OME BAKED DELICACIES enhance the fame of the modern hostess WHAT ACCOMPLISHED HOSTESSES SAY ABOUT THE SWANS DOWN WAY TO SUCCESS . . . 44— 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 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 —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 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) 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. Bake in moderate oven (350° sift together three times. Cream butter thor- F.) 2.5 minutes.

7A cup powdered sugar DATE CAKE 4 egg yolks, beaten until thick and lemon- (2. EGGS) colored 2. cups sifted Swans Down Cake Flour Yi teaspoon lemon extract y teaspoon salt 4 egg whites stiffly beaten 2 teaspoons baking powder SIFT flour once, measure, add baking powder, and 1 cup boiling water sift together three times. Cream butter thor- 1 cup dates, seeded and chopped yi cup butter or other shortening oughly, add sugar gradually, and cream together 1 cup sugar until light and fluffy. Add egg yolks and lemon 2 egg yolks, well beaten extract. Fold in egg whites; fold in flour, a 1 teaspoon vanilla small amount at a time. Bake in greased, paper- 1 egg white, stiffly beaten lined pan, 8X8XL inches, in moderate oven (350° SIFT flour once, measure, add salt and baking F.) 50 minutes. powder, and sift together three times. Pour water over dates and set aside to cool. Cream SWANS DOWN butter thoroughly, add sugar gradually, and (I EGGS) cream together until light and fluffy. Add egg 2y2 cups sifted Swans Down Cake Flour yolks, then flour and date mixture alternately, a K teaspoon soda small amount at a time. Beat after each addition 2 teaspoons baking powder* until smooth. Add vanilla. Fold in egg white. Y* teaspoon allspice y teaspoon nutmeg Bake in greased pan, 7x11x1 inches, in moderate y teaspoon mace oven (350° F.) 40 minutes. Sprinkle with pow- y2 teaspoon cloves dered sugar or frost with Boiled Frosting. 2 teaspoons cinnamon

y2 cup butter or other shortening GENOESE CAKE 2 cups sifted brown sugar (4 EGGS) 2 eggs, well beaten 1 cup sour milk 1 ]/2 cups sifted Swatis Down Cake Flour SIFT flour once, add soda, baking powder, and 1 y2 teaspoons baking powder* spices, and sift together three times. Cream but- y2 cup butter ter thoroughly, add sugar gradually, and cream Mix thoroughly. Add vanilla. Bake in two together until light and fluffy. Add eggs, mixing greased 9-inch layer pans in moderate oven (350° well; then flour mixture, alternately with milk, F.) 15 minutes. Put Marshmallow Frosting be- a small amount at a time. Beat after each addi- tween layers and on top and sides of cake. tion until smooth. Bake in greased pan, 8x8x1 inches, in moderate oven (350° F.) 50 minutes. CHOCOLATE FUDGE CAKE (1 EGGS) RED DEVIL'S FOOD 2 cups sifted Swans Down Cake Flour (1 EGGS) 2 teaspoons baking powder* l x /2 teaspoon soda 1 /2 cups sifted Swans Down Cake Flour 1 teaspoon baking powder* % teaspoon salt y cup butter or other shortening l 2 /2 teaspoon salt 4 tablespoons butter or other shortening 1 cup sugar 1 cup sugar 2 egg yolks, well beaten 2 eggs, well beaten -j squares Baker's Unsweetened Chocolate, melted XA cup thick sour milk K cup boiling water 1 % cups sweet milk 2 squares Baker's Unsweetened Chocolate, 1 teaspoon vanilla melted 2 egg whites, stiffly beaten i teaspoon soda SIFT flour once, measure, add baking powder, 1 teaspoon vanilla soda, and salt, and sift together three times. SIFT flour once, measure, add baking