Queens of Cuisine

Queens of Cuisine . . . Aristocrats of the
Kitchen . . • are these recipes for cakes, cook-
ies, pies, and other baked and fried foods.
They are tasty delicacies worthy of praise
• . * destined to reign as family favorites* Such
foods of distinction deserve your attention.
Once you try them, you, too, will crown these
recipes as queens of your cuisine.

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1 square (1 ounce) unsweetened chocolate = 3 tablespoons
cocoa

1 cup sifted all-purpose flour = 1 cup plus 2 tablespoons
sifted cake flour

1 cup sifted cake flour = 1 cup minus 2 tablespoons sifted
all-purpose flour

2 tablespoons flour (for thickening) = 1 tablespoon corn-
starch

1 cup egg whites = 8 to 1 egg whites

1 cup egg yolks = 12 to 14 egg yolks

1 cup sweet milk = 1 cup sour milk plus 1 teaspoon soda

1 cup sour milk = l tablespoon vinegar and fill cup with
sweet milk

1 teaspoon baking powder (for leavening) = 3^ teaspoon
soda and 3^ teaspoon cream of tartar

Variations in gluten- content of brands of all-
purpose flours make it impractical to make adjust-
ments or substitutions to recipes. So, follow direc-
tions in recipe.

If a soft wheat pastry or cake flour is used, an
adjustment must be made in amount of shortening
and water.

If a self-rising flour is used omit salt and baking
powder*

HI

CAKES ■ ■-- Pa< 3 e 6

Martha's Favorite Cake - 7

Brown Sugar Cake '

Danish Layer Cake ....„ - - 8

Applesauce Cake — - - °

Prize Chocolate Cake .- '

Banana Cake (Creaming Method) ..„_ 9

i Banana (Quick Mix) — _.... '0

Golden Halo Cake - - - "

Anniversary White Cake '2

Red Regal Chocolate Cake ,,-. 13

Chocolate Cake -— » 14

Nut Cake - -»«» '5

White Cup Cake - , - - I*

Fruited Cup Cake - ,,,.,, - - 14

ICINGS „, ; -~ I?

Snowy Cream Frosting ....- 18

Orange Icing 18

Lemon Frosting 19

Chocolate Frosting - 1 9

Carmel Icing . 20

Quick Fudge 20

BISCUITS - - -- 21

A Convenient Biscuit Mix . 22

Drop Biscuit ._ 22

Baking Powder Biscuits 23

Pinwheel Biscuits 23

Glazed Coffee Cake 24

Dessert Shortcake 24

Egg Roll __■. __ 25

Three Layer Cheese Cake 25

Pecan Carmel Biscuits 26

Biscuit Baskets _ 26

Quick Yeast Rolls ...... ...._, 27

Cheese Biscuit Diamonds 27

QUICK BREADS _ 28

Cream Puffs _ „.„ , 29

Delicate Ginger Bread 29

Apricot Nut Bread 30

Crisp Waffles 30

Muffins and Variations „ 31

COOKIES * 32

Molasses Cookies **■». .... .. 33

Refrigerator Cookies - . .. 33

Drop Sugar Cookies

Date Fills .

Brownies ,_.._

Pecan Tea Cookies

Chocolate Drop Cookies
Rolled Oat Goodies

34
34
35
35
26
36

PASTRY _ ...,- - _ 37

Swift'ning Pastry Mix _. ..„, 38

One Deep Eight Inch Pie Crust 38

Two Deep Eight Inch Per Crust .... .-. _. 39

Custard Pie . , .... 39

Tart Shells ...... *-.„ - ..... 40

Blackberry Pie - 40

Lemon Meringue Pie __ _._. _. 41

Pumpkin Pie .„>.,,... „„ 41

Butterscotch Pie .... .... .... 42

Pecan Pie - ., 42

Apple Pie ....__ _.. 43

Cherry Pie 43

Cream Pie - - - 44

Rhubarb Pie 45

FRIED FOODS ..... -, 46

Tea Doughnuts 47

Raised Doughnuts 48

Egg Quickies ... _ _._ 49

French Fried Onion Rings 50

French Fried Potatoes __ 50

Corn Fritters 5 1

Deep-Fat Fried Chicken 51

Ham Croquettes 52

Bismarcks 53

MEAT DISHES _„..__ - * 54

Frankfurt Toastwtches _.„.. _ 55

Franciscan Meat Pie 55

Creole Meat Shortcakes . _.„.„, 51

Ham Rolls ,,« 56

Swedish Meat Ring 57

Meat Pasties 57

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MARTHAS FAVORITE CAKE

Creaming Method

$4 cup Swiftening
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla

Yield: Two 8-inch layers

2 eggs

2 cups sifted cake flour

3 teaspoons double acting baking powder
|^ cup milk

Cream Swiftening. Add sugar, salt, and vanilla. Cream until
fluffy. Add eggs, one at a time, beating well after each addition.
Sift together flour and baking powder. Add alternately with
milk, adding flour first and last. Mix until thoroughly blended.
Line bottoms of two 8 -inch layer cake pans with two layers of
waxed paper. Pour equal amounts of batter into each pan. Bake.

Baking Temperature: 375° F.
Baking Time: About 30 minutes.

Suggested Frosting: Select any frosting.

BROWN SUGAR CAKE

Creaming Method

}/2 cup Swiftening
1 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla

Yield: Two 8-inch layers

2 eggs

2 cups sifted cake flour

3 teaspoons double acting baking powder
% cup milk

Cream Swiftening. Add brown sugar, salt, and vanilla. Cream
until fluffy. Add eggs, one at a time, beating well after each
addition. Sift together flour and baking powder. Add alter-
nately, with milk, adding flour first and last. Mix until thor-
oughly blended. Line bottoms of two 8-inch layer cake pans
with two layers of waxed paper. Pour equal amounts of batter
into each pan, and bake.

Baking Temperature: 375° F.

Baking Time: About 30 minutes. •

Note: 3^ cup chopped pecans may be added to the batter if
desired.

Suggested Frosting: Snowy Cream , Orange or Lemon Icing

7

DANISH LAYER CAKE

Creaming Method Yield: Two 9-inch layers

}/2 cup Swift'ning 6 egg yolks

1 cup sugar 2 cups sifted cake flour

1 teaspoon salt 3 teaspoons double acting baking powder

1 teaspoon vanilla % cup milk

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until
fluffy. Add egg yolks, one at a time, beating well after each
addition. Sift together flour and baking powder. Add alter-
nately with milk, adding flour first and last- Mix until thor-
oughly blended. Line bottoms of two 9-inch layer cake pans
with two layers of waxed paper. Pour equal amounts of batter
into each pan, and bake.

Baking Temperature: 375° F.
Baking Time: About 27 minutes.

For small cake: Use exactly one-half of all ingredients. Line
bottom of loaf pan 7x7x1^ inches with waxed paper. Bake
in moderate oven (375 °F) about 27 minutes.

Suggested Frosting: Chocolate, Orange^ or Lemon Icing.

APPLESAUCE CAKE

Yield: 7Y 2 x12x 1%-inch loaf

% teaspoon cinnamon

3^ teaspoon nutmeg

3^ teaspoon cloves

3^ cup chopped nut meats

1 cup steamed raisins

1 cup pureed applesauce
(with or without small
amount of sweetening)

Creaming Method

}/2 cup Swift'ning
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla

1 egg

2 cups sifted cake flour
1 3^2 teaspoons double acting

baking powder
]/% teaspoon soda

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until
fluffy. Add egg and beat well. Sift together flour, baking pow-
der, soda, and spices. Combine dry ingredients with nut meats,
and raisins which have been steamed in a wire strainer or a
colander placed over hot water in a covered kettle. Add dry
ingredients alternately with applesauce, adding dry ingredients
first and last. Mix until thoroughly blended. Line bottom of
73^ x 12 x 1^-inch loaf pan with two layers of waxed paper.
Pour batter into pan and bake.

Baking Temperature: 350° F. Baking Time: 50 minutes.

Suggested Frosting: Need not be frosted; or use Lemon, Orange or

Snowy Cream Frosting

8

Creaming Method Yield: Three 8-inch or two 9-inch layers

% cup Swift'ning 2% cups sifted cake flour

1 l /z cups sugar % teaspoon soda

1 teaspoon salt 2 teaspoons double acting baking powder

1 teaspoon vanilla x /l cup cocoa

2 eggs 1 }/& cups buttermilk or sour milk *

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until
fluffy. Add eggs, one at a time, beating well after each addition.
Sift together flour, soda, baking powder, and cocoa. Add alter-
nately with buttermilk, adding flour first and last. Mix until
thoroughly blended. Line bottoms of three 8-inch or two 9-inch
Dans with two layers of waxed paper. Pour equal amounts of
Matter into each pan. Bake.
Baking Temperature: 375° F.
Baking Time: About 33 minutes.

*To make 1 cup sour milk place 1 tablespoon vinegar in meas-
uring cup and fill with sweet milk.

