msuspcsbs_swan_igleh..

at high altitudes

getter QLl«* 

high altitude 

Wonderful cakes—light, tender, featherymoist 

and delicious—that's what you want! 

But the glamorous tested sea-level recipes in 

cook books and magazines may not always 

work at your altitude. You need cake recipes 

proportioned and tested for the altitude 

where you bake. 

This little book of Swans Down cakes is 

worked out just for your baking needs. In 

it are recipes that were developed and tested 

over and over in high altitude kitchens by 

experts in high altitude baking problems. 

Cahes You'll Love to Make 

There are twelve excellent cake recipes in 

this book as a basic selection. Paired with 

different frostings or fillings, baked in different 

pans, these offer dozens more. These 

cakes were selected from popular Swans 

Down sea-level cakes. Each recipe was carefully 

adjusted for use at several altitudes— 

3000 feet, 5000 feet, and 7000 feet. Each was 

tested at different altitudes and readjusted 

and retested as necessary until it gave as perfect 

a cake—sometimes even a more perfect 

one than original recipe gave at sea-level! 

Here is an all-around selection of cakes; 

some for every day, some for parties. You'll 

^ 

find sponge cake and jelly roll, angel food 

cakes, and a full choice of the new quickmethod 

Mix-Easy cakes, so popular with 

cake makers. These "Mix-Easies" are the 

modern butter-type cakes. They include a 

dependable basic whole-egg quick cake, two 

beautiful white cakes, a rich gold loaf, 

Swans Down's thrifty one-egg favorite, a 

cocoa devil's food, easy-to-slice nut loaf 

with simple cupcakes as a variation, and 

a fruited spice cake. 

Mix-Easy cakes have been voted by cake 

makers as easier, quicker, more moist and 

delicious than cakes made the usual or conventional 

way. The Mix-Easy method mixes 

cakes in just two beating steps and measures 

the beating by minutes or strokes just as you 

measure the ingredients and the baking 

time! There's no creaming of butter and 

sugar as in conventional cakes. This modern 

method saves time, work, and dishes. And 

Mix-Easy cakes have a rich taste; they keep 

moist and fresh longer. 

Home Tested by Your 

Neighbors 

You can be sure that these recipes are practical, 

easy to use, and successful in home 

kitchens. For after all the expert testing and 

development work, the finished recipes were 

tested again and again in home kitchens like 

your own. One hundred homemakers in different 

high altitude areas have already tried 

them out. Each recipe in this book has been 

home-tested from six to forty times! 

Were the cakes perfect? Not every one, of 

course. But without exception, every recipe 

gave top quality results when mixed and 

baked carefully by directions. Right there 

lies a challenge that anyone can meet. 

How to Use These Recipes 

Suppose you leaf through the pages and 

pick out a cake you would like to make. 

You'll notice the recipe lists ingredients under 

three separate altitudes. There is the 

2 9708. 9th Ed. Copyr. 1949 General Fbods Corp. Ptd. in U.S.A.

ecipe for areas at 5000 feet altitude with 

complete listing of ingredients and the method. 

Then ingredients are given for use at 

3000 feet altitude and at 7000 feet altitude. 

The mixing method remains the same. You 

choose for your recipe the amounts given 

for the altitude nearest your own. (Altitudes 

can be checked for nearby points with the 

altitude table of cities and towns given on 

page 23.) 

You see, you really have a custom-built 

recipe. You can tie up your apron strings 

and start right in! 

Always start by reading the recipe through 

carefully to get complete directions for ingredients 

and method. Then, gather together 

the exact ingredients called for and 

carefully measure out the exact amounts. 

Success lies in matching the recipe in every 

respect. 

Use standard measuring cups and spoons 

and accurate level measurements of every 

ingredient. Mix carefully, just as directed. 

Try to use the same size of pans, the same 

baking temperatures as those specified. 

That's the way to be sure of getting the 

quality results these recipes can give. 

The cakes in this book call for standardsize 

pans. Most recipes give a choice; so you 

do not need all the sizes and kinds given. 

You'll find these pans used: 

8-inch round layer pans (1 VA inches deep) 

9-inch round layer pans (IV2 inches deep) 

9x9x2-inch square pan 

10xl0x2-inch square pan 

13x9x2-inch oblong pan 

10x5x3-inch loaf pan 

15x10-inch sheet pan 

9-inch tube pan 

10-inch tube pan 

Muffin or cupcake pans 

Line layer, sheet, and loaf pans with clean 

brown paper or very heavy waxed paper cut 

to fit the bottom of the pan. After placing 

the liner in the pan, grease over the paper 

and into the corners. The sides of the pan 

need little greasing. 

If you do not have a regulated oven for 

baking, it may pay you to buy a reliable 

oven thermometer. Place this in the oven 

where it can be read easily so that you can 

regulate the heat as necessary while bringing 

the oven to temperature required and during 

the baking. 

The Right Size Cake Pans 

Are Important 

Right pans are very important and many 

recipes in this book give several pan choices 

with baking directions for each. (Pan sizes 

represent top outside measures to the nearest 

inch.) 

If you have no pan of the size given, 

choose one of the same depth and, as 

nearly as possible, of the same area. For example, 

a cake baked in a 9x9x2-inch square 

pan might be baked successfully in an 11 x 

7x2-inch oblong pan. But it should not be 

baked in a 10x5x3-inch loaf pan, for sheet 

or layer cakes differ from loaf cakes both in 

proportions and in baking requirements. 

Fill cake pans only half-full of batter for 

best results. Cake should always rise to the 

top of the pan in order to brown well and 

give the finest cake quality. 

j[& Swans Down—Key to Quality 

Every recipe calls, first, for Swans Down 

Cake Flour—the flour that is especially 

milled for the making of fine cakes. 

Swans Down has become the byword for 

cake quality. This famous flour is made of 

selected, soft, tender-gluten wheat—in fact, 

from the best varieties grown for cake flour. 

The wheat is scientifically selected by actual 

gluten test, then it is specially milled. 

Only the finest flour particles—those that 

sift through finest bolting cloth—are used 

for this quality flour. That's why Swans 

Down Cake Flour is many times softer and 

finer than ordinary flour. That's why it 

makes quality cakes! 

The tender gluten and fineness of Swans 

Down combine to give a soft tender delicacy 

and melt-in-your-mouth crumb to all Swans 

Down baking. Even thrifty One-Egg Cake

Use only the amount of baking powder 

called for in the recipe. Remember, it is important 

to use enough baking powder, but 

just as important not to use too much. This 

is particularly true at high altitudes. So 

measure the exact amount of Calumet 

called for in the recipe. 

i 

JÜ A Word About Shortening 

Dependable recipes call for cups of sifted flour. So sift 

flour once, lift it lightly into cup, then level off carefully. 

(page 10) will have these luxury qualities. 

