Did YOU know mm^mmmm all the wonderful things you can bake

with

SWANS DOWN CAKE FLOUR

 EASY-ROLL PIE CRUST

The secret . . . let it stand a few minutes before rolling. The result . . . an extra-delicate pie crust.'

SWANS DOWN

made with

2 y2 cups sifted Swans Down Cake Flour 1 teaspoon salt % cup cold shortening y3 cup cold water (about)

Measure sifted flour, add salt, and sift again. Cut in about ^ cup of the shortening lightly but thoroughly, using pastry blender. Add remaining shortening in pieces and chop lightly until size of large peas. Sprinkle with water, mixing lightly with fork. When all particles are moistened, press into ball, cover with damp cloth, let stand a few minutes. Roll Vs inch thick. Makes enough pastry for a 9-inch twocrust pie or two shells. Bake shells at 450F. 10 to 12 minutes.

LIGHTEST-EVER PANCAKES
2 cups sifted Swans Down Cake Flour 2 teaspoons Calumet Baking Powder teaspoon salt % cup sugar 1 egg 1 cup milk cup butter or other shortening, melted

Measure sifted flour into sifter; add baking powder, salt, and sugar. Beat egg in bowl or large pitcher, add milk, and blend. Sift in dry ingredients all at once, add melted shortening, and beat with egg beater just until mixed. Bake on hot griddle, turning only once. Serve with butter and Log Cabin Syrup. Makes 12 to 14 pancakes.

 WAFFLES BY SWANS DOWN

2 cups sifted Swans Down yj/J Cake Flour r 2 teaspoons Calumet Baking Powder % teaspoon salt 2 tablespoons sugar 2 eggs 1 cup milk 5 tablespoons butter or other shortening, melted

Sift flour once, measure into sifter, and add baking powder, salt, and sugar. Beat eggs in mixing bowl or waffle pitcher. Add milk and blend. Then sift in dry ingredients all at once, add shortening, and beat with egg beater just until mixed. Bake in hot waffle iron. Makes 4.

SWANS DOWN MUFFINS . . .

2 cups Sifted Swans Down Cake Flour Ij/J 2 V2 teaspoons Calumet ^ Baking Powder V2 teaspoon salt cup shortening % cup sugar 1 egg, well beaten % cup milk

Sift together flour, baking powder, and salt. Cream shortening, add sugar gradually, and cream together thoroughly. Add egg; beat well. Then add flour in three additions, alternately with milk in two additions. Stir only enough to dampen flour. Spoon into greased muffin pans, filling two-thirds full. Bake in moderate oven (375F.) about 25 minutes. Makes 10 large muffins. BACON MUFFINS. Use above recipe, adding % cup of crumbled crisp bacon to the batter. CINNAMON MUFFINS. Use above recipe. Combine V3 cup brown sugar, 1 teaspoon cinnamon, 1 tablespoon melted butter. Sprinkle over batter before baking.

 SWANS DOWN COOKIES

Chocolate Chip Cookies

1 % cups sifted Swans Down Cake Flour V2 teaspoon soda % teaspoon salt V3 to V2 cup butter or other shortening V2 cup granulated sugar V4 cup firmly packed brown sugar 1 egg, well beaten 1 pkg. Baker's Semi-Sweet Chocolate Chips V2 cup chopped nuts 1 teaspoon vanilla

Measure sifted flour, add soda and salt, and sift again. Cream shortening; add granulated and brown sugars gradually, creaming until light and fluffy. Add egg; beat thoroughly. Then add the flour mixture in two parts and mix well. Stir in chocolate chips, chopped nuts, and vanilla. Drop from teaspoon onto ungreased baking sheet about 2 inches apart. Bake in moderate oven (375F.) 10 to 12 minutes. Makes about 50 rich and crunchy cookies.

FOR SUPER SMOOTH GRAVIES

. . . for flouring meats and fried foods be sure to use fine, fine Swans Down Cake Flour.

 3 FEATHER-LIGHT SWANS DOWN BISCUITS

2 cups sifted Swans Down Cake Flour 2 Y2 teaspoons Calumet Baking Powder % teaspoon salt 4 or 5 tablespoons shortening y2 cup milk

Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening. Add milk, and stir with fork until soft dough is formed (about 20 strokes). Knead 20 turns on floured board. Roll V2 inch thick; cut with floured 2-inch cutter. Bake on ungreased baking sheet in hot oven (450F.) 12 to 15 minutes. Makes 12.
JELLY BISCUITS.

