Occident Flour is approved by the Bureau of Foods, Sanitation and Flealth— a research organisation maintained by Good Housekeeping Magazine.

Occident Flour conforms to all National, State and Municipal Food Laws

RUSSELL-MILLER MILLING CO. General Offices, Minneapolis, Minn. Eastern Headquarters, Buffalo, N. Y.

© 1936 R. M. M. CO. A BRIEF STORY OF OCCIDENT

In 1901 two small mills, built some years before, were oper- ating in Valley City and Jamestown, N. D. They were in the heart of the hard wheat district of the northwest, the section con- ceded by all experts to produce some of the finest wheat grown anywhere in the world. Growth of Capacity From this small beginning, with a daily capacity of 225 barrels, the Russell-Miller Milling Co. now owns thirteen flour mills with a combined capacity of over 16,000 barrels of flour and 600 tons of feed. Storage of 17,000,000 Bushels In order to provide an ample reserve storage of wheat to keep the quality of Occident Flour constantly uniform, the Russell- Miller Milling Co. has one hundred and forty elevators situated at advantageous points throughout selected wheat sections of North Dakota and Eastern Montana, three huge terminal ele- vators which have facilities for storing 12,000,000 bushels. Com- bining this immense terminal elevator capacity with the 4,000,000 bushel capacity of the country elevators and the elevators attached to country mills (capacity, 1,000,000 bushels), the com- pany has equipment for storage of 17,000,000 bushels. The Occident mills operate on one standard of uniformity. Every bushel of wheat is put through special equipment that not only washes each kernel-—but actually scours it as well.

Thirteen mills maintain uniform excellence of quality 1 OU can stretch your food dollar by making the bread plate Ypopular in your home. There are two ways to do it. First, by placing on your bread plate the kind of bread your family wants to eat, and secondly, by changing the variety of your bread frequently. Your bread will gain in popularity when you bake with Occi- dent Flour. You will find that your family eats two slices of Occident bread where but one slice was eaten before. That means your family eats less of more expensive foods. Your food dollar goes farther. On the opposite page the principal steps in bread baking are shown. It looks easy—and it is easy, when you use Occident Flour. You are sure that each baking will be uniformly successful. 2 FOLLOW THIS EASY METHOD

Collect and arrange utensils. 2 Sift flour before measuring. Saves time and energy. Measure accurately. Beat sponge thoroughly.

Zy Knead dough until elastic and ^ Temperature of dough affects does not stick to board. quality of bread, first rising-— dough doubles in bulk (2x/z hrs).

^ Second rising. When imprint of fo Stretching dough before forming finger remains, dough is light. the loaf.

7 forming a loaf. No more flour g Baking — standard loaves 45-50 is added. minutes. Large loaves 1 hour, hot oven 15 minutes, reduce heat. YEAST BREADS

mmSSBMSM(Straight Dough Method)

I cups Occident Flour Quantity: 4 loaves, Temperature: 400°F. (sifted), cups milk. 4V2"X8V2". Time: 45 minutes. [4 cups water, cake compressed yeast:* Dissolve yeast and sugar in J4 cup lukewarm water 1/2 tablespoons sugar. (80-82 °F.). Sift flour before and after measuring. Y2 tablespoons salt. Scald milk, add water and salt and cool until luke- Yu tablespoons warm. To this add dissolved yeast and sugar. Add shortening. one-half the flour and beat thoroughly. Add melted shortening. Add remainder of flour gradually and F dry yeast is used, beat thoroughly after each addition. Turn onto repare dough at lightly floured board and knead until smooth and ight, letting it rise elastic. Place in bowl, cover and allow to rise in warm place, 80-85 °F. until double in bulk, about ntil morning, other- x ise following recipe 2 /i hours. Punch down. Let stand 30 minutes. s given. One cake of Shape into loaves that will half fill the pans. Place ry yeast per quart of in greased bread pans and allow to rise until dough quid is sufficient, as fills pans well, about 1 hour. Bake in moderate oven. rule. Remove from pans and allow to cool before storing.

WHITE BREAD (Sponge Method)

Jse ingredients given Dissolve yeast and sugar in Ti cup lukewarm water above, but follow 80 to 85 °F. Sift flour before and after measuring. method outlined ' at Scald milk, add water and cool until lukewarm. To right using either com- this add dissolved yeast and sugar. Add one-half the pressed or dry yeast. flour. Beat this sponge thoroughly. Cover and allow to rise in moderately warm place, 70 to 75 °F. over- night, or at 80 to 85 °F. until light, about 2}^ hours. When sponge is light, add salt and melted shorten- ing. Add remainder of flour gradually, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth and elastic. Place in bowl, cover and allow to rise in a warm place, 80 to 85 °F. until double in bulk, about 2 hours. Punch down and let stand 30 minutes. Shape into loaves that will half fill the pans. Place in greased bread pans and allow to rise until dough fills pans well, about one hour. Bake in a moderate oven. Remove from pans and allow to cool before storing. SWEET ROLL DOUGH

