_The Calumet Book of Oven Triumphs!_
Copyright 1934
GENERAL FOODS CORPORATION
Form 516
PRINTED IN U.S.A.
_All your baking can be perfect_
[Illustration: _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!
[Illustration: _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!
CALUMET’S DOUBLE-ACTION
_What it means to your baking!_
First Action
[Illustration: _Just enough leavening in the mixing bowl_]
See Calumet’s First Action. It begins in the mixing bowl when you add
liquid (milk, water, or eggs) to the dry ingredients. The instant liquid
is added, things begin to happen. Thousands of tiny gas bubbles surge
through the batter, making it light and spongy and ready for baking.
BUT—only part of Calumet’s leavening gas is released in the mixing
bowl....