1. Mix Calumet batter, pour in pan; cover tightly, first with a damp cloth, and then with waxed paper. Tie securely.
2. Store batter in a cold place until you are ready to bake. Calumet’s second action will be held in reserve until the batter reaches the heat of the oven.
3. Unwrap pans and bake as usual. Results will be perfect—delicately light, tender, fine and velvety in texture. How delightful to serve things fresh-baked—hot—delicious, without one bit of last-minute fuss and flurry ... thanks to Calumet’s remarkable Double-Action.
REMEMBER THESE POINTS
whenever you bake.
Sift flour before measuring—fill cup lightly
Measure baking powder exactly—a level teaspoon
Do be orderly. Plan your baking before you start. Choose your recipe, read it through carefully, understand it clearly. Collect all the ingredients specified, and arrange them in the order called for in the recipe; assemble all the utensils needed on your work table. Cultivate the do-it-right habit.
Do use good ingredients. You can’t do first-rate baking with second-rate materials. Use fresh, sweet shortening and eggs of fine quality. Use fine granulated sugar, unless some other kind is called for in your recipe. Remember that baking powder and flour are the most important ingredients in baking. Give yourself the protection and advantages of Calumet, the Double-Acting Baking Powder ... and of Swans Down Cake Flour, too, whenever the recipe calls for it. It gives to cakes and to certain quick breads a fineness and lightness that you cannot expect from ordinary flour.