francaise Oyster Soup
2 quarts chicken stock 25 oysters and juice
I tablespoon sago 2 cups cream stock
I pint good milk or cream Drain the oysters through a
I bay leaf colander; strain the juice through a
2 tablespoons butter fine seive; bring to a boil; skim, and
2 tablespoons flour when clear, add the oysters, watch-
}4 cup canned peas ing so as to remove bits of shell. Let
Salt them cook slowly until the edges be-
Paprika gin to curl; add the cream stock and
Put ~ock in saucepan, add sago serve.
and cook until clear. Draw from the
fire, add milk and bay leaf. In an- Cream of Potato
other saucepan put the butter and 2 medium sized potato~s
when hot add flour; slowly add stock, :l4 tablespoon chopped onion
I bay leaf
beating gently all the time. Cook a I sprig parsley
few minutes then add peas and sea- I pint cream stock (as used for
oyster soup)
soning. Do not boil but keep hot in a
double boiler until ready to serve. Pare the potatoes and let them
soak in cold water for half an hour;
then put them in boiling water with
Cream of Cauliflower the bay leaf and onion; when soft,
1 cauliflower drain off the water and mash, saving
1 pint milk the water and returning the mashed
1 pint water potatoes to it. Strain through a seive
2 tablespoons butter \and add the cream stock slowly.
2 tablespoons flour Just before serving add the parsley,
Salt and pepper chopped finely.
Having removed all green parts
from the cauliflower, wash it Cream of Tomato Soup
thoroughly and scald it in hot water; I can tomatoes
then boil until tender in the milk and I onion
water. Rub through a seive. Melt I bay leaf
2 cloves
butter in a s\ucepan, add flour and :l4 teaspoon Magic Soda
cook for a few minutes; add the cauli- ~ teaspoon sugar
flower puree, slowly, stirring all the 2 tablespoons butter
2 tablespoons flour
time. Season and let it stand near I quart milk
the stove for about 1 0 minutes, but I teaspoon salt
do not let it boil. Serve very hot !4 teaspoon paprika
with toast. Put tomatoes, onion, bay leaf and
cloves in saucepan; cook ten minutes;
strain, add soda and sugar. Melt
Oyster Soup
butter, add flour, cook two minutes,
2 5 oysters and juice add milk (boiling), season with salt
I pint milk
2 tablespoons butter and paprika. Mix with tomato and
Salt and pepper serve at once. (Do not boil after
I hard-boiled egg mixing).
I soda era cker (rolled)
}4 cup chopped celery
Boil the milk and set it aside. Bring Cream of Tomato
the oyster juice to a boil and remove I pint stewed or canned tomatoes
I tablespoon sugar
the scum. Put the oysters over the A pinch of Magic Soda
fire with the juice and the butter; let I pint cream stock
them simmer until the edges begin Heat the tomatoes; strain; and add
to curl; add the boiled milk; bring sugar and a pinch of soda. At the
all to a boil and add the seasoning- moment of serving, stir in the boiling,
salt and pepper to taste. Mix the cream sauce very slowly to prevent
cracker and celery with the egg, curdling. A spoonful of whipped
finely chopped; put this into a tureen cream may be served on the top of
and pour the soup over them. each plate if desired.

FISH
Salmon Cutlets Halibut a la Creole
Mix equal parts of cold Raked sal- I lb. halibut
I cup tomatoes
mon and hot mashed potatoes. Season ~ cup water
with salt and pepper. Shape in form Small piece onion
of cutlets, dip in crumbs, egg, and Sprig parsley
I clove
crumbs again; fry in deep fat and Yz teaspoon sugar
drain. Arrange in a circle, having ~ tablespoon butter
cutlets overlap one another, on a ~ tablespoon flour
Salt and pepper
folded napkin. Garnish with parsley.
Tomato Sauce - Blend tomatoes,
Moulded Salmon, Cucumber Sauce water, onion, parsley, clove and sugar
I can salmon and cook ten minutes.
Yz tablespoon salt Melt the butter, add the flour and
I Yz teaspoons sugar
Yz tablespoon flour pour on gradually the hot mixture.
I teaspoon mustard Add salt and pepper to taste, cook
Few grains cayenne five minutes and strain.
Yolks of 2 eggs
I Yz tablespoons melted butter Clean fish. Wipe with cloth wet
~ cup milk
~ cup vinegar
with cold salted water and dry thor-
~ tablespoon granulated gelatine oughly. Put in baking tin, pour
2 tablespoons cold water around half the sauce and bake until
Remove salmon from can, and sep- fish separates easily from bone, bast-
arate in Rakes. Mix dry ingredients, ing often. Serve on hot platter, pour
add egg yolks, butter, milk and vine- around it the remainder of the sauce
gar. Cook over boiling water, stir- and garnish with parsley.
ring constantly until mixture thickens.
Add gelatine soaked in cold water. Cod Steaks (Fried)
Strain, and add to salmon. Fill indi- 4 cod steaks
vidual m old, chill, and serve with: 2 eggs
I tablespoon water
Bread crumbs
Cucumber Sauce Salt
Beat one-half cup heavy cream un- Frying fat or oil
til stiff, add one-fourth teaspoon salt, Have steaks cut from the middle
a few grains pepper, and gradually of the fish; wipe dry; dip in well
two tablespoons vinegar; then add one beaten eggs to which the water has
cucumber, pared, chopped and drain- been added. Roll in bread crumbs
ed. and fry in hot fat until golden brown.
Serve with cut lemon and parsley.
Fresh Fiiiet of Haddock
2 lbs. fillets
Flour Cod Fish Balls
2 eggs cup salt cod fi~h
I tablespoon milk cups potatoes
Salt egg
Fine bread crumbs I tablespoon butter
Frying fat or oil 1,1.1 teaspoon pepper
Wipe the fish dry; dust with flour; Wash fish in cold water and leave
dip in well beaten eggs (to which to soak over night.
milk and salt has been added), then
Pull to small pieces, leaving fish in
in bread crumbs. water all the time. Wash and peel
Fry in hot fat until a golden brown.
potatoes and cut in pieces. Cook fish
Serve garnished with parsley and
and potatoes together until potatoes
tomato sauce. are tender, then drain and shake over
Fried Fresh Herrings fire until dry; mash and beat thor-
12 herrings oughly with a wire potato masher,
Flour add butter and pepper. Cool slightly
Pepper ana salt
Frying lard and add beaten egg; beat all until
Clean, scale and wipe the herrings. light. Take up mixture in a spoon,
Dust slightly with flour, pepper and moulding slightly with a knife. Drop
salt and fry a nice golden brown. into deep hot fat and fry until brown
Garnish with parsley. (about I minute). Drain on paper.

Pickled Mackerel bread crumbs, having mashed pota-
4 mackerel toes on top. Sprinkle with bread
2 tablespoons salt
2 quarts water crumbs and bake in moderate oven
Yz pint vinegar until brown on top.
I !. pepper corns
2 bay leaves
Clean and wipe fish. Boil the Creamed Cod Fish
mackerel in salted water (allowing ten Yz cup flaked codfish
minutes to each pound). Skim often 1 cup milk or cream
and simmer gently until cooked. Lay
Yz teaspoon butter
Yz teaspoon flour
in a dish. Boil vinegar, pepper corns Yolk of 1 egg
and bay leaves for ten minutes and Pepper
pour over the mackerel. To be eaten Soak the fish in two waters; melt
cold. the butter, add the flour and pour on
Steamed Cod Fish gradually the scalded milk; cook thor-
Middle cuts of fresh cod fish (about oughly, add cod fish and egg, cook
4 lbs.) five minutes; season and serve on
I tablespoon salt
I tablespoon vinegar toast or fresh bread.
Wipe the fish with a damp cloth;
wrap in a piece of cheesecloth. Place Oysters Roasted in the Shell
in fish kettle half filled with boiling Wash the shells very carefully with
water; cook rapidly for five minutes. a brush. Put them in a wire broiler
Lower the heat, add salt and vinegar; over glowing coals, the round side of
allow 20 minutes to each pound of shell - down so as to hold the juice.
fish. Serve with parsley or egg sauce. Cook them quickly, turning once or
twice until the shell opens. They may
Scalloped Fish also be cooked in a hot oven. When
Put creamed fish into small baking
done remove the upper half of the
dish, cover with dried bread or crack-
shell; season them quickly with salt,
er crumbs; dot with bits of butter and pepper and a tiny bit of butter and
brown in oven. vinegar, if liked, and serve them while
Scalloped Fish very hot.
I lb. flaked cold fish The true oyster Ravor is delight-
I Vz cups white sauce
I Vz cups mashed potatoes fully developed by preparing in this
'4 cup buttered crumbs way. They may also be served with
Butter a baking dish and arrange melted butter, salt, pepper and lemon
in layers, fish, fish sauce, potatoes, juice.
Time Tables for Cooking Meats Roasting and Baking:
Beef, ribs or sirloin, Fillet, hot oven ...... " 30