powder and Cream butter thoroughly, add sugar gradually, salt, and sift together three times. Cream butter and cream together until light and fluffy. Add thoroughly, add sugar gradually, and cream egg yolks and chocolate, then flour, alternately together until light and fluffy. Add eggs and with milk, a small amount at a time. Beat after beat vigorously. Add flour, alternately with each addition until smooth. Add vanilla. Fold milk, a small amount at a time. Beat after each in egg whites. Bake in two greased 9-inch layer addition until smooth. Pour water into choco- pans in moderate oven (350° F.) 30 minutes. late; mix quickly. Add soda to chocolate and Spread Fudge Frosting between layers and on stir until thick. Cool slightly and add to batter. top. Double recipe for three 10-inch layers. BURNT SUGAR CAKE JAPANESE SKILLET CAKE (z EGGS) (4 EGGS) I cup sugar Y cup butter Y cup hot water 1 cup brown sugar 3 cups sifted Swans Down Cake Flour 1 cup pecan meats r y$ teaspoons baking powder* 1 cup canned pineapple, cut in pieces Y teaspoon salt 1 cup sifted Swans Down Cake Flour K cup butter or other shortening 1 teaspoon baking powder* 1 cup sugar 4 egg yolks, beaten until thick and 2 egg yolks, well beaten K cup caramelized sugar syrup lemon-colored Yi cup water 1 tablespoon melted butter or other 1 teaspoon vanilla shortening 2 egg whites, stiffly beaten 1 teaspoon vanilla MELT I cup sugar over a low flame, stirring con- 4 egg whites, stiffly beaten stantly, until straw-colored. Then add cup 1 cup sifted sugar hot water and stir until sugar lumps are dis- MELT % cup butter in 9-inch iron skillet. Add solved. Allow to cool before using. brown sugar. Stir until melted. On this place Sift flour once, measure, add baking powder nuts and pineapple. Sift flour once, measure, add baking powder, and salt, and sift together three times. Cream and sift four more times. Combine egg yolks, butter thoroughly, add sugar gradually, and butter, and vanilla. Beat egg whites with flat cream together until light and fluffy. Add egg wire whisk until stiff enough to hold up in yolks, then yi cup caramelized sugar syrup. Add peaks, but not dry. Fold in sugar, a small flour, alternately with water, a small amount at amount at a time, then egg yolks, and, finally, a time. Beat after each addition until smooth; flour. Pour batter over contents of skillet and add vanilla. Fold in egg whites. Bake in two bake in moderate oven (315° F.) 50 to 60 minutes. greased 9-inch layer pans in moderate oven Let stand several minutes. Loosen cake from 0 (375 F.) 30 minutes. Spread Boiled Frosting, sides of skillet with spatula. Serve upside down. flavored with caramelized sugar syrup, on cake. Garnish with whipped cream. Serves eight. FROSTINGS AND FILLINGS -< -< ORANGE FILLING FUDGE FROSTING 5 tablespoons sifted Swans Down Cake 2 squares Baker's Unsweetened Chocolate, Flour cut in pieces i cup sugar 2A cup cold milk Grated rind i orange 2 cups sugar K cup orange juice Dash of salt 3 tablespoons lemon juice 2 tablespoons light corn syrup Y cup water 2 tablespoons butter 1 egg, slightly beaten 1 teaspoon vanilla 2 teaspoons butter ADD chocolate to miik and heat gradually. When COMBINE ingredients in order given. Cook in chocolate is melted, beat with rotary egg beater double boiler 10 minutes, stirring constantly. 