8 cups Occident Flour Dissolve yeast and sugar in cup lukewarm water (sifted). (80-82°F.). Sift flour before and after measuring. I cup milk. Scald milk. Add remainder of water and salt and 1 J/s cups water. cool until lukewarm. To this add dissolved yeast 2 or 3 cakes compressed and sugar and slightly beaten eggs. Add one-half yeast. the flour and beat thoroughly. Add melted shorten- % cup sugar. ing. Add remainder of flour gradually and beat 4 teaspoons salt. thoroughly after each addition. Turn onto lightly 2 eggs. floured board and knead until smooth and elastic. 1/4 cup shortening. Place in bowl, cover and allow to rise in warm place (80-85 °F.) until double in bulk, about hours. Punch down. Let stand 30 minutes. Dough may be made fnto any of the following rolls. INDIVIDUAL ROLLS Made from Sweet Roll Dough (Basic Recipe) Quantity: 4 to 5 dozen. Temperature: 400°F. Time: 10 to 15 mins. Individual rolls may be made more uniform and may be handled easily if pieces of dough are first shaped into small balls, about 1 Yi inches in diam- eter, and allowed to rest on the board from 3 to 5 minutes before shaping. Form into desired shape. Place far apart on greased baking sheet or in individual muffin pans. Let rise, in warm place (80-85° F.) until very light, 45 minutes to 1 hour. Bake in moderate oven. Remove from pans, place on cooling rack and allow to cool well before storing. These individual rolls may be served plain or as sweet breakfast or luncheon rolls by spreading tops of rolls with powdered sugar icing and sprinkling ground nut meats or chopped fruit on top.

(Made with Stveet Roll Dough>

Shape balls of dough about % of an inch in diameter. Place three of these balls together in greased muffin pans. FORGET-ME-NOT ROLLS (Made with Sweet Roll Dough) Shape balls of dough about V2 inch in diameter. Place 5 of these balls together in greased muffin pans. CINNAMON ROLLS (Made with Sweet Roll Dough) Roll dough into a rectangular sheet 8x12" and about thick. Spread with 2 tablespoons melted butter and J4 cup brown or granulated sugar mixed with 1 teaspoon cinnamon. Shape like jelly roll. Cut in % inch slices and place cut side down in greased muffin pans. PECAN BUTTERSCOTCH ROLLS (Made with Sweet Roll Dough)

Prepare in same manner as Cinnamon Rolls, using brown sugar and Y\ cup pecan meats in the filling. Put 1 teaspoon melted butter, 1 tablespoon brown sugar and 5 or 6 pecan meats in bottom of each greased muffin pan. Place rolls on top of this. SWEDISH or DATE NUT TEA RING (Made with Sweet Roll Dough)

Prepare sweet roll dough in same manner as for Cinnamon Rolls, using % cup dates, chopped, and cup nut meats, broken, in the filling. Shape into long roll. Cut one slice from each end of roll. Place long roll in greased pan, form- ing into a ring by joining the two cut ends together. Using the scissors, cut Yl inch slices almost through the roll and around the entire ring. These slices may be turned toward the edge of the pan to make a more fan-shaped tea ring. Let rise in a warm place (80-85°F.) until very light—45 minutes to 1 hour and bake in a moderate oven 400 °F. about 30 minutes. Remove from pan and cool before storing. Top of tea ring may be spread with powdered sugar icing and sprinkled with nut meats before serving.

ICE BOX or REFRIGERATOR ROLLS

(May be kept in refrigerator 4-7 days. Small amount of dough may be used at one time and remainder kept for later use).

Basic Recipe Quantity: 4 dozen. Temperature: 400°F. 71/2 cups Occident Flour Time: 15-20 minutes. (sifted). Dissolve yeast in 34 cup lukewarm water (80-82 °F.) 1/2 teaspoon soda. Sift flour, soda and baking powder together. Mix 1/2 teaspoon baking together 2 cups lukewarm water, the dissolved powder. yeast, sugar, salt and egg beaten slightly. Add one- 21/2 cups water. half the flour and beat thoroughly. Add melted 1 cake compressed yeast. shortening. Add remainder of flour gradually and 1/2 cup sugar. beat thoroughly after each addition. Turn onto 1 tablespoon salt. floured board and knead until smooth and elastic. I egg. Place in bowl, cover and allow to stand in ice box i/2 cup shortening. or refrigerator until ready for use. A small amount of dough may be taken from the bowl and shaped into any type of individual rolls. Let rolls rise in greased muffin pans at 80-82 °F., 334 to 4 hours and bake in moderate oven.

To Shape Rolls:

(See Cloverleaf Rolls and Forget-Me-Not Rolls given under variations of Individual Rolls made from Sweet Roll Dough—basic recipe). PARKERHOUSE ROLLS

cups Occident Flour Quantity: 2 l/o dozen Temperature: 400° (sifted). large. Time: 15 minutes. 11/3 cups milk. 1 cake compressed yeast. Scald milk and cool until lukewarm (80-82 °F 3 tablespoons sugar. Dissolve yeast and sugar in ^ cup of the war 1 teaspoon salt. milk. Sift flour before and after measuring. Cor 3 tablespoons shortening. bine dissolved yeast and sugar, salt and remaind of milk. Add the flour and beat thoroughly. Ac melted shortening. Add remainder of flour gradual and beat thoroughly after each addition. Turn onl lightly floured board and knead until smooth ar elastic. Place in bowl, cover and allow to rise warm place, 80-85°F. until double in bulk, aboi 1 }/biscuit cutter. Crease through cente Spread thin layer of soft butter on one-half of ro! Fold one-half well over the other half. Place aboi Yi inch apart on greased baking sheets. Allow 1 rise until very light, about 45 minutes, and bal in moderate oven.