rare .................... per pound I0 Ducks, domestic .. entire time 4 5-60
Beef, ribs or sirloin, Ducks, wild, very ..
well done ............ " I2 hot oven ............ 15-30
Beef, ribs or sirloin, Partridge ................ :: 30-40
boned and rolled.. I2 Grouse .................... 30
Round of beef .. .... .. I5 Pigeons .................. " 30
Mutton, leg ............ 20 Braised Meats 3-4 hrs.
Mutton, shoulder, Heart, stuffed .. ...... " 2 hrs.
stuffed ................ 20 In roasting or baking meats, the
Mutton, loin .......... I5 time should be computed after the
Mutton, saddle ...... '' I5 first twenty minutes; or, after count-
Lamb ...................... 15 ing so many minutes to each pound,
Veal........................ 20 add twenty or thirty minutes accord-
Pork ...................... 25 ing to the size of the roast to allow
Turkey .................. 15 time for the meat to become heated.
Chicken .................. 15 Meat should be basted every ten min-
Goose...................... 18 utes unless covered in a special
Venison .................. 15 roaster.
Coffee Should Be Fresh-Use Chase & Sanborn's

Boiling: Minutes Cut up steak and kidney in inch
Mutton .................... per pound 15 pieces, put a layer of steak then a
Pot Roast .............. " " 30-35 layer of kidney alternately, season.
Corned Beef .... .... .... 30 Fill up the basin with water to within
Ham ...................... 18-20 2 inches of the top, lay another layer
Turkey .................. 15 of paste on the top and press down
Chicken .................. 15 edges, fold over the overlapping paste.
Fowl ...................... 20-30
Wring a cloth out of hot water and
Swiss Steak tie up the pudding; put in boiling
water and boil for four hours at least.
Select a Rank steak or a slice of
Keep the pudding well covered with
round steak 1 Yz to 2 inches thick.
boiling water till it is cooked. Pin a
Pound into the steak, on both sides,
napkin around basin and send to the
as much flour as it will take up. Place
in frying pan, brown the meat on table.
both sides in bacon fat. Add boiling
water to partly cover and let simmer Beef a la Paysanne
about 2 hours. Peel a small onion I can soup (tomato)
Water
for each person to be served; parboil Salt and pepper
5 minutes, drain, and put to cook 2 Yz lbs. raw meat roughly minced
1 cup bread crumbs
around the meat or slice in a layer 2 tablespoons melted butter
over the top of the meat. The sauce
Turn soup into a basin, add equal
around the meat should be thick and
quantity of cold water, add salt and
brown and well seasoned.
pepper. Now put the minced beef
Hamburg Steak into a baking dish, cover with the
2 lbs. roughly minced beef soup. Spread the bread crumbs
1 tablespoon minced onion thickly on top, pour over the melted
Pepper and salt butter and bake for two hours in a
Yz cup soaked bread
Mix beef, onion, pepper and salt. slow oven.
Squeeze bread and rub into the meat. Serve in the dish it is cooked in
Shape in form of steaks one inch with a napkin pinned around.
thick and fry or bake on a greased
tin. Serve with brown gravy, tomato Stewed Steak with Macaroni
sauce or fried onions. 1 Yz lbs. round steak
2 tablespoons flour
Beef Steak and Tomato Pie 2 tablespoons butter
2 lbs. beef steak 1 tablespoon catsup
2 onions 1,1.1 lb. macaroni
1 lb. tomatoes Pepper and salt
Pepper and salt Cut the meat in small pieces, roll
Cut beef steak in two inch pieces,
in flour and brown in butter. Cover
brown in frying pan with onion cut
with hot water and allow it to simmer
up. Turn into a saucepan and barely
slowly for 1 Yz hours; add the mac-
cover with water; season; simmer un-
aroni and cook for three-quarters of
til tender (but not ragged). Turn
an hour. Season with pepper and
into a deep pie dish. Scald and skin
salt and catsup. Cook for another ten
tomatoes and slice on top of meat,
minutes. Serve on a hot dish with
season and leave to cool before cov-
meat in the middle and macaroni
ering with pastry.
around.
Beef Steak and Kidney Pudding
6 oz. suet (chopped) Shepherd's Pie
1 lb. flour
1 teaspoon salt 2 cups chopped roast beef
Milk or water Gravy
2 lbs. rump steak 1 cup mashed potatoes
1 ox kidney Seasoning
Pepper and salt Combine ingredients, except pota-
Water
Make a crust of suet, flour and salt. toes. Place in a buttered baking dish
Mix with milk to a soft dough. Line and cover with mashed potatoes.
the sides of a pudding basin, letting Brush with beaten eggs. Bake until
the paste overlap. potatoes are slightly browned.

Browned Hash the top of the bone (about 1 inch);
I cup meat broil for seven or eight minutes, turn-
2 cups mashed potatoes
% cup boiling water ing frequently. When done season
% tablespoon fat with pepper and salt; let cool slightly;
Seasoning
Onion Juice now cover thickly with finely mashed
Put the mixture in a frying pan in potatoes, dip in beaten egg and crack-
which I tablespoon fat has been heat- er or bread crumbs, and fry a golden
ed. Spread smoothly, cook over mod- brown. Arrange chopped, buttered
erate heat so it will brown slowly and new carrots or green peas on the
not burn. Cook about one half hour centre of a hot platter; put a cutlet
and do not stir. Fold like an omelet. frill on the scraped bone of each cut-
(The same mixture may be made into let and stand cutlets round the vege-
small cakes and browned). tables.
Lamb Braised Lamb Stew