Suggested Frosting: Snowy Cream Frosting with melted bitter chocolate ,

Chocolate Frosting

Creaming Method

y% cup Swift'ning
1 x /i cups sugar
1 teaspoon salt

1 teaspoon vanilla

2 eggs

23^ cups sifted cake flour

Yield: Two 9-inch layers

y± teaspoon soda

2 teaspoons double acting

baking powder
1 cup mashed bananas

(2 medium bananas)
3^ cup sour milk * or buttermilk

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until
fluffy. Add eggs and beat well. Sift together flour, soda, and
baking powder. Add dry ingredients alternately with bananas
and sour milk, adding dry ingredients first and last. Mix until
thoroughly blended. Line bottoms of two 9-inch layer pans,
with two layers of waxed paper. Pour equal amounts of batter
into cake pans. Bake.
Baking Temperature: 375° F.
Baking Time: 30 minutes.

*To make }/i cup sour milk place ^ teaspoon vinegar in meas-
uring cup and fill to 3^ cup mark with sweet milk.
Suggested Frosting: Need not be frosted, or use Lemon , Orange , or

Snowy Cream Frosting.
The flavor and texture of this cake are improved upon standing
24 hours. o

ANANA CAKE

Quick Mix — No Creaming Method Yield: Two 9-inch layers

Preparation: Pre-heat oven and set at 375° F.

Line bottoms of two 9-inch round layer cake pans with two

layers of waxed paper,,

Have all ingredients at room temperature.

Sift flour before measuring.

Ingredients:

Y2 cup Swift' ning

2M cups sifted cake flour

2 teaspoons double acting
baking powder

$£ teaspoon soda

1 teaspoon salt

Group I

1 }/% cups sugar

yi cup sour milk* or buttermilk

1 cup mashed bananas
(2 medium bananas)

1 teaspoon vanilla

Group II
2 eggs

Method: Place Swit'ning in bowl. Sift together flour, baking
powder, soda, salt, and sugar into bowl. Add milk, bananas,
and vanilla. Beat 2 minutes on medium speed of electric mixer,
or by hand using 150 strokes per minute. Throughout mixing
time keep batter scraped from sides and bottom of bowl with
rubber scraper. Scrape bowl and beaters.

Add Group II. Beat for 2 additional minutes. Scrape bowl and
beaters. Pour equal amounts of batter into cake pans. Bake.

Baking Temperature: 375° F.

Baking Time: 30 minutes.

*To make 3^t CU P sour milk place % teaspoon vinegar in meas-
uring cup and fill to ^ cup mark with sweet milk*

The flavor and texture of this cake are improved upon stand-
ing 24 hours.

Suggested Frosting: Need not be frosted; or use Lemon , Orange or

Snowy Cream Frosting.

10

GOLDEN HALO CAKE

Qtdck Mix — No Creaming Method

Yield: Two 9-inch layers ,
or three 8-inch layers

Preparation: Pre-heat oven and set at 375° F.

Line bottoms of two 9-inch or three 84nch round layer cake
pans with two layers of waxed paper.

Have all ingredients at room temperature.

Sift flour before measuring.

Ingredients:

3^ cup Swiftening

2 cups sifted cake flour

Group I

1 teaspoon salt
4 cup milk

1 }4, cups sugar 1 teaspoon vanilla

3 teaspoons double acting baking powder

Group II
2 eggs

Method: Place Swift 5 ning in bowl. Sift together flour, sugar,
baking powder, and salt into bowl. Add milk and vanilla. Beat
2 minutes on medium speed of electric mixer, or by hand,
using 150 strokes per minute. Throughout mixing time keep
batter scraped from sides and bottom of bowl with rubber
scaper. Scrape bowl and beaters.

Add Group II. Beat for 2 additional minutes. Scrape bowl and
beaters. Pour equal amounts of batter into cake pans. Bake.

Baking Temperature: 375° F.

Baking Time: About 30 minutes.

Suggested Frosting: Select any frosting.

11

ANNIVERSARY WHITE CAKE

Quick Mix — No Creaming Method

Yield: m Two 9-ineh layers,
or three 8-inch layers

Preparation: Pre-heat oven and set at 375° F.

Line bottoms of two 9-inch or three 8-inch round layer cake
pans with two layers of waxed paper.

Have all ingredients at room temperature.

Sift flour before measuring.

Ingredients:

}/% cup Swift' ning

2}/2 cups sifted cake flour

Group I

1 x /i cups sugar
% cup milk

4 teasoons double acting baking powder 1 teaspoon vanilla
1 teaspoon salt

Group II

4 egg whites

}/& cup milk

Method: Place Swiftening in bowl. Sift together flour, baking
powder, salt and sugar into bowl. Add % cup milk and vanilla.
Beat 2 minutes on medium speed of electric mixer, or by hand
using 150 strokes per minute. Throughout mixing time keep
batter scraped from sides and bottom of bowl with rubber
scraper. Scrape bowl and beaters.

Add Group II — unbeaten egg whites and milk. Beat for 2 addi-
tional minutes. Scrape bowl and beaters. Pour equal amounts
of batter into cake pans. Bake.

Baking Temperature: 375° F. <

Baking Time: About 28 minutes.

Suggested Frosting: Quick Fudge Frosting or any other frosting.

1 2

•■;■.?. ■.^■■■■^

Quick Mix — No Creaming Method Yield: = Two 9-inch layer %

or three 8-inch layers

Preparation: Pre-heat oven and set at 375° F.

Line bottoms of two 9-inch or three 8-inch round layer cake
pans with two layers of waxed paper.

Have all ingredients at room temperature.

Sift flour before measuring.

Ingredients: Group I

3^2 cup Swift' ning 1 teaspoon salt

2M cups sifted cake flour 1 teaspoon vanilla

1 % cups sugar 1 cup sour milk * or

1 x /i teaspoons soda buttermilk

Group II

2 squares melted chocolate % cup sour milk*
2 eggs or buttermilk

Method: Place Swiftening in bowl. Sift together flour, sugar,
soda, and salt into bowl. Add vanilla and 1 cup sour milk.
Beat 2 minutes on medium speed of electric mixer, or by hand
using 150 strokes per minute. Throughout mixing time keep
batter scraped from sides and bottom of bowl with rubber
scraper* Scrape bowl and beaters.

Add Group II. Beat for 2 additional minutes* Scrape bowl
and beaters. Pour equal amounts of batter into cake pans. Bake.

Baking Temperature: 375° F.

Baking Time: 30 minutes.

*To make 1 }/& cups sour milk place 1 ^ tablespoon vinegar in
measuring cup and fill to % cup mark with sweet milk. Com-
bine with 1 cup of sweet milk.

Suggested Frosting: Snowy Cream Frosting or Quick Fudge Frosting

13

CHOCOLATE CAKE

Qiiick Mix — No Creaming Method Yield = Two 9-inch layers

or three 8-inch layers

Preparation: Pre-heat oven and set at 375° F.

Line bottoms of two 9-inch or three 8-inch round layer cake
pans with two layers of waxed paper.

Have all ingredients at room temperature.

Sift flour before measuring.

Ingredients: Group I

3^ cup Swift 5 ning, 1 teaspoon salt

2}/i cups sifted cake flour 1 teaspoon vanilla

1 % cups sugar 1 cup milk
4 teaspoons double acting baking powder

Group II

2 squares melted chocolate 2 eggs
y /l cup milk

Method: Place Swiftening in bowl. Sift together flour, sugar,
baking powder, and salt into bowL Add vanilla and 1 cup milk.
Beat 2 minutes on medium speed of electric mixer or by hand
using 150 strokes per minute. Throughout mixing time keep
batter scraped from sides and bottom of bowl with rubber
scraper. Scrape bowl and beaters.

Add Group II. Beat for 2 additional minutes. Scrape bowl and
beaters. Pour equal amounts of batter into cake pans. Bake.

Baking Temperature: 375° F.

Baking Time: 30 minutes.

*May use 3 teaspoons of single acting baking powder and
}/2 teaspoon soda.

Suggested Frosting: Snowy Cream or Chocolate Frosting

14

NUT CAKE

Quick Mix — No Creaming Method Yield: 7}/2 x 12 x 1%-inch loaf

Preparation: Pre-heat oven and set at 350° F.

Line bottom of 73^ x 12 x 1%-inch pan with two layers of
waxed paper.

Have all ingredients at room temperature.
Sift flour before measuring.

Ingredients: Group I

H cup Swiftening 1 teaspoon salt

1 3^ cups sifted cake flour ^3 cup milk

1 cup sugar 1 teaspoon vanilla

3 teaspoons double acting baking powder

Group II
2 eggs or 1 egg and 1 egg white 1 cup chopped nut meats

Method: Place Swift'ning in bowL Sift together flour, sugar,
baking powder, and salt into bowl. Add milk and vanilla- Beat
2 minutes on medium speed of electric mixer, or by hand using
150 strokes per minute. Throughout mixing time keep batter
scraped from sides and bottom of bowl with rubber scraper.
Scrape bowl and beaters.

Add Group II. Beat for 2 additional minutes* Scrape bowl and
beaters. Pour batter into pan. Bake.

Baking Temperature: 350° F.

Baking Time: About 40 minutes.

Note: Leave in pan 24 hours before cutting.

Suggested Frosting: Need not be frosted; or use Snowy Cream Frosting.

15

WHITE CUP CAKES

Creaming Method Yield: 18 medium cup cakes

y% cup Swift 5 ning 2 cups sifted cake flour

1 3^t cups sugar 2 teaspoons double acting baking powder

}/2 teaspoon salt % cup milk

1 teaspoon vanilla 3^ cup egg whites (about 4 egg whites)

Cream Swift'ning. Add sugar, salt, and vanilla. Cream until
fluffy. Sift together flour and baking powder. Add alternately
with milk, adding flour first and last. Mix until thoroughly
blended. Beat egg whites until stiff but not dry. Fold into cake
batter, blending lightly and thoroughly. Rub muffin pans (2%-
inches in diameter and 1 ^-inches deep) with Swift' ning. Fill
two-thirds full with batter. Bake.

