The Calumet Book of Oven Triumphs!
Copyright 1934
GENERAL FOODS CORPORATION
Form 516
PRINTED IN U.S.A.
All your baking can be perfect
Velvet-soft and velvet-fine—every cake
What makes a perfect cake? Even rising? Tender brown crust? Delicate flavor and fragrance? All these qualities and one more—the fine, moist, tender texture that is hard to describe by any word except “velvety”!
“Velvety crumb”—that is the expression cake judges use in speaking of the beautiful texture of cakes leavened by Calumet, the Double-Acting Baking Powder.
See it in this close-up picture of a slice of Calumet cake! Then make any cake in this book—cut a slice and feel a crumb between thumb and finger. Soft as velvet! Touch the cut surface. So moist and springy! Now taste a morsel of the cake. Velvet-fine—velvet-smooth!
Every Calumet cake, plain cake or party cake, dark or light or golden-yellow, has this same lovely texture—thanks to Calumet’s dependable Double-Action. Use the recipes in this book, following Calumet’s thrifty proportion with care, and all your cakes will be perfect—the envy and admiration of your friends!
Light, tender, golden brown—every biscuit
What makes a perfect biscuit? 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.
But thick or thin, sweet or tangy, the best biscuits the country over are light and tender biscuits—perfectly leavened biscuits.
Calumet, the modern Double-Acting Baking Powder, will show you the way to biscuits light as air, delicately brown and tender. And on pages [19] to 20 are tested Calumet recipes, based on Calumet’s marvelously economical proportion, for any type of biscuit you prefer to make and serve.
There is an extra touch of perfection in every quick bread made with Calumet. Muffins are tender, evenly risen, free from humps and from tunnels. Waffles, griddle cakes, cookies, gingerbread, all owe a new quality and sureness to Calumet’s Double-Action. Read on and see just how it works!