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By

MRS. NELLIE IMMIG

<X\
Copyright, 1915, by Mrs. Nellie

Immig

Published July, 1915

DEMPSEY PRINTING
344 East 59th Street

CO.

New York
Telephone, Plaza 6677

JUL 28hJl5

CI.A411022

RULES FOR BAKING

Always have oven
hot.

Put on lower shelf

shelf, loaf

first

after 10 or 15 minutes.

Put on top

cake

30 to 40 minutes.

Layer 10 to 15 minutes.
cake bake slow.

Fruit,
If

molasses
think cake
neath.

or
is

chocolate

you

burning put pan of cold water undercake.

Can be put underneath any

it

Will not

make

soggy.

Put 2 or 3 thicknesses of paper un;

der fruit or molasses cake

loaf cakes.

or 2 under other

To keep

icing

from running

off

cake when cold

sprinkle Presto Flour on top before putting icing

on.

PRESTO BREAD
Work
Presto
2

tablespoons

butter

into

cups

sifted

Flour
to

and

teaspoonful
soft

sugar.

Add

enough milk

make

dough, toss on board

dusted with Presto and knead -very gently, using

as
little

Presto as possible.

Let stand for half an

hour.

Bake

for half an hour in moderate oven.

This will make one large loaf or two small ones.

Try

a loaf
will

You

of Presto bread, never want any other instead,

It's a very famous flour, And' has the most magnetic power.

PRESTO SHORT BREAD

2

cupfuls Presto, quarter cup lard, quarter cup

half

butter,
vanilla.

cup

sugar,

one

egg.

one

teaspoon

Beat butter, lard and sugar to a cream.

egg, flour and flavoring.
thick

Add

the

Roll out one-quarter inch

and cut into rounds.

!<"*

Bake

in

moderate

oven from

to

15 minutes.

RYE BREAD
One cup
sugar,

scalded milk, two cups boiling water,

butter, quarter

two tablespoons lard or two teaspoons

cup brown

salt,

quarter cake yeast diswater, one

solved in quarter cup lukewarm

flour

cup

and rye meal.

To milk and water add butter, sugar and salt; when lukewarm add dissolved yeast cake and one
cup
until
flour.
light.

Beat thoroughly,

cover
until

and

let
is

rise
stiff

Add

rye

meal

dough

enough

to knead.

Knead thoroughly; shape

and bake.

into

loaves, let rise again

HOME-MADE BREAD
Put
in large

bowl two

level tablespoons

granuwith
boil-

lated sugar, one of salt,

two of

lard, dissolve

one pint of hot milk or water brought to the

ing point.

Cool with pint of water, add one yeast

in

cake dissolved
mixture.

cup of lukewarm water to above

quarts of sifted
flour

Add

three

and

knead

to

smooth dough.

Cover with

cloth, let rise

over night.

Cut into four loaves.

Brush
let

lightly

over with melted lard or butter,

minutes.
is

rise

few

Bake from 40
in

to 50 minutes.

If

bread

made

daytime and wanted quick, use two

yeast cakes.

RYE BREAD
Make
third
seed.

the

same

as

white bread only

use two

Rye

flour,

one third white, half cup caraway

Brush top of loaf with white of egg to

glossy,

make

cover

with

paper

for

first

fifteen

minutes.

FRUIT LOAF
Two cups bread dough, half cup sugar, one egg, one cup raisins and currants, small piece butter, two teaspoons cinnamon, one teaspoon
cloves,

quarter teaspoon ginger, quarter teaspoon nutmeg, quarter teaspoon soda dissolved in water.

Mix

thoroughly, add enough flour to

make

stiff

cake batten.

Bake

4<">

minutes.

CURRANT LOAF
Three cups Presto, two-thirds cup
butter,

half

cup sugar, one cup clean currants, grated rind of

one lemon.

Rub
rants,

butter

into
rind,

Presto and sugar.

Add
make

curthick

lemon

and enough milk

to

drop batter.
oven.

Bake

40 to 50 minutes in moderate

Try some Presto corn-bread. With some honey thickly spread, Bake it just a little while,

You

will find

it's

just your style.

10

RICH CORN BREAD

Mix
together one cupful of corn meal, two cup-

fuls of Presto flour.

Melt some butter enough to

stir this in

measure three-quarters cupful,

and also

quarter cup of sugar and one cupful sweet milk

and two eggs well beaten.

Bake

in

shallow or

gem pans

for 30 minutes.

11

PLAIN CORN BREAD

One and
one-half cups

Presto Flour, one-half

cup yellow meal, one tablespoon butter, one table-

spoon sugar, one cup mi4k.

Sift corn meal, Presto
last

and sugar.

Add

milk and

butter.

Bake 30 minutes.

19

CINNAMON COFFEE CAKE

Two
cups

Presto

Flour,

one-third

cup

sugar,

half teaspoon cinnamon,

one egg, four tablespoons

melted butter, one cup milk.

Mix
Presto,

Presto, sugar and

cinnamon together.
to milk,

Sift

twice,

add well beaten egg

then add to
in well-but-

and then melted

butter.

Put

tered shallow pan.

Sprinkle with granulated sugar

to 30 minutes.

and cinnamon.

Bake 25

13

CRUMB COFFEE CAKE

Two
cups Presto flour, one-third cup sugar, one

teaspoon

cinnamon,

one

egg,

four

tablespoons

melted butter, one cup milk.

Mix
twice,

Presto, sugar and

cinnamon together.

Sift

add well-beaten egg to milk, then add

to

Presto, and then melted butter.

Put

in

well-but-

tered shallow pan.

butter,

For top take one tablespoon

two tablespoons Presto, one-half teaspoon

cinnamon, two tablespoons granulated sugar, and

mix

in

bowl

until

it

forms crumbs, and spread on

dough.

Bake 25

to 30 minutes.

14

COFFEE CAKES
Mix through
sieve

two cups Presto Flour, two

in

tablespoons sugar.

Pwt

two tablespoons

butter.

Beat two eggs, and half cup milk.

if

Add more

milk

necessary to mix to soft dough.

Roll out one

inch thick, sprinkle with one cup chopped dates,

almonds and
thinner,

figs

mixed

together.

Roll a

little

sprinkle with granulated sugar.

Lay on
Break

greased shallow pan, and bake in hot oven.

in

squares and serve hot.

15

RAISIN COFFEE
One-quarter
sugar,

CAKE
cup

cup

butter.,

half

powdered
one
egg.

one

and one-half

cups

Presto,

quarter teaspoon cinnamon, one cup raisins, half

cup milk.

Cream

butter until light, add sugar slowly, then

well-beaten yolk of egg.

Mix Presto and

add Presto

cinnaalter-

mon

together.

Sift three times,

nately
rolled

with milk, then raisins,

in

which have been

Presto sprinkled into the dough, then

last.

fold white of egg

Bake 30 minutes.

APPLE STRUDEL CAKE

Sift

two cups of Presto, work

little

in

two tablespoons

lard or butter, add a

soft dough.

milk and water to make

Roll half inch thick.

raisins,

Take one cup

chopped nuts, one cup

like
dice,

two cups apples cut

two tablespoons sugar, half teaspoon

cinnamon.

Mix

all

together.

Cut dough

in

two

pieces, spread

fruit on,

cover with other piece of

dough.

Brush top with milk.

to 30 minutes.

Bake

in

quick oven

from 25

17

POP-OVERS
One cupful Presto
butter,

Flour,

two teaspoons melted

seven-eighths cup milk, two eggs.

Sift Presto,
tain

add milk gradually

;

in

order to obuntil
ligrrt

smooth batter
butter.

add eggs beaten

and melted
eggbeater;

Beat 5 minutes, using Dover

hissing

turn

into

hot

greased

pan-s.

Bake from 30

to 35 minutes.

