(
ISBN 000-0-00-000000-0
1
0
•1'11111111
111111111 111� �,�(1
O 000000
(/
..,;./
�C'i'J·J-
;?c .. P/���
fv\y Recipe Book
Keep your book up-to-date by entering your recipes as soon as you get them. When using a recipe the sheet needed may be rem;ved and set before you. Additional ruled sheets can be secured at your Woolwcrth Store, ask for No. 1062.
Abbreviations 1 Tsp .........1 Teaspoonful 1 Tb. or T .....1 Tablespoonful 1 Ssp.........1 Saltspoonful 1 Spk... .....1 Speck F. G....... ·.· Few Grains Fl. .......... Flour B. P..........Bdking Powde.-
..
1I·
1
Su.................Sugar 1 C................1 Cupful 1 Pt................1 Pint 1 Ot...............1 Ouart 1 Pk ...............1 Peck 1 Oz..............1 Ounce 1 Lb...............1 Pound
Table of Weights and
3 Tsp .................1 Tb. 4 Tb... ........ .... ..! C. 16 Tb............. ...1 C. 8 Oz. Butter ...........1 C. 8 Oz.Milk ............1 C. 8 Oz.Sugar ...........1 C. 7 Oz. Rice .... ...... ..1 C. 7 Oz. Lard ............1 C. 1 � Oz. Molasses .......1 C. 4:i,�,Oz. FlourUnsifted ...1 C. 3% Oz.Flour Sifted .....1 C. 3 Oz. Coffee ..........1 C. 2 Oz.Tea ........ ....1 C. 1 Oz. Baker's Choe....1 Square Juice of1 Lerr.on .......3 Tb.
Measures
2 Tb. Butter ...........1 Oz. C................... Pt. 2 C. ................1 Pt. 2 Pts................1 Ot. 2 C. Butter, Packed . ....1 Lb. 2 C.Meat, Chopped ....1 Lb. 2 C.Gran.Sugar .......1 Lb. 2 C.liquid ...........1.Lb. 2%C.Brown Sugar .....1 Lb. 2%C.Powd.Sugar .....1 Lb. 2%C.Oatmeal ........1 Lb. 4% C. Rol!ed Oats .....1 Lb. 4 C.Flour (varies) ......1 Lb. , % C. Rice ...........1 Lb. Large,9MediumEggs ..1 Lb.
t
•
8
Flour and powdered or confectioner's; sugar should be sifted be,:ore measuring.
•
===:--. �--'
MAD!:: IN U.S. A •
..
,
..,.
r
f/2 6H()�p)} /;J �
µ�
---.......____
)
MY
BOOK '!'� � / ./ P-, �,&-#,��� /!/ ,J,,ti};,,,., /, t?
·
�- 7
INSTRUCTIONS
Write or paste recipes on the ruled sheets; then open rings and insert pages after the proper Index Sheets for quick reference. For example - Put all your bread recipes on consecutive sheets - then file them following the Index Sheet reading "Bread". On each Index Sheet are helpful hints to aid you in the preparation of the d'ifferent kinds of food.
MADE IN U.S. A.
·,�
•
C
CAKES
AKES may be divided into two classes - Butter and Butterless or Sponge. A good Butter cake should be fine grained or of smooth texture. This is obtained by accurate measuring and skill in combining ingredients which require effort and time. The butter should be creamed until light colored. Fine gran ulated sugar should then be blended well with it. Eggs should be separated and well beaten before adding.
r
Dry ingredients should be sifted before and after measuring and these should be add alternately with the milk to the butter, sugar, and egg mixtures. ' ten egg whites and flavoring should be then folded into batter. ter cakes require a moderate oven. -350 to 400 degrees Fahrenheit. Sponge cakes require a slow oven-275 to 350 degrees Fahrenheit. Sponge cakes contain little liquid but great amounts of egg. Angel cake is a type of Sponge cake. Do not grease pans for sponge cakes. Frost cakes after they are cold. Frosting should be cold when put on.
S
PASTRY
KILL is required in making good pastry. Flakiness, crispness and tenderness are characteristics of good pastry; and these are real ized by the selection of good ingredients, accurate measurements and skillful mixing.