2 lbs. lamb from forequarter
Roast Leg of Lamb Flour
I leg of lamb I onion (sliced)
Salt I tablespoon dripping
Pepper I pint water
Flour I pint strained tomatoes
2 tablespoons chopped mint Salt and pepper
I tablespoon sugar I can peas
!,1 cup vinegar
Wipe lamb and remove the outer Cut lamb in cubes, dredge with
skin; lay in roasting pan, aprinkle flour. Fry onion in dripping, add
with salt and pepper; dredge with meat. Put all in double roaster, add
flour; put in hot oven and cook 20 water and tomato juice. Season to
minutes to each pound, basting fre- taste. Cook one and a half hours;
quently. just before taking from oven add
Serve with brown gravy
and mint sauce. peas. Serve on a hot platter with
sippets of toast.
Broiled Lamb Chops
6 chops Fricassee of Lamb
Butter 3 lbs. lamb cut from forequarter
Salt and pepper I quart water
Wipe and trim chops; lay on a hot I onion (whole)
I bay leaf
broiler and broil on each side. It 2 whole cloves
takes from 8 to 1 0 minutes to cook. I tablespoon butter
I tablespoon flour
Season with salt and pepper and Pepper and salt
spread lightly with butter.
Wipe and cut up the lamb in
Pan Broiled Chops cubes, cover with cold water and
Chops bring slowly to boiling point; add
Pepper and salt onion, bay leaf and cloves. Take off
Prepare as for broiling; put on a scum. Cook slowly until lamb is
very hot frying pan slightly greased, tender (about 40 minutes); strain off
turn and sear on other side. Turn the liquor. Melt butter, add flour and
often but do not pierce chop with cook for 2 minutes. Add enough boil-
fork or the juices will escape. Cook ing liquor to make a creamy sauce;
from 8 to I 0 minutes. If fat collects take out the onion, bay leaf and
in pan, pour it off. Turn chops on cloves. (The easiest way to use the
edge to brown the fat. Sprinkle with onion is to stick the bay leaf on with
pepper and salt and spread lightly cloves; it is easier got out).
with butter, if desired. Pour sauce over meat and serve
very hot, with green peas if desired.
Masked Lamb Cutlets
8 lamb cutlets Roast Loin of Veal
Mashed potatoes Veal
I egg
Bread or cracker crumbs Melted butter
Seasoning Paper the kidney fat; roll in and
Take cutlets, chop off the thick skewer the flap, which makes the
part of the bone. Beat the cutlets joint a good shape; dredge well with
flat, scrape quite clean a portion of flour, place in a roasting pan with a
:t little dripping, and put in a moderate per and salt; pour over it sufficient
oven. Should the loin be very large, boiling water to cover it, and stew
skewer the kidney back for a time to gently for 2 hours. Take out the
roast thoroughly. Keep it well basted~ meat and herbs, put the former into
I and, before serving, remove the paper a deep dish; skim off all the fat from
from the kidney and allow it to ac- the gravy and flavor it with 1emon-
quire a nice brown color. Put some juice, tomato sauce and mushroom
melted butter into a dripping pan ketchup in the above proportion. Put
after it is emptied, pour it over the a pint of green peas, boiled separ-
veal and serve. Garnish with slices ately, with the meat, pour over it the
of onion and forcemeat balls. gravy, and serve. Garnish with a few
forcemeat balls. The meat may be
Roast Breast of Veal-Stuffed cut into chops and floured and fried,
1 breast veal-boned instead of being roasted.
Pepper and salt
Stuffing
Trim the meat, wipe with a cloth Veal Loaf
wrung out of cold water. 2 lbs. lean veal
Lay out flat, season with pepper I lb. fat pickled pork
and salt; spread dressing, roll and tie 2 teaspoons salt
in several places with tape. Yz teaspoon pepper
1 teaspoon minced onion
To Make Dressing 1 tablespoon chopped parsley
2 cups dry bread crumbs Yz cup dry bread crumbs
}1 teaspoon salt !1.1 cup milk
Yz teaspoon lemon juice 1 egg
1 teaspoon savory and thyme mixed A little lemon juice
1 tablespoon chopped onion
1 tablespoon butter Remove skin and membrane from
I tablespoon chopped bacon
A little water to moisten the veal, chop fine, add minced on-
Mix ingredients in order given. ion, seasoning with bread crumbs.
Serve with thick brown gravy. Mix in the milk and the egg slightly
beaten. Mix thoroughly together.
Breaded Veal Cutlets Place in a bread pan and smooth
1 Y2 lb. fillet of veal
evenly on top. Bake in a slow oven
I egg for 2 hours, basting frequently. Turn
I tablespoon cold water out and serve with brown gravy or
Cracker crumbs
Salt a.nd pepper Spanish sauce.
Cut veal into six pieces of equal
size. Flatten with blade of a large Fricassee of Veal
knife and season with pepper and salt. 4 lbs. veal
Beat egg, adding cold water; add a 1 onion stuck with 2 cloves
little salt. Now dip each cutlet into 2 bay leaves
I quart water
the egg and roll in cracker or fine Pepper and salt
bread crumbs and fry in boiling fat 2 tablespoons butter
3 tablespoons flour
for six minutes. Serve with green I cup hot milk
peas and tomato sauce. 1 teaspoon parsley
Savory Dish of Veal Wipe veal and cut into 2 inch

3 or 4 lbs. loin or neck of veal
pieces; put in saucepan with onion
I 5 young carrots and bay leaves, add water; bring
A few green onions slowly to boiling point; remove scum
1 pint green peas as it rises. Let veal simmer for about
A bunch savory herbs
Pepper and salt to t.a~te one hour, season with pepper and
1 tablespoon lemonJUlce salt. Strain off about one pint of the
2 tablespoons tomato sauce
2 tablespoons mushroom ketchup gravy, add to it the hot milk. Melt
12 new potatoes butter, stir in flour, then the hot milk
Dredge the meat with flour and and stock, stirring all the time to
roast or bake it for about ~ hour. keep it smooth. Cook for five min-
Put the meat into a stewpan with the utes; pour over the meat and sprinkle
carrots, onions, potatoes, herbs, pep- with chopped parsley.

Veal Chops en Casserole (which has been seeded and cut in
6 veal chops strips), c hopped onion and water.
I egg Cook slowly until meat is tender.
Cra cker or b read crumbs
I can tomatoes Blend I tablespoon flour with water
I small s p anish onion and t hicken.
I bay lea f
Pepper a nd salt May be served with plain boiled
Trim chops, dip in egg and crumbs, ri ce if desired.
fry for five o r six minutes to golden
brown. Remove from pan and place Calf's Liver and Bacon
in casse r ole, cover with thinly sliced I lb. calf's liver
Yz lb. bacon
onion, pepper and salt to taste, bay Flour
leaf and t o matoes. Cover closely and Peppe r and salt
bake f or 30 to 40 minutes, o r till Dripping
o ni o n is quite done. Very d e licious. Cut the liver in slices a half inch
thick, pour boiling water over and
Veal a nd Ham Pie let it stand 5 minutes; drain. Sprinkle
I Yz lbs. veal (cut in pieces) with pepper and salt and dredge with
Yz lb. cooked ham flour. Cook slowly in hot dripping
2 h a r d- boiled eg~s
I t a b le s poon fl our or bacon fat. Serve with crisp bacon.
I teaspoon g r ated lemon rind
I
I
tablespoon parsley
teaspoon salt Pork
I teaspoon pepper Roast Leg of Pork
I blade of mace Leg of pork
I cup water
A little dripping
Stew the veal until tender; put into Score the skin across in narrow
a deep baking dish with the ham and strips, about !;.4 inch apart. Cut a
hard-boiled eggs, which have been cut slit in the knuckle, loosen the skin,
into small pieces. Mix flour, lemon and fill it with a sage and onion stuff
rind, parsley and other seasoning all ing. Brush the joint over with a
together; mix in layers with the meat. little lard or dripping (this makes
Cover with the gravy from the veal.
the crackling crisper and a better col
When cool cover with pastry, bake
or), and place in roasting pan and
in a hot oven for 30 minutes. Serve
put it in a good, brisk oven. Baste
either hot or cold.
well and serve with gravy made in
Curried Veal the dripping-pan. Send to table a
Cold roast veal tureen of well made apple sauce.
4 onions
2 apples (sliced) Breaded Pork Cutlets
I tablespoon curry powder
I dessertspoon flour Loin, or fore -loin of pork
I cup broth or water Egg and bread crumbs
I tablespoon lemon juice Salt and pepper to taste
To every tablespoon bread crumbs,
Slice the onions and apples, and allow Yz teaspoon minced sage
fry in a little butter; take them out, Clarified butter
cut the meat into neat cutlets, and Cut the cutlets from a loin, or fore
fry these to a pale brown; add the loin of pork, trim as mutton cutlets
curry powder and flour, put in the and scrape the top part of the bone.
onion, apples and a little broth or Brush over with egg, sprinkle with
water, and stew gently till tender; bread crumbs, mixed with minced
add the lemon juice, and serve with sage and seasoning of pepper and salt;
a dish of boiled rice. The curry may drop a little clarified butter on them
be ornamented with pickles, capsi- and press the crumbs well down. Put
cums, and gherkins arranged prettily the frying-pan on the fire with some
on the top. lard in it; when hot, lay in the cutlets,
Spanish Stew and fry them a light brown on both
3 lbs. veal or beef sides. Take them out, put them
~ can tomatoes before the fire to dry and dish on
Y2 pint water mashed potatoes. (Put potatoes
I sweet green pepper
2 onions through ricer; arrange pyramid of
Salt to taste potatoes in centre of dish and arrange
Cut the meat into 2 inch pieces~ cutlets around.) Garnish with rings
add salt, tomatoes, green pepper of fried apples.
The Surrshine Vitamin is in Fleischmann's Yeast