Mother got an awful fright. For all the cake was out of sight, She took some Presto which is light, And made some pop-overs with delight.

18

WAFFLES
Beat 2 eggs light and then alternately add 2
cups Presto Flour,
ed butter.
1

cup milk,

tablespoon melt-

Bake

in

hot waffle iron until golden

brown.

If

you

find the time is slow,

quick some Presto dough, With some butter and some milk, They will be as fine as silk.

Mix up

19

TEA CAKES
Three cups Presto Flour, two-thirds cup sugar,
3

tablespoons

butter,

teaspoon

caraway
Roll

seeds,

milk to mix

soft

biscuit

dough.

out onein flat

quarter inch thick

and cut

in circles.

Bake

pan

in

hot oven.

20

SPICED BUNS
Three cups
one-quarter
Presto,

one-quarter
2

cup

lard

and

cup

butter,

tablespoons
1

powdered

sugar, half teaspoon cinnamon,

cup milk.
Sift

Work
with

lard

and butter

into

Presto.

sugar

Presto, also cinnamon.

Add

milk to make

thick batter.

Drop

in

muffin tins.

Bake

15 to 20

minutes.

21

CINNAMON BUNS
Sift 2 cups Presto Flour,
1

tablespoon sugar, 2
to

tablespoons

butter,

and add milk

inch
thick.

make, soft

dough.
butter,

Roll

half

Spread with soft

little
jell)''

cinnamon and granulated sugar.

cut in inch slices, lay close to-

Roll like

roll,

gether in greased pan. 30 minutes.

Bake

in

quick oven 20 to

Hot cross buns, hot One a penny, two

surprise.

cross buns, a penny, hot cross buns, If you're brother won't eat 'em, put them wise. Tell them of the Presto in 'em and watch their

22

JELLY DOUGHNUTS
Beat
half
1

egg

light,

add three-quarters cup sugar,

1

teaspoon

nutmeg,

cup

milk

and

enough

Presto to

make

soft dough.

Roll half inch thick,

cut in rings or small ball.

center.

Put a

little jelly

in the

Fry

in

hot fat until golden brown.

23

CRULLERS
One cup
sugar,
1

cup sweet milk, 2 eggs, half

teaspoon cinnamon, 2 teaspoons lard or butter.

Enough Presto
flour.
in

to

roll.

Mix

sugar,

eggs and

shortening, add milk and cinnamon, lastly add the

Roll this out, cut as you do doughnuts; fry

is
\

deep lard, which

hot enough to

brown a
if

piece

of dry bread.

Add

cup currants

wanted.

24

MUFFINS
Quarter cup butter, quarter cup sugar,
1

egg.

seven-eighths cup milk, 2 cups "Presto" self-raising

flour.

Cream
mixing and add

the butter the

it

to

it

gradually add the sugar,

two

well

together.

Beat

the

egg

to the butter

and sugar, and then add

alternately "Presto,"

and milk.

Turn

into a but-

tered

gem pan and bake

for twenty minutes in a

hot oven.

You may bake Presto puddings, You may bake Presto pies,
But
if

you

eat the muffins,

They'll drive

away your

sighs.

25

H-O MUFFINS
Sift 2 cups Presto Flour, 1 cup oatmeal,

work
1

tablespoons lard or butter.

milk,

Beat

egg, add

cup

and add
batter

to

the

above ingredients.
muffins.

Make
in

thinner

than

plain
,

Bake

hot

oven 15 to 20 minutes.

26

DROP BISCUITS
Two
spoon
ter.

cups Presto,
lard,

tablespoon butter,
to

table-

and enough milk

make

a thick bat-

Sift Presto twice;

work

butter and lard into

is

Presto and add milk slowly until Presto

wet, not too thin, half
in
fill

quite

greased muffin

tin.

Bake

hot oven from 20 to 30 minutes.

Tell

me
it

not in mournful numbers,

All cakes are not

what they look

the

Oft

is

the flour encumbers,

And

at

times

it

is

cook.

27

H-O
One
Presto,
egg,
1

OATMEAL GEMS

cupful of cooked oatmeal, cupful of

cup sweet milk.

lightly,

Beat egg very

meal, and then

add milk

to egg, then oat-

Presto
tins.

beat good.

Put in

well-

greased muffin

Bake 20 minutes.

28

APPLE FRITTERS
One and
ed butter,
half cups Presto Flour,
1 1

tablespoon melt-

tablespoon sugar, 2 apples cut in quar-

ter inch slices, 1 well

beaten egg, and enough milk

Sift dry ingredients into bowl,
stir liquid into

to

make drop
to

batter.

add milk

egg and

dry materials,
last.

beating thoroughly and add melted butter

Cover

slices

of apples with batter, dip out by

fat.

tablespoonfuls and drop in deep

4

Cook

3 to

minutes.

Drain

and

sprinkle

with

powdered

sugar.

29

GRIDDLE CAKES
Sift 2 cups of Presto flour, beat
1

egg

light,

add

tablespoon of melted butter, a

little

molasses or
thin

syrup,
batter.

and add enough milk

to

make very

Bake quick on

gridiron.

When

as with

dough

my

Julia bakes,

Then, then methinks how fine she makes, Those light and golden griddle cakes.

30

DUMPLINGS FOR POTPIE

Sift 2 cups Presto flour. a
little

Beat
to the

egg

light,

add
a

milk,

and then add

above

to

make

thick batter.

Drop

in

teaspoonfuls into the chicken

or mutton broth, or cook in boiling water for IS minutes.

Keep cover on

tight.

31

H-O COOKIES No.

Cream
eggs
2

talbesppons butter and

cup sugar,
1

whites
oatmeal.

and yolks beaten separately,

salt,

tea-

spoon baking powder, half teaspoon

cups

H-0

Flavor with almond extract. Drop from teaspoon

on buttered

tin

an inch apart.

Bake

in
50.

quick oven

from

10 to 15 minutes.

This makes

Will keep

several weeks.

"Make some You will find It will make

cookies of
it

H-O,

won't be slow,

the children grow.

82

H-O COOKIES No.

One cup brown
butter, 2 eggs, half

^ugar, half cup lard or half cup

teaspoon soda

in 4

tablespoons of

water, 2 cups Presto flour, half teaspoon cinnamon,

1

cup chopped raisins, half cup chopped nuts, 2

cups

H-0

oatmeal.

COOKIES
Two
milk,
1

cups Presto, three-quarters cup butter or cups

lard, 2 eggs, 2

H-0

oats uncooked, half cup half

fine.
tin.

teaspoon

cinnamon,

cup

chopped

raisins, half

cup nuts, chopped

Drop teaspoon of
20 minutes.

batter in each muffin

Bake

Mix

butter with Presto, beat eggs light

to

add

to milk,

and then add

Presto.

Add H-O.
last.

then cinnamon, and chopped raisins and nuts

34

H-O CAKE
Two
cupsful boiling water, half cupful molasses,
salt,

tablespoon

tablespoon butter, half yeast cake

dissolved in half cup

4

lukewarm water, cupful H-O,

flour.

and a half cupfuls

Add
hour;

boiling water to oats and allow to stand one

add molasses,
flour.

salt,

butter,

dissolved

yeast

cake and

Let

rise,

beat thoroughly, turn into

bread pans greased;

let rise

again and bake.

35

DELICIOUS FRUIT TARTS

One cup
milk.
Sift Presto twice,
Presto.,

tablespoon butter,

egg, a

little

work

butter

in,

beat egg light,

add milk enough

in

to

make

thick batter.

Put a
a

little

well-greased

muffin

tins,

with

half

peach,

sprinkle with sugar.

Bake 20 minutes.

Serve with

whipped cream or meringue.

Beat white of egg with a
until dry,
little

powdered sugar
little

add

a little vanilla,

and put a
till

on
is

each peach.

Put back

in

oven

meringue

brown.

The same

for apple tarts, only sliced apples.

