•

@uaratttee
9'CAIII/tIE"'~
THE WORLD'S GnEATEST
BAI{'NG POWDE.
Is Guaranteed in Every Respect
WE, the undersigned, do hereby guarantee that
Calumet Baking Powder complies in every re-
spect with all State Food Laws.
That it complies with all the provisions of the U. S.
Food and Drugs Act approved June 30th, lq06.
(Serial o. 5161.)
That it is so manufactured and sold as to comply
with all the requirements of the standard for baking
powder approved by the U. S. Department of Agr i-
culture, February 26th, Iq18 . (F . 1. D. 174.)
That all ingredients used in the manufacture of
Calumet Baking Powder comply with Government
standards for these materials.
That all ingredients used in the manufacture of
Calumet Baking Powder are such as
have been approved by U. S. Food
Authorities.
That Calumet Baking Powder is
manufactured in a sanitary factory,
under every safeguard to insure
cleanliness and health.
We further guarantee that Cal-
umet . Baking Powder is pre-
pared from the fines[ materials
possible to select,that the goods
are pure and wholesome in
every particular and fur-
ther, that nothing injurious
is left in the food .
CALUMET BAKING POWDER CO.

~1r::IDENT
 (J1Jhy @alumei OfJllales §3a~:Vlg 6as;er
gcis of!h",telr est to 6ver;yol'le O{)l'lO @ooks:
BAKING POWDER, while not in itself a food, has won a place in
American kitchens because of its ability to render many kinds of foods
light, sweet, and digestible. The best cooks are those who know the func-
t ion of baking powder and accordingly select the one that gives off the
greatest amount of gas and leaves the least residue in the food.
When mixing a cake or other dough, baking powder is added but for one
reason, and that is, to make the baking fluffy and light. This is accom-
plished by the leavening gas given off during the process of mixing and
baking.
All baking powders are quick leaveners as compared with the old meth-
ods such as Yeast, Beaten Air, etc. Some types of baking powder require
quick handling and quick ovens-others need a slow oven, while CALU-
MET is Double Acting and works best in a moderate oven. I ts action is
harnessed so as to insure safe results in ovens of varying temperatures.
Double Acting baking powder means a baking powder containing two
leavening units; one unit begins to work when the dough is mixed; the
other unit waits for the heat of the oven; then both units work together.
This is called double acting and is your guarantee against failure or waste.
In the hands of any cook, Calumet is a safeguard against some of t he
most common errors that are likely to be made, such as excessive beating,
improper oven temperatures, etc. I ts double action will correct these mis-
takes when the mix reaches the oven.
Baking Powder, more than any other ingredient, is responsible for you r
success or failure on bake day. You may use the very best flour, shorten-
ing, etc., and still be disappointed if the quality of your baking powder
varies. Calumet is always the same and can be depended upon to help the
other products MAKE GOOD.
Besides, with Calumet, a Double Acting baking powder, you do not
have to use extra care or precaution; you may move the food in the oven;
open the door for inspection without fear of your baking falling; you may
mix a pan of biscuits at night, put them in a cool place and they are ready
for your breakfast oven the next morning.
Best of all Calumet is uniform-it is always the same; the most im-
portant thing to find in selecting a leavener; the last spoonful does the
\ ork equally as well as the first one did. This" always the same quality"
enables you to accomplish better results with less effort.
I t is this combination of double gas action, moderate speed of action,
uniformity, and the addition of white of egg which is the big improvement
in baking powder that has earned for CALUMET the reputation for being
the WORLD'S GREATEST BAKING POWDER.
Calumet is manufactured with the greatest of care from specially pre-
pared materials, and under special formula, which insures its keeping
qualities and gives to the consumer a leavening agent that cannot be ex-
celled. Contains only such ingredients as have been officially approved by
U. S. Food Authorities. I t is the largest selling brand in the world which
gives it the stamp of approval of American housewives.
THE WORLD'S GREATEST BAKING POWDER
T oin USE too much Baking Powde r is a waste. T he amount of Baking Powder callcd for
t he following recipes is sufficient-and will give better results than a la rger qua ntity.
In mcasuring Bak ing Powder a lways measurtl: a leve l
teaspoon. (Wit h Calu mct use one level teaspoon to a
level cup o f flour. See illustration.)

It is now gcnerally accepted t hat in all good rcci pes, tested and given by competent
baking teachers, s ifted flour is a lwa ys meant and should always be used in following the
recipes. It is important to follow this rule. Always use sifted flour when measuring,
because s ifted flour usually makes about one-fifth more bulk than unsifted flour.
Be careful in measuring t he sa lt that you level a ll measurements. Too much salt will
leave its taste in the food .
The te rm" Cup" means a ha l f pint. It follows, the refo re, tha t four cups e<!jual one
qua rt. Eve ry housewifc should use a sta nda rd measuring cup, with di visions showing )1,
1'3, y., 7), and ~, marked plainly on the sides.
Milk, water or an y liquid when added to any combination containing Baking Powder
should a lwa ys be cool o r cold, neve r wa rm or hot, as heat expa nds a nd releases the gases
in the Baking Powde r too rapidly.
Always keep Baking Powder in a cool dry place. leve r put a wet spoon in your can
of Baking Powder. Always s ift flour and meal before measuring.
In using the recipes in this book you will note that some flours absorb more liquid than
others and the a mount of flour will have to be va ried to suit the case.
We have endeavo red to suggest a baking temperature for a ll of our recipes, fer the
convenience o f those whose stoves a re supplied with oven thermometers and regulators.

Only Level Measurements Are Used in This Cook Book

Levcl R ounding H eaping

Many people have been in the ha bit o f measuring by roundcd or heaping teaspoonsful.
This is a very inaccura te method, and some people get twice as much on a teaspoon
fo r e ither rounding or heaping as others do. ALL measurements in this book are LEVEL
measurements. Use only LEVE L teaspoons in making these recipes and you will have
success.