Fowl Saute with Peas White Sauce

Remains of cold roast fowl (2 cups) tablespoons butter
4 tablespoons butter tablespoons flour
I pint milk or cream
~:f.ter Toast
Pounded mace to taste Melt butter, add flour, then milk
I dessertspoon flour
I cup weak stock (which should be hot). Cook 3 min-
2 cups green peas utes, add chicken, mushrooms and
I teaspoon pounded sugar seasoning. Serve very hot on toast.
Cut the fowl into nice pieces; put
the butter into a saucepan; saute or Chicken Maryland
fry the fowl a nice brown, previously 2 spring chickens
sprinkling it with pepper, salt and Salt and pepper
pounded mace. Dredge in the flour, 2 eggs
Bread crumbs
shake the ingredients well around, 2 tablespoons butter
then add the stock and peas, and stew I cup white sauce
till the latter are tender (about 20 V2 lb . bacon
Corn fritters
minutes) ; put in the pounded sugar
and serve, placing the chicken around, Split the chickens, detach wings
and the peas in the middle of the and legs; lay on a flat dish and season.
dish. Mushrooms may be substituted Dip each portion in beaten egg, then
in bread crumbs. Place in a buttered
for the peas.
pan and pour over 2 tablespoons of
Fricassee of Chicken clarified butter, and roast in the oven
chicken (about 3 lbs.) for 20 minutes. Pour white sauce on
onion a serving dish and arrange chicken
cloves on it; alternate with rolls of broiled
bay leaf bacon and small corn fritters.
I teaspoon salt
1,1.1 teaspoon white pepper
2 tablespoons butter Chicken Pot Pie
2 tablespoons flour
I large chicken
Wash and singe the chicken; place Cold water
in saucepan and barely cover it with Salt
cold water, add seasoning and cook Pepper
2 teaspoons flour
until tender. Remove from saucepan; 2 tablespoons butter
skin and cut the chicken into nice Biscuit dough
JOints. Put butter in another sauce- Cut and joint the chicken, cover
pan, melt, add flour and strain into with cold water and let it boil gently
it about one quart of liquor in which until tender. Season with salt and
the chicken has been boiled, which pepper and thicken the gravy with
will make a nice white sauce. Put the flour, mixed smooth with butter.
the chicken in. Boil up, add a little Have ready nice, light biscuit dough;
chopped parsley and serve very hot. roll about half an inch thick, cut with
Plain boiled rice may be served if a small cutter and drop into the boil-
liked. ing gravy. Put the cover on the pot
closely so that none of the steam
Chicken a la King
escapes, and do not allow the pot to
cups cold chicken, chopped
cup cooked mushrooms cease boiling till the biscuits are done
green pepper and ready to serve (about half an
I teaspoon salt hour).
1,1.1 teaspoon white pepper
SALADS
To Prepare Salad Greens Six Secrets for Salad Success
1. Serve salad greens very cold
Wash leaves and examine very
and crisp.
carefully for sand or parasites. When 2. Save the outer leaves of lettuce,
thoroughly washed pile leaves lightly shred them and use as the foundation
in cheesecloth and keep on ice. for fruit or vegetable salads.

3. Never put salad dressing on let son with pepper and salt. Spread
tuce or other salad greens until just over all a may onnaise dressing and
before serving as it makes the greens garnish with beets, lettuce, celery
limp and wilted. tips and egg.
4. Marinate in French dressing all
vegetables, meat and fish to be used Waldorf Salad
in salads. Mix eq ual parts of apples, pared
5. Make your salad attractive to and cut into small cubes, celery sliced
look at as w ell as to eat. Never in thin c ircles and English walnuts
throw the i n gredients carelessly to cut into small pieces. Season with salt
gether. and m o isten with mayonnaise. Serve
on le ttuce leaf garnished with a
6. Don' t let your salads become sp oonful of whipped cream and
monotonous. Vary them frequently,
h alves of English walnuts or pecans.
and s e rve different dressings.
E g g Salad Tomatoes Stuffed with Nuts

Tomatoes
Cu t f o ur "hard-boiled" eggs in Nut meats
halves c r osswise in such a way that Green peas
t ops of h a lv es may be cut in small Mayonnaise
poin ts. R em o ve yolks, m ash, a,nd Scald, peel, core and scoop out the
add a n e q u a l amount of fine ly chop- tomatoes; fill them with finely chop-
p e d c oo ked chicken. M o isten with ped nuts and green peas which have
French D re ssing, shape in balls size been mixed with a little mayonnaise.
of ori gina l yolks, and refill whites. Turn them upside down on a lettuce
Arrange on lett uce leaves, garnish leaf; pour over them two tablespoon-
with radishes cut in fancy shapes, and fuls mayonnaise dressing; garnish
serve with French Dressing. with olives and cress.
Devilled Egg Salad Tomatoes Stuffed with Pineapple

Cut six "hard-boiled" eggs in Peel medium sized tomatoes. Re
halves crosswise, keeping whites in move thin slice from top of each, and
pairs. Remove yolks and mash or take out seeds and some of pulp.
put through a potato ncer. Add Sprinkle inside with salt, invert, and
slowly enough French Dressing to let stand one-half hour. Fill tomatoes
moisten. Make into balls the size of with fresh pineapple cut in small
original yolks and refill whites. Ar- cubes or shredded, and nut meats,
range on a bed of lettuce, and pour using two-thirds pineapple and one-
oil dressing around eggs. third nut meats. Mix with mayon
naise dressing; garnish with mayon
Salmon Salad naise, halves of nut meats, and slices
I can salmon cut from tops cut square. Serve on
Lettuce leaves
I Y2 cups finely chopped celery a bed of lettuce leaves.
Hard-boiled egg
Drain the oil from the fish; remove Delmonica Salad-1
the bone and bits of skin; add celery 1 apple
I head lettuce
and season. Mix with mayonnaise or 3 oranges
a good salad dressing. Arrange on 14 cup dates
lettuce leaves and garnish with slices !4 cup chopped walnuts
!4 cup cocoanut
of hard-boiled egg. I tablespoon fruit sugar
!4 pint whipped cream
Shrimp Salad !4 teaspoon salt
I pint shrimps Peel and core apple, cut in thin
I head lettuce rounds; place on lettuce leaf; peel
I hard -boiled egg orange and cut in dices. Pile upon
Mayonnaise dressing apple ring. Mix chopped dtltes, wal-
Beets
Lettuce and celery tips nut~, coco.anut ~nd sugar together.
Pepper and salt Moisten With a httle cream, arrange
Strain shrimps; chop lettuce, slice spoonfu~s of the mixture on the top
egg. Place in salad bowl, a layer of of the d1ced orange. Serve with salted
shrimps, then a layer of lettuce; sea whipped cream on top.
Use Chase & Sanborn"s Sea.l Brand Coffee

