Presto Recipe Book

PRESTO MARBLE CAKE

Recipe page 9

PRESTO LAYER CAKE

Recipe Page 7

PRESTO CHOCOLATE

SPONGE CAKE Recipe page 16

Copyright 1934 Hecker-H-O Company, Inc.

NEW RECIPES FOR BISCUIT AND CAKE THAT EVERY LITTLE GIRL CAN MAKE

. . . with helpful hints that mother, too, will find it pays to study through

Every little girl wants to know how to make yum-my cookies, bis­cuits, muffins and cakes just like mother makes. Of course only grown-up recipes like mother follows will make these things come out right. That some­times discourages the beginner, for mother often doesn’t have time to explain what she is doing when she is hurrying to get a cake into the oven.

So the makers of P resto C ake F lour Self-Rising have thought of this new kind of recipe book. It is equally helpful to mothers and to little girls, for it gives new tested recipes for mother’s baking and this part tells little girls how they, too, can use these same recipes successfully.

It is as simple as A, B, C. These first few pages tell all the beginner needs to know to start right in with the regular directions and get wonderful results the very first time. To make it still easier, the simpler recipes are specially marked with a star (*) so that the little girls can try their hands at these first and then, after a little practice, go on to more pretentious baking.

P resto makes good baking easy for those who are just learning to cook because it is self-rising flour. That means the right amount of baking powder and salt are already mixed in—two things which beginners find hardest to do correctly. But before telling you how to bake, there is one very important thing which you must understand first—how to measure.

ABOUT ME AS URI NGEvery recipe calls for a certain quantity of flour, shortening and other ingredients. In making these recipes, good cooks have experimented for years to find out just how much of each ingredient gives the best result—so you can see how important it is to use exactly the same amounts as the recipe directs.

All measurements in these P resto recipes are made with standard measuring cups. If mother hasn’t a measuring cup, it is a good idea to get one at the hardware or ten-cent store. Four individual cups, which measure one full cup, one-half cup, one-third cup, and one-quarter cup, are especially convenient.

All measurements are level. That means when the recipe calls for a cup of P resto or a tablespoon of shortening, you take a knife and run it across the top of the cup or spoon, leaving it full to the brim, but not a pinch over.

You must always sift flour before using, as otherwise it will pack down too tight and you will use too much.

But when measuring brown sugar, remember that it must always be1

packed down tight. It is usually inclined to be lumpy and unless packed down, you will not get enough.

When measuring milk, water or other liquids, be sure the cup is sitting on a level table so you can fill it exactly.

Now that you understand how to measure, just a word about the kind of ingredients to use will be helpful before you actually begin to bake.

MA T E R I A L S FOR GOOD CAKESF or light , fl u ff y , tasty cak es, use only the choicest materials. The best is the most economical in the end.FLOUR—Cakes made with P resto are lighter and more tender because it is

milled from soft winter wheat. And results are certain because it is blended with just the right amount of baking powder.

EGGS—Strictly fresh eggs are best for baking. Cold storage eggs will do for butter cakes, but they do not make good sponge cakes. Good eggs im­prove the texture and flavor, as well as add to the food value of cakes.

SUGAR—Use fine granulated sugar. Coarse sugar makes a coarse texture and a hard crust.

SHORTENING—Select any sweet, fresh shortening—butter, oleomargarine or vegetable compound. Flavor is much improved by using butter, but it is more expensive.

lea v e n in g —You don’t have to use any baking powder with P resto. Itcontains its own leavening.

FLAVORING—P resto Cake F lour Self-Rising contains just enough salt to improve the flavor of your cakes. Plain cakes may be varied by using different flavoring extracts or fruit juices as you will note in the different recipes.

J UST TWO KI NDS OF CAKE«N ow you are ready to begin baking and it is going to surprise you to know that just by learning two recipes you can bake almost any kind of cake.

But it is a fact. All the delicious cakes you are anxious to learn to bake are simply divided into two general classes: Butter Cakes made with short­ening and Sponge Cakes made without shortening. So, first of all, let’s try making a Butter Cake.

T H E ST ARTWh eth er you are making a Butter Cake or a Sponge Cake, there are a few simple things you should always do before you start mixing your batter.1. Have all the utensils you will need—measuring cups, flour sifter, tins, etc.

—ready on the table so you won’t have to stop to find them.2. Light your oven so that it will be at the temperature called for in the

recipe by the time you are ready to put your cake in.2

3. Sift your flour. Take a cup, or whatever the recipe calls for, direct fromthe P resto box. Sift onto a square of waxed paper, then fill the measuringcup level with the required amount so as to have it ready for mixing atthe proper time.

HOW B UT T E R CAKE S ARE MADEWith this in m in d , now turn to the One Egg Cake recipe on page 7. Get everything ready, sift the flour and we’ll begin.

The right way to start the batter for a Butter Cake is to cream the short­ening until it “swishes” in the bowl. “Creaming” means working the short­ening with a spoon until it becomes soft and creamy, and adding the sugar slowly, two tablespoons at a time and mixing well.

Now take the required number of eggs and drop them in one at a time, beating well before adding the next. (In only a few Butter Cake recipes is it necessary to beat the yolks and whites separately.)

It is well to add your flavoring now so it will not be forgotten.If chocolate is called for in recipe always melt in a pan over hot water.

Never directly on fire. And always have the melted chocolate cooled before adding to other ingredients.

Now add the sifted P resto and the milk. Add a small amount of P resto first, say two tablespoons, then a small amount of milk and alternate until the full amounts called for in the recipe are used.

If nuts and raisins are called for in the recipe sprinkle them slightly with P resto before you mix them into the batter the very last thing. Now you are ready to pour it into the pan.

But first, be certain your tins are well greased. Melted butter imparts a good flavor to the cake, but it is best to melt it over hot water in a double boiler and use only the oil on top; the salt that sinks to the bottom is likely to make the cake stick to the tin. Shortening is commonly used to grease tins.

Im po rtant: D o not fill the baking tin entirely. Fill it only about two-thirds full to allow room for the batter to rise.

Now put it in the oven and let it bake the length of time specified in the recipe. Do not open the oven to peep or you will have a fallen cake on your hands. You should have a cake tester to make the final test, but if you haven’t, a clean toothpick will do. Insert gently and pull out carefully. If the tester has no particles of cake on it your cake is ready to be taken from the oven, placed on wire cake rack and allowed to cool in tin five to eight minutes, then loosen sides of cake with knife or spatula and turn right side up on wire rack to finish cooling.

While your cake is cooling make any desired frosting. A good one to start with is the simple chocolate frosting from recipe on page 27.

Never frost a cake until well cooled.The frosting should be put on with a spatula or spreader, but a silver

knife will do.3

HOW TO MAKE A S P ONGE CAKEOnce you have learned how to make a Butter Cake, Sponge Cakes will be easy. Let’s try the Orange Sponge Squares recipe on page 19. Get every­thing ready and proceed as follows, after sifting P resto three times:1. Separate the egg yolks from the whites.2. Beat the egg yolks until thick and lemon colored.3. Gradually add the sifted sugar. Continue beating.4. Add lemon or orange juice and grated rind and beat thoroughly.5. Beat egg whites until they are just stiff enough to form a peak when you

remove beater.6. Very slowly stir half of beaten whites into the batter—a spoonful at a time.7. Very slowly stir in P resto which has been sifted three times—a spoonful

at a time.8. Then, very slowly stir in remaining egg whites—a spoonful at a time.9. Use regulation sponge or angel food tin but do not grease. Bake in slow

oven.10. When done Sponge Cakes or Angel Food should be allowed to cool in the

tin. Remove the baked cake from the oven, turn the tin upside down on a wire rack and let the cake hang until cold. Do not remove this type of cake from tin while warm. When cake is cold use a thin knife to cut away the clinging cake.

11. Frost as per instructions for Butter Cakes.When you are familiar with the instructions and have read the recipe

carefully, proceed with fullest confidence. You and your family will be delighted with the fine cakes, biscuits and muffins you can make with P resto so easily.

WHY PRES T O GI VES YOU B E T T E R R E S U L T SB y USING P resto Cake Flour Self-Rising you will always be assured of real homey, fine textured cakes and light, fluffy biscuits and muffins—the kind the family just gobbles up with never a bit left for the next day.

P resto is made from a special grade of soft winter wheat with baking powder and salt mixed thoroughly through it for economy, convenience and better baking.

Soft winter wheat is chosen for its tender gluten which makes light, even- textured cakes and biscuits. The baking powder in Presto Cake Flour is made especially to suit the flour and rises evenly throughout the dough. There are no cracks or peaks, coarse grained spots or soggy streaks in Presto cakes.

By using only the finest sun-ripened wheat and by the addition of the purest leavening ingredients, Presto Cake Flour Self-Rising is given a fresh, sweet flavor which it imparts to all baking.