1 minute, or until mixture is smooth and blend- Cool before spreading. ed. Add sugar, salt, and corn syrup, and stir until sugar is dissolved and mixture boils. Con- CARAMEL FROSTING tinue cooking, without stirring, until a small amount of mixture forms a very soft ball in cold 3 cups brown sugar 0 i cup water water (2.32. F.). Remove from fire. Add butter i tablespoon butter and vanilla. Cool to lukewarm (uo° F.). Beat i teaspoon vanilla until of right consistency to spread. Cream BOIL sugar and water until a small amount of MARSHMALLOW syrup forms a soft ball in cold water, or spins a long thread (2.38° F.). Remove from fire. Add FROSTING butter and vanilla. When cold, beat until thick ADD 1 cup marshmallows, quartered, to Seven and creamy. Thin with cream until of right con- Minute Frosting before spreading between layers sistency to spread. and on cake. BOILED FROSTING SOFT CHOCOLATE K cup sugar FROSTING K teaspoon cream of tartar 4 squares Baker's Unsweetened Yi cup boiling water Chocolate, cut in pieces 1 egg white, stiffly beaten 1 % cups cold milk K teaspoon vanilla 4 tablespoons Swans Down Cake Flour COMBINE sugar, cream of tartar, and water. Place 1 cup sugar over low flame and stir constantly until sugar is 2 tablespoons butter dissolved and mixture boils. Continue cooking 1 teaspoon vanilla until a small amount of syrup forms a soft ball in ADD chocolate to milk in double boiler and heat. cold water, or spins a long thread when dropped When chocolate is melted, beat with rotary egg from tip of spoon (2.38° F.). Pour syrup in fine beater until smooth and blended. Sift flour with stream over egg white, beating constantly. Add sugar; add a small amount of chocolate mixture, vanilla. Beat until stiff enough to spread on cake. stirring until smooth. Return to double boiler, cook until thickened, and add butter and vanilla. Cool and spread on cake. SEVEN MINUTE FROSTING 2 egg whites, unbeaten 1K cups sugar FIG FILLING $ tablespoons cold water 2 cups figs, chopped % teaspoon cream of tartar % cup sugar 1 teaspoon vanilla 34 cup boiling water PUT egg whites, sugar, water, and cream of tar- 1 tablespoon lemon juice tar in upper part of double boiler. Beat with 1 tablespoon butter rotary egg beater until thoroughly mixed. Place COOK figs, sugar, and water in double boiler 6 to over rapidly boiling water, beat constantly with 8 minutes, or until thick. Remove from fire, add rotary egg beater, and cook 7 minutes, or until lemon juice and butter. When cool, spread be- frosting will stand in peaks. Remove from fire, tween layers of cake. Raisins or dates may be add vanilla. Beat until thick enough to spread. substituted for figs. CPONGE CAKES -<

J SPONGE CAKES—the other basic class of tartar and continue beating until eggs are stiff into which all cakes fall—can be easily enough to hold up in peaks, but not dry. Fold in made with these reliable Swans Down recipes. sugar carefully, 2. tablespoons at a time, until all Your delicate, fluffy successes will make you is used. Fold in flavoring. Then sift small amount of flour over mixture and fold in care- wonder how sponge cakes ever earned the fully; continue until all is used. Pour batter into reputation of being hard to make. Sponge cakes ungreased angel food pan and bake in slow oven contain no baking powder. Their only leavening at least 1 hour. Begin at 2.750 F., and after 30 is air beaten into the eggs. This is an important minutes increase heat slightly (32.50 F.) and bake point to remember in every step of the mixing 30 minutes longer. Remove from oven and invert Follow the recipes faithfully