The Calumet baking book.

Date:
[1931]
Catalogue details

Licence: Public Domain Mark

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

    3/32 page 3
    Your Success in Baking Lways to have feathery, fine-grained cakes. . . light, A tender biscuits . . . and fluffy mufhiins with crisp golden crusts! But even the best of cooks know that it’s not just a matter of luck—this business of perfect baking. They know that having perfect products every time means using good ingredients, mixing carefully, and baking correctly. Good ingredients are the first essential. Use only those which are strictly fresh and of good quality. No ingre- dient is more important than the baking powder. Remem- ber that Calumet Baking Powder has a double leavening action. Because it acts twice—once in the mixing when liquid is added and again in the heat of the oven—Calu- met leavens your products evenly . . . perfectly. Of course flour is of prime importance in successful baking, and in cake making especially. That is why cakes made with Swans Down Cake Flour are extra fine. Care- fully milled from soft wheat, Swans Down is actually twenty-seven times as fine as ordinary flour. It also con- tains the tender, delicate gluten which is so desirable in cake making. No wonder that cakes made with Calumet and Swans Down are so tender and fluffy . . . so fine- grained and feathery light. Be sure to use exactly the amount of Calumet Baking Powder called for in the recipes. You will notice that most of the recipes call for one level teaspoon of Calumet Baking Powder to one cup of sifted flour. This amount—smaller 02900787
    No text description is available for this image
    No text description is available for this image
    No text description is available for this image