Presto never varies from its high standard. Every batch is thoroughly tested. 4

The use of P resto Cake Flour is true economy. It saves time, money and work. There are no leavening ingredients to be carefully measured and tediously mixed; each large package contains the equal of 5c worth of baking powder. The certainty of good baking results saves disappointment and insures you against losing other expensive ingredients, wasted if your baking fails. And, best of all, P resto improves your baking, even your old favorite recipes and makes home baking a source of pleasure and pride.

R E C I P E S FOR GI R L SThe best way for you to learn how to bake is to try the recipes marked

with a star (★ ) as these are the easiest things to make.The easy sponge cake recipe (Orange Sponge Squares on page 19) is some­

what different from the regulation sponge cake but be sure to try this one first before attempting any of the other sponge cake recipes.

Once you have mastered the recipes marked with stars, you are ready to try any recipe. Then you can do as mother will do—pick any recipe in the book and follow it ever so carefully and accurately.

T R Y T H E S E FAMOUS H E C K E R - H - 0 P R O D U C T SQuick H -0 oats : The quickest hot breakfast. Makes delicious flaky oatmeal with that appetizing H -0 pan toasted flavor in 2 to 3 minutes. A great time- saver. Also excellent for cookies, crumbing, croquettes, etc.Old Style H -0 oats: Carefully selected oats, pan toasted over live coal fires for that famous H -0 flavor. Never cooks up pasty or sticky—always firm. Children need it for its tissue-building proteins, its energy-giving fats and its bone-building phosphorus and iron. Favorite hot cereal of millions.H eckers’ cream fa r in a : An excellent, pure, wholesome, hot cereal recom­mended by Doctors for baby’s first cereal food. Rich in carbohydrates. Also contains valuable body-building proteins. Made from the heart of the wheat, therefore, one of the most easily digested cereals. Adults like its appetizing flavor, too.F orce toasted wheat flak es: Grilled, golden-brown wheat flakes, de­liciously flavored with malt syrup, sugar and salt. Contains Vitamins A, B, E and G. An excellent Ready-to-eat Cereal.

BUFFALO, N. Y.5

PRESTO BUTTER CAKES

S I L V E R CAKEYl cup shortening Cream shortening, add sugar gradually; add un­

beaten egg whites one at a time beating well after each addition. Add vanilla, then sifted P resto al­ternately with milk. Bake in well greased square tin in moderate oven, (350° F.) 35 to 45 minutes.

1 cup sugar % cup milk2 cups sifted Presto1 tsp. vanilla 8 egg whites

S I L V E R CAKE VAR I AT I ONSBANANA NUT CAKE—Bake Silver Cake in layers. Cover lower layer with Caramel Frosting (page 27) and thin slices of banana. Place second layer on top and cover with sliced bananas. Add Y cup chopped nuts to remainder of frosting and cover top and sides of cake.CARAMEL CAKE—Bake Silver Cake in layers, using 3 tablespoons Cara­mel Syrup in place of 2 tablespoons sugar. Put together with Caramel Fill­ing (page 24) and frost with Caramel Frosting (page 27). {CaramelSyrup— Melt Yz cup granulated sugar in iron frying pan over low flame, stirring constantly. Add Y2 cup boiling water and cook to syrup. Cool.)SPICE CAKE—Add teaspoon each ground cinnamon, cloves and nut­meg, or mace, allspice, and ginger to Silver Cake. Bake in loaf or layers. Frost with Boiled Frosting (page 24).JELLY CAKE—Bake Silver Cake in layers and put together with fruit jelly or jam as filling. Sift powdered sugar over top of cake.CITRON CAKE—Add Y2 cup chopped citron to Silver Cake mixture. Bake as a loaf cake.NUT CAKE—Add 1 cup coarsely chopped, floured nuts to Silver Cake mixture. Bake in loaf pan. Frost with any desired frosting and decorate with nutmeats.LADY BALTIMORE CAKE—Bake Silver Cake in layers. Put layers together with Lady Baltimore Filling (page 24) and cover top with Boiled Frosting (page 24).FIG CAKE—Bake Silver Cake in layers and put together with Fig Filling (page 25). Use any white frosting for top.MAPLE CAKE—Bake Silver Cake in layers and put together with Maple Filling (page 23). Use whipped cream or Boiled Frosting (page 24) for top.

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PRESTO BUTTER CAKES

CURRANT CAKE—Add cup floured currants to Silver Cake mixture.Bake as a loaf cake. Dust top of cake with powdered sugar.

GOLD CAKE4 tbsps. shortening Cream shortening, add sugar gradually. Drop in M cup sugar egg yolks one at a time beating well after each addi-J lfcu vs S / pkesto ti?11' Add vanilla> then sifted P besto alternately l^cupmilk with milk. Bake in greased square tin in moderate1 tsp. vanilla oven, (360°F.) 20 to 25 minutes.

C 0 C 0 A N U T LOAFV2 cup shortening 1 cup sugar 1 cup milk 1 cup cocoanut 3 cups sifted Presto 3 egg whites 1 tsp. lemon

Cream shortening, add sugar gradually, then milk, cocoanut and flavoring. Sift in P resto and then fold in stiffly beaten egg whites. Put in greased loaf tin and bake in moderate oven, (350°F.) 50 to 60 minutes.

L AYER CAKEy cup shortening1 cup sugar2 eggs2 cups sifted Presto % cup milk 1 tsp. vanilla

Cream shortening, add sugar gradually. Add eggs one at a time beating well after each addition. Add flavoring, then sifted P resto alternately with milk. Bake in two greased layer cake tins in moderate oven, (360°F.) 20 minutes. For a three layer cake, increase recipe by one-half.

ORANGE MARMAL ADE CUP CAKESy cup shortening y 2 cup sugar 2 eggs2 cups sifted Presto 14, cup milk 4 tbsps. Orange Marma­lade1 tsp. orange flavoring

Cream shortening, add sugar gradually. Drop in eggs one at a time beating well after each addition. Add Orange Marmalade and flavoring. Sift in P resto alternately with milk. Bake in well greased muffin tins in moderate oven, (360°F.) 15 to 20 min­utes. Frost with Orange Icing. A plain Cup Cake may be baked by eliminating the Marmalade and substituting another half cup of sugar.

ONE EGG C A K E *cup shortening % cup sugar

1 egg1% cups sifted Presto y 2 cup milk 1 tsp. lemon or vanilla flavoring

Cream shortening, add sugar gradually. Add egg and beat well. Sift in P resto alternately with milk and add flavoring. Bake in greased shallow tin in moder­ate oven, (350°F.) about 25 minutes. Frost with any desired frosting.

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PRESTO BUTTER CAKES

E G G L E S S CAKE34 cup shortening 34 cup sugar 54 cup milk 0J4 cups sifted Presto 1 tsp. cinnamon 34 tsp. nutmeg 34 tsp. cloves 34 cup raisins

Cream shortening, add sugar gradually. Then add alternately milk and P resto that has been sifted with spices. Mix well and add raisins dredged with P resto. Bake in well greased loaf tin in moderate oven, (350°F.) 35 to 45 minutes.

BOSTON CREAM PI EPut P resto Layer Cake together with Cream Fill­ing, (page 24) and sprinkle top with powdered sugar.

GOLD L AYER CAKE9 egg yolks Cream shortening, add sugar gradually. Add egg134 cups sugar yolks which have been beaten until thick and lightU cup shortening colored. Sift in P resto alternately with milk and1 cup milk add flavoring. Bake in three layer cake tins in mod-1 tsp. lemon flavoring erate oven, (375°F.) about 20 minutes. Spread Lemon

Frosting, (page 26) between layers and top of cake. (A good recipe to use the 9 egg whites is the Angel Food cake recipe on page 17.)

GOL DEN NUT CAKE34 cup shortening 54 cup sugar 8 egg yolks % cup milk 2 cups sifted Presto 34 cup chopped nuts 34 cup raisins J4 tsp. vanilla flavoring 34 tsp. almond flavoring

Cream shortening, add sugar gradually, then well beaten egg yolks. Mix well and add sifted P resto alternately with milk. Fold in nuts and raisins and add flavoring. Bake in well greased square tin in moderate oven. (350°F.) 40 to 50 minutes. Frost with Lemon or Orange Icing.

APPL E BUT T E R LOAF34 cup shortening 54 cup sugarl egg34 cup apple butter1 tsp. vanilla 54 cup milk2 cups sifted Presto 34 cup chopped nuts

Cream shortening, add sugar gradually, then un­beaten egg and mix well. Stir in apple butter and vanilla, then sifted P resto alternately with milk. Fold in nuts and bake in well greased loaf tin in moderate oven, (350°F.) 40 to 50 minutes.