Maid of Athens
Give, oh give
If

"ere

we

part,
tart,

me back my
I

you won't yet

implore,

Here's some Presto,

make some more.

36

ALMOND SQUARES
Cream
sugar.
1

cup butter, and add

cup powdered

Beat 2 eggs light and add to above.

Add

cup Presto Flour, quarter teaspoon extract of

al-

mond, spread very thin

in

shallow pan.

Sprinkle

chopped nuts and granulated sugar on

10 to 15 minutes.

top.

Bake

When baked

cut in squares.

37

PEACH OR APPLE TORTE

Line pudding dish with sliced peaches or apples.
Sprinkle with sugar, then layer of Force on top.

Wet

with a

little

milk and dot with butter.

Bake

half hour.

Apple sauce can be used.

Serve with

lemon sauce or whipped cream.

apple can be

Berries or pine-

made

the

same way.

"Try

a layer of

some Force,
spread
across,

And some

apples

little

sugar and some

it

spice.

You

will find

verv nice."

38

NUT OR DATE TORTE

Two
1

eggs,

cup granulated sugar, 2 cups Force,

1

cup chopped dates,

vanilla.

cup chopped nuts,

tea-

spoon

Beat the whites of the eggs very

stiff,

add the

beaten yolks and the other ingredients.

ly in

Bake slowServe with

moderate oven for 25 minutes.

whipped cream.

39

NUT OR DATE LOAF

To
eggs.
1

cup Presto add

porrnd dates cut small,

pound walnuts cut

small, 1 cup sugar, yolks of 4

Mix

thoroughly,
in last.

add

teaspoon
tin,

vanilla.

Fold whites

Bake

in loaf

slow oven

from 40

to 50 minutes.

(d

FRUIT TURNOVERS
One cup
of
1

dates,
1

chopped
1

tine,

grated rind and juice

1

lemon,

cup sugar,

large teaspoon Presto,

tablespoon orange juice.

pie-crust thin.

Mix

all

together.

Roll
table-

Cut

in

4-inch squares.
half,

Put

spoon of the mixture on one

half over.

turn the other

in

Press edges

tight.

Bake

moderate

oven for over 30 minutes.

Use

half cup raisins,

if

half cup currants in place of dates,

desired.

41

DATE CAKE
One
lb.

dates cut small,

cup chopped walnuts,

4 eggs, three-quarters

cup sugar, half cup milk.

Stir all together

and add 2 tablespoons of Presto

Serve with
cin-

Flour.

Bake

in

shallow pan or layers.

whipped cream and put a dash of nutmeg or

namon on

top of cream.

42

FRUIT DROP CAKES

Half cup
3 eggs, 2
butter,

one and half cups brown sugar.

1

and half cups Presto.

cloves,
1 lb.

teaspoon cinnaEnglish walnuts,

dates,
in

mon, half teaspoon

(broken
line).

in

small

pieces),

lb.

(chopped
hot oven.

Drop from teaspoon and bake

43

GINGERBREAD
Cream quarter cup
yolk of
1

butter,

add half cup sugar,

1

egg, half cup molasses,

1

and three-quar-

ters cup Presto,

teaspoon ginger, half teaspoon

cinnamon,

quarter

teaspoon

cloves,

altogether.

Trfcn alternately add half cup milk and

Presto.

Fold white

in

last.

Bake slow 30 minutes.

Nice

with whipped cream or chocolate icing.

44

APPLE OR PEACH CAKE

Work
Presto
into 1 cup Flour sifted with two tablespoons sugar. egg light add little milk to the above to
batter.
1

tablespoon

butter

or lard

Beat

make
crust)

soft
in

Spread

very

thin

(like

pie
in

shallow pan.
press

Slice fruit

and arrange

rotation,

around the edges so as dough

will

be raised.

Sprinkle cinnamon and sugar on top

and a few currants.

Bake 20 minutes.
cake use 2 cups
divide
into
2

For covered
tablespoons

fruit

Presto,
parts,

shortening,

for

top roll thin and cover the fruit.

Press edges toto 30

gether; brush top with milk.

utes.

Bake 20

min-

(Berries

can be used the same way).

45

BAKED FRUIT OR BERRY PUDDING

Quarter cup butter, half cup powdered sugar,
half cup milk, cup of Presto, half teaspoon vanilla,

Cream

butter,

add sugar slowly, then well-beaten

yolk of Qgg, then add Presto and milk alternately,

and then add

sliced

vanilla.

Fold white
in

in

last.

Put

fruit

or

berries
little

pudding

dish,

sprinkle

sugar,
over.

add a

water and

pour cake batter

Bake 30

to 40 minutes.

Serve with whipped

cream or hard sauce.

Try some fruit in a dish, Whatever kind you may wish. A little sugar and Presto Flour, Then you bake it for half an hour.

46

PLUM PUDDING
One cup chopped
lemon and orange
spoons cinnamon,
1

suet,

cup

raisins,

cup currants,

cup bread crumbs, cup molasses, cup cut citron,

peel,

half cup whiskey, 3 teacloves,

and a half teaspoons

teaspoon nutmeg, half teaspoon mace.

Cover and

let

stand a

few days
1

until

wanted.

Add

2 cups plain flour, 2 eggs,

cup milk, 2 large

well greased pud-

teaspoons baking soda.

Put

in

ding mold.

Let boil 3 hours.

Sauce
One cup
er,

milk, cup of water.

Put

in

double boil-

thicken with 2 teaspoons cornstarch, 2 table1

spoons sugar, yolk of or whisky.

egg,

and half glass wine

Hard Sauce
Cream small
piece butter,

powdered sugar until hard. oring. Put on ice.

47

add yolk of 1 egg and Use any kind of flav-

YUM YUM CAKE

Three teaspoons cinnamon, half teaspoon
2
1

cloves,
lard,

cups

sugar,

cups

water,

tablespoons

box seeded

raisins.
let

Boil 5 minutes,

cool and add 5 cups Presto.

Bake slow 40 minutes.

Use more

fruit

and

spices,

also small glass of brandy,

if

and cut citron

in slices

richer cake

is

wanted.

48

FRUIT CAKE
Two
lasses,

cups sugar,
1

cup butter, 4 eggs,

cup mo-

teaspoon cinnamon, half teaspoon cloves,

1

quarter teaspoon mace,

cup strong coffee, (cold),

lb.

4 cups Presto Flour, half

half
lb.

currants, half

lb.

citron,

raisins,

quarter glass brand}.

Cream

butter,

add sugar and well beaten eggs.

Sift spices with Presto Flour.

then molasses.
fruit in flour

Roll

and

then alternately the Presto, fruit

in last.

and

coffee.

Fold whites

Bake slow

for 40

minutes.

49

CHOCOLATE SPONGE CAKE

Beat the yolk of 6 eggs light and add
dered sugar.
1

cup powlittle

Melt 3 tablespoons cocoa with

butter over hot water.

Let cool and add to above,

lb.

then add 2 cups Force, half

last

ground nuts and

2

the beaten whites.

cool, cover

Bake

in

shallow pans.

When
on
if

with any kind of

in

jelly.

Put icing

wanted.

Cut

squares or diamond shape.

Bake from

15 to 20 minutes.

50

RICH FRUIT CAKE

One
lb. flour,
1

lb.

sugar,

lb.

butter, half sliced

9

citron, 4 lb. currants, 4 lb.

raisins,
gills

eggs, table-

spoon cinnamon,

nutmeg, 3

brandy.

Mix
sugar.

fruit

together,
butter,

add

flour,

mix

spices

with

Cream

add sugar, yolks of eggs

then brandy, whites of eggs and lastly flour.

lb.

One

chopped almonds may be used instead of raisins

for three hours.

Bake slow
under cake

Put pan of cold water

to prevent burning.
refill

When

hot throw

away and

again with cold water.