As a special protection to cake makers, 

the uniformity of Swans Down is constantly 

checked. Test cakes are made from every 

run of flour. These must conform to exacting 

standards in volume, color, and crumb. 

Thus, Swans Down users can be assured of 

uniform results with each new package of 

high-quality Swans Down Cake Flour, 

month in, month out. 

Always sift Swans Down Cake Flour once 

before measuring. Flour packs on standing, 

and the woman too busy to bother to sift 

may put an extra half-cup of flour into her 

cake—and ruin it! Keep Swans Down Cake 

Flour in a clean, dry place. Always close 

the package flap tightly after using. 

The Swans Dotvn-Calumet 

Team 

Swans Down and Calumet are a success 

team familiar to most cake makers. So 

wherever baking powder is used in these 

recipes, you'll find that Calumet Baking 

Powder is specified. 

Calumet's efficient double-action gives 

perfectly balanced, even leavening. In cakes, 

this means a light, even grain, and a velvety 

crumb with dainty moistness and good 

keeping quality. 

For Mix-Easy cakes, the shortening should 

be at room temperature so that it will blend 

readily with other ingredients. Any shortening 

may be used. In these recipes, vegetable 

shortening is specified, then slight adjustments 

are given for use with butter, margarine, 

or lard. 

In general, butter, margarine, and lard 

need less liquid and, sometimes at high altitudes, 

less sugar than do the usual vegetable 

shortenings. It may be only 1 or 2 tablespoons 

less. The exact amounts are given in 

each recipe where needed. This is a practical 

way to obtain quality results with each 

type of shortening. 

Using the Electric 

Mixer 

Mix-Easy cakes can be mixed in your electric 

mixer very successfully, using the directions 

given. Beat at low speed of the mixer 

and time the beating by the clock. Remember, 

overmixing is a common fault and its 

effects are accentuated at high altitude! 

With these sponge cake and angel food 

cakes, however, only hand-mixing methods 

have been developed. These are given in 

detail in the recipes. 

i 

0 Want to Experiment? 

These Swans Down tested recipes give you 

a fine selection of cakes, probably all you'll 

need. But you may wish to change a favorite 

sea-level recipe for use at high altitude. 

Most cake recipes for sea level need ño 

modification up to the altitude of 2500 or 

3000 feet. Above that, it is often necessary 

to adjust recipes slightly in proportions of

Reduce Baking Powder 

For each teaspoon, decrease 

Reduce Sugar 

Recipe Adjustment Guide far High Altitudes 

3000 ft. 5000 ft. 7000 ft. 

Y 8 tsp. 

l /s to 1 /A tsp 

l 

A to Vi tsp. 

For each cup, decrease no change usually no change 1 to 2 tbsp. 

Increase Liquid 

For each cup, add 1 to 2 tbsp. 2 to 3 tbsp. 3 to 4 tbsp. 

Note: When two amounts are given, try the smaller adjustment first; then if cake still needs improvement, 

use the larger adjustment the next time you make the cake. 

certain ingredients. Usually, a decrease in 

leavening or sugar (or both), and an increase 

in liquid are needed. 

Each or all of these adjustments may be 

required to a greater or lesser degree, for 

every recipe is different in richness and in 

its balance of ingredients. Only repeated experiments 

with each recipe can give the 

most successful proportions to use. 

The table above is a helpful starting-point 

or guide. You may find it all that's needed 

to adjust a sea-level recipe to your altitude. 

Other Modifications 

In making very rich cakes at high altitudes, 

it is sometimes necessary to reduce shortening 

by 1 or 2 tablespoons. Recipes using 

soda may require a very slight reduction of 

this leavening. On the other hand, the 

amount of egg may be increased at highest 

altitudes. This has possibilities in recipe adjustments 

for angel food and sponge cakes. 

Happy Prospects for Your 

Catees 

This book, then, is a special handbook for 

your high altitude cake making. The selection 

of fine Swans Down cakes gives a full 

repertory of recipes, already perfected for 

your altitude. And the suggestions above 

tell how to go about adjusting other sealevel 

baking recipes you may have. 

These are Swans Down tested recipes and 

ideas, dependable in every way. Careful research 

and recipe development work have 

gone into every one. These are recipes for 

quality Swans Down cakes—delicious, 

light, moist, fine grained. You can use them 

with fullest confidence. 

Just remember, when you bake, that the 

best recipes in the world can give success 

only if they are followed exactly. Play fair 

with these recipes. Use Swans Down and 

Calumet—the products with which they 

were developed. Use the careful measures 

and mixing methods the recipes give. Use 

the same kind of pans and temperatures. 

That's the way to baking success . . . the 

way to reap the benefits of all the skill and 

expert judgment that have gone into preparing 

these recipes for high altitude baking. 

hncunQJLfc 

f^LzJrft 

CONSUMER SERVICE DEPARTMENT 

GENERAL FOODS CORPORATION 

Grateful acknowledgment is made of experimental 

work done in connection with the recipes in this 

booklet by the Agricultural Experiment Station, 

Colorado A & M College, Fort Collins, Colorado; 

and to the College of Agriculture, University of 

Wyoming, Laramie, Wyoming.

MM mm 

Preparations: Have the shortening at room temperature. Line bottoms of pans with paper; 

grease. Use two round 8-inch layer pans, 1 l /x inches deep. Start oven for moderate heat (375°F.). 

Sift flour once before measuring. 

(For 5000 feet 

altitude) 

Measure into sifter: 

2 cups sifted Swans Down Cake Flour 

1 % teaspoons Calumet Baking Powder 

% teaspoon salt 

\ l /x cups sugar* 

Measure into mixing bowl: 

l /i cup vegetable shortening (see below*) 

Measure into cup: 

1 cup minus 2 tablespoons milk* 

1 teaspoon vanilla 

Have ready: 

2 eggs, unbeaten 

*If the shortening used is butter, margarine, or lard, 

decrease sugar and milk. . . .Use 1 cup plus 2 tablespoons 

sugar and % cup milk. 

•The Mix-Easy Mixing Method 

Stir shortening just to soften. Sift in dry ingredients. 

Add Ya of the milk and mix until all flour 

is dampened. Then beat 2 minutes. 

Add remaining milk and the eggs and beat 1 

minute longer. 

(Mix cake by hand or at low speed of electric 

mixer. Count only actual beating time. Or count 

beating strokes. Allow about 150 full strokes 

per minute. Scrape bowl and spoon often.) 

Baking: Turn batter into pans. Bake in moderate 

oven (375 °F.) 25 minutes, or until done. 