EVERY I GREDIENT USED OFF ICIALLY APPROVED BY U. S. FOOD' AUTHORITIES

;>.
 I cup grahl;lm flour I ~ cups milk
I Yo cups sifted
flour I level teaspoon sa lt
I cup corn meal ~ cup molasses
4 level teaspoons Calumet Baking Powder
Sift dry ingredients three times. add mo ist ingredients. Stcam three and one-ha lf
hours in a well greased steamer. One CLIp of ra isins may be added if desired .

3 cups s ifted flour I CLIp sligar

3 level teaspoons Calumet Baking I CLIp choppcd nuts
Powde r I beaten cgg
I levcl teaspoon salt I cup milk
Sift dry ingredients three times; add the chopped nuts. then the beaten egg mi xed
with the mille Mix to a dough. Pour into a well greased bake pan or fIll baking powd r
cans Yo full a nd bake in a mode rate oven (35 0° F .) about fort y-fiv e minlltes.

2. cups graham flour YI cup suga r

Yo cup bran I cup prunes
I levcl teaspoon sa lt I cup milk
2. level tcaspoons Calumet Baking I tablespoon shortening
Powder
Soak a nd cook the prunes. drain. stone a nd chop. Sift three times the dry ingredi-
ents; add milk a nd beat well. Add prunes and melted shortening. Pour into grea cd
loaf pan. a nd bake in a modera te oven (350° F.) about one hour.

@h.eese cl-a.ws
2. cups sifted flour ~ cup dry grated cheese
2. level teaspoons Ca lumet Baking Yo cup shortening .
Powder I egg
I level teaspoon sa lt Yo cup milk
YI teaspoon paprika
Sift dry ingredients three times. cut in shortening. add grated cheese. beaten egg and
milk. Roll ?i inch thick and cut in strips 4 inches long and Yo inch wide. Bake in a hot
oven (375°-400° F.) until light brown.

EVERY INGREDIENT USED OFFICIALLY APPROVED BY U. S. FOOD AUTHORITI ES

3
 3 cups sifted flour 2. tablespoons shortening
3 level teaspoons Calumet Baking 1 Yo cups sweet milk
Powder Yo cup chopped nu ts
1 level tea poon salt Yo cup chopped ra isins
2. tablespoons sugar
Sift flou r, baking powder, sugar and sa lt three times, add other ingredients and mix
thorough ly with a spatula or the rounding side o f a mixing spoon. Put in ungrea e d
pan and bake about one hour in slow oven (-2.50°-350° F .). It makes much better bread
if baked in round co rrugated pans. Brush with melted butte r after removing from
oven.

1 cup co rn meal 1 tablespoon suga r

Yo cup si fted white flour ~ cup mil k
1 Yo level teaspoons Calumet 2. tablespoons melted shortening
Baking Powder 1 egg
Yo level teaspoon salt
Sift dr y ingredients three times, add mil k, beaten egg and shortening. Mix thorough-
ly. Bake about twenty minutes in a hot oven (400° F.).

Yo cup suga r 2. level teaspoons Ca lumet Baking

;1 cup molasses Powder
Yo cup shortening 1 le vel teaspoon salt
2. eggs Yo level teaspoon soda
~ cup milk Yo level teaspoon each of ginger,
2. cups si fted flour cloves and a llspice
Cream sugar and shortening, add beaten eggs and molasses. Sift three times baking
powder, flour, salt, soda a nd spice a nd add a lte rnately with the milk. Bake in a mod-
erate oven (3 50°-400° F.) about t wenty minutes.

3 cups sifted flour 1 level teaspoon salt

3 level teaspoons Calumet Baking 1;1 cups milk
Powder 1 cup raisins
;1 cup sugar
Sift dry ingredients three times. Combine with milk and raisi ns. Bake in two me-
dium-sized pans about one hour in a moderate oven (350° F .).

THE SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF ANY OTHER BRAND

4.
 §J;SC1/L;is and C)f}iluffins
CChe cleerei ,in 011a(ing ciJgl'L i § J;scuits
Anyone can make good biscuits by following the four principles which govern their
production:
I. Cut in the shortening, as the heat of the hands melts the sho rtening and more
flour is worked into the dough, toughening it.
2., Have a very soft dough, Add just enough liquid to combine the ingredients. Use
cold milk or very cold wate r. K eep dough cool.
3, Bake in a very hot oven at 450° F. for about fifteen minutes, depending on size of
biscuits ,
4, Use Calumet Baking Powder.
While kneading is good for yeast bread , it will ruin biscui t dough, A stiff ba k ing
powder dough kneaded a nd worked will make poor biscuits, while a soft dough handled
lightl y will make them tender, light and palatable.

2. cups sifted flour ;4 level teaspoon salt

2. level teaspoons Calwnet Baking 2. tablespoons shortening
Powder ~ cup milk
Sift flour, bak ing powde r and sa lt three times. Rub the sho rtening in with a fork or
the tips of the fingers. Add milk and mix lightly to a dough. Turn onto a well floured
board and roll or pat to 1 inch thickness. Cut and ba ke in a hot even (450° F.) twelve
to fifteen minutes,

2.;4 cups sifted flour ;4 level teaspoon salt

2.;4 level teaspoons Calumet Baking 1 teaspoon suga r
Powder 4 tablespoons shortening
;4 level teaspoon soda 1 cup butte rmil k
Sift dr y ingredients three times, rub in shortening, add liquid and roll ;4 inch thick.
Bake in a hot oven (450° F.) about twelve to fifteen minutes.

Make dough as for Calumet Biscuits, adding two tablespoons of sugar to the baking
powder a nd flour , if sweet shortcake is desired. Roll dough in two round pieces and
spread with butte r. Bake in two round cake tins fifteen to twent y minutes in hot oven
(375°-400° F.). Brush with melted butte r. Put the strawberries and juice between
the laye rs, and on top of shortcake. Whipped cream sweetened and fla vored to taste
can be added.

THE SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF ANY OTHER BRAND

5
 ){ cup shortening 2 cup siftcd flour
){ cup suga r 2 leve l teaspoons Ca lumet Baking
1 egg Powder
~ cup milk ){ level teaspoon sa lt
Cream sugar a nd shortening, add egg well beaten. Sift flour three times with salt
and bak ing powde r. Add a lternate ly with milk to first mixture. Bake in greased muffin
pans about twenty-five minutes in a hot oven (400° F.).

