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I am offering a Calumet booklet, dated 1913. This is a nice collection of baking recipes from Calumet Baking Powder.
I do not sell on Ebay. I sell my vintage cookbooks here.
This is the second Molasses cookbook I have found!
The rest of this page will contain excerpt of the pamphlet - intended to help sell this pamphlet. As soon as the booklet is gone, so will the recipes and information on this page.
The booklet is in used condition and is sold as such.
The booklet was printed in 1913. I say this as it was sold to me as such and does look this age. The graphic have the look of this era and I did a little research on the government names mentioned in the booklet. Seems legit. I think I can officially say, this is a 1913 book.
But all a real cook really cares about are the recipes inside....isn't it!
So, lets get on with the booklet. If you want all the recipes and historical bits of information in the book, you will have to buy it. Here, we list just enough to entice you to purchase the booklet.
Price - 24.95 includes shipping by media mail.
Angel or Devils
Apple Recipes
Barbeques
Beef Dinners and Steaks
Breads, Muffins, and Rolls
Cake Recipes
Candy
Casserole Dishes
Carry In Dishes
Chicken, Poultry Dishes
Chilli Recipes
Chow Mein
Cobbler & Crisp Recipes
Cookies
Dips and Party Mix Recipes
Fish, Shrimps, & other Swimmers
Fudge
Gravy - Gravies
Helpful Hints
Italian
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
Marshmallows
Mexican
Pancakes, Hotcakes, BuckWheats and Syrups
Pickles and Picklers
Pies From Scratch.
Pizza Pies
Popcorn Recipes
Porkchops, Piggies, and other Oinkers
Potato, Potatoes
Pudding
Salad Recipes.
Sandwich Recipes
Sauces, Condiments
Sauerkraut
Scary Recipes
Soups and Chowders
Uncategorized
Unusual Recipes
Vegetable Bin
Vintage Recipe Books
Vintage Hershey's Recipes - 1940
Coconut Glamor Recipes - 1948
Molassas Recipe Booklet
More Vintage Booklets
What Baking Powder Is:
Baking Powder is not a food, but it is a preparer of food. A great many people, through misleading advertisements, have been led to believe that they eat Baking Powder, but this is not the case.
Baking Powder is put in the food, not to be part of it, like flour, but simply as a convenient means of making the breads, cakes and biscuits light and sweet; in fact, it is used only for the leavening gas it produces. When you mix certain substances, under the proper conditions, they combine and, through what chemists call a reaction, change their nature entirely. This is especially true of all mixtures giving off leavening gas in which it is found the substance left is in no way like the substance put into the mixture. In baking powders this is always the case. And the part left in the food - the part you eat - is entirely different from any of the original ingredients.
Cream of Tartar Baking Powders, which are so widely advertised as pure, are pure in the can, but through the reaction which takes place, they give off their gas, and leave in the food a residue of Rochelle Salts. Rochelle Salts is the active principle of Seidlitz Powders.
As you can readily see, these baking powders can be advertised and guaranteed as pure, for the powder itself is pure. These manufacturers, advertising in this way, say or guarantee nothing in regard to the purity of the bakings made with their powders. One should always think of this fact when selecting a Baking Powder.
You should remember, and profit by your remembering, that a Cream of Tartar Baking Powder leaves in the food seventy per cent of its weight in the form of Rochelle Salts. Calumet Baking Powder is chemically correct, as it is made by the most modern methods. Through the reaction which takes place in baking, Calumet leaves in the food no Rochelle Salts, Tartaric Acid, Alum, Lime or Ammonia. The small amount of residue that remains in the food is perfectly harmless substance, pure and wholesome in every respect.
Be sure you get a Baking Powder that is not only pure in the can, but one that is absolutely pure in the baking. Calumet is guaranteed to be absolutely pure, not only in the can, but also in the baking.
Read "Santa and the Magic Key", plus recipes for your holidays. A story by PenVampyre
Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon. Alas, no recipes...
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
Ah, isn't this cute....I was reading the booklet and they have picture of a level spoon, a rounded spoon and a heaping spoon. Gosh, makes you wonder.......
Price 24.95 includes shipping.
O, and once this booklet is purchased, the recipes on this page will be gone.
My dad said most households didn't have gas stoves until the 1930's and electric stoves weren't very popular until sometime latter......that he recalled. Of course, my dad remembers many things. He's 91 now.
Dad spent most of his childhood in Washington D. C.. He remembers evenings, playing in the street and watching the gas lamp-lighter do their job lighting lamps up and down the street. Dad said gas lights made a hissing sound.