Baking Temperature: 375° F.

Baking Time: About 20 minutes.

<-*

Suggested Frosting: Select any frosting.

FRUITED CUP CAKES

Creaming Method Yield: 18 medium cup cakes

}/2 cup Swiftening 1 cup seedless raisins

1 cup sugar 2}/£ cups sifted cake flour

1 teaspoon salt 3 teaspoons double acting baking powder

2 eggs 3^2 cup milk
Rind of Y2 orange

Cream Swiftening. Add sugar and salt. Cream until fluffy. Add
eggs, one at a time, beating well after each addition. Grind
orange and raisins. Add. Sift together flour and baking powder.
Add alternately with milk, adding flour first and last. Mix until
thoroughly blended. Rub muffin pans (2 ^-inches in diameter
and 1 3^ -inches deep) with Swiftening. Fill two-thirds full with
batter , and bake.

Baking Temperature: 375° F.

Baking Time: About 25 minutes.

Suggested Frosting: Snowy Cream Frosting

16

-■•.

SNOWY CREAM FROSTING

Yield: Filling and frosting for three 8-inch layers or for two 9-inch layers
3^ cup Swift' ning 1 ^ cups sifted confectioner's sugar

% teaspoon salt
1 teaspoon vanilla

1 tablespoon milk

Cream Swift' ning until soft and fluffy. Beat in salt and vanilla.
Add confectioner's sugar gradually, alternating with milk. Beat
until smooth and creamy.

Cocoa Icing; Add }/2 cup sifted cocoa to the above ingredients,
increasing the milk to 3 tablespoons. Greater volume will be
achieved by the machine mixed frosting than by the hand
method.

ORANGE ICING

Yield: Filling and frosting for two 8-inch layers

4, cup Swift'ning
Y2 teaspoon salt
1 teaspoon vanilla

1 egg yolk

1 % cups sifted confec-
tioner's sugar

1 teaspoon grated orange rind 2 tablespoons orange juice

Cream Swift' ning until soft and fluffy. Beat in salt, vanilla, and
orange rind. Add egg yolk and combine well. Add confectioner's
sugar gradually, alternating with orange juice. Beat until
smooth and creamy.

18

Lemon frosting

Yield: Filling and jro sting j or two 9-inch layers or three 8-inch layers

34 cup Swiftening

1 egg yolk

1 teaspoon grated lemon rind

1 }/2 tablespoons lemon juice

% teaspoon salt

2 x /2 cups sifted confectioner's

2 tablespoons milk

Cream Swiftening until soft and creamy. Beat in egg yolk,
lemon rind, lemon juice, and salt. Add confectioner's sugar
alternately with milk. Beat until smooth and creamy.

LEMON FROSTING

Yield: Filling and frosting for two 8-inck layers

34 cup Swift' ning fy% teaspoon salt

1 egg yolk 1 % cups sifted confectioner's

% teaspoon grated lemon rind sugar

1 tablespoon lemon juice 1 tablespoon milk

Cream Swift'ning until soft and creamy. Beat in egg yolk, lemon
rind, lemon juice, and salt. Add confectioner's sugar alternately
with milk. Beat until smooth and creamy.

CHOCOLAT

Yield: Filling and frosting for two 9-inch layers or three 8-inch layers

34 cup Swift'ning
34 cup boiling water
}/2 teaspoon salt
1 egg yolk

3^ teaspoon vanilla
}/2 cup sifted cocoa
\}/2 cups sifted confectioner's
sugar

Put Swift'ning into bowl. Add water and stir to blend. Beat in
salt, egg yolk, vanilla and cocoa sifted with sugar. Beat well.
Spread on cake cooled to room temperature (70° F,).

19

J

CARAMEL ICING

Yield: Filling and frosting for three 8rinch layers or two 9-inch layers

3^ cup Swift'ning

1 J^j cups brown sugar

2 tablespoons corn sirup
^ cup milk

% teaspoon salt

1 % cups sifted confectioner's

sugar

2 tablespoons hot milk
1 teaspoon vanilla

Combine brown sugar, corn sirup, milk, and salt in heavy pan
and cook until mixture forms a soft ball when tried in cold
water (234° F.). Cool mixture until it reaches room tempera-
ture. Cream Swift'ning until soft and fluffy. Add confectioner's
sugar and milk. Beat until smooth. Add cooled sirup mixture
and vanilla to Swift'ning mixture and beat until icing is smooth
and creamy.

QUICK FUDGE FROSTING

Yield: Filling and frosting for three 8-inch layers or two 9-inch layers
H cup Swift'ning % cup sifted cocoa

1 egg yolk

1 % cups sifted confectioner's sugar

1 teaspoon vanilla }/i cup boiling water
3^ teaspoon salt

Cream Swift'ning until soft and fluffy. Add egg yolk, vanilla,
and salt. Beat thoroughly. Sift together cocoa and confectioner's
sugar. Add alternately with boiling water. Beat until smooth
and creamy.

20

A CONVENIENT BISCUIT MIX

Yield: About 9 cups

1 cup Swift'ning 4 tablespoons double acting baking powder
8 cups sifted flour 4 teaspoons salt

Sift together flour, baking powder, and salt. Cut Swift'ning
into flour with pastry blender, two knives, fork, or finger tips,
until mixture is the consistency of cornmeaL Store in covered
container in the refrigerator.

DROP BISCUITS

Yield: 12 to 16 small biscuits

2 cups Swift 5 ning Biscuit Mix

1 cup milk (about)

Put biscuit mix in mixing bowl. Stir in enough milk to make
a very soft dough. Drop by tablespoons onto baking sheet. Bake.
For Pecan Drop Biscuits: Add ^ to 1 cup chopped pecans to
biscuit mix.

Baking Temperature: 450° F.
Baking Time: 10 to 12 minutes.

22

BAKING POWDER BISCUITS

Yield: 14 small or 7 large biscuits

With

"Biscuit Mix"
2 cups Swift'ning

Biscuit Mix
% cup milk

(about)
Put biscuit mix in
mixing bowl.

or Without "Biscuit Mix"

]/i cup Swift'ning

2 cups sifted flour

3 teaspoons double acting baking powder
Y% teaspoon salt
yi to % cup milk

Gut Swiftening into flour which has been
sifted with baking powder and salt, until
the mixture is the consistency of cornmeaL

Make well in Swift'ning mixture. Add milk and stir. Turn
onto lightly floured board. Knead six times. Roll or pat to
3^-inch thickness. Cut. Will make 14 small (2 inches in diam-
eter) or 7 large (2% inches in diameter) biscuits. Place on
baking sheet. Bake.

Baking Temperature: 450° F.

Baking Time: About 15 minutes.

PINWHEEL BISCUITS

Yield: 12 large rolls
2 cups Swift' ning Biscuit Mix % cup milk (about)

■

Put biscuit mix in mixing bowl. Make well in Swift'ning mix-
ture. Add milk and stir. Turn onto lightly floured board. Knead
six times. Roll into a rectangle 8x12 inches. Spread with any
of the following fillings :

Chopped apples or other fruit, sugar, and spice
Grated cheese *

Cooked, thickened fruit sauce

Roll as for jelly roll. Cut into 1-inch slices. Place cut side up,
two inches apart, on baking sheet* Bake.

Baking Temperature: 450° F.

Baking Time: About 15 minutes.

23

GLAZED COFF

Yield: 10 to 12 servings

3 cups Swift'ning Biscuit Mix 3^ CU P brown sugar

2 tablespoons sugar ]/% cup steamed raisins

1 egg % cup orange marmalade

1 % cups milk (about) or jam
3^£ teaspoon cinnamon

Combine biscuit mix and sugar in mixing bowl. Put egg into
measuring cup. Add enough milk to measure one cup. Stir
together and add to flour mixture along with 3^2 C ^P more
milk. Stir to make a very soft dough. Spread half of dough
in bottom of well greased 9-inch layer cake pan. Brush layer
of dough with melted Swiftening, sprinkle with cinnamon,
brown sugar, and raisins. (Steam raisins in a wire strainer or
a colander placed over hot water in a covered kettle.) Drop
remaining dough by spoonfuls on top of raisins. Spread top of
biscuits with orange marmalade. Bake.

Baking Temperature: 400° F.

Baking Time: 40 to 45 minutes.

DESSERT SHORTCAKE

Yield: 4 large shortcakes

2 cups Swiftening Biscuit Mix 1 egg

2 tablespoons sugar 3^ cup milk (about)

Put biscuit in mixing bowl. Add sugar and blend. Put egg into
measuring cup. Add enough milk to measure three-fourths cup.
Stir together, Add to flour mixture to form a soft dough. Turn
onto lightly floured board. Knead six times. Roll out to 3^-inch
thickness. Cut six biscuits with 3-inch cutter. Place two inches
apart on baking sheet. Bake. Serve hot or cold, with fruit
between and over top of shortcakes.

Baking Temperature: 450° F.

Baking Time: About 12 minutes.