Delmonica Salad-2 in the centre for the butterfly's body.
6 oranges Use thin strips of green pepper for
Yz cup chopped dates antennae and decorate the pineapple
Yz cup chopped walnut meats
Yz cup shredded cocoanut halves with pimento cut in fancy
I tablespoon powdered sugar pieces to resemble mar kings on the
Select oranges of medium and uni- wings. Serve with salad dressing or
form size, having a clear golden skin; salted whipped cream.
cut a slice from the end of each
orange and then carefully remove the Chicken Salad
pulp, using a sharp knife. Discard 2 cups cold chicken
I cup crisp celery
all the tough membrane; mix the pulp Few capers
with the dates, walnut meats, shredd- Salt and paprika
ed cocoanut and sugar. Refill the Yz pt. mayonnaise
I head lettuce
orange shells, dividing the mixture Celery tips
among the six oranges. Serve with Olives
a cream mayonnaise. Cut chicken in small dice, add the
finely chopped celery and capers, sea-
Orange and Cheese Salad son with a little fine salt and paprika,
I cup chopped pecans pour in the mayonnaise, mix together
I pkt. cream cheese
Pepper and salt lightly. Pile the mixture on cup
I tablespoon thick cream shaped lettuce leaves and garnish with
3 oranges
Lettuce strips of pimento, celery tips, plain
Salad dressing or stuffed olives, or any colorful gar
Mix pecans with cream cheese, sea- nish as desired.
son with pepper and salt; add cream
to blend. Make into tiny balls. Peel
oranges, remove seeds and white
SALAD DRESSINGS
membrane and cut in half-inch rings. Mayonnaise Dressing
Arrange rings on lettuce leaves and teaspoon mustard
place several of the cheese balls in teaspoons powdered sugar
the centre. Serve with salted whipped I teaspoon salt
Speck cayenne
cream or salad dressing. Yolks of 2 eggs
1 Yz cups olive oil
French Fruit Salad 2 tablespoons vinegar
2 oranges 2 tablespoons lemon juice
3 bananas Mix dry ingredients, add to yolks
Yz lb. Malaga grapes and mix thoroughly. Add a few
I 2 English walnut meats
I head lettuce drops of oil at a time until one-half
French dressing cup is used, beating with egg-beater
Peel oranges and remove pulp sep- or wooden spoon. Then add altern-
arately from each section. Peel ban- ately a few drops of vinegar and
anas and cut in one-fourth inch slices. lemon juice and the remainder of
Remove skins and seeds from grapes. the oil, using care not to lose the
Break walnut meats in pieces. Mix stiff consistency. It should be a thick
prepared ingredients and arrange on dressing and not added to food until
lettuce leaves. Serve with French just before serving.
dressing. Note:-Have all ingredients and
Butterfly Salad utensils thoroughly chilled and place
6 slices pineapple mixing bowl in a pan of crushed ice
I pkt. cream cheese while blending.
Yz cup chopped nuts
I green pepper If dressing curdles, take another
~af:dedrt:Ssing egg yolk and add the curdled mixture
to it slowly, beating constantly.
Lettuce
Cut slices of pineapple in halves. Another method of blending is to
Arrange two halves, curved sides to- mix dry ingredients, add to yolks and
ward the centre on a bed of lettuce, mix thoroughly. Add the vinegar
on individual salad plates. Make and lemon juice slowly, beating well
small balls of cream cheese rolled in with Dover egg beater. Add the oil
chopped nuts. Place two or three slowly.
-------------------------
Cream Dressing German Dressing
}i tablespoon salt Yz cup thick cream
v~ tablespoon mustard 3 tablespoons vinegar
~ tablespoon sugar !1.1 teaspoon salt
I egg (slightly beaten) Few grains pepper
2 Yz tablespoons melted butter
% cup cream Beat cream until stiff, using Dover
\1.1 cup vinegar egg-beater. Add salt, pepper and
Mix ingredients in order given, vinegar very slowly, continuing the
adding vinegar very slowly. Cook beating.
over boiling water, stirring constantly
until mixture thickens, strain and PUDDINGS
cool. Delmonico Pudding
Boiled Dressing I quart milk
4 tablespoons comstarch
J.1 tablespoon salt 4 eggs
I teaspoon mustard 3 tablespoons sugar
I !12 tablespoons sugar A pinch of salt
Few grains cayenne J.1 teaspoon vanilla
Y2 tablespoon flour Apricot jam
Yolks 2 eggs
Put the milk into double boiler to
~
tablespoons melted butter
7i cup milk scald: blend cornstarch with a little
~ cup vinegar .
cold milk: beat egg yolks and sugar
Mix dry ingredients, add yolks of and add to blended cornstarch with
eggs slightly beaten, butter, milk and salt and vanilla: mix well. When
vinegar, very slowly. Cook over boil- thick turn into pudding dish, and
ing water until mixture thickens: when cool spread with apricot (or
strain and cool. other) jam. Cover with the meringue
and place in oven to brown.
French Dressing
J.1teaspoon salt Millers Pudding
!4 teaspoon pepper
~
4 tablespoons vinegar :1 cup butter
4 tablespoons olive oil cup sugar
eggs
Mix ingredients and stir until well I cup flour
blended. Some prefer the addition lA teaspoon Magic Soda
of a few drops onion juice. French i teaspoons milk
2 tablespoons raspberry jam
Dressing is more easily prepared and Cream butter and sugar, add well
largely used than any other dressing. beaten eggs and flour, sifted with
soda; then add milk. Add raspberry
Russian Dressing jam. Grease a mould and steam for
}1 cup mayonnaise 2 hours. Turn out and sprinkle with
~ teaspoon tomato eatsup
I teaspoon lemon juice pulverized sugar. Serve with a cara
A little finely chopped red and green mel sauce.
pepper
Mix all well together. Queen of Puddings
I cup bread crumbs
Oil Dressing I pint milk
Yz cup sugar
4 hard boiled eggs 2 eggs
4 tablespoons oil I tablespoon butter
4 tablespoons vinegar Yz lemon
1~ tablespoon sugar jam or jelly
~
I teaspoon mustard
teaspoon salt Put the fine bread crumbs in a
ew grains cayenne small baking dish. Mix in the grated
White I egg lemon rind. Beat together yolks of
Force yolks of hard-boiled" eggs eggs and sugar, then add butter
through a strainer, then work, using (melted) then lemon JUice. Add
a sil.v er or wooden spoon, until milk and stir all into the bread
smooth. Add sugar, mustard, salt crumbs. Bake in a moderate oven;
and cayenne, and when well blended, let cool and spread on top a layer
add gradually oil and vinegar, stir- of jam or jelly, then cover lightly with
ring and beating until thoroughly the stHHy beaten whites, to which has
mixed; then cut and fold in white of been added two tablespoons of sugar.
egg beaten until stiff. Brown slightly in oven.
Eat Flelechrnann's Veaat for Better Health

Golden Pudding Brown Betty Pudding
Y-1 cup butter cup bread crumbs
Yz cup sugar 6 large tart apples
2 eggs Yz cup sugar
I cup flour 1 teaspoon cinnamon
Yz teaspoon Magic Soda Butter
2 tablespoons marmalade Butter a deep dish and put in a
Cream butter and sugar. Add well layer of chopped apples. Sprinkle
beaten eggs, flour and soda, which with sugar and cinnamon and a few
have been sifted together. Beat in small lumps of butter, then a layer
marmalade. Steam in a greased of bread crumbs, again a layer of
mould for I hour. Serve with vanilla apples and so on until all is used.
sauce. Cover closely and steam ~ of an
hour in a moderate oven. Then un-
Cottage Pudding
cover and brown quickly. Serve with
2 tablespoons butter sugar and cream or a thin boiled
~ cup sugar
2 eggs custard.
1Yz cups flour
1 teaspoon Magic Baking Powder Fig Pudding
A pinch of salt I cup flour
Yz cup milk 2 teaspoons Magic Baking Powder
Cream butter and sugar, and add Y:; teaspoon salt
beaten eggs. Sift in flour, baking 2 cups bread crumbs
Yz cup figs
powder and salt alternately with the 1 cup of beef suet (chopped fine)
milk. Beat all well together, put in 1 egg
greased pan and bake from I 5 to 20 I cup milk
Yz cup brown sugar
minutes. Serve with vanilla or fruit
Sift together flour, baking powder
sauce.
and salt. Add bread crumbs and
Cocoanut Pudding sugar, then add suet and figs chopped
I quart milk fine. Stir all together. Add the
4 tablespoons cocoanut beaten egg and milk. Turn into well
1 tablespoon cornstarch
4 tablespoons sugar greased mould and steam for 3 hours.
3 eggs Serve with nutmeg sauce.
Yz teaspoon vanilla
Blend cornstarch with a little cold Fig Pudding
milk. Boil remainder of milk, then 2 eggs
pour one half of it on cornstarch, 2 tablespoons brown sugar
stirring while doing so. Add sugar 1 cup milk
2 cups flour
and cook five minutes. Pour remain- Y:; teaspoon salt
der of the milk on cocoanut and let 2 teaspoons Magic Baking Powder
soak for Yzan hour, then add this to 3 tablespoons butter
Yz lb. choice figs
cornstarch mixture, and add vanilla.
Beat eggs and sugar until very
When cool add the well beaten eggs
light. Gradually add milk, then the
and bake in a buttered dish until
flour, baking powder and salt, which
nicely browned. Serve with cream.
have been sifted together. Beat until
very smooth and add 3 tablespoons of
Rice and Apple Meringue melted butter, then the figs which
cup boiled rice have been washed in warm water and
cup sugar
lemon soaked in cold water over night, and
eggs chopped fine. Mix and pour into
1 pint milk
6 sour apples buttered pudding dish. Steam for 2
Make apple sauce and sweeten with hours and serve with hard sauce.
half the sugar. Mix rice with beaten
yolks of eggs and remaining half cup Caramel Pudding
of sugar and milk. Put in baking tablespoons cornstarch
dish and bake 20 minutes. When pint milk
1 tablespoon butter
done spread apples on top. Beat 1 Yz cups brown sugar
whites of eggs with tablespoon of 1 teaspoon vanilla
sugar until stiff. Cover apples with Nuts
meringue and put in oven to slightly Blend cornstarch with a little cold
brown. milk.
The Sunrshine Vitamin is in Fleischmann's Yeast

