z GENERAft, FOODS ~rnm®~ID ~~~~mA

Volume I •• No.3 Mailed free on request •• •Address: G eral Foods, Battle Creek, Michigan MARCH, 1935 When Is a Cupf"l Not a Cupful? Mrs. Barlon calls old-lime measuring equip­ menl a chief cause of home baking difficulties

tt V se standard l~vel measurements," urges cooJv.

ing expert, tt • • • that's more than half the battle!"

«LOK AT THESE TWO cups!" Frances Lee Barton exclaimed, holding up _ a teacup in one hand and a thick stoneware coffee cup in the other. "Maybe you think I'm exaggerating-but it's a fact. You could find plenty of homes in this country with just such a little teacup in the flour sack and just such a coffee cup in the sugar jar. Theyboth differ from a standard cup by about half a cup. And yet there- are housewives who would consider them both perfectly all right for measuring a cupful!" The famous cooking expert of the General Foods "Kitchen Party" pro­ gram set down the cups and gathered up a handful of spoons. "Aren't these interesting? Teaspoons all of them-but they range from this slen­ der pointed little fellow from Grand­ ABOVE -"Mean to tell me this little enamel cup holds a cupful?" mother's setofsilver to thatgreat round AT RIGHT-Martha Mears takes her Warren Hull asks. "Indeed it doesn·t. Warren!" Mrs. Barton re­ blunt-nosed one from the ten-cent store. first lesson in standard levei measure­ plied. '1t holds only a little over % of a cup. That teacup you ments. "There are three thinqs wronq have. Martha. really holds only % of a cup. And Jimmy Wilkin­ Two level teaspoons of baking powder with your 'cup' of flour. Martha:' Mrs. son. you have a coffee cup that really holds 1% cups! Just com­ in the big one would be equal to four, Barton says. "The flour wasn't sifted pare them with my standard measuriJ;1q cup! Hold them up so once before measurinq: the cup holds that everybody can see how much difference there really is!" measured by the small one! And when lf4 of a cup too much even when level; you think that lots of women heap the and you've heaped it up besides!" Mrs. Barton shows how to level off a baking powder up in the spoon besides­ standard cup evenly with her spatula. to them, too, "Here at General Foods we often and remember what too much baking when they tried bake a dozen cakes to see whether a powder can do to ruin a cake-it isn't you unless you use the same identical _a new recipe! quarter of a cup of butter or a third of any wonder they have 'bad luck', is it?" amounts of each ingredient! j "Have you ever realized that cake is a cup gets the nicest results in a recipe. Mrs. Barton took a metal standard "You know," Mrs. Barton went on, !really a very complex chemical com­ But if people use a china cup and 'guess measuring cup from the table, one side sitting down beside her little exhibit pound-with perhaps eight or a dozen that's about a third' -it may be a quar­ marked in quarters, the other in thirds. of old-fashioned inaccurate measuring ingredients? Did you ever think of that ter cup after all! And they lose all the In her other hand she dangled a set utensils, "when I see my husband mix rwe're really chemists when we bake! benefit of our careful testing. of round-bowled measuring spoons held up cement and sand to do a little odd job fnd we're working with such tiny "And when they forget to sift the together by a ring - tablespoon, tea­ in the cellar or garden, he reminds me quantities. Why, the whole batter for a flour once before measuring, or use an spoon, half and quarter teaspoons. of the way old-time cooks used to go ~ake doesn't usually measure more than outsize cup, or heap it high, they get "I do believe," she said, "that ifevery­ about their baking. He uses an old a quart! The smaller the job, the more l>0 far away from our recipe that the body would measure on the level in dented tin bucket, and he fills it any ~ccurate we must be. A boilermaker result is just sad - instead of perfect standard cups and spoons like these ­ old way, and he puts in extra cement doesn't worry about hairbreadth differ­ as we all want it to be. Why even one and you can buy them anywhere nowa­ or sand after the mixture's made if he ences as a watchmaker does, you know. level standard measuring cup of un­ days - half the baking failures in the thinks he needs it. ~ell, we don't have to be quite as par­ sifted flour, when sifted, will often world would be avoided! You just can't "Well, the