Or bake in a 9x9x2-inch pan or 10x10x2- 

inch pan in moderate oven (350°F.) 25 to 35 

minutes, or until done. 


altitude) 

Measurements for Other Altitudes 


altitude) 


2 cups sifted Swans Down CaKe Flour 

teaspoons Calumet Baking Powder 


1cups sugar 


Vi cup vegetable shortening (see below*) 


% cup plus 1 tablespoon milk* 


Have ready: 



decrease milk to Z A cup. 

Follow the Mix-Easy Mixing Method above. 



l*/2 teaspoons Calumet Baking Powder 

teaspoon salt 

1 cup plus 2 tablespoons sugar* 




1 cup minus 1 tablespoon milk* 


Have ready: 



decrease sugar and milk. . . .Use 1 cup sugar and 3 4 cup 

plus 1 tablespoon milk. 


• Fudge Layer Cake, Bake Swans Down Quick Cake layers. Top with Fudge Frosting (page 21). 

Mocha Nut Cake. Bake Swans Down Quick Cake in 9x9x2-inch or 10xl0x2-inch pan. Spread 

with Cocoa-Mocha Frosting (page 22). Sprinkle chopped nuts in 1-inch border around top.

M » 0 « 

Preparations: Have the shortening at room temperature. Line bottoms of pans with paper; grease. ; 

Use two round 8-inch layers, 1 y 4 inches deep. Start oven for moderate heat (375°F.). Sift flour once. 

Prepare meringue by beating 3 egg whites with rotary egg beater (or at high speed of electric mixer) 

until foamy; add y 4 cup sugar gradually, beating only until meringue will hold up in soft peaks. 


altitude) 



2 teaspoons Calumet Baking Powder 


1 cup sugar* 




1 cup milk* 


Have ready: meringue of 

3 egg whites and cup sugar 


decrease sugar and milk. . . .Use 1 cup minus 1 tablespoon 

sugar and 1 cup minus 2 tablespoons milk. 



Add% of the milk and mix until all flour 


Add remaining milk, blend, then add meringue 

mixture and beat 1 minute longer. 






oven (375°F.) 25 minutes, or until done. 

This cake may also be baked in a 9x9x2-inch 

pan or 10xl0x2-inch pan in moderate oven 

(375 °F.) 30 minutes, or until done. 


altitude) 



2 l /x teaspoons Calumet Baking Powder 


1 cup sugar 


cup vegetable shortening (see below*) 





3 egg whites and l /x cup sugar 


decrease milk to % cup. 




altitude) 



1% teaspoons Calumet Baking Powder 

3 4 teaspoon salt 

1 cup minus 1 tablespoon sugar* 




1 cup milk* 



3 egg whites and i/i cup sugar 


decrease sugar and milk Use 1 cup minus 2 tablespoons 

sugar and 1 cup minus 1 tablespoon milk. 


m Lemon Cream Layer Cake. Bake layers. Spread Golden Cream Filling (page 20) between 

layers and Moon-glow Lemon Icing (page 22) or Snow Frosting (page 20) over cake. 

Coconut Cake. Bake in layers and spread with Coconut Frosting (page 20).

mm «ta 

Preparations: Have the shortening at room temperature. Line bottoms of pans with paper; grease. 

Use two round or square 9-inch layer pans, U/2 inches deep. Start oven for moderate heat (375°F.). 

Sift flour once before measuring. 

Prepare meringue by beating 5 egg whites with rotary egg beater (or at a high speed of electric 

mixer) until foamy. Add l /i cup sugar gradually, beating only until meringue will hold up in soft peaks. 


altitude) 


2 l /i cups sifted Swans Down Cake Flour 

2*4 teaspoons Calumet Baking Powder 

1 teaspoon salt 

1V4 cups sugar* 


2 /i cup vegetable shortening (see below*) 

Measure into small bowl: 

1 Va cups milk* 

1 l /i teaspoons vanilla 


5 egg whites and V2 cup sugar 

*If butter, margarine, or lard is used, decrease sugar 

and milk. . . . Use 1 cup plus 2 tablespoons of each. 



Add 3 /4 of the milk and mix until all flour is 

dampened. Then beat 2 minutes. 

Add remaining milk, blend; then add meringue 

mixture and beat 1 minute longer. 



beating strokes. Allow about 150 full strokes per 

minute. Scrape bowl and spoon often.) 


oven (375°F.) 25 minutes, or until done. 


pan 35 minutes, or until done. Spread with Pineapple 

Fluff Frosting (page 20). 


altitude) 



altitude) 



2 l /i teaspoons Calumet Baking Powder 


1V4 cups sugar 


2 /z cup vegetable shortening (see below*) 


1 cup plus 2 tablespoons milk* 

1V2 teaspoons vanilla 


5 egg whites and l /i cup sugar 


decrease milk to 1 cup. 








2 /s cup vegetable shortening (see below*) 


\ l /x cups milk* 

1 Vi teaspoons vanilla 

Have ready: Meringue of 

5 egg whites and l /i cup sugar 


decrease sugar and milk. ... Use 1 cup sugar and 1 cup plus 

2 tablespoons milk. 


• Chocolate Sundae Cake. Bake Silver Moon Cake in layers. Spread with Chocolate Sundae Frosting 

(page 21), sprinkling with nuts as directed. 

Party Cake. Spread with Seven Minute Frosting (page 20). Arrange candy decorations on top and 

press Baker's Shredded Coconut on sides of cake as shown in the illustration on page 13.

M M 0 « 

Preparations: Have the shortening at room temperature. Line bottom of 10x5x3-inch loaf pan 

with paper; grease. Start oven for moderate heat (350°F.). Sift flour once before measuring. 


altitude) 




teaspoon salt 

1 cup sugar 






Have ready: 

5 egg yolks, unbeaten 


decrease milk to % cup. 



Add egg yolks and l /i cup of the milk 

and mix until all flour is dampened. Then beat 

2 minutes. 

Add remaining milk and beat 1 minute longer. 





Baking: Turn batter into pan. Bake in moderate 

oven (350°F.) 1 hour, or until done. Spread with 

Vi recipe Butter Cream Frosting (page 21). 


altitude) 




Y4 teaspoon salt 

1 cup sugar 




1/4 cup milk* 


Have ready: 



decrease milk to cup. 




altitude) 





1 cup minus 1 tablespoon sugar* 


V2 cup vegetable shortening (see below*) 




Have ready: 



decrease sugar and milk Use 1 cup minus 2 tablespoons 

sugar and Z A cup milk. 


• Sunshine Party Loaf. Omit vanilla and add 2 teaspoons grated orange rind to shortening. 

Mix and bake as directed. Spread cake with Moon-Glow Lemon Icing (page 22). Slice and 

arrange on tray around dainty bowl of flowers. 

Old-Fashioned Loaf Cake. Omit vanilla in Swans Down Gold Cake. Add 1 Vi teaspoons grated 

lemon rind to shortening; and sift 1 /a teaspoon nutmeg with dry ingredients.

