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RUMFORD BISCUIT
Two cups sifted flour; 1 roundin
teaspoon Rumford Baking Powder;
teaspoon salt; 1 rounding tablespoon
shortening; % cup milk or water, or
of each.
Sift the dry ingredients together twice:
work in the shortening; gradually add the
milk and mix with a ### to a soft dough
(more liquid may be required). Turn
upon a lightly floured board, roll with a
knife to coat with flour, then knead
slightly. Roll into a sheet about 34 of
an inch thick, cut in rounds, set in a
shallow baking pan; brush over the tops
with melted butter. Bake about 15 min-
utes in a very hot oven.
RUMFORD LAYER CAKE
Half cup butter; 1 cup sugar; 2 egg
yolks, beaten light; 3% cup milk; 2 cups
flour; 3 level teaspoons Rumford Baking
Powder; 3 egg-whites, beaten light.
Cream the butter, beat in the sugar
gradually, then the egg-yolks; add the
milk, alternately with the flour sifted
with the baking powder and, lastly, the
three egg-whites. Bake in two layer
pans. Put the layers together with
jelly and finish with a white frosting.
RUMFORD GRIDDLE CAKES
One cup pastry flour; 2 level teaspoons Rum-
ford Baking Powder; 34 teaspoon salt; 1 egg,
beaten light; 34 cup sweet milk; 2 tablespoons
melted butter.
Sift together all the dry ingredients; add the
other ingredients and mix thoroughly. Drop
from a spoon on a hot, well-oiled griddle. When
the cakes are well filled
with bubbles and brown
underneath, turn to brown
the other side. For thicker
cakes use less milk.
RUMFORD CRULLERS
Two level teaspoons Rumford Baking Powder;
2% cups flour; % teaspoon each, salt and mace;
1 whole egg and 1 yolk, beaten light; % cup gran- .
ulated sugar; cup riced potato; 1 teaspoon
butter; % cup sweet milk.
Sift together flour, baking powder, salt and
mace; beat the sugar intº the eggs, add the potato
with butter, add the milk and stir into the dry
mixture. Roll by tablespoonfuls on a floured
board into balls; roll the balls into strips, twist
and fry at once in hot fat. Drain on .# paper.
RUMFORD CORNMEAL MUFFINS
Three-fourths cup cornmeal; 134 cups
flour; 3% level teaspoons Rumford
Baking Powder; 3% cup sugar (scant);
% teaspoon salt; 1 egg, beaten light;
1 cup milk; 34 cup melted shortening.
Sift together all the dry ingredients;
add the milk to the egg and stir into the
dry ingredients with the shortening.
Bake in a hot, well-buttered, iron muffin
pan about twenty-five minutes.
* RUMFORD LOAF CAKE
Half cup butter; I cup sugar; 2 eggs,
beaten light; % cup milk; 134 cups
flour; 2% level teaspoons Rumford
Baking Powder; 44 teaspoon mace; 3%
cup nut meats, chopped very fine.
Beat the butter to a cream; gradually
beat in the sugar, then the eggs, and
alternately the milk, and flour sifted with
the baking powder and mace. Turn the
cake into a bread pan, sprinkle the nuts
over the top. Bake about forty-five
minutes. When cool cover with choco-
late frosting.









NOV 18 1918
The Value of the
Phosphates in Food
***-ºs-
The leavening used in home baking has the power of
making the food either nutritious and wholesome; or,
what might be termed a food failure.
Nature's laws of supply and demand require the con-
stant presence of the phosphates in the human system.
As these phosphates are consumed with every effort, so
are they absolutely necessary to the health. They are
contained in every tissue, nerve and muscle of the body.
Physiologists teach us that with an abundant supply in
the system, good health is the rule, and without that
supply, disease is inevitable.
As is well known, in the process of milling fine wheat
flour, a material portion of the nutritious and health-
giving phosphates is eliminated, thus depriving the flour
of much of its food value.
Many years ago the eminent Chemist, Prof. Horsford,
then the Rumford Professor of Chemistry at Harvard
University, Cambridge, and a recognized authority on
wheat and its conversion into bread, discovered after long
scientific research, a method by which the equivalent of
these necessary phosphates whicº the miller had removed
could be restored to the flour and food through the
medium of Rumford Baking Powder, a discovery which
physiologists considered as one of the most useful gifts
which science had made to mankind.
The use of Rumford Baking Powder, which is the only
baking powder in which Prof. Horsford's phosphate is
used, not only makes the baking more wholesome and
nutritious than when raised with cream of tartar or the
ordinary alum baking powders, but it excels in efficiency
and economy, producing cake, hot breads, etc., of that
even texture and appetizing appearance sought for by
all good cooks.
The use of Rumford Baking Powder stands for whole-
some food at a reasonable cost.