old-fashioned cooks baked ticular as a jeweler, perhaps. This measure as much as one cup and a half." make another person's recipe work for just that way-with wonderful results standard half-pint cup and these stand­ Out of her desk Mrs. Barton took a -sometimes. Butwoe to any­ ard measuring spoons are exact enough (Continued on Page 2) body else who tried to fol­ for our purposes-but we should fill low their recipes without ~hem and level them off with the same their experience! And woe eagle-eyed carefulness he uses. An Idea for Fridays! • ERE'S a smart idea one of our H hsteners gave me...1'1l pass it on to you! She tells me that on Fri­ days she invites some of her friends to luncheon-and then they tune in on our"Kitchen Party." I'mterribly flattered! How does the idea strike you? Ifyou live in the Far West you can join our party before having ABOVE-Why is this cakehumped andcracked? luncheon! Then, too, some of our Look at the utensils. Too much flour. packed into an oversize cup-and too little liquid. measured listeners who belong to clubs have by quess in a small cup. The butter. too. is hap. written me that they have included hazardly measured in an ordinary tablespoon: our broadcast as part of their regu­ the bakinq powder in an ordinary teaspoon lar club program. has not been levelled off with a straiqht edqe. We'd love to think that you liked our program so well that you shared it with your friends. Besides, we get a great thrill from the thought that no matter how many little "Kitchen Parties" are given from coast to coast-we'll be able to ride through the air and be at every single one of them. Talk about the Arabian Nights! ABOVE - What helped Blake this cake so perfect? A combination of these standard Cordially yours, measurinq utensils. level measureD1ents, IDld qood fnqredients. AT LEFT - What made this cake fall? Too much suqlJr. too much shortenfnq. too much leaveninq! '-' F Cup. tablespoon, and teaspoon are /ill oversize - and heaped up into the barqain.· Andthe flour is inaccurately measure4 in a teacup much smaller than a standard cup. _:-- ---1 Have ,),ou seen the NEW Calumet Can? OPENS AS EASILY AS A MAYONNAISE JAR

OT content with being as successful spoon. No temptation-now-to make a Nand reliable a baking powder as rough-and-ready leveling against the you can buy, Calumet now comes to you rounded side of the can. That never in a new, beautifully lithographed can­ gets the spoo,nful perfectly level-and the most convenient can ever invented it's so important to measure baking for a baking powder! powder exactly! Many a baking failure You know how many kitchen knives can be traced to a little too much bak­ have been bent and how often tempers ing powder. And because of Calumet's have been lost in opening baking pow­ efficient Double-Action, you use less der cans! Moisture must be kept away than ofmany bakingpowders, you know. from baking powder-so tops were The new cans of Calumet are on the fitted just as tight as they could be. grocers' shelves now and enthusiastic Fine for the baking powder-but hard letters are coming in from women on the hurried cook! everywhere-even from men! Here are But now Calumet has devised a lock­ two that will interest you: top that fits snugly, yet comes off with one twist of the wrist-plus a cardboard "I am taking this time in writing you to inner seal that protects the baking comment on your changing the type of can powder completely. . you are using for Calumet Baking Pow­ And that isn't all-for the cardboard der. I think it is the greatest thing you could have done. I seal has a double use. By cutting it "I have been married fifteen years. My across on the dotted line and leaving wife has been using Calumet all the time part of the cardboard circle in place, and I have always had to open all of the you have a straight edge that can be cans for her and some times I had to bend used for leveling off your measuring it to get the cap off... So you see I just had to write you and let you know that I am proud of the new can and cer­ "It's no trick at all to tainly think you should be compli­ take the top off a new mented for the change." Calumet can now!" -Nashville, Tenn. The Dish of the Month Mrs. Barton says. I)IE MARCH "Just give it a twist "I wish to take this opportunity to and off it comes. No SALMON PLATTER more bent knives­ express my thought on the new type "Kitchen Parly" Programs It comes along