Put butter and brown sugar in a Coffee Cream
pan and stir well until m e lted and Yz box gelatine
quite brown, then add the scalded Yz cup sugar
I Yz cups thin cream
milk and stir in cornstarch. Remove Yz cup strong coffee (cold)
from fire, beat well and add vanilla Soak the gelatine in a little cold
and chopped nuts. Pour into glass water. Put the sugar, coffee and
dishes. When cool decorate with
soaked gelatine into double boiler and
whipped cream, put through a piping
cook until dissolved, then add cream
bag, and chopped walnuts. Burnt
and pour into a mould. Serve with
almonds may be used if desired.
whipped cream.
Caramel Custard
!4 cup brown sugar Velvet Cream
I pint milk I box gelatine
3 eggs I cup sherry
Yz teaspoon vanilla % cup sugar
A pinch of salt I quart milk
Melt and brown very carefully the Soak the gelatine in sherry. Put
sugar. Scald milk and add to the on the fire with sugar to melt, then
browned sugar. Beat eggs slightly, strain into the milk. Stir up and put
then add vanilla and salt, and when into a glass dish. Serve cold with
the sugar is melted in the hot milk, cream.
pour very slowly over the beaten
eggs. Strain, butter some cups or Orange Trifle
a mould and pour mixture in. 3 tablespoons gelatine
Set !4 cup cold water
in a pan of hot water and bake until, Yz cup boiling water
when tried with a knife, it comes out I% cups suga1
clean. Serve with a caramel sauce. I !4 cups orange juice
!4 cup lemon juice
Caramel Sauce
Yz pint cream
Soak gelatine in cold water. Add
Brown half a cup of sugar, add half
boiling water to dissolve. Add sugar,
a cup hot water; boil for I 0 minutes.
fruit juices and grated rind of one
Bavarian Cream orange. Whip the cream and add it
I can pineapple (shredded) lastly. Pour into a mould. When
Yz oz. gelatine set serve with whipped cream or cold
I cup sugar boiled custard.
I pint heavy cream
Pour juice off pineapple. Soak the
Royal Diplomatic Pudding
gelatine in half of it. Put other half
on sugar. Put the sugar on to boil
Yz box gelatine or
2 tablespoons granulated gelatine
until it gets like heavy syrup. Add Yz cup cold water
the dissolved gelatine and set aside I pt. boiling water
Juice of I lemon
to cool. Whip the cream until very I cup sugar
stiff and beat in the syrup, gelatine Yz pint wine
and pineapple. Put into a wet mould Candied cherries to garnish
and serve cold. Soak gelatine in cold water for half
an hour, pour on this two-thirds pint
Spanish Cream boiling water, add lemon juice, sugar
2 quarts milk and wine; ctir well and strain. Have
I box gelatine
8 eggs two moulds, one holding two quarts
I teaspoon vanilla and the other one quart; put a layer
2 cups sugar of jelly in large mould and place on
Scald the milk and add gelatine ice. When hard, garnish with cher
(previously soaked in half cup cold ries cut in two; pour in a few spoon
milk). Beat the yolks of eggs with fuls of liquid (not hot) jelly to hold
the sugar. Pour into the hot mixture. the cherries and then pour in enough
Let it cook for a minute. Have the to cover them. When the jelly is
whites of eggs beaten stiff. Add flav- perfectly hard, set the small mould in
oring to milk and pour the whole centre of large one and fill the space
over the whites of eggs. Stir well between with jelly. Fill the small
and pour into moulds. mould with ice and set both in a basin

of ice water. When the jelly is again Make custard of first four ingre
hard, remove the ice from the small dients, strain, cool, add cream, pine
mould, which fill with warm water apple syrup and chestnuts; then
and lift it out carefully. The vacant freeze. To prepare chestnuts, shell,
space is to be filled with custard made cook in boiling water until soft, and
from following recipe: force through a strainer. Line a two-
5 eggs (yolks) quart melon mould with part of mix-
Yz cup sugar ture; to remainder add one-half cup
2 tablespoons wine candied fruit cut in small pieces, one-
I teaspoon vanilla
2 tablespoons granulated gelatine quarter cup Sultana raisins, and
Yz cup cold water eight chestnuts broken in pieces, first
I scant cup milk soaked several hours in Maraschino
Yz pint whipped cream
syrup. Fill mould, cover, pack in salt
Soak gelatine in cold water. Put and ice and let stand two hours.
the milk to boil, add gelatine and Serve with whipped cream, sweetened
eggs and sugar beaten together. and Ravored with Maraschino syrup.
Strain and add the wine and vanilla.
When the custard begins to thicken,
Cold Cabinet Pudding
add the whipped cream. Pour the
!;.! box gelatine or
custard into the space mentioned and
I tablespoon granulated gelatine
let it stand until it hardens. Turn
!4 cup cold water
the pudding out of mould and serve
2 cups scalded milk
with soft custard poured around.
Yolks of 3 eggs
lf.J cup sugar
Charlotte Russe Ys teaspoon salt
~ box gelatine or I teaspoon vanilla
~ cup cold water
I tablespoon sherry
lf.J cup scalded cream 5 lady fingers
lf.J cup powdered sugar 6 macaroons
2 cups whipped cream
I Yz teaspoons vanilla Soak gelatine in cold water and
6 lady fingers add to custard made of milk, eggs,
Soak gelatine in cold water, dis sugar, salt; strain, cool slightly, and
solve in scalded cream, strain into a Ravor. Place a mould in pan of ice
bowl and add sugar and vanilla. Set water, decorate with candied cherries
bowl in pan of ice-water and stir con and angelica, cover with mixture,
stantly until it begins to thicken, then added carefully by spoonfuls; when
fold in whip from cream, adding one- firm add layer of lady fingers (first
third at a time. Should gelatine mix soaked in custard), then layer of
ture become too thick, melt over hot macaroons (also soaked in custard);
water, and again cool before adding repeat; care being taken that each
whip. Trim ends and sides of lady layer is firm before another is added.
fingers, place around inside o.f a Garnish and serve with Cream Sauce
mould crust side out, one-half mch and candied cherries.
apart.' Turn in mixture and ch.ill.
Serve garnished with cubes of Wme Tipsy Cake
Jelly. Charlotte Russe is sometimes A stale cake
made in individual moulds; these are I Yz pints boiled custard
often garnished on top with some of
Yz bottle sherry or orange wine
I wineglass of brandy
mixture forced through a pastry bag Yz lb. sweet almonds
and tube. Individual moulds are fre- Mix wine and brandy; make a few
quently lined with thin slices of holes in the cake with a skewer and
sponge cake cut to fit moulds. pour the liquor over. Let the cake
thoroughly soak, pouring the wine
N esselrode Pudding over as it runs from the cake; then
3 cups milk stick the whole of the cake with
I Yz cups sugar almonds, which have been blanched
Yolks of 5 eggs
Yz teaspoon salt and split, and pour custard over.
I pint thin cream Cake should be one that has been
~ cup pineapple syrup
1Yz cups prepared French chestnuts baked in a high fancy mould.
Use Chase &. Sanborn'ls Seal Brand Coffee