Can be
it

used for any kind of cake; will not make

soggy

''Try

some Presto
you'll

for your cake,

like

And
It's

always

to

bake,

a very famous flour,

will use
it

The cook

everv hour."

51

DRIED APPLE FRUIT CAKE

Half
boil
lb.

dried apples soaked over night, chop and

2

with

cups molasses for 2 and a half to 3

1

hours, add three-quarters cup butter,

lated sugar, 2 Qggs, half
lb.

cup granu1

raisins cut in half,

teaspoon

cinnamon,

quarter

teaspoon

ground
to

cloves, a little allspice,

and enough Presto

butter,

make

stiff batter.

Cream
Bake

add sugar, also wellSift Presto

beaten yolks, then apples and molasses.

with spices.
in

and three-quarters of an hour

slow oven.

52

APPLE SAUCE CAKE No.

Two
cups Presto, half cup butter,
1

cup sugar

half cup seeded raisins,

cup apple-sauce, teaspoon

tea-

cinnamon, half teaspoon ground cloves, half spoon grated nutmeg.

Quarter teaspoon soda

to be put in apple-sauce.

Cream

butter,

add sugar, then apple-sauce.

to

Sift

cinnamon with Presto, and add ture, and then cut raisins.

the

first

mix-

Bake 40 minutes

in

medium

oven.

53

APPLE SAUCE
Two
1

CAKE No.
1

2
cup sour

cups brown sugar,

cup butter,

apple-sauce, 3 cups Presto, 2 teaspoons cinnamon,

teaspoon cloves, half teaspoon mace, half teagrated

spoon

nutmeg,

quarter

cup

soda

put

in

apple-sauce,

pound

raisins.

Cream
ly

butter and sugar.

Dissolve soda in fresh-

made

apple-sauce, add sugar to sauce, fruit and

spices.

Bake

in

slow oven 45 minutes.

54

APPLE SAUCE CAKE No.

One cup
allspice, 2

apple-sauce, 2 cups sugar, 2 cups Presto,

1

quarter teaspoon soda,

teaspoon cloves, teaspoon

1

teaspoons cinnamon,

cup raisins, half

cup lemon peel.

Bake slow.

55

MARBLE CAKE
Half cup butter,
l

cup sugar,
Presto,

eggs,

tea-

spoon

vanilla,

cups

two-thirds

cup

milk or water.

Cream butter, add sugar and well-beaten yolk. Mix 'thoroughly and then alternately add Presto
and milk, then add
Separate
vanilla.

Fold whites

in last.

in three parts.

To one bowl add

1

a few

drops of pink coloring, to the other 2 table-

spoons cocoa melted with

over hot water.

teaspoon

butter

Drop

a spoonful of
all

each in a

well-buttered deep cake pan until

40 minutes.

gone. Bake

50

SPICED CAKE
Four cups Presto,
sugar, half cup cold
2
1

cup butter,
half

cup brown

water,

cup sour milk,

eggs,

one-third cup molasses, 2 teaspoons cincloves, quarter teaspoon

citron,

namon, quarter teaspoon

ground nutmeg, quarter cup

cut

fine,

cup cut raisins, quarter cup currants, quarter cup

walnuts, cut
fine.

Flavor
butter,

with

lemon

rind

and

juice.

Cream
and nutthis to

add sugar, then well-beaten yolks of eggs,

then

molasses.
to

Add cinnamon,
sift

cloves

meg
first

Presto and

three times.

Add
(flour
last.

mixture alternately with sour milk and cof-

fee.

Add
in

raisins,

currants,

citron
in

well),
1

and add lemon.

hour

Fold whites
in

Bake

medium oven

well-greased loaf pan.

57

SPICE
Sift 2

CAKE
1

and one-half cups Presto,

together.

tablespoon
light,

mixed

spices

Beat

egg
cup

add

two-thirds
Stir in

cup

sugar,

two-thirds
1

molasses.

dry ingredients and

tablespoon vinegar.

Add

two-thirds cup melted butter.

Bake

in shal-

low pan 30 minutes.

Use

a cup of milk or water.

58

MOLASSES FRUIT CAKE

Three cups
quarter cup

Presto
1

Flour,

half

cup

molasses,
half

butter,
1

cup ground walnuts,

eggs.

cup

raisins,

cup

water, 2

Bake for 30

minutes.

59

MOLASSES PLAIN CAKE

One cup
fee or 1
coffee.

molasses,

cup sugar,
1

cup black cof-

cup sour milk with

3

teaspoon essence of
1

cups

Presto Flour,

egg,

teaspoon

ginger,
ter.

teaspoon cinnamon, half cup lard or butfor

half

Bake slow

hour.

Add

fruit

if

wanted.

60

CHOCOLATE PUDDING
Put 3 cups milk
in

double boiler, thicken with

3 large tablespoons cornstarch blended with milk,

3 tablespoons sugar, 3 tablespoons cocoa until nice

and smooth, add yolk of

vanilla. in

or 2 eggs,

teaspoon
or put cold

Can be used

for pie or cake

filling

small mould

which has been dipped

in

water.

Serve with whipped cream or white of egg

beaten dry.
put

For pudding put

whites

in

deep pan and

until

beaten

on

top.

Bake

golden

brown.

61

MEAT
Put gravy
a
left

PIE
fire

over from roast meat on

with

few

sliced

onions

and

little

water.

Let

cook a while then add cooked meat; cut small;

add
also

little

salt

and pepper, some cooked potatoes,

Don't boil

any other vegetables.

Let

them

heat good, put in deep pan. cover with soft drop

biscuit

dough or

roll thin

and cover.

Bake 20

to

30 minutes.

62

SILVER LAYER CAKE

Half cup
butter, 2 cups sugar,
6 eggs,
1

cup milk, 3 cups

in

Presto, whites of
Filling.

bake

3 layers.

Two
half

cups sugar, whites of 3 eggs well

half

beaten,

cup cocoanut,
cup
figs

cup

seeded
half
1

raisins

chopped,

chopped,

cup

dates

chopped, half cup currants chopped,

ed almonds.

cup blanch-

For the
until
it

filling boil

the sugar with enough water

into the

threads.

Pour slowly
all

egg whites,
fruit to

beating steadily

the time, then

stirring all

add the

the icing gradually,

the time.

When

well blended spread between the layers,

layer,

and on top

sprinkle plenty of cocoanut.

63

ICE

CREAM LAYER CAKE

1

Half cup butter,

cup sugar, half cup milk, 2

cups Presto, whites of 4 eggs.

Mix dry

ingredients.
flour,

Cream
and

butter and sugar,

add milk, then

beat.

Add whipped

whites and beat again.

tract.

Flavor wth almond ex-

Bake

in

three jelly tins in hot oven, and

when

cold put together with boiled icing flavored

with almond extract.

Icing
Boil
thread.
1

cup

granulated

sugar

until

it

spins
it

Beat white of tgg' a

little,

add

to the

hot syrup.

Beat until cold and add a few drops

of coloring, any desired shade.

Also flavoring.

64

MOCHA LAYER CAKE

Four
Flour,
eggs,
1
1

cup powdered sugar,

cup Presto

tablespoon

mocha

essence.

add sugar slowly, Presto, Beat white of egg and then add mocha essence.
Beat yolks very
last.

light,

fold in

Filling

One
spoons
essence.

small bottle whipped cream, add 2 table-

powdered sugar and 1 teaspoon mocha Spread between layers and sprinkle with

chopped nuts.

Filling No. 2
Quarter cup butter, 1 cup confectioner's sugar, teaspoons dry coca, 4 large tablespoons hot strong coffee, 1 teaspoon vanilla. Cream butter, add sugar slowly, add cocoa, then coffee, and last vanilla. Add more sugar if not thick enough. Spread between and on top of laySprinkle chopped nuts on. ers.
2

65

CHOCOLATE LAYER CAKE

One-third cup butter,
1

cup powdered sugar, 2

eggs, 2 cups Presto, grated rind

1

and half juice oi

lemon, three-quarters cup milk.