every year-the miracle of no more cutiingers!" can for Calumet Baking Powder March l-:-Fritters for Ash Wednesday which is on the market for sale. I approaching spring and the problem of refer to the red and white can of planning Lenten meals. This month we are March 8-Souffies for Meatless Meals eight ounces with the Indian head suggesting a Lenten platter-delicately March 15-"They Praised My Angel insignia on the side...The paper par­ crusted Salmon Patties around a hill of Food" 'See how easy it is tition underneath the lid to level off greens, the whole garnished with sliced March 22-Your Turn to Have the Club 10 level off your measuring spoon your spoon is a big factor to a house­ beets and pickle fans, which are made Mm'ch 29-When You'reAsked to Bring against the cut edge wife when using this can. In baking, . from small, sweet gherkins, split in half the Cake 01 Ihis inner seal! convenience is well appreciated. lengthwise, then cut into very thin paral­ Here is a constant "I have been a user of your pro ­ lel sections almost the length of the pickle ,eminder 01 the im· - the sections spread 'out carefully like portance 01 accurate uct for about eight years." On Our Kitchen Shelf measuring." -Roxborough, Pa. a fan. In the recipe'for Salmon Patties canned Bride's Book - That's what they have salmon may be used; you use the salmon been calling our own General Foods Cook Book-which in its own quiet way has be­ marvelous cakes now with standard liquid, also, which is full of flavor and the When is a cupful not a cupful? sunshine Vitamin D. And that new touch come a best seller. The fourth edition is level measurements from our recipes! -of Minute Tapioca, used as a binder­ just out. It tells you things you won't find (Continued /rom Page 1) ., Ah, this letter is a joy! A woma~ gives you tender, shapely patties, and ex­ in other cook books-how many people a pile of letters and skipped through the almost 55 who had never baked in he tends the fish so that you get a dozen pat­ pound of potatoes will serve, and how to pages with here a smile and there a life. Had to give up her maid because ties from 2 cups of salmon. act when confronted by an artichoke or a sigh. "Such stories my listeners tell me of the depression. When she made her crowd of unexpected visitors. And itbrings SALMON PATTlES about their adventures with measur­ first biscuits her husband asked her i~ you 600 recipes and 95 menus! The Gen­ ing!" she said. "Here's a woman who she were starting a stone quarry! Sh~ 2 cups Haired salmon eral Foods Cook-Booki-s orr sale-.for $1 at 34 cup salmon liquid and water book and department stores. Or you can says she always used to think that ac­ happened to hear our program, began 2 chicken-flavored bouillon cubes, jf desired send a dollar in stamps, money order or 4 lablespoons Minule Tapioca curate measuring just meant being to use standard level measurements, use check to Frances Lee Barton, General careful not to use 3 cups when the re­ '/4 teaspoon salt good ingredients, and watch her baking Dash of pepper Foods, Battle Creek, Mich., and your copy cipe calls for 2! Another one writes temperatures, and now she bakes such ¥2 teaspoon minced onion will come to you by mail. that she had always thought she was wonderful cakes, she gets orders all the Sifted bread or cracker crumbs being accurate because she used a time from her friends. Makes herself 1 egg, bealen wilh standard cup and spoons, though she a nice bit of pocket money! 3 tablespoons milk and dash of salt often heaped them high 'depending on "So many letters speak of the 'peace Drain liquid from salmon and add water 'IMPORTANTI IJltr how much happened to be dipped up' ! of mind' that comes from using stand­ to make %, cup; place in top of double Because 01 many requests. in this issue of the "A bride tells me in this next letter ard level measurements in reliable boiler, add bouillon cubes, and bring to a Broadcaster.the lood suggestions and menus. on pages 3 and 4. as well as the recipe about following her mother's favorite tested recipes. Instead of waiting, as boil over direct heat. Combine Minute bulletins. have been arranged lor filing. cake recipe which went like this: Cream one woman says, 'until a cake was out Tapioca, salt,pepper, and onion; add grad­ Hy culling along the extreme right.hand a piece of butter with some sugar, then of the oven before knowing whether it ually to liquid and bring