Steamed Chocolate Pudding Cherry Batter Pudding
3 eggs cups canned cherries
Yz cup sugar cup flour
3 tablespoons milk I teaspoon Magic Baking Powder
!;.! cup chocolate !;.! teaspoon salt
I cup flour Yz cup sugar
I teaspoon Magic Baking Powder I egg
Beat yolks of eggs until light, I cup milk
2 tablespoons melted butter
gradually adding sugar. Add the
Sift together Hour, baking powder
milk and melted chocolate, then Hour,
and salt; add sugar; add beaten egg
baking powder and a pinch of salt.
and milk, then melted butter. Beat
Beat until smooth, then fold in the
well. Place sweetened cherries in
beaten whites of eggs. Put a large
bottom of pudding dish, pour in the
teaspoon of the mixture in buttered
batter to cover them. Bake in oven
cups, steam 30 minutes and serve with
400 F. until the batter rises, then re-
a custard or vanilla sauce.
duce heat to 3 50 F. until done.
Serve with Lemon Sauce.
Snow Pudding Any fresh or canned fruit may be
!4 box gelatine or used in place of cherries.
!4 cup cold water
I cup boiling water Mrs. Hunt's Christmas Pudding
I cup sugar Yz lb. flour
!4 cup lemon juice Yz lb. fine bread crumbs
Whites of 3 eggs I lb. beef suet
1 lb. brown sugar
Soak gelatine in cold water, dis- I small teaspoon salt
solve in boiling water, add sugar and I lb. raisins
lemon juice; strain, and set aside in I lb. sultanas
I lb. currants
cool place; occasionally stir I?ixtu~e, Yz lb. almonds
and when quite thick, beat w1th wue Yz lb. mixed peel (orange and lemon)
spoon or whisk until frothy; add 2 oz. citron
I nutmeg (grated)
whites of eggs beaten stiff, and con- Rind and juice of 2 lemons
tinue beating until stiff enough to 2 oz. melted butter
hold its shape. Mould, or pile by 8 eggs
spoonfuls on glass dish; serve cold
!4 cup brandy
!4 cup milk (more or less)
with Boiled Custard. A very attrac- Stone raisins; wash and remove all
tive dish may be prepared by coloring stems from sultanas and currants, dry
half the mixture with fruit red. thoroughly. Shred orange, lemon and
citron. Blanch and chop almonds.
Strawberry Mousse When all are thoroughly cleaned and
quart thin cream dry, put together into a bowl and
I box strawberries sprinkle a little of the Hour over the
I cup sugar
!4 box gelatine (scant) or fruit. In another bowl put Hour,
I !4 tablespoons granulated gelatine bread crumbs, finely chopped suet,
2 tablespoons cold water sugar and salt. Mix well together.
3 tablespoons hot water
Now combine the two, mixing with a
Wash and hull berries, sprinkle with wooden spoon. Add grated nutmeg
sugar, and let stand one hour; mash, and lemon rind, and when all the dry
and rub through a fine seive; add ingredients are thoroughly mixed pour
gelatine soaked in cold and dissolved in the beaten eggs, melted butter,
in boiling water. Set in pan of ice- lemon juice, brandy and milk. Beat
water and stir until it begins to well and put into well greased pud-
thicken; then fold in whip from ding basins or moulds, tie down tight-
cream, put in mould; cover, pack in ly so that the water will not get in;
salt and ice and let stand four hours. boil for 8 hours. Keep puddings well
Raspberries may be used in place of covered with boiling water and do
strawberries. not let the water cease boiling till
puddings are done and taken up. The
Coffee Mousse day pudding is to be served boil again
Make same as 'Strawberry Mousse,' for one hour.
using one cup boiled coffee in place of Serve with Brandy Sauce or Hard
fruit juice. Sauce.
SAUCES
Vanilla Sauce Lemon Sauce
1 cup powdered sugar Add to 'Clear Sauce' 3 teaspoons
Yl cup butter lemon juice and 2 teaspoons lemon
1 teaspoon vanilla
1 cup milk rind.
Cream the butter and sugar, add Chocolate Sauce
vanilla and gradually add the milk. 2 squares unsweetened chocolate
Place in a double boiler and stir until Yz cup hot water
the sauce is creamy-no longer. I tablespoon butter
Yz teaspoon vanilla
I Yz cups powdered sugar
Caramel Sauce Combine all the ingredients and
6 tablespoons sugar cook together for 15 minutes in a
1 teaspoon flour
1 cup boiling water double boiler.
1 tablespoon butter
A pinch of salt Butterscotch Sauce
Yz teaspoon vanilla I cup sugar
Put into a pan the sugar, flour, I cup white corn syrup
butter and salt. Brown well but do 1,4 teaspoon salt
not burn. Add the boiling water and I cup thick cream
I teaspoon vanilla
vanilla. Cook all together in a double boiler
Pudding Sauce for one hour.
I cup sugar
Yz cup butter Orange Sauce
I egg
Yz cup wine 4 tablespoons butter
Cream butter and sugar, then add 4 tablespoons cream
4 tablespoons sugar
egg. Beat well, then gradually add 4 eggs (yolks)
wine. Serve as soon as ready. 4 tablespoons orange JUice
I Yz tablespoons lemon juice
Grated rind of I orange
Lemon Sauce Add well beaten yolks of eggs to
I teaspoon cornstarch
Yz cup sugar creamed butter, add sugar mixed with
I teaspoon butter the cream, and let thicken over hot
I cup boiling water water, stirring all the time. Add
I lemon fruit juices and rind. Serve at once.
Mi:x: cornstarch and sugar. Add
boiling water and half of grated rind Hard Sauce
and juice of lemon. Cook 8 minutes.
Cream one-third cup butter; grad-
just before serving add butter.
ually add 1 !;4 cups of powdered
Foaming Sauce sugar, I teaspoon vanilla; beat till
I cup butter very light, set in ice box till chilled.
2 cups sugar A few drops of brandy may be added
2 eggs (whites only) if desired.
Yz cup boiling water
Yz teaspoon vanilla Brandy Sauce
Cream butter and sugar. Add
1,4 cup butter
whites of eggs not beaten. Stir well, I cup powdered sugar
and when all is smooth add water. 2 tablespoons brandy
Put in a double boiler and heat. Stir Yolks of 2 eggs
until smooth and add vanilla. Whites of 2 eggs
Yz cup milk or cream
Clear Sauce Cream the butter; add sugar grad-
ually, then brandy very slowly, well
Yz cup sugar
beaten yolks and milk or cream. Cook
I cup boiling water
I tablespoon butter over hot water until it thickens as a
I tablespoon flour custard; pour on to beaten whites.
I teaspoon flavoring
1,4 teaspoon salt
Melt butter, but do not brown; stir Caramel Brandy Sauce
in the flour, add the boiling water Make same as 'Brandy Sauce,' sub-
and sugar, stirring all the time; add stituting brown sugar in place of
fl.avoring. powdered sugar.