Sometimes things make an unremarkable impression on our lives, this was one such unremarkable occasion in his childhood. Although he can't quite remember what year the entire city was bathed in electricity, he remembers standing atop his mother's Brownstone stoop and watching night after night as electric lights came closer and closer, until the men finally wired his street for electricity and passed right on to the next. He said with that, the hiss of the gas street lights were gone and his mother saying electricity was a luxury, they didn't need.
As for me....I remember when no one had a computer and only one TV. The TV got 3 stations and went off after the late show.
I told you the above story for one simple reason......these recipes won't tell you what temperature your stove should be......they use coal or wood burning stoves then. Those stoves don't have a temperature control. It is 1913, remember?
2 cups yellow cornmeal
4 level teaspoons baking powder
3 eggs
2 tablespoons melted butter
2 cups flour
1 teaspoon salt
1 pint of milk
1/2 cup boiling water
Pour boiling water over cornmeal, and let it cool; sift flour together with baking powder and salt. Beat yolks of eggs until they are light, then add them to cornmeal and then add milk, flour and melted butter; beat to a smooth batter and bet whites of eggs to a stiff froth. Add the latter to your mixture, stirring it in quickly. Pour all into a shallow, well graded pan and bake in a hot oven 25 minutes.
Colonial Bread
3 cups sifted flour
3 level teaspoons Calumet Baking Powder
1 level teaspoon salt
1 mixing spoon sugar
1 1/2 cups sweet milk
1/2 cup chopped nuts
1/2 cup chopped raisins
Sift flour, baking powder and salt together three times, add other ingredients and mix thoroughly with a spatula or the rounding side of mixing spoon. Let stand 10 minutes. Put in ungreased pan and bake one hour in slow oven. It makes much better bread if baked in round corrugated pans. Brush with melted fat after removing from oven.
Calumet Brown Bread
1 cup of milk
3 1/2 teaspoon baking powder
1/2 cup raisins, cut and dredged in flour
2 cups entire wheat flour
2 cups white flour
3 tablespoons melted butter
3/4 cup of water
1 egg
1 1/2 teaspoons salt
1/4 cup chopped nuts (if desired)
Melt the butter, add sugar, beaten egg and mix well, add liquids gradually. Mix the dry ingredients and add gradually to first mixture. Add raisins and nuts, and bake in buttered tins 40 to 45 minutes in a moderate oven. Handle like Colonial Bread.
Boston Brown Bread
1 cup of Graham flour
1 teaspoon of salt
3/4 cup of molasses
1 3/4 cups of milk
1 1/2 cups of sifted flour
4 level teaspoons Calumet Baking Powder
1 cup of Indian meal
Measure the meal and flour after sifting. Add salt and baking powder and sift three times. Add molasses and milk. Turn into a well buttered steamer and steam 3 1/2 hours. The water must boil constantly during the cooking.
Baked Brown Bread
4 cups sifted Graham flour
1 cup bread flour
2 level teaspoon Calumet Baking Powder
1/2 teaspoon of soda
1 egg
1/2 cup of brown sugar
1/2 cup of molasses
2 cups sour milk
2 tablespoons sour cream
Sift four once, then measure, add baking powder and soda, and sift three times. Rub sugar and molasses until smooth, then add milk, cream, and well beaten egg, then add four and pour into a well greased pan, let stand for two hours, then bake in moderate oven 1 hour. This makes on large or two small loaves.
Nut Bread
1 1/2 cups sifted white four
1 1/2 cups sifted whole wheat flour
1/2 cup chopped nut meats
1 level teaspoon salt
2 tablespoons sugar
1 3/4 cups sweet milk
3 level teaspoons Calumet Baking Powder
Mix and bake the same as Colonial Bread
Raisin Bread
Same as for Calumet Bread, but add:
1/3 cup sugar
1 cup raisins
Add sugar with flour and add raisins when partly mixed.
Steamed Graham Bread
3 cups Graham flour
1 cup bread flour
4 level teaspoons Calumet Baking Powder
2 teaspoons salt
1 cup molasses
2 1/2 cups of milk
Mix as Boston Brown Bread and steam 4 hours.
Baking Powder Biscuit Dough
The secret of making light biscuits is found in four facts:
1. Use Calumet Baking Powder.
2 To "cut in" the shortening. Less air is squeezed or pressed out of sifted mixture as when fingers are used. Also when shortening is melted from heat of fingers, more flour is worked into dough, thus toughening it.