to a brisk boil, side of page 4 and then through the center. stirring constantly. Place immediately Irom side to side. as marked. you will have add two or three eggs, some spice or was worth frosting,' these listeneri'l over rapidly boiling water and cook 5 min­ two sheets which. when lolded. will give you eight pages for your binder. chocolate, baking powder, and enough I have discovered the real joy of baking utes, stirring occasionally. Add salmon In the lower section you will have four milk and flour to make the batter stiff confidence-the certainty, even before and mix thoroughly. Chill-mixture thick­ bulletins. Be sure to laid them so that Bulle­ enough. The daughter says, 'One time you'\'e assembled your utensils, that ens as it cools. Shape into patties. Roll in tins 9 and 12 are outside pages. In the upper I'd get a light fine-grained cake, an­ you're going to make something that crumbs, dip in egg mixture, then roll section there will be a Iilth bulletin (there are live broadcasts in March) along with "Let other day a heavy solid one, and then will be a thing of beauty and a joy­ again in crumbs. Fry in skillet in a small Me Suggest." "Deep-Iat Frying." and "Level I'd have a dry one puffed away up in well, not forever, but until it's gone amount of hot fat, turning patties to Measurements:' Fold so that Bulletin 13 and the center.' Poor girl! But she's making and you can happily make another!" brown both sides. Drain. Makes 12 patties. "Let Me Suggest" are outside pages. Each '['una or other cooked fish may be sub­ section can be punched and filed in your binder as a unit. stituted for salmon in this recipe. Lisfen fo Frances Lee Barfon Every Friday ••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• FRANCES LEE BARTON, General Foods, Battle Creek, Mich. • LocalTime I Local Time Local Time o Please place my name on your regular mailing list to receive, free, future • CITY P.M. Station CITY P.M. Station CITY P.M. Station • Baltimore 2:30 WFBR issues of the General Foods Broadcaster containing Frances Lee Barton's • Hot Springs ...••..1 :30 KTHS Portland,Ore..a.m.,l1 :30 KGW Recipe Bulletins. • Boston 2:30 WEEI HGuston ...... ••.1 :30 KPRC Providence 2 :30 WJAR • Buffalo 2:30 WBEN Kansas City 1 :30 WDAF Salt Lake City 12 :30 KDYL o Please send me the Binder for Mrs. Barton's Bulletins. too, for which I • Chicago ..•...... 1 :30 WMAQ • LosAngeles..a.m•• 11 :30 KFI San Antonio 1 :30 WOAI enclose ten cents. • Cincinnati 2:30 WSAI Milwaukee .....•..l :30 WTMJ SanFrancisco.a.m.,ll :30 KPO Cleveland ...... •..2:30 WTAM Minn.-St. Paul ....1 :30 KSTP Schenectady 2 :30 WGY NAM.cEL--- - I)enver 12 :30 KOA New york ...... •.2:30 WEAF Seattle a.m., 11 :30 KOMO Des Moines 1 :30 WHO Oklahoma City 1 :30 WKY Shreveport .••.....l :30 KTBS ADDRESS _ Detroit 2 :30 WWJ Omaha 1 :30 WOW Spokane a.m., 11 :30 KHQ Duluth-Superior l :30 WEBC Philadelphia ....•..2 :30 KYW St. Louis 1 :30 KSD CITY STATE _ WBAP Pittsburgh 2 :30 WCAE Tulsa I :30 KVOO Fort Worth-Dallas..l :30{ WFAA Portland, Me•...... 2:30 WCSH Washington 2 :30 WRC Give this coupon to a friend if you have written previouslyfor a Broadcaster Hartford 2 :30 WTIC Worcester 2:30 WTAG •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• * * LEVEL MEASUREMENTS DEEP-FAT FRYING

N THE eve of Ash Wednesday-it's time for the gay Mardi Gras in measuring cup, pack tightly, and level off FLOUR-Flour tends to pack on stand­ O New Orleans. The charm of this carnival persists from year to year, wg, so always sift it once before measur­ with top or fraction mark of cup as though the city is slowly changing. This is the time when many remember lhe Lng. Then lift sifted flour lightly with called for. lId negro women with their gay bandanas and bowls on their heads, who usen 'poon or scoop Into standard measuring Or measure by waterdisplacement meth­ to go about the streets of the old French Quarter early in the mornlDg call­ cup; level off with spatula or straight od. For example, to measure Vz cup short­ tOg out that they had fritters to sell-"Belle Cala! Cala tou' chaud. Verry, edge of knife. elling, Jill standard measuring cup I/Z full verry hot!" They were golden-crusted, feathery fritters-the inside cooked For fraction of a cup, fill cup lightly of water; add shortelling till water reaches lust nght-the outside crisp and delicately sugared. until slightly above desired fraction mark; top; then drain off all water. The