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PRESTO BUTTER CAKES

ORANGE CAKE34 cup shortening1 cup sugar 3 eggs34 cup orange juice Grated rind of 1 orange2 cups sifted Presto

Cream shortening, add sugar gradually. Drop in eggs one at a time beating well after each addition. Add grated rind of orange, then sifted P resto al­ternately with orange juice. Mix well, put in well greased loaf tin and bake in moderate oven, (350°F.) 45 to 50 minutes. Frost if desired with Orange Frost­ing.

B R I D E ’ S CAKEJ4 cup shortening 1 34 cups sugar 34 cup milk 2 cups sifted Presto 6 egg whites 34 tsp. vanilla 34 tsp. almond

Cream shortening, add sugar gradually. Add milk, flavorings and sifted P resto. Fold in stiffly beaten egg whites. Bake in well greased loaf tin in moder­ate oven, (350°F.) about 50 minutes or as layer (375°F.) about 25 minutes.

MARBLE CAKE34 cup shortening % cup sugar 2 eggs2 cups sifted Presto % cup milk 1 tsp. vanilla

Cream shortening, add sugar gradually. Add eggs one at a time beating well after each addition. Add vanilla and sifted P resto alternately with milk. Divide cake mixture in half and to one part add—

2 squares melted chocolate 34 tsp. cinnamon 34 tsp. cloves

Put mixtures in loaf tin alternately by tablespoons. Bake in moderate oven, (350°F.) about 45 minutes.

COCOA L AYER C A K E *1 cup boiling water 34 cup cocoa 34 cup shortening 1 cup sugar1 tsp. vanilla2 eggs234 cups sifted Presto J4 cup buttermilk or sour milk 1 tsp. soda

Add boiling water slowly to cocoa and stir until smooth. Cool. Cream shortening, add sugar grad­ually, then drop in eggs one at a time, beating well after each addition. Add P resto sifted with soda alternately with milk. Add vanilla and stir in cocoa mixture. Bake in two greased layer cake tins in moderate oven, (350°F.) 20 to 25 minutes. Frost with any desired frosting.

9

PRESTO BUTTER CAKES

WHI P P E D CREAM CAKEy 2 pint whipping Whip cream until thickened but not too stiff. Fold

cream in sugar gradually, add beaten eggs and vanilla.| cup sugar Add sifted P resto and mix until smooth. Bake inl'A cu p s sifted Presto square tin in moderate oven, (350°F.) 25 to 30 1 tsp. vanilla minutes, cool and ice with Boiled Frosting or

Seven Minute Frosting.

CURRANT C A K E S *S thsps. shortening y cup sugar 2 egg yolksy 2 tsp. vanilla flavoring y tsp. almond flavoring 1 cup sifted P resto Y cup milk y cup currants

Cream shortening, add sugar gradually. Drop in egg yolks one at a time beating well after each addition. Add flavorings. Add sifted P resto alternately with milk and then stir in currants sprinkled with P resto. Drop by teaspoonfuls on greased baking sheet and bake in moderate oven, (350°F.) about 15 minutes.

P I N E A P P L E CAKEy cup shortening % cup sugar1 cup pineapple juice and milk% cup crushed pine­apple2 cups sifted Presto 1 tsp. vanilla3 egg whites

Cream shortening, add sugar gradually. Mix with crushed, drained pineapple and add sifted P resto alternately with pineapple juice and milk. (Mea­sure milk and pineapple juice separately or it will curdle.) Add vanilla and fold in stiffly beaten egg whites. Bake in square tin in moderate oven, (350°F.) 25 to 35 minutes.

NUT S P I C E CAKEy cup shortening1 cup brown sugar2 eggsy cup molasses3 cups sifted P resto y cup milk1 tsp. cinnamon y tsp. cloves y tsp. nutmeg y cup raisins y cup chopped nuts

Cream shortening, add sugar, then eggs one at a time beating well after each addition. Blend in molasses, then add P resto, sifted with spices, alter­nately with milk. Add raisins and nuts sprinkled with P resto. Bake in well greased loaf tin in moderate oven, (325°F.) about one hour.

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PRESTO BUTTER CAKES

C H OC OL A T E LOAF% cup shortening Cream shortening, add sugar gradually. Drop in 1}4 cups brown sugar eggs one at a time beating well after each addition. 3 e99s Add melted chocolate, which has been cooled, and

chocolate {melted) mix welL Slft in Presto and soda alternately with 1 tsp. soda water. Add vanilla and bake in greased loaf tin inl }/2 cups sifted Presto moderate oven, (340°F.) about 45 minutes.% cup water 1 tsp. vanilla

MI NCE MEAT CUP CAKES14 cup shortening % cup sugar 2 eggs2 cups sifted Presto cup milk 1 tsp. vanilla 1 cup mince-meat

Cream shortening, add sugar gradually, then eggs one at a time beating well after each addition. Mix in mince-meat, then sifted P resto alternately with milk. Add vanilla. Drop by tablespoonfuls in greased muffin tins and bake 10 to 15 minutes in moderate oven, (350°F.).

COCOA S P I C E C A K E S *)4 cup shortening1 cup white sugar2 eggs% cup milk 2 cups sifted Presto 8 tbsps. cocoa 1 tsp. cinnamon 14 tsp. cloves cup raisins 1 tsp. vanilla

Cream shortening, add sugar gradually. Drop in eggs one at a time, beating well after each addition. Add P resto, which has been sifted with cocoa and spices, alternately with milk. Add vanilla and raisins sprinkled with Presto. Drop by tablespoonfuls in greased muffin tins and bake in moderate oven, (350°F.) about 20 minutes. Frost with Easy Choco­late Frosting (page 27) if desired.

DE V I L ' S FOOD% cup shortening 1M cups brown sugar 2 eggs x/2 tsp. soda2 cups sifted Presto 4 tbsps. vinegar; addwater to make 1 cup3 squares melted chocolate1 tsp. vanilla

Cream shortening, add sugar gradually. Drop in eggs one at a time beating well after each addition. Stir in cooled, melted chocolate. Add sifted P resto and soda alternately with vinegar and water. Add vanilla and bake in square tin in moderate oven, (350°F.) about 30 minutes. Spread with Fudge Frosting (page 27) or Boiled Frosting (page 24).

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PRESTO BUTTER CAKES

WALNUT CAKEy cup shortening 1 cup sugar S eggs Y CUV niilk 1 % cups sifted Presto % cup chopped walnuts 1 tsp. vanilla

Cream shortening, add sugar gradually. Add eggs one at a time beating well after each addition. Add vanilla and sifted P resto alternately with milk. Add walnuts and bake in greased square tin in moderate oven, (350°F.) 40 to 50 minutes. Spread with Boiled Frosting (page 24).

C H E R R Y JAM CAKEy 2 cup shortening y 2 cup sugar2 eggsy 2 cup milh 1 cup sifted Presto y 2 cup corn-starch 1 tsp. almond flavoring3 tbsps. cherry jam

Cream shortening, add sugar gradually. Drop in eggs one at a time beating well after each addition. Sift in P resto, mixed with corn-starch, alternately with milk. Add flavoring and cherry jam. Mix well and bake in greased loaf tin in moderate oven (350°F.) 30 to 40 minutes.

ECONOMY C H O C O L A T E CAKEy 2 cup shortening Cream shortening, add sugar gradually. Drop in 1 cup sugar eggs one at a time beating well after each addition,f j%°l,m <rifted PKF=Tn Add melted chocolate, which has been cooled, vanilla

Yz cup 'milk and sifted P resto alternately with milk. Bake in1 tsp. vanilla greased shallow pan or in two small greased layer2 squares unsweetened cake tins in moderate oven, (375°F.) about 25 chocolate (melted) minutes

DARK F RUI T CAKE2 cups butter or short­ening2 x/ 2 cups brown sugar 9 eggs2 tbsps. milk 2 tsps. mace 2 tsps. cinnamon Jj. cups sifted Presto 2 lbs. currants 2 lbs. seeded raisins, choppedy2lb. almonds, blanched and shredded 1 tsp. cloves y2 lb. figs, cut y 2 lb. citron, cut

To blanch almonds cover with boiling water. Allow to stand about five minutes. Drain, cover with cold water and rub off skins. Dry between towels.Cream shortening, add sugar gradually. Add well beaten egg yolks, then beaten egg whites and milk. Add P resto sifted with spices, then floured fruits and almonds. Bake in loaf tins lined with greased paper in a very slow oven, (225°F.) from 2 to 4 hours. This cake will be more moist if steamed first about three hours then baked about one hour more in very slow oven.

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PRESTO BUTTER CAKES

DATE S QUARES34 cup shortening 34 cup sugar 2 eggs1 cup hot water 1 cup chopped nuts 1 cup chopped dates 1 34 cups sifted Presto 1 tsp. cocoa 34 tsp. cinnamon J4 tsp. cloves

Pour hot water over dates and let stand. Cream shortening, add sugar gradually and the eggs one at a time beating well after each addition. Sift P resto with cocoa and spices and add to batter alternately with water drained from dates. Mix well and add dates and nuts. Bake in well greased square tin in moderate oven (350°F.) 30 to 40 minutes. Sprinkle with powdered sugar while still warm and cut in squares when cool.