Icup co rn meal 1 level tea poon salt

1cup si fted flour ){ cup molasses
2 leve l teaspoons Ca lume t Baking 1 cup mil k
Powder 1 egg, well beaten
1 tablespoon melted s hortening
Sift tho roughl y corn meal, flour , baking powder a nd sa lt . Add graduall y milk
and mol a es a nd beat thoroughl y, t hen add egg a nd s hortening. Bake in hot greased
gem pans about twenty minutes in a hot oven (400°-450° F.).

I cup sifted flour 1 level teaspoon salt

1 cup gra ham flou r ){ cup molasses
2 leve l teaspoons Calumet Baking 1 egg
Powde r 2 tablespoons melted shortening
1 tablespoon suga r 1 cup milk
Sift dry ingredients three times, add g radua ll y t he milk, egg, shortening a nd molasses.
Bake in mufnn pa ns about twent y-five minutes in a hot oven (400° F .).

y.I cup shortening cups s ifted flour

2
y.I cup suga r level teaspoons Calumet Baking
2
I egg Powder
I cup milk ~ level teaspoon sa lt
2 tablespoons crisp bacon
Cream shortening and suga r, add bea ten egg. Si(t flour and baking powder three
times, add a lternately with mille Stir in bacon. Bake in a hot oven (400° F .) about
twenty-five minutes.

THE WORLD'S GREATEST BAKI NG POWDER

6
 1 ~ CUpS sifted flour 1.teaspoons sugar
I cup stale bread crumbs ~ cup boiling water
1.~ level teaspoons Calumet Baking I cup milk
Powder I egg
I level teaspoon salt 1. tablespoons melted shortening
Add boiling water to stale bread crumbs. Let stand five minute , l hen add milk. Sift
dry ingredients three times, add to bread mixture. then add egg and shortening. Bake
on a well greased griddle.

§Juckwheaf gr;dd!e @akes

I cup buckwheat flour ~ level teaspoon salt
~ cup sifted white flour I ~ cups milk
I ~ level teaspoons Calumet Baking Powder
Sift dry ingredients three times, add milk and bake on hot griddle.

1.cups si fted flour 3 tablespoons melted shortenjng

1.level teaspoons Calumet Baking I~ cups milk
Powder 1. eggs
;.{ level teaspoon salt
Sift dry ingredients, a dd moist ingredients and bake on hot griddle.

1.}{ cups sifted flour I tablespoon sugar

2 ;.{ level teaspoons Calumet Baking I ~ cups milk
Powder 1. tablespoons melted shortening
y, level teaspoon salt 1. eggs, beaten sepa rately
Sift dry ingredients three times. Add milk, melted shortening and egg yolks. Fold
in stiffly beaten egg whites. Bake on a hot waffle iron.

§6faio !Pancakes
I lb. grated raw potatoes I level teaspoon Calumet Baking
I finely chopped onion Powder
I beaten egg I level teaspoon salt
~ cup sifted flour 711 teaspoon pepper
Sift flour, baking powder and seasoning. Beat the egg and combine with potatoes and
dry ingredi ents. Drop by spoonfuls on a hot griddle, flatten with a spoon and fry brown
on both sides.

THE WORLO·S GREATEST BAKING POWDER

 {;jenel.aL CiJ;reclions
H A VE a ll the ingredients weighed or measured, the pans read y a nd the oven heating
before beginning to mix .the ingredients.
Sift the flour once before measuring, then three times with the required amount of
baking powder. Spices and salt a re a lways added to the flour. Sifting of the dry ingredi-
ents a number o f times insures a lighter a nd finer texture in the cake.
Cakes are div ided into two classes: Sponge Cakes and Butter Cakes.

(a) It shrinks from sides o f pan.

(b) Feels firm when slightl y pressed on top and leaves no print of the fingers.
(c) It is a golden brown .
(d ) When a straw is inse rted in the cake and comes out clean.
if cake is put in .. too slow" a n oven the texture will be coarse. If put in .. too quick"
an oven, the ca ke browns on top before it has sufnciently risen, and in its a ttempt to rise
may break the crust. These troubles a re less marked with Calumet Baking Powder than
with any other powder. If too mueh flour has been added , the cake will crack. Coarse
granu la ted sugar or too much sugar will make cake coarse and is apt to make it fall.
T oo much flour makes cake heavy. P astry flour conta ins more sta rch and less gluten
there fore makes a lighte r and more tender ca ke. Long beating aids in ma king cake
fine-grained. eve r st ir cake after fin al beating, or after egg whites have been folded
into mixture. Let cake rema in in pans for a few minutes after t aking from oven-then
remove to a ca ke cooler o r turn out upon a towel on a level place.

CAKE BAKI G
GE ERAL CLASSES OF CAKES
Although many va rieties of cake can be made, they are a ll put into two classes: Butter
Cakes and Sponge Cakes. They are otherwise classified as cakes made with butter a nd
cakes made without butter, for it is the presence or absence of shortening in a cake that
makes the di ffe rence in the method of mi xing the ingredients and determines the texture
aftcr bak ing.

cffi·;ce @a.ke
y. cup shortening 2 cups s ifted flour
I cup sugar 2 level teaspoons Calumet Baking
4 egg yolks or 2 whole eggs Powder
X' cup milk y. level teaspoon salt
y. teaspoon nutmeg y. teaspoon cinna mon
Sift flour three times with baking powder, salt a nd spices. Crea m shortening, add
sugar g radua ll y, a nd well beaten eggs. Add dry ingredients a lternately with the milk.
One cup of rai ins may be added. Bake in loaf pa n in moderate oven (350° F .) thirt y
to thirt y-five minutes. .