shorten­ And the secret is all in the frying. Here is how it's done. Whether you use cut surface of flour gently toward line ing in the cup measures Vz cup. This meth­ a gumbo pot of iron and a bucket of charcoal, as the Calas women did, or an with edge of teaspoon. od may be used for any fraction of a cup. aluminum kettle and an electric stove-the principles of deep-fat frying For 1,4 cup flour it is easier to measure With print butter, 1 pound equals 2 remain the same. its equivalent-4 level tablespoons. cups; V4 pound equals I/Z cup, and prints rna;, be divided to give desired measure. DIRECTIONS FOR DEEP·FAT FRYING BAKING POWDER-Calumet Bak- For deep-fat frying you will need the fol­ monly used for deep-fat frying; butter ing Powder is used in all General Foods SUGAR-To measure granulated sugar, lowing equipment: a straight-sided, flat­ is not satisfactory. Fill kettle about Y3 full bottomed kettle, preferably of iron or cast of fat, and heat carefully to required tem­ recipes which require baking powder. All fill standard measuring cup or spoon, .t1umlllum; a frying basket which fits in­ perature. Watch thermometer closely, or baking powders cannot be used in the then level off with spatula or straight "tie the kettle, or if you haven't one, a test fat with cube of bread, and when right temperature is reached, lower the same amount with equal success. Tbe edge of knife. If sugar is lumpy, sift be­ large stramer, skimmer, or wire egg whisk: and a shallow pan lined with food gently into the hot fat. usual Calumet proportion is only 1 level fore measuring. ')rown paper or paper toweling. Do not fry too much at once, for the teaspoon to 1 cup of sifted flour. Use the In measunng brown sugar, pack It \ thermometer made especially for temperature of the fat will be lowered when the food goes into it, and if it cools exact amount of Calumet called for in the firmly into the cup-so firmly that it holds leep-fat frying is a great convenience and the surest way to success. Choose one off too much; the food may be greased­ recipe-even though you have been using its shape when turned out. vlth a metal dip on the back, which can soaked and require longer cooking. As more of some other baking powder. 'le hooked over side of kettle. The bulb foods cook, they rise to the surface of the ,...--~­ ,f the thermometer should be about half­ fat:. Turn them at once and several times Di p standard measuring ..... L1QUIDS- Set measur­ .vay below surface of fat. more during frying, so they will be spoon wto can, fill heap­ ingcuponlevel surface and If you do not have a thermometer, how­ evenly browned and keep their shape. This is especially desirable with un­ wg full, then level off ever. the temperature can be tested by fill brimming full, or ex­ droPPlllg an inch cube of bread into the cooked mixtures. ightly agawst cardboard actly to desired fraction hot fat. If bread becomes golden brown in Frying time depends upon the kind of food, temperature of the fat, and size of .leveler III new Calumet mark. Empty cup com­ !O seconds, the temperature is right for frylllg cooked mixtures; for uncooked the pieces of food. Follow the chart below can or with spatula or pletely. In measuring by mixtures, the bread should brown in 60 dosely. Lift cooked food from fat, hold tralght edge of knife. tablespoons, etc., fill spoon ;econds. Adjust heat to keep fat at cor­ over kettle for a moment to drain, and Other dry ingredients, rect temperature. then transfer to paper-lined pan to ab­ brimming full. l.ard and vegetable fats are most com- sorb the clinging fat. ~uch as salt, soda, spiCes, Pour sticky liquids from dC., ,Ire measured like container, or dip out with Time·table for Deep.fat Frying 0 baking powder. another spoon. If measur­ Cooked mixtures (croquettes, fish balls, etc.) )90 F. I minute, or until ing spoon is dipped into delicately browned Uncooked mixtures (doughnuts. fntters, etc.) 360 0 to 385 ° F. 1 to 5 minutes SHORTENING - To container, too much of the' P.lways set the cup on a Fish . QOO F. "\ to 6 minutes measure solid shortening, liquid will cling to under 0 0 level table when meas­ Meat. .>60 to 400 F. '5 to 8 minutes press firmly into standard uring liquids. ,ide of spoon. 0 Potatoes. French fried '90 F. '5 minutes, or until hrowned and te:nder

------~------

Frances Lee Barton's Recipes Frances Lee Barton's Recipes

GENERAL FOODS Bulletin No. 10 MARCH,1935 GENERAL FOODS Bulletin No. 11 MARCH,1935