48
'
Magic Baking Powder Contains No Alum
INDEX
BISCUITS CAKES-{: on. BREAD AND ROLLS--{:on.
PAGE PAGE PAGE
Basic Recipe .................. I Mrs. Moody's Wonder .... 11 Graham Bread ............. 28
Bran Biscuit .................. 2 Mocha Cake .................. 6 Luncheon Rolls ............ 29
Cheese Biscuit .......... .... I Mocha Tart .................... 13 Magic Coffee Cake ........ 30
Cinnamon Biscuit .......... I Nut Loaf ........................ 7 Magic Baking Powder
Emergency Biscuit ........ 2 Nut and Fruit Cake........ 11 Bread ...................... 27
Fruit Biscuit .... .............. 2 Orange Sponge Cake ...... 13 Magic Bran Pan .............. 28
Golden Biscuit .............. 2 Plain Layer Cake.......... 6 Nut and Fruit Bread ...... 28
Graham Biscuit ............ 2 Pound Cake .................... 15 Nut and Raisin Rolls .... 29
Green Corn Gems .......... 2 Princess Cake ................ 14 Peanut Butter Bread ...... 28
Lemon Biscuits .............. I Rich Fruit Cake .............. 15 Parker House Rolls ...... 29
Orange Biscuits ............ 2 Seed Cake ...................... 7 Prune or Date Bread .... 29
Potato Biscuit .............. I Short Cake....................... 14 Raisin Breakfast Loaf.. .. 28
Sally Lunn ...................... 2 Silver Cake .................... 15 Rusks ............................. 30
Tea Biscuits .................. I Spanish Bun Cake.......... 16 R ye Rolls ......................... 29
Sponge Cake .................. 12 Spanish Breakfast Loaf 28
MUFFINS Sunshine Cake .............. I 0 Spice Filled Coffee Cake 29
Blueberry Muffins .......... 3 Susiels Layer Cake........ I 2 SOUPS
Bran Muffins .................. 3 Tropic Cake .................. 12 Cream Stock .................. 3I
Crumb Muffins .............. 3 Walnut Cake .................. 8 Cream Cauliflower ....... 32
Corn Muffins .................. 3 White Cake .................... I 5 Cream Francasse .......... 32
Date Muffins .................. 3 White Wedding Cake.... 8 Cream Potato ................ 32
Pecan Muffins ................ 3 Wine Cake ...................... 10 Cream Tomato .............. 32
Rice Muffins .................. 3 FROSTINGS, ICINGS and Lentil Soup .................... 31
Sour Milk Muffins ........ 3 FILLINGS 16, 17, 18, 19, 20 Macaroni Soup .............. 31
Popovers ........................ 4 Mock Turtle Soup ....... 30
COOKIES, Etc. Oyster Soup .................. 32
GRIDDLE CAKES Puree of Peas.................. 31
Almond Cakes ................ 23 Puree of Tomato .......... 31
Bread Crumb Cakes...... 4 Boston Cookies .............. 20
Buckwheat Cakes .......... 4 Tomato with Rice-........... 31
Brownies ........................ 22 Scotch Broth ................ 31
Chocolate Waffles........... 4 Cheese Cakes .................. 23
Corn Meal Cakes............ 4 Vegetable Soup ............ 30
Congress Cookies .......... 22 FISH .......................... 33-34
Magic Griddle Cakes...... 4 Date Cookies .................. 2 1
Rice Griddle Cakes...... .. 4 Ginger Snaps..... .............. 2 2 MEATS
Sour Milk Griddle Cakes 4 Hermit's Cookies .... 21-22 Timetable for Cooking
Waffles ............................ 4 Ice Box Coqkies .............. 2 0 Meat ........................ 34
CAKES Magic Cream Cookies .... 20 Beef ................................
3S
Magic Delight Cookies .. 21 Lamb ..............................
36
1, 2, 3, 4 Cake ................ 15 Maids of Honor .............. 23 Veal ................................
37
3 -Egg Angel Cake.......... 9 Nut Cookies .................. 20 Pork ................................
38
Almond Cake ................ 23 Nut and Date Bar .......... 22 Chicken ..........................
39
Angel Cake .................... 9 SALADS .................... 39-4 I
Boston Cream Cake...... 16 Oatmeal Drop Cookies .. 20
O>ttmeal Macaroons ...... 23 SALAD DRESSING .. 41-42
Bride's Cake .................. 8 PP.anut Cookies .............. 2 I
Chocolate Cake ........ 7, 13 PUDDINGS
Coconut Cake .. .............. 13 Pepper Nuts .................. 2 I Apple and Rice .............. 43
Cocoanut Marshmallow Plain Rocks .................... 22 Bavarian Cream .............. 44
Layer .......................... 10 Queen Cakes .................. 2 I Brown Betty Pudding .... 43
Coffee Cake.... .... .. .... ........ 16 Spice Cookies .. .............. 2 0 Caramel Custard .......... 44
Swiss Tarts .................... Z3 Caramel Pudding .......... 43
Coffee Fruit .................... 8
Cold Water Sponge ........ 11 Chocolate Pudding ......... 46
Corn Starch Cake ........ 13 PASTRY Cherry Batter Pudding .. 46
Cream Loaf Cake .......... 7 Apple Custard Pie ........ 26 ~Rristmas Pudding ...... 46
Devil's Food Cake .......... 12 Butter Scotch Pie .......... 26 arlotte Russe ............ 45
Dutch Apple Cake.......... I 0 Caramel Pie .................... 25 Cocoanut Pudding .......... 43
Eagle Cake .................... 13 Chopped Pastry ............ 24 Cottage Pudding .......... 43
Easter Bunny Cake........ I 0 Cinnamon Buns ........... 24 Cold Cabinet Pudding .... 45
Fairmount Cake ............ 6 Chocolate Custard Pie .... 25 ~offee Cream Pudding .... 44
Fig Cake ........................ 8 Cocoanut Pie ................ 25 offee Mousse .............. 46
Fruit Cake ...................... 15 Custard Pie .................... 24 ~~lmpn~c~ Pudding ...... 42
Ginger Bread Cake......... 9 Date and Walnut Pie .... 25 Ig u cling .................. 43
Gold Cake ...................... 9 Fritters .......................... 27 Golden Pudding ............ 43
Green Tree Cake............ 14 German Fruit Pie ............ 25 Miller's Pudding ............ 42
Hot Molasses Cake........ 8 Orange Pie .................... 26 Mrs. Hunt's Xmas Pud. 46
Hot Water Sponge Cake 12 Pineapple Pie ................ 26 fjesselrode Pudding ...... 45
Imperial Chocolate ........ 12 Pumpkin Pie .................. 26 range Trifle ................ 44
lcings and Fillings ...... l6-20 Puff Paste ........................ 24 Q~een Pudding .............. 42
Jelly Roll Cake ................ I I Vanilla Cream Pie .......... 26 Rice & Apple Meringue 43
Lady Baltimore Cake.... 12 Royal Diplomatic Pud'g 44
Lady Golden Glow Cake 14 BREAD AND ROLLS Snow Pudding ................. 46
Layer Cake .................... 12 Boston Brown Bread ...... 27 Spanish Cream Pudding 44
Luxor Cake .................... 11 Butter Scotch Curls ...... 30 S~rawberry Mousse ...... 46
Mahogany Cake ............ 14 Coffee Cake .................... 30 ~I'Jsy Cake Pudding ...... 45
Marble Cake .................. 13 Corn Bread .................... 28 e vet Cream................... 44
M. Brannigan Cake ...... 14 Hot Cross Buns .............. 30 SAUCES ........................... 47

Thi3 i3 where MAGIC BAKING POWDER is maJe
THOROUGHLY up-to-date factory, kept spic and

A span in every nook and cranny, equipped with the
most scientific machinery and manned by skilled, contented
employes.
This factory also contains a large laboratory, in charge of

expert chemists, to make sure by constant analysis, that
every ounce of every ingredient entering into Gillett
Products, is of the highest standard of purity and quality.
We take the most painstaking care to assure that the quality

of Magic Baking Powder is always maintained at the highest
level. Its tremendous popularity is due to the fact that-
" A Satisfied Customer is our Best Advertisement"-and
more than three out of every four housewives in Canada
to-day use Magic Baking Powder exclusively.

GILLETT PRODUCTS
FRASER AVENUE AND LIBERTY STREET
TORONTO
Magic Baking Powder is made in
Canada and does not contain Alum. All
ingredients are plainly stated on the labeL
Alum is sometimes referre.<l to aa
Sulphate of Ahunina or Sodic: .Kluminic
Sulphate. The public should dOt be mil-
led by these technical name1.

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N compiling this book of practical and tested recipes our

STANDARD BRANDS LIMITED

THE MAGIC COOK BOOK

Eat Fleischman n's Yeast for Better Health

Corn Meal Muffins Graham Gems

The Sunshine Vitamin is in Fleischmann's Yeast

Coffee Should Be Fresh-Use Chase &. Sanborn's

Use Chase &. Sanborn~ Seal Brand Coffee

Chocolate Loaf Cake Frosting

Imperial Chocolate Cake Cream butter; add sugar slowly;

Eat Fleischmann's Yeast for Better Health

The Sunshine Vitamin is in Fleischman n's Yeast

Coffee Should Be Fresh-Use Chase & Sanborn's

Use Chase & Sanbor n's Seal Brand Coffee

Eat Fleischmann's Yeast for Better Health

The Sun1shine Vitamin is in Fleischmann's Yeast

Coffee Should Be Fresh-Use Chase &. Sanborn's

Use Chase & Sanborn~s Seal Brand Coffee

ann's Yeast for Better Health

Orange Cream Filling Cocoa Cream Filling

. The Su11shine Vitamin is in Fleischma nn's Yeast

Cocoanut Frosting And Filling Banana Filling

Coffee Should Be Fresh-Use Chase &. Sanborn's

Use Chase &. Sanborn's Seal Brand Coffee

~ cup butter Beat eggs and sugar together

Eat Fleischmann's Yeast for Better Health

Oatmeal Macaroons Almond Cakes

The Sunshine Vitamin is in Fleischmann's Yeast

Coffee Should Be Fresh-Use Chase &. Sanborn's

Use Chase &. Sanborn's Seal Brand Coffee

BREAD AND ROLLS

Eat Fleischmann's Yeast for Better Health

The Sunshine Vitamin is in Fleischmann's Yeast

Coffee Should Be Fresh-Use Chase &. Sanborn's

Use Chase & Sanborn'ls Sea.l Brand Coffee

Tomato Soup With Rice Puree of Peas

, bayleaf, cloves and salt in a sauce-

Eat Fleischmann's Yeast for Better Health

The Sunshine Vitamin is in Fleischmann's Yeast

Time Tables for Cooking Meats Roasting and Baking:

Beef, ribs or sirloin, Fillet, hot oven ...... " 30

Coffee Should Be Fresh-Use Chase & Sanborn's

Use Chase &. Sanborn's Seal Brand Coffee

Lamb Braised Lamb Stew

Savory Dish of Veal Wipe veal and cut into 2 inch

Eat Fleischmann's Yeast for Better Health

The Surrshine Vitamin is in Fleischmann's Yeast

Fowl Saute with Peas White Sauce

Coffee Should Be Fresh-Use Chase &. Sanborn's

E g g Salad Tomatoes Stuffed with Nuts

Devilled Egg Salad Tomatoes Stuffed with Pineapple

Use Chase & Sanborn"s Sea.l Brand Coffee

Eat Flelechrnann's Veaat for Better Health

The Sunrshine Vitamin is in Fleischmann's Yeast

Coffee Should Be Fresh-Use Chase &. Sanborn's

Use Chase &. Sanborn'ls Seal Brand Coffee

Eat Fleischmann's Yeast for Better Health

The Sunshine Vitamin is in Fleischmann's Yeast

THOROUGHLY up-to-date factory, kept spic and

This factory also contains a large laboratory, in charge of

We take the most painstaking care to assure that the quality

STANDARD BRANDS LIMITED