3 l/z cups Occident Flour Quantity: 2 cakes, Temperature: 400°F. (sifted). 9" square. Time: 30 minutes. J/2 teaspoon nutmeg. 1/4 cup water. Dissolve yeast and 2 tablespoons sugar in *4 cup 1 cup milk. lukewarm water (80-82°F.). Sift flour before and after 1 i/2 cakes compressed measuring. Scald milk and cool until lukewarm. yeast. To this add dissolved yeast and sugar. Add one- % cup sugar. half the flour and beat thoroughly. Cover, and allow 1 teaspoon salt. sponge to rise in a warm place (80-85°F.) until full 1 egg. of bubbles, about 45 minutes. Add remainder of cup shortening. sugar, salt, slightly beaten egg, nutmeg, raisins, and */2 cup raisins. melted shortening. Add remainder of flour gradually Topping and beat thoroughly after each addition. Let stand 10 minutes. Turn onto lightly floured board and 11/2 tablespoons butler. knead until smooth and elastic. Place in bowl, cover 2 tablespoons granulated and let rise until double in size, about IV2 hours. sugar. Roll V2 inch thick to fit greased cake pan. Let rise 1 tablespoon brown sugar until light—about 45 minutes. Spread with soft 1/2 teaspoon cinnamon, butter. Sprinkle with sugar and cinnamon, if used. if desired. Bake in moderate oven. Remove from pans and allow to cool before storing. ORANGE BREAD

4 cups Occident Flour Quantity: 2 loaves, Temperature: 400° F. (sifted). 4y "x8V ". Time: 35 minutes. 1/4 cup water. 2 2 1 cake compressed yeast. Dissolve yeast and sugar in 34 cup lukewarm water 4 tablespoons sugar. (80-82°F.). Sift flour before and after measuring. 1 cup orange juice. Heat orange juice, add grated orange rind and salt 1 tablespoon grated and cool until lukewarm. To this add dissolved orange rind. yeast and sugar, and slightly beaten egg. Add one- 1V2 teaspoons salt. half the flour and beat thoroughly. Add melted 1 egg. shortening. Add remainder of flour gradually and 2 tablespoons shortening. beat thoroughly after each addition. Turn onto lightly floured board and knead until smooth and elastic. Place in bowl, cover and allow to rise in warm place, 80 to 85 °F. until double in bulk, about 134 hours. Punch down. Let stand 15 minutes. Shape into loaves that will half fill the pans. Place in greased bread pans and allow to rise until dough fills pans well, about 1 hour. Bake in a moderate oven. Remove from pans and allow to cool before storing. BOHEMIAN KOLACHES

6 cups Occident Flour Quantity: 3 dozen Temperature: 400°F. (sifted). 2 cups milk. medium. Time: 15 minutes. 34 eup water. 1 cake compressed yeast. Scald milk and cool until lukewarm (80-82 °F.) 2 tablespoons sugar. Dissolve yeast and sugar in the 34 cup lukewarm 2 teaspoons salt. water. Sift flour before and after measuring. Com- I egg- bine dissolved yeast and sugar, salt, milk and 3 tablespoons shortening. slightly beaten egg. Add one-half the flour and beat thoroughly. Add melted shortening. Add remainder of flour gradually and beat thoroughly after each addition. Turn onto lightly floured board and knead until smooth and elastic. Place in bowl, cover and allow to rise in a warm place, 80-85 °F. until double in bulk, about 234 hours. Punch down, let rise 45 minutes. Shape into rolls, rolling the dough to 34 inch thickness. Cut into 3 inch squares. Put 2 teaspoons fruit filling in center of each. Bring the Fruit Filling four corners of the dough together, covering the filling. Seal well. Place 2 inches apart on well 1 cup dried prunes. greased baking sheet. Allow to rise until very light, 1 cup water. about 1 hour, and bake in a moderate oven. Before 1/2 cup sugar. serving, dust with powdered sugar. 34 C"P walnut, meats, broken. 1/2 teaspoon cinnamon. (Dried peaches, apricots, Cook prunes and water together slowly until prunes dales or raisins may be are tender. Remove pits from prunes and mash. Add used in place of prunes.) sugar and let cool. Add cinnamon and walnut meats. UICK bread recipes given on the following pages provide Q variety for your meals. These baked products can be pre- pared in a jiffy—and they just make the meal.

Even though quick breads can be made in a short time, you will still want them to stay fresh as long as possible. You will be surprised at the lasting freshness of your quick breads when you use Occident Flour.

The reason for this is the fact that Occident Flour contains an ample quantity of high quality gluten. Gluten is the substance in flour that seals in oven-fresh flavor and retains moisture. The higher the gluten quality (and the more gluten a flour contains) the longer such moisture and flavor will be retained.

This means you need not bake as often with Occident Flour, thus saving on fuel costs and time of preparation. 9 QUICK BREADS