PRUNE CAKE34 cup shortening1 cup sugar2 eggs34 cup prune juice 234 cups sifted Presto1 tsp. cinnamon 34 tsp. nutmeg2 tsps. grated lemon rind 1 cup cooked choppedprunes34 cup chopped nuts

Cream shortening, add sugar gradually. Drop in eggs one at a time beating well after each addition. Sift P resto with spices and add alternately with prune juice. Add lemon rind, prunes and nuts. Mix well and bake in greased loaf tin in moderate oven, (340°F.) 50 to 60 minutes.

RAI S I N AND NUT POUND CAKE6 tbsps. butter1 cup sugar 4 egg yolks Grated rind of lemon2 tbsps. lemon juice 1 cup milk4 egg whites 234 cups sifted Presto 34 cup raisins 34 cup nuts

Cream butter, add sugar gradually. Add well beat­en egg yolks, grated lemon rind and juice. Sift in P resto alternately with milk and then add raisins and chopped nuts, sprinkled with P resto. Fold in well beaten egg whites and bake in greased loaf or tube tin in moderate oven, (340°F.) one hour.

SOFT MOL AS S E S CAKE34 cup shortening 34 cup brown sugar1 egg34 cup milk2 cups sifted Presto 34 cup molasses1 tsp. cinnamon 34 tsp. allspice

Cream shortening, add sugar gradually. Stir in egg and molasses. Beat well and add P resto sifted with spices alternately with milk. Bake in shallow tin in moderate oven (350°F.) 30 to 40 minutes.

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PRESTO BUTTER CAKES

S PANI S H CAKEy cup shortening1 cup sugar2 eggs1 % cups sifted Presto y2 cup milk 1 tsp. cinnamon Yi tsp. vanilla y2 tsp. almond

Cream shortening, add sugar gradually. Drop in eggs one at a time beating well after each addition. Add flavorings, then P resto sifted with cinnamon alternately with milk. Bake in two greased layer cake tins in moderate oven, (375°F.) about 20 min­utes. Frost with Caramel Frosting (page 27).

C HOC OL A T E LAYER CAKEy2 cup shortening1 cup sugar2 eggs2 squares unsweetened chocolate {melted)1 tsp. vanilla2 tbsps. lemon juice 2 cups sifted Presto 1 tsp. cinnamony2 tsp. soda 1 cup sour milk

Cream shortening, add sugar gradually. Drop in eggs one at a time beating well after each addition. Stir in melted chocolate, which has been cooled, vanilla and lemon juice. Add P resto which has been sifted with cinnamon and soda alternately with sour milk. Bake in two greased layer cake tins in moder­ate oven, (360°F.) about 25 minutes. Frost with Cocoa Coffee Frosting (page 26) or any desired icing.

AP P L E S AUC E CAKEy2 cup shortening % cup sugar1 egg1 cup applesauce 2 x/ 2 cups sifted Presto 1 tsp. cinnamon y2 tsp. cloves % cup raisins

Cream shortening, add sugar gradually. Add egg and beat well. Mix in applesauce, then sifted P resto and spices. Add raisins, sprinkled with P resto and bake in well greased tube pan in moderate oven (340°F.) about one hour.

COCOA A P P L E S AUC E CAKEy 2 cup shortening Make same as Applesauce Cake. See above. % cup sugar1 egg1 cup applesauce 1 cup raisins 2 y cups sifted Presto cup cocoa 1 tsp. cinnamon y 2 tsp. cloves 1 tsp. lemon extract

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PRESTO BUTTER CAKES

I MP E R I A L CAKEY cup shortening1}4 cups brown sugar 2 eggs2% cups sifted Presto 1 cup milk Y2 cup raisins cup currantsY cup chopped nuts 1 tsp. vanilla1 tsp. almond2 ibsps. candied orange peel finely cut.

Cream shortening, add sugar gradually. Drop in eggs one at a time beating well after each addition. Add flavorings, then sifted P resto alternately with milk. Fold in raisins, currants, nuts and orange peel sprinkled with P resto. Bake in tube pan lined with greased paper in slow oven, (325°F.) about V/4 hours.

UP- SI DE- DOWN CAKEcup butter 1 cup brown sugar Canned, sliced or diced pineappleAlmonds or walnuts

Put butter in nine or ten inch frying pan and melt; add sugar spreading evenly. Lay slices or pieces of diced pineapple on top and put almonds or walnuts between pieces. Over this pour batter made from Layer Cake, (page 7) using only half the recipe. Put in moderate oven, (360°F.) about 25 minutes. Take from oven, let stand a few minutes and turn quickly into round dish as near size of frying pan as possible. Serve cold with whipped cream.

DUTCH APPL E CAKE2 cups sifted Presto 4 tbsps. shortening1 tbsp. sugar le g g% cup water3 apples1 tsp. cinnamon Y cup sugar

Sift P resto and sugar together and work in short­ening with tips of fingers. Beat egg and mix with water and add to dry ingredients. Stir to a soft dough. Spread inch thick in shallow pan. Pare and cut apples into eighths and press into dough close together. Dot with small pieces of butter. Mix sugar and cinnamon and sprinkle over top. Bake in moderate oven, (350°F.) about 25 minutes or until apples are tender. Serve hot with Hard Sauce or Lemon Sauce.

15

PRESTO BUTTER AND SPONGE CAKES

C O F F E E C A K E6 tbsps. shortening % cup sugar 2 eggs2 cups sifted Presto 34 cup milk 1 tsp. vanilla

Cream shortening, add sugar gradually, the eggs one at a time beating well after each addition. Add vanilla, and sifted P resto alternately with milk. Turn into shallow greased pan, dot with one table­spoon of butter and dust with following mixture, well blended:

8 tbsps. sugar 1 tbsp. Presto34 tsp. cinnamon 2 tbsps. chopped nuts

Bake in moderate oven (360°F.) 20 to 25 minutes.

S O F T G I N G E R B R E A D34 cup shortening Cream shortening, add sugar gradually. Drop in34 cup sugar egg and beat well. Add molasses and water. Siftt/cwp molasses 'm PRESTO with spices and mix well. Bake in greased34 cup hot water square tin in moderate oven, (350°F.) about 301 % cups sifted Presto minutes.1 tsp. cinnamon 34 lsp. cloves 1 teaspoon ginger

S P O N G E C A K E6 eggs 1 cup sugar 1 cup sifted Presto 1 tbsp. lemon juice Grated lemon rind

Thoroughly beat egg yolks. Gradually add sifted sugar and continue beating. Add lemon rind and juice and beat thoroughly. Beat egg whites until stiff but not dry. Fold half the beaten whites into cake mixture. Lightly fold in Presto sifted three times. Cut and fold in remaining egg whites. Bake in ungreased tube pan in slow oven, (300°F.) about 45 minutes.

C H O C O L A T E S P O N G E C A K E5 eggs Make as Sponge Cake (above). Sift cocoa with1 cup sugar P resto.34 cup sifted Presto 1 tbsp. lemon ju ice 34 cup cocoa

16

ANGE L FOOD CAKE1VL cups sifted P resto Beat egg whites with wire egg whip until foamy. 1 lA cups {9 to 10) egg gift in cream of tartar and continue beating until1 t s 111 cream of tartar hold up in peaks (not dry). Add1 cup fine granulated sifted sugar by tablespoons while still beating. Grad-

sugar ually fold in P r e s t o which has been sifted threeVi isP• vanilla extract times. Add flavoring and beat gently for 1 minute. p2 tsp. almond extract ^he amount 0f beating is important. Vigorous beat­

ing will cause a small cake of close texture, while insufficient beating will result in a cake of coarse texture. Bake in ungreased tube pan in slow oven (300°F.) about 1 hour.

NUT ANGEL FOOD CAKEFollow directions for Angel Food Cake (on this page). When all ingredients have been added and before final beating, add 3 cup dried cocoanut and Vi cup floured, broken walnut meats. 1 or 2 table­spoons candied fruit cut in small pieces and floured may be added, also. Then beat mixture gently with egg whip for one minute. Bake as Angel Food Cake.

Beat eggs until very light, add sugar gradually, then flavoring and sifted P r e s t o . Bake in greased shallow

1 hi, vanilla or lemon Pan that haS been lined with WaXed PaPCr alsoflavoring greased. Bake in moderate oven, (350°F.) 12 to 15minutes. Turn on waxed paper sprinkled with pow­dered sugar. Quickly trim off crisp edges from cake, spread with jelly or jam and roll.