EVERY INGREDIE, T USED OFFICIALLY APPROVED BY U. S. FOOD AUTHORITIES

S
 ~
Calumet
Chocolate
Caf£e
~

J
 £ad» dlJa/t;1'I'Love @ake
y. cup shortening 3 cups sifted flour
I y. cups suga r 3 level teaspoons Calumet Baking
I cup milk Powder
I teaspoon vaniUa y.( level teaspoon salt
y.( teaspoon a lmond flavoring 3 egg whites
Sift flou r three times with bak ing powd er and salt. Cream shorten ing, add suga r and
beat until mixture is light. Add flavoring, then dry ingredients a lternately with milk.
Fold in stiffly beaten egg whites. Bake in two layers twenty to twent y-five minutes in
a moderate oven (375° F.). Put toget her with Lady Baltimore Filling.

2 cups sifted past r y flou r )i level teaspoon salt

2Y. level teaspoons Calumet Scant cup of suga r
Bak ing P owder I teaspoon vanilla
Put the whites of two eggs into a measuring cup, fill Y. full with soft shortening and fiU

I
the ba lance with ha lf milk and half wa ter. Sift dr y ingredients three times, add measu ring
cup o f wet ingredients and vanilla and beat for three minutes. Bake in a loaf pan in a
modera te oven (350° F.) thirty-five to forty minutes.
For delicious variat ions o f this cake try the following:
Use I whole egg in place of 2 egg whites.
Chocolale Cake: I whole egg, I sq. o f chocolate and YJ cup chopped nuts.
Sunshine Cake: 3 egg yolks, instead of 2 egg whi tes.
Sp ice Cahe: I whole egg, y. teaspoon nutmeg, y. teaspoon cinnamon, a nd y.( tea-
spoon a llspice.

fJe'vtrutde's 9avor;ie @ake

~ cup shortening 3 cups s ifted flour
I y. cups sugar 2Y. level teaspoons Calumet
4 eggs Baking Powder
~ cup water y. level teaspoon salt
I teaspoon flavoring
Sift flour, baking powder and salt and sift three times. Cream s hortening, add sugar
gradua ll y, beat in one egg, add a little flour and wa te r, beat well, and continue this
process unti l a ll t he eggs a re used. Bake in two large laye rs in a moderate oven (350°-
375° F.) about thirty-five minutes.

I cup sho rten ing 4 cups sifted flour

2 cups suga r 4 level teaspoons Calumet Bak ing
I teaspoon flavoring Powder
I YJ cups milk 6 egg whites
Sift flour three times with baking powder. Cream shortening, add sugar gradually. Add
fla voring and dr y ingredients alternately with the mi lk. Fold in the stiffly beaten egg
whites. Color one-ha lf of batter a ny desired color. Place batter in cake pan in alter-
nate st rips. Bake in 3 laye rs twent y to twenty-five minutes in a moderate oven (375° F.).

THE SALE OF CALUMET IS 2J.i TIMES AS MUCH AS THAT OF ANY OTHER BRAND
11
 1~ CUPS sugar U CUp boi ling water
U cup shortening 4 tablespoons melted chocolate
2 eggs 2 cups s ifted flour
U cup sour milk 1 level teaspoon Ca lumet Baki ng
1 teaspoon vanilla Powde r
U level teaspoon soda
Sift flour three times with ba king powder and soda. Cream s ortening, add suga r
gradua ll y, egg yo lks, melted chocolate and vanilla. Add dr y ingredients alternately
with sour milk and water. Fold in stiffl y beaten egg whites. Bake in two large laye rs
about twenty-five minutes in a moderate oven (350° F.). Pu t layers together with
chocolate fudge frosting.

y.( cup sho rtening 1 eup milk

1 cup suga r 2 cups si fted flour
( egg 2 level teaspoons Calumet Baking
( teaspoon flavoring Powder
y.( level teaspoon salt
Sift flour three times with baking powd.e r and sa lt. Crea m shorte ning, add suga r,
flavoring and beaten egg. Add dr y ingredients a lternately with milk. Bake in loaf pan
in a mod" rate oven (350° F.).

3 cups si fte d flour Yolks of 3 eggs, well beaten

3 level teaspoons Ca lumet Baking Juice of I orange in cup-fill cup
P owder with water o r milk (making (
U cup shortening full cup mOisture)
( y.( cups granulated sugar Rind of whole orange
Whites of 2 eggs
Sift flour and baking powder three times ; cream shortening and sugar, add grated
rind , then yolks (we ll beaten ), add flou r and water alternately, beat ing thorough ly,
last ly add the we ll-beaten whites of eggs. Bake in moderate oven forty-five minutes
(325°-35 0° F.).

2 egg yolks 2 egg whites

( cup sugar ( eup sifted flour
~ cup hot wate r
y.( teaspoon lemon jUlee
(U level teaspoons Calumet
y.( level teaspoon salt
Baking Powde r I
_.
Beat yolks until thick and lemon colored, add one-ha lf sugar gradually, and continue
beating; then add wa te r, rema ining sugar, lemon juice, stiffly beaten egg whites, and
flour sifted three times with baking powder and salt. Bake in an ungreased cake pan
about 40 minutes in a slow oven (325° F.).

THE WORLD'S GREATEST BAKING POWDER

12
 @a /ul'nei 6'~/cl @ale
Yolks of 8 cggs 23/0 CUpS s ifted (lour
I X cups granulated suga r 3 level teaspoons Ca lumet Baking
% cup wate r Powder
3/0 cup shortening I teaspoon vanilla
Sift flour a nd baking powder three time . Sift sugar, then measure. Cream shorten-
ing, add suga r graduall y and cream lh roughl y. Beat Iks until thick and Icmon-
colored, add the e to shortening and sugar and stir thoroughly. Add wate r a nd flour
a lternately, flavor and beat vi gorously. Put in s low oven until raised to the top of the
pa n and increa e the heat, a nd brown. Bake forty to s ixty minutes in an ungrea ed
mold (31-5"-350° F.).

@a [1II 111ei 9udge @ale

3/0 cup shortening 2 level teaspoons Ca lumet Baking
I cup sugar Powder
I egg 3/0 level teaspoon sa lt
2 squa re melted chocolate I teaspoon vanilla
2 cups sifted (lour Yt cup milk
Sift (lour three t imes wit h baking powder a nd sa lt. Crea m shortening, add ugar
gradua ll y, mc lted chocolate, we ll beatcn egg and va nill a . Then add dry ingrcdients
a lternately wit h mille Pour into square pan and bake about forty minutes in a moder-
ate oven (350° P.). Frost wit h chocolate fudge frost ing.