and you can't go pan for 1 hour, or until cold. wrong. SWANS DOWN ANGEL CHERRY ANGEL FOOD (8 TO IO EGG WHITES) FOOD CAKE i recipe Swans Down (8 TO IO EGG WHITES) Yi cup maraschino cherries, finely chopped I cup sifted Swans Down Cake Flour POUR about y^ of cake batter into ungreased i cup egg whites (8 to 10 eggs) angel food pan. Sprinkle l/ of cherries over it, X teaspoon salt 2 add another of batter, then add remainder of i teaspoon cream of tartar i XA cups sifted granulated sugar cherries and rest of batter. Run knife through to K teaspoon vanilla bottom of pan to mix cherries evenly through- out. Bake in slow oven at least 1 hour. Begin at % teaspoon almond extract 0 SIFT flour once, measure, and sift four more 2.75 F., increasing heat slightly (32.5° F.) after times. Beat egg whites and salt on large platter 30 minutes. Remove from oven and invert pan with flat wire whisk. When foamy, add cream for 1 hour, or until cold x /2 teaspoon vanilla, for white part 4 egg yolks, beaten until thick and lemon- (5 EGGS) colored

1 cup sifted Swans Down Cake Flour y2 teaspoon orange extract, for yellow part K teaspoon salt SIFT flour once, measure, and sift four more 5 egg yolks, beaten until thick and lemon- times. Beat egg whites and salt on large platter colored with flat wire whisk. When foamy, add cream Grated rind and juice K lemon of tartar and continue beating until eggs are stiff 5 egg whites, stiffly beaten enough to hold up in peaks, but not dry. Fold 1 cup sifted sugar in sugar gradually, 2. tablespoons at a time; con- SIFT flour once, measure, add salt, and sift to- gether four times. Add lemon rind and juice to tinue until all is used. Divide mixture into 1 egg yolks and beat until very light. Beat egg parts. Into one part, fold % cup flour and va- whites with flat wire whisk until stiff enough to nilla. Into other part, fold egg yolks, cup hold up in peaks, but not dry. Fold in sugar, a flour, and % teaspoon orange extract. Put by small amount at a time; then egg yolks. Fold in teaspoons into ungreased angel food pan, alter- flour, a small amount at a time. Bake in un- nating white and yellow mixtures. Bake in slow greased pan in slow oven (3150 F.) 1 hour or more. oven (32.5° F.) 60 to 70 minutes. Invert pan for Remove from oven and invert pan for x hour. 1 hour, or until cold. DAFFODIL CAKE ECONOMY SPONGE CAKE (9 TO II EGG WHITES) (1 EGGS)

y2 cup sifted Swans Down Cake Flour, for 1 yi cups sifted Swans Down Cake Flour white part y2 teaspoon salt cup sifted Swans Down Cake Flour, for 1 % teaspoons baking powder* yellow part 2 eggs 1 % cups egg whites (9 to 11 eggs) 1 cup sugar y2 teaspoon salt 1 tablespoon lemon juice 1 teaspoon cream of tartar 5 tablespoons boiling water 1 cup and 2 tablespoons sifted sugar SIFT flour once, measure, add salt and baking powder, and sift together three times. Beat eggs at least 1 hour. Begin at 2.750 F., increasing heat until very thick and light. Add sugar gradually, slightly (32.5° F.) after 30 minutes. Remove from beating constantly. Add lemon juice. Fold in oven and invert pan for 1 hour, or until cold. flour, alternately with water, mixing quickly until smooth. Bake in ungreased pan, 8x8x2. inches, in moderate oven (350° F.) 45 minutes. CHOCOLATE Remove from oven and invert pan 1 hour. MARSHMALLOW ROLL (4 EGGS) CHOCOLATE ANGEL 6 tablespoons sifted Swans Down Cake FOOD CAKE Flour 6 tablespoons Baker's Breakfast Cocoa (IO TO II EGG WHITES) K teaspoon baking powder* X