Betty Crocker picture cooky book

TRANSCRIBER’S NOTE
128 of the most popular tested recipes from her collection ... with 70 “how-to-do” tips, 50 success pointers and 175 illustrations
If you wish extra copies of this book, send 25c for each to: Betty Crocker, General Mills, Department 430, 623 Marquette Avenue, Minneapolis 1, Minnesota.
This offer may be withdrawn without notice. Copyright 1948, by General Mills, Inc. “Betty Crocker”, “ Kitchen-tested ”, and “ Breakfast of Champions ”, are registered trade marks of General Mills. Printed in U.S.A.
Dear Friend :
Here is our newest and fullest collection of cooky recipes ... our answer to thousands of requests from homemakers who have learned that everybody loves cookies ! We give you many hints, shortcuts, and tricks that save you time and work ... everything that will make cooky-baking so easy for you.
In this book you’ll find every type of cooky—all the favorites our Staff has discovered in our years of testing in the General Mills kitchens. Testing, of course ... testing and re-testing ... is the real “success secret” behind all our recipes. Why, we often spend weeks testing and perfecting just one single recipe! We make the recipe over and over again, but each time some one change is made that the Staff feels might improve it. In addition, we try out any suggestions from our homemaker-testers. Finally, when we’re positive we’ve got the best possible recipe, we release that recipe to you.
Now before you start to bake, be sure you look at the “how-to-do” pages immediately following. But you’ll find good help on every page—for we have included all the little secrets for success that we have been gathering for years! If you follow these suggestions and our simplified and exact recipes, we know you’ll agree with us that cooky-making is fun !
of General Mills
Our Staff would love to have you visit our colorful new quarters on the fifth floor of the General Mills Building in Minneapolis.
We are so proud of our five new kitchens! The Terrace Kitchen, pictured above, is used for general recipe testing and also for the preparation of luncheons to be served to special guests in our Early American Dining Room.