TRANSCRIBER’S NOTE

Some minor changes to the text are noted at the [end of the book].

Betty Crocker
PICTURE Cooky Book

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This offer may be withdrawn without notice.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.

We also have a Kamera Kitchen for preparing foods for photography; a striking Polka Dot Kitchen for appliance testing; Tomorrow’s Kitchen for testing new food products and baking methods; and a Products Control Kitchen for the baking tests on our flours, quick mixes, etc. You’ll love our Tasting Bar, where we give recipes critical “taste-tests” to be sure they are perfect!

Don’t forget—if you are ever in Minneapolis, you will find a most warm welcome here!

How to Get PERFECT Results from Recipes in this Book....

1 Read Recipe Carefully! Every word of it. And do be sure to see if there’s anything to be done before you start mixing ... like chopping nuts or melting chocolate.

2 Look at the Pictures! They give you “know how” you need for every step.

3 Turn on the Heat! If the cookies are to be baked immediately after mixing, see that the oven is heated to correct temperature.

4 Get Your Ingredients Together! Saves time and steps to have them all in one place.

5 Collect Utensils, Too! Gather together all you’ll need ... from the flour sifter to the baking pan.

6 Measure as Exactly as a Druggist follows a doctor’s prescription! Two minutes spent measuring carefully may save you hours of grief.

Use squares of paper when sifting, measuring, etc.

Use straight-edged knife for “leveling off.”

Cooking success is up to you!

If you’ll take pains to measure true,

Use Standard cups and spoons all the way.

And then level off—it’ll always pay!

Dry Measuring Cup has no rim ... 1-cup line is even with top. Use for any dry ingredients or shortening. Liquid Measuring Cup ... has rim above the 1-cup line. Use for measuring any liquid ingredients. Graduated Measuring Cups ... ¼, ⅓, ½, 1 cup. Use for part-cups of any dry ingredients or shortenings. Measuring Spoons ... ¼, ½, and 1 teaspoon, 1 tablespoon. Use for less than ¼ cup of any ingredient.