17

J E L L Y ROL L2 eggscup sugarV2 cup sifted P resto

PRESTO ANGEL FOOD CAKE Recipe below

PRESTO FRUIT SHORTCAKERecipe page 29

1 sponge cake 4 eggs, separated 3 ozs. sweet chocolate 3 tbsps. sugar 3 tbsps. water 1 tsp. vanilla

M elt chocolate in double boiler, add sugar, water and beaten egg yolks. Cook until sm ooth, stirring con­stantly. When cool, add stiffly beaten egg whites and vanilla. Line a bread tin with waxed paper and place a layer of sponge cake in pan. Pour one-half of filling over cake, put on second layer of sponge cake, then remaining part of filling. Place third layer on top and set in ice box for 10 to 12 hours. When ready to serve, slice cross-wise and cover w ith whipped qream and chopped nuts.

CHOC OL AT E ANGEL FOOD CAKE1 cup sifted P resto 1M CUPS (.9 to 10) egg whites% tsp. cream of tartar 1 cup fine granulated sugar}/i cup cocoaL2 tsp. vanilla extractY2 tsp. almond extract

Sift cocoa with P r e s t o and proceed as for Angel Food Cake. See page 17.

PRESTO BISCUITSRecipe page 28

C HOC OL A T E I CE BOX CAKE

ORANGE S PONGE S Q U A R E S *3 egg yolksGrated rind of an orange 34 cup orange juice 1 cup sugar 1 cup sifted P resto 3 egg whites

Beat egg yolks until thick and lemon colored; add grated orange rind and juice. Gradually add the sugar, then sifted P r e s t o and last fold in stiffly beaten egg whites. Bake in well greased shallow square tin in slow oven. (325°F.) 30 to 35 minutes. When cool cut into squares and frost with Orange Butter Frosting (page 26).

CREAM S PONGE CAKE4 eggs, separated 1 cup sugar 1 cup sifted P resto 3 thsps. cold water 1 tsp. lemon extract

PRESTO RAISIN and NET POUND CAKERecipe page 13

Thoroughly beat egg yolks and water. Add sugar gradually and continue beating. Add lemon extract. Beat egg whites until stiff but not dry. Fold half the beaten whites into the cake mixture. Lightly fold in thewellsifted P r e s t o . Cut and fold in remaining egg whites. Bake in greased and floured tube pan in slow oven, (300°F.) about 40 minutes.

19

F ORCE COCOANUT C O O K I E S *y 2 cup shortening 1 cup brown sugar1 my3 cup milk l }/2 cups F orce 1 cup canned cocoanut 1 tsp. vanilla 1y2 cups sifted P resto

Cream shortening, add sugar gradually. Drop in egg and beat well. Then add F orce, cocoanut, vanilla and sifted P resto alternately with milk. Mix well and drop from teaspoon on greased baking sheet and bake in moderate oven, (350° F.) about 15 minutes.

DOUGHNUTSy cup sugar 2 eggs2 y tbsps. shortening 1 cup milk 4 cups sifted Presto (about)y tsp. nutmeg y 2 tsp. cinnamon

Cream shortening and sugar, add eggs well beaten. Into this stir milk gradually, then sifted P resto and spices. If too thin to roll, add more P resto, but keep as soft as possible. Pat or roll lightly to 3ki inch thickness. Shape with doughnut cutter and fry in deep fat until a golden brown. The fat should be at 360° to 370°F. (small cubes of bread brown in 1 min.)

COCOA DATE DROP C O O K I E S *y cup shortening Cream shortening and add sugar gradually. Add egg% cup sugar and mix well. Add P resto sifted with cocoa alter-1 is vanilla nately with milk. Add vanilla and stir in dates2 cups sifted Presto sprinkled with P resto. Drop by teaspoonfuls on2 tbsps. cocoa greased baking sheet and bake in moderate oven,y2 cup milk (350° F.) 12 to 15 minutes.y cup chopped dates

20

PRESTO MIXED COOKIESRecipe next page

PRESTO COOKIES

H- 0 C O O K I E S1 cup sugar2 eggs1% cups Quick H-0 Oats% cup raisinsY cup shorteningY i8V- cloves 1 tsp. vanillaY cup milk1 tsp. cinnamon 1]/$ cups sifted Presto

Cream shortening, add sugar gradually, then eggs one at a time, beating well after each addition. Add P resto sifted with spices alternately with milk, then vanilla, floured raisins and H-O. Drop from spoon on greased baking sheet and bake in moderate oven, (350°F.) 15 to 20 minutes.

H E R MI T S2 eggs 1 cup sugarY cup milk 4- cups sifted Presto 1 tsp. cinnamon Y2 IsV• clovesY tsp. nutmeg1 cup raisinsY cup melted short­ening2 tsps. vanilla

SUGAR C OOK I E SY cup shortening Cream shortening, add sugar gradually. Drop in egg1 cup sugar and mix well. Add vanilla, then sifted P resto alter-8 etoA cu s nately with milk. Toss on board dusted with P resto,

s^edPRESTO adding more P resto if necessary to make a doughY cup milk stiff enough to roll out thin. Cut in rounds, sprinkle1 tsp. vanilla with sugar and bake on greased baking sheet in

moderately hot oven, (400°F.) 8 to 10 minutes.

Beat eggs well, add sugar, milk, P resto sifted with spices, floured raisins, melted shortening and vanilla. Drop from teaspoon on greased baking sheet and bake in hot oven, (415°F.) 10 to 12 minutes.

FUDGE S QUARES8 ibsps. shortening Y cup sugar1 egg2 squares unsweetened chocolate, melted1Y cups sifted Presto Y2 cup milk Y2 cup chopped nuts 1 tsp. vanilla

Cream shortening, add sugar gradually, drop in egg and mix well. Add melted chocolate, which has been cooled, sifted P resto alternately with milk, nuts and vanilla. Spread in greased shallow pan and bake in moderate oven, (375°F.) 20 to 25 minutes. Cut in squares when cool.

21

PRESTO C O O K IES

A L M O N D S Q U A R E S34 cup shortening1 cup sugar2 eggs1 34 cups sifted Presto 34 tsp- almond extract % cup chopped

almonds

Blanch almonds and chop fine. Cream shortening, add sugar gradually, drop in eggs one at a time, beating well after each addition. Add extract, sift in Presto and add almonds. Mix well and bake in greased shallow pan 15 to 20 minutes in moderate oven, (375°F.). Cut in squares.

F O R C E I CE BOX C O O K I E S *% cup white sugar 34 cup brown sugar 54 cup melted short­

ening 2 eggs1 tsp. vanilla 4 cups sifted Presto 1 cup Force (crushed)

Mix white and brown sugars and add melted short­ening. When cooled, add eggs one at a time, beating well after each addition. Add vanilla, sifted Presto and Force. Pack in pan lined with waxed paper and chill in ice box overnight. Take from pan, slice thinly and bake on greased baking sheet in hot oven, (400° F.) 5 to 8 minutes.

P E A N U T B U T T E R C O O K I E S *J4 cup shortening 34 cup peanut butter 34 cup granulated sugar 34 cup brown sugarl egg1 34 cups sifted Presto

Cream shortening, add peanut butter and blend well. Gradually add both sugars and mix well. Add unbeaten egg and mix thoroughly. Add sifted Presto and shape into small balls with hands. Put on greased baking sheet about two inches apart and bake 15 to 20 minutes in moderate oven, (350°F.).

C 0 C 0 A N U T C O O K I E S *J4 cup shortening J4 cup sugar1 egg1 34 cups sifted Presto 34 cup milk2 cups fresh cocoanut J4 tbsp. lemon juice

Cream shortening, add sugar gradually. Drop in egg and beat well. Add sifted Presto alternately with milk. Add lemon juice and cocoanut. Drop by tea­spoonfuls on greased baking sheet and bake in moderate oven, (360°F.) 15 to 20 minutes.

22

PRESTO COOKIES & CAKE FILLINGS

H-0 PRUNE DROP C O O K I E S *Ys cup shortening1 cup brown sugar2 eggs1 cup sour milk 1 tsp. cinnamon3 cups sifted P resto1 cup Quick H -0 OatsYi tsp. soda2 tsps. vanilla1 Yi cups chopped cooked prunes

Cream shortening, add sugar gradually. Drop in eggs one at a time, beating well after each addition. Add P resto sifted with soda and cinnamon alter­nately with milk. Add vanilla, H -0 and stir in prunes. Drop by teaspoonfuls on greased baking sheet and bake in moderate oven, (375°F.) 12 to 15 minutes.

H-0 DATE SQUARES% cup shortening Cut dates in small pieces, add sugar, water, lemon1 cup brown sugar juice and cook until thick. Cool. Sift P resto, add\ 11 °cupsSQuickRH-0 krown sugar and shortening and work to a crumblyOats mass. Add H -0 and mix well. Spread half of mixture

D ate Filling in shallow tin that has been lined with wax paper.2 cups dates, pitted Spread with cooked date filling, using a spatula toU b s v Wlfmon juice eve?' Cover with remainin8 mixture and bake inYi cup sugar moderate oven, (350°F.) about 25 to 30 minutes

and cut into squares when cool.