Preparations: Have the shortening at room temperature. Line bottom of pan with paper; 

grease. Use 9x9x2-inch pan. Start oven for moderate heat (375 °F.). Sift flour once. 


altitude) 





1 cup sugar 


Ys cup butter or other shortening 


1 cup minus 2 tablespoons milk 


Have ready: 

1 egg, unbeaten 



Add % of the milk and mix until all 

flour is dampened. Then beat 2 minutes. 

Add remaining milk and the egg and beat 1 

minute longer. 






oven (375 °F.) 30 minutes, or until done. 

This cake may also be baked in two round 

8-inch layer pans 25 minutes, or until done. 



altitude) 


altitude) 





1 cup sugar 


Ys cup butter or other shortening 


Y4 cup milk 


Have ready: 





1 Ya teaspoons Calumet Baking Powder 


1 cup minus 1 tablespoon sugar 


Yz cup butter or other shortening 


1 cup minus 1 tablespoon milk 


Have ready: 



• Orange Layer Cake. Bake Mix-Easy One-Egg Cake in layers. Spread with Orange Cream 

Cheese Frosting (page 22). 

Picnic Cake. Bake Mix-Easy One-Egg Cake in 9x9x2-inch pan. While hot, spread with Praline 

Topping (page 21) and bake 5 minutes longer. Cool. Carry this cake to the picnic in the pan. 

Chocolate Walnut Squares. Bake cake in 9x9x2-inch pan. Spread with Clever Judy Frosting 

(page 21) and decorate with walnut halves. Cut in squares.

Preparations: Have the shortening at room temperature. Line bottom of 10x5x3-inch loaf pan 

with paper; grease. Start oven for moderate heat (350°F.). Sift flour once before measuring. 


altitude) 









Y4 cup plus 1 tablespoon milk* 


Have ready: 


z /4 cup nut meats, finely chopped 



Add of the milk and mix until all flour 


Add remaining milk and the eggs and beat 1 

minute longer. Add nuts. 






oven (350°F.) 1 hour and 10 minutes, or until 

cake is done. 

*If the shortening used is butter, margarine, or lard, decrease sugar and milk. . . .Use 1 cup sugar and 2 /i cup milk. 



altitude) 


altitude) 



1 y 4 teaspoons Calumet Baking Powder 


114 cups sugar 




3 4 cup milk* 


Have ready: 


% cup nut meats, finely chopped 


decrease milk to 2 /z cup. 




1 Vi teaspoons Calumet Baking Powder 


1 cup sugar* 






Have ready: 


% cup nut meats, finely chopped 

*With butter, margarine, or lard, decrease sugar and 

milk to 1 cup minus 2 tablespoons sugar and cup milk. 


• Quick Cupcakes. Mix batter for Lucky Day Nut Loaf (above), omitting nut meats. Turn into 

muffin pans that have been greased lightly on bottoms only, filling each only half full. Bake 

in moderate oven (375°F.) 20 minutes, or until done. Makes 18 medium or 36 small cupcakes. 

Frost cupcakes with Cocoa Frosting (page 22), Orange Mist Frosting or Seven Minute 

Frosting (page 20), or Orange Cream Cheese Frosting (page 22).

c& 

lyi^ti^ coÂ«^ can ,**JU 

Now you can make lovely, praisewinning 

cakes like these and be sure of 

success. They're developed especially for 

use in high altitude kitchens like yours. 

Top row, left to right: Lemon Cream 

Layer Cake, recipe on page 7; Chocolate 

Sundae Cake, on page 8; and delicate 

Strawberry Angel Food Cake, page 17. 

Bottom row, left to right: Easy-to-make 

Chocolate Nut Squares, recipe on page 

10; a festive Party Cake, circled with 

coconut, on page 8; and delicious Mix- 

Easy Devil's Food Cake, on page 14.

Preparations: Have the shortening at room temperature. Line bottoms of pans with paper; grease. 

Use two round 9-ineh layers, 1 l /i inches deep. Start oven for moderate heat(350°F.). Sift flour once. 

(For 5000 feet altitude) 



l /i teaspoon Calumet Baking Powder 

YA teaspoon soda 

YA teaspoon salt 

IVi cups sugar* 

l /i cup Baker's Breakfast Cocoa 


YZ cup vegetable shortening (see below*) 


1 1 /a cups milk* 


Have ready: 


•With butter, margarine, or lard, decrease sugar and 

milk to 114 cups sugar and 1 cup plus 2 tablespoons milk. 


Sift dry ingredients together twice. Stir shortening 

just to soften. Sift in dry ingredients. Add Ya of the 

milk and mix until all flour is dampened. Then 

beat 2 minutes. 

Add remaining milk and the eggs, and beat 

1 minute longer. 






oven (350°F.) 25 minutes, or until done. Spread 

with Seven Minute Frosting (page 20). 


pan in moderate oven (350°F.) 30 to 35 minutes. 


altitude) 





V2 teaspoon Calumet Baking Powder 

1 teaspoon soda 

YA teaspoon salt 

\ l /i cups sugar 

V2 cup Baker's Breakfast Cocoa 


YZ cup vegetable shortening (see below*) 


1 cup plus 2 tablespoons milk* 


Have ready: 



decrease milk to 1 cup. 




V2 teaspoon Calumet Baking Powder 

YA teaspoon soda 

Ya teaspoon salt 

1 Va cups sugar* 

l /i cup Baker's Breakfast Cocoa 


Vz cup vegetable shortening (see below*) 


1 1 /A cups milk* 


Have ready: 


*If butter, margarine, or lard is used, decrease sugar 

and milk. . . . Use 1 cup plus 2 tablespoons of each. 


• Chocolate Fudge Cake. Bake Devil's Food Cake in 13x9x2-inch pan. Spread with Fudge Frosting 

(page 21), Cocoa Frosting (page 22), or Rich Coffee Frosting (page 21). 

Sea Foam Devil's Food. Bake Devil's Food Cake in layers. Spread with Sea Foam Frosting (page 20).

Preparations: Have the shortening at room temperature. Line bottom of 13x9x2-inch pan with paper; 

grease. Start oven for moderate heat (350°F.). Sift flour once before measuring. Simmer raisins in 

small amount of water until plump and tender; drain very thoroughly; chop or grind with nuts. 


altitude) 



% teaspoon soda 


1 teaspoon cinnamon 

1/2 teaspoon nutmeg 

l /i teaspoon allspice 


% cup vegetable shortening (see below*) 


l 1 /^ cups sour milk or buttermilk* 

Have ready: 

1 Vi cups brown sugar* (firmly packed) 


1 cup nuts, finely chopped 

1 cup raisins, cooked, drained, and cut 

*If the shortening used is butter, margarine, or 

milk and 1 l A cups plus 2 tablespoons brown sugar 



Add brown sugar. (Force through sieve to 

remove lumps, if necessary.) Add milk and mix 

until all flour is dampened. Then beat 2 minutes. 