24

EGG ROLL

Yield: 8 servings

1 teaspoon salt

3^ teaspoon white pepper

1 teaspoon prepared mustard

2 teaspoons horseradish

Filling: J

6 hard-cooked eggs
)4> cup minced celery

1 tablespoon minced parsley
}/i cup salad dressing

Biscuit:

2 cups Swift' ning Biscuit Mix % cup milk (about)

Chop eggs. Add celery and seasonings. Blend together. Put
biscuit in mixing bowl. Stir in enough milk to form a soft dough.
Turn onto lightly floured board. Knead six times. Roll into a
rectangle 8 x 12 inches. Spread egg filling evenly over dough,
to within 1 inch of edges. Roll as for jelly roll. Press ends
together to prevent filling from cooking out. Place on baking
sheet. Bake. Cut into slices. Serve hot with cream or mush-
room sauce.

Baking Temperature: 450° F.

Baking Time: About 25 minutes.

THREE LAYER CHEESE CAKE

Yield: 12 servings

3 cups Swiftening Biscuit Mix Prepared mustard

1 }/i cups milk (about) 1 teaspoon paprika

2 cups grated sharp cheese (^ pound)

Add milk to biscuit mix to form a soft dough. Turn onto lightly
floured cloth-covered board. Knead six times. Divide dough
into three parts. Roll thinly to fit an 8-inch square pan. Rub
pan with Swift' ning. Place one layer of dough in pan. Spread
with mustard then with half the cheese. Sprinkle with paprika,
cover with second layer of dough, mustard, cheese, paprika
and top with third layer of dough. Make several slashes on top
layer. Bake. Serve immediately with cream of mushroom sauce
or tomato sauce.

Baking Temperature: 450° F.
Baking Time: 25 minutes.

25

PECAN CARAMEL BISCUIT

Yield* 12 biscuits

6 tablespoons melted Swiftening
3 cups sifted cake flour
A}/2 teaspoons double acting

baking powder
% teaspoon salt
% to 1 cup milk

3^ cup butter

or fortified margarine
z^ cup brown sugar ?

2 tablespoons water
J^ cup pecan meats

Sift together flour, baking powder , and salt into mixing bowl.
Combine milk which is at room temperature with melted
Swift* ning and beat together. Pour quickly into dry ingredients.
Stir together until well blended. Biscuit dough should be very
soft. Turn onto floured board. Knead thoroughly until dough
is smooth but not sticky. Pat or roll to ^-inch thickness. Cut
with 2-inch cutter. Melt butter, add bown sugar and water.
Combine well but do not boiL Pour 1 tablespoon of this sirup
into each muffin cup. Add pecan meats. Place a biscuit in
each muffin cup. Bake until biscuits are browned- Invert pans
on a rack. Serve pecan side up.

Baking Temperature: 450° F.

Baking Time: 20 minutes.

BISCUIT BASKETS

Yield: 12 biscuit baskets

2 cups Swiffning Biscuit Mix

^ cup milk (about)

Place biscuit mix in bowl. Add milk quickly and stir until
blended to form a soft dough. Turn onto lightly floured cloth-
covered board. Knead 10 times. Roll very thinly (3^-inch
thick). Cut twelve 4-inch squares. Place biscuit squares in
muffin pans. Press lightly to pan. Bake. Serve hot, filled with
creamed meat. i

Baking Temperature: 450° F.

Baking Time: 10 minutes.

26

QUICK YEAST ROLLS

Yield: 12 large rolls

2^2 to 3 cups Swiftening
Biscuit Mix

% cup milk
1 egg

1 package compressed or dry
granular yeast

1 tablespoon sugar

2 tablespoons melted Swift'ning

Scald milk. Beat egg. Add milk and beat together. Mix yeast
and sugar together with a fork. When milk mixture is luke-
warm, add yeast. Stir in enough biscuit mix until mixture
forms a soft dough. Turn onto lightly floured cloth-covered
board. Knead gently 1 minute. Roll dough in a circle J^-inch
thick. Brush with melted Swiftening. Gut into 12 wedges. Roll
from wide end toward narrow point. Place on baking sheet
with point end down. Brush rolls with melted Swiftening. Cover.
Let rise in warm place until double in bulk. Bake until a rich>
golden brown.

Baking Temperature: 375° F,

Baking Time: 15 minutes.

CHEESE BISCUIT DIAMONDS

Yield: 12 biscuits

3^ cup Swift' ning

2 cups sifted flour H

3 teaspoons double acting
baking powder

1 teaspoon salt

% cup milk (about)

% cup grated sharp cheese

Sift together flour, baking powder, and salt. Cut in Swift'ning,
using pastry blender until the mixture is the consistency of
coarse cornmeal. Add milk quickly and stir until blended to
form a soft dough. Turn out onto a lightly floured cloth covered
board. Knead 10 times to blend well. Pat or roll dough to
3^2-inch thickness. Cut into diamond shapes. Sprinkle with
grated cheese. Place about 3^-inch apart on baking sheet. Bake.

Baking Temperature: 450° F. ^^H

Baking Time: About 15 minutes.

27

1 teaspoon salt
4 eggs

CREAM PUFFS

Yield: 18 medium cream puffs

34 cup Swift'ning
1 cup boiling water
1 cup sifted flour

Add Swiftening to water and bring to a boil. Add flour and salt
all at once, and stir vigorously until ball forms in center of pan.
Cool slightly. Add unbeaten eggs, one at a time, beating thor-
oughly after each egg. Mixture should be very stiff* Shape on
greased cookie sheet by dropping from spoon or pastry bag.
Bake- Cool; fill with cream filling, ice cream, whipped cream
or chicken salad, ham salad, braunschweiger, or sharp cheese'

Baking Temperature: 450° F.

Baking Time: 15 minutes.

Reduce to:

Baking Temperature: 350° F.

Baking Time: About 30 minutes.

DELICATE GINGER BREAD

Yield: One pan> 8x8 inches

}^ cup Swift' ning
Y2 cup sugar

1 e gg

3^ cup molasses

13^ cups sifted flour

2 teaspoons double acting
baking powder

\^ teaspoon salt
3^ teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
l /2 teaspoon cloves
}/± teaspoon nutmeg
}/2 cup sour milk*

Cream Swift 5 ning and sugar. Add egg and beat thoroughly.
Add molasses and mix well. Sift together flour, baking powder,
salt, soda, and spices. Add dry ingredients alternately with
sour milk. Pour into greased 8 x 8-inch loaf pan. Bake.

Baking Temperature: 350° F.

Baking Time: 30 minutes.

*To make J^ cup sour milk place \}/fa teaspoons vinegar in
measuring cup and fill to one-half cup mark with sweet milk.

29

APRICOT NUT BREAD

Yield: 9 x 5-inch loaf> 2%-inches deep; 30 to 35 slices

}/2 cup Swift' ning

% CU P chopped, dried apricots*
(33^ ounces)

14 cup sugar

1 teaspoon salt

1 e gg

2 cups sifted flour

3 teaspoons double acting

baking powder

% cup milk

1 cup chopped nut meats

Wash apricots. Cover with hot water. Let stand 14 hour. Drain.
Chop. Cream Swift'ning, sugar, and salt. Add egg, beating well.
Sift flour with baking powder. Add alternately with milk. Stir
only enough to blend ingredients. Add apricots and nut meats.
Pour into waxed paper lined 9 x 5-inch loaf pan. Bake.

Baking Temperature: 350° F.

Baking Time: About 1 hour.

*Any dried fruit may be used,
and requires no soaking.

Pasteurized dried fruit is soft

CRISP WAFFLES

Yield: About 7 medium waffles

6 tablespoons melted Swift 5 ning
2 cups sifted flour
}/z teaspoon salt
1 tablespoon sugar

3 teaspoons double acting

baking powder
2 eggs
2 cups milk

Sift together flour, salt, sugar, and baking powder. Add beaten
egg yolks, mixed with milk. Beat in melted Swift'ning. Fold in
beaten egg whites. Pour about 3^2 cup of the mixture onto
heated waffle iron, and bake.

Bacon Waffles: Lay 2 slices partially fried ham over batter on

iron and bake.

30

MUFFINS AND VARIATIONS

Yield: 12 muffins, 2% inches in diameter

4 tablespoons melted Swift'ning

2 cups sifted all-purpose flour

3 teaspoons double acting
baking powder

1 teaspoon salt

2 tablespoons sugar
1 egg> well-beaten

1 cup milk

Sift together all the dry ingredients. Combine remaining ingre-
dients. Add all at once to flour mixture, stirring quickly and
vigorously until just mixed and of a lumpy appearance. Rub
muffin pans lightly with Swift' ning. Fill two-thirds full, and
bake.

Baking Temperature: 425° F.

Baking Time: About 20 minutes.

Variations: Cheese Add 1 cup grated aged American cheese,

lightly packed, to the dry ingredients.

Orange

Increase sugar to 4 tablespoons. Reduce
milk to % cup, and add 3^t cup orange
juice and 3^ cup grated orange rind.

Fruit Add }/% cup cut, seeded or seedless raisins,
or 1 cup chopped pitted dates.

Nut Add }/l cup medium chopped nut meats
— walnuts, pecans, Brazil nuts or others,
and ]/2 teaspoon vanilla.

Bacon Chop and pan fry until done 4 slices of
bacon. Drain. Add to muffin mixture.