- --
Put into a ki lIet:
X cup butter I cup crushed pineapple, peaches CDr
I cup brown suga r apricots

X cup shortening 3/0 cup milk

· 4 cup sugar IX cups sifted
flower
I egg X
level teaspoons C a lumet Baking
I
Powder
Mix as ~ r any cake and pour into the skill et over the above mixture. Bake in a
mode rate oven (350 degrees F.) a bout 30 minutes.

THE WORLD·S GREATEST BAK I G POWDER

\3
 (];zever

COOKIES
@alumei 01ud @ooG'es
YJ cup shortening Ilevel teaspoon Calumet Baking
Yo cup suga r Powder
'2. eggs ~ cup chopped nuts
I cup sifted flour I teaspoon lcmon juice
Cream shortening and add sugar and eggs we ll beaten. Sift flour and baking powde r
together. Add fi rst mixture; then add nuts and lemon juice. Drop from a poon on an
unoiled baking sheet, leaving an 'inch space between them. Sprinkle with chopped
nuts and bake in a hot oven (4'2.5° F.). This will ma ke two d zen cookies. These cookies
will not be shaped like Rocks or H e rmits. Add more flou r if so desired.

@alUlnel cJ:~gC/ V @oo[;es

'2. CLIpS suga r 3 level teaspoons Calumet Baking
I cup shorte ning Powder
3 eggs I teaspoon nutmeg
3 tablespoons water o r milk Yo teaspoon cloves
3 cups si fted flour
Cream shortening and sugar, beat in whipped egg , add bak ing powde r and I CLIp
flour, then water and spices; add rema ining flou r graduall y, working in more flour unt il
dough is st iff enough to roll. Sprinkle flour over pastr y board. Make a ba ll of dough,
and lay it on the board. Rub rolling pin wi th flour and roll out dough into a sheet .x-inch
thick. Cut in round ca kes, sift granulated sugar over each, and bake quick ly (400°-
4500 F.).

0110lasses OJrop @oo[;es

~ cup shortening 3 Yo cups sifted flour
~ cup brown sugar '2. level teaspoons cinnamon
I egg '2. level teaspoons ginger
~ cup mol asses Yo level teaspoon soda
~ cup sour milk I level teaspoon Calumet Baking
I levelteaspoo n salt Powder
Yo level teaspoon ground cloves
Cream the shortening, add the brown suga r and egg and beat for two mi nutes. Add
the mola es and sour milk. Mix a nd sift t he flour, cinnamon, ginge r, soda, salt and
cloves. Add to the first mixture. Drop from the end of a spoon onto a greased bak ing
sheet. Space two inches apa rt . Bake in a moderate oven (3500 - 375° F) fifteen minutes.

011acaroons
I cup blanched a lmonds 3 cgg whites
I cup sugar .x pound candied cherries
I level teaspoon Calumet Baking Powde r
G rind a lmonds, and mix with ha lf the sugar, beat egg whites slightl y. Add rest of
suga r a nd baking powder. Beat until st iff. Add almonds a nd ~ of the cherries. Drop
from tip of spoon on an oiled pan, place a piece o f che rry on top of each and bake in a
mode rate oven (350° F.) about twenty minutes.

EVERY INGREDIENT USED OFFICIALLY APPROVED BY U. S. FOOD AUTHOR ITIES

14
 WON BY TH E
C ALI/l'fET
13AK I NGPO\IIHH

MRS. W. E. FARLEY

Kentucky's most famous cake and pastry maker. The winner of

twenty blue ribbon first prizes for cakes and pastries at the great
Kentucky State Fair during the past seven years. Mrs. Farley is
known throughout the South as an autbority on cake making. She says:
.. For ,6 years I used the high-priced Trust Brand Baking P owde r, a nd thought
I was getting good results until I tried Calumet, thc moderate-priced quality brand .
I have used Calumet for years, and every baking is a big delightful surprise .
,. Since I have been us ing Calumet Baking Powder I have wo n over ten prizes in
Cake Baking contests , all in competition with man y expen conlestants.
"I won four prizes last year at the Kentucky State Fair. Recently I took first
prize with my Calumet Cake in competition with Royal at the Cake Baking contest
held in connection with thc Cooking School conducted by Betty Lyle Wilson for
the Louisville Post.
"I gladly recommend Calumct to every ho usew ife for its purity, genuine whole-
someness. full economy and never-fail ing results. "
Louisville, Ky . MRS. W . E . FARLEY.

Des Moines, Io wa .
"1 wish La Slate (or the benefit of the public that after seve ra l yea rs' expe rience
with Calumet Baking Powder in fine pastry. cake and biscuit making, both a s a
professional demonst rator and teacher and in the cuisi ne of m y own home . I believe
that Calumet Baking Powder is the best yet manufactured. I t has never fail ed me.
and I cannot say this o f Roya l. Price's or other brands now so extensivel y advert ised.-'
(Signed) Sarah Wharton M oore

Chicago, III.
" In all m y years of experience with food products I ha ve never found anything
that has given such excellent results and satis faction as the usc of Calumet Baking
P owder , and I have used a number of brands worth considering. I have had Calumet
Baki ng Powder tested chemically a nd nnd that perfect neutralization occurs in the
process of baking and it gIves one a pure wholesome baking, I have a lso tes ted it
fo r a numbc r o f years practically and il has never fai led me, and I heartil y recommend
Calumet Baki r18 Powde r to anyone wishing a pure , wholesome baking powder and
one that has effIciency :'
(Sig ned ) Anna B. MacLouth .

Calumet B aking Powder has been tested both chemically and practically by
lending physicians. chemists. and chef. and is recommended by all who have in-
vest iAorcd it . as bei ng a high-grnde ba king f"'K}wder of rare merit a t a reasonable price.
?he J/ome o/7Jze.UIol"lds l:'eatest Eak.l-'wPowdel'
This immense plant, located in Chicago, is the largest, finest, and most sanitary baking powder
plant in the world. It is devoted exclusively to the manufacture of Calumet Baking Powder.
In this plant are also located the general offices, model kitchen, model bakeshop, and laboratories.
 ..