3. To add just enough liquid to make a soft dough, and mix it lightly and just enough to combine the flour and liquid. Handling after that toughens.
4. To have the oven hot enough. If cooked in too slow an oven the gas will escape before it has done its work.
Anyone can make good biscuit dough by following the principles that govern its production" 1st. A very soft dough. 2nd. Very light handling. 3rd.. A hot oven. 4th. Calumet Baking Powder. Furthermore, the dough should be kept cool, and cold water or cold milk should be used. The hand should come in contact with the dough as little as possible. While kneading is good for yeast bread, it is death to baking powder dough. A stiff baking powder dough, worked hard, will make poor, soggy biscuits, and conversely, a soft dough, handled lightly, will make light, palatable ones.
Standard Baking Powder Biscuits
4 cups flour
4 level teaspoons Calumet Baking Powder
1 level teaspoon salt
1 or 2 tablespoons butter or lard
About 2 cups of milk or water, more or less, enough to mix a very soft dough
Sift four, salt and baking powder together thoroughly. Rub in shortening with fingers, flexible knife, known as spatula, or rounding edge of a large spoon. With a little practice the spatula or spoon can be made to do better work then the fingers. Add milk or water, as cold as possible, mixing to a very soft dough. Mix with a spoon or flexible knife, in preference to using the warm hand. Turn dough on a well floured board, and roll out lightly till half an inch thick. Cut into biscuits and lay in baking pan, not too closely. Bake in hot oven from 12 to 15 minutes.
Apple Cakes
Make dough as for Standard Biscuit, only use more shortening. Roll out flat, about 3/8 inch thick, and cover the bottom of the pan. Spread with good butter and sprinkle with sugar, nutmeg and cinnamon, or whatever spice desired. Slice apples thin and lay on dough. Bake in pans, same as biscuit. Sprinkle the apples with cinnamon and sugar.
Calumet Biscuits
4 cups of sifted pastry flour
4 level teaspoons Calumet Baking Powder
1 level teaspoon salt
2 rounding tablespoons butter or lard
1/2 cup milk
3/4 cup water
sift flour once, then measure, add salt and baking powder and sift three times, rub shortening in with fork or spoon, add milk and water, turn out on a well floured board and roll one inch thick, cut and bake in a quick oven about 12 to 15 minutes.
Use dough same as for Standard Baking Powder Biscuit, roll thin and cut with biscuit cutter.
1/2 pound pork sausage
1/2 pound sliced bacon
Place small lump of sausage and one strip of bacon on half biscuit; fold over and press edges together. Bake same as biscuits.
Cheese Straws
2 cups sifted pastry flour
2 level teaspoons Calumet Baking Powder
1 level teaspoon salt
1/2 cup butter
1/4 teaspoon red pepper on paprika
1 egg
1/2 cup milk
3/4 cup dry grated cheese
Sift flour once, then measure, add salt, baking powder and red pepper and sift three times, put in mixing bowl, chop in butter, make a hole in center of flour and put in egg without beating, cheese and milk, and mix together, turn out on molding board, roll out 1/8 inch thick and cut four inches long and 1/4 inch wide. Bake in moderate oven until a light brown.
Cinnamon or Fruit Rolls
Make dough as for Standard Biscuit, only using more shortening. Roll out flat into circle or square, spread with good butter and sprinkle with spice and sugar to suit taste. Roll into cylinder form and slice vertically. Bake in pans, same as biscuit. Seeded raisins, or currants, can be added if desired.
Dixie Biscuits
4 cups sifted flour
3 level teaspoons Baking Powder
1 level teaspoon salt
2 rounded tablespoons shortening
1 cup sweet milk
Whites of 2 eggs
Prepare flour, baking powder, salt and shortening as for Standard Biscuit; beat the egg whites very stiff, add to the milk and mix dough. roll thin, brush well with melted butter, fold over and press dough together before cutting. Prick the biscuit with a fork before placing in the oven, and bake quickly. This makes splendid shortcake.
Graham Biscuits
Make a dough the same as for Standard Biscuit, using half Graham ad half white four. Many persons prefer all Graham flour. All or part entire wheat flour can be used in the same way. After taking from oven, brush with melted butter.
Parker House Rolls
Make dough as for Standard Biscuit. roll to 1/3 inch in thickness. Cut with a round or oval cutter and crease in center with the handle of a case knife, first dipped in flour. Brush half of the round with melted butter and fold over. Put in a pan, 1/2 inch apart, and bake in a quick oven 15 minutes. Brush with milk or melted fat.