CHEESE SOUFFLE SWANS DOWN ANGEL FOOD tablespoons Minute Tapioca I cup grated American cheese (K 10 10 egg whites) teaspoon salt , egg yolks, beaten until thick J ~up SIfted Swans Down Cake Flour 1 teaspoon cream of tartar I cup milk ,lod lemon-colored I cup egg whites 1 \4 (ups sifted granulated sugar ; egg whites, stiffly beaten l/4 teaspoon salt % teaspoon vaniJla Combine Minute TapIoca, salt, and milk in top of double boiler. Place over 1/, teaspoon almond extract rapIdly boIling water, bring to scalding point (allow 3 to 5 minutes), and cool Sift flour once, measure, and sift four more times. Beat egg whites and salt 5 minutes, stirring frequently. Add cheese and stir until melted. Cool slightly With flat wire whisk. When foamy, add cream of tartar and continue beating whIle beating eggs. Add egg yolks and mix well. Fold in egg whites. Turn until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar lOto greased baking dish. Place in pan of hot water and bake in moderate LarefuIly, 2 tablespoons at a time, until all is used. Fold in flavoring. Then oven (350° F.) 50 minutes,' or until souffle is firm. Serves 6. )lft small amount of flour over mIxture and fold in carefully; continue until ~ote: 0 Souffle may be baked in greased ramekins in moderate oven (350 F.) III IS used. Turn IDto ungreased angel food pan and bake in slow oven at 30 mlDutes. least I hour. Begin at 275° F. and after 30 minutes increase heat slightly 1 Tomato and Cheese Souffle: Substitute cup tomato soup, of consistency (,2,) J F.) and bake 30 mmutes longer. Remove from oven and invert pan to serve, for milk in above recipe. hour, or untIl cold. Thrifty Souffle: Omit cheese in above recipe; substitute 1 cup of any left­ over soup, of consistency to serve, for milk; reduce salt to Y2 or % teaspoon POINTS ON MAKING and add 1 cup well-seasoned chopped vegetables or meat. 1. Lse Swans Down Cake Flour. Experts, 5. Add sugar, about 2 tablespoons at a <.hamplOns, and millions of cake makers time, with a folding, down-up-over mo­ J~e It for all fine baking because of the tion - folding just enough to blend it VEGETABLE SOUFFLE •'xrra protection it gives. Its delicate glu­ with the egg whites. 'en, superlative fineness, and snowy white­ It.blespoon mlllced onion 1 teaspoon salt 6. Add flavoring before the flour. It will 1ess Me Important factors in making per­ then be thoroughly blended without the tablespoon finely cut 1/8 teaspoon pepper ,ect :lllgel food. ~ reen pepper 1/ cup finely cut celery extra folding that would he necessary if 2 It were added last. tablespoons butter l cup milk !. ')1ft the Swans Down f'lur tllnes after neasunng to mcorporate as much air as 1(2 cu p cooked peas \ egg yolks, beaten until thick 7. Sift a little flour over surface of mix­ pOSSible. Handle flour lightly. V2 cup cooked diced carrots ,llld lemon-colored 'ure and fold in gently but thoroughly; tablespoons Minute Tapioca egg whites, stiffly beaten ,. Use eggs at leasr :; days old and remove and continue until all flour is added. them from refrigerator several hours be­ Undermixing makes uneven grain; over­ Cook oOlon and green pepper in butter until tender but not browned; add fore using. They beat up lighter and more mixing makes the cake heavy, undersized, peas and carrots. Combine Minute Tapioca, salt, pepper, celery, and milk in easily when dt room temperature, and give close-grained, and tough. top of double boiler. Place over rapidly boiling water, bring to scalding point wcreased fineness of grain and delicacy of 8. Spread batter evenly in ungreased pan. texture to angel food cakes. Cut spatula through batter to remove any (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Add vege­ large air bubbles and to draw batter into /. ~eat egg whites unlll they are just stiff unfilled spaces. tables. Cool slightly while beating eggs. Add egg yolks and mix well. Fold 'nough to hold up in peaks-they should in egg whites. Turn into greased baking dish. Place in pan of hot water, and ouk moist and glossy. More air can be 9. After baking, invert cake and let it bake in moderate oven (3500 F.) 50 to 60 minutes, or until souffle is firm. <'nclosed in egg whites if beaten with a hang in pan 1 hour, or until cold. The /lat wIre whisk instead of a rotary egg delicate cell walls of angel food shrink Serve with crisp bacon, if desired. Serves 6. ':>eater. Underbeaten whites make cake slightly if