General Foods Corporation

“ Read on and see just how it works!
2 CALUMET’S DOUBLE-ACTION
What it means to your baking! First Action
Just enough leavening in the mixing bowl
See Calumet’s First Action. It begins in the mixing bowl when you add liquid (milk, water, or eggs) to the dry ingredients. The instant liquid is added, things begin to happen. Thousands of tiny gas bubbles surge through the batter, making it light and spongy and ready for baking. BUT—only part of Calumet’s leavening gas is released in the mixing bowl....
Second Action
—just enough leavening in the oven
Calumet’s Second Action is released by heat. ”

“ How delightful to serve things fresh-baked—hot—delicious, without one bit of last-minute fuss and flurry ... thanks to Calumet’s remarkable Double-Action.
4 REMEMBER THESE POINTS
whenever you bake.
Sift flour before measuring—fill cup lightly
Measure baking powder exactly—a level teaspoon
Do be orderly. Plan your baking before you start. Choose your recipe, read it through carefully, understand it clearly. Collect all the ingredients specified, and arrange them in the order called for in the recipe; assemble all the utensils needed on your work table. Cultivate the do-it-right habit. ”

“ Use recipe for Calumet One-egg Cake. Add 2 teaspoons grated orange rind to butter before creaming, and 1⁄2 cup finely cut raisins to creamed butter-sugar-egg mixture; omit vanilla. Bake in greased 8 × 8 × 2-inch pan in moderate oven (350°F.) 50 minutes. When cake has cooled 1⁄2 hour, cover with part of sweetened orange juice, prepared by adding 1⁄2 cup sugar to 1⁄2 cup juice and stirring until sugar is dissolved. ”

“ Steadily, evenly, hundreds of new tiny bubbles swell through the batter and continue the leavening. Up! ... up! ... they keep raising the batter and hold it high and light. Thanks to these two scientifically balanced actions, Calumet Baking Powder protects your baking from start to finish.
Baking powder is a small part of any given recipe, yet it plays such an important role that it is often called “the biggest little thing in baking”. Too much or too little baking powder or baking powder that is not efficient ... what a lot of baking trouble that can cause! ”

“ Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and beat well. Add flour, alternately with water, a small amount at a time. Beat after each addition until smooth. Add vanilla. Add 2 tablespoons caramelized sugar syrup and blend. Fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes, or until done. ”

“ Cook until mixture is smooth and blended, stirring constantly. Add sugar, salt, and corn syrup; stir until sugar is dissolved and mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a very soft ball in cold water (232°F.) . Remove from fire. Add butter and vanilla. Cool to lukewarm (110°F.) . Beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake. ”

“ A little flaky, crusty morsel—and pass the plate often—that’s the South’s perfect biscuit, while a Yankee biscuit is fluffy and high as your Grandmother’s comforter. Westerners like sugar and spice.... New Yorkers have a fondness for the old-world flavor of cheese. ”

“ Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll 1⁄4 inch thick. Cut in 21⁄2-inch squares. Fold each square in half and press cut edges into mixture of sugar and cinnamon. Sprinkle thickly with more sugar and cinnamon. Place on ungreased baking sheet and bake in hot oven (450°F.) 15 minutes. Makes 18 rolls. Chopped nut meats may be added to sugar mixture. ”

“ Combine baking powder, salt, and eggs in bowl. Place over smaller bowl of hot water and beat with rotary egg beater, adding sugar gradually until mixture becomes thick and light-colored. Remove bowl from hot water. Fold in flour and vanilla. Turn into 15 × 10-inch pan which has been greased, lined with paper to within 1⁄2 inch of edge, and again greased. ”

“ Almost like a movie ... these step-by-step pictures!
1 Chocolate is melted over water to prevent scorching
2 Beat egg; add to creamed mixture and mix well
3 Blend chocolate with butter, sugar, and egg mixture
4 Bake chocolate cake at slightly lower temperature
Recipes alone can never tell you all the things you need to know for perfect baking. Not even the complete and carefully worded recipes in “The Calumet Book of Oven Triumphs.”
It takes pictures and step-by-step directions to show you the fine points that make baking easy and invariably successful. ”

“ A bit of care brings results in preparing pans
Watch your baking temperatures—finally, test the cake
Do measure all ingredients accurately with standard measuring cups and standard measuring spoons. A standard measuring cup is an accurate half-pint measure—the equivalent of 16 level tablespoons. ”

“ Most of the recipes in this book call for this proportion. In some recipes, however, the number of eggs, the type of flour, or the nature of other ingredients make advisable slightly more or slightly less. ”