Add eggs and beat 1 minute longer. Add nuts 

and raisins; mix. 





Baking: Turn batter into pan and bake in moderate 

oven (350°F.) 45 to 50 minutes, or until done. 

Serve plain or spread with Praline Topping (page 

21) while hot, and bake 5 minutes longer. Or 

spread with Sugarplum Frosting (page 20). 

lard, decrease liquid and sugar. . . .Use 1 cup sour milk or butter- 

(firmly packed). 


altitude) 


2y 2 cups sifted Swans Down Cake Flour 

1 teaspoon soda 



l /i teaspoon nutmeg 



% cup vegetable shortening (see below*) 


1 cup plus 2 tablespoons sour milk or 

buttermilk* 

Have ready: 

1 l /i cups brown sugar (firmly packed) 





decrease liquid to 1 cup minus 2 tablespoons sour milk or 

buttermilk. 




altitude) 


2Vi cups sifted Swans Down Cake Flour 

z /a teaspoon soda 



l /i teaspoon nutmeg 



cup vegetable shortening (see below*) 


1*4 cups sour milk or buttermilk* 

Have ready: 

\ 1 /a cups plus 2 tablespoons brown sugar* 

(firmly packed) 





decrease liquid and sugar. . . .Use 1 cup sour milk or buttermilk 

and 1V4 cups brown sugar (firmly packed). 

Follow the Mix-Easy Mixing Method above.

Preparations: Have eggs at room temperature.* Start oven for moderate heat (375°F.). Sift 

flour once before measuring. Use 9-inch tube pan. 


Ingredients: 

1 cup sifted Swans Down Cake Flour 

1 cup plus 2 tablespoons sifted 

granulated sugar 

1 cup egg whites plus 1 white 

l /4 teaspoon salt 

1 teaspoon cream of tartar 


l /4 teaspoon almond extract 

•The Mixing Method 

Measure sifted flour, add l /x cup sugar, and sift 

together four times. 

Beat egg whites and salt with flat wire whisk 

or rotary egg beater until foamy. Sprinkle in 

cream of tartar and continue beating until egg 

whites are stiff enough to hold up in soft peaks, 

but are still moist and glossy. Sprinkle remaining 

sugar over egg whites, about 4 tablespoons 

at a time, and beat after each addition to blend 

(25 strokes). Beat in flavoring (10 strokes). 

Sift about V4 of flour over mixture and fold 

in lightly with whisk or spoon (15 fold-over 

strokes), turning bowl gradually. Continue folding 

in flour by fourths in this way, folding well 

after last addition (25 strokes). 

Baking: Turn into ungreased round 9-inch 

tube pan. Bake in moderate oven (375°F.) 30 

minutes, or until done. Remove from oven, invert 

pan, and let stand 1 hour, or until cake is 

cool. Spread with Strawberry Icing or Moonglow 

Lemon Icing (page 22). 


altitude) 



Ingredients: 


1 1 /4 cups sifted granulated sugar 

1 cup egg whites 




l / 4 teaspoon almond extract 

Follow the Mixing Method given above. 

Ingredients: 


1 cup sifted granulated sugar 

1 cup egg whites plus 1 white 

y 4 teaspoon salt 

1 1 /4 teaspoons cream of tartar 


l /4 teaspoon almond extract 


• Whipped Cream Angels. Slice Angel Food in wedge-shaped slices and top with one of these 

delicious, flavored whipped creams. 

For Amber Whipped Cream. Mix 1 cup heavy cream, % cup dark brown sugar, and Vi teaspoon 

vanilla. Chill 1 hour, then whip until stiff enough to hold shape. 

For Cocoa Whipped Cream. Mix 1 cup heavy cream, 2 tablespoons sugar, 2 tablespoons 

Baker's Breakfast or De Luxe Cocoa, dash of salt, and teaspoon vanilla. Chill 1 hour, then 

whip until stiff. 

For Strawberry Whipped Cream. Mix 1 cup sliced fresh strawberries with 3 to 4 tablespoons 

sugar; let stand 10 minutes. Whip 1 cup heavy cream until stiff. Fold in strawberries.

Preparations: Have eggs at room temperature.* Start oven for moderate heat (375°F.). Sift* 



altitude) 

Ingredients: 


1 1 /4 cups sifted granulated sugar 

114 cups egg whites 

V4 teaspoon salt 

1 1 /a teaspoons cream of tartar 


l /x teaspoon almond extract 


Measure sifted flour, add l /\ cup sugar, and 

sift together four times. 




whites are stiff enough to hold up in soft peaks 

but are still moist and glossy. Sprinkle remaining 

sugar over egg whites, about 4 tablespoons 

at a time, and beat after each addition to blend 

(25 strokes). Beat in flavoring (10 strokes). 

Sift about l /4 of flour over mixture and fold 





Baking: Turn into ungreased round 10-inch 

tube pan. Bake in moderate oven (375°F.) 30 to 

35 minutes, or until done. Remove from oven, 

invert pan, and let stand 1 hour, or until cake 

is cool. 

*Remove eggs from refrigerator several hours before 

using. They beat up lighter and more easily when at room 

temperature, and give increased fineness of grain and delicacy 

of texture to angel food cakes. 


(For 3000 feet altitude) (For 7000 feet altitude) 

Ingredients: 


1Y4 cups plus 2 tablespoons granulated 

sugar 

1 1 /4 cups egg whites 


1 1 /4 teaspoons cream of tartar 


1/4 teaspoon almond extract 


Ingredients: 

1 cup sifted S\yans Down Cake Flour 

1 cup plus 2 tablespoons sifted 


1 1 /4 cups egg whites 


IV2 teaspoons cream of tartar 


14 teaspoon almond extract 


• Angel Food Dream Cake. Bake Swans Down Angel Food (10-inch cake). When cool, split to 

make three layers. Spread double recipe of Amber Whipped Cream or Cocoa Whipped 

Cream (page 16) between layers and over top and sides. Let stand in refrigerator 2 hours, 

chilling well before serving. Cut in wedges. 

Frosted Angel Food. Spread Angel Food with Moon-glow Lemon Icing (page 22). 

Strawberry Angel Food. Spread Angel Food thinly with Strawberry Icing (page 22). Or spread 

with Strawberry Whipped Cream (page 16).

Preparations: Have eggs at room temperature.* Start oven for 400°F. temperature (hot). Line 

a 15x10-inch pan on bottom with paper; grease. Sift flour once before measuring. 


altitude) 

Ingredients: 

% cup sifted Swans Down Cake Flour 

Vi teaspoon Calumet Baking Powder 


4 eggs 

1/4 cup sugar 


1 cup tart red jelly 


Measure sifted flour. Combine baking powder 

(or cream of tartar as called for), salt, and eggs 

in a deep bowl. Beat with rotary egg beater, 

adding sugar gradually, until mixture becomes 

thick and light-colored. Fold in flour and vanilla. 