MAPLE F I L L I N GYs cup maple sugar Heat milk in double boiler and add maple sugarH cJ ^ ~ staich which has been crushed. Add beaten eggs and cook2 eggs ** 2 to 3 minutes. Stir in corn-starch which has been2 cups milk dissolved in a small amount of water. Add salt and1 tsp. vanilla cook 15 minutes stirring until mixture thickens.

Cool and flavor.

C H OC OL A T E CREAM F I L L I N G2 cups milk1 cup sugar Ys tsp. salt2 sqs. unsweetened chocolate2 eggsYz cup corn-starch 1 tsp. vanilla

Heat milk in double boiler, add chocolate and stir until dissolved. Add sugar and salt, then beaten eggs and cook three minutes. Stir in corn-starch which has been dissolved in a small amount of water and cook 15 minutes stirring until mixture thickens. Cool and flavor.

23

CAKE FILLINGS

CREAM F I L L I N G1/% cup sugar cup corn-starch y i tsp. salt Yz tsp. lemon extract 2 cups milk 2 eggs1 tsp. vanilla

Mix dry ingredients, add eggs slightly beaten and gradually pour on hot milk. Cook 15 min. in double boiler, stirring until mixture starts to thicken and afterwards occasionally. Cool and flavor.

BANANA F I L L I N GMix sliced bananas with Cream Filling (above).

CARAMEL F I L L I N G1y cups milk (For Caramel S yru p , melt Y cup sugar in iron fryingCaramel syrup pan over low flame, stirring constantly. Add y 2 cup^ c u p sugar boiling water and cook to syrup. Cool.) Add caramelY^cup°corn-starch syrup to hot milk and when dissolved add y 2 cupy 2 tsp. vanilla sugar mixed with corn-starch and egg yolk. Cook 15

minutes in double boiler, stirring until mixture starts to thicken and afterwards occasionally. Cool and add vanilla.

LADY BAL T I MORE F I L L I N GAdd y 2 cup chopped raisins and y 2 cup chopped nuts to Boiled Frosting (below).

BOI L ED F R OS T I NG1 cup sugar Yz cup water2 egg whites1 tsp. flavoring

Boil sugar and water until it spins a long thread when tested with spoon, (234°F.). Pour gradually on beaten whites of eggs. Beat until stiff enough to spread. When nearly cool add flavoring.

UNCOOKED C HOC OL A T E F R OS T I NG2 sguares unsweetened Melt chocolate and butter in dish over boiling water,

chocolate take from stove and add sugar and milk alternately1 S ' confectioner’s ri«ht consistency to spread. Add vanilla, beatsugar well and spread.y cup milk or cream 0about)1 tsp. vanilla

24

CAKE FILLINGS AND FROSTINGS

ORANGE F I L L I N GY2 cup sugar 2 Y tbsps. corn­starchGrated rind Y orangeY cup orange juiceY tbsp. lemon juice 1 egg, slightly beaten 1 tsp. butter

Mix ingredients in order given and cook 10 minutes in double boiler, stirring constantly. Cool before spreading.

MARSHMAL L OW CREAM F I L L I N GY cup cream, whipped Cut up marshmallows. Beat into cream after it isY lb. marshmallows whipped. Add sugar if desired.

FIG F I L L I N GY lb. figs, finely choppedY cup sugar1 tbsp. lemon juice Yz cup boiling water

Cook ingredients in double boiler until thick enough to spread. Spread while hot.

SEVEN MI NUTE F R OS T I NG2 egg whites, unbeaten 1 Y cups sugar 5 tbsps. water 1 Y tsps. corn syrup 1 tsp. vanilla

In top of double boiler put egg whites, water, sugar and corn syrup. Beat with rotary beater until thoroughly mixed. Continue beating over boiling water seven minutes or until frosting stands in peaks. Remove from stove, add vanilla and beat until thick enough to spread.

A L L E G R E T T I I CI NGSpread Boiled Frosting on cake and when cold and set drop by teaspoonfuls melted, unsweetened choco­late. Use a spatula dipped in hot water so the coating will be even.

C 0 C 0 A N U T CREAM F R O S T I N G *1 cup fresh cocoanut or Add cream, a small amount at a time, to sugar and 1 can cocoanut mix well. Add vanilla. When the frosting is the right c say°nf ec^oner’s consistency to spread put between layers and

£ tbsps. cream sprinkle with cocoanut. Spread top and sides and1 tsp. vanilla sprinkle with cocoanut.

25

CAKE FROSTINGS

C O C OA - C OF F E E F R OS T I NG2 tbsps. butter Cream butter and gradually add sifted sugar and2 cups confectioner's cocoa alternately with coffee until right consistency

sugar t0 spread. Add vanilla.1 tbsp. cocoa *1 tsp. vanilla3 tbsps. strong coffee

ORANGE BUT T E R F R O S T I N G *1 tbsp. grated orange rind1 teaspoon grated lemon rind,4 tbsps. orange juice 8 tsps. lemon juice 1 egg yolk 3 tbsps. butter 3 cups 'confectioner's sugar

Add grated orange and lemon rind to fruit juices and let stand while you are creaming the butter and adding the unbeaten egg to butter. Mix well and add part of sifted sugar. Then alternate with fruit juices until right consistency to spread.

LEMON F R OS T I NG1 tbsp. grated orange rind8 tbsps. butter 2Yi cups confectioner's sugar2 tbsps. lemon juice 1 tbsp. water

Cream butter and add orange rind. Add sugar alter­nately with lemon juice and water until right con­sistency to spread. To make an Orange Frosting, orange juice may be substituted.

EASY CARAMEL% cup light brown sugar2 tbsps. top milk 1 tbsp. butter 1 tbsp. vaniUa

F R O S T I N G *Combine all ingredients and boil three to four minutes stirring constantly. Take from stove and beat until creamy.

BURNT ALMOND F R OS T I NG10 ounces confection- Cream butter, add sugar gradually moistening oc-

er's sugar casionally with cream or milk. Spread on cakes,jounces butter Sponge preferably, and roll in almonds which have3 to°4tlisps ^cream or been blanched, toasted in hot oven to a light brown

milk and rolled fine.

CAKE FROSTINGS

CARAMEL F R OS T I NG1 cup brown sugar 1 cup white sugar1 cup milk2 tbsps. butter

Combine sugars and milk, bring to boil and cook without stirring until a small amount tested in cold water forms a soft ball (232°F.). Remove from fire, add butter, cool a bit and beat until thick and creamy.

CURRANT J E L L Y - E G G WHI T E F R O S T I N G *2 egg whites Beat egg whites until stiff and frothy. Gradually2 tbsps. currant jelly blend in currant jelly and spread on cake.

RI CH FUDGE F R OS T I NG4 sguares unsweetened Melt chocolate in double boiler. Take from stove,

chocolate add butter, sugar and hot water. Add eggs one at a1 cup confectioner's time, beating well after each addition. Blend well3 t b s p s " . hot water until ri8ht consistency to spread.2 eggs5 tbsps. butter

BUT T E R F R O S T I N G *4 tbsps. butter Cream butter and add sifted sugar gradually,2 cups confectioner's occasionally moistening with milk. Add vanilla when 8 £ £ . milk ri«ht in sisten cy to spread.1 tsp. vanilla

EASY C H O C O L A T E F R O S T I N G *2 squares unsweetened Melt chocolate over hot water, add boiling water,

chocolate take from stove and add enough sugar to make thick4 tbsps. boiling water enough to spread. Add vanilla.1 tsp. vanilla °Confectioner’s sugar (About 1 to 1)4, cups)27

PRESTO QUICK BREADS

DUMPLI NGS2 cups sifted Presto 2 tsps. shortening Y cup milk (about)

BI SCUI TS2 cups sifted Presto Y cup milk (about) 2 tbsps. shortening

Work shortening into sifted P resto with finger tips. Cut in milk with silver knife. Put on floured board and cut into rounds about 3^-inch in thickness. Put in steamer and steam fifteen minutes. Dumplings can be dropped from tablespoon on boiling meat stew if preferred.

Sift P resto and work into shortening with tips of fingers. Add the milk slowly, mixing with knife to a soft dough. 1 Y tsps. sugar may be added if desired. Place on board dusted with P r e st o , roll lightly or pat to about J^-inch or %-inch thickness. Cut into rounds of desired size. Bake 12 to 15 minutes in hot oven, (450° to 460°F.). Brushing dough with milk or melted butter will give a rich brown color when baked.