I 1/2 cups Occident Flour Quantity: dozen Temperature: 400°F. (sifted). large. Time: 25 minutes. 3 teaspoons baking powder. 2 tablespoons sugar. Sift flour, baking powder, sugar and salt together. % teaspoon salt. Beat egg, add milk, and mix lightly into dry in- 1 cup milk, gredients. Add melted shortening. Fill greased egg- muffin pans half full and bake in moderate oven. tablespoons shortening. CRANBERRY MUFFINS cups Occident Flour Quantity: 134 dozen Temperature: 400°F. (sifted). medium. Time: 25 minutes. teaspoons baking powder. Sift flour, baking powder and salt together. Cream X teaspoon salt. shortening, add sugar gradually, add unbeaten egg f2 cup shortening. and beat well. Add dry ingredients and milk al- '3 cup sugar. ternately. Fold in cranberries cut in half. Fill egg- greased muffin pans half full and bake in moderate % cup milk, cup cranberries. BLUEBERRY MUFFINS cups Occident Flour Quantity: 134 dozen Temperature: 375°F. (sifted). medium. Time: 30 minutes. teaspoons baking powder. Sift flour, baking powder, sugar and salt together. \ cup sugar. Add blueberries. Beat egg. Add milk and combine '2 teaspoon salt, mixtures lightly. Add melted shortening. Fill cup milk, greased muffin pans half full and bake in moderate eggs. oven. % cup shortening, cup blueberries (fresh or unsweetened canned berries, well drained). BAKING POWDER BISCUITS (Basic Recipe for Biscuit Dough) ~ cups Occident Flour Quantity: 134 dozen Temperature: 450°F. (sifted). medium. Time: 12-15 minutes. 4 teaspoons baking powder. Sift flour, baking powder and salt together. Cut 1 teaspoon salt. shortening into dry ingredients, using pastry blender cup shortening. or two knives. Add milk, mixing lightly. Turn onto % cup milk. lightly floured board. Pat or roll to 34 inch thick- ness. Cut with floured biscuit cutter. Place on baking sheet and bake in hot oven. ORANGE FILLED ROLLS

2 cups Occident Flour Quantity: 1 dozen Temperature: 425°F. (sifted). rolls. Time: 20 minutes. 4 teaspoons baking powder. Sift flour, baking powder, salt and sugar together. 1 teaspoon salt. Cut shortening into dry ingredients, using pastry 1 teaspoon sugar. blender or two knives. Add orange rind and milk, 34 cup shortening. mixing lightly. Turn onto lightly floured board. 1 teaspoon grated Pat or roll to Yi inch thickness. Spread orange orange rind. filling evenly over dough to within % inch of edge. % cup milk. Cut into % inch strips with knife. Roll each strip loosely. Place cut side down into greased muffin pans and bake in hot oven. Orange Filling 2 tablespoons Occident Melt butter, add flour and mix well. Add orange Flour. juice and rind and cook until mixture leaves sides 134 tablespoons butter. of pan, stirring constantly. Remove from heat, add 1 teaspoon grated sugar, and mix until sugar is dissolved. Cool before orange rind. spreading on dough. 34 cup orange juice. 34 cup sugar. GINGERBREAD

234 cups Occident Flour Quantity: 1 loaf, Temperature: 375°F. (sifted). 9V2"x9W. Time: 35 minutes. 1 teaspoon soda. 1 tablespoon ginger. Sift flour, salt, soda and ginger together. Cream 34 teaspoon salt. butter, add sugar gradually. Cream well. Add eggs. 34 cup butter. Beat well. Mix together molasses and boiling water 1 cup sugar. and add alternately with sifted dry ingredients. 2 eggs. Pour into greased pan and bake in moderate oven. 34 cup molasses. 1 cup boiling water. NUT BREAD

2 cups Occident Flour Quantity: 1 loaf, Temperature: 375°F. (sifted). 4y2"x8V2". Time: 45 minutes. 3 teaspoons baking powder. Sift flour, baking powder, salt and sugar together. % teaspoon salt. Add nut meats. Beat egg, mix with milk and add 34 cup sugar. to dry ingredients, mixing lightly. Pour into bread 1 cup walnut meats, pan lined with waxed paper. Let stand 20 minutes. cut fine. Bake in moderate oven. 1 egg. I cup milk. NEW CHARM FOR EVERYDAY MEALS

F YOU are looking for something in the way of a dessert that will "go over big" with your family, try a cake made I with Occident Flour. Only the most carefully selected wheat is used in milling Occident. This kind of wheat means finer flavor ... of paramount importance in cake baking. If you have the mistaken idea that the extra gluten strength of Occident Flour might interfere with a light, fluffy texture for your cakes, you have a pleasant surprise coming when you bake your first cake from Occident. Just sift Occident a few more times —and it will give you a light fluffy cake that will delight both the eye and the palate. You will find a rich and substantial quality in the Occident- baked cake . . . along with a lasting freshness that eliminates necessity for frequent baking. CAKE-QUICKLY AND EASILY MADE

Beat egg yolks until thick. Have 2 Add sifted sugar. Beat thorough- all ingredients cold. ly. Add grated lemon rind mixed with lemon juice.

Sift flour before measuring. Sift ^ Beat egg whites and salt. When flour and baking powder to- frothy add cream of tartar. Beat gether six times. until very light.

Fold one-half of the beaten egg ^ Add sifted dry ingredients slow- whites into first mixture. ly. Fold in lightly.

Fold in remainder of beaten egg g Bake 1 hour at 3 00-32 5 degrees, whites. Put in ungreased tube Remove from pan when cool, pan. CAKES AND ICINGS BUTTER CAKE (Basic Recipe)