Baking: Turn into pan. Bake in hot oven 

(400°F.) about 13 minutes. 

Turn out cake on cloth dusted with powdered 

sugar, remove paper, and quickly cut off* 

crisp edges. Roll cake, rolling cloth up in cake. 

Let cool about 10 minutes. Unroll, spread cake 

with jelly, and roll again. Sprinkle with powdered 

sugar, if desired. Wrap in cloth and cool 

on rack. 

•Remove eggs from refrigerator several hours before 



to sponge cakes. 


altitude) 



altitude) 

Ingredients: 

Ya cup sifted Swans Down Cake Flour 

teaspoon Calumet Baking Powder 


4 eggs 

1/4 cup sugar 




Ingredients: 

z /4 cup sifted Swans Down Cake Flour 

V2 teaspoon cream of tartar 


4 eggs 

% cup sugar 




• Bramble Cakes. Bake sponge sheet for Old-Fashioned Jelly Roll and remove from pan. Cool 

on rack. Cut sheet in half. Put together as layers, spreading blackberry jam or jelly between. 

Cut in 16 pieces. Spread Snow Frosting (page 20) over tops and sides of each cake and sprinkle 

well with Baker's Shredded Coconut. (Serve with forks!) 

Strawberry Cream Roll. Bake sponge sheet and roll as for Old-Fashioned Jelly Roll. Cool 

thoroughly. Then unroll and spread with Strawberry Whipped Cream (page 16). Reroll. 

Tea Cakes. Bake sponge sheet as for Old-Fashioned Jelly Roll and remove from pan. Cool 

on rack. Spread cake smoothly with Moon-glow Lemon Icing, Strawberry Icing, or Boiled 

Frosting (page 22). Cut with long sharp knife in squares, triangles, or strips. Decorate cakes 

if desired, using colored or silver candies with green citron for flower designs, or using bits 

of candied cherries, nut meats, or Baker's Shredded Coconut for simple garnishes.

Preparations: Have eggs at room temperature.* Start oven for moderate heat (375°F.). Sift 



altitude) 

Ingredients: 


1 cup minus 1 tablespoon sifted 


5 egg yolks 

iy 2 teaspoons grated lemon rind 

P/2 tablespoons lemon juice 

2 tablespoons water 

5 egg whites 




Measure sifted flour, add l /4 cup sugar, and sift 

together four times. 

Place egg yolks in small bowl. Add lemon 

rind and beat with rotary egg beater until thick 

and lemon-colored. Add lemon juice and water 

gradually, beating until thick and light. 




whites are stiff enough to hold up in soft peaks 

but are still moist and glossy. Add remaining 

sugar in three additions, beating 50 strokes 

after each. Then fold in egg yolk mixture with 

flat wire whisk or spoon until well blended. 

Sift about 14 of flour over mixture and fold 





Baking: Turn into ungreased round 9-inch tube 

pan. Bake in moderate oven (375°F.) 30 minutes, 

or until done. Remove from oven, invert 

pan, and let stand 1 hour, or until cake is cool. 

*Remove eggs from refrigerator several hours before 



to sponge cakes. 


altitude) 



altitude) 

Ingredients: 


1 cup sifted granulated sugar 

5 egg yolks 

iy 2 teaspoons grated lemon rind 

11/2 tablespoons lemon juice 


5 egg whites 


Y4 teaspoon cream of tartar 


Ingredients: 


1 cup minus 2 tablespoons sifted 


5 egg yolks 

1 ]/ 2 teaspoons grated lemon rind 

\y 2 tablespoons lemon juice 


5 egg whites 


Yi teaspoon cream of tartar 


• Coconut Cream Sponge Cake. Spread top and sides of Swans Down Sponge Cake with 

Coconut Cream Topping (page 22). Sprinkle with additional coconut, if desired. Chill well 

before serving. This is a delicious refrigerator-type cake.

Seven Minute 

Frosting 

Pineapple Fluff 

Frosting 

2 egg whites, unbeaten 

1 l /i cups sugar 

Dash of salt 

J /3 cup water 

2 teaspoons light corn syrup 


Combine egg whites, sugar, salt, water, and 

corn syrup in top of double boiler. Beat with 

rotary egg beater or electric beater about 1 minute 

or until thoroughly mixed. Cook over rapidly 

boiling water, beating constantly with 

rotary egg beater (or at high speed of electric 

mixer) 7 minutes, or until frosting will stand up 

in stiff peaks. (Stir frosting up from bottom 

and sides of pan occasionally with rubber scraper, 

spatula, or spoon.) Remove from boiling 

water. Add vanilla and beat 1 minute, or until 

thick enough to spread. 

Makes enough frosting to cover tops and 

sides of two 9-inch layers, or the top and 

sides of 10x10x2- or 13x9x2-inch cake, or 2 

dozen cupcakes. 

Coconut 

Frosting 

Use recipe for Seven Minute Frosting (above). 

Spread on cake and sprinkle with Baker's 

Shredded Coconut while frosting is still soft. 

2 egg whites, unbeaten 

1 l /i cups sugar 

Dash of salt 

l /i cup pineapple juice 

Combine ingredients and cook as for Seven 

Minute Frosting. 

For filling, add % cup drained crushed pineapple 

to Vi of frosting and spread between 

layers. Spread remaining frosting on top and 

sides of cake. If desired, sprinkle % cup Baker's 

Shredded Coconut on sides of cake while frosting 

is still soft. Makes enough filling and frosting 

for two 9-inch layers or two 8x8x2-inch layers. 

Snow 

Frosting 

1 egg white, unbeaten 

% cup sugar 

Dash of salt 


1 teaspoon light corn syrup 

l /i teaspoon vanilla 

Combine ingredients in small double boiler and 

continue as for Seven Minute Frosting. Cook 

and beat over boiling water only 4 minutes instead 

of 7. Makes enough frosting to cover tops 

and sides of two 8-inch layers (thinly) or top and 

sides of 9x9x2-inch cake. 

Sugarplum 

Frosting 

Golden Cream 

Filling 


Just before spreading on cake, add 1 cup 

drained cooked prunes, cut in Vi-inch pieces. 

Orange Mist 

Frosting 


Omit corn syrup. Substitute 1 /a cup orange juice 

and 1 tablespoon lemon juice for the water and 

1 teaspoon grated orange rind for the vanilla. 

Sea Foam 

Frosting 

Prepare Seven Minute Frosting (above), using 

brown sugar, firmly packed. Omit corn syrup. 

l /i cup sugar 

3 tablespoons Swans Down Cake Flour 


1 l /i cups milk 

2 egg yolks, slightly beaten 


Combine sugar, flour, and salt in top of double 

boiler. Add milk gradually, mixing thoroughly. 

