The Calumet baking book.

Date:
[1931]
Catalogue details

Licence: Public Domain Mark

Credit: The Calumet baking book. Source: Wellcome Collection.

    2/32 page 2
    YOU ARE SURE TO ~ SUCCEED with CALUMET Let me tell you why EFORE you read over the tempting recipes in this book, I want B to tell you about Calumet Baking Powder—the Double- Acting Baking Powder . . . why women are having such success- ful results with it . . . and why I know you will, too. Calumet Baking Powder, you see, has a double leavening action. Its first action begins in the mixing bowl when you add liquid to the dry ingredients. This action starts the leavening just right, getting the mixture light and spongy and ready for the baking. Now when you put your cake in the oven, Calumet’s second leavening action begins. This action, scientifically propor- ? tioned to the first, continues slowly and steadily until your cake is taken from the oven—perfectly leavened . . . perfectly baked. Because of its double-action, Calumet protects your bak- ing at every step. Just the right amount of leavening for your batter—just enough reserve action to carry the baking through to a perfect finish! 3 All baking powders are required by law to be made of pure, wholesome ingredients. But not all baking powders are alike in their action. Not all will give you equally fine results in your baking. Calumet is scientifically made of exactly the right ingre- dients, in exactly the right proportions to produce perfect leav- ening action — Double-Action. | Now—out with your mixing bowl and baking utensils. You have a real treat in store—and a new thrill in baking, when you know that Calumet’s double-action is going to give you such marvelous results. adhe Sincerely yours, (ies AO 7850 © 1931 G. F. COKP. LITHO. IN U.S.A. {2 |
    No text description is available for this image
    No text description is available for this image
    No text description is available for this image