cake is removed while still Minute Tapioca has the power to absorb moisture and hold ingredients 'leavy, compact, and undersized because warm, and volume will be lessened. How­ not enough air has been incorporated. ever, if cake is left in pdn too long, cake together. It strengthens the delicate cell walls which enclose the air in Overbeaten whites make dry cake of poor may stick or crust roll uff in balls, leaving omelets and souffles, and so helps to keep them high and handsome. volume because of loss of air and moisture. sides marred and unattractive. ttl measurements are level til measurements are level Frances Lee Barton's Recipes LET ME SUGGEST~ubYfffdlJ~£ ~ o . GENERAL FOODS Bulletin No. 13 MARCH,1935 St. Patrick's Day falls on Sun­ Open-faced sandwiches give day this year, so plan your fam­ color and originality to your ily dinner with a green color tea table. To make them, cut MOCHA CREOLE SPICE CAKE scheme: Start with cream of Y3 -inch slices of bread into (2 eggs) spinach soup, then roast lamb fancy shapes. Butter them, 2Y2 cups sifted Swans Down J.,4 teaspoon cloves with mint jelly, parsley pota­ Jpread thinly with a zestful Cake Flour % cup butter or other shortening toes and green peas. A Lime sandwich spread, and decorate 2Y2 teaspoons Calumet Baking Powder 1 cup sugar Jell-O fruit dessert and frosted daintily with appropriate gar­ Y4 teaspoon salt 2 eggs, unbeaten white cup cakes a-wearing the green­ nishes, such as tiny slices of tomato, bits 1 ·teaspoon cinnamon Y3 cup molasses Y2 teaspoon mace % cup milk shamrocks made from little green candies of jelly, sliced olives, chopped nuts, and -complete the menu. candied cherry. Serve on tray, garnished Sift flour once, measure, add baking powder, salt, and spices, and sift together with parsley or water cress. three times. Cream butter thoroughly, add sugar gradually, and cream to­ • Rub your griddle with a salt bag and gether until light and fluffy. Add eggs, one at a time, beating thoroughly When you entertain the club, try some avoid a smoke-filled kitchen. To make the after each. Then add molasses and blend. Add flour, alternately with milk, a of these menu combinations which use bag, tie about J.,4 cup salt in several thick­ small amount at a time, beating after each addition until smooth. Bake in recipes from Bulletins Nos. 10, 12, and 13. nesses of cheesecloth. You can use one a 11/ two greased 9-inch layer pans in moderate oven (375° F.) 25 to 30 minutes, long time, and a well-tempered griddle Z or until done. Spread Mocha Creole Frosting between layers and on top and LUNCHEON needs no other greasing. J sides of cake; sprinkle nuts on sides. Double recipe to make three lO-inch Cheese Souffle with Broiled Bacon Ul Cream the butter for sandwiches with a layers. This cake may also be baked in greased pan, 12Y2x7%x2 inches, in Green Vegetable Salad Hot Biscuits I: moderate oven (375° F.) 30 to 35 minutes. Plum Jelly little hot milk until it is smooth and easy I- Macaroon Velvet to spread. The butter will go farther and Z Mocha Creole Frosting: Cream 1;3 cup butter well, add 1 ~up sifted con­ Small Cakes Salted Nuts it's easier to add food coloring, if you o fectioners' sugar gradually, blending after each addition. Add Y2 teaspoon Maxwell House Coffee wish, or seasonings such as chopped C vanilla, J.,4 teaspoon salt, and 1 square Baker's Unsweetened Chocolate, parsley, mustard, onion, or lemon juice. .J AFTERNOON REFRESHMENTS o melted, and mix well. Add 3 cups confectioners' sugar alternately with about Hot Mayonnaise Puffs are very smart to IL 1;3 cup strong coffee until frosting is of right consistency to spread. Beat Jellied Ginger Grape Salad serve as appetizers or withJell-O salads. after each addition until smooth. Cream Cheese and Nut Bread Sandwiches Just fold a stiffly beaten egg white into a Hot Mayonnaise Puffs cup of mayonnaise"; pile on crackers, and r POINTS ON MAKING Maxwell House Coffee Mints toast under the broiler until they are deli­ 1. EVENING SNACK cately browned and puffed. Give this spice cake a smoother, silkier 4. Drop the first unbeaten whole egg right texture, and a marvelous delicacy and into the creamed butter and sugar; then Toasted Chicken Salad Sandwiches Look on your package of Swans Down lightness by using Swans Down Cake beat vigorously to enclose as much air as Olives Currant Jelly Cake Flour to find out how to get the Flour. All flours contain a substance called possible. Repeat with second egg. gluten. The gluten in Swans Down Cake Mocha Creole Spice Cake Sanka Coffee Swans Down Cake Set. (Shown below.) 