Place over boiling water and cook 10 minutes, 

stirring constantly. Pour small amount of mixture 

over egg yolks, stirring vigorously; return 

to double boiler and cook and stir 2 minutes 

longer. Add vanilla. Cool. Makes enough filling 

to spread between two 8- or 9-inch layers.

Butter Cream Frosting 

l /i cup butter or margarine 

Ys teaspoon salt 

2> l /i cups (1 pound) sifted confectioners' sugar 

2 egg yolks 

1 teaspoon vanilla, or 1 teaspoon grated 

lemon or orange rind 

2 tablespoons top milk (about) 

Cream butter well. Add salt, then sugar gradually, 

blending after each addition. Add egg 

yolks, flavoring, and enough top milk to give a 

spreading consistency. Makes 2 2 /i cups, or 

enough frosting to cover tops and sides of two 

9x9x2-inch layers or two 8- or 9-inch layers. 

Rich Coffee Frosting 

Use recipe for Butter Cream Frosting (above), 

adding 1 tablespoon Instant Maxwell House 

Coffee. Reduce vanilla to l /i teaspoon. 

Praline Topping 

l /i cup brown sugar, firmly packed 

1 tablespoon Swans Down Cake Flour 

3 tablespoons melted butter or margarine 

1 tablespoon water 

i/ 3 cup finely chopped nut meats 

Mix together all ingredients. Spread carefully, 

a small amount at a time, over hot cake in pan. 

Place in moderate oven (350°F. or 375°F.) and 

bake 5 minutes. Cool and cut cake in pan. 

Makes topping for 9x9-inch or 10x10-inch cake 

and tops 13x9-inch cake (thinly). 

Clever Judy Frosting 

1 cup sifted confectioners' sugar 

1 egg or 2 egg yolks, unbeaten 

14 cup milk 

l /i teaspoon vanilla 

2 to 4 squares Baker's Unsweetened 

Chocolate, melted 

1 tablespoon softened butter 

Combine ingredients in order given, beating 

with rotary egg beater until blended. Place bowl 

in pan of cracked ice or ice water and continue 

beating until of right consistency to spread 

(about 3 minutes). Makes enough frosting to 

cover tops and sides of two 8-inch layers, or 

tops of two 9-inch layers, or about 2 dozen cupcakes. 

{Note: This frosting may be made without 

ice when 4 squares of chocolate are used 

and frosting is beaten about 5 minutes.) 

Fudge Frosting 

2 squares Baker's Unsweetened Chocolate 

1 cup milk 

2 cups sugar 

Dash of salt 

2 tablespoons light corn syrup 

2 tablespoons butter 


Add chocolate to milk and place over low heat. 

Cook until mixture is smooth and blended, 

stirring constantly. Add sugar, salt, and corn 

syrup; stir until sugar is dissolved and mixture 

boils. Continue boiling, without stirring, until 

a small amount of mixture forms a very soft 

ball in cold water. Remove from heat. Add 

butter and vanilla. Cool to lukewarm. Beat until 

of right consistency to spread. If necessary, 

place over hot water to keep soft while spreading. 


sides of two 8-inch layers, or tops of two 9-inch 

layers, or top of a 13x9x2-inch cake. 

Fudge Nut Frosting 

Use recipe for Fudge Frosting (above), adding 

l /i cup chopped walnuts or pecans just before 

spreading on cake. Or spread Fudge Frosting 

on cake and decorate with walnut or pecan 

halves or toasted chopped almonds. 

Chocolate Sundae Frosting 

4 squares Baker's Unsweetened Chocolate 

21/2 cups sifted confectioners' sugar 

4 tablespoons hot water 

5 egg yolks 

6 tablespoons softened butter 

V2 cup coarsely chopped nut meats 

Melt chocolate in double boiler. Remove from 

boiling water; add sugar and water and blend. 

Add egg yolks, one at a time, beating well after 

each. Add butter, a tablespoon at a time, beating 

thoroughly after each amount. Reserve 

cup frosting for decorating. Spread remaining 

frosting between layers and on top and sides of 

cake. Sprinkle nuts over top. Add 2 teaspoons 

hot water to reserved V4 cup frosting. Place 

over hot water, stirring until thinned. Dribble 

over nuts. Makes 2 l /i cups, or enough frosting 

to cover tops and sides of two 9-inch layers.

Strawberry Icing 

2 cups sifted confectioners' sugar 

Dash of salt 

2 teaspoons lemon juice 

YA cup crushed or sieved fresh strawberries 

(fresh or quick-frozen) 

Add 2 cups sugar, salt, and lemon juice to 

crushed fruit, mixing well. Makes % cup icing, 

or enough to cover top and sides of 10-inch 

angel food cake (thinly). 

For cupcakes, add more sugar until of right 

consistency to spread smoothly on top of cakes. 

Makes 1 YA cups icing, or enough to cover tops 

of 31/2 dozen cupcakes. 

Coconut Cream Topping 

Orange Cream Cheese Frosting 


Yi teaspoon grated orange rind 

6 ounces (2 packages) cream cheese 

Dash of salt 

1 Ya cups sifted confectioners' sugar 

Yi teaspoon vanilla 

Cream butter and orange rind. Add cheese and 

salt and blend. Add sugar, a small amount at a 

time, beating well after each addition. Add 

vanilla. If necessary, chill until of right consistency 

to spread. Makes 1 Yi cups, or enough 

frosting to cover tops of two 8- or 9-inch layers 

or about 2 dozen cupcakes. 

Moon-glow Lemon Icing 

2 tablespoons confectioners' sugar 

1 cup heavy cream 


YA teaspoon almond extract 

Yi cup Baker's Shredded Coconut 

(toasted or plain) 

Combine confectioners' sugar, cream, vanilla, 

and almond extract. Whip with rotary egg 

beater until mixture stands in soft peaks. Add 

coconut. Makes enough filling to spread between 

two 9-inch layers or enough topping to 

cover top and sides of 9-inch tube cake. 

Cocoa Frosting 


3 tablespoons Baker's Breakfast or 

De Luxe Cocoa 

Ys teaspoon salt 


3 tablespoons hot milk 

Yi teaspoon vanilla 

Sift sugar, cocoa, and salt together. Cream butter 

until soft; add part of sugar mixture gradually, 

beating thoroughly. Add remaining sugar 

mixture, alternately with hot milk, beating well 

after each addition. Add vanilla. Makes enough 

frosting to cover tops of two 8- or 9-inch layers, 

or top and sides of 11x7x2-, 10x10x2-, or 

9x9x2-inch cake, or tops of 2 dozen cupcakes. „ 

Cocoa-Mocha Frosting 

Substitute 3 tablespoons warm coffee for milk 

in above recipe. Sprinkle cake with walnut 

meats, pecan halves, or toasted almonds. 