Sift Presto three times,

cream butter, add sugar add the well-beaten yolks of eggs, then rind and lemon juice, and then add milk and Presto alternately. Fold whites in last. Bake 12
slowly,

then

to 15 minutes.

Filling One cup powdered sugar, 2 large tablespoons cocoa, enough milk to wet chocolate and sugar.
Put in double boiler until melted, add yolk of 1 egg very slowly, a small piece of butter. Cook 2 minutes, take from fire and add 1 teaspoon vanilla.

I was going to St. Ives, met a women who was not wise, Until she used some Presto Flour, And now her wisdom turned to power.
I

As

66

CARAMEL LAYER CAKE

Half cup
butter,
1

cup sugar, 2 cups Presto, 3

eggs, three-quarters of cup of milk.

Cream

butter,

add sugar and cream together.

and beat
well.

Add
nilla.

eggs, one at a time

Sift

Add

va-

Presto and add alternately with milk.

tins,

Grease layer
in

pour

in

cake mixture and bake

moderately hot oven for 15 minutes.

Filling

One cup cream or

tablespoon butter,
1

milk, 3 cups

brown

sugar,

teaspoon vanilla, half cup chop-

ped nuts.

We may live without friends, We may live without books

But civilized men, Cannot live without cooks.
67

COCOANUT CAKE
and milk for 20 minutes or until it strings. Remove from fire and add butter and vanilla. Beat until it begins to thicken. Then add nuts and spread between layers. Half cup butter, 1 cup sugar. 1 egg, 1 cup milk.
Boil sugar
2 cups sifted

Presto.

Cream
ly

the butter and sugar and add the beaten

yolk of the egg; then the milk and flour alternate-

and

last the

whipped white of the egg.

Beat

in

three jelly tins in a quick oven.

Filling
shredded cocoanut, the juice of 2 oranges, the grated rind of quarter of one orange. 2 tablespoons corn starch, 3 tablespoons sugar.
cup

Half

To the orange juice and grated rind add enough water to make 1 and one-half cupfuls of liquid. Bring to a boil, and stir in the cornstarch made
smooth
in

a small quantity of cold water.

Add

the sugar and cook for 10 minutes or until done.

Spread one-third of
layer of

mixture on to the first cake; sprinkle with shredded cocoanut;

this

repeat operation with the second and third layers,

and

finish

with a thick blanket of cocoanut on top

68

of the cake.

LEMON LAYER CAKE

One-third cup butter, 1 cup powdered sugar, 2 eggs, 2 cups Presto, 1 teaspoon vanilla, three-quarters

of cup of milk.

Cream

butter and sugar slowly, then well-beaten

yolks of eggs.

Add

and then flavoring.

15 minutes.

Presto and milk alternately Fold whites in last which have

been beaten until dry.

Bake

in

layer, time 12 to

Filling

One grated lemon

tioners

rind and juice, 2 cups confecto

sugar, enough hot water Spread between layers and on top.

wet

sugar.

69

ORANGE LAYER CAKE

One-third cup butter,
eggs,
1

cup powdered sugar. 2

teaspoon
vanilla,

cups

Presto,

three-

quarters of cup of milk.

Cream

butter,

add sugar slowly, then well-beaten

yolks of eggs, then add Presto and milk alternately,

and then add

flavoring.

Fold whites

in

last

which have been beaten

until dry.

Bake

in layer

tins 12 to 15 minutes.

Filling

and Icing
hot water to wet

One

large orange grated and juice, 2 cups con-

fectioners sugar.

Add enough
Put a
little

sugar, after juice has been

removed shred orange,

icing

adda

little

sugar.

between layers
rest of

with shredded orange.

icing.

Cover cake with

70

CHOCOLATE CAKE
Cream
hall

cup of butter, add

2

cup powdered
water and

sugar, 2 eggs,

cups

Presto, a

little

chocolate mixture.

Mixture
Half a cup of sugar, half cup of milk, 2 large
tablespoons cocoa,
let

melt.

When

cool,

add yolk

of
40

egg, then add to above.

in layers..

Bake

in loaf 30 to

minutes or

Serve with cream or

icing.

71

CHOCOLATE FRUIT CAKE

Cream
3

half a cup of butter, add 2 cups of sugar,

half
a

eggs,

cup of milk, 2 large tablespoons

cocoa, half a cup of hot coffee over cocoa, 3 cups

of Presto Flour.
utes.

Bake

in

loaf or layers 40 min-

Filling
Beat white of
1

egg with half a cup of sugar.

1

Grate large apple, add juice of

gether for
filling.

lemon.

Beat

to-

Let

it

get

warm

through.

72

RAINBOW CAKE
1 cup butter, add 2 cups powdered Beat 4 egg yolks light and add to butter and sugar. Mix thoroughly and then alternately add 3 cups Presto Flcur, a little water

Cream

sugar.

and any kind of flavoring. Fold whites in last and separate into 4 parts. Add a few drops of red coloring to one; a few drops of green to the other; and 2 tablespoons of cocoa melted and when cool, add to the third part. Drop a spoonful

of each in

square
all

shallow

pan alongside of
to 50 minute.-.

each other until

one.

Bake 40

Icing

Two
ing.

cups

confectioners

sugar,

little

hot

water, any kind of flavoring, also a

little

color-

If

for

luncheon you would take,

Presto muffins quickly bake, Nothing tastes quite as good,

I

know

you'll

eat

them
73

as

you should.

CHICKEN PIE
Cook chicken with
add
a
in

few onions
deep
dish;

until

tender,

some

rice.

Put

(Cover as

Meat Pie).

Bake 20

to 30 minutes.

Some

soldiers once they asked a cook,

a cannon ball; But she replied that Presto

To bake
Were

biscuits,

not that kind at

all.

74

CUSHION CAKE
One
Presto.
cupful
sugar,
l

half cupful

butter,

eggs,

half cupful

milk,

teaspoon vanilla,

cupfuis

Cream sugar and

and milk.
ture.

Sift

add well-beaten eggs Presto and add to the above mixbutter,

1

Divide dough into 2 parts and to

tablespoons
molasses,
1
1

part

add: 2
half

cupful

raisins,

teaspoonful

cloves,

teaspoonful

cinna-

mon,

half teaspoon

nutmeg.

Bake dark part 20 minutes.

Spread white part on bake until done.
top.

Take out

of oven.

Return to oven and

75

GOLD CAKE
Five

tablespoons

butter,

three-quarters
1

cup

sugar, half cup milk, 4

half cups Presto.

egg yolks,
Beat

and one-

Cream
until

butter and sugar.

t'he

egg yolks
moderate

very light and add to creamed mixture,

alternating with the milk.

Bake

in a

oven 30 to 40 minutes.
If you think you are too thin, Try some Force with berries in, A das'h of sugar and some cream,

You

will

find this dish to be a

dream.

76

SILVER NUT CAKE

Half cup butter,
half
l

cup sugar, whites of

teaspoor
vanilla,

4 eggs, 2

cup
1

milk,

Presto,
small).

cups cup pecans or English Waluts, (cut

minutes.

half

Bake

in loaf 40

Cream

butter,

add

sugar slowly, add Presto and milk alternately, and then add chopped nuts. Fold whites in last. Bake 40 minutes.

Birds of a feather flock together, And so do foods of course; That's why you find three of a kind Like Presto, H-O, Force.

77

COCO AN UT CAKE
Cream
2

half cup butter,

add

cup sugar.

Beat

eggs
to

light.

Keep quarter cup out

for the top.

Add

above:

cups Presto,

cup milk,

teaspoon vanilla.

Put

in

shallow

pan.

Cover

dough

lightly

with Presto.