31

MOLASSES COOKIES

Yield: 10 dozen

z /i cup Swift' ning

1 cup sugar

2 eggs

1 cup molasses
4 cups sifted flour

1 teaspoon salt

1 teaspoon soda

2 teaspoons cinnamon
2 teaspoons ginger

|^t cup water

Cream Swift' ning and sugar together. Add the eggs. Mix well.
Add the molasses. Sift flour, salt, soda, and spices together and
add alternately with water. Drop by teaspoonfuls (size of wal-
nut) on an ungreased cookie sheet. Bake.

Cookies spread just slightly during baking. These are cake-like
cookies. Keep in covered tin to assure cookies retaining their
softness. Cookies are 2 inches in diameter after baking.

Baking Temperature: 375° F.

Baking Time: 12 minutes.

REFRIGERATOR COOKIE

Yield: 8 dozen

1 cup Swift 3 ning

2 cups brown sugar
2 teaspoons vanilla
2 eggs

3]/2 cups sifted flour

1 teaspoon salt

1 teaspoon soda

1 cup chopped nut meats

Cream Swift'ning, brown sugar, and vanilla. Add eggs and
mix well. Sift flour, salt, and soda together; add nut meats
and combine with creamed mixture. Mold into 2 rolls (2 inches
diameter), wrap in waxed paper, and put into refrigerator over
night or until needed. Chill rolls one-half hour in freezing com-
partment of refrigerator for ease in cutting cookies. Slice very
thin, bake on ungreased cookie sheet. Store in loosely covered
box to assure cookies remaining crisp.

Baking Temperature: 375° F.
Baking Time: 12 minutes.

33

Yield: 8 dozen

% cup Swiftening

1 % cups sugar

2 teaspoons vanilla
2 eggs

2> l /2 cups sifted flour

3^2 teaspoon soda

1 teaspoon salt

2 teaspoons double acting
baking powder

}/2 cup heavy sour cream

Cream Swift'ning, sugar, and vanilla until fluffy. Add eggs,
and continue creaming. Sift together flour, soda, salt, and
baking powder , Add alternately to creamed mixture with
cream. Drop by teaspoonfuls (size walnut) onto ungreased
cookie sheet. These cookies do not spread much in baking.
These are cake-like cookies. Store in tightly covered tin to
retain their softness.

Baking Temperature: 375° F.

Baking Time: 12 to 15 minutes.

DATE FILLS

Yield: 90 bars 1x2 inches

1 cup Swift'ning
1 cup brown sugar
Yl cup water
23^ cups rolled oats

2% cups sifted flour
1 teaspoon soda
1 teaspoon salt

Cream Swift'ning and sugar. Add water and rolled oats. Mix
well. Sift flour with soda and salt. Add to mixture. Divide the
dough in half. Pat to fit a 11 J^ x 173^-inch cookie pan (with
shallow sides). Spread with date filling, Pat out remaining
dough between two sheets of waxed paper to fit size of the pan.
Remove one sheet of waxed paper and lay dough over filling.
Remove top sheet of waxed paper. Bake. Cool. Cut into rec-
tangles, 1x2 inches.

Filling:

Cook together until thick:
1 pound pitted dates
1 cup sugar

1 tablespoon lemon juice
Y2 cup water

Cool before spreading on dough.

Baking Temperature: 350° F,
Baking Time: About 30 minutes.

34

BROWNIES

Yield: 24 squares 1% inches

x /i cup Swift'ning
24 cup sifted flour
3^ teaspoon double acting

baking powder
Y /2 teaspoon salt

1 cup chopped pecans

1 cup sugar

2 eggs

\^ teaspoon vanilla

2 squares melted chocolate

Sift together flour, baking powder, and salt; stir in pecans*
Cream Swift' ning until soft; gradually beat in sugar. Add eggs,
vanilla, and chocolate; stir in flour-pecan mixture. Turn into
greased, shallow 7x 11 -inch pan and bake. Cut into 24 squares
before removing from pan.

Baking Temperature: 350° F.

Baking Time: 22 minutes.

PECAN TEA COOKIES

Yield: about 6 dozen

1 cup Swift'ning
3^ cup sugar

2 teaspoons vanilla

2 cups sifted flour

}/l teaspoon salt

2 cups finely chopped pecans

Cream Swift' ning , sugar, and vanilla until fluffy. Sift flour
with salt and add to creamed mixture, blending thoroughly.
Add pecans, mix well. Shape into 1-inch balls and place on
ungreased cookie sheet. Bake. Cool, then roll in confectioner's
sugar. Store in loosely covered container to assure cookies
retaining their crispness.

Baking Temperature: 325° F.

Baking Time: About 20 minutes.

35

CHOCOLATE DROP COOKIES

Yield: 9 dozen small cookies

l /2 cup Swift' ning

1 cup sugar

1 teaspoon vanilla

1 egg

2 squares melted chocolate

2 cups sifted flour
3^ teaspoon soda
1 teaspoon salt
% cup milk

Cream Swift'ning, sugar, and vanilla until fluffy. Beat in egg,
then add chocolate- Sift flour with soda and salt. Add to
creamed mixture alternately with milk. Stir to a smooth batter.
Drop by teaspoonfuls (size of walnut) on ungreased cookie sheet.
Bake. These cookies are cake-type cookies. Store in tightly
covered tin box to retain softness. These cookies do not spread
much in baking.

Baking Temperature: 375° F,

Baking Time: 10 to 12 minutes.

ROLLED OAT GOODIES

Yield: 10 dozen

1 cup Swift' ning

2 cups brown sugar
2 eggs

1 teaspoon vanilla
1 cup ground raisins

2 x /i cups sifted flour
2 teaspoons soda

1 teaspoon salt

2 cups rolled oats

3^ cup chopped nut meats

Cream Swift 5 ning and brown sugar until fluffy. Add eggs one
at a time, beating well after each addition. Add vanilla and
raisins. Sift flour, soda, and salt together. Add dry ingredients,
rolled oats, and nut meats, blending well. Drop by teaspoonfuls
(size of walnut) onto ungreased cookie sheet. Bake. Store in
loosely covered box to retain crispness of cookies. These cookies
do not spread much in baking.

Baking Temperature: 375° F.

Baking Time: 10 minutes.

36

$?&>zWi'*s$$%

AX

/5A

SWIFT'NING PASTRY MIX

Yield: About 11 cups

1 pound (2}4 cups) Swiftening

7 cups sifted flour

1 tablespoon salt (3 teaspoons)

Sift flour with salt. Gut in Swiftening, using a pastry blender,
fork, two knives, or the finger tips until the mixture is the
consistency of coarse cornmeal. Store in a covered container in
the refrigerator. For one 8-inch deep pie crust use 1 cup Pastry
Mix and 2 tablespoons water. Sprinkle water over flour mix-
ture gradually, blending to form a stiff dough. Shape into ball.
Turn onto lightly floured board. Knead twice to blend thor-
oughly. Let stand 20 minutes. Roll out to fit pan. For two
8-inch deep pie crusts use 2 cups Pastry Mix and 3 to 5 table-
spoons water.

ONE DEEP 8-INCH PIE CRUST

With Swift'ning
"Pastry Mix"

1 cup Swift'ning Pastry Mix

2 tablespoons water

(or)

Place in mixing bowl.

Without Swift'ning
"Pastry Mix 55
3^ cup Swift'ning
1 cup sifted flour
}/2 teaspoon salt
1 to 3 tablespoons water

Cut Swift'ning into sifted flour
and salt , using a pastry
blender, fork, two knives, or
the finger tips, until the mix-
ture is the consistency of coarse
^^^H cornmeal.

Sprinkle enough water, gradually, over flour mixture, blending
with fork or finger tips to form a stiff dough. Shape into ball.
Turn onto lightly floured board. Knead twice to blend thor-
oughly. Roll out lightly from center to edges, keeping circular
shape. Fit into pie pan. Make a fluted edge. Prick the crust
thoroughly. Bake.

Baking Temperature: 450° F.

Baking Time: 10 to 15 minutes.

38

TWO DEEP 8-INCH PIE CRUSTS

With Swift'ning
"Pastry Mix' 5

2 cups Swiftening Pastry Mix

3 to 5 tablespoons water

Place in mixing bowL

(or) Without Swiftening

"Pastry Mix"

% cup Swift' ning

2 cups sifted flour
1 teaspoon salt

3 to 5 tablespoons water

Cut Swift' ning into sifted flour
and salt, using a pastry blend-
er, fork, two knives, or the
finger tips, until the mixture
is the consistency of coarse
cornmeaL

Sprinkle enough water, gradually, over flour mixture, blending
with fork or finger tips to form a stiff dough. Shape into balL
Divide dough in half. Turn onto lightly floured board. Knead
twice to blend thoroughly. Roll out lightly from center to
edges, keeping circular shape. Put into pie pan and press
lightly with finger tips, or a ball of dough, to push out air.
Trim edges to fit pan. Roll top crust. Cut in several places to
let out steam in baking. Press edges together and shape.
Note; The quantity of fillings for the recipes in this booklet is
4 cups or 1 quart for an 8-inch deep pie pan. For a 9-inch
deep pie pan increase the recipe by one-fourth.

CUSTARD PIE

Yield: 5-cut pie

Pastry: 1 cup Swift 5 ning Pastry Mix, enough for a deep 8-inch
unbaked pastry shell with standing rim.