2% cups Occident Flour Quantity: 1 loaf 9" sq.9 or 2 9-inch layers. (sifted). Temperature: loaf: 350°F.; layers: 375°F. 3 teaspoons baking Time: loaf: 40 minutes; layers: 25 minutes. powder. 1/2 cup butler. Sift flour and baking powder together three times. I % cups sugar. Cream butter, add sugar gradually, and cream well. */2 teaspoon salt. Add beaten egg yolks, salt and vanilla. Beat well. 1 cup milk. Fold flour and baking powder into mixture alter- 3 eggs. nately with milk. Fold in egg whites, beaten stiff 1 */2 teaspoons vanilla but not too dry. Pour into layer or loaf pans, extract. lined with waxed paper and bake in moderate oven. teaspoon lemon or al- mond extract may be used with 1 teaspoon vanilla.) DEVILS FOOD 1 % cups Occident Flour Quantity: 1 9-inch loaf or 2 8l/2-inch layers. (sifted). Temperature: loaf: 350°F.; layers: 350° F. 1J/2 teaspoons baking powder. Time: loaf: 40 minutes; layers: 25 minutes. i/2 teaspoon soda. Sift flour, baking powder, soda and salt together. i/2 teaspoon salt. Melt chocolate. Put sugar, cream, eggs and vanilla 2 squares unsweetened into mixing bowl. Beat with rotary egg beater until chocolate. sugar is dissolved. Add melted chocolate. Add 1 cup sugar. sifted dry ingredients, folding in slowly. Pour into 1 cup thick sour cream. loaf or layer pans lined with waxed paper and bake 2 eggs. in a moderate oven. 1 teaspoon vanilla. QUICK CAKE with BROILED ICING

11/2 cups Occident Flour Quantity: 1 loaf9 Temperature: 350°F. (sifted). 9"x9". Time: 30 minutes. 2^2 teaspoons baking powder. Sift flour, baking powder and salt together. Cream ' teaspoon salt. butter. Add sugar gradually. Add unbeaten egg and 1/3 cup butter. vanilla. Beat well. Add sifted dry ingredients al- 1 cup sugar. ternately with milk. Pour into loaf pan lined with I egg. waxed paper and bake in moderate oven. When 1 teaspoon vanilla. slightly cooled, spread with icing and broil. % cup milk. Broiled Icing 3 tablespoons melted Mix butter, brown sugar and cream together well. butter. Add shredded cocoanut and spread over top of cake 5 tablespoons brown while cake is still warm. Place low in oven 275°F. sugar. and broil until bubbles appear on surface, about 2 tablespoons cream. 15 minutes. Yz cup shredded cocoanut. SPONGE CAKE

% cup Occident Flour Quantity: 1 large Temperature: 325°F. (sifted). 9" cake. Time: 1 hour. 1/2 teaspoon Imking powder. Sift flour and baking powder together six times. 6 eggs. Beat egg yolks until very light and add the sugar gradually. Add lemon rind and juice. Beat egg yk teaspoon salt. 1/2 teaspoon cream of whites until foamy, add salt and cream of tartar tartar. and beat until stiff but not too dry. Fold part of I cup sugar. beaten egg whites into first mixture. Fold sifted 1 tablespoon lemon juice. flour and baking powder in gradually. Fold remain- ing egg whites in carefully. Pour into ungreased 1/2 teaspoon grated lemon tube pan. Bake in slow oven. Invert pan. Let stand rind. until cool. ANGEL FOOD CAKE fi cup Occident Flour Quantity: 1 large 9-inch cake. (sifted). Temperature: 275°F. for 30 minutes, then 12 egg whites or 11/2 cups. 1 % cups granulated sugar. 325°F. for 30 minutes. teaspoon salt. Sift flour eight times. Use egg whip and large bowl 1 teaspoon cream of tartar. or platter. Beat egg whites until foamy, add salt 1 teaspoon vanilla or and cream of tartar and beat until stiff but not almond extract. too dry. Add sugar slowly, folding in carefully with egg whip. Add flavoring. Fold in sifted flour gradu- ally and carefully. Bake in ungreased tube pan in slow oven. Invert pan and allow to stand until cool. BUTTER SUGAR ICING cup butter. Cream butter. Add sugar and cream and mix well. 1J/2 cups powdered sugar. Add vanilla. This may be kept in refrigerator and 1 % tablespoons cream. used as desired for cakes or steamed puddings. Use 1 teaspoon vanilla. plain or mix with whipped cream. CHOCOLATE ICING 1 egg. I cup granulated sugar. Beat egg until thick. Add butter, milk and sugar. 1 tablespoon butter. Heat well in double boiler. Add melted chocolate. % cup milk. Cook until thick, stirring constantly. Add vanilla. 2 squares unsweetened chocolate. % teaspoon vanilla. SEVEN MINUTE ICING

1 cup granulated sugar. Mix all ingredients together in top part of double i/2 teaspoon cream of boiler. Have boiling water in lower part. Beat with tartar. rotary egg beater continuously for 7 minutes. 1/i teaspoon salt. Remove from heat. Spread on cake. 3 tablespoons water. 2 egg whites, unbeaten. 1 teaspoon vanilla. SOUR CREAM COOKIES 4 cups Occident Flour Quantity: 6 dozen Temperature: 400° F. (sifted). medium. Time: 10 to 12 minutes. 1 teaspoon soda. 1 teaspoon baking Sift flour, soda and baking powder together, (jream powder. shortening, add sugar, salt and unbeaten eggs. 1 cup shortening. Beat well. Add sour cream and dry ingredients 1 % cups sugar, alternately. Add vanilla. Chill. Roll thin. Cut with teaspoon salt. floured cookie cutter and place on greased cookie 1 cup thick sour cream. sheet. Sprinkle with sugar. Roll lightly. Bake in 2 eggs. moderate oven. Remove from cookie sheet at once. 1 teaspoon vanilla. GINGER SNAPS 3^2 cups Occident Flour Quantity: 5 dozen Temperature: 375°F. (sifted). medium. Time: 10 to 15 minutes. 1 teaspoon soda. 1 cup shortening. Sift flour, soda, salt and ginger together. Add brown 1 cup brown sugar. sugar. Heat molasses and water to boiling point. % teaspoon salt. Add shortening. Add dry ingredients. Mix lightly. 1 cup molasses. Chill. Roll thin, cut with floured cookie cutter and % cup cold water. place on greased cookie sheet. Bake in moderate 1 teaspoon ginger. oven. Remove from cookie sheet at once. CHOCOLATE DROP COOKIES