Then spread on egg and

Bake 30 minutes.

sprinkle

with cocoanut.

78

LEMON LOAF
Cream
large
1

cup butter, add 2 cups powder sugar,

little

yolks 4 eggs, grated rind and

skin

juice of 1
3

lemon, and then alternately add

little

cups Presto and

last.

water.

Fold whites

in

Bake
if

in loaf

40 minutes.

Add

cup cocoa-

nut

wanted.

Icing

Two

cups

confectioners

sugar,

the

juice

of of

lemon and

little

hot water.
to

Add few drops

lemon coloring

make

icing yellow.

79

LEMON COCOANUT LOAF

Two
2

cups Presto Flour,

half

cup powdered sugar.

1

eggs,

cup butter, half cup milk.

1

grated

rind and half the juice of

lemon.
butter;

cup shred-

ded

cocoanut.

Cream

the

add sugar

slowly,

then well-beaten yolk of eggs, grated

lemon, and juice.

nately, then

Add milk and

Presto alterin last.

add cocoanut.

Fold whites

Bake

in well^buttered loaf

pan for 30 minutes.

Icing

One cup
juice,

confectioners sugar, half of the lemon

to

enough hot water

wet sugar.

Spread

on the cake.

CITRON LOAF
Cream
half cup butter,

add

cup sugar,
1

3 well-

beaten yolks, add rind and juice of

lemon.

Add
ly.

cups Presto and half cup milk alternatea

Stir

scant
in

cup

cibron

sliced to

very
40

thin.

Fold whites

last.

Bake 30

minutes.

Repeat same for raisins or currant

with icing.

loaf.

Spread

81

PLAIN ICING FOR CAKE

Two
vanilla,

cups

confectioners
little

sugar,

teaspoon

add a

hot water, beat until smooth,

and then add a few drops of any coloring, or

use fresh fruit syrup instead of water coloring.

If

you think you're getting

old.

Eat some

H-0

hot or cold.

Make this in a little gem. You will surely eat lots of them.

82

CHOCOLATE ICING
No.
Mix
spoon
water.
2

1
sugar,
2

cups

confectioners
little

large

table-

spoons cocoa, add a

vanilla.

hot water and a tea-

Thin down with milk, cream or

Spread on cake.

No. 2

Two
dried

cups cocoa,

confectioners
1

sugar,

tablespoon*

teaspoon vanilla,

and enough
smooth.

hot coffee to wet sugar.

Mix

until

No. 3

Two

cups
1

powdered

sugar,

ounces

melted

chocolate,

teaspoon vanilla.

83

COCOA FROSTING
Four
water,
3

teaspoons

cocoa,

tablespoons
'half

cold

tablespoons hot water,

teaspoon

vanilla, 2 cups confectioners sugar.

In times of old, sang pirates bold:

"Yo ho, my lads, yo ho" But now they flout that song and shout "H-O, my lads, H-O."

84

COFFEE ICING
No.
1

Two
water,
vanilla.
1

cups

confectioner's

sugar,

a
1

little

hot

tablespoon

mocha

essence.

teaspoon

No. 2

Two
smooth.

cups

confectioners
1

sugar,

half

cup
Stir

hot
until

steaming

coffee,

teaspoon

vanilla.

No. 3
Beat
1

whites

stiff,

add

cups powdered sugar,

1

tablespoon

mocha

essence,

teaspoon

vanilla.

85

BEAT JUICE FOR COLORING

Boil
large
beet,

when cooked remove

skin

Press through sieve or cheese cloth until juice

is

all

out.

Put

in bottle,

use for icings, cake or

custard.

Keep

bottle well-corked.

"In the Spring a young man's fancy lightly turns to tho.ughts of love,' If you feed him right and use the recipes you read above.

86

BURNT SUGAR FOR COLORING

Take
from
2 cups granulated sugar.
little

Put
it

in frying

pan with very

fire,

water;

let

burn.

Take
mak-

when

cool put in bottle, use for

ing cake dark or meat gravy.

If

you're feeling kind of blue,

do,

And you don't know what to Mix up quick a fritter batter,

Use any kind of
fruit,
it

doesn't

matter.

SI

ALMOND CREAM LOAF

Two
sugar,

cups

Presto,

eggs

cup

powdered

small bottle

thin

cream.

One teaspoon
extract of

flavoring or quarter teaspoon

of
1

almond or grated rind

until
3

lemon.

Beat yelks
Sift

light,

and add sugar slowly.

Presto

times, add

cream and Presto

Fold white
in last,

alter-

nately, then flavoring.

which

have been beaten

in

until dry.

Put shelled almonds

bottom

of well-buttered cake pan

and pour

dough

over.

Bake 40 minutes.

88

CHOCOLATE LOAF
Three cups Presto Flour,
large
late, 1

half

cup butter,

cup sour milk, half cake melted choco-

teaspoon vanilla,
butter,

eggs.

Cream

add sugar, then yolks of eggs

and chocolate.
nately, then
in last.

Add

the milk and Presto altervanilla, fold whites of

add the

eggs

Bake 40

to 50 minutes.

89

PEACH OR BANANA LAYER CAKE

Slice
fruit,

cover
;

layers

with

whipped cream
top.

Spread
for

fruit

on

repeat

same for

Use

at

one*
for

they get black.

Make
little

layer cake

recipe

pineapple, shred,

add a

powdered sugar with

cream.

Cherries can be used when pitted.

Try a sponge or Moche Tart, With some Presto for a start,

You

will think

it's

very
to

fine,

When

you

sit

down

dine.

90

SPONGE CAKE
Beat 4 eggs
light,

three-quarters of cup of sugar,

three-quarters of cup of Presto, grated rind and

half juice of
1

lemon.

Bake

in

loaf

minute?

or in layers 12 to 15 minute?.

Cocoa sponge made by using one-half cup of

cocoa sifted with
flour.
1

One lemon
spoon
thick.

rind and juice.

half

yolk of egg,

tableuntil

butter,

cup of sugar.

Boil

Let cool, and spread between layers.

91

LEMON OR ORANGE SPONGE CAKE

Beat 8 eggs very
light,

add

cup of powdered
1

sugar, grated rind and half the juice of

1

orange,

cup sifted Presto, and

last

add 3 tablespoons hot

water.

Bake

in

layer or jelly tins

from 10

to 12

minutes.

Lemon

cake

is

made

the

same way by

using quarter juice.

FILLING
Beat half a pint of cream, add one-third cup of
sugar, a
little

juice or vanilla,

add orange or lemon

coloring to cream for desired shade.

COCOA FUDGE
One and
spoons
one-half

cups pulverized
pinch
of
salt,

sugar,
6

cup granulated
cocoa,
it

sugar,

table-

and

two-thirds
a firm ball

cup

rich

milk.
in

Boil until

makes

when dropped
add
1

cold water.

Remove
like thick

dish
1

from the

fire,

large table-

spoon butter,

teaspoon vanilla.

Beat until

molasses and turn into buttered pan.

Score into squares before entirely cold.

of

A
may

cup
be

cocoanut or broken up nut meats

added for variety.

93

LEMON OR ORANGE COTTAGE

PUDDING
Quarter cup of butter, half cup of sugar,
of milk, 2 cups Presto flour,
juice.
1
1

cu?

egg, a

little

lemon

Bake for 20 minutes

in

shallow pan.

Sauce
One
ter,

tablespoon

cornstarch,
1

tablespoon

but1

half a cup of sugar,

egg.

Beat well, add

juice

pint boiling

water and cook.

Add

and rind
cake.

of

lemon or orange.

Pour sauce over

Same sauce may

be used for sponge cake.

94

JELLY
Three eggs,
1
1

ROLL

cupful sugar, half tablespoon milk.

1

cupful Presto.

tablespoon melted butter.

light,

Beat eggs until

add sugar gradually,

milk,
a

then Presto and lastly the melted butter.