Prepare Swans Down Biscuit dough. Roll V4 inch thick and cut with a floured l^-inch biscuit cutter. Cut centers out of half of the biscuits with a 1-inch biscuit cutter. Place the rings on the remaining biscuits. Then place the biscuits and the extra little "holes" on an ungreased baking sheet or in muffin pans; brush the dough with melted butter. Drop a teaspoonful of jelly in the center of each ring. Bake in a hot oven (450F.) 10 minutes, or until done. Serve warm. Makes 9 biscuits. shortening to 3 tablespoons and adding 1 cup grated American cheese with the shortening. Delicious for lunch or supper.

CHEESE BISCUITS. Use basic recipe, decreasing

Mix your light and luscious cake by SWANS DOWN CAKE FLOUR'S ^WONDER - QUICK CAKE METHOD
Delicious

CHOCOLATE CAKE
Sift Swans Down 1 once . . . a square of waxed paper will be handy for this. Then measure exact amount needed into sifter. Add the sugar, baking powder (or soda) and salt. gy Stir shortening ^ to soften. Sift in flour mixture. Add % of the milk and mix until flour is dampened. Then beat 2 minutes in mixer at a low speed, or 300 strokes by hand.

Add eggs (or whites), flavoring, and rest of milk. Beat 1 minute more or 150 strokes. Notice how velvety-smooth that Swans Down batter is your promise of a fine cake.

WONDER-QUICK WHITE CAKE

Use two round 8- or 9-inch pans. Bake in moderate oven (350F. ) 20 to 30 minutes.
2Va cups sifted Swans Down V2 1 3 1 y2 V4 cup shortening cup milk e g g whites, u r i e a t e n teaspoons vanilla t e a s p o o n almond extract C a k e Flour 1 V2 cups sugar 3 teaspoons Calumet ing Powder 1 teaspoon salt

Use two round 8- or 9inch layer pans. Bake in moderate oven (350F.) about 30 minutes.
cups sifted Swans Down C a k e Flour 1 I/3 cups sugar 1 % teaspoons s o d a 1 teaspoon salt i/2 cup shortening 1 Vs cups milk 2 eggs, unbeaten 3 squares Baker's Unsweetened Chocolate, melted 1 teaspoon v a n i l l a 2

Bak-

Mix by Swans Down's Wonder-Quick Cake Method.

 ORANGE CLOVER-LEAF ROLLS

3 cups sifted Swans Down Self Rising Cake Flour 1/2 cup shortening V2 teaspoon grated orange rind % cup milk (about) % cup orange juice 2 teaspoons cinnamon y2 cup sugar

1. Sift flour once; measure. Cut in shortening. Add orange rind and milk. Stir to soft dough. 2. Cut dough in fourths. Snip each in 9 pieces. Shape pieces in balls, dip in orange juice, then in mixture of cinnamon and sugar. Place 3 balls in each cup of well-greased muffin pans. 3. Bake in hot oven (400F.) 25 minutes, or until done. Remove at once from pans. Makes 12.

SUGAR-SCOOP COFFEE CAKE

1 y2 cups sifted Swans Down Self Rising Cake Flour 4 tablespoons butter 3 tablespoons sugar 1 egg, unbeaten y3 cup milk 1/2 cup sugar 1 teaspoon cinnamon 2 tablespoons melted butter 2 tablespoons milk

1. Sift flour once; measure. Cream butter, add 3 tablespoons sugar, cream together well. Add egg and beat thoroughly. Add flour, alternately with milk, beating well after each addition. 2. Turn into greased deep 9-inch layer pan. Top with mixture of V2 cup sugar and cinnamon. 3. Bake in moderate oven (350F.) 20 minutes. Add melted butter to milk and pour over cake. Bake about 20 minutes longer. Serve warm.

 HOT BISCUITS
1. Sift flour once; measure. Cut in shortening. Add milk and stir until mixture forms a soft dough and follows spoon around bowl. 2. Knead on lightly floured board 30 seconds. Roll Vz inch thick. Cut with floured 2-inch cutter. 3. Place on ungreased baking sheet. Bake in hot oven (450F.) 12 to 15 minutes. Makes 12.
2 cups sifted Swans Down Self Rising Cake Flour 4 or 5 tablespoons shortening y2 cup milk

