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Evening star. [volume] (Washington, D.C.) 1854-1972, May 24, 1936, Image 87

Image and text provided by Library of Congress, Washington, DC

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83045462/1936-05-24/ed-1/seq-87/

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. coridalf.ca/tfibr
“the //i is Calumet
b thrifttest of bakittp j
T. . y K,nSpowders”?
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-ovvest prices m Cainm ?r a dime. 3. y0 u ,,
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m Calumet be
ji *• W,(h Calumet faus^*‘Protects
-> v ^ y°u use leu than' yo“ fr»m failure
^ 7th "’any „,her Was,‘e of costly inj,~/r°m ‘he
fhak,"« Powders 7' * ba,aneed ICK”* 0'u
— -Wjb' •
iow Price r7 you bake!
THIPU Ecn^-*”” i
Calumet Frui t Cake .. wedding cake to dream on.
Silver Cake.. the "bride's cake.”
Sea Foam Fudge Cake... for the bachelor supper.
Ribbon Cake... for showers.
Orange Roll . tor parties.
“F You sighing a hit wistfully, little
bride, over the glorious c akes made in
your honor? Wondering whether the first
cakes you make for him in your new
kitchen can possibly be as soft arrd delicate
and velvety?
Take heart—your very first easy one-egg
cake can have this lovely texture, tool Be
cause even the simplest cakes made w ith
Calumet Baking Powder have a marvelous,
melting tenderness—the texture that cake
experts call “velvety crumb.”
What makes Calumet cakes so remark
ably fine and soft ? Double Action IA quick
action in the mixing bowl—set free by
liquid. A slower action in the oven—set
free by heat. And these two actions are so
balanced and controlled that the batter ex
pands at a perfectly even rate. And the
texture of the finished cake has a perfectly
even grain—just like velvet!
Begin your new career as a w onder cake
maker with a can of Calumet, “the thrift
iest of baking powders.”
Calumet is sent to you by General Foods,
the same company that sends you Swans
Down Cake Flour, Walter Baker's Choco
late, Jell-O, Minute Tapioca, Maxwell
House Coffee, and so many other fine foods
noted for their high quality.
Use the coupon at the right to send for
the wonderful picture-lesson book, “All
About Home Baking.” It contains 185
recipes with 25 basic recipes giving step
by step directions in pictures—almost like
a movie! This book tells you all the things
that most recipe books take for granted.
Mail the coupon for your copy today!
(4 egg whites)
i cups sifted Swans 1 Vi cups sugar
• Down Cake Flour 1 tup milk
i teaspoons C alumet Vi teaspoon lemon
Baking Powder extract
Vi c up butter or other 4 egg whites, stiffly
shortening beaten
Sift flour once, measure, adding baking powder,
and sift together three times. Cream butter thor
oughly, add sugar gradually, and cream together
until light and flufly. Add flour, alternately with
milk, a small amount at a time, heating after each
addition until smooth Add lemon extract. Fold
in egg whites quickly and thoroughly. Bake in
two greased 9-inch layer pans in moderate oven
(575° F.) 25 to 50 minutes. Spread Marshmal
low Frosting between layers and on top and
sides ot cake. Decorate with silver dragees.
2 unbeaten egg whites, l'/j cups sugar, "> table
spoons water, and ll/s teaspoons light corn
syrup in top of double boiler, beating with ro
tary egg beater until thoroughly mixed. Place
over rapidly boiling water, beat
constantly with rotary egg beat
er, and cook 7 minutes, or until
trusting will stand in peaks. Re
move from Soiling water; add 1
teaspoon vanilla and beat until
thick enough to spread. Add 1
cup marshmallows, quartered.
(.ill measurement! are level.)
and Old Hands, Too I
A grand picture
/ es son book . . .
"All About Home
See how experts
mc-asure, sift, cream,
heat, fold, prepare
pans, regulate ovens,
make frostings and
meringues 144 pages,
185 recipes, washable covers, gorgeous
color plates, 1 4 pages of table settings
and menus. A Sl.OOvalue for only 25c!#
Frances Lee Barton, t »
General Foods, Battle Creek, i
Please send me your new picffre
book of baking lessons and reciMs,
“All About Home Baking," for wMidn
I enclose 25 cents (stamps or moflA
J (This offer expires DecJ
Not good in Cana

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