cup sifted Swans Down Cake Flour % teaspoon salt 4 tablespoons Baker's Breakfast Cocoa K cup sifted sugar iK cups egg whites (10 to 12 whites) 4 egg whites, stiffly beaten % teaspoon salt 4 egg yolks, beaten until thick and lemon 1 teaspoon cream of tartar colored 1X cups si fted granulated sugar 1 teaspoon vanilla 1 teaspoon vanilla SIFT flour once, measure, add cocoa, baking pow- SIFT flour once, measure, add cocoa, and sift der, and salt, and sift together three times. Fold together four times. Beat egg whites and salt on sugar gradually into egg whites; fold in egg large platter with flat wire whisk. When foamy, yolks and vanilla. Fold in flour gradually. Pour add cream of tartar. Continue beating until eggs into pan, 8^x13% inches, lined with buttered are stiff enough to hold up in peaks, but not dry. paper, and bake in hr>- oven (400° F.) 13 min- Fold in sugar carefully, 2. tablespoons at a time, utes. Turn from pan at once on to cloth covered until all is used. Fold in vanilla. Then sift small with powdered sugar. Remove paper. Quickly amount of flour over mixture and fold in care- cut off crisp edges of cake. Spread Seven Minute fully; continue until all is used. Pour batter into Frosting over cake and roll. Wrap in cloth until ungreased angel food pan and bake in slow oven cool. Cover with an uncooked chocolate frosting. ROOKIES -<

^ THE same delightful results await you oven (42.50 F.) about 7 minutes. Makes when you use Swans Down Cake dozen 3-inch cookies. Flour for cookies. It gives them the lightness, the tenderness, the crisp crunchiness, that dis- tinguish the perfect cooky. And here are some SAND TARTS recipes for marvelous cookies! 2 cups sifted Swans Down Cake Flour 1Y teaspoons baking powder* SUGAR COOKIES Y cup butter or other shortening 1 cup sugar 2cups sifted Swans Down Cake Flour 1 egg, well beaten 2 teaspoons baking powder* 1 egg white, slightly beaten y.i teaspoon grated nutmeg 1 tablespoon sugar Y2 cup butter or other shortening Y teaspoon cinnamon 1 cup sugar 1 cup blanched almonds, split 2 eggs, well beaten Grated rind 1 lemon 1 tablespoon cream SIFT flour once, measure, add baking powder, and SIFT flour once, measure, add baking powder and sift together three times. Cream butter thor- nutmeg, and sift together twice. Cream butter oughly, add sugar gradually, and cream together thoroughly, add sugar gradually, and cream to- until light and fluffy. Add egg and flour. Chill. gether until light and fluffy. Add eggs, lemon Toss on slightly floured board and roll J^-inch rind, and cream, and beat well. Ada flour, a thick. Cut with floured cooky cutter. Brush small amount at a time. Beat after each addition with egg white and sprinkle with mixture of until smooth. Roll into thin sheet, cut with sugar and cinnamon. Arrange 3 halves of split cooky cutter, and dredge with granulated sugar. almonds on each cooky. Bake in moderate oven Place on greased baking sheet and bake in hot (375° P-) 10 minutes. Makes 8 dozen cookies. ICE BOX COOKIES slightly floured board; roll i^-inch thick. Dot l with butter, fold dough over, roll, and dot again 5 A cups sifted Swans Down Cake Flour with butter. Place dough in bowl, cover, and let i teaspoon soda stand on ice to harden. Mix ^ cup sugar with 3 eggs, slightly beaten i cup sifted brown sugar the cinnamon. Roll dough as thin as possible, i cup granulated sugar sprinkle with almonds, sugar, and cinnamon, i y2 cups butter or other shortening, melted (jut in 4-inch squares; roll as for jelly roll. Cut 8 squares Baker's Unsweetened Chocolate each into four i-inch pieces. Sprinkle top with melted, or almonds, sugar, and cinnamon. Bake in hot oven 4 cups Baker's Coconut, chopped (450° F.) 35 minutes. Makes 4 dozen cakes. SIFT flour once, measure, add soda, and sift to- gether three times. Combine other ingredients in order given and add flour last. Pack tightly into HOLIDAY NUGGETS pan, 8x8 inches, lined with waxed paper.'Chill 2y2 cups sifted Swans Down Cake Flour overnight. Remove loaf from pan, cut in half, y2 teaspoon baking powder* and slice crosswise in j^-inch slices. Bake in hot y2 teaspoon salt oven (4150 F.) 5 minutes. Makes 6 dozen. y2 teaspoon cinnamon K cup butter or other shortening z eggs, well beaten RUSSIAN TEA CAKES cup sugar cups sifted Swans Down Cake Flour 1 teaspoon grated lemon rind Y* cup eggs (2 to 3 eggs), slightly beaten 1 y2 cups currants (K pound) 1 y2 cups walnut meats, coarsely cut 1y2 cups sugar XA cup sour cream SIFT flour once, measure, add baking powder, K cup butter or other shortening salt, and cinnamon, and sift together three

V2 cup blanched almonds, chopped times. Cut butter into flour; add eggs, sugar, and K teaspoon cinnamon lemon rind. Combine thoroughly. Add currants SIFT flour once, measure, and sift three more and nuts, mixing well. Drop from teaspoon on times. Combine eggs and 1 cup sugar, mixing greased baking sheet and bake in moderate oven thoroughly. Add cream, then flour. Toss on (350° F.) 11 to 15 minutes. Makes 4 dozen. FIG SURPRISES SIFT flour once, measure, add soda, salt, and 3K cups sifted Swans Down Cake Flour ginger, and sift together three times. Cream 3 teaspoons baking powder* butter, add sugar gradually, and cream together K teaspoon salt thoroughly. Add molasses; then flour, alter- K cup butter or other shortening nately with water, a small amount at a time. i cup sifted brown sugar Beat after each addition until smooth. Roll X i egg, well beaten inch thick on slightly floured board. Cut with i teaspoon vanilla % cup milk floured cooky cutter. Place on baking sheet and SIFT flour once, measure, add baking powder and bake in moderate oven (350° F.) 8 minutes. salt, and sift together three times. Cream butter Makes 5 dozen i>£-inch cookies. thoroughly, add sugar gradually, and cream to- gether until light and fluffy. Add egg, vanilla, BROWNIES then flour and milk alternately, a small amount K cup sifted Swans Down Cake Flour at a time. Beat after each addition until smooth. y teaspoon baking powder* Chill until firm enough to roll. Roll J^-inch y cup butter or other shortening thick, cut with i^-inch cutter. Put one tea- 2 squares Baker's Unsweetened Chocolate, spoon Fig Filling on a ring, place another ring on melted top, and press edges together. Bake in hot oven 1 cup sugar (42.50 F.) 6 to 8 minutes. Makes 4 dozen cookies. 2 eggs, well beaten 1 teaspoon vanilla CRISP MOLASSES COOKIES y2 cup walnuts, chopped 3K cups sifted Swans Down Cake Flour SIFT flour once, measure, add baking powder, 1K teaspoons soda and sift three times. Add butter to chocolate. K teaspoon salt Combine sugar and eggs; add chocolate mixture, ]/2 teaspoon ginger beating thoroughly; then flour, flavoring, and 4 tablespoons butter or other shortening nuts. Pour into buttered pan and bake in mod- 4 tablespoons sugar erate oven (350° F.) 35 minutes. Cut in squares y2 cup molasses y$ cup water before removing from pan. Makes 2.5.