What Marian Cole Fisher says

about Calumet-READ IT!

MA.RIAN COLE FISHER

LECTURES RECIPES
ARTICLES ECONOMICS

2lNnrilln orale Jlfisqer

~"ltins ~xp.rt
TEACHER OF
A PPLIED HOUSEHOLD SCIENCE
ST. PAUL

Dear Housewife :
Actively engaged as you know I have been for a great
many years in Home Economics and Domestic Science. it often
becomes necessary for me to make exhaustive studies. care-
ful tests and scientific analyses of food values and
different products.
To the question of Baking Powder which has been fore-
most in the minds of millions of housewives. I have given
very serious study. I find that Calumet Baking Powder
comes more nearly reaching the height of perfection than
any of the endless brands of Baking Powder I have ever
used from the standpoint of efficiency and economy ; and in
fact from every angle. it gives absolute satisfaction and
delightful results.
Carefully follow the directions given for the use of
Calumet Baking Powder . If you will do this. you will accept
it as your standard of baking powder. also you will see
from experience as I have why Calumet .is called the world' s
grea test baking powder.
Sincerely .
 Jh cup shortening I teaspoon vanilla
I Jh cups suga r 7 tablespoops wate r
3 eggs 3 Yo cups sifted flour
I cup chopped dates I level teaspoon Ca lumet Baking
I cup chopped nuts Powder
X" teaspoon soda
Sift flour three times with baking powder and soda. Cream shortening, add suga r,
beaten eggs , dates, nuts and van illa . Add dry ingredients a lte rnate ly with water a nd
mix tho roughl y. D rop from tip of spoon on greased pan I inch apart. Bake in a mod-
e rate ovcn (375° F .).

3i cup shortening I teaspoon each of cloves, a llspice

I cup suga r and cinna mon
'1. e~gs I cu p seeded raisins
I X cups ifted flour '1. tablespoons chopped citron
I Icvel teaspoon Calumet Bak ing ;1 level teaspoon sa lt
Powder
Cream shortening, add suga r. Add we ll-beaten eggs; mix we ll. Sift dry ingred ients
together and add slowly to the fir t mixture. Dredge fruit wit h flour a nd add. Drop by
spoonfu ls on grease'! tins, b:l ke in hot oven (375° F .).

FROSTI GS

Jh cup suga r I cup crea m

'1. tablespoons flour 3 cgg yolks
cup chopped nuts
1
Mi x togethe r flou r and suga r. Add cream, a nd cook over hot water until t hickened .
R emove from fire, add beaten egg yolks. R eturn to fire a nd finish cooking. When cold
add nuts and spread between laye rs, cover top and s ides with boiled frosting.

grange (S-eCI.111 c!lc;ng

White of I la rge egg, juice of r o range, '1. cups confectioner's suga r. Put egg qrrd
orange juice in deep bowl, add suga r gradua ll y, beat until crea my a nd of consistency to
spread . Spread on cake when cool.

§3o;led c!lcing
cups suga r
'1. tablespoon corn sy rup
I
Yo cup wate r egg whites
'1.
Yo teaspoon flavoring
Boil suga r, water and sy rup until it spins a thread . P our slowly over t he stiffly
beaten egg whites. Add flavoring and beat until stiff enough to spread.

EVERY INGRED IENT USED OFFiC iALLY APPROVED BY U. S. FOOD AUTHORiTIES

19
 y. cup suga r I ta blespoon but ter
I y. teaspoons cornst a rch 2 cgg yolks o r I whole egg
Spcck sa lt I lemon
y. cup
watc r
Mi x t he d ry ingredients , add thc slight ly beaten egg yolks o r who le eggs, the juice a nd
grated lemon rind a nd wa te r. Cook in a d ouble boile r unt il t hick. Add but te r a nd
spread bet ween layc rs o f ca ke.

I cup g ranu la ted suga r y. cup brown suga r

y. cup wa te r I egg white
Boil suga r and wa te r wi thout sti~ring unt il it ha irs. Beat cgg white unti l stiff. Pour
on gradua ll y the syrup, beating consta ntl y. Continue beating frosting unt il cool a nd
stiff. Add a couple o f drops of vanilla a nd spread on cake.

I Yl cups granu la ted suga r Y.l cup but te r

YJ cup brown suga r n
cup m il k
ta blespoon corn syrup
I
M ix ingredicnts, add one-ha lf of butte r. Boil unt il a soft ba ll is formed in co ld wa te r .
Add rest o f buttc r. Lct sct until a lmost cool. Beat unt il o f consi tc ncy to sprcad . One-
ha lf cup o f nuts may bc addcd .

@hocolate g dge !Josf;ng

2 cups suga r t ablespoons melted chocolate
2
:y.( cup milk ta blespoon butter
I
I ta blespoon corn syrup
M ix suga r, milk, corn sy rup, and when boiling add the melted chocola te. Cook unt il
a soft ba ll is fo rmed in cold watc r. Thcn add buttc r a nd when cold bea t unt il crea my
and st iff enough to sp read.

@OCOa1'1'11ti g osl;ng
2 egg whites 3 cups confectioner·s suga r
tablespoon lerr.on juice
I
Beat egg whites and add suga r gradua ll y. Continue beating a nd add lemon juice.
Spread on cake and sprinkle with cocoa nut.

One-ha lf pound of figs chopped fine, 6 ta blespoons of sugar, Yl cup of orange juice,
rind of ha lf an orange; cook in double boiler unt il the t hickness of crea m.