C L O V E R L E A F NUT B I S C U I T *2 cups sifted P resto 8 tbsps. butter or short- ening8 tbsps. maple syrupY cup milkY cup finely chopped walnuts

Work the shortening into the sifted P resto withfinger tips. Add maple syrup and stir in with silver knife. Cut in milk with knife. Add chopped nuts slightly sprinkled with P r esto . Mix well and shape into small balls placing three together to make one biscuit. Bake on greased baking sheet in hot oven, (400° F.) 12 to 15 minutes.

POP- OVERS1Y cups sifted Presto1 cup milkY tbsp. melted butter2 eggs

Mix sifted P resto and milk gradually in order to obtain a smooth batter. Add eggs beaten until light, then butter. Beat with Dover egg-beater until full of air bubbles. Half fill well greased hot iron gem pans or earthen cups. Bake in a very hot oven, 475°F. 10 min., lower to moderate oven, (350°F.) and bake about 25 minutes more. Serve hot.

MUFFI NSY cup sugarY cup shortening2 Y cups sifted PrestoY cup milkl egg

Cream shortening with sugar. Add beaten egg, milk and sifted P r e st o . Bake in greased muffin tins in hot oven, (425°F.) about 15 to 20 minutes.

28

PRESTO QUICK BREADS

Put butter and water in saucepan, bring to boiling point, sift in flour, and beat vigorously. When mix­ture forms a ball and does not stick to side of pan remove from stove, and let cool 2 to 3 minutes. Beat in the eggs (unbeaten) one a*t a time thoroughly. Reserve a little egg for the top and beat.Drop by tablespoonfuls on a greased baking sheet, 1^2 in* apart, shaping with spoon into mounds about 2 in. in diameter. Brush with the beaten egg diluted with a small amount of milk. Bake in moderate oven, (400°F.) for 10 minutes, then 350°F. about 20 min­utes. Fill with Cream Filling (page 24), Chocolate Cream Filling (page 23), whipped cream or ice cream.

ECL AI RSShape Cream Puff mixture long and narrow by forcing through a pastry tube. Fill with Cream Fill­ing (page 24). Frost with Uncooked Chocolate Frost­ing (page 24).

CREAM PUFFS34 cup shortening 1 34 cups sifted Presto 1 cup boiling water 3 eggs

FRUI T S HORT C AK E2 cups sifted Presto 2 tsps. sugar % cup milk (about) 34 cup shortening

Mix sugar with sifted P resto. Proceed as with bis­cuits. Pat into sheet in greased layer cake pan or roll or pat to about %-inch thickness on board dusted with P resto and cut into small rounds. Bake in hot oven, (475°F.) about 15 minutes. Split while hot, spread with butter, and place sweetened, crushed fruit between and on top of halves.

DATE M U F F I N S ^34 cup shortening 34 cup sugar1 egg54 cup milk2 cups sifted P resto y 2 cup chopped dates

Cream shortening, add sugar gradually. Beat egg slightly with fork, add to milk and mix well. Add sifted P resto alternately with milk and egg mixture. Add chopped dates and bake in greased muffin tins in hot oven, (425° F.) 15 to 20 minutes.

PRESTO QUICK BREADS

J OHNNY CAKE2 cups milk 2 cups sifted Presto1 egg2 tbsps. sugar1 tbsp. butter (melted) i y cups corn-meal

Sift P resto. Add corn-meal and sugar, then milk, beaten egg and melted butter. Bake in shallow pan, in hot oven, (450°F.) 15 to 20 minutes.

WAF F L E S2 cups sifted Presto1 tbsp. sugar2 tbsps. melted short­eningi y cups milk 2 eggs, separated

Add sugar to sifted P resto. Mix beaten egg yolks with milk. Stir this mixture into sifted P resto, and add melted shortening. Beat until smooth. Fold in stiffly beaten egg whites. Cook on hot waffle iron about 3 minutes. Serve with syrup or sugar.

C H E E S E BI S CUI T2 cups sifted Presto Work shortening into sifted P resto with tips of fin-1 tbsp. shortening gers, add grated cheese and cut in milk and water^ in e ual^ arts Water ^n^e* ^ ace on board dusted with P resto, pat1 cup grated cheese to about ^-inch thickness, cut into rounds and bake on baking sheet in hot oven, (475°F.) 10 to 12

minutes.

PEANUT BUT T E R B R E A D *2 lA cups sifted Presto y cup sugar y cup peanut butter 1 y2 cups milk 1 egg

Sift P resto and sugar. Work in peanut butter with finger tips. Slightly beat egg, mix with milk and add to first mixture. Put in well greased loaf tin and bake in moderate oven, (340° F.) about an hour.

H- 0 DROP BI S C UI T1 y cups sifted Presto y cup butter or short­eningy cup sugar 1 cup Quick H -0 Oats % cup milk

Sift P resto and sugar and work in shortening with tips of fingers. Add H -0 and cut in milk with silver knife. Drop from teaspoon on greased baking sheet and bake in hot oven, (400°F.) 10 to 12 minutes.

30

PRESTO QUICK BREADS

H*0 P RUNE- PEANUT BREAD1 cup Quick H-0 Oats2 cups sifted P resto V2 cup sugar1 egg2 tbsps. melted short­ening]/2 cup milk % cup chopped peanuts 1 cup chopped cooked prunes

Mix sifted P resto with H-O. Add sugar and well beaten egg. Stir in melted shortening, peanuts, prunes and milk. Mix well and put in well greased loaf tin and bake in moderate oven, (350°F.) about an hour.

GR I DDL E CAKES1 tbsp. sugar Mix sugar with sifted P resto. Gradually add milk,2}/2 cups sifted P resto beaten egg and melted shortening. Stir until well1 tbsp. melted short- mixed. Cook on hot griddle (about 1 minute on each2 cups milk side), and serve with sugar or syrup. l egg

APPLE F R I T T E R Si y cups sifted Presto1 egg% cup milk2 apples Powdered sugar

Sift P resto, add milk gradually and well beaten egg. Mix to make smooth batter. Pare and core two medium sized apples, cut in slices, sprinkle with powdered sugar and dip in batter. Drop apple, covered with batter in hot, deep fat, (360° to 370°F.) and fry until golden brown.

ORANGE MARMALADE MUFFI NS2 cups sifted Presto y cup shortening1 cup milk1 egg3 tbsps. orange mar­malade

Sift P resto and work in shortening with tips of fin­gers. Add beaten egg to milk and stir into P resto and shortening. Add orange marmalade and mix well. Drop by tablespoons in well greased muffin tins and bake in hot oven, (400°F.) 15 to 20 minutes.

31

PRESTO PASTRY

PI E CRUST ( PLAI N PASTRY)2 cups sifted P resto (Quantity of shortening needed to give the desired Y cup lard or % to % flakiness of crust varies with the hardness or softness

cup vegetable oil com- 0f ^ shortening at room temperature. If the lard isyfcul'cold water Quite hard u.se from Y i to CUP-)(about) Mix shortening into sifted P r e s t o by cutting in with

two knives or rubbing in with finger tips. For a “flaky” crust, “half-mix” the shortening with the flour so that most of it is left as little lumps. For a “tender and short” crust, mix the shortening well with the flour. Add cold water, a little at a time to form stiff dough. Roll thin on lightly floured board. Bake in hot oven, (400° to 450°F.) 12 to 15 minutes.

HOT WAT E R P A S T R YY cup shortening Gradually pour boiling water over slightly softenedY cup boiling water shortening and beat until creamy. Cool slightly and 1 Y cups sifted P r esto jn p REST0. Mix to a soft dough with a fork. Cover

with wax paper and chill thoroughly. Roll as for plain pastry.

APPLE PI E2 cups sliced sour applesY 1° % cup sugar 2 teaspoons butter 1 teaspoon cinnamon or nutmeg

Line tin with pie dough and fill with sliced apples which have been thoroughly mixed with sugar and cinnamon. Add butter in small pieces. Cover with upper pie dough and bake in moderate oven, (400°F.) about 45 minutes.

CUSTARD PI E2 eggs8 tbsps. sugar Y tsp. salt 1Y cups milk Few gratings nutmeg

Beat eggs slightly, add sugar, salt and milk. Line tin with pie dough. Glaze pie dough by brushing over with slightly beaten egg white. Pour in the mixture and sprinkle with nutmeg. Bake in hot oven, (450°F.) 10 minutes; then slow oven, (325°F.) about 25 minutes.

BE RRY PI E(.Raspberry, Blueberry or Blackberry)1 qt. berries2 to 3 tbsps. P resto Y to Y cup sugar

Line tin with pie dough, fill with berries sprinkled with P r e s t o , sprinkle with sugar, and cover with pie dough. Bake in moderate oven, (400°F.) about 45 minutes.

32

PRESTO PASTRY

RAI SI N PI E2 cups raisins tsp. salt 1 tbsp. P resto y cup sugar }/2 tsp. cinnamon 1 tbsp. butter

Cover raisins with boiling water. Mix sugar, P resto, butter, and salt. Add to raisins, and cook in double boiler 20 minutes. Cool, add cinnamon and pour into tin lined with pie dough. Cover with pie dough as a sheet or latticed. Bake in hot oven, (425°F.) about 25 minutes.