ASTRY -< -<

LEMON P You can picture in your mind pastry as you want it to appear on your PIE table—light as real swan's down—golden brown —tender—crisp and flaky. Follow these recipes Y cup sifted Swans Down Cake Flour 1Y cups sugar carefully and that's the way your pastry will 1 cup boiling water turn out—not just once in a while, but every Y cup milk single time! 3 egg yolks, beaten with 1 egg white PIE CRUST Y2 tablespoon butter 2. lemons (.Y cup juice) (PLAIN PASTE) Grated rind 1 lemon I cup sifted Swans Down Cake Flour 1 baked 9-inch pie shell Y teaspoon salt 4 tablespoons sugar 4 tablespoons cold shortening Y teaspoon salt 3 to 4 tablespoons cold water i egg whites, stiffly beaten SHORTENING and water should be as cold as pos- sible to obtain best results. Sift flour once, meas- COMBINE flour and sugar in upper part of double ure, add salt, and sift again. Cut in shortening boiler. Add water, stirring constantly; then add until mixture looks like meal. Add water, a milk. Cook until thickened, stirring constantly. little at a time, mixing with knife or spatula Pour small amount of mixture over egg yolks, until dough cleans bowl of all flour and paste. stirring vigorously. Return to double boiler, and Use as little water as possible. Roll dough continue cooking until mixture drops in thick inch thick on slightly floured board. Fit loosely sheets from spoon. Add butter, lemon juice, and on pie plate. Turn edge and prick with fork. rind. Cool and pour into pie shell. Fold sugar Bake in hot oven (450° F.) 15 minutes. Makes and salt into egg whites. Pile lightly on filling. one 9-inch pie shell. Double recipe for one 9-inch Bake in slow oven (300° F.) 12. minutes, or until two-crust pie. delicate brown. FRUIT TURNOVERS Spread dough in two well-greased 8-inch layer pans. Bake in hot oven (450° F.) 15 minutes. i ]/2 cups sifted Swans Down Cake Flour Peel and slice peaches, and sweeten slightly. Yi teaspoon baking powder * Yi teaspoon salt Spread one layer of short cake with soft butter, Yi cup butter or other shortening cover with peaches, and place other layer on top. Y cup cold water Cover with remaining peaches and garnish with Fresh or cooked fruit, sweetened whipped cream. Serves 8. and flavored SIFT flour once, measure, add baking powder and COCONUT CREAM PIE salt, and sift together twice. Cut in butter until mixture looks like coarse meal. Add water slow- Yz cup sifted Swans Down Cake Flour ly until of consistency of soft dough. Place on Y cup sugar slightly floured board. Roll % inch thick. Cut Y% teaspoon salt 2 cups milk, scalded in 4-inch circles. Press i tablespoon fruit on half 2 egg yolks, well beaten of each circle. Fold over other half. Press edges 1 cup Baker's Coconut, Southern Style together. Prick with fork. Bake in hot oven 1 teaspoon vanilla (450° F.) 10 minutes; then reduce slightly to 1 baked 9-inch pie shell 400° F. for 10 minutes. Makes 10 turnovers. 4 tablespoons sugar i egg whites, stiffly beaten PEACH SHORT CAKE Y teaspoon vanilla COMBINE flour, sugar, and salt; add milk. Cook lYi cups sifted Swans Down Cake Flour in double boiler until thickened, stirring con- 2Yi teaspoons baking powder* stantly. Pour a small amount of mixture over Yi teaspoon salt egg yolks, stirring vigorously. Return to double 4 tablespoons butter or other shortening Yi cup milk (about) boiler and cook 10 minutes longer. Add coconut 8 fresh peaches and vanilla. Cool and pour into pie shell. Fold SIFT flour once, measure, add baking powder and sugar into egg whites; add vanilla. Pile lightly salt, and sift together twice. Cut in shortening. on coconut filling. Bake in slow oven (300° F.) Add milk gradually and mix to soft dough. 10 to 11 minutes, or until delicate brown. [« ]