Yi teaspoon grated lemon rind 

2 tablespoons lemon juice 

Dash of salt 

1 egg yolk, unbeaten 


Combine lemon rind and juice, salt, and egg 

yolks. Add sugar gradually, blending after each 

addition. Beat until smooth. Makes enough 

icing to cover 9- or 10-inch tube cake, 10x5x3- 

inch loaf cake (generously), top and sides of 

two 9-inch layers, or 2 dozen cupcakes. 

Boiled Frosting 

1 Yi cups sugar 

Dash of salt 

Yi teaspoon light corn syrup 

2 /z cup boiling water 

2 egg whites 


Combine sugar, salt, corn syrup, and water. 

Bring quickly to a boil, stirring only until sugar 

is dissolved. Boil rapidly, without stirring, until 

small amount of syrup forms a soft ball in cold 

water, or spins a long thread when dropped 

from tip of spoon. 

Beat egg whites until stiff enough to hold up 

in moist peaks. Pour syrup in fine stream over 

egg whites, beating constantly. Add vanilla. 

Continue beating with rotary egg beater 10 to 

15 minutes, or until frosting is cool and of right 

consistency to spread. (Use wooden spoon when 

too stiff for beater.) 


sides of two 9-inch layers, top and sides of 

13x9x2-inch cake, or about 2 dozen cupcakes.

This table gives altitudes for cities and towns in many high altitude areas. These are grouped 

by levels for use with the recipes in this book. If your city is not listed, find the altitudej 

nearest your own, and use the recipe for the elevation indicated. 

City Altitude City Altitude City Altitude 

ARIZONA 

Recipes for 3000 feet 

Globe 3510 

Kingman 3326 

Tucson 2390 


Bisbee 5294 

Douglas 3970 

Holbrook 5072 

Prescott 5320 

St. John . . . . . . . 5650 

Winslow 4848 


Flagstaff 6886 

Williams 6750 

COLORADO 


Lamar 3592 


Boulder 5347 

Canon City 5396 

Colorado Springs . . . 5985 

Denver 5309 

Fort Collins 4994 

Fort Morgan 4319 

Golden 5695 

Grand Junction . . . . 4594 

Greeley 4639 

La Junta 4061 

Littleton 5365 

Longmont 4935 

Loveland 4984 

Pueblo 4657 

Sterling 3948 

Trinidad 5982 


Alamosa 7531 

Durango 6505 

Gunnison 7648 

Monte Vista 7650 

Salida 7035 

Walsenburg 6170 

IDAHO 


Boise 2880 

Moscow 2569 


Blackfoot 4505 

Idaho Falls 4742 

Pocatello . 4471 

Twin Falls . . . . . . 3746 

MONTANA 


Billings 3117 

Great Falls 3312 

Havre 2477 

Kalispell 2946 

Miles City 2372 

Missoula 3197 


Anaconda 5331 

Bozeman 4754 

Butte 5484 

Deer Lodge 4529 

Dillon 5106 

Helena. . . . . . . . 4108 

Lewistown 3926 

Livingston 4487 

Red Lodge 5548 

NEBRASKA 


Chadron 3371 

McCook 2506 

North Platte 2826 


Alliance 3968 

Scotts Bluff 4662 

Sidney 4090 

NEVADA 


Elko 5063 

Reno 4484 


Ely 6000 

NEW 

MEXICO 


Carlsbad 3100 

Roswell 3570 


Albuquerque . . . . . 5008 

Las Cruces 3888 

Los Lumas 4840 

Silver City 5851 


Gallup 6498 

Las Vegas 6398 

Raton 6400 

Santa Fe 6998 

Terra Amarilla . . . . 7465 

SOUTH 

DAKOTA 


Hot Springs 3443 

Rapid City 3196 


Deadwood 4543 

Lead 5089 

TEXAS 


Lubbock 3195 

Pampa . . . . . . . . 3235 

Rio Grande 3461 


Alpine 4482 

Amarillo 3691 

Carrizo Springs . . . . 4603 

El Paso 3767 

Haskell 4013 

Marfa . . 4689 

UTAH 


Brigham 4322 

Cedar City 5185 

Logan 4507 

Murray 4305 

Ogden 4307 

Price 5557 

Provo 4528 

Salt Lake City . . . . 4345 

Springville 4532 


Eureka 6448 

Mt. Pleasant 6300 

Park City 6852 

WYOMING 


Casper .5101 

Lander 5377 

Sheridan 3738 


Cheyenne 6105 

Evanston 6763 

Green River 6083 

Laramie 7159 

Rawlins 6748 

Rock Springs 6265

CONSUMER SERVICE DEPARTMENT 

GENERAL FOODS CORPORATION • 250 PARK AVE. • NEW YORK • N.Y.

F1RÂNCES HARTON 

GENERAL FOODS CORPORATION • 250 PARK AVEJNTUE • NEW YORK 17.N.X. 

Dear Friend: 

Today you are receiving "Cake Making at High Altitudes", our newest 

Swans Down book. Because so many of you have asked for special recipes 

for the new Mix-Easy cakes to use at high altitudes, we have 

included a full variety of these cakes. Every one of these recipes 

was developed in high altitude areas especially for Swans Down Cake 

Flour. Each has been tested again and again with excellent results! 

In behalf of all good cake making, we make a special plea. Before 

you try your first cake, please take time to read the get-acquainted 

pages of this book—2 through 5. Read "How To Use These Recipes" 

with the rules for accurate measuring. Read about right-size pans 

and about Swans Down, particularly about measuring Swans Down. 

"How do you measure your flour?" That f s a question we asked dozens 

of women recently. And they showed us—with all kinds of cups and 

measures; some sifted the flour first, some did not. As a result 

the actual flour measure varied from 2/3 to 1-2/3 times the proper 

amount. Think what that could do to a finely balanced cake recipe! 

So we tried a new method....Everyone used a standard 8-ounce measuring 

cup and we gave exact directions: 

To Measure Flour. Sift flour once (onto a square of 

paper). Pile it lightly into a standard measuring cup 

with spoon, then level off with a spatula or straight 

edge of knife. Do not pack the flour into the cup. 

This time 9 out of 10 women had exact measures. That f s the kind of 

measuring that helps a recipe to do its besti We thought you would 

like to know about it. 

We are proud to be able to send you this new book. If you or any of 

your friends would like more copies, we will be glad to send them 

upon receipt of a 3-cent stamp for each book desired. 

We wish you wonderful success in all your Swans Down cake making. 

Sincerely yours 

Consumer Service Department 

P.S. 

These recipes are guaranteed, but only with Swans Down!

msuspcsbs_swan_igleh..

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?