Grease

dripping pan with butter.

Cover bottom of pan

with mixture and spread evenly.

in

Bake 12 minutes
pan,

a moderate
jelly

oven.
roll.

Remove from

spread

with

and

This must be done quickly or

the cake will crack while rolling-.

Presto flour

is

the thing.
to
suit

That makes
It
is

sweets

king,

And

cheap both quick and sure, besides it's always pure.

95

JELLY ROLL
Beat 3 eggs together
dered sugar,
1

lightly.
1

Add
tin

cup pow-

cup Presto,

teaspoon vanilla or
jelly

any other flavoring.

Put

in

and make

from 8

to

10

minutes.

Remove from pan and

Take two
tea-

spread with

jelly.

Roll while hot.

little

spoons

jelly

with a

hot water, mix together,

spread on top and sprinkle with cocoanut.

For cream

roll

use half a pint of whipped cream.

1

2 tablespoons sugar,

teaspoon vanilla.

96

FILLING FOR
Boil one

CAKE
spins a

and one-half cups powdered sugar and

it

three-eighths of a cup of water until

thread.
Stir the boiling syrup into 2

whole eggs
rai-

beaten together.
sins

Mix
of

with

cup of chopped
blanched

and

cup

chopped

almonds

Flavor with vanilla and spread between the layers.

Finally

make a white

frosting and spread over the

whole cake.

Try some meat in a dish, Whatever kind you may wish. Cover with a 'biscuit dough." Bake it in the oven slow.

97

2 1

APPLE FILLING
Cut 4 large apples, put
tablespoon butter,
1

in

earthen dish with

tablespoon lemon juice, half-

cup sugar, quarter teaspoon cinnamon.

Cover and

bake
cold,

in

oven

until

dark red and tender.

When

spread between layers.

Serve with whipped

cream.

APPLE FILLING
One
sugar.
k)p.

large

apple,

cooked and strained.

1

When
1

done add grated rind of

lemon,

egg,

and

cup

Put whipped cream or powdered sugar on

98

FIG FILLING
Half
lb.

figs,

finely

chopped,
1

half

cup boiling

water, half cup

sugar,

tablespoon lemon juice.

Cook
enough

the ingredients in double boiler until thick

to spread.

99

FRUIT FILLING
Four tablespoons
finely

finely

chopped

citron,

same

of

chopped seeded

raisins,
lb.

half

cup chopped
figs,

blanched almonds, quarter

chopped

whipwhites

ped whites 2 eggs, half cup sugar.

with sugar, add fruits and beat well.

Whip

Shortening and yeast, shortening and yeast, Now when you bake your troubles will cease. Just follow this tip, you'll have none in the least, Use Presto Flour, then mv, what a feast.

100

CHOCOLATE FILLING
Quarter
2 eggs,
olate.
1

lb.

sweet butter,

cup powdered sugar.

teaspoon vanilla, 4 squares melted choc-

Cream
vanilla;

butter and sugar.

Add

beaten eggs and

then chocolate.

If

Oliver Twist, poor laddie, craved.

For more o.f'the

BEADLE'S

stuff,

Just think how he probably would have behaved, he i?ot H-O enough. 1 f

101

2 1

MAPLE FILLING
One cup maple
spoons water.
it

sugar,

egg white and 4 tableuntil

Boil sugar and water together

spins a thread.

Beat egg white

stiffly

and add

syrup gradually.
cake.

Beat until

stiff

and spread on

MAPLE FILLING
Half cup maple syrup, half cup sugar, 3
spoons cold water. Let
all

tea-

boil until
1

it

strings,

(about 5 minutes).
into that pour
till

Beat white of

egg just a
all

little,

the hot syrup, stirring

cold or
it

the time; then beat

begins to thicken.
cake,

Bake a Presto layer

It is

something that
in

Bake

it

And

will take; a layer tin, spread with Maple-ine quite

thin.

102

COCOANUT
One cup
Boil
spins
vanilla, half

FILLING
1

sugar, one-third cup water,

teaspoon

cup grated cocoanut,

egg white.
till

sugar and water together and boil

a
thread.

it

Beat

egg
vanilla

white

stiff

and add

syrup gradually.

Add
and

and

beat until thick.

Spread on
cocoanut.

cake

sprinkle

over

with

grated

103

COCOANUT CUSTARD
One cup
and
sugar,
1

FILLING

and one-half cups milk, one

tablespoons
corn-starch,

one-half

heaping
1 1

yolks of 2 eggs,

cup shredded cocoanut, half

teaspoon extract vanilla.
boiler,

tablespoon butter,

Scald

milk

in

double

add

cornstarch
last.

dissolved in a
Stir
till

little

cold milk and cocoanut

sugar, cook 10 minutes.
off

smooth.

Add

Add

egg yolks cook 4 minutes take

and add

vanilla.

Cook she

thinks the time

is

slow,

She quickly makes some Presto dough,

The

biscuits

bake so very quick.

You know

the Presto does the trick.

104

MARSHMELLOW
Three-quarters
quarter
lb.

FILLING

cup sugar, quarter cup milk, marshmallows, 2 tablespoons hot water,

half teaspoon vanilla.

Boil sugar and milk 6 minutes.

Melt marshmal-

lows over tea-kettle.

other
ingredients.

Add

hot water, vanilla and

Beat until thick and creamy.

Spread between

layers.

If

you'll like

some marshmallow,

Hurry up and
Spread
It
it

will

don't be slow; on your Presto layers, drive away your cares.

105

BERRY SHORT CAKE

Rub
2 tablespoons of lard or butter into 2 cups
Presto,

of berry sifted

and add a

little

milk or

water to make a smooth dough.

ly in layer tin,

Spread half even-

brush melted butter over, add the

rest

of

dough.

Bake

from

10

to

15

minutes.

When

done they

will separate.

Take

berries

and

crush in bowl with sugar spread between layers.

Put whole berries on top and whipped cream or custard.

Use

layer cake recipe

if

wanted.

If you're feeling kind of sad. And you wish you really had. Crushed with berries and not too Sour.

Short

cake

made

of

Presto

Flour.

106

QUICK LAYERS
Put
2 eggs in cup
1
fill

with cream.

Put

in

mixing
1

bowl, add

cup sugar, 2 cups Presto, and

tea-

spoon

vanilla.

Use any kind of

filling.

Bake

12

to 15 minutes.

QUICK LAYERS
Put 2 eggs
fill

in

cup, 2 tablespoons melted butter,

1

cup with milk,

cup sugar, 2 cups Presto,

12 to 15 minutes.

teaspoon vanilla.

Bake

QUICK LAYERS
Put
in cup,

whites of 2 eggs, 2 tablespoons melt-

ed butter.

Fill

with milk,
1

cup granulated sugar,

2 cups Presto,

teaspoon vanilla.

Bake

12 to 15

minutes.
107

HUCKLEBERRY SHORTCAKE
Cream
1

quarter cup butter, add half cup sugar,

half
thick-

box crushed and strained huckleberries,

cup milk with 2 cups Presto Flour.

batter.

Must be

Bake

in

shallow pan from 15 to 20 minutes.

Cut

in squares.

Serve hot with butter.

Try a 'pot pie' with some chicken, Drop some dumplings in to thicken, Cook them in some boiling water, For ten minutes to a quarter.

108

BERRY CAKE
Work
little
1

teaspoon

butter

into

cup
1

Presto,
egg,

tablespoons granulated sugar.

milk,

Beat

add a
scoft

and add

to
in

the above to

make

dough.

Spread thin

shallow pan.

Using any
If huckle-

kind of berries and sprinkle sugar on.

berries are used, cover crust quite thin with Force,

then put berries on.

Bake 20

to 30 minutes.

109

PIE

CRUST
butter.

Measure half cup of lard or half cup of

Put
in

bowl ice-water.