5. Add molasses to fluffy butter-sugar­ It includes' standard measuring cup and Flour is far more tender than that of or­ egg mixture and blend thoroughly. dinary flour. It responds perfectly to the • spoons, a spatula,' rubber batter scraper, action of "quick" cake leavens and forms 6. Alternate additions of flour mixture wooden mixing paddle, cake tester, square a tender cake structure. and milk, beginning with flour so mix­ Slip a long metal skewer through the cake pan, special slotted angel food pan, ture will not curdle. Beat each time until holes of your doughnuts to remove them and a copy of the new "Cake Secrets." 2. Sift spices with flour, baking powder, batter is smooth. easily from the hot fat. And to sugar and salt. When added in this way, spices doughnuts. quickly and evenly, shake are well blended and distributed evenly 7. Bake in layers or sheet pan as directed through the cake, and better flavor results. in recipe. After cake is taken from oven, them with the sugar in a paper bag. place immediately on a cake rack and allow 3. Cream shortening by mashing and • to remain in pans for about 5 minutes. Jell-O is the perfect ingredient for the beating with a spoon until it has the tex­ Then loosen cakes from sides of pans and busy hostess. With its new double-rich o ture of very thick cream. Then add sugar turn onto rack. Remove paper fror(! bot­ flavor and lovely colors it fits perfectly gradually, .creaming after each addition tom of cake (if one was used) and turn into any occasion. Jell-O salads and des­ until mixture is blended and very light. cake right side up to finish cooling. serts can be prepared hours ahead of time. All 1Juasuremenfs are level

______~ L ------

CUT ALONG DOTTED LINES ------Frances Lee Barton's Recipes Frances Lee Barton's Recipes o GENERAL FOODS Bulletin No. 12 MARCH,1935 GENERAL FOODS Bulletin No.9. MARCH. 1935

CHOCOLATE FRITTERS JELLIED GINGER GRAPE SALAD 1 cup sifted flour egg, well beaten package Strawberry 1 cup warm grape juice 1 teaspoon Calumet Baking Powder square Baker's Unsweetened or Lemon Jell-O 1 cup ginger ale % teaspoon salt Chocolate, melted 4 tablespoons sugar J.,4 teaspoon vanilla Dissolve Jell-O in warm grape juice. Cool and add ginger ale. Turn into Y2 cup milk individual molds. Chill until firm. Unmold on crisp lettuce. Garnish with Sift flour once, measure, add baking powder and salt, and sift together three Lemon Cream Mayonnaise. Serves 4. times. Combine sugar and egg. Add chocolate and vanilla and blend. Add flour, alternately with milk, a small amount at a time, beating after each Lemon Cream Mayonnaise: Fold Y3 cup mayonnaise, 2% tablespoons addition until smooth. Drop from teaspoon into deep fat (385° F.), dipping confectioners' sugar, dash of salt, and 1% tablespoons lemon juice into % spoon each time into hot fat before dipping into batter. Turn fritters fre­ cup cream, whipped. Makes 1 cup mayonnaise. y quently during frying. Cook 3 to 5 minutes, or until done. Drain on unglazed III paper. Serve with Luscious Orange Sauce. Makes 2 dozen small fritters. Z MACAROON VELVET j Luscious Orange Sauce: Combine Y2 cup sugar, 3 tablespoons Swans Down !!l Cake Flour, and a dash of salt in top of double boiler. Add % cup water and 1 package Cherry Jell.O % cup heavy cream I: 1 egg yolk, slightly beaten, and cook 10 minutes over rapidly boiling water, 1 pint warm water % teaspoon vanilla I- stirring constantly. Remove from boiling water; add 1 tablespoon butter, J.,4 teaspoon salt 6 macaroons, crushed Z Y2 cup orange juice, 2 tablespoons lemon juice, % teaspoon grated orange 4 tablespoons sugar Y2 cup broken almonds, toasted o rind, teaspoon grated lemon rind. Serve hot or cold. Makes cups sauce. C lf4 1Yz .J Dissolve Jell-O in warm water. Add salt and sugar. Chill until cold and o syrupy.. Fold in cream, whipped only until thick and shiny, but not stiff. Add IL SHRIMP FRITTERS vanilla. Fold in macaroons and nuts. Chill until slightly thickened. Turn 1 cup sifted flour 1 egg, well beaten into mold. Chill until firm. Unmold. Serves 6. 1 teaspoon Calumet Baking Powder Y2 cup milk J.,4 teaspoon salt Y

Please help in the preservation of old time radio by supporting legitimate organizations who strive to preserve and restore the programs and related information.