BASIC TWO-EGG CAKE

Line bottoms of pans with paper. Use either two round 8-inch layer pans, IV4 inches deep, or a 10xl0x2-inch square pan. Start oven for moderate heat (375F.). Sift flour once before measuring. (All measurements are level.)
2 y4 cups sifted Swans Down Self Rising Cake Flour 1 y3 cups sugar y2 cup shortening (room temp.) 1 cup milk 1 teaspoon vanilla 2 eggs, unbeaten

1. Measure flour and sugar into sifter. Stir shortening just to soften. Sift in dry ingredients. Add % cup milk and the vanilla. Mix until all flour is dampened. Then beat 300 strokes by hand, or 2 minutes in mixer (at a low speed). 2. Add eggs and remaining milk and beat 150 strokes by hand, or 1 minute in mixer (at a low speed). (Count only actual beating strokes or time. Scrape bowl and spoon or beater often.) Turn batter into pans. Bake in moderate oven (375F.) about 25 minutes for layers, or about 35 minutes for square cake. Cool cake in pans on racks 10 minutes. Then loosen from sides with spatula.

MORE S W A N S DOWN CAKE MOONLIGHT CHOCOLATE CAKE

Use two round 9-inch layer pans, IV2 inches deep, lined on bottoms with paper. Start oven for moderate heat (350F.). Sift flour before measuring.
cups sifted Swans Down Cake Flour 1 teaspoon cream of tartar % teaspoon soda 1 teaspoon salt y 2 cup shortening 1 y2 cups sugar 2 eggs, unbeaten * Milk (see below for amount) 3 squares Baker's Unsweetened Chocolate, melted 1 teaspoon vanilla * With butter, margarine, or lard, use 1 cup milk. With vegetable or any other shortening, use 1 cup plus 2 tablespoons milk. 1%

Measure sifted flour, add cream of tartar, soda, and salt, and sift together three times. Cream shortening, add sugar gradually, and cream until light and fluffy. Add eggs, one at a time, beating after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Then add chocolate and vanilla; blend. Pour batter into pans. Bake in moderate oven (350F.) about 30 minutes. Cool. Frost with Lemon Cream Cheese Frosting.
L E M O N CREAM CHEESE F R O S T I N G . Cream V4 cup vegetable shortening with 1 package (3 ounces) cream cheese. Measure 3 V2 cups (1 pound) sifted confectioners' sugar. Add half of sugar, dash of salt, 2 tablespoons lemon juice, and 1 teaspoon grated lemon rind to creamed mixture,

FLOUR WONDERFUL RECIPES

blending well. Then add remaining sugar, alternately with about 2 tablespoons light cream, until of spreading consistency, beating after each addition until smooth.

CUPCAKES
Use any recipe on back of the Swans Down Cake Flour package. Bake in paper cup cake liners, set in muffin pans, 15 to 20 minutes at given temperatures. Prepare a fluffy frosting. Add melted chocolate to % of the frosting; leave % plain. Tint the rest pastel colors. Frost; garnish with nut meats or cherries.

WONDER-QUICK HAPPY DAY

Use two round 9-inch pans. Bake 20 to 25 minutes in moderate oven (375F.).

2 y2 cups sifted Swans Down Cake Flour 1 y2 cups sugar 3 teaspoons Calumet Baking Powder 1 teaspoon salt y2 cup shortening 1 cup milk 2 eggs, unbeaten 1 teaspoon vanilla

Mix by Swans Down's Wonder-Quick Cake Method.

W I T H S W A N S DOWN SELF-RISING CAKE FLOUR FRUIT ROLL-UPS

y2 Biscuit dough % cup sliced apples cup brown sugar, firmly packed % teaspoon cinnamon 1 tablespoon melted butter % cup chopped nut meats

1. Mix dough, using 5 tablespoons shortening. Roll out in 12x9-inch sheet and brush with soft butter. 2. Place apples in 2-inch strip across center, lengthwise. Spread all with mixed sugar, spice, butter, nuts. Roll from ends toward center until rolls touch fruit. Slash rolls in 1-inch slices. 3. Bake on baking sheet in hot oven (425F.) 25 minutes, or until apples are done.

QUICK MUFFINS
2 cups sifted Swans Down Self Rising Cake Flour 3 tablespoons sugar 4 or 5 tablespoons shortening 1 egg, well beaten y2 cup milk

1. Sift flour once; measure. Add sugar. Cut in shortening. Combine egg and milk and add to flour mixture. Mix only enough to dampen flour. 2. Bake in greased muffin pans in hot oven (425F.) 20 minutes, or until done. Makes 8.
FORM NO. 6537 P T D . IN U . S . A .