iU I C K BREADS Cf WAFFLES JUST because it is called Swans 2 cups sifted Swans Down Cake Flour • Down Cake Flour, don't deny 2 teaspoons baking powder* your quick breads Swans Down's magic K teaspoon salt touch of lightness and delicacy. Fine tex- 3 egg yolks, well beaten ture, crispness, and fluffiness are just as im- 1 cup milk portant in muffins, , and other quick 4 tablespoons melted butter 3 egg whites, stiffly beaten breads as they are in cakes or pastries —and just as easy to achieve when you use Swans SIFT flour once, measure, add baking pow- Down! der and salt, and sift together twice. Com- CHEESE BISCUITS bine egg yolks, milk, and butter. Add to flour, beating until smooth. Fold in egg i cup sifted Swans Down Cake Flour whites. Bake in hot waffle iron. Remove i teaspoon baking powder* cooked waffles with fork. Serve hot with K teaspoon salt butter and Log Cabin Syrup. Makes four i tablespoon butter or other shortening 4-section waffles. % cup grated cheese H cup milk and water, equal parts SIFT flour once, measure, add baking pow- BAKING POWDER BISCUITS der and salt, and sift together twice. Cut 2 cups sifted Swans Down Cake Flour in butter and cheese. Add liquid gradually 2 teaspoons baking powder* until soft dough is formed. Roll y$ inch XA teaspoon salt thick on slightly floured board. Cut with 4 tablespoons butter or other shortening floured cutter. Place on baking sheet % cup milk (about) and bake in hot oven (450° F.) 15 minutes. SIFT flour once, measure, add baking powder and Makes 12 biscuits. salt, and sift again. Cut in butter; add milk gradually until soft dough is formed. Roll SIFT flour once, measure, add baking powder and inch thick on slightly floured board. Cut with salt, and sift together twice. Cream shortening, floured biscuit cutter. Place on baking sheet and add sugar gradually, and cream together thor- bake in hot oven (450° F.) 12. to 15 minutes. oughly. Add milk to egg. Add flour, alternately Makes fifteen i-inch biscuits. with milk, a small amount at a time. Beat after each addition until smooth. Bake in greased BREAKFAST MUFFINS muffin pans in moderate oven (375° F.) 15 min- 2 cups sifted Swans Down Cake Flour utes. Makes 12. average-size muffins. 2 teaspoons baking powder* Yi teaspoon salt 1 egg, well beaten K cup milk PECAN WAFFLES 4 tablespoons melted butter or other cups sifted Swans Down Cake Flour shortening 2X teaspoons baking powder* SIFT flour once, measure, add baking powder and Yi teaspoon salt salt, and sift again. Combine egg and milk and 1 tablespoon sugar add to flour, beating until smooth. Add shorten- 1K cups milk ing, Pour into greased muffin pans. Bake in hot 2 egg yolks, well beaten 2 tablespoons melted butter oven (400° F.) 15 minutes. Makes 10 muffins. 2 egg whites, stiffly beaten Y\ cup pecan meats, chopped QUICK SALLY LUNNS SIFT flour once, measure, add baking powder, 2 cups sifted Swans Down Cake Flour salt, and sugar, and sift together twice. Combine 1 % tablespoons baking powder* milk, egg yolks, and butter; add to flour. Fold yi teaspoon salt in egg whites. Just before baking, add pecans. y2 cup butter or other shortening 4 tablespoons sugar Bake in hot waffle iron. Remove cooked waffle 1 cup milk with fork. Serve hot with butter and Log Cabin 1 egg, well beaten Syrup. Makes four 4-section waffles. THREE OFFERS FROM THE SWANS DOWN KITCHENS

THE SWANS DOWN CAKE SET consists of the utensils which every cake maker wants. Each one aids in perfect measuring, mixing, or baking—each one makes cake making a simpler, easier art For just what it costs us—Si .oo, postage prepaid, ($1.25 at Denver and West, $1.50 in Canada, $2.00 elsewhere, including U. S. Possessions)— we will send you the Cake Set, which includes the following: Set of aluminum measuring spoons Wooden, slotted mixing spoon Wire cake tester Aluminum measuring cup Steel spatula One square, heavy tin cake pan One patent, heavy tin angel food pan Sample package of Swans Down Cake Flour Copy of recipe booklet, "Cake Secrets" "CAKE SECRETS." This 48-page recipe book is the treasure house of delicious Swans Down recipes. It is the only item of the Cake Set sold separately. The price is /o OVEN THERMOMETER. Successful cakes require correct baking, and an oven thermometer is a great aid. We can now 3 supply you with a standard thermometer which can be used in any type of stove. Complete directions for its use come with each thermometer. Send $1.00 ($1.25 Denver and West. $1 50 in Canada, $2.00 elsewhere, including U. S Possessions). Postage is prepaid. SEND YOUR ORDER TO IGLEHEART BROTHERS, INC., EVANS VILLE, INDIANA SWANS DOWN ARE LOUR