PUMPKI N PI E1 cup cooked pumpkin 3 2 cup brown sugar y teaspoon cinnamon y tsp. ginger 1 cup milk 1 egg tsp. salt

Steam or bake fresh pumpkin and put it through a sieve. Canned pumpkin is ready to use. Add remain­ing ingredients in order given. Line tin with pie dough, brush with slightly beaten egg white, and pour in the pumpkin mixture. Bake in hot oven, (450°F.) 10 minutes; then slow oven, (325°F.) about 30 minutes.

C O T T A G E - C H E E S E PI E1 }/2 cups cottage-cheese y 2 cup raisins or 1 cupmoist cocoanut }/2 lemon, grated rind and juice2 tbsps. cream 2 tbsps. butter 2 eggsy cup sugar

Press the cheese through a sieve or ricer. Add other ingredients and mix thoroughly. Turn into a tin lined with pie dough. Bake in hot oven, (450°F.) 10 minutes; then slow oven, (325°F.) about 30 minutes.

COCOANUT CREAM PI E% cup sugar y cup corn-starch tsp. saltV2 tsp. lemon extract1 cup shredded cocoa- nut2 cups milk 2 egg yolks1 tsp. vanilla Meringue

Mix corn-starch with sugar and salt. Add slightly beaten egg yolks and milk. Cook in double boiler about 15 minutes, stirring until thick. Cool a few minutes, add flavoring and cocoanut. Pour into baked pie crust, cover with meringue (page 34) and brown in slow oven, (325°F.).

33

PRESTO PASTRY

B U T T E R S C O T C H1 }/2 cups milk1 cup brown sugar2 tbsps. corn-starch 2 egg yolks2 tbsps. butter Meringue

LEMON PI E1 cup sugar5 tbsps. corn-starch2 cups boiling water1 tbsp. butter8 tbsps. lemon juice }/2 grated lemon rind Ys tsp. salt2 egg yolks Meringue

C H O C O L A T E PI2 squares unsweetened chocolate}/i cup corn-starch3 egg yolks1 cup sugar2 cups milkY teaspoon salt 1 teaspoon vanilla

PI EHeat one cup of milk with sugar until well dissolved. Add well beaten egg yolks and cook 2 to 3 minutes. Stir in corn-starch which has been dissolved with other half of milk and cook in double boiler until thick, stirring constantly. Remove from fire and add butter. When cool pour in baked pastry shell. Cover with meringue, this page.

Mix corn-starch with sugar; slowly add boiling water, and cook in double boiler about 15 minutes, stirring until thick. Cool slightly and add remaining in­gredients. Heat. Pour into baked pie crust, cover with meringue (this page) and brown in slow oven, (325°F.).

Melt chocolate in double boiler, add milk and when hot, gradually add sugar, slightly beaten egg yolks, salt and corn-starch dissolved in a small amount of water. Cool until thickened. When cool add vanilla and put in baked dough. Cover with meringue (this page). Brown in slow oven, (325°F.).

P I N E A P P L E PI E2 cups crushed pine­apple2 tbsps. corn-starch1 tbsp. butter Y tsp. salt2 egg yolks 1 cup sugar Meringue

Heat pineapple in double boiler, saving some juice to combine with corn-starch. Add sugar, well beaten egg yolks, corn-starch mixed with pineapple juice, butter, and salt. Cook 15 minutes, with frequent stirring. Pour into baked pie crust, cover with meringue (this page) and brown in slow oven, (325°F.). Whipped cream may be used instead of meringue.

ME R I N G U E2 egg whites 2 tbsps. powdered sugar Y tbsp. lemon juice or 1 tsp. vanilla

Beat whites until stiff, add sugar slowly, continue beating, add flavoring and spread with silver knife evenly. Bake fifteen minutes in slow oven, (300°F.).

34

INDEX TO RECIPES

PageCAKES

Angel Food Cake...........................17Apple Butter Loaf........................ 8Applesauce Cake........................... 14Banana Nut Cake........................ 6Boston Cream Pie........................ 8Bride’s Cake.................................. 9Caramel Cake............................... 6Cherry Jam Cake.......................... 12Chocolate Angel Food.................. 18Chocolate Ice Box Cake...............18Chocolate Layer Cake.................. 14Chocolate Loaf Cake....................11Chocolate Sponge Cake............... 16Cocoa Applesauce Cake............... 14Cocoa Layer Cake........................ 9*Cocoa Spice Cakes.........................11*Citron Cake.................................. 6Cocoanut Loaf Cake.................... 7Coffee Cake....................................16Cream Sponge Cake......................19Currant Cake................................ 7Currant Cakes............................... 10*Dark Fruit Cake........................... 12Date Squares..................................13Devil’s Food Cake........................ 11Dutch Apple Cake........................15Economy Chocolate Cake........... 12Eggless Cake................................. 8Fig Cake........................................ 6Gold Cake..................................... 7Gold Layer Cake.......................... 8Golden Nut Cake......................... 8Imperial Cake................................15Jelly Cake...................................... 6Jelly Roll........................................ 17Lady Baltimore Cake.................. 6Maple Cake................................... 6Marble Cake......................... 9

PageMince Meat Cup Cakes...............11Nut Angel Food............................ 17Nut Cake....................................... 6Nut Spice Cake............................. 10One Egg Cake...............................7*Orange Cake................................. 9Orange Marmalade Cup Cakes.. 7Orange Sponge Squares................19*Pineapple Cake..............................10Presto Layer Cake..........................7Prune Cake.................................... 13Raisin and Nut Pound Cake. . . . 13Silver Cake.................................... 6Soft Gingerbread........................... 16Soft Molasses Cake.......................13Spanish Cake................................. 14Spice Cake....................................... 6Sponge Cake...................................16Upside Down Cake....................... 15Walnut Cake..................................12Whipped Cream Cake..................10

CAKE F I L L I N G S

Banana Filling...............................24Caramel Filling............................. 24Chocolate Cream Filling..............23Cream Filling................................ 24Fig Filling...................................... 25Lady Baltimore Filling................ 24Maple Filling.................................23Marshmallow Cream Filling. . . .25 Orange Filling................................25

CAKE F ROS T I NGS

Allegretti Icing..............................25Boiled Frosting............................. 24Burnt Almond Frosting............... 26

35

INDEX TO RECIPES

PageCAKE F ROS T I NGS (Continued)

Butter Frosting............................27*Caramel Frosting.........................27Cocoa Coffee Frosting.................26Cocoanut Cream Frosting.......... 25*Currant Jelly Egg White

Frosting..................................... 27*Easy Caramel Frosting...............26*Easy Chocolate Frosting............ 27*Lemon Frosting............................26Orange Butter Frosting.............. 26*Rich Fudge Frosting................... 27Seven Minute Frosting............... 25Uncooked Chocolate Frosting. . . 24

COOKI ESAlmond Squares........................... 22Cocoa Date Drop Cookies..........20*Doughnuts.................................... 20Force Cocoanut Cookies.............20*Force Ice Box Cookies................22*Fresh Cocoanut Cookies.............22*Fudge Squares..............................21Hermits......................................... 21H-0 Cookies................................. 21H-0 Date Squares....................... 23H-0 Prune Drop Cookies...........23*Peanut Butter Cookies............... 22*Sugar Cookies...............................21

PIES AND PASTRYApple Pie...................................... 32Berry Pie.......................................32

PageButterscotch P ie .............................34Chocolate P ie .................................. 34Cocoanut-Cream P ie .....................33Cottage Cheese P ie ........................33Custard P ie ..................................... 32Hot Water Pastry..........................32Lemon P ie ........................................34Meringue.......................................... 34Pie Crust—Plain Pastry.............. 32Pineapple P ie .................................. 34Pumpkin P ie ................................... 33Raisin P ie .........................................33

QUI CK BREADSApple Fritters................................. 31Biscuit............................................... 28Cheese Biscuit.................................30Cloverleaf Nut B iscuit................. 28*Cream Puffs.....................................29Date Muffins...................................29*Dumplings....................................... 28Eclairs............................................... 29Fruit Short Cake............................29Griddle Cakes................................. 31H -0 Drop Biscuit..........................30H -0 Prune-Peanut Bread............31Johnny Cake................................... 30Muffins..............................................28Orange Marmalade Muffins........31Peanut Butter Bread....................30*Pop-O vers....................................... 28Waffles...............................................30

1I&cJC&v~lñrOBUFFALO, N. Y.

36

PRESTO GOLD CAKE Recipe page 7

PRESTOBUTTERSCOTCH

PIERecipe page 34

PRESTOIMPERIAL

CAKERecipe page 15

Requires No Baking Powder