Filling:

3 cups milk 2 teaspoons vanilla

4 eggs 3^ teaspoon salt
14 cup sugar Nutmeg

Line an 8-inch pie pan with pastry. Make a standing rim on
crust. Bake 10 minutes in a hot oven (450° F.). Scald the milk
and pour over beaten eggs, sugar, vanilla, and salt. Pour into
partially baked pie shelL Sprinkle with nutmeg. Bake. (The
custard is set if no custard adheres to a silver knife inserted into
center of filling.)

Baking Temperature; 350° F.

Baking Time; 25 minutes.

39

TART SHELLS

Yield: 6 shells

1 }/2 cups Swiff ning Pastry Mix 2 or 3 tablespoons water

Put pastry mix in mixing bowl. Sprinkle enough water, gradu-
ally, over mix, blending with fork, to form a stiff dough. Shape
into a ball. Turn onto lightly floured board. Knead once or
twice. Roll out lightly. Cut into six circles to cover inverted
muffin pans. Prick. Bake.

Baking Temperature: 450° F.

Baking Time: 10 to 15 minutes.

BLACKBERRY PIE

Yield: 6-cut pie

Pastry: 2 cups Swift'ning Pastry Mix, enough for an unbaked
two-crust 8-inch deep pie.

Filling:

2 tablespoons flour 6 cups blackberries

% cup sugar 1 tablespoon lemon juice

Yi teaspoon salt 1 tablespoon butter or
6 tablespoons flour fortified margarine

Sprinkle 2 tablespoons flour over bottom of a deep 8-inch
unbaked pie shell. Combine sugar, salt and flour. Mix with
berries. Put into pastry lined pie pan. Sprinkle with lemon juice
and dot with butter. Moisten edge of lower crust. Cover with
top crust, folding bottom crust over upper crust, pressing
firmly together. Flute edge. Bake.

Baking Temperature: 425° F.

Baking Time: 40 minutes.

40

LEMON MERINGUE PIE

Yield: 5-cut pie

Pastry: 1 cup Swift 5 ning Pastry Mix, enough for one deep
8-inch baked pastry shell, fluted edge.

Filling:

1 }yi cups sugar

5 tablespoons cornstarch

3^2 teaspoon salt

1 x /2 cups boiling water

3 egg yolks

6 tablespoons lemon juice
1 teaspoon grated lemon rind
1 tablespoon butter or fortified
margarine

6 tablespoons sugar

Meringue:
3 egg whites
Y% teaspoon salt

Combine sugar, cornstarch, and salt. Stir in boiling water.
Cook in a double boiler or over very low heat, stirring con-
stantly. When thick and well cooked, slowly add hot mixture
to beaten egg yolks which have been combined with lemon
juice and rind. Cook over low heat 1 minute longer, stirring
constantly. Add butter and stir until melted. Cool. Fill 8-inch
baked pie shelL

Meringue: Beat egg whites and salt until stiff. Slowly add sugar
and continue beating until meringue stands in peaks. Cover
lemon pie. Bake.

Baking Temperature : 350° F.

Baking Time: 10 to 15 minutes.

ul iLlI

Yield: 5-cut pie

Pastry: 1 cup Swift-ning Pastry Mix, enough for one deep

8-inch unbaked pastry shell with standing rim.
Filling:
2 eggs
1 3^ cups light cream or

undiluted evaporated milk
13^ cups cooked, dry pumpkin

4 cup sugar

1 teaspoon salt
J/£ teaspoon ginger
1 teaspoon cinnamon
}/2 teaspoon allspice
1 teaspoon cloves

2 tablespoons flour

Beat eggs slightly. Add cream and pumpkin. Sift together sugar,
flour, salt and spices and add to pumpkin mixture, combining
well. Pour into unbaked pastry shell and bake.

Baking Temperature: 350° F.

Baking Time: 1 hour.

41

BUTTERSCOTCH PIE

Yield: 5-cut pie
Pastry: 1 cup Swift* ning Pastry Mix, enough for one deep

8-inch baked pastry shell, fluted edge.
Filling:

Yi cup sugar* x /i teaspoon salt

2 cups scalded milk 2 egg yolks

3^£ cup cornstarch J^ cup butter or fortified margarine

}/2 cup sugar 1 teaspoon vanilla

Y<1 cup cold milk
Melt }/2 cup sugar in heavy skillet until dark amber in color,
stirring constantly. Remove skillet from heat and cool slightly.
Add scalded milk very slowly, stirring constantly. Return to
heat and stir until sirup and milk are well blended. Combine
cornstarch, and sugar, and add cold milk, stirring until it is a
thin paste. Add thickening to hot mixture, and cook until filling
is thick and cornstarch is well cooked. Beat egg yolks slightly
with salt. Add hot mixture slowly to egg yolks, beating con-
stantly. Cook 1 minute longer. Remove from heat and add
butter and vanilla. Cool. Fill 8-inch baked pie shell.
Meringue:

2 egg whites 4 tablespoons sugar

Y% teaspoon salt
Beat egg whites and salt until stiff. Slowly add sugar and con-
tinue beating until meringue stands in peaks. Cover butter-
scotch pie.

*Brown sugar may be substituted for granulated sugar. This
would eliminate the caramelizing of sugar in the preparation.
Baking Temperature: 350° F.
Baking Time: 10 to 15 minutes.

Yield: 5<ut pie

Pastry: % cup Swiftening Pastry Mix, enough for one shallow
8-inch unbaked pastry shell, fluted edge.

Filling:

1 cup pecans 1 teaspoon vanilla

3 eggs 1 tablespoon flour

1 cup dark corn sirup J^ teaspoon salt

3/£ cup sugar 3^ c^P melted butter or

}/2 teaspoon cinnamon fortified margarine

Line an 8-inch pie pan with pastry. Chop pecans fine. Beat

eggs well and combine all ingredients. Pour into unbaked pie

shell. Bake until filling is set.

Baking Temperature: 350° F.

Baking Time: 45 minutes.

* 42

APPLE PIE

Yield: 6-cut tie

Pastry: 2 cups Swift'ning Pastry Mix, enough for an unbaked
two-crust 8-inch deep pie.

Filling: 4 cups sliced apples (6 medium apples = 5 cups sliced)
}/2 to % cup sugar (use more if apples are tart)
1 tablespoon flour
}/2 teaspoon salt

34 teaspoon nutmeg or cinnamon
Butter or fortified margarine

Combine sugar, flour, salt, and spice. Mix with apples. Put
into a deep 8-inch pastry lined pie pan. Dot with butter,
Moisten edge of lower crust. Cover with top crust, lapping
bottom crust over upper crust, pressing together firmly. Flute
edge. Bake. Be sure that apples are tender when pricked with
a fork.

Baking Temperature: 425° F.

Baking Time: 40 minutes.

CHERRY PIE

Yield; 5 -cut pie

Pastry: 2 cups Swift'ning Pastry Mix, enough for an unbaked

two-crust 8-inch deep pie, fluted edge.

Filling:

4 cups cooked, tart cherries 34 teaspoon salt

1 cup sugar 1 tablespoon butter or

23^ tablespoons flour fortified margarine

Drain cherries well. Combine sugar, flour, and salt. Mix with
cherries. Put into 8-inch pastry-lined pie pan. Dot with butter.
Moisten lower edge of crust. Cover with top crust, folding
bottom crust over top crust. Press firmly to seal well. Flute
edge. Bake until crust is as brown as desired, and juice bubbles
through slits in pastry.

Baking Temperature: 425° F.

Baking Time: 40 minutes.

43

Yield: 5-cut pie
Pastry: 1 cup Swift'ning Pastry Mix, enough for one deep

8 -inch baked pastry shell, fluted edge.
Filling:

}/§ cup flour 3 slightly beaten egg yolks

% CU P sugar 2 tablespoons butter or

% teaspoon salt fortified margarine

23^ cups scalded milk 1 teaspoon vanilla

Meringue:

" 3 egg whites, stiffly beaten

J/g teaspoon salt

6 tablespoons sugar

Mix flour, % cup sugar, and salt. Gradually add milk. Cook in
double boiler until thick, stirring occasionally. The filling must
be thoroughly cooked and not taste starchy. Slowly add small
amount of hot mixture to egg yolks; stir into remaining hot
mixture. Cook 2 minutes. Add butter and vanilla. Cool. Pour
into baked shell and spread with meringue made of egg whites,
salt, and 6 tablespoons sugar. Bake.

Baking Temperature: 350° F.

Baking Time: 12 to 15 minutes.

Variations: Banana: Slice 2 or 3 bananas (2 cups). Alternate

layers of banana slices and cream filling.

Coconut: Add 1 cup moist, shredded coconut to
filling. Sprinkle }/i cup coconut over mer-
ingue before browning.

Date: Add 1 cup pitted, chopped dates to cooled
filling.

Pineapple: Add 3^ cup thoroughly drained, crushed

pineapple to cooled filling.

Chocolate: Increase sugar to 1 cup; melt two 1 -ounce

squares unsweetened chocolate in scalded

■

milk. Chocolate will melt in milk over
low heat without being grated.

44

RHUBARB PIE

Yield: 5-cut pie

Pastry: 2 cups Swift 5 ning Pastry Mix, enough for an unbaked
two-crust 8 -inch deep pie.