THE SALE OF CALUMET IS 2~ TI MES AS MUCH AS TH T OF ANY OTH ER BRAND

20
 (Jeep !!at !1-y;ng
D EEP
of J
fa t fr ying is cooking b y mea ns of immersion in dccp fat ra ised to a tcmpe rature
50°-400° F. Three pounds of lea f la rd o r a good vegetable fa t a re re qu ired for
deep fr yi ng. A hea v y iron kettle is the best cooking utensil to use.
G rea t ca re should be taken that the fat is of the rjght tempe ra ture. I f not t he food
will ab orb fa t .
Da not fry too much a t one time, not onl y beca use it lowe rs the tempe rat u re of the
fat . bu t it ma y ca use it to bubble ove r the sides o f the kettle. It is not the fa t ·tha t
boils but the water which the fat has received from the foods. All fried foods should be
dra ined on b rown pape r to prevent greasiness.

c!/(ules !or CCesl;ng (Jeep g .t !O,,. [J-Y;l1g

I. Drop an inch cube o f bread, from soft pa rt o f loa f into the fat . I f it is golden
brown in one minute the fa t is a t the right tempe ra ture fo r fr ying a ny bat ter o r dough.
2. If an inch cube o f bread becomes golden brown in forty seconds, the fa t is then
of the right temperatu re for fr ying a ny cooked mi xture.

@a/ul1'l et (Jo1Agl'u1.uls
2 cups si fte d flour J,{ teaspoon cinnamon
2 level teaspoons Calumet Baking J,{ cup suga r
Powder I ta blespoon melted shortening
J1 level teaspoon sa lt I egg
J,{ teaspo n nutmeg J,{ cup mil k
Sift flou r t hree t imes with baking powder, salt and spices. Combine suga r, beaten
egg, melted shortcning and d ry ingredi ents a lte rnately wit h t he mille Turn on a well
floured boa rd and roll J,{ inch thi ck. Cut wi t h doughnut cutte r a nd fr y in deep ho t
fa t unt il a golden brown.

011eat ~" oc(uei1es

2 cups cold chopped meat 4 ta blespoons flour
J,{ level teaspoon salt J tablespoons shortening
;.i teaspoon pepper I cup m ilk
F ew drops onion juice
M a ke a white sauce of t he shortening, flour a nd mil k. Cook unt il t hick. Add season~
ing and meat . When cold fo rm into croquettes and fr y in deep fa t until brown.

Icup sifted flour 2 tablespoons suga r

Ile vel teaspoon Ca lumet Ba king I egg
Powder J,{ cup milk
J1 level teaspoon salt
Sift dry ingredients. Add beaten egg, milk and bea t until smooth. Fry unt il a golden
brown in hot deep fat.

THl=- SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF A1"l Y OTH ER BRA D

21
Qf}!zct{e~(lJ (~13est bylCst "lC.;a! Q!zOLV
~ ~, ~ ~

Make pla in fr it te r batte r. T ake large cook ing apples, peel, co re and quarter. Cook a
few minutes in a medium syrup. Remove from sy rup a nd d ip each quarter in fritte r
ba tte r. Fry to light brown in deep fa t.

I ~ cups si fted flou r "2. tablespoons suga r

I y. level teaspoons Ca lumet Baking y. cup mil k
P owde r "2. eggs. beaten sepa rate ly
J4 level teaspoon salt
Si ft flour, baking powder, 'salt a nd suga r three times, then add m ilk and well-beaten
eggs. Dip frui t into ba t ter a nd d rop in kettle of deep hot fat. like ot her fritters.

@ont g ;Ue1-s
"2.
"2.
cups com
level teaspoons Ca lumet Baking
"2. beaten eggs
.ra tea poon peppe r
!
P owder y. cup mil k
I y. cups sifted flour I ta blespoon mel ted shortening
y. level teaspoon salt I tablespoon suga r
S ift dry ingredients thoroughl y, add beat en eggs, mil k, shorten ing and corn. Beat
well and d rop from t ip of spoon into hot fat . F r y unt il light brown.

I cup s ifted flour y. level teaspoon salt

"2. level teaspoons Ca lume t Bak ing y. cup mil k
Powde r I cup cooked rice
"2. tablespoons suga r I egg

Sift dry ingredients three times. Beat egg, add mil k , rice a nd combine with the
dry ingredien ts. Drop from tip of spoon in hot fa t and fr y until light brown.

I cup sugar y. level teaspoon gra ted nutmeg

"2. egg yolks, well beaten 4 level teaspoons Ca lumet Baking
"2. egg whites, beaten stiff P owder
4 cups si ft ed flour I cup mil k
Crea m suga r a nd egg yolks, a nd add egg whites. Sift together thoroughly flour, nut-
meg, baking powder and salt, a nd a dd a lte rna te ly with milk to fi rst mi xture. Place on
floured boa rd, ro ll thin a nd cut in pieces three inches long by t wo inches wide ; make
four one-i nch gas hes a t equa l inte rva ls. Take up by running finge r in and out of gashes,
lowe r into dee p hot fa t and fry. T a ke up on a skewe r, drain on brown pape r a nd roll in
powdered sugar, if desired.

THE WORLD'S GREATEST BAKI NG POWDE R

22

1
I
 ~
Calumet
lJouyflnllts
~
 cfl?es
PASTRY
P ASTRY is divided into two classes. First, Puff Paste-&cond, Pla in P aste. Puff
Paste, which to many seems difficult to prepare, is seldom attempted b y anyone except
profeS3ionals. One who has never handled a rolling pin, however, is less liable to fail
under the guidance of a good teacher, than a n old cook who uses too much force in
rolling the dough. A cold room, cold ingredi ents, rapid work and light touch are necessary.

To assure successful pas~ry for pies:

I. Use cold water, cold utensils and have the kitchen cool.
2. Work quickly, mix very little, as kneading toughens.
3. Flour the board as little as possible.
4. Do not turn past ry and ro ll on both sides.
5. Have oven very hot (400°-450° F.) for baking pastry.
6. To prevent lowe r crust from absorbing the juice-sprinkle with flou r, suga r or corn
flakes.
7. Shortening: Vegetable shortening, la rd or butter substitute can be used.
Pie crust is often made without baking powder, but it requires much skill a nd practice
as well as more shortening to make it tender and flaky . When a plainer and more eco-
nomica l crust is desired , the use of a little baking powder wi ll produce the results re-
quired. If pastry flour is used the results will be found more sa tisfactory.