Sift 2

and one-half cup?

Presto Flour, chop the shortening into the Presto

Add

little

ice-water to keep together.

Cover and
wanted.

put ice-box.

Make

few

days

before

This will make two pies or four uncovered ones

To keep

under-crust crispy, take a

little

piece of

dough, dip in white of egg and cover bottom before putting fruit
in.

Do same

to top crust.

No. 2
Half
lb.

sweet butter, half pint cream and enough

PrestQ to

make

stiff

batter.

Cream

butter until

very light, add cream, beat hard, and add Presto

last.

Can be used
raisins or
also.

for cooking by adding

fruit.

almond

and

any kind of

Jumbles may be

made

110

PUMPKIN OR SQUASH
Mix
2

PIE
pumpkin or
salt,

3 cups thick stewed and sieved

1

squash, 2 cups milk,

eggs,

cup sugar,

teaspoon
pinch
in

half

teaspoon,

cinnamon,

clo.ves.

Line two pie plates with crust.

oven.

Bake

moderate

Ill

RHUBARB CUSTARD
One cupful rhubarb,
spoon
flour,
1

PIE
1

cupful

sugar,

table1

eggs,

teaspoon lemon extract,

cupful milk.

Mix

sugar and flour thoroughly.

Cut rhubarb
flour.

in

small pieces and

mix with sugar and

Beat

egg yolks, add milk and lemon extract.

pie plate

Line a

with plain pastry and

P-o.ur

fill

with rhubarb

mixture.

custard over and bake until firm

Cover with a meringue made of 2 egg whites

beaten
stiff

to

which 2 tablespoons of powdered

sugar have been added.

119

LEMON CREAM
One and
starch,
1

PIE

one-half pints milk, 3 tablespoons corncup sugar, 2 tablespoons butter, grated

Boil

rind and juice of 2 lemons, and yolks of 4 eggs. milk, add oo.rn-starch dissolved in a little

cold milk;

when

it

re-boils, take off, beat in yolks

butter, lemon-juice,

and

rind.

Pour

at

once into

pie plates lines with paste, having high rim.

in

Bake

hot oven until paste

is

cooked, about 20 min-1

it meringue is desired, whip cream of eggs to dry froth; slo.wly incorporate l'ctip sugar; spread over top of pie. When baked, dust with

utes or

powdered sugary return

to

oven

to set

fawn

color.

"Try an apple Presto

It's

pie,
die.'

flour

that'll

never

113

CHOCOLATE CREAM
One cup
cocoa,
eggs,
1

PIE

milk, pinch of salt. 2 large tablespoons

vanilla. 2

teaspoon
5

tablespoons
sugar.
in

flour.

(yolks).

tablespoons

Put milk,

salt

and chocolate

upper part of
stir
in

double boiler, and when hot and smooth,

the flour,

which has been mixed with enough cold

milk to be thin enough to pour into the hot milk.

Cook,
let
it

stirring

constantly
to

until

it

thickens
the

then

cook 8

10

minutes.

Mix

eggs and

sugar together and pour the hot mixture over then-v

stirring well; put
stirriing

back in double hoiler and cook,

for
1

constantly

minute.

Remove and

when cook add

vanilla.

114

STRAWBERRY
Beat
1

PIE
Stir in
set in

eggs

light,

add half cup sugar.

in

box of

berries.

Put

baked crust and

oven

until

crushed.

Serve with
if

whipped cream

or put maringue on top

wanted.

is going to marry cook, build her a little nest, She'll make him the pies for which he sighs,

Johnny

And
And

Presto will do the

rest.

115

PINEAPPLE PIE
Shred
1

pineapple,

add half cup sugar.

Let

it

cook for awhile and add 2 teaspoons corn-starch,

yolk of
1

egg.

When

cool, put in

open pie-crust

with meringue on top or bake in double crust.

The

eating's tht proof of a pie they said. In days that have gone by; But today that rule, cook doesn't dread. That is, if its Presto pie.

116

APPLE PIE
Three
tart

apples,

halt

cup sugar, half lemon

slice

rind grated.

Peel core and

apples very thin.

in apples,

Line pie-plate with pie-crust; put

sugar
with

and

little

water.

Wet

the

edges,

cover
milk.

crust; rolled out thin and

in

wash with

Bake

steadv moderate oven 20 minutes.

117

APPLE MERANGUE PIE

Bake under-crust.
in.

When

put done, apple sauce

Beat 2 whites with a

little

little

powdered sugar and

Put
in

vanilla.

Spread on

top.

oven

till

nice and brown.

Peaches to be made the same way

or sliced with whipped cream on top.

If you'd Ho.w to

really like to

know,

make

the Presto dough,

it

Buy And

a book of recipes,
you'll find that
will please.

118

FILLING FOR PIE

AND LAYER
1

CAKE
One
2 eggs.

pint milk, let scald,

add

tablespoon corn-

starch, half

cup sugar, pinch

until

salt

and add yolks of

1

Cook

smooth, then^add

teaspoon
it

of flavoring.

Set aside to cool.

Before

conlittle

geals stir in half bo.x of

whole strawberries, a

sugar.

Put in baked pie-crust and whip whites of

little

eggs with a

sugar and vanilla.

Then spread

on top and

set in

oven

until nice

and brown or

put between
top
sert.

layers
in

and spread beaten whites on

cut in squares for des-

or put

mold and

Use any kind of

fruit.

119

MINCE WITHOUT UNDER CRUST

Slice apples or peaches, sprinkle with sugar

and
to

little

water.

Cover with

pie-crust.

Bake 30
same way.

40 minutes.

Berries can be used the

Doctor says go
Don't

light

on pastry,
rather

you

think

he's

hasty?

He's surely never tried the flour. Called the Presto of the hour.

120

MINCE MEAT
Two
half
lb.

lb.

lean

beef

boiled

tender and chopped,

lb.

suet, 1

and one-half

raisins,

seeded and

cut in half, 2 lbs. cleaned currants, half pint

lasses, half
lb.

motea-

teaspoonful cloves, 3 pints cider, half

citron

shredded,

half ,peck

apples,

half

spoonful mace, half teaspoonful spoonful cinnamon, half

pint brandy.
lb.

allspice, half tea-

light

brown

sugar.

Pepper and
the meat.

salt as
is

much
a

as

would be served with

recipe.

This

New England
make

Will

keep

all

winter and will

fifteen

large pies

121

BERRY OR FRUIT DUMPLING

One cup
to

Presto, beat
batter.

egg

light,
1

add

little
1

milk
cup

make
or

thick
fire

Put

cup water,

stgar on
berries

to

heat.

Add box

of any kind of

fruit.
in,

Let boil and drop teaspoonful

Boil 15 minutes. Serve

of butter

cover tight.

with hard sauce.

Ride a cock horse to Banbury Cross, To buy little Johnnie a package of Force, It made him so fat and made him so strong, II you would use it, you'd be like him e'er. long

122

FRUIT CANDY
Put
1 lb.

granulated sugar on

fire

with enough
boil;

hot water to prevent burning.

orange, lemon or sliced citron
minutes.

Let
in.

drop

Boil a few

Put

in

bowl

to cool, then in glass jars.

Lady Bug, Lady Bug, where are you

I'm going a shopping she said;

flying?

And Lady Bug Some Presto

tell

me

pray,

what

you'll be buying.

to

make me some

bread.

123

PANOCHE
Two
cups light brown sugar,
salt,
1

cup granulated

sugar, quarter teaspoon

thin cream.

three-quarter cup
batt

Boil until

it

forms a soft firm

when
cold

a small portion
water.

is

dropped into half cup

butter,
l

Add
and

tablespoon
two-thirds

tea-

spoon
sliced

vanilla

cup

of

either

walnuts or pecans.

Beat

until thick

and

creamy; then pour into buttered pans.

124

SEEL*

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