| 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.
HOW TO PREPARE some special ingredients the quick, easy way!
| Place it on waxed paper set in bowl over boiling water. | or | Place it in a small bowl set in a wire strainer over boiling water. | Remove melted chocolate from bowl or paper with rubber scraper. |
PREPARING NUTS
Some foods look and taste their best if the nuts in them are in big chunks. In others, the nuts should be in smaller pieces. The recipes tell you just how.
