MEASURE THAT PAN!
| Do keep a ruler handy, To measure pans it’s dandy. Place the rule across the top, Right size pan prevents a flop! |
| Square Pan ... 2″ to 2½″ deep. | Round Layer Pan ... at least 1¼″ deep for 8″ pan; 1½″ deep for 9″ pan. | Oblong Pan ... 1½″ to 2½″ deep. |
| Tube-Center Pan 4″ deep. | Pie Pan ... measured from inside rim to outside rim. | Bread Loaf Pan 3½″ deep. |
Cooky Sheet or Baking Sheet ... without sides.
Jelly Roll Pan or Baking Sheet ... with low sides (½″).
Choose the size pan that the recipe states
When baking bar cookies, bread, pies, or fine cakes.
Measure with care to get just the right size,
It makes quite a diff’rence ... you’ll soon realize!
| Muffin Pan ... deep or shallow cups. | Casserole or Baking Dish ... with cover. | Individual Custard Cups ... set in shallow pan to bake. |
| Fluted Pudding Mold ... for steamed puddings, etc. | Roasting Pan ... with rack. | Round Pudding Mold ... for brown bread, plum puddings, and other steamed puddings. |
| SUGAR Fine white granulated sugar, unless otherwise specified in recipe. | This page gives the meaning of terms in this book! It’s here just to help you to be a Prize Cook! | SALT Cooking salt in cloth sacks. It is cheaper and stronger than table salt. |
| CHOCOLATE Unsweetened baking chocolate. If sweet chocolate or bits or pieces are required, recipe will so state. | GOLD MEDAL FLOUR Gold Medal “Kitchen-tested” Enriched Flour—the country’s most popular brand of all-purpose flour. Recipes in this book have been perfected for Gold Medal only. | EGGS Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs. |
| MILK Fresh, sweet milk, unless otherwise indicated. | BUTTERMILK and SOUR MILK May be used interchangeably. Too old milk has disagreeable flavor! | MOLASSES Dark molasses. If black New Orleans molasses is specified, ask grocer for “black strap.” |
| SPICES and FLAVORINGS High quality always, for flavor and dependability. | WHEATIES The crispy, whole-wheat flakes nationally known as the “Breakfast of Champions.” | ROLLED OATS Either quick-cooking or regular (uncooked). |
| MOIST SHREDDED COCONUT Shredded coconut that’s moist ... either from a can or a package ... or shredded from a fresh coconut. | BAKING POWDER Any of the well-known nationally distributed brands of baking powder give good results with the recipes in this book. | COFFEE The beverage—not uncooked ground coffee. |
SHORTENING
Any fresh, mild-flavored solid fat ... animal or vegetable, such as those at right. Butter is indicated in certain recipes for flavor.