Filling:

1 egg 1 teaspoon salt

2 tablespoons melted butter 2 tablespoons flour
or fortified margarine 4 cups diced rhubarb

1 3^ cups sugar (1 }/± pounds)

Mix together egg, butter, sugar, salt, and flour. Cut rhubarb
into one-inch pieces. Do not peel young rhubarb. Combine
rhubarb and egg mixture. Pour into pastry lined pie pan. Add
top crust and bake.

Baking Temperature: 425° F.
Baking Time: 10 minutes.
Reduce to:

Baking Temperature: 350 °F.
Baking Time: About 30 minutes.

(L^9^J>

45

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TEA DOUGHNUTS

Tie Id; 14 medium or 78 small doughnuts

1 pound Swiftening for frying 1 \4 cups sifted flour

1 tablespoon melted Swift 5 ning 2 teaspoons double acting

1 egg baking powder

3^ cup milk 3^ teaspoon salt

1 teaspoon vanilla 14 CU P sugar

Heat 1 pound Swift'ning, slowly, in deep kettle to 350° F.
(Cube of bread browns in 60 seconds,) Beat egg. Add milk and
vanilla. Beat together. Sift dry ingredients together. Add to
milk and egg. Mix to blend thoroughly. Do not beat. Stir 1
tablespoon melted, cooled Swift'ning into doughnut batter.
Dip teaspoon into hot Swift'ning, then dip up a spoonful of
batter. Quickly immerse spoon into hot Swift'ning and drop
off the batter. Turn doughnut balls when they come to the
surface. Fry only four doughnuts at a time for 3 to 5 minutes,
or until delicately brown. Drain well over kettle , then place
on tray covered with absorbent paper.

Frying Temperature: 350° F.

Frying Time: 3 to 4 minutes.

Variations :

Pecan Doughnuts: Add 3^ cup finely chopped pecans.

Orange Doughnuts: Add grated rind of 1 orange.

Spice Doughnuts: Add 1 teasoon cinnamon.

Honey Doughnuts: Use 3^ cup honey in place of 3li cup sugar,

Reduce milk from 3^ cup to 3^ cup.

47

RAISED DOUGHNUTS

Yield: 2 dozen, using cutter 3 inches in diameter with center hole 1}/2

inches in diameter

2 to 3 pounds Swift'ning 1 package of compressed
for deep fat frying or dry granular yeast

1 )4 cups milk 5 cups sifted flour

3^ cup Swift'ning 2 teaspoons cinnamon

3 eggs % teaspoon nutmeg
■ % cup sugar 23^ teaspoons salt

Scald milk. Add U cup Swift'ning and stir until melted. Add
beaten eggs and sugar, reserving 1 tablespoon sugar to combine
with yeast. Mix yeast and sugar together until yeast and sugar
liquefy. When milk-egg mixture is lukewarm, add yeast mix-
ture. Sift together flour, cinnamon, nutmeg, and salt, and add
to yeast mixture to form a stiff dough. Turn out onto floured
board and knead until smooth. Put dough into bowl which
has been rubbed lightly with Swift'ning. Lightly coat top of
dough with softened Swift'ning. Let rise in warm place until
doubled in size. Roll out 3^~inch thick. Gut doughnuts. Let
rise until doubled in bulk. Fry in deep fat until lightly browned,
first on one side, then on the other. Drain on absorbent paper.

Frying Temperature: 350° F.

Frying Time: 3 minutes.

Note: If desired, roll doughnuts in granulated sugar or glaze

while still hot. To Make Glaze: Make a very thin icing by

adding water to sifted confectioner's sugar. Flavor with

vanilla. Brush glaze on doughnuts while still hot,

48

EGG QUICKIES

Yield: 4 servings

1 tablespoon Swift' ning 1 teaspoon salt

Y /i cup diced onion 34 teaspoon celery salt

2 cups soft bread crumbs 1 tablespoon minced parsley
3^ cup milk 2 tablespoons Swiftening for
4 hard-cooked eggs frying

Heat 1 tablespoon Swiftening. Cook onion slowly to a golden
brown . Add bread crumbs and milk. Stir and cook slowly until
thoroughly blended and thick (about 2 minutes). Add finely
chopped eggs, salt, celery salt, and parsley. Spread on waxed
paper or plate to cool. Shape into 4 patties. Pan fry in 2 table-
spoons Swift'ning to brown patties on both sides.

Variation :

Yield: 6 or 7 small croquettes

1 pound Swift'ning for deep fat frying.
Mix ingredients for Egg Quickies.

For dip:

3^ cup milk

% cup sifted bread or cracker crumbs

Shape egg mixture into 6 or 7 small croquettes. Dip into mix-
ture of beaten egg and milk, then into crumbs. Coat thoroughly.
Chill. Heat 1 pound Swift'ning slowly in a deep kettle to 350° F.
Fry 3 croquettes at a time, about 2 minutes, or until a light
golden color. Drain well over kettle, then place on tray cov-
ered with absorbent paper. Serve hot with tomato or mush-
room sauce.

Frying Temperature: 350° F.

Frying Time: About 2 minutes.

49

FRENCH FRIED ONION RINGS

Yield: 6 servings

1 pound Swift' ning for

deep fat frying
3 Spanish onions

1 cup milk

3^ cup flour

1 }/& teaspoons salt

Heat Swift'ning slowly, in deep kettle, to 350° F. (Cube of
bread browns in 60 seconds.) Peel and slice Spanish onions
J^-inch thick. Separate rings. Dip into milk, then into flour
and salt which have been sifted together. Fry a few onion rings
at a time in hot Swift'ning until golden brown. 5 to 7 minutes-
Drain well over kettle, then place on tray covered with absorb-
ent paper. Serve hot.

Frying Temperature: 350° F.

Frying Time: 5 to 7 minutes.

FRENCH FRIED POTATOES

Yield: 4 servings

1 pound Swift' ning for deep frying
6 small-sized potatoes (about)
Salt

Heat Swiftening slowly in deep kettle, to 350° F, Wash and pare
potatoes and cut lengthwise into strips about %-inch thick;
soak in cold water 3^ to 1 hour. Drain, wipe very dry between
towels, and place just enough in bottom of frying basket or
sieve to cover sparsely. Immerse in hot Swift' ning (350° F.)
and cook 6 to 10 minutes, or until a golden brown, keeping
potatoes in motion. Drain well over kettle, then place on tray
covered with absorbent paper. Sprinkle with salt and serve hot ♦
Allow 1 to 2 potatoes per person.

Frying Temperature: 350° F.

Frying Time: 6 to 10 minutes.

Prepare potatoes as described in above recipe. After cutting
potatoes in strips, parboil 3 minutes in boiling salted water.
Drain. Dry between towels. Fry as directed above.

50

:

CORN FRITTERS

Yield: 6 servings

}/i cup Swift 5 ning J^ teaspoon paprika

}/2 cup sifted flour 2 eggs

1 teaspoon double acting 2 cups (No. 2 can)

baking powder corn kernels

1 teaspoon salt

Sift together flour, baking powder, salt, and paprika. Separate
eggs. Beat yolks. Blend with corn. Stir in flour mixture. Beat
egg whites. Fold into corn mixture. Heat Swift' ning in a heavy
skillet. Drop spoonfuls into hot fat. Turn to brown. Serve hot.

DEEP-FAT FRIED CHICKEN

2 or 3 pounds Swift'ning for frying 1 tablespoon salt

23^ to 33^2 pound frying chicken 1 egg

1 cup flour ]/2 cup milk

Gut frying chicken into quarters or into serving pieces. Steam
chicken over hot water until tender. Dip pieces of chicken into
flour and salt sifted together, then into egg beaten with milk,
then again into flour. Melt Swift'ning slowly in large deep
kettle. Heat to 350° F. (Cube of bread browns in 60 seconds.)
Lower pieces of chicken into kettle. The temperature of
Swift'ning will drop to 300° F. or 325° F. As the frying con-
tinues, the temperature of Swift'ning should rise, but not over
350° F. Fry for 5 to 6 minutes, depending on size of pieces of
chicken, until crisp and browned. Drain well over kettle, then
place on tray covered with absorbent paper.

Frying Temperature: 350° F.

Frying Time: 5 to 6 minutes.

Note: Use steaming water for making gravy. If very young
chicken is used, steaming is not necessary, but frying time
must be lengthened and frying temperature reduced to
300° F.

51

HAM CROQUETTES

Yield: 8 medium-sized croquettes

1 pound Swift 5 ning for deep fat frying

Sauce: 3 tablespoons Swift 5 ning

4 tablespoons (^ cup) flour
1 cup milk

Croquette Ingredients:

2 cups ground, cooked ham

(% pound)

1 e gg

2 tablespoons milk

3^ cup finely chopped celery % cup sifted, dry bread

2 tablespoons horseradish

or cracker crumbs

Make a white sauce of the Swift'ning, flour, and milk. Add
ham, celery, and horseradish to the white sauce. ChilL Shape
into balls or cones. Or, pat out in a rectangle about J^ inch
thick and cut in triangles with a sharp knife. Beat egg and milk
together. Dip each croquette into beaten egg and milk mixture,
and then into crumbs. Chill. Fry. Drain well over kettle, then
place on tray covered with absorbent paper.

Frying Temperature: 350 F.

■ $*
Frying Time: 6 minutes.

■

Note: Ham usually contains enough salt to flavor the croquettes
without the addition of more salt.

