MEASURE THAT PAN!

Do keep a ruler handy, To measure pans it’s dandy. Place the rule across the top, Right size pan prevents a flop!

Square Pan ... 2″ to 2½″ deep. Round Layer Pan ... at least 1¼″ deep for 8″ pan; 1½″ deep for 9″ pan. Oblong Pan ... 1½″ to 2½″ deep.

Tube-Center Pan 4″ deep. Pie Pan ... measured from inside rim to outside rim. Bread Loaf Pan 3½″ deep.

Cooky Sheet or Baking Sheet ... without sides.

Jelly Roll Pan or Baking Sheet ... with low sides (½″).

Choose the size pan that the recipe states

When baking bar cookies, bread, pies, or fine cakes.

Measure with care to get just the right size,

It makes quite a diff’rence ... you’ll soon realize!

Muffin Pan ... deep or shallow cups. Casserole or Baking Dish ... with cover. Individual Custard Cups ... set in shallow pan to bake.

Fluted Pudding Mold ... for steamed puddings, etc. Roasting Pan ... with rack. Round Pudding Mold ... for brown bread, plum puddings, and other steamed puddings.

SUGAR Fine white granulated sugar, unless otherwise specified in recipe. This page gives the meaning of terms in this book! It’s here just to help you to be a Prize Cook! SALT Cooking salt in cloth sacks. It is cheaper and stronger than table salt.

CHOCOLATE Unsweetened baking chocolate. If sweet chocolate or bits or pieces are required, recipe will so state. GOLD MEDAL FLOUR Gold Medal “Kitchen-tested” Enriched Flour—the country’s most popular brand of all-purpose flour. Recipes in this book have been perfected for Gold Medal only. EGGS Large fresh eggs (2 oz.) or equivalent amounts from smaller eggs.

MILK Fresh, sweet milk, unless otherwise indicated. BUTTERMILK and SOUR MILK May be used interchangeably. Too old milk has disagreeable flavor! MOLASSES Dark molasses. If black New Orleans molasses is specified, ask grocer for “black strap.”

SPICES and FLAVORINGS High quality always, for flavor and dependability. WHEATIES The crispy, whole-wheat flakes nationally known as the “Breakfast of Champions.” ROLLED OATS Either quick-cooking or regular (uncooked).

MOIST SHREDDED COCONUT Shredded coconut that’s moist ... either from a can or a package ... or shredded from a fresh coconut. BAKING POWDER Any of the well-known nationally distributed brands of baking powder give good results with the recipes in this book. COFFEE The beverage—not uncooked ground coffee.

SHORTENING

Any fresh, mild-flavored solid fat ... animal or vegetable, such as those at right. Butter is indicated in certain recipes for flavor.