1 % cups Occident Flour Quantity: dozen Temperature: 375°f (sifted). medium. Time: 12 minutes. */2 teaspoon soda. y^ teaspoon salt. J Sift flour, soda and salt together. Add nut meats /2 cup butler. Melt chocolate. Cream butter. Add sugar, unbeatei I cup brown sugar. egg and vanilla. Add melted chocolate. Add drj 1 egg. ingredients and nut meats alternately with milk 2 squares unsweetened Drop by teaspoonfuls 2 inches apart on greasec chocolate. CU s cookie sheet. Bake in moderate oven. When cool V2 P °ur milk. frost with chocolate icing. 1 teaspoon vanilla. y2 cup walnut meals, broken. SUGAR COOKIES

2y% cups Occident Flour Quantity: 4 dozen Temperature: 400°F (sifted). medium. Time: 10 minutes. 4 teaspoons baking powder. Sift flour and baking powder together. Creair ]/2 cup butter. butter, add sugar, salt, vanilla and unbeaten eggs 1 cup sugar. Beat well. Add sifted dry ingredients and milh 2 eggs. alternately. Chill. Roll thin. Cut with floured cookie cutter and place on greased cookie sheet. Sprinkle y2 teaspoon salt. 2/2 cup milk. with sugar. Roll lightly. Bake in moderate oven 1 teaspoon vanilla or Rembve from cookie sheet at once. lemon extract. FRUIT FILLED COOKIES

3 cups Occident Flour Quantity: 8 dozen Temperature: 375°F. (sifted). 1 teaspoon baking small. Time: 12 minutes. powder. Sift flour, baking powder, soda and cinnamon y2 teaspoon soda. together. Cream shortening, add sugar, salt and 2 teaspoons cinnamon. unbeaten eggs. Beat well. Fold dry ingredients 1 cup shortening. lightly into mixture. Chill. Roll to inch thick- 2 cups brown sugar, ness. Spread with fruit filling. Shape like jelly roll. y^ teaspoon salt. Roll in waxed paper. Keep in refrigerator until 2 eggs. firm. Cut into thin slices. Place cut side down on greased cookie sheet. Bake in moderate oven. Re- move from cookie sheet at once. Fruit Filling % cup sugar. Mix in order given. Cook until thick. Chill before 1/3 cup hot water. spreading on dough. 1 tablespoon lemon juice. y2 cup Jigs, dales or raisins (chopped). DATE NUT ROCKS 3 cups Occident Flour Quantity: 4 dozen Temperature: 375°F. (sifted). medium. Time: 15 minutes. 2 teaspoons baking powder. Sift flour, baking powder, soda and salt together. 1 teaspoon soda. Cream shortening, add sugar and unbeaten eggs. teaspoon salt. Beat well. Mix nuts and dates with dry ingredients. 1 cup shortening. Fold lightly into creamed mixture. Drop by tea- 1 y2 cups brown sugar. spoonfuls 2 inches apart on greased cookie sheet. 3 eggs. Bake in moderate oven. y2 cup walnut meats, broken. cup dates, chopped. CRISPY CARAMEL COOKIES 3 cups Occident Flour Quantity: 6 dozen Temperature: 375°F. (sifted). 1 teaspoon soda. medium. Time: 12 minutes. 1 teaspoon cream of tartar. Sift flour, soda, cream of tartar and ginger to- 1 teaspoon ginger. gether. Cream shortening. Add sugar, salt, lemon 1 cup shortening. extract and unbeaten eggs. Beat well. Add sifted 2 cups brown sugar. dry ingredients, mixing lightly. Chill 15 minutes. Shape into long rolls 1 inch in diameter. Cut into y2 teaspoon salt. 2 eggs. 34 inch pieces. Place cut side down on cookie sheet. 1 teaspoon lemon extract. Flatten with hand. Mark square or diamond shaped design on top, using fork or pastry blender dipped in flour. Bake in moderate oven. Remove from cookie sheet at once. DATE SPONGE SQUARES

134 cups Occident Flour Quantity: ll/ dozen Temperature: 350°F. (sifted). 2 1 teaspoon baking (bake in 9"xl2" pan). Time: 20 minutes. powder. 1 teaspoon soda. Sift flour, baking powder, soda and salt together. 34 teaspoon salt. Cream butter, add sugar and egg. Mix thoroughly. 2 tablespoons butler. Add vanilla. Pour boiling water over dates. Mix nut I cup sugar. meats with sifted dry ingredients and fold in al- I egg. ternately with water and dates. Pour into greased 1 teaspoon vanilla. pan and bake in moderate oven. Cut in squares 1 cup boiling water. and glaze with icing. 2 cups dates, chopped. 1 cup walnut meats, broken. Icing 3 tablespoons boiling Mix water, powdered sugar and extract together water. until smooth. Spread at once on warm date squares. 2 cups powdered sugar. 1 teaspoon lemon extract. HERE is hardly any dessert more popular with the male members of the family than good, old-fashioned pie. Good Tpie "caps" the meal! But be careful about your pie crust! Light, flaky crust for your pie insures full appreciation for the filling. A heavy crust spoils the pie and the entire meal.

Occident Flour bakes into an especially fine pie crust. The high quality gluten contained in Occident gives the dough strength—an aid in making those intricate crust patterns you ofttimes want. The same gluten strength enables you to make a thinner, more appetizing crust because the dough holds together better. From the good old "standby" pie, to the fanciest pastry, Occident gives you better baking results . . . insured every time. 19 PIE BAKING IN A NUTSHELL

Sift flour before measuring. Sift 2 Use cold shortening. Cut into dry ingredients together. dry ingredients lightly with pas- try blender.

^ Add ice cold water, mixing light- 4 Place half of paste on floured ly to stiff dough. board. Roll to thin, round sheet.

^ Line pie pan with paste. Trim ^ Fill with fruit or other filling. edges. Add sugar, flour, cinnamon or nutmeg—as required. Dot with butter.

y Moisten edge of bottom crust. g Bake in hot oven for 1 5 minutes. Place top crust. Trim. Press Reduce heat for 3 0 minutes. edges together tightly. PASTRIES

PLAIN PASTRY 11/2 cups Occident Flour Quantity: 2 9-inch Temperature: 450° 1 (sifted). single shells. Time: 10-15 minutes. SA teaspoon salt. */2 cup shortening. Sift flour and salt together. Cut in cold shortenin 4-6 tablespoons cold with knives or pastry blender. Leave mixture coars< water. Add cold water slowly. Mix lightly until doug sticks together. Chill. Roll out paste for one crus on lightly floured board. Roll with light quic strokes from center toward outer edge, keeping th shape round. Roll to 34 inch thick. Place loosel in pie pan. Cut off edge % inch from rim of par turn under and flute edge with fingers or fork. 1 single shell is to be made, prick bottom and side thoroughly with fork. Single shell may be bake on bottom of pie pan. HOT WATER PIE CRUST */2 cup shortening. Quantity: 2 9-inch Temperature: 450°i 2 A cup boiling water. single shells. Time: 10.15 minutes. 1Y2 cups Occident Flour (sifted). Sift flour, salt and baking powder together. Poi 1/2 teaspoon salt. boiling water over shortening and beat with foi % teaspoon baking until creamy. Let stand to cool slightly. Add sift< powder. dry ingredients. Mix lightly with fork until mixtui clings together. Roll and shape, using same methc as that given for plain pastry. In making either single or double crust pies, use plain pastry or hot wate pie crust recipe. FRESH STRAWBERRY PIE 1 baked pastry shell. Quantity: 1 9-inch pie. 3 cups fresh ripe Wash and stem berries. Boil 1 cup berries and 1 cup strawberries. 2 tablespoons Occident of water 3 minutes. Press through sieve. Return to Flour. top of double boiler. Mix together flour, cornstarch, 1 tablespoon cornstarch. sugar, salt and the 34 cup water. When smooth, 3 add to hot mixture and cook until thick, stirring A cup sugar. constantly. Add melted butter. Pour hot mixture Vs teaspoon salt. over remaining two cups of berries. When cool, 1V4 cups water. pour into crisp baked pastry shell. Cover gener- 2 tablespoons butler. ously with whipped cream. (If berries are large, they may be cut in half. A few perfect berries may be reserved to use on top of the whipped cream for decoration.) APPLE PIE

1 recipe plain pastry or Quantity: 1 9-inch pie. hot water pie crust. Temperature: 450°F. for 15 minutes, then 4 cups tart apples (pared and sliced). 350°F. for 30 minutes. 2 tablespoons Occident Line a 9 inch pie pan with the pie paste and fill Flour. with sliced apples. Mix together flour, sugar and V2 1° 3A CUP sugar. spices, and sprinkle over apples. Add lemon juice 2 teaspoons cinnamon. if used or if apples are not juicy, 1 tablespoon of 1/2 teaspoon nutmeg. water may be added. Place bits of butter on top. 2 tablespoons butler. Cover with top crust which has been perforated with knife. Moisten edge of under crust with water. (If apples are not tart, add Trim upper crust Yi inch wider than lower. Turn 1 tablespoon lemon under, press edges together, making a fluted edge juice.) with the fingers, or press with fork. Bake in a hot oven for 15 minutes, then reduce to moderate oven and bake for 30 minutes longer.

BLUEBERRY PIE

1 recipe plain pastry or Quantity: 1 9-inch Temperature: 450°F. hot water pie crust. pie. Time: 25 minutes. 1 quart fresh blueberries or 3 cups canned blue- Line a 9 inch pie pan with the pie paste. Mix berries, drained. together flour and sugar, add to prepared berries 2 tablespoons Occident and add lemon juice. Turn into unbaked shell. Flour. Place small pieces of butter on top and cover with 3A cup sugar. top crust, or cut pie paste in strips and cover 1 tablespoon lemon juice. berries with latticed top made of these strips. Bake 1 tablespoon butter. in hot oven. Cranberry, peach, cherry and rhubarb pies or tarts may be made in this same manner.

LEMON CHIFFON PIE

1 baked pastry shell. Quantity: 1 9-inch Temperature: 375°F. 3 eggs. pie. Time: 15 minutes. 1/b cup lemon juice. 3 tablespoons hot water. Beat the 3 egg yolks until very light. Add lemon 1 teaspoon grated lemon juice and rind, salt, hot water and )/2 cup sugar. rind. Cook all together in double boiler until thick Y% teaspoon salt stirring constantly. Beat egg whites until stiff but 1 cup sugar. not too dry. Add the remaining Y cup sugar gradually. Fold egg whites into hot mixture lightly, Pour into baked pastry shell. Brown lightly in a moderate oven. IPS!

ALMOND TORTE

Y% cup Occident Flour Quantity: 2 8 Y2-inch Temperature: 350°F. (sifted). layers. Time: 35 minutes. 2 teaspoons baking powder. Sift flour, baking powder and salt together four 34 teaspoon salt. times. Cream butter, add sugar gradually and 1/3 cup butler. cream well. Add unbeaten egg yolks and beat 34 cup sugar. thoroughly. Add vanilla. Add sifted dry ingredients 4 egg yolks. alternately with milk. Pour into two loose bottom 1 teaspoon vanilla. layer cake pans and cover each with meringue, 34 cup milk. using following recipe. Meringue for Torie 4 e gg whites. Beat egg whites until stiff but not too dry. Add 1 cup sugar. sugar gradually, beating constantly. Pile one-half 34 cup blanched almonds, of meringue in center of each layer. Spread to halved. within one inch of side of pan. Place halves of al- monds on edge into meringue. Bake in moderate oven. When cool, serve with whipped cream, fresh berries or ice cream between layers. CHOCOLATE ROLL

% cup Occident Flour Quantity: 12 servings. Temperature: 350°F. (sifted). Pan 9"xl3"x3/i". Time: 20 minutes. 4 tablespoons cocoa, meas- ured after sifting. Sift flour, baking powder and cocoa six times. Put 1 teaspoon baking remaining ingredients into mixing bowl and beat powder. with rotary egg beater until light and foamy and Yu teaspoon salt. until sugar is thoroughly dissolved. Fold sifted dry 1 cup sugar. ingredients in gradually. Pour into shallow pan, 3 eggs. lined with waxed paper and bake in moderate oven. 3 tablespoons cold water. When baked, trim edges with sharp knife, loosen Y2 teaspoon vanilla. from pan with spatula and turn onto cloth sprinkled lightly with powdered sugar. Roll slowly, holding cloth close to cake. Place on cake rack to cool. Before serving, unroll cake and fill with whipped cream, ice cream, chocolate fudge or marshmallow filling. Serve with or without chocolate sauce.

DATE NUT DESSERT

1 Yu cups Occident Flour Quantity: 12 servings. Temperature: 350°F. (sifted). Bake in 9" loaf pan. Time: 45 minutes. 1 teaspoon baking powder. Sift flour, soda, baking powder and salt together. 1 teaspoon soda. Cream butter, add sugar, egg and vanilla and mix Ya teaspoon salt.. well. Pour boiling water on dates. Mix nut meats 2 tablespoons butter. with sifted dry ingredients and add alternately 1 cup sugar. with water and dates. Pour into loaf pan, lined with I egg. waxed paper and bake in moderate oven. Serve 1 teaspoon vanilla. with whipped cream. 1 cup boiling water. 2 cups dates, chopped. 1 cup walnut meats, broken.

COTTAGE PUDDING

1% cups Occident Flour Quantity: serves twelve. Temperature: 375°F. (sifted). Time: 20 minutes. 3 teaspoons baking powder. Sift flour and baking powder together. Cream y2 teaspoon salt. butter, add sugar gradually and cream well. Add cup butter. unbeaten egg and vanilla. Mix thoroughly. Add % cup sugar. sifted dry ingredients alternately with milk. Pour f egg. into greased muffin pans. Bake in moderate oven. 1 teaspoon vanilla. Serve with desired pudding sauce. 1 cup milk.

D-6 250M 10-36 SOME BAKING TROUBLES AND THEIR CAUSES Uniformly excellent results can be expected if the recipes in this book are carefully followed and used with Occident Flour. The recipes have been thoroughly tested—many times—and under home conditions. The following information has been prepared with the thought that it may prove of some assistance in tracing the causes of and correcting baking troubles which may develop. BREAD TROUBLE CAUSE Too porous Over rising Cracked top or sides Uneven heat. Too little sugar. Sour Too long a period of fermentation Heavy Insufficient time for rising. Crumbly, dry Too much flour. Over rising. Dried out in baking. Thick crust Too much salt or milk. Not enough fermentation. Baked too slow and too long. Soggy Too much liquid in proportion to flour. Insufficient rising. Not well baked. CAKE TROUBLE CAUSE Falling or heavy Too little flour. Too much baking powder, sugar or fat. Too few product eggs. Too low oven temperature. Coarse grain Too much leavening. Too slow an oven. Careless mixing of in- gredients. Standing too long before baking. Cracked top Too much flour. Oven too hot. Over-mixing. Uneven rising Improper placing of cake in oven. Too much flour. Over-mixing. Too hot an oven. Rough edges Too much sugar or fat. Too little flour. Tough Over-mixing. Baked too long.

RY a sack of Occident and make as many bakings as you wish. TIf you are not better satisfied with your baking results, return the unused portion of the sack, and get your money back. We guarantee the quality of Occident Flour to be sufficiently superior so as to be immediately noticeable. We guarantee that you can make bread from it which cannot be excelled in purity, whiteness, rich-flavor, fine even texture and general goodness. In accordance with the terms of this guarantee, every dealer has authority to refund the full purchase price to any dissatisfied Occident customer. RUSSELL-MILLER MILLING CO., Minneapolis, Minn. Eastern Headquarters: Buffalo, N. Y. "BREAD IS OUR BEST AND CHEAPEST FOOD**