52

BISMARKS

Yield: 2% dozen, using cutter 2% inches in diameter

2 to 3 pounds Swift'ning for 1 package compressed or dry
deep fat frying granular yeast

2 cups milk 2 teaspoons vanilla

}/2 cup Swiftening 1 tablespoon grated orange rind

4 egg yolks plus 1 whole 2 teaspoons grated lemon rind

egg 6 cups sifted flour

}/% cup sugar 1 tablespoon salt

Scald milk. Add 3^ cup Swift'ning and stir until melted. Add
beaten eggs and sugar, reserving 1 tablespoon sugar to combine
with yeast. Mix yeast and sugar together until yeast and sugar
liquefy. When milk-egg mixture is lukewarm, add yeast mix-
ture. Add vanilla and orange and lemon rinds* Sift together
flour and salt and add to mixture to form a stiff dough. Turn
out onto floured board and knead until smooth. Put dough into
bowl which has been rubbed lightly with Swift'ning. Lightly
coat top of dough with softened Swift'ning, Let rise in warm
place until doubled in size- Roll out 3^ inch thick. Gut bis-
marks or form into any desired shape. Let rise until doubled
in bulk. Fry in deep fat until lightly browned, first on one side,
then on the other. Drain on absorbent paper.

*

Frying Temperature: 350° F.
Frying Time: 5 minutes.

Note: If desired, roll bismarcks in granulated sugar or glaze
while still hot. To Make Glaze: Make a very thin icing
by adding water to sifted confectioner's sugar. Flavor
with vanilla. Brush glaze on bismarks while still hot.

53

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FRANKFURT TOASTWICHE

Yield: 6 toastwiches

2 tablespoons Swift'ning
for frying

6 frankfurts

% cup cheese spread *

12 slices bread
2 eggs

3^ teaspoon salt

1 cup milk

Cut frankfurts in half. Slice thinly lengthwise. Use 2 tablespoons
cheese spread per sandwich. Spread evenlv over 2 slices of
bread. Place frankfurt slices on one slice of bread. Top with
second slice of bread. Press together. Heat Swift'ning in a
heavy skillet. Beat eggs slightly. Add salt and milk. Dip toast-
witch into egg-milk mixture. Fry slowly to a golden brown pn
both sides. Serve hot.

*In place of cheese , may use 1 tablespoon mustard or 2 table-
spoons catsup for each toastwich.

FRANCISCAN MEAT PIE

% cup milk (about)

1 teaspoon salt
3 tablespoons catsup
or chili sauce

Yield: 6 servings
Biscuit:

2 cups Swift'ning Biscuit Mix

Filling:

}4 cup Swift'ning

}/2 cup chopped onion

1 pound ground beef,
veal, or ham

Topping: 1 cup drained, cooked tomatoes

Heat Swift'ning* Cook onion slowly to a golden brown. Add
meat and brown well. Add salt and catsup, Put biscuit mix
into mixing bowl. Pour milk quickly into dry ingredients. Stir
until well blended. Turn onto lightly floured board. Knead
six times. Roll into circular shape. Put into a 9-inch pie pan.
Do not flute edges. Fill with cooked meat. Cover with drained
tomatoes. Bake, and serve hot.

Variation: For filling, may use 2 cups ground, cooked meat.

Cook with 1 tablespoon flour and 3^ cup meat stock
or milk, until thickened.

Baking Temperature: 450° F.
Baking Time: About 30 minutes.

55

CREOLE MEAT SHORTCAKES

Yield: 6 servings

Biscuit:

2}/<i cups Swiftening Biscuit Mix

1 cup milk (about)

Meat Sauce:

2 tablespoons Swift 5 ning
}/2 pound ground beef
2 tablespoons chopped

onion
3^ cup minced celery
2 tablespoons flour
1 cup boiling water

}/2 teaspoon chili powder

1 teaspoon salt
}/2 teaspoon Worcestershire

sauce

2 cups cooked tomatoes
1 tablespoon chopped

green pepper

Brown the meat, onion, and celery in Swiftening. Stir in flour.
Add water to make a sauce. Add seasonings, tomatoes, and
green pepper. Cook slowly 1 hour. Put biscuit mix into mixing
bowl. Pour milk quickly into dry ingredients. Stir until well
blended. Turn onto lightly floured board. Knead six times.
Roll or pat to 3^-inch thickness. Gut 6 biscuits with 3-inch
cutter. Place on baking sheet and bake. Serve hot with % cup
meat sauce between and over top of each split biscuit.

Baking Temperature: 450° F.

Baking Time: About 15 minutes.

HAM ROLLS

Yield: 8 servings

Biscuit:

2 cups Swiftening Biscuit Mix ^ cup milk (about)

Ham Filling:

2 cups ground cooked ham (or corned beef)
1 cup thick gravy or brown sauce

Put biscuit mix into mixing bowl. Add milk and stir. Turn
onto lightly floured board. Knead six times. Roll out into
rectangle J/£-inch thick. Spread with mixed ham and sauce.
Add a bit of mustard, if desired. Roll up like a jelly roll. Cut
into eight 1-inch pieces. Lay cut side down in 9-inch layer cake
pan. Bake until browned. Serve hot with tomato or mushroom
sauce.

Baking Temperature: 425° F.

Baking Time: About 25 minutes.

56

SWEDISH MEAT RING

Yield: 6 servings
Biscuit:

3 cups Swiftening Biscuit Mix
1 cup milk (about)

Filling:

3^ cup chopped green 2 cups cooked, ground ham or

pepper other meat

1 tablespoon Swift'ning 1 cup thick gravy (about)

Place biscuit mix in bowl. Add milk and stir. Turn onto lightly
floured cloth-covered board. Knead 6 times. Roll into 8 x 15-
inch rectangle. Cook green pepper in Swift'ning until tender.
Combine green pepper and meat with gravy. Spread evenly
over dough to within 1 inch of edges. Roll up as for jelly roll.
Place on baking sheet. Form a ring by bringing ends together.
Press together. With scissors slash ring, cutting on a diagonal
from outside of ring almost to center. Gut 12 pieces. Turn each
piece cut side up. Bake until well browned. Serve hot with
mushroom sauce or gravy.

Baking Temperature: 450° F.

Baking Time: 20 minutes.

Yield: 6 pasties
Pastry:

2 cups Swift 5 ning Pastry Mix 3 to 5 tablespoons water

rilling: ^ 1 3x cu ground cooked meat

1 tablespoon Swift ning r °

2 tablespoons minced onion y^ cup gravy or white sauce

Cook onion in Swift' ning until lightly browned. Combine
onion, meat, and gravy. Place pastry mix in bowl. Sprinkle
enough water, gradually, over pastry mix, blending with fork
to form a stiff dough. Turn onto lightly floured cloth-covered
board. Knead twice to blend thoroughly. Roll pastry so as to
cut six 5-inch squares. Place l /§ cup filling on one half of each
square. Fold dough over filling. Seal edges. Place on baking
sheet. Bake. Serve hot with sauce or gravy.

Baking Temperature: 450° F.

Baking Time: 20 minutes.

Use Swift'ning Pastry Mix and substitute milk for water. Allow
enough for a crust to fit the casserole with an extra inch all
round for fluting. Make slits in crust for steam vents.

57

ACCURATE MEASUREMENTS ARE IMPORTANT

Use standard measuring cups and spoons.

Sihjlour once before measuring. Put sifted flour lightly into
measuring cup by spoonfuls. Do not press flour into cup, or
tap it down. Level off top of flour with edge of spatula.

Sift sugar if it is lumpy.

Pack brown sugar down tightly when measuring. Should hold
its shape when turned out.

Spices, salt, and other dry ingredients should be heaped in meas-
uring spoons and then leveled off with a straight edge*

Liquids should be measured in a glass measuring cup which
has extra space at top to prevent spilling. Be sure cup is on
level area and that you read the measurement at eye level.

Swift' ning may be packed solidly into unit measuring cups
and spoons. Or, fill cup with fractional readings with water
to point that will total 1 cup when the specified amount of
Swiftening is added. Then put in Swift 'ning until water
reaches the 1 cup marking.

MEASUREMENT OF INGREDIENTS

3 teaspoons = 1 tablespoon

4 tablespoons = J^ cup

5 tablespoons plus 1 teaspoon

— H cup

1 6 tablespoons = 1 cup

2 cups=l pint

4 cups — 1 quart

2 cups granulated sugar **
1 pound

2H cups brown sugar -
1 pound

3J4 cups confectioners sugar
— 1 pound

4 cups all-purpose flour *

1 pound H

5 cups cake flour — 1 pound
2 \i cups Swiftening = 1

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SWIFT'S BLAND LARD
The New Improved Shortening

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Finer Cokes: SwifVning contains a wonder-
working " quick mix" ingredient. This
wholly new kind of shortening is ideal for
all types of cakes. Gives perfect results with
either quick mix or conventional type
recipes.

Flakier Pie*: Tests prove that snow-white
Swiftening makes flakier pastry than other
types of shortenings.

Melt-ln-Mouth Fried Foods: Swift' ning is taste-
less, odorless and more digestible (no other
shortening is more digestible) ; contains im-
portant nutritional essentials in greater
quantity than shortenings of other types.

Keeps Without Refrigeration: Keeps fresh right
on your pantry shelf.

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Outperforms all other shortenings

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