.,--.- Pastry should not be made in a warm temperature. Shortening should be worked in "."ith a blender. Ice water is conducive to tender pastry. Pastry can be handled more deftly if it is chilled before rolling. Avoid too much handling of pastry.
o� �,' I¥� · ,
· � · � nt�· ' kC,_ j-�
11;.
(�)
.v� n,� �.
��'.
• I •
I,
�' '
:) .'P
-B� No-Don't
,.} May I? �)
�)�11
It's important to use New Method recipes with the new method. The ingredients in each recipe are balanced for the new method. Make old method recipes as before.
ny old recipes with this (lethod? t same results beating with electric mixer or by
Both ways equally satisfacto ry if batter is beaten sufficiently by hand (1 50 strokes a min.).
Same beating time.
half the recipe?
double the recipe? :>tary egg beater for beat ep square or oblong pans of layers? 8-inch pans even though e only 1 inch deep?
cupcakes from any of ecipes?
eam of tanar or "single " baking powder?
:ocoa in place of choco-
Same time with mixer. When beating by hand, increase beat ing time to 5 min. (21/z min. each period).
Too hard to beat, especially first period.
Some cakes can be baked in various sized pans-see indi. vidual recipes. Take out '/2 cup batter and make 2 or 3 cupcakes. •
Fill muffin pans not more than ° '/2 full. Bake at 400 (mod. hot oven) 15 to 20 min. Recipe for two S·inch layers makes 24 cupcakes.
In the same amount as "double. action" baking powder; but add dMring the last ,nimlle of mixing. 3 tbsp. cocoa plus 'I, tbsp. shoneniog equals 1 sq. (1 oz.) unsweetened chocolate. Sift cocoa with dr y ingredients.
Q� -
·•·..
,
..:
�� HOW TO FROST A 2-LAYER BEAUTY I. Frost as soon as thoroughly cool. Brush loose crumbs away with hand. Place one layer, top side down, on cake plate. � 2. Spread with filling or frosting to edge of layer. Let st.tnd until set. Then place second layer, bottom side down, on top of filling.
3. Frost sides of cake, holding spatula or knife in vertical position. Pull up toward
cop. No gaps at the bottom, please! 4. Pile remaining frosting on top. Spread lightly with sweeping strokes co make attractive swirls, ridges or spirals. Avoid flatness or a fussy look. :i. Make your cake look tall by pulling spatula around top to form ridge at edge of cake.
Flt Your lelng to the Cake
Icing for a 2·layer 8·in. cake will frost: An S·in. x 12-in. cake. Tops of 24 cupcakes. Tops and side of 12 cupcakes. Tops of 2 8-in. sq. cakes.
/
Generous amount for 2-layer cake will be enough for a 2-layer 9-in. cake.
th! i�f�: i�:�ffi�:�tf:iti�·�0� f
r
1
!?/;/11
of
.)
lt)
Gf{�Cr�
CUP CAKES V4 1 1 1 2 V4 1 3
cup shortening cup sugar cup milk egg well beaten cups flour teaspoon salt teaspoon vanilla teaspoons baking powder
Paper Bake Cups
Betty Brite Paper Baking Cups eliminate the greasing and cleaning of tins, preserve the freshness of bakery goods and pro vide a sanitary means of handling. They are made of an extra fine, treated paper, the quality of which is carefully controlled to insure utmost uniformity. They are crimped in straight even plaits running from top to bottom. Dependable cups always giving satisfaction.
Sift dry ingredients to gether; add melted shorten ing to the milk, egg and flavoring, mixed : to ether. Combine mixtures wel P.• Bake in hot oven 20 minutes, from 375 degrees to 400 degrees F.
R
E
C
P
E
S
OTHER AMERICAN HOUSEHOLD PAPER SPECIALTIES Shelf Paper Place Mats Skewers Drinking Cups Shelf Lining Paper, Ramekins Porcell Hot Paper Dailies Pie Collars Drink Cups Paper Napkins Chop Holders �ecilJIM Inside
I
I
�Cb;�:
�
d-----.
� �:c, �e_-f7�) �'
•
•