3 cups sifted flour y. level teaspoon Ca lumet Baking

1 level teaspoon salt Powde r
Water I cup shorte ning
Sift dry ingredients, cut in sho rtening, add just enough co ld water to hold the in-
gredients together. Bake in a hot oven (400° F .).

2 eggs ~ level teaspoon salt

3 tablespoons sugar I y. cups milk
F ew gratings nutmeg
Beat eggs slightl y, add sugar, beat we ll and then add salt and milk. Line plate with
plain paste. Strain in mixture, and sprinkle with few gratings of nutmeg. Bake in a
quick oven at first to cook bottom crust . Decrease the heat , as egg and milk in combina-
tion need to be cooked at a low temperature (250°-350° F.) until a s ilver knife comes
out clean.

EVERY INGREDIENT USED OFFICIALLY APPROVED BY U. S. FOOD AUTHORIT IES

25
 y. cup suga r 3 tablespoons orange juice
2,cups seeded ra is ins tablespoons lemon juice
2,
1 y. cups boiling water 1 tablespoon grated lemon rind
y. levcl teaspoon salt 2, tablespoons cornsta rch
1 tablespoon grated orange rind y. cup walnut meats
Cook raisins in boiling water five minutes; pou r into suga r and cornstarch which have
been mi xed together. Cook until thick. R emove from fire, add other ingredients and bake
between two crusts.

~ cup sugar 1~
cups hot water
y. level teaspoon salt egg yolks
2,
3 tablespoons cornstarch Grated rind of one lemon
2, tablespoons flour Juice of one lemon
2, tablespoons butter
M ix dry ingredients and add to hot water, cook until thick. Add beaten egg yolks
and cook a few minutes longe r. R emove from fire, a dd lemon juice a nd turn into baked
crust; cove r with meringue and brown at a low temperature (3 00° F.).

2, eggs }1 teaspoon allspice

y. cup suga r }1 teaspoon cloves
1 cup stewed pumpkin 1 y. cups milk
}1 teaspoon ginger
Beat eggs, add suga r, pumpkin a nd spices. Mix thoroughly a nd thcn add milk.
Bake in a pie crust.

3 cgg whites }1 level teaspoon Ca lumet Baking

6 tablespoons sugar Powder
}1 teaspoon flavoring
Bcat egg whi tes until flu ffy, add dry ingredients gradually and beat until stiff. Spread
ovc r pie a nd bake in a slow oven (3 00° F.) until brown.

grape O11er;ng'llte cf}J;e

4 cups purple grapes 2, tablespoons flour
2, who le eggs 1 teaspoon lemon juice
~ cup sugar Speck salt
Cook the grapes a few minutes. Press through a coarse sieve to remove seeds. Separate
t he eggs and to the yolks add the sugar, Rour and salt. Mix well , and pour into a pan
lined with a crust. Bake in a moderate oven (350°F). When done cover with a mcringue
made from the 2, egg whites and brown slowly in a cool oven.

THE SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF ANY OTHER BRAND

26
 @ooking cfuggesfioll£s
Salt- To keep salt so it can be easily shaken from the cruet, mi x I teaspoon o f corn-
s~arch with each cup of salt .
Ovens--In all houses the oven should be well sc rubbed out a fte r cooking, with hot
soda water and soap. Any ha rd subst ance which is caked on to bak ing sheets should
be scraped off with an old knife. It is rea lly very simple to ha ve the oven sc rubbed
out while it is still hot, after baking a joint, etc., and many disagreea ble smells a re
avoided by this practice. For this purpose a long-handled brush is useful. With it the
back wall of an oven ca n easily be reached and the dange r of burnt hands avoided.
Flour-Flour belongs in a bin or barre l raised a few inches from the floo r. While whea t
flour may be obta ined in qua ntit y, corn meal or graham flour should only be purcha cd
in sma ll quantities a nd kept in tin or glass.
M eat- T ough meat may be made tender by pounding, slow cooking or placi ng it a fcw
minutes in vinegar water.
Milk-Be fore heating milk rinse out the saucepan with a little hot water (never boil
milk); it will prevent the milk sticking to the bottom of the pan.
Roast Lamb- Add seve ral qua rters of apples, when roasting la mb. Gi ves a delicious
flavor.
Fowl-When roasting fowl, place breast side down in roaster, so the juices wi ll penc-
tratc the breast which is usually dr y.
Cake Pans-Do not grease pans, but cut white or wrapping pape r to fit pa n. When
ca kc is done paper comes off ver y easil y, and cake does not st ick.
M eringue-Add suga r to unbeaten egg white then the baking powder. Whcn made
in this way the egg whites appear more like whipped cream.

O{;{chen Qfelps
T eapots that a re made of metal, if unused for some time, will often give a musty flavor
to the tea when next used . This may be prevented by placing a lump of suga r in the
teapot before putting it a wa y.
The water in which cabbage has been cooked should not be poured down the sink or
if this must be done the sink should be rinsed with wate r containing powdered charcoal
or a little chloride of lime.
All kitchen supplies should be kept in glass jars, the different sizes each to them c\ ve .
H ave covered crockery dishes for use in the ice box and see that they a re sca lded when
washed .
Use these ja rs whenever practical in the ice box, especially to keep fish, oysters, lettuce
or parsley, a nd, in fact , an y food with a st rong odor or any food which may become
impregnated with the odo r of other foods.
To Remove Odors/rom fce Box, Cupboard or Pantry, elc. -Fill a dish with boiling water,
place in ice box, a nd drop in a piece of charcoal. A lump of charcoal left in a closed
bottle or jar will keep it from becoming musty .
Boiling liquids, jellies or fruits ma y be turned into glass without breaking the vessel if
you press the bowl o f a spoon on the bottom while filling.
Cereals- Cerea ls should be emptied in their proper receptacles of tin or glass a nd
closely covered to prevent insects getting in. Coffee should go immediately into a n air-
tight ca niste r in order to keep its aroma. Olive oil should be put into a cool, dark place;
a nd salt, baking powder, soap a nd cheese in dry places.

THE SALE OF CALUMET IS 2~ TIMES AS MUCH AS THAT OF ANY OTHER BRAND

27