Enhance the Fame of the Modern Hostess WHAT ACCOMPLISHED HOSTESSES SAY ABOUT the SWANS DOWN WAY to SUCCESS

OME BAKED DELICACIES enhance the fame of the modern hostess WHAT ACCOMPLISHED HOSTESSES SAY ABOUT THE SWANS DOWN WAY TO SUCCESS . 44—cakes are lighter, fluffier, more delicious" 44—transforms ordinary cakes into delicacies" 44—not even a French pastry chef could surpass such flaky pastries" 44—assures success in all fine baking, from cakes to quick breads" Five Secrets of Cake Success Remember these five secrets that contribute to your success as an expert cake maker. i. Use good ingredients 3. Mix carefully i. Measure accurately 4. Bake according to directions 5. Handle your cake carefully after it comes out of the oven All recipes tested and approved in the Swans Down Kitchen by Frances Lee Barton. All measurements are level 7039 © 1930. G. F. Corp. Printed in U. S. A. OME BAKED DELICACIES ENHANCE H THE FAME OF THE MODERN HOSTESS By Frances Lee Barton IT'S the little personal touches that MANY women, I find, do not realize distinguish the perfect hostess. Many the important differences between the a woman who has cooks and chefs at various kinds of flour. "Oh, yes," her beck and call trusts fine baking to they say, "I know there are dozens of none but her own deft hands. And different kinds." But it isn't brands with reason! For nothing can add I'm talking about—it's kinds. For in- more to the success of the meal— stance, there is bread flour. It contains nothing can so enhance the fame of a type of gluten which is elastic and the hostess—as fluffy cakes, flaky tenacious and able to withstand the pastries, feather-light cookies, or action of the yeast while the bread is quick breads. rising. This gluten makes a light, Perhaps you've longed to try your spongy loaf of bread, but you cannot hand at fine baking but haven't quite expect it to make the tender, fluffy dared. Perhaps you have tried—and cakes and flaky pastries you've set failed. Perhaps you've been blaming your heart on. Nor can the quality of yourself when the real fault lay with the gluten in bread flour be changed —flour! More than one woman has merely by adding cornstarch, as is made that joyous discovery! sometimes recommended. Then there is cake flour—Swans dients like shortening and eggs. Swans Down Cake Flour. It will be a Down transforms the simplest one-egg revelation. For Swans Down contains cake into a party delicacy. a soft, delicate gluten well suited to mixtures which are leavened quickly, LEAVENING IMPORTANT, TOO such as cakes and quick breads. Swans OF course you realize how important Down is made from specially selected proper leavening is to successful bak- soft winter wheat. Nothing is added ing. And no doubt you have found, to Swans Down in the milling. just as I have, that all baking powders cannot be used in equal amounts with 17 TIMES AS FINE AS ORDINARY FLOUR.' the same results. ONLY the choicest part of the wheat That is why I want you to know kernel is used in Swans Down. It that Calumet, the Double-Acting Bak- takes 100 pounds of wheat to make 2.6 ing Powder, is used in the Swans pounds of Swans Down! And by a spe- Down Kitchen. All Swans Down cial process of milling, Swans Down recipes are developed with Calumet. is sifted and resifted until it is 2.7 As a rule, I use 1 level teaspoon times as fine as ordinary flour. Calumet Baking Powder to 1 cup 1 sifted flour. This general proportion ~ TRULY ECONOMICAL! gives excellent results. With any other SWANS DOWN brings real economy to type of baking powder you should use all your baking! Actually better cakes increased amounts as recommended by with less of the more expensive ingre- the manufacturers. UTTER CAKES ' gether until light and fluffy. Add flour, alter- ALL cakes belong to one of two classes nately with milk, a small amount at a time. B Beat after each addition until smooth. Add —butter or sponge. Every cake is a vanilla. Fold in egg whites. Bake in two greased variation of these two kinds. Master these types 9-inch layer pans in moderate oven (375° F.) 2.5 and you can be a successful cake maker. Let us to 30 minutes; or in greased pan, 8x8x2. inches, in start with butter cake—Standard White Cake. moderate oven (350° F.), 1 hour. Double recipe Learn to make this basic cake and you can then to make three 10-inch layers. make any other butter cake—delicious gold cake, luscious chocolate fudge cake, novel ONE-EGG CAKE Genoese cake, and countless others. 2 cups sifted Swans Down Cake Flour SWANS DOWN STANDARD 2 teaspoons baking powder* 4 tablespoons butter or other shortening WHITE CAKE 1 cup sugar 1 egg, well beaten (3 EGG WHITES) Y+ cup milk 2 cups sifted Swans Down Cake Flour % teaspoon vanilla 2 teaspoons baking powder* Yi cup butter or other shortening SIFT flour once, measure, add baking powder, and 1 cup sifted sugar sift together three times. Cream butter thor- Yi cup milk oughly, add sugar gradually, and cream together 1 teaspoon vanilla until light and fluffy. Add egg and mix well. 3 egg whites, stiffly beaten Add flour, alternately with milk, a small amount SIFT flour once, measure, add baking powder, and at a time. Beat after each addition until smooth. sift together three times. Cream shortening Add vanilla. Pour into greased pan, 8x8x2. inch- thoroughly, add sugar gradually, and cream to- es. Bake in moderate oven (350 F.) 50 minutes. EMERGENCY CAKE oughly, add sugar gradually, and cream together until light and fluffy. Add eggs, then flour, al- (QUICK-MTXED) ternately with milk, a small amount at a time. i Y$ cups sifted Swans Down Cake Flour Beat after each addition until smooth. Add 1 cup sugar flavoring. Pour into greased muffin pans, filling K teaspoon salt them about ^ full. Bake in moderate oven (350° i Y* teaspoons baking powder* 2 egg whites, unbeaten F.) 10 to 2.5 minutes. Soft shortening as needed (about H cup) APPLE CAKE Yi cup milk 2 cups sifted Swans Down Cake Flour Y2 teaspoon vanilla 2 teaspoons baking powder* SIFT flour once, measure, add sugar, salt, and Yi teaspoon salt baking powder, and sift together three times. To 3 tablespoons sugar egg whites in cup, add enough shortening to half 4 tablespoons butter or other shortening fill the cup; add enough milk to completely fill K cup milk (about) it. Turn into flour, add vanilla, and beat vigo- 3 apples, pared, cored, and thinly sliced rously 7 minutes. Bake in greased pan, 8x8x2. 2 tablespoons butter inches, in moderate oven (350° F.) 45 minutes. Yt cup sugar This recipe also makes 18 small cup cakes. 1 teaspoon cinnamon SIFT flour once, measure, add baking powder, TWO-EGG CUP CAKES salt, and sugar, and sift together twice. Cut in shortening. Add milk gradually until mixture is i Yi cups sifted Swans Down Cake Flour soft enough to spread. Put in well-greased pan, 1Y teaspoons baking powder* cup butter or other shortening 8x8x1 inches. Spread smooth with spoon and 1 cup sugar cover surface of dough with apple slices overlap- 2 eggs, well beaten ping each other. Dot with butter and sprinkle Y2 cup milk with mixture of cup sugar and cinnamon. 1 teaspoon lemon or vanilla extract Bake in hot oven (400° F.) 15 minutes; then re- SIFT flour once, measure, add baking powder, and duce slightly to 3750 F. for 10 minutes. Serve sift together three times. Cream butter thor- warm with or without sauce or cream. Serves 8. CREOLE CAKE oughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat (2. EGGS) well. Add flour, alternately with milk, a small iy cups sifted Swans Down Cake Flour amount at a time. Beat well after each addition. 1K teaspoons baking powder* y teaspoon salt Add extract. Bake in three greased 9-inch layer 1 cup sugar pans in moderate oven (350° F.) 2.5 minutes 2 eggs, well beaten 3 tablespoons shortening, melted DUTCH CRUMB CAKE 2 squares Baker's Unsweetened Chocolate, (1 EGG) melted 2K cups sifted Swans Down Cake Flour ]/ cup milk 2 y teaspoon salt SIFT flour once, measure, add baking powder and y teaspoon soda salt, and sift together three times. Beat sugar y cup butter or other shortening gradually into eggs; add butter and chocolate 1 y cups sifted brown sugar and mix well. Add flour, alternately with milk, 1 cup seedless raisins, ground a small amount at a time. Beat well after each 1 egg, well beaten y cup thick sour milk addition. Pour into greased pan, 11x7x2. inches. 0 z tablespoons granulated sugar Bake in moderate oven (32.5 F.) 2.5 minutes. y teaspoon cinnamon SIFT flour once, measure, add salt and soda, and GOLD CAKE sift together three times. Cream butter thor- (8 EGG YOLKS) oughly, add brown sugar gradually, and cream 2M cups sifted Swans Down Cake Flour together until light and fluffy. Work in flour. 2y2 teaspoons baking powder* Reserve ^ cup of mixture. To remainder, add y cup butter raisins and combined egg and milk. Beat well. 1 y cups sugar Pour into greased pan, 8x8x1 inches. Sprinkle 8 egg yolks, beaten until thick y cup milk remaining butter, sugar, and flour mixture over y2 teaspoon lemon extract batter. Sprinkle mixture of granulated sugar and SIFT